Chocolate

chocolate, health, heart

Cocoa...is a comfort to the heart and a scourge to the brain.
Paolo Mantegazza

history, Philippe, Sylvestre, Dufour ,Chocolate, 17th century

Italian consumers and the medical community in the middle of the seventeenth century were not much moved by Francesco Redi's invective: 'Chocolate's not good for you/ neither is tea/ you'll never get

Amish Chocolate Pretzels

"Chocolate derives about 50 percent of its calories from sugar, so it boosts serotonin levels in the brain. It also derives about half of its calories from fat.

chocolate cake, chocolate, cake, flavour, chocolate syrup, cacao, cocoa

Chocolate has one of the richest and most complex flavors of any food. In addition to its slight acidity, pronounced bitterness and astringency, and the sweetness of its added sugar, chemists have detected more than 600 different kinds of volatile molecules in chocolate. While a handful of these may account for the basic roasted quality, many others contribute to its depth and wide range. The richness of chocolate flavor arises from two factors. One is the cacao bean's intrinsic flavor potential, its combination of sugars and proteins, and the enzymes that break them down into the building blocks of flavor. The second factor is the complexity of chocolate's preparation, which combines the chemical creativity of microbes and of high heat.

chocolate, aztec

Linnaeus - you who brought order out of botanical chaos-- a million chocolate lovers salute you.

Mexican Chocolate Appreciator

Cocao came to the Old World following the conquest of Mexico or the Aztec empire by Hernán Cortés in 1521.

women, chocolate, aztec

Let me summarize the biological basis of female food cravings. We crave specific foods because of:

  1. our body's survival instinct - store, store, store
Hand Full of Cacao Beans

The Cocoas, as I have said, are more properly soups or gruels than simple infusions.

chocolate, rose, cake

Science has finally confirmed what we have known instinctively for centuries: chocolate and chocolate derivatives have antidepressant pharmaceutical properties.

In 1893, Milton Hershey attended the Chicago International Exposition where he bought German chocolate-making machinery and began making chocolate-coated caramels.

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