Archive for the ‘Health’ Category
Monday, January 25th, 2010
— Joan Vieweger, Co-Founder of Choclatique
Twice a year the artisans and merchants of “fancy” foods gather in New York and San Francisco for the Summer and Winter Fancy Food Shows, sponsored by the NASFT—National Association for the Specialty Food Trade. Some 45,000 buyers walk aisle after aisle after aisle perusing, sniffing, nibbling and evaluating a mind-boggling 250,000 products from all around the world, including gourmet chocolates, handmade chocolate, chocolate truffles and fine chocolate.
Just prior to the start of the Fancy Food Show, our own talented group of artisans gathers for our semi-annual meeting of the FCIA—Fine Chocolate Industry Association. It’s a fun and fascinating group that includes professionals from all around the country involved in chocolate from blossom to bean to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
The winter confluence of these groups took place January 16th-19th in San Francisco, so I grabbed my umbrella, trench coat and Wellies (have you seen our California weather lately?) and hit the road (or the airport and train station anyway).
Our FCIA program this year included a new feature called the Gallery Showcase in which members were given a small presentation space to “showcase” some of their latest and greatest or soon-to-be-released products. This was the first time that our fun and flavorful new Easter Chicks made their public debut. Chicks officially “hatch” on March 1st; they make wonderful chocolate gifts. Chicks make an excellent companion chocolate to our 24-karat gold Spring assortments.
The aww-factor was pretty high as my fellow association members considered the amount of painstaking detail involved in creating these hand-made chocolates. Each Chick is carefully hand-painted (eyes, beak, face/body, shell top and bottom), then cast in Private Reserve Premium Dark Chocolate (64% cacao), creamy Prestige Milk Chocolate (32%) or Snowy White Chocolate (33%), and filled with layers of flavors including Bumble Berry, Cherries Jubilee, Orange Orchard, Sticky Almond and Sweet Sesame Seed Crunch, among others.
The educational portion of the evening focused on an informative—and surprisingly entertaining—panel discussion focusing on the mystery, myths and facts around the health benefits of chocolate. An impressive panel of scientists and experts were assembled to explore the topic. They included: David Stuart, Director Natural Product Sciences for The Hershey Company; Catherine Kwik-Uribe, PhD Research Scientist for Mars; Joan Steuer, President of Chocolate Marketing and Founding Editor of Chocolatier (now Dessert Professional); and Clay Gordon, Founder of The Chocolate Life (online community).
The scientists presented data from research studies suggesting that chocolate does in fact yield beneficial effects from consumption including improvement in blood flow within 20 minutes of consumption and a reduction in blood pressure with daily consumption of small amounts (more studies are underway to further validate these findings). Clay discussed the benefits associated with cocoa and chocolate’s exceedingly high ORAC values (Oxygen Radical Absorption Capacity, one of the primary methods for measuring and comparing antioxidant properties in foods), and Joan Steuer reminded us all that even if chocolate is ultimately determined to be a “health food” by any scientific standard, we should all remember the primary reason to consume is for the pure pleasure of the chocolate-eating experience.
The following day I put on my walking shoes and traversed over 180,000 square feet of exhibits at Moscone Center. I must admit to being a little myopic, focusing on the wonderful world of gourmet chocolate and our wonderful supporting vendors (packaging and specialty ingredients), but I did “slow my roll” a bit around the dozens of cheese booths (hey, I grew up in Wisconsin and now live in California… there’s whey in my blood) I encountered, not to mention artisan sausages and charcuterie producers. Of course, the What’s New/What’s Hot section is not to be missed, either. Lots of “green” offerings this year, and gluten-free was all the rage… none quite as good our gluten-free PurePower Peanut Bars.
Every style of specialty food is represented in a demonstration of America’s seemingly unlimited entrepreneurial spirit that drives artisans of every style to “take the plunge” and bring their craft to market. It’s only too bad that they don’t add a day for the public, allowing the vast community of foodies to come through to “try and buy.” It would definitely be a finger-lickin’ win/win for all concerned!
Friday, December 18th, 2009
— Ed Engoron, Co-Founder of Choclatique
I have a friend who is a call-in radio psychologist. We have been carrying on an internet “affair” about the fantasies of chocolate. Oh, you thought this was going to be another one of those Tiger Wood confession’s stories, didn’t you?
This is my “Dear Doctor” letter for the day.
When I was a younger man I was a motion picture and television designer and director. I think most of the ladies liked me because of my artistic “talent” and “good looks” or it could have been because they thought I might be able to get them a part in one of my productions. Mind you, I never took advantage of the situation, but it was fun to fantasize about.
Today, as an older, more mature gentleman my thoughts have turned to food and my fantasies have turned to chocolate. You may think that I have thoughts of painting a beautiful Victoria Secret model with dark chocolate body paint or sharing a milk chocolate bath with some luscious babe, but for me these days it’s about the aroma of this mysterious elixir that seems to drive everyone around me crazy.
You see, “I love the smell of ‘Chocolate’ in the morning.” Borrowing the line (I believe he said “napalm”) from Robert Duvall in “Apocalypse Now” that’s the way I start my day each morning. This morning I was particularly tempted while starting up the milk chocolate tempering kettles to consume the entire batch. The smell was so overwhelming that I dipped a tasting spoon into the 100 pound pot and took a morning hit of our Prestige Milk Chocolate followed a few tablespoons blended with warm milk. This is so much more rewarding than a cup of hot cocoa—after all, it’s Choclatique chocolate. Prestige Milk Chocolate is a special blend of only 5—ingredients cacao mass, cocoa butter, pure vanilla, sugar and real milk—not the powdered milk that most of the other chocolate companies use. What a wonderful, natural high… a hot, thick steamy milk chocolate beverage at 7:30 in the morning!
So, as you can see, my fantasies have turned from beautiful women (movie stars and models) to that of the rich, wonderful aroma (and taste) of freshly melted milk chocolate.
It’s really tough to get old; is there any hope for me or am I forever hopeless?
I say this with my best bed-side manner. Age is simply a state of mind. You are only as old as you feel. Today’s 60 is yesterday’s 40. Okay, I have given you all the “feel good” clichés. What do you want me to tell you? It sucks to get old. Learn to live with it and enjoy your daily hit of chocolate—that may be all you get. And, believe me, you will enjoy it. Here’s why:
Chocolate contains a variety of substances. These include:
- • Sugar—some chocolates (as opposed to Cocoa) contain higher amounts of sugar than others.
- • Theobromine—various theobromines are present. Theobromine is chemically similar to caffeine and is a light stimulus.
- • Anandamide—an endogenous cannabinoid which is also naturally produced in the Human brain and gives you a sexy, feel good feeling.
- • Tryptophan—an essential amino acid that is a precursor to Serotonin, an important neurotransmitter involved in regulating and elevating moods.
- • Phenylethylamine—a Neurotransmitter from which amphetamine is derived. Often described as a ‘love chemical.’ It is quickly metabolised by monoamine oxidase, so it has little effect on the central nervous system, but sure makes you feel like you are falling in love.
All of these and another 300 chemical substances make you feel really great, sexy, energized, YOUNG and in love. So, who needs anything else when you can fantasize about chocolate?
There are some many wonderful milk chocolate choices to choose from for the holidays starting with Choclatique’s Milk Chocolate Boutique, Collection and Indulgence (8-, 15- and 30-piece box assortments), Choclatique’s Prestige Milk Chocolate Tablets and Tapestries and Choclatique’s Milk Chocolate Foil-Wrapped Easter Eggs.
Friday, October 30th, 2009
— Ed Engoron, Co-Founder of Choclatique
Does dark chocolate have a more positive impact on women than on men? We’ve know for a long time that women have in some way compared sex to chocolate, or vice a versa. Finally doctors have discovered the missing link between the two.
According to Italian researchers (you’ve got to love the Italians when it come to amore or chocolate), women who eat chocolate have a better sex life than those who don’t. Women who enjoy chocolate have higher levels of desire, arousal and satisfaction from sex.
Learning from the clinical side, a group of urologists from San Raffaele hospital in Milan questioned 163 women about their consumption of chocolate as well as their experience of sexual fulfillment. The study found that women who have a daily intake of chocolate showed higher levels of desire than women who didn’t indulge. The hypothesis is that chocolate has a positive physiological impact on a woman’s sexuality.” The study was funded from a grant from a university, not from Choclatique, another confection company, or the candy industry.
Dr. Andrea Salonia, author of the study, discovered that women who have a low libido could even become more amorous after eating chocolate. The good doctor believes chocolate could be particularly medicinal for women who shun sex because they are suffering from premenstrual tension.
It was further discovered that chocolate is not like a food, but reacts more like a drug. Women who suffer mood swings as a result of their menstrual cycle may also suffer a dip in their sexual function. Dr. Salonia believes eating chocolate may improve a woman’s sexual functions and attitude.
The research looked at the lifestyle habits that affect women’s sex lives. It also looked at smoking and coffee consumption but found no links with sexual enjoyment. Some might argue, however, that women who like chocolate are simply more sensually attuned.
Whatever the reasons, it appears that there something more than just satisfying your “sweetie’s” sweet tooth with a box of chocolate. So take it from me, the Chocolate Doctor, the best thing you can do for your love life this coming year is to join the club—the Chocolates of the Month—the subscription purchase that delivers a box of Choclatique the second week of each month. This will guarantee that you… well you know where I’m going with this—C H O C O L A T I Q U E C H O C O L A T E and the Chocolates of the Month. Membership has its privileges.
Thursday, September 24th, 2009
— Ed Engoron, Co-Founder of Choclatique
Eat More Chocolate!
I like to go to Hooters… strictly for the food, of course. Okay, I do like to look at the beautiful ladies as well. If you’ve ever been there you must have admired the fact that all the ladies manage to fit into a size 4 or smaller.
Yesterday, they handed me a menu and their new state-mandated nutritional guide. While I have always been very conscious about reading the labels on packaged goods I have now been forced to study the amount of calories I am consuming in restaurants. It seems unfair that everything I love has more calories than I can afford. In fact, every place I go these days I am assaulted by the nutritionals of all the menu items. While it’s hard to believe that a Hooters Cobb Salad without dressing is nearly 700 calories—add a little blue cheese dressing and it takes it up to almost 1000 calories. A plate of un-breaded wings is also about the same; add an additional 180 calories for the mild wing sauce. So after seeing these numbers, my first thought is where do the Hooter’s “girls” go for lunch?
No wonder I have had a weight problem! I love foods that are fattening. If I asked you which has more calories?… a Western BBQ burger, a Buffalo Chicken Sandwich or Sloppy Pulled Pork Sandwich… what would your answer be? Wrong! It’s the Buffalo Chicken Sandwich at a whopping 1551 calories. My lunch guest originally ordered that, but then quickly switched to the Pulled Pork Sandwich with less than half the calories unless you add in the Curly Fries at 809 calories, of course.
I noticed that even what I thought was a modest salad at IHOP was nearly 1400 calories—that’s higher than a Chicken-Fried Steak platter. Next time I’ll pass on the salad and eat the steak. It was even worse at my favorite Cheesecake Factory in Marina del Rey. As I was being seated, I had to walk by the display case of desserts and saw the required posted calorie counts of 900 calories for a slice of sugar-free cheesecake to 1700 calories for a piece of their signature chocolate cheesecakes.
It’s been a while since I checked out the calorie counts on our Choclatique Chocolate. What a pleasant surprise when I walked into the Chocolate Studio this morning to read our labels—an entire-8 piece box of Choclatique Decadent Desserts is only 480 calories. That’s one third the calories of a chicken sandwich. A full box of Bubbly—Champagne Truffles— “weighed” in at only 400 calories. If you’re looking for a solid hit of chocolate, a large bar (we call them tablets in Dark, Milk and White) ranges from 510 to 540 calories.
I have been watching my weight all my life and have been on the Choclatique Q-91 Diet since June and have lost about 25 pounds. I indulge in a just a couple of Q-91 pieces a day at just about 28 calories; plus moderate exercise and I watch my carbs. I also manage to fit in a Choclatique Pure Power Protein bar when I feel the urge to snack (240 calories and 9.5 grams of protein).
Even better than the low calories are the facts regarding the health benefits of chocolate. The darker the chocolate, the richer it is in flavanols which many health professionals say are beneficial to your well-being and looks. Research has linked the antioxidants found in dark chocolate to decreases in blood pressure and “bad” cholesterol. Chocolate has also been shown to reduce cavities. Chocolate is a known stimulant and is also thought to be an aphrodisiac—so kiss your Viagra good-bye.
The small amount of caffeine found in chocolate (1.4 oz of chocolate = 1 cup of decaf coffee) combined with Theobromine, a weak stimulant also present in chocolate, provides the “lift” that chocolate eaters experience which many believe to be a mood elevator and an anti-depressant.
So there you have it. Chocolate is luscious and tastes fantastic; makes you feel great and has fewer calories than a Buffalo Chicken Sandwich at Hooters. Here is what I propose: Buy an 8-piece box of your favorite Choclatique Chocolate, take it to the nearest Hooters, order a glass of water and look at the ladies. This is guaranteed to elevate your mood to new heights.
Thursday, September 3rd, 2009
— Ed Engoron, Co-Founder of Choclatique
Chocolate Cuts Death Rate in Heart Attack Survivors
I love the smell of chocolate in the morning—and now here’s another reason why. “Heart attack survivors who eat chocolate two or more times per week cut their risk of dying from coronary disease about threefold compared to those who never touch the stuff”, scientists reported.
So for all of you that have had heart attacks or are at risk of having one let me give you our web address, www.choclatique.com address. We have two products, Q-91 (91%) and Elephant—Seriously Strong Chocolate (76%), that are the low in sugar and are the perfect prescription for what ails you. They are 50 times cheaper and taste better than a Lipitor tablet. This new information alone could cut a couple of trillion dollars off the costs of health care worldwide.
The report went on to say that smaller quantities offer less protection, but are still better than nothing at all. Every little bit helps. If you think I jest, you can find the article that appears in the September issue of the Journal of Internal Medicine.
Earlier research had established a strong link between cocoa-based confections and reduced blood pressure and cholesterol and an improvement in blood flow. It had also shown that chocolate cuts the rate of heart-related mortality in healthy older men, along with post-menopausal women.
But here’s the latest news on the subject. The new study, led by Imre Janszky of the Karolinska Institute in Stockholm, is the first to demonstrate that consuming chocolate can help ward off the grim reaper even if one has suffered acute myocardial infarction — otherwise known as a heart attack. “[The study] was specific to chocolate — we found no benefit to sweets in general,” said Kenneth Mukamal, a researcher at Beth Israel Deaconess Medical Center in Boston and one of the co-authors of the study. “It seems that antioxidants in cocoa are a likely candidate for explaining the live-saving properties,” he shared with AFP in an exchange of e-mails.
Antioxidants are those somewhat mysterious and magical compounds that protect against so-called free radicals, molecules that accumulate in the body over time and can damage cells and are thought to major play a role in heart disease, cancer and the aging process.
In the study, Janszky and colleagues tracked 1,169 non-diabetic men and women, 45-to-70 years old, in Stockholm County during the early 1990s from the time they were hospitalized with their first-ever heart attack. The participants were asked before leaving the hospital about their food consumption habits over the previous year, including how much chocolate they ate on a regular basis.
They underwent a health examination three months after discharge, and were monitored for eight years after that. The incidence of fatal heart attacks correlated inversely with the amount of chocolate consumed.
These findings supported the increasing evidence that chocolate is a rich source of beneficial bioactive compounds. The results are the same for both men and women, and across all the age groups included in the study. Other factors that might have affected the outcome—alcohol consumption, obesity, and smoking—were also taken into account.
As mother used to say, “Everything in moderation.” If you have a weight problem, which can also lead to a heart attacked, stick to about an ounce a day. Enjoy chocolate that is high in cacao content and high in mass with less sugar like Q-91 (91%) and Elephant—Seriously Strong Chocolate (76%).
As the Dr. Strangelove of Chocolate (and the co-founder of Choclatique) my advice is to enjoy chocolate when you can. It is a healthier alternative to desserts in moderate quantities. So take two pieces and call me in the morning.
Thursday, July 23rd, 2009
— Ed Engoron, Co-Founder of Choclatique
I was asked to do an interview this morning with Professional Candy Buyer Magazine to discuss dark chocolate. Ask anyone—dark chocolate is the “feel-good” food of the decade. What could be better? It tastes great and has enough serotonin and caffeine to lift your mood, spirits and attitude any time of the day.
One thing the reporter should have been told prior to our meeting is, “Don’t ask Ed any open-ended questions about chocolate.” And, of course her first question was, “What do you think about ‘dark chocolate’?” Wow… off I went.
First of all, I love great dark chocolate. More to the point, I love Choclatique dark chocolate. We have several choices of the deep, dark goodness… they include:
- Private Reserve Dark Chocolate (64%)
- Ebony Dark Chocolate (72%)
- Elephant—Seriously Strong Chocolate (76%)
- Q-91 (91%)
- Single Origin Dark Chocolates from, Peru, Ecuador, Venezuela, Madagascar, Columbian and real American Hawaiian Dark Chocolate (all at 65%)
What’s the difference? Where do I begin?
- Private Reserve Dark Chocolate (64%) is “reserved” for our terrific couverture for our boxed chocolate and for Ingots, Tablets and Tapestries. Private Reserve is made from 17 equatorial beans grown from the Tropic of Cancer to the Tropic of Capricorn. They are fermented, dried and roasted to perfection. This chocolate is conched (blended) to an ultra-smooth texture for 72 hours at precise temperatures to bring out the natural, dark, fruity flavor of the cacao bean.
- Ebony Dark Chocolate (72%) is a very intense, bittersweet chocolate used primarily for making pastry—very intense chocolate cakes, pies and puddings. It is much sharper than our Private Reserve Dark Chocolate and is not particularly suited for making truffles and other confections. It is the ultimate chocolate-lovers’ baking chocolate.
- Elephant—Seriously Strong Dark Chocolate (76%) is mind-blowing in its complexity, rivaling all of the high percentage cacao chocolates from the European legacy chocolate makers. Elephant Chocolate is a harmonious mélange of Criollo and Trinitario beans, bringing out the light floral aromas of ripe cherry and the essence of raisin top notes. There are deep chocolate layers punctuated by the complex flavors of tart citrus, red fruit and roasted walnut and almond notes. The mild but complex aroma gives way to the intense flavor of Elephant Chocolate. This full-bodied, very intense chocolate is smooth on the palate with a long, bittersweet finish. The elephant-shaped chocolate is a deep, dark red-brown, with an incredibly perfect glossy finish, so that the chocolate appears to glow. This is a chocolate for eating, not for baking. It has flavors and textures you won’t soon forget.
- Choclatique Q-91 is our super-dark, bittersweet premium chocolate high in cacao mass. One of the most pleasant effects of eating Q-91 chocolate is the “euphoric feeling” that many people experience after indulging. Q-91 chocolate contains more than 300 known beneficial compounds. Scientists can’t yet explain some of the pleasurable effects of consuming chocolate, but they’re working on it.
Recent medical research has linked the antioxidants found in cacao—the fruit from which dark chocolate is made—to decreases in blood pressure and reductions of “bad” cholesterol levels. Chocolate is a known stimulant and is also thought to be an aphrodisiac. The darker the chocolate the richer it is in flavanols which many physicians and nutritionists say are beneficial to your health.
The small amount of caffeine found in chocolate (1.4 oz of chocolate = 1 cup of decaf coffee) combined with Theobromine, a weak stimulant also present in chocolate, provides the “lift” that chocolate eaters experience. Although no conclusive proof exists yet, Phenylethylamine is reputed to be a mood elevator and an anti-depressant.
Scientists are still developing their opinions on the health benefits of dark chocolate. It is probably not a good idea to replace your daily intake of fruits and vegetables with a 6-layer frosted chocolate cake—whether dark or milk chocolate, but the research has certainly reduced the stigma of a moderate daily chocolate habit.
How can you judge chocolatier and the quality of their chocolate? Savor the flavor of their chocolate; no fillings, just chocolate. Trying a bag of our Assorted Ingots is a great way to get to know our chocolate. Give them a try and let us know what you think.
Tuesday, May 26th, 2009
— Ed Engoron, Co-Founder of Choclatique
Can’t eat Pork — Swine Flu
Can’t eat Chicken — Bird Flu
Can’t eat Beef — Mad Cow Disease
Can’t eat Eggs — Salmonella
Can’t eat Fish — Mercury/Heavy Metal Poisons in Their Waters
Can’t eat Fruits or Vegetables — Insecticides and Herbicides
The Only Thing Left is Choclatique Chocolate!
Wednesday, April 29th, 2009
— Ed Engoron, Co-Founder of Choclatique
Most of the trade shows that Joan and I attend are where we are in our own booth serving samples so that people can have an opportunity to try our great, artisan chocolate. This week I am attending the PMCA’s (Pennsylvania Manufacturing Confectioners’ Association) 63rd Annual Conference in Hershey, Pennsylvania. The conference is being held at the Hershey Lodge—just across the street from the factory famed as the home of American chocolate. Yes, this is the place that Milton Hershey planned, financed and built, so it is definitely a place befitting of hosting a conference on, what else, CHOCOLATE.
There is a great roster of speakers covering everything from the health benefits of cocoa to the basic, as well as break-through, chemistry in making chocolate. I tasted cocoa and chocolate in all the basic forms. I sampled raw cacao beans right out of the pod. I had bites of chocolate that included raw, under-fermented, over-fermented, heavy roast, light roast, and even chocolate where the beans had gotten moldy. Yuck! So much for my usual comment that chocolate is like sex… never bad, just some of it IS better than others.
I also tasted some really great chocolate. These perfect specimens were made from Criollo, Forastero, Trinitario and, my favorite, the raw, but delicious Porcelana. I’ve known for a long time what I like, but it was a great validation of the efforts of all the people who work for Choclatique that we have gotten it right with the species and treatment of the beans that we buy.
Some of the best news of the conference however, was delivered by several rather savvy doctors, including Dr. Amy Griel, Dr. Catherine Kwik-Uribe and Dr. Thomas Parady, who spoke on the health aspects of cocoa butter and fats, flavanols and cardiovascular health, and soluble fibers, respectively. So here are some of the “tasty” highlights of what I heard:
- There are alkaloids in chocolate, so you can replace your morning cup of coffee with a hot steaming cup of chocolate… Choclatique Drinking Chocolate, I hope.
- The Flavonoids (or Procyonis) found in chocolate are similar to what you find in healthful portions of wine, grapes, green tea and apples. I guess that means that a piece of chocolate a day keeps the doctor away!
The new studies (of 34,000 participants) proved that chocolate has the ability to solve or ease numerous heath issues:
- Stomach irritation
- Energy (lack of)
- Blood pressure related problem
In short, chocolate has more health benefits that even a glass of red wine.
Another study was done on the island of Kuna (off the coast of Panama) where the islanders do not suffer from any aging diseases—hyper-tension, high cholesterol, even baldness. These native Kunaians have a diet very rich in cocoa. Their culture teaches all to, “Use cocoa every day—from before you were born (pre-natal I suppose) until the day you die and you shall live a long and healthful life.” They eat about 900mg of cocoa a day, but the studies show that just a simple inclusion of 6.4g of good, low sugar-content chocolate per day will do the same job. That’s just two Q-91 wafers per day! I know that’s a shameless plug for our 91% high in cacao mass chocolate, but something has to pay the bills.
Actually, a diet rich in chocolate and nuts (almonds, walnuts and peanuts) is a positive addition to your diet. So remember what mom always used to say, “Everything in moderation.” These studies are evidence that a diet with a moderate amount of chocolate, nuts, fresh fruits and red wine, that is low in trans-fats and saturated-fats and a moderate exercise can reverse the negative effects of aging. Hey, don’t tell anyone, but you just discovered the chocolate fountain of youth.
Special note: Much of the chocolate research to date has been funded by chocolate companies like Nestle, Hershey’s and Mars. These triple-blind studies are always supervised by major universities whose results are independently published.
Wednesday, April 15th, 2009
— Ed Engoron, Co-Founder of Choclatique
Tuesday morning Megyn Kelly on Fox’s America’s Newsroom ran a segment on a guy who “invented” a chocolate inhaler. His claim—it is a great chocolate replacer. Megyn was fast to declare it “a lot of hooey.” And, I’m here to tell you that chocolate is much more than just aroma. So, Megyn, thanks for playing the “Hooey Card,” especially when it comes to chocolate.
Chocolate! There are few foods about which people feel as passionate. One of the most pleasant effects of eating chocolate is the “euphoric feeling” that many people experience after eating it. Chocolate contains more than 300 known beneficial compounds. The small amount of caffeine found in chocolate (1.4 oz of chocolate = 1 cup of decaf coffee) combined with Theobromine, a weak stimulant also present in chocolate, provides the “lift” that chocolate eaters experience. Phenyethylamine is reputed to be a mood elevator and an anti-depressant. Say good-bye to your Prozac. Chocolate is also thought to be an aphrodisiac. Set aside your Levitra. Chocolate has even been proven healthful for the well being of expectant moms.
Medical research has linked the antioxidants found in cacao—the fruit from which chocolate is made—to decreases in blood pressure and reductions of “bad” cholesterol levels. Good high cacao content dark chocolate is low in sugar and rich in flavanols which many physicians and nutritionists say are beneficial to your health. Scientists are still developing their opinions on the health benefits of dark chocolate, but the research has certainly reduced the stigma of a moderate daily chocolate habit.
We sent Megyn a box of our new Elephant Chocolate (76% cacao). This is seriously strong chocolate made for American tastes. On her first bite she will get the hit of big, rich chocolate and then the essence of ripe cherry, berry and wine over complex layers of tart citrus, red fruit and roasted nutty notes all held together by the solid, deep chocolate base. This high cacao content, medium-bodied, very intense chocolate is smooth on the palate with a long and pleasant finish to allow one to savor the flavor. So, you should check it out by tasting. Trust me, you can’t get all that from an inhaler!