I Love Chocolate~~

A taste. A feeling. A passion. A memory. A commodity. A science. An art. A bean.

I love chocolate, simply adore it. To me, it is one of the most exquisite tastes on earth. Eating chocolate makes me happy!!
Do you love chocolate?

Small wonder then that the ancient Aztecs used to refer to chocolate as “the food of the Gods”. It is one of the most popular flavors in the world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

Chocolate was discovered by early Mesoamerican civilization and cultivated by ancient Mayans and Aztecs, who used it as a basic component in a variety of sauces and beverages. The cocoa beans were grounded and mixed with water to produce a bitter beverage which was reserved only to the highest noblemen and clerics of the Mesoamerican world. The word "chocolate" comes from the Nahuatl words Xocol meaning "bitter" and Atl meaning "water".

Indulge your sweet tooth with a selection of the best chocolates in town.

Chocolate fondue

Chocolate fountain, can find this at most of hotels' dessert counter.

One of the oldest chocolate brand..i love chocolate with nuts..

Toblerone...yummy!

I love this brand too, intro by my friend, Ginny from Labuan.

Godiva, simply taste good! I've tasted this famous chocolate!
Got it from USA, courtesy from Eric.

U want more kissess?


This ferro Rocher, u-know-i-know-he-know-she-know-we-know..:P

Baci...nice to have a bite!!

Bateel, chocolate with dates..yummy...
Used to get it with 10% discount..now no more..:(

Wah..one of my favourite..
Lindt's chocolate from Swiss. I bought lots when i went to France

Storing of Chocolate

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius(59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped and then placed in proper storage areas with the correct humidity and temperatures. Additionally chocolate should be stored in a dark place or protected from light by wrapping paper. Sunlight could warm up the surface of the chocolate and cause it to get 'grey', this being the cocoa butter crystals forming on the surface of it. It will also slightly change the tasting sensation, because of the different stage that the cocoa butter is in then.

Types of Chocolate & Blending

Chocolate liquor is blended with the butter in varying quantities to make different types of chocolate or covertures. The basic blends of ingredients, in order of highest quantity of cocoa liquor first, are as follows.

1. Plain dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
2. Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
3. White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

Health benefits

Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids, epicatechin and Gallic acid, which are thought to possess cardio protective properties. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant rich foods and beverages. Cocoa processed with alkali will not contain any polyphenols or antioxidants.

Some studies have also observed a modest reduction in blood pressure and flow mediated dilation after consuming approximately 100g of dark chocolate daily.

Pleasure of consuming chocolate

Part of the pleasure of eating chocolate is ascribed to the fact that its melting point is slightly below human body temperature; it melts in the mouth. Chocolate intake has been linked with release of serotonin in the brain, which is thought to produce feelings of pleasure. Research has shown that heroin addicts tend to have an increased liking for chocolate; this may be because it triggers dopamine release in the brain's reinforcement systems – an effect, albeit a legal one, similar to that of opium.

Chocolate as an aphrodisiac

Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. More recently, suggestion has been made that serotonin and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants. While there is no firm proof that chocolate is indeed an aphrodisiac, giving a gift of chocolate to one's sweetheart is a familiar courtship ritual.

Acne

There is a popular belief that the consumption of chocolate can cause acne. Pure chocolate contains anti-oxidants which aid better skin complexion. The University of Pennsylvannia and the US Naval Academy conducted experiments that found that consumption of chocolate; frequent or not, had no effect on the developing of acne. Professional dermatologists today do not link acne with diet. One study showed that women who drank three or more glasses of milk a day were 22% more likely to develop severe acne than women who consumed less milk. Chocolate bars with milk content may contribute to acne. It is not the chocolate itself that causes acne, but rather the milk with which the chocolate is mixed.

*The above info from Wikipedia*

Aww....I still love Chocolate....no matter what...