Your Period Doesn't Make You Crave Chocolate

Half of American women experience chocolate cravings. Of those of who do, about half crave it right around "that" time of the month.

And while it's nice to have your menstrual cycle to blame when you find yourself noshing on half a package of chocolate chip cookies, researchers found that menstrual hormones aren't the culprit. They compared the cravings of pre- and post-menopausal women and didn't find any change. They did, however, find a higher prevalence of cravings among women who suffer from PMS.

Why? A chocolate expert says this has a lot to do with the psychology behind comfort foods. Chocolate is sociologically considered a comfort food, and people crave comfort foods when they feel terrible.

Do You Know that Chocolate Can Boost Your Workout?

Skip the expensive sports drinks and protein shakes. Research shows chocolate milk is just as effective a recovery aid.

A study published in the journal Applied Physiology, Nutrition, and Metabolism compared the effects of a recovery drink and chocolate milk on endurance athletes' ability to recover after a series of bike sprints followed by an endurance ride the next day.

They found that chocolate milk was just as effective at relieving muscle soreness after the sprints, and preparing the athletes to perform in the endurance test the next day. Better yet, everyone preferred the taste of chocolate milk.

Chocolate: It's Not All Bad for Your Teeth

How could a food that's long been touted as a cavity-causer actually have teeth-protecting properties? It turns out that theobromine, an organic molecule that occurs naturally in cocoa, can help strengthen tooth enamel, according to research from Tulane University.

In fact, it takes 142 times less cocao extract to have about twice the protective benefits of fluoride, according to the American Dental Association. Unfortunately, theobromine isn't too beneficial in chocolate bars, where the sugar and milk counteract the dental benefits. Enter Theodent, a fluoride-free mint toothpaste that packs a punch of theobromine ($10, theodent.com).

Dairy Free Chocolate Chip Blondies

1/4 cup Egg Replacer Powder
1/4 cup hot water
1 cup dark dairy-free chocolate chips
8 T. (1 stick) dairy-free soy margarine, melted
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking soda
1/2 t. salt

Preheat the oven to 350 F. Line an 8 x8" square baking pan and line with parchment or foil. Lightly oil or grease (with dairy-free soy margarine) the parchment or foil and set aside.

In a small cup or bowl, whisk together the Egg Replacer and hot water until the mixture is smooth and gooey. Set aside.

In a medium-sized mixing bowl, whisk together the melted margarine and sugars well until the sugars are dissolved and the mixture is combined. Add the vanilla and Egg Replacer mixture, whisking until combined.

In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.

Spread the batter in the prepared pan and baked until a toothpick inserted into the center emerges with few or no crumbs, about 30-35 minutes. Allow the blondies to cool in the pan for about 10 minutes, then lift the blondies out by the parchment paper or foil, and allow them to cool completely on a wire cooling wrack before removing the paper and cutting.

Avocado Cream Chocolate Fudge

1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips
2 avocados, peeled and pitted
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar

Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.

Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.

Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.

Line a 9x11 inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan.

Chill in the refrigerator for at least 1 hour.

Sugar Free Peanut Butter Cups

5 oz unsweetened chocolate
1/4 cup heavy cream
3/4 cup powdered erythritol
Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
1/4 t salt
1 t vanilla

For the filling:
1/2 cup peanut butter
1 cup almond meal/flour
Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
Dash of salt

Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.

While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.

Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.

Chill the whole thing in the refrigerator for half an hour or so.

Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

Pop it out.

Chocolate Pancakes

2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup Hershey’s chocolate syrup
1 cup milk
4 tablespoons melted butter
2 eggs

Mix the dry ingredients and chocolate chips.
Add the milk, butter, chocolate syrup, and eggs.
Mix well.

Cook on hot buttered griddle and serve with chocolate syrup and whipped cream.

Diabetic Chocolate Cake

1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
6 tablespoons reduced-calorie stick margarine
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet and Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 325-degrees. Spray bundt pan with non-stick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.

In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet and Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.

In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet and Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

Ready to serve.

White Chocolate Apricot Almond Bark

12 ounces semi-sweet white chocolate, chopped
6 ounces (about 1.5 cups) chopped dried apricots
6 ounces (about 1-1/3 cup) roughly chopped toasted almonds, divided

Prepare a baking sheet by lining it with aluminum foil.

Temper or melt the chocolate in a large bowl.

Place 1 cup of the chopped almonds in the chocolate, and stir well to combine.

Pour the chocolate-almond mixture out onto the prepared baking sheet, and spread with an offset spatula or spoon until it is in a thin, even layer.

While the chocolate is still wet, sprinkle the top with the remaining almonds and all of the apricots. Press down gently to embed them in the chocolate.

Place in the refrigerator to set the chocolate for approximately 10 minutes. Once set, break the bark into uneven pieces and serve. If the chocolate has been tempered, it can be served at room temperature, but if it has not, it should be kept refrigerated until served.

Raspberry White Chocolate

6 oz white chocolate, finely chopped (about 1 cup)
1.5 pints fresh raspberries

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

Place the chopped white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate is very heat-sensitive, so it’s a good idea to stop heating it before all the pieces are melted, and simply stir it until the residual heat melts all the pieces.

Using a small spoon, drop small blobs of white chocolate about 1” round on the prepared baking sheet. Top each mound with a fresh raspberry.

Refrigerate the tray to set the chocolate, about 15 minutes. Once set, White Chocolate Raspberry Bites can be served immediately, or they can be stored in an airtight container in the refrigerator for 2-3 days.

Peanut Butter Nanaimo

For the base:
2 oz (4 tbsp) butter
1/4 cup granulated sugar
5 tbsp unsweetened cocoa powder
1 egg, lightly beaten
1 cup graham cracker crumbs
1/2 cup finely chopped peanuts

For the middle layer:
2 oz (4 tbsp) butter, softened
1 cup peanut butter, smooth or chunky
2/3 cup powdered sugar
1/2 tsp salt
1 tsp vanilla extract

For the top layer:
1 cup semi-sweet chocolate chips
1 tbsp butter

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Fill a saucepan with about an inch of water, and place it over medium heat. Fit a double boiler or close-fitting metal bowl on top, and place the butter, sugar, and cocoa in the double boiler. Stir occasionally until the butter is melted and the mixture is entirely smooth.

Add the beaten egg to the cocoa mixture and stir continuously until it cooks and thickens. This process should take 2-4 minutes. The mixture will get very thick and shiny. If the fat seems to separate out, continue stirring or whisking until it reincorporates.

Once the mixture is thick and shiny, remove it from the heat and add the graham crumbs and chopped peanuts. Stir until they're well-incorporated. The mixture will be a little bit dry, but should hold together when you squeeze it in your hand. Scrape it into the prepared pan and press it into an even layer. Refrigerate while you prepare the second layer.

To make the middle layer: Place the softened butter in the bowl of a large stand mixer fitted with the paddle attachment, and beat it until the butter is creamy. (Alternately, you can use a hand mixer and a large bowl.)

Add the peanut butter and beat until incorporated, then add the powdered sugar, salt, and vanilla extract, and beat on low until combined. Scrape down the bowl, and then turn the mixer to medium, beating until fluffy and light, about 30 seconds.

Spoon the peanut butter mixture onto the crust and smooth it into an even layer. Refrigerate it while you prepare the chocolate topping.

Place the chocolate and butter in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once the chocolate is melted and smooth, pour it onto the peanut butter and spread it into a smooth, even layer. Refrigerate the pan to set the chocolate and the filling, about 1 hour.

After an hour, the bars are ready to be cut. I find it easiest to cut them after they have sat at room temperature for about 15 minutes. The chocolate layer needs to warm up a bit in order to not crack and shatter when you try to cut it. It also helps to use a warm knife that is run under hot water between each cut--this will get the cleanest cuts. Cut the bars into small 1-inch squares to serve. These are delicious at room temperature, or right out of the refrigerator.

Store Peanut Butter Nanaimo Bites in an airtight container at room temperature for up to two weeks.

A little chocolate humor to brighten your day

I could give up chocolate but I'm not a quitter.

Put the chocolate in the bag and nobody gets hurt.

A day without chocolate is a day without sunshine.

Life without chocolate is like a beach without water.

I have this theory that chocolate slows down the aging process.... It may not be true, but do I dare take the chance?

I am a serious chocoholic. For the serious chocoholic, chocolate is better than sex.
If you believe that, you REALLY need to meet that special someone who can change your mind.
If you HAVE met that special someone and still believe that, I REALLY NEED to know where you get your chocolate!!!

Chocolate is the best when it melts so creamy and soft in your mouth and it slides down your throat.

Don't wreck a sublime chocolate experience by feeling guilty.
Chocolate isn't like premarital sex. It will not make you pregnant. And it always feels good.

How to Select the Best Dark Chocolate

Does that mean you need to know the difference between Godiva and Hershey's? Nope. Choosing the best chocolate means knowing what's in it. If you pay attention to the ingredients, you will be able to select the best chocolate almost every time.

Dark chocolate should have:

1) Cocoa liquor. Sometimes called cocoa mass, cocoa solids, cocoa, or chocolate. (It is not actually a liquor and does not contain any alcohol.)
2) Sugar. Cane juice, molasses, and other natural sweeteners are acceptable substitutes.
3) Cocoa butter.
4) Vanilla. (optional) Vanillin is a fake vanilla made from pine sap. Avoid it!
5) Soy lecithin. (optional) It's used to make the chocolate bind together better. It is sold as a health food supplement, though some argue that it is not healthy.
6) Any add-ins, such as nuts, fruits, or flavorings. Make sure none are artificial or hydrogenated.

How to Put Movies into Chocolate?

There is no doubt that Chocolate is such a popular item, you can find it everywhere and many major movies are about Chocolate or at least have some Chocolate touch. Some of the best films about Chocolate are:

Chocolat (2000)

This movie, starring Juliette Binoche and Johnny Depp, tells the story of a woman who cannot settle down and travels the world with her six-year-old daughter. The woman, called Vianne Rocher, opens a chocolate shop every time she moves into a new city and the film starts when she arrives in a small conservative town in the South of France. This film is based on the homonyms book, Chocolat, written by Joanne Harris.

Charlie and the Chocolate Factory (2005)

Starring Johnny Depp, this film is a remake of an old movie, called Willy Wonka & the Chocolate Factory, made in 1971. Both books are based on the novel for children, Charlie and the Chocolate Factory, written by British author Roald Dahl.
Charlie and the Chocolate Factory tells the story of a child from a poor family, who wins one of the golden tickets to visit the mythical Chocolate factory belonging to Willy Wonka.

Consuming passions (1988)

This film, titled ‘Cioccolato Bollente’ in Italian, was made in the UK and is a grotesque comedy about a young executive who tries to modernise a chocolate factory.

Like Water for Chocolate (1993)

This movie is based on a novel by the Mexican author Laura Esquivel. It tells the story of a strong passion between the youngest of three daughters of a widow in a remote ranch and Pedro. Pedro falls in love with the widow’s youngest daughter, Tita. However, Tita’s father wants to keep to the family tradition that the youngest daughter cannot marry until the oldest has. So, Pedro marries Tita’s oldest sister to remain close to Tita. Pedro and Tita keep having a highly sensual relationship, through the food that Tita prepares for Pedro. The expression ‘like water for chocolate’ (como agua para chocolate in Spanish) in Spanish speaking countries has a double meaning and it is a metaphor for describing a state of passion or sexual arousal.

Benefit of Dark chocolate

Dark chocolate contains a high concentration of stearic acid (a saturated fatty acid with a neutral effect on cholesterol), essential minerals including magnesium, copper, potassium, manganese, and most significant, flavonoids. The latter are phytochemical plant pigments that act as natural antioxidants, neutralizing free radicals that can damage body tissue and cells.

Dark chocolate actually contains more flavonoids per gram than any other food tested so far, including green tea, red wine, and blueberries. The good news doesn't stop there. The high percentage of cocoa in dark chocolate also gives it a low glycemic index, a ranking of carbohydrates according to their effect on our blood glucose levels. This means it produces only small fluctuations in blood glucose and insulin levels.

Spicy Hot Dark Chocolate

6 ounces dark chocolate, coarsely chopped
1 quart soy milk
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground cardamom
1/8 teaspoon ground cayenne pepper
1/8 teaspoon coarse salt

In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes. Serve.

According to Ayurvedic medicine, warming spices such as cinnamon and cardamom can help boost energy. And by swapping soy milk for regular, you ensure that dark chocolate's antioxidants will be more fully absorbed.

Chocolate Pears

500mL water
100g caster sugar
2 cinnamon sticks
4-6 firm, tall pears

The sauce :
100g bitter sweet chocolate

Combine water, sugar and cinnamon sticks in a saucepan and bring to the boil, stirring. Peel the pears, leaving the stem intact, and trim the base flat. Gently poach the pears in spiced water for 15-20 minutes, depending on ripeness.

For the sauce Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Cool slightly and beat. Add pear syrup by the spoonful to sweeten to taste and bring to pouring consistency.

Drain the pears and stand upright, one to a plate. Spoon or pour the chocolate yoghurt over each pear until completely coated.

Potential Benefit of Dark Chocolate for Liver Disease Patients

According to the Spanish research, eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver. Dark chocolate contains potent anti-oxidants which reduce the post-prandial (after-meal) blood pressure in the liver (or portal hypertension) associated with damaged liver blood vessels (endothelial dysfunction).

The data also showed that eating dark chocolate may exert additional beneficial effects throughout the whole body. In comparison, white chocolate, which contains no beneficial 'phytochemicals', did not result in the same effects.

This study shows a clear association between eating dark chocolate and portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients, to minimise the onset and impact of end stage liver disease and its associated mortality risks.

Eating Chocolate Improves Math

Mental arithmetic became easier after volunteers had been given large amounts of compounds found in chocolate, called flavanols, in a hot cocoa drink.

They were also less likely to feel tired or mentally drained, the findings, presented at the British Psychological Society annual conference in Brighton show.

Prof David Kennedy, director of the brain, performance and nutrition research centre at Northumbria University, and a co-author of the study, said that chocolate could be beneficial for mentally challenging tasks.

The findings suggest students who binge on chocolate when revising for exams may gain a real benefit from doing so.

Stress People Eat More Chocolate

A new cross-sectional study suggests individuals with depressive symptoms eat more chocolate, but it does not explain why.

The study, published in the April 26 issue of the Archives of Internal Medicine, included 931 adults not using antidepressants. The mean age of study subjects was 57.6 years and mean body mass index was 27.8 kg/m2 or less; 70.1% were male, 80.4% were white, and 58.8% were college educated. Subjects provided information on chocolate consumption (frequency and amount) and completed the Center for Epidemiological Studies-Depression (CES-D) scale.

Subjects who screened positive for depression, defined as a CES-D score of 16 or higher, reported consuming significantly more chocolate than those not screening positive for depression (8.4 vs 5.4 servings per month; P = .004).

Those with CES-D scores of 22 or greater, indicating probable major depression, consumed 11.8 servings of chocolate per month (P value for trend < .01). These associations were evident for men and women.

According to the researchers, several nutrient factors that could be linked to mood, such as increased caffeine, fat, carbohydrate, or energy intake, bore no significant correlation with mood symptoms, suggesting relative specificity of the chocolate finding.