| If you're like many people, chocolate is not | | | | made from cocoa butter, vanilla, milk, and |
| a luxury; it's a necessity. Often considered | | | | sugar. It may not be chocolate, but it's |
| the fifth food group, chocolate has inspired | | | | still delicious.Chocolate is Good for |
| one of the most widespread and passionate of | | | | You!........Honestly!* Mood Elevator- |
| people's love affairs with food. While the | | | | Chocolate contains phenylethylamine, which is |
| taste is nothing short of amazing, our | | | | a mild mood elevator/anti-depressant, and |
| fascination with chocolate since its | | | | also happens to be the same chemical that our |
| discovery over 2000 years ago has included | | | | brain produces when we feel love or |
| other benefits as well. Chocolate has been | | | | happiness. Chocolate contains other |
| considered an aphrodisiac, a natural cure for | | | | stimulants to "raise" your mood, such as |
| the blues, part of cardiovascular health | | | | caffeine, in very small amounts. In fact, one |
| (more recently), and even a form of currency. | | | | ounce of milk chocolate only has about as |
| With its rich history and particular health | | | | much caffeine as a cup of decaffeinated |
| and social importance, we at Recipe4Living | | | | coffee. Because these chemicals are so mild, |
| thought it only right to include a guide to | | | | chocolate is not considered physically |
| chocolate. Satisfy your curiosity about | | | | addictive (despite how many people feel about |
| chocolate's past, how it's made, and how you | | | | it).o Want to make the ultimate aphrodisiac? |
| can select, store, and prepare chocolate in | | | | Like chocolate, chili peppers are considered |
| your own home.A Brief History of | | | | an aphrodisiac for their intensity of taste |
| ChocolateMayan Beginnings | | | | and their ability to raise the heart rate. |
| | | | The Mayans and Aztecs understood this great |
| Our chocolate obsession actually began many, | | | | pairing, and many chocolatiers today are |
| many centuries ago with the Mayan | | | | adding different types of chilies to their |
| civilization of Mexico and Central America | | | | sweets. Give it a try with your significant |
| (250-900 A.D.). But, the Mayan form of | | | | other. Try these great recipes:Chocolate |
| chocolate bore hardly any resemblance to what | | | | Chili BitesChocolate Chili Ice CreamSpicy |
| we enjoy today. Most Mayans grew the cacao | | | | Chocolate CakeSpicy Chocolate TrufflesMayan |
| tree, the source of chocolate, in their | | | | Hot ChocolateOne-Bowl Spicy Chocolate Cake* |
| backyards, and harvested the seeds, which | | | | Cardiovascular Health- Like red wine, tea, |
| they then fermented, roasted, and ground. | | | | fruits, and vegetables, cocoa seeds contain |
| Combined with water and hot chili spices, the | | | | important antioxidants called flavonoids. |
| ground paste became an unsweetened frothy | | | | Antioxidants help to reduce certain damage to |
| beverage regularly enjoyed as part of Mayan | | | | the body's cells and tissues over time. In |
| life.Aztec and the Sacred Brew | | | | recent studies, the flavonoids in chocolate |
| | | | have been found to regulate certain hormones |
| The Aztecs adapted this bitter drink and | | | | essential to cardiovascular health and may |
| even considered it the food of the gods. The | | | | even have further immunoregulatory effects. |
| word chocolate comes from the Aztec word | | | | Dark chocolate, which contains the highest |
| "xocoatl," meaning bitter drink. While most | | | | concentration of cocoa liquor, is considered |
| Mayans could enjoy the drink, chocolate was | | | | the best for your health. Dark chocolate |
| reserved for royalty, priests, and other | | | | contains about twice as many antioxidants as |
| members of the highest social class in Aztec | | | | a bar of milk chocolate.* Cholesterol- Just |
| culture. Chocolate was such an important part | | | | because it tastes good doesn't mean it has to |
| of Aztec society that cacao seeds became a | | | | be bad for you. Unlike many comfort foods, |
| form of currency.Journey to Europe | | | | eating chocolate will not raise your |
| | | | cholesterol. Chocolate and cocoa butter |
| When the Spanish, led by Hernando Cortez, | | | | contain both saturated and unsaturated fat. |
| conquered Mexico in 1521, they quickly picked | | | | But unlike many saturated fats, the stearic |
| up on the importance of chocolate to the | | | | acid in chocolate is a neutral fat and does |
| Aztecs and started shipping it home. The | | | | not raise bad cholesterol levels (LDL). The |
| Spanish added cinnamon, sugar, and other | | | | unsaturated fat in chocolate, oleic acid, is |
| spices to the very expensive import, and kept | | | | the same type of fat as in olive oil, which |
| their chocolate drink a secret enjoyed only | | | | may actually help raise good cholesterol |
| by the Spanish nobility for almost 300 years. | | | | (HDL).Chocolate Care* Storage- Chocolate |
| When Spanish royalty began marrying other | | | | should be stored in a cool, dry place at |
| Europeans, the word spread quickly and it was | | | | approximately 65-70 degrees F. It should not |
| soon popular all over Europe, but only for | | | | be stored in the refrigerator, because |
| the wealthy. Not until the 18th and 19th | | | | moisture will alter the chocolate's texture |
| century, when sea trade expanded and | | | | and appearance. High temperatures will cause |
| chocolate began to be mass produced, could | | | | a "bloom" or "cloud" on the surface of the |
| most of the middle class afford chocolate. By | | | | chocolate. This bloom does not affect the |
| the late 18th century, chocolate houses were | | | | taste or freshness of the chocolate, only the |
| as popular as coffee houses throughout | | | | appearance. It is caused when the cocoa |
| England.Making ChocolateUnlike many crops, | | | | butter crystals melt and migrate to the |
| the pods of the delicate cacao tree must be | | | | surface of the chocolate.* Isolation- |
| picked by hand, making the process of | | | | Chocolate has a tendency to absorb the odors |
| creating chocolate a laborious affair. The | | | | of any food around it, which is another |
| pods are opened one by one, and the | | | | reason not to store chocolate in the fridge. |
| pulp-covered seeds extracted. To reduce | | | | Don't store chocolate in the same cabinet as |
| bitterness, cacao seeds are fermented for | | | | onions, for example, because it will affect |
| several days (like wine grapes), and then | | | | the taste of the chocolate. Be careful that |
| dried. At this point, farmers sell sacks of | | | | the storage container and all preparation |
| cacao seeds to corporate buyers, where | | | | utensils are clean and odorless.* Shelf Life- |
| industrial machines take over. On the factory | | | | Most chocolate will keep for about a year if |
| floor, large machines roast the seeds to | | | | stored properly, and the darker varieties |
| release the taste and aroma. The roasted | | | | last longer. Filled chocolates should only |
| seeds are cracked open to reach the nib or | | | | keep for about one month.* Moisture- Do not |
| heart, which is then ground into chocolate | | | | add water to chocolate unless your recipe |
| liquor (not liqueur). This thick liquid, made | | | | specifically calls for it. Water will harden |
| of cocoa butter and cocoa solids, is | | | | the texture and consistency of chocolate. |
| manipulated to create the different kinds of | | | | Keep this principle in mind when melting |
| chocolate.Cocoa- This powdered form of | | | | chocolate. Do not cover melting chocolate |
| chocolate, often used in baking, is made from | | | | with a lid because steam will collect on the |
| pulverized cocoa solids with the cocoa butter | | | | lid and fall into the chocolate. You can use |
| removed.Unsweetened Chocolate (Bitter/Baking | | | | a light cloth cover if need.* Melting |
| Chocolate)- This is pure, unaltered chocolate | | | | Chocolate- Because chocolate is very delicate |
| liquor, made of 45% cocoa solids and 55% | | | | to heat, you have to melt chocolate slowly, |
| cocoa butter.Bittersweet Chocolate | | | | well removed from heat. Always heat chocolate |
| (Semi-Sweet)- Sugar, cocoa butter, lecithin, | | | | over low heat or it will quickly become an |
| and vanilla are added to chocolate liquor to | | | | unappetizing mass. Use a double boiler, or |
| make this kind of chocolate, which contains | | | | place the saucepan with chocolate on top |
| at least 35% chocolate liquor. Bittersweet | | | | another saucepan with boiling water on the |
| chocolate and sweeter semi-sweet chocolate | | | | stovetop. Keep in mind that chocolate will |
| are used interchangeably in baking. | | | | continue to melt even after removing it from |
| | | | a heat source, so be careful not to |
| Couverture- This term is given to | | | | overcook.- Unsweetened chocolate will easily |
| bittersweet and semi-sweet chocolate | | | | liquefy when melted, but sweetened chocolate |
| varieties of the highest quality. Couverture | | | | must be continually stirred.- Chocolate |
| chocolates contain a higher percentage of | | | | flavored coating contains cocoa and vegetable |
| chocolate liquor (even 70%).Dark Chocolate | | | | oil, rather than cocoa butter. Coatings are |
| (Also Called Sweet Chocolate by U.S. | | | | popular because they are easier to use for |
| Government)- No milk is added in this form of | | | | things like dipping, but the taste and |
| chocolate, which contains between 15% and 35% | | | | quality are nowhere near real chocolate.* |
| chocolate liquor. Dark chocolate is actually | | | | Cooking with Chocolate- Try to avoid thinning |
| lighter in chocolate flavor than bittersweet | | | | chocolate with butter. Instead, look for |
| and semi-sweet even though it is dark in | | | | chocolate with a higher percentage of cocoa |
| color.Milk Chocolate- This popular form of | | | | butter to maintain the quality of your |
| chocolate contains milk or milk solids and | | | | product. When blending different kinds of |
| 10% to 25% chocolate liquor. Milk chocolate | | | | chocolate, such as milk and bittersweet, use |
| is smoother, sweeter, and less bitter than | | | | the same brand. Ingredients and preparation |
| darker varieties.White Chocolate- Since white | | | | can vary greatly between companies, making |
| chocolate contains no cocoa solids, it's not | | | | particular tastes that many not blend |
| really chocolate at all. White "chocolate" is | | | | together smoothly. |