Chocolate and Banana Ice Cream

Four to six scoops


This is the world's easiest ice cream. (And gives Elise's Easy Pumpkin Ice Cream Recipe a run for its money.) It takes literally a minute to put together—since it's winter, I simply set the bowl of chocolate and milk on the radiator, and while I leisurely and lovingly take the time to peel the banana, the chocolate melts and is soon ready to use.

You can easily increase this recipe to make more than it calls for. I haven't tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one.

I found that this keeps for weeks in the freezer and maintains it's absolutely perfect consistency. Cheers!


2 ounces (55 g) bittersweet or semisweet chocolate, chopped

6 tablespoons (80 ml) milk, whole or low-fat

6 tablespoons (80 ml) Baileys liquor

1 medium-sized ripe banana, peeled*, and cut into chunks

1 tablespoon (15 ml) dark rum


1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.

2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.

3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.

Chocolate Macarons

Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar


Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac


Preheat oven to 375 degrees F (180 degrees C).


Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.


Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.


In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.


Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).


Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.


Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.


To make the prune filling:


Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.


Squeeze most of the excess water from prunes and pass through a food mill or food processor.


Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)


To make the chocolate filling:


Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.


spreadfillmacaronsparis.jpg


Assembly


Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it's more fun, I think.)


I also tend to overfill them so you may or may not use all the filling.


Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

Chocolate-Covered Caramelized Matzoh Crunch Makes approximately 30 pieces of candy

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It's super-simple and requires no fancy thermometer, equipment, or ingredients. If you can't get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe. For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I'd love to hear about any variations you might try with it.


4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips

1 cup (80g) toasted sliced almonds (optional)


1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Chocolate Biscotti

50 to 60 cookies


Use a good-quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavor of the finished cookies is dependent on the quality of cocoa powder you use. So it's worth using a decent one. I used Valrhona. See notes below on ingredients.


If you like extra-crisp biscotti, you can flip each one over midway during the second baking, in step #6. I sometimes smear one side of the cookies with melted dark chocolate. When dipped in a warm espresso, I can't imagine anything better.


For the biscotti

2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips


For the glaze

1 large egg
2 tablespoons coarse or crystal sugar (see Notes)


1. Preheat the oven to 350F (180C) degrees.


2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.


3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.


4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.


5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won't use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.


6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.

Chocolate Angel Food Cake Recipe

Recipe:

16 large egg whites (2 cups) (480 ml)

4 tablespoons (30 grams) Dutch-processed cocoa powder

1/4 cup (60 ml) boiling water

2 teaspoons pure vanilla extract

1 3/4 cups (350 grams) granulated white sugar, divided

1 cup (100 grams) sifted cake flour

1/4 teaspoon salt

2 teaspoons cream of tartar

Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.

In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.

In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.

In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.

Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.

To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)

Pour the batter into the pan (will be almost full) and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.

Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a soda or wine bottle. Allow the cake to cool for about 1 1/2 hours.

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.

The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.

This cake can be eaten alone with just a dusting of cocoa powder or confectioners' sugar. Is also wonderful with fresh berries and softly whipped cream. Another idea is to serve with ice cream, strawberry or raspberry puree, or chocolate sauce.

What Are the Uses of Diabetic Chocolates?

There are many people who are suffering from diabetes. A great deal of discussion about diabetes and remedies to eradicate the disease completely from the body has been done. Some of the ideas have been accepted while others were discarded completely. The greatest question as to whether the patients of diabetes must stop taking the chocolates altogether has been the topic of arguments for quite some time. What came out from all those discussions is of course in favor of the chocolate lovers and to their great delight, it has been declared that a small amount of dark chocolates can promote health and may in some cases have beneficial effect to eradicate their diabetes altogether. Occasional indulgence in dark chocolates may prove to be beneficial in the long run.
Regular exercise may be of great help for the diabetes patient. People are becoming extremely conscious about their health and a small amount of dark chocolate may add to their delight. For its health benefit the dark chocolates can also be used by patients who have chronic heart disease. It is found that sugar from chocolates is less absorbed into the blood stream than mashed potatoes and bread. Therefore it is comparatively safe to take them than other sugar containing food items. It is also important to remember that too much intake of chocolates is not beneficial but harmful. This is because of the high fat content in dark chocolates, which causes obesity. Obesity is regarded as a complicating factor in diabetes. It is also very important to take chocolates in small portions, either as part of a meal or after meal. This is because of the fact that the food in the stomach will help to delay the absorption of foods; it helps in turn to decrease the blood glucose level. So it is always advisable to take dark chocolate as a post meal dessert.
Like any other type of food, however, it is essential for diabetics to restrict and moderate their consumption of chocolate and other sweet foods. It is also extremely important for diabetics to have discussion of their diet with their doctor, and also to follow the recommendations of renowned health professionals. No one dietary plan can be the same for every diabetes patient and open and honest communication with the doctor is regarded as the best ways to stay away from the various complications.
Many diabetes sufferers wonder about the special chocolates made with diabetics in mind. The diabetic chocolates can be either good or bad for health. This depends entirely on how they are consumed.

Anti-oxidant Chocolates and Their Utility

Since more than one billion people are lovers of chocolates, it is no wonder that large quantities of chocolates are manufactured every day. More than 50% of the total population of the world loves chocolates or something sweet. Chocolates are said to help in endomorphin secretion. It is a pleasure to have chocolates during the time of depression since it is anti-depressant and relieves depression quickly. It is also important to note that only 5% of the chocolate products are healthy. Others contain a high amount of sugar and milk rendering them harmful.
How is the anti oxidant property in chocolates beneficial for us?
The most vital function of the anti oxidant property in chocolates is due to the presence of flavonoids and cocoa. Since high amounts of these substances are present in chocolates, there are less chances of danger from free radicals.
What are free radicals?
Free radicals are those substances which cause fruits to decompose and iron to rust. These compounds are mainly responsible for aging. In order to reduce the chances of aging taking a lot of green tea was recommended by doctors at one time. Later on, however, it was discovered that apart from green teas, chocolates also contained large amounts of a special type of antioxidants called flavonoids. The presence of flavonoids helps in neutralizing the harmful effects of free radicals. Thus antioxidant chocolates are useful as anti aging substances.
What is the main cause of the production of free radicals in one's body?
The main cause of production of these aging substances or free radicals is pollution of the environment. The presence of these free radicals makes our body age faster than usual. Thus our immune system becomes weak and we become susceptible to diseases. Most of the chronic heart diseases, damages to the pulmonary tract, skin diseases and diseases of the lungs are caused by oxidation of body cells.
How can antioxidant chocolates help?
The chocolates which contain antioxidants render these free radicals harmless by reducing their production. When taken, the antioxidants in these chocolates are stored as backup reserves. When the free radicals are produced they are rendered harmless and the body is protected from the harmful effects of these radicals. While diseases such as cancer, dementia, heart diseases, blindness and low energy levels are some of the problems caused by free radicals, anti oxidant chocolates are considered to be beneficial in the production of flavonoids, which fight to prevent these diseases. According to scientific research, 3,000-5,000 units of anti oxidants are required by an adult person every day. Antioxidant chocolates contain a lot of these anti-oxidizing substances.
Thus antioxidant chocolates form one of the best ways of maintaining a healthy immunity and preventing the body from aging at a rapid rate.

Healthy Chocolates and Their Uses

Why do we need to eat healthy chocolates? The main reason might be that we want ourselves to be more healthy and fit. Nobody wants to fall sick and it is painful even to see patient suffering from chronic heart diseases. Many kinds of pulmonary diseases are also equally fatal. If a patient suffers from some hereditary disease then of course it is not in our hands to prevent it, but we try to do o in out own way by finding medicines and herbs which prevents heart ailments. Scientists have found a special substance called catechins in chocolates which are able to prevent heart, skin and pulmonary diseases.
It is not available in any other form of chocolate except the dark variety. Dark chocolates contain a special substance called cocoa by which heart diseases can be prevented. The available catechins in dark chocolates may prevent blood coagulation and strokes. The amount of flavonoids (anti oxidizing agent) in dark chocolates is far more than found in milk chocolates. It is even said that dark chocolates contains 3 times the amount of flavonoids as found in green tea.
Research says that dark chocolates comprise 8 times more flavonoids than flavonoid rich fruit strawberry. Thus the nutritional value of dark chocolates is extremely high. It is considered to reduce the blood pressure level by minimizing the unhealthy substances of blood and thus prevents unnecessary clotting. Another essential property of dark chocolate is prevention of heart diseases. Dark chocolates are essentially used to prevent diseases of the immune system.
The immune system of human body is susceptible to various kinds of diseases. Especially when pollution has engulfed the entire surface of the earth leading to melting down of snow caps and consequent global warming, immune system is the worst hit. Many a times, fatal diseases are encountered with. The chocolates consist of those healthy substances which are considered to prevent nerve diseases and prevent problems of the immune system. For the pregnant mothers the healthy chocolates comes as a special boon. It helps them to deliver healthy babies without chronic diseases and with a healthy immune system.

Dark Chocolates and Their Uses

There have been numerous questions as regards the dark chocolates and their health benefits. Scientists from the time of their invention have been doing researches to find out whether dark chocolates are really beneficial for the human body or not. There are numerous health benefits of dark chocolates. They are the following:
Dark chocolate contains a substance called flavonoids which has a number of benefits. Dark chocolates are regarded as antioxidants. Most diseases are caused by oxidation of the cells of the body. When the cellular oxidation reaches a certain level, then various kinds of diseases occur in the body. In order to prevent cellular oxidation, it is important to take a lot of green tea as well as dark chocolates. Green tea and chocolates also possess an anti ageing property.
The function of the chocolates is to capture the free radicals which are harmful to the body. Some of the dark chocolates have more anti oxidizing property than others. This is because of the flavonoid content of dark chocolate. Some chocolates contain 70% flavonoid while some contains 75%, 80% or even 90%. Truly speaking there is no dark chocolate which contains 100% flavonoid.
Another important function of the dark chocolate is to reduce the blood pressure. This is possible because of high content of nitric oxide. Nitric oxide is considered to have hormonal effect and reduces blood pressure. If the hormonal balance is maintained the blood pressure remains normal. This is the reason why dark chocolates, when consumed by people with chronic heart disease and other pulmonary problems give some relief.
Dark chocolates are considered to reduce LDL (bad) cholesterol as much as ten percent. They stimulate the production of endorphins and serotonin. Dark chocolates contain caffeine, theobromine and other stimulants, and have a good taste as well.
It is also important to note that dark chocolate is a fairly fatty food. About one third of the fats in chocolate are monounsaturated, and two thirds are saturated. This means the fats are able to affect your cholesterol levels. Moreover there is also a high sugar content in the chocolate. Thus there is a high possibility to gain weight on too much consumption of chocolates. It is said according to research result that three and a half ounces of dark chocolate can be taken each day to enjoy its benefits. This comes to an intake of about four hundred calories, similar to having two small doughnuts.

Nutritional Benefits of Chocolate?

Have you ever thought about what you are really getting out of that chocolate candy bar? Sure, it tastes good but what else are you getting?
Some interesting facts to consider:
Chocolate candy is a form of confectionery typically loaded with refined sugar. Tastes great but it can lead to type 2 diabetes, obesity and tooth decay. Obesity and diabetes are two of the most common maladies assaulting both adults and children in today's society. Our dietary habits have a lot to do with that. We tend to get too much "processed" or refined sugars and saturated fat. John Yudkin, a British physiologist and scientist performed extensive research and studies on the effects of sugar. He concluded that refined sugar is also closely associated to coronary heart disease.
Other prominent ingredients in many chocolate products are milk fat and hydrogenated oil which provide the high fat content in confectionery-type chocolates. Although our bodies require a certain amount of essential fatty acids, numerous studies have shown that an excess of saturated fats (particularly from palmitic and stearic acid) increases the risk of atherosclerosis and coronary heart disease. Atherosclerosis is commonly referred to as "hardening of the arteries" and is, basically, the accumulation of plaque within the arteries and often leads to strokes.
On the good side, chocolate in its pure form has been known for centuries to possess nutritional benefits. Although ancient Mesoamericans may not have known the scientific reasons, they valued cocoa as a nutritional food. In recent years, scientific studies have been discovering the reasons behind what these ancients knew. Without getting into all of the technical discussion about flavonoids, polyphenol, procyanidins and phytonutrients, scientific studies have shown that chocolate, more specifically, pure cocoa from the cacao plant, is a great source of antioxidants. Why are antioxidants important? These nutrients help to improve the body's oxygen radical absorption capacity (ORAC) and are believed to combat oxidative stress. Oxidative stress is a process associated with some neurodegenerative and cardiovascular diseases. Some studies also suggest that antioxidants help the body fight cancer. As one can see, pure "chocolate" (cocoa) is actually a good thing. It's not the chocolate that harms our bodies, but, rather the processes and additives used to make many of the confectionery type chocolate "candy" we love.
Even better news - it is possible to enjoy the great taste of dark chocolate and cocoa products and realize its healthy benefits. The keys are finding products that are not stripped of the nutritional components they naturally possess. When looking for healthy chocolate products, look for those that have not been alkylized (as in the "dutching" process used to make many confectionery products). Also, look for chocolates that have been dried and cool-pressed rather than roasted as temperatures above 100 degrees Fahrenheit destroy the antioxidants.
Some other key factors to consider when purchasing chocolate products: Healthy chocolate products should be sweetened with low-glycemic sweeteners (e.g., raw cane) rather than refined or processed sugars. The product you choose should contain at least 70% pure cocoa (cocoa powder) and use cocoa butter rather than milk fats or hydrogenated oils. There are a number of healthy chocolate products on the market. We have chosen to include a particular line in our health store because we love chocolate and believe in enjoying what nature has provided us in as healthy a manner as possible.

Chocolate Really Is Good For You: Studies Prove It

(NaturalNews) Chocolate lovers, take heart. Reports from recent studies have given you plenty of reasons to keep on eating chocolate without feeling guilty. In fact, the news from several studies released this spring shows that chocolate is quite effective against the number one killer of Americans, heart disease. Another serious threat to our health, environmental pollution, was significantly reduced by eating chocolate. And the news is even better for females.
Studies and results
Epidemiologic investigations have supported the hypothesis that regular consumption of flavonoid-containing foods reduces the risk of cardiovascular diseases. While flavonoids are found in many plants, cocoa is particularly rich in a subclass of flavonoids known as flavanols. Several dietary intervention trials with flavanol containing cocoa products have shown improvements in endothelial and platelet function, as well as blood pressure. These studies have provided direct evidence of the benefits of flavanol containing foods and have helped to substantiate the epidemiological data.
The April, 2008 Journal of Nutrition reports a double-blind controlled study evaluating the efficacy of daily consumption of a cocoa flavanol-containing dark chocolate bar and chocolate bar with added plant sterols on serum lipids, blood pressure, and other circulating cardiovascular health markers in a population with elevated serum cholesterol. Plant sterols are essential components of plant membranes that resemble the chemical structure of animal cholesterol and carry out similar cellular functions in plants. 49 adults participated in the study, eating the American Heart Association style diet for two weeks prior to beginning the study. They were divided into two groups and instructed to consume 2 cocoa flavanol containing dark chocolate bars per day with or without plant sterols. Each bar was nutrient matched and contained approximately 180 mg of cocoa flavanols.
Participants consumed 1 bar 2 times per day for 4 weeks, then switched to the other bar for an additional 4 weeks. Serum lipids and other cardiovascular markers were measured at baseline and after 4 and 8 weeks. Blood pressure was measured every 2 weeks. Regular consumption of the plant sterol containing bar resulted in reduction of 2.0 and 5.3 % in serum total and LDL cholesterol (P<0.05), respectively. Consumption of cocoa flavanols also reduced systolic blood pressure at 8 weeks.
In the International Journal of Immunopathology and Pharmacology, April-June, 2008, researchers note that epidemiological and experimental studies have suggested that diesel exhaust particles which generate free radicals may be involved in the recent increases in the prevalence of lung diseases. Diesel is a distillate of petroleum. The study investigated the effects of dietary supplementation of cocoa proanthocyanidins on mice in which lung injury from diesel exhaust particles was induced. Proanthocyanidins are polyphenols that occur naturally in chocolate and have powerful antioxidative effects. This supplementation of 1.0 percent inhibited the diesel induced lung injury.
Analysis showed that cocoa proanthocyanidins prevented enhanced expression of adhesion molecules caused by the diesel lung injury. Other evidence of lung injury indicative of oxidative stress was also observed in the lungs of diesel treated mice, however these indicators of free radical damage were barely visible in mice pretreated with the cocoa supplementation. In addition, the level of reactive substances indicative of oxidative stress in the lung was decreased by the cocoa supplementation in the presence of the diesel particles.
We have learned that the stress response leads to behavioral and metabolic changes. Exposure to chronic stress can promote the development of physiological and behavioral dysfunction, including alterations in eating behaviors. The aim of a study reported in the April 25 issue of Appetite was to verify whether chronic restraint stress alters the consumption of chocolate chronically offered to the animals. Male rats ate more chocolate than females, and exhibited a higher weight gain, abdominal fat deposition, and higher plasma levels of total cholesterol, LDL-cholesterol and glucose. The stress exposure increased adrenal weight and decreased plasma insulin levels.
The female rats, however, had lower plasma insulin levels and chocolate consumption prevented the increased adrenal gland weight after exposure to chronic stress, suggesting a reduction of stress effects induced by the chocolate consumption. These results imply that at least some of the stress related effects of chocolate consumption are sex-specific. The fact that females often reach for chocolate in times of high stress while males generally do not may be instinctual behavior.

The Heavenly taste of Chocolate!

A delicious, mouth-watering piece of sweetened chocolate is a treat that tempts everyone. Whether it's a delicious chocolate truffle or a double dipped chocolate nut cluster that just bursts with flavor as soon as it placed inside your mouth; quality chocolate candy is a treat that you enjoy and deserve. Chocolate candy, soft candy, chewy candy, chocolate and fruit candy are all available today over the internet at great prices.
For a quick energy pick up, consider chocolate. After putting your body through a grueling workout such as walking, running or bike riding, it demands bodybuilding nutrition. An easy, quick and reasonably priced way of fulfilling this need is to simply savor a piece of chocolate.
How do you show someone you love them? Do you buy them expensive gifts? Spend quality time together? Make personal sacrifices just to see them smile? Dedicate a song to them? Write a love letter or note of encouragement? Become their cheerleader? Those are wonderful things to do but my question goes deeper then those types of activities, even beyond your romantic partner. How about a piece of chocolate? There's nothing better.

Chocolate Is Good For Health

There is great news for chocolate lovers...Chocolate is good for
your health! Now, we are not talking here about a candy bar but
about real chocolate, the kind that contains at least 71% of real
cocoa. Something to remember when selecting chocolate is that the
darker it is, the less sugar it contains and the better it is for
you.
We are all aware of the emotional benefits of chocolate. By
liberating endorphins in the body, chocolate provides us with
feelings of comfort and well being, energy and pleasure. Some
surveyed women go as far a saying that they would prefer chocolate
to sex! No wonder with such a texture, rich color and taste,
chocolate is not only an aphrodisiac but also a pleasure for the
senses. In addition, chocolate also contains serotonin and caffeine
which both provide energy and promote good humor.
Pleasure aside, chocolate also holds beneficial health properties.
Chocolate's complex chemical composition offers a variety of
substances that the body needs to function properly and to prevent
disease.
Chocolate enhances cardiovascular health. Like red wine, the phenols
contained in dark chocolate help prevent coronary diseases. The
British Medical Journal reports that a daily portion of 100 grams of
dark chocolate reduces blood pressure and the occurrence of
cardiovascular incidents by 21%. These phenols are also rich in
antioxidants and they help neutralize free radicals produced by the
body or absorbed thought cigarette smoke and other sources of
pollution. Cocoa butter is already used in creams to heal scars and
burns. No wonder pharmaceutical companies are now exploring the
possibility of researching with chocolate to develop new medication
to counter cancers and osteoporosis.
Chocolate does contain fats but these are unsaturated and contribute
to reducing bad cholesterol and to increasing good cholesterol.
Chocolate is also an excellent source of magnesium. Should it
contain nuts, chocolate can become a great source phosphor and
vegetable iron.
One of the many benefits of living in our time is that there is a
plethora of organic and fair trade chocolates that are readily
available to us in natural health food and grocery stores. The
benefits of purchasing these types of chocolates abound but the most
obvious are that they do not contain organochlorine pesticides that
are usually used to treat traditional cocoa crops and that are
harmful not only to the consumer but also to the field worker.
Furthermore, purchasing fair trade chocolate ensures that the
(healthier) worker can benefit from improved working and living
conditions by receiving a fair salary for their work.
Like with everything however, chocolate must be consumed in good
measure. Chocolate increases caloric intake and energy level. This
can be good, provided these calories are burned. We might even
change the saying to "Some chocolate everyday keeps the doctor
away!"
Joanna Thanickal is a Health Consultant. Being amazed at the health
benefits of dark chocolate she now actively encourages eating
healthy chocolate. For more details go to:
http://www.bestchocolate4health.co.uk
Article Source: http://EzineArticles.com/?expert=Joanna_Thanickal

CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of
Walter Baker and Co.'s Chocolate, and put it in a small pan with four
tablespoonfuls of sugar and two of boiling water.

Stir over the fire until smooth and glossy, and add to the hot milk. Beat together
for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a
saltspoonful of salt, and then add one gill of cold milk.

Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook
for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold
water.

Stir for a few minutes, and then occasionally until the sauce is cold. This sauce is nice
for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc.

MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a
teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of
sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three
hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an
egg sauce or a vanilla cream sauce.

EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar. When smooth and light, add one
teaspoonful of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of whipped cream or three
tablespoonfuls of milk. Serve at once.

VANILLA CREAM SAUCE.—Beat to a cream three tablespoonfuls of butter, and
gradually beat into this two-thirds of a cupful of powdered sugar. When this is light
and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of
whipped cream.

Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour
the sauce into a warm bowl, and serve.

SNOW PUDDING
Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of
cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the
milk when it boils.

Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a
cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking
mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool.
At serving-time turn out on a flat dish, and serve with chocolate sauce.

CHOCOLATE PUDDING

Reserve one gill of milk from a quart, and put the remainder on
the fire in a double-boiler. Mix three tablespoonfuls of cornstarch
with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir
into the boiling milk, beating well for a minute. Shave fine two
ounces of Walter Baker & Co.'s Premium No. 1 Chocolate,
and put it into a small pan with four tablespoonfuls of sugar
and two of boiling water.

Stir over a hot fire until smooth and glossy; then beat into the
hot pudding. Cook the pudding in all ten minutes, counting
from the time the eggs and cornstarch are added. Serve cold
with powdered sugar and cream.

This pudding can be poured while hot into little cups which have
been rinsed in cold water. At serving time turn out on a flat dish,
making a circle, and fill the center of the dish with whipped cream flavored
with sugar and vanilla.

BAKED CHOCOLATE CUSTARD

For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten
minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of
sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk,
after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add
the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done.
Serve very cold.

CHOCOLATE SOUFFLÉ
Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls
of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft
cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the
time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan
over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the
double-boiler.

Take from the fire and add the yolks of the eggs, well beaten; then set away to cool.
When cool add the whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish that will hold about a quart, and
cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover,
and cook until the mixture looks white, stirring frequently.

It will take about twenty minutes. While the milk and farina are
cooking, shave two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, and put it into a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.
Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.

CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.

Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.

Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more
than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.

Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.

Test the cream by running a knife through the center. If firm and smooth, it is done.
It will take forty or forty-five minutes to cook.

When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two
quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker
& Co.'s Chocolate.

Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the
chocolate, and put the milk on to boil.

Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small
saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.

Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into
a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and
stir until cold, when it will begin to thicken.

Instantly begin to stir in the whipped cream, adding half the amount at first. When all
the cream has been added, dip the mould in cold water and turn the cream into it.

Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.
See that the cream will come from the sides of the mould, and turn out on a flat dish.

Serve with whipped cream.

CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of
milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls
of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the
yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture
into the hot milk.

Cook three minutes longer, stirring all the while. On taking from the fire, add two
teaspoonfuls of vanilla and half a saltspoonful of salt.

Strain, and pour into moulds that have been rinsed in cold water. Set away to
harden, and serve with sugar and cream.

CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a
thin layer of coarse salt. Pack the space between the mould and the pail solidly with
fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.

Whip one quart of cream, and drain it in a sieve. Whip again all the cream that
drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.
1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a
hot fire until smooth and glossy.

Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed. Wipe out the chilled mould, and turn the cream into it.

Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and
cover the top of the pail. Set away for three or four hours; then take the mould from
the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-third of a cupful of cold water for
two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be
placed in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar
and one of boiling water, and stir over the hot fire until smooth and glossy. Add to
this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.

Sprinkle a generous half cupful of powdered sugar over the cream. Now add the
chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart
charlotte-mould with lady fingers, and when the cream is so thick that it will just pour,
turn it gently into the mould.

Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat
dish.

CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

CHOCOLATE ICE-CREAM

For about two quarts and a half of cream use a pint and a half of
milk, a quart of thin cream, two cupfuls of sugar, two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and
two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar
in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of
sugar (which should be taken from the second cupful) and two tablespoonfuls of
hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add
the remainder of the sugar and the cream, which should be gradually beaten into the
hot mixture. Set away to cool, and when cold, freeze.