In this time of economic downturn, and doom and gloom hitting our news headlines,
its time to inject some happiness into our lifestyles… it doesn't have
to be expensive, we just simply need to indulge a little in some chocolate
….
One of the most pleasant effects of eating chocolate is the "good feeling"
that many people experience after indulging. Chocolate contains more than
300 known constituents. Scientists have been working on isolating specific
alkaloids, flavanoids and anti-oxidants which may explain some of the pleasurable
and beneficial effects of consuming chocolate.
But First… where does Chocolate come from?? Chocolate actually comes
from the fruit of the cacao tree (Theobroma cacao) which is a native of Central
and South America. Today, it is cultivated around the Equator, and can be
found in the Caribbean, Africa, South-East Asia, and even in the South Pacific
Islands of Samoa and New Guinea. Much of the world's chocolate is now produced
in Africa.
Christopher Columbus was the first European to come in contact with cacao
he brought it back from his last visit to the Americas in 1502….
Pure, unsweetened chocolate contains mainly cocoa solids and cocoa butter
in varying proportions. Much of the chocolate consumed today is in the form
of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet
chocolate that additionally contains milk powder or condensed milk, and is
less 'good for you' than purer chocolate. "White chocolate" contains
cocoa butter, sugar, and milk but no cocoa solids, so its not really chocolate
at all.
Chocolate contains alkaloids such as theobromine, which, have some
caffiene-like stimulant effects in people, (That's also the part of chocolate
that makes it toxic to some animals, such as dogs and cats). Dark chocolate
has recently been promoted for its health benefits, as it seems to possess
substantial amount of antioxidants that reduce the formation of free
radicals.
Dark chocolate, with its high cocoa content, is a rich source of certain flavonoids which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.
One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream. Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them. So, small but regular amounts of dark chocolate can lower the possibility of a heart attack.
So, the old box of chocs for Valentines Day may not be such a bad idea - and
it might even be one of those little pleasures that's actually good for you!
200g of Chocolate 70% cocoa broken into pieces
150ml carton of cream
Fruit of your choice - eg. Strawberries, grapes, bananas, kiwi -cocktail
sticks
Marshmallows or Amaretti biscuits
Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture
to combine and melt takes about 3 to 4 minutes - do this just before you are
about to have dessert.
Transfer mixture to one single bowl on a rack with some tea lights underneath
to keep warm.
Surround with fruit and biscuit mixture so people can pick up the fruit with
the sticks and dip in the chocolate mixture.
This is a really fantastic recipe, one which I have made for many many years and family and friends keep asking for it again!! So why not give it a shot!!
50g unsalted butter
350g good dark chocolate
150g caster sugar
4 large eggs beaten
1 teasp vanilla extract
50g self raising flour
This mixture can be made up the day before or hours in advance and left in the fridge in their individual moulds!
Melt chocolate and let it cool slightly. Cream together the butter sugar
and gradually beat in the eggs and vanilla. Now add the flour and when combined
pour in the cooled chocolate blending to form a smooth batter.
Grease moulds or ramekins whichever you prefer - pour batter into moulds and
cook in preheated 200 oven for 12 minutes.
Tip out Chocolate puddings onto plates, platter or bowls and dust with icing or chocolate sugar.. Serve with cream or icecream….
Previous week's recipes..
S