The first way to use this product is to make a delicious pudding. Having a dessert after the evening meal doesn’t need to be a treat or even kept only for a cheat day, you can enjoy this type of pudding for breakfast. Use the cacao powder with avocado to make a delicious and completely gluten-free and healthy pudding which you can enjoy as a breakfast, after dinner treat or even an in-between meal snack.
Next make a breakfast treat that you can enjoy every morning. Mix the powder with cottage cheese and chia seeds to give you all the proteins you need throughout the day. There is no reason that you cannot enjoy your meals. Spread this mix on … Read the rest
In Old days steam power was used in factories. Candy making and consumption increased during 19th century. In early days of its development preparation was done mostly by hand. It used to be prepared at home or in small, local shops. Increased machine involvement caused prices to come down and consumption increased.In the late 19th century early 20th century, candy was considered sweet and friendly, so preparing it at home, giving to friends and relatives was the trend. But over time its manufacturing developed in to a big industry. There had been a time when it even got the status of alternate meal. At that time there was very little awareness about nutrition. It was only in late 20th century … Read the rest
There are many things which we don’t know about Chocolates and are definitely willing to know. Here are some lesser known facts about it:
- The word “chocolate” originally comes from the Aztec word that is “xocoatl”, which refers to a bitter and spicy drink that Aztecs used to make from cacao beans.
- White chocolates are actually not chocolates, it’s because they don’t contain cocoa solids or chocolate liquor, but as they generally consist cocoa butter, they are said to be a chocolate product.
- Cacao was once used as a currency. As the Aztecs loved cocoa beans and valued them so high, they begin to use it as a currency during the height of their civilization.
- The first chocolate bar
… Read the rest
Go for at least 75%
According to experts, you should go for 75% or higher as far as buying dark chocolate goes. The reason is that these packs will offer the highest number of benefits. Another great thing is that these products have the least amount of sugar. Don’t just fall for the “dark chocolate” term. As a matter of fact, companies are not allowed to claim 41% cacao as real dark chocolate. The fact of the matter is that the 59% content is composed of fillers, such as sugar.
Read the Ingredients
Before you buy, make sure you read the description of ingredients on the wrapper. Make sure the number of ingredients is between 3 and 5. On top … Read the rest
Biochemical transformations within the bean lead to the formation of numerous flavor precursors, ethanol may be responsible for the activation of certain cocoa bean cotyledon enzymes, acetic acid penetrates into the cocoa beans and so the alkaloids and polyphenols leak from the fermenting cocoa beans into the surrounding pulp hence reducing bitterness and astringency of the fermented cocoa beans, the pulp is converted into a mild alcohol from its sugars and the proteins and polypeptides react with polyphenols to give a brown color. Hence the process of fermentation is the basis of the entire chocolate making process and now the focus is on the enhancement of flavor in the final chocolates through the use of appropriate starter culture which enable … Read the rest
The love affair between chocolate and cheese seems to be really hitting it off, according to gourmet specialists on the internet. I haven’t personally tried it yet, but I think I need to. Cheeses are tart and have a distinctive taste, so this would pair well with chocolate.
Want a real shock? If you had asked me which cheese would pair worst with chocolate, I would probably have guessed parmesan cheese, but people are raving about it.
Again, this would be a great opportunity to lay out a chocolate and cheese bar and let people try out their own combinations. This way guests receive food, fun, and new experiences.
Most of us have probably stumbled upon this … Read the rest
Nonpareils are used for the ornamentation of dark chocolate nonpareils and milk chocolate nonpareils, among other bakery items. This decorative confections look like perfect tiny balls and are made of starch and sugar. Nobody really knows from where they have actually originated from but are generally considered to be evolved around the pharmaceutical use of sugar.
The history Nonpareils can be traced back to the 18th century, where frosted nonpareils were introduced to be used as the toppings of wedding cakes. After that, the use of both white and colored nonpareils started to get mentioned in different recipes and cookbooks. By the early 19th century, nonpareils become exceptionally popular in the U.S. and the Europe. At that time, they were … Read the rest
1500 BC to 400 BC – The Olmec Indians of the Eastern Mexico lowlands are thought to be the first people to grow cocoa beans as a domestic crop. It took hundreds of years before cocoa became widely used as a remedy and as an aphrodisiac, and so it became known as a food from the gods. The Aztecs used cacao beans as currency and as a drink for people with high social status. Europeans were first introduced to chocolate as a beverage, and they loved it so much that a chocolate house was opened in London in 1657 where drinks were served to the upper class. Within twenty years, chocolate was found in tea cakes and other sweets. It … Read the rest
Dark chocolates also have strong benefits. It can help prevent heart diseases, dark chocolates contains flavonoids that can lower your blood pressure. It can also improve your mood where it stimulates the production of endorphins. Lastly dark chocolates can protect your skin because it contains flavonoids that will absorb UV light, it also helps increase blood flow to the skin and improves the skin’s complexion and hydration. Dark chocolate contains the most cocoa out of all the chocolates.
White chocolate unfortunately is said to be the unhealthiest. It contains none of the antioxidants benefits of a real chocolate. White chocolate consist of milk with added coco butter and sugar, so technically it is not a chocolate at all.
Though dark … Read the rest
While at a small health food store in Abingdon, VA, I decided to test out a chocolate that was new to me. I normally try to eat chocolate that has around 70% cocoa solids. Bittersweet, semi-sweet, or dark chocolate is my favorite. Today, they were out of chocolate bars that met my criteria – so I had to settle for 85%. Despite the cashier’s encouragement that I would love the chocolate bar I chose, I was skeptical. 85% is normally too bitter for this taster.
I was in for a titillating surprise. Not only was this chocolate as good as the cashier said, it was the absolute best chocolate I have ever masticated. Let me share four reasons why Vivani … Read the rest