How You Can Eat Chocolate And Still Lose Weight
Anyone who is trying to lose weight tries to steer clear of chocolate, some successfully and some less successfully. But did you know that there is a way that you can eat chocolate and still lose weight? The key to this is to eat healthy chocolate, and not just any kind of junk that you happen to find in the supermarket.
You see, unprocessed, dark cocoa is actually pretty healthy, and it even has some health benefits, so this is something you do not need to keep out of your diet by force, even if you are trying to lose weight.
The reason is that this type of cocoa actually is pretty rich on fibers, which both make you feel more full and also blocks fat absorption. It also gives you energy and makes your mood better, and contains various vitamins and minerals that are beneficial for the human body. It also creates a stability in your blood sugar levels, which makes various cravings less common and makes it easier to avoid over eating.
Processed cocoa, however, is not as healthy, since many other unhealthy things are added to it, such as fat, carbohydrates and other things we should be avoiding when on a diet. But if it is really the chocolate taste you are after anyway, why go for these cheap options anyway? Dark cocoa tastes more like chocolate than any other type of chocolate, so start eating that instead. Once you get used to this type of chocolate, you will not want to get back to milk chocolate anyway, which will make it easier for you to eat chocolate and still lose weight!
Written by JoJoGal
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Categories: chocolate articles Tags: CHOCOLATE, Lose, Still, Weight
How do I start a chocolate candy business ?
Question by catarina: How do I start a chocolate candy business ?
I make my own candy/bonbons hand-made and I was just wondering how do I do to make “a business” out of this hard and craft job that I love so much?
Best answer:
Answer by richard d
Maybe you could find a cafe or grocery which would let you sell your candy at the counter. It hinges in large part on the merchant’s impression of your candies. But all you would have to do is make up a top notch batch of candies, presented in appropriate pleated paper cups, etc. that he thinks will sell. Once you have one outlet, you’re in business. Then see how they sell. The rest you will learn as you go. It would be a mistake to invest money in equipment before having any actual business.
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Categories: chocolate questions Tags: Business, Candy, CHOCOLATE, start
What is a good book about making chocolate from the cacao bean?
Question by Heather: What is a good book about making chocolate from the cacao bean?
I want to start making my own chocolate, from beans to use in all kinds of different recipes
Best answer:
Answer by Go AZ
A reader review – ‘This book is the reference document for anyone truly interested in producing chocolate from cacao beans’:
Also:
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CK Products 1-Inch Deep Truffle Chocolate Mold
CK Products 1-Inch Deep Truffle Chocolate Mold
- Each piece is 1-inch Diameter by 7/8-inch Depth
- 8 Cavities per mold
- This mold makes approximately 20 pieces per pound of chocolate
- Not dishwasher safe; do not use for hard candy or other hot ingredients
- FDA approved polypropylene plastic; use with chocolate, candy coating, soap, butter, or cream cheese
CK Products chocolate molds are first quality, plastic molds. They are durable and reusable. not machine washable. Our chocolate molds are suitable for chocolate, soap making, butter molding, ice-cubes, plaster and concrete crafting. These molds are FDA approved
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Any tips on how to become a chocolatier?
Question by HERMES: Any tips on how to become a chocolatier?
I live in Chicago, and there’s a few good Culinary Schools here, but I cannot afford to pay for the tuiton. Is there any other way of learning to make chocolates here? Thanks.
Best answer:
Answer by iammare
You can go to some small “mom and pop” chocolate shops, and see if you can start working there. You’ll probably start selling behind the counter, and work your way up to making the candy. Basically you’ll need to apprentice someone.
Good luck
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Categories: chocolate questions Tags: become, Chocolatier, Tips
Smart About Chocolate: A Sweet History (Smart About History)
Smart About Chocolate: A Sweet History (Smart About History)
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Our unique, kid-friendly Smart About series continues with something for your sweet tooth! Smart About Chocolate is “chock-full” of fun facts about the history of chocolate, from the Mayans to Milton Hershey! Kids will learn how chocolate comes from beans of the rain forest’s cacao trees and how candymakers in England and Switzerland first produced the chocolate we know and love today. Includes recipes and recommendations of classic books about chocolate.
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Q&A: i need a really good tasting chocolate cake recipe read details below please?
Question by bball_plyr_11: i need a really good tasting chocolate cake recipe read details below please?
i don’t want dark chocolate though just regular and have it easy to make so in the end its very moist and good tasting
also would like a good chocolate frosting on top
please and thank you :]
Best answer:
Answer by TIGGA
Easy Chocolate Cake
(Scandinavian, medium dark)
Yield: 12 servings
Ingredients
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.
Variations
1. You may substitute 1-2 tablespoons of cream with rum for the frosting.
2. You may cut the top of the cake to make a flat surface before adding the frosting.
3. If you are making it for someone’s birthday I would suggest doubling the recipe because this recipe makes for a short, thin cake (suggested by Cyrus, August 2008)
4. If you prefer a slightly sweeter frosting you may add a couple of teaspoons of honey to the frosting (suggested by Debbie Evans, August 2008)
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