Health Benefits of Chocolate?

Quite a few studies have found that chocolate contains flavonoids, a type of polyphenol antioxidant. Research conducted at the University of Scranton has demonstrated that the quality and quantity of antioxidants in chocolate is relatively high when compared to other high-antioxidant foods. Cocoa powder ranks the highest of the chocolate products, followed by dark chocolate and milk chocolate. According to the Chocolate Manufacturers Association, dark chocolate contains about eight times the polyphenol antioxidants found in strawberries.

In November 2001, researchers from Pennsylvania State University found that people with a diet high in flavonoid-rich cocoa powder and dark chocolate have slightly higher concentrations of HDL cholesterol (the good cholesterol) when compared with the control group. This study, however, only investigated the health effects of cocoa in 23 people.

In a more recent study published in Hypertension journal in August 2005, researchers from Italy found that dark chocolate may lower blood pressure in people with hypertension. The research also found that levels of LDL cholesterol in these individuals dropped by 10 percent. It is important to note that this study also used a very small test group with only 20 subjects.


The Bottom Line
It is good to know that chocolate contains ingredients beneficial to health. However, it does not necessarily mean you should eat more chocolate products. Chocolate bars and candies are often high in fat, sugar and calories. Moderation is always the key - having a decadent piece of chocolate once in a while is not going to harm your health, either. If you have a choice, choose dark chocolate for its higher flavonoid content!

If you would like to include more foods with high levels of antioxidants, fruits & vegetables as well as whole grains would be a better bet as they are low in calories and high in vitamins and fiber. For a sensible heart smart diet, emphasize fruits and vegetables, whole grains, fatty fish and choose skinless lean meats.

Chocolate Recipe Substitution: When a recipe calls for chocolate, use dark chocolate (usually less sugar) or even better cocoa powder. To substitute 1 oz of unsweetened chocolate, use 3 Tbsp of dry cocoa + 2 Tbsp of sugar + 1 Tbsp of vegetable oil.

charlie and chocolate factory

Mr Wonka's inventions are out of this world.


From the publisher:

Mr Wonka's inventions are out of this world. He's thought up every kind of sweet imaginable in his amazing chocolate factory, but no one has ever seen inside, or met Mr Wonka! Charlie can't believe his luck when he finds a golden ticket and wins the trip of a lifetime around the famous factory.

Carole's comment:

A favourite book for both adults and children for many years. Charlie and The Chocolate Factory was first published in the USA in 1964, followed in 1967 by publication in the UK.

The inspiration for Charlie and The Chocolate Factory is thought to come from Dahl’s time at Repton School in Derbyshire, England which was right by the Cadbury’s chocolate factory. The schoolboys were regularly sent new chocolate bars for tasting.

Charlie and the Chocolate Factory, another unforgettable masterpiece from the pen of legendary writer Roald Dahl, never fails to delight, thrill and utterly captivate.


link http://www.amazon.co.uk/exec/obidos/ASIN/0141311304/0/carolematth0e-21

recipe chocolate cake

short story chocolate

‘We’re here, Becky,’ Joel says as he stops the car. ‘Take off the blindfold.’ He helps me undo it.
‘Wow.’ I’ve heard about this restaurant, but I’ve never been. It’s the haunt of celebs and ferociously expensive, for special occasions only.
In five years of being together, Joel has never surprised me. There have been no spontaneous outpourings of love, no unexpected bouquets of flowers. Every single year, Valentine’s Day has come and gone without me ever being whisked off to Paris on a whim. I don’t think he’s ever even done the washing up without me having to ask him first.
It’s our anniversary and, despite his shortcomings, I love him more now than I did then. The candlelight sparkles in his eyes and I smile adoringly at him.
Dinner is perfect and, as we’re enjoying a final glass of champagne, Joel slides a box of my favourite chocolates across the table.
‘For me?’ The cocoa-coloured package is bound with exquisite, rich brown ribbons which I undo without a moment’s hesitation. ‘This has been a fabulous evening,’ I say, breathlessly. ‘Thank you.’
He takes my hand. ‘I wanted to make it a night to remember.’
I turn my attention back to his gift. There are dark chocolate truffles made with the finest ganache, white chocolate mounds dusted with cocoa, milk chocolate rectangles sprinkled with vermillion. My mouth is watering just looking at them. ‘These look delicious. I’ve hardly got room for one after my meal.’ Who am I kidding? Already I’m wondering if I can get away without sharing them. ‘They all look so lovely. I don’t know which to try first.’
‘Try the champagne truffle,’ Joel urges. ‘It’s really very special.’
‘I know – ‘ I hum and hah a bit more. Then, I swoop on a white chocolate, devouring it in two bites. ‘Mmm. Delicious,’ I murmur. ‘Want one?’
Somewhat reluctantly, I proffer the box. He skirts the truffle then chooses the kirsch-soaked cherry enrobed in dark chocolate. I can live with that.
‘The champagne truffle looks nice,’ Joel says and there’s a slight note of panic in his voice. He clearly has his eye on it too. If I don’t eat it now then, I’m sure he’ll claim it as his own.
‘Lovely,’ I say and rescue it from his clutches.
‘Savour it,’ he warns.
Too late. It’s in my mouth. One bite and it’s gone.
Joel’s eyes widen.
Perhaps I rushed it down a bit too quickly as I start to cough. I grab my wine and take a hearty swig. That’s better. I cough more delicately now.
‘You’ve eaten it.’ He’s flabbergasted. ‘Just like that.’
‘Mmm. Gorgeous.’ My boyfriend is staring at me, mouth gaping. ‘What?’ I’m feeling self-conscious now. Did I really scoff down all that chocolate so quickly? ‘What?’
‘Come on,’ he says, gathering up my coat and my handbag. ‘We’ve got to get you to hospital.’ Joel manhandles me to my feet.
‘Hospital?’ He’s pulling me towards the door. ‘But I’m fine.’
‘There was a diamond ring in there.’ My boyfriend looks over his shoulder at me, an expression of fear on his face. ‘A big one. You’ve swallowed the thing whole.’
‘I have?’ Suddenly, I feel unwell.

I’m lying on a trolley in the A& E department, surrounded by sniggering nurses and doctors.
‘Can’t you cut me open?’ I ask. ‘Or give me a stomach pump?’
They laugh some more.
‘Turn me upside down and hit me on the back?’
The doctor can’t look me in the face.
‘You’ll be fine,’ he tells me.
‘You’ll be reunited with your ring in a few days time.’
‘Oh,’ I say as realisation hits me. That’s not good.
‘You can go home as soon as you’re ready,’ the nurse says and they leave me alone with Joel.
‘I’m sorry.’ I sit up and hang my head in my hands.
Joel pulls the flowery, brown curtain around us. ‘Now that you’ve eaten your engagement ring, does this mean that you’ll marry me?’
‘Yes,’ I say tearfully. ‘Just promise me one thing?’
‘Anything.’
He puts his arms around me and I let my head rest on his shoulder.
‘Promise me you won’t give me any more surprises.’

chocolate Joanne Harris

From the publisher:


Try me...Test me...Taste me...

When an exotic stranger, Vianne Rocher, arrives in the French village of Lansquenet and opens a chocolate boutique directly opposite the church, Father Reynaud identifies her as a serious danger to his flock - especially as it is the beginning of Lent, the traditional season of self-denial. War is declared as the priest denounces the newcomer's wares as the ultimate sin.

Suddenly Vianne's shop-cum-café means that there is somewhere for secrets to be whispered, grievances to be aired, dreams to be tested. But Vianne's plans for an Easter Chocolate Festival divide the whole community in a conflict that escalates into a 'Church not Chocolate' battle. As mouths water in anticipation, can the solemnity of the Church compare with the pagan passion of a chocolate éclair?

For the first time here is a novel in which chocolate enjoys its true importance. Rich, clever and mischievious, Chocolat is a literary feast for all senses.

Carole's Comment:

Joanne Harris is a fabulous writer who skillfully weaves the villagers’ secrets and troubles, their loves and desires, into this her highly-acclaimed third novel. I loved this book and thought the film was equally wonderful – not hampered by the voluptuous Juliette Binoche and the universally gorgeous Johnny Deppe. Yum, yum!

book chocolate

The Chocolate Lovers’ Club brings together four very different women with one thing in common: they can't resist chocolate.

From the publisher:

The Chocolate Lovers’ Club brings together four very different women with one thing in common: they can't resist chocolate. This is an irresistible novel for anyone who wishes they were a member! Lucy Lombard can't resist it - rich, creamy, sweet, delicious chocolate. For her there's nothing it won't cure - from heartache to a headache - and she's not alone. Sharing her passion are three other addicts: Autumn, Nadia and Chantal. Together they form The Chocolate Lovers' Club. They meet in their sanctuary, Chocolate Heaven, as often as they can, and with a cheating boyfriend who promises he'll change, a flirtatious boss, a gambling husband and a loveless marriage, there's always plenty to discuss!

Carole's comment:

How can I review one of my own books and be impartial? Well, I can’t! I loved writing this book – helped, of course, by the wonderful research, chocolate, chocolate and more chocolate! The members of The Chocolate Lover’s Club – Lucy, Autumn, Nadia and Chantal – became my best friends. So much so that I couldn’t bear to leave them! The sequel to The Chocolate Lovers’ Club – The Chocolate Lovers’ Diet – will be out in August 07.

From the reviewers:

News of the World - five star review

'One word of advice before you start this book - make sure you've got a big bar of chocolate next to you. This book is more delicious than the feuillantines that Clive serves up in his Chocolate Heaven boutique - and your mouth will be watering by the time you've finished the first chapter.

This book proves something that I have always believed, hardened chocoholic that I am. It doesn't matter if you're a career bitch (Chantal), a struggling single mum (Nadia), a do-good rich girls (Autumn) or a dizzy grily (Lucy), if you have chocolate then you can do anything.

This is serious chick-lit and it will make you believe in friendship and love all over again.'

Author, Elizabeth Buchan

'Kick off your shoes, sink back and enjoy an utterly delicious read.'

Author, Melissa Senate - See Jane Date and Love You To Death

'What a rich and satisfying novel about love, life and friendship, and, of course, chocolate. With one of the best breakup revenge scenes I've ever gleefully read!

recipe natural blondies

These little beauties are a slightly lighter than the traditional brownie and have a gorgeous caramel flavour. Delicious. I think we’re all entitled to our blonde moments, don’t you?

Thelowdown:

Getting it together:
Cooking it:
Oven set to:
Makes:
Gear needed:


20 minutes
20-5 minutes
180c/350f/Gas 4
16 blondies
20 cm square cake tin
Greaseproof paper

What you need:

75g
2 tbsp
180g
180g
2 Eggs,
200g
½ tsp
90g
90g Granulated sugar
Water
Unsalted butter
Light brown sugar
Lightly beaten
Self-raising flour
Salt
Walnuts, chopped
Dark chocolate, roughly chopped

Have a blondie moment:

Heat the granulated sugar and the water gently in a saucepan to melt the sugar. Swirl the pan and take it of the heat when the colour of the sugar darkens to a caramel colour. Allow to cool
Cream the butter, then beat in the brown sugar until the mixture is light and fluffy.
Gradually add the eggs to the creamed mixture. Stir in the caramel, heating gently to thin it again, if it has become too thick to pour easily. If it’s still warm add a little bit at a time.

Eat More Chocolate for Health

Chocolate has been a favorite food of people since it was first discovered. A joke among chocolate lovers is that it is an essential nutrient. But aside from a velvety texture and indescribable taste, is chocolate good for you? Research has shown that raw, dark cocoa is. Chocolate in assorted candies or bars has been processed. It has been fermented and sweetened with unhealthy sugars. It has preservatives and other added chemicals. It isn`t good for you at all, unlike raw, dark, healthy chocolate

Unlike money, chocolate really does grow on trees. Raw cocoa powder produced directly from the fruit of the cacao tree is a pure substance. It contains no additives and is high in antioxidants. A Cornell University study cites findings that it has two times the antioxidants of red wine. Raw chocolate is high in tryptophan. The human body uses tryptophan to help manufacture serotonin, a biogenic amine or neurotransmitter that prevents depression, so if you`ve heard that chocolate is an anti-depressant, there is some truth to that.

There seems to be a positive link between raw chocolate and cardiovascular health. Early findings demonstrate that risk of blood clots, strokes and heart attacks is lessened in those people who regularly eat raw chocolate. One of the minerals needed for good heart function is magnesium (Mg). It is needed only in trace amounts, but in the majority of heart attack sufferers, the body`s Mg content is subnormal. Raw chocolate is an excellent source of Mg.

Raw chocolate contains oleic acid. This is a monounsaturated fat that early research findings show helps raise the good cholesterol or HDL.

Healthy, raw, dark chocolate is extremely bitter. In order to make it palatable, equal parts of raw cocoa powder, raw honey and raw cocoa butter should be mixed together. Kept in the refrigerator, this makes a healthy sweet chocolate treat. Hot cocoa can be made with a healthy milk such as hemp or raw sheep, raw cocoa powder and raw honey. Some people seem to enjoy raw chocolate without anything added whatsoever. Apparently, this is an acquired taste

Just how healthy is raw chocolate? A study done in 2005 reported the following results:

(1) Those study patients who ate 3.5 ounces of dark chocolate daily for two weeks and a day experienced a drop in LDL or bad cholesterol.

(2) The investigators identified a lowering of blood pressure, both top and bottom numbers.

(3) Chocolate has been found to make cells more sensitive to insulin. When cells become insensitive to insulin, hypoglycemia and diabetes can develop. Therefore, chocolate seems to

offer some protection against these diseases.Other studies have shown that dairy products interfere with the antioxidant absorption of healthy chocolate. Bittersweet chocolate, if it is sweetened with a healthy sugar such as raw honey is the healthy alternative to the milk chocolate bars. White chocolate has none of the healthy chocolate in it; it`s made from cocoa butter

From news.bbc.co.uk/2/hi/health/6266256.stm

Chocolate in Valentine's Day

It's that time of the year again. Hearts are displayed everywhere and there are Valentine actions and specials all around. Couples are giving presents and are celebrating their relationship, while singles are waiting to receive that valentine card or those red roses. But what if you are a raw vegan? Does this different lifestyle have an effect on your romantic life? What do raw vegans do during this romantic period?

Chocolate
A main theme on Valentine's Day is chocolate, and this stays prominent if you are a raw vegan. Actually, it even gets better when you eat raw foods. Experts and nutritionists claim that raw chocolate contains high levels of minerals, anti-oxidants, amino acids,... But more importantly, it will get you in the right mood on Valentine's Day, because raw cacao contains

1.Anandamide: a type of oil known as "the bliss chemical", which is released when we are feeling great.
2.Phenylethylamine: helps create feelings of attraction, excitement and euphoria. It is also referred to as "the love chemical".
3.Tryptophan: an essential amino acid. This is another powerful mood enhancer, critical for the production of serotonin.
4.High levels of magnesium: essential for a good working heart muscle.
5.Theobromine: stimulates the heart.

Certain people can have some less than positive experiences with raw cacao. These usually occur when your body lacks minerals. If you are demineralized, and even raw vegans can be demineralized, your digestion does not function optimally. Because of this, you will not be able to properly digest cacao. So start filling up your mineral levels today. Think: greens, seaweeds, supplements, superfoods,...

GiftsValentine's Day is all about giving love to yourself and others. It's a great day to surprise the people you love by buying them a present. Here are some tips for buying gifts.

1. Buy from businesses who:
o support the environment.
o help improve the world.
o are local.
2. Buy things that are actually useful.
3. Buy ecological products.
4. Send an ecard, save a tree.
5. Make your own present and put some love vibrations in it. Buy or do something for yourself as well. Love begins by loving yourself

Finding a dateIt is always nice to have some company on Valentine's Day. There are a number of possibilities to meet people, even for raw vegans. Raw foodists form a growing community all over the world. Check the Internet for a local raw vegan pot luck around you. Or just organize one. There are people just like you organizing Valentine's Day events such as pot lucks, retreats, classes, feasts, and so on.If you would like your Valentine's Day to be more private, the Internet again offers you the possibility to meet like-minded souls to spend the evening, or the rest of your life, with. (See the author's recommendation for interesting links)

Love everywhereAll the opportunities to have an unforgettable Valentine's Day are present. Embrace them and manifest the most wonderful Valentine's Day ever. Let these love vibrations flow into the rest of the year, acting as fuel for the raw vegan revolution. This is in essence a movement with respect and love for all life, everywhere.

From David Wolfe and Shazzie, 2005, "Naked Chocolate".

Discover the Cocoa Powder

A cup of hot cocoa may not do much to cool you down from the summer swelter, but it may cool down your blood pressure. According to a new report filed in the Journal of Agricultural and Food Chemistry, hypertensive rats fed a moderate dose of powdered chocolate dropped their systolic blood pressure rates by an average of 50 mmHg after a single dose. The cocoa content was 70 percent.

The study`s specimens were mice, some with normal blood pressure, others with high blood pressure. The rats were grouped in a fashion so that rats with normal blood pressure and high blood pressure received one of a range of cocoa doses (as low as 50 milligrams to as much as 600 milligrams of cocoa powder).

While the researchers did not observe any noticeable differences in blood pressure readings among the rats with normal blood pressure, the hypertensive rats that received 300 milligrams of cocoa powder had a systolic blood pressure reading that dropped 60 mmHg four hours after the dose.

Writing in the Journal of Agricultural and Food Chemistry, lead researcher Dr. Amaiya Aleixandre said, "The results obtained suggest that [hot cocoa] could be used as a functional food ingredient with potential therapeutic benefit in the treatment and prevention of hypertension." Dr. Aleixandre and her colleagues hail from Spain`s Universidad Complutense in Madrid.


While all chocolate contains flavonoids - the active ingredient in chocolate that helps lower blood pressure, among other healthful functions - the chocolate tested in this study is not like the kinds traditionally found on supermarket shelves. Unlike those, the cocoa tested in this study was dark chocolate, which has a much higher flavonoid yield than milk chocolate (the chocolate used had approximately 139 milligrams of flavonoids per gram of cocoa powder).
Contrary to popular belief, the average cup of hot cocoa contains more flavonoids than other highly concentrated antioxidant drinks, like red wine and green tea. Experts suggest the average person should get about 6.7 grams of chocolate in their diet per day, which amounts to about the size of a fun-size candy bar. Any more than that and the negatives begin to outweigh the positives.


But again, all cocoas and chocolates are not built the same. There`s a world of difference between raw cocoa and processed cocoa, the kind typically found in most candy bars and hot cocoa mixes.

For the most health benefit, look for all-natural sources of cocoa. Pay special attention to a product`s ingredients, specifically the percentage of pure cocoa powder used. The higher the percentage of cocoa, the better it is, and the higher it is in overall flavonoid content. Further, make sure that the cocoa is unprocessed. Any truly natural cocoa product should mention that in their ingredients.


From http://www.nutraingredients.com/Research/Chocolate-powder-may-slash-blood-

How magnesium prevents heart disease..

Magnesium may be the most under-rated minerals in human nutrition. It's not only pivotal in preventing heart disease, it also prevents diabetes by helping the body properly regulate sugar metabolism. There are perhaps a thousand benefits for magnesium in the human body, and yet most people are magnesium deficient!

Here, we present a fascinating collection of supporting quotes and states about magnesium that we've researched from some of the top health books ever published. Enjoy this collection -- and boost your magnesium intake!

Magnesium and heart disease

The benefits of magnesium in treating heart disease include the well known decrease in ischemic heart disease and sudden death found in communities drinking hard water (magnesium containing), powerful prevention of platelet clumping (clot prevention) known to be caused by magnesium, strong blood vessel dilating properties of magnesium, and effective action to block dangerous heart rhythms in persons taking magnesium. The decrease in number of heart attacks probably resulted from the magnesium in Buffering.- Transdermal Magnesium Therapy by Mark Sircus

Magnesium calms the nerves. As this mineral mediates digestive processes, a lack is associated with many eating-related problems, including vomiting, indigestion, cramps, flatulence, abdominal pain, and constipation. When under stress, we use up much magnesium. Chocolate cravings may be a sign of magnesium deficiency, because chocolate is high in magnesium. Magnesium deficiency has been implicated in depression, diabetes, heart disease, migraines, and menopausal symptoms. Natural sources of magnesium include dark, leafy vegetables, sea vegetables, and whole grains.
- Gary Null's Power Aging by Gary Null

Since food processing refines out a very large portion of magnesium, most Americans are not getting the RDA of magnesium. What is the result of this low dietary magnesium? Low levels of magnesium in the diet and our bodies increase susceptibility to a variety of diseases, including heart disease, high blood pressure, kidney stones, cancer, insomnia, PMS, and menstrual cramps. Magnesium's role in preventing heart disease and kidney stones is the most widely accepted. Individuals dying suddenly of heart attacks have been shown to have very low levels of magnesium in their heart.
- The Encyclopedia of Healing Foods by Michael Murray, N.D. and Joseph Pizzorno, N.D.

In addition, while inorganic magnesium salts often cause diarrhea at higher dosages, organic forms of magnesium generally do not. In general, magnesium is very well tolerated. Magnesium supplementation can sometimes cause a looser stool, particularly magnesium sulfate (Epsom salts), hydroxide, or chloride. Magnesium supplementation must be used with great care in patients with kidney disease or severe heart disease

From http://www.NaturalNews.com/027392_magnesium_disease_heart.html

Chocolate: A Health Food ?

I'm a chocolaholic. I've been a lover of chocolate in its myriad forms from before I can remember. As a kid, it didn't get any better than a box of chocolate chip cookies and a glass of milk. So I was intrigued by recent articles about chocolate's newly discovered health benefits. I'd certainly like to believe that chocolate is good for me. And why not? Even Andrew Weil recommends dark chocolate.



grabbing stories in 2002 about chocolate's new-found health benefits stemmed from a study in the American Journal of Clinical Nutrition.1 The study was small, comprising only 23 subjects, and it was funded by the American Cocoa Research Institute. The abstract (summary) of the article, which is what most people read, stated that cocoa and chocolate, when added to a healthy diet, provided antioxidant benefits and increased the good HDL (high density lipoprotein) cholesterol. One antioxidant benefit was to impede the harmful, atherosclerosis-accelerating oxidation of LDL (low density lipoprotein cholesterol, the bad cholesterol). These were the findings that the media trumpeted.



But a closer look at the article wasn't quite as encouraging. The authors acknowledged that the beneficial effects from chocolate were small at best. "It is important to note that the clinical significance of these small differences in indexes of oxidation status remain to be clarified." Meaning that the small differences might have no significance at all. And regarding the so-called benefits of increasing HDL, these weren't significant, as the researchers noted: "the cocoa-chocolate diet had neutral effects on lipids and lipoproteins."



In fact, as if anticipating that this study might be over-hyped, the journal headed the issue with an editorial to put the findings in perspective. In "How good is chocolate?" nutrition expert Paul Nestel noted that plants supply many thousands of healthful substances to the human diet. It is well known that soy, grapes, tea, onions, apples, citrus and many others are rich sources of antioxidants, so it's not surprising that cocoa contains an antioxidant, too. How important is the antioxidant in chocolate? Nestel questioned the importance of chocolate's modest effects on LDL oxidation. He further asked, "Given that there are thousands of flavonoids in the foods that we eat ... should each new finding be greeted as an encouragement to eat that particular source because it contains a special flavonoid?"




from http://www.medicationsense.com/articles/july_sept_03/chocolate.html

chocolate from rainforest

From rainforest treasure to a decadent treat, a gift from the gods. Chocolate, long ago, was a symbol of wealth, and luxury. An economic livelihood, bonbons, hot fudge, candy bars. For thousands of years humans have been fascinated with the delicious phenomenon that we call "chocolate". The "Chocolate Tree" originated in South America's Amazon basin with its roots in the tropical rainforest. The cocoa tree has been part of human culture for 2000 years. The official name of the cocoa tree is Theobroma cacao. ("Theobroma" is Latin for "food of the gods.") The Aztec and Mayans of Central America cultivated cocoa trees long before the arrival of European explorers. These Mesoamerican Indians were the first to create a drink from crushed cocoa beans mixed with water and flavorings such as chili peppers, vanilla, and other spices. It was a special beverage reserved for Mayan rulers and special ceremonies. Montezuma, the Aztec emperor, was said to drink up to 50 goblets of chocolate per day. Chocolate is more than just a food. Its rarity and richness have secured it a special status in history.

For hundreds of years and in many different cultures, the act of eating chocolate has taken o­n symbolic significance. Chocolate has been linked to power, religion, and romance-especially when chocolate was considered an expensive and rare luxury.
For centuries, legends from many cultures have claimed that consuming chocolate instilled strength, health, faith, and passion in those who drank it. These legends attributed magical properties to chocolate and endowed it with powerful symbolic value.

Chocolate is still revered as an icon of love and devotion today, and eating chocolate remains a part of many enduring holiday traditions. Famous names in chocolate begin to spring up around the beginning of the 1800s--Van Houten, Cadbury, Cailler, Nestle. Milton Hershey, the most famous name in American chocolate, opened a candy store in 1876 in Philadelphia, which ended in failure after six years. A factory in New York also failed. Moving to Lancaster, Pennsylvania, Hershey created a recipe for milk caramels that became popular, allowing him to stay in business. Busy making caramels, he also started tinkering with chocolate, trying to create a recipe for a chocolate candy bar. He eventually sold the caramel business, and opened a chocolate factory in 1903 in the little town soon to be known as Hershey

Chocolate coins make excellent holiday favors .

If there is one food that no one can resist, adults and children alike, it’s chocolate! Bitter, sweet, milk, liquorices – whatever the flavor, color or shape, there’s always a reason to celebrate with chocolates. The allure of chocolates cannot really be described but there is something seductive about the way it melts in thick layers around the tongue and settles on the taste buds. As they say, no one can have just one!

combine the best of both worlds – money as well as taste. Their first recorded history is when Jewish children were given chocolate coins during religious holidays. These formed an important tradition in the celebration of the Hanukkah and were called ‘Gelt’, meaning money. Today, you find multicolored chocolate coins in shops round the year.

Chocolate coins are made to look like currency notes or real coins. Thus, they are a wonderful gift for occasions like weddings, baptism, bachelor parties, graduation parties, anniversaries, holiday parties, corporate events and more.

These coins could be current or they may look like antique coins. The wrappers and the chocolate inside it have the upside and downside of real coins, along with the currency, the shape and the words. Little bags of chocolate coins are found in bakery stores as well as in shops of high end chocolatiers. Therefore, it is quite obvious that the quality of chocolate coins depends on how it is made and what ingredients go into its making.

When choosing chocolate coins, it is important to keep quality in mind. The better the quality, the pricier it is going to be. Quality refers not just to the chocolate but also to the craftsmanship. After all, you don’t want a penny to look like a pound, nor would you want to offer a smudged or badly made chocolate business card to your client.

Chocolate coins have become widely popular in the twentieth century. They find a place of pride among common party favors. They are also quite commonly found in corporate events. Chocolate coins appeal to the child in each of us. Children can even use these chocolate coins to play games.

These days, chocolate coins are a great gift. You can buy readymade chocolate coins or buy custom made coins. Customized coins are a great favorite with many people and are therefore sought after by many companies for their clients.

To cater to the growing demand for customized chocolate coins, many confectioners and stores facilitate free personalization. You can add your own message to any one side of the coin. What a wonderful and delicious way of letting people know you care.

With chocolate coins made from the finest cocoa and delicious cocoa butter, it is easy to see why more and more people want to put their money where their mouth is!