40 Riezl E. Payawal ii2 Topic: Chocolate I. Sources: Brain, Marshall. How Chocolate Works. http://www.howstuffworks.com/chocolate.htm.

(6 September 2008)

September 8, 2008 English

There is something special about this substance -- so special that the average person eats 10 pounds (4.5 kg) of chocolate every year! The Cocoa Bean Chocolate starts with a tree called the cacao tree. This tree grows in equatorial regions, especially in places such as South America, Africa and Indonesia. The cacao tree produces a fruit about the size of a small pineapple. Inside the fruit are the tree's seeds, also known as cocoa beans. The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. In the next sections, we'll look at how the chocolate maker turns these raw beans into luscious chocolate. History of Chocolate The tasty secret of the cacao tree was discovered 2,000 years ago in the tropical rainforests of the Americas. The pods of this tree contain seeds that can be processed into chocolate. The story of how chocolate grew from a local Mesoamerican beverage into a global sweet encompasses many cultures and continents. The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Maya and Aztec, mixed ground cacao seeds with various seasonings to make a spicy, frothy drink. Later, the Spanish conquistadors brought the seeds back home to Spain, where new recipes were created. Eventually, and the drinks popularity spread throughout Europe. Since then, new technologies and innovations have changed the texture and taste of chocolate, but it still remains one of the worlds favorite flavors. II. Source: _______. Chocoholic. http://www.centralcoastcandies.com/articles/You-might-bea-chocoholic-if.aspx (6 September 2008) You might be a chocoholic if ... chocoholic (def): a person who has or claims to have an addiction to chocolate If you have more than 2 secret stashes of chocolate candy If your top 3 favorite candies all have chocolate in them If you have more than 4 books at home on chocolate If your favorite dessert is chocolate cake with chocolate frosting and chocolate icecream on the side

If you name chocolate as one of the seven wonders of the world If you bookmark more than 2 websites on the health benefits of chocolate. If your favorite movie is Charlie and the Chocolate Factory If you own more than one chocolate-related T-Shirt, you might be a chocoholic If you name your first-born child after your favorite chocolate candy - then you are a definite, full fledged chocoholic.

If you are a chocoholic, there you may want to try one of two possible cures: CURE #1: Chocolate Overdose In several cases a chocolate overdose will effectively kill your chocolate bug for a period of time. At some point, too much chocolate in a given month will cure your addiction - for at least a week. Your personal chocolate overdose limit will depend on your level of addiction. CURE #2: Chocolate Substitution Chocolate substitution is another option, if the chocolate overdose doesn't work. It involves starving your chocolate bug by offering it wholesome candy substitutes. The concept is that your body will gradually forget its craving for chocolate. III. Source: Go, Sydney C. Cheers to Chocolate. Health Today. (June 2007) p.46 Benefits of Chocolate: Uses: For eating chocolate detox wrap at urban spa- to lose inch and recondition to skin beauty products Chocolates soothing aroma makes a good component to shampoos and conditioners Prevention of cardiovascular disorder Stronger teeth and gums Improvement of muscles and nerve functions Possible relief of premenstrual tension

IV. Source: Natow, Annette. Heslin, Jo-ann. Fat Counter. Pocket Books; 3rd Revised edition (October 1, 1995) Myth: Confectionery is a major cause of tooth decay. Truth: Tooth decay is primarily the result of poor oral hygiene. Dental caries (another word for cavities) are caused by any foods containing fermentable carbohydrates that are left on the teeth for too long. In fact, there are ingredients found in chocolate products that may retard the tooth decaying process.

Myth: Chocolate is high in caffeine. Truth: The amount of caffeine in a piece of chocolate candy is significantly lower than that in coffee, tea or cola drinks. For instance, a 5 oz cup of instant coffee has between 40 and 108 mg of caffeine, while a 1 oz milk chocolate bar contains only 6 mg and many confectionery items have no caffeine at all. Myth: Confectionery has a high fat content and will lead to weight gain. Truth: "Candy, in moderation, can be part of low-fat eating. In fact, an occasional sweet treat helps you stick to a healthy eating plan."

40 Riezl E. Payawal ii2 Topic: Chocolate I. II. III. IV. V. VI. VII. Introduction History of Chocolate Where chocolate came from Benefits on our health Myths about chocolate Different uses of Chocolate Chocoholic A. Meaning B. How to know if a person is Chocoholic C. Cures Conclusion

September 8, 2008 English

VII.

How Chocolate Works by Marshall Brain Chocolate is a favorite for kids and adults alike, chocolate fudge, chocolate cake, chocolate chip cookies, chocolate ice cream, chocolate milk, chocolate cereal, hot chocolate, chocolate sauce... There is something special about this substance -- so special that the average person in the United States eats 10 pounds (4.5 kg) of chocolate every year! Have you ever wondered where chocolate comes from? In this article, we'll enter the amazing world of chocolate so you can understand exactly what you're eating! The Cocoa Bean Chocolate starts with a tree called the cacao tree (Theobroma cacao). This tree grows in equatorial regions, especially in places such as South America, Africa and Indonesia. The cacao tree produces a fruit about the size of a small pineapple. Inside the fruit are the tree's seeds, also known as cocoa beans. The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. In the next sections, we'll look at how the chocolate maker turns these raw beans into luscious chocolate. http://www.howstuffworks.com/chocolate.htm

Chocolate and Your Health Many of the old myths about chocolate and health are crumbling under the weight of scientific fact. The once-prevalent belief that something that tastes so good just cannot be good for you has given way to a more balanced picture of chocolate and cocoa products and their relation to health and nutrition. The following are brief reviews on recent findings which counter several of the common misinterpretations of the effects of chocolate on health. Chocolate and Acne Over the past two decades, research has revealed that chocolate neither causes nor aggravates acne. Acne, a condition resulting from the extreme activity of the skin's oil glands during puberty, is not linked primarily to diet. In research conducted at the University of Pennsylvania School of Medicine, Department of Dermatology, a control group was given a bar with no chocolate which resembled a chocolate bar and had 28 percent vegetable fat to imitate the fat content of chocolate liquor and cocoa butter. A similar group was given real chocolate, but the test bars contained almost 10 times as much chocolate liquor as a normal 1.4 ounce chocolate bar. At the end of the test, the average acne condition of the persons in the group eating chocolate was almost the same as those who had no chocolate. A group of 80 midshipmen at the U.S. Naval Academy in Annapolis, Maryland, all of whom had acne conditions ranging from mild to moderate, were divided into groups, both

experiencing the same living, dining and physical activities. One group avoided all chocolate for four weeks, the other included a minimum of three bars in their daily diet. After four weeks, the groups exchanged eating patterns. Clinical observations, facial overlays and photographs showed no significant changes in the acne conditions in either group. Chocolate and Caffeine The amount of caffeine ingested when people eat chocolate in normal quantities is very small. 1.4 ounces of milk chocolate, for example, contains about 6 milligrams of caffeine, about the same as the amount found in a cup of decaffeinated coffee. Thus, the role of caffeine in chocolate is largely a non-issue. Chocolate and Dental Caries Tooth decay has become less of a problem for Americans over the last 30 years. Between 1960 and 1980 the incidence of cavities dropped by 50 percent. Today, more than onethird of all college-aged Americans have never had a single cavity. It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in starches and sugars, including those that occur naturally in foods and those added in processed foods. Frequency and duration of tooth exposure to fermentable carbohydrates have been identified as factors in caries. Although chocolate contains fermentable carbohydrates, a number of dental research studies suggest that chocolate may be less apt to promote tooth decay than has been traditionally believed. Research at the Forsyth Dental Center in Boston and at the University of Pennsylvania, School of Dental Medicine has shown that cocoa and chocolate have the ability to offset the acid-producing potential of the sugar they contain. Acid, produced by certain oral bacteria that digest or "ferment" sugars, can damage tooth enamel and cause decay. Cocoa and chocolate have also been shown to reduce the demineralization process-an activity which directly results in the formation of dental caries. In a study conducted at the Eastman Dental Center in Rochester, New York, milk chocolate and chocolate chip cookies were found to be among the snack foods which contribute least to dental decay. The researchers reported that: "Milk chocolate has a high content of protein, calcium, phosphate and other minerals, all of which have exhibited protective effects on tooth enamel. In addition, due to its natural fat content, milk chocolate clears the mouth relatively faster than other candies. These factors are thought to be responsible for making milk chocolate less cariogenic." http://www.candyusa.org/Chocolate/health.asp Chocolate. Could any one ingredient be more glorious? Doubtful. Chocolate inspires nearly everyone, from the youngest child to the oldest grandfather. You'll undoubtedly be using this most Fabulous Food often in your cooking. Here's what you need to know to get the most from the chocolate experience. Chocolate comes in many forms: unsweetened, semi-sweet, bittersweet, milk chocolate and white chocolate (which technically isn't chocolate at all, but does have similarities so

we'll include it here as well). Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature. Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor. Cocoa powder is made by separating most of the cocoa butter out of the liquor.

http://www.fieldmuseum.org/Chocolate/history.html The tasty secret of the cacao (kah KOW) tree was discovered 2,000 years ago in the tropical rainforests of the Americas. The pods of this tree contain seeds that can be processed into chocolate. The story of how chocolate grew from a local Mesoamerican beverage into a global sweet encompasses many cultures and continents. The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Maya and Aztec, mixed ground cacao seeds with various seasonings to make a spicy, frothy drink. Later, the Spanish conquistadors brought the seeds back home to Spain, where new recipes were created. Eventually, and the drinks popularity spread throughout Europe. Since then, new technologies and innovations have changed the texture and taste of chocolate, but it still remains one of the worlds favorite flavors. Chocoholism From Wikipedia, the free encyclopedia (Redirected from Chocoholic) Jump to: navigation, search Chocoholism is a portmanteau of "chocolate" and "alcoholism," referring to an addiction to chocolate. Some connoisseurs of chocolate claim to suffer from this "condition" and describe themselves as chocoholics. You might be a chocoholic if ... chocoholic (def): a person who has or claims to have an addiction to chocolate

If you have more than 2 secret stashes of chocolate candy, you might be a chocoholic. (Be honest.) If your top 3 favorite candies all have chocolate in them, you might be a chocoholic. If you have more than 4 books at home on chocolate, you might be a chocoholic. If your favorite dessert is chocolate cake with chocolate frosting and chocolate icecream on the side, then you might be a chocoholic. If you name chocolate as one of the seven wonders of the world, you might be a chocoholic. If you bookmark more than 2 websites on the health benefits of chocolate, then you might be a chocoholic.

If your favorite movie is Charlie and the Chocolate Factory, you might be a chocoholic. If you own more than one chocolate-related T-Shirt, you might be a chocoholic. (If you actually wear that chocolate T-Shirt in public, just admit it. You are a chocoholic.) If you name your first-born child after your favorite chocolate candy - then you are a definite, full fledged chocoholic.

If you are a chocoholic, there you may want to try one of two possible cures: CURE #1: Chocolate Overdose In several cases a chocolate overdose will effectively kill your chocolate bug for a period of time. At some point, too much chocolate in a given month will cure your addiction - for at least a week. Your personal chocolate overdose limit will depend on your level of addiction. (We sell a variety of chocolates to help you do this in style.) CURE #2: Chocolate Substitution Chocolate substitution is another option, if the chocolate overdose doesn't work. It involves starving your chocolate bug by offering it wholesome candy substitutes. The concept is that your body will gradually forget its craving for chocolate. (We sell a variety of delicious candies to help you do this in style.) If one of these cures doesn't work, well, at least you would enjoy the attempt . . . http://www.centralcoastcandies.com/articles/You-might-be-a-chocoholic-if.aspx There are many uses for chocolate; it is not just designed for eating as a confectionary. Before it was discovered by the Spanish and brought to Europe and developed into the chocolate we know today it had many and varied uses. Cocoa as a Currency Cocoa beans were used as a monetary unit in Central America, used to pay taxes to the Aztecs in 1000AD. An early explorer visiting Central America discovered that:

Four cocoa beans could buy a pumpkin Ten cocoa beans could buy a rabbit One hundred cocoa beans would buy a slave

Chocolate as a Remedy In 18th Century England, a chocolaty drink was used to prevent and cure stomach aches. In Central America it was used to build up resistance and fight fatigue. The Emperor Montezuma once declared that "the divine drinkpermits a man to walk for a whole day without food." For a natural face pack chockfull of antioxidants, melt a block of dark chocolate and apply it to your face. Leave it for 15 minutes to harden. It is said to aid skin complexion.

Chocolate as a Culinary Ingredient Chocolate isnt just used in confectionary, drinks and sweet spreads. You can use it in the kitchen and add it to a variety of savoury dishes. Why not try making a delicious chocolate sauce to serve with turkey, game or even strawberries? It can also be mixed into a sauce with red wine and chilli and added to red meat dishes and chilli con carne. You can also use chocolate to make interesting additions to drinks. For a tasty chocolate martini, combine 3tbsp vodka, 1tsp white creme de cacao and 1/2 tsp white creme de menthe in a shaker with 3 ice cubes. Shake the ingredients and pour them into a chilled martini glass. For a non-alcoholic chocolate cream soda, mix 5tbsp milk and 2tbsp chocolate syrup in a tall glass of soda water or lemonade. Add 2 scoops of chocolate ice cream, then mix and serve. Chocolate at Celebrations Chocolate is widely used at celebrations, such as weddings as an attractive, edible sculpture. It can also be used in a chocolate fountain, where a continuous flow of chocolate falls from a tap. Party guests can dip treats into the chocolate fountain such a marshmallow and meringue pieces (as in chocolate fondue). It is also possible to fill a glass with the chocolate from the fountain and drink it. Other Uses for Chocolate Some more unusual uses for chocolate have been documented in the past. It can be melted and used as an interesting item of clothing such as a dress or corset (if applied thickly). It can be moulded into a number of shapes, such as an edible model of a house. Chocolate has many versatile uses that fall outside of the traditional confectionary boundaries. In the past it has been used as a medicinal remedy and a currency; now it is sometimes moulded into large chocolate sculptures or melted into chocolate fountains, or even used in extreme examples of fashion wear. Many of the old myths about chocolate and health and crumbling under the weight of scientific fact. The once-prevalent believe that something that tastes so good just can't be good for you has given way to a more balanced picture of chocolate and cocoa products and their relation to health and nutrition. Here are brief reviews of recent findings that correct common misperceptions of the effects of chocolate on health. Myth: Confectionery is a major cause of tooth decay. Truth: Tooth decay is primarily the result of poor oral hygiene. Dental caries (another word for cavities) are caused by any foods containing fermentable carbohydrates that are left on the teeth for too long. In fact, there are ingredients found in chocolate products that may retard the tooth decaying process. Myth: Chocolate is high in caffeine. Truth: The amount of caffeine in a piece of chocolate candy is significantly lower than that in coffee, tea or cola drinks. For instance, a 5 oz cup of instant coffee has between 40 and 108 mg of caffeine, while a 1 oz milk chocolate bar contains only 6 mg and many confectionery items have no caffeine at all. Myth: Confectionery has a high fat content and will lead to weight gain.

Truth: "Candy, in moderation, can be part of low-fat eating. In fact, an occasional sweet treat helps you stick to a healthy eating plan." - Annette B. Natow, author of The Fat Counter and The Fat Attack Plan. Dark chocolate is the chocolate that was found to have positive effects on blood pressure. Participants given dark, milk, or white chocolate every day were evaluated in different studies. It turns out that dark chocolate contains important antioxidants called phenols. These natural compounds from the cocoa bean are known to increase nitric oxide, reduce platelet aggregation, and inhibit oxidation of LDL cholesterol. Cocoa can decrease blood pressure, reduce cholesterol, and increase your insulin sensitivity. Milk and white chocolate are low in these antioxidants and do not have the same effect.