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Fun Chocolate Facts:
The botanical name of the chocolate
plant is Theobramba cacao, which means “Food of the Gods.”
The cocoa in chocolate can add to a healthy diet but they say that
dark chocolate with higher concentrations of cocoa have greater
health benefits than milk chocolate or white chocolate.
Although every teenager out there may disagree,
the connection of acne with eating chocolate is not proven
scientifically and is very overrated. This is good news depending on
which way you look at it!
Chocolate was considered an
aphrodisiac by the Aztec Indians, and as such, was forbidden to
women. Today, some postulate that chocolate triggers a brain
chemical that produces the same reaction brought on by a passionate
love affair. Perhaps that is why, when a love affair turns sour,
many a spurned lover goes on a chocolate binge.
Cocoa and chocolate are rich in minerals that
the body needs, including magnesium and iron. New research is
finding chocolate to be packed with high-quality anti oxidants that
may reduce the risk of developing cancer and heart disease
Keep chocolate away from pets! Even small amounts of theobromine, an
ingredient in chocolate, can cause vomiting and restlessness in
pets. Larger doses can be fatal.
The American Heart Association recommends that
daily cholesterol intake not exceed 300 mg. A chocolate bar is
actually low in cholesterol. A 1.65 oz. bar contains only 12 mg! A
one oz piece of cheddar cheese contains 30 mg of cholesterol - more
than double the amount found in a chocolate bar.
The amount of caffeine in a piece of chocolate
candy is significantly lower than that in coffee, tea or cola
drinks. For instance, a 5 oz cup of instant coffee has between 40
and 108 mg of caffeine, while a one oz milk chocolate bar contains
only 6 mg and many confectionery items have no caffeine at all.
Chocolate is a Vegetable:
Chocolate is derived from cocoa beans. Bean = vegetable.
Tips for cooking with chocolate
- The room should be from 60 to 70 degrees F, if possible
- Melt chocolate on the lowest setting (do not overheat the
chocolate)
- If chocolate is too thick after melting, add small amount of
Crisco
- Chocolate if properly wrapped, may be kept in freezer for 6
months. Frozen chocolates should stand at least 8 hours at room
temp before unwrapping
- Refrigerated chocolates should stand at room temp for at least
2 hours before unwrapping
- One lb of melted chocolate will cover 2 to 2 1/2 lbs of
centers, depending on type of centers and thickness of chocolate
- You can change the color of your chocolate by adding paste
food colors (Do not put liquid colors in your chocolate)
- Chocolate can be used for coating: nuts, raisins, dates,
caramels, pretzels, chow mein noodles, rice crispies, coconut,
candied fruit, peanuts, marshmallows (cut in half), or anything
you like
- You can add oil flavoring to melted chocolate if you want to
flavor the chocolate. For French mints, add peppermint oil to
white chocolate; put in a candy mold, then add a thin layer of
milk chocolate
- Chocolate may also be stored at room temp, 75 degrees, or
lower, for many months, if well wrapped. During hot weather, it
can be refrigerated, but must be well wrapped to prevent absorbing
foreign odors and dampness
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