tag:blogger.com,1999:blog-356820052024-03-16T23:39:12.206-07:00 World of Chocolate and BeveragesThe word chocolate is derived from the Aztecs names for the tree, and for the drink they prepared from the beans. These words live on in Mexican today as ‘choclatl’ for the drink and ‘cacauatl’ for the tree. Chocolate was first cultivated as a crop, by ancient Mesoamerican peoples. They used cacao beans to create a frothy chocolate drink flavored with spices.Unknownnoreply@blogger.comBlogger199125tag:blogger.com,1999:blog-35682005.post-31305622366999388802024-03-06T08:19:00.000-08:002024-03-06T08:24:58.945-08:00Unveiling the Rich History and Health Benefits of Chocolate DrinksChocolate, revered for its psychoactive properties, has a rich historical significance as a beloved beverage. Despite misconceptions, understanding its caffeine content unveils a deeper truth. Tracing back to ancient civilizations like the Aztecs and Mayans, chocolate's roots run deep, intertwined with tradition and culture. Today, the health-conscious consumer can opt for Pure Cocoa, a healthier alternative with numerous benefits.<br /><br />In the ancient Aztec civilization, chocolate wasn't just a drink; it was a sacred elixir. Prepared from cacao beans, it was frothy and stimulating, reserved for warriors, nobility, and priests. Its association with religious ceremonies, particularly with the goddess of fertility, Xochiquetzal, highlighted its divine significance.<br /><br />Contrary to popular belief, chocolate's caffeine content is moderate. Comparable to decaffeinated coffee, it offers a mild stimulant effect. Dispelling myths surrounding its potency, it's essential to recognize chocolate's psychoactive qualities without exaggeration.<br /><br />The Mayans regarded chocolate as the "nectar of the gods," attributing divine properties to its consumption. In Europe, it symbolized wealth and power, enjoyed exclusively by the elite. Across cultures, chocolate was believed to possess aphrodisiac qualities, enhancing romantic experiences.<br /><br />Amidst the diverse array of chocolate options, Pure Cocoa emerges as a healthier choice. With over 70% cocoa solids, it satisfies cravings without excessive sugar or saturated fat. In contrast, mass-produced milk and white chocolate contain minimal cocoa solids and high sugar content, posing risks to health.<br /><br />In conclusion, the history and benefits of chocolate drinks unveil a fascinating narrative. From ancient civilizations to modern choices, chocolate's journey reflects cultural evolution. Advocating for healthier alternatives like Pure Cocoa promotes well-being without compromising on taste. As we delve into the <i>world of chocolate drinks, let's embrace both tradition and innovation, savoring each sip mindfully.<br />Unveiling the Rich History and Health Benefits of Chocolate Drinks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5cfIztn4LZXDQ7xuFqH89aXpsQiz5OM44RhF6x6VNFMamTTq_uCKrcll-WIClcaKBFxr4ybW0ci92i26fz2pCJAPHFM3h76BK0chllmEo5zV6d_onbFEouS41wxL8_BOYCMUJ9VT4Z9YvWxgpiOkVv7Zn1E0s7PhU7uUmd8F1kgsHJ3O407SUg/s486/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="486" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_5cfIztn4LZXDQ7xuFqH89aXpsQiz5OM44RhF6x6VNFMamTTq_uCKrcll-WIClcaKBFxr4ybW0ci92i26fz2pCJAPHFM3h76BK0chllmEo5zV6d_onbFEouS41wxL8_BOYCMUJ9VT4Z9YvWxgpiOkVv7Zn1E0s7PhU7uUmd8F1kgsHJ3O407SUg/w403-h288/1.jpg" width="403" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-52837258313880591072024-02-23T06:41:00.000-08:002024-02-23T06:41:08.076-08:00 Exploring the Refined Elegance of Criollo CocoaIn the vast world of cocoa varieties, Criollo stands out as the epitome of refinement and rarity. Renowned for its delicate flavor profile and esteemed heritage, Criollo cocoa beans have long been cherished by chocolatiers and connoisseurs alike. This essay delves into the exquisite characteristics and cultural significance of Criollo cocoa, showcasing its unparalleled allure in the realm of chocolate.<br /><br />Criollo cocoa, originating from Central and South America, is celebrated for its unique genetic makeup, which imparts distinct qualities to the beans. Characterized by a pale color and a complex flavor profile marked by floral, fruity, and nutty notes, Criollo beans offer a sensorial experience unmatched by other cocoa varieties. Their low bitterness and smooth texture elevate the chocolate-making process, resulting in creations of unparalleled finesse and sophistication.<br /><br />Beyond its culinary appeal, Criollo cocoa holds profound cultural significance. Historically revered by ancient civilizations such as the Mayans and Aztecs, Criollo was considered the "food of the gods" and reserved for royalty and sacred rituals. This rich cultural heritage adds depth to the allure of Criollo cocoa, infusing it with a sense of mystique and reverence that transcends mere gastronomy.<br /><br />Despite its esteemed status, Criollo cocoa represents only a fraction of the global cocoa production, making it a rare and coveted commodity. Its scarcity adds to its allure, with aficionados willing to pay a premium for the privilege of indulging in its refined flavors.<br /><br />In conclusion, Criollo cocoa stands as a testament to the artistry and sophistication of chocolate-making. With its unparalleled flavor profile, rich cultural heritage, and rarity, Criollo cocoa captivates the senses and inspires admiration among chocolate enthusiasts worldwide.<br /><i>Exploring the Refined Elegance of Criollo Cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cObhiL2FPuLx3j5YFT6ESHnV8k0NfR4Ijo5ZPkDVlNBu1ze6BQLNX5J4sRdLkDHnviZ2fPwFRGw-OFatFvCn9ZXiyehDytiF_lD2AUbIc8jING3X97-dMdYo64h0VzXhqMul6v0koZge4oS0P45lQuPkvvRNdTEXS-FIjmEnsPcOjCEZCKYKrQ/s800/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="800" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cObhiL2FPuLx3j5YFT6ESHnV8k0NfR4Ijo5ZPkDVlNBu1ze6BQLNX5J4sRdLkDHnviZ2fPwFRGw-OFatFvCn9ZXiyehDytiF_lD2AUbIc8jING3X97-dMdYo64h0VzXhqMul6v0koZge4oS0P45lQuPkvvRNdTEXS-FIjmEnsPcOjCEZCKYKrQ/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-26068782125838660672024-02-11T23:32:00.000-08:002024-02-11T23:32:09.919-08:00Chocolate History ExpansionChocolate, renowned for its sumptuous flavor, boasts a history as captivating as its taste. Originating in Central America, it was once a delicacy reserved exclusively for the upper echelons of society. The narrative of chocolate commences with the Olmecs, inhabitants of a modest region south of Veracruz, who pioneered the cultivation of the cacao pod, laying the foundation for a chocolate revolution. Subsequently, the Mayans, situated just south of contemporary Mexico, elevated chocolate to divine status, venerating the cacao tree and bestowing upon it the name Cacahuaquchtl.<br /><br />The Mayans regarded the pods sprouting from the cacao tree as celestial offerings to humanity. They spearheaded the crafting of a bitter concoction from cacao beans, a luxurious elixir relished by kings and nobles. Thankfully, chocolate now transcends social barriers, becoming accessible to all.<br /><br />In 1502, Christopher Columbus's encounter with chocolate on the island of Guanaja near Honduras marked a pivotal moment. Legend has it that natives presented him with sacks brimming with cacao beans, initiating the exchange of this coveted commodity. By the time Cortes arrived seventeen years later, cacao beans had already assumed roles as both sustenance and currency. The esteemed value of cacao is evident from reports indicating that a mere one hundred beans could procure a slave, showcasing its significance.<br /><br />The Spanish played a crucial role in propelling the expansion of cacao cultivation, establishing plantations across various regions including Mexico, Ecuador, Venezuela, Peru, Jamaica, and Hispaniola. Despite its global proliferation, cacao from these original regions retains its esteemed reputation for quality. The inauguration of Spain's first chocolate processing plant in 1580 heralded chocolate's integration into European culture.<br /><br />The Dutch facilitated the spread of cacao cultivation by transplanting the tree to their East Indian colonies in the early seventeenth century. From there, it disseminated to distant lands like the Philippines, New Guinea, Samoa, and Indonesia, fueled by the toil of African slaves. The Portuguese bolstered this expansion by transporting Brazilian cacao saplings to Sao Tome off the African coast, later extending to West Africa. By the nineteenth century's conclusion, German settlers had introduced cacao cultivation to Cameroon, while the British established plantations in Sri Lanka.<br /><br />Presently, cacao plantations abound in Southeast Asia, with Malaysia emerging as a global leader in production. From its modest origins in Central America to its widespread presence, the evolution of chocolate stands as a testament to human innovation, exploration, and enduring affection for this delectable delight.<br /><i>Chocolate History Expansion<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGfCu9jct0cJO5ZflmX5BOGoMhLYlgmwAJzYAnFkNMLN9VYJp20Df8zPLv8E_RHCgR63-TPtz71vtpRcweMAxD2nYPkmhnetT-VcmNPkDW8Y-E46IyQj16uXtihLT1qvLMmtKe-8JuxGJIehc9henu-y09Wdza6wZTAyl61f6G6TyRRAAh3c9bA/s436/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="423" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGfCu9jct0cJO5ZflmX5BOGoMhLYlgmwAJzYAnFkNMLN9VYJp20Df8zPLv8E_RHCgR63-TPtz71vtpRcweMAxD2nYPkmhnetT-VcmNPkDW8Y-E46IyQj16uXtihLT1qvLMmtKe-8JuxGJIehc9henu-y09Wdza6wZTAyl61f6G6TyRRAAh3c9bA/w366-h378/1.jpg" width="366" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-72532951722030845012024-01-29T07:53:00.000-08:002024-01-29T07:53:28.413-08:00Dark Chocolate Health Benefits'Tis the time of year when the act of giving and savoring the delightful realm of sweets, particularly with a loved one, is widely accepted. However, recent research provides compelling reasons not to limit chocolate indulgence to a seasonal occurrence.<br /><br />Research conducted in Italy indicates that dark chocolate yields health benefits akin to vitamin C, enhancing insulin utilization and reducing blood pressure. The inquiry focused on two main chocolate types: dark and white. Dark chocolate contains cocoa solids and sugar but lacks milk solids (found in milk chocolate), while white chocolate, despite its name, lacks cocoa solids and is composed of cocoa butter, milk solids, and sugar.<br /><br />The study revealed that participants consuming 100 grams of dark chocolate daily for 15 days experienced lower blood pressure and increased insulin sensitivity compared to their pre-experiment conditions. Researchers attribute these advantages to the presence of flavonoids in dark chocolate, renowned for their potential to mitigate heart disease and cancer risks. Flavonoids, a group of plant compounds with antioxidant properties, have been found to improve cardiovascular health by promoting blood vessel function and reducing inflammation. This suggests that the health benefits associated with dark chocolate go beyond simple pleasure.<br /><br />Conversely, white chocolate, lacking cocoa solids where flavonoids reside, demonstrated no such effects. The absence of these beneficial compounds may explain why white chocolate doesn't offer the same health advantages as its darker counterpart.<br /><br />Does this suggest a shift from celery and carrot platters to chocolate assortments or from "an apple a day" to "a chocolate bar a day"? The resounding answer is likely "no." While the research highlights potential health benefits associated with dark chocolate, moderation remains key. Dark chocolate, despite its advantages, still contains sugar and calories that can contribute to weight gain and other health issues if consumed excessively.<br /><br />Nonetheless, being cognizant of this nugget of information and anticipating potential revelations in the future won't dissuade a health-conscious individual from occasionally savoring the irresistible richness of a quality piece of dark chocolate. As research in this field continues, it opens the door to a more nuanced understanding of the relationship between certain foods and our health, emphasizing the importance of a balanced and varied diet.<br /><i>Dark Chocolate Health Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawho9J4RtCe2pjAaQUrbwBgsvEmwUq6rvTQ54JCykjU4GmQRm-8ZnREOTE8k6uC0UUHN44K7nSvCufY8hmcO1F_UIAIz-_cbsTI5MfdtptTu8XSeDWE7r1lH3wHLCyBeTJpHFRzkM67yphWHOXh47q_4iiI11GwN6kqn5Tdy0I5assPuKIQPqg/s1640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="1640" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawho9J4RtCe2pjAaQUrbwBgsvEmwUq6rvTQ54JCykjU4GmQRm-8ZnREOTE8k6uC0UUHN44K7nSvCufY8hmcO1F_UIAIz-_cbsTI5MfdtptTu8XSeDWE7r1lH3wHLCyBeTJpHFRzkM67yphWHOXh47q_4iiI11GwN6kqn5Tdy0I5assPuKIQPqg/w460-h260/1.jpg" width="460" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-18739225190347286992024-01-03T08:51:00.000-08:002024-01-03T08:51:51.620-08:00Drink of Gods: History of Chocolate OriginsThe roots of chocolate can be traced back to the Maya civilization, considered the pioneers of cocoa cultivation in South America. Depictions, writings, and remnants of pottery suggest that as far back as 600 B.C., the Maya were crafting cocoa into a beverage.<br /><br />Cocoa beans were highly valued, functioning both as a form of currency and as the primary ingredient in a drink called chocolatl. The beans underwent a process of roasting in earthenware pots and crushing between stones, often on decorated heated tables and mill stones. The resulting paste could be molded into cakes and mixed with cold water to produce a beverage. In Mesoamerica, cocoa was exclusively consumed as a drink, reserved for esteemed individuals like priests, high-ranking government officials, military officers, and renowned warriors, with considerations of it being unsuitable for women and children due to its precious nature.<br /><br />The preparation involved the incorporation of vanilla, spices, or honey, and the drink was whipped to achieve a frothy texture. The absence of sugar allowed the natural flavors to stand out. Hailed as the "Food of the Gods," the Aztecs presented this beverage at the table of Emperor Moctezuma II, who was said to consume 50 jars daily.<br /><br />The arrival of cocoa in Europe occurred in 1528, when the Spanish conquistador Hernán Cortés offered cocoa samples to King Charles of Spain, leading to the widespread popularity of the "brown gold" beverage by 1650. This transformed chocolate drink, distinct from the original indigenous brew, became a favored choice in Europe, following customs similar to those of serving coffee and tea.<br /><i>Drink of Gods: History of Chocolate Origins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lGTHynNx040iQ7DJ8o26RLruQmm-HUemx4Ddx2qrsW9KTqGBl3QMPckx8R1SD3b9EJcCB0nhRu6WNlhoGBKBacx9OGdNNJ0w4cCsTb3DCMKhucfC2Szr8PEdlHGQtTYIrVw5KRxQ4KKtkhipHPfnRyj82Qb8oOOkqXTQ5RVvLHyznY1u-xFP8A/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lGTHynNx040iQ7DJ8o26RLruQmm-HUemx4Ddx2qrsW9KTqGBl3QMPckx8R1SD3b9EJcCB0nhRu6WNlhoGBKBacx9OGdNNJ0w4cCsTb3DCMKhucfC2Szr8PEdlHGQtTYIrVw5KRxQ4KKtkhipHPfnRyj82Qb8oOOkqXTQ5RVvLHyznY1u-xFP8A/w431-h323/1.jpg" width="431" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-46000173717270175672023-08-21T04:29:00.009-07:002023-08-21T04:29:56.762-07:00Polyphenols in dark chocolateDark chocolate contains natural compounds that possess biological functions and serve as antioxidants. These compounds include polyphenols, flavanols, catechins, and others.<br /><br />Given its high concentration of polyphenols, dark chocolate offers a substantial source of antioxidants that have the potential to regulate blood sugar levels, counter oxidative damage, enhance the immune system, and lower the risk of heart disease. Research indicates that when consumed alongside foods like almonds and cocoa, the polyphenols present in dark chocolate could contribute to reducing specific types of LDL cholesterol.<br /><br />The polyphenols derived from cocoa may also act as protective measures against diseases in which oxidative stress is implicated, such as cancer. Additionally, these polyphenols exhibit effects that impede excessive cell proliferation, counteract mutations, provide defense against chemical harm, and even play a role in preventing tooth decay.<br /><br />Studies detailed in the journal <i>Molecules (2009;14:200–209) </i>have confirmed the connection between the amount of cocoa mass in chocolate and the content of polyphenols. In dark chocolate, the polyphenol content was measured at 578 mg/100 g, while milk and white chocolates contained 160 mg/100 g and 126 mg/100 g, respectively.<br /><i>Polyphenols in dark chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3e4he46YVTfQP75VwSbalqHEBLUlO5C1KwpfD7Gv21t6Jq5BpdnkBQKY8gFoYVS9pf-Vcwv7lOW3X0Y1aEK2yZgMAeaIM3ReinLE72Ejk293w-eDNXAGnpw1IKJG6N8XmyN1NVjICHaw_LQmcqZbq1Y7p1o2nvpTvYbeHeiSGpxIhIvWTfIeaLg/s235/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="177" data-original-width="235" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3e4he46YVTfQP75VwSbalqHEBLUlO5C1KwpfD7Gv21t6Jq5BpdnkBQKY8gFoYVS9pf-Vcwv7lOW3X0Y1aEK2yZgMAeaIM3ReinLE72Ejk293w-eDNXAGnpw1IKJG6N8XmyN1NVjICHaw_LQmcqZbq1Y7p1o2nvpTvYbeHeiSGpxIhIvWTfIeaLg/s1600/1.jpg" width="235" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-30978046760267781692023-07-29T08:16:00.007-07:002023-07-29T08:16:46.535-07:00Chocolate Soufflé PerfectionChocolate soufflé, a delectable French dessert, is created by combining stiffly beaten egg whites with a luscious chocolaty base. The secret to its impressive rise lies in the air trapped within the beaten egg whites, making proper beating a critical factor for achieving success. As the soufflé is exposed to the oven's heat, the trapped air expands, resulting in a wonderfully light and airy texture.<br /><br />Traditionally prepared in small ramekins, it is crucial to bake the soufflé delicately to retain a soft and velvety center while achieving a delightful, crunchy top.<br /><br />The name "souffler," which means "to puff" in French, perfectly captures the essence of this dessert. Its creation was perfected by Marie-Antoine Carême in the mid-1800s, who catered to the newly affluent in Paris. Over time, soufflés gained popularity in fine dining establishments, becoming prevalent from the early 1900s to the mid-20th century.<br /><br />A well-executed chocolate soufflé should boast a firm and golden brown appearance. To make an impressive presentation, serving soufflés straight from the oven is customary. Comprising two essential elements—a pudding or cream base and a meringue made from egg whites—soufflés can be prepared in both sweet and savory variations. Nevertheless, sweet renditions typically feature a delightful sauce within and are primarily served as desserts.<br /><i>Chocolate Soufflé Perfection<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKQcN5NZBJ_36W73XQAPrpMoy4x36DbJ8AJTYiWKLXYct3zLtcv4VNdeJbLsss4SY-juzl2CedwMfVH61dcK2kxopmCEkyIpL699ummcsJmFQbWPxKWVGlhkf8dDY6NZgzag95EOwvwpTiPbG_dYIKjZ93Q3Rj65qHwBPTVn78g5URnZ5EtI38Q/s629/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="629" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKQcN5NZBJ_36W73XQAPrpMoy4x36DbJ8AJTYiWKLXYct3zLtcv4VNdeJbLsss4SY-juzl2CedwMfVH61dcK2kxopmCEkyIpL699ummcsJmFQbWPxKWVGlhkf8dDY6NZgzag95EOwvwpTiPbG_dYIKjZ93Q3Rj65qHwBPTVn78g5URnZ5EtI38Q/w421-h341/1.jpg" width="421" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-69412853765450984362023-07-06T20:30:00.003-07:002023-07-06T20:30:55.592-07:00Chocolate spreadChocolate spread is a popular topping choice for toast, pancakes, and waffles. It is commonly enjoyed during breakfast or used by professionals in the confectionery industry. To prepare it, cocoa is combined with solid fats (such as hydrogenated fats or those high in saturated fatty acids), nut paste (like macadamia, cashew, or hazelnut), and sometimes hazelnut paste in accordance with Codex standards.<br /><br />Typically, chocolate spreads contain ingredients such as cocoa butter, cocoa powder, solidified vegetable oil, and sugar. The usual ratio of these components in the spread is approximately 30% solidified vegetable oil and around 60% sugar.<br /><br />In historical context, in 1806, Napoleon implemented a strategy to disrupt British commerce during the Napoleonic wars. This resulted in a continental blockade that caused the price of chocolate to soar. However, resourceful chocolatiers in northern Italy found a solution by incorporating chopped hazelnuts into chocolate, thus maximizing their available resources. This delightful combination was named 'gianduia'. Subsequently, the 'Giandujot' paste underwent further refinement, resulting in a creamy new product that was easier to spread, known as SuperCrema.<br /><br />About a century later, chocolate faced another price surge due to rationing in post-World War II Europe, when cocoa became scarce. Originating from Piedmont, Italy, Ferrero brilliantly addressed this challenge by creating a sweet paste using hazelnuts, sugar, and a small amount of the scarce cocoa. This marked the inception of the precursor to Nutella®.<br /><br />A serving of chocolate spread, approximately two tablespoons, contains roughly two hundred calories. The primary ingredient, cocoa, is abundant in antioxidants and micronutrients such as iron, calcium, thiamin, riboflavin, phosphorus, and niacin. Furthermore, chocolate spread may also incorporate omega-3 ALA, which supports a healthy heart and helps maintain normal cholesterol levels in the body. Phosphorus, an essential mineral found in chocolate spread, contributes to the maintenance of strong teeth and bones.<br /><i>Chocolate spread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1PvWc9PtjxHLj3W_7P7GGbkuMk_TBcBUsVt3ZX2GJMZaB0osqG3VZ2fpRDWNS34zYV59hM_nLfwA3A2kUe1rUEtIsfFWe5688AE9zXnBLVFGUUvohgJKY8En6b3kjh90i4E3WYAdDsddpJaKBosy8SKJ_1nfHveJB_vh7FwxwYkKodFx7llXzQ/s672/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="672" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1PvWc9PtjxHLj3W_7P7GGbkuMk_TBcBUsVt3ZX2GJMZaB0osqG3VZ2fpRDWNS34zYV59hM_nLfwA3A2kUe1rUEtIsfFWe5688AE9zXnBLVFGUUvohgJKY8En6b3kjh90i4E3WYAdDsddpJaKBosy8SKJ_1nfHveJB_vh7FwxwYkKodFx7llXzQ/w428-h309/1.jpg" width="428" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-7274903463852100752023-06-14T18:31:00.005-07:002023-06-14T18:31:43.714-07:00Trinitario cocoaCacao genotypes in Trinidad and Tobago are of a highly distinctive kind, the so-called “Trinitario” cultivar group, widely considered to be of elite quality. The term “Trinitario” was coined by the Spaniards, most likely in Venezuela, and means “from Trinidad”, where it originated. <br /><br />The origin of Trinitario cacao is unclear, although it is generally considered to be of hybrid origin. Legend recounts that it first came into existence on the Island of Trinidad, after a hurricane nearly completely destroyed the local Criollo crops in 1727. <br /><br />Trinitario cacao is the product of crossing, which first occurred in Trinidad, between the Criollo (“native”) cacao, originally introduced by the Spanish colonists into the island in the 16th or early 17th century, and Forastero (“exotic”) cacao that was later brought in from Venezuela after a “blast”, in 1727, destroyed the original Criollo plantings. <br /><br />Fine/flavor cocoa producing countries endeavor to ensure that their planting material remains largely Criollo, Trinitario or Nacional etc. to protect their flavor reputations or brands. <br /><br />Trinitario beans while not as rare as criollo still only make up less than 10% of the total cacao production. The trinitario grows in pods that turn red or orange when mature. It gets its hardiness, resistance to disease and high yield from the forastero and its complex, flavorful aroma from the criollo. <br /><br />It is also characterized by a full cocoa flavor with pleasant ancillary flavors such as molasses, liquorice, caramel and raisin, and is simply described as fruity. <br /><br />They can now be found in all the countries where Criollo cocoa was once grown: Mexico, the Caribbean islands, Colombia, Venezuela, and in parts of Southeast Asia.<br /><b>Trinitario cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgM7HL5292U7leU33PrmiLShVTNMm0l1ISOcSE7udy1De5vqO5uJVpywrL11ICg8o0bOfQWtn_3bQ1wp0QeETI8VTC52y7eDXuvH5yWZp9FXhhcFGRn4HLlOS-_oq8DnDfFCTyoObiDzgylBlYWOysAY6fchuygcB2LwNAQN4Uq8macDtZ8c/s478/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="478" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgM7HL5292U7leU33PrmiLShVTNMm0l1ISOcSE7udy1De5vqO5uJVpywrL11ICg8o0bOfQWtn_3bQ1wp0QeETI8VTC52y7eDXuvH5yWZp9FXhhcFGRn4HLlOS-_oq8DnDfFCTyoObiDzgylBlYWOysAY6fchuygcB2LwNAQN4Uq8macDtZ8c/w460-h298/1.jpg" width="460" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-26014552057841634422023-05-17T09:15:00.002-07:002023-05-17T09:15:39.371-07:00Chocolate beverage in Italy during early modern eraChocolate has been used in drinks for nearly 4000 years. Chocolate arrived in Europe during the 1500s, likely brought by both Spanish friars and conquistadors who had traveled to the Americas. <br /><br />Italy's first association with chocolate dates back to the fourth voyage of Christopher Columbus in 1502, when he traveled along the coast of Central America and tasted a drink made from the cacao bean. <br /><br />Francesco d'Antonio Carletti (1573 – 1636), a Florentine merchant, explorer and writer, was the first to introduce chocolate to Italy. Traveling to South America, Carletti found the cocoa, documented its processing, and then brought its seeds to Florence. After it was introduced to Italy, it spread fast, and most countries started producing chocolates. <br /><br />In 1606, chocolate was produced in Italy—first in Florence, then in Venice and Turin. The playwright Goldoni, mentions chocolate in his comedies repeatedly, a testament to the popularity of this delight. <br /><br />In his book History of the New World, Girolamo Benzoni (1518-1570), a historian and Milanese native who spent fifteen years in the New World, described the chocolate drink offered to him by the natives as: “somewhat bitter, it satisfies and refreshes the body, but does not inebriate.” <br /><br />Francesco Redi (1626-1697), an acclaimed scientist also physician to Cosimo III de’ Medici, developed numerous recipes for flavoring drinking chocolate with fragrant flowers and scents. Cosimo III de' Medici was known to offer a cup of the new delicious drink—hot chocolate—to foreign diplomats. <br /><br />By 1678, a chef in Turin (Piedmont), Giovanni Antonio Ari, was selling a chocolate drink, called ‘bavareisa’; and in 1763, ‘bicerin’ - a hot drink made from chocolate, coffee and milk -- was being sold in Turin at Caffè al Bicerin. <br /><br />Italians are responsible for the invention of many chocolate dishes, among them chocolate dessert soup, chocolate custard, and even chocolate sorbet, which was created in Naples in the mid-1700s. They were also the first to combine chocolate with coffee, in both cakes and drinks.<br /><b>Chocolate beverage in Italy during early modern era<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn58kTQVASzeFXjYGgsU6D7a18XdljZ-xu_CTkazkiKPvSc5r9Egzc3bcrXbYHe8k6X1PSOMK3dMVvHopQNzpbomN6rh_006svdJySJklDC5xhOS-HW1UXPSchhiXk9a92HaLGT5aGVMBh3Ka8H5WIrVpFxY0RsreVQOT1H5CFed9AoWdYdk/s853/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="853" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn58kTQVASzeFXjYGgsU6D7a18XdljZ-xu_CTkazkiKPvSc5r9Egzc3bcrXbYHe8k6X1PSOMK3dMVvHopQNzpbomN6rh_006svdJySJklDC5xhOS-HW1UXPSchhiXk9a92HaLGT5aGVMBh3Ka8H5WIrVpFxY0RsreVQOT1H5CFed9AoWdYdk/w470-h132/2.jpg" width="470" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-65378066339633842672023-04-23T02:29:00.008-07:002023-04-23T02:31:31.289-07:00Forastero cocoaThere are several types or varieties of cocoa, usually classed in three main groups: Forastero, Trinitario and Criollo. Forastero is the most widely used, comprising 80–90% of the world production of cocoa. <br /><br />The world cocoa market distinguishes between two broad categories of cocoa beans as “fine or flavoured” cocoa beans or “bulk” or “ordinary” cocoa beans. Criollo and Trinitario varieties are considered fine or flavor cocoa and can be up to five times more expensive than “ordinary cocoa” (Forastero). Bulk cocoa is produced from Forastero varieties which include the Amalanado and Amazonian cocoa types. <br /><br />Forastero cacao is generally grown in Brazil, Western Africa, Malaysia and Indonesia. The forastero has purple cotyledons. The great variety of Forastero cacao has produced pods of different shapes, due to multiple crossings between all varieties. This has led to the sub-division of Forastero cocoa in four types: Angoleta, Cundeamor, Amelonadoand Calabacillo <br /><br />Anthocyanins are involved in unique flavor of cocoa. The purple anthocyanins are associated with the stronger, more astringent, and robust flavors. <br /><br />Development in processing and of new products both enabled the less desirable features of the forastero to be minimized and use made of their stronger chocolate flavor, so that the tendency to replace criollo by higher yielding forastero has been encouraged.<br /><b>Forastero cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpl3AJnNXeCAKYaQwgb2ztcs3Xeu2oXVc6WmPevrVW9A5WvJxCKM2nge8a0nwHWyzoCSYnQMZXcbviFfc9JlgubeO5nXqQTwV4dJTlZ0z9pyVy6bi9S0bOKY6JBqP77zSYGmqH0djerrGKjkElBgA8iW_Tl7llvrnPs16ARRkXOb5GmRmHPw/s644/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="307" data-original-width="644" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpl3AJnNXeCAKYaQwgb2ztcs3Xeu2oXVc6WmPevrVW9A5WvJxCKM2nge8a0nwHWyzoCSYnQMZXcbviFfc9JlgubeO5nXqQTwV4dJTlZ0z9pyVy6bi9S0bOKY6JBqP77zSYGmqH0djerrGKjkElBgA8iW_Tl7llvrnPs16ARRkXOb5GmRmHPw/w468-h224/1.jpg" width="468" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-51943884236944761662023-03-23T20:54:00.005-07:002023-03-23T20:54:40.124-07:00Chocolate powderIn the late 18th century French and Dutch processors experimented with chocolate liquid. This led to the production of chocolate powder, which then led to the production of the first solid chocolate. <br /><br />Chocolate powder is originally from cocoa and is processed with other ingredients; in contrary, cocoa powder is more pure and natural form of chocolate, with no other ingredients added. <br /><br />Cocoa Powder is a product obtained by grinding roasted cocoa beans to an oily liquid, pressing this in a cocoa butter press, to remove about half cocoa butter and then grinding the residual press cake to a powder. Chocolate powder is a blend of true cocoa powder, sugar and starch. <br /><br />Modern beverage drink, prepared from the chocolate powder and made in similar manner to the cocoa drink, by adding hot water or milk. Properties of chocolate powder such as solubility and dispersibility are important factors for the quality and consequently, consumer acceptance of the final powdered beverage. <br /><br />Flavor is important in the admissibility of cacao beans and cocoa products, including chocolate, consequently contributing to defining the quality of the products. The special flavors of cacao beans are because of the rich volatile fractions composed of a mixture consisting of hundreds of compounds. <br /><br />Chocolate powders are particularly suitable for use in dairies. They are mainly used in chocolate-flavored milk drinks, followed by yogurts, milk-based desserts, custards, chocolate mousses and many other products.<br /><b>Chocolate powder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthlR9JkgYrSGiovgDLUt2H9liXG_Z7P4ru08oO4ykAJIGid1o14pZ8OZIzfo5HcZrXtd_tsUlbTW-7wQKvPoFgSzRYzaMmj2H_oT0tq6sTg14MuvFTd2soSfb8MeaChzsvIOlf69x3Jt4_HdnHxGCwbXgkYSqYEx4gvuJilV9YgSUsJrjTbA/s908/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="653" data-original-width="908" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthlR9JkgYrSGiovgDLUt2H9liXG_Z7P4ru08oO4ykAJIGid1o14pZ8OZIzfo5HcZrXtd_tsUlbTW-7wQKvPoFgSzRYzaMmj2H_oT0tq6sTg14MuvFTd2soSfb8MeaChzsvIOlf69x3Jt4_HdnHxGCwbXgkYSqYEx4gvuJilV9YgSUsJrjTbA/w474-h340/1.jpg" width="474" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-355739360476914062023-02-20T05:10:00.003-08:002023-02-20T05:10:19.484-08:00Fairtrade cocoaFairtrade cocoa farmers are paid a Fairtrade Minimum Price for their goods, which acts as a safeguard when market prices drop. Organic production is incentivized with a higher Minimum Price. <br /><br />This allows farmers to lift themselves out of poverty and build a better life for their families. These farmers receive additional fair trade premiums for investing in community development.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaNjTcCyy4tqULymiSb2Hd-52vmKOeGMupDv9wJwixIOtoIy_uX3X6t6vo5ns0p1QvfJ-01ZP1lgQMhYzXcfHTXA4Iikv0DubpC31eWKBIUrxPijCvHJm8KcAGEkKmBC6j6W9jL9AeP-aQzS8Tp_oO9n9gJLreckBpg1m584c7ePD3CskfE8/s342/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="342" data-original-width="253" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaNjTcCyy4tqULymiSb2Hd-52vmKOeGMupDv9wJwixIOtoIy_uX3X6t6vo5ns0p1QvfJ-01ZP1lgQMhYzXcfHTXA4Iikv0DubpC31eWKBIUrxPijCvHJm8KcAGEkKmBC6j6W9jL9AeP-aQzS8Tp_oO9n9gJLreckBpg1m584c7ePD3CskfE8/w378-h510/2.jpg" width="378" /></a></div>The first Fair Trade Label, “Max Havelaar”, was founded in 1988. The idea behind the label was to provide consumers with confidence that coffees bearing that mark were procured ethically. In 1994, the first Fairtrade certified product Green & Black’s Maya Gold Chocolate made with cocoa from Belize is launched, followed shortly after by Cafédirect coffee, Percol coffee and Clipper tea. <br /><br />The certifications ensure that the products go through a rigorous process to ensure that the ingredients and farming practices used are fair trade certified. Fair Trade standards promote environmental sustainability in producing cocoa crops. They prohibit the use of dangerous agro-chemicals and GMOs. <br /><br />Fairtrade cocoa beans originate from all over the world, but the majority of Fairtrade cocoa beans come from Africa. Some of the countries that produce the most Fairtrade cocoa include Ghana, Cameroon, and Ivory Coast.<br /><b>Fairtrade cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC3pBikFmaY5Qpz-FYM9cG06Lop3FHwEHpMtx55pqywtV50CIb54-oVDjBsTRAfoxr0KGNiJ4PyJSi5V__BptQOEkYd4C_-sro_swmg83_PRkrqHZHEXgHDEthKSw9CM6UrKHy8dYGUONokol_E78NgwWBctdN58OZiuU4f20a9Do7DNlkOs/s372/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="372" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC3pBikFmaY5Qpz-FYM9cG06Lop3FHwEHpMtx55pqywtV50CIb54-oVDjBsTRAfoxr0KGNiJ4PyJSi5V__BptQOEkYd4C_-sro_swmg83_PRkrqHZHEXgHDEthKSw9CM6UrKHy8dYGUONokol_E78NgwWBctdN58OZiuU4f20a9Do7DNlkOs/w427-h372/1.jpg" width="427" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-61423329219537208132023-01-11T07:44:00.007-08:002023-01-11T07:44:45.979-08:00German sweet chocolate Semi-sweet and German sweet chocolate are two forms of dark chocolate. German sweet chocolate is sweeter than semi-sweet chocolate because it contains a higher proportion of sugar. Semi-sweet chocolate is made by adding sugar to unsweetened chocolate. <br /><br />Samuel German developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. <br /><br />German sweet chocolate is perfect for German Chocolate Cake. About 105 years after the creation of German’s Sweet Chocolate, The Dallas Morning News published a cake recipe by a Texas homemaker, Mrs. George Clay. She called her unique recipe “German’s Chocolate Cake” because it called for this brand’s sweeter variety of chocolate. <br /><br />German Chocolate Cake combines a mild, sweet chocolate cake with a decadent coconut pecan frosting to create an absolutely irresistible dessert. This cake is actually a home-grown American classic.<br /><b>German sweet chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_nKiMgMoOiQTswx-_6mvh__MABO2iHq-0mCiM57GynKTCm1XeVYhbAGXnb7lw6qe4tR2geAT7yqa53Hu0h3FF05yPoWK8tmgpeEBDbVBeEO-Y0TI13OvLsLTEl3ZSJ4oztaZrNSHKZgK6mfYu1g6hFzh6RhX8sbAfcVUQuQ0QtZ1hKv61-I/s616/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="616" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_nKiMgMoOiQTswx-_6mvh__MABO2iHq-0mCiM57GynKTCm1XeVYhbAGXnb7lw6qe4tR2geAT7yqa53Hu0h3FF05yPoWK8tmgpeEBDbVBeEO-Y0TI13OvLsLTEl3ZSJ4oztaZrNSHKZgK6mfYu1g6hFzh6RhX8sbAfcVUQuQ0QtZ1hKv61-I/w434-h271/1.jpg" width="434" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-86887281541922349692022-12-05T04:10:00.002-08:002022-12-05T04:10:07.767-08:00Chocolate-panned confectionsPanned products or dragees are a type of confectionery that typically has some center wrapped with chocolate, rounded, and often times finished with a hard candy shell. <br /><br />Confection, such as chewing gum, is often coated with a hard shell of sugar or polyol (sugar free). This hard coating protects the chewing gum and provides a pleasant, often colorful, appearance and a nice crunch. <br /><br />Chocolate panning machines are tools for coating nuts, fruits, and other edibles with chocolate. Chocolate panning is a process that uses a panning chocolate machine with rotating drums to cover inclusions with a fat-based coating, which does not limit the options to chocolate. Coverings can include everything from dark chocolate to yogurt and nut butters. <br /><br />The chocolate panning process creates the mouth-watering flavor and texture consumers crave. The coating is created by spraying layers of a concentrated solution and drying it. This process is very time consuming (up to 8 hours) as multiple layers (40-150) are needed to make a strong shell. <br /><br />Popular candies that employ this process include M&M’s and jelly beans. Jelly beans use soft panning, while hard shells like M&Ms are examples of hard panning. <br /><br />A well-developed and precisely executed chocolate panning technique can provide one of the fastest, most efficient ways to give a chocolate coating to a product. The art of chocolate panning involves the creation of a layer of chocolate surrounding the center, then dusted or polished to a high gloss.<br /><b>Chocolate-panned confections<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf5PZdH4Tgo89dJM1yaPdBKl3Q3VZtDXrwlvXvf-GcEGhnUT8SBy9MKdi_7gYLJBfk-nj5zDp5flu61uC_NIy7a-jHccpiT2JjFV6Uc7WEbMyTcSZl1eg8YAxOq-1JZ55T93d5kO53mgj--H8oAxbpe7SzaMTGFKB3CnjcAfapuSV5m0ifuA/s910/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="910" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf5PZdH4Tgo89dJM1yaPdBKl3Q3VZtDXrwlvXvf-GcEGhnUT8SBy9MKdi_7gYLJBfk-nj5zDp5flu61uC_NIy7a-jHccpiT2JjFV6Uc7WEbMyTcSZl1eg8YAxOq-1JZ55T93d5kO53mgj--H8oAxbpe7SzaMTGFKB3CnjcAfapuSV5m0ifuA/w483-h266/1.jpg" width="483" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-82752648696260635692022-11-14T06:14:00.003-08:002022-11-14T06:14:34.794-08:00Unsweetened Chocolate In its pure form, baking chocolate is unsweetened chocolate aka chocolate liquor. It is 100% chocolate without any added sugar or flavors. <br /><br />Unsweetened chocolate or baking chocolate is made from ground cocoa nibs that contain cocoa solids and cocoa butter. It does not contain any of the milk solids, vanilla and extra ingredients commonly found in white, milk and dark chocolates. <br /><br />Smoother chocolates will contain more cocoa butter, but unsweetened varieties generally have a cocoa butter content of 51-55%. The cocoa butter liquefies from the heat during the grinding process, turning into cocoa liquor. <br /><br />Unsweetened chocolate is dark and bitter, made without sugar, and is 100% percent pure cacao. It is made from ground cacao beans and has a chalkier, crumbly texture. Unsweetened chocolate, when chopped finely and melted, helps to balance out the sugar in recipes. <br /><br />All baking chocolate– whether that is unsweetened, bittersweet, semi-sweet, etc– is tempered in factories before customer buy it. Tempering is a matter of heating and cooling melted chocolate to certain temperatures so that the finished chocolate will have a glossy surface, a smooth texture, and snap when break it. <br /><br />Unsweetened chocolate will be mixed into batter when baking, and the sweetness comes from elsewhere in the recipe, bringing out the flavor of the chocolate. Unsweetened chocolate is best used for brownies, chocolate cake, and chocolate mousse.<br /><b>Unsweetened chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAgu_l_bmBIxfsprh7xdYHtHCHyp5kQisCO6I7ECE7HnYEsdBigS_KWwlfWqO68hWowjhr9rXLBhD573F6q1unSgFVFsECB_KCkjBfsYzWA7kvv4f1Pbum6ZkY_oaqI9jjjkcgcQWN4PQhEwuX_oN8z6tjrza0GY-7EYfOVgDWExrBs2JHi8/s755/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="755" data-original-width="738" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAgu_l_bmBIxfsprh7xdYHtHCHyp5kQisCO6I7ECE7HnYEsdBigS_KWwlfWqO68hWowjhr9rXLBhD573F6q1unSgFVFsECB_KCkjBfsYzWA7kvv4f1Pbum6ZkY_oaqI9jjjkcgcQWN4PQhEwuX_oN8z6tjrza0GY-7EYfOVgDWExrBs2JHi8/w452-h462/1.jpg" width="452" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-30383226555495007182022-10-11T20:47:00.003-07:002022-10-11T20:47:20.959-07:00What is dark chocolate?Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, different from milk chocolate which contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar. <br /><br />The more cocoa and less sugar dark chocolate has, the more bitter it will taste and a small amount is considered a healthful snack. Dark chocolate product with a higher percentage of cocoa may have a larger amount of the nutrients that deliver its benefits. <br /><br />These beneficial compounds can include:<br />*Flavanols<br />*Polyphenols<br />*Theobromine <br /><br />Dark chocolate contains a decent amount of soluble fiber and is loaded with minerals. Nutrients in dark chocolate include 46% carbohydrates, 43% fats, 8% protein, and 1% water. <br /><br />A 100-gram bar of dark chocolate with 70–85% cocoa contains:<br />*11 grams of fiber<br />*66% of the DV for iron<br />*57% of the DV for magnesium<br />*196% of the DV for copper<br />*85% of the DV for manganese <br /><br />Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. <br /><br />Beneficial effects of dark chocolate on blood pressure might be more significant in older people and those with a higher risk of cardiovascular disease, as opposed to younger, healthy individuals. <br /><br />Consuming dark chocolate with high percentages of cacao, such as 70 percent, may benefit your brain. Eating 48 grams (g) — a little more than 1.5 oz — of 70 percent cacao organic chocolate increased neuroplasticity, the brain’s ability to form new synaptic connections, which could have positive effects on memory, cognition, and mood. <br /><br />Dark chocolates are classified as bittersweet, semi-sweet, and sweet dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30 percent for sweet dark chocolate to 80 percent (or higher) for extremely dark, bitter bars. <br /><br />It can be chopped, ground, shaved, or melted and is preferred for ganache, glazes, mousse, and pudding.<br /><b>What is dark chocolate?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqIhbsxYvtHEYSY-ahUY8xE5n2qHab2drmsK1fgK0LJ7Z1mZ_WR1Y8WbLzKDlEZ7VY6aC51gultSXcI9VgF_suEZhJiMHHXUHuE9mQZfePNIQHRCT2t30Z5S9HsfhWaeXGGZms1xZ9nPPKoKDxwQhwIro9Ma7mHyIVnNyS9_daC-7b6QGU2k/s1063/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="594" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqIhbsxYvtHEYSY-ahUY8xE5n2qHab2drmsK1fgK0LJ7Z1mZ_WR1Y8WbLzKDlEZ7VY6aC51gultSXcI9VgF_suEZhJiMHHXUHuE9mQZfePNIQHRCT2t30Z5S9HsfhWaeXGGZms1xZ9nPPKoKDxwQhwIro9Ma7mHyIVnNyS9_daC-7b6QGU2k/w313-h560/1.jpg" width="313" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-40555595172528583552022-09-21T20:12:00.001-07:002022-09-21T20:12:00.169-07:00Low fat cocoa powderCocoa powder is the partially dry substance that remains after separating cocoa butter from the cocoa mass. According to the cocoa fat content, the product is divided into high fat cocoa powder, medium fat cocoa powder and low fat cocoa powder.<br />
<br />
Low fat cocoa conforms to the definition of breakfast coca except that it contains less than 10% cocoa butter which represents a good compromise between pressing time and fat removal.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXAoMPwP1x_o14ssCuk_uM5vkHYz0zXvnpsmwVabA9ruY0lkoSdBlGSxGqSbIFahu6WCVJUFjgi0s4XArB_oZsEBWJnIzEPl4H83K-w5n8MRiV_4XR3ghO1cW9lXKvbX2mAcr8g/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXAoMPwP1x_o14ssCuk_uM5vkHYz0zXvnpsmwVabA9ruY0lkoSdBlGSxGqSbIFahu6WCVJUFjgi0s4XArB_oZsEBWJnIzEPl4H83K-w5n8MRiV_4XR3ghO1cW9lXKvbX2mAcr8g/s400/1.jpg" width="400" /></a></div>
<br />
Control of fat content in this operation is carried out automatically by weighing the expressed butter and continuing the pressing until the target fat weight is achieved.<br />
<br />
The alkalizing process of cocoa powder creates many different colors. The food industry uses mostly low fat cocoa powder in a wide range of colors. Low fat cocoa powder are used for flavoring in cakes, biscuits, ice cream and chocolate flavored products in which other vegetable fats are used in place of cocoa butter.<br />
<span style="color: #b45f06;"><b>Low fat cocoa powder</b><br />
</span><div>
<br /></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-8630169699521730372022-09-11T20:09:00.002-07:002022-09-11T20:13:28.644-07:00What is cocoa powder?Cocoa was introduced to Europe by Spanish conquerors in the 16th century and quickly became popular as a health-promoting medicine. <br /><br />Cocoa powder is made from cocoa beans, which come from the plant <i>Theobroma cacao</i> L. The beans are harvested, fermented, and dried. These must be roasted and ground into a fine powder. Cocoa powder is an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. <br /><br />Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder. <br /><br />There are two types of cocoa powder: Natural cocoa powder and Dutch-process cocoa powder. Generally light brown in color, natural cocoa is acidic (with a pH around 5) and tends to be fruitier and more intensely flavored than Dutch-process cocoa. Dutch-processed cocoa has been treated with an alkaline solution to neutralize the cocoa’s acidity, which bumps up the pH to between 6.8 to 8.1. This results in mellowing out any sharp notes in flavor and a darker color. <br /><br />Cocoa powder adds intense flavor to chocoholic recipes such as fudge or flourless chocolate cake, but it can also be used as a subtle coating on chocolate truffles or a light chocolate booster for quick breads and muffins. <br /><br />Cocoa powder is rich in polyphenols have been linked to numerous health benefits, including reduced inflammation, better blood flow, lower blood pressure and improved cholesterol and blood sugar levels. <br /><br />Research suggests that adding more cocoa powder to human diet helps to improve his attention, working memory, and general cognition. It may also restore cognitive performance in people with sleep loss.<br /><b>What is cocoa powder?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6Gzmqm6WHM1XTx5ThEQCAreAwaOlTq76ucrvNs1gvZaccixq7DF7xtrgyzQJB1AYpVqeF_SBFDDVVA--B2bMWB1ceqm1IKOCrTy-SmnM-OupfhMRxbV8vNLPXcbJiqWc8sage9pvidv5nn6valKsYk1YxXJpXgVxAvObOWdtDGnNKrOU8kw/s435/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="435" data-original-width="366" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6Gzmqm6WHM1XTx5ThEQCAreAwaOlTq76ucrvNs1gvZaccixq7DF7xtrgyzQJB1AYpVqeF_SBFDDVVA--B2bMWB1ceqm1IKOCrTy-SmnM-OupfhMRxbV8vNLPXcbJiqWc8sage9pvidv5nn6valKsYk1YxXJpXgVxAvObOWdtDGnNKrOU8kw/w375-h446/2.jpg" width="375" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-49271811527954207272022-08-12T16:47:00.004-07:002022-08-12T16:47:40.565-07:00Chocolate wafersWafer is a thin, crisp cake or biscuit, often sweetened and flavored. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. The crispness and lightness contrasts well with soft cream or chocolate. <br /><br />Chocolate wafers are disks of flavoured candy that are used as a confectionary coating on cookies, fruit, ice cream, and desserts. Chocolate wafers also called melting wafers, candy melts, or melting chocolate. <br /><br />Famous chocolate wafers were originally produced by the National Biscuit Company in 1924. The chocolate wafers are eaten as a cookie and they are also often ground up to use in chocolate crusts for cheesecakes and pies, layered with sweetened whipped cream in icebox cakes (refrigerator cakes), and used for ice cream sandwiches. <br /><br />These chocolate wafers use the most basic of ingredients; butter, sugar, eggs, flour, vanilla, and unsweetened cocoa powder.<br /><b>Chocolate wafers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOYH4v721tvkHpa9sgvoh3xzmceKDL8OScf-gyyspHjiSgAVJCreNEKlmGjmbhX1O35wHDOEg2LxqDwEo84S0RY5RMrfpVozRPkl81nfz2o9wh_IXJwYC_Yj3gSXHmbtK2JbvLBPFqb8mXUlr-CtS0hcCiog6uI_-YY3X6PV7jlIvbLesizI/s397/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="397" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOYH4v721tvkHpa9sgvoh3xzmceKDL8OScf-gyyspHjiSgAVJCreNEKlmGjmbhX1O35wHDOEg2LxqDwEo84S0RY5RMrfpVozRPkl81nfz2o9wh_IXJwYC_Yj3gSXHmbtK2JbvLBPFqb8mXUlr-CtS0hcCiog6uI_-YY3X6PV7jlIvbLesizI/w384-h269/1.jpg" width="384" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-37361900636897645762022-07-18T01:51:00.000-07:002022-07-18T01:51:00.375-07:00Bittersweet ChocolateUnsweetened, bittersweet, or semisweet chocolate depends mostly on the percentage of cacao the chocolate contains. As the cacao percentage increases, the chocolate itself will taste more intensely chocolatey and less sweet. Bittersweet chocolate is a variety of chocolate with a cacao percentage of around 70%. <br /><br />In North America, the FDA requires bittersweet chocolate to contain at least 35 percent cacao, but most manufacturers make their bars with 50 to 60 percent. In Great Britain, the figure is somewhat higher, rising to 43 percent. The high cacao content makes the chocolate flavor deep and less sweet, with a slightly dry or crumbly texture <br /><br />Bittersweet chocolate is essentially a mixture of chocolate liquor, sugar, cocoa butter, and sometimes vanilla. Often, lecithin is added as an emulsifying agent. <br /><br />Bittersweet chocolate is darker than milk chocolate and semisweet chocolate. It is not quite as dark as true dark chocolate (which usually has a cacao percentage above seventy-five percent) or unsweetened chocolate. Bittersweet chocolate is used for most baked goods and desserts and for dipping and coating.<br /><b>Bittersweet Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa4mDtavEi-1AjMSesmsCdVwpiUTeZ1ZFehj4YxQEPmf-OsWj6gLx_WxoQMLqiJNO1cnFl2pFC06eXkCtSnPnE80zlfExIVUA1int_ZDnp38Yz1lgGT0ttky3tovmZ0mJotaOJ-hs17A1cFgL1Ek1FAkGf7orhRquJDWQrshH4qf-n2o5V8c/s274/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="247" data-original-width="274" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa4mDtavEi-1AjMSesmsCdVwpiUTeZ1ZFehj4YxQEPmf-OsWj6gLx_WxoQMLqiJNO1cnFl2pFC06eXkCtSnPnE80zlfExIVUA1int_ZDnp38Yz1lgGT0ttky3tovmZ0mJotaOJ-hs17A1cFgL1Ek1FAkGf7orhRquJDWQrshH4qf-n2o5V8c/w353-h318/1.jpg" width="353" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-90412986360093129462022-06-26T01:24:00.000-07:002022-06-26T01:25:10.146-07:00Production of cocoa – Cocoa treeThe small seeds which make cocoa have quite a peculiar manner of growth. Most fruits and nuts are borne upon the new growth of the tree.<br />
<br />
The cocoa seeds grow in large pods and are attached to the older parts of the trunk or the larger limbs of the tree.<br />
<br />
The cocoa tree like coffee requires, in very hot climates a shelter to promote especially its early growth. This shelter is usually provided by planting it under another tree of larger size.<br />
<br />
The tree begins to bear at about the seventh year and it reaches its full growth the tenth year. The yield of cocoa per tree is very small. The average for trees of 10 years is only about one pound each.<br />
<br />
The cocoa tree grows to a height of 20 or 3o feet. It is an evergreen, and usually the diameter o the trunk near the ground on a full grown tree is from 6 to 12 inches. It is a continual bearer, though the heavier crop comes in the spring.<br />
<br />
The blossom is a very small one, almost white but with a pinkish tint, and looks very much like an artificial petal made of wax.<br />
<br />
As already stated, instead of growing on the new wood it grows directly out of the trunk or larger branches of the tree and the fruit is harvested by long poles something like the long handled knives which are used for pruning apple and other fruit trees.<br />
<br />
The fruit ripens from three to four months or at least grows to such maturity that it can be harvested at that time. As soon as the fruit is harvested the pods are split open and the seeds are spread out to dry.<br />
<br />
It is important that the drying should be as prompt and as complete as possible to prevent the pods from molding.<br /><span style="color: #b45f06;"><b>Production of cocoa – Cocoa tree</b></span><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5443053602784202258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTCki-Q-68FERpCIyhjQNV2fh1pPEY4E1dibEPIGz3PygJVHxb6DLnuM_0MiJa544lLNVlO2wbDGfRRRFyjEOFcGQZ8s1CAQakyLfe3OP8LN_kwkEtEB2MGhFI3aUOihMiwr3_A/s320/1.JPG" style="cursor: hand; display: block; height: 357px; margin: 0px auto 10px; text-align: center; width: 428px;" />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-39528332114031387702022-05-18T02:03:00.001-07:002022-05-18T02:03:03.729-07:00Semi-sweet ChocolateThere are also different types of chocolates classified according to their taste. Thus, there is the sweetened chocolate, semisweet chocolate, milk chocolate, German sweet chocolate etc. <br /><br />Semi-sweet chocolate is a subcategory of dark chocolate. Dark chocolate must have a minimum of 35% cocoa solids. The range of ‘sweetness’ in semi-sweet chocolate varies greatly from bar to bar. Alongside sugar percentages, the amount of cocoa solids in a chocolate bar can determine whether it is considered semi-sweet. Ultimately, the higher the cocoa content, the more bitter the flavor. <br /><br />Semi-sweet chocolate contains half sugar and half cocoa and is sweeter than bittersweet chocolate. There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar. It is used mostly in baking different confectionary items. If the amount of sugar is any higher than 50%, chocolate classifies as sweet chocolate. <br /><br />Semisweet chocolate is not eaten as a candy but rather used in cooking. It has a sweet flavor, smooth texture and works well in baked goods, desserts, for coating and dipping. Semi-sweet chocolate may or may not have any milk. High percentage of cocoa solids in semisweet chocolate makes it rich and smooth. <br /><br />The thing that makes semisweet chocolate special is that it has a good balance of chocolate and sweetness that makes it exceptionally versatile and able to work well in just about all recipes.<br /><b>Semi-sweet Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMfNHxsf9ReDJZWCl6A7GWMjbfNK_J9tg5itvZODz3mmbFSvwJ_YFbrJGhhp6VCrRfrf-8vp9W11a30iYryOMcpdHmai49QD6eVeecOMYCg4B9BRlMlk7jzfcz_Fxypy8Q5beQLMF_qoYWMnpIZSokjNnBOJ0w8pd3PbJfqac0Sa6X_yCBZU/s486/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="486" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMfNHxsf9ReDJZWCl6A7GWMjbfNK_J9tg5itvZODz3mmbFSvwJ_YFbrJGhhp6VCrRfrf-8vp9W11a30iYryOMcpdHmai49QD6eVeecOMYCg4B9BRlMlk7jzfcz_Fxypy8Q5beQLMF_qoYWMnpIZSokjNnBOJ0w8pd3PbJfqac0Sa6X_yCBZU/w417-h345/2.jpg" width="417" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-63403312304781502202022-04-13T20:09:00.006-07:002022-04-13T20:09:53.272-07:00Kit Kat chocolate barOriginally four finger version, Kit Kat is a perfect balance of chocolate and wafer first launched in the UK in 1935 as ‘Rowntree's Chocolate Crisp'. The Kit Kat brand name and logo was introduced on pack in 1937. <br /><br />The two-finger version was launched in 1936. It was renamed Kit Kat Chocolate Crisp in 1937, and just Kit Kat after World War II. Since then, it has consistently been one of the best-selling chocolate bars on the market and has acquired an instantly recognizable brand name and identity.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeYFuoeV4ijTHHAdM-ER-uvzg1az0qkFH1svwkH3Z0sn0COoa9Nd6OVywFqvGYMkyNaNsdKXxMJ_vc4JNCP-LixDFskd0P8Zgv0EqCA5tGJFkj5s1dcKgK5uWqYEGwPcE1yFCY66TsYty5f_5ILhpxRLUZxkuccJdQYwXxt_xoefJyiGjI-M/s575/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyeYFuoeV4ijTHHAdM-ER-uvzg1az0qkFH1svwkH3Z0sn0COoa9Nd6OVywFqvGYMkyNaNsdKXxMJ_vc4JNCP-LixDFskd0P8Zgv0EqCA5tGJFkj5s1dcKgK5uWqYEGwPcE1yFCY66TsYty5f_5ILhpxRLUZxkuccJdQYwXxt_xoefJyiGjI-M/s320/1.jpg" width="320" /></a></div>International expansion of the brand starting in 1950s in Commonwealth countries, such as Australia, New Zealand, South Africa, Rhodesia and Canada, where Rowntree already had an established base <br /><br />The famous Have a break, have a KitKat strapline was first used in 1958 and has been used without a 'break' ever since. Kit Kat can be considered as a snack between a chocolate bar and a biscuit. It has around layers of wafer’ chocolate cream and a milk chocolate coating. <br /><br />Its form of four finger format makes the chocolate easily divided for eating, sharing and make it last longer.<br /><b>KitKat chocolate bar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKAZJbQY74_G1xfKajwZZHLlAoUVAqcN_5GLJ54hwMdA38nnPgK_IZkqCIVhHdcza-zC5Eo6JHL3AhqP0NlRC65KcX8nIrU18tcpJ-7arvoEj5u3DtlG7NsvnDJGqTq0kr2qC0gY00oK7VBIj8U1CDkm6pRqlI4MnMJ8y5r02fMwaiDxtcck/s567/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="567" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKAZJbQY74_G1xfKajwZZHLlAoUVAqcN_5GLJ54hwMdA38nnPgK_IZkqCIVhHdcza-zC5Eo6JHL3AhqP0NlRC65KcX8nIrU18tcpJ-7arvoEj5u3DtlG7NsvnDJGqTq0kr2qC0gY00oK7VBIj8U1CDkm6pRqlI4MnMJ8y5r02fMwaiDxtcck/w419-h241/2.jpg" width="419" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-35682005.post-28801021363418452512022-03-16T07:11:00.004-07:002022-03-16T07:11:44.218-07:00Molten chocolateMolten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres. Molten chocolate is a unique combination of a traditional chocolate cake and a soufflé. Although the center is liquid, the internal temperature still reaches 160ºF. <br /><br />It was reported that chocolatier Jean-Georges Vongerichten invented the dish in New York in 1987. According to Vongerichten, he accidentally pulled a chocolate sponge cake out of the oven before it was finished and discovered a runny center. It was so delicious that he decided to invent a cake that was intentionally molten in the center. <br /><br />Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. <br /><br />Molten Chocolate Lava Cakes are a rich, decadent, gourmet dessert that are surprisingly easy and uncomplicated to make.<br /><b>Molten chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdoDh0Ml3pldVtXtCgcPscv2NMM8_lcRdKzPypLJVKmfFqvboVsAaUic6xg9fdoXEyX2-U09nj4u7_7yzX11ngsTJQdHjNVM53L4e5XGqTWmtZzU6RyyUE22d7LjDkiHIkbtQoshFd9sZYSnHPdIRlUEiWrUZzjqKwuO6zmgeNjvz4AeVN3Io=s416" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="416" height="384" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdoDh0Ml3pldVtXtCgcPscv2NMM8_lcRdKzPypLJVKmfFqvboVsAaUic6xg9fdoXEyX2-U09nj4u7_7yzX11ngsTJQdHjNVM53L4e5XGqTWmtZzU6RyyUE22d7LjDkiHIkbtQoshFd9sZYSnHPdIRlUEiWrUZzjqKwuO6zmgeNjvz4AeVN3Io=w402-h384" width="402" /></a></div></b>Unknownnoreply@blogger.com