Healthy Chocolate Recipes

Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

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Chocolate Recipes For A Happy Heart And Soul

Chocolate doesn't just taste amazing, it is great for your whole body, and this eBook shows you how eating plenty of chocolate can help you live longer. This book contains a large variety of recipes to help you get the most out of your chocolate. Chocolate reduces the risk of heart disease, promotes good blood flow, and helps with alertness. You will also learn how chocolate helps to lessen pain and anxiety, and how it has powerful antioxidant properties. You don't have to always eat foods in very small amounts that taste amazing. Chocolate is the best guilt-free indulgence food that is possibly. This book was penned in 1896 by Fannie Farmer, and contains time-tested and proven recipes that are great for your health and even better: they taste amazing. This book has recipes for everything from cakes to bonbons to truffles, and all of them work together to improve your health and well-being.

Chocolate Recipes For A Happy Heart And Soul Summary


4.6 stars out of 11 votes

Contents: Ebook
Author: Heidi Walter
Price: $5.97

My Chocolate Recipes For A Happy Heart And Soul Review

Highly Recommended

I usually find books written on this category hard to understand and full of jargon. But the author was capable of presenting advanced techniques in an extremely easy to understand language.

This book served its purpose to the maximum level. I am glad that I purchased it. If you are interested in this field, this is a must have.

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The Adaptationist Program

After the failure of part-by-part optimization, interaction is acknowledged via the dictum that an organism cannot optimize each part without imposing expenses on others. The notion of ''trade-off'' is introduced, and organisms are interpreted as best compromises among competing demands. Thus interaction among parts is retained completely within the adaptationist program. Any suboptimality of a part is explained as its contribution to the best possible design for the whole. The notion that subopti-mality might represent anything other than the immediate work of natural selection is usually not entertained. As Dr. Pangloss said in explaining to Candide why he suffered from venereal disease ''It is indispensable in this best of worlds. For if Columbus, when visiting the West Indies, had not caught this disease, which poisons the source of generation, which frequently even hinders generation, and is clearly opposed to the great end of Nature, we should have neither chocolate nor...

Bakery and Dairy Products

The addition of inulin or Jerusalem artichoke flour to bread generally confers several positive attributes (e.g., improved softness of the crumb, prolonged preservation, and improved bread volume) (De Man and Weegels, 2005 Miura and Juki, 1995). White and wheat rye breads can be made with Jerusalem artichoke flour or inulin as the inulin content increases, the crumb hardness decreases (Filipiak-Florkiewicz, 2003). Typically, the upper limit is around 8 inulin (Meyer, 2003). In wheat rye breads, Jerusalem artichoke flour gave the highest quality. The amount of inulin hydrolyzed to fructose during the baking process is dependent upon its degree of polymerization, which varies between autumn and spring harvest. The addition of fructooligosaccharides decreases the calorie content and increases the fiber content of the bread, making it a healthier food. Inulin is also used as thickener in ice cream, sandwich spreads, mayonnaise, chocolate products, and pastries (Berghofer et al., 1993a...

Herbs Containing Caffeine

Caffeine is perhaps the most commonly used stimulant in the world. Several plants produce caffeine and theophylline and theobromine, which are close relatives of caffeine. Most people readily know that coffee (Coffea arabica and C. robusta) and tea (Camellia sinensis) have caffeine in them, but several other herbal medicines also contain caffeine. Cocoa (Theobroma cacao) is the main ingredient in chocolate-flavored foods, from candy bars to hot cocoa. There are usually 20 to 60 milligrams of caffeine in an average chocolate bar (200 grams of chocolate). That isn't a lot of caffeine, but eating several pieces of chocolate, particularly dark chocolate, can add up to a significant amount. It also takes the body several hours to process caffeine, so eating several pieces throughout a day can have a cumulative effect. Cocoa also has higher amounts of theobromine in it, which acts in a manner similar to caffeine.

Dietary Hazards Caffeine and Alcohol

About 1 of a maternal dose of caffeine (whether from coffee, tea, soft drinks, chocolate, or medicines) is transported into the breastmilk. Infants metabolize caffeine more slowly than adults, and caffeine in breast milk may cause irritability and wakefulness. High intake of alcohol can inhibit milk production. Moreover, infant exposure to alcohol during breast-feeding may have serious adverse effects on development. Ethanol itself readily passes into the milk at concentrations approaching those in maternal blood and can produce lethargy and drowsiness in the breast-feeding infant. Heavy alcohol consumption (more than 4-5 drinks day) by nursing mothers may impair psychomotor development in their infants.10 The effects of occasional light drinking are unknown.

Scientific Foundations

Bacterial fermentation of milk involves the conversion of a milk sugar called fructose into lactic acid. This makes the mixture more acidic and changes the character of the milk. Instead of a liquid, the fermented milk becomes gel-like and acquires a sharper taste. Many do not think this taste is pleasing, so to make yogurt taste better it is often flavored with fruit, vanilla extract, and even chocolate.

Chemical migration from secondary packaging materials

The most extensive evidence for gas phase transfer comes from odour and taint studies. Odour and taint has long been recognised as a potential problem, with packaging manufacturers carrying out odour and taint testing on finished products. Odour is typically assessed by placing a sample of paper or board in a sealed container and then allowing a trained panel of assessors to sniff the headspace. A comparison is made between the odour from the test material and that of a control material deemed acceptable in terms of odour. This is, therefore, an assessment of the potential for substances to transfer to foods through the gas phase. Taint testing usually involves placing the test material in a sealed vessel together, but not in contact, with a foodstuff such as oil or chocolate. In this instance, the trained panel of assessors samples the foodstuff and scores it for taint against a control sample not exposed to the test material. As for odour testing, this assesses gas phase transfer of...

Pure Foods

Diet had long been linked to catharsis and purgation, and easily became a locus for puritanism. The seventeenth century was the time when many (if not most) of the Western world's 'Rich Restoratives' were introduced via the flourishing international trade routes. These new food drugs were cane sugar, tea, coffee, chocolate, and tobacco, and the new drinks made from the chemist's recent discovery of pure 'neat' alcohol brandy, gin, fortified wines such as port or sherry, and herbal and fruit liqueurs such as aquavit and cherry brandy. All these items went down extremely well with the public, but were regarded by ascetics as excessively corrupting foods that produced overheated brains and venal 'Hot, fantastick passions of love'. One seventeenth-century English physiologist's internalized moral hatred of the supine, sickly, effeminate, and above all Foreign 'Hot Regimen from Hot Climates' had very clear targets


Pregnant women should limit their intake of caffeine. Metabolism of caffeine is slowed during pregnancy - caffeine takes two to three times longer to be metabolized and excreted - so levels in the maternal blood are elevated for longer periods. Caffeine readily passes through the placenta to the fetus. Ingestion of more than 300 mg caffeine day (more than three cups of coffee) during pregnancy may be harmful to the fetus - impairing growth and development and increasing risk of miscarriage.10 Even at lower levels of intake (about two cups of coffee), caffeine constricts the blood vessels in the placenta. This can restrict blood flow through the placenta and reduce the supply of oxygen and nutrients to the fetus.10 Pregnant women should limit or eliminate their caffeine intake by avoiding coffee, black tea, chocolate, and colas.


Zinc deficiency and copper excess during pregnancy may pose a risk to the early development of the brain. This may be a cause for the development of epilepsy. Zinc and copper have an antagonistic relationship. Zinc levels are lower in patients with epilepsy, and the use of AEDs may also contribute to zinc deficiency. Copper deficiency may cause seizures however, copper levels are higher in patients treated for epilepsy, possibly due to copper complexes formed by the activation of AEDs. The zinc-copper ratio is not fully understood. Some researchers theorize that seizures occur when the zinc-copper ratio falls suddenly in the absence of taurine (42). A 10 to 1 through 30 to 1 ratio of zinc to copper is recommended (55). Zinc at 15 to 50 mg d is an appropriate adult dose. Copper can be administered at 1 to 3 mg d. The best dietary sources of zinc are oysters, lean meats, poultry, fish, and organ meats. It can also be found in dairy products, eggs, whole grains, nuts, and seeds. Good...

Diet MS

Especially when instituted at the onset of the disease, a diet low in fat (< 15 g fat day) may slow down progression and reduce severity of MS. In addition to reducing total fat intake, polyunsaturated fats (cold-pressed nut and seed oils) should be substituted for saturated fats.5 Because oxidative damage from free radicals (see pp.115) may play a role in MS, diets should be high in natural antioxidants (e.g., vitamin E, vitamin C, beta carotene and other carotenoids, and selenium). 6 Food sensitivities may aggravate MS (common offending foods are milk and chocolate), and an elimination diet (see pp.205) with identification and avoidance of offending foods may be beneficial.


The date of the first herbal drink is open to debate. Certainly ginseng was recognised as a qi tonic herb about 5000 years ago (Bown, 2003) and one of the traditional ways of using ginseng was to make a tea from its dried root. It is mentioned in Shen Nong's Cannon of Herbs, which, although not completed until about ad 250, was founded on the work of Shen Nong, a Chinese Emperor believed to have reigned around 3000 bc. Tea (Camellia sinensis) has been drunk in China for about 3000 years (Bown, 2003) for the stimulating effects of its caffeine content. Later, liqueurs, although not soft drinks, were made from herbs by monks for medicinal and tonic purposes. Coffee and chocolate are nowadays simply considered popular because of their tastes, but when they were first discovered they were seen as tonic drinks with various stimulant properties including aphrodisiac effects. Even the world's most popular soft drink started life promoted as a nerve tonic (Pendergrast, 1993) and in 1899,...