Chocolate For Brighter Snails
You may have heard about rumors and talks about foods that are designed to enhance brain functions. These have taken many people by storm. If you try typing word “superfood” and search for it online, you will stumble upon diverse websites that are dedicated to this topic.
The curiosity of the researchers from the University of Calgary was tweaked by how some dietary factors can really have an effect on memory, it could be enhanced or impaired. At first, Ken Lukowiak was kind of skeptical towards this matter. He said, ”I didn’t think any of this stuff would work.”
In spite of all the skepticism, Lukowiak worked with undergraduate Lee Fruson to focus on a certain group of compounds called flavonoids. They are found in a wide variety of foods that are considered to be “superfoods”, green tea and chocolate included.
The researchers though it would be hard to single out a single food component and study the diverse impact it could have on human memory. There are so many factors included in the process of memory formation. Rather, they experimented with snails to find out whether the flavonoids that are found in dark chocolates could actually be used to improve their memories.
Then, the researchers have found out these mollusks have the capacity to be trained and be adept with a simple activity. In such case, to be able to keep their breathing tubes closed when they are subjected and immersed in deoxygenated water.
Lukowiak said that pond snails have the ability to breathe through the skin, but when oxygen levels start dwindling, they extend their breathing tubes above the surface of the water son to augment their oxygen supply.
They then worked with epicatechin, a flavonoid compound. They first had to find a concentration that did not have any impact on the snails’ behavior.
They gave the snails 30-minute training session in deoxygenated water. It may sound hilarious, but this lets the snails form intermediate-term memories that usually last less than 3 hours. This is not enough for long-term memories that would exceed 24 hours.
Thus, when the snails were put in deoxygenated water a day later, they remembered to keep their breathing tubes closed. Further experimentation allowed the memories to be intact for up to 3 days.
Categories: chocolate articles Tags: chocolate research, find, flavonoids, found, snails
Hotdog With Chocolate Eclairs
A lot of events across the globe are characterized by memorable happenings like appearances of world famous celebrities. Other than that, there could be unique and sometimes bizarre food and treats. This holds true in many different countries and cultures.
The recent Canadian National Exhibition showcased a wild yet enticing new treat. A Canadian company took the sausage in a bun experience to a new level. They came up with a hotdog entirely wrapped in a chocolate éclair! Yup, you read right.
The world famous Maple Lodge Farms were held accountable for this rare treat. The hotdog was served in a sliced chocolate éclair and had a lot of sprinkles and whipped cream on top. Ooohh.
In a certain survey of ranking food based on quirkiness, such treat was even quirkier and crazier than the previous one, known as the Luther Burger (a bacon cheeseburger that used glazed donuts for its bun) and the Luther Double Down (composed of fried chicken meat being used as bun for bacon and cheese).
This is definitely news to many, but actually, this isn’t the first time that Canadians have gone to the extreme. There was one Canadian vendor who sold what he named ‘double bacon fried corn dogs.’
Suffice it to say, people across the globe crave new tastes. Hence, a lot of people come up with brilliant, and sometimes bizarre, ideas about different food combinations and preparations. Such efforts, have been made possible by the ever increasing influence of social media on the food industry.
Who knows, you might come up with the next big thing. You can go over this blog for some more of the interesting news about chocolate.
Categories: chocolate articles Tags: Canada, chocolate eclairs, hotdog
History of Ghirardelli chocolate
Ghirardelli Chocolate Company is among the pioneers when it comes to chocolate companies. In America, it is the second oldest. An Italian, who was born in Italy, by the name of Domingo Ghirardelli, moved to California after having worked in South America for a stretch of time. It was in 1862 that the company was incorporated. Ghirardelli has been a leading brand since then.
Ghirardelli’s father did food importing, and learned his way around chocolate making by means of working as a helper in a local candy shop. Then, he came to Uruguay and worked with a chocolate company. Later on, he moved to Peru to start his own confectionary shop. It was in 1947 that he began making Ghirardelli chocolate.
In 1949, he came to California and worked on gold mines. After which, he had a shop which supplied fellow miners with general items. Then, he had his own coffee shop, and by 1852, he began making guittard chocolate, after importing good quality cocoa.
The flavors and taste were a breath of fresh air, and became an instant hit. Shortly after, Ghirardelli chocolate gained remarkable popularity. With the huge success of single chocolates, Ghirardelli then began making chocolate bars, as well. Being a hit in the market, it began growing as a giant in the chocolate industry.
However, not everything and everyday is smooth-sailing for Ghirardelli. It was mentioned that he used to sell general items, and although he improved his business and put up on more, it got gutted in fire and lost almost everything. He was still able to get back on his feet, though, and worked around what was left. This story speaks of the willpower and the determination of a man behind the major success of Chocolate Company.
Fighting for its existence is a thing of the past for Ghirardelli Chocolate Company. At the moment, it is one of the most sought after chocolate brands in America and in many other countries. This is only proof that success comes with perseverance and hard work.
Categories: chocolate articles Tags: CHOCOLATE, Ghirardelli, History
The Difference Between Dutch-process and Natural Cocoa Powder
Dutch-process cocoa powder is actually derived from cacao beans that have undergone washing with a potassium solution. This is in order to neutralize their acidity. Natural cocoa powder is made out of cocoa beans that have simply undergone roasting, and then got pulverized into fine powder.
Apart from having the acidity neutralized, Dutching cocoa powder will actually make it darker and it tends to mellow the beans’ flavor. Many of the artisan manufacturers you will find in American don’t Dutch-process the cocoa that they have. They claim that their beans need not be acid-neutralized. Majority of supermarket brands of cocoa powder you can find in the United States, like Nestlé and Hershey’s, are natural cocoa powders.
Given than natural cocoa powder has not undergone tempering of acidity, it typically goes hand in hand with baking soda (which is alkali) in recipes. Chocolate makers typically mix Dutch-process cocoa with baking powder, since it does not react to baking soda like natural cocoa does. A lot of classic American recipes, such as Devil’s Food Cake, make use of natural cocoa powder. The reddish crumb in this recipe is the reaction between baking soda and natural cocoa powder.
But of course, there are exceptions to each. According to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup (75 g) or more.”
You must know that you can’t use Dutch-process cocoa when a recipe specifically requires natural cocoa powder. When making ice creams and sauces, though, they can be swapped out. However, it cannot be applied when making cookies and cakes.
If a recipe requires either, the main difference that you will see is that Dutch-process cocoa yields a darker color and a more complex flavor , while natural cocoa powder is fruitier tasting and lighter in color.
Categories: chocolate articles Tags: cocoa, cocoa powder, find, making
Breakfast Chocolate Dessert
If you happen to be enjoying your breakfast at the moment, jump for joy! And get that piece of chocolate cake. Or you can go for the chocolate chip cookie jar. If ice cream sounds better, help yourself. Sounds ridiculous? I’ll prove you wrong, with the help of the groundbreaking research at Tel Aviv University.
Such research claimed that having dessert with a balanced 600-calorie breakfast that has carbohydrates and proteins will allow people dieting to shed some unwanted pounds and maintain it.
Researchers sorted 193 clinically obese, non-diabetic adults out into two groups. These groups were provided with the same low-carbohydrate diets of 1,400 calories every day for women and 1,600 calories a day for men. One group, however, was provided with a low-carbohydrate 300-calorie breakfast and the other was given a 600-calorie breakfast that has carbs and protein, and consistently came with a dessert.
Losing weight was pretty much the same for the two groups at the first 16 weeks. However after 32 weeks, those that had dessert, like cake or cookies, with breakfast had dropped around 40 pounds more than those that had the lighter, low-carbohydrate breakfast.
“What you eat for breakfast does not make you fat,” according to professor Daniela Jakubowicz, part of the Sackler Faculty of Medicine and the Diabetes Unit at Wolfson Medical Center. She claimed that morning meals give the energy that you can use the entire day, boost one’s metabolism and assist thinking processes. If a low-calorie diet limits carbohydrates in the morning, metabolism crashes. Thus, the body tends to compensate which ultimately promotes increase in weight in the event that you have carbohydrates later. And that will happen because you are likely to starve come lunchtime. “Breakfast increases metabolism and decreases hunger,” she added.
Serotonin, which is a natural chemical that contributes to positive feelings like happiness, has elevated levels in the morning yet drops come afternoon. By eating chocolate in the afternoon, the level of serotonin in the body boosts up which in turn has an anti-depressive effect. That being said, you’re more likely to eat dessert the following afternoon once your serotonin levels fall.
“Chocolate in the morning maintains the serotonin levels during the day, so you don’t feel depressed,” Jakubowicz said. “When you think of the chocolate you ate in the morning, you don’t remember that it made you happy because when you ate it your serotonin level was up. The dependence on the chocolate begins to decrease.”
Categories: chocolate articles Tags: breakfast, chocolate dessert, weight loss
Chocolates Go Hand In Hand With Numbers?
Are you the type who cringes even at the thought of numbers? Some love crunching numbers, others are just plain allergic to it. Even with practice, a lot still can’t avoid dreading it. If you happen to be one of them, I’ve got news for you, and it’s a good one, especially if you al;o happen to love chocolate.
Did you know chocolate can help you deal with number more efficiently?. A group of researchers presented a study during the annual Brighton Show at the British Psychological Society. Such study demonstrates that chocolate, which contains compounds of flavanols (part of a group of chemicals called polyphenols), could make solving mental arithmetic more convenient for people. It does this through increasing blood supply to the brain.
According to this groundbreaking research, the volunteers who were supplied with 500 mg of flavanols in their cocoa drinks were less likely to experience mental draining. Professor David Kennedy, director of the performance and nutrition research centre at Northumbria University and co-author of the study, said, “For things that are difficult to do, mentally demanding things that maybe crop up in your work, it could help.”
This particular study involved 30 volunteers in groups of three. The participants were instructed to count backwards randomly between 800 and 999 as chosen by the computer. It was discovered that those who were given the cocoa drink first were quick and accurate with the calculations. Those who participated were also observed to be less tired even if they were asked to do the task over and over again within an hour.
To sum it all up, if you’re not the biggest fan of numbers, all you need is a bar of chocolate, a cocoa drink or anything rich in flavanols. Then you can get on with your life without having to fear numbers. Pretty sugarcoated, but you get the picture, right?
Categories: chocolate articles Tags: CHOCOLATE, math, mathematics
Advertising Your Business with Promotional Chocolates
Women who eat chocolate often will be seen in a different light once you take into consideration what research has been saying. According to studies, a large number of males consume relatively more chocolate than women. You can’t deny the fact that chocolate is a sensation mood enhancer and it’s a very wonderful gift, as well. More to these, you can conveniently get it from a branded chocolate producer or a customized chocolate bar.
Nowadays, a lot of companies give their clients chocolates as gifts to further their harmonious relationships. Come to think of it, it doesn’t just satisfy your sweet tooth cravings, it can also help with advertising your brand and company. How, you may ask. With female customers at your disposal, your strategy for brand building would be so much easier as they are known for gossiping. Yup. That said, why don’t you distribute promotional chocolates to them and get rid of the hassles of broadcasting print and electronic advertisements for building your brand?
With regard to the impact of promotional chocolates in businesses, such products seem to be cost effective, delish, and their packets have enough space to provide information details, such as name, address, or even the logo. This way, you can see get to build your brand at cost that is far lower than any other form of advertisement, and of course, the mouth-watering taste these treats would give to people who get to receive them.
One significant factor that must be taken into consideration is that the chocolates should be of high quality so as to seduce recipients and gain positive feedbacks.
It is important also that promotional chocolates are best for occasions where large scale participation is expected, say, Christmas Day, New Year, exhibitions, and tradeshows, among many other occasions. They can be centers for businesses to promote their products, services and solutions by means of distribution of promotional products. Therefore, it would be best if you utilize these promotional chocolates for brand building and gain the trust of your clients.
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Categories: chocolate articles Tags: Advertise, Business, Chocolates, Promotional
