If you have gone through the previous blog posts, you’ve probably read about the astonishing nutritional benefits that chocolate has to offer. Recent studies found out that chocolate, because of the flavonoids it contains, are helpful to diabetic women.
But a lot of chocoholics are still not aware about the goodness of these flavonoids. As a matter of fact, according to the experts from the University of East Anglia, females who are suffering from type 2 diabetes can actually avoid certain heart diseases when they adhere to a flavonoid-rich diet.
These useful substances called flavonoids are usually found in berries, tea, and yes, chocolate. In a recent experiment conducted, 93 post-menopausal women who were diagnosed with type 2 diabetes took part. Half of the group was asked to consume 2 bars of chocolate loaded with flavonoids everyday, while the other half was given chocolate that only contained placebo.
Results showed that those women who ate flavonoid-rich chocolate were 3.4% less likely to have cardiovascular problems till the successive decade. This outcome was found to be very essential when it comes to dietary intervention for diabetic women. Additionally, those who consumed extra flavonoids had considerable lower insulin and cholesterol levels.
Lead researcher, Professor Aedin Cassidy of the Department of Nutrition, Norwich Medical School at UEA, said: “These results are significant from a public health perspective because they provide further concrete evidence that diet has a beneficial clinical effect over and above conventional drug treatment.”
The flavonoids that were utilized in this particular study consisted of two subtypes. First one is flavan-3-ols which was a usual component of tea or cocoa, while the other one is called isoflavones and usually found in soy.
Nevertheless, you apparently can’t devour all the chocolates stocked in your fridge in one sitting just because of this. Keep in mind that the chocolates used in this study are way too different from those that you can buy in the market today.
“Chronic ingestion of flavon-3-ols and isoflavones improves insulin sensitivity and lipoprotein status and attenuates estimated 10-year CVD risk in medicated postmenopausal women with type 2 diabetes: a one year double-blind randomized controlled trial” is published in the journal entitled Diabetes Care.
How would you feel if you created something which you originally intended just for fun, and it turned out to be your shot at being a millionaire?
A British engineer from Belfast, Stephen Lennie, aged 43, created the flexible chocolate at home together with his wife, Karen, 42. It was initially just a surprise treat for his daughters Rebecca, Natalie and Aimee just to keep them entertained on rainy days.
People were all the rage about it as more than a million pounds worth of this particular product which they called ‘Magic Choc’. The product was purportedly sold mainly as stocking fillers for children last Christmas. They were bombarded with others from countries like Russia, Greece, and South Africa.
The recipe contains a special ingredient that allows for it to be molded into any shape but remains bendy even after being set.
Now, this Belgian-style chocolate that doesn’t melt is produced in the UK and costs £4.99. Additional workers were hired just so they could keep up with all the orders.
“Magic Choc has amazed us all. Sales have literally gone through the roof.” said a toy expert, Paul Jackson.
The product stays flexible from 20°C, and can be molded in temperatures reaching 37°C. It will last for 18 months.
Stephen said: “I created it on a paper plate at the kitchen table but the kids loved it. They wanted to play with it every day so we knew it was going to be a big success.”
Could chocolate get any more interesting than this? The only downside to this magical product is that you can’t eat it! What!?
Detroit’s darling candy maker, Sanders Candy, has been around for 136 years already. They are known for their delectable treats namely chocolates, cakes, ice cream, among others. Now, they have ventured into adult treats and partnered with another Detroit classic, Detroit Brewing Co., to come up with a refreshingly unique beer, Sanders Chocolate Stout.
Sanders is reportedly arranging for a huge introduction of this 1-year-old Chocolate Stout into the market later this month and is also planning to make a chocolate-based dessert wine.
“Craft beers are becoming more popular as consumers look for local, authentic, handcrafted foods and beverages with passionate food artisans and entrepreneurs behind them,” said a spokesperson for the National Association for the Specialty Food Trade, Louise Kramer. Additionally, “chocolate is hugely popular with consumers of specialty foods.” True enough, chocolate was named as 2011’s top specialty food.
Sanders Chocolate Stout is combination of Sanders premium chocolates and Detroit Brewing Co.’s Pub Classic Smooth Cream Stout. The fine Stout Ale has a dark and pleasing aroma matched with the chocolatey yet not overwhelming flavor coming from hand-picked cocoa.
“We were skeptical at first,” said Brian Jefferson, the chairman of the group that owns Sanders, in regards to the brewer’s proposal to team up. “We weren’t going to make a decision until we tasted it. We weren’t selling our brand just to sell our brand and put a few pennies in our pocket. It had to be really good.”
6,000 cases were quickly sold out last year so Sanders is producing at least six times as many cases this year. The Chocolate Stout won’t be sold in Sanders stores, though, since they don’t have liquor license. They will be retailed by merchants–Hiller’s Markets, Meijer, Whole Foods, Nino Salvaggio, Hollywood Markets, and Holiday Market.
It may not tickle a little kid’s fancy that much, but the kid inside an adult beer drinker will surely have a reason to down more bottles. However, moderate drinking is still recommended.
Japan’s confectionery world may be centuries late in regards to using cocoa, but they sure are keeping up and doing very well at it. “Japanese chocolate” may still come off as strange, but cocoa is definitely a rising star in Japan. The once foreign flavor is now starting to become a staple.
Japanese chocolatiers and pastry chefs were the star guests at the 17th Salon du Chocolat which was held in Paris. One of them, Susumu Koyama, even won as the “Best Foreign Chocolatier”. Japan was able to outshine other renowned chocolate-making nations such as Belgium and Switzerland. Susumu was born to a family of pastry chefs and claims to be relying on “instinct” and “nature” in practicing his passion.
Since chocolate made from the cocoa bean has reached the Land of the Rising Sun 250 years later than the West, almost all of Japan’s famous and well-loved pastries have zero chocolate content. But today, the number of Japanese chocolatiers is on the rise, and Susumu says he is doing his part to heighten the interest of his fellowmen in chocolate even more.
Susumu produces chocolate exclusively in Japan at his 200-employee factory, which is also his store, called “esKoyama”. He even set up a school in 2004 to have a new breed of chefs “trained in Japan”, while making sure they are still adopting the French tradition.
Even Japan’s remarkable confectionery house Toraya, one of the pioneers in making traditional Japanese sweets that has provided for the Imperial Royal family since the 16th century, has embraced the trend. They started selling their pastries in Paris 31 years ago. Now, they present the classic yokan, a thick jellied dessert with the native azuki, or red beans, and sweetened cocoa.
“The essence of creation is knowing how to combine new flavours,” said a Toraya official.
Variety is indeed the spice of life. As much as you can, try to taste every food possible. You never know when you’ll find something that you might just add to the top of your favorites list.
You know, on Fridays, I like to post something about a recent chocolate news story to help round out your overall chocolate experience.
So I ran across this interesting tidbit a couple days ago. Is it actually news or just silliness? You decide…
A French chocolatier made a strange creation out of chocolate – a real seaworthy chocolate boat. I think this redefines the definition of a “functional food.”
He did this to win a bet. I guess necessity is not always the mother of invention. You have got to check out the video of this chocolate vessel and its maiden voyage.
Don’t try this at home, kids. This was performed by a professional. A professional “what” I do not know, but a professional none-the-less. :)
Go ahead, click the FaceBook “like” button up above. It’s a fun story.
And some of the food on a stick is deep-fried, frozen, and then covered in chocolate.
Yum?
My own state fair, the Wisconsin State Fair, is no different than any other in offering the unusual, the unique and the… weird (some would say gross)!
I went to the Wisconsin State Fair website and was a little surprised to see an entire page dedicated to listing the fair’s food on stick menu.
I think the chocolate covered bacon on a stick even made the news last year and it is again listed for this year, 2010. I haven’t tried the state fair’s version of chocolate covered bacon, but I have eaten some from other sources including my local chocolates shop and have to admit I enjoyed it! You can find a chocolate covered bacon review in a previous blog post.
If chocolate covered bacon on a stick is not for you, maybe one of these treats from other State Fairs is more your style:
Chocolate-covered tiramisu on-a-stick
Twinkie log on-a-stick (frozen Twinkie dipped in white chocolate and rolled in cashews)
Chocolate-dipped cake on-a-stick
Frozen s’more on-a-stick
Chocolate covered banana on-a-stick
Deep fried Snickers bar on-a-stick
Deep fried 3 Musketeers bar on-a-stick
Deep fried Milky Way bar on-a-stick
Frozen fudge brownie on-a-stick
I just can’t work up the courage to try the deep fried candy bars on a stick. A wee voice in my head keeps chanting “big-butt-on-a-stick” and it won’t go away.
