chocolate-cavity

Cocoa and Chocolate

2008-02-11T23:25:00.000-08:00

It is a matter of common knowledge that chocolate is made from cocoa. In fact for most people chocolate and cocoa are synonymous. Chocolate is made from the fruit of the cacao tree. This tree is a native of South America. The ancient South Americans found it more useful to use the cocoa seeds as a sort of currency than use it for making chocolate.

So, how do you get chocolate from the cocoa seeds? The cocoa beans undergo a lot of processing before they are in the form that we recognize as chocolate. Firstly they are fermented. Next, they are sun dried and bagged before being exported. To develop the distinctive flavor of chocolate, the cocoa beans are sorted, cleaned and roasted. These roasted beans are then shelled and grounded. The intense heat of the grinding process melts the fat in the cocoa beans resulting in a fatty material with a bitter taste called the chocolate liquor. From this liquor cocoa butter or yellow fat is separated leaving behind a solid cake. This is then ground and sifted to manufacture cocoa powder.

To make the chocolate that you get in the market, sugar, additional fat and milk and other things depending on the type of chocolate that is required, is added to the chocolate liquor. The fat that is usually added to the chocolate is cocoa butter which gives it the melting sensation. Most countries including US permit only this fat to be added to the chocolate but some countries also permit the addition of vegetable fat.

Chocolate Names

2008-02-01T23:07:00.000-08:00

What’s in a name? A rose is a rose by any other name – so said Shakespeare. The same thing can be said about chocolate. The taste of chocolate is not going to differ because of a change in the name.

There are many stories as to how the name chocolate came about. For something that has existed for centuries it is not a surprise that there are so many stories associated with its name. According to the Merriam Webster dictionary and many other dictionaries and sources for that matter, the word is derived from the Nahuatl language. This was the language spoken by the Aztecs. So, according to this source chocolate is derived from the word chocolatl. But, others beg to differ. According to some there was no such word in any language ancient or not. This word was coined by the Spaniards by taking the Maya word chocol and replacing the Maya word for water with the Aztec word atl. In yet another story the word is supposed to be derived from Maya word chokola’j which to drink chocolate together.

Some of the most famous brands of chocolates have the same name as that of their company. For instance Nestle. There are others who have different name their chocolates. Again Nestle comes to mind. Kit kat is a famous brand by itself. Not everyone is aware that it is manufactured by Nestle. Same goes for toblerone and many other varieties of chocolates. There are many stories behind the naming of various chocolates whereas some of them have very simple reasons for having their names.

Blog Kog

2007-01-28T01:19:00.000-08:00

Blog Kog

Health Benefits of Chocolate: Chocolate prevents tooth decay

2006-09-24T16:15:00.000-07:00

Research on chocolate have shown many health benefits. For close to half a decade chocolate lovers have been told to avoid chocolate, but as we more in-depth research on the everyday foods we eat, we realize that we were misled about the health risks to reward ratio concerning chocolate.

First the main component in chocolate is cocoa. It contains Phytochemicals called flavonoids which is also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants. They are beneficial in blocking arterial damage caused by free radicals.

In addition, Flavonoids are associated with reducing the risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which does not raise bad cholesterol. A recent study in the Journal of the American Heart Association also shows that dark chocolate may have the potential to lower your blood pressure and improve insulin resistance.

Chocolate also contains Tryptophan. Trytophan is a chemical the brain uses to produce serotonin. Serotonin is proven to be an anti-depressant, It also generates feelings of ecstasy or love. It not only benefits you physically, but mentally as well. Some other substances, such as theobromine and phenylethylamine, have a stimulating effect.

Chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate. Although the misconception might stem from a commonly used combination of coffee or espresso beans with chocolate foods and drinks.

Reearch proves that candy eaters live almost a year longer than those who don't. Similarly, a Harvard University studyon health benefit of chocolate found that men who ate chocolate live longer than those who didn’t. Dark chocolate, with higher cocoa to sugar ratio may assist in preventing tooth decay. It can lead to fewer cavities as well as a potential to whiter teeth. Milk chocolate prevents tooth decay as well due to the combination of phosphate and other minerals in its structure.

Chocolate is a good source of carbohydrates as well It is an excellent source of quick energy and a fighter of fatigue. However, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.

Perhaps the leading misbelief about chocolate is; it causes acne. According to a University of Pennsylvania’s 1969 study of 65 acne sufferers. All were instructed to eat large amounts of chocolate. forty six of the sixty five showed no change in their condition. Ten even got better. Nine got worse. The results show no direct correlation between consuming chocolate and acne.

In Oakland, California at Children's Hospital & Research Center, researchers have discovered that the same chocolate for children have the same flavonoids associated with a reduced risk of cardiovascular disease can limit the production of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to be dehydrated due to health related problems.

Chocolate contains cannabinoids. These are chemicals that have a similar affect as marijuana. A person would have to eat nearly 25 pounds of chocolate in one sitting to get “high.”

Lastly, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and contains the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension, PMT or PMS. These are just more reasons to increase your chocolate intake.

tags: health benefit of chocolate, chocolate for children, cocoa, Dark chocolate, chocolate and acne, chocolate

Dark Erotic Chocolate Cake

2006-08-27T19:54:00.000-07:00

Dark Erotic Chocolate Cake
INGREDIENTS:
· 1 (18.25 ounce) package devil's food cake mix
· 1/2 (14 ounce) can sweetened condensed milk
· 6 ounces caramel ice cream topping
· 3 (1.4 ounce) bars chocolate covered toffee, chopped
· 1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS:
1. Bake cake according to instructions on package for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. Over low heat in saucepan, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Sexy Chocolate Cake

2006-08-25T10:48:00.000-07:00

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to directions on package for a 9x13 inch pan; place on wire rack to cool for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. Combine sweetened condensed milk and caramel topping, stirring until smooth and blended in saucepan over low heat. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Sexy Chocolate Cake

Chocolate Cavity Cake

2006-08-23T14:48:00.000-07:00

Prep Time:30 Minutes
Cook Time:1 Hour
Servings:12

1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur in a large bowl. Beat until well blended. Fold in chocolate chips. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely.

Chocolate Cavity Cake

Chocolate Cavity

2006-08-22T22:21:00.001-07:00

Chocolate Cavity

2006-08-22T22:05:00.000-07:00

Tomorrow I will have more about chocolate

Raspberry Chocolate Cake

2006-08-22T21:56:00.000-07:00

Here's a delicious chocolate cake with a vibrant pink raspberry filling hidden inside. Prep: 35 min., Cook: 35 min., Other: 10 min.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Raspberry Filling
Dark Chocolate Frosting
Garnish: fresh raspberries

Combine first 6 ingredients in a large bowl, and make mixture well in the center.
Stir together eggs with next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.

Yield: Makes 12 - 15 servings

As always you can find more on chocolate at Chocolate Cavity

Raspberry Chocolate Cake