Chocolate is the new ‘Black’: Its making waves in all the health circles, as its health benefits appeal to medical and health practitioners with diverse educations and specialties. Laboratory studies reveal its potent anti-oxidant actions, and ‘chocolate parties’ reveal a great many other positive effects. We’ve all seen the surveys where many women would prefer chocolate over sex (this does not seem to be the case in European countries, however); add to this the results of an Italian study mentioning that women who eat chocolate have more sex, and the subject gets a little spicy. Spicy enough even to consider adding a healthy dose of chocolate to your life? Need more reasons? Its natural minerals makes your bones more dense, it prevents heart disease, its thought to attract abundance, and its full of mood-boosting and intelligence-boosting neurotransmitter precursors. Healthy, wealthy, wise and happy. So it is as easy and eating all the Hershey’s bars you can get a hold of? Well, not quite…

Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media’s portrayal of chocolate’s health benefits. There’s a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single bar or drink, even at the large-chain heath food markets, is made from chocolate that’s been roasted at high temperatures. ‘Organic’ does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot cocoa drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we’ve become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao – note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It’s easy to do, and we’ll include some recipes at the end. But first back to the question of why raw is better.

First the question of Caffeine. Many folks are sensitive to caffeine’s effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it’s been heated or not. A drink made with roasted beans evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.

Next the question of anti-oxidants. Chocolate has been discovered to have exceptionally high quantities of important polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled: “Cocoa Has More Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine.” It’s hard to argue with that. Here again the question of raw arises: One report notes that while roasted chocolate is made up of 5% antioxidants, when raw it contains twice as much at 10%. Another important note is the addition of milk to make milk chocolate. Research has shown that the addition of milk actually cancels-out the positive effects of the natural antioxidants. And milk may be one of the reasons many people seem to be allergic to chocolate, as lactose intolerance is fairly common. Another myth is some individuals break out when ingesting high amounts; reports indicate that raw chocolate does not cause this response, and that it may be the refined fats and sugars present in most chocolate products producing this effect.

Finally, the question of mood-enhancing neurochemicals and precursors. Chocolate contains significant quantities of the essential amino acid tryptophan. Tryptophan intake has recently been collated with neurogenesis, the development of new brain cells, and both long and short term memory. The presence of tryptophan is critical for the production of serotonin, a primary neurotransmitter associated with mood (Prozac works on the principal of enhancing the action of serotonin). Once in the body tryptophan reacts with vitamins B6 and B3 in the presence of magnesium (all present in raw chocolate) to produce serotonin. Enhanced serotonin function assists in diminishing anxiety and stress – ccording to Dr. Gabriel Cousens, serotonin is literally our “stress-defense shield.” Tryptophan is heat sensitive and is often deficient in many cooked-food diets, even when animal protein intake is high. In addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the ‘love hormone’ and Anandamide the ‘bliss chemical’.

Often Recognized “As One of the Sweetest Tours for Visitors to London,” The Chocolate ecstasy tour has always captivated people with a mouthwatering palette. The chocolate Ecstasy tour was founded by Jennifer Earle who was obsessive for three things, chocolate, London and travel. On her visit to London in 2004, she had to face immense problem while looking out for a good chocolate shop in the city. It was then and there she decided to go for a way, which could help the locals and the tourists in not only spotting the best chocolate shop but also having a taste of the same. And so, the chocolate experience was born.

The tour promises a few hours of chocolate tour around London where one could taste mouth-watering chocolates. We assure you that everyone irrespective of age will relish and enjoy the unforgettable taste of these chocolates. Since January 2006, this tour is organizing a walk around a few of the best chocolate shops for an eventual chocolate experience. It is the perfect way to enjoy the chocolate experience in a delicious way.

One could enjoy the half day chocolate journey from 10 am to 2 pm through the streets and pathway of London. It is a guided tour in a company of a loving and friendly guide who will also be a chocolate expert so that you could get the information regarding all the little details about the tour. The tour includes the visit to a few of the best chocolate shops in London and could also experience the taste of these lip smacking chocolates. The tour also stops for a rich hot chocolate break at luxurious stops of London.

Besides this, a full day chocolate tour is also organized once a year as a part of the London chocolate week. It is indeed a perfect way to spend a day amidst chocolates accompanied with breakfast and two coarse lunches in a few of the best restaurants of London. One could also be a part of the chocolate making demonstration, bonus chocolate gifts along with a personal chocolate guide. It is an ideal way to know more about the lively city London and British chocolate.

The public chocolate tour is organized once a month and is normally conducted on Saturdays and it starts near Piccadilly Circus. Besides, we also take up corporate chocolate experience tour where one gets a golden chance to treat the staffs and clients at a very chocolaty afternoon walking down the streets of London. One could enjoy the conversation with their colleagues along with lip smacking chocolate and hot chocolate drink break. The time and date for corporate tour can be planned as per your convenience from Monday to Saturday.

The duration of the Chocolate experience tour is four hours where one gets chance to taste few of the best-known chocolate in the world. It is indeed a perfect way to rediscover the magic of British chocolate. The tour pampers and spoils you and is a for a day amidst chocolates, chocolates and more of chocolates.

Chocolate recipes help you create sweets in a great variety of forms and kinds of taste. Chocolate truffles, for example, have the flexibility to be able to be coated in various flavors of chocolate, sprinkled with nuts or flavored using any liqueur or extract. One of my most loved recipes to have or make is the milk chocolate praline truffle. I use a praline liqueur for flavoring the chocolate and then I roll the truffle in some pecan brittle that I have crushed.

Chocolate Truffles make grand gifts for any person at anytime. There are many mixtures of packages that chocolate gifts come in so you ought to be able to find one just right for the event or friend for which you are trying to purchase something.

You have probably heard of the “cacao bean”, or as it is sometimes called the “cocoa bean”, well this is the nut from which chocolate comes. This ‘bean’ or nut is the nut of a particular fruit that grows on a specific tree, originally from the Amazon jungle. Chocolate, long ago, was a symbol of wealth, and luxury.

Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids. The flavonoids of this plant are generally recognized for their antioxidant properties and activities. Chocolate contains the same antioxidant chemicals (phenols) as wine. Many people enjoy drinking wine while eating chocolate.

I have found that in each place or country throughout the world where it is made, it is a distinctly unique product. French and Belgian chocolates have a distinctly different taste from each other, as do Swiss or U.S. chocolates. The best one for you to use will be based on your individual choice and on the recipes you plan to make.

Chocolate recipe lovers everywhere have been viewing the studies showing dark chocolate as having certain health benefits with excitement. These studies have inspired some dietitians to promote chocolate as contributing to a healthy diet. Chocolates should be sampled in order of increasing cocoa content or boldness of flavor, and, even though chocolate is best stored between 61 and 64 degrees, it should always be tasted at room temperature.

Bars that are made with very little flavoring or pure chocolate bars are your best choice. So you don’t need to feel guilty when you enjoy some dark chocolate, because research has shown that you might actually be providing some small service to your health.

All chocolate lovers, when preparing recipes, need to keep in mind that chocolate scorches easily and must be treated gently. When making any chocolate recipe, always melt the chocolate slowly over low heat in a double boiler over simmering water, or in a bowl in the microwave at 50 percent power or on the defrost setting. Chocolate recipes, you gotta love ’em.

There is so much said about what we should and should not eat. One thing that gives chocolate an air of the forbidden is the myth surrounding it, that it tastes so good it must be bad for your health. Chocolate recipes have been used for centuries to make some of the most popular sweet-tasting treats in the world. Chocolate can be healthy – if kept in moderation. Eating too much of the good stuff (as with all good stuff) can lead to obesity, which causes more health problems than all the chocolate recipes in the world could combat. Chocolate lovers however, seem willing to pay the price for their vice.

Chocolate makes a nice treat for your taste buds and is a favorite gift for special occasions. You can form it into various sizes and shapes by pouring it into molds and then cooling it until it becomes solid. These shapes could include hollow shells, solid blocks, chocolate bars or even shells that can be filled with a sugary confection material. Typically when chocolate bars and some other molded items are produced, it is done with a molding process that produces a product having fine surface details as well as a high gloss or shine.

Some of you may find this hard to believe, but research is constantly proving that not only is chocolate one of the healthiest foods you can eat, but is also considered a super food. Chocolate recipes for candy however, create a confection that is loaded with refined sugar. Chances are that these types of chocolate also have a high fat content because these confectionery type items contain a lot of milk fat along with hydrogenated oils. Chocolate can be a trap. It can result in guilt. It is a fabled and much loved food. It causes extreme react

Chocolate in surprisingly small amounts can seriously affect your dog, and in some cases cause your dog to die. Small animal veterinarians are seeing increasing number of dogs with chocolate toxicity as more of us are eating the ‘healthier’ dark chocolate. Unfortunately your dog only needs to eat 1/3 as much dark chocolate as opposed to milk chocolate to become seriously ill. In this article I will show you why chocolate is toxic, the types and amounts that will cause poisoning, the symptoms of toxicity, and what you can do if your pet consumes chocolate.

The toxic components in chocolate are caffeine and theobromine. The theobromine is found in high concentrations in chocolate, and causes most of the clinical signs in dogs. Theobromine affects your dog’s intestinal system, nervous system (brain), cardiovascular system (heart and lungs), and the kidneys.

The symptoms of chocolate poisoning in dogs are based upon the amount of chocolate eaten, the type of chocolate, and the time since it was ingested. The most common sign after your dogs eat chocolate are gastro-intestinal, meaning stomach upset, bloating, vomiting and diarrhea. Not uncommonly you may see hyperactivity, restlessness, elevated heart rate and increased drinking and urinating. The most serious signs are when the nervous system is affected; these may show up as tremors, seizures, increased breathing rate, high body temperature ( hyperthermia) and coma.

The toxic and potentially fatal dose of chocolate is 60mg/kg- so a 10lb dog only needs to consume 300mg of chocolate. Clinical Signs can be seen as low as 20mg/kg- meaning a small 10lb dog only needs to consume 100mg to have problems. Severe signs are seen at 40mg/kg- or consuming 200mg of chocolate.

Let’s look at how much theobromine is in certain types of chocolate, then we can best know if you need to be concerned about chocolate poisoning in your dog if he has eaten some. A 5oz milk chocolate bar contains 250mg of theobromine, a dark chocolate bar contains 600 mg. Unsweetened baking chocolate contains 400mg theobromine per square, Semisweet chocolate chips (30 chips), 250mg. Dry cocoa powder contains 700 mg of theobromine per ounce.

A poodle weighing 10lbs can be fatally poisoned by as little as one milk chocolate bar containing 250mg of theobromine. A 75lb larger breed dog, such as a Golden Retriever, would need to eat to eat 8 milk chocolate bars to become seriously ill. On the other hand, the dark chocolate and bakers chocolate are far more toxic; the 75lb Golden only needs to consume 3 of the dark chocolate bars to be fatally poisoned.

If your dog eats any amount of chocolate, the first thing is to figure out how much has been consumed. Then based on the type of chocolate, determine if your pet has eaten a potentially toxic amount. If the dose of chocolate is 20mg per kg of theobromine or higher, you should be seeing your veterinarian and inducing vomiting, or doing this at home. So this means that if your 10lb (5kg) poodle eats a milk chocolate bar, then induce vomiting as he has eaten more than 200mg of theobromine. I have calculated this dose by multiplying the poodle’s weight of 5kg times the toxic dose amount of 20mg/kg giving a level of 200mg.

The method I prefer to induce vomiting is by giving hydrogen peroxide at 1 teaspoon per 10 lbs of body weight. If your pet doesn’t vomit in 10 minutes, repeat again. I advise to never do more than 2 treatments of peroxide. You can also try salt: dilute 1 teaspoon of salt in a tablespoon of water per every 10lbs of body weight. If you are unable to induce vomiting, if your dog is showing any serious signs such as tremors, seizures, excessive vomiting, diarrhea, or you are at all unsure please see your veterinarian.

You can now see how even a small amount of chocolate can cause serious problems to your dog. As a responsible dog owner, you should be aware of the types of chocolate, and the amounts of chocolate to cause poisoning in your dog. You should be able to recognize the symptoms of chocolate toxicity, and know how to induce vomiting if your dog is to eat toxic levels of chocolate.

Chocolates are natural food products offering the consumer wonderful taste sensations and aromas no other product can provide. It is attractively presented and skillfully crafted so the flavor of the chocolate is complemented by natural and fresh ingredients.

Some chocolate factories in the Middle East produce chocolate in a commercial way and others deliver to you their own homemade chocolate. How does the production happen in these two types of factories?

1- Cocoa Beans VS Cocoa butter

Chocolate is a processed, typically sweetened food, produced from the seed of the tropical Theobroma cacao tree. Therefore, cocoa beans (or cacao beans), from which fine chocolate is produced, grow in the tropical climates of Africa, South America and parts of Asia and are harvested twice a year to produce the raw products that makes chocolate. On the other hand, there is also the cocoa butter substitute that replaces the real cocoa beans and helps in the production. Which one gives you the best chocolate? Without any doubt: the natural cocoa beans. Some factories use the cocoa butter substitutes instead of cocoa beans for a simple reason; to elevate its melting point that makes it loose it natural attribute.

2- Natural VS artificial ingredients

The difference between homemade chocolate and commercial chocolate is in the ingredients used. Homemade chocolate is made with natural and high quality ingredients with no artificial preservatives, therefore it stays fresh. As for the commercial, it is made with artificial ingredients and preservatives to keep a low cost and of course, it won’t stay fresh too long.

3- Production cost

A chocolate factory can keep a lower cost of production with the use of old, antique machinery and technology. Homemade chocolate factories don’t need to lower their costs to higher their profits but rely on handing over the best quality and maintain high level of hygiene using high-end machinery and new technologies to meet the ISO Certification standards.

4- Chocolate filling ingredients

This 4th difference relates to the 2nd one – the natural ingredients. We separated them to differentiate between the production of chocolate itself and the fillings that represent the flavors. Commercial chocolate is filled with artificial flavors using syrup or chemically made pistachio, almonds and other fillings, but homemade chocolate, as you guessed, uses natural pistachio, coconuts and other fillings to create a sweet taste.

5- All the above

The 5th and last difference we will mention in this article is somehow a conclusion to all that has been said before. To give you the best chocolate, a factory must follow all the criteria above and produce their product from A to Z, which means starting by making their own chocolate paste and continue with all the procedure until the end-product which is not the case of commercial chocolate, who get their paste from an external provider, probably without knowing if artificial ingredients were used instead of natural ones.

After reviewing with you 5 differences between commercial and homemade chocolate, it’s up to you to choose what kind of chocolate you would aim for from now on. Don’t be fooled by the heavenly tasty commercial chocolate, real ingredients, better quality and high level of hygiene are more important than taste, which directly implies to a better taste.