Posts Tagged ‘Dark Chocolate’
Friday, October 14th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Watch for me on ABC-7 NEWS on Monday October 17th at 6:40am and 11:00pm with Lori Corbin—The Food Coach—when we discuss the health aspects of a chocolate lifestyle.
No sooner had the interview ended when I received a copy of new research suggesting that eating chocolate could reduce the risk of a stroke. Wow! That’s big news.  The study, published in the Journal of the American College of Cardiology, found that women who had eaten an average of about 2.3 ounces of dark chocolate per week significantly reduced their risk for a stroke. Swedish scientists tracked more than 33,000 women, ages 49 to 83 years old, for about 10 years. The more chocolate they reported eating, the less likely they were to have had a stroke. Specifically, 1,549 strokes were reported, but those women who had eaten more than 45 grams of chocolate reported about 2.5 strokes per 1,000 compared to 7.8 per 1,000 among their peers who ate fewer than 8.9 grams.
 However, that does not mean anyone should abandon common sense. “Chocolate should be consumed in moderation as it is high in calories, fat, and sugar,” Susanna Larsson from Karolinska Institutet in Stockholm told Reuters Health. “As dark chocolate contains more cocoa and less sugar than milk chocolate, consumption of dark chocolate would be the most beneficial.” That would include Choclatique’s functional, Q-91.
Also, look for me on Fox Business Tuesday, October 18th at 12:pm EDT on Live Weekdays at Noon. I will also be in New York taping a segment for Better TV – 9, a syndicated show that airs on 80 stations nationwide owned by Meredith, Fox, CBS, Tribune, LIN TV, Journal and Sinclair. I will be making chocolate truffles from a recipe from my new adventure cookbook, Choclatique—150 Simply Elegant Recipes.
 Choclatique (the book) is sprinkled with QR Codes (Quick Response Codes)… those funny little Rorschach squares you see popping up seemingly everywhere these days. When scanned by a smart phone they take you to a video of the ChefSecret that is at the end of many of the recipes. This is the first time that this technology has been available to be used in the publishing of a cookbook.
And, lastly and most importantly, the recipes make luscious tasting desserts perfectly for the first time and every time there after. It is a foolproof guide to making all of your favorite desserts.
  Chocolate Doctor
Tags: Chocolate Cookbook, Chocolate Health Benefits, Dark Chocolate, Healthful chocolate, Stroke prevention
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Friday, September 2nd, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
In writing my new book, Choclatique (Running Press, 2011), a lot of exploration went into searching out the facts and myths, past and present, about everything chocolate. I traveled to over one hundred, thirty countries to uncover all of the hidden secrets about chocolate. Since I was limited to only three hundred pages a lot of good research went on to the editor’s floor. That’s the great part about writing a weekly blog and doing a FoodCast on A Million Cooks, nothing ever goes to waste.
I always choose the chocolate category when playing Trivial Pursuit and I always win. So here’s a chance to improve your Chocolate IQ. Let me share with you the little know and uncelebrated facts that will make you a winner, too.
- Chocolate is a psychoactive food. If it wasn’t an ancient food, it would probably be regulated or rationed by the US FDA.
 Chocolate is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally “food of the gods.” Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure unless you’re addicted to Devil’s Food Cake. Cacao beans were used by the ancient Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank fifty goblets a day.- Aztec taxation was levied in cacao beans. One hundred cacao beans could buy a slave. Twelve cacao beans bought the services of courtesan. I wish I could pay my taxes and bills. If our economy doesn’t improve quickly I may have to in Choclatique Chocolate Ingots.
- The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate’s reputation as an aphrodisiac. Who needs Viagra when there’s Choclatique Chocolate?
- More recently, a study of eight thousand male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still somewhat speculative, but it’s still a good excuse to eat Choclatique Chocolate.
 Placebo-controlled test trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. Send an old person Choclatique Chocolate today… right now… what are you waiting for? Don’t tell me you forgot.- A “symposium” at the 2007 American Association for the Advancement of Science—hyped as a potentially “mind-altering experience”—presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. I think chocolate should be on the Medicare formulary list.
- Coincidentally or otherwise, many of the world’s oldest super centenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 – three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate like Choclatique Q-91 rather than the kinds of calorie-rich confectionery popular in the US.
 In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This treatment of psychoactive confectionery remains unlicensed. Yeah man, what the hell, it’s cool in California… anything goes. Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of a butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75º F; it melts at around 97º F. I wonder if anyone ever tried to inject it.- Today, chocolates of every description are legal, unscheduled and readily available over the counter. Don’t tell Congress they’ll screw this up, too.
 Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer. Oh, that explains it all.- In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result. I’m waiting, Ladies. I’m still waiting.
- More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet it’s cocktail of psychochemical effects in the central nervous system are poorly understood.
So how does it work? That is the subject of next week exciting Choclatique blog.
Chocolate Doctor
Tags: Chocolate Bars, Chocolate Beverages, Chocolate Facts, Dark Chocolate, Healthful chocolate
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Friday, June 10th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 You don’t have to convince a kid to eat a piece of candy. But to help grown-ups justify indulging in a chocolate bar or a handful of jellybeans, candy companies are touting new health benefits of their products. Though health benefits are not the direct reason for consumers to grab up the sweet stuff, it is an added incentive.
At Choclatique, we know that consumers buy candy primarily for the taste, but it does factor in that consumers are more focused on their diets these days and are trying to eat more healthfully. We think it’s more than just an added benefit.
 One of the best-known healthful treats is dark chocolate. Dark chocolate makers were among the first to educate consumers on the ‘better for you’ positioning, especially promoting the antioxidant content. But more recently, candy companies offering assorted fruit flavors have been getting in on the health trend as well.
 We’ve known for a long time that consumers read labels and look for confections with no preservatives, artificial colors or flavors which are the basis for Choclatique products. They’re also interested in candy made without high-fructose corn syrup—using pure cane sugar instead. Now, we are finding many snack and candy companies are promoting products with additional antioxidants. Pomegranate and other fruits big on health benefits have become a popular addition to many candies. Some of the newest flavors of licorice include blueberry and pomegranate made from real juice. Chocolate manufacturers, while still marketing their dark chocolate for its health benefits, have also moved on to chocolate low in sugar or completely sugar-free and the blending of fruits high in antioxidants such as strawberry, orange, blueberry, cherry and pomegranate.
 At Choclatique, we make the Pure Power energy bar. Made with US-grown peanuts, peanut flour, cherries and blueberries, this healthy snack packs over 9 grams of pure protein and is high in antioxidants. Footed with a low sugar chocolate platform, all of the ingredients are commonly found in your own pantry. One great additional benefit is that Pure Power is also Gluten-free.
For some, price is a strong factor with consumers willing to choose a cheaper, less healthy product rather than pay a little more for something more healthful. But now, some health concerns are carrying over to the general public and consumers starting to understand that a piece of chocolate can be more than just a satiating snack. Market research shows that while healthier candies were once only reaching a niche audience… that audience is growing. There are groups, such as baby boomers and young families that are more inclined to look for health benefits than just price alone.
 At Choclatique, we feature Elephant Chocolate, Q-91 and Private Reserve Dark that are lower in sugar and higher in many of the healthful benefits than milk or white chocolate. We offer the appeal and benefits to a more health conscious consumer with functional chocolates while still maintaining tasteful indulgence.
If you have a passion or even an addiction to the brown stuff, let’s talk… you can look me up on Facebook and follow me on Twitter.
Another Shameless Plug: I want to introduce you to my new book, Choclatique. It’s the perfect gift for brides, grooms, grandchildren’s birthday, anniversaries… actually Choclatique, both the book and the chocolate, are perfect for just about any occasion. Signed copies will be available after October 1st.
Choclatique is the first interactive cookbook. It is sprinkled with ChefSecrets which are highlighted with a QR Code. When you scan the QR Code with your smartphone, it directs you to a video where I demonstrate the “secret” technique. You can also purchase a chocolate tasting kit to compliment the book. Pretty cool!
 CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011 Chocolate Doctor
Tags: Antioxidants, Dark Chocolate, Elephant Chocolate, Gluten-free, Healthful chocolate, Pure Power Bars, Q-91, Sugar-free chocolate
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Wednesday, January 5th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 2010 has come to an end and this is the beginning of a promising new year—2011. It is an appropriate time to look back at some of the events that have taken center stage in our lives over the last year.  Don’t worry… I am not going to carry on about health care, Don’t Ask, Don’t Tell; the START Treaty or even the drubbing the Democrats took during the November election. About the only subject on a political note I have is over my concerns of tragic unrest in Ivory Coast which has the vast potential to disrupt the lives of many innocent people and further destabilize cocoa prices which are already at an all-time high.
 What I do want to address are new learnings about chocolate this past year. The cacao genome map is being studied and we are discovering so much more about this wonderful, ancient and magical plant, including all of the health benefits that can be derived from eating a moderate amount of dark chocolate each day.
 We read about a new cocoa-based drug that has the potential to treat persistent coughs. The drug is a joint development by United Kingdom-based SEEK, and United States-based Pernix. This new drug contains theobromine, an ingredient naturally present in cocoa and chocolate. The drug is entering the final stages of human clinical trials and could be on market within a little more than two years. This will be the first effective non-opioid treatment for persistent or chronic cough in two decades. Human trial research in South Korea has shown that theobromine has none of the side effects associated with standard drug treatments for persistent cough.
 Persistent cough is a very common condition, afflicting over 800 million people worldwide, with an estimated 12% of the general population having the symptoms. Failure to treat a cough can lead to enormous consequences in terms of loss of one’s heath and well-being. Theobromine, a key compound in chocolate, has been shown to inhibit the inappropriate firing of the vagus nerve, which is a key cause of a persistent cough.
I, for one, have had a persistent, nagging cough since a bout with pneumonia several years ago and take at least one Choclatique Q-91 square—our functional chocolate—to dampen it down. As good as Q-91 is, I am still looking forward to concentrated chocolate flavored cough drops or syrups.
During the year we continued to hear about the expanded benefits of chocolate which has been used a vasodilator, or blood vessel widener, a diuretic, a heart stimulant, a cavity inhibitor and even a way to improve bad breath.
 We also learned this year that Flavanol compounds derived from cocoa boosts the beneficial bacteria in the intestine. The study, published in the American Journal of Clinical Nutrition, demonstrates the effect of cocoa flavanols on select stomach bacteria in humans and, “suggests the potential prebiotic benefits associated with the dietary inclusion of flavanol-rich foods have a beneficial effect through their selective metabolism in the intestinal tract.”
 Scientists from the Nestlé Research Center reported earlier this year that a that daily consumption of just 40 grams of dark chocolate like Choclatique’s Q-91 significantly increases a person’s metabolism to help control weight maintenance. Dr. Jeremy Spencer from the University of Reading said that implications of the study are “that subtle changes in dietary habits, such as eating dark chocolate, can benefit long term health.”
 Manufacturers’ interest in the active compounds in cocoa started about 20 years ago when scientists sought to understand the flavor components of chocolate. The bitter and astringent compounds were isolated, and further study and clinical work showed the health benefits of the monomers and the tannins, particularly epicatechin.
 Scientists active in the area are keen to stress that chocolate and cocoa are very different in terms and not interchangeable. Cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans) which is used in chocolate making or as Cocoa liquor contains approximately 55 per cent cocoa butter and together this comprises cocoa solids, often referred to on chocolate packaging. cocoa powder (usually about 12 percent fat) for cooking and drinks. Chocolate refers to the combination of cocoa, cocoa butter, sugar, etc. in a solid food product.
 All of us at Choclatique thank you—our loyal readers and valued customers—for a great 2010 and we wish you all a healthful and prosperous 2011 filled with sweet dreams and chocolate wishes.
 Chocolate Doctor
Tags: 2011, Chocolate Health Benefits, Cocoa-based Chronic Cough Drug, Dark Chocolate, Flavanol, Q-91, Theobromine
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Tuesday, November 9th, 2010
— Ed Engoron, Co-Founder of Choclatique
 If you love to bake anything chocolate you may have found that choosing chocolate for baking has gotten a little complicated. It used to be pretty straightforward — dark, milk, white, sweet, un-sweetened, semisweet or bittersweet. But these days, sorting out which chocolate belongs in your brownies or chocolate chip cookies can seem more like selecting a fine wine than whipping up a batch of your kid’s favorite cupcakes. Your choices can be very confusing with all the different percentages listed on the package.  You can find 33%, 47%, 64% or even 91% percent cacao is available on the market and some chocolate with no percentage of cacao listed at all. Then the question must be asked is one any better than the other? And, what’s all this percent stuff about cacao, anyway?
 American chocolate companies have taken a page out of the wine and coffee industries’ marketing books and have begun labeling their bars with the source of origin, single origin (estate grown) and according to the percentage of cacao content which is the combined blend of cocoa solids and cocoa butter.
 The biggest problem is there’s way too much emphasis on the percentage of cacao and not enough attention paid to the ratio of the ingredients. Most people think the higher the percentage of cacao, the better the chocolate. There are other factors that go into chocolate quality. It’s really misleading to just claim that one bar compared to another is better just because it has 80 percent cacao versus 70 percent cacao for another.
 Good chocolate makers use simple ingredients, a blend of cacao—fats and solids—sugar and dairy in the case of milk chocolate. The ratio of the blend affects taste, texture and how it reacts in making chocolate both for eating or baking. A higher percentage of cacao doesn’t guarantee a more intense chocolate flavor, because cacao percentages represent the total of all cocoa solids (from which chocolate gets its flavor) and cocoa butter (which imparts chocolate’s lush mouth feel). While different chocolates may have the same percent of total cacao, they could contain vastly different ratios of solids and fats, and that dramatically influences both the taste, texture of and the “bakablity” of the chocolate.
 Higher cacao percentages also don’t necessarily result in higher quality either. Taste is influenced more by the origin, drying, fermenting, roasting and the blend of beans. Better beans can produce better chocolate, even with lower percentages and cacao ratios.
 So What Should You Buy?
For eating, stick to less than 70 percent cacao. Sugar enhances the flavor and texture of chocolate… bars with higher ratios, especially European chocolate can taste bitter and chalky depending on how the bean has been roasted. I recommend Choclatique’s Private Reserve Dark Chocolate Bar (64%).
 For baking, I like to use and 70 to 80 percent dark chocolate depending on the ration of fat to solids. Our Ebony Dark Chocolate Pastilles (72%) are perfect for both flavor and mouthfeel. If you want a great milk chocolate, I suggest our Heirloom Milk Chocolate (41%) and for the best baking white chocolate I only use Choclatique’s Snowy-White Chocolate Pastilles (32%).
Of course, it ultimately all comes down to taste. If you’re looking for great baking chocolate, don’t use one that you wouldn’t enjoy eating.
Chocolate Doctor
Tags: Baking Chocolate, Cacao Percentages, Dark Chocolate, milk chocolate, white chocolate
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Friday, July 9th, 2010
— Ed Engoron, Co-Founder of Choclatique
This is just the news I have been waiting for. According to Dr. Karin Ried, a researcher at Adelaide University, “Just a chunk of chocolate a day could have the same effect on high blood pressure as half an hour of exercise.”
 As it turns out, while people have been looking for the fountain of youth, the silver bullet or Holy Grail has been right there on the shelf in the candy aisle of your favorite supermarket or confection store all along.
We now know for certain that chocolate—and especially dark chocolate—contains chemicals known as flavanols which naturally open up blood vessels in the body. That means blood flows more easily and blood pressure drops.
 The study showed that for those suffering from high blood pressure the effect of chocolate was so dramatic it could reduce their chances of having a heart attack or stroke by 20% over five years. Hey, I’ve been eating chocolate for over 50 years. I’m going to live forever!
 “You don’t always need medication to reduce blood pressure,” said Dr. Ried who carried out the research. “This [study] shows that there are some [functional] foods that can help.”
Millions of people around the world suffer from high blood pressure–also known as hypertension; around half of them undiagnosed. About one in 10 patients cannot control the condition with medication or cannot tolerate the drugs, leaving them at greater risk. Hundreds of millions face a lifetime on medication to reduce the risk of suffering heart disease, strokes or even kidney failure.
 For the latest research, Dr. Ried and her team of doctors and medical researchers combined the results of 15 other studies looking at chocolate and cocoa between 1955 and 2009 covering hundreds of people. They found that for people with hypertension, eating chocolate could reduce the blood pressure by up to five per cent. For those with normal pressure it had no effect. “This is a significant finding,” said Dr Ried.
“We’ve found that consumption can significantly, albeit modestly, reduce blood pressure for people with high blood pressure, but not for people with normal blood pressure.”
 She said it will take more research to determine the optimal amount of chocolate that was needed to make the most difference. Any volunteers who want to eat massive amounts of chocolate are welcome to sign up here.
She said the studies varied from just one chunk (6g) to a whole bar (100g) a day. People with high blood pressure are seen to have it consistently higher than 140mm Hg systolic or 90mm Hg diastolic. Normal is 90/60. The results showed that chocolate would make it drop 5mm in systolic pressure which is comparable to the known effects of 30 daily minutes of moderate physical activity such as brisk walking or swimming.
 Chocolate has been found to have health giving benefits in the past. Research published earlier this year showed that people who eat just one bar a week are 22% less likely to suffer a stroke. Choclatique’s Q-91 may be just the answer to your functional chocolate needs. 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. Chocolate contains more than 300 known beneficial compounds including alkaloids such as theobromine and phenethylamine, which are said to have positive physiological effects on the body, and have been linked to increased serotonin levels in the brain.
Scientists claim that chocolate, eaten in moderation, can not only lower blood pressure, but prevent tooth decay as well. Dark chocolate has recently been promoted for its additional health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals and reduce the effects of aging. However, the health giving benefits have to be weighed against their contribution to weight gain.
Tags: Antioxidants, chocolate's health benefits, Dark Chocolate, flavanols, lower blood pressure
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Monday, April 19th, 2010
— Ed Engoron, Co-Founder of Choclatique
This week, Spanish medical researchers reported that chocolate may be good medicine for patients with severe liver disease. Those Spaniards must have known something very early on know since they’re the ones who first brought chocolate to Europe from the New World in the Americas.
 Reuters of London was all abuzz about comments made by Dr. Mark Thursz, a professor of hepatology at London’s Imperial College, when he said, “This new study shows a clear association between eating dark chocolate and (lower) portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients with chocolate.” Cocoa, rich in dark chocolate and low in sugar, could be prescribed for people with liver cirrhosis in the future. This is yet another new study among a body of research to demonstrate the amazing potential health benefits of chocolate.
 The Spanish researchers said that eating dark chocolate capped the usual after-meal rise in abdominal blood pressure, which can reach dangerous levels in cirrhotic patients and, in severe cases, lead to blood vessel rupture. Cirrhosis is scarring of the liver as a result of long-term damage. It is caused by various factors, including hepatitis infection and alcohol abuse.
Found in cocoa, antioxidants called flavanols are believed to be the reason why chocolate is so good for the control of blood pressure because the chemicals help the smooth muscle cells of the blood vessels to relax and widen.
A study of 21 patients with end-stage liver disease found that those given a meal containing 85% cacao dark chocolate had a markedly smaller rise in blood pressure in the liver—or portal hypertension—than those given white chocolate.
The results were presented at the annual meeting of the European Association for the Study of the Liver in Vienna and follow a number of earlier scientific studies suggesting that dark chocolate also promotes heart health.
At Choclatique, we have developed a great-tasting chocolate low in sugar and high in antioxidants, called Q-91. Choclatique’s Q-91 is a uniquely complex blend of several different cacao beans from each of the major cacao growing regions around the world. With the first taste, you will discover that the rich, natural flavors of ripe cherry and deep chocolate foreshadow complex layers of tart citrus, red fruit and nutty notes held up by a solid chocolate base.
Even though Choclatique’s Q-91 tastes great, it still contains alkaloids such as theobromine and phenethylamine, which are said to have positive physiological effects on the mind and health benefits for the body. Dark chocolate like Q-91 has been linked to increased serotonin levels in the brain because it includes a substantial amount of antioxidants that reduce the formation of free radicals and lessen the effects of many diseases and aging.
Tags: Antioxidants, Chocolate Health Benefits, Dark Chocolate, flavanols, liver cirrhosis, lower blood pressure
Posted in Chocolate, Food, Health | 1 Comment »
Thursday, March 11th, 2010
— Ed Engoron, Co-Founder of Choclatique
When I was 16 years old my father suffered a debilitating stroke. Having been to the doctor and given a good bill of health only 2 weeks before, it was shock to say the very least. It was something that my family never recovered from. How could someone who was that healthy be lying on the floor? Most experts say the causes for the common stroke are still quite puzzling.
 Could chocolate have prevented his stroke? Last week a Harvard study found that a couple of squares of dark chocolate a day might reduce the risk of a hemorrhagic stroke, by 52 percent.
There are two types of strokes—ischemic and hemorrhagic. An ischemic stroke occurs when a blood vessel that supplies blood to the brain becomes blocked. This type of stroke accounts for about 80 percent of all strokes. Hemorrhagic strokes occur when a blood vessel in the brain bursts and bleeds into the brain which makes up about 20 percent of all strokes.
The findings were presented last week at the American Heart Association’s conference on cardiovascular disease epidemiology and prevention in San Francisco, California.
 According to Dr. Martin Lajous, “The research found that the effects of a rich cocoa (about 9 grams—2 or 3 squares daily—35% cacao at a minimum—we recommend Choclatique Q-91 or Elephant Chocolate 76% cacao) on cardio vascular health seems to be through its effect on blood pressure, and the capacity to improve the flexibility of the blood vessels.”
 The benefit attributed to cocoa stems from substances it contains known as flavonoids, which are believed to help protect against certain cardiovascular disease risk factors, such as blood pressure and blood clotting.
People who add such things as chocolate or red wine to their diet with the hope of helping to prevent heart disease also need to be aware that they’re taking in additional calories. So mild exercise 3 to 4 times a week is advised. If you start adding weight, you may be giving yourself additional risk factors for stroke and heart disease.
How Do You Recognize Stroke?
Symptoms of stroke appear suddenly. Watch for these symptoms and be prepared to act quickly for yourself or on behalf of someone you are with:
- • Sudden numbness or weakness of the face, arm, or leg, especially on one side of the body.
- • Sudden confusion, trouble talking, or understanding speech.
- • Sudden trouble seeing in one or both eyes.
- • Sudden trouble walking, dizziness, or loss of balance or coordination.
- • Sudden severe headache with no known cause.
 If you suspect you or someone you know is experiencing any of these symptoms indicative of a stroke, do not wait. Call 911 emergency immediately.
There are now effective therapies for stroke that must be administered at a hospital, but they lose their effectiveness if not given within the first 3 hours after stroke symptoms appear. Every minute counts!
Costs of Stroke to the United States: estimated at $43 billion / year
- • Direct costs for medical care and therapy: estimated at about $28 billion / year
- • Indirect costs from lost productivity and other factors: estimated at about $15 million / year
- • Average cost of care for a patient up to 90 days after a stroke: $15,000
- • For 10% of patients, cost of care for the first 90 days after a stroke: $35,000
 • Percentage of direct cost of care for the first 90 days*:
- • Initial Hospitalization = 43%
- • Rehabilitation = 16%
- • Physician Costs = 14%
- • Hospital Readmission = 14%
- • Medications And Other Expenses = 13%
SOURCES: Martin Lajous, M.D., doctoral candidate, Harvard School of Public Health, Boston; Keith Siller, M.D., Medical Director, Comprehensive Stroke Care Center, New York University Langone Medical Center, New York City; March 3, 2010, presentation, American Heart Association’s Cardiovascular Disease Epidemiology and Prevention Annual Conference, San Francisco
Tags: Dark Chocolate, Healthful chocolate, Preventing Cardiovasular Disease, Recognizing Stroke Symptoms, Strokes
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Thursday, February 18th, 2010
— Ed Engoron, Co-Founder of Choclatique
 I have always been a little on the chubby side and in order to keep my weight in check I try to eat well and exercise every day. Joan and I drive by the doughnut store every morning on the way to the Chocolate Studios and I will frequently call her on her cell phone asking her if it’s a “doughnut day.” The usual answer from her is a ‘NO!” Well, that’s the way it comes across, but what she politely says is, “if you really need a doughnut this morning and want to go off you diet then go ahead.” It comes across as a resounding “No, you fat guy, you don’t need another doughnut you’re going to be tasting chocolate all day.”
 So this morning I tried a different approach and asked Joan, “Wouldn’t be great if broccoli was bad for you and doughnuts made you thinner and you never had to diet or exercise? Wouldn’t it be fantastic if all indulgent foods were really a cure-all?
 Well, in recently completed research chocolate may may have been found to be that ambrosia of the gods and companion to wine. The research presented chocolate and red wine are thought to be potent medicines for killing cancer. Red grapes and dark chocolate join blueberries, garlic, soy, and teas as ingredients that starve cancer while feeding bodies according to the Angiogenesis Foundation headed William Li (presented at the prestigious TED Conference).  The Massachusetts-based foundation is identifying foods containing chemicals that evidently choke-off blood supplies to tumors, starving them to death. “We are rating foods based on their cancer-fighting qualities,” Li said. “What we eat is really our chemotherapy three times a day.” “There is a medical revolution happening all around us,” Li said. “If we’re right, it could impact on consumer education, food service, public health, and even insurance agencies.”
About a dozen drugs are already in use to deprive tumors of blood supplies in a treatment tactic called “anti-angiogenesis.” The foundation pitted some foods against approved drugs and found that soy, parsley, red grapes, berries and other comestibles were either as effective or more potent in battling cancer cells. Eaten together, the foods were even more effective in fighting cancer.
 Dr. Li explained that Mother Nature laced a large number of foods and herbs with anti-angiogenesis features. For many people around the world, dietary cancer treatments may be the only solution because not everyone can afford expensive cancer drugs. And why shouldn’t they be for everyone if great tasting foods can get the job done better?
The foundation also discovered that the anti-angiogenesis properties of foods melt away fat, which relies heavily on blood flow to sustain itself. Tests showed that mice genetically prone to be chubby could be trimmed to average mouse size using this approach.
At Choclatique we make a variety of these high anti-oxidant chocolate offerings from which to choose starting with our Private Reserve Dark (64%), Elephant—Seriously Strong Chocolate (76%) and Q-91 (91%). All of these dark chocolates provide a “euphoric feeling” that many people experience after indulging. Chocolate contains more than 300 known beneficial compounds that recent 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.
Chocolate is a known stimulant and is also thought to be an aphrodisiac. Our dark chocolates are low in sugar and rich in flavanols which now even more 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 dark chocolate habit.
So the next time you feel the need for a doughnut, chocolate chip cookie, or hot fudge nut trifle, don’t feel deprived, satiate your cravings with a piece of a great tasting dark Choclatique chocolate bar.
Update: For additional information check out: http://www.foodnutritionscience.com/index.cfm/do/monsanto.article/articleId/392.cfm
Tags: Anti-cancer foods, Dark Chocolate, flavanols, Healthful chocolate
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Monday, November 23rd, 2009
— Ed Engoron, Co-Founder of Choclatique
As the co-founder of Choclatique and as a lover of everything chocolate I am always looking for new “flavor thrills” that are made with chocolate—anything chocolate… everything chocolate. That could be the sweet use of chocolate for great muffins, brownies and confections or something savory like an exotic Mexican chicken mole, chocolate-covered short ribs or my fantastic chocolate-kissed barbecue sauce.
My good friend Richard Altuna, our retail designer, who has added so much to the success of Choclatique, has called me fearless in the face of chocolate so I decided that it might be a good idea to bring a little Thanksgiving cheer to the chocolate lovers of America who are looking for more than just another ordinary turkey to show their thanks for this week’s holiday feast.
Two of my favorite things in the world are a standing rib roast (I used to work for Lawry’s The Prime Rib in Los Angeles—the home of great prime rib) and cacao. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Now that was a challenge that I took up earlier in the year for another publication.
You have to always remember that chocolate, or more to the point, cacao beans, can be used in many different forms. For instance, at this very moment, Chef Wayne and I are in the middle of a 3-week test using whole cacao beans marinating in 100 proof vodka to see if we can develop a great tasting chocolate-flavored neutral spirits beverage. Chocolatier Karen and I have worked on the development of coffee and tea-related solid dark chocolates as a way to provide unique high-impact chocolate flavors, extra-high in antioxidants. This would be a more functional use of chocolate similar to our Q-91.
But, I digress… what does all this have to do with a Thanksgiving Day feast? Fear not, the Chocolate Ambassador to the rescue. Take a look at the prime rib marinade and recipe attached (using Choclatique Cocoa Nibs) and discover for yourself that chocolate should be used for more than just sweet confections and desserts.
Happy Thanksgiving and many thanks to all of our friends and associates who have helped make Choclatique the popular, award-winning company that we are today.
Happy Holidays… don’t forget to order your chocolate early for everyone on your list! www.Choclatique.com
CACAO NIB PRIME RIB
 Two of my favorite things in the world are a standing rib roast and a piece of chocolate. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Fear not, take a look at the marinade recipe below and discover for yourself that chocolate should be used for more than just confections and desserts.
Prep Time: 20 Minutes
Hold Time: 10-12 hours or Overnight
Cook Time: 2-1/2 Hours
Rest Time: 30 Minutes
Yield: Serves 6
Marinade Ingredients
- 3 tablespoons Choclatique Cacao Nibs
- 3 teaspoons Dried Red Pepper Flakes
- 1 teaspoon Ground Cumin
- 1 teaspoon Whole-Grain Mustard
- 1 teaspoon Molasses (unsulfured)
- 1/2 teaspoon Chipotle Chili Powder
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Choclatique Natura Cocoa Powder (unsweetened)
- 3 tablespoons Golden Brown Sugar
- 2 tablespoons Kosher Salt
- 1 each Standing Rib Roast (3 bone or boneless prime rib)
Directions
- Make the dry marinade by combining all of the spices in the bowl of a food processor and process until the cacao nibs break into small particles (about the size of coarse salt).
- Generously cover the meat with the dry marinade and tightly wrap in plastic food film. Marinate the prime rib overnight in the refrigerator.
- Remove the prime rib from the refrigerator about 2 hours before you start cooking to temper it to room temperature.
- Pre-heat the oven to 325-350ºF.
- Place the prime rib fat side up in roasting pan fitted with a roasting rack.
- For medium to rare cook until the internal meat temperature reaches about 125ºF (roughly 18-20 minutes a pound). But why gamble, check the temperature with an instant-read thermometer.
- Allow the prime rib to sit, loosely covered under a foil tent, for 20-30 minutes before slicing to allow the juices to calm down.
Note: Use the leftovers to make Beef Enchiladas Mole or a steaming pot of your favorite Chili.
Tags: chocolate nibs, Cocoa Powder, Dark Chocolate, Holiday Chocolate, Prime Rib, Roast Beef
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