Xocalatl was a significant integration of ancient Meso and Southern American cultures. The Mayans and other cultures of the region perceived Xocolatl, which directly was derived from cocoa beans, as sacred. This bitter drink from cocoa paste was thought to be full with medicinal and aphrodisiacal qualities. And as such, it was mostly accessible by the men of high rank of the society. And unfortunately this drink was also given to the sacrificial victims, with the aim of making the Gods happy by awarding the unfortunate souls the foods that God gave them.
The Maya people used Chocolate as a drink in a milk free version, and often chilies were added with the drink which when we come to think about, would be utterly unrecognizable to modern chocolate drinkers like us. For us, the chocolates or the chocolate drinks have to be infused with milk and sugar and other necessary additives to make it the sweetened concoction as we know it today. The irony is that, for the sake of making it devilishly delicious, we are sacrificing the healing abilities of unpolluted cocoa. As we all know, the chemical properties of cocoa serve us best when they aren’t mixed with anything else. The ancient Mayans seemed to be aware of that and used it to the best of their ability. And when the European conquerors learnt about the medicinal approach of using cocoa, they followed through and rapidly embraced the therapeutic use of chocolate.
In the 16th century, Western world was following precedents set by Maya and Asian systems. The Mayan and Asian doctors were of the opinion that ailments were to be separated into pairs of opposing qualities, such as hot/cold or dry/moist. So, chocolate as a drink was thought to be a hot/dry medicine, which had to be taken for cold/damp ailments. Curiously, chocolate paste was perceived as the opposite and used as a cold medicine.
And the use of chocolate as a medicine was continued for many hundred years in the past for a plethora of conditions. And subsequently its application as a medicine kept evolving for centuries. Chocolate was used by itself, in conjunction with other herbs, or simply as a carrier to cloak out the taste of other medicines. One of the critical uses of chocolate oil was to tighten sphincter, much like the use of opium for dealing with haemorrhoids.
In the past, aside from its perceived powers of being an aphrodisiac, the general uses of the chocolate and chocolate drink as a medicine were divided into three broad categories - a nutritional source for decrepit or bony, an analeptic for the moribund and in fewer cases as a relaxant or a “soother” for troubled digestive tracts with lower doses. Irrespective of being a drink or paste, uncontaminated cocoa was rich with a high concentration of oils providing energy and nutrition. So, for the people who had difficulty in eating and thus suffered malnutrition, chocolate provide nourishment to them. In the 19th century, chocolates were used for helping cholera patients, since it had the ability to provide fluids for rehydration and energy until the disease ran its course.
Chocolate was being used only as medicine until the 19th century. With the advent of medicinal approaches and improvement in treatment procedures, people start replacing them by more specific ways of treating patients. But chocolates took the back seat as a medicine when their use as a confectionery started. And the process of their complete removal as medicines started when chocolate was first used as Easter eggs in the early 19th century. With the advancements of scientific endeavors, the modus operandi of chocolate compounding turned out to be cheaper and more accessible. And as a result, the general public also had the opportunity of tasting chocolates. Soon chocolate makers started making chocolates associated with human copulating rites. And the final nail of the coffin of chocolates’ medicinal use was incorporating chocolates in Easter eggs and rabbits and Bilbies. Consumption of chocolate as a mainstream treat exploded and we forgot the medicinal characteristics of cocoa beans.
The article should have been finished here. With the use of a few hundred words, I tried to cover a few hundred years worth of medicinal usage of chocolates. But don’t you want to know how the world’s most favorite treat did all of those? Let me enlighten you a little.
Chocolate is enriched with a number of active pharmacological substances. The ‘prime-mover’ is called Theobromine. The name shares its history from the scientific name of the cocoa plant, Theobroma cacao. Theobromine can create heightened alertness (and agitation if consumed in large quantities with higher concentrations). The natural substance can also relax the lungs muscles and consequently making the natural process of breathing easier. Then there is the thing called anandamide – responsible for making us feel good, affecting directly by working on our nervous system. There is also a psychoactive substance phenylethylamine and flavonoids - the natural pigment hugely beneficial for heart health and a multitude of other positive effects for our bodies. And chocolates, especially dark chocolates, are a handful for antioxidants. But the caveat here is to derive the benefit out of cocoa, they need to be unadulterated and without chemically enhanced with the addition of sugar or milk, for making them tasting really good. Chocolate makers like Schoko Chocolate seem to be doing that by carefully creating handmade premium versions to keep the integrity of cocoa beans intact.
It seems that our ancestors indeed knew better – to get the best out of the food that Gods gave us – by consuming it at their bare minimum and at their purest of forms.
]]>Now, let’s give our senior citizens one more reason to love chocolates even more. A study has found that a natural component of cocoa can cause the reversal of old-age memory loss. The findings point out that the chemical compound found in uncontaminated cocoa can induce connectivity. It can do that by directing the blood flow to the region of our brain which is mainly responsible for helping us remember things. In short, it enhances our memory. But for older people, it is much more than just that. As we get old, there is an incremental reduction in blood flow to the different parts of the human body. And as such, with time, our bodies start losing the ability to perform the tasks that they are supposed to. So, when we get old, synapses or connections appear to be reducing and we subsequently start forgetting things, with many other physical impairments start becoming apparent.
But the study is saying that flavonoids found in uncontaminated cocoa can negate mild memory loss. The study used brain scans and memory testing, and there is also the buildup of previous studies’ findings. And as per the study, flavanols extraction from cocoa showed improved neural connections. Don’t start gobbling down each and every chocolate you can grab just yet, because there is a catch – you will have a hard time finding flavanols in every chocolate. There is only a miniscule amount of cocoa in some of the variations where other chemicals like lecithin, additives, food coloring etc are mixed with cocoa to make the finished product aesthetically attractive and also unnatural cravings are created. All of this renders the cocoa hopelessly being a minority, and the benefits of flavanols are lost in the process. On the other hand, chocolate makers like Schoko Chocolates use only uncontaminated cocoa and the star ingredient can flourish and be present in a healthy amount to make chocolate eating worthwhile.
Let’s talk a bit more about the study. A specially prepared chocolate drink was given to a controlled sample of 37 senior adults for three months at stretch. The group was divided into two groups – one received the drink with higher concentration of cocoa containing large quantities of flavanols, and for the other group, the drink was largely free of flavanols. After three months, the high-flavanols group showed significant improvement in pattern recognition tests. Scans of their brains showed that blood flow towards dentate gyrus- a region of the hippocampus, the part critical for retention of memories, had also improved substantially. Though for us, the chocolate lovers, the findings seem ecstatic, researchers took the results with a pinch of salt. They have expressed cautions and wanted to conduct more studies incorporating different aspects of old age physiology. The neuro scientists wanted to have a closer and detailed look at the cognitive abilities of flavanols in studies done on a large sample before to be conclusive about it. The researchers nevertheless felt a comprehensive decisiveness since the study provided the first ever evidence about the impact of the changes of dentate gyrus over an older adult’s memory. The link might be causal in nature but at least, it would provide effective direction in future studies and researches. It should also be noted here that the high-consuming flavanols group were having 900 milligrams, and the less consuming group was taking 40mg of it. The participants were not patients of dementia or Alzheimers or were mostly in good condition physically. So, the effect of cocoa on cognitive disabilities was uncertain.
We should remember that a typical chocolate bar usually has about 40 mg of flavanols in it. So, giving those to granny and hoping she would remember to take her medications on time might not prove fruitful. But there are dark chocolates and chocolates with high concentration of cocoa – so, we should be wise while we choose. The good thing is, people mostly are health conscious these days and are not susceptible to corporate greed quite easily. Then there are the chocolate makers who are in this trade for the love of craftsmanship and enjoy showcase their creativity, while being careful about maintaining the natural integrity of the ingredients to corroborate the health benefits in the best possible way.
So, why wait? Visit our website and order online to get lost in the world of chocolaty goodness.
]]>But before getting into the ‘sciency’ stuff, let me share some historic detail about chocolate being aphrodisiac.
The myth actually started to take shape way back. The Aztec emperor Moctezuma (c. 1466-1520) believed that chocolate was a powerful aphrodisiac. So he drank a considerable amount of the bitter beverage derived from cocoa before he would spend time with one of his many partners. Although no one ever knows for sure if that bitter beverage helped Moctezuma romantically. But the high esteem given by the emperor to chocolate was enough to lead the conquistadors to believe that chocolates were indeed helpful for romantic encounters with the loved ones. And they took that belief to mainland Europe with them.
So, chocolate and the myth of it’s being aphrodisiac crossed the Atlantic with the Spanish conquest and propagated throughout Europe. The elite in Spain, Italy, France and Austria were seduced by chocolate and in retrospect, became a symbol for seduction. In England, chocolate shops were opened and perceived as places where chocolates could help the immoral ambitious to plan for scheme, social climbing along with practicing loose morals and merriment of dubious kinds. Charles II (1630-1685) tried to ban drinking chocolate, coffee, tea and sherbet in popular meeting places but that didn’t work out as planned.
Though the Church’s point of view was not unanimous, most took it as sinful to drink this bitter, steamy drink since that would ‘drive’ unblemished souls towards immoral pleasures. But the socialites specially the aristocratic women at that time viewed chocolates in the exact opposite light of the then clergymen. A famous example of the aristocratic love for chocolates was Madame de Pompadour. She drank chocolates with amber so that she could appear sharp and rigid in the eyes of her lover. I can name a few more prominent names just to prove that the popular belief about chocolates at that time was that chocolates were indeed aphrodisiac.
Around the mid-18th century, chocolate drinking started losing its aristocratic vibe. It started gaining popularity with the mainstream population and became a commonplace consumer product. After the invention of solid chocolate, chocolate drinks gradually lost its appeal. But chocolate never once became a food for nourishment, rather it was always treated as a treat for enjoyment or a gourmet indulgence.
The academics might say that chocolates being romantic are entirely contextual. Theobroma cacao literally means drinks of Gods. That’s why when a true lover worships his or her significant other, doesn’t she or he deserve gifts that only are only worthy for Gods? Do you see the logic?
Forgive me for getting awry and let me tell you what science has got to say about chocolates. Cocoa products have numerous active biological components - methylxanthines, biogenic amines, flavanols and cannabinoid-like fatty acids etc that have positive impacts on human health. Some studies conclusively suggest that moderation in regular chocolate consumption is associated with reduced risk of cardiovascular disease and mood disorders.
Chocolate over-enthusiasts (yes, there are some who are more in love with chocolate than me) usually try to hypothesize about chocolate’s having a direct affect on female sexuality. Unfortunately it’s almost believable but not a fact backed by solid data. It means, though some studies have pointed out that women who have bigger libidos eat chocolates than those who don’t, it necessarily doesn’t establish the cause and effect.
Still today, scientists are hard-pressed to find biological evidence to establish chocolate – or any other kind of food or beverage for that matter – acts as an aphrodisiac. The foods that are ascribed with aphrodisiac qualities usually leave a potent placebo effect. In short, they make you think about sex.
Another secret of chocolate’s charm is sympathetic magic. This idea is whenever things are similar, it could become probable to pull together the same results from them. We know that sex and chocolate have many things similar. Our blood vessels dilate (vasodilatation) and accentuate flushing. That’s why chocolate enthusiasts (not me) sometimes unapologetically opines about one creating the desire for having the other.
Chocolate has two chemicals that are said to create arousal. One of them is tryptophan - the building blocks that make serotonin - the brain chemical responsible for arousal. The other one is phenylethylamine which is related to releasing amphetamines, and this incident occurs when people fall in love. That’s why it is the popular belief that with these two chemicals being in the same food and working together easily makes the chocolate an aphrodisiac. But I am heartbroken to say that the amount of these two chemicals that a regular piece of chocolate bar can contain is insignificant. The amounts present are deemed insignificant because they are not enough to create substantial change in brain chemistry. A number of studies have found this to be the fact.
You see, science is actually not on my side to prove my case’s validity. Yet, I vehemently suggested otherwise.
It so happens that it necessarily doesn’t matter what chemicals are in the chocolates rather it matters most and leave people more amorous when people receive something that transpires bonding, affection, fondness and ultimately the strongest of all – love.
At least, science is on my side on this front. Just receiving a gift can make the brain’s reward center go hyper-drive and start releasing a boatload of dopamine, the neurotransmitter that makes us ‘feel-good’. And when the gift in question happens to be good, as in a box of chocolates from Schoko Chocolates, you can guess what happens next! The brain starts pumping out oxytocin, the chemical responsible for creating love and bonding. Oxytocin can also release stress reducing serotonin. So, it is only natural that a big present or the gift can make the brain trigger arousal signals.
So, it is obvious that science has not yet proven chocolate’s undoubtable potency as aphrodisiac. But giving chocolates as presents send all the right signals and bring two souls close. And that my friends, is the success of chocolates.
Now, I rest my case - the decision is yours to make.
Thank you.
]]>As such, they have broad agenda and grand plans and intricate details of complicated plans about how to deal with the future. But what about us, the average Joes of the world? Is there anything that we can do? Can we contribute without breaking our heart by stopping eating chocolates? Can we participate in the quest of making chocolates forever? Let’s see.
Experts may be pointing out grave economic and geopolitical issues – change of climate, skyrocketing demand in Brazil and China, Corona Pandemic after the Ebola rampage to West African nations of Ivory Coast and Ghana who grow cocoa and vice versa.
But have we ever thought about our parts in making the cocoa as probable endangered species? I am hearing you murmuring under your breath about buying chocolates as irregularly as every other day. But can we really blame us for loving the gifts that the Gods gave us? There are many versions of delight available these days – from carefully handmade premium chocolates from the Melbournian outfit Schoko Chocolates to factory-made, generic chocolate bars, to satisfy our insatiable craving. And we seem to engulf them left and right. So, if I say we are an intricate part of the problem, it wouldn’t be a stretch too far.
In about 10 to 15 years before the present days, there has been a dramatic change in the chocolate trend. Gone are the days when chocolates were the foil-wrapped treats lying strategically in the shelves just before the tills of newsagents to be seen and picked up by. Now is the age of cocoa decadence. We want everything – the bare minimum of 70% cocoa solids to dark sprinkling chocolates. What about chocolate whirl, savory baklava or cheesy bread and butter pudding with chocolates? Would you believe me if I say some people (other people) love to paint their bodies with liquid chocolates and then they feel ready to taste? Or how about deep fried chocolate bars or wrapping bacon around them? Doesn’t it make you feel that these acts are more like first-degree crime against food? Apparently some people don’t feel that way and keep using (or abusing) chocolates in imaginative ways. The point I am trying to make here is that I feel we have gone too far in the name of finding creative new ways to consume chocolates. The world is full of chocolate nerds now, toiling on to find the latest ingenious bean-to-bar start-ups.
Then there is the craze for using pure cocoa. Having 70% pure cocoa in chocolates has become the gold standard and directly drives up the demands drastically. And we have also started ignoring milk and white chocolates, though they are in their own rights are worthy inclusion in chocolate recipes when and if they are used proportionately beneficial to our health. That's why I can say that if we were to just stick with the proverbial chocolate bars with considerably lower percentages of cocoa, we probably wouldn’t be in this mess. If it happens that one day after waking up everybody starts demanding pure cocoa, there would be a worldwide famine of cocoa beans. So, if I point out the pointy finger to our insatiable cravings, I believe it wouldn’t be too far away from the truth.
As chocolate lovers, we should start thinking in terms of preserving what’s left. If that entails extreme measures – then so be it. If it turned out that to save and preserve cocoa from becoming extinct, we need to pool our pennies for the heavenly taste of one small bar as the prices will go through the sky, we needn’t be bothered, because by becoming adapted with that scenario, we are letting the future generations to have a chance to taste. But before going to that extreme, chocolatiers have come up with a code of conduct – for all of us chocolate-chompers to follow.
Now get to know a few of them:
We should remember that chocolates are foods that can only be treated as desserts. In no way or situation, they should be used to satisfy hunger. That’s why chocolate sellers should step away from the enticing advertisement of ‘three-for-two’ grabs. We need to start thinking in terms of rediscovering the specialness and stop taking it for granted. As the saying goes ‘less is more’ – we should be after something premium, not a big box of something distantly resembling cocoa. In that way, chocolates will become special again. And most importantly we need to savor the taste rather than gulping it down in two seconds.
When we indulge ourselves in the triple chocolate cake that makes us swoon, is it really necessary to use the butter cream from the cocoa solid? What about chocolate ganache and the white chocolate curl ice creams? If we think objectively, it surely will make a lot of sense not to have a lot of chocolates in those products. And when that thinking interprets into reality, the uniqueness of foods may return because there will be a substantial reduction in the amount of chocolates in things like cakes or flavored milks. This will also drive down the demand of cocoa from confectioners who are not chocolate makers.
If a chocolate shake becomes a luxury item, it might seem like bad news for consumers, but the silver lining is that there will be less demand for cocoa. It will also mean good news for cocoa farmers who may enjoy better quality of lives, with the extra money they might receive from high-priced cocoa.
Yes, I am talking about ‘chocochicken’ – chocolate fried chicken with chocolate ketchup, to make the chicken groovy. I am also talking about choco-fried potatoes with green-choco chilli-fried rice. These food crimes need to stop – by us, by never tasting them again.
The problem is there is no one-stop service for solution. There isn’t any silver bullet to send the cocoa-crisis six feet under. We all are in it, and it will take all of us to take part in saving cocoa.
But as an optimist and furious lover of chocolates, I would say let’s start right this moment
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Chocolates are produced from cocoa or cacao beans. Cacao beans are the fruit of a tropical tree known as Theobroma cacao, which literally translates as 'food of the Gods'.
For at least three millennia, many cultures of Mexico and Central America were known to cultivate cocoa. The earliest evidence dates back to 1900 BC. Mesoamerican people like the Aztecs and the Mayans could make cocoa solids, a bitter-tasted liquid and cocoa butter. The royals during that era drank the bitter, chocolaty beverages, and thought that they were given to mankind by the God themselves. After the Spanish conquistadors took over the Americas, Europeans got the introduction with chocolate. But instead of taking it as the bitter drink, they started adding milk and sugars into the mix. The hard chocolate, as we know it today, had made their entrance in the 18th century in Italy. But still chocolate was not the thing to the Europeans as it is today until the industrial revolution started shaping the face of the whole world. The chocolate bar much like today was first created by a German company in 1839 – and the world has never been the same since. The British followed suit shortly, and in 1847 the first British company made chocolates. And Australia had been the first export market for British chocolates. The first Australian chocolate company was established in 1922, at Claremont on the Derwent River in Hobart. The factory manufactured cocoa products, chocolates and confectionaries. And from that moment on, chocolates have never ceased to amaze the Australians by their amazing taste.
Dark, delightful and decadent – but how much longer can we expect to keep enjoying the world’s favorite treat? The very real phenomenon of the possible scarcity of chocolates is casting dark shadows by looming over the horizon. Let me help you grasp the gravity of the real danger by paraphrasing the wise words of Mr. John Mason – a member of the Ghana-based Nature Conservation Research Council – chocolates will become a luxury food much like caviar in 20 years. In simple terms, average Joes like us will enjoy chocolates through our memories, and in popular culture like TVs or in the movies, because we simply will not be able to afford it.
The Australian chocolate market enjoyed a turnover of $ 1.39 billion in 2019 and it is expected to experience a growth by 7% by the year 2026. On the other hand, consumption by the entire globe is ascending by 2-3% annually. On an average, the singular Australian or European or North American eats between 6 to 12kg of chocolate per head every year. But the picture is different in China, India, Eastern Europe and Brazil – their per capita consumption rates are rising rapidly, though they have started form a relatively low base. In 2013, the South American chocolate market exploded by a gigantic 7%, in just one year. In the same time frame, Brazil became an importer of chocolates from being the leading exporter of the same goods.
Everywhere we look, we will see similarity – maybe the intricate details or other trivia is different from region to region but the trend is very much alike. The observation I have just mentioned should have made us smile – everybody is enjoying the gifts that the Gods gave us. But the truth is the industry specialists are anything but happy. They are very much concerned about the world’s ability to meet up the future demands, and they have every reason to be.
But what are the reasons that may make the chocolates as rare as the caviar? Why are people saying that we may run out of chocolate? Will the Gods stop sending their gifts?
The answer is anything but straightforward. But let me remind you that the first root cause is you, I am also to blame equally and rest of the chocolate-loving people of the world simply because we love chocolates and we love to enjoy the heavenly taste. And for that we keep eating more chocolates than can be replenished naturally.
You probably have heard that West Africa is the largest producer of cocoa. Somehow that region is always ravaged by political turmoil. Corona pandemic notwithstanding, frequent visits of other diseases and outbreaks aren’t uncommon in the region. If we just want to turn a blind eye about those things happening in Africa, we simply can’t ignore other natural reasons. The ageing plantations, farmers who have no training or trained poorly and inefficient cultivation causing poorly managed trees should also be taken into consideration for decreasing cocoa production. Then there is the pressure to meet the growing demand. Farmers cannot but keep increasing the use of fertilizers, insecticides and pesticides. This leads to the lands becoming barren, which in turn sets large-scale deforestation in motion. As a result of this, the natural equilibrium is disturbed which causes extreme drought, emission of greenhouse gases and lots of other things. The ultimate result will be a substantial decrease in cocoa production in the days to come.
So, it’s obvious that we have every reason to be concerned about cocoa production. But like many obstacles our ancestors faced just to keep their body and soul together, I believe we can and will be able to face this problem as well. But we don’t have a second to waste for our quest of saving chocolates, because now is the time to start doing things right.
]]>All this while chocolate was not only gaining popularity for its decadence, but also for its aphrodisiac qualities. The main reasons why we love and have a deep connection with chocolates can be explained by science especially the reason why we feel so good after eating raw chocolate;
Phenylethylamine
This is a major chemical we produce from our bodies when we are in love. These chemicals are found in abundance in raw Cocoa. (The main natural suppressants in cocoa are Phenylethylamine). Cocoa contains no sugar, making it ideal for weight loss. On its nutritional profile, it contains Phenylethylamine and minerals that help block appetite.
Anandamide
This is a chemical substance (cannabinoids endorphin) that the human body naturally produces after exercise and this can be gotten from the cocoa plant. Anandamide is a bliss chemical substance that is often released when we feel great. Cocoa consists of enzyme inhibitors that help to break down anandamide that helps us to feel good longer.
Tryptophan
Cocoa contains an adequate amount of amino acids and tryptophan which is a strong mood enhancer nutrients. The presence of tryptophan in the diet is very important for the production of serotonin, which is our main neurotransmitter.
Before modern science, a scientist has been clued into the good feeling gotten from chocolate, and it is from the consumption of cocoa beans. The Aztec emperor is said to have consumed a large number of grounded beans to increase his sexual prowess. Also during Mesoamerican weddings, couples are said to share a ritual cup of cocoa believing it Will increase their luck in love. It should not be a surprise that chocolate serves as a symbol of love. So here are 5 fun facts about chocolate and love.
Love can make food spice sweeter.
One of the world signs of falling in love is that food and water start to taste sweeter than before. With love, the Taste of chocolate becomes even better. A set of 2013 studies carried out research to compare the taste of a neutral group of people with participants induced with anger, jealousy, and love. Each of the groups was asked to rank the sweetness of certain foods and the group induced with love, jealousy and anger ranked similarly. The love group ranking was higher on the sweet scale.
Chocolate can make singles fantasize about love
Eating a chocolate bar can get you in the mood of dating. This was portrayed in a 2014 study that studied the effects of eating snacks on the romantic thoughts of singles. It was found out that singles who consumed chocolate were more likely to start imagining hypothetical loving Relationships than those who consumed chips.
You have to consume 11 kg of chocolate at a time to feel the aphrodisiac effects.
Some chemical substances found in dark chocolate are said to boost serotonin and dopamine which elevates the mood in a way that it feels like a romantic rush. But a chocolate bar doesn’t have enough of these boosters to have a quick effect. Researchers say that you need to consume 11 kg of chocolate in one sitting to feel the outcome.
Chocolate can get you more hyped up than passionate kissing.
In 2007, a researchers studied couple’s heartbeats and brainwaves while they kissed and the resting rate. It was discovered that kissing made their heart beat faster than the rest but chocolate made it beat faster still. What’s more, the melting point of chocolate in their mouths releases a surge in brain activity.
The scent of chocolate can make you want to buy a romance novel.
In 2013, research was carried out in a bookstore where they pumped chocolate smells around the store and studied the shopper’s behavior. Surprisingly when the store smelled of Chocolate the sales of romance novels increased.
The history of valentine can be traced back to Roman times and Lupercalia a festival that involves fertility and feasting in mid-February. The celebration of love created it’s own holiday and it continued to evolve from couples exchanging vows and words into an exchange of pricey gifts and candy. But no one knows exactly why chocolate became part of lover’s list every Valentine.
History and Tradition
As back In ancient days, Aztec couples will drink a cup of cocoa beans during their wedding ceremony. This was only the beginning of chocolate and love connection. By the Victorian era, chocolate became a popular food. Traditions of valentine commenced sweeping around Europe and the first heart-shaped chocolate box was created.
Science says so
The real reason why chocolate has always been linked to love is that it contains some ingredients that can trigger some feel good hormones in the brain. So along with the indulging and sweet taste, these hormones can put you in a romantic mood, and isn’t that what we all want, this valentine?
It’s a display of affection.
Apart from science and tradition, a box of chocolate is a showcase of feelings, love, and care. Accompanied with flowers it is a perfect Valentine’s gift for a loved one.
Although there’s no perfect time to eat chocolate, valentine day is seen as a day to indulge more in chocolate bars. So whether you prefer a big box of truffles or peanut filled butter, chocolate is a perfect gift for valentine.
]]>But I say – why not? While I am not sure if he would have agreed or not since he wasn’t available to comment (Disclaimer-I Didn’t Try Actually), it’s safe to suggest Billy wouldn’t disapprove anyways. And why should he? Or anyone else for that matter that we don’t need chocolates when it is cold?
You may be surprised to know that your favorite handmade premium chocolates from Schoko Chocolate not only make your knees shaky with joy but also they are quite capable of furnishing you with comfort and warmth. I can proudly say that findings from scientific research is with me on this and it has been found out that chocolate acts as an antidote to help counter freezing temperatures and numbing limbs.
Let me elaborate a bit. When the temperature dives down way below freezing – chocolates have the ability to bless us with the requisite nutriment. This ability of cocoa beans stored in chocolates act as the antidote and makes us heated inside and smoothen the process of making energy inside our physiological systems. And luckily chocolates are usually made in such a form that it that can be dissolved and the necessary nutrients can be received by our bodies quite easily. In plain English, chocolates enrich us to fight snow-clad blizzards.
If you are having a hard time believing me, please ask Will Steger. Mr. Will Steger, as you probably have already known, is a modern-day warrior for the preservation of the Arctic. This living legend did the first and as of today, the only dogsled traverse starting from Russia over the Arctic Ocean all the way to Ellesmere Island in Canada. He completed this supernatural journey in 1995. And guess what was the must have item of daily ration of his team? Yes, you guessed that right – Mr. Steger never ventures into the cold without the daily supply of chocolates. In the extreme cold, we can only prevent ourselves becoming an ice sculpture by producing continuous body heat. Chocolate is one of the best foods that can supply us fuel for generating heat over a prolonged period of time. I am not suggesting that you need to attest chocolate’s ability to generate heat for your body out in the extreme white. All you need is to sit in front of your fireplace and sip a mouthful of our fluffy hot chocolate. You can be under the quilt with the cup if you like – just have a go at it. You will thank me later.
Though it is not yet completely conclusive, a few studies have pointed out about the power of cocoa beans that can help prevent the common cold. During the winter months, we all are dreaded with the uninvited frequent visitor – the common cold. Every year I get flattened with runny noses and the rest of the family has to take turns with it. Our go to food was normally the orange juice. Little did I know, instead of getting rid of it, I was making sure the common cold stays and making arrangements for welcoming the flu, another nasty cousin of the cold related illnesses. Vitamin C can do nothing against the flu or fighting cold ailments. A better and tastier option is dark chocolates. Dark chocolates are full of Zinc and will help you get rid of flu and common cold during the winter months. Though not yet conclusive, but it is being said dark chocolates are naturally adept in working as anti-coughing agent
When winter and cold days sustain for months at a stretch, it gets difficult for people who have iron deficiency and in extreme cases, anemia. When human bodies suffer deficiency of iron, it normally gets fatigued and cold, and quite naturally the situation gets worse in winter. Adults ranging from 18 to 5 years of age require about 18 milligrams of irons daily. And a serving of 45-60% dark chocolate can provide us with 3.5mg iron, which is about 20% of your daily needs. So, our favorite treat is a very good source for irons which can keep us healthy during winter.
Vitamin D is an essential element for us to keep our bones strong and free from cancer. We humans can take vitamin D directly from the sun, but in the winter, it can be tricky. We should remember that vitamin D deficiency can propel severe implications for our body because vitamin D is a must for growth and development. In a recent publication in Food Chemistry, it was mentioned that foods rich in cocoa, including cocoa butter, cocoa beans, cocoa powder and dark chocolate can provide us with vitamin D2. In cohesion with the publication of Food Chemistry, scientists at Martin Luther University (MLU) Halle-Wittenberg and Max Rubner-Institut conformed that chocolates contain significant amounts of vitamin D2. This is a great news for us because this gives us another reason for cracking open another box from Schoko Chocolate. The days when the doctors will prescribe Schoko Chocolate for those who are at risk of brittle bones may still be afar, but who are you to prohibit me from having that dream?
Are you still feeling cold? I sure hope not, but even if you are, you know what to do.
Now, Enjoy.
]]>Let’s dive in.
Cacao or cocoa butter is the stuff from which everyone’s favorite chocolates are made. It is the edible fat that we extract from cocoa beans. Actually, the cocoa butter consists of around 55% of the bean’s weight.
It has a pale yellow coloration and oozes a strong cocoa flavor and fragrance. Though we call it ‘butter’, this fat is completely of vegan origin, and we can get it only from cacao beans.
We all know that the chocolates have an amazing ability to stay firm at room temperature but melt inside our mouth. Chocolates borrow this extraordinary trait from cocoa butter - cocoa butter dissolves just a shade under our body temperature (34–38 °C).
Cocoa butter is abundantly rich in nutrients and antioxidants. It is a very stable fat which enjoys a shelf life from 3 to 5 years without ever going to be rancid. Then there is the amazing moisturizing property it contains. All of these make cocoa butter a very useful ingredient in creating body and face lotions as well. We may talk more about the qualities that are useful for making other things in the future, but today I am going to talk only about how cocoa butter is useful in chocolates.
As I have mentioned earlier, cocoa butter is made from cocoa beans. Cocoa beans are the seeds of the Theobroma tree. After the beans are collected, they go through the processes of fermentation, drying, roasting and crackling to create cocoa nibs respectively. A thick paste is collected from grinding down the nibs and this thick paste is known as cocoa liquor.
The cocoa liquor is then pressed pretty hard. This process distinguishes the fat – the thing that we call cocoa butter - from the solid content. We get cocoa powder from that solid content.
It is important to know that there are generally two types of cocoa butter we can get - deodorized and non-deodorized. Let’s get to know something about them.
Deodorized
The cocoa butter that is without its natural odors is mostly known as deodorized cocoa butter. The odor is reduced or removed completely either by physically or chemically. Deodorized cocoa butter is mostly used in cosmetics since it doesn’t have the strong or signature cocoa aromas. It is also often used by chocolatiers or chocolate makers in recipes where the strong cocoa flavor and aroma is avoided so that it can’t intervene with the other flavors of that produce. But the deodorizing process excoriates the natural nutrients and antioxidants which are highly beneficial for our health. The vast majority of white chocolates are made with deodorized cocoa butter. As the cocoa butter is without its natural odor, chocolate makers can easily then add vanilla and sugar in the white chocolates.
Non-Deodorized
The cocoa butter that is unrefined and natural is known as non-deodorized (or un-deodorized). Non-deodorized cocoa butter retains its distinctive pale-yellow coloration and the unique and strong cacao flavor and aroma are also remained intact. This extract makes it possible to create single-origin delicious chocolate. And most importantly non-deodorized cocoa butter conserves most of the essential nutrients and antioxidants that nature makes the cacao beans affluent with. But using non-deodorized cocoa butter is sometimes avoided due to its strong flavor which seems to overlap with other intended flavors.
Now that we have some sorts of ideas about what the cocoa butter is and how we get it, let’s have a look at how it is used by different groups of people.
Chocolate makers use cocoa butter to enhance the texture and provide a smooth and creamy mouthful. In the factory-made chocolate bars, lecithin – a soy-like chemical is added to bring about the same feel as the cocoa butter gives. On the other hand, handmade premium chocolate makers like Schoko Chocolates always depend on cocoa butter to encrust their creation with silky creaminess. And as I have mentioned earlier, the thermodynamics of cocoa butter induce chocolates to melt quicker when we put them inside our mouths. A few chocolate makers have recently created ‘cocoa bar’ – alike white chocolates as in it doesn’t contain any cocoa solids. But the ingenuity doesn’t end there – this type of ‘cocoa butter’ bars doesn’t have any dairy either.
For the chocolatiers who give us candies, confections, chocolate truffle, bonbons, and many things more, cocoa butter is a must-have ingredient. Adding cocoa butter in those products reduces the viscosity (otherwise known as something being in the state of thick, sticky and semi-fluid condition). Cocoa butter also makes them runnier inside our mouth. But cocoa butter not only does its wonder to the tastes, it makes it infinitely easier to mould chocolates. And it also enriches the glossiness of the products and the snapping gets much more interesting – as the sound becomes more crisp and sharp. Chocolatiers also need it for creating delightful designs with vivid colors on chocolates. The reason is another of cocoa butter’s chemical greatness - it is much lighter than solid milk or dark chocolate and can easily be mixed with all sorts of food colors to paint straight away onto chocolate moulds.
Cocoa wasn’t named ‘the gift from Gods’ for no reason. Our physical and mental health gets benefited by cocoa butter in various ways. It’s already proven as a heart-healthy fat since it's rich in good fats like monounsaturated and polyunsaturated fats. With boosting our moods, healthy fats can help improve our brain health as well. Though its ability to lower cholesterol when taken in moderation is not yet completely scientifically conclusive, numerous studies have been conducted on this topic and most seemed in line with the claim of its heart-health boosting power. They also provide us magnesium, iron and Vitamin E. Then there is the amazing natural chemical flavanol – this chemical is packed with goodies for human bodies and researchers are investing a considerable amount of their valuable times for establishing their abilities to help us in many ways. It should be noted here that non-deodorized cocoa butter can deliver us the most health benefits.
There you go - hope you have enjoyed knowing about cocoa butter. I certainly did. And now I am off to enjoy their greatness firsthand from my favorite collection of chocolates from Schoko Chocolates.
]]>I am a proud owner of two golden retrievers and I try my best to return the unconditional love they have for me. As such, I try to be careful when I feed them. And hopefully, most of us, the dog owners of Australia should know that dogs and chocolates are not the two things that we can put in each other’s company and be hopeful that nothing will ever happen.
But the irony is, chocolates are causing health hazards for our canine friends and in some cases, those hazards reach up to the level of being deadly, despite the fact that chocolates are poisonous for the dogs.
But why chocolates, the food that God gave us, cause problems to the best friend of us? Let’s see what science has to say about that.
We, the human beings and dogs are possessed with similar tastes. Both of us love sweets and absolutely have no problems whatsoever in indulging ourselves in chocolates. For us humans, chocolates like the handmade premium chocolates from the Melbournian outfit Schoko Chocolates have numerous health benefits. But sadly, that isn’t the case for the dogs — it is poisonous for them and can be lethal in some cases.
Chocolate, as we know it and consumed with love actually originates from the processed seeds of the cacao tree. These bitter seeds are rich in containing a group of chemical compounds known as methylxanthines. This family of chemicals has caffeine and theobromine and these particles create a bond with the receptors on the surfaces of cells and formulate blockage for the natural compounds that usually get stuck there. Now, for dogs, minimal doses of methylxanthines can propel the dogs to vomit or bring diarrhea. On the other hand, the exact same incident creates euphoria in humans.
Now, we have to remember that there is a choke full of theobromine and smaller amounts of caffeine in the cacao beans, otherwise known as cocoa seeds. After ingestion of a handful of theobromine or caffeine, dogs will suffer muscle tremors, and in some cases even seizures. Also, these chemical component parts of chocolates can induce a dog's heart to beat to twice or more than its usual rate. So with the little fear of heart failure, some dogs may start running as if they are injected with the purest form of espresso directly to their blood. Both caffeine and theobromine cause elevated heart rate and blood pressure, and abnormal heart rhythms.
An increased level of cyclic adenosine monophosphate (cAMP) starts happening after consumption of theobromine. Theobromine and caffeine also heighten the adrenalin release and adversely influence the calcium flowing in and out of the cell. As a result, severe muscle contractions may occur. But the worst problem is, the combination of all these biochemical alterations shake up the central nervous system and the heart muscle.
Another reason for theobromine being poisonous for the dogs is that they can’t dissect or metabolize this chemical. As a result, theobromine remains intact in their physiological system and over a certain threshold, the compound becomes toxic.
Per gram of chocolate has about 1-9 milligrams of theobromine, with higher concentration in dark chocolates and white chocolates have very little to zero or no theobromine which reduces the risk of toxicity substantially.
Toxicity to chocolate for the dogs will start to have an effect if a dog consumes theobromine at around 20mg per kilogram of its body weight. For example, a dachshund weighing 5kg needs to eat 70g of milk chocolate or 20g of dark chocolate to get about 100mg of theobromine into its system to suffer severe consequences.
Cocoa powder is even more dangerous – a mere 4g of cocoa powder has about 100mg of theobromine.
Please have a look at the following list compiled by the USDA nutrient database. The list is telling us about various chocolate/cocoa products containing the amounts of theobromine per 100 grams:
If you think reading the previous facts and findings to your dogs will prevent them eating unattended chocolates, you will be surprised. Your friend won’t be bothered the least and keep doing the same no matter how hard you try. So, how do you know that they disobey you and get themselves into trouble?
The first sign would be that even if your dog has a reputation of being the most idle dog in the whole known universe, it would be hyperactive and would want to do everything at once. It should be obvious by now that poisoning from chocolate primarily attacks the heart, and the central nervous system and kidneys are also affected. Theobromine toxicity symptoms generally come out in the 6 to 12 hour window after the dog consumes excessive chocolate. As we have discussed earlier, the severity depends on the quantity and the dog may endure the aftereffect of the toxicity up to 72 hours. Primarily those include the following:
When the dog starts showing symptoms and you are suspecting chocolate poisoning, the first thing you need to do is to call the veterinarian. Depending on the size of the dog and the probable amount and kind of chocolate taken, the veterinarian may ask you to go to the clinic immediately. If the conditions are getting serious and you may be far from the clinic, the veterinarian may suggest you induce the dog to vomit.
The first thing we should always remember is that chocolate is as tasty to dogs as it is to us. And incidentally they can smell chocolates from miles away. Sadly many of us who own dogs have no idea that chocolate is poisonous for our pets and intentionally chocolates are offered as snacks or as a treat to the dogs by us. If the dog is a big Great Dane, then it probably would withhold the effects, but it wouldn’t be the same for the smaller breeds.
On other hand, if you know chocolates’ poisonous effect to the dogs, you must act responsibly and make chocolates inaccessible to the dogs. It is always wise to keep chocolate items on a high shelf where the doors are locked or better yet, keep them in a closed-door pantry. It is also your responsibility to let the guests and children know that chocolate is potentially lethal for dogs. As it is understandable, dogs suffer the most chocolate poisoning around major holidays like Christmas, Easter, or Valentine’s Day. Festivity makes us joyous and we let our guards down. That’s why we have to be super careful during these times.
Now, go enjoy our special treats and let your dog love you.
]]>Maybe you order the handmade chocolates for a birthday party of your loved one looming around the week. Maybe you have received a substantial amount of chocolates as parting gifts from your previous workplace as you just have completed the switch to another company. Whatever the reasons may be, sometimes we just need to bite our tongues and wait for the sweet time to delve into them. And we need to store the goodies properly for the time being.
So, please carry on reading if you want to learn about a thing or two about storing chocolates in the right way.
The best place for the chocolates to be stored is a place which is dark, cool and dry. The temperature of the room should be around 15°C to 18°C and another very important feature that must be maintained at all times is that the temperature must be constant, at all times. There should also be minimal moisture in the air. A cupboard or a pantry seems to have all those features to be a storing place for chocolates.
The best temperatures for chocolates to keep its integrity are between about 18 – 20ºC. Humidity also is important for maintaining its taste and flavors and when the humidity of the air is less than 55%, chocolates can retain their crispiness. The prescribed moisturizer will also let cocoa butter emulate and cocoa solids to be rigid for months, and if not for years. Though preserving chocolates for that long is always dependent on the ingredients it consists of but disclosing chocolates to different parameters of temperature and humidity can degrade them in numerous ways.
Another mortal enemy for chocolates is the heat. Excessive heat affects the flavor and aroma of chocolates and the most obvious melting will occur if chocolates are exposed to heat for too long. Heat exposure can also activate ‘fat bloom’. ‘Fat bloom’ is a phenomenon where the cocoa butter tries to disintegrate from the cocoa solids and get the look of white or grey blotches on the surface of the chocolate. The truth is though it makes the chocolate look shabby, they are perfectly safe to be consumed.
We should always remember to keep chocolate away from direct sunlight and or other contrived lights. Light heats up the chocolate, propels it to melt and most importantly can also destroy the original flavor and leave it with something undesirable. Similarly, air is another element that affects chocolates adversely. If the chocolates get to come in contact with enough light and air, the process of oxidation takes place and the fat which is mostly known as cocoa butter separates itself from the cocoa. As a result the flavor gets impaired, and in some cases an unpleasant smell can be brewed. Since milk and dark chocolate have higher concentrations of cocoa solid than white chocolates, they are somehow more equipped to protect them from air and light. The dark chocolates consist of most cocoa concentration which also is possessed with natural antioxidants, as a result they have most protection against light and air.
To protect the chocolates from oxidizing, it is always a great idea to wrap it in foil or plastic and then store it in an air-tight container. Another useful alternative can be freezer or zip lock bags. The air can be squeezed out before sealing gets in place. These bags will also protect chocolates from moisture, light and the immersion of any other odors.
It may be difficult to put in practice, but whenever possible, it is always wise to avoid the refrigerator for storing chocolates. Firstly, chocolates are one of the most eager recipients of the odor from other foods. So, don’t get surprised when you get the fishy smell from your chocolate bar the next time you try it from the refrigerator. Then there is the moisturizer problem. Every kitchen in regular households contains lots of moisture, and they can transfer on the chocolates quite easily and make the chocolates sticky and unpleasant. Also we have to deal with the problem of exposing refrigerated chocolates to the air too soon. The moisture that gets trapped over the surface of the chocolates creates ‘sugar bloom’. As we all know, sugar is extremely soluble and it dissolves when the moisture settles in. But when the moisture leaves, the water evaporates and leaves the sugar on the surface – this is known as ‘sugar bloom’ and it damages the texture of the chocolate, discolors it and often creates dusty whitish stripes or markings on the surface of the chocolates.
But if you have no other ways then to put chocolates in the refrigerator or freezer, you better take some preventive measures to keep the integrity of the chocolates. Firstly, chocolates should be ok in the refrigerator when their original packaging is unopened. If that’s not the case, put the chocolates in sealed and air-tight bags. You should also use foil or moisture proof plastic to wrap the chocolates and do not forget to squeeze the air out of the bag. If you put them in an air-tight container, use a paper towel for soaking the moisture out of the box which may or may not find their way inside. Another thing to remember is that we need to do gradual lowering or rising of the refrigerator temperature to prevent temperature shock to chocolates, so that the texture, color or flavors of the chocolates remain intact. If you are going to store chocolate in the fridge or freezer, it is important to gradually raise or lower the temperature to avoid temperature shock, which will harm the texture, color and flavor of the chocolates.
Wine coolers are the best place for storing chocolates. The main reasons being it is quite easy to control the temperature and the moisture inside the coolers is almost non-existent.
As a chocolate lover, it is excruciatingly painful for me to observe beautifully crafted chocolates go awry just for the lack of proper preservation. I sincerely hope the above tips will help all the chocolate lovers out there to keep the taste intact.
Thanks.
]]>But there is a catch – cocoa is a sustainable commodity, at least when they are harvested by smallholder producers. In short, when cocoa is grown in small batches instead of in large, industrial settings cocoa wouldn’t lose its sustainability trait. Then there is also the matter of trading them by the professionals (who make them usable) and also respecting the commitment of sharing equal profits to all related parties who in some form or the other, is involved in growing cocoa.
But truth be told, we rarely let ourselves be bothered by inconvenient thoughts like that. But I can guarantee you that thinking about keeping the world safe for the next generation isn’t much of a big deal anymore, every one of us can help in some ways. And know that it is never too late to start a good thing. Let me help you get started with a simple view of how chocolate cultivation can affect our environment and the minimum we can do about that.
Theobroma cacao which we know as Cocoa is a species mostly grown in wilderness. It springs up from the Amazonian basin covered by the rainforest and also in the foothills of the mighty Andes. An interesting fact of the cacao plants is that it is grown as an ‘understory’ species. For the plant enthusiasts, understory plants are nothing new, but for the rest, let me enlighten you a little – plants that grow beneath the canopy of the forest without ever going through or penetrating the shades with which it is being covered, are known as understory plants. They live beneath the taller trees but above the floors of the forest. The substantial amount of cocoa crop is harvested underneath the shade of the taller trees with the growth of other mixed plantings.
Cocoa is unlike the other plantation crops like rubber and oil palm, and can be harvested in a diverse mix of other plants. Naturally, all the cocoa beans are not produced in this way. So, for those of us who are specially invested in keeping the biodiversity of nature intact, you should check if the chocolate producers acquire the Rainforest Alliance citation.
Then there is the issue of water consumption by cocoa plants. A lot of water is a must for the cocoa plants to survive, and that’s why prominent cocoa plantations leave a soaring water footprint. But on the other end of the spectrum, most or I can even say that almost all the smallholder farmers grow cocoa without any sort of irrigation system in place. These smallholder farmers meet the water demand by being in high-rainfall areas. As a result, this type of cocoa production uses zero water other than a very little amount required only in processing.
The most obvious environmental facet, as we all know, is the use and/or overuse of chemical substances in the forms fertilizers and pesticides or insecticides. During their life-cycle, cocoa pods consume a lot of nutrients out of the soil and out of the ecosystem while being grown. Let’s have a look at the list - a kilogram of dry cocoa can take out:
Nitrogen - 36 grams
Phosphorus - 6 grams
Potassium - 72 grams
Calcium - 7 grams
Magnesium - 6 grams.
This transpires that maintaining the soil condition and continuing harvesting cocoa is never an easy feat. And if this difficult task is neglected for the sack of growing more cocoa to meet the ever expanding demand around the world, we might have soon found ourselves in a situation where we have the soil but without its fertility to grow cocoa. Of course, this problem can be dealt with by the measured application of fertilizers. But what is happening actually is, we rarely consider maintaining soil fertility and keep getting out everything we can from the ground. The other aspect of this problem is overuse of chemical substances in the form of fertilizers and pesticides which create even more damage to the earth and propel environmental pollution at a faster rate.
But for us, the chocolate lovers, not everything is bad news – in Sulawesi, a research supported by the Australian Centre for International Agricultural Research has concluded that by applying a sagacious amalgamation of nitrogen-inducing shade trees and compost (usually made by the goats) can keep or even regain lost soil fertility. The best part of the research was that this wise application can even reform wiped out speargrass savanna for production of cocoa.
The good news is that not each and every chocolate producer is driven out by sheer motive of corporate greed. A great many chocolate makers are really motivated to keep the integrity of the soil and in the process, save the environment as well.
We, the chocolate lovers, have also the power of inspiring the makers to keep thinking about sustainable cultivation of cocoa beans as well. Let’s talk about that now.
The first thing we can do is to look for certification.
Fairtrade certification implies that smallholder cultivators in developing countries are being paid a fair portion of the price we are paying for the chocolates we are buying. Rainforest Alliance, on other hand, certifies that rainforest hasn’t been damaged or elucidated to make room for unsustainable cocoa cultivations. Fertilizer and pesticide uses in agriculture are usually overseen by UTZ and their certification will tell you that the chocolate makers were in line with the prescribed use of chemical substances.
On the opposite end of the scenario are the smallholdings that oftentimes are less likely to be awarded these kinds of certifications. But the good news is that it doesn’t necessarily imply they are the antagonists who are causing all sorts of destruction to the environment, or even that the farmers aren’t receiving their fair price. It can be for the simple reason that the cost of acquiring formal certification is not worth it for numerous small and boutique farms. Also it should be remembered that much of the cocoa collected from the pods for chocolate-making is more or less organic in nature by default. That’s why many smallholders who operate in the Pacific region, simply do not need agrochemicals. And to ensure quality and unique flavors, Australian handmade chocolate makers and boutique farms have already started to source cocoa beans directly from cacao smallholder farmers who are less likely to cause lasting damage to the environment.
Though it sounds counterintuitive from the business perspective, we should buy chocolates when we need them, or should I say when we eat them? Let me clarify a bit.
Every supermarket aisles are full of chocolate bars waiting to be picked up. And there are very good reasons for that. People often find themselves in chocolate-binging for various reasons. That's why we often show the tendency to store chocolates for later consumption. Though it is good for the chocolate makers, it is never a good idea for many other reasons. Thats why, handmade premium chocolate makers like Schoko Chocolates are far more efficient. You order when you feel the need, so market demand remains realistic which makes chocolate makers pragmatic and this prevents over-cultivation of cocoa.
In simple terms, I just can say that, buy one chocolate at a time.
Now let me clear my thoughts - I eat chocolates everyday, but I also want to eat them for the rest of my life. And I want to do that by paying a reasonable amount of money, because I simply don’t want chocolates to be items like saffron, Iberico ham or wagyu beef. I hope you would agree with me on that front and do something to keep chocolates as it is today for us for the rest of our lives.
Thanks.
]]>Let’s talk about chocolates today, let’s leave the sugar for now. And when we say chocolates, most Melbournian can relate to the sweet delights that are offered to us by Schoko Chocolates – our very own handmade premium chocolates, delivered to our doorsteps every time you decide to give yourself or your loved ones a special treat and, for a very reasonable price, I must add.
Now let’s get to the main talking points.
A peer-reviewed study is indeed telling us that there is a connection between eating chocolate and improving brain function, when consumed in moderation. Don’t get disheartened for not being able to binzing, at least you now know that your unconditional love for chocolates is justified and it was never one-sided, blind love – chocolates indeed give us something back.
The study concluded that our memory and cognitive ability of thinking gets boosted by those who reported more consumption of chocolates. The notable thing here is that these upshots found are not to be shaped by the catalysts like age, weight or other health parameters.
Before you start opening your bookmarked page for Schoko Chocolates and make an online purchase, let me remind you a few things. The study is a correlational study – meaning the study depicted an affiliation between subjects who described regular chocolate eating and better performances on tests programmed to highlight heightened brain function. It doesn’t necessarily tell us that the physical mechanisms or functioning of our brains directly improve by chocolate consumption. Other factors also have a saying in the scenario – factors like better diets or consuming less alcohol also help participating people to perform better cognitively. Sorry mates, this study won’t let you justify your 3pm chocolate binging.
The number of the participants was 968 and they were from the Maine-Syracuse Longitudinal Study. The subjects tackled questionnaires and took part in physical examinations conducted at different intervals. This enables the researchers to model the changes pertaining at ageing, the formation of heart diseases with cognitive performance.
At regular intervals, the participants described how they ate during the week. Their foods included a variety of items - with chocolate they had regular foods like fish, vegetables, fruits, meats, egg, bread, nuts etc and potables like tea, juices of fruit, carbonated beverages, coffee, water and alcohol.
The researchers drew a comparison between two groups – the first group consisted of 337 people who never or hardly ate chocolate and the second group had the rest of 631 people who consumed chocolate at least once a week.
A multitude of tests highlighting brain functions were given to the participants. They were asked to remember where stuff was (pointing out the efficiency of spatial memory). They were also told to unravel a few given phenomena using abstract reasoning and took help from the memory and put their attention to test. After the participants had completed the various cognitive tasks, the researchers dissected the relationships between chocolate uptake and subsequent performance of the participants.
The performances of the people with dementia were omitted. The reason is simple – dementia is a grievous cognitive impairment and it would skew the actual results of people who are free from dementia.
People who ate chocolate more than once a week performed better performances in most of the cognitive tests, especially in the visual-spatial memory and organization category. It was not clear if there was any relationship between working memory and eating chocolate.
Also noteworthy here is that the chocolate-eaters were less likely to have higher blood pressure or diabetes and had low levels of fasting blood glucose (indicative of pre-diabetes). Nevertheless, they showed higher level LDL (low-density lipoprotein) which usually equates to bad cholesterol and more often than not it is usually associated with egregious cardiovascular health.
As we all know, chocolate is very often seen as the instigator for accumulating high amounts of sugar and fat contents in blood. But cocoa beans, which are the main and often the only ingredient used by Schoko Chocolates, actually have lots of compounds that work for improving the brain functions.
Particularly, cocoa has flavonoids, caffeine and theobromine which contain stimulants that ameliorate wakefulness and thus our brain functions are improved when we consume them. It is obvious that the quantities of these compounds are determined by the cocoa concentration. Dark chocolates and handmade premium chocolates from Schoko Chocolates are well-known for exposing the nuanced flavors of the cocoa bean which is their star ingredient to create chocolates that are not only mind-bending in taste but also are being proven scientifically beneficial for human anatomies.
The chocolate-eating subjects usually reported to have more servings of vegetables, meats and overall better quality food choices with drinking less alcohol. This is indicative of overall better health regardless of their reporting of eating more chocolate.
Alcohol is a well-known influencer to belittle brain function, that’s why it could have a bearing on the non-chocolate-eating but also drinking-alcohol group. The researchers followed through this reflection by analyzing alcohol consumption individually and there was no association between drinking alcohol and the tests of brain function. Though it is suggestive of alcohol not having an effect on brain functions, however it indicates deviations in overall health and general well-being. And it is also suggestive of the power of chocolates to improve performances of our brain.
The cross-sectional nature of this type of study works better for revealing the correlation between food choices and overall health performed during a logical length of time. But correlation does not establish causation. To be fixated once and for all and also to remove the slimmest shred of doubt about the impact of chocolates especially cocoa beans on improving brain functions, scientists need to design careful experimental studies to ascertain the link between chocolate and cognitive health. And they also need to expose the mechanisms how cocoa does that in our brains.
But so far, what science is telling us is more than enough for me to invigorate my love for handmade chocolates. And to the best of my knowledge, it should all be enough for you to consume chocolates wisely.
Now, enjoy the gifts of God.
]]>Dark chocolate is full of nutrients if you buy a quality one as it consists of cocoa with a much higher content of nutrients. It is loaded with minerals, fibers, and 70-80% of cocoa content. Although a bar of chocolate is not only full of nutrients, it contains a moderate amount of sugar with extra calories. The dark chocolates mostly consist of caffeine and theobromine, which is present in a little amount, so it will not disturb your sleep all night. It consists of fiber, iron, magnesium, copper, potassium, selenium, manganese. Moreover, dark chocolate is much preferred around the world due to the presence of minimum sugar because the fats are usually saturated and monosaturated with a little polyunsaturated fat.
Dark chocolates are much lower in cholesterol and low in gaining weight due to which lower the risk of heart disease and several severe problems. Obesity is much lower due to reducing fats, and studies have shown that people who eat handmade chocolate twice a week lowered the risk of plaque in the arteries. It is also protective against the harmful oxidation of LDL. Moreover, eating dark chocolate thrice a week will reduce heart disease.
Premium chocolates have improved the memory of many elderly people. The presence of cocoa in dark chocolates are high in flavanols and enhance the memory of people. But in some chocolates, the flavanols are much reduced due to the addition of eggs and sugar. It increases the neuroplasticity in the brain, which helps in maintaining and improving memory, mood and decreases the risk of memory loss in elderly age. It helps in fastening the mechanism of the body and keeps the immune system secure.
Dark chocolate is much beneficial as it consists of antioxidants, which are much powerful. Artisan chocolates are actively loaded with organic compounds such as catechins, flavonols, etc.; not only are antioxidants present but also other foods are present such s some flavanols include blueberries and acai berries as an ingredient in the chocolate.
The chocolate is much effective for the skin as it protects the skin from burning and becoming dull. The flavonols present in the chocolates help in improving the flowing of blood that increases the skin density, and keeps the skin from getting dehydrated. Eating chocolate for weeks has shown many positive results for the improvement of skin and shown the doubling of MED for more than 12 weeks than prevets the burning of skin from UV light. Manganese present in chocolate is full of proteins that help in keeping your skin healthy and repair the old skin. It also plays a vital role in keeping you younger and strong as it consists of calcium.
The results conducted in London have shown positive results of dark chocolate as the lower cholesterol is determined as compared to the milk chocolates. It is named as lowering cholesterol food as it consists of oleic acid in cocoa better that is much healthy for the heart, but taking in excessive amounts may lead to harmful effects such as heart disease. The fat present in the dark chocolate consists of monosaturated fat that will not be harmful and may emphasize portion control. They have a much lower composition of fatty acids and sugar components, including the cholesterol level.
The handmade chocolate is determined to be much sweeter for diabetic patients and may be lethal for them. But several studies in America have found that people with diabetic problems can easily eat dark chocolate as it helps in improving the insulin function much effectively as well as improve the Immune system.
Artisan chocolate lowers the risk of stroke as it has shown the connection of chocolate with coronary arteries as consuming much chocolate will reduce the risk of cardiovascular disease. The flavonoids present in chocolates help in promoting heart health. It consists of nitric acid that helps in enlarging the vessels and relax the blood pressure by keeping it lower at a lower rate.
Dark chocolate is much beneficial as it protects people from different types of cancer. It protects our cells from being damaged by free radicals, which are responsible for aging. Chocolate is much necessary for your health as free radicals caused many severe problems such as Alzheimer's and heart disease.
Dark chocolate has high flavonol that improves brain functioning and helps in working fastly. It increases the blood flow in arteries. Cocoa present in dark chocolate protects the body from several attacks and improves mental impairment, especially in elderly people.
]]>People used to love and consume chocolate for more than 3000 years. In the past days, the chocolate was used in a liquid form rather than in solid form. People used to drink chocolate milk and shakes. While in the 1800s, the chocolate was developed into chocolate powder, and after that, chocolate bars were produced for the children for the first time in 1847. After a few years, many cities appeared the chocolates as a priority sweet, and a vast of companies produced it widely.
Chocolate is made up of an extraordinary flavor called cocoa. It is mainly obtained from the cocoa tree. The cocoa tree is found widely in many parts of the world such as Mexico, Brazil, Ghana, etc. caffeine present in chocolate is much lesser, so it will less affect your brain and will not disturb your sleep. The theobromine is a component present in cocoa that normally expands the blood vessels and lowers the heart rate and blood pressure, which makes it calmer and relax. The cocoa is not that sweet as if your tasting dark chocolate, then it will feel bitter to your tongue as it is made up of pure chocolate. While in milk chocolate, the cocoa is mixed with different flavors, and it is mix with milk powder and added sugar. This mainly depends on the type of chocolate.
Premium chocolate mainly increases the craving, so you can consume it in a limited amount as an excessive amount can sick your stomach, and you may gain weight. You can consume it almost after one day in a limited amount for milk chocolates as they can gain weight due to the presence of added sugars. But if you are going for dark chocolates, then you can eat it gradually as it does not gain weight fastly.
These handmade chocolates contain some different flavors and chemicals that help in reducing the risk of heart disease and other severe problems. The dark chocolates are full of nutrients and consist of antioxidants that help in preventing cardiovascular disease. This dark chocolate is better than a biscuit or cookie as they are much beneficial and consist of life-lengthening chemicals. Other sweets are restricted as they can prevent helpful chemicals in the chocolate from fully absorbed in the body.
Dark chocolates help in encouraging your health as well as lived a year longer than your usual age. Studies have shown that 10,000 men were determined to live longer than others due to the presence of chocolate in your diet that nourishes and narrowed their junk food portion by covering the whole meal in a bar. The antioxidants present in chocolate are much effective and play a vital role, especially in men. That's why men live much longer than women. The women eat fewer sweets as compare to men. Chocolate is right for your health.
Chocolate is sweet, which makes people happy and calm in their peak hours due to the presence of some chemicals that boost your mind and immune health. It contains tryptophan that is used to produce serotonin . the increased and high level of serotonin produces the feel of elation by stimulating the main hormone endorphins. Serotonin is antidepressant that relaxes the brain by increasing the serotonin levels in the brain, which work as a drug and calm your mind much effectively than illegal drugs. The main example is the Hershey chocolate bar.
Artisan chocolate has many useful substances that stimulate your cardiac and reduces the chances of cancer and coronary disease. The chocolate is manufactured with care products that reduce the risk of getting cardiovascular disease in your body—the substances in chocolate, mostly cocoa, help in preventing many diseases and harmful infections. The chocolate fastens the heartbeat and expands the vessels, which increases the flowing of blood much effectively. That's why if you ever feel tired, you can eat chocolate, so it will make you relax and support your heart by protecting your immune system.
The chocolate is a sign of love, as many people used it as a gift to give their loved ones. This handmade chocolate is a romantic gift in our culture that most women preferred as women love it the most. It is the sigh of love and cares for your loved ones.
Chocolates help in reducing depression by increasing the serotonin level. It will maintain your health and keep your taste good. Researchers have shown people eating more chocolates are mostly free from depression moreover;, the chances of memory loss are much reduced in the elderly age.
]]>But even if you are someone like me, who usually overcome the educational hurdles merely by scratching the surfaces, the science behind the magnificent things that the chocolates do for us will make you swoon over and, I promise you this – you are not going to get blown over by the science that actually are working for chocolates.
Before going into the details of the ‘sciency’ stuff, let me remind you that the holiday season is already going on, the corona pandemic notwithstanding. And you should also not let your loved ones down by forgetting to give them gifts. If you are one of the 11 million Australian chocolate lovers, why not give it a try to taste the creation of the handmade premium chocolate makers known as Schoko Chocolates? This online premium chocolate maker not only has plenty of premium quality handmade chocolates to choose from, but they can customize the packaging as you would like and deliver to your doorstep as well.
Now let’s get to know the science behind the beautiful things that chocolate does for us.
The nutty, roasted and chocolaty sensation that we love so much comes from the molecules of a chemical called pyrazines. The roasting process of the cocoa beans results in combining sugars and amino acids and contributes to producing the chemical I have just mentioned. In essence, this chemical process is responsible for the tastes that we get when we taste chocolates. That’s how we get the ‘chocolaty’ taste but what about the ‘chocolates make us happy’ claim made by many? Where does the world renowned ‘feel-good’ feeling come from?
As for a starter, let me enlighten you by telling you the name of the most widely devoured psychoactive drug around the world - 1, 3, 7-trimethylxanthine - which lucky for us chocolate lovers, is abundantly found plenty in cocoa beans. You probably have already known about that psychoactive drug - it is called caffeine. Caffeine works in a funny way – it simply antagonizes the natural neurotransmitter adenosine. As a result of this irritation, there will be an increase in heart-rate and muscle contraction. And though it sounds dramatically menacing, the provocation in the neurotransmitter makes us react in a positive way – we simply feel happiness.
The cacao beans which so fittingly known as the fruit that God gave us is also possessed with a significant presence of theobromine. How is it important for us? Well, the molecules of theobromine seem to work as a stimulant and it stirs the enzymes that are responsible for working up the hormones that tend to make us happy. One of them is serotonin - this natural neurotransmitter has controls over many functions in the brain. Among the functions that are controlled by serotonin is how our mood is going to be and how we respond. Usually our body prepares it for use from the natural amino acid tryptophan. And when we savor chocolates out of love, we are unknowingly amplifying the stock of both serotonin and tryptophan – because both of them are plenty in chocolates. So, it can be said that whenever we eat chocolates, we chemically are enhancing our chances to be happy.
About 20 years ago, another chemical called ‘anandamide’ was discovered in cacao beans. This chemical binds cannabinoid receptors in the brain and they are thought to brighten the mood.
Our beloved chocolates also have Phenylethylamine - another name in a long list of chemical brothers in chocolates. This chemical is found in an insubstantial amount in chocolate and is chemically bonded in such a way that it can stimulate our brains in a similar fashion like synthetic amphetamines can do to us. So, in other words, the small amount is actually beneficial for us. The scientists are also contemplating the idea that our brain produces phenylethylamine when we fall in love. And phenylethylamine responds by creating endorphins – the “feel-good” chemicals of the brain. Probably that’s why it is always a good idea to give chocolates to the person who seems to have complete command over your heart.
Let’s cast our eyes away from molecular chemistry for a second – another amazing feel-good factor of chocolates has got nothing to with chemical enhancements starting from the brain. It rather starts from our tongue – when we put chocolates in our mouth, the melting sensation simply triggers happiness as the fatty triglycerides start breaking down in the warmth of our mouth. That exquisite feeling doesn’t need any chemical enhancing to make us happy.
It seems that the scientists are not yet finished in finding new things that can attest the goodness that chocolates can bring.
But I think, the things we have known so far is enough to fall in love with chocolates. Is it not?
]]>First, to make sure the shape remains intact or to protect it from melting, we should be careful to store the chocolates properly. We should not store them in the refrigerator, and similarly we should never put them beside the radiator or the stove. Focus should be given to keep it dry and cool, ideally between 17°C and 20°C. The best places can be the basement, the back of the pantry, or alighted in a box on a windowsill. Sealing the chocolate inside an airtight container is also a very good way to keep it from losing its original taste. When you are ready to taste, the chocolate should have come to the room temperature, around 22°C. It may sound preposterous, but a few degrees on either side of the right temperature can cause a big difference in tastes.
When you unwrap chocolate, have a closer look at it. Presence of any white patches or a dusty coating might give you the impression of mold. But in reality, it’s an assurance that the chocolate has blossomed — without going into scientific jargon let me just say that the fat or sugars, or both, have gone up to the surface. The chocolate is still edible but it might taste gritty or greasy. These are the chocolates that are best baking, or melting it into hot chocolate. The chocolates that are well-tempered will reflect a shining appearance, and you’ll probably hear an abrupt sound of snapping fingers when you get a piece breaking off from the chocolate.
The hues of the chocolates vary depending on the variety and origin of the cacao beans. Ghana and Tanzania may produce darker chocolates than that from Madagascar, which usually glows off a reddish cast. And the pristine and prestigious chocolates of Porcelana or Peruvian Nacional beans, it would have the amber shade resembling maple syrup.
I know it sounds horrendous, but still I will request you that before biting it in, have a piece broken off and have a sniff. The edge that you just have cut will award you the staunchest aroma will. It can give you a plethora of flavors added by the chocolate makers – you might get mango, pineapple or raspberries or it can be reminiscent of rubber and smoke and some makers will give you the flavor of even blue cheese. The aromas are markers for the chocolate’s flavors, guiding you to identify them when you actually start tasting.
Finally you have the chance to pop that piece in your mouth. Wait for a few seconds to give the chocolate the chance to be melted on your tongue. Then you can chew it a few times giving it more time to melt it some more. As you have probably anticipated, after dissolving, there will be mind-blowing flavors, and with the possibility of consisting different flavors. There might be sweet and fruity notes, like blackberries or coconut? Or they could be spicy oozing flavors of cinnamon or black pepper? The truth is, tasting chocolate is absolutely subjective; you cannot select one as right over the other. But if you catalogue the flavors as per your perception of what the best chocolates should taste, you’ll begin to discern which taste gets you flying. If you plan to taste a number of chocolates in one go, you should use palate cleaners (lemon water or plain crackers) between bars.
If you get creaminess on the palate, it can modify the flavor. But it’s always good to differentiate the feel of mouth-fullness from the flavor in your mind. Because it’s a world of endless possibilities - even a little gritty bars can give you acute, composite flavors when you let them bedazzle you.
Now you know how to taste chocolate.
Then what makes you wait? Enjoy and get lost in the amazing world of handmade chocolates.
]]>The fact is that not all chocolate is created equally. Researchers say that the heat needed to process commercial chocolate is up to 130 degrees centigrade this high number of heat can lower their effectiveness. Most artisan chocolatier keeps their raw Chocolate below 45 degrees which makes it healthier. Those highly processed chocolate bars that lineup in supermarkets cannot compare with the lovingly crafted artisan chocolate in terms of health benefits. In this article, I will discuss nine health benefits you should expect when eating a bar of artisan chocolate.
The sweetness gotten from artisan chocolate is from natural ingredients and natural sugar. it doesn't rely on sugar for enjoyment or flavor. Although yes it is indeed true that in most of the varieties of treats, it contains sugar but it contains a great deal less Sugar than highly processed Chocolate bars. The sugar quantity is the major distinguishing factor. Real chocolate lovers should know that chocolate made mostly of sugar isn't going to taste satisfying as chocolate with a rich cocoa concentration. One of the main reasons why commercial chocolate makers put high sugar content in their chocolate is because of the bitter taste of cocoa. The bitterness of cocoa comes from the natural antioxidants, a chemical called polyphenol but increasing the required sugar in the chocolate removes the polyphenol which is not healthy. The sugar content in chocolate is connected to weight-related illnesses. The main goal and focus of artisan chocolatier is for you to enjoy treats in moderation without the massive sugar content.
This is another important differentiating factor. Artisan chocolatiers take pride in their craft. They are willing to spend hours, days, weeks to create a masterpiece that is healthy and appreciated by people. Every ingredient used in the production of the chocolate is carefully selected so you don’t have to worry about finding nasty things in your chocolate such as added sugar, fat, chemicals, preservatives, flavor. When creating their chocolate there is minimal processing involved. And with minimal processing, this means that you will get all the natural goodness from all those added nutrients.
Cocoa beans are very rich in flavonoids also called epicatechins and procyanidins. Flavonoids are what give the chocolate powerful antioxidants that can help reduce cholesterol, fight heart disease, and blood pressure. Flavonoids are part of polyphenols and can be found in a variety of food. They also help fight radicals that are likely to build up in the body causing diseases. Therefore, they can protect you from a lot of nasty diseases. Dark chocolate is rich in powerful antioxidants way more than other types of food.
Generally, chocolates are highly nutritious but with heat processing artisan chocolates are likely to have more nutrients retained than commercial chocolate. 100g dark chocolate bar with 70 to 85% cocoa contains Phosphorus, 11 grams of fiber, potassium, zinc, selenium, magnesium, copper.
Chemical combinations in chocolate happen to be highly shielding against oxidation and this will conclude in limited cholesterol to lodge in the arteries which lower the danger of heart disease over the lengthy-term. Researchers carried out a study of over 650 men and found out that Coco reduces the risk of cardiovascular death by 50% in a period of 15 years.
Centuries back, Aztecs believed that Chocolate has aphrodisiac properties although this has not been proven by researchers. There is no questioning that chocolates boost mood. It triggers a feel-good hormone and serotonin in your body which keeps you positively active and glowing all day. Chocolate has been a long-time favorite gift and is often used for various occasions. Sighting a box of artisan chocolates is a natural mood lifter.
Cocoa can significantly improve brain function. It is said to be a great source of nutrients for people with mental impairment. A compound found in chocolate called theobromine works similarly to caffeine which helps to improve focus and memory. It also enhance pleasure and mood by increasing endorphin and serotonin tiers in the brain. Do you know it can even strengthen your tooth enamel adequately effectively than fluoride? If you don't I guess you know now.
Cocoa is beneficial on cholesterol levels because it consists mainly of oleic acid(Monosaturated fat) and stearic acid(Saturated fat). Not all saturated fat and monosaturated fat raises cholesterol levels some reduces it. And that is what the oleic and stearic fat gotten from cocoa does. A highly processed chocolate then to have more fat than artisan chocolates.
Yes, I said it. The flavonoids gotten from Chocolate can protect your skin from incited injuries by boosting blood flow to the skin, boost skin hydration, and skin consistency.
Artisan Chocolates has a high quantity of cocoa which makes it extremely satisfying. To settle your craving one or two bites of this masterpiece is enough to get all the health benefits while controlling your sugar and fat intake. Researchers also agree that to get the full health benefits this chocolate has to be consumed moderately. 10 grams per day is the right amount of chocolate you should consume to help you maintain a balanced diet. One thing for sure is if you consume high-quality chocolates you won't need as much of it as 2 bites are enough to get the full taste and satisfaction.
So enjoy your world into artisan chocolates why eating in moderation.
]]>Chocolate is gotten from the beans of the cacao tree also known as the Theobroma Cacao. The chocolate you eat now is gotten from cacao beans after being involved in a multi-stage process. The beans are harvested, heated, then allowed to dry, and grounded to produce a paste. They consist of two vital ingredients known as cocoa butter and chocolate liquor. Various type of what we categorize as chocolate is gotten from the mixing of cocoa butter and liquor in varying proportions. The dark plain chocolate is made with 70% cacao butter and liquor while white chocolate is made with only 50% cacao butter. How Chocolate is Made
According to a psychologist David Luiz, allowing the chocolate bar too slowly dissolve in your mouth releases a big increase in heart rate and brain activity, and the main effect of chocolate lasts four times longer. Scientists have been trying so hard to understand the main chemistry of chocolate for years. The important stimulants of chocolate include caffeine (small amounts), theobromine, phenethylamines. In 1996, researchers also discovered that chocolate contains a feel-good chemical called anandamide, which can be found in the brain. Here are seven simple reasons why people love chocolate.
Come on, I mean who doesn’t love the chilly feeling of the aftereffect of eating chocolate. It dissolves just below body temperature so if you're having doubt, it does melt in your mouth.
If you get addicted to drugs you’re not getting away with it but with a chocolate addiction, there’s nothing wrong with that. Nobody is going to say anything to you if you consume two whole boxes of chocolate by yourself. Although its advisable you consume chocolate with low sugar like Schoko Chocolate to avoid problems.
You can eat up bites of chocolate and immerse your sadness in that flavorful cocoa taste either way you’re not in problem with the law.
The association of chocolate with love may not be entirely psychological. The fact is women yearn for chocolate more frequently than men. So giving your woman chocolate as a birthday gift, Valentine present is considered a romantic gift. A chocolate box is outside the normal day-to-day food or food only reserved for special occasions especially if you decide to associate it with love. So this is the main reason why women love chocolate because giving them a box of chocolate symbolizes love, care, pamper, and affection.
I feel awkward about writing on this particular topic because the reason why people love chocolate cannot be put in words. According to a research by the University of Michigan, chocolate includes opioids, and opioids are found in opium. This chemical components can reduce pain and give you a feeling of well-being. So people who consume chocolate produce natural opiates in their brain which calms their nerves, stress levels and make them feel good.
Growing up, my parents warned me about consuming too much chocolate as it is bad for my health but the truth is chocolate is good for you. Dark chocolate comprises chemicals that lessen the risk of heart disease or cancer. It comprises antioxidants and flavonoids and is proven to improve cardiovascular health. Scientists also recommend that you have a chocolate, chocolate biscuit, or chocolate cookie to help you live a healthy life.
In 1989, a Harvard University study tracked 8000 men and found out that those who ate chocolates lived almost a year longer and while those who didn't consume chocolate didn't. I know you are confused and wondering if chocolate does increase lifespan? The truth is yes. The antioxidants in chocolate are said to boost lifespan. There are many other health benefits of chocolate and I hope you realize that they are not just sweet or sugary food but they are healthy food.
Who will get a box of chocolate and not smile? Apart from the beauty of the chocolate, a chemical called tryptophan can be found in chocolate. Tryptophan is also a chemical in the brain that is utilized to generate the neural transmitter serotonin and a high level of serotonin terminates secretion of endorphins which elicits feelings of elation.
The Aztecs assumed that chocolate has intensifying properties. Although it is an old legend there might be a truth to it. Studies also show that women who consume chocolate a day have more sex than women who don’t. Only because chocolate makes the brain produce certain chemicals that just makes you feel good.
While we all love chocolate it is recommended you consume chocolate in moderate quantities. Having a dark chocolate a day will keep you delighted and entirely glowing. If consumed in moderate amounts, it is a miracle food. Dark, Milk, White, everyone has their favorite type of chocolate. If you are a devotee who declines anything below 70%, or a milk chocolate lover one thing that connects us all, is that the food we adore all comes from the exact place which is the cacao bean. So if you plan on giving up something to take up a healthy diet you should think twice before giving up on chocolates.
]]>Numerous studies have already shown us that the chocolates that contain higher percentages of cocoa in their uncontaminated forms can do wonders for our bodies in numerous ways. Cocoa beans are abundantly rich with a natural chemical called ‘flavonoids’ and flavonols are exceptionally good for us in a plethora of ways. This chemical is best preserved in handmade chocolates and chocolate makers like Schokochocolates.com are using delicate, time-consuming and careful steps in sourcing and using uncontaminated cocoa with no additives and chemicals in their chocolates, not only to give every batch of handmade premium chocolates their unique and distinctive tastes but also to make all the health benefits available to the chocolate lovers.
The Problems:
However, it seems that distressing clouds of uncertainty are appearing on the horizon as the chocolate manufacturers are concerned about if the cocoa production would be able to cope with the speedily heightening demand for chocolate around the globe.
As the industry specialists suggest, cocoa production needs to be increased by 25%, or 1 million tons by the end of 2020 to meet the growing demand. However, the present scenario of cocoa production is not syncing with the demand projected by the chocolate manufacturers around the world. Global climate change, land abjection, spreading of pests and diseases, alternative produce that require less time for yielding and demanding fewer steps for preserving the crops, shortages of labor and widespread political instability throughout the arable lands etc are continuously jeopardizing our ability to corroborate the current production levels.
Now let’s have a detailed look at the problems to get a better grip.
The Solutions:
So, what can we do about the problems? What can be the ways that might help sustain our love for chocolates?
The key seems to be simple enough - to enhance the sustainability, productivity and viability of smallholder cocoa production and to achieve that by providing support directly to the farmers and making sure that scientists lend us their vision, knowledge, technical and scientific know-how to achieve all of the above.
Let’s have a look a few steps that may help a boost in cocoa production and achieve sustainability as well:
Identifying the impact of cocoa production in key areas should be the first step to the daunting task at hand. The assessment will find out the positive aspects of the existing practice of cocoa farming. Furthermore, a clear and precise understanding about the cocoa economies will identify the socioeconomic bottlenecks that must be eradicated. The research should also be directed towards finding sustainable cultivation methods that are specific to each cocoa growing region. We should also invest in finding safe pest control methods and alternative and environmentally safe ways to face diseases, pest controls and natural fertilizations.
As we have discussed earlier about the problems causing the downward spiral of cocoa production, the biggest challenge would be to implement the solutions due to the under-developed infrastructure and political and social unrest. A strong alignment of all the relevant stakeholders is a must to observe the scientific findings come out of extended research. The coalition will also prevent unwarranted inflation of production costs.
One thing to ponder over here is that the approaches for implementation techniques will be different from region to region as there are multifaceted cultural, economic, political and financial factors contributing for varied responses. And the success of applying findings efficiently will ultimately rely on community level organizations since the farmers are the ones who will see through them.
The existing market-structure isn’t always conducive to avail sustainability. So, a proactive market structure associative of cocoa grown regions will be beneficial for the ultimate goal. People knowledgeable about environmental degradation can play a positive part when and if steps like limiting expanding of cultivable land and by doing that causing apparent loss or limiting livelihoods. To offset those negative impacts from peoples’ perception, complimentary products that can be utilized in cocoa grown regions should be introduced. Educating the end-product consumers about tropical environmental degradation may also help restructure the existing market in a positive way. And most importantly, eradicating the middlemen sucking off from the farmers will benefit the farmers significantly, and when that happens, farmers will have more money to invest for sustainable cocoa production.
Creating A Well-Educated Workforce:
There can absolutely no doubt that a well-educated workforce throughout the cocoa growing regions will be the most influential factor, for keeping the rest of the world satiated with chocolaty flavor. For that to happen, aid donors and non-profit organizations along with chocolate manufacturers all over the world can formulate joint initiatives which will be governed by the respective governments and provide training programs covering theoretical and technical aspects of cocoa growing.
So, we can see that the problems indeed can become acute if left untreated. On the other hand, if we can stage a unified act and render a cumulative effort from all the parties concerned, cocoa production can be unhinged and run smoothly for the days to come.
And the world can indulge in its favorite treat unabated.
]]>Christmas – The History:
The festivities that we enjoy during Christmas are embedded in pagan beliefs and contagions. The truth is, the phenomena of the winter solstice, where the shortest day of the whole year occurs, has always been known to spring up of exceptional interest to people. It symbolizes the mark that signals the start of a new cycle which indicates that the sun is about to break its long hiatus and will be back soon with the promise of future crops. That’s why the 25th December was celebrated as it declared the rebirth of Sol Invictus and Roman Saturnalia. Then again, the Saturnalia was known to last for many days, and people were believed to wear garlands rounding the necks, manifesting festivity and expressing joy and hope for future prosperities.
This piece of origin history can be related to or be seen in the same light as it is described in many languages. Again, in many ancient cultures, this day was projected to be associated with beliefs pertaining to fertility of women, embarking on motherhood, the spread of the family along with the society by reproduction, and in some cultures, it is closely related even with astronomy.
But the truth is the Christians waited until the fourth century to assimilate this pagan festival commemorating the birth of Jesus Christ. Many biblical references can be found to symbolize the new solar cycle. In other words, the references actually meant that Christ the "new sun" would be shining on the world. That’s why the celebrations of December 25 are brought together with the Easter cycle.
However, Easter tells us about a preparatory stage – Advent - that stays for 2-4 week. And this phase tells us about the presentation of Jesus at the Temple ending February 2, at Candlemas. In the middle Ages, the midnight mass was started to be celebrated and the evolution of the nativity scene was founded during the Renaissance.
Today, the Christmas festivity makes way for secular and widespread family celebrations. It doesn’t matter if people are atheist or whatever beliefs they may hold true to themselves, Christmas is enjoyed by everyone. And it brings joy to everyone and brings the family closer.
But how Christmas and giving chocolates as gifts becomes synonymous? If you still have the stomach for more history, then please carry on reading.
As per popular Christian beliefs, the gift-giving aspect of Christmas seemed to be closely associated with the three wise men bringing gifts to the baby Jesus.
But in truth, giving gifts around the day that marked the beginning of a ‘new’ sun is actually a much older tradition. In many early civilizations, giving gifts around solstice celebrations was said to be a prominent practice. The Romans, as historians point out, took it very seriously and they observed the occasion with exuberance. And as with the passage of time, Christianity garnered widespread followings and the tradition became more popular and people embraced it as a medium for showing love and gratitude for the loved ones.
Another angle of the gift-giving history was also associated with that of St. Nicholas, a fourth-century Greek bishop. And unfortunately, as we see it throughout the history of mankind, many good things turned into something heinous. The same was also true when some early Christian rulers used this beloved and traditional practice simply as a way to oppress the subjects more and they decreed that their subjects would have to provide them with lavish gifts. But this cruel twist also got abandoned as we see in the old-time Christmas carol “Good King Wenceslas” depicts the magnanimous story of a king who deserted this tradition in favor of giving back.
And for many more coming years, gift-giving holiday splash in December wasn’t happening on Christmas Day or Christmas Eve, rather it occurred on December 6, which historically was celebrated as St. Nicholas’ feast day. But that changed as late as in the 19th century and Christmas Eve and Christmas Day became the prominent gift-giving occasion throughout the world.
By the 20th century, when the modern civilization started to take shape as we know it now, businessmen from the retailing arena got hold of the business idea to make the big payday of the year by making a mint during December. They started marketing outreach to grab the children’s vulnerability to want something really badly so that the parents couldn't help buying more stuff to make the children happy. And if you fast forward to the present day, Christmas is bigger than ever. The happy holiday sales were about a quarter of a trillion dollars last year and the trajectory is always going upward.
But the problem is, sometimes choosing gifts is difficult, regardless of whether we accept it or not. Very often we simply don’t know what to choose or what would be the best thing for certain people. Anyone who ever participated in the office’s Secret Santa gift exchange will tell you no different.
And that’s how ‘the gift from the Gods’ made into our way of thinking as universal gifts. And slowly but surely we start thinking of chocolates as our go to item for choosing gifts. The truth is you can’t get it messed up by giving chocolates as most people we know love chocolates. It’s enjoyed by most people, not only for the taste itself but also for many health benefits associated with devouring chocolates of the right kind as in handmade premium chocolates that are made with no additives or chemicals. In truth, there is no way of getting it wrong ever, if you opt for handmade premium chocolates, for their distinctive taste, for the physical wellness they can provide, for the delightful packages they are delivered with.
Gone are the days to go out and stand in the queue to get what we want, the lockdown or the pandemic notwithstanding. Just go to Schokochoclates.com to find out what you want for your loved ones and get it delivered on time anywhere in Australia. And since handmade chocolates are mostly made by highlighting the central ingredient, cocoa that is, they provide us every bit of physical benefits that we can hope for from eating our favorite treat. This little outfit can also help us customize the packaging to suit our taste or to delight the person who gets it as a gift.
Now, get ready for the holidays. And shower and be showered with gifts to and from your loved ones.
]]>From the findings of numerous studies, researchers have concluded that chocolates with higher percentages of cocoa like handmade premium chocolates can eliminate craving for foods which are either sweet or salty. It can also stop wanting for fatty foods. The reason is cocoa in its uncontaminated form makes us feel satisfied and also provides us with the sensation of mellowness. As a result, even a serving of handmade premium chocolates in moderation can comprehensively gratify our cravings, not only just tastefully but also nutritiously. And the most significant outcome of that is that you now are free from the urge of indulging yourself on detrimental snacks.
Administering Cholesterol and Keeping the Weight in Check:
Handmade chocolates with higher percentages of cocoa in them are known as cholesterol-controlling food. In 2017, the American Heart Association published a study and it said that chocolates and unsweetened cocoa with a handful of almonds can make a significant drop of low-density lipoproteins (LDL), which are known as the ‘Bad’ cholesterol. The excessive amounts of LDL cholesterols in the arteries increase clogging and as a result, the risk of heart attacks increases. On the other hand, the cocoa butter is said to be a propellant that increases high-density lipoproteins (HDL), which we, the health-conscious, Australian chocolate lovers know as good-cholesterols. The HDLs then carry the cholesterols to the liver, the liver flushes out cholesterols and keeps the arteries clean and the heart remains strong.
An outstanding byproduct of the whole process mentioned above is that since our body gets to remain free from unsavory cholesterols, our body-weight remains within a healthy limit.
Decreasing Inflammation:
Cocoa beans contain a supremely beneficial natural chemical named as flavanols. This chemical is found abundantly in cocoa and they are as effective as they can be if and when they remain uncontaminated and in their original chemical structures. Only handmade chocolates can get the flavanols to be in their best version to be helpful for us.
But what’s so special about flavanols? Flavanols work wonders in containing inflammation in our bodies. As nutritionists suggest, chronic inflammations facilitate insulin resistance which in turn propel the feelings of emptiness in the stomach even after a short while after having a meal. Insulin resistance also causes malfunctions in the workings of hormones that are responsible for regulating metabolism. That’s why crunching on handmade chocolate every once in a while, and of course in moderation, can go a long way to preclude the feeling of hunger, which will pave the way for fixing the cellular damages that happen for inflammation. As a result, we won’t overeat and our weights can be within a healthy limit.
Exercising Gets Easy:
Cocoa beans are rich in magnesium. And as discussed earlier, we know that handmade chocolate can induce anti-inflammation mechanisms. When these two separate incidents work in tandem, muscle pain and tear and wear in joints are substantially decreased which in turn, may extend to having experienced minimum pain caused by regular exercise. So, with the feel-good aspect of exercising combined with less physical stress, it is obvious that exercising will become more enjoyable and we can commit more to exercising. As a result, we can be more athletic, strong and physically fit and also we don’t need to be overweight and the problems associated with being overweight.
Improving Metabolism:
The handmade chocolate lovers can be rest assured that they can actually modify our metabolism cycle in the best possible way. Again, our friend in the quest of keeping our weights down is flavanols. The Journal of Proteome Research suggests that flavanols in handmade chocolates can boost our metabolism in a good way. Flavanols have monounsaturated fats (MUFAs) which supercharges the metabolism happening after having a meal and as a result, our body is stimulated to get the calories burnt faster. Studies also have proved that chocolates influence the way with which our body synthesizes fatty acids and it results in minimal absorption of fats and carbohydrates. Overall, having handmade chocolates helps us get relaxed about getting overweight without being paranoid about it.
Fighting with Stress:
It is a well-known fact that we show the tendency to eat way more than what we actually need when we are mentally disturbed and when we are stressed about our jobs, relationships, peer pressures etc. Mental stress makes the steroid hormone ‘cortisol’ surge. Cortisol is responsible for aiding in the metabolism of fats, proteins, and carbohydrates. As a result, the spiked quantity of cortisol heightens our appetite and advocates us to excessive amounts of foods that our body can’t process and burn quickly, and the excess of the foods are stored and causes us to gain weight.
Whereas eating handmade chocolate high in cocoa makes the other steroid hormones ‘serotonin’ and ‘endorphin’ rise in the brain. These two are renowned as “happy chemicals” and they assuage the feeling of stress and improve our mood. As a result, the reasons for overeating are neutralized and our bodies can keep the weights within preferable limits without having to worry much about doing something about it.
So, you can see that eating chocolates, especially the right kind with higher percentages of cocoa beans in their uncontaminated version, chocolates can indeed help us lose weight.
You just need to keep one thing one mind, be sensible while savoring your favorite delicacy and enjoy all the benefits they are blessed with.
]]>Indeed there can be nothing like chocolates. If you contemplate the hedonistic appeal of chocolate - the taste, the feel, the texture with the olfactory properties and soothing wrapping – to be perfectly honest, chocolates are probably the only thing that can be gulped down whenever you feel the urge without ever being too worried about breaking the bank.
In Australia, we consume chocolate at the rate of five to six kilograms per person every year. We demolish our Easter eggs, rabbits and bilbies and then there's Mother's Day, the holiday season with Christmas followed by the valentine week – believe me, though there are plenty of excuses, the Australians don’t actually need one or wait for the next to indulge themselves. And as the handmade chocolates are gaining traction over the generic industrial chocolate bars, it has never been easy to let the loved ones know how special they are by giving personalized gifts to them. And as such, please have a look at schokochocolates.com to concoct the best gift idea to portray your personal touch solidifying your devotion to your loved ones.
So, it’s no wonder that Australia’s chocolate industry is worth $2.5 billion each year. And the trajectory is always on the rise.
For millennia, cocoa products have been regarded as an exclusive item. History tells us that the infamous Incas perceived it as their Gods’ beverage of choice.
The scientific name of the cacao or mostly known as cocoa trees is Theobroma Cacao - originates from the Greek words theo (god) and broma (drink) – hence the name ‘the drinks of the Gods’, which prompts the question – do the Gods drink cocoa? The discussion ensued is best left to the theologists.
But for the mundane people like us, science has undoubtedly proved that chocolates are more than merely a lenient endeavor to satisfy the naughty thrill of losing ourselves in a chocolaty maze, rather the cocoa has also been widely acclaimed to be possessed with health-enhancing attributes.
Chocolate products like handmade chocolates and dark chocolates which are made specially highlighting the star ingredient ‘cocoa’ consist of high content of plant-derived flavanols (about 6% to 8% polyphenols by dry weight) and these unique chemicals are mainly responsible for the unparalleled flavor and fragrance. When we consume the finished products, especially handmade chocolates, many of these natural chemical compounds remain biologically active and exhibit antioxidant and anti-inflammatory qualities. This can’t be said for the factory-made industrial chocolates. On the other hand, due to the time-consuming and delicate process of making handmade chocolates, the beneficial elements of the cocoa beans remain uncontaminated in the handmade chocolates. One of the main contributing factors for that to happen is that there are almost zero to very little quantities of man-made chemicals used when the handmade chocolates are produced.
The historical mystique of chocolate has set in motion many scientific studies to find the health-enriching properties of chocolates.
Let’s start with the flavanols. Cocoa is one of the sources of plant-descended flavonoids and to be honest, much more copious sources like tea, grape juice, wine, various berries and gingko are also good sources of beneficial flavanols to men. And there is also the process of conventional chocolate manufacturing which usually diminishes the concentration of flavanols. As I have mentioned earlier, handmade chocolate makers like schokochocolates.com don’t follow the industrial process and they are able to keep the flavanols intact for the most part. It's noteworthy that cocoa powder and dark chocolate have the highest concentration of flavonoid content, and usually white chocolates carry the lowest.
There have been many studies conducted in a number of randomized clinical trials. And the results usually don’t make the chocolate fanatics disappointed. Let’s say, a regular dose of handmade or dark chocolate, where cocoa beans are not added with additives or synthetic chemicals, can decrease our systolic blood pressure by about 4 to 5 mmHg. In simple terms, this means that our chance of having a heart attack or stroke is reduced, on average from 8% to 10%. The scientists also believe that chocolates consisting of cocoa butter found predominantly in handmade chocolates can reduce cholesterol. The reason is cocoa butter which is a fat derived from cacao plants are known to comprise large amounts of monounsaturated fat and those monounsaturated fats are responsible for eliminating bad cholesterol mostly known as LDL (low-density lipoproteins).
However, the saturated animal fat and palm oil which are regularly used in modern factory-made chocolates quite literally remove this benefit.
Then there is the fact that chocolate flavonoids can affect our mood and increase the sense of our wellbeing. This feel-good feeling is actually psychological - our brain cells get the feelings of empowerment whenever it is fed a little bit of chemical enhancer in the form of chocolates. It’s the little luxury like engaging in doing something only for yourself alone – more like buying clothes or shoes, by doing which you can lift your mood.
Chocolate has an accolade of being an aphrodisiac, mainly because of its undertone with luxury. In essence, cocoa can open up our blood vessels which in turn accentuate sluicing and finally erections.
It is said that most of the effects of uncontaminated cocoa mostly found in handmade premium chocolates are connotational - a little feel of luxury, a little splash of pampering and in the blink of an eye, we’re in the mood.
But the truth is, there aren’t that many foods that can not only make us happy but can be healthy and affordable as well.
So, undoubtedly handmade premium chocolates are not only tasteful, addictive and beautiful but they make us healthy as well.
So, enjoy the gift that keeps on giving.
]]>Chocolate or should we say that ‘the cacao beans’ from which chocolates are made of really does grow on trees. And these beans are responsible for the chemical feel-good factor which in essence is actually a psychoactive drug that we get from the world’s most favorite treat.
The Theobroma cacao which we know as cacao beans is native to tropical regions of the American continent. They are the primary source of the 4 million metric tons of chocolates that are produced each year.
Chocolate consumption dates back at least 4,000 years but it might not be in the form that we know today. The people of present day Mexico, the Mayans are even known to have had the cacao beans used as currency. The upper echelons of Mayan society had the beans roasted after fermenting the seeds from cocoa pods. Then the roasted beans were ground to make a powdery substance which then was used to make a chocolate beverage - a drink that was cold and foaming unlike anything that we consume today. Sometimes honey was added to get sweetening effect and the Aztecs were innovative enough to add chili-pepper to make the drink ‘hot’ and probably it was the incubating incident that the phrase “hot chocolate” had come to being. Obviously we have a whole new meaning of hot chocolates these days but that’s an issue we may deal with in a future article.
Montezuma II, who was the last Aztec emperor, is renowned to consume a substantial amount of this drink every day. The historians believe that the emperor had a notion that the chocolate drink was a source of machismo and since the Mayans were only aware of one way to get the best out of cacao beans, the emperor made the chocolate drink his favorite. This also intrigued the Spaniards as well and it’s no wonder that they brought this wonder drink back to mainland Europe. The Spanish love for leisurely encounters and longer breaks from anything resembling ‘work’ embraced the drink and they subsequently enhanced it by adding sugar and spices like cinnamon and vanilla, also imported from the Americas, which ultimately gave the drink a form much like we enjoy now as chocolate drinks. And as such, chocolate drinking had cemented its place as a fashionable drink in the Spanish society.
Now let’s fast-forward the time until we get back about 200 years from now and we would have a Mr. Casparus van Houten senior making it possible for us to separate roasted cocoa beans into cocoa butter. And in the process, he was also able to derive a solid that could be transformed into cocoa powder. And this powdery form was actually the first formation known to men that could be combined with sugar and cocoa butter to make the earlier version of an edible chocolate, as opposed to an edible drink.
After that everything seemed to be working super-drive. In 1847, the Bristol Quaker firm of Fry’s and subsequently Cadbury’s in Birmingham created the first ever chocolate bar. In 1870, the Swiss added milk with chocolate bars and to this day, the Swiss are the top nation in the world for chocolate consumption. We, the Australians are comfortably occupying the seventh position and the encouraging fact for us is that the Australians seem to be rekindling their love for chocolates. It is estimated that 14.2 million Australians ate chocolates last year. In that same study, it was also found that Melbourne, Victoria is the Australian capital of chocolates. It is also the place where handmade premium chocolate makers like Schoko Chocolates have set up shop and keeps delighting chocolate lovers with true form of cacao beans culminating in the plethora of choices made available for the chocolate connoisseurs.
The history lesson would feel incomplete if I wouldn’t mention the Easter Eggs – luckily for the chocolate makers and the chocolate lovers alike, Easter Eggs were introduced to the world in the 1870s, and we needn’t look back since.
]]>And of late, chocolate makers are returning to its origin – the cacao beans. The big, fat conglomerates have made chocolates available to the mass, but in the process they keep ignoring the ‘fruit of the Gods’ that made everything possible in the first place. More and more people have started showing interest in handmade chocolates. And likewise, people who truly are passionate in the craft rather than want to use cacao beans as just another way of storing fats on their bones are coming to this trade of making chocolates as the way it should be made.
The handmade premium chocolates are not only exotically romantic, they are blessed with the look as well. And I haven’t even started with the taste – the Hershey’s and the Nestlé’s of the world are giving us chocolates tasting exactly as they were a few billion dollars before. But not the handmade chocolates – the variety is endless and each new batch gives us something new to savor. Then there are the health benefits – the scientific studies are showing substantial physiological benefits of flavanols – the premium natural mineral that remains unblemished in handmade chocolates. And it is also good for our psychological and emotional well being as well. I can also vouch for the practicality of carrying and easy storage of handmade chocolates – custom-made for every new batch. The best thing is we can buy them, pay some petty dollars, can store them easily for our own consumption or give away to our loved ones to make them happy. The handmade premium chocolate makers like Schoko Chocolates are offering to make customized gifts these days, which gives a unique opportunity to showcase our love and attention to those who really are worth the effort.
Don’t you think the above reasons are great enough for you to buy handmade premium chocolates more often? If skepticism is still getting the better of you, let me help you with a little bit more details.
Let’s get enlightened about why we should be buying handmade premium chocolates more often.
Let’s get started with the obvious one – how the handmade chocolates are made.
The handmade chocolate makers collect the precious beans directly from the farmers. And they do it from small farms located in South American countries like Ecuador, Venezuela, Bolivia focusing primarily on flavor. The industrial chocolate makers, on the other hand, source it from West Africa – from countries like Ivory Coast, Ghana etc. – emphasizing on substantial produce of crops ensuring harder cacaos which are also free from diseases and pest-resistant. So, the difference of those two varieties of ultimately the same product is pretty obvious. And it's a given that the handmade chocolates would also be superior in taste than the generic chocolate bars readily available at supermarket shelves.
One other thing I must mention that handmade chocolates only consist of cocoa beans, cocoa butter and cane sugar. Cocoa butter provides a smooth texture which artisanal chocolate makers collect by making it from the same batch of beans that are being used for making the chocolates as well. That is an expensive process to go through but this amplifies the quality of the star ingredient – the cocoa itself. That's why you wouldn’t feel anything else in the hand-crafted chocolates other than the distinctive taste of premium cocoa. And the whole process also ensures the health benefits that I am going to talk about next remains uncontaminated.
Karin Ried PhD, the research director for the National Institute of Integrative Medicine in Melbourne suggests flavanol, which is plentiful in cocoa, can reduce blood pressure by 2-3 mm Hg in the short term. Chocolates also have a plethora of other health benefits. They can enhance our cognitive ability, improve metabolism and mitigate inflammation, enrich our skin health, control bad cholesterols and in some cases, fight with diabetes. We can get all those benefits especially when the chocolates are rich with flavanols other than chemicals or additives. In light of the information I’ve just mentioned, if we evaluate the ingredients and making process of handmade chocolates, it is obvious that handmade chocolates are the most preferable version of chocolates from which we can get most out of cacao beans.
Handmade chocolate makers put profound effort in making the end products aesthetically beautiful. These chocolates are hedonistically pleasing and wickedly seductive. Since the makers are not bound by some mere ‘daily production targets’ to ensure their wages, they create chocolates with love. No two batches of handmade chocolates have the same look. And they get every shape – as it is said, it is only limited by the creator’s imagination.
Chocolates are the sweet little tasty things that take our special occasions to the next level. But when you choose customized handmade chocolates as gifts, it proves your dedication to your loved ones. The beauty is that you can suggest addition or removal of specific ingredients to the makers to make the gifts absolutely perfect for the intended recipient. And then there is the packaging – it wouldn’t occur to you that every other man is carrying rather the same looking chocolate gift boxes on the eve of Christmas, of course unlike you, since you have planned way before and have the boxes of love delivered to your near and dear ones in proper time.
Without going into detailed financial jargons, suffice it to say that Mondelēz, Nestlé and the likes are undoubtedly the market leaders in the Australian chocolate industry. The crafts of handmade chocolate have only the backing of people like you – the ones who are in love with true chocolates, not the type that’s generic in every single way and made by big, faceless corporations. So, if anything, it is within your social obligation to help those who need it most. And in the dire financial consequences brought forth by the global pandemic, every little help counts for the start ups, for the craftsmen, for the people who are in this for their love for creativity.
Do you still think you need more persuasion to make you go for premium handmade chocolates?
I sincerely hope not.
]]>Let me tell you about why we should use handmade premium chocolates more often as corporate gifts.
Giving proper gifts to people which they would love is something that not everybody can become an expert of and it also warrants finesse. But choosing appropriate corporate gifts is infinitely more difficult. There is enough etiquette about corporate gift giving that if you want to learn them all, you might ultimately lose the intent to give anything. But your clients and employees and even the competitors are important stakeholders and they need to know that you appreciate their presence. And corporate gifts are the way to let them know that you care. It is never to do with the total dollar value of business transactions, or even the amount of time you are in business with them, rather it is always emphasizing on the depth of the relationship which is ultimately the main driver of success for any business.
Let’s have a look at the reasons why handmade premium chocolates can be the best corporate gifts to give:
Everybody loves Chocolates – it doesn’t matter who you are – rich or poor, famous or common people, soldier or artist, everybody has a place for chocolates in their hearts. And when you get handmade premium quality as gifts, they cannot but love them. The chance for getting it wrong is almost nonexistent.
Chocolates that are handmade taste unique, different, delicious and most importantly anything but generic. They will radiate your personal touch and exhibit inklings of trust and respect. Giving handcrafted chocolates is a simple, elegant and subtle way of thanking them for being with you come hell or high water. There is the added bonus of choosing the packaging by yourself – from simple to whimsical – and if you know the person, there is very little chance that you can go wrong.
A beautifully gift-wrapped and elegant little box of handmade chocolates will hit anyone’s senses at first. The aroma, the feel, the shape – everything even before tasting will definitely create a favorable impression. And after the tasting of the goodies, that same favorable impression will become long lasting. Let’s also view this realistically – you are one of many who are giving gifts to the same corporate stakeholders you are giving. With your ingenious effort, be sure that your company won’t be just ‘one of them’ who does business with them.
The usual corporate show offs like big, glaring gatherings or dinners in fancy restaurants are something that not everybody is in love with. The reason is simple – it takes invaluable personal time which already hampers our constricted personal lives. But handcrafted chocolates can easily be delivered to the intended recipients being unobtrusive. People can enjoy them personally, or they can have it shared with the rest of the family.
So, whenever you get the chance to give gifts to the corporate world that you need to deal with day in and day out, don’t hesitate to go for handmade premium chocolates.
]]>We are witnessing the impact and we can’t do anything but feeling helpless. Local shopkeepers, boutique restaurants, specialty shops, family owned repairing outlets, coffee bars, the mini fruit and veggie shop around the corner of the high street, etc are the worst hit businesses. Then there is us – chocolate makers and chocolatiers. Let’s take a look at what the chocolate authorizes have to say about the business we call ‘craft’ to make people happy rather a ‘business’ to make us fat with money - a recent research conducted by the Fine Cacao and Chocolate Institute on 150 small chocolate businesses worldwide has found the following:
In the above mentioned bleak situation that many chocolatiers have found themselves, the glaring exceptions are the ‘big, fat’ supermarkets. Their offers are neat, cheap, handy and user-oriented. I have to admit that as a true lover of chocolates and everything ‘chocolaty’, I can’t complain too much about them flourishing even in the midst of a deadly pandemic. But, the question we need to ask ourselves is that should we be too worried about the Nestlé’s of this world? Don’t they have collected more than enough fats on their bones already? Will this pandemic have any significant effect on their yearly profit margins? We all know the answers of those seemingly serious questions.
The answer is that we actually can do something to help those who rightfully need it. Let’s stop thinking for a moment about the generic taste that we gobble unknowingly. Rather let’s start thinking about doing something conscientiously to help those who are in the business for the love of chocolates. Let’s try handmade premium chocolates to cheer us up, to get blanketed by warmth of comfort, to get smitten by the sweet indulgence. Let’s go online to support the craftsmen.
Let me enlighten you a little about handmade premium chocolates. And you will find your answer along the way.
A bit of a darker note to start with – a well known but knowingly ignored fact is that, whenever a customer outlays a dollar for chocolates, someone else entirely unrelated pays for it almost every single time.
But handmade chocolates are free from that aphorism.
Unlike ‘the big boys’ in the chocolate industry, the handmade chocolate makers collect the precious beans directly from the farmers. And they do it from small farms located in South American countries like Ecuador, Venezuela, Bolivia focusing primarily on flavor. The industrial chocolate makers, on the other hand, source it from West Africa – from countries like Ivory Coast, Ghana, etc. – emphasizing on substantial produce of crops ensuring harder cacaos which are heavily disinfested to make them free from diseases. So, the difference of the two varieties of ultimately the same product is pretty obvious. And it's a given that the end product would also be far different from each other.
Another aspect of handmade chocolates which trumps over supermarket offerings is that handmade chocolate only consists of cocoa beans, cocoa butter and cane sugar. Cocoa butter provides a smooth texture which artisanal chocolate makers collect by making it from the same batch of beans that are being used for making the chocolates as well. That is an expensive process to go through but this amplifies the quality of the star ingredient – the cocoa itself.
That can’t be further from the ways through which supermarket chocolates are made. The reasons are simple and obvious. To get industrial quantity, the process should be mammoth and small batches of production is not feasible. Then there is the use of ‘lecithin’ - a widely used chemical renowned for delivering the same texture as cocoa butter. Also soy lecithin, additives, food colorings, etc are abundantly used in supermarket variations. These ingredients may seem to refine the taste but at the same time, obliterate the uniqueness of the cocoa beans.
If you still aren’t convinced completely, how about a chocolate-tasting done by you? The process should be simple and won’t cost you anything extra that you have probably already decided about spending. Get yourself a good craft chocolate. And then get the chocolate that you regularly choose from the supermarket shelves. Eat them one after the other. But do remember the feelings you get after tasting each one. Now close your eyes for a second, let the tastes work their magic on you and ask your soul. That’s it, tasting is done - now be the judge and you should know what you should do.
Dear fellow chocolate lovers, we are not sure when the pandemic might finally let us be free or how long it will take to get everything back to normal. Right now everything seems uncertain and many are suffering. But fortunately for those who get hit the most, you have something entirely in your power to help a few of them to get back up. Reinvent your love for chocolates by treating yourself with handmade chocolates. And along the way, help a craft chocolate maker to stay afloat, and thus help a small-scale farmer so that he can continue to harvest the food that God has given to us.
]]>Let’s start by reminding ourselves a bit about chocolates. At its core, chocolates are fermented seeds of the cacao tree – with the combination of cocoa butter, lecithin, milk, added flavors and sugar – as and when needed. Chocolates are available in almost every shape we can imagine and the types and tastes are also varied vastly. Not only do we have the options to choose from generic supermarket chocolate bars or handmade premium quality chocolates, but we can have it as chocolate cakes, hot cocoa drink or even Halloween candies. And of course, chocolates can and are used as ingredients to make dishes like sweet confectioneries, ice creams, brownies, milkshakes, fudge, pudding, etc.
To be honest, you are not going to get a straightforward answer to that question. But let’s work it out for ourselves. As per the Department of Health, breastfeeding (and/or an age-appropriate infant formula where breast milk is not available) should be the main meal until the first six months. In fact, they also recommend taking breastfeeding as the main meal until the baby gets to the year mark. But after six months, finely mashed or pureed items like pumpkin, potato, zucchini or smooth apple or pear can gradually be added in small quantities after breastfeeding. From the months of 8 or 9 foods like -
should be integrated with breastmilk. Chocolates are termed as ‘sometimes foods’ by the government and prescribed for eating in moderation. So, it seems, there are no chocolates for babies before their first birthdays in Australia. From the other side of the globe, it appears that the famed pediatrics from the AAP, want us to wait at least one more year and babies should not be given chocolates until they are 24 months old.
For me, the ‘take home point’ from the above is that, the specialists just confirm to us what we knew all along – there will be no chocolates for babies when they are solely dependent on breastmilk and in small quantities after they have their second birthday bash.
The renowned British journalist and baby nutritionist Lowri Turner says,
“In general, babies younger than 18 months should avoid chocolate, particularly milk chocolate, but as long as your little one is active, a little bit of sugar is probably not going to do any real harm, especially if you’re providing a varied diet. But do make sure you brush his teeth well after.”
So, it is safe to assume that milk chocolates should be the safest version rather than the dark chocolates through which babies would get their orientation to the delicious world of chocolates. But why should you be avoiding dark chocolates initially? An important aspect of the milk chocolates is that an average 225gm of milk chocolate has about 48mg of caffeine whereas about 160gm of caffeine would be found in the same amount of dark chocolates. You see, caffeine is not only a stimulant but also a diuretic which means it is going to make the babies urinate more. That’s why dark chocolates aren’t such a good idea for babies, at least when they are very young and full of uncontrollable energy with few options to spend it.
The important bit you should keep in mind that chocolates should only be a delight rather than a part of the daily diet. Little chocolate buttons mixed with dried apricots should be how your little one starts tasting chocolates. The dried apricots will provide a boatload of nutrients while chocolate will be doing what it does best – make your baby happy.
There isn’t any conclusive verdict rather a few circumstantial evidence against chocolates being the culprit instigating allergies in babies. Let’s have a look at the most common allergens which every now and then find their ways to be in a bar of chocolate:
When your baby reaches the age where he or she can devour some chocolates, it's highly likely that you have already found out which of the above or if all of them cause allergies to your baby. Now you just have to look at the label to know what goes in there other than cocoa and sugar and avoid the ones which have possible allergens.
But in the unfortunate event when you don’t know to what the baby is allergic, look for the below symptoms and be aware next time:
If your baby shows any one of them, go visit the baby's doctor straight off or reach out to an allergy specialist to get immediate treatment.
Can chocolates actually do anything that may benefit your baby? Let’s see:
Since too much of a good thing is not always ‘good’ at all, if you let the babies consume too much chocolate since they can’t seem to ‘live’ without it, the following baddies may get to harm your child:
It doesn’t need much to fall in love with chocolates but the same also goes true for addiction. That’s where your love and compassion for your baby becomes handy. Find the perfect symmetry where you can get the best out of the chocolates, at the same time keep all the harms a million miles away.
Your children will forever be grateful.
]]>The present days of course are far different – today, it seems, pretty much everyone loves chocolates. And why on earth we shouldn’t – not only they are a treat to our taste buds but they are also beneficial to our overall health. We now have many variations available and each of them is supposedly different and should offer something unique. Although the supermarket offerings remain generic, the handmade premium chocolates are providing the much needed distinctions with quality. And among the many variants, dark chocolates are known as one of the most loved and most beneficial for us.
So, if you are salivating and have already started dreaming of savoring dark chocolates every day – I can give you a few reasons to justify your indulgences.
Dark chocolates are rich in cocoa – from around 50% to all the way up to 100%. It tastes bitter and basically made up of cocoa solids, sugar and cocoa butter without any milk. The percentages of cocoa determine the bitterness that is the signature taste of dark chocolates.
The biggest benefit that is associated with consumption of dark chocolates is that dark chocolates may reduce the risk of heart diseases. In 2014, a study published in the renowned BMJ Journals showed that people who consumed more dark chocolates had reduced risk of cardiovascular disease and stroke. In an earlier study, the Americans had also found out that the people who took dark chocolates more than five times in a week, had a 57% less risk of heart disease.
Dark chocolates are blessed with flavonoids which are plant-based pigments that work on keeping the heart healthy. Those natural chemicals produce nitric oxide, which is essential in relaxing the blood vessels. As a result of having relaxed blood vessels, ultimately our blood pressure remains under control and keeps our heart healthy and strong.
Numerous studies have shown that dark chocolates enhance stimulation in our neural activities – especially in those parts which are responsible for giving us the feelings of pleasure and reward. And it’s only natural that the subsequent reverse effect will be that our feelings of sadness and undue stress will be minimized. In 2018, a study, presented in the yearly meet of the Experimental Biology, revealed that consumption of about 48 grams of organic chocolate with 70% cocoa raised neuroplasticity in human brain. In simple terms, the study signifies that dark chocolates can boost our memory, heighten our cognitive ability, and at the same time, improve our mood.
Recent studies are showing that the balanced consumption of dark chocolate rich in cocoa can help the body to metabolize glucose. So, impossible as it may seem, eating dark chocolates can be one of the best ways to prevent diabetes. Remember the flavonoids? These goodies are famous for mitigating oxidative stresses. And as per biochemists, stress is the main culprit to make your body insulin resistant, which ultimately would result in having you initiated with diabetes. The fact of the matter – dark chocolates are preventing you from diabetes.
Dark chocolates act like prebiotic (do not confuse it with probiotic) – more like a fiber that facilitates the increase of beneficial bacteria in our abdomen. And the more we have good bacteria in our digestive tract, the better our body is equipped to absorb nutrients from foods. As a result, our metabolism improves and as a direct effect of improved metabolism, we get rid of inflammation.
Iron, copper, magnesium, manganese etc are plentiful in dark chocolates. Most of those natural minerals work wonders on our skins. Manganese increases the production of the essential protein known as collagen which keeps our skin healthy and youthful. Then there is calcium which works as the repairing agent of our skin which sheds almost 40,000 cells daily. Some studies also found out that antioxidants in dark chocolates may also prevent our skins from the harmful ultraviolet rays of the sun.
Dark chocolates are known as cholesterol-controlling food. In 2017, the American Heart Association published a study and it said that dark chocolate and unsweetened cocoa with a handful of almonds can make a significant drop of low-density lipoproteins (LDL), which are known as the ‘Bad’ cholesterol. The excessive amounts of LDL cholesterols in the arteries increase clogging and as a result, the risk of heart attacks increases.
On the other hand, the cocoa butter is said to be a propellant that increases high-density lipoproteins (HDL), which we, the health-conscious, Australian chocolate lovers know as good-cholesterols. The HDLs then carry the cholesterols to the liver, the liver flushes out cholesterols and keeps the arteries clean and the heart remains strong.
To be honest, there are more unsubstantiated health benefits than I have mentioned above. But don’t start ordering dark chocolates just yet. Because ‘too much of a good thing’ can sometimes be a bad thing. So, please allow me to say something about the healthy portion you can have everyday:
As per the experts, the size of the portion should be 30 to 60 gram to get the best out of dark chocolates, if you are dying to have it everyday. About six small pieces or two large squares of dark chocolates would amount to that weight. A 40-gram bar of most available dark chocolate brands will provide you about 190-200 calories. In contrast, a medium-sized raw apple will probably give you only 95 calories. So, you shouldn’t be replacing healthy options with dark chocolates. Rather, enjoy them within the recommended quantity prescribed by the specialists as a part of a balanced diet.
Now, go and have fun devouring delicious dark chocolates.
]]>The chocolate bar is a confection of chocolates and other ingredients that comes in rectangular or different shapes. Those ingredients may be nuts, caramel, fruits, and wafers, making a delicious chocolate bar. To make a chocolate bar crispy, sometimes crispy peanut butter flakes or rice cereals are added. For making them crunchier, ingredients like cocoa butter, crisped seeds, whey powder, etc. are used. Other components also are used for making them sweet & delightful. Those include milk, vanilla, gluten, sugar, cocoa beans, butterfat, etc. Emulsifier, cream, and vanilla give the chocolate a good flavor and makes it creamy. The main ingredient without which a bar of chocolate cannot be imagined is bulk cocoa beans. This vital ingredient makes almost all chocolate bars in the world. This component makes even milk chocolate bars. But some extra things are added for milk chocolate like milk solids & less than 15% cocoa is used. Generally, ingredients play an essential role in adding layers and also give a smooth texture. For which it gives a chocolate lover a visceral experience and provides enjoyment in every bite.
Identifying the best chocolate bars depends on ingredients, taste, quality, and quantity of sugar. Higher cocoa butter with higher bulk cocoa beans with a smooth texture is the best chocolate bar. Also, it can be identified by a little experiment. That is, by the sound of a harder snap when you break a piece from the chocolate bar. The higher tone of the breeze determines the quality and richness of the chocolate. But the question is, how? Because it means it doesn’t melt so quickly, and it just got less sugar. Even it consists of fewer vegetable fats and will have a taste of fruitiness when we will eat it.
Again we all know chocolates cannot be healthy for those who maintain strict diets. Thus it is necessary to have chocolate bars without chemical ingredients so that the diet controller can quickly eat them. For those Dark chocolates and Artisan, chocolates are best. These types of chocolates are rich in cocoa solids that provide flavonoids and antioxidants to the body. So, diabetes patients & everyone can eat them. But Artisan chocolates are hand-made and not harmful. For knowing about artisan chocolate, in brief, you can read the article the craft of chocolate.
Chocolate is favorite to everyone, and it is a popular sweet. But the types of these bars depend on different ingredients. Though there are more chocolates, these are notable ones. Some examples of different chocolate bars are given below:
● Milk chocolate: These are the chocolate bars made of milk materials like powdered milk, liquid milk, and may be condensed milk. These types are much sweeter than dark and semisweet chocolates. However, 15% fewer cocoa beans are used for making it.
● Ruby chocolate: These types of chocolate bars are made of ruby cocoa beans. Barry Callebaut introduced this one in 2017 that earned popularity for different combinations of components & unexpected ingredients. Also, for making it extra cocoa butter and some milk powder is used.
● Dark chocolate: For making these higher percentages of cocoa solids are used. Also, cocoa butter and less sugar are used to make these types of chocolates. For having less sugar than other chocolates, it is favorite to everyone, especially to diabetes patients.
● Couverture chocolate: It is an expensive chocolate bar containing higher cocoa butter than others. This type needs proper tempering and less than 2.5% dry cocoa solids. These are delicious and quickly melts.
Chocolate bars have different types of facts. Among them, one is a chocolate bar texture. What makes a bar hard with a smooth surface? The reason is conching. Conching is a mixing technique of chocolate that plays an essential role in chocolate’s creamy texture. Another fact is that there is needed 400 beans to make a single pound of a chocolate bar. These small facts help a chocolate bar to have a rich blend and delicious so that everyone loves them to eat.
Which is the common ingredient for most of the chocolate bar?
Why the higher sound of a snap of chocolate bar means more top quality?
Is there any hand-made chocolate bar also that has no chemicals?
Chocolate bars are such a delightful treat that people of any age love them. That can be a beautiful gift for your special one and loved ones or friends, and also, it can be a symbol of affection & care. However, every type of chocolate bar is excellent. But to identify the best chocolate bar helps you to have a good experience. Also, it would be healthy for you & provide you fantastic taste in every bite. Therefore, eat chocolate & enjoy it.
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