Healthy Chocolate Recipes

Chocolate Recipes For A Happy Heart And Soul

Chocolate doesn't just taste amazing, it is great for your whole body, and this eBook shows you how eating plenty of chocolate can help you live longer. This book contains a large variety of recipes to help you get the most out of your chocolate. Chocolate reduces the risk of heart disease, promotes good blood flow, and helps with alertness. You will also learn how chocolate helps to lessen pain and anxiety, and how it has powerful antioxidant properties. You don't have to always eat foods in very small amounts that taste amazing. Chocolate is the best guilt-free indulgence food that is possibly. This book was penned in 1896 by Fannie Farmer, and contains time-tested and proven recipes that are great for your health and even better: they taste amazing. This book has recipes for everything from cakes to bonbons to truffles, and all of them work together to improve your health and well-being. Read more...

Chocolate Recipes For A Happy Heart And Soul Summary


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Author: Heidi Walter
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Processing and utilization

Phosphatide, sterone and vitamin E can be extracted from the residues that remain after soybean extraction. The main contents of soybean phosphatide are phosphatidylcholine, phosphatidylethanolamine, phosphati-dylinositol, phosphatidylserine and phosphatidic acid. Soybean phosphatide is a natural emulsifier and can be used to supplement the nutrient requirements of the human body therefore, it is used extensively in the production of candies, biscuits, chocolate, artificial cream and other food products. Soybean phosphatide is a by-product of oil extraction, but as its source is rich and the price is cheap, it has broad prospects for applications in food, medicine and animal production.

PinuS cembroidesPine family Pinaceae

This pinyon is easily recognized because it is the only one with 3 needles from 1 to 2 inches long. The yellow-blotched, chocolate brown cones are quite irregular and stubby, have relatively few cone scales and are no more than 2 inches high. Its seeds are extensively gathered and sold in the native markets throughout Mexico where they are highly esteemed for their unexcelled sweet oily nutty flavor. They are good raw, but the flavor is greatly improved by roasting. They are the largest of the pinyon nuts, reaching V to inch in size.

Bakery and Dairy Products

The addition of inulin or Jerusalem artichoke flour to bread generally confers several positive attributes (e.g., improved softness of the crumb, prolonged preservation, and improved bread volume) (De Man and Weegels, 2005 Miura and Juki, 1995). White and wheat rye breads can be made with Jerusalem artichoke flour or inulin as the inulin content increases, the crumb hardness decreases (Filipiak-Florkiewicz, 2003). Typically, the upper limit is around 8 inulin (Meyer, 2003). In wheat rye breads, Jerusalem artichoke flour gave the highest quality. The amount of inulin hydrolyzed to fructose during the baking process is dependent upon its degree of polymerization, which varies between autumn and spring harvest. The addition of fructooligosaccharides decreases the calorie content and increases the fiber content of the bread, making it a healthier food. Inulin is also used as thickener in ice cream, sandwich spreads, mayonnaise, chocolate products, and pastries (Berghofer et al., 1993a...

Lifestyle Modification

Lifestyle modifications can have a great impact on GERD symptoms. Diet recommendations include avoiding foods that trigger symptoms. Common culprits include acidic foods, such as tomatoes, coffee, tea, and citrus foods. Additionally, avoidance of foods that decrease LES pressure, such as high-fat foods, chocolate, peppermint, and alcohol, may be necessary. Research has shown that diets high in the antioxidant vitamin C are associated with less risk of GERD symptoms, Barrett's esophagus, and esophageal adenocarcinoma.55 In addition, a small study showed that very-low-carbohydrate diets reduce GERD symptoms and decrease lower esophageal acid exposure in obese individuals with GERD. In fact, this study showed that diets containing less than 20 g of carbohydrates per day significantly reduced symptoms in less than six days.56 Another study demonstrated that chewing sugar-free gum for one half-hour after a meal reduced postprandial esophageal reflux possibly by increasing the frequency of...

Plants Having Stimulating Effects

Coffee (Coffea arabica, family Rubi-aceae), tea (Camellia sinensis, Theaceae), chocolate (Theobroma cacao, Stercu-liaceae), and holly (Hex paraguariensis, Aquifoliaceae) are stimulating beverages common throughout the world. All possess one or more of the xanthine alkaloids caffeine, theobromine, and theophylline. Of the three, caffeine is the most stimulating.

Anacardium occidentale L

Diarrhea, edema, flu, hemoptysis, phlegm, rash, toothache, wart) fd (hypocarp industrial food like alcohol, biscuits, butter, cakes, chocolate, confisery, ice cream, jelly, oil, roasted nuts, syrup, vinegar) fr (nuts debris cattle teguments poultry) fw ma (fruits oil against termits resin lubricants, paints, plastic, varnishes sap indelible ink shell clutch plates, drum brakes, heat-resistant material, particleboards) pl (ornamental) sa ti (fence posts) tx (pericarp oil and resin of the mesocarp shell dermatitis if improperly roasted)


Caffeine, while not the most detrimental of dietary incursions, does apparently have a rather negative effect on fertility. In fact, there is strong evidence that avoidance of caffeine is important for women who are trying to conceive. One study indicated that consumption of more than two cups of coffee per day may lead to adverse effects on fertility, especially among women with fallopian-tube disease and endometriosis.9 Other studies have shown evidence associating caffeine consumption with delayed conception. Women who consumed greater than 300 mg of caffeine per day had a 27 lower chance of achieving conception while woman who consumed less than 300 mg per day of caffeine had a 10 lower chance of conception compared to women who consumed no caffeine.10 Studies have also shown a decreased incidence of miscarriage in women who avoid caffeine during pregnancy. Sources of caffeine other than coffee include green and black tea, soft drinks, cocoa, chocolate, and some over-the-counter...

Migraine Headaches

The link between food allergy and migraine has long been dismissed by many general practitioners, who do not tend to treat their patients' migraine headaches as having food-allergy-based etiologies. However, various foods have been cited as causative agents including citrus fruits, tea, coffee, pork, chocolate, milk, nuts, vegetables, and cola drinks.28,29 In general, higher IgE incidence is no greater among people with migraine headaches than among the general population. However, this does not rule out food allergy as a cause of migraine headaches. There are various causes of migraines that are more appropriately labeled as food sensitivities to tyramine, phenylalanine, phenolic flavonoids, alcohol, and caffeine. In addition,

Oils Plant Derived

Most plant oils are clear liquids at ambient temperatures rather than fats, which are plastic solids at room temperature. Butters, such as cocoa butter (chocolate fat), melt around room temperature. The solidification temperature of an oil depends on the length and saturation of its fatty acid chains. Short chains and double bonds (less saturated) decrease the solidification point. To change liquid oils, such as soybean oil, to a shortening or margarine, the oil is treated with hydrogen under pressure and a nickel catalyst. The resulting more saturated fat is said to be hydrogenated. During hydrogenation some of the double bonds are converted from their native cis form to trans isomers.

Leaf and Stem Mining

Shoot weevil Ceutorhynchus rugulosus HERBST larvae (legless with brown head capsule and whitish-yellow body) mine the central stem pith of chamomile plants. As a consequence, the lower stem parts first turn red and then brown, while the leaves turn yellow and wilt. Flowers are degenerate, and flowers and stems easily collapse. The adult shoot weevil is 2.0 to 2.5 mm long and grey to chocolate-brown in color. The tiny larvae of the shrew weevil Apion confluens KHY. similarly mine the stem, but also feed small holes into chamomile leaves.

Processing Cacao

The process of producing chocolate from cacao seeds is complex. Following harvesting, ripe pods are opened, the seeds removed, and the pulp scraped away from the seeds. At this point, the light-brown seeds have no discernible chocolate taste. Piles of cleaned seeds are allowed to ferment for up to one week, during which time the chocolate flavor begins to develop as polyphenols start to break down. During the fermentation process, the embryos of the seeds are killed and any remaining pulp is broken down. The color of the seeds also changes to purple. Following fermentation, the seeds are dried, sorted, and shipped to processing factories. At the processing factory, roasting the seeds removes any remaining water and acids and allows the chocolate flavor to develop. Roasting is done at 121 C for seeds used to produce chocolate, higher for cocoa powder. The roasted seeds are then cracked and the seed coats removed, leaving the cotyledons (known as chocolate nibs), which are then ground...

Thread Blight

The causal fungus was named Pellicularia filamentosa (Pet.) Rogars by Sundram (1954). Mycelial growth of the fungus consists of many branched hyphae of 6 to 10 thickness. In the course of 3 or 4 days, chocolate-brown sclerotia with a pubescent surface are abundantly formed in culture. These are generally larger than those formed on the host.

Genetic variability

These accessions vary in days to flowering (22-78 days), days to maturity (68-140 days), the number of leaflets (3-4), plant height (8.7-122.0 cm), number of seeds per pod (1.3-3.9), yield per plant (0.1-30.0 g) and oil content (13.0-24.7 ). Variability in qualitative characters may be found in flower colour (purple or white), pubescence colour (tawny or grey), pubescence type (appressed, semi-appressed, erect or curly), pubescence density (normal, dense, sparse, semi-sparse or glabrous), leaf shape (normal, normal narrow, broad or small), leaf colour (light green, green or dark green), pod colour (light brown, brown or light black), seed coat colour (yellow, yellowish green, olive green, chocolate, light brown, brown, black, light grey, or black shedding to buff), reaction to bacterial pustules, soybean mosaic and pod blight (free, moderate or susceptible), lodging (free, moderate or susceptible), pod shattering (free, moderate or susceptible) and...


Hay fever is most commonly recognized as an allergic problem. Other allergic manifestations are skin eruptions from food ingestion for example hives from strawberries and eczema from chocolate, and anaphylactic shock from nuts are also commonly recognized. Allergy is sensitivity, which a susceptible individual develops to normally harmless substances. The tendency to become suceptible to various things in our environment is usually inherited. This is also referred as atopy. Hence, atopic individuals are more prone to develop an allergy. The same thing is true about children of both or one of the parents having an allergy.


Other scales have been reported infesting pineapple but these are not normally a problem. The brown (or red) pineapple scale, Melanaspis bromeliae (Leonardi), is similar in appearance to D. bromeliea (pineapple scale), but it is a chocolate-brown colour with an elevated centre (Carter, 1967). The Boisduval scale, Diaspis boisduvalii (Signoret), may be found on numerous plant hosts and has been reported in Latin America, West Africa, Hawaii, Sri Lanka and Taiwan (Py et al., 1987). Nigra scale (also known as black-coffee scale), Parasaissetia nigra (Nietner), may be found on pineapple (Zimmerman, 1948).

Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

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