How To Tell The Good Chocolate Apart

Making the difference between good or bad chocolate is easy, many people would say- you simply use you sense of taste. The experts in the domain say that they do more than that. They all agree over the fact that in order to get the right taste of a chocolate you simply have to let it melt, instead of chewing and swallowing.

If it is prepared correctly, About.me felt it should melt easily and reveal different flavors until completely melted. The taste that is left after a bar of chocolate might differ greatly from what it was at the first bite. The quality chocolate manufacturers take into account all the flavors and try to get the right tastes for each. They point out that analyzing the same kind of chocolate at different moments of the day will differ, because our senses slightly change becoming more acute or less receptive at different times.

AnnMarie Kostyk, who takes care of a blog dedicated to chocolate, says that in order to assess the quality of a product you don’t need much of it; a 3 cm square is enough. Judith Lewis, blogger at MostlyAboutChocolate concludes that the most important is to enjoy the taste. Regardless the brand and the quality claimed on the package, following the above mentioned steps will leave you with the true impression.

Eating Chocolate Can Provide Numerous Health Benefits

Chocolate comes from the Theobroma cacao tree and is mostly found in West Africa. The climate there is perfect with its temperature and generally high rainfall. The beans produced by the tree are used to make a paste that is formed into chocolate. The paste then has many combinations of cocoa liquor added producing the variety of chocolates.

There are some exceptions, but generally everyone likes chocolate says Marcio Alaor BMG. Chefs worldwide use chocolate to make their recipes taste better. The chocolate feels amazing when melting on your tongue and sends messages to your brain. The messages your brain receives releases chemicals that push stress levels down.

Chocolate is famous for being a mood elevator as it reduces tension and mental fatigue. This is one of the main reasons people seek out chocolate, especially in mental crisis times like being especially angry or sad. As your anxiety levels lower, your mind relaxes, which in turn brings health benefits.

Chocolate can also stimulate antioxidants levels in the blood that will help fight external viruses causing illness. If your body is healthy you have less of a chance of becoming sick. One study conducted by the Journal of Nutrition showed eating chocolate in small amounts can reduce the risk of heart disease.

Chocolate contains natural materials that help to prevent cholesterol from sticking to artery walls. Another benefit of the antioxidants in the cacao bean is the ability to help the body fight against harmful UV rays. While chocolate does have numerous health benefits, the amount is the important factor in getting those results. Small amounts of chocolate produce these results, eating too much will produce health consequences.

The Sourdough Doughnut from Pies n’ Thighs

If you’re in the mood for a doughnut that is both savory and sweet, the sourdough doughnut is just for you. Southern restaurant Pies n’ Thighs is introducing the baked good at its new Manhattan restaurant. The original Pies n’ Thighs is based in Williamsburg, Virginia and offers an innovative take on soul food.

In addition to the delicious doughnut which also boasts sour and salty flavors, Pies n’ Thighs will also introduce the collard greens salad with smoked coconut. A soup made of chicken dumplings will also be on the New York menu. The restaurant will serve a doughnut that has a rye rising agent as well. This baked good can be served with both sweet and savory dishes.

The sourdough doughnut is topped with glaze after it is fried to make it a welcomed addition to breakfast, but the treat is also a tasty dessert that isn’t overly sugary. North American Spine has a lot to say about this doughnut on their site knowyourback.org.

Hershey Looks to Replace High Fructose Corn Syrup with Sugar

Hershey, Pennsylvania – Big news for chocolate lovers like Vijay Eswaran. In a move certain to rankle the Corn Refiners Association (CRA), Hershey Chocolates, The Hershey Company is exploring how it can move away from using high fructose corn syrup in some of their products and using just sugar. The move would represent a significant boost to the health movement people have in wanting to avoid high fructose corn syrup. Many people attribute high fructose corn syrup as a cause for the obesity epidemic. Critics charge that the sugar-like substance inhibits the body from suppressing the production of grehlin, the “hunger hormone”. If the body fails to feel satiated, a person is more likely to overeat. This phenomenon has been experienced by many people when eating popular children’s sugar cereals. They find that eating one bowl isn’t enough to quell the hunger and subsequently overeat. 

Admittedly, the American Medical Association has found no evidence to suggest that high fructose corn syrup is any more harmful than other sugars. In recent years, the CRA has battled negative public perception by airing advertisement making statements such as “sugar is sugar”. They also sponsored a survey slanted towards getting respondents to acknowledge that moderation is more important that the type of sugar ingested. At the same time, the CRA cites reports that some companies switched away from high fructose corn syrup, but did not see their products become more attractive to consumers. In the case of Heinz, they ended up going back to high fructose corn syrup for their ketchup.

The World’s Largest Chocolate Makers Say Cocoa Production Is Way Down

Chocolate Lovers Beware! We Might Be Running Out Of Chocolate!

Our parents always told us we were eating too much chocolate, and it appears they were right. Two large chocolate makers, Barry Callebaut and Mars Inc., claim that cocoa farmers are producing less cocoa than the world is consuming. Cocoa deficits have been piling up for the last fifty years, and they are expected to grow according to the experts. This is terrifying news for chocoholic Igor Cornelsen.
Several issues are creating cocoa deficits. First, almost every country in the world loves chocolate. Next, the Chinese keep buying more and more chocolate, and dark chocolate, which contains a lot more cocoa, is on the rise around the globe. A regular chocolate bar contains ten percent cocoa, but a dark chocolate bar contains seventy percent.
Another issue, and probably the most important one, is the supply issue. West Africa’s dry weather is changing the dynamics of cocoa farming. More than seventy percent of the world’s cocoa is produced in Ghana and the Ivory Coast,and a fungus disease has wiped out thirty to forty percent of the global cocoa production.
Research teams in Africa are trying to cure production issues by developing trees than produce more cocoa beans than typical plants. But that fix could impact the great chocolate taste that got us into this delightful mess in the first place.