History

Chocolate has a history of sweetness and violence. The Mayans, the first ones to discover the cacao plant, are credited with perfecting this concoction in its earliest form. Even dedicating a god to Cacao.

The ever-conquering Aztecs also conquered the Mayans. They quickly learned to love the taste and the health benefits associated with this dark beverage.

'The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink (cocoa) permits a man to walk for a whole day without food.'
Montezuma - Aztec Emperor (c. 1480-1520)

Both the Mayans and the Aztec recognized the cocoa plant and beans as being very valuable even using it as a means of money exchange. The Spaniards seeing the value the Aztecs placed upon the cacao plant became very interested in the plant also.

It did take time for the Spaniards to gain a liking for the dark drink that they saw "more a drink for pigs than a drink for humanity."

Within no time the Spaniards began shipping the beans back to Spain. And there began the modern history of Chocolate.

At first the only Europeans able to afford this new beverage was the aristocracy. They didn't consume it in the same methods as the Aztec but preferred to drink it hot and sweet.

They were also the first to begin to add other spices from the new world.

Once they found that by adding sugar the flavor improved, the love for this new drink spread rapidly.

This also meant they needed to produce more. They began experimenting with different cocoa plants. Finally they found one, which although inferior in quality and taste, could produce a much larger quantity.

They found that by adding a few extra teaspoons of sugar that most Europeans couldn't notice a difference in quality.

In the Americas the slave trade facilitated the growth nicely and the trade grew rapidly.

Once slaves were outlawed in the Americas the plants were brought to Africa to be grown.

Historical dates

1828- "Dutching" or making cocoa into a powder to mix with water, was invented by Dutchman Coenraad Van Houten

1850's- Solid Chocolate - Created by a famous English chocolatear Joseph Fry. By mixing sugar, cocoa powder and cocoa butter you could create a paste that when it cooled became a solid.

1879- In Switzerland it was discovered that by adding powdered milk to chocolate it became more affordable and milder. Suddenly people from all economic reaches could afford the heavenly substance.

Health benefits

The Mayan and Aztec always recognized the health benefits of chocolate. Interestingly enough it's really only been in recent years that anyone has began any serious study of the cocoa plant.

What makes it healthy?

While cocoa is a powerhouse of nutrients from A-Z (Anandamide-Zink) What it is recognized the most for is it's level of antioxidants, amazingly enough even the poorest quality has some level of antioxidants

What are Antioxidants

Antioxidants are the compounds that help to prevent diseases like the aging, arthritis, strokes, cancers, heart disease and others. These compounds are found in great abundance in fresh fruits and veggies.

These compounds are what give fruit and vegetables their color. In fact the darker the color and the more bitter the taste the higher the level of antioxidants.

Making the dark brown and bitter taste of chocolate in its natural form very high in antioxidants.

I'm sure you've heard of some of the more common antioxidants such as vitamins C and E. Researchers are still trying to identify many of the other ones and how they affect our bodies.

Why do we need Antioxidants?

Antioxidants are our "Anti-Rust" formula.

Much in the same way an apple or banana will turn color once it's exposed to the air, we do the same thing.

As a new baby we begin to take in oxygen and as we do so our body begins to "rust" or rather break down.
When we eat foods rich in antioxidants we protect our body much in the same way that pouring lemon juice, a natural antioxidant, over fruit, stops it from turning brown.

Free Radicals

It's these free radicals that you are protecting your body from. Free radicals are molecules "gone wild". They are either missing an electron or have an extra electron. They become scavengers going in search of any other molecule that they can "steal" from. They are looking to neutralize themselves.

This creates a dangerous chain reaction. As one free radical attaches to a healthy cell, that cell then becomes a free radical and begins to scavenger themselves.

If this process goes unchecked then these mutating cells can create diseases. Just to name a few of the more common "free radical" diseases -- memory loss, aging, immune system disorders or even cancer.

Neutralization of Free Radicals-

The goal for our body then should be to neutralize the free radicals, and this is what antioxidants do.

They do this by using one of their carbon atoms, with it's strong bonds. As they are sitting there when a free radical comes along they are able to latch on to the free radical. They are then able to carry the free radical with them out of the body.

This is why it is so important to have a constant supply of high antioxidant foods to help eliminate free radicals from our bodies.

Chocolate, for me personally, is the most delicious way to keep free radicals in check.

Types

There are many varieties of chocolate. Below are a few of the most common varieties and uses.

Cacao vs. Cocoa

Cacao is the industry term used for the tree and fruit. Once the pod is opened the fermenting process begins and the name changes to cocoa, such as cocoa butter
cocoa bean etc.

Cacao pods - This is the football shaped fruit that the cacao tree produces. It's about 5-12 inches long and 3-5 inches wide. Within each of these pods you'll find about 30-40 seeds. It takes about 20 seeds to make one pound of cocoa.

Cocoa Beans - The fruit of the cacao tree, found inside the cacao pods.

Nibs- Once the cocoa beans are removed they are left to ferment. This helps to develop the deep flavor and aroma and also helps reduce the bitterness.

Once the fermentation process has taken place the beans are laid out to dry. Once dried the outer shell of the bean is removed. They use a crushing tool to do this which many times crush the seeds into what they call "nibs". Nibs are nothing more than crushed pieces of cocoa beans.

One of the easiest and healthiest things I love to do is to add nibs to smoothies, on fresh fruit, in puddings or sprinkled on top of a soufflé. This just adds to the already rich deep chocolate flavor and increases the nutritional value of any food.

Cooking

The two things that will destroy chocolate are moisture and excessive heat. As long as you have that basic knowledge there really isn't anything to stop you from using it.

It will grain and thicken with excessive heat, so be careful if you are using a microwave. With moisture even a very small amount will increase its viscosity, making it unacceptable for dipping.

Always store in odorless, dark, cool places.

Melting

Home Melting
A double boiler is the easiest way to melt chocolate. Do not allow steam to be coming up from the bottom of the boiler, since this could potentially ruin it.

If it becomes unworkable just add ½ T of oil and while stirring vigorously re-melt.

Professional Melting Options

Electric Frying Pan- While this is not a "professional" method if you are the "occasional" chocolatier this is a less expensive method. An electric fry pan will keep your chocolate at the perfect temperature while you work with it.

Professional Tempering Machine- If you desire to work like the pros then a professional tempering machine is what you'll need. I recommend one put out by Sephra, the leader in fondue fountains.

Candy Making Workshops

In learning to make chocolates a candy-making workshop is your best bet.

They will teach you all their tricks and techniques, while showing you the best quality ingredients.

Workshops are a lot of fun. You learn as you cover yourself in chocolate. That sounds pretty heavenly to me.

One of the best things about workshops is your chance to jump in with both hands. At a good workshop you will be cutting, melting and dipping your way to pure chocolate indulgence.

Many places don't offer these workshops so visit us at www.chocoliciouscooking.com and watch our how to videos on everything from chocolate covered pretzels to Halloween ghost cookies. The great part of watching Jeannie at www.chocoliciousCooking.com is that you can lick the spoon and your fingers!

Tools of the trade -

The tools listed below are ones that have made our life easier. They are tools that we use on a weekly if not daily basis.

Cocoa Latte- This machine is a must have for those cold winter mornings. I turn this on first thing in the morning as I am getting ready for work, and it's perfection. The thing I love about the Cocoa Latte is it keeps the beverages at the perfect temperature.

This machine by Back to Basics brings the café experience right to you in your home. It whips, mixes and automatically heats your instant cocoa into frothy cafe-style drinks.

Vita Mix Blender- Vita Mix is notorious for health and is my favorite tool.
With this blender I have made, raw salsas, soups, sauces, and desserts. The speed of the blades makes it so although you may be serving a raw tortilla soup, it will be steaming hot, delicious and totally nutritious!

Sephra Fondue Fountains- Sephra has perfected the home and industrial chocolate fountain. With their patent pending technology and comprehensive warranty they were my natural choice.
I've used several other fountains and the Sephra fountain is by far the easiest to assemble, disassemble and clean. It makes having a chocolate party a breeze!

Fondue Pot- Fondue has its origins in the French speaking regions of the Swiss Alps and has been around for centuries.

My favorite choice for a fondue pot is an electric pot. These pots lend themselves to any type of fondue. You can boil oil or just keep a dessert fondue warm. I love the versatility found with this pot.

Recipes

Everyone has his or her favorite recipes. We are no different than any one else.

It's easy to make any chocolate recipe a bit healthier just by adding in chocolate.

You can also use raw organic cocoa as well as raw nibs as a topping.

We love cooking at chocoliciousCooking and here are a few of our favorite recipes:

Gifts

There is nothing like giving chocolate as a gift to show that special someone just how much you love them. Each type of gift has it's own personality of sorts.

Handmade Chocolates- The "cherished gift" I call it this because hand dipping is becoming a lost art. So you know if you receive this type of gift that they cherish you enough to give you the very best

Dark chocolate gift basket- The "thoughtfully loving" gift. I use the term thoughtful because if it's dark chocolate they obviously care about your health and the darker the better.

Dipped Strawberries- The "sexy" gift. Don't you think there is something very sexy about deep red strawberries and chocolate?

I can't think of anything that would make me swoon more than this sexy gift.

Pretzels- The "fun" gift. This combination of salty sweet goodness makes them fun to make and fun to eat. Then if you wish the fun gift to become a personal party just hide a little caramel inside.

Party

Lets face it anytime there is chocolate it's a party!

And there really is no limit to the fun party ideas that you could center around chocolate. From a Childs birthday party, Teen Halloween party, Chocolate tasting party, or a formal chocolate party --- there really is no limit to the fun that could be had.

Especially with a fondue pot or fountain, the party takes on a different feel. I feel like it makes a formal party more of a "water cooler" type of feeling. And it gives a causal party more elegance.

As they stand around dipping fruits, breads and candies in the never-ending flow of chocolate, you not only are filled physically but enjoy the social interaction that comes naturally from the experience.

Chocolate is not optional, it's a necessity!

It's healthy

It not only makes you feel good, it also makes you smile!

The best gift anyone can ever receive!

No matter how casual or elegant the affair, it suddenly becomes a party!

For maximum effect it should be consumed and shared daily!

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As children we all had our favorite best chocolate bars. For me it was one thing, for my friends another. We all hovered around the same top three best chocolate bars at that time. They were the Snickers, Baby Ruth and the Musketeer chocolate candy bars. Although another favorite of mine was Hershey's milk chocolate almond candy bar.

Man, that was back in the day when we could buy a chocolate candy bar for .35 cents and a soda for .55 cents and still get some penny candy all for under a dollar! I am old, it has finally happened, I am old. But I still like my favorite chocolate candy bars.

The Best Chocolate Candy Bars

1. Snickers Candy Bars

2. Hershey's Candy Bars

3. Baby Ruth Candy Bars

First up is the Snickers bar. This bar is made by the company Mars, Inc. and has existed since 1930. Named for one of the Mars families horses, it has been popular since. It used to be known as Marathon outside the US, but that name was changed to Snickers. Why is this one of the best chocolate bars ever made, well because it is delicious that's why!

Peanuts, nougat, caramel all covered in milk chocolate make this bar have a little bit of everything all in perfect balance. I love the crunchiness of the nuts mixed with the chewy caramel and nougat. The nuts and caramel separate it from the bland and boring Three Musketeers and Milky Way. There are certain times I crave a good chocolate bar, and only a Snickers will do. For that it ranks high on my list of best chocolate bars.

Second on the list is the Hershey chocolate almond bar. This bar is the my favorite Chocolate Bar and the one that is simple but satisfying. The first bar was introduced in 1894 and while variations exist, when one wants a good old fashioned American chocolate bar, Hershey, is the one to enjoy.

Finally, there's the Baby Ruth. A little historical fact floating around is that the Baby Ruth chocolate candy bar was named after Ruth Cleveland, President Cleveland's daughter. Some think it was named after Babe Ruth, but either way it is one of my favorites that I got many cavities eating.

So, this may not be your pick, but they are representations of a time when health and chocolate eating were not on everyone's mind as today. They were meant for a snack, not your main meal. These were the top ones you went for at Halloween too. So, what's your favorite?



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The Dominican Republic is more than just a beautiful country in the Caribbean region. Aside from its beautiful beaches, its breath-taking sunset, and panoramic views, Dominican Republic is currently one of the chief producers of organic cocoa in the world.

The country's move towards the organic market started as early as the 1980's. Ten years hence, the production expanded, providing them a key position in the world organic market.

The best cocoa beans in the country are grown in Cibao Valley, San Francisco de Macoris, and Santiago. Aside from cocoa, the Dominican Republic also exports banana, coffee beans, and other organic agricultural products.

The Dominican Republic produces two types of cocoa beans, the Hispaniola and the Sanchez variants. Sanchez accounts for as much as 96% of the country's production while Hispaniola is a mere 4%. This is because the Hispaniola cocoa bean variant requires more precision in its production process. Grown in more than 9 provinces, the Dominican Republic quality cocoa beans are grown in total of 125 hectares of rich soil with more than 500 farmers taking care of them.

Farming is one of the major sources of living in the country. As such, cacao trees are grown by both individual farmers and large corporations. Then they sell them on market premium prices. The cacao trees possess social relevance to the natives as they provide them with sustainable living.

The cocoa farmers in the Dominican Republic know how to cultivate, nourish, and take care of cacao trees because it is their main source of income. It is never a simple task to create quality products such as a Dominican Republic cocoa bean. Each process requires dedication, knowledge, and patience. It's a good thing that every cocoa farmer in the country possesses these qualities by nature. And that's one reason why their beans always have exceptional quality.

The Dominican Republic cocoa beans are considered as the chief raw ingredient of chocolates and hot cocoa drinks. As such, big name companies exporting branded chocolates and chocolate drinks all over the world trust only the cocoa produced, packed, and shipped from the country.

And the Dominican Republic has embarked on the organic market, bigger and better business potentials have opened up. Organic products are currently enjoying high demands in the today's marketplace. More and more people are getting concerned of the things they eat. And a good percentage of them would rather eat healthy organic foods rather than any other type.

Every cocoa bean processed in the soils of the nation goes through the strict world standards of quality and competence. And primarily because the country has tapped on the organic market, their goal is to meet and exceed the requirements of the most prestigious international organic foods organizations.

The challenge is to make Dominican Republic the best organic cocoa bean manufacturer in the entire world. And right now, the nation is looking to improve and attain perfection in each and every process of cocoa bean production - from soil preparation to cultivation and from harvesting to shipping.



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We have known for a long time that you have to cut back on sweets if you want to lose weight, maintain a healthy heart and live as long as possible. Right? However, new evidence shows otherwise, at least where dark chocolates are concerned. It seems that high blood pressure and even heart disease may be helped by dark chocolate rather than exacerbated by it.

When reading this information don't let it go to your head too much. Yes, dark chocolates have been shown to be beneficial. But that doesn't mean you should eat too much of it or that you have free reign over white chocolate or even milk chocolate. It's dark chocolates we are talking about here.

In several studies dark chocolate has lowered high blood pressure in many participants. That is great news and while chocolate is enjoyable to eat it is also a lot healthier than prescription drugs. Remember, though, that you can't just eat all the chocolate you want. You can eat some and if you have mild high blood pressure and are of a certain age then the dark chocolate will more than likely help you. But, you must balance your caloric intake and know that if you are eating dark chocolate that you will need to cut calories elsewhere.

Believe it or not, but dark chocolate also has antioxidants. However, you must eat it alone. Don't accompany the dark chocolate with a big glass of milk or else you will eliminate the antioxidant effect. Antioxidants are great because they attack and eliminate free radicals, the culprits of many diseases including heart disease. A study with 13 individuals ages 55-64 who had mild high blood pressure took part in a study. Half were given a 100 gram dark chocolate candy bar and the other half a 100 gram white chocolate candy bar. They had to eliminate 480 other calories from their diet to make up for eating the chocolate. Over the course of the two week study the individuals who ate the dark chocolate saw a significant drop in their blood pressure. In fact, the average was five systolic points and two diastolic points. The individuals who ate white chocolate did not see the same results. Another study used the same amount of people but in the 25-35 age range. They ate 100 grams of dark chocolate one day, 100 grams of dark chocolate with a small glass of milk another day, and finally 200 grams of milk chocolate. The study found that eating dark chocolate by itself results in the most total antioxidants in the blood. Many of us prefer milk chocolate to dark chocolate because it is smoother, sweeter and not as bitter. But, it is dark chocolate that makes the health difference and it is still sweet and good. So, why is dark chocolate the answer? It's because it contains cocoa phenols, which lower blood pressure. If you want to try this remedy then cut out bad things in your diet like colas, carnival foods, and the like to make up for the 500 plus calories in a bar of chocolate. Then you can have your chocolate and enjoy the cardiovascular benefits! Remember to take good care of your teeth as well when eating all that chocolate because tooth health has a direct connection to cardiovascular health. Now, go buy you some dark chocolate.




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Very few would say they don't love chocolates. Did you know that chocolate can be harmful to your pet dog? Chocolate can be toxic, but exactly how much chocolate must be ingested before an adverse reaction takes place?

Theobromine: The Offending Substance

A substance called theobromine is what makes chocolate a dangerous food to dogs. Theobromine is a xanthine compound that belongs to the same family that caffeine and theophylline do.

If your dog accidentally ingests chocolate, his reaction will depend on the size of your dog, your dog's sensitivity, and how much theobromine is present in the chocolate. Typically, your dog will become quite ill if it ingests too much chocolate.

Concentration of Theobromine in Chocolate Allowable

- 1 oz. milk chocolate for every 1 lb of a dog's weight
- 1 oz. semi-sweet chocolate for every 3 lbs of a dog's weight
- 1 oz. Baker's chocolate for every 9 lbs of a dog's weight

Based on these figures, a 2 oz. serving of Baker’s chocolate poses a risk of adverse reaction to a 15-lb. dog, while 2 oz. of milk chocolate may only result in mild digestive symptoms in the same animal.

Signs of Chocolate Poisoning

Xanthine compounds like theobromine target the peripheral nerves, central nervous system, and cardiovascular system. Theobromine, like caffeine, is a diuretic so if your dog ingests excessive amounts of chocolate high in theobromine concentration, your dog will be vomiting, having diarrhea, and urinating frequently in large amounts. Your dog will also be too excitable and irritable. His heart rate will be high and he will experience muscle tremors.

Treatment for Chocolate Poisoning

There is no known antidote to theobromine or xanthine poisoning in dogs. However, there are a number of ways to arrest or lessen their adverse effects both immediately and for the longer haul. Activated charcoal may be administered to inhibit the absorption of the offending substance, and anticonvulsants may be given to control neurological symptoms. Oxygen therapy, intravenous medications, drinking water and other fluids may be prescribed by the veterinarian to protect the dog’s heart.

If your dog ingests milk chocolate, he may have diarrhea, which can last from 12 to 24 hours. Make sure that your dog is given lots of water and other liquids so that he doesn't become dehydrated. If your dog ingests chocolate and displays any of the symptoms of chocolate poisoning, call the veterinarian right away. He will be able to prescribe the best treatment for your dog.




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For many years, chocolate gifts have been the gifts for all occasions. Any special occasion, from holidays to anniversaries to birthdays, was a welcome occasion to give and receive these gifts and a high percentage of individuals across the nation has given or received these items at some point in their lives. The industry has become a multibillion dollar giant and revenues continue to climb each year.

Many individuals have a favorite type of chocolate gifts because each manufacturer’s product tastes slightly different. This is because of the proprietary formulas that the manufacturers use to create their different products. Because of the number of different ingredients that can be added to the base cocoa to create the many different varieties available, there are an infinite number of combinations that can be used to create a unique product to sell to the masses.

If a person indicates a preference for a particular type of chocolate gifts, that should be the type that is purchased for them. There is always a reason that a person may prefer one brand over another and they may not enjoy the taste of a different brand. To ensure that the recipient gets the most enjoyment out of the gift, it should be a brand that they prefer.

If the type of chocolate gifts that the person prefers is not known, then the person should choose a type that they themselves prefer. People that have a lot of similar interests will often have similar tastes as well. While this is not always a fool-proof method of choosing the right item, more often than not the person is pleased with the taste and the thought that went into choosing the gift.

The number of retailers that have chocolate gifts available is staggering to consider. A person can purchase some version of these items at almost any retailer that sells food, gifts, or specializes in confections. Some retailers have very large selections that take up large areas of their stores, while other retailers have a limited selection located on several shelves to choose from.

One of the most popular places to purchase chocolate gifts is stores that only sell sweet items such as chocolates and candies. These stores can generally be found in large shopping malls and small stand alone store in larger retail areas. The items available at these retailers are generally more expensive than those found in other stores, but the quality is often superior to what is available at other retailers.

Some of the stores that specialize in items such as chocolate gifts are branded with a particular candy maker’s brand. These stores only carry the items that were created in the company’s factory and will often have an extensive selection of different items because that is what the company focuses on. All of the items available at these stores may have been created using the same chocolate formula, making the taste of the chocolate consistent for all of the items.

Another place where many people choose to purchase chocolate gifts is mass merchandise stores. These retailers will generally have a limited selection of items ranging in quality from fair to excellent. Many of the individuals that choose to purchase their products here like the fact that they have several different items available covering a wide price range and the consumer can choose which one has the quality and price that meets their needs.

Another reason why many individuals choose to obtain their chocolate gifts from mass merchandisers is because it allows them to compare several different brands at the same time, compared to the single brands available at most stand alone stores. This allows them to choose brands that they have never tried before and experience them for a reasonable price. A large number of individuals find their favorite brand by trying the different varieties available at mass merchandisers.

There are also a large number of companies that will allow consumers to purchase chocolate gifts by mail, telephone, or internet website. Companies that sell their products in this way generally have a large and loyal client base that prefers their products over other similar items. Using these retailers is very convenient when purchasing gifts for other people because multiple gifts can be shipped to multiple addresses with the push of a button.




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