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Chocolate for download
12 Feb Despite its bad reputation for causing weight gain, a number of health benefits may be associated with this delicious treat. But what effect does eating chocolate have on our health? Chocolate's antioxidant potential may have a range of health benefits. 30 May Dark chocolate is loaded with nutrients that can positively affect your health. Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet. Studies show that dark chocolate (not the sugary crap) can improve health and lower the risk of heart disease. 28 Oct National Chocolate Day: 10 convincing health reasons you should eat more of the stuff. And in fact, the very latest research suggests that eating chocolate could help keep your brain function whirring into old age. Here are ten scientifically established health benefits of good.
8 Feb Chocolate is chocolate, right? Not so fast — from semisweet to bittersweet, from milk chocolate to dark chocolate, from bars to morsels to powder, there are lots of types of chocolate to use in baking! With so many varieties, deciding which type is best can be tough. Almond Joy Smoothie · Chocolate Almond Cookies w/ Cashew Creme Filling with WelleCo Super Green Elixir · Flourless Black Bean Olive Oil Brownies (with a 3 Nut-n-Seed-Butter Swirl) · Pilau Masala + the Black History Month Potluck · The BEST Gluten-free, VEGAN Chocolate Chip Cookie Recipe EVER · Pho Chay on. 13 Feb A roundup of both decadent and wholesome breakfast recipes that incorporate chocolate.
5 Apr Forget the baking aisle—the best chocolate for baking is hiding out with the fancy snacks, so pick up a few bars and start upgrading your desserts. A chocolatier shares her Chocolate Making Tips so you can make the best homemade chocolates. Learn how to choose the right chocolate, melt it properly, and. What complicates matters in chocolate making is that each of these different fatty acids solidifies at a different temperature. Once you melt a chocolate bar, the fatty acid crystals separate. The objective in tempering melted chocolate is to entice the disparate fatty acid crystals of cocoa butter back into one stable form.