In sufficient amounts, the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, small rodents, and cats (kittens especially) because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.

A typical 20-kilogram dog will normally experience great intestinal distress after eating fewer than 240 grams (8.47 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lbs) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker’s chocolate per kilogram of a dog’s body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker’s chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates’ canine toxicities may be extrapolated based on this figure. Large dogs such as St. Bernards or Rottweilers are somewhat less susceptible to poisoning, but as dogs like the taste of chocolate products as much as humans do, they should still be kept out of their reach; treats made from carob are a good substitute and pose no threat. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals)

Dark Chocolate and Coughs

You’ve heard of DM cough syrups. How about DC cough remedies? DM is an abbreviation for an over-the-counter cough suppressant called dextromethorphan. What is DC? It’s the nickname given by members of the DrGreene.com community to dark chocolate. Codeine is stronger against coughs than DM. Could DC be even more effective? And if so, how much chocolate would it take? Research published in the The FASEB Journal in February 2005 makes a strong case that dark chocolate can be a powerful cough suppressant. FASEB is the Federation of American Societies for Experimental Biology, a coalition of biomedical and life scientists committed to enhancing life through solid scientific research. This is a mainline technical scientific group, not a wishful thinking group. They first published some of the results on chocolate and cough online on November 17, 2004 in FJ Express.

A cough is a healthy, protective reflex – part of the body’s way of protecting and healing itself. But sometimes coughs can interfere with other important paths to health, such as sleep. Sometimes kids cough more or longer than useful for them, and parents turn to cough medicines to seek relief. In the United States alone, more than $2 billion dollars are spent each year on over-the-counter cough remedies. The evidence that the benefits of these outweigh the side effects is inconclusive. When stronger relief is desired, parents often turn to prescription cough medicines containing codeine or a similar compound. Wouldn’t it be interesting if dark chocolate were even more powerful? Researchers at the National Heart and Lung Institute in London gave a series of disguised capsules to healthy volunteers. One week the capsules contained 60 mg of codeine, one week they contained 1000 mg of theobromine, an ingredient in chocolate, and one week they contained an inert placebo. The volunteers then inhaled increasing amount of capsaicin, an ingredient in red peppers used to stimulate coughing in research subjects. The codeine was effective at preventing coughs, but the cocoa ingredient was 33 percent more effective, preventing cough effectively for 4 hours, and had no side effects. The same results were seen in coughing guinea pigs, and when looking directly at the guinea pig and human vagus nerve, a nerve that triggers coughing.

How much chocolate would this be? Chocolate preparations vary widely, depending on their cocoa content, but dark chocolate often has up to about 450 mg of theobromine per ounce. Milk chocolate has far, far less. Two ounces of dark chocolate was about the amount of theobromine used for the adults in the study. Half that may be plenty for kids (but of course there is still a lot to learn about this marvelous food). Will that much chocolate keep them awake? Even though theobromine is structurally related to caffeine, studies have shown it doesn’t interfere with sleep at those amounts. I used some fine dark chocolate for my own family during our latest viral cough illness, and our coughs disappeared nicely. What a pleasant way to get through a cold!

The Cocoa Pod will be selling chocolate bars at the Big Marketplace this Friday, April 27 at the Austin Hilton Hotel. Admission is free! Stop by during your lunch and fill up on your supply of chocolate bars! Don’t forget…Mother’s Day is just around the corner. What Mom wouldn’t love to receive a stack of chocolate bars tied with a bow!

Austin’s best kept secrets discovered at the BiGMarketplace!

There’s only one way to describe the upcoming 7th Annual BiGAUSTIN MARKETPLACE – BiG and bustling!

MINGLE! Twenty small businesses will fill the foyer outside the ballroom of the BiGIDEA AWARDS, the vendors are sure to keep busy as they service over 650 guests there to celebrate entrepreneurship.

MARKET! Every vendor, a BiGAUSTIN client, will present and demonstrate products and services ranging from hand-made jewelry, to designer clothes, bath & body products, event design, and product distribution support.

CONNECT! With BiGAUSTIN’s mission to provide access to market for microbusinesses, The MARKETPLACE is a wonderful example of supporting small business by buying locally.

Please join us as we recognize excellence in Central Texas’ small business community. The 2007 BiG idea day Award winners will be announced.

Location: Downtown Hilton Hotel – 4th Floor
Date: Friday, April 27, 2007
Time: 10:00am-2:00pm

Cost: FREE

Mexican Chili Chocolate Chicken Mole

Method

1. In a saucepan, bring the chicken or turkey pieces to simmering point in the chicken stock, with the garlic, and poach gently until nearly tender. Lift the chicken or turkey out onto a plate and set aside. Keep the stock.
2. To make the mole, discard the tomato skins and put the tomatoes in a blender and puree until smooth. Scrape into a bowl.
3. Heat a large, heavy-based frying pan; add some of the oil and the 3 different chillies and saute for 1-2 minutes to bring out the flavours. Transfer the chillies to a bowl, cover them with hot water and leave to soak for 30 minutes. Drain the chillies and blend them to a puree.
4. Add a little more oil to the pan, saute the onion and garlic for 2-3 minutes and remove to a bowl. Saute the almonds until they begin to colour, add the peanuts, cloves, peppercorns, cinnamon stick and aniseed and saute for 3 minutes. Transfer to a blender with the onion, garlic and raisins and blend until smooth.
5. In a heavy-based pot, add the remaining oil and all the purees and bring to the boil. Simmer gently for 5 minutes, stirring constantly. Add the chocolate and sugar and stir until simmering. Add 500ml of the chicken stock. Cover and cook over low heat for 20 minutes. Add salt to taste and reduce further, or add extra stock to make a thinner sauce.
6. Add the chicken or turkey pieces to the mole, cover and cook over low heat until heated through. Serve hot, sprinkled with toasted sesame seeds.

A Rich Reputation

Known for its innovative combinations, most of Garrison’s signature handmade chocolate bonbons are meticulously crafted to include two flavor or textural combinations within each piece. Following the change of seasons, Garrison Confections introduces twelve new flavors approximately every three months, according to the lunar calendar. Each premium chocolate collection is named after and is available only during its corresponding season (Summer Solstice, Autumnal Equinox, Winter Solstice, Vernal Equinox.) Those flavors are then retired and a new chocolate collection is introduced. A limited edition collection, Legendary Lovers, is also created each year specifically for Valentine’s Day, and is available for the one week prior to February 14th.

While the cornerstone of Garrison’s philosophy is its assortment of premium chocolate bonbons, the company’s dedication to seasonality and excellence is further shown in its interpretations of American candy classics. Incorporating the most select, natural ingredients, Chef Andrew Shotts creates sophisticated versions of peppermint patties, peanut butter cups and creamy coconut patties. Recent additions to the company’s gourmet chocolate selection include European-style tablets flavored in white chocolate lime, white chocolate orange, and sesame milk chocolate; a custom-blended premium hot chocolate mix; chocolate caramel popcorn and chocolate covered pretzel nuggets to name a few.

The company’s unique, ultra-seasonal approach to traditional chocolate making has allowed Garrison Confections to carve out a niche in the competitive gourmet chocolate market, earning national recognition in the pages of USA Today, The New York Times, Food & Wine Magazine, The Boston Globe and The Washington Post. Garrison Confections has also received extensive television coverage including, among others, appearances on “Food Nation” with Bobby Flay, “The Top Ten Ways to Lose Yourself in Chocolate,” and most recently “Sugar Rush.”

Garrison Confection’s retail store is open Monday through Saturday, store hours are subject to change so please call before stopping by. Visit our contact page for contact information and directions.

For more information on their wonderful chocolates go to http://www.garrisonconfections.com

Andrew Shotts began dreaming of making his own line of gourmet chocolate bonbons while working as the pastry chef at La Cote Basque in New York City, where he began experimenting with chocolate, flavor, and texture combinations. His colorful, multi-faceted, and intensely flavored gourmet chocolate candies were offered to the restaurant’s patrons as a delightful treat at the end of their meal.

Shotts continued to create and perfect these luxury chocolate candies and truffles, while adding more unusual flavors to his chocolate repertoire, when he moved on to re-open the legendary Russian Tea Room as the Executive Pastry Chef. Shortly thereafter, Shotts joined the Guittard Chocolate Company as their Corporate Pastry Chef. Working with their technical experts, he helped formulate and create the E. Guittard brand of couverture chocolates. In the fall of 2001, Shotts decided the time was right to launch his own line of artisanal chocolate bonbons, and Garrison Confections, Inc., was born (Garrison is his middle name).