Green Tea Or Black - The Choice Is Yours

Whilst increasing attention is now rightly being paid to the health benefits of white and green teas, the virtues of the much more familiar, and still much more common, black tea, should not be neglected. All three are products of the camellia sinensis plant and as such have many common attributes, particularly in their anti-oxidant functions; the difference between them being entirely attributable to the differing methods by which they are produced.

So-called "herbal teas", by contrast, are drinks made from infusions of the leaves of a wide variety of other plants. Although these are often very beneficial to health, they are not "teas" at all in the strict sense, this term being restricted to the products of the camellia sinenis plant, and should be considered separately, probably as a branch of herbal medicine or therapy.

The fresh, ie unprocessed, leaves of the camellia sinensis plant are rich in compounds known as polyphenols, and particularly those of a type known as catechins, which are powerful anti-oxidants. The problem is that these compounds are easily destroyed by the processing that the leaves go through. In the case of black teas the process, known as fermentation, results in the almost complete oxidation of the catechins resulting in a dramatic loss of their anti-oxidant power.

The highly prized white teas, by contrast, are produced by steaming the very young leaves of the camellia sinensis plant, protecting them from this damaging oxidation. Green teas are produced by a similar process of heat treatment, but the older leaves used are not generally as rich in the active ant-oxidant compounds. There is yet another category of teas, known as oolong, which fall somewhere between the green and black varieties by being partially oxidised (fermented).

Whilst conventional medicine continues to insist that the evidence for the health giving benefits of all these teas remains inconclusive, there is in fact ample evidence of the anti-oxidant power of these beverages. For example, a number of respectable studies have concluded that moderate tea consumption (just a few cups day) may reduce the risk of heart disease by around a third, in the case of black tea, and a half in the case of green tea. At least one research report further suggests that tea consumption may help reduce the risk of stroke by as much as two-thirds.
Since heart disease and stroke remain two of the biggest causes of premature death and disability in the affluent Western world, these findings alone would seem to make the regular consumption of tea, and green tea in particular, a worthwhile precaution.

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The Manyt Different Kinds of Belgian Chocolate Truffles

A chocolate truffle is a collection of chocolate sweets. This mouth watering confection us usually made with a round ganache of chocolate core covered with a powdered cocoa or chocolate. It is actually named after the truffle fungus because of their physical similarities.
A ganache is a French term which refers to the concoction of heavy cream and chocolate. It is usually produced from cream of heavy consistency which is boiled and then dispensing it on top of chopped up chocolate. This concoction is mixed until it finally is perfectly smooth. The ratio and proportion of the ganache will vary depending on the kind of chocolate the chocolatier wants. For truffles, the usual ratio is two parts of chocolates is to one part of cream.

There are basically four kinds of chocolate truffles that have been circulating the chocolate world. These three are the Swiss truffle, European truffle, American Truffle, and the Belgian truffle.
The Swiss truffle is produced from the combination of chocolate and a boiling concoction of butter and dairy cream. This mixture is then gradually transferred into casts for setting. Eventually cocoa powder is sprinkled unto the chocolate casts. The Swiss truffle should be eaten up within days of production since it has a short shelf-life.
American truffles are shaped like half an egg which is covered with chocolate. It is a combination of milk or dark chocolates with coconut oil that is hardened and butterfat. The Canadians also has their own version which includes the additional ingredients of peanut butter and graham crumbs.

European truffles is created from a base made from powdered cocoa, powdered milk, and fats as well as syrup which then results to a palatable truffle which has oil-in-water essence. Finally, the Belgian truffle is a produced from Belgian chocolate and ganache. The ganache may be mixed with certain liquors and essences. Mixtures of truffles are formed into long strands or balls, covered with powdered cocoa, dipped with icing. The Belgian chocolate truffles, compared to its Swiss counterpart, are richer in chocolate and are less sweet. It is considered as the best type of chocolate truffle in the world of chocolates.

Belgian truffles are easy to make even for neophyte chocolatiers. You only need the following ingredients to start with: cooking chocolate, sifted instant coffee, egg yolk, sifted sugar icing, and unsalted butter.
To make the truffles, break down the chocolate into small pieces and melt it in a pot. The pot should be heated by a bigger pot filled with boiling water. This is called the au-bain-Marie method. Then add up the butter and mix it until it melts. Next, do away with the chocolate and butter combination pot then mix in the egg yolk, icing sugar, coffee and then let this mixture chill down. Check the mixture from time to time to ensure that it will not become very hard.

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The Belgian Hot Chocolate Today

Hot chocolate is a delicious drink that is a cocktail of cocoa powder or chocolate, sugar, and milk. This toothsome beverage can be traced back to the Mayan and Aztec civilizations in which they consumed their chocolate drinks made from roasted cocoa seeds mixed with spices like chili and achiote or annatto. The chocolate beverage was not only enjoyed but was also revered. Unfortunately, not everyone has the honor to drink chocolates during those times, only the members of the upperclass can drink it. Chocolate was thought to be helpful in relieving exhaustion and was associated with fertility. The cocoa beans were also used by these old civilizations as currencies. But the chocolate mixture during the old times is not as delicious as today's. When European settlers came to the south Americas, they even found the drink a bit repulsive. Even when Christopher Columbus has returned to Europe and brought with him cocoa beans from his travels to the New World; the chocolate was still a bit ignored.

It was only the time when a certain Hernan Cortez visited Mexico in the year 1517 when chocolate is beginning to make its way to the world. Cortez then met the Aztec Emperor, Moctezuma, and was introduced to some of the emperor's traditions and activities. One of which is his favorite beverage, the chocolate. The emperor served Cortez the chocolate drink in a goblet made of gold, which was very impressive. The chocolate of the emperor was then a mixture of powdered cocoa beans, vanilla, spices, and honey.  The "ritual" must have impressed Cortez that he brought a lot of cocoa beans back to his native Spain. He also brought with him equipments for making chocolate beverages. The Spaniards kept the recipe a secret for a long time that it was only after one hundred years that the beverage became very popular in Europe.

When chocolates found its way to Belgium, it was like a match made in heaven! Belgians are known for their exquisite cuisine that is at par with the French. They even claim that their food is cooked in the way of the French but served generously like those of the Germans.  The Belgians have their own way of making chocolates. Through the years, they have honed their skills and perfected the manufacturing of chocolates of the best quality. In this perfection of this delicacy, it is easy to assume that chocolates are to Belgians as electronics gadgets are to Japan.

There are a number of varieties of Belgian hot chocolates to choose from and all seem to send the drinkers to paradise. From the moment the lips touch the cup and smell the aroma of the beverage, you will already feel the essence of the beverage being absorbed in your body. As you taste it a little you know that you'll crave for more except that it will burn your tongue if you drink it in one gulp. Consequently, slowly consuming it is what makes it more pleasurable! And the perfect aftertaste that is like no other hot chocolate you can find anywhere else in the world.

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Chocolate Mask Chocolate Facial

Who do not like chocolate ? The sweet flavour make chocolate preferred by women and men, from young children to adults but for women, chocolate also can increasing body weight. In addition increasing the body weight, chocolate is also believed to be able to make some problem on the teeth, and dangerous for diabetics. In fact, chocolate actually has antioxidants that can maintain heart health, lower blood pressure, and cause relax feelings. That is not less important, that chocolate can be used as cosmetics for the beauty. Chocolate really can be used as material to beautify the skin. This fruit have nutritions that are useful for skin health, such as maintaining skins softness and skins humid, tighten and refine the skin, anti aging and also prevent wrinkling in the face. This fruit can also be a mask for the face. It's not difficult to make this kind of mask.

To make chocolate mask, prepare the dark chocolate which had high chocolate nutrition, full cream milk powder and salt. You should do first is a thaw the chocolate and mixing it with salt and full cream milk powder.
Mix it until all mixed properly. Cooled the chocolate until the temperature reaching room temperature. Then scrab in the face carefully and leave for 15-30 minutes. After that cleans your face. The result, you feel your face are more fresh from the previous. If you have a scar or former pimple, there is also a type of chocolate mask that can refine and pustule ex-obscure former that is not desired. You still need to provide dark chocolate, but with sugar instead of salt. This mask mix does not need full cream milk powder. Other materials that you need to provide is honey and butter. Both materials have the effect to humidify and as the antiseptic.

The way to make it is still same with the first chocolate mask. Thaw the dark chocolate and mixing it with remaining ingredients until mixed properly. After cold, then scrab in the face carefully and leave for 10-15 minutes, then remove. A more unique from this comestible relish of childrens is chocolate is not only good for the skin of the face but also good for the body skins. For the purposes of this one, try to wash all over your body with chocolate bath soap. It's easy to make it. Prepare the dark chocolate, bath soap liquid without aroma, and full cream milk liquid. Heat the liquid milk then melt the chocolate slices into it. Mix the dough with liquid soap bath until mixed properly.

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Chocolate Covered Strawberries

Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

A Chocolate covered or dipping in chocolate is a common condiment for putting something briefly in flavored Chocolate and take it out again. Chocolate dipping can be used for adding taste to a food like fresh fruit dipped in chocolate, chocolate covered strawberries etc. Using chocolate as a dipping sauce has always been popular among chocoholics and dessert-lovers alike because it offers an easy, yet decedent sugar-fix.
Chocolate is one of the most popular treats given on holidays. On Valentine's Day, a box of chocolate is given, usually with fresh fruit and flowers and a greeting card. It is given on other holidays, including Christmas, Thanksgiving, and birthdays, although covered strawberries are special chocolate creation on these holidays.

A typical chocolate covered strawberry has less than 100 calories and is a healthy low fat delicious treat. The combination of luscious fruit on the inside and smooth chocolate on the outside makes them an irresistible desert, perfect for special occasions, romantic dinners for two and dinner parties, offering all the taste that anyone could wish for, without the guilt.

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Hot Chocolate Musing

Sierra Cacao High
Growing up in San Francisco's North Beach, I was no stranger to delicious Ghirardelli hot chocolate made from cocoa out of that orange tin. Yet as a new National Park Service seasonal In Yosemite Valley in the mid-80's, I went to a staff potluck and discovered my first drinking chocolate.
Our staff gathered at the home of our supervisor, Jeff Samco, which was located not far from the Visitor Center on the valley floor. Towards the end of the evening we gravitated towards the kitchen and found ourselves huddled around the stove. We all watched the pot of hot milk like eager children witnessing an ancient ritual, as Jeff slowly and patiently melted the solid chocolate into its dreamy, liquid state. It was quite the finale to wonderful meal together.

Even though the resulting drink was made with one of those big Hershey milk chocolate bars, all I know is that I experienced something special that evening. I had never seen a cup of hot chocolate made by hand from scratch. That night in Yosemite Valley, I guess you can say I experienced a "chocolate brain warp" at 3000 feet above sea level.

Jeff was way ahead of his time. Not only was he a confirmed foodie before the term was coined; he was making something similar to what Europeans have been enjoying for years. We're just now playing catch up on this side of the Atlantic.

Also while in the Sierra, I was introduced to one hot chocolate laced with peppermint schnapps and another with unsweetened coconut milk. Although a purist at heart, I surprisingly found these two drinks to be wonderful, especially on a cold winter's night. Add a cozy fireplace- and presto-you've just created a little piece of heaven on earth.

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What Does It Take To Make Chocolate?

Chocolate has been around for many years. This was first used by the Native American civilizations as a refreshment but soon, this was developed into chocolate bars which we all eat today. But what does it take to make chocolate? Here are few things to give you the idea. First, chocolate is produced from cocoa beans that from the Theobroma cacao tree. In English, this term means “food for the Gods” because of its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years. These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America. The reason why chocolate is abundant is because the pods from these trees are produced all year long. There are three types that each have their own distinctive flavor namely Forastero, Criollo and Trinitario. Of the three, the most abundant among them is Forastero. Criollo on the other hand is very rare while Trinitario is a hybrid of the two. Harvesting the pods is usually done by hand with machetes. The farmers have to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from inside the pods and left to ferment in baskets from 2 to 8 days. Fermentation is important because without it, the beans inside would be too bitter to enjoy. After this process, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer. Now you understand what farmers do, it is time to explain what the manufacturers do. Once the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs” which is what is used to making chocolate. This is then grounded and turned into a rich thick paste now called chocolate liquor. The liquor then undergoes one more process to remove the cocoa butter which has an end product known as “cocoa presscake” or cocoa powder and here, manufacturers decide what kind of chocolate to make. If the presscake is of low quality, this will have to be mixed with other ingredients like vegetable fats, sugar and artificial flavoring.

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