How Chocolate Can Prevent Stroke In Men
A lot of people have been living and leading healthy lives in these past years. It’s a common choice to eat responsibly, and a lot has stopped smoking and drinking. People opt to sleep for plenty of time, and regular exercises are observed in many. This is really good news for those who have been plagued by health-related diseases that restrict them to be the best they can be.
Just recently, research claims that eating a healthy dose of chocolates every week can lead to a reduced rate of stroke incidents particularly in the male-side of the populace. If you happen to be a woman who loves the men in your life, then it’s a good call to give them chocolate.
It was just recently published that it was confirmed that the consumption chocolate every week was directly linked with a reduction of the rate of stroke incidents among men. Yep. You read right.
According to the journal, Neurology, the study followed roughly 37,000 men for 10 years. The ones who ate more than 2 ounces of chocolate per week had a staggering 17% lower risk of stroke compared to those that had very little or no chocolate.
The study’s author claims that “the beneficial effect of chocolate consumption on stroke is related to the flavonoids that are mainly found in the chocolates”.
Flavonoids, as you may have seen many times, are naturally occurring agents that tend to have a protective trait against cardio-vascular (CV) diseases through the process of anti-oxidation, anti-clotting, and anti-inflammation. You may also have known that flavonoids can help in decreasing of blood concentrations of bad cholesterol and lowering blood pressure.
Albeit it has been said that this study zero in on men, it’s also expressed that men might not be the only part of the population that benefits from regular eating of chocolate. A study made last year from the same group of researchers indicated that women who had a moderate amount of chocolate also had a lower risk of strike, according to USA Today.
Categories: chocolate articles Tags: chocolate health benefits, health benefits, stroke
How To Be A Chocolate Maker?
Desserts are one of God’s best blessings to mankind. Imagine how many kids end up having decayed tooth, how many girls gush over a piece of cake and how many guys fall in line at chocolate specialty stores to buy something for their girls. The craze is astounding! If you are one of the many who worship sweets then you would know that the mightiest of them all is the chocolate.
To make things better than it already is, is to have chocolate whenever and wherever you want it. Since you are already head over heels in love with chocolate, might as well go overboard. There is no backing out now. The way to do that is to learn how to create your very own chocolate candy.
The key is to learn how to bake. Yes sir! But wait, you need not to be worried at all. If you think it is a major task to do then I tell you you’re wrong. It is a misconception that things have to be hard or complicated. Remember that what you are doing is a homemade chocolate candy. You are still not a master chef okay? So begin with the basics.
First stick to a simple recipe. Candy thermometers and correct timing of adding ingredients is not something you encounter every day unless of course you do baking for a living. You can just begin by melting chocolate chips and milk in a saucepan under low heat. The reason for this is to refrain from burning it. Continuously mix until is it completely melted and then you can blend in nuts and vanilla. Whether you are working with white chocolate, milk chocolate or dark chocolate, it is a common denominator to set the range at low to medium temperature only that is for obvious reasons.
Seriously though, the main trick is to follow the instructions carefully. Be keen and precise in the measurement and in the steps to be taken. With all that and more, you are sure to come up with the best tasting chocolate candy a beginner has ever made.
Categories: chocolate articles Tags: Candy, CHOCOLATE, chocolate maker, Chocolate Making
Deep-Fried Chocolate Bars
We often crave sweets, and chocolate is one of them. This article is about something that may seem unfamiliar or uncommon to many, but it might interest you. I am talking about deep-fried candy bars. Yes, you read right, deep fried candy bars!
The usual batter that a lot of chefs or home cooks utilize for frying foods such as fried chicken, fish, meat, or sausages could actually be just as good for frying these sweet treats. The candy bars should be chilled before they go through the process of being battered. This is done to make sure that the chocolates don’t melt into a hot, fatty, sticky mess. You wouldn’t want that, would you?
This unusual treat can trace its roots back into the heart of Scotland, from a fried fish shop that came up with it. Much to their surprise, these fried candy bars were an instant hit. The credit for this invention was given to the Haven Chip Bar in Stonehaven, in the year 1995. Stonehaven is a town located in the northeast coast of Scotland, near the historic place of Aberdeen.
A little more than 300 fried fish shops took part in a study done in 2004. The study showed that almost 22% of these shops sold candy bars that are fried. Moreover, 17% of these shops had sold them in the past years.
More recently, nearly 75% were found to have been selling these treats, with an average of 23 bars per week. The more famous shops sold at least 50, and up to 200, of these bars every week. The typical price in US dollars is $1.75. The bulk of their customers are children.
Even an overseas British cafe, situated in the country of Thailand, has embraced deep fried candy bars and put it into their own menu. This treat was at first dubbed as a prank, but when more buyers found it satisfying, it became a regular item on the menu becoming very popular among locals and tourists alike.
This delicacy also been made famous in far flung places from its origins such as New Zealand and Australia.
Categories: chocolate articles Tags: candy bars, chocolate bars, deep-fried
The Basics of Homemade Chocolates
Isn’t it amazing how one person can name one kind of food that they can eat over and over again for the rest of their life despite the existence of all other delicious food? Take for example chocolates. I bet my life savings on it that there is no one person that can be able to resist chocolate. I mean they could but it would take one very serious reason. On the brighter side, more number of people are given the chance to experience these mouthwatering chocolates. It is a favorite among all ages and all walks of life. So, if chocolate is on top of your list, wouldn’t it be nice to learn how to make them?
First, roast the cocoa beans for about 5-35 minutes under the heat of about 120-160 degrees Celsius. Expose it at first in high temperature then gradually decrease it. stop the roasting once you see the beans begin to crack. Second, crack the beans using a hammer if you are on a small batch. For a larger batch of beans, you can utilize a Corona type mill. Stir the nibs carefully using your hands or a spoon and at the same time blowing on them in order to get rid of the husks. Third, grind the nibs into liqueur. You can put it in a juicer and it will produce cocoa liqueur. Do this repeatedly until no more husks are included. Fourth, conch and refine them with the aid of a high powered wet grinder. Fifth, proceed to tempering. This is one of the crucial step since you need to make sure that no moisture penetrates the chocolate or else it will be super soft. What you would want is to make it snappy and shiny. Lastly, mold the chocolate into its final look. You can work on it while it still in its liquid form. Gently pour it on your molder of choice and place it on the fridge or leave it to harden at room temperature.
Honestly speaking, producing chocolate is not a piece of cake. Manufacturers all over the world spend millions of money and years of development in order to come up with the best tasting chocolates that would beat all other competitors. However, you can make a little chocolate factory within the four corners of your home.
Categories: chocolate articles Tags: Chocolates, homemade chocolate, making
Chocolate-lovers Take the World by Storm
You can be anyone, when you happen to love consuming chocolates. You can eat up to 10 kilos of it per year, like chocolate pages on Facebook, go to an amusement park that has chocolates for a theme, join some chocolate enthusiasts clubs and even opt for a chocolate scented body spray. Chocolates are really a sweet treat and very irresistible. People don’t just happen to eat and consume chocolates, they are very fond of it and sometimes even bordering on being obsessed with it. For them life without chocolates is worse than death itself. Chocolate has become a really large part of life in general as some dictionaries like Merriam-Webster have accepted the term ‘Chocoholic’. It has become an integral part in the American way of life that it has invaded the culture, including some of the most prominent and important American holidays like Easter, Halloween, Thanksgiving, Valentine’s Day and yes, Christmas. Now that we are only days away from these occasions, people are now preparing to shop and search for chocolates to include in their presents.
You might be wondering as to what makes chocolates really likable and delectable, is it the taste or the texture or the versatility it brings to the table? If you can only broaden your imagination, lots of things can be made out of it: there could be cakes, ice cream, coffee, milk, puddings, cookies, cereals and shakes to name a few. It comes in various consistency like being soft or hard, white or darker, a filling for a bun, a topping, a certain syrup for some sweet treat and even a fondue during certain occasions. Or maybe the after feeling it brings is the reason behind why people are so in love with it? Experts and scientists have concluded a long time ago that there are certain ‘chocolate triggers’ in the brain that can affect one’s mood.
Considering this ever growing phenomenon, it can be no surprise that chocolate treats are marketed to target almost anyone. Chocolate is virtually everywhere and yet it feels like it is so rare and fashionable. It is able to trigger lots of emotions and feelings may it be good or otherwise.
Find More Learn About Chocolate Articles
Categories: chocolate articles Tags: chocoholic, chocoholics, Chocolatelover, Phenomenon
The Chocolate Bomb
No, don’t be deceived by the title. I am in love with chocolate, no argument there, but it’s not the message I want to get across. The Nazis know exactly what I’m talking about. Those people painted our world’s history red, and not the good red. However, they could actually get pretty creative. Death by chocolate, I think, was coined from their stunning efforts. Hmmm. If you’re not crazy about gruesome tales, then maybe you would not want to continue reading.
Typically, “Death by Chocolate” is a favorite sweet treat. It refers to a chocolate cake that is topped with chocolate ice cream and chocolate syrup and then sprinkled with chocolate brownies or chocolate shavings on top. But the Nazis kicked things a notch higher and on a more literal note. So high actually that it gave a whole new meaning to the term. They made death by chocolate happen as they turned chocolates into bombs. Explosive, isn’t it?
The British Intelligence Agency MI5 made public a series of documents as well as photos that show camouflaged equipment utilized by the Nazis. In those papers was a sketch of what seemingly looks like an ordinary chocolate bar, but as the old adage goes, don’t judge the book by its cover. What looked like a piece of sweet could actually trigger an explosion.
These bars of chocolate were much like your typical hand grenades. They were in steel cases, however covered with chocolate, and they were actually wrapped like a real candy bar. Neat trick, Nazis. And in order to detonate the bomb, the innocent victim would break off the bar like usual, which then reveals a canvas strap that functioned like the pin of a grenade which when removed would blow up in a matter of seconds.
It became common knowledge that the Nazis were targeting a member of the Royal Family. The chocolate bar would turn out as a surprise as the eater was in the middle of enjoying it. Creepy, in every sense of the word.
Categories: chocolate articles Tags: Chocolate History, History, Nazi
Chocolates Drugs?
No, don’t be fooled by the drug drop. In this day and age, we almost always use the word to refer to things that are illegal and stuff. What I’m talking about leans toward the good stuff, how chocolate has always been good, even medically.
Going back to the glory days of Mayans, Aztetcs, and Early Europeans, chocolates have always been within their midst. Contrary to most chocolates we have these days, they always had theirs in liquid form.
For the Aztecs, cacao beans were brewed and then drunk thereafter thinking it was the elixir of life. It gave strength to their warriors, it allegedly cured the sick, as well as awakened those who were asleep and even the weak.
It may not sound very credible, but chocolate back then was celebrated more due to its medicinal effects than its taste. Chocolate was often served to the elite, but it was also given to soldiers, since like I said, it was a drink full of magic to them. They claimed that chocolates gave oomph to their stamina and helped them overcome fatigue.
When cacao beans reach European lands, people were taken aback. A taste of the chocolaty drink was reportedly therapeutic as it aided in digestion problems and even anemia. It has been written in black and white on a manuscripts from the 16th to 20th centuries that chocolate has over 100 medicinal uses.
England’s Dr. Hughes specifically pointed out that chocolate is beneficial to pregnant women. In the 18th century, it was even dubbed as the most excellent drink that can be used as an alternative for all other foodstuff. People of all ages and from all walks of life get to have it.
While for the Americans, chocolate has also swept them off their feet. The third president of the country, Thomas Jefferson, once said that “The superiority of chocolate, both for health and nourishment, will soon give it the preference over tea and coffee in America which it has in Spain.”
Unluckily though, with time, more and more ingredients have been added to the already stunning chocolate, making them less of a medicine and more of a sweet treat.
Categories: chocolate articles Tags: Aztec, Chocolate History, Mayans
