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Chocolate. The number one most addicting, the most tempting, the most irresistible and most delicious type of sweets in the entire world. it is that one type of edible substance that you could not just say no. it's always yes when you're in front of a mouth-watering gourmet chocolate, no doubt about that. Anyone would easily fall for its chocolaty goodness and the sweet and satisfying taste. This is only normal. People of all ages love sweets. Do you ever get to ask yourself why you simply love this? Have you asked yourself like it was a mystery left unsolved?...

The art of making chocolate has dramatically changed for the past several years. Making handmade chocolate was an art way before the 70's. However, this was lost when the westerner entered the scene. The secret of making Handmaid Chocolate is very simple. With handmade you are assured that someone is putting great care into the chocolate coupled with skill and experience, creating the perfect chocolate to die for. Whereas, now a day's modern chocolate cannot compete with a perfectly crafted and handmade chocolate when it comes to style and taste. Aside from the skill and craftsmanship of handmade chocolates the other...

Yes, chocolate is a high calorie food when it is in the form of a candy bar, especially when it is mixed with milk. Chocolate mixed with milk products is bad for your health because it will bind the amazing good qualities of the cocoa bean in the chocolate. The Internet is flooded with information about the new 'Superfood' called the Acai berry which contains plenty of flavonoids which are group that are referred to as antioxidants. Other foods that are no classified as Superfoods are flaxseeds, colostrums, blue-green Algae, Chlorella supplements, ginger, Royal jelly, Gobi berries, and Salmon roe....

For a food that seems so familiar, most of us know surprisingly little about the real origins and history of Real Chocolate. I counted myself in this group until very recently when I picked up a copy of a book titled ‘The True History of Chocolate”, Published in 1996, it’s 268 pages of meticulously researched, fascinating facts and “speculation” about the origin and development of the food we call chocolate. I wonder how many of us would even recognize a cacao pod if one happened to fall on our head? Of course, such an event is highly unlikely unless one happens to be in a very small...

What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking. Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, Natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking...