DELICIOUS RECIPES

•  Molten Lava Cake
   w/ Chambord Truffle Center

•  Chocolate Bread Pudding 

•  Chocolat Martini

 

HEALTH BENEFITS OF CHOCOLATE

Chocolate’s naturally occurring flavanoids are potent, protective antioxidants, which limit the damage to cells caused by free radicals.

Chocolate flavanoids prevent the oxidation of cholesterol toted around by low-density lipoproteins, which limits the formulation of arterial plaque.

Chocolate does not cause high levels of cholesterol in the blood. It’s a plant product which contains NO cholesterol.

Chocolate may reduce the risk of cardiovascular disease, similar to molecules in tea, red wine and grape skins.

Chocolate is a powerful fighter of fatigue and gives strength and energy.

Chocolate does not cause acne! (Based on university studies.)

THE HISTORY OF CHOCOLATE

 
    Chocolate has a long history, dating back to around 600 AD when the Mayan Indians established cocoa plantations in the Yucatan region of Mexico. The Mayans and later the Aztecs created a chocolate drink called ‘xocoatl’ or ‘chocoatl’ which originated from cocoa beans taken from cocoa trees. This ‘chocoatl’ drink consisted of chocolate flavored with vanilla and spices and had the consistency of honey. Chocolate was only consumed in liquid form at this time.

     The Aztec Indians placed great importance on chocolate, believing that chocolate was consumed by the Gods in paradise and that the cocoa seed was brought to earth as a special blessing for the people by the God of the Air. The last Aztec emperor, Montezuma, reportedly drank only ‘chocoatl’. He was supposed to have drunk up to 50 goblets of chocolate a day, especially before going into battle or into his harem.

     In 1528, the Spaniard, Hernando Cortez who conquered Mexico, brought cocoa beans back to Spain to the court of King Charles V. For the next century, chocolate became a top secret in Spain. The Spanish wanted to keep the secret of processing chocolate from becoming known to the other European countries. Only the monks in monasteries were allowed to process cocoa beans into chocolate. With the decline of Spain’s power, the secret eventually leaked out. In 1606, Antonio Carletti, an Italian traveler who was visiting Spain, discovered the secret of chocolate and brought it to the other European nations.

     Chocolate also was popularized by the marriage of Spanish Princess Maria Theresa and King Louis XIV in 1616. As a wedding present, Maria Theresa gave chocolate to the French king, which helped popularize chocolate in France. During the 17th century, chocolate was very expensive and was therefore considered a drink for only the elite class. Cocoa was even used as currency among nations at this time. So, drinking chocolate was quite literally like drinking money.

     By the early 18th century, the price of chocolate had dropped, so more people could enjoy it. It was no longer just for the wealthy. During this era, chocolate houses became as popular in England as coffee houses. In fact, there were chocolate houses that catered to only certain types of clientele such as politicians, gamblers, and the literati.

     It is interesting to note that in England, the Quakers were very involved with the chocolate business. One reason for this was that the Quakers hoped to persuade the poor to drink chocolate instead of alcohol. After the Quakers emigrated to Colonial America, they continued their involvement in the chocolate business. Many of these Quakers settled in Pennsylvania. One of the descendants of these colonial Pennsylvania Quakers was Milton Hershey, who became one of the most famous names in the chocolate industry in America.