Choose healthy chocolate.

Resignation of chocolate is definitely not easy. The joy of chocolate is very difficult to refuse, even with Brown in the clear chimes health. Fortunately, several studies indicate that the health benefits of chocolate ton, especially in dark chocolate, because they are more than cocoa and other antioxidants even more than black tea and red wine. However, the number of sugar in milk chocolate and white chocolate can be a diabetic attack. Candy, sugar free or have a bitter and Maltitol is almost as bad as sugar. E 'can be good with the delicious dark chocolate scary high consumption of carbohydrates and sugar? With less that you can understand!

About the nutrient content of chocolate.
Unsweetened chocolate contains about 8 grams of carbohydrates and about 145 calories more than half of which is a very good fiber support digestive system and stomach. The chocolate, unsweetened chocolate, only contains many minerals. One ounce of unsweetened chocolate, roughly a quarter of magnesium and iron, and about half the copper and manganese are essential to our organization every day. Fat in chocolate, it is made from pure cocoa butter. (No animal fat or vegetable fat), fat is a disease and stearic acid or fatty, a known. "Good saturated fats." Three spoons of weapons of mass destruction or about 36 calories without the addition of cocoa powder is the same number of carbohydrates and dietary fiber to chocolate brown, but with low levels of vitamins and minerals. But much less fat.

Media unsweetened chocolate.
Mayas and Aztecs are known to civilization has consumed chocolate, chocolate beverages with sugar and spiked with chili spices. He is considered a drink for the family and the Kingdom of Spain, designed by the court. Unsweetened chocolate, good material for an interesting but unusual dishes such as chili and Cincinnati Mexican mole sauces. Taste and add more food that is rich in blends well with sauce and add the difference between excellent. perfume. When it comes to cakes and desserts unsweetened difficult. Unsweetened cocoa taste bitter, which may be responsible for most of the human palate. Sweeteners Maltitol and inventions, such as sugar alcohols. Maltitol as regular sugar, however, when it comes to the Glycemic Then they use a sugar substitute in last month approved by May. Healthy choices while we want chocolate, you do not want to sacrifice the depth of flavor and mouth feel. Sugar Alcohols to operate normally for the same sage. He knows better than the bitter chocolate right artificial sweeteners. Sugar alcohols but not the same. With the purchase of milk, sugar, fat, sweets, sugar Alcohols Using more no impact on blood sugar, such as erythritol. Health choices, but delicious chocolate diabetes.

by Chris Alleny

History of chocolate and Easter.

Easter is known as a Christian holiday party of the year. E ', but a touch different. This sentence is a large area in this two-day holiday in most of the funds candy sales for the year of $ 1.9 billion. (Valentine's Day is not the first U.S. $ 1.4 billion in sales, but for Halloween, U.S. $ 2 billion per year). What is the history behind this tradition of Easter candy?

He goes back to the pagan belief that the fertility of eggs and recovery. Until 1800, the Christian symbol, or as part of the celebrations of Easter, the Resurrection and then. (Or emerging) that after the crucifixion of Christ.

Any version or chocolate? He began with a hot one in which prohibit cross buns Queen. 16. Century, Queen Elizabeth Islands Delights Taste of the current ban is linked to the Catholic religion. But the consumption during Passover. However, hot cross buns are all the rage in Europe in 1800 - especially popular among the poorest countries. Chocolate making during this time trying to determine how best to market. us. Sandwich is a game! Chocolates want to find their way to the heart of high class and low class of the community. France and Germany first solid chocolate Easter eggs. It quickly spread throughout Europe and not much time to love chocolate. 'Joy spread to the west. Eggs in the first vote. The texture of chocolate that much different today, so difficult to work. After entering the equations are simpler and more profitable for mining companies in eggs.

Until 1960 the Easter eggs to find and is quite common. This is just about the time before the chocolate and other types of birds in spring and symbols such as Easter Day Easter bunny. Current number of sales to the mysterious Easter Bunnies ninety-one million people per year around the world!

How the Easter bunny is a Christian? All replies will go back to the early converts. Christian missionaries in principle that Christian life is in danger because they considered heretics. Coincided, and therefore the Christian missionaries to celebrate the holy days with pagan festivals which were prepared in life.

If you place the celebration of Easter with the pagan festival "Eastre. Eastre an Anglo-Saxon goddess of spring and offspring. He loved is a symbol of the world .... You guessed it to. At some point changes spelling Eastre Easter.

And have it's origins Easter with chocolate eggs, bunnies and all the beautiful brown Chocoholics need! Indeed, especially at Easter.

by Sharon Cacho

Chocolate - food, not terribly.

This chocolate is known as the current fair following message: "Chocolate is good for you, not just the empty junk food Calories!" ไหม know that chocolate is a low blood pressure, Last Name? Low in cholesterol? Increased sensitivity? Increased blood flow to the brain? Reduce the inflammation? The structure of the skin? Happiness - and not the last surprise in this chocolate lover!

What is that chocolate is not only a wonderful palate, but only registered health benefits? Positive health benefits can flavonol antioxidants (flavonols). Flavonols soil, fermented cocoa. More cocoa butter, cocoa and sugar is a flavonol. Flavonols are black and white view is not real milk and chocolate. The white chocolate is made from cocoa butter, sugar, and no flavonols. Darker the chocolate, is best for the body is beautiful because flavonols. But not all dark chocolate is the same. Flavonols in May will be destroyed during processing, and products such as cocoa Alkaline Dutched.

The need for health care is definitely chocolate. Brown powder which is not fat. Chocolate is not a lot of sugar and fat and calories. Abut ounces chocolate contains only 200 calories and 10 grams of fat .. MA 1 oz is a fair amount of the benefits mentioned in this article! The consumption in an intelligent manner. If you are planning ounce of chocolate in order to provide more food calories in food. Finally - if you want the health benefits of cocoa Calories do not add the chocolate, the cocoa powder in an attempt smoothie made of banana, yogurt,. frozen berries touch of milk and honey - Yum!

by Laura Garrett

Chocolate to enjoy free health care errors.

In recent years, and I love chocolate Chocoholics another reason to celebrate and eat less sweet more debt. Recent studies have found that in real chocolate Antioxidants even greater proportion than black tea or red wine! Antioxidants are a number of free radicals leading to fight various diseases from cancer to heart disease. Study shows chocolate, cocoa, which can reduce blood pressure and to return for sugar, high sugar content. However, the brown people's health. The white chocolate and milk or white chocolate for healthy because high concentration of cocoa. There are also many options for healthy organic chocolate made from natural materials. Some love targeting Vegan chocolate contains milk, soy. Chocolate for those who have diabetes have diabetes market. If you eat chocolate, and how many of their concerns about health, organic unsweetened chocolate is a good choice.

Organic chocolate.
Current market for organic food, because the band-stop production, organic chocolate, organic elements or environmental characteristics. For chocolate, organic ingredients are not genetically modified. Fresh milk in the construction of a dairy cow free of recombinant bovine growth hormone (rBGH), an artificial hormone that cows to increase milk production that can be used. Organic chocolate, organic cocoa in the dish and a small shadow under the canopy of a natural way of developing tropical environment. Many of the cocoa crop sprayed with substances in major pest to prevent the development of the disease and to ensure publication.

The prague for the network.

by Chris Alleny

Like chocolate.

Brown is a long process that begins with the growth and cultivation of plants Liquefied cocoa, cocoa and pour the chocolate factory, and finally developed a variety of flavors and types of clothing. The cultivation of cocoa in South and Central America and the cultivation of cocoa from countries such as Indonesia, Nigeria, Indonesia, Ecuador, Ghana, Ivory Coast, Papua New Guinea, Cameroon and the Dominican Republic in the production of fine chocolates save. , Chocolate is the world of many hands.

Three types of cocoa.
There are three types of equipment needed for the cocoa and chocolate in the world: the Criollo, and Trinitarian Forastero. Criollo from Central America and the creation of ten to fifteen percent of the total harvest of cocoa in the world. It is a small tree that is difficult to grow, grow, but the beans with a rich aroma and flavor. Forastero cocoa easy to expand, and pretend almost 70 percent of world production of cocoa. Criollo beans have a bitter taste like cocoa. Trinitarian to a combination Criollo and Forastero. Criollo is a feeling that Forastero and resistance to diseases and insects.

After the update shadow.
As a general rule, the cocoa tree sixty feet high over nature. Cocoa farmers to plant about 20 meters and easy access to the harvest, which usually occurs twice a year. Cacao trees grow best in shade, especially under the trees in the garden and has a high cocoa banana fruit trees, palms, fruit trees or rubber.

Harvesting cocoa.
Cocoa can be five to six months before developing harvested. When the pod is green or red or yellow and orange that adults are ready for harvest. After farmers are reaping the machete in a large box of wood with a banana leaf. If you can brew days, depending on the cultivation of cocoa. Criollo beans ferment for about two or three days during Trinitarian Forastero and three to seven days to ferment. In the process of fermentation of the beans is very dark and covered in paint and very bitter taste.

Chocolate factory.
After imbibition of dry seeds, and then another Sunday for a few days. After a dry steam plant packed in bags and in the world for all kinds of chocolate, chocolate for white chocolate Fondant. Chocolate factory that way and then cleaning the seeds, then baked 250-350 degrees for two hours or less than thirty minutes. Bean and outer shell, loss of soil, land, and a blank page that said chocolate liquor, chocolate main ingredients. Depending on the production of milk or dark chocolate, sugar, vanilla and lecithin is added later.

by Chris Alleny

Indeed, how sweet.

Chocolate is inappropriate treatment and can lose wealth and taste can be bland. Very important for humidity and temperature. Storage and packaging of fresh and appropriate to maintain the flavor and aroma. The ideal temperature for storing chocolate 15 17 C (59 to 63 F) with humidity below 50%. Brown also easily absorbs fragrance and should be stored separately from other foods, especially to feel. strong spices such as herbs, onions, garlic and meat. With this dark, milk and white chocolate with a good and careful packaging to prevent damage in the absorption of water and other foreign elements.

Avoid adverse.
If the candy store to see if this is wrapped in plastic sheets or in a closed container and the air. Choose a location in a dark brown substance inside the area that is not directly from the Sunday addition of disability and pot, the temperature can make a chocolate called "fat bloom" effect. This is an oil or fat of the cocoa butter rises to surface. Not cold or frozen chocolate, unless your after. expiration date. Refrigeration or freezing will make the dark chocolate and development does not work as "sugar bloom." Occurs when the chocolate is very absorbing moisture in the refrigerator at low temperature and because the white sugar crystals to grow. surface. The temperature can vary cacao proposed structure and beautiful color.

If you want cool.
If you are in areas with unpredictable weather conditions, when the temperature rises over 30 degrees Celsius and 10 degrees centigrade below, then the best option is to cool the chocolate to not experience the volatility can be stored at room temperature and continue. temperature. Cool before make sure you have sugar and wrapped in a sheet in a sealed container or Ziploc bag so moisture and odor absorption of the refrigerator. Before eating or using the materials for cooking, not to mention the chocolate. at room temperature and then dissolve the new package of sugar to avoid flourish.

Aesthetic reasons.
Edit flowering fruit flavors of chocolate, but eatable. Sugar or fat in chocolate brown with a flower show old or rotten. In fact, even with a continuing interest in aromatherapy. Chocolate Texturally eyes and little to eat and enjoy, but even for cooking. The white chocolate, melted and Remolded flowers that can restore the original appearance and texture. Candy at the appropriate temperature, especially for the aesthetics that most of them has the best chocolate.

by Chris Alleny

To find the best chocolate.

Many users of different preferences when it comes to chocolate. Some better than he likes dark and bitter, while some choose to May mellow, soft and milk. Milk or dark chocolate, chocolate is the best in the world, with regular chocolate, chocolate experts and critics. Here are some high-end chocolate in the chocolate.

Chocolate in Italy.
Brown is the best in the world, as proposed by the Institute of London chocolate from Tuscany, Italy-Chau Amedeo and gold coins to win because he is. "The fruit's taste and character." The famous French Pierre Ferran Adri ptissier Hermite and imaginative chef, said the Spanish Amedeo Chau may be the largest in the world of chocolate. Besides the silver medal Amedeo products, 9, and Amedeo Amedeo porcelain. Amedeo chocolate brand founded in 1990 by master chocolate Tessieri decisions Alexei and his sister, Cecilia Tessieri. Alessio buyers and ช็อค GO. Cecilia is in the dark, rich and vibrant bars of chocolate. Only a few stores in the United States to buy the brand of chocolate bar will cost arm and Amedeo The taste of chocolate is good in the world, "Why not?

Chocolate French.
French chocolate is one of the best in the world, especially because the French government more stringent standards for information regarding the production of chocolate. In France, the use of animal or vegetable fat in chocolate production is strictly prohibited and may use only pure cocoa butter. Moreover, the French chocolate must be at least 26% pure cocoa butter and at least 43% cocoa mass. Many French dark chocolate with a minimum standard of cocoa drink. France is the best dark chocolate bullets and 80% of pure cocoa mass for the dark, rich and luxurious feel that the French are known sugar.

Belgian Chocolate.
Belgian chocolate gourmet chocolate often called a global standard. Quality materials and traditional techniques to produce superior Belgian chocolate, the remainder being mass produced chocolate, which has spread widely throughout the world. Most of them also offer the parties, particularly in small shops of chocolate. More than 172,000 tonnes of cocoa production in Belgium this year and chocolate shops throughout the country as proposed by the Brussels Grand Place chocolate shops line the famous street. Belgium chocolate is very popular in the 18th century. 20 to sign a gift of a chocolate factory, chocolate and chocolate confectionery called beautiful select tight flavors of coffee, cream, nuts, berries, nuts. fruit and more chocolate. Sugar patented under the name "Ballotin" and Ballotin chocolate card. Today, Brown, known around the world and is seen as a luxury gift.

by Chris Alleny