Cocoa that is produced via the grinding of its beans into a liquid form is usually referred to as chocolate liquor, which ironically contains no alcohol whatsoever.  Unsweetened baking chocolate is chocolate liquor that has been solidified.

In the North America, a standard is set by the Food and Drug Administration (FDA) that bittersweet chocolates are required to contain at least thirty-five percent chocolate liquor.  While in the United Kingdom, the figure is usually as high as forty-three percent.

It is readily understandable that the more chocolate liquor the chocolate contains, the more intense the flavor you would expect the flavor to be.  Some high quality chocolates contain chocolate liquor as high as 65 to 70 percent, or more.

Terms such as bittersweet and semisweet are usually interchanged in conversations and printed materials, and technically they are identical.  But socially some define certain traits that separate the two.

Often people will say that bittersweet chocolate consists of more chocolate liquor and less sugar than semisweet chocolate.  But semisweet chocolates still must contain at least 35% of liquor, making the two types of chocolates equal in legal definition.  That is why the terms semisweet and bittersweet can be used interchangeably in cooking and baking processes, yielding good results.

Recent studies over the past few years have uncovered that the regular consumption and intake of small quantities of bittersweet chocolates certain health benefits.

A big benefit is that it reduces heart diseases, due to the high flavonoid contents of dark chocolate.  Flavonoids like epicathecin and gallic acid are pretty much abundant in dark chocolates.  Blood pressure lowering is also an attribute which is associated with bittersweet chocolates. 

Getting your health benefits from chocolate doesn’t require the chocolate in any particular shape.  Call it bittersweet, semisweet, or dark chocolate.  Find it in bars, chips, drops, or chunks.  Whatever your preference there’s a way to enjoy a little chocolate.

Quick info… rum was made long before any other spirit was manufactured, distilled, and made. For the record, it was actually the first branded spirit. Rations of rum were actually provided for the sailors in the British Army so they could mix it with lime juice to fight off the scurvy.

With regard to walnuts, these nuts are rich sources of energy. They also pack a lot of health benefits. They contain vitamins, minerals, nutrients, and antioxidants that are essential to achieve optimum health.

Enjoy!

An aerosol container that is shaped as a lipstick is now being used to spray minute particles of dark chocolate into the mouth which provides the sweet pleasure of the real thing while providing zero calories.

People who are on a rigid diet may also find the simple taste to have an effect on their appetite. Recently, a Harvard professor who goes by the name of David Edwards has invented an aerosol type spray call Le Whif.  He indicated that we only need a little amount of chocolate for us to have our tastebuds satisfied.

Edwards commented that, “When a person breathes in the chocolate into the mouth, the chocolate particles are immediately dissolved and coats the taste buds of the tongue.” 

With this spray chocolate innovation, people can inhale Le Whif with their mouths and enjoy the taste without the toil of chewing.  And they get the flavor of real chocolate without the guilt of calories.  Edwards also added that the chocolate particles are small enough that they become airborne, but not so small that they could cause congestion in the lungs or do any internal damage.

The chocolate is delivered through brightly-designed inhalers.  They are coming out in three flavors; plain, mint, and raspberry. With each inhaler costing several dollars, buyers will enjoy just eight to ten puffs of chocolate.  Clearly this is not an inexpensive proposition.  I wonder how that converts to a cost per pound of chocolate.  Perhaps it’s the most expensive chocolate ever!

Critics have mentioned that the idea of experiencing a spray of chocolate may not even come close to the experience of biting into a bar of chocolate. They have also pointed out that the smell of food can heighten the appetite, not suppressing it, which may lead to increased chocolate consumption.

A chocolate consultant, Louise Thomas, has stated that whiffing would not confer the existing benefits of eating dark chocolate. In line with this, Professor Edwards has cited that the creation of aerosol spices, cheeses, and liqueurs is underway.

Now, many chocolate aficionados in Japan will be treated to the famous Durango chocolates. The Rocky Mountain Chocolate Factory has planned to expand into Asia; particularly Japan, Hong Kong, and China.

Under recent legal agreements, the company will be highlighting an opening of at least 10 Rocky Mountain Chocolate Factory stores in Japan over the course of the next year. The Rocky Mountain Chocolate Factory will also be catering the demands in Hong Kong as well as Shanghai in China. Taiwan and South Korea locations are being considered as well in the expansion.

The news has reached millions of people in this Asian region. Recent revenue summary have shown 11% increase compared to the last year’s income by as much as $34.6 million.  Expanding the international market has been considered for a very long time to be able to significantly speed up and accelerate the sales and income of the said company according to their Chief Operating Officer, Bryan Merryman.

Japan is expected to host to at least 100 Rocky Mountain Chocolate Factory stores in the course of the next 10 years, according to a recently disclosed deal.

Each and every chocolate that is going to be sold in Japan and other Asian Countries will be made in Durango and be transported to Asia.  That will capitalize on the weakening state of the American dollar and also generate an increased boost in the revenue of their local factories. With the recent economic instability in the USA, leaping into the international market is one smart act made by the company. By searching new consumers they are sure to make a profit from their products.

Nibs are actually cocoa beans with the shell removed.  By the time you get them as an ingredient they have usually undergone roasting and prepping to a point that making them into bars is the only major step that remains.

The chocolate making process consists of grinding up the cocoa nibs into a very consistent and thick paste and then adding sugar. For milk chocolate, milk powder would be added.  For some chocolate, extra cocoa butter might be added. But the basis of all chocolates are the ground up nibs.

All chocolate are made for cacao beans. All the antioxidant traits, minerals, neurotransmitter rejuvenating characteristics and overall health benefits can be found in the nibs.

Nibs contain magnesium, antioxidants, zinc, iron, manganese, copper, phenethylamine, tryptophan, omega-6 fatty acids and theobromine to name a few of the healthy nutrients. Much research has shown that cacao is able to contribute to the better functioning of the cardio-vascular system as well as the nervous system.  This can be a part of a vibrant, healthful, and radiant lifestyle.

With invigorating flavor, coupled with a rich aroma, nibs are considered perfect to be consumed as snacks or to be included in other desserts such as smoothies and nut trail mix combinations, giving people lots of choices to experience the brilliant benefits of this superfood.

Unsweetened nibs, standing alone, are often said to be similar to the taste of roasted beans of coffee. (Of course your chocolate-focused palate will know the difference.) 

Nibs are crunchy and retain the same texture when they are coated in chocolate. They are usually found in small rather than coffee bean-sized pieces.  You can expect the flavor to be nutty and kind of bitter in taste just like cocoa powder or unsweetened baking chocolate.

Generally, you’ll find nibs are incorporated in chocolates and chocolate products. But sometimes you can find them sold on their own.  Then it’s a nice treat to sprinkle them on ice cream or cereal or just eat them by themselves.

Bryn did a review of dark chocolate covered nibs about two years ago.  Click the link to see what she had to say.

Quick fun fact, a medium apple (approximately 3 in. in diameter and weighing 182 g.) contains 95 calories, while two tbsp. of peanut butter has 188 calories. All regular peanut butters have the same amount of calories, whether it be smooth or chunky. Peanut butter also provides you with manganese and niacin. And according to the American Heart Association, most of the fat found in peanut butter is of the unsaturated type. This may help lower cholesterol.

You can rest assured that this is not only delectable, but it’s healthy, as well. And of course, it has chocolate. What more could you ask for?

Enjoy!

A popular, spreadable, chocolate-based treat is Nutella, a product that is made by Ferrero Rocher Incorporated.  Have you ever tried Googling the exact ingredients of this product online?  Most people would think a manufacturer would be completely honest with this type of information, but some have sued saying that lapses were made.

The claim is that the company hadn’t been entirely truthful regarding their famous and well-selling product. Nutella is said to contain hazelnuts, cocoa powder, skim milk powder, vegetable oil, sugar, soy lecithin, and vanillin.  Doesn’t sound too bad, does it?

Two mothers have reportedly sued the company because the product was advertised as a healthy food.  They suggest that the nutritional value of the product is suspect.

Ferrero USA Inc., has just settled the lawsuit for $2.5 million. Ferrero has been firm that they stand by their promotions and ads, but have agreed to the settlement.  This amount will be paid to those who purchased Nutella from August 2009 and January of 2012. The company has reportedly agreed to report the truth, and clean up any misleading ads for Nutella.

Some observers have also taken a stab at the issue, most of them angry with the foolishness of the lawsuit…

One blogger named Julie Ryan Evans points out that a company’s job is to advertise and sell their products to people. She was quoted, “I’m sick of parents blaming everyone from McDonald’s and their Happy Meal toys, to cereal companies and their jovial cartoon characters, for trying to make their kids fat and unhealthy, when it’s our job first and foremost to determine what foods they eat and don’t. It’s a little thing called personal responsibility.”

Here at CUO, we often point out the nutritional benefits of chocolate, but even a good dark chocolate is a high fat food.  And as the percent of cocoa solids drops, the amount of sugar goes up.  Now consider adding hazelnut paste and vegetable oil.  Nutella is more like a frosting or spreadable candy.  It’s awesome and delicious, but best in moderation, like many foods. 

The data is all on the labels if we just take some time to review.  Then we can enjoy those that we think are worth eating.  To me, if it’s chocolate it’s worth it.

It was hosted by the Heart of America Foundation (HOA), a DC based nonprofit organization that boasts volunteer services as well as literacy.  They advocate for the needs of marginalized children in the DC area as well as nationwide. Income and proceeds from this event provide funds to children living in poverty who are not able to buy their own books and school supplies.

This event was held at the magnificent National Building Museum, and featured more than 60 local world class chefs who offered not only sweet and savory tastings but very well conceived gravity-defying chocolate sculptures.

Attendees were able to enjoy lots of sample delicacies as well as an auction, open bar and, yep you guessed it right, the much awaited prestigious Chocolate Fashion Show!  A total of 15 models graced the runway in couture boasting a chocolate and sugar motif which was designed by local chefs.

The fashion winner of the night was aptly called the Queen of Hearts created by the well-known Shaun McCarty and his colleagues.

Among the many exciting events of the evening, some time was spent recognizing people who have gone the extra mile to make a difference both in the nation’s capital as well as nationwide. The founder of Charity Works, Leah Gansler, was awarded the prestigious Hero of the Heart Award for her very excellent leadership and philanthropic works including raising money in communities, gathering and motivating new volunteers, and working with many non-profit units.

The creators of this event have hinted that future events such as this one will be made possible as long as lots of dedicated people are willing to create a difference in their communities and for the country as a whole.  It seems that when chocolate is involved, it makes any event better!

He was able to buy himself a way to sail up and down, back and forth, in the San Joaquin River.  He acquired supplies as far as San Francisco and then carried his merchandise into Stockton. By 1851, he found himself a new start.

On the 3rd of May 1851, the Great Fire of San Francisco destroyed a total of 1500 buildings. Coincidentally, a fire broke out and destroyed half the city of Stockton. In a span of one week, Domingo lost everything he had. He even tried to open up a coffee shop but it didn’t go so well.  Therefore he decided to go back to his roots as a confectioner.

Domingo was able to form a partnership with a colleague named Girard.  Together, they opened a confectionery store located at Washington and Kearny, in San Francisco. He even urged his wife to come to America. When she finally came, Domingo bought out the share of his co-proprietor and renamed the store “Mrs. Ghirardelli and Company.” Eventually, this seemingly ordinary chocolate factory would become the largest in western North America.

A worker in his factory discovered something that allowed Domingo’s chocolate to skyrocket into fame and prominence and gave the chocolate making in the United States a whole new face. 

In the year 1865, a worker put ground cocoa beans in a bag and left the bag to hang overnight in a warm room. By morning a pool of butter was found on the floor. The residue in the bag was found to be fat free. This residual part of the chocolate (when ground is now called cocoa powder) came to be the secret ingredient of the world famous Ghirardelli Chocolate and Cocoa.

And it’s perfect for a sharing! It’s an ideal recipe for finicky eaters like your kids. You can even whip this up if you want them to learn their ways around the kitchen. Like I said, you need not bake or have any advanced kitchen tools. It’s mighty easy to prepare!

Enjoy!