Chocolate - The History By Andy Wignall

It is a strange fact of chocolate that for centuries of its consumption, sugar was completely absent from its ingredients. This highlights how little we know about this most food that we all treasure so much. The history of chocolate is long and vibrant and recent research indicates that it may have been around for as long as 3,500 years, dating back to the ancient Southern and Latin American cultures, such as the Mayans and Aztecs. However, it wasn't used as it is today.
The source of the chocolate was the cacao tree, and this provided the pods and beans which were highly sought after by these civilisations. The pods could be pulped and fermented into a sort of alcoholic drink. The beans were so precious from the cacao tree, that they were used as Aztec currency during the period. They were even used in ritualistic practices and events, such as weddings and funerals. At this point, chocolate wasn't sweetened at all and was more closely related to a drink than a solidified substance. It wasn't until the Americas were visited by Spanish and Portuguese explorers, that sweet material like sugar cane was added.
It was then brought back to Spain in the eighteenth century, where the chocolate quickly became a very popular drink and spread through the European nations. Being exotic and expensive, it was thought to contain many exciting, almost magical properties and was a must-have accompaniment for any member of the upper classes.
It wasn't until the early nineteenth century, that chemists found ways of turning chocolate into the solid form that we recognise today. This technique originated in Holland, and eliminated a lot of the old chocolates bitter after-taste too. However, the production of the first bar of chocolate belongs to Joseph Fry, who used a unique blend of original cacao material and the Dutch version of chocolate to create moulds of solid bars.
Cadbury formed in 1868, a little over twenty years after Fry's discovery and began to produce chocolates to the masses. Not long after, milk chocolate was integrated into Cadbury's forte and they became the forerunner of mass chocolate production. Little has changed from then to now, other than an increased use of additives and sugars to the chocolate making process, but the fundamentals remain.
Chocolate nowadays is a huge multi-billion pound industry that has grown exponentially year on year. It is amazingly versatile and because of this, it continues to fill a growing marketplace and purchased by all age groups.

http://www.thechocolatepeople.co.uk

Tips For Making Chocolate Covered Strawberries By Daniel S Harrell

Chocolate covered strawberries are the most sought after written about chocolates to the delight of everyone.
Most people in the industry, are either associated with strawberry farms collecting strawberries for chocolate production or driving with the logistics companies to transport the strawberries to the Corporates like Hershey's or Cadbury to manufacture these strawberries into chocolate covered strawberries.
To the delight of everyone, these chocolates rank among the best chocolates in the entire country and globally including parts of the undeveloped world at subsidized prices.
The United States has been the top manufacturer of chocolate coated strawberries and they sell for every occasion with the precision in their custom specific and occasion specific flavor and feature.
Whilst some are dedicated to a wedding most are dedicated to sports and other functions like birthdays.
In a very important occasion like a feast or a festival like Christmas it is these chocolate covered strawberries that are distributed to the guests and even on Valentine's day these chocolate covered strawberries that are given as gifts.
There are many ways in which the chocolate is the only thing better than a ripe strawberry is a chocolate covered strawberry. You can find them in almost any boutique chocolate store, especially around Valentine's Day.
Here's an easy recipe even a novice cook can use to make these classic, decadent delights at home for a fraction of the retail price.
Instructions
1. Rinse strawberries under cool running water in colander. Gently dry them individually with paper towels and set aside.
2. Cut a piece of wax paper large enough to line the cookie sheet. Lay it down flat on the cookie sheet, and set it close to the stove.
3. Place the chocolate chips in a medium saucepan with about a tablespoon of oil. Turn the heat on the lowest setting on your stove. Stir until the oil and chocolate are combined and the mixture is smooth.
4. Dip the strawberries one by one into the chocolate mixture, just short of their leafy caps. Place carefully on the wax paper lined cookie sheet.
5. Place finished strawberries into the refrigerator for at least two hours or until chocolate are set.
6. Remove the strawberries from the wax paper. Arrange on a pretty platter and serve.
Here it is also necessary, that the strawberry chocolates are very important for all kinds of occasions and are usually meant for the best of the occasions and served during the most important of dinner and lunch sessions in offices and other gatherings in corporate and other get-togethers in the industry and daily life.

To learn more about these gourmet chocolate berries, please visit:
http://www.bobaluberries.com/gourmet.html

The 6 Main Health Benefits of Dark Chocolate By Constantinos K Costa

Did you ever believe that one day you would be reading that chocolate not only tastes good but is also good for your health as well? Well this is the day. However I do apologize to spoil this sensational information for you, but I need to point out that not all chocolate is healthy. The healthy chocolate is the one that you rarely see on the shelves of your local supermarket. You guessed it; dark chocolate. (I know, the title gave it away in the beginning).
Healthy dark chocolate, the one which contains a minimum of 70% of cocoa (cacao) or more, is listed in the top foods (aka Superfoods) in which you can add to your healthy diet since it is packed with antioxidants. When consumed in moderation, this delicious treat has some very powerful health benefits which are listed below.
Good For Your Heart - Improves blood flow which also reduces the risk of blood clots. By increasing blood flow, both the heart and the brain will always have a sufficient flow of blood towards them to keep them working normally. The flavonoids present in dark chocolate protect cells from free radicals, which are unstable molecules that damage the body's cells and organs. Flavonoids also lower blood pressure and reduce LDL cholesterol (the bad one) by up to 10%.
Good For Your Brain - Eating dark chocolate as mentioned above increases blood flow not only to the heart but also to the brain, which boosts alertness and performance for as long as three hours. This mouthwatering confection also causes the release of neurotransmitters (endorphins) which "speak" to the brain feeding it positive information and forming new memories. Just a few bites of dark chocolate is enough for the chemical dopamine to be released which helps you recall people and events.
Helps Control Blood Sugar -By keeping your blood vessels healthy, dark chocolate aids to protect against type 2 diabetes. The flavonoids increase the production of nitric oxide which helps reduce insulin resistance by helping your cells function normally and regain the ability to use your body's insulin efficiently. This unique type of chocolate also has a low glycemic index which prevents huge spikes in blood sugar levels that can be very dangerous.
Improves Your Mood - Dark Chocolate contains phenylthylamine (PEA) which is the chemical that your brain creates when you feel like you're in love!! Have you ever experienced the creation of this chemical? PEA encourages your brain to release endorphins and serotonin. Endorphins are know to lessen pain, improve mood and relieve stress, whereby serotonin is the brain's "feel good" chemical that plays the part in promoting feelings of wellbeing and happiness.
Reduces Stress - A Swiss study, (Switzerland is one of the largest exporters of chocolate that has to be noted) found that eating just 40 grams of dark chocolate every day significantly reduces your levels of cortisol which is the stress hormone. This "black magic" also contains the chemical serotonin which acts as an antidepressant.
Protects Your Skin From The Sun - A research carried out in London found that people who ate dark chocolate for three months, took twice as long for their skin to redden when exposed to UV, compared to those who ate none. This is due to the flavonoids contained in dark chocolate that increases blood flow to the skin, improving skin complexion but also protecting it.
A Warning Message
Despite the health benefits of dark chocolate you must not forget that it is still chocolate which comes along with its excessive calories. A medium sized dark chocolate bar might not be as fattening as milk chocolate, but can still contain up to 250 calories, so watch your portion sizes. Enjoyed with moderation, you can add this superfood in your daily diet to reap the health benefits it offers.

If today is the day that you want to change your lifestyle, then do it today, because the more you put it off until "Next Week", the less likely you are to ever start. Just take a quick look at this site today to get some free tips about living a better lifestyle www.whatyoucanachieve.com

Know About A Chocolate Melting Pot By Jiahao Tu

Many candy recipes need chocolate, but you should melt the chocolate appropriately for using it in those recipes. One of the best ways to have molten chocolate is to use a melting pot. You can use the melted chocolate not only for candy making but, for other purposes like dipping, drizzling and also for molding.
You can derive other advantages also if you opt for a pot for melting chocolate. The main advantage is that you can clean the pot easily. Most of the melting pots that are available in the market now can be washed in a dishwasher also.
With the help of the pot, you can melt the chocolate smoothly and very importantly, neatly.This means that the place around the pot will not get messy at all. Apart from melting the chocolate gently and smoothly, the pot will help in keeping the melted chocolate in the same state because of the warmth in it. The melting process will not also take much time. It will be completed within about 10 minutes or even in a lesser duration. You can use the melting pot as if you use a fondue pot.
The melting pot is convenient to use because you can easily pour the melted chocolate for further use. But, you should make it a point to clean the pot as often as possible. Cleaning is quite easy because these pots are generally non-stick.
Another advantage with a melting pot is that the exteriors of the pot will be cool and so, handling it is safe. You will not sustain any burns even if you touch the pot after melting of the chocolate.
You can melt large quantities of chocolate also using this melting pot. So, you can use this for all your chocolate-related activities. Even if you do a chocolate-related business, you will find this pot useful. But, you have to perfect the technique and gain confidence so that you can handle the process easily. Then only, you can do the business confidently and with acumen. There are many people who learn how to mold melted chocolates into candies and earn money. It is a good and easy business. So, using a pot and melting the chocolate is not only fun but can help you to earn money also. Since you can use the pot quite speedily, you can plan to make candies including fancy-looking candies, lollipops and so on. You can use the melted chocolate for desserts, cakes and cookies also.
If you want to begin a business with a melting pot, you have to procure one for which the Internet can be of great use. You can place your order for the pot you need online also.
But, you should be careful to choose the right type of pot you require. You must choose a dealer or a wholesaler who is ready to do free shipping to your place.

Kindly visit chocolatefountainonline.com to know more about Chocolate Melting Pot and Chocolate Melting Pot Machine for placing orders.

Double Chocolate Macarons Recipe By Ben Axford

Surely just those three words are enough to have any gourmet, or for that matter gourmand, salivating. Macaron, as opposed to macaroon, are the delicate meringue based confection made ground almonds, sandwiched together with a cream, buttercream, chocolate ganache or fruit purée. When sandwiched like this they are called a gerbet in French. It is widely believed that Catherine de Medici was responsible for introducing the confection to France via the pastry chefs she brought with her from Italy upon her marriage to Henry.
Whilst popular back in the 18th & 19th centuries, it was only in recent times when famous French pastry chef Pierre Hermé revitalised the macaron offerings of renowned macaron house of Ladurée that their popularity took off. Sometimes the macarons are made larger and filled with fruits as well as buttercreams then served a dessert or at afternoon tea. One of the most famous is Pierre Hermé Ispahan, a combination of rose macaron with lychees, raspberries and a rosewater buttercream, top with a rose petal.
I've tried many macaron chocolatier recipes, but this one has always worked a treat. If you make a decent amount, you can freeze the unfilled shells and defrost & fill when needed.
Ingredients
145g icing sugar
125g ground almonds
25g cocoa powder
145g egg whites
190g granulated sugar
45ml water
2g powdered egg whites
For the ganache:
100g dark chocolate
100ml whipping cream
35g salted butter
Method

1. Mix half the egg whites, and all of the cocoa, icing sugar and almonds together to form a thick paste


2. Heat the granulated sugar and water together in a pan until it reaches 121c on a sugar thermometer. Whilst it is reaching temp, beat the remaining egg whites with the egg white powder until they form soft peaks.


3. Pour the sugar mixture in a steady stream over the eggs whites whilst whisking vigourously (electric whisk is best). Carry on whisking until egg whites drop to around 40c


4. Mix a third of the egg white mix into the almond paste mix and beat in well, then fold in the remaining egg white mix. Put the mixture in a piping bag and pipe out onto lightly oiled parchment lined baking sheets. Allow the mix to set in a warm and dry place until it is no longer tacky to the touch. Bake at 160c for about 20 mins. Cool and set aside.


5. For the ganache, break the chocolate into a bowl. Heat the cream until just at boiling, then add 1/3rd of the cream at a time to the chocolate, mixing as you do. When the chocolate is fully melted, slowly add small chunks of the butter until fully mixed. Cool in the fridge until it is of piping consistency then fill the macaron shells.


6. Once filled, leave the macarons in the fridge (covered) for 24hrs, then bring back to room temp and eat!

Exceptional, intensely flavoured chocolate gift boxes which are handcrafted using natural ingredients by former UK MasterChef finalist and award-winning chocolatier Ben Axford.
Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very

Cuban Chocolate Marquise Recipe By Ben Axford

If you a serious chocoholic and like your desserts ridiculously rich, then this is one of those dishes that will give you a real chocolate buzz.
The term Marquise is French and used to refer to the wife of a Marquis or nobleman, much the same as Duke and Duchess in English. It therefore seems possible the dessert is using reference here to a dessert of high nobility or just hinting at its inherent richness. Marquises are dense, rich affairs, often made in terrine dishes then sliced or in ingot shaped moulds. In reality you can make it any form you wish. I use small silicon muffin moulds which makes turning out the marquises far easier. Many chocolatier recipes call for adding cream or butter, but really there is no need unless you really want a less dense texture and lighter flavour. But truthfully marquises should be thoroughly indulgent affairs. If you want light go for a chocolate mousse.
It's imperative to use really good chocolate in this recipe as there is no hiding place. The flavour of the chocolate should be the star. But your garnishes or flavourings can add to this. So add a little whiskey, rum or cognac to the base recipe if you wish. Pair it with something creamy and sweet to balance. In the past I have made Olive Oil marquises with sweet tapenade, white choc emulsion and brioche "sand", Golden rum marquises with roasted banana pieces, white chocolate coconut cream & candied macadamias. The possibilities are only limited by your imagination. How about a whisky marquise with oat tuiles, whisky, orange & honey soaked raspberries?
This chocolate marquise is ridiculously rich and decadent, fairly simple to make, and will no doubt become a dinner party favourite.
I pair it with salted caramel, malted milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramelised brioche crumbs.
The portions may seem small, but after a starter and main these are the perfect size.
Ingredients: Serves 6
200g 70% dark chocolate. I use a Cuban variety
2 eggs
2 egg yolks
80g lightly flavoured honey
Sea salt
Method

1. Melt the chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stirring in the un-melted pieces as it melts, set aside whilst you prepare the other elements
2. Whisk the egg yolks and eggs in a bowl with an electric whisk until they are pale yellow and fluffy
3. Heat the honey in a saucepan until it reaches 121c. Allow to cool to 100c then slowly add to the melted chocolate. If your mixture goes grainy, just add 2 teaspoons of boiling water whilst blending with a stick blender or electric whisk.
4. Finally add the melted chocolate and honey to the egg mixture and fold in well. Pour into silicon moulds and allow to set overnight. Turn out from the moulds, sprinkle with a little sea salt and serve with your choice of garnishes.

Exceptional, intensely flavoured chocolate gift boxes which are handcrafted using natural ingredients by former UK MasterChef finalist and award-winning chocolatier Ben Axford.
Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very unique method that delivers exceptional layers of flavour. We like to be different. We like to make people smile. We like the little luxuries in life.

Is A Chocolate Fountain Or A Champagne Fountain Right For My Event? By Jiahao Tu

When most people throw an event, they want their party to have something different, which sets it apart from other events. What actually sets a party apart from other parties can be many different things, including a new and original theme, a brilliant colour scheme or a unique choice of entertainment. The thing that sets an event apart from other events can even be something as simple as an interesting centrepiece, such as an ice sculpture, a chocolate fountain or a champagne fountain. Many people worry about whether a chocolate fountain or a champagne fountain would be right for their event, but the truth of the matter is that they are actually a great accompaniment to a whole range of different event.
A lot of prom or graduation committees choose to have food-based fountains as the centrepieces at the events which they are planning because they are both fun and functional, as well as being an inexpensive option. Chocolate or champagne fountains allow people to be fed or watered whilst they are also mingling with their friends. Fountains are also a great alternative to buffet dessert foods. Because the fountain will produce a constant, moving stream of chocolate for a finite amount of time the fountain will hold the attention of guests for longer and will look more tempting than the half-picked over buffet tables which often occur at these types of events. A chocolate or champagne (or non-alcoholic punch) fountain will fit well with the young, funky and flirty guests who are likely to be attending a prom or graduation event.
Although a luxurious chocolate fountain is still an option for business events, many corporate event organisers choose to have champagne fountains instead, rather than chocolate ones. Champagne fountains have the same wow factor as chocolate ones do, but business clients often feel more comfortable around champagne fountains. At some corporate events, where people are networking with one another, they may be afraid to use a chocolate fountain as they are may be worried about eating a potentially messy foodstuff in front of business colleagues who they are trying to impress. However, they are likely to see a Champagne fountain as a classy and opulent addition to an event, and will be happy to use it in front of other guests without worrying about mess. If a networking event begins with a champagne fountain, the alcohol consumed may also act as a social lubricant to help to get people talking to one another.

A chocolate fountain or a champagne fountain can be a fun addition to any event. A chocolate fountain can help to set your event apart from other events. You can get more information at double chocolate fountain.

The Chocolate Market And Its Key Challenges As We Head Into The Next 12 Months By Jason Colson

Chocolate has had a big place in English society since it was first sold in The capital in 1657. It has become an integral part in the celebrations, traditions and routines of millions of people across the UK and as such an important part in our lives. Despite being household brands, respected products and flavours that unite generations many chocolate companies and the confectionary they sell face uncertain times and though they have weathered the economic recession so far as an affordable luxury that nearly all of us eat on a regular basis the next year can bring many potential challenges.
The chocolate industry continues to be impacted by relative instability in cocoa prices, due to primarily being grown in developing nations which are more likely to suffer from fluctuating supply as a result of political instability, less ability to deal with problems, less use of fertilisers and pesticides and reduced size and quality of infrastructure than the countries they supply. The Ivory Coast has been a case in point recently and while major chocolate manufacturers can absorb most price fluctuations, pressure on other areas of the supply chain as recession strikes can result in higher prices being passed onto the customer. As an, rising food prices in general, specifically in this case milk products after weak harvests in the UK and America have resulted in increased costs of production that have been hard to keep from the customer. An alternative measure adopted by many brands is to reduce the size of products rather than increase the price, with the Office of National Statistics revealing the size of some chocolate bars has reduced by as much as 10% in the past year. One of the most iconic products, Cadbury's Dairy Milk, has reduced in size from 49g to 45g while maintaining its average 59 Pence price.
As with many food industries, chocolate is a viable area of entrepreneurialism in the UK. While the high-street and supermarket chocolate counters are dominated by the big brands, local and specialty chocolatiers have been able to grow as well. The availability of local, independent chocolatiers has provided for the growth of the artisan chocolate industry and the creation of a relatively new, boutique-style chocolate sub-industry with strong sales in the UK. With an emphasis on freshness, new tastes and experiences, and perhaps most importantly something different to highstreet brands and well known products, boutique chocolatiers are seeing a booming market for gifts and also personalised treats. The next year is likely to continue to be a growth area for entrepreneurialism and a continued focus on supporting local business may strengthen this even further.
The main purchase drivers in the chocolate industry remain the core three of impulse, convenience and sharing and all three can be influenced with another factor that could be key in the following year in the industry. Product development and innovation has seen a reinvigoration of the industry and will continue as chocolatiers large and small seek new revenue avenues. Thousands of new chocolate products are developed and launched around the world each year and while this will be key for next year, classic products will remain best sellers and the re-invigoration of retro confectionary and chocolate might also help to create new opportunities.
While all industries face challenges in the forthcoming months the chocolate industry is better placed than others to weather the storm and emerge, while maybe not unscathed, but certainly not heavily damaged. As such an important part of so much of the world's celebrations and special occasions it's a product, luxury or not, that we want and need too much to see too much damage done to it. The availability of many of our favourite chocolate goods online to be delivered will help it in the digital world as big brands as well as small producers continue to capitalise on online chocolate gift and treat sales.

Jason has the enviable role of chocolate editor of The Online Foodie and as well as commenting on a range of chocolate issues collates the directory of chocolate gift and treats.

Becoming a Chocolatier By Andy Wignall

Becoming a chocolatier should be a long-term commitment and borne from a real desire and love of working with chocolate. It may seem like a niche line of work, but in fact it is a remarkably competitive industry. Therefore you will need to be determined and ready for set-backs on your journey to becoming a chocolatier. You can begin to learn more about the work itself by attending courses or classes in your region.
Other character requirements are patience, as the hours are long. Obviously a key element will be your own creativity and skill in the world of chocolate making. Like other food and gastronomic industries, the ability to cope with pressure and think on your feet is a prerequisite.
Coupled with having all these attributes, there is also the need to have great interpersonal skills. Ultimately, as a chocolatier, you will be working for and serving the public as your customers. Hopefully your talents will be in demand and therefore you will need to be in tune with marketing and advertising as a business.
You can begin to learn more about the work itself by attending courses or classes in your region. This will gain you valuable experience, as well as help to familiarise you with the chocolate making industry. Feel free to ask the instructor questions, because you want to display a keen knowledge on the subject. There are culinary courses that you can attend at colleges up and down the country too. Check for details of the course to discover the specifics of what they do. If one suits your criteria, then this is a more formal way of learning the chocolatier trade. Obviously, factor costs in to all your options, as this could have a say on which you decide on.
You could also request a visit to a chocolatier and see how they work in the flesh. This can be the perfect opportunity to gaining an insight into your chosen environment. You could be fortunate enough to be able to work as an apprentice for a chocolatier, and be guided under their tuition. Whichever way you choose to begin, you must be aware of the hard work and graft needed to succeed in this industry.
Whilst you are learning about making chocolates, you should start thinking of the bigger picture and your future as a chocolatier. What type of chocolates will you make? There are so many varieties in all kinds of shapes, sizes and flavours. Will you want to start your own business or work for an existing one? Will you look for a business partner or another chocolatier perhaps to join forces?
As you can tell, becoming a chocolatier is challenging and competitive, but one that offers so many great rewards in return. If it is the path you choose to take, then jump into it with passion and a desire to succeed.

http://www.thechocolatepeople.co.uk/
http://www.thechocolatepeople.co.uk/customer-services/about-us

Why Choose Cheap Chocolate Fountains? By Jiahao Tu

When most people throw an event, they want their party to have something different, which sets it apart from other events. What actually sets a party apart from other parties can be many different things, including a new and original theme, a brilliant colour scheme or a unique choice of entertainment. The thing that sets an event apart from other events can even be something as simple as an interesting centrepiece, such as an ice sculpture, a chocolate fountain or a champagne fountain. Many people worry about whether a chocolate fountain or a champagne fountain would be right for their event, but the truth of the matter is that they are actually a great accompaniment to a whole range of different event.
A lot of prom or graduation committees choose to have food-based fountains as the centrepieces at the events which they are planning because they are both fun and functional, as well as being an inexpensive option. Chocolate or champagne fountains allow people to be fed or watered whilst they are also mingling with their friends. Fountains are also a great alternative to buffet dessert foods. Because the fountain will produce a constant, moving stream of chocolate for a finite amount of time the fountain will hold the attention of guests for longer and will look more tempting than the half-picked over buffet tables which often occur at these types of events. A chocolate or champagne (or non-alcoholic punch) fountain will fit well with the young, funky and flirty guests who are likely to be attending a prom or graduation event.
Although a luxurious chocolate fountain is still an option for business events, many corporate event organisers choose to have champagne fountains instead, rather than chocolate ones. Champagne fountains have the same wow factor as chocolate ones do, but business clients often feel more comfortable around champagne fountains. At some corporate events, where people are networking with one another, they may be afraid to use a chocolate fountain as they are may be worried about eating a potentially messy foodstuff in front of business colleagues who they are trying to impress. However, they are likely to see a Champagne fountain as a classy and opulent addition to an event, and will be happy to use it in front of other guests without worrying about mess. If a networking event begins with a champagne fountain, the alcohol consumed may also act as a social lubricant to help to get people talking to one another.

A chocolate fountain or a champagne fountain can be a fun addition to any event. A chocolate fountain can help to set your event apart from other events. You can get more information at double chocolate fountain.

Is Chocolate Good for You? By Julie Winterton

Good news all! So chocolate is officially a superfood.
Chocolate contains high levels of antioxidants, polyphenols, theobromine, and flavanols.
Chocolate's health benefits have recently been linked to;
- Lowering blood pressure
- Reduced risk of heart failure
- Reducing the potential for insulin resistance, and therefore diabetes
- Sun protection
- Stress reduction
- Boosting blood flow to the brain - potentially increasing short term performance and alertness
- Relief from diarrhea
- Easing Cough symptoms
Various University studies have been done, particularly across Europe and the United States, in to the health benefits of chocolate, many with surprisingly positive results. However, you have to question who is funding much of this research? It wouldn't be large corporations such as chocolate manufacturers by any chance? One batch of research alone was from the Hershey Centre for Health and Nutrition. In no way biased then, right?
It is also worth noting, that the majority of these studies are based on short term effects and not long term research.
So before you reach for the Dairy Milk, let's weigh up the evidence...
Dark chocolate is anti-inflammatory. So it makes sense that it has helped in the reduction of heart related problems such as stroke. However, the other ingredients that our chocolate is normally presented to us with may not be so positive. Standard chocolate bars are loaded with fats, milk, sugars, emulsifiers and other artificial ingredients.
The theobromine found in chocolate has been found to reduce the action of the vagus nerve, which is linked to frequent or persistent coughing. However, increased vagus nerve activity has been found to reduce epilepsy. Indeed high levels of theobromine can induce epileptic fits. And dark chocolate contains over three times the amount of theobromine of milk chocolate - so does not suit everyone.
Interestingly, it is the theobromine in chocolate that makes it so toxic to dogs.
Theobromine can be our friend and our foe. It can help with insulin sensitivity, asthma, blood vessel dilation and vascular performance. However, there is some evidence that over consumption of theobromine in pregnancy can have negative effects on the development of the fetus.
Theobromine has similar effects on the body to caffeine, so can be addictive.
Chocolate is also high in oxalic acid which can inhibit calcium absorption and general mineralization of the body. Furthermore, it can assist in the production of kidney stones. So should be avoided if you have ever suffered with kidney stones.
It also contains vasoactive amines, which can dilate brain vessels, stimulating headaches and migraines, so should be avoided if you are a sufferer.
In it's favour, chocolate is rich in magnesium. It would seem that most "chocoholics" are actually lacking magnesium. If you do suffer from chocolate cravings, it may be worth trialling a chocolate detox and boosting your magnesium levels with other magnesium rich snacks such as avocados, cashews, seeds, almonds or eggs.
I can't really go much further talking about chocolate without discussing the other C word most women think of - calories! My personal opinion is that our thoughts around our everyday diets shouldn't be about calories per se, they should be about the nutrients. However, that doesn't mean we should ignore them entirely. And chocolate can be highly calorific compared to it's nutritional value. So less is definitely more. Just 4 squares of chocolate a day can add up to 76,000 calories to your annual intake!
So if you still want to enjoy your chocolate. My recommendations would be;
- Try not to let it become a habit - more of an occasional treat
- The greater benefit is from the cocoa levels in dark chocolate so opt for really dark chocolate (70% is a good marker)
- Avoid highly processed brands as the high levels of heating destroy some of the potential benefits
- Look out for the other nasty ingredients in the bars, it's these ingredients that can really affect the calorific value of the bar
- Try raw
Just before I go, I thought I would leave you with one of my favourite recipes Chocolate Muffins, without flour or added sugar.
http://juliewintertonpersonaltraining.wordpress.com/2013/02/02/joyless-cakes-or-chocolate-and-aubergine-muffins-recipe/
Enjoy!
Jules

Julie Winterton is a Level 3 Health Coach, Kinetic Chain Assessment Specialist, and Ante- & Post-Natal, expert at the Dax Moy Personal Training Studios Islington.
Currently studying Naturopathy & Nutritional Therapy at the College of Naturopathic Medicine.
She is also the author of the forthcoming cookbook, "Good Nutrition for Food Lovers"
http://www.londonpersonaltrainingstudio.com/