Tag Archives: chocolate

Good Foods

Red grapes and dark chocolate join blueberries, garlic, soy, and teas as ingredients that starve cancer while feeding bodies, Angiogenesis Foundation head William Li told a TED (technology, entertainment design) conference in Long Beach, California. “We are rating foods based on their cancer-fighting qualities,” Mr Li said.  “What we eat is really our chemotherapy three times a day.”

The Massachusetts-based foundation is identifying foods containing chemicals that evidently choke off blood supplies to tumours, starving them to death.

Mr Li cited a Harvard Medical School study showing that men who ate cooked tomatoes several times weekly were 30 to 50 per cent less likely to have prostate cancer. “There is a medical revolution happening all around us,” Mr Li said. “If we’re right, it could impact on consumer education, food service, public health, and even insurance agencies.”

About a dozen drugs are already in use to deprive tumors of blood supplies in a treatment tactic called “anti-angiogenesis”. The foundation pitted some foods against approved drugs and found that soy, parsley, red grapes, berries and other foods were either as effective or more potent in battling cancer cells.

Eaten together, the foods were even more effective in fighting cancer. “We discovered that mother nature laced a large number of foods and herbs with anti-angiogenesis features,” Mr Li said. “For many people around the world, dietary cancer treatment may be the only solution because not everyone can afford cancer drugs.”

The foundation also discovered that anti-angiogenesis properties of foods melt away fat, which relies heavily on blood flow to sustain itself. Tests showed that mice genetically prone to be chubby could be trimmed to average mouse size using the approach.


Take the time to watch this. It may save the life of your children.

Yes, I have had some health problems lately. Yes, they are mostly diet caused. Yes I am tackling them, partly through changing my diet

Food Pyramid for Gen X, Gen Y

Archie's preferred Food PyramidClick on the image for the full-sized version.

Dr. Chocolate

Lifted, in the interests of compulsive chocoholics the world over, from the New Scientist. Halloween is now, of course, in the past for this year. This article could be now read as a call to continue consuming chocolate until NEXT Halloween.

With Halloween upon us, youngsters and adults alike will enjoy a night of regret-free chocolate bingeing. But how much do you really know about the sweet substance? If you’re Stefan Bernhard, you can safely say you’ve made a lifetime study of the elixir of the gods.

At a recent meeting of the Experimental Cuisine Collective(ECC) at New York University, Bernhard, professor of chemistry at Princeton, led a group of scholars, scientists, chefs, chocolatiers, food historians, journalists, performance artists, and foodies through the intricacies of chocolate production. He covered everything from chocolate’s unique chemical properties to the ways in which those properties affect its manufacture.

Bernhard spent three teenage years as an intern at Suchard-Tobler in Bern, Switzerland and has never lost his interest in chocolate. It came in handy when he was asked to teach a freshman seminar at Princeton which he titled The Chemistry of Chocolate. It was, he says, a good way to introduce liberal arts students to science. He gave the ECC a distillation of that semester’s course.

The key to chocolate’s taste is an alkaloid called theobromine (theobromine translates as food of the gods, which is what the Aztecs believed it to be). Chocolate contains some fifty molecules that interact to influence tongue-bound taste receptors. Bernhard put up a slide showing all fifty molecules. Pointing to one of them – described as having a buttery, popcorn-like taste – he said, “When you go to the movies and order buttered popcorn, you think you’re getting butter but you’re not, you’re getting some kind of oil infused with this molecule.” Grinning he added, “Which is why chemists should be kept away from our food.”

Chocolate has some similarities to coffee; the cacao tree, like coffee trees, thrive in the shade of larger, taller trees in the rain forest. Three varieties of cacao trees exist: criollo, nearly extinct but the most desirable, forastero, which is less rare, and trinitario, which resulted from a crossing of the two others and is now the most commonly grown. Forastero and trinitario grow in Africa which supplies large manufacturers such as Hershey and Mars.

Cacao was first “domesticated” by the Olmec, ancient inhabitants of current-day Mexico, who passed down the knowledge to the Mayan and the Mayan to the Aztecs. The smallish tree now grows in an equatorial belt around the globe. These days good chocolate is produced in countries like Madagascar and New Guinea as well as in the Central American and Caribbean countries where it originated.

Bernhard pointed out that serious chocolate lovers covet “premier cru,” which is a term adopted for plantation-specific chocolate. He shared with his audience three small squares of dark chocolate, each distinctively wrapped and each from a specific plantation in a different locale. One chocolate was from Madagascar, one from New Guinea, and one from the island of Sao Tome off the west coast of Africa. Each was distinctive in flavor, and all were definitely delicious. The one from Madagascar was much lighter in tone, less complex than the other two. He led us through the harvesting of the cacao pods, large football-shaped fruits that grow directly on the trunk of the tree. How the cacao seeds are dried and roasted determines the quality of the chocolate that will be made from them, Bernhard explained. The seeds, unlike coffee beans, vary in size, and this makes good chocolate all the more difficult to produce. The seeds must be dried slowly in shade. If not, the chocolate may be gritty and bitter. The dried beans are then bagged for shipment since the countries where cacao is grown tend not to have the sophisticated machinery necessary to churn out the smooth, seductive product we expect.

After the beans are roasted, most often in the same kind of roaster used for coffee beans, they are ground and conched. The word conche comes from the Spanish for shell; the conching machine is shaped like an open shell in which the chocolate is stirred round and round to get rid of less desirable flavors. Bernhard explains that the word “goat” is often used by chocolate manufacturers in describing some of the off flavors that need to be eliminated.

Once the chocolate is goat-free it’s ready for the melangeur. This machine blends the cocoa powder, cocoa butter and sugar so that a smooth, even chocolate product results. It’s difficult to get the cocoa butter to evenly coat the sugar particles and the chocolate particles so that they don’t clump together and yield uneven flavors and textures. The amount of cocoa powder added at this point determines the strength of the dark chocolate (64-70% cocoa powder yields a smooth, rich, complex dark chocolate). This is also where the milk powder can be added to make milk chocolate. Milk chocolate is typically favored by Americans, and dark chocolate by Europeans, Bernhard explained, though dark is gaining ground here.

Bernhard also said that to take advantage of the antioxidants present in chocolate, you need to consume dark, not milk, chocolate as the proteins in milk interfere with the human body’s ability to absorb the antioxidants.

White chocolate’s a whole different story. Illustrating the composition of white chocolate on a slide, Bernhard said what you are eating is cocoa butter, which is the fat, without any of the chocolate flavors, loaded down with powdered milk and sugar. He said it has the same health benefits as eating lard, eliciting a lot of “Eeeews” from his audience.

The Rules Of Chocolate

If you eat a chocolate bar with a diet soda, then you negate the calories in the chocolate bar.

If you’ve got melted chocolate all over your hands, you’re eating it too slowly.

Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It’ll take the edge off your appetite, and you’ll eat less.

If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

Equal amounts of dark chocolate and white chocolate are a balanced diet.

Money talks. Chocolate sings. Beautifully.

Chocolate has many preservatives. Preservatives make you look younger. Therefore, you need to eat more chocolate.

Broken pieces of Chocolate have no calories. They leaked out when it was broken.

Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn’t that handy?

If you can’t eat all your chocolate, it will keep in the freezer. But if you can’t eat all your chocolate, what’s wrong with you?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can’t let that happen, can you?

Hot Chocolate

A group of graduates, well established in their careers, were talking at a reunion and decided to go visit their old university professor, now retired.

During their visit, the conversation turned to complaints about stress in their work and lives.

Offering his guests hot chocolate, the professor went into the kitchen and returned with a large pot of hot chocolate and an assortment of cups — porcelain, glass, crystal; some plain looking, some expensive, some exquisite – telling them to help themselves to the hot chocolate.

When they all had a cup of hot chocolate in hand, the professor said: ‘Notice that all the nice looking, expensive cups were taken, leaving behind the plain and cheap ones.’ While it is normal for you to want only the best for yourselves, that is the source of your problems and stress.

The cup that you’re drinking from adds nothing to the quality of the hot chocolate. In most cases it is just more expensive and in some cases even hides what we drink.What all of you really wanted was hot chocolate, not the cup; but you consciously went for the best cups… And then, you began eyeing each others cups.

Now consider this: Life is the hot chocolate–your job, money and position in society are the cups. They are just tools to hold and contain life.The cup you have does not define, nor change the quality of life you have. Sometimes, by concentrating only on the cup, we fail to enjoy the hot chocolate.

The happiest people don’t have the best of everything. They just make the best of everything that they have.

Live simply. Love generously. Care deeply. Speak kindly… and enjoy your hot chocolate.

Thanks Jeff

Top Ten Aphrodisiacs #7; Chocolate

Nope, but so what. Chocolate has phenylethylamine and serotonin, two chemicals that light up pleasure areas in the brain. Chocolate is similar to sex in that it makes you feel good. This doesn’t imply, and no studies have shown that chocolate increases sexual desire. Hershey’s Kisses might lead to kisses, but the passion was likely firmly in place beforehand.

Photo Hunt #110; Candy

Candy. A sad tale of modern life.

I love chocolate and I always manage to find some somewhere.

Lots of delicious, yummy, addictive chocolate.

Until the day I was hijacked! Unfortunately I am a coward and so I lost all my chocolate.

Now all I have left is some eye candy (for guys).

Oh, I didn’t take this one – if I had been anywhere near, I would have been in the vat of chocolate.

What Does Your Taste In Chocolate Say About You?

What Your Taste in Chocolate Says About You

You are sophisticated, modern, and high class.

Your taste is refined, but you are not picky.

You are often the first to try something new.

You are emotionally expressive and sensitive.

You’re effected by everything around you.

Your friends appreciate your open heart, but they are afraid of hurting your feelings.

You love to be the center of attention. You enjoy entertaining your friends.

You feel lost when no one is interested in you… You’re too interesting to be ignored.

Burgled from Helen at A was Alarmed.

What is Your Chocolate Easter Bunny Personality?

Two for the price of one. I looked for an Easter quiz and found two.

Your Chocolate Easter Bunny Personality

You are friendly, optimistic, and kind hearted.
You don’t have a harsh word for anyone.You cheerfully live your life with little complaining or suffering.

You are creative and artistic. You live in your own inner world.

You live your life freely, without guilt or restrictions.

And you would never feel bad about eating too much chocolate!

Would Willy Wonka Drive This Ferrari?

There is little that an unrepentant chocoholic can add to this report, which I found over on ananova.

Except to say there is a hijack being planned and it will take place as soon as I can afford the airfare!

A life-size chocolate model of a Ferrari Formula 1 car has been unveiled in Italy.

A life-size F1 car has been made out of chocolate for a Ferrari owners club party in Italy /Europics

Confectioners spent more than a year making the car out of 4,405lbs of Belgian chocolate.

It has now been delivered to Sorrento, near Naples, where it will be the centrepiece of a Ferrari owners club party.

Luigi Liberti, president of the Scuderia Ferrari Club Napoli, said: “It will go on display until the weekend and then will be smashed up with hammers and handed out to party guests – they will be given bits of the car to take home in a special bag.”

The £12,000 chocolate Ferrari is based on an F2008, and has a red, edible coating.

Liberti added: “The project started one year ago, just for fun, but then the Club Pasticceri Italiani started to get really enthusiastic and eventually it became a life-sized model.

“They started melting the chocolate in 2007, at first copying a small-scale model of the Ferrari F2008, then getting the full scale model done using chocolate imported especially from Belgium.”

Now I am wondering if Michael Schumacher’s melt-down was because Madame Tussaard’s was insisting on a chocolate version of the driver.

It’s Not Chocolate!



Do Not Let The Children See This!

In the past we at the archive have shown the lemming-like proclivity for world-weary rabbits to commit suicide.

While this has not been a completely edifying part of this archive, at least it was their choice.

Now we have proof of the inhumanity of man to rabbit.

This is not suitable for children and may not even be suitable for non-psychotic adults.

As Raincoaster said, “This is the sickest, most heart-rending video to ever rape innocent eyes.”

For further details as to its origins, you need to visit the aforementioned Raincoaster dudette!

And if this is how the Archive begins the new year, imagine what is to come! Be afraid, be very afraid!

Photo Hunt #88; Small

Just one small chocolate won’t wreck my diet!

 Will it?


I won’t be able to go visiting this week as I’m away from my home base and have very limited computer time. I do love seeing your comments. They make a fairly isolated situation seem less isolated.

The Evil Elf

There I was, quietly walking through my local supermarket, collecting some fruit juice and some yoghurt and some multi-grain bread. All good healthy stuff.

I arrived at the check-out and was talking with a pair of small boys behind me. About Christmas. They thought they had recognised me and their mother suggested to them that they should be good because of Father Christmas. I quietly bent down and told one of the boys a secret. I wasn’t wearing red! So I couldn’t be Father Christmas. He told his brother, and his brother whispered the secret to his mother. All good fun, even though I am a bit of a grinch when it comes to Christmas.

Anyway, I paid for my shopping, picked up the bag of goodies and wandered home.

When I began to put stuff away, I discovered that an Evil Elf must have been in the super-market.

He had hidden this in my shopping basket!


I spent a sleepless night, worrying about it!

How long before that Evil Elf invades my home and begins force-feeding squares of droolingly delicious dark chocolate into my unwilling mouth?

Excuse me. I hear suspicious sounds in the kitchen!

Strange World #16; The Most Expensive Dessert

 A $25,000 chocolate and gold leaf dessert has made it into the Guinness Book of Records as the world’s most expensive dessert.

Here is a BBC Video clip of this extravagance from New York’s Serendipity 3 Restaurant.

Gold service and gold dusted cocoa is served as “Frrrozen Haute Chocolate

Please order in advance.