Making Use of Cacao Powder

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 toast or eat it straight out of the bowl and enjoy your morning energy boost in the most enjoyable way.

You can sprinkle the cacao powder over fruit when making a fruit salad or if you are having chopped fruit for breakfast or lunch. A light dusting will give you a mouthwatering treat, it can help to make the fruit more exciting to the taste and ensure you get the best experience when enjoying a healthier lifestyle moving forward.

Consider making your own granola bars. Granola bars which are made by you ensure that you know the ingredients, so that you can eat them with confidence, knowing exactly what is in every single bite.

Brownies are also an option, if you are looking for a healthier and natural something for the family to enjoy after lunch on a Sunday afternoon. Rather than eating chocolate, which is high in calories and sugar, you can replace with cacao powder to give you peace of mind and give the family delicious, exciting and yet healthy treats.

There are some very important factors you are going to want to take into consideration when it comes to buying cacao powder. Now that you know how you can use it, you need to ensure you purchase the best quality and a product that you can trust.

First you want to ensure you purchase from a reputable supplier, a company that will give you a guarantee that you are buying the best quality product. Ideally choose a company that checks each of their products and has a quality control programme in place. Only once the product passes their quality controls is it stamped with a guarantee, enabling you to buy with complete confidence.

You will want to ensure that any cacao powder you buy is one hundred percent natural and organic. Organic means that there are no dangerous chemicals or toxins. The company you purchase from should be able to give you a complete breakdown of ingredients making it easy for you to purchase your powder with ease when you need it.

The cacao powder you choose should not be sweetened, always opt for the unsweetened variety. This way you are able to control your family’s sugar intake, which in turn has its own health benefits.

Finally and probably quite surprise is that you want to choose a powder that has a high fat content. The higher the fat content, the more flavour the product has.

Different Types Of Candies Prepared

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 that people were made aware, that these give empty calories and their popularity came down.

Making candy can be hazardous at times, due to the high temperature of sugar. The temperature often exceeds 150 degrees Celsius. Even small splashes can cause burns.

They are basically 2 types of candies. Hard Candy and Soft Candy.

Hard candy

Hard candy, is a candy prepared from syrups heated to a temperature of 160 °C. After heating the syrup to this temperature, it is poured in moulds and then cooled till room temperature we get hard candy. To add color, food grade color is used.

Soft candy

Soft candy is subdivided in to two categories:

  • Cotton candy. Cotton candy is made by spinning sugar. The Machines used to make cotton candy has a spinning head covering a small bowl. Granulated sugar is poured in the bowl while it spins. Heaters melt the sugar, and this melted sugar is squeezed out through tiny holes by centrifugal force, and the molten sugar solidifies in the form of strands, then a stick, cone, or hands are used to collect the strands.
  • Marshmallows. The use of marshmallow to make a sweet dates back to ancient Egypt. It is prepared using egg whites, corn syrup and sugar. Now a days, marshmallows are prepared by process of extrusion. Extrusion is the process in which we force semi solid paste of sugar through small orifice to give it cylindrical shape.

Cocoa Temptation

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 currencyAs 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 was made in England in 1872 by Cadbury.
  • Chocolates are the only thing having a special melting point of 93° F that is just below the human body temperature. That’s why chocolates melt so easily on our tongue.
  • They are immediate mental stabilizers, and increase your focus, mental strength and memory.
  • It takes up to 400 cocoa beans to make a pound of chocolate.
  • The world’s largest chocolate bar weighs approx. 5,792 kg.
  • Chocolates are very dangerous for cats and dogs and can even lead them to death.
  • Chocolates are effective remedies when it comes to cough.

Advantages and disadvantages of chocolates:

Dark chocolates are full of nutrients, they are made from seeds of cocoa tree that are the best source of antioxidants on plants, and they also reduce the risk of heart diseases in the body. There are many more advantages of consuming dark chocolates such as they protect skin from sun, works as high antioxidants, Improves Brain functions, raises HDL and protects LDL against Oxidants, improves blood flow, reduce fat from the body, decreases signs of ageing etc. Chocolates are generally used to show a symbol of affection to our loved ones, by gifting them, as eating chocolates can give the same feeling as being in love gives.

Apart from being nutritious chocolates have a negative side also as they contain high quantity of sugar, saturated fat and are low in mineral vitamins. Excess of chocolate consumption can result in tooth decay, high level of carbohydrate and calories in body, etc. Dark chocolates also contain lots of sugar but that is generally half of what milk chocolates contains.

Buy Real Dark Chocolate

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 of the list should be cocoa or cacao bean. The other ingredients should be natural or organic sugar and then cocoa butter and vanilla bean.


High quality products will show the location where the beans were obtained from. This may include the region, country and the plantation. You may also want to consider the single origin bars. By single origin, we mean that the beans were obtained from one batch of beans of a certain plantation.


Make sure the date of the making of the chocolate is displayed on the package. As a matter of fact, this is one of the best indicators that the product is of high quality and that you can buy it safely. Also, if you want to be on the safe side, don’t buy a package that doesn’t have the manufacturing date mentioned on it.


Once you have removed the chocolate from the package, you should examine it from different angles. Make sure its color is solid. Next, you should snap it. If the chocolate snaps firmly, rest assured that you have a real product. This is one of the best indicators that the product is made from quality beans.

Buy From a reputable brand

If you want to rest assured that the chocolate you buy is high quality, you should never buy from an unknown brand. In fact, you should always buy from a reputable brand. Big companies take very strict measures in order to ensure quality of their products.

Long story short, you should never buy a product that contains poor ingredients, such as milk solids, lactose, cocoa powder, whey powder, butter fat, malt, and vanillin, just to name a few. As far as soy lecithin goes, you should opt for non-GMO soy only. Lastly, you should never go for a product that has sugar on top of the ingredients list.

Cocoa Bean

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 the production of uniformly fermented cocoa beans within four days as well as produce standard bulk chocolates. The next phase is drying of the fermented wet bean were the volatile or low boiling acids, such as acetic acid are lost and the brown colour becomes more pronounced and result in the beans which are less astringent but still bitter and then is the roasting phase which is important as it is the process in which the full flavor of chocolate starts coming out and the chemistry involved is enormously complex because there’s hundreds of compounds in the seeds of the chocolate so called ‘beans’ and the chemical reactions in this process are often approximately called the”browning reactions”. Then these beans are gone through the processes of winnowing because there is a sort of skin outside which has to be removed. Then these beans are ground and native way of doing it is in Mesoamerican which is where chocolate was invented, they apply heat underneath while grounding which brings up the flavor of the beans and then results in the formation of a solid chocolate mass. The process involved has always been the Same throughout history to the present and the difference being only the machinery and technology.

Chocolate in one form or the other has been around since the ancient times and there are a lot of myths about the history of chocolate, there is no 100% evidence but it had to have been in the Mesoamerican lowlands, the evidence to this is that the word ‘cacao’is found in practically all Mesoamerican languages for chocolate and it is a lone word in those other languages, its origin is in a language that was spoken in the olmec country, known as mixe-zoque, analysis of the olmec pottery found traces of chocolate and another hard evidence of early chocolate was found in the Maya area in the site of Rio azul in northeastern Guatemala, very near the Belize border. An expedition worked on tombs at Rio azul and found a great Maya pyramid probably about 450A. D, they also found a tomb of a king which was buried by digging down into a bedrock which contained early classical Maya pottery which were the remains of the king and these pottery vessels which had hieroglyphs written around it on stucco some of them containing animal bones and fish bones but there was a tall cylindrical vessel which was very important at Rio azul and the hieroglyphs on this read ‘kakawa’ which means cacao and this vessel might have chocolate in it which belonged to the king. This vessel and several others which had a kind of residue at the bottom were sent to the Hershey company lab in Hershey, Pennsylvania and what they found was two alkaloids that occur together and are peculiar to chocolate, they are caffeine and theobromine and they have found traces of these in many Maya vessels, there are many descriptive pictures of people drinking chocolate on pictorial Maya vases. It was a very prestigious drink and only the upper caste which includes the kings, politicians could drink it and was an important part of the Maya marriage negotiations, it was their champagne and any celebration or festival was incomplete without this ‘drink of the gods’. These beans were not only used to produce a highly valued drink and were also used as currency, The cocoa beans were of tremendous value but it was consumed as a drink for the first couple of thousand years of their existence before it was consumed as chocolate bars.

The Maya even had a chocolate god called ‘Ek chuah ‘ and celebrated an annual festival in April to honor their cacao god. And as the time went by other Spaniards, invading the yucatan peninsula and Mexico in the early 1500s, quickly discovered that people were drinking and highly valuing chocolate and so did they. The Aztec accounts say that the froth on top of their cocoa drink was very important to them. The Spaniards used a large wooden swizzle stick to obtain the froth and the natives made their cocoa drink frothy by pouring the beverage from a great height from one vase to another. The best chocolate came from the province shoconochco called soconusco in the colonial times. Down in the chiapas and going over into the pacific coast of Guatemala, this was the top quality cacao from one variety of cacao which among chocolate produces today is called ‘criollo’. Today the best and the finest chocolate originates here. The Aztecs have made many descriptions about the cocoa beans, so important were the cocoa beans that the emperor made huge storehouses for the cocoa beans and paid his people and army with these beans and there were even cocoa bean counterfeiters. The first European encounter with cocoa beans came with Columbus on his fourth and final voyage to the new world, but he never knew what they were and didn’t know their value. The arrival of cocoa in Spain was documented in a Dominican document in which a Dominican priest who were in the Alta Vera paz of the Guatemala among the k’ekchi Maya and they took a group of k’ekchi nobles to Spain to the court of Philip II And they prepared a chocolate drink for him, hence this was the first mention of chocolate in Europe. Soon chocolate became popular in the Spanish court during the first 17th century, it was especially popular among women and tasted better after adding sugar, thus the craze for chocolate spread throughout Europe.

Everything changed in the 19th century when a Dutch chemist Conrad van housten devised a method to press out some of the fat from the cocoa beans as this popular chocolate drink was considered as very fatty by modern standards and this fat is called cocoa butter. The leftover residue is with turned into cocoa, which is a very weak chocolate drink or you could also mould them into bars. The chocolate which was consumed in the liquid form was transformed into a solid bar form. In great Britain the great Quaker families like Cadbury’s, rowntree’s etc developed methods to mass produce solid chocolate.

In Switzerland, Swiss innovator Hendry Nestlé who invented condensed milk and Swiss chocolatier Daniel peter collaborated and added dried milk to chocolate. To produce the first milk Chocolate, The Nestlés which is the largest food corporation in the world was thus founded.

In U. S. A the commercialization of solid chocolate was done by Mr. Hershey and developed mass production in a big way and was known as Henry ford of the chocolate industry.

The Cadbury or any other chocolate bars that we eat isn’t chocolate at all and contains only less than 15% of cocoa solids, they extract the cocoa butter from the cocoa beans which is delicious and sell it to the cosmetic and pharmaceutical companies, then add cheap substitutes like sugar, milk and vegetable fats. Nowadays the finest chocolate is produced by the French chocolate makers in Europe.

Cacao or Chocolate, was used both as a medicine and as a vehicle to deliver other medicines, which originated among the olmec, Maya and Aztecs. The Aztecs drank chocolate to treat stomach and intestinal complaints when cocoa was combines with liquid from the bark of the silk cotton tree, five cocoa beans were used to treat childhood diarrhea and it also served as a vehicle to deliver other medicines which includes quinametli, described as “the bones of the ancient people called giants” was used to treat patients who passed blood.

In the 16th to early 20th century manuscripts produced in Europe and Spain revealed more than 100 medicinal uses of chocolate and the consist roles are to treat emaciated patients to gain weight, to stimulate nervous systems of the apathetic, exhausted or feeble patients and to improve digestion and elimination where chocolate countered the effects of weak stomachs, stimulated kidneys and improved bowel function.

Surprising Foods To Pair With Chocolate


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.

Potato Chips

Most of us have probably stumbled upon this delight on our own because so many parties include chocolate cake and potato chips. These salty, crunchy and oh-so-lovable snacks make a delicious and fun food to serve with chocolate in all forms. Chocolate fountains, candies, cakes, and ice cream benefit from the taste and shape of potato chips.


Yes, hot peppers will dazzle partygoers. The strong, spicy flavor of the peppers enhances the smooth, sweetness of chocolate. This taste sensation is particularly powerful because your tongue gets a little numb from the peppers and leaves typically unnoticed taste buds ready to fully appreciate the chocolate.


It seems to be easy for our mouths to enjoy salty and sweet things at the same time. You actually taste both of the items more.

Did you know that you can put salt in or on chocolate?


Drizzle chocolate on popcorn or serve them next to each other, and your guests will be delighted. This could be another great food bar opportunity. It would be amazing to serve several types of popcorn, different kinds of chocolate, and toppings of diverse candy and nuts.


This is another one I haven’t tried, but apparently people have been pairing vegetables and chocolate together. You can dip vegetables in a chocolate fountain, serve vegetables covered in chocolate, and pair chocolate and vegetables together in a snack plate.

Dark Chocolate Nonpareils

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 prepared manually, with multiple hot pots, hot syrup and a great deal of practice and patience, as described in the book by Eleanor Parkinson, a professional confectioner from 1844.

Eventually, people started to experiment with Nonpareils for other kind of bakery items and chocolate, was one of them. In fact, dark chocolate nonpareils and milk chocolate nonpareils are the most common food items that use Nonpareils. The chocolate industry started to invent technologies to produce different kind and combination of Nonpareils. They are sold not only on chocolate but also separately to top various bakery items.

Because dark chocolates do not contain any milk, some people may find the taste mildly bitter. Nonpareils can easily counter-act the bitterness giving it a nice combination of flavor. White or milk chocolates are also perfect for Nonpareils.

One of the most important aspects of a fancy pastry cake is the presentation. Nonpareils can do wonders in this case. From a three storied wedding cake to your kid’s cup-cake, Nonpareils can instantly change the look and taste of cakes and pastries.

History of the Candy Bar

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 took almost ninety years after Europe discovered chocolate before it was introduced to the United States. Dr. James Baker and John Hanan built America’s first chocolate mill, and soon after, they were making Baker’s chocolate.

  • 1830- A kind of solid chocolate was developed by a British company called Joseph Fry & Sons.
  • 1847- Fry’s chocolate factory molded the first chocolate bar.
  • 1866- The Fry’s Chocolate Cream bar is produced for mass sale.
  • 1900- Milton S. Hershey introduces the first Hershey milk chocolate bar in the United States. It sold for a nickel.
  • 1920- The Baby Ruth candy bar is first sold. There is still an ongoing dialogue whether is was named after President Cleveland’s daughter or Babe Ruth.
  • 1923- Mounds, a double chocolate coconut concoction, is first made.
  • 1924- Milky Way is introduced.
  • 1928- Heath Bar, a chocolate coated toffee is introduced.
  • 1936- The 5th Avenue Bar is created.

Types Of Chocolates

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 chocolate have strong benefit, it also has some disadvantages. Firstly, they are high on calories with high fat and sugar. Furthermore, it contains some elements that are addictive such as caffeine, theobromine, and sugar which results in mood elevating. It also contains vasoactive amines that lead to migraine problems.

Semi-sweet chocolate is about 60 percent bitter chocolate and 40 percent chocolate. It contains Antioxidant Boost, all chocolates contains some cocoa, which contains a polyphenol group called flavanols. These flavanols act as antioxidants which can fight dangerous free radicals that damages cells. It also has reduced LDLS and raised HDLS. Lastly it also can cause mood alteration, where most people instantly feel better after eating semi-sweet chocolate, research has said that chocolate contains chemical compounds that acts on the brain way the same way falling in love does.

Chocolates could go well with many things as well. You can make mix them into ice creams, fondues, fruits, cake and many more. For people who want to lose weight, it is highly recommended to avoid chocolates, but at the same time it gives you energy. Chocolates at the end of the day have its pros and cons, some people love eating it and some people tend to avoid it. The truth is Chocolates make people happy.

Vivani Chocolate

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 chocolate has the ability to stimulate the female passion like no other chocolate.

  • First, Vivani chocolate is 100% organic. This means that there are no harmful chemicals or pesticides in the finished product. Therefore the eater can become intoxicated by the release of serotonin, without any fear of ingesting any toxins. It is a truly organic experience.
  • Secondly, Vivani chocolate is as pure as a virgin on her wedding night. It contains no additives – not even the common chocolate additive – soya lecithin.
  • Thirdly, Vivani chocolate is made from chocolate liqueur, not cocoa powder. Perhaps this should have been listed as of first importance. Why? Because chocolate liqueur is the undefiled product extracted from the cocoa bean and is as creamy as…well, let’s just say, it is superbly creamy. There are no traces of cocoa powder to dissolve on the tongue, just pure heaven.
  • Last of all, Vivani chocolate is the least bitter dark chocolate I have ever tasted – and that at 85%. As I shared before, 85% chocolate is normally way to bitter. I could detect no bitterness in this chocolate. It was very sweet and mild, yet rich with bursting cocoa flavor.