A Dark Chocolate a Day Keeps the Doctor Away

Daily Dark Chocolate Good for the Heart, Loaded With Flavonoids

Here's news that's hard not to like. Eating a small, 1.6-ounce bar of dark chocolate every day is good for you. Very good for you, find Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues.

Now here is a medical experiment you would love to volunteer for. Engler's team divided 21 healthy adults into two groups. One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high-cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.

The second group that didn't get Dove bars wasn't totally left out. They, too, got dark chocolate bars. But their treats had the flavoniods taken out.

All subjects underwent high-tech evaluation of how well the blood vessels dilate and relax -- an indictor of healthy blood vessel function. Blood vessel stiffness indicates diseased vessels and possible atherosclerosis. Those who got the full-flavonoid chocolate did significantly better. Why? Blood tests showed that high levels of epicatechin were coursing through their arteries.

"This is the longest clinical trial to date to show improvement in blood vessel function from consuming flavonoid-rich dark chocolate daily over an extended period of time," Engler says in a news release. "It is likely that the elevated blood levels of epicatechin triggered the release of active substances that ... increase blood flow in the artery. Better blood flow is good for your heart."

Why Dark Chocolate Is Different

Not all chocolate is created equal. Dark chocolate contains a lot more cocoa than other forms of chocolate. And standard chocolate manufacturing destroys up to half of the flavoniods. But chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.

Sure, this seems like a scam. Can't you get more and better flavoniods from other foods?

Surprisingly, the answer is "not really." Engler says that dark chocolate
"Many people don't realize that chocolate is plant-derived, as are the fruits and vegetables recommended for a healthy heart," Engler says.

While a little dark chocolate is good, a lot is not better. Chocolate still is loaded with calories. If you're going to eat more chocolate, you'll have to cut back somewhere else. And remember that a balanced diet -- and plenty of exercise -- is still the key to heart health.

Chocolate is one of my favorite weaknesses or treats (depending on how you look at it), and I am not alone. It has long has been heralded as an aphrodisiac and is said to raise the serotonin levels in the body, thereby helping to chase away the blues. Dark chocolate has recently been classified as an antioxidant, meaning that it reduces the free radicals in the body. That is certainly more than a mouthful to say of this gastric delight.

But have you ever wondered how this pleasurable sweet came to be?

Dating back more than 2,000 years ago to the time of the ancient Aztecs and Mayans who occupied what is now Central America, chocolate was cherished even back then. The Mayans were the first to discover that they could make a frothy, slightly bitter, beverage from crushed cacao beans. This beverage was reserved for royalty, priests, and the highest levels of society.

The Aztecs created a warm drink from the beans called chcoclatl, meaning "warm liquid," and they so valued cocoa beans that they used them as currency.

Christopher Columbus was the first to bring cacao beans back from the New World, but it was not until the conquistador, Hernando Cortez, actually tasted chocolatl in 1519 that the pleasures of chocolate were truly experienced by someone from the "civilized" western world. Cortez was the one to add sugar cane to the cocoa to soften the bitter taste. And upon his return to Spain, he re-introduced the modified chocolate beverage to the Spanish court.

The drink was such a hit that it led to the agricultural production of cocoa beans in Jamaica, Ecuador, Venezuela and Peru. Spanish monks were even pressed into service to process the beans, and a new agricultural industry was born. The joys of chocolate spread throughout Europe, and the rest is history! Today chocolate is a highly popular treat for all and is served in numerous forms.

So, the next time you indulge in a chocolaty treat, say a little thank you to the Aztecs and Mayans who discovered the first cacao beans and to Hernando Cortez who made it all possible. You might also want to add a thank you to the scientists who have found all kinds of wonderful benefits to enjoying a chocolate treat.

Deliciously Irresistable,CHOCOLATES are temptations that is so hard to resist

*MACADAMIA FRUIT MINCE TRUFFLE*

Ingredients:

400g good-quality dark cooking chocolate
1 3/4 cups (1/2 quantity) cooked Basic fruit mince (see related recipe)
1 cup macadamia nuts, finely chopped
1 cup crushed plain chocolate biscuits
150g white chocolate, finely chopped
150g milk chocolate, finely chopped
150g dark chocolate, finely chopped

Method:

Place chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 2 to 3 minutes on MEDIUM (50%) power, stirring every minute with a metal spoon, or until melted and smooth.
Spoon fruit mince into a heatproof microwave-safe bowl. Cover. Microwave for 3 minutes on MEDIUM (50%) power or until warm.
Stir warm fruit mince, nuts and biscuits into warm chocolate. Mix well to combine.Cover. Refrigerate for 2 hours or until firm.
Using damp hands, roll heaped teaspoonfuls of mixture into balls. Roll in chopped chocolate. Place into an airtight container. Store in fridge for up to 2 weeks.

Notes & tips

Hint: To finely chop chocolate, refrigerate, still in its wrapper, for 30 minutes. Break into pieces. Process until finely chopped.

*JAMAICAN MANGO TRUFFLE*

Truffles have become very popular; try this Jamaican mango truffle as a great dish. You will not be disappointed as its taste is unique.

INGREDIENTS:

8 ounces of cream cheese5 ounces of white chocolate4 cups of confectioner’s sugar1 teaspoon grated ginger6 mangoes with cleaned skins¼ cup of minced crystallized ginger½ cup of a toasted coconut½ cup finely chopped cashew nuts

PREPARATION:

Melt the white chocolate in a double boiler then allow it to cool. Next, mix together the creamed cheese, confectioners sugar and ginger until batter is smooth. Then add the melted and cooled white chocolate and mix vigorously. Allow to chill for an hour. Next cut off the top of each mango and use a small spoon to scoop out the seed save as much of the pulp as you can. Place a small amount of crystallized ginger into each mango, and then quickly shape the cheese mixture around the mango. Lastly coat one end with the toasted coconut, the other in the chopped cashew nuts.Place Jamaican mango truffles in candy cups and keep chilled until serving time.

*RUM TRUFFLES*

Ingredients for Rum Truffles

chocolate / couverture 300 gm
butter 100 gm
icing sugar 100 gm
egg yolks 5 pc
rum - dark/red 50 ml

How to make Rum Truffles

1.Cut the butter into small cubes and set aside until required
2.Sieve the icing sugar (also known as powder or confectioner’s sugar) and set aside until required
3.In a saucepan, bring 2cm of water to a boil and remove from the heat
4.Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)
5.Add the butter and stir until combined
6.Stir in the rum
7.Add the icing sugar gradually, stirring until sugar dissolves
8.Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon
9.Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar
10.Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper
11.Before placing into small paper chocolate cups, the truffles may then be:
-lightly dusted or rolled in cocoa
-lightly dusted or rolled in icing sugar
-lightly dusted or rolled in chocolate Hundreds & Thousands
-dipped in melted dark chocolate
-dipped in melted white chocolate

Chef's Tip for Rum Truffles

Personally I like to add a little something extra in the middle of each Rum Truffle: a toasted hazelnut, almond, pistachio or part of a macadamia, maybe a piece of dried fruit, a maraschino cherry . . . or whatever takes your fancy really!

*Truffle Recipes*

Truffles are bite-sized chocolate confections usually made from ganache, a mixture of chocolate and cream. Traditionally, truffles are formed into small balls and rolled in cocoa powder, giving them a rustic look reminiscent of their fungal namesakes. Truffles can also be dipped in chocolate for a more finished look, or the ganache can be used as a filling for molded chocolates. These truffle recipes range from basic chocolate truffles to candies with more elaborate, complex flavor schemes. Whatever your preference, there are truffle recipes here to suit every taste.

*Almond Truffles*

Almond Truffles have a double dose of almond flavor. The ganache is flavored with almond paste, and the finished truffles are rolled in a coating of crushed, toasted almonds. 7-ounce packages of almond paste are available in the baking aisle of many supermarkets. You can also substitute storebought or homemade marzipan.

INGREDIENTS:

12 ounces semisweet chocolate chips
7 ounces (1 roll) almond paste
1/3 cup heavy cream
1/3 cup finely chopped almonds
cocoa powder, for dusting

PREPARATION:

1. Prepare a baking sheet by lining it with aluminum foil.
2. Grate the almond paste using a box grater, or chop it finely with a knife.
3. Place the chocolate, grated almond paste, and cream in the top bowl of a double boiler.
(Alternately, a regular glass or metal bowl can be used, as long as it fits snugly over the top of a saucepan.) Bring the water in the saucepan to a simmer and stir the chocolate mixture steadily with a rubber spatula.
4. Continue to heat and stir until the mixture is smooth and homogenous. Once the chocolate is entirely smooth, remove the bowl from the heat, cover the surface of the chocolate with cling wrap, and allow the mixture to cool to room temperature.
5. Place the truffle mixture in the refrigerator to firm up for 2 hours. Once firm, dust your hands with cocoa powder. Scoop teaspoonfuls of the chocolate and roll between your fingers into a round shape. Roll the truffles in the chopped almonds, and place on the prepared baking sheet. Repeat with remaining truffles.
6. Place the truffles back in the refrigerator to set for 30 minutes. Once they are set, they can be stored in an airtight container in the refrigerator for several days. Bring to room temperature before serving.

*Orange Truffles*

Bright orange notes add a refreshing tang to these decadent chocolate truffles. These would also be delicious made with tangerines. Note that these candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.

The candied peel on top of the truffles is optional, but it adds a nice flavor and a pretty visual touch. If you decide to use it, you can buy it from some grocery stores, or make your own candied citrus peel.

INGREDIENTS:

2 oranges
1/2 cup heavy cream
18 ounces finely-chopped semi-sweet chocolate, divided
1/3 cup cocoa powder, for dusting
slivers of candied orange peel (optional)

PREPARATION:

1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place 8 ounces of semi-sweet chocolate in a large bowl.
2.Use a citrus stripper or large grater to remove the rind of one of the oranges.
Place this rind in a small saucepan with the cream. Use a very fine microplane or fine grater on the other orange to produce finely chopped zest. Place this in a small bowl covered with cling wrap, and set aside.
3. Place the saucepan holding the cream and orange rind over medium heat and simmer until bubbles appear around the sides of the pan. Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
4. Melt the chocolate in the microwave or over a double boiler. Return the cream to the heat briefly to warm it, then pour it through a strainer over the chocolate so that the large rinds are not incorporated. Stir gently to combine, and gently stir in the reserved finely chopped zest. Cover the ganache with cling wrap and allow it to cool to room temperature.
5. Once it has cooled, place the bowl in the refrigerator to firm up for 2 to 3 hours.
6. Once firm enough to shape, spoon or pipe 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
7. Dust your hands with cocoa powder, and roll the scooped truffles into round shapes. Return to the refrigerator for an hour to make them firm enough to dip in melted chocolate.
8. Temper the 10 ounces of semi-sweet chocolate, or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet. While chocolate is still wet, garnish with slivers of candied orange peel.
9. Place the finished truffles in the refrigerator to set the chocolate for at least 30 minutes. Allow to come to room temperature before serving.

*Pistachio and Orange Truffles*

These heavenly orange-scented truffles get a welcome flavor and texture boost by being rolled in chopped pistachios.

INGREDIENTS:

1 cup heavy cream
1.5 tbsp butter
pinch of salt
zest from one orange
2 cups semi-sweet chocolate chips
2 oz orange liqueur (optional)
1 cup pistachios, finely chopped

PREPARATION:

1. Combine cream, butter, salt, and orange zest in a small saucepan over low heat. Heat gradually until mixture comes to a simmer, about 15-20 minutes.
2. Strain out the orange zest and pour the cream over the chocolate chips in a medium bowl.
Add the orange liqueur at this point, if desired. Allow to sit for 2 minutes to soften the chocolate, then gently whisk to combine.
3. Cover with cling wrap and refrigerate until firm enough to scoop.
4. Scoop balls of chocolate with a spoon or small cookie scoop. Place on foil-lined baking sheet. Roll each truffle in chopped pistachios and return to baking sheet. Keep refrigerated until ready to serve.

*Black Forest Truffles*

Black Forest Truffles recreate the classic Black Forest cake in candy form. Chocolate, cherries, and kirchwasser combine to form a decadent chocolate-covered truffle. If you prefer a more child-friendly treat, the liqueur can be eliminated.
These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.

INGREDIENTS:

1 lb 9 ounces semi-sweet dark chocolate, chopped, divided
2/3 cup cream
3 tbsp kirschwasser (optional)
1/2 cup dried cherries, finely chopped
1/3 cup cocoa powder
Additional dried cherries for garnish, chopped

PREPARATION:

1. Place 9 ounces of chopped chocolate in a large bowl.
2. Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
3. Pour the hot cream over the chocolate and let it sit for 1 minute.
Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
4. Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
5. Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour. 6. Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
7. Temper the remaining pound of chocolate.
8. Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

*Mint Fudge Truffles*

This recipe for Mint Fudge Truffles is closer to many fudge recipes than the traditional ganache-based truffles. These truffles are smooth, creamy, and refreshingly minty. The green chocolate decoration is optional but adds a beautiful finish.

INGREDIENTS:

1.5 cups granulated sugar
3/4 cup butter
1 can (5 oz) evaporated milk
2 packages (4.67 oz each) Andes mints
1 jar (7 oz) marshmallow creme or fluff
1 tsp vanilla extract
18 ounces semi-sweet chocolate chips
4 ounces white chocolate
green food coloring

PREPARATION:

1. Prepare a cookie sheet by covering it in aluminum foil and spraying it with cooking spray.
2. Combine sugar, butter, and milk in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly.
3. After mixture reaches a boil, reduce heat and cook, stirring occasionally, until a candy thermometer reads 236 degrees (soft-ball stage).
4. Remove from the heat and stir in the Andes mints until combined. Add the marshmallow cream and vanilla and stir until fully incorporated. Pour mixture in prepared cookie sheet and spread smooth. Refrigerate at least 1 hour.
5. Cut mixture into small squares. Roll the squares into balls and place back on the baking sheet.
6. Melt the chocolate chips in the microwave. Dip the balls in the chocolate and put back on the baking sheet to harden.
7. Melt the white chocolate and add the green food coloring. Drizzle the chocolate over the truffles using a spoon or a piping bag. Place in the refrigerator to set. Truffles can be stored for up to 5 days in an airtight refrigerated container.

*Hazelnut Meltaways*

Hazelnut Meltaways feature semisweet chocolate, cream cheese, and a delicious hazelnut flavor.

INGREDIENTS:

12 ounces semisweet chocolate chips
4 ounces (half-package) package cream cheese, softened
2 tsp vanilla
1 tsp hazelnut extract or flavoring
½ pound dark chocolate candy coating (like Wilton Candymelts)
1/8 cup toasted, crushed hazelnuts (optional)

PREPARATION:

1. Melt the chocolate chips in the microwave or over a double boiler.
2. Stir in the vanilla extract, hazelnut flavoring and cream cheese until well-blended. Cover and place in the refrigerator to chill for one hour.
3. Once candy is firm enough to shape, scoop spoonfuls of candy and roll into balls between your palms.
Place on a foil-lined baking sheet and repeat with remaining candy. Place tray in the refrigerator to chill for another hour.
4. Melt candy coating in the microwave or over a double boiler. Dip balls using dipping tools or two forks, and return to foil-lined cookie sheet. While chocolate is still wet, sprinkle the tops with crushed hazelnuts. Store in the refrigerator.

Chocolates are one thing that you can't resist the temptations,keeps you craving for more

Chocolate Varieties

Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include cocoa butter, a smooth, solid fat used in both food and cosmetics, and chocolate liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of cocoa butter and chocolate liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common chocolate varieties.

Cocoa powder: This unsweetened powder is pulverized, partially defatted chocolate liquor. processed” (alkalized) or natural varieties. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. Alkalized cocoa powder is recommended for recipes that call for baking powder.

Unsweetened chocolate: Also known as “bitter” or “baking” chocolate. This is pure chocolate liquor, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because cocoa beans contain equal amounts of cocoa butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate flavor to baked goods. Unsweetened chocolate is the base ingredient in all other forms of chocolate, except white chocolate.

Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and leicithin (an emulsifier).There are no milk solids added in dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet chocolate and semi-sweet chocolate also fall into the “dark chocolate” category.

Bittersweet chocolate: Chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% chocolate liquor, with some bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “bittersweet” bar may taste sweeter than another’s “semi-sweet” bar.

Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.



Sweet dark chocolate: is “dark chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of dark chocolate. Many brands of sweet dark chocolate have only 20-40% cocoa solids.

Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolate must contain at least 10% chocolate liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk chocolates are typically much sweeter than dark chocolate, and have a lighter color and a less pronounced chocolate taste. Milk chocolate is more difficult to temper properly and more prone to overheating.

White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate taste, but commonly tastes like vanilla or other added flavorings. By law, white chocolate must contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar. There are some “white chocolate” products available that contain vegetable fats instead of cocoa butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically white chocolate.

Couverture chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of cocoa butter, as well as a high percentage of chocolate liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

Gianduja chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with almond paste. It comes in milk or dark chocolate varieties. Gianduja chocolate can be used as a flavoring or as a substitute for milk or dark chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

"Candy coating" chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to candy products that are flavored like dark, milk or white chocolate and substitute vegetable or palm oils for cocoa butter. These products are cheaper than most chocolates, and do not contain significant amounts of chocolate liquor; thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent melting and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require tempering and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

EARLY HISTORY OF CHOCOLATE

The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree.

The Cacao Tree was worshipped by the Mayan civilisation of Central America and Southern Mexico, who believed it to be of divine origin, Cacao is actually a Mayan word meaning "God Food" hence the tree's modern generic Latin name 'Theobrama Cacao' meaning ‘Food of the Gods’. Cacao was corrupted into the more familiar 'Cocoa' by the early European explorers. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree (cocoa beans) with maize and Capsicum (Chilli) peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cacao porridge.

The Aztecs of central Mexico also prized the beans, but because the Aztec's lived further north in more arid regions at higher altitudes, where the climate was not suitable for cultivation of the tree, they had to acquire the beans through trade and/or the spoils of war. The Aztecs prized the beans so highly they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs, like the Mayans, also enjoyed Cacao as a beverage fermented from the raw beans, which again featured prominently in ritual and as a luxury available only to the very wealthy. The Aztecs called this drink Xocolatl, the Spanish conquistadors found this almost impossible to pronounce and so corrupted it to the easier 'Chocolat', the English further changed this to Chocolate.

The Aztec's regarded chocolate as an aphrodisiac and their Emperor, Montezuma reputedly drank it fifty times a day from a golden goblet and is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"

In fact, the Aztec's prized Xocolatl well above Gold and Silver so much so, that when Montezuma was defeated by Cortez in 1519 and the victorious 'conquistadors' searched his palace for the Aztec treasury expecting to find Gold & Silver, all they found were huge quantities of cocoa beans. The Aztec Treasury consisted, not of precious metals, but Cocoa Beans.

CHOCOLATE AS WE KNOW IT

The first mention of chocolate being eaten in solid form is when bakers in England began adding cocoa powder to cakes in the mid 1600's. Then in 1828 a Dutch chemist, Johannes Van Houten, invented a method of extracting the bitter tasting fat or "cocoa butter" from the roasted ground beans, his aim was to make the drink smoother and more palatable, however he unknowingly paved the way for solid chocolate as we know it.

Chocolate as we know it today first appeared in 1847 when Fry & Sons of Bristol, England - mixed Sugar with Cocoa Powder and Cocoa Butter (made by the Van Houten process) to produce the first solid chocolate bar then, in 1875 a Swiss manufacturer, Daniel Peters, found a way to combine (some would say improve, some would say ruin) cocoa powder and cocoa butter with sugar and dried milk powder to produce the first milk chocolate.