Designer Chocolates, Anyone?

The 1970s saw an upsurge in premium foods, and all those foodies were happily upgrading their sweet tooths with expensive European treats. Let's take designer chocolate, specifically Belgium-made Godiva, which opened up a whole new world, dominating the market with its gold boxes, sinful truffles and high prices. We willingly pushed aside old favorites, like Hershey and Mars, and went in search of a richer, fancier and more beautifully packaged chocolate. For the first time, many Americans no longer associated the word "truffles" with a fungus which pigs dug up in France. They were chocolate candies which produced almost a spiritual experience with one incredible bite. Even peanut brittle went upscale, as pricier nuts replaced the humble peanut, chocolate replaced the "brittle" and highfalutin almond or cashew bark took center stage.

So went the food culture, as Americans opted for a more sophisticated lifestyle, pricier restaurants and elegant eating experiences. Having a bad day? Treat yourself. Feeling depressed? Nothing satisfies like chocolate. Looking for a hostess gift? That gold box of truffles will impress. Importers jumped on this trend and more and more premium candies flooded the stores, while some even opened boutiques featuring their decadent fare. Young professionals were no longer satisfied with their childhood Butterfingers, Hershey bars or Snickers. They wanted more, and they got it. If you still preferred chocolate bars, Cadbury obliged with larger sizes filled with nuts, raisins or caramel. Ghiradelli introduced a bag of foil-wrapped milk or dark chocolate squares, filled with raspberry, caramel or mint.

So who are these upscale companies catering to our chi-chi palettes? European chocolatiers like Lindfors, Perugina, Ghiradelli, Toblerone, Ferrero Rocher, Neuhaus, Lindt and of course the grande dame of them all, Godiva. Not to be left behind, American chocolate manufacturers scrambled to compete, upgrading their packaging, expanding their repertoire and charging higher prices to meet the new demand. And just as Americans sought out better coffee rather than the standard grocery brands, so did they purchase better candies for baking. Even tried-and-true Toll House morsels met their first competitors in Ghiradelli and pricey regional brands. Cleverly marketed, they promised to produce a better-tasting chocolate chip cookie, and some bakers took notice.

So, have we back-pedaled and renewed our loyalty to more modest and far less expensive brands? Not anytime soon. In 2007, two brothers by the name of Mast dared to charge ten dollars for a "better" chocolate bar, and like moths to the flame, chocolate fans gobbled them up. Online, you can purchase their "collections" of different chocolate bars, nicely packaged. Six bars go for $45, but some are made with goat's or sheep's milk, which justifies the cost, according to them. A single bar will run you eight to ten dollars. (Eat very slowly.)

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Seven Types of Cakes Perfect for Every Occasion of Celebration

Not everyone would appreciate your extra effort in finding an ideal gift for them. A cake, on the other hand, will bring about a smile on their face instantly. So, why not buy a cake for your loved one on their special day than busting yourself in searching for a perfect gift. An expansive cake variety is available in the Indian market today, which can simply leave you spoilt for choices. Here in this post listed are some amazing cake options that you can consider and make your loved one's special day all the more memorable. And of course, if you're not around to surprise them in-person, you always have the option of cake home delivery.

Mojito Cake - For the Cocktail Lovers

Binged with a mix of mint and rum, Mojito cakes are an ideal option for those who love a tipple. The light sponges covered with lime butter make this cake adorable and delightful. Other cocktail inspired cakes such as pina colada tarts and dirty martini butter cakes are also classic options you can explore.

Chocolate Fudge Cake - For the Love of Chocolate

No one says no to a dark chocolate cake. For most of us, digging into a chocolate cake is not less than experience the greatness of heaven on earth. Fudge icing with dark chocolate pieces infused on a spongy base makes it an ideal cake for all occasions.

Antigravity Cake - For the Sweet-Tooth

Antigravity cakes are typically known to pile high with sweets and topple out of the bag. The sweets are smartly stuck on a stick which is typically hidden, making them look like they are falling down. A bit tricky to handle, they do look amazing and are but totally worth the price as well.

Ombre Cake - For the Trendsetters

A three-tier chocolate caramel cake with four sponges and layers of dark chocolate, milk chocolate and caramel infused in between, the cake is a delight in all respects. Its gradient shading is its most fascinating feature in addition to its majestic taste and overall look. If you want to get done a birthday cake delivery today, these are the cakes to prefer.

Ice Cream Cake - For the Cool One

No matter if you're celebrating your first anniversary with your loved one or planning to surprise them on their birthday, an ice-cream cake is an easy option loved by all. The cakes are available in a broad range of flavors, including vanilla, butterscotch, strawberry, dark fantasy, double chocolate, and much more.

Peanut Butter Layered Cake - For the Peanut Butter Lovers

Some of us are absolutely crazy about peanut butter and that's precisely the reason why we now also have peanut butter cakes available in the market today. So, if your loved one is a die-hard peanut butter lover like you are, go get this cake. Of course! You also have the cake home delivery option.

Freakshake Cheesecake - For the Adventurous Souls

Who said cakes need to have a sponge base? Not us! Get inspired and choose cakes that are different - like Freakshake cheesecake. It's a classic new addition to the list of cakes that you can choose to buy. The flavors shelved in the market are a plethora. So, choose a flavor that your special one would love. Our go-to flavors include red velvet, mango, blueberry, and strawberry mousse.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Low-Carb Peanut Butter Chocolate Ice Cream Recipe

Ingredients

• 3 cups heavy cream

• 1/2 cup cocoa

• 4 egg yolks

• 4 large eggs

• 1 cup of peanut butter

• 3/4 cup erythritol or similar artificial sweetener (blue agave also works!)

• 2 teaspoons vanilla extract

•  2 inch of kosher salt

• 1/4 cup unflavored/unsweetened almond milk

• 2-3 teaspoons gelatin mixed together with 3-4 tablespoons water (optional)

• 2 ounces chopped unsweetened extra dark (90%) chocolate or chocolate chips (optional)

• 4 tablespoons MCT oil or 2 tablespoons vodka or 1/4 teaspoon xanthan gum (all optional to reduce iciness)

Note: You might need to play a bit with the sweeteners and the cocoa ratio to appease your personal preference. However the cream, milk and egg base are going to provide the consistency. MCT oil, vodka, and xanthan gum are all popular options for reducing iciness and hardness while frozen, while gelatin will also aid in keeping the ice cream soft by adding some richness and creaminess to the texture. However, if you don't have those ingredients on hand or you find it to be superfluous to the preparation process, then by all means leave them out, especially if you plan to eat your ice cream sooner rather than later.

Preparation

• Set up an ice bath (bowl of ice water). In a separate bowl (slightly smaller than the ice bath bowl), whisk together the egg yolks, eggs, sweetener, and vanilla extract.

• Put the cream and cocoa into a small saucepan and bring to a simmer at medium-high heat. Add half of the cream mixture to the eggs to temper and whisk together. Reduce heat to medium-low and pour the contents of the bowl back into the saucepan. Stir with a spoon for 10-15 seconds and remove from heat. The mixture should be thick enough to coat the back of the spoon, but if the eggs curdle, then it is overcooked and will not work.

• Return all of the mixture back to the bowl and set on top of the ice bath. Whisk in the salt, almond milk and peanut butter. This is the step where you whisk in either the MCT oil, vodka, or xanthan gum, and/or the gelatin (plus water).

• Allow the mixture to cool to room temperature for 1 hour.
• Pour the contents into an ice cream maker and churn according to the manufacturer's directions. Churning usually takes 30-60 minutes. If adding chocolate, fold it in after the ice cream mixture is finished churning.

It can be served immediately or scooped into a container for freezing. Freezing will firm it up a bit, but it will need to sit out for 10-20 minutes to soften before serving if frozen for more than a few hours.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

How Do You Benefit From Eating Chocolate?

Chocolate is appreciated for a variety of reasons. Many of these reasons relate to the feel good chemicals contained in chocolate, such as tryptophan, tyrosine, theobromine and caffeine. However, the preferred chocolate is the dark type which has the highest concentration of cocoa, is high in antioxidants and is low in fat.

Let's take a look at the benefits of eating a few pieces of chocolate:

Mood

Eating a small bar of chocolate as well as sticking to a healthy diet has the potential to boost the mood. It is a combination of the chocolate's texture, smell and taste that helps to stimulate the brain and leave you feeling good. Additionally, chocolate is rich in the essential amino acid tryptophan, which can help to increase the amount of serotonin in the system. This is a natural type of anti-depressant.

Heart-friendly

Chocolate can help with heart health because it has an anti-inflammatory effect, thins the blood to minimize the risk of suffering a stroke and can lower blood pressure. The main reason to benefit the heart is because of the flavonoid content. This chemical is useful in encouraging the production of nitric oxide, which relaxes and widens the blood vessels

Artery help

A further benefit of the flavonoid content is the ability to stop the oxidizing of bad cholesterol (LDL). Over time this can lead to a build up of deposits on the artery wall, which is often referred to as occlusive disease. Also, the flavonoid content can include stearic acid, which is a unique type of saturated fat that can promote good cholesterol (HDL).

Soothes coughs

The theobromine content in chocolate can have an influence on the vagus nerve and help to suppress the episodes of coughing. The vagus nerve has the role of transmitting messages between the brain and the central nervous system.

Brain health

A further type of chemical compound found in chocolate is epicatechin, which is useful for its ability to protect the brain from the build up of amyloid plaques or sticky proteins. If they are left to develop over time there is the risk of Alzheimer's disease developing. Additionally, this same chemical compound can be found in green tea.

Overall, in order to benefit from the chocolate eaten, you want to look for the dark chocolate that has a high concentration of cocoa. Ideally, you want chocolate with 70 percent cocoa to achieve the most benefit. Also, the high cocoa means there is more flavonoid content to benefit the all-round health.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/

Chocolate As an Aphrodisiac - The Truth

It was the Aztecs who introduced Westerners to the joys of chocolate. They made a spicy drink from it, believe it or not. Other South American people (the Olmecs and the Mayans) also drank chocolate, so when you have a cup of cocoa before bed, you are enjoying a drink which has ancient origins.Chocolate As an Aphrodisiac - The Truth

The cacao tree was given a name which means 'the gods' drink' by the botanist Linnaeus when he gave plants scientific names in the 18th century. He named the cacao tree in 1753. The ancient South American peoples believed that the cacao tree was a gift that came from their gods. Our word, 'chocolate' comes from the Aztec word for it.

The person who first introduced Cacao beans to Europeans was Christopher Columbus, the famous 15th-century explorer. Unfortunately, people didn't like the new drink. It wasn't until Hernan Cortez, the Spanish conquistador visited Montezuma in the 16th century that chocolate became popular in Europe.

The original chocolate drink of the Aztecs was spicy and bitter, containing, among other ingredients, red chili peppers. It also had several other spices in it, such as cinnamon, vanilla, and anise seeds. Other ingredients included almonds, hazelnuts, annatto (to give it colour). These days, of course, you can buy dark chocolate with chili flakes in it. How did it become a popular drink? Easy! White sugar was added and the sweet-toothed Europeans adored it.

You have to admit that chocolate and a chocolate drink are mood enhancers. On cold winter days, a mug of steaming hot cocoa definitely makes you feel better and warmer.

so what is it about chocolate that gives it that 'feel good' factor? Researchers have shown that it is the flavanols in cocoa that are mood enhancers. Chocolate stimulates the production of serotonin, a monoamine neurotransmitter. This is responsible for putting us in a good mood. Not only does chocolate help our mood, but it also improves our concentration. It's no wonder that our ancestors believed that it was an aphrodisiac!

Interestingly, the Aztecs gave their warriors the chocolate drink before a battle in the belief that it made them more courageous and stronger. In the Aztec community and later in Spain, chocolate drinks were reserved for the higher castes. There was a tax on the cacao beans so the ordinary people couldn't afford them.

Now, in the Western world at least, chocolate is affordable and most people eat and drink it. However, we no longer think that it is an aphrodisiac.

ttp://chocolate.ek.la/

 http://chocolate.kazeo.com/

 http://chocolate.revolublog.com/

 http://chocolate.cd.st/

 http://chocolate.id.st/

 http://chocolate.lo.gs/

 http://chocolate.eklablog.fr/

 http://chocolate.eklablog.net/

 http://chocolate.blogg.org/

 http://chocolate.eklablog.com/

 http://blogout.eklablog.net/

 http://blogout.eklablog.com/

 http://blogout.revolublog.com/

 http://blogout.cd.st/

 http://blogout.blogg.org/

 http://blogout.kazeo.com/

 http://blogout.id.st/

 https://blogout.eklablog.fr/

 http://blogout.ek.la/

 http://blogout.lo.gs/