Creamy Concoction

Biscuit chocolate and hazelnut

noreply@blogger.com (superfitss) — Tue, 03 Aug 2010 15:57:00 +0000

* Duration: 1 h 10
* Difficulty: Easy

Ingredients for Chocolate Hazelnut Cookie:

* 6 egg yolks
* 150 g sugar (100 + 50)
* 60 g flour
* 25 g cocoa powder
* 50g chopped roasted hazelnuts
* 3 egg whites

Phases technical Biscuit Chocolate Hazelnut:

* Whisk the egg yolks with 100 grams of sugar.
* Add flour sifted with cocoa and hazelnuts.
* Fold the egg whites until stiff and tight, with the remaining sugar.
* Place on parchment paper.
* Bake at 170 ° C for 50 minutes.

Marbled Chocolate

noreply@blogger.com (superfitss) — Fri, 30 Jul 2010 15:46:00 +0000

1 + 1 / 4 cup dark chocolate, grated
1 + 1 / 4 cup white chocolate, grated
4 drops orange extract, almond, coconut, lemon ... It's your choice
Food coloring if you want color!

Grease and line a loaf pan 28 x 18 cm baking paper, allowing it pass.
Melt white chocolate in a bain-marie.
Put aside and cool.
Melt the chocolate in a bain-marie.
Add 2 drops of extract in each preparation, or only one, as you want.
Mix well.
Pour the white chocolate in pan alternating with dark chocolate.
Move the pan slightly to spread the chocolate.
For a marbled effect, walk a skewer or a fork zigzag in the mold.
Harden.
Using the parchment paper, remove the chocolate from the mold.
Gently remove the paper.
Cut into squares with a sharp knife.

These chocolates will keep up to one month in a tightly closed in a cool dry place or refrigerator if it's hot.

Marble Cake

noreply@blogger.com (superfitss) — Fri, 23 Jul 2010 15:23:00 +0000

Ingredients for 8 people.

5 eggs
350g flour
350g butter
350g sugar
Zest of 1 lemon
150g bitter cocoa
20g baking powder
A pinch of salt
butter for pan

Work the egg yolks with sugar for white. Then add gradually the butter and flour with added yeast. Beat the egg whites firm with a pinch of salt and fold into the batter.

Flavor one part with the zest of a lemon and the other with bitter cocoa.
Butter a loaf pan and pour the two parts juxtaposed layers and irregular.
When the mold is full, cover with a sheet of aluminum foil and bake for 1 hour at gas mark 6.

Turn out cold and drizzle of chocolate sauce.

3 chocolate terrine

noreply@blogger.com (superfitss) — Wed, 14 Jul 2010 15:13:00 +0000

Preparation: 45 min.
Cooking time: 20 + 5 min.
Standby: 12 pm

For 6-8 people:

Biscuit:

100g flour
100g sugar
3 eggs
50 g butter, salt.

Topping:

200g dark chocolate,
200 g chocolate gianduja or praline
200g white chocolate,
30 cl whipping cream,
6 sheets of gelatin.

Syrup:

50 g sugar,
3 c. to s. orange liqueur.

Sauce:

125g dark chocolate
25 cl whipping cream,
2 v. to s. orange liqueur.

Preheat the oven to Gas Mark 5 (150 ° C).
Prepare the cake: break the eggs into a bowl, add sugar and salt.
Beat with electric mixer 10 minutes.
Pour the melted butter with 2 tablespoons to s. water and cooled, then whisk 1 minute.
Add flour, lifting the mass with a spatula. Grease a 20 x 30 cm.
Pour the batter, smooth the surface, bake hot and cook for 20 minutes.
Invert the cake onto a cloth, let cool and cut into three rectangles.
Prepare the filling: put the leaves of gelatin in cold water to soften.
Break the chocolate into pieces, put them in three different pots.
Add 10 cl of cream in each pan and melt over low heat.
When the chocolate has melted, remove pan from heat.
Smooth the chocolate, turning to the wooden spoon.
Add to each pot 2 sheets of gelatin, mix well and cool with no harden.

Prepare the syrup: Pour sugar into a bowl with 20 ounces of water and orange liqueur.
Pour the white chocolate in a bowl of 10 x 25 cm.
Place over a rectangle of biscuit, moisten with 1 / 3 of the syrup.
Drizzle chocolate gianduja, ask another rectangle of biscuit and wet.
Pour the chocolate, place the last rectangle of biscuit, then soak the rest of syrup.
Slide the pan and allow to cool at least 12 h.

Just before serving, prepare the sauce: pour the cream into a saucepan, bring to a boil, add the chopped chocolate and orange liqueur.
Melt over low heat. Smooth the sauce off the heat and pour into a gravy boat.
Turn out the terrine in the last minute and serve cut into slices and served with a sauce warm.

Legend Fall

noreply@blogger.com (superfitss) — Tue, 06 Jul 2010 15:09:00 +0000

Serves 8

Ingredients

350g dark chocolate
Praline paste 190g
30g praline grains
30cl cream
4 eggs
20 cookies with a spoon
40CL water
Half glass of rum

Achievement

Line a charlotte mold with parchment paper.
With 180g of dark chocolate and 4 eggs, prepare chocolate mousse. Pour the mousse into the charlotte mold.

In a double boiler, melt 70g of dark chocolate with praline paste 40g. Add 10 cl of cream, mixing well. Spread the sauce over the chocolate mousse.
In a bowl, combine water and rum. Cut biscuits in half the thickness. One by one, dip them quickly in the rum syrup then cover the surface of the chocolate praline sauce.

In a double boiler, melt 150g praline paste. Add 10 cl of cream, mixing well, then add the praline grains. Spread the sauce over the layer of biscuits.
Cover with a layer of ladyfingers as before.
Cover with parchment paper, place a weight and place in refrigerator. Allow at least 4 hours.

Turn out onto serving platter. In a double boiler, melt 100g of dark chocolate. Add 10 cl of cream and mix well. Prepared at the last moment, this sauce can be served hot to accompany the cake. Prepared in advance, it can be used to coat the cake. It is then allowed to harden for 1 or 2 hours.
Serve alone or with a praline sauce.

Chocolate mousse

Melt the chocolate in a bain-marie. When cooled, add one by one the yolks, stirring vigorously. Whisk the egg whites with a pinch of salt until stiff. Gently stir in the snow to the chocolate mixture.

Praline Sauce

Praline paste 200g
40CL cream
60g praline grains

Melt the praline paste. When melted, mix with a spatula to form a smooth paste. Stir in the cream while stirring to obtain a homogeneous sauce. Add beans praline. Cool completely, stirring tamps in time to avoid the formation of a skin.

Cheesecake, chocolate and caramel

noreply@blogger.com (superfitss) — Sat, 26 Jun 2010 15:02:00 +0000

INGREDIENTS

2 pkgs (250 g) Canadian Cream Cheese Soft
1 / 2 cup (125 ml) granulated sugar
2 / 3 cup (150 ml) cream 35%
1 / 2 cup (125 ml) sour cream
3 eggs, beaten
1 tsp tablespoons (15 ml) flour
1 1 / 2 cup (375 ml) nuggets of toffee

Chocolate tart:

2 cups (500 ml) of biscuits crumbled chocolate chip
1 / 2 cup (125 ml) melted butter
3 c. tablespoons (45 ml) granulated sugar

Caramel Sauce:

3 c. tablespoons (45 ml) butter
1 / 2 cup (125 ml) granulated sugar
Quarter cup (50 ml) water

PREPARATION

Preheat oven to 325 degrees F (160 ° C).
In electric mixer, combine all ingredients except butterscotch chips until the mixture is smooth and uniform.
Pour half the mixture into the cake pan containing the chocolate tart.
Spread evenly butterscotch chips over dough and cover with remaining batter.
Bake for 45-50 minutes in oven or until a toothpick inserted into the dough comes out clean.
Remove from oven and wait 15 minutes before removing from pan.
Garnish each serving individual cake or caramel sauce and serve immediately.

Chocolate tart:

In a bowl, mix all ingredients with a fork.
With this mixture, lining the bottom and sides of a round pan with removable sides buttered.
Book.

Caramel Sauce:

In a small saucepan, melt the butter and sugar for 2 minutes, stirring regularly. Add water and bring to a boil, stirring.
Reduce heat and simmer until creamy and golden syrup.
Remove from heat and set aside.

Chocolate Concorde

noreply@blogger.com (superfitss) — Fri, 18 Jun 2010 14:50:00 +0000

Ingredients for 6 persons:

For the meringue:
4 egg whites
100g icing sugar
50g bitter cocoa
150g semolina

For the filling:
500g chocolate mousse
butter and flour for the plate

Sift cocoa and icing sugar together.
Whisk egg whites until stiff and add 20 grams of sugar.
When whites are mounted, add sugar, beating at low speed, then the icing sugar and cocoa.

Grease and flour the plate you preheat the oven 4 th.
Pour the mixture into a pocket, and using a socket to form three rings of the desired size for your concord with the rest roll into sticks that become fairy fingers while cooking.

Bake for 1 hour and monitored for not leaving Brown for the meringue, cover with foil if necessary. The fingers of fairies are ready in advance money.
Remove from oven and let cool. Prepare chocolate mousse while cooking the meringue.
Ask a background of meringue, spread a layer of foam and a second bottom, a layer of foam, a third bottom and cover with moss.

Chocolate Success

noreply@blogger.com (superfitss) — Sat, 12 Jun 2010 14:37:00 +0000

Ingredients for the biscuit:

-6 Whites, eggs.
-250 Grams of powder, almonds.
-150 Grams of sugar.
-1 Tablespoon of flour.
-Salt.

Ingredients for Foam:

-200 Grams of dark chocolate.
-75 Grams of butter.
-3 Eggs.
-20 Grams of sugar.

Ingredients for the frosting:

-150 Grams of dark chocolate.
-4 Tablespoons, water.
-50 Grams of sugar.
-30 Grams of butter.

Preparation:

1 - Cookies:

Beat the egg whites until stiff, adding a pinch of salt. Gradually add sugar, continuing to beat until shiny and smooth dough. Add flour and baking powder, almonds. Mix gently from bottom to top with a spatula. Pour into a loaf pan covered with buttered parchment paper. Preheat oven to 150 degrees C (Th.4). Bake for 40 minutes preparation at this temperature. Cool the cake on a rack then cut into two in the direction of the thick to get two pieces identical.

2 - Foam:

While the cake cools, break the chocolate into small pieces and melt (without water) in a saucepan in a bain-marie. Off the heat gradually add the butter cut into small pieces before. Pour the mixture thus obtained yolks, eggs, stirring briskly. Beat whites with salt and sugar farms. Gently fold into the mixture. Pour on, one half of the biscuit. Cover with the second half and chill.

3 - The Icing:
In a double boiler or microwave, melt the chocolate, broken into small pieces with the 4 tbsp d water. Add butter in pieces and then, gradually, the sugar. Pour over cake spooning entirely. Refrigerate until, at the time of serving.

Double Chocolate Cake

noreply@blogger.com (superfitss) — Wed, 02 Jun 2010 14:30:00 +0000

Ingredients for 8:

A sponge, 26 cm in diameter

Cream:

2 cups milk
2 egg yolks
50g caster sugar
250g butter, softened
100g brown sugar
100g white chocolate coconut
1 tablespoon cocoa
3 pinches vanilla

for the syrup:

100g sugar
1 liqueur glass of rum

for the set:

100g of dark chocolate pastry
80g shelled hazelnuts

To prepare the cream:

Heat the milk and vanilla in saucepan. Place 2 yolks and 50g sugar in a bowl, whisk, mix with the boiling milk, stirring constantly. Pour the mixture into the saucepan and cook over very low heat for 10 minutes, stirring constantly with a spatula and without boiling.
Cool and place in a blender and add the butter. Blend until the mixture is light and fluffy.
Add cocoa, white chocolate coconut grated, then brown sugar, whisking.

To prepare syrup:

Put the sugar and two glasses of water in a saucepan and heat, turning until the sugar is melted. Once boiling, remove from heat, pour in the rum and let cool.
Cut the cake into 3 in the direction of thickness, soak a first layer of syrup, spread with cream, cover with a second thickness, soaking syrup and top with cream, put the last thick and place in freezer 10 minutes .
Spread so thin layer of cream on top and around the cake, smoothing with a spatula.
With a knife, cut the chocolate chips and sprinkle the cake, decorate with the remaining cream in a small pile of three hazelnuts and topped with a walnut.

Chocolate Nancy

noreply@blogger.com (superfitss) — Tue, 25 May 2010 14:19:00 +0000

Ingredients

1 quart butter
1 quart chocolate
1 quart sugar
4 eggs
1 tablespoon flour
some grated almonds
vanilla

Preparation

"It softens cold with a wooden spoon one quarter of butter.
It is also slightly warm to soften fourth chocolate.
Mix the chocolate and butter.
When well mixed, pour gently, stirring constantly, yolks of four eggs.
When we no longer see the yellow, add one quart of sugar always turning, then a tablespoon of flour, no more.
You can still add grated almonds and vanilla.
When everything is well mixed and took a nice color, add egg whites beaten stiff.
It makes them disappear into the dough by turning.
Poured into a buttered pan and put it in the oven.

Chocolate Metz

noreply@blogger.com (superfitss) — Thu, 20 May 2010 14:15:00 +0000

Ingredients

250g flour
250g bitter cocoa powder
250g sugar
6 eggs
250g heavy cream

Preparation

Mix in a bowl 6 whole eggs and 250g sugar until the dough rises and is foamy.
Add 250 grams of bitter cocoa powder sifted, remus still spatula to form a smooth paste. Place 250g of flour into a fountain in another bowl. Pour the batter into the bowl containing the flour, proceed gradually, stirring gradually to avoid lumps.
Add 250 grams of thick cream. Lightly butter a cake pan. Pour in batter.
bake for 30 minutes in a moderate oven.

No Bake Chocolate Cake

noreply@blogger.com (superfitss) — Wed, 12 May 2010 14:10:00 +0000

Ingredients

- 300 grams of dark chocolate.
- 3 untreated oranges.
- 4 sheets of gelatin.
- 300 grams of butter.
- 2 tablespoons toasted almonds.
- 6 eggs.
- A pinch of salt.

Preparation:

Grate the orange zest. Melt the chocolate in a bain-marie. Add the orange juice, the water bath is still on fire. Remove the double boiler from heat. Add softened gelatin, butter and zest, then the beaten egg yolks. Gently fold the egg whites until stiff. Grease a pan and stick the almonds on butter. Pour into pan preparation above. Place pan in the fridge for 24 hours. Serve with custard.

Chocolate cake without egg

noreply@blogger.com (superfitss) — Wed, 05 May 2010 14:03:00 +0000

For chocolate lovers with allergies to eggs.
A cake recipe very economical and very good.
It takes a good moist chocolate cake, not dry, covered with a little melted chocolate with a little water
and some candy-colored added to make a perfect birthday cake:

3 cups flour
2 glasses of water
2 cups sugar
1 cup oil
1 / 2 c. teaspoon of salt
1 tsp coffee (optional)
1 tsp tablespoons cocoa
1 teaspoon baking powder

Mix together and put in greased rectangular pan, 1 / 2 hours in a moderate oven.
Drizzle with melted chocolate.

Flourless Chocolate Cake

noreply@blogger.com (superfitss) — Mon, 26 Apr 2010 13:57:00 +0000

Ingredients

400g dark chocolate
150g unsalted butter
100g caster sugar
175 g almond powder
8 eggs
A pinch of salt
30 cl crème fraîche
parchment

Break the chocolate into pieces, melt in a bain marie and let cool 10 minutes. Separate the whites and yolks of eggs. Mix butter with sugar until fluffy, add egg yolks. Beat egg whites until stiff with salt. The gently fold into chocolate mixture.
Grease the parchment paper on a square pan. Pour into pan. Bake at 180 deg C for 40 minutes, lightly covered with foil end, if necessary to prevent burning.
Cool in pan one quarter of an hour then put on rack to finish cooling it.

Heart Chocolate

noreply@blogger.com (superfitss) — Sun, 18 Apr 2010 13:50:00 +0000

For a heart for 8 people

4 eggs
170g sugar
140g flour
15g starch
15g cocoa powder
50g raisins
3 / 4 of a glass of rum
400g cream
150g icing sugar
1 packet of vanilla sugar
140 gr + 60 gr of dark chocolate

syrup:
200g water
100g sugar

Preparation: 1 hour
Cooking time: 45 minutes

Wash the raisins, and bring to boil water and sugar.
In the prepared syrup and add the rum and raisins.

Grease a heart shape.

Mount sponge bath:

working with the 4 whole eggs 170 g sugar. Beat for 10 minutes. Continue to fry for another 10 minutes off the heat. Then gently stir in the following mixture: flour, cornstarch, cocoa, raising the dough.

Fill the mold 3 / 4. Bake in slow oven (190 °, th 4 / 5) 45 minutes.

Melt 140g chocolate in a bain-marie, you keep warm, not hot

Beat the cream, fold in the icing sugar and vanilla sugar.

Cut the cake from the oven into 3 equal parts in the direction of thickness.

Drain raisins and sprinkle the 3 discs of sponge cake with a brush soaked in rum syrup.

Add melted chocolate to a large dollop of whipped cream.
Whisk briskly. Add another 150 g of whipped cream and mix to obtain a thick cream.

Sprinkle the first layer of cake with the whipped cream to chocolate.
Sprinkle half the raisins inflated.

Cover with the second layer of sponge cake, whipped cream, garnish with chocolate (about 200g), add the remaining grapes.

Place the third layer of cake and drizzle over the cake top and sides with remaining whipped cream to chocolate. Decorate with chocolate shavings.

Chocolate Cake easy to do

noreply@blogger.com (superfitss) — Mon, 12 Apr 2010 13:37:00 +0000

Ingredients for a cake of 6 people

Preparation: fast

Cooking time: 5 minutes in microwave oven

50g flour
100g sugar
180g of dark chocolate pastry
80g butter
3 eggs
2 tablespoons water

In a bowl, combine butter and chocolate into small pieces, add 3 tablespoons of water. Place in microwave oven on high power 800 W for 1 minute.

Add the eggs one by one, then the sugar and flour.

Mix well to avoid lumps. You get a creamy paste.

Pour into a buttered dish or round cake baking in microwave.

Cook 5 minutes 30-800 W.

Remove the cake and let cool a few minutes. It is a cake perfect for last minute snacks. It is light and fluffy.

Chocolate cake

noreply@blogger.com (superfitss) — Tue, 06 Apr 2010 13:25:00 +0000

Ingredients for a cake for 8 people

Preparation time: 5 minutes

Cooking time: 25 minutes

6 fresh eggs
225g caster sugar
225g flour
225g butter
1 packet yeast
4 tablespoons cocoa powder

Beat eggs and sugar in a bowl until the mixture is creamy.
Melt the butter gently in the microwave. Attention should not be cooked. Pour melted butter into the mixture.
Add the flour and cocoa.
Mix gently.

Butter the sides of the mold.
Put the dough into the pan and put it in the oven at 200 ° C for 25 minutes.
Check the cooking spice cake to the tip of a knife.
It is cooked when the blade comes out clean.
Cool the cake before dusting of cocoa as a garnish.

Chocolate Cappuccino

noreply@blogger.com (superfitss) — Mon, 29 Mar 2010 14:29:00 +0000

Serves 4

Preparation time: 5 minutes
Cooking time: 6 min

Ingredients

• 150 g dark chocolate
• 4 teacups of water
• 4 teaspoons powdered sugar
• 1 pinch of salt
• 1 dl whipping cream whole
• 1 / 2 packet of vanilla sugar

Preparation:

• Break the chocolate into pieces, melt in a little water and salt until smooth.
• Add powdered sugar and stir until melted.
• Mix the sweet chocolate with the remaining water.
• Bring to a boil and simmer a few minutes.
• In a well chilled bowl, pour the cream
The beat cream, add sugar and vanilla.
• Pour the chocolate into the cups, put a little whipped cream and serve immediately.

Chocolate Cookies

noreply@blogger.com (superfitss) — Wed, 24 Mar 2010 14:23:00 +0000

Serves 4

Preparation: 30 min
Cooking time: 10 minutes per plate

Ingredients
150g butter
2 eggs
150g sugar
1 packet of vanilla sugar
300g flour
1 teaspoon baking powder
A pinch of salt
200g of dark chocolate chips

Preparation:
• In a bowl, combine sugar, butter softened
• Add the egg and vanilla, mix well
• Stir in gradually the flour and salt
• Break up the chocolate into small nuggets, add to the dough
• Mix
• Butter a baking sheet, pour spoonfuls of this mixture in small heaps well spaced
• Mold Heart Shape with the punches
• Bake 10 to 12 minutes
• Where the cookies are golden brown, cool on a rack

Nutritional Benefits

noreply@blogger.com (superfitss) — Sat, 20 Mar 2010 14:15:00 +0000

The true nature of chocolate based intervention JLSCHLIENGER, Department of Internal Medicine and Nutrition, CHU Strasbourg Hautepierre - Interviews Bichat, September 2001.

The composition of chocolate is highly variable depending on its origin, its production and presentation. It contains more than 500 different molecules. It is an energy food that provides 500 calories for a whole 100 grams, 60% as carbohydrate, 30% as fat and 5% protein.

It is rich in magnesium, potassium and phosphorus and contains vitamins and tonics and stimulating including theobromine (250 to 500mg per 100g), caffeine (70 mg / 100g) of cannabinoids and phenylethylamine. It furthermore contains polyphenols which may help prevent cardiovascular disease through their antioxidant and antiplatelet agents.

Contrary to popular belief chocolate contains no cholesterol but phytosterols. Cocoa butter provides 60% of saturated fatty acids as palmitic acid (25%) offset by an interesting addition of stearic acid (35%) and especially oleic acid (35%). Its stability is ensured by the presence of alpha-tocopherol that protects it from oxidation. Carbohydrates include starch bean and added sugars. It is rapidly absorbed sugars which can be modulated by the presence of nuts, almonds, puffed rice or other cereals added in some preparations as chocolate bars. In the unsweetened cocoa powder, starch is paramount.

The glycemic index of chocolate is comparable to that of pulses because of its oil content and because it is associated with a significant fiber content. The amount of added sugars is inversely proportional to the richness of cocoa. A chocolate 53% cocoa contains 47% sugar, while a 70% chocolate contains only 30%. In the chocolate "light" low fat, sugar is replaced by sweeteners such as sorbitol, whose energy content is lower than that of sucrose. The replacement of sugar with sweeteners only reduces the energy value of chocolate as 15%.

The magnesium intake of chocolate is readily highlighted to emphasize its soothing effect in contrast with other molecules toning. Fiber intake
however, is often overlooked when it is significant and comparable
that of bread (about 8 grams, 2 grams of fiber and 4 grams of lignin).

Caloric intake on ...

Chocolate is certainly calories. This energy, it pulls its various components, including cocoa butter, but also the added ingredients such as nuts, hazelnuts, almonds, raisins, cherries, liquor, etc.. Milk chocolate is slightly higher in calories than dark chocolate (540 515 Kcal/100g Kcal/100g cons). But like all foods, it is not fattening, it is not consumed in excess, including nibbling! And its nutritional values are particularly suitable and beneficial for certain occasions or times of day (breakfast, lunch, sports or intellectual ...).

Why chocolate is it so popular?

The sugar content rapidly relieves the need for fuel on the hungry and the fat content allows the perpetuation of this state that is pleasant state of satiety. Besides the flavor and comforting effect of chocolate, its nutritional characteristics justify its popularity.

Why the system should not give up having a taste of chocolate?

According to a response from Dr Didier Chapelot, physician and researcher at the Laboratory of Neurobiology of Nutrition, Faculty X Bichat, Paris

Contrary to popular belief, low-calorie diet and deprivation of chocolate do not mix. Why? Well, because of the pleasure. When the body is maintained by the authorities in caloric deficit, as is the case in most systems, the brain will assign a value to the foods most likely to offset the energy deficit. This added value is reflected in practice by an increase in the perceived pleasure. Since they resteindre causes a preference for foods high in calories, especially from lipid. One of these foods is chocolate.

During low-calorie diets, the dissociation between the nutritional value of one hand and the sensory characteristics of the other is not natural. It is even antiphysiologique. And knowing the nutritional value of food does not create as strong a link to love the taste of the food. La Rochefoucauld was writing that he not renounce his interest more easily than its taste? Finally, it is possible that this is not so much fun that we removed by depriving us of chocolate over the plans, that desire. Neuro-physiological work showed that stimulation - food or not - must restore the level of dopamine in certain brain region to produce a preference, and thus a feeling of pleasure. Dopamine is, however, a transmitting agent of desire, that is to say, motivation, and not fun. Remove the chocolate from our diet may be returned to prevent us from desiring beings remain ...

Because it takes into account the physiological mechanisms of resistance to the regime and because it retains, to a lesser evil, food is best able to maintain the desire and the strategy of keeping the chocolate in a scheme Calorie is appropriate.

Conclusion

Chocolate is a food that is singular in its organoleptic characteristics, psycho plot in its scale and worried by mistake by a nutrient that is rather pleasing. Food that should be fun to consume moderate amounts, composition, as well as nutrients that micronutrients, minimizes the criticism it is the subject and gives it an interesting place in a healthy and rational. Beyond the allegations, recent work has provided some funding scientific effects antiplatelet, fibrinolytic, anti-oxidants and psychotropic drugs. Only the abuse is wrong!

Chocolate and weight

noreply@blogger.com (superfitss) — Mon, 15 Mar 2010 14:07:00 +0000

The chocolate is consumed in reasonable quantities: the average consumption of 7 kg / person / year, or 20 g per day, or about 2-3 squares of chocolate.

Scientific studies conclude that regular consumers of chocolate does not suffer more overweight than those who do not or rarely chocolate.
In addition, nutritionists recommend eating chocolate with bread for children snacks and also in the context of a restrictive diet in small quantities, to keep a touch of pleasure, thus avoiding the frustrations regime.

Nutritionists say it is often possible to incorporate the chocolate as part of a reduced calorie diet.

> TRUE

Several arguments are advanced ...
• First, the hedonic value associated with chocolate. It is important to preserve the notion of pleasure to eat during a diet. Chocolate is the ultimate pleasure food. It is for many of us the bomb that explodes in sensory mouth! Its virtues psycho, thanks to theobromine it contains, but also relaxing and anxiolytic with phenylethylamine it contains, are well recognized.

• In one scheme, a touch of fantasy is often desirable and necessary to achieve greater involvement of the candidate (e) to dieting. The moderate consumption of chocolate can therefore avoid the frustration consequent upon repeated deprivations. The risks and cravings are reduced. They are often detrimental in the context of a restrictive regime.

In conclusion, moderate consumption of chocolate in a plan is quite feasible and even beneficial, provided to indulge without going overboard.

Nutrition and Health

noreply@blogger.com (superfitss) — Tue, 09 Mar 2010 14:49:00 +0000

Everything has been said, any writing, read all about chocolate. Source of pleasure, an accomplice of all our moments, it is also responsible for many evils and still arouses so much passion and debate. Now is the time to review the images and other ideas, and learn more about this sweet fished greedy! The chocolate, pure happiness!

Chocolate is good for morale

>TRUE
Chocolate contains many substances that may induce positive effects on the psyche. The best known are the effects produced by psychostimulants theobromine. Two other substances, phenylethylamine and tyramine, are involved in the sensation of well-being and have a molecular structure similar to that of amphetamine. As for serotonin, it is used as an antidepressant pharmacology. Chocolate also contains anandamide, brain lipid, which would produce relaxing effects.

Chocolate contains antioxidants, involved in slowing the aging process.

> TRUE
Chocolate contains polyphenols, which belong to the family of anti-oxidants. They have the power to defend ourselves against oxidative attacks by "capturing" free radicals produced in our bodies through various external agents (Physical UV; Chemical pollution; physiological significant physical exertion, etc..) At the origin include the aging of our cells.

The chocolate is rich in minerals.

> TRUE

Dark chocolate is rich in magnesium (110 mg per 100 g) and milk chocolates and white are especially rich in calcium (200 mg per 100 g milk chocolate). Not to mention that there are also iron, phosphorus (230 mg per 100 g milk chocolate), potassium (400 mg per 100 g milk chocolate) and fiber (6 g per 100g) quantities of interest.

"What is health? it's chocolate "(Brillat-Savarin).

Chocolate causes migraine

> FALSE
No study has shown that chocolate causes migraines. Researchers have eaten in 63 women suffering from chronic headaches of chocolate or a placebo to each of them. The results show that the painful episodes were equivalent with chocolate and with placebo.

Chocolate gives caries

> FALSE

Consumed by persons reasonably within the rules of basic dental hygiene (brushing by two days at least with a fluoride toothpaste) and frequencies of food intake limited to six per day, chocolate can be accused of causing cavities. In addition, cocoa polyphenols inhibit the activity of oral bacteria, thus reducing the risk of developing cavities.

Chocolate helps acne

> FALSE
No scientific study is no evidence that there was any negative influence between chocolate consumption and acne (2).

Chocolate causes liver attacks

> FALSE

Chocolate is digested well and does not alter bladder activity, if consumed in moderate quantities (3). For the record, the liver is no crisis! When we complain of suffering from liver, in fact, is often the gallbladder is involved.

Chocolate causes allergies

> FALSE

Results of scientific studies show that chocolate has been involved in 0.8% of a series of 383 adults with allergies (4). However, some people may be allergic to ingredients added to cocoa, such as milk, nuts, etc.. In case of doubt, you should check the list of ingredients in the product appearing on the packaging.

Dark chocolate can not be consumed by people concerned about their cholesterol.

> FALSE

The cholesterol content of dark chocolate is negligible (1 mg per 100 g). In addition, chocolate has neutral effects on cholesterol. It is not forbidden to eat reasonably in case of excess cholesterol.

The chocolate had aphrodisiac qualities ...

> FALSE

Since its discovery, chocolate is associated with sexual activity. It has even been condemned by the church because of this virtue to inspire the "sin".
Captions are generally undermined by science, but it has received the cooperation of laboratory rats, in whom the administration of phenylethylamine (PEA) triggers copulatory behavior. But then to what it is the same with the man or woman, that's another story!

The chocolate would lead to risks of choco-dependence.

> FALSE
If we stick to the strict definition of the word "addiction", it is a psychological withdrawal symptoms, or even physical at weaning. It must be said that this has given rise to any relevant comments regarding the chocolate! No comparison possible with serious illnesses such as drug addiction or alcoholism. Why not then speak of addiction to tomatoes or Cheddar, much more concentrated in serotonin or tyramine?

The world tour of chocolate Joys

noreply@blogger.com (superfitss) — Wed, 03 Mar 2010 14:07:00 +0000

Each country has its happiness chocolate

In Northern Europe, the chocolate is viewed as a source of energy than as a confectionery. For Scandinavians, the chocolate is a staple, a familiar daily food and which does not specifically a festive character. In Copenhagen, Stockholm, Reykjavik, drink and eat chocolate all day, and year-round. It is an art to live and survive, since high energy, chocolate is the perfect food to beat the cold weather.

The English did not eat hardly any shelves, so they are crazy about fancy specialties, mainly consisting of caramel and mint coated in milk chocolate very specific, they often eaten with coffee. The wonderful chocolates offered to the Royal Court are widely emulated, and chocolates presented in inimitable and typical English clubs are a true gift.

In the U.S., the tastes are a reflection of the melting pot of culinary traditions. It is a very grainy and chocolate that meets the highest consumer acceptance. True to their character of older children, they willingly offer, chocolates "gags" in the shape of the Empire State Building, guitars, corn and masks bearing the likeness of the stars of the moment! The Spaniards were rather passionate for chocolate drinks and spreads.

Italians

shunning the tablet and prefer the "cioccolatini", small chocolate candies original retail. They have a more carnal with chocolate and give him the erotic virtues. For them, chocolate is synonymous with passion and sensuality ... Cream "Gianduja" in glass jar (ingot lined with a paste melting), the famous Neapolitan "(small squares of chocolate with coffee available), or the famous" Naked "(it's their name!) chocolates are extremely sophisticated.

Belgians and Dutchmen swear by the chocolates very creamy, thick texture, enriched with cream and butter, often based fluxes. On this "chocolate land" all cars are good for eating chocolate.

In northern Germany, it enjoys a thick chocolate, creamy and very sweet. The chocolate is consumed regularly in the day, diluted in milk, spread on bread, or chewed as a bar.

The Swiss world famous for their chocolate milk, fond of a sweet, creamy, with a note to both bitter and sweet. Swiss chocolate varieties are endless and very refined, such as chocolate with cognac, shelves fragrant, delicious "Sour" Kirsch or specialty "zoo" which represent animals so beautiful it's almost a crime to eat !

And at the other end of the world?

The Australians, like chocolate with ginger, pepper well!

And Tokyo, chocolate-gourmet gurus who do not lack boldness. "Artists" proudly exhibit their works in chocolate - usually sculpture - before offering them for tasting. A department store has even made the Venus de Milo in white chocolate!

- According to 82% of French chocolate is the food of happiness by excellence1.
- 58% of the French share the chocolate in a friendly, family or friends, throughout the year 2.
- 49% of French say that chocolate is good for their moral1.

The French and chocolate?

- According to 82% of French chocolate is the food of happiness by excellence1.
- 58% of the French share the chocolate in a friendly, family or friends, throughout the year 2.
- 49% of French say that chocolate is good for morale.

In children, 88% of drinking occasions are at a meal between breakfast (33%) and taste (45%), home (91% of acts of consumption) and user-friendly way to 77%.

In adults, consumption of chocolate is more dispersed during the day, 86% of acts being at home, and so friendly once god (54%).

A thousand and one delights

noreply@blogger.com (superfitss) — Sun, 28 Feb 2010 14:02:00 +0000

Chocolate is a happy one ... which comes in all forms!
There are a thousand and chocolates to suit all tastes and desires of all times.

Shelves

They focus almost endless, dark chocolate filled with chocolate, through those with milk, nuts, puffed rice, honey, nougat ... without forgetting those that are intended for manufacturing desserts. The rocks, bites, candy, chocolate bars.

They are made with chocolate in combination with other ingredients: nuts, puffed rice, raisins, marzipan, liqueur, candied fruits, nuts, dried fruit, nougat, praline, etc.. The interior bars may be made of caramel, dried fruit, puffed rice, cereals, cookies, nougat, etc..

Some chocolates are made seasonally for Christmas and Easter and on 1 April (Easter eggs, bunnies, fried, etc..)

The cocoa powder for drinks, breakfast pastries.

Used for the preparation of hot and cold beverages, instant breakfasts and desserts.
We distinguish:
• pure cocoa
• Sweet cocoa, powder
• powders containing various chocolate products (milk, malt, flour ...).

The spreads

A mixture of hazelnut paste, milk, fat and sugar.

Chocolate my love!

noreply@blogger.com (superfitss) — Tue, 23 Feb 2010 13:44:00 +0000

"A gourmet harmony of colors, smells and sense tangles, add and create fun. "
Anthelme Brillat-Savarin

"I could not take off my mouth delicious edge of his cup. A chocolate to worry about dying, soft, velvety, fragrant, intoxicating. "
Guy Maupasssant

"Love chocolate background, without complexes or shame because remember: without a touch of madness, it is reasonable man. "
Maxims

"Take the chocolate so that the more companies you nasty looks good. "Marquise de Sevigne

"Happy chocolate, which after having run the world through women's smiles, was killed in a delicious kiss basis of their mouth.
Thus in the nineteenth century Brillat-Savarin summed up the happiness associated with chocolate ...

Its magic lies in its dual power comforting, says Patrick Mac Leod, a neurobiologist. Indeed, "it is both sweet and palatable, with sugar and vanilla flavors that may contain, and satiating because of its rich and creamy consistency. This happy marriage carbohydrate-lipid own chocolate, activates the brain reward system inducing pleasure and instantly frees us from anxiety.

The chocolate was so soothing and acts as an antidepressant.
Of the 800 chemical molecules that compose it, phenylethylamine is a transmitter that provides the nervous feeling of happiness and anti-depression. Caffeine and theobromine strongly psycho, cause a feeling of increased vigilance and well-being. They are distributed, however, in such small quantities that it is impossible to measure the effects during normal consumption. Chocolate and happiness are intimately linked ...

"And the pleasure is important," adds Claude Fischler, sociologist. Built in cultural value, it is a condition of our health and our vitality, a component of our happiness. A condition to be shared and reasoned!

Chocolate happiness declines in daily life: greed savored, favorite food breakfast and lunch, award given to a child or a welcome gift for the holidays.

Chocolate cultivates the art of wine tasting. The speech on chocolate became scholar: it talks about the origin of beans, raw cocoa, conching (operation used to make chocolate smoother and refine his taste), but also flavors, aromas and textures. .. Here the taste and symbolism combine to leave room to dream and refinement. It is a very French way to address food said Claude Fischler, chocolate embodies happiness "reasoned".

Happiness "physiological" and fun "cultural", the chocolate definitely has everything to seduce us!