The Beginning of Chocolate
August 25, 2011
Chocolate has been around for millennia now, and the history is extremely long and diverse. The earliest references of chocolate were over fifteen hundred years ago in the Central American Rain Forest, an ideal environment for the cultivation of the Cacao Tree because of the mix of high rain fall, temperature and humidity.
The Mayan culture worshiped the Cacao tree as they believed it was of divine origin and it symbolized life and fertility. Cacao is actually a Mayan word which meant “God Food”, modernly coined as “Food of the Gods”. The Mayans were believed to be brewing and drinking this spicy bittersweet beverage by roasting, grinding and fermenting the seeds of the Cacao Tree. This was intended for the wealthy and elite.
The Aztecs, like Mayans, also have their own version of the fermented drink and they called it Xocolatl, meaning “bitter water”. Their Emperor, Montezuma, allegedly believed that this was an aphrodisiac, and drank almost 50 cups a day. The beans were even used as currency and considered as treasure that when Spaniards came and searched for gold and silver, they found no more than the beans.
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Chocolate Truffles
August 24, 2011
“There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.” This chocolate quote surely makes sense to all the chocolate lovers out there.
Chocolate truffles are an immensely delicious treat any time of day and any day of the year. But did you know that they are named after the fungus, the fruiting bodies of underground mushrooms, because of their resemblance as it looks a lot like the dirt?
Chocolate truffles are typically made with ganache which is a mixture of chocolate and cream, but can also be made with centers such as mints and walnuts then served in variety of ways such as covering it with crumbled nuts, shredded coconut, or confectioner’s sugar. These may look intimidating but actually are very easy to prepare, the only difficulty you’ll ever have here is the dilemma of whether to grab another bite or not!
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Science of Chocolate
August 23, 2011
Have you ever tried munching on chocolates and then think about its fragile crystal structure? Or do you even wonder about its milk protein contents as this melt-in-your-mouth goodness touches your palate? I bet no. The only thing you can think of is whether to get another bar or not, but there are people who take interest in this kind of scientific stuff.
Galit Segev, a chef and a biochemist in the pharmaceutical industry, enjoys her chocolates but is also enthralled by its physical properties. Having a background in such field, she is normally interested in why certain foods react variedly to certain cooking techniques.
She just recently had a part in the Ultimo Science Week talking about the science of chocolate such as how these treats are manufactured. From soil to your mouth, she gave a talk about what makes for a quality chocolate.
Chocolate Sunblock
August 19, 2011
Chocolate as a skin care product? Say what? It is being said that ingesting chocolate (not putting on the skin!) does not only satisfy sweet tooth cravings but also protects against sunburn now. Sounds wacky, doesn’t it? Gone are the days when chocolate was generally synonymous to bad skin. Imagine enjoying in this decadent treat and seeing your skin get better than ever!
Chocolate happens to have a significant amount of protective antioxidants known as Polyphenols (also found in coffee and wine) which makes it possible for you to indulge in its skin benefit due to its ability to reduce ongoing cellular damage. This certain compound, according to studies, does not only enrich the skin but it also offers protection from harmful UV light exposure making skin less sensitive to the sun. Polyphenols are said to increase blood flow close to the skin causing all these skin improvements.
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Fighting Cancer with Chocolate?
August 18, 2011
If that would be the case, who wouldn’t want to kick cancer’s butt? Here are some interesting tidbits of information to help you realize how good chocolate can be for your health!
Cacao seeds contain Flavonoids (specifically Flavanols) that are chemicals found in plant-based foods that give major health benefits. Over 4,000 flavonoids have been known and almost all of it are found in fruits, vegetables and beverages such as tea, coffee, beer, wine and fruit drinks. Good thing our beloved chocolate is part of the list!
When we eat foods that have flavonoids, it just means that we also take advantage of the antioxidants in it which are believed to help the body fight cell damage. In addition to that, studies say that flavonoids have other helpful influences on vascular health, such as lowering blood pressure and improving blood flow to the brain and heart, making blood platelets less viscous. Thus, keeping cholesterol from gathering in blood vessels. It also slows down the immune responses that lead to clogged arteries.
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Chocolate Caramels
August 17, 2011
Do you know the feeling of the idiomatic expression “hitting two birds with one stone”? That’s what you get when you eat this yummy confection. Chocolate per se is heavenly, but try incorporating it into caramel and you are sent beyond heaven.
Just so you know, the milk products are the most important ingredients since it is the primary source of fat in caramel, which gives it that delightful texture. Milk is known to have a lot of nutritional benefits such as calcium which is good for the bones, and chocolate contains antioxidants that can help prevent cell damage. Suffice it to say, you are really on for a healthily delicious treat!
Anyone with a sweet tooth who gets to taste this would surely ask for more of these rich, chewy, fudge-like and melt-in your-mouth goodies. Also, this treat also makes for a delightful yet inexpensive gift!
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Mood Food
August 16, 2011
We all have our fair share of sickness and sadness. And more often than not, at those certain points in our lives, we cling to our go-to food, our comfort food, and everything just seems better. They make us feel calm, relaxed, and of course, comforted, as they touch our palate.
Chocolates are known to be the universal comfort food. And chocolate's reputation as a mood-booster makes it a common and appreciated gift, especially to those who are going through tough times, say, breakups.
The term “comfort food”, which was added to the Webster’s Dictionary in 1972, is defined as “food that gives a sense of emotional well-being,” or “any food or drink that one turns to for temporary relief, security or reward.”
Science explains that the brain releases feel-good hormones into the body to compensate for the bad vibes that overpower us in our everyday life like stress, illness, fatigue, among many others. The said hormones are also released in our brains during happy times such as when we hug someone, as bizarre as it may sound.
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Amaretto Chocolate Pudding
August 3, 2011
Chocolate pudding makes a great Summer-time dessert. Well, it makes a great dessert any time of the year, but I like pudding in the Summer because it is served chilled and it's kind of a light dessert. Eating it in the Summer just feels right.
A box of instant chocolate pudding is good, regular (non-instant) is better, and a pudding that is hooched up a bit is even better.
Here's a chocolate pudding recipe that starts with a box for convenience, adds more chocolate for enhanced chocolate impact, and includes Amaretto liqueur for a nice almond flavor. The whipping cream on top is a nice touch which you can enhance further by topping with a fruit or more chocolate.
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Aunt Belle’s Chocolate Fudge
August 1, 2011
Do you remember the slogan for an old commercial that had people taking sides on tacos? Some would say, “I like making it!” and others would say, “I like eating it!” If you are over 40 and grew up in the U.S., I’ll bet you remember.
When it comes to fudge, most people would say they like eating it way more than they like making it!
Making fudge is tiresome, tedious work that often ends with unsatisfactory results. Fudge has to be cooked at a high temperature then cooled while stirred constantly or the sugar will crystallize into a gritty mess.
So, with patience and a gastronomic aptitude one can achieve great fudge. That is why I like eating it. I don’t possess either one of those fudge making qualities.
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Hershey’s Air Delight
July 29, 2011
Yesterday (July 28) was National Milk Chocolate Day. Did you do anything special to celebrate?
Other chocolate manufacturers have had aerated chocolate for some time. For example, I wrote about the 75th anniversary of the Nestle Aero bar last October. Overall, aerated chocolate accounts for about $500 million of annual global confection sales.
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