Chocolate

sister herb

Official TTI Chef
Ok I know, now this is the thread what you all will hate...

jjchocolate.gif


...and can´t stop to read.


cocoa-beans-and-fruit-in-sack1.jpg

cocoa beans and fruit

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America. The earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs, who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids are one of the richest sources of flavanol antioxidants. They also contain alkaloids such as theobromine, phenethylamine and caffeine. These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.

Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans and has been linked to serotonin levels in the brain, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. Dark chocolate has been promoted for unproven health benefits, as it seems to possess substantial amounts of antioxidants that reduce the formation of free radicals.

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although white chocolate was first introduced by Hebert Candies in 1955, Mars, Incorporated, was the first to produce it in the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, so it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.

Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla, and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.

Chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar and/or fat has separated due to poor storage. It is not toxic.

Health effects

220px-FD_3.jpg


Chocolate with various fillings.

Positive
  • Cocoa or dark chocolate may positively affect the circulatory system.
  • Several studies have suggested that eating chocolate can help reduce the risk of certain cardiovascular problems and also reduce blood pressure in both overweight and normal adults.
  • Chocolate may boost cognitive abilities.
  • Dark chocolate may lower cholesterol levels in adults. Although basic research has provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of LDL cholesterol, few results from clinical trials are conclusive about such an effect in humans.
  • According to one study, chocolate consumption correlates with lower body mass index.
  • Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.
  • Cocoa beans contain a large amount of chemicals called flavonoids. Some scientists believe that these flavonoids can be used to create natural supplements to ease diarrhea symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild relief.
Negative

  • Chocolate is believed to cause heartburn because of one of its constituents, theobromine, relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to enter into the oesophagus. Theobromine is also toxic to many animals because they are unable to metabolize it (see theobromine poisoning).
  • The unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
  • Chocolate and cocoa contain moderate to high amounts of oxalate, which can cause some health concerns particularly for individuals at risk for kidney stones.
  • Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. In a study from Nigeria, the average lead concentration of cocoa beans was less than 0.5 ng/g, among the lowest reported values for a natural food, with lead concentrations ranging from 70–230 ng/g for raw and processed cocoa. These measurements "are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria." The figures are still comparatively low when compared to 200,000 ng, which is the WHO tolerable daily limit for lead consumption.
  • Research on elderly people showed chocolate might cause osteoporosis.
  • A few studies have documented allergic reactions with chocolate in children.
  • There is some evidence that chocolate may be addictive.
 
Last edited:

sister herb

Official TTI Chef
Chocolate Tart



Yield:
8-12 Servings

Ingredients:


For Crust:
  • 1 cup finely ground chocolate graham crackers (approximately 4-5 whole crackers; also, not chocolate covered)
  • 5 tablespoon unsalted butter, melted
  • ¼ cup sugar

For Filling

  • 1 ¼ cups heavy whipping cream
  • 9 ounces semi-sweet chocolate, chopped
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon instant espresso powder (optional)
  • ¼ teaspoon salt

For Glaze

  • 3 tablespoons heavy whipping cream
  • 2 ounces semi-sweet chocolate, chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Directions:


Make Crust:
Preheat oven to 350 F/175 C.

Stir all of the ingredients together and press evenly into the bottom and sides of a 9-inch tart pan. Bake for ten minutes, or until firm. Cool completely.

Make Filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, espresso powder, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust and bake for 20-25 minutes, until the edges are set, but the center is still loose. Cool completely.

Make Glaze:
Bring cream to a boil and remove from heat. Add chocolate and stir until smooth. Stir in corn syrup, then warm water.

Pour the glaze onto the center of the tart, then tilt and rotate so that the glaze coats the entire tart. Allow it to stand until the glaze sets, about one hour.

Note:
Tart can be made one day ahead, without glaze, and refrigerated. Bring to room temperature before glazing.


Source: http://myninjanaan.com/category/desserts/page/7/
 

sister herb

Official TTI Chef
Chocolate tuiles

Chocolate-Tuiles_A0.jpg



Tuiles are wafer-thin almond biscuits that get their name from the French for 'tile', after the roof tiles they are meant to resemble. These chocolates are a play on the classic recipe and melt beautifully in the mouth.


Ingredients

  • 25g caster sugar
  • 1 tsp water
  • 20g crushed almonds
  • 100g chocolate of your choice, chopped or in pellet form

Method


  1. Make a light syrup by adding the sugar to the water in a pan and heating gently until the sugar is dissolved.
  2. Add the almonds to the syrup and return to the heat. Cook on a low heat until a teaspoonful of syrup dropped into iced water forms a ball that yields to slight pressure and turns into a light caramel full of nuts.
  3. Pour the caramel onto a sheet of baking parchment and leave to set into a toffee-like product. When set, crush the toffee into tiny pieces.
  4. Temper the chocolate (see below) and mix the toffee pieces into the tempered chocolate.
  5. Drop a teaspoon of the mixture onto a small piece of baking parchment – you need a piece of paper for each tuile.
  6. Using the back of a teaspoon, spread the mixture into a disc.
  7. Slightly drape the parchment over a bowl or rolling pin and leave the tuile to set in a curved shape.
  8. When set, peel the paper from the tuile.

How to temper chocolate

  1. Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.

Source: http://www.channel4.com/4food/recipes/popular-ingredients/chocolate/chocolate-tuiles-recipe
 

sister herb

Official TTI Chef
Chocolate Mint Tart

28705_l.jpg


melted butter, to grease
250 g (12/3 cups) plain flour
125 g butter, chilled, coarsely chopped
60 g (1/3 cup) icing sugar
2 tablespoons cocoa powder
1 egg yolk
1 1/2 tablespoons cold water
egg white, to brush

Mint ganache


300g white chocolate, finely chopped
150ml cream
1 - 2 tablespoons mint extract
green food coloring (optional)

Dark chocolate ganache


3 x 100g pkts Mint Dark chocolate, finely chopped
250ml (1 cup) pouring cream

  1. Lightly grease a 22cm (base measurement) fluted tart tin, with removable base, with melted butter.
  2. Process the flour, butter, sugar and cocoa in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in the fridge for 10 minutes to rest. Roll out the pastry between 2 sheets of baking paper to a 3mm-thick disc. Line the base and sides of the prepared tin with the pastry. Trim any excess. Place in the fridge for 20 minutes to rest.
  3. Preheat oven to 180C. Place the tin on baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes or until firm. Remove the paper and pastry weights or rice. Bake for 10 minutes. Brush any cracks with egg white. Set aside to cool.
  4. To make the mint ganache, place the chocolate in heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour the cream over the chocolate and set aside for 1 minute. Stir until smooth. Stir in the mint extract. Pour over the pastry and place in the fridge for 1 hour to set.
  5. To make the dark chocolate ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour cream over chocolate. Set aside for 1 minute. Stir until smooth. Pour over mint ganache and place in the fridge for 3 hours to set.

Source: http://www.taste.com.au/recipes/28705/chocolate mint tart
 

Cariad

Junior Member
It's too bad you should do a thread about chocolate.. It is too much to resist.

I only like dark chocolate.. Maybe addition of nuts. But do not like chocolate with fruits.. Or maybe with strawberries... Or raspberries..;)
 

sister herb

Official TTI Chef
Chocolate Crepes

chocolate-crepes.jpg


Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, plus more for the pans
  • 2 ounces dark (70% cocoa solids) chocolate, broken into pieces
  • 1 3/4 cups all-purpose flour
  • 1/3 cup superfine sugar, plus extra for sprinkling (if you don’t have superfine sugar, you can simply blitz some granulated sugar in a blender until finely ground but not powdery)
  • 1/4 cup good-quality cocoa powder (preferably natural)
  • 1/4 to 1/2 teaspoon salt (optional)
  • 3 free-range eggs plus 2 egg yolks, beaten
  • 2 cups 1% milk, plus more as needed

Directions


  • 1. Gently melt the butter in a small saucepan over low heat. Add the chocolate and heat until melted. Remove from the heat and set aside.
  • 2. Sift together the flour, sugar, cocoa powder, and salt, if using. [Editor's Note: Do consider adding that pinch of salt, as it really draws out the distinct notes of the chocolate you choose to use.]
  • 3. Make a well in the middle and then stir in the beaten eggs, then the 2 cups milk, and then the melted butter and chocolate mixture. Pass the batter through a fine sieve and let rest at room temperature for an hour or two.
  • 4. When you’re ready to cook, heat a large nonstick frying pan and rub with a little butter. Add enough batter to the pan to thinly coat the surface after tilting it from side to side. Cook the crêpe for a minute on each side, and then slide the crêpe out on to a warm plate lined with parchment paper and sprinkle with superfine sugar. If the batter seems too thick, simply stir in a little more milk until the desired consistency is achieved. Continue to cook the crêpes until all the batter is used, layering them on the plate and sprinkling each one with a sprinkling of sugar as you go. You may wish to swipe the pan with a touch of butter in between crêpes. Serve immediately.

Source: http://leitesculinaria.com/78947/recipes-tom-aikens-chocolate-crepes.html#wECOR3dVa4VgIq5i.99

Serve with ice cream or Chocolate Sauce

12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces
1 cup (240 ml) heavy whipping cream
1/3 cup (66 grams) granulated white sugar
1/3 cup (80 ml) light corn syrup
1 1/2 teaspoons pure vanilla extract

Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth.
Stir in the vanilla extract.
Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving.
Makes about 2 cups. Preparation time 15 minutes.



Source: http://www.joyofbaking.com/ChocolateSauce.html#ixzz33zO2zjXx
 

sister herb

Official TTI Chef
It's too bad you should do a thread about chocolate.. It is too much to resist.

I only like dark chocolate.. Maybe addition of nuts. But do not like chocolate with fruits.. Or maybe with strawberries... Or raspberries..;)

I knew the risks what this thread may cause to some members (like chocolate overdose) but the truth is... I couldn´t resist to create this.

:shyhijabi:
 

Cariad

Junior Member
Something's are a risk worth taking ... Like chocolate. :) I tell myself 85% chocolate has health benefits.. And if I add a strawberry is also counting towards my five a day.. Ya. ;)
 

sister herb

Official TTI Chef
Yes, actually chocolate is a health food. It is made from cocoa beans - they are vegetables - and sugar what comes from sugarcane or sugar beet - vegetables. Also it contains milk - a dairy. And if we add also some strawberries - hey they are berries - we can´t say anything else than chocolate is a Super Healthy Food.

chocolate-covered-strawberries.jpg
 

sister herb

Official TTI Chef
Chocolate Peanut Butter Mousse Cake

468004687_7eba9e20e9.jpg


(makes one 9-inch cake)

Chocolate Wafer Crust

1 1/2 cups (6.3oz) Chocolate Wafer cookie crumbs (Oreo cookie crumbs is ok too)
4 tbsp (2oz) unsalted butter, melted

Peanut Butter Mousse
5 ounces cream cheese, softened
2 tbsp (1oz) unsalted butter, softened
1 cup (4oz) confectioners' sugar
3/4 cup (7oz) creamy peanut butter
1/4 tsp salt
2 1/2 cups heavy whipping cream

Chocolate Mousse
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract

To make the crust:Lightly butter the bottom of a 9x3 inch springform pan. In a bowl, stir together the cookie crumbs and the melted butter until combined. Press the crumbs onto the bottom of the pan in an even layer. Refrigerate the crust while you make the PB mousse.

To make the PB mousse:
In the bowl of a standing mixer using the paddle attachment, beat the cream cheese and butter until creamy, about 1 minute on medium-low speed. Mix in the confectioners' sugar. Add the peanut butter and salt and mix until well blended. Remove the bowl from the mixer and set aside.
In a clean mixer bowl, using the whisk attachment, beat the heavy whipping cream at high speed until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completed blended. (Save the remaining whipped cream for making the chocolate mousse.)

Scrape the peanut butter mousse into the prepared pan and spread evenly over the crust. Refrigerate while you make the chocolate mousse.

To make the chocolate mousse:
Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

To serve:
Run a thin-bladed knife under hot water (or dunk into a pitcher of hot water) and wipe dry, run the knife between the cake and the side of the pan to release the cake; reheat the knife as needed. Remove the sides of the springform pan. The cake is ready for serving. Store in refrigerator for up to 3 days.

Source: http://alpineberry.blogspot.fi/2007/04/chocolate-peanut-butter-mousse-cake.html
 

sister herb

Official TTI Chef
Chocolate Brownies



Makes 12

Ingredients:

1/4 cup and 2 tablespoons butter
3/4 cup white sugar
1-1/2 eggs
3/4 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup and 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons and 3/4 teaspoon butter, softened
2 tablespoons and 3/4 teaspoon unsweetened cocoa powder
2-1/4 teaspoons honey
3/4 teaspoon vanilla extract
3/4 cup confectioners' sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

2. Bake in preheated oven for 25- 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.





Source: http://www.top-chocolaterecipes.com/2013/09/best-chocolate-brownie-recipe.html
 

friend263

Junior Member
no sister herb y ru doing this to me I have joined gym last month only and I'm in a strict diet but ur thread its just making me forget each and every rule of my dietician...
 

sister herb

Official TTI Chef
Creamy Chocolate Fudge

creamy+chocolate+fudge3.jpg


Serves 6

Ingredients:

2/3 cup milk chocolate chips
1/3 cup semisweet chocolate chips
3 tablespoons chopped nuts
1/4 teaspoon vanilla extract
1/2 jar marshmallow crème (1 1/4 cup) (See Note)
1/2 cup white sugar
3 tablespoons evaporated milk
1 tablespoon and 1 teaspoon butter
1/8 teaspoon salt

Directions:
1. Line an 8x8 inch pan with aluminum foil. Set aside. Then n a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a boil and cook for 5 minutes while stirring constantly.

2. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Keep mixing until chocolate is melted and mixture is smooth. Add in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for atleast 2 hours, or until firm.





Source: http://www.top-chocolaterecipes.com/2013/09/creamy-chocolate-fudge-recipe.html

Note:

There are sizes of marshmallow jars as 7 oz (2,5 cups) and 16 oz (5 cups). I assume in this recipe is meant smaller one.

Marshmallow creme is an American food item and might be difficult to find in other countries. It too is possible to make at home. Here are some recipes:

http://turntoislam.com/community/th...ooking-easier-to-you.92121/page-3#post-607170
 

sister herb

Official TTI Chef
no sister herb y ru doing this to me I have joined gym last month only and I'm in a strict diet but ur thread its just making me forget each and every rule of my dietician...

Hopely you are not very angry about it to me...

scared-smiley-emoticon.gif
Or better hide?
 

zaman-gm

Junior Member
Ok I know, now this is the thread what you all will hate...

jjchocolate.gif


...and can´t stop to read.


cocoa-beans-and-fruit-in-sack1.jpg

cocoa beans and fruit

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mexico and Central America. The earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs, who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids are one of the richest sources of flavanol antioxidants. They also contain alkaloids such as theobromine, phenethylamine and caffeine. These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages such as chocolate milk and hot chocolate.

Although cocoa originated in the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

Several types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. In the U.K. and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%. "White chocolate" contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans and has been linked to serotonin levels in the brain, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. Dark chocolate has been promoted for unproven health benefits, as it seems to possess substantial amounts of antioxidants that reduce the formation of free radicals.

White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although white chocolate was first introduced by Hebert Candies in 1955, Mars, Incorporated, was the first to produce it in the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, so it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.

Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla, and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.

Raw chocolate, often referred to as raw cacao, is always dark and a minimum of 75% cacao. Because the act of processing results in the loss of certain vitamins and minerals (such as magnesium), some consider raw cacao to be a more nutritious form of chocolate.

Chocolate may have whitish spots on the dark chocolate part, called chocolate bloom; it is an indication that sugar and/or fat has separated due to poor storage. It is not toxic.

Health effects

220px-FD_3.jpg


Chocolate with various fillings.

Positive
  • Cocoa or dark chocolate may positively affect the circulatory system.
  • Several studies have suggested that eating chocolate can help reduce the risk of certain cardiovascular problems and also reduce blood pressure in both overweight and normal adults.
  • Chocolate may boost cognitive abilities.
  • Dark chocolate may lower cholesterol levels in adults. Although basic research has provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of LDL cholesterol, few results from clinical trials are conclusive about such an effect in humans.
  • According to one study, chocolate consumption correlates with lower body mass index.
  • Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.
  • Cocoa beans contain a large amount of chemicals called flavonoids. Some scientists believe that these flavonoids can be used to create natural supplements to ease diarrhea symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild relief.
Negative

  • Chocolate is believed to cause heartburn because of one of its constituents, theobromine, relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to enter into the oesophagus. Theobromine is also toxic to many animals because they are unable to metabolize it (see theobromine poisoning).
  • The unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
  • Chocolate and cocoa contain moderate to high amounts of oxalate, which can cause some health concerns particularly for individuals at risk for kidney stones.
  • Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. In a study from Nigeria, the average lead concentration of cocoa beans was less than 0.5 ng/g, among the lowest reported values for a natural food, with lead concentrations ranging from 70–230 ng/g for raw and processed cocoa. These measurements "are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria." The figures are still comparatively low when compared to 200,000 ng, which is the WHO tolerable daily limit for lead consumption.
  • Research on elderly people showed chocolate might cause osteoporosis.
  • A few studies have documented allergic reactions with chocolate in children.
  • There is some evidence that chocolate may be addictive.
Salam,
I afraid to say i can't read all this thread it may make me more hungry.lol
 

Cariad

Junior Member
Yes, actually chocolate is a health food. It is made from cocoa beans - they are vegetables - and sugar what comes from sugarcane or sugar beet - vegetables. Also it contains milk - a dairy. And if we add also some strawberries - hey they are berries - we can´t say anything else than chocolate is a Super Healthy Food.

chocolate-covered-strawberries.jpg
I like your thinking here. Sister Herb I think you are wise beyond your years when it comes to all things delicious foods. :)

I'm thinking you should have a restaurant.. People who love food have the best restaurants. :)
 

sister herb

Official TTI Chef
I am going to make those brownies.. Like NOW. :)

Hopely you will like them. I have to admit that I have got so big overdose of chocolate already so that I had to make today something else.

But this peppermint rhubarb tart is tasty too... (munch munch).

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