Chocolate Candy Bar

A lot of people still believe the urban myth that chocolate causes acne.  Chocolate candy and confections most assuredly can cause acne because of their sugar content and perhaps the dairy.  Dark chocolate does not cause acne.  As early as 1969, scientists were working on dispelling this myth at the University of Pennsylvania School of Medicine.  Scientists conducted a study on the correlation between chocolate and those possessing moderate acne.  Half of the participants were given bars with no actual chocolate in them and the other half were given chocolate bars containing ten times the amount of chocolate in a normal chocolate bar.  At the end of the ten week study, neither group showed worsened acne.  The result of the study showed no link to chocolate and acne.  The myth was proven to be false; however, many people still believe that chocolate causes acne.  Simply not true.  A similar study was also conducted by the U.S. Naval Academy.  They, too, found absolutely no evidence that chocolate causes or worsens existing acne.

70% Dark Chocolate Bar

Another study was conducted at the University of Missouri with student volunteers who had been suffering from mild to moderate acne for quite some time.  Each of the students was to consume 20 ounces of chocolate over a 48 hour period.  On the fifth day, the acne lesions were examined and they were then checked on the seventh day.  The students showed absolutely no further worsening of current lesions, nor any new lesions than those that had been noted to occur during that time period prior to the study.

Facial

Truth be told, no food has been linked to causing acne.  If a person develops acne from a particular food that means they have a sensitivity or allergy to that food.  The food itself does not cause the acne.  Chocolate does not cause or aggravate existing acne, although sugar, dairy and its fats in milk chocolate may exacerbate existing acne problems in people with these sensitivities to these ingredients.  There are a lot of people that just cannot tolerate milk in any form.  Overactive oils glands, stress, heredity, skin type, cosmetics, environment, and hormonal changes are what cause acne, not our friend dark chocolate.  In fact, dark chocolate can create healthy, glowing skin because of the antioxidants it contains.   In addition, dark chocolate may actually help prevent acne as it contains serotonin which produces a calming effect in the brain.  Dark chocolate stimulates the release of serotonin which in turn relieves the stress stimulating acne eruptions.  So go ahead, don’t worry about it.  Eat the high-quality dark chocolate bar and enjoy its benefits.  Perhaps see an allergist or dermatologist if you feel chocolate is to blame for your outbreaks.

Want to know something even better?  Not only does dark chocolate help you skin from the inside, it can also make your skin look more radiant on the outside.  Try these spa recipes that use unsweetened cocoa powder at home and tell me your favorites.   You can substitute dark chocolate (70% cocoa content or more) for the cocoa, but make sure that you melt it in a double boiler and let it cool a bit before application.  Don’t forget the dark chocolate to eat while you are relaxing!

Unsweetened Cocoa Powder

Chocolate Honey Face Scrub

Increases circulation and softens dry skin.
Not suitable for oily skin.

2 teaspoons Cocoa Powder, unsweetened
1 teaspoon Honey
1 teaspoon Raw Turbinado Sugar
1 teaspoon Grapeseed Oil, Sweet Almond Oil, Macadamia
Nut Oil, Olive Oil or Sesame Oil

Directions:
Combine all the ingredients until it forms a paste.
Gently apply to freshly washed skin and lightly massage with
your finger tips for 30 seconds.
Rinse with warm water and you are left with soft, detoxified
skin that smells wonderful and looks smooth and silky.
Follow with your favorite moisturizer.

Dark Chocolate Facial Fondue

Chocolate Facial Fondue

1/4 cup Cocoa Powder, unsweetened

1/8 cup Coconut Milk, unsweetened
1 teaspoon of Olive Oil
1 tablespoon Green Tea Leaves, finely ground

Directions:
Whisk all ingredients together thoroughly. Apply a thin layer
to the skin with a facial brush and let set for 20 minutes.
Rinse well with warm water. Pay dry and follow generously
with moisturizer.

Dark Chocolate Milk Facial Mask

Chocolate Milk Facial Mask

Gently exfoliates and softens the skin.

1/3 cup Cocoa Powder, unsweetened
3 tablespoons Heavy Cream (or Whipping Cream)
2 tablespoons Plain Yogurt
1/4 cup Honey
2 tablespoons Oatmeal, not instant

Directions:
Combine all of the ingredients in a bowl until smooth. Apply
to the face. Let mask remain on face for 20 minutes. Rinse
off with warm water and a wash cloth by using a circular
motion to massage and exfoliate. Splash with cool water and
follow with a moisturizer.
You may also use this as a foot or hand mask. Simply triple
the recipe.

Dark Chocolate, Cocoa Pods, Cocoa Powder & Cocoa Beans

“Chocolate is food; chocolate is medicine.”  Most people are surprised when they hear that chocolate is a health food.  Let us first be clear that the chocolate I am referring to is dark chocolate that contains 70 percent or more cocoa solids or pure, unsweetened cocoa powder.

Mayans and Chocolate (Talk to the hand!)

Many centuries ago, chocolate’s medicinal properties were touted regularly by the Mesoamericans.  They used chocolate for stomach ailments, infection, diarrhea, fainting spells, skin eruptions, seizures, and cough and cold.  The Aztecs traveled with it on long journeys for endurance.  In 1592, Agustin Farfan published Tractado Breve de Medicina, where he stated that chocolate brewed with very hot water created a laxative.  Childhood diarrhea was treated with consumption of five ground cacao beans.  To relieve fever or faintness, a combination of 8-10 ground cacao beans should be blended with dried maze and flavored with herbs.  For a cough or cold, drink a beverage of opossum tail followed by a chocolate beverage mixed with a variety of herbs.

Europeans Drink Chocolate for Breakfast

Between the 17th and 19th centuries, many Europeans started to use chocolate for medicinal purposes such as for treating exhaustion and weakness.  In 1631, chocolate was thought to help digestion, cough, lessen symptoms of the plague, to help jaundice and inflammations.  It was also used to clean the teeth, sweeten the breath and increase urination, cure kidney stones, rid the body of poisons and prevent infections.  Chocolate was thought to help women conceive and to strengthen the stomach.   As early as 1662, chocolate was used to invigorate the body.  Two glassfuls were the typical prescription.

Medici Use Chocolate as Medicine

The Medici household physician used chocolate to treat a variety of ailments as well for an overall feeling of wellness.  Other nutritional and medicinal uses included strengthening the heart, being part of a nutritious breakfast, and taken for exhausted spirits (depression), wasting away of muscle during disease, hypochondria, hemorrhoids, hangovers, insomnia, winter concentration (Seasonal Affective Disorder), and as an aphrodisiac.
In the late 1800s, chocolate was used to treat jaundice, asthma, anemia, cancer and women’s problems.  Asthmatics were advised to eat fresh foods from the animal, bread, tea and chocolate.  For people afflicted with indigestion, they were told to eat light chocolate or cocoa in the morning and as an afternoon snack for relief.  It was also suggested that chocolate keeps the digestive, respiratory and urinary tracts strong.  It was considered a preventative for stomach cancer, healing when applied externally to hemorrhoids, and an emollient when applied to nursing mothers’ nipples and chapped lips.

Nursing Mothers Should Drink Chocolate

J. Millam Ponce, MD stated that when nursing babies became ill, the wet nurse should consume a light diet including coffee with either milk or chocolate.  He also found hemorrhoids to be eased with the use of a chocolate’s cocoa butter used as a suppository.  It was, even as recent as one hundred years ago, still claiming to ease chapped lips, to treat bronchitis and to provide energy. There were many diseases and ailments chocolate was thought to aid in the healing of or cure throughout its lifetime.  Ironically, an astounding number of them continue to be researched today.

ORAC Scale

In the 20th century in the United States, recent findings show that many of these previously touted medicinal and nutritional uses for chocolate have some substantial research behind them.  Further research needs to be done in many different areas, but the foundation is there.  Dark chocolate and cocoa powder is a nutritious and healthy addition to your daily diet.  In fact, it may not only help with a variety of diseases, but could prevent many diseases of our time.  A German chemist by the name of Baron von Liebig stated in the mid-nineteenth century, “Chocolate is a perfect food….It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whom occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep.  It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.”

Eat Dark Chocolate Daily! (But not this much!)

You can never be too careful, so make sure you get your daily dose of dark chocolate or cocoa.  Try this fantastic recipe and start your morning off on a high note! I don’t use milk because dairy has been shown to prevent absorption of the nutrient rich benefits found in dark chocolate and cocoa, that’s why milk chocolate isn’t good for you-not to mention all the sugar…

Simple Hot Chocolate

Serves 6

Ingredients:

6 oz dark chocolate, chopped
2 c. unsweetened soy, rice or hazelnut milk
(sugar, honey or agave to sweeten is optional)

cinnamon and/or unsweetened cocoa powder to garnish

Place the chocolate and the “milk” in a heavy saucepan over medium heat.  Whisk periodically until the hot chocolate is warm and frothy.  Top with cinnamon, unsweetened cocoa or mix the two together, dust on top and serve.

Basic Hot Chocolate

The World’s Most Expensive Truffle

La Madeline Au Truffe

United Arab Emirates will soon be offering the world’s most expensive truffles at $250 each.  Chocopologie which was started by Fritz Knipschildt in South Norwalk, Connecticut has always worked out of the box.  They sell “La Madeline Au Truffe” for $2,600 a pound and plan to open two outlets in the United Arab Emirates this year. How about that Richie Rich!

The two-inch truffles are made with a dark chocolate ganache made from from 71% cocoa content Ecuadorean chocolate mixed with Italian truffle oil and fresh cream which has been infused with vanilla pods for 24 hours. The ganache gentle covers a French Périgord dark truffle mushroom, is then dipped in chocolate and then rolled in cocoa powder.  How’s that for an expensive indulgence?

Valrhona Chocolate Tasting at Dean and DeLuca in New York City

Valrhona Chocolate Bars

Dean & DeLuca will be hosting a Valrhona chocolate tasting at their New York City store on Wednesday, April 28, 2010 from 12:00pm – 3:00pm.  The address is 1150 Madison Avenue (at 85th street).  Call 212-717-0800 for questions or to reserve your space.

Recchiuti Salted Toffee

Recchiuti Salted Dark Chocolate Toffee

Only three more days to order or buy your Recchiuti Salted Toffee.  Crunchy, buttery toffee with lots of dark chocolate, you really can’t go wrong.  It just doesn’t like it when it’s warm out!  Perfers cooler weather.  I can totally understand that.  Humidity is bad for my hair.  Can you imagine what it does to some innocent toffee?

Depression and Chocolate

Dark Chocolate for Depression

An article came out yesterday that really has the chocolate community, and everyone else for that matter, really talking.  The article cited a study where researchers were questioning whether chocolate actually causes depression because people who are depressed eat a lot of chocolate or if since people are depressed they eat chocolate to make them feel better.  Kind of a chicken and the egg story.  According to my research from my first book, Chocolate is Healthy! chocolate is actually good for depression.  Here’s an excerpt from my book…

Dark Chocolate

In a study funded by the Mars, Inc., the American Association for the Advancement of Science in San Francisco found that the flavonols found in chocolate and cocoa increase blood flow to the brain.  The anandamide in chocolate alter the mental state of the one consuming it.  Anandamide comes from the Sanskrit word meaning “bliss”.  Quite simply, chocolate makes you feel good. Another compound found in very small amounts in chocolate is phenethylamine (PEA).  PEA stimulates the nervous system and triggers the release of endorphins.  This is the same kind of “high” you get when you exercise. Chocolate also gives you a boost of serotonin into your brain when it is consumed.  It helps to relax you which can stave off depression and help you to sleep well.  Women have constantly reached for chocolate during their menstrual cycle when serotonin levels are lower due to normal hormonal fluctuations. Something we knew all along, chocolate lifts our spirits!

A Brain

Dr. Adam Drewnowski, of the University of Michigan’s Human Nutrition Program, found through his research that chocolate may possess analgesic properties triggering the brain’s natural opiates.  In Drewnowski’s study, he used a drug to block the opiate receptors in the chocolate eater’s brain.  The desire for the chocolate plummeted.  What does this mean?  Chocolate releases natural opiates in the brain.  Chocolate gives you a feeling of bliss!
In research conducted by Daniele Piomelli, his group found that there are three compounds of chocolate that enhance a person’s feeling of pleasure or well-being.  All of which confirm what people have know for centuries, chocolate makes you feel better when you are down and depressed.  Piomelli advises, when self-medicating with chocolate, to be sure that your choice is either dark chocolate or cocoa as they contain two to three more times as many compounds as those found in milk chocolate.  Never substitute chocolate or cocoa for any medication or treatment for any mental illness.  Discuss options with your health care professional.  A break-up or a few weeks of rain is different that a mental illness, so only medicate with chocolate accordingly.

Hot Cocoa

Another element present in cocoa, and therefore chocolate, is tryptophan.  Tryptophan is a natural chemical that we usually associate with turkey and Thanksgiving.  This is another mood enhancer similar to serotonin.  The presence of tryptophan in the brain is necessary for serotonin to be released in the brain.  Your body’s tryptophan reacts with both vitamins B3 and B6 with magnesium to create serotonin.  More serotonin in your body allows you to be more relaxed and less stressed.  So have your hot cocoa before you go to sleep.  It will help you become more relaxed and ready for a good night’s sleep!

So all in all, I feel quite confident that people who are depressed are eating so much chocolate because it is naturally making them feel better.  Don’t forget, it’s the dark chocolate that does the job and you should always make sure you talk to your doctor about depression symptoms.  If you have some extra cash, treat yourself to “La Madeline Au Truffe” or if that’s a little too steep for your taste, try a chocolate bar or a nice selection of chocolates from Chocopologie.  If you’ve never had it, get some nice Salted Toffee from Michael Recchiuti Confections.  If you hesitate, you’ll have a very long wait until they make it again next year.

Katie Spotz Row For Water Took 300 Chocolate Bars with Her

Over the past week, Katie Spotz, age 22, of Ohio became the first person to row across the Atlantic Ocean alone on her Row for Water Tour.  What was one of the necessities that kept her going?  Why her 300 chocolate bars of course!  No news on what brand or cocoa content she favors.  Perhaps she took a nice selection with her?  Emailed her to find out what she has to say.  Will keep you posted.  I’m pretty excited to find out.  That had to be one heck of a journey and experience!

Dark Chocolate Bars

Guess what food made the Top Ten Foods for Stress Relief list on the Food Network?  Our good friend chocolate, of course!  Were you really unsure about that?  The kind words they had to say about our mutual friend, “Chocolate lovers know that just a taste can cure all that ails them and there’s science to back it up. Research indicates that dark chocolate may lower levels of stress hormones. Chocolate also contains sugar (a carbohydrate), so it releases mood-improving serotonin. It’s alright to indulge; just keep the portions in check — shoot for one-ounce servings.”  We already knew that though, didn’t we?  Research is still out.  The original serving suggestion was 2 ounces of 70% or more cocoa content per day.  The latest study shows much less than even a half an ounce will do the trick.  Only time will tell.  I don’t know about you, but I don’t want to risk it.  I’m going to stay with the 2 ounces of dark chocolate daily and eat plenty of fruits and veggies too just to be safe.

The next necessity, well, isn’t really a necessity.  I just think you’ll adore the recipe!  The recipe comes from Michael Recchiuti of Recchiuti Confections.  You can find more recipes like this one is his chocolate book, Chocolate Obsession: Confections and Treats to Create and Savor. The recipe is for Truffle Thumprint Cookies.  I have made them and they are quite outstanding.  Four stars!

Words to the wise from Mr. Recchiuti before starting:  These rich cookies are a chocolate-lover’s dream come true. Make sure to start prepping your cookie dough well in advance as it will need to rest for at least 3 hours. (For a less chocolate-y version you can substitute your favorite shortbread recipe for the chocolate shortbread recipe below.) The cookies can be made up to 4 or 5 days in advance, and stored in an airtight container.

Michael Recchiuti Truffle Thumbprint Cookies

Truffle Thumbprint Cookies

~60 cookies

Ingredients:

1 cup unbleached all-purpose flour

⅓ cup plus 1 tablespoon unsweetened natural cocoa powder

⅛ teaspoon kosher salt

8 tablespoons unsalted butter with 82% butterfat, at room temperature

½ cup granulated cane sugar

¼ teaspoon pure vanilla extract, preferably Madagascar Bourbon

60 Recchiuti Signature Truffles (one 9 oz tube contains about 35 truffles)

1 jar Extra-Bitter Chocolate Sauce, about ⅛ teaspoon per truffle (7½ teaspoons)

MAKE THE DOUGH

• Sift the flour, cocoa powder, and salt together into a bowl. Set aside.

• Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just until combined. Add the vanilla extract.

• Switch the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one. The dough will look dry.

• Turn the dough out onto a lightly floured work surface. Knead a few times just until it comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate until firm, at least 3 hours or up to 2 days.

BAKE THE COOKIES

• Preheat the oven to 325°F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

• Remove the dough from the refrigerator and unwrap it. On a lightly floured work surface, roll out the dough ⅛-inch thick. Using a 1½-inch round cookie cutter, cut out as many rounds as possible. Re-roll the scraps only once, using less flour on the work surface to prevent toughness, and cut again. You should have 60 rounds in all. Place the rounds on the prepared pans, spacing them ½ inch apart.

• Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until the tops are lightly cracked and hold a slight indentation when pressed with a fingertip, about 10 minutes. While cookies are still warm, press your fingertip into the center of each cookie to make an indentation the size of a quarter. Let cool completely on the pans on wire racks. (If the cookies are too warm, the truffles will melt and ooze out of the indentation).

• When cookies are cool, spread just enough Extra-Bitter Chocolate Sauce on the bottom of each Signature Truffle to make them stick and press into the indentation on each cookie.

• Store in an airtight container at room temperature.

Two stories broke this week showing, once again, that dark chocolate is a super food.  It’s health benefits just keep growing!  Keep in mind…this is dark chocolate with a cocoa content of more than 70%.

Chocolate Assortment

A German study published in the European Heart Journal showed that people who consume 7.5 grams of chocolate a day (They actually say for this particular study that milk chocolate is included.) lowered their risk of heart attack or stroke by 39%.  That’s a big difference from the original report of 2 oz for heart benefits that was reported a few years back.  Keep in mind that overall daily diet and exercise was also taken into consideration but not reported.  The center’s lead authority Brian Buijsse states that “dark chocolate exhibits the greatest effects (on health), milk chocolate fewer, and white chocolate no (good) effects.”

Dark Chocolate Bar Squares

A Spanish study presented this week at the International Liver Conference (didn’t know there was one) say that dark chocolate can help to lower blood pressure in the liver and reduce blood vessel damage.  The researchers made a point of saying that this study used chocolate with 85% cocoa content.  Dr. Heiner Wedemeyer stated that “Sugar is not good for the liver.  You have to get the good-quality chocolate.”

Divine White Chocolate Bar

Now in other news…Divine Chocolate was on Oprah!  I’m sure that spiked their sales.  That’s one of everyone’s dreams.  You do Oprah or Martha and you’re in baby!  Chris Rock’s wife Malaak was talking about giving back to the community – something she feels so strongly about that she wrote a book.  Malaak and Oprah were raving about Divine’s White Chocolate bar.  I told you.  I don’t really eat white chocolate, but Divine’s and El Rey’s  are the best I’ve ever had.  Divine Chocolate is also the first company to export an organic and fair trade cocoa from Ghana.  The company was so happy that they were mentioned on the show, they are giving away coupons!  I’ve put one here for you to give them a try or if you are familiar with them, to go buy your favorite and support the cause.

Recchiuti Confections Green Box

Recchiuti Confections in San Francisco is ushering spring in with the Festa di Primavera event on Sunday, April 18 from 4-7 pm in the Grand Hall of the Ferry Building.  That’s one beautiful place.  Don’t miss it. Tickets are $35 in advance and $40 at the door.  Everyone receives a 15% discount card to use at Rechiutti Confections.  How cool is that?  For more info 415-826-2862 or click on the  Rechiutti Confections link.

Charles Chocolates is so on the ball they’re already promoting Mother’s Day!  And why not?  You can never plan too far ahead.  Click on the link to see their Mother’s Day newsletter with suggestions.  Personallly, I always go for the edible box.  People go wild for it, it’s beautiful, tastes exceptionally good and it’s better for the environment!

Well, that’s all in the world of chocolate so far this week.  Things to look forward to: a review and lengthy discussion of Laurent Vals Chocolates and Truffle Truffle,  Stay tuned!

I just love that Trader Joe’s has so much shelf space devoted to chocolate.  You really have to love that!  Not only has everything that I purchased been high quality chocolate, it is also quite inexpensive which is even nicer.  You can buy more for your dollar.  You can try different varieties.  My latest finds?  Dark Chocolate Covered Pomegranate Seeds and Dark Chocolate Nibs.  Quite exciting as both are not only tasty, but full of antioxidants.  Delicious and nutritious!

Trader Joe's Dark Chocolate Covered Pomegranate Seeds

I was really excited to see the Dark Chocolate Covered Pomegranate Seeds.  My favorite fruit is the pomegranate so this just makes sense to me.  (Cocoa is a fruit too.)  I thought they might be a little firmer and burst in your mouth like the seeds.  Not at all.  It was an even better experience.  The seeds are deliciously chewy, a bit tart and sweet, but the dark chocolate tames the sweetness down so they’re not overpowering.  They are surprisingly rich and lasted a few days for that very reason.  I had to bite one in half to see what I was really getting.  A perfect pomegranate seed.  Whoever had to take all of those seeds out must have more patience than anyone else in the world.  If it’s a machine…I need to get myself one.  After I finished the container, I said to myself, “Self, these would be great in a chocolate chip cookie recipe.  I used to used non-pareils, why not Dark Chocolate Pomegranate Seeds?  I’m going to use  half chopped up dark chocolate and half dark chocolate covered seeds.  Add some walnuts, use agave instead of sugar and use whole grain flour…you have a super cookie!

Trader Joe's Dark Chocolate Nibs

Now, the Dark Chocolate Nibs.  Everyone knows that I’m a packaging junkie.  I buy with my eyes.  I saw this little tin and felt like someone just gave me a new car!  Perfect for your purse, pocket and a little pick me up, this Trader Joe’s Dark Chocolate Nibs container is stylin’!  I can just make a first around this little tin.  There’s a little photo at the bottom so you can see what you’re getting yourself into and let me tell you…I have a weakness for dark chocolate covered nibs.  This version says  “Cocoa Nibs Drenched in 65% Cacao Dark Chocolate.”  As a foodie, chocolatier and sensalist I had no choice but to buy some.  They are Kosher, gluten free, vegan and have a “consume by date” – which is always a good sign.  No preservatives here.  The most endearing thing?  “1 Calorie Per Piece.”  It says that!  What a riot!  The tin only serves two, but seriously, I do keep them in my purse and only eat a few at a time.  For those of you that don’t know what cocoa nibs are,  they are the part of the cocoa seed that is left after the processes of roasting, crushing and winnowing.  I salute whoever realized that these were a fantastic treat to eat!  These little dark chocolate covered nibs are sinfully dark, crunchy and possess a strong note of espresso which is a pretty common note when nibs are involved.  Get these, keep them in your handbag or pocket.  Way better than an afternoon cup of coffee and you only need a few to satisfy you.  To find a Trader Joe’s near you…Trader Joe’s

Dark Chocolate Bar

Chocolate is a fantastic food for your brain! In a study funded by the Mars, Inc., the American Association for the Advancement of Science in San Francisco found that the flavonols found in chocolate and cocoa increase blood flow to the brain. The anandamide in chocolate alter the mental state of the one consuming it. Anandamide comes from the Sanskrit word meaning “bliss”. Quite simply, chocolate makes you feel good.

Another compound found in very small amounts in chocolate is phenethylamine (PEA). PEA stimulates the nervous system and triggers the release of endorphins. This is the same kind of “high” you get when you exercise. The PEA also works on the neurochemical associated with sexual arousal and pleasure which backs up our idea that chocolate maybe an aphrodisiac. A neurochemical is an organic molecule participating in neural activity. During an orgasm or when we are in love, our body releases PEA to the brain causing that extreme feeling of bliss.

Dark Chocolate Covered Cocoa Nibs

Chocolate also gives you a boost of serotonin into your brain when it is consumed. It helps to relax you which can stave off depression and help you to sleep well. Women have constantly reached for chocolate during their menstrual cycle when serotonin levels are lower due to normal hormonal fluctuations. Something we knew all along, chocolate lifts our spirits!

Chocolate also contains Theobromine which is a naturally occurring substance similar to caffeine. Theobromine affects the brain by increasing alertness, the ability to concentrate and cognitive functioning. Chocolate also contains a blend of over 500 different flavors which is more than two and a half times more flavors present in any other food ever studied. When you want chocolate, you have to have chocolate. There is no substitute!

Eat Dark Chocolate

Further research was conducted by Britain’s University of Nottingham Medical School in a study led by Professor Ian Macdonald. The study was conducted on young healthy women to see if a beverage made from high amounts of cocoa aided in their cognitive function during exceptionally challenging mental tasks. Although the cocoa did not increase their performance on the tests, it did significantly increase the blood flow to their brains for two to three hours after the consumption of the cocoa. Macdonald believes these finding could lead to further studies showing relief for older adults who suffer or are at risk for a variety of cognitive impairments including strokes, sleep deprivation, fatigue, and possibly the aging process.

Dr. Adam Drewnowski, of the University of Michigan’s Human Nutrition Program, found through his research that chocolate may possess analgesic properties triggering the brain’s natural opiates. In Drewnowski’s study, he used a drug to block the opiate receptors in the chocolate eater’s brain. The desire for the chocolate plummeted. What does this mean? Chocolate releases natural opiates in the brain. Chocolate gives you a feeling of bliss.

Cocoa and Truffles

In research conducted by Daniele Piomelli, his group found that there are three compounds of chocolate that enhance a person’s feeling of pleasure or well-being. All of which confirm what people have know for centuries, chocolate makes you feel better when you are down and depressed. Piomelli advises, when self-medicating with chocolate, to be sure that your choice is either dark chocolate or cocoa as they contain two to three more times as many compounds as those found in milk chocolate. Never substitute chocolate or cocoa for any medication or treatment for any mental illness. Discuss options with your health care professional. A break-up or a few weeks of rain is different that a mental illness, so only medicate with chocolate accordingly.

Another element present in cocoa, and therefore chocolate, is tryptophan. Tryptophan is a natural chemical that we usually associate with turkey and Thanksgiving. This is another mood enhancer similar to serotonin. The presence of tryptophan in the brain is necessary for serotonin to be released in the brain. Your body’s tryptophan reacts with both vitamins B3 and B6 with magnesium to create serotonin. More serotonin in your body allows you to be more relaxed and less stressed. So have your hot cocoa before you go to sleep. It will help you become more relaxed and ready for a good night’s sleep!

Authentic Dark Hot Chocolate

Chocolate also possesses aphrodisiac properties. The reason for this is the naturally occurring compound Arginine found in chocolate. Chocolate has one of the highest levels of Arginine found in any other natural source. Arginine works similarly to the drug Viagra, prescribed for erectile dysfunction. Arginine increases blood flow to the genitals and stimulates sexual desire, thus correlating the relationship between chocolate and the pursuit of sexual pleasure. Chocolate also contains Theobromine and PEA which stimulate the production of dopamine in the body. Dopamine activates the females’ desire for sex. More reasons to both give and eat some chocolate everyday!

Although throughout the ages, cocoa has been blended with other brain altering chemicals such as magic mushrooms, tree barks flowers, Ayahuasca, some cactus species, Quararibea flowers, Cannabis, magnolia blossoms, Salvia divinorum, the Datura flower, Piper auritum, and psychoactive marigolds. These combinations can be extremely dangerous and result in death. These are psychoactive drugs. Don’t let anyone at a health food store or anywhere else tells you that these compounds make your chocolate or cocoa more healthful by adding them. It may very well be the last chocolate you ever eat. Eat your chocolate and cocoa as pure as possible.

Organic Cocoa Powder

Wonderful facts about dark chocolate and cocoa and a nice mask recipe to give your skin a spring time boost this weekend!

Topical use of dark chocolate and cocoa helps to detoxify the pores of the skin and to firm and tone.

Dark chocolate and cocoa contain glycerides which deliver moisturizing lipids and fats which plump out wrinkles.

The rich cocoa butter component in chocolate moisturizes, softens and smooths the skin.  Smooth skin feels nice.

Dark Chocolate

Dark chocolate and cocoa helps reduce free radicals.  Also known as wrinkle-causing molecules!   Free radicals are bad.  Wrinkles are bad.  Eat up!

The scent of chocolate, whether found in dark chocolate, milk chocolate, cocoa, cocoa nibs or cocoa absolute (Theobroma cacao essential oil) stimulates ‘happy feeling’ endorphins which  promote a sense of well being.  A terrific sense of well being cuts down on tense facial expressions causing wrinkles in those areas, especially that place right between your eyes.

Chocolate Facial

Chocolate Facial Fondue

1/4 cup Cocoa Powder, unsweetened
1/8 cup Coconut Milk, unsweetened
1 teaspoon of Olive Oil
1 tablespoon Green Tea Leaves,  finely ground

Directions:
Whisk all ingredients together thoroughly. Apply a thin layer to the skin with a facial brush and let set for 20 minutes. Rinse well with warm water.  Pay dry and follow generously with moisturizer.

Chocolate has Antioxidants

Is chocolate good for you?  If you limit your intake of milk chocolate and white chocolate, the answer is yes!  Dark chocolate has plenty of antioxidants present in it.  It is an antioxidant powerhouse!  Antioxidants reduce our risk of both degenerative diseases and cancer.   The large amount of these antioxidants is due to the purity of cocoa and dark chocolate. These compounds found in chocolate and cocoa are found in plants that promote healthy cellular tissue throughout the body.  They are known as flavonoids.  Dr. Carl Keen, a professor of nutrition and internal medicine at the University of California Davis says that:

Dark Chocolate

“The concentration [of flavonoids in chocolate and cocoa] greatly exceeds what you’ll find in most fruits and vegetables.”  Pure cocoa powder (with no sugar) has twice the amount of flavonols than dark chocolate and dark chocolate has twice the flavonols of milk chocolate.  White chocolate does not contain any flavonols since it contains no cocoa solids.  Studies have reported that high amounts of flavonols; a type of antioxidant, in the diet lowers the risk of heart disease, lung cancer, prostate cancer, asthma, and type-2 diabetes.

Cocoa Powder

Now when we talk about chocolate, we are talking about dark chocolate with over 70 percent cocoa solids and unsweetened cocoa powder.  The fat in chocolate is no longer getting a bad rap.  The fat in chocolate comes from cocoa butter which is composed of a combination of fatty acids.  According to David Wolfe’s Naked Chocolate, a 3.5oz bar of dark chocolate contains 20-30percent palmitic acid, 30-35percent stearic and higher acids, 30-35percent oleic acid, 2-4percent linoleic acids (omega-6 fatty acid) and 0-0.3percent linolenic acids (omega-3 fatty acid).  That sounds like a lot of fat, but it really only makes up about 1.5 ounces of the bar.  Only a quarter of an ounce will be from saturated fat.  One-fifth of an ounce of the fat comes from linolenic acids which actually lower your LDL, your unhealthy levels of cholesterol in your bloodstream and raise your HDL which raises your good cholesterol and helps to protect your heart.  It is the same type of fat found in olive oil.  Half of the saturated fat present in dark chocolate is made up of stearic acid.  Stearic acid is turned into oleic acid (again, think olive oil) by the liver and becomes healthier for your heart once it is processed.  The palmitic acid, which only makes up about one quarter of the fat present in dark chocolate, is actually bad for you.  It is capable of raising your cholesterol and causing heart disease.  Since there is no milk in dark chocolate, there is no cholesterol.  Try your hot chocolate with pure cocoa, hot water and some vanilla or spices instead of milk.  It is delicious!  It is the way the Mayans and the early Europeans drank it.  Overall, the high concentration of good fats in dark chocolate outweighs the possible negative effects of the bad cholesterol; so quite simply, a little every day is fine – an ounce or two of dark chocolate or a cup of hot chocolate will do the trick, just don’t overindulge.   Moderation is the key to everything in life.

I received an very odd gift the other day.  I’m all for trying new things, especially when they are food related.  I was surprised upon opening the box to find two of my favorites mixed together as one – dark chocolate and soy beans.  Well, I love edamame and I eat dark chocolate everyday.  Both foods are very good for you, but together?

Well, I was pleasantly surprised.  The edamame (soybeans) are actually dried, covered in 70% dark chocolate and then rolled in a bit of sea salt and cocoa powder – so you get a triple whammy on the health benefits!  Box is $10.50 and you get 8 oz of deliciousness.  Click on the link below to try them out!  They are odd, but simply sublime.  You’re taste buds will be happy that you did.

Chocolate And Edamame