Chocolate Power Recipes
There is never enough chocolate recipes or desserts, right?
There is always a good reason to create something tasteful, melting and full of chocolate…
This is my most favorite ingredient of all. Yes, I know you can relate to that. It is true love!
So let me refresh your memory and show you one more time how to create chocolate memories…
Peanut Butter Chocolate Cake, Vegan
Have you ever tried Chocolate and Peanut butter together in a cake??
I assure you that tastes amazing!!! I’ve made it for almost a week now… continue reading
Vegan and Gluten-Free Chocolate Truffles
Time flies, it’s Christmas time already. This month’s indulgence is Truffles!
My love for truffles is endless. I love to create various types of them…With black chocolate… continue reading
Chocolate / Coffee Cheesecake – Vegan, No Bake
My Love affair with vegan / no-bake desserts was started last year, during my 2 months in Sri Lanka and Cambodia. Generally on those countries… continue reading
Why we love Chocolate so much?
Professor Stavnezer: “We crave chocolate because it is good! Tastes good. Smells nice. It feels wonderful when it melts on our tongue. And all of those ‘feelings’ are the result of our brain releasing chemicals in response to each chocolate experience. The experience of eating chocolate results in feel-good neurotransmitters (mainly dopamine). Being released in particular brain regions (frontal lobe, hippocampus, and hypothalamus—definitions a bit later).” ….continue reading
Thank you, Wikipedia for your help!
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, and often flavored with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water”. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, has cocoa solids and cocoa butter in varying proportions, without any added sugars. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally has milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids…. continue reading
The Movie: Chocolat
A woman and her daughter open a chocolate shop in a small French village that shakes up the rigid morality of the community.
TM & © Miramax Films (2000)
Cast: Carrie-Anne Moss, Juliette Binoche
Director: Lasse Hallström
Producers: Alan C. Blomquist, David Brown, Mark Cooper, Kit Golden, Leslie Holleran, Meryl Poster, Michelle Raimo, Bob Weinstein, Harvey Weinstein
Screenwriters: Joanne Harris, Robert Nelson Jacobs