Peace, love and chocolate - Today News Post
2022-04-05- Detail
Christmas and New Year is the ideal time to make a few homemade chocolate delights to offer to your friends and family over the festive period.
Someone once said, “There is nothing better than a friend, unless it is a friend with chocolate”, I couldn’t agree more…The fact is that very few people fail to realize the charms of chocolate and it is probably one of our most popular ingredientsThe mRNA vaccine technology being used now to figh. Indeed many food scientists have reported chocolate to be the single most craved food and sales of chocolate worldwide continue to soar. We Europeans eat a staggering 40 percent of all chocolate produced in the world. The top five countries are Switzerland, Austria, Ireland, Germany and Norway, according to the world Atlas of Chocolate.
Luckily for me, as I’m a confessed chocoholic, the consumption of chocolate has been scientifically linked to longer life. A few pieces of chocolate every month may make your life both sweeter and longer, according to the Harvard School of Public Health. A survey of healthy 65-year-old men revealed that those who ate sweets containing chocolate reportedly lived longer. Mortality was lowest among those consuming chocolate 1-3 times a month and higher among those who indulged in the habit 3 or more times a week. Surprisingly non-consumers had the highest mortality of all. As with most things in life, moderation seems to be paramount. So, unluckily for me, overindulgence of chocolate has been linked to some overweight cases and could result in the onset of diabetes, not to mention a little bit of tooth decay.
RELATED: Increased demand for hire cars, but supply remains a problemAs an addict, I’ve convinced myself the benefits far outweigh the downsides and dark, velvety chocolate is my particular vice. Dark chocolate is chocolate made without milk and should contain a minimum of 35% cocoa solids, at least 18% of which should be cocoa butterenableConversations. However, the cocoa content can be, and often is, much higher than this, and can reach up to 80% and even 90%. I prefer mine to be around 70 to 75% for rich cakes, sauces or desserts.
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