Belgian Chocolates Are The Alpha Male Of All Chocolates
Believe it or not chocolates are good for your health. There have been studies that were conducted by major research institutes that people who constantly eat chocolates have a longer life span than those who don't usually eat them.
Chocolates are also filled with antioxidants that fights off cancer, cardiovascular diseases, thwarts off strokes, and lowers down blood pressure. Chocolate also has large amounts of iron and magnesium.
Other than its health benefits, chocolates can make you feel much better in a more legal and tasty way compared to alcoholic beverages and medications. The ingestion of chocolates induces the release of hormones called endorphins which promotes a state of happiness or a feel-good emotional experience.
Chocolates are also believed to be an aphrodisiac. It has been so since the time of the Mayan and Aztec civilizations in South America. It is believed that ingestion of chocolates stimulates sexual energy and consequently makes people fertile.
It is also said to relieve exhaustion because of its nutritional aspects. Energy bars of athletes are mostly chocolates mixed with another substance for energy enhancement.
The team up of chocolate's health benefits with the best chocolate confection the world, Belgian chocolates, then there may be no more stopping for people who are still skeptics of the chocolate magic that has been driving people crazy since it's coming to European shores.
With chocolates, nothing beats the Belgians in making this sweet taste of heaven make its way to salivating chocolate crazy individuals. Belgian chocolates are deemed to be the alpha male of all chocolates. Even its rival Swiss counterparts bow to its gastronomical powers.
The distinctive factor of Belgian chocolates that makes it outstanding is the excellent quality of the ingredients and the perfect chocolate making techniques that has been refined through the centuries.
Belgian chocolates come in many shapes in sizes. One of the preferred forms of Belgian chocolates is the seashell shaped ones. After all, a seashell is a symbol of many positive things in life. Seashells are thought to be gifts from the ocean. With its various shapes and forms, it is the symbol of uniqueness and beauty.
One great symbolism of the seashell is created by Boticelli in one of his artistic creations. In his painting of "The Birth of Venus", the seashell is depicted as the vessel of beauty, rebirth, love, and godly attributes to the earth.
Therefore, seashell shaped Belgian chocolates are perfect for symbolizing the chocolate's representation of heavenly experience of a sweet filling wrapped in a beautiful chocolate shell or praline. One bite will surely bring you to the heavens.
With the Belgian seashell chocolate's rich in symbolism, it has become a popular item for gifts to loved ones. As gifts, packages for these chocolates should also be perfect. With the finesse of Belgian craftsmanship, chocolates are made of excellent materials which include top notch delicious fruits, high quality chocolate, and natural vanilla.
Artificial flavoring, which is common among inferior types if chocolates, is never included in the ingredients of Belgian chocolates.
In the quest for Belgian seashell chocolates, do not just opt for ones that are sold in supermarkets that claims to be made by the use of Belgian techniques of chocolate making. The most likely that you will be having a taste of real Belgian chocolates is in Belgium.
There are no other places here on this planet where you can perfectly eat Belgian chocolates. Plus, with the country's fine tourist destinations, Belgian chocolates, especially the seashell shaped ones, are the perfect snack as you go on sightseeing in the beautiful country of Belgium.
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Allan Wilson specializes in providing ready made affliliate sites and private label articles. To speed up your website creation results visit Allan's site at: http://www.readymadeaffiliatesites.com
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Do You Crave White Chocolate?
White chocolate is so delicious, it is actually one of my favorite types of chocolate and I get my quick, cheap fix with the new white chocolate M&Ms that just came out!
So, how is this tasty concoction made? The main difference between white chocolate and other dark chocolates is that white chocolate is based on cocoa butter, which gives the ivory white confectionary delight its appearance and distinctive taste. White chocolate also contains milk solids, sugar, and lecithin as well as other flavors, most notably vanilla. Cocoa butter is the active ingredient used in other chocolates to keep them solid at room temperature yet melt easily in your mouth. Does that sound familiar?
This is why I feel white chocolate has a texture like that of chocolate but does not have quite the same taste. Some will find the taste similar to milk chocolate.
White chocolate was first introduced in Switzerland after World War I. It was first popularly distributed in America in the early 1980's with the introduction of Nestl?'s Alpine White Chocolate bar containing white chocolate and almonds.
Because of the fact that white chocolate does not contain cocoa solids or cocoa mass as in the finer dark chocolates, it does not meet the standards to be called chocolate in many countries. Since 2004, the United States has required that white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. Before 2004, US chocolate marketers had to obtain temporary marketing permits to sell this cocoa solids-free chocolate. In the European Union white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids. Did you ever realize that there were such stringent regulations on chocolate?
Because of the high concentration of cocoa butter, white chocolate can be very difficult to work with as sometimes when it is melted the cocoa butter can come apart and create an oily mess that cannot be recovered and must be thrown out. As with any other form of chocolate, the introduction of water into the melted product makes it rapidly turn lumpy, grainy and unusable. It must then also be discarded. Some brands respond better to baking more than others; some even have a tendency to brown from being baked which is why there are specific kinds of chocolate made just for cooking.
Just like any other chocolate, white chocolate can be bought in large or small bricks, but these can often be difficult to work with as one must cut off sections with a knife, which often results in inaccurate portioning. Small chips are more often than not a more precise way to make use of white chocolate.
White chocolate can be used for decoration of milk or dark chocolate confections or in any way the chocolates might be used. Some people such as myself actually prefer the white chocolate. I like it more not only because of the taste, but because the milk and milk chocolate gives me ulcers as I have an allergy to it.
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About the Author
Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida. Get fine chocolate at http://www.chocolates-plus.com .com
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What Is It With French Chocolate?
The 19th century French writer, Brillat-Savarin said, "Chocolate is health". Brillat-Savarin, had a passion for chocolate similar to Voltaire who drank 12 cups a day! He suggested it be used for anything from lethargy to hangovers long before the medicinal benefits were confirmed by the scientific community.
The cocoa bean is native to Central and South America and wasn't known to Europeans until the 1500's when Spanish explorer, Hernando Cortez brought it back with him from the Americas. In the early 1600's chocolate was brought to the city of Bayonne in Southwest France by Jewish immigrants who had been driven from Spain. Not long after that Spanish chocolate was introduced to the French Nobility by the 14 year old Spanish princess who was to wed Louis XIV. The French have been known for being experts in making chocolate ever since and their chocolate is the most sought after in the world.
Chocolate making techniques today are the best they have ever been and the master recipe of blending the regular Forastero bean with the fine quality Criollo bean is known to all chocolate connoisseurs. However, many European chocolate makers are concerned that the quality of chocolate in Europe will be harmed due to new Common Market regulations that are now authorizing chocolate makers to use vegetable fat in chocolate. This is currently banned in France, which is why they have the finest chocolates.
The French are very strict legislators of all matters pertaining to food and cooking and chocolate is no exception. Their laws strictly prohibit the use of any vegetable or animal fat in the making of French chocolate, only allowing pure cocoa butter. Additionally they require that French chocolate be at least 43% cocoa liquor and a minimum of 26% pure cocoa butter. Most proud French chocolate makers exceed the cocoa liquor requirement; indeed the better quality bonbons contain as much as 80% of the dark substance which gives chocolate its taste. Knowing this, it is no surprise that French chocolates have the best flavor.
The flavor nuances of French chocolate also depend on the quality and origin of the cocoa beans used to make it. The best chocolates are an artful blend of four or more different beans, each with its own flavor, force and persistence -- each from a different geographical origin: Venezuela, Brazil, the Ivory Coast, Madagascar.
French consumers rank among the world's most discriminating when it comes to chocolate. Parisians are particularly picky, and for good reason: What other metropolis offers such an impressive array of chocolate marvels from the world's most delicate and costly bonbons, to the most mouth-watering chocolate cakes and tarts imaginable?
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About the Author
Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida with his 16 year old son. For fine French chocolate go to http://www.gourmetfrenchchocolates.com
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