Chocolate - Myths - True or False?

Is Chocolate really bad for our health?  If you're a chocolate lover you might want to find out if these myths are true or false:

Myth:  Chocolate is high in caffeine.  True/False 

Myth:  Chocolate is loaded with saturated fat and is bad for your cholesterol.  True/False

Myth:  Chocolate lacks any nutritional value.  True/False

Myth:  Chocolate causes cavities.  True/False

Myth:  Chocolate causes headaches.  True/False

Myth:  Chocolate causes acne.  True/False

Myth:  Chocolate causes weight gain.  True/False

Want to see how well you've done?  Read the full article by going to this site SPARKPEOPLE for the answers.

I Didn't Know - Chocolate

I'm not a chocolate lover but do enjoy Hot Cocoa if flavored with Hazelnuts or Almond... go figure.  In the cold months I like to have a hot cup before going to bed.  Always wondered why I was up and down at night due to a full bladder.  I found my answer.

How it affects you: Your sweet tooth may affect more than just your waistline. Caffeine contained in chocolate may trigger heartburn and IBS symptoms in people prone to digestive disorders. What’s more, like coffee, chocolate is also a diuretic, which can result in loose stool or diarrhea.

What you can do: If you need to satisfy that craving, choose dark chocolate. “It contains polyphenols that can slow GI function and increase water absorption to prevent diarrhea,” says Palinski-Wade. “Cocoa, which is found in higher amounts in dark chocolate than milk chocolate, is also a good source of fiber, which promotes healthy digestion.”

Then when I thought I might have to give up my winter drinking of flavored hot chocolate I found this:

 

1. According to a study conducted at Cornell University, the antioxidant concentration in hot cocoa is almost twice as strong as red wine. Cocoa's concentration was two to three times stronger than that of green tea and four to five times stronger than that of black tea.

2. Professor Chang Yong Lee, the leader of the Cornell study, added that the "hot" in "hot chocolate" is important as well. More antioxidants are released when it's heated up.

3. A cup of hot cocoa contains 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE). The antioxidant gallic acid is used to treat internal hemorrhages, albuminuria (the presence of albumin in the urine, which can indicate kidney disease) and diabetes.

4. Although a regular bar of chocolate has strong antioxidant activity, the health benefits may be outweighed because of the saturated fats present — cocoa generally has much less fat per serving compared to the 8 grams of fat in a standard chocolate bar.

5. The flavonoid help your body process nitric oxide, which is why hot cocoa can improve blood flow, help lower your blood pressure and improve heart health.

6. The flavonoids in hot chocolate also help prevent platelets in your blood from mingling together and forming clots.

7. According to the American Association for the Advancement of Science, drinking hot chocolate can help you think better too. The flavonoids increase the blood flow and oxygen to the brain. Since dementia is caused by a reduced flow of blood to the brain, researchers think it could be treated with cocoa.

Now comes the tricky part. Commercial instant hot cocoa mixes are often more of an artificial monstrosity that may eradicate any good the cocoa may have to offer. One of the most popular mixes, for example, lists cocoa fifth on the list of ingredients, beneath the higher-level ingredients of sugar, corn syrup and a medley of vegetable oils.

 

 

Chocolate Chip Puddin

I better hope my daughters don't read this post.  I always make Banana Puddin for the holidays but this year I didn't.  I want one of my daughters to learn and had hoped they would attempt to continue this tradition.  They didn't and therefore were a bit upset because there was no Banana Puddin for Christmas Dinner.  I've told them that they will have to make it from now on.  Well, a friend requested some so I made a big bowl today.  I normally have the perfect amount of pudding and none leftover but for some reason I made too much this time.  What to do with it?  I got creative and came up with a Chocolate Chip Puddin.  This is so easy to make.  It can be worked up in individual dishes for a really attractive dessert or made in a large bowl.  I personally like the individual dish best.

To make - Place vanilla wafers in the bottom of your dish.  Sprinkle with a few chocolate chips, add another layer of wafers, then another layer of chocolate chips.  Continue until your dish is full.  Make your own vanilla pudding or use a package of cook and serve made using the directions on the package.  While still piping hot, spoon over your wafer/chocolate dish.  Top with a couple of wafers and a sprinkle of chips.  Let cook and enjoy.

My 2 food testers that were treated to this dish both loved it.  One said it almost tasted like a chocolate bread pudding.  This is a dish that you can change to fit your own taste.  You can use different flavors of chips - butterscotch would be good.  You can use chocolate pudding and white chocolate chips or maybe peanut butter chips.  You can sprinkle in a few nuts and/or add a scoop of whipping and a cherry for added flavor and appeal.  Again - Think With Your Taste Buds!

Triple Chocolate Cake

If you like chocolate you can't help but love this cake.  It's full of chocolate and so moist that you can actually eat it with very few crumbs.  Changes can be to add a few finely chopped nuts to the batter or the drizzle.  You could also add a little coconut to the drizzle.
See the full recipe by going to Martha's Recipe Cabinet

Smores and More

This one came to me while walking through a variety store of all places.  The store has a food section and I spotted marshmallows and decided to come up with a new recipe using them.  So here is what I did.

I used (1) 1 lb. pkg of coconut cookies, these I placed in a plastic bag and pounded them until they were crumbs.  I melted 1 stick of butter and mixed it in with the cookie crumbs.  I pressed the crumbs into the bottom of (2) 9 x 13 baking dishes (I planned on taking them to a cookout so I needed a lot).  I had (2) 7oz. bags of chocolate covered peanuts and sprinkled them over my cookie crumbs.  Then I sprinkled everything with chocolate chips (picture on left).  And topped everything with mini-marshmallows.  The only thing left was to bake in a 350 degree oven until the marshmallows melted and browned.  The picture on the right is the finished product.  I think most of you know that I don't like chocolate but even I liked these.

Changes - change the cookie - chocolate cookies, sugar cookies, etc.  Change the chips to maybe caramel or butterscotch.  Just get creative.

Chocolate Pecan Cobbler

This is one very rich cobbler.  I found the recipe while surfing around one day but didn't get around to working with it until today.  I made just a few changes.  I added milk to make the batter more workable.  I increased the cocoa making it even more chocolaty, plus I added the pecans and glaze.  As I said, this is a very rich dish and is perfect served hot with a scope of ice cream.
See the full recipe by going to Martha's Recipe Cabinet