Food and Beverage Blog

Researchers have found some intriguing and wonderful health benefits of dark chocolate, which may encourage consumption of this wonderful product. These benefits are for dark chocolate, and the darker, the better. So the more cocoa (the higher percentage), the more health benefits you will gain. Most people can’t tolerate the 100% cocoa for its extreme bitterness, but at the 70-80% levels, after acquiring the taste, you can begin to enjoy the numerous health benefits.

* Acts as an appetite suppressant. Two research studies conducted at the University of Copenhagen, Denmark, found 1) that consumption in moderate amounts reduces cravings for salty, sweat, and other foods, and 2) that eating a meal after consuming dark chocolate 2.5 hours previously, the caloric consumption is reduced by 15%. [Check out the website scientistlive.com for more information about their research.]

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Easter Sunday is the day when everyone can indulge his or her love of chocolate without feeling guilty-and rightly so. Chocolate is universal. It is said that nine out of ten people say they like chocolate and the tenth is lying.

So why is there guilt about chocolate, and do we need to feel guilty? Simple answer -NO Chocolate is not intrinsically bad for us. At levels of cocoa of 70% it is actually good for us. What applies to you will depend on how much you eat and the quality of the chocolate.

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In this article I am going to share with you my technique for making the best chocolate milkshake with added protein and vitamins for extra nutrition in a shake that tastes great too. In the love the shake and usually make it fir me and my mates when we get back from a hard session in the gym, the added protein makes it ideal for this.

What you will need: a blender, ice cubes, good quality chocolate ice cream, milk, chocolate whey powder, super food powder, a tall glass, and a big appetite.

Method: Put the ice cream, ice cubes, milk, whey powder, and super food if you are using it into the blender and hit the wizz button. Once the mixture has gone into an even consistency turn off the blender and pour into q frozen tall glass. Great some chocolate shavings onto the top of the froth and enjoy in the knowledge that it not only tastes great but is good for you too. The sugars in the ices cream release insulin into hour blood stream which outs your body into storage mode opening up your muscle cells and allowing them to absorb the protein in the shake. Thus is obviously great for you fatigued muscle and aids in quick recovery and size increasing potential. If you want to add a nice kick to this shake then why not try adding guaranty powder or some good quality instant coffee powder. For extra protein add some concentrated skimmed milk powder. For added vitamins and fiber true mixed berries such as, blueberries, strawberries, raspberries, red currents, raisins or even some 100 % natural peanut butter and try some Splenda if you want to add some sweetness but not calories! Or just go crazy and add some cream and chocolate sprinkles! Do it!

Chocolate and strawberries! What could be better? There is just something about the two together that really can satisfy the human taste buds! The next time you are looking to try a new cake recipe, give this Chocolate Strawberry Layer Cake a try. Make it even better by dipping the strawberries about half-way up the side in melted chocolate and adding a whole dipped strawberry in the center. If that is too much of a chocolate look for you, dip the berries in white chocolate. Beautiful and yummy! This is a great cake for birthdays and other special occasions as well as an everyday dessert.

CHOCOLATE STRAWBERRY LAYER CAKE
2 eggs
1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans; set aside. Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners’ sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving. Enjoy!