The fascination with chocolate goes back centuries. In fact there are records that show that as early as the seventeenth century people in Mexico were fascinated by this delicious substance. According to a account the women of Mexico were so fascinated by chocolate that they used to have their maids bring it in during sermons even at the cost of interrupting the Bishop. When the Bishop threatened to with excommunication they would rather change churches than leave their hot chocolate.

The fascination with chocolate is mainly due to the feel good factor that one gets eating it or drinking it. Many people use it to lift their spirits and energy by eating chocolate confectionery. Chocolate is believed to boost serotonin and endorphin levels in the brain. It also contains the stimulants theobromine and caffeine. Some people also eat chocolate because they associate it with the comfort of childhood. They find eating it very soothing. You women out there definitely know about the comforts of chocolate.

There were stories of chocolate in the form of chocolate bars that help people survive many accidents in high altitude areas which also increase the fascination with chocolate. There is no myth that chocolate is included in the daily K-rations of the US army. Chocolate bars are also part of the diet of astronauts.

The fascination of chocolate can be judged by the following statistic. In the year 1993 alone UK consumed a whopping £3 billion worth of chocolate.

Stories of chocolate bars helping people survive many accidents on high altitude areas etc. also increase the fascination with chocolate. It is no myth that chocolate is included in the daily K-rations of the US army when they are in the field. It is also a part of the diet of astronauts.

tags: chocolate, hot chocolate, theobromine, caffeine, serotonin, endorphin

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Everyone knows that chocolate is made from cocoa. In fact for most people chocolate and cocoa are synonymous. Chocolate is made from the fruit of the cacao tree. This tree is a native of South America. The ancient South Americans found it more useful to use the cocoa seeds as a sort of currency than use it for making chocolate.

So, how do you get chocolate from the cocoa seeds? The cocoa beans undergo a lot of processing before they are in the form that we recognize as chocolate. First of all they are fermented. Next, they are sun dried and bagged before being exported. To develop the distinctive flavor of chocolate, the cocoa beans are sorted, cleaned and roasted. These roasted beans are then shelled and grounded. The intense heat of the grinding process melts the fat in the cocoa beans resulting in a fatty material with a bitter taste called the chocolate liquor. From this liquor cocoa butter or yellow fat is separated leaving behind a solid cake. This is then ground and sifted to manufacture cocoa powder.

To make the chocolate that you get in the market, sugar, additional fat and milk and other things depending on the type of chocolate that is required. The fat that is usually added to the chocolate is cocoa butter which gives it the melting sensation. Most countries including US permit only this fat to be added to the chocolate but some countries also permit the addition of vegetable fat.

tags: chocolate, cocoa, sugar, milk, chocolate liquor

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You can’t go wrong with oatmeal cookies. Chocolate, and Brownie elements just add to it. What is your take?
Ingredients:
12 oz Semisweet chocolate pieces, melted
8 oz Cream cheese; softened
1/2 c Margarine or butter, softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1/2 ts Vanilla
1 1/2 c All-purpose flour
1 1/2 ts Baking soda
3 c Quaker Oats, uncooked (quick or old-fashioned)
1 c Chopped nuts
Powdered sugar (optional)

Directions:
Beat together cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Stir in oats and nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350 F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

tags: chocolate, chocaholic, brownie