Wednesday, November 18, 2009

Ice-cream indulgence

Ice-cream indulgence
Celebrate me-time with Haagen-Dazs new flavours in special limited edition creations


Ice-cream delights ...(from left) Mystique, Bliss and Desire.



WHAT better way to spend your much-deserved ‘me-time’ than by indulging in some delicious rich Haagen-Dazs ice cream.
"Me-time is important for everyone because we need to step out of the conundrum of life to pause, reflect and recharge. It helps us to focus on the simple pleasures in life," said Mandy Cheong, senior marketing manager of HD Marketing Sdn Bhd, at a media preview of Haagen-Dazs’ latest offerings – orange-flavoured dark chocolate ice cream and Haagen-Dazs Gateau.

The gateau is a mouth-watering dessert consisting of a choice of six single-serve ice-cream desserts that are encased in the finest quality chocolate.

The orange-flavoured dark chocolate ice-cream is a unique combination of very rich chocolate and an infusion of fresh orange bits.

You can enjoy this ice cream on its own or in special limited edition creations such as Lush (eight mini scoops with creamy chocolate sauce), Enchant (a coffee fantasia gateau served with scoops of dark chocolate orange and Belgian chocolate ice cream on a bed of mango sauce), and Mystique (scoops of dark chocolate orange and chocolate chip ice cream with raspberry sorbet and topped with chocolate sauce).

Other special limited edition creations include Paradise (layers of ice cream and wafers covered in chocolate sauce), Bliss (rich chocolate sauce over six scoops of ice cream), Desire (six scoops of ice cream in a flower-shaped waffle cone decorated with fruits and topped with chocolate sauce), and Cherish (a crispy waffle cone filled with a scoop of dark chocolate orange and macadamia nut ice cream and topped with a strawberry).

Urging ice-cream lovers to treat themselves to some valuable me-time, Cheong said it would, of course, be nice to escape to an island resort but such a retreat can sometimes be costly.

"In reality, taking time for ourselves can be about curling up in bed with a good novel, an unplanned movie outing with a girlfriend, a massage session or perhaps, treating yourself to a scoop of your favourite ice cream!"

She added that me-time is usually unplanned and spontaneous and is about enjoying that moment to its fullest.

Haagen-Dazs is now giving its customers the opportunity to kick back and relax at specially-created lounges at selected outlets but for a limited period only.

Not only can they enjoy the latest flavours, they can also get themselves pampered with a free manicure in the comfortable lounges.

The offer is valid for a purchase of RM10 or more on weekdays and RM20 or more during the weekends.

The first Haagen-Dazs lounge will open in Bangsar Village II in Kuala Lumpur from Nov 25 to 29; and in 1 Utama, Bandar Utama, from Dec 11 to Dec 24.

The dark chocolate orange creations are priced between RM21++ and RM35++ while the Haagen-Dazs Gateau comes in a single piece at RM23++ for dine-in or in boxes of three or five for takeaway with the five-piece box priced at RM100+. (There is no service charge for takeaways.)

Tuesday, August 18, 2009

Sweet balm for the heart

Sweet balm for the heart

HEART attack survivors who eat chocolate two or more times per week cut their risk of dying from heart disease about threefold compared to those who never touch the stuff, scientists have reported.
Smaller quantities confer less protection, but are still better than none, according to the study, which appears in the September issue of the Journal of Internal Medicine.

Earlier research had established a strong link between cocoa-based confections and lowered blood pressure or improvement in blood flow. It had also shown that chocolate cuts the rate of heart-related mortality in healthy older men, along with post-menopausal women.

But the new study, led by Imre Janszky of the Karolinska Institute in Stockholm, is the first to demonstrate that consuming chocolate can help ward off the grim reaper if one has suffered acute myocardial infarction – otherwise known as a heart attack.

"It was specific to chocolate – we found no benefit to sweets in general," said Kenneth Mukamal, a researcher at Beth Israel Deaconess Medical Centre in Boston and a co-author of the study.

"It seems that antioxidants in cocoa are a likely candidate" for explaining the live-saving properties, he said.

Antioxidants are compounds that protect against so-called free radicals, molecules which accumulate in the body over time that can damage cells and are thought to play a role in heart disease, cancer and the ageing process.

In the study, Janszky and colleagues tracked 1,169 non-diabetic men and women, aged from 45 to 70 years old, in Stockholm County during the early 1990s from the time they were hospitalised with their first-ever heart attack.

The results held true for men and women, and across all the age groups included in the study. Other factors that might have affected the outcome – alcohol consumption, obesity, smoking – were also taken into account.

So should we all be loading up on cocoa-rich sweets?

"I do encourage those who are looking for healthier desserts to consider chocolate in small quantities," Mukamal said.

"For individuals with no weight issues who have been able to eat chocolate in moderation and remain slim, I do not limit it," he added.

The researchers caution that clinical trials are needed to back up the findings of their study. In the meantime, however, a bit of chocolate may not be amiss, they suggest. – AFP

Unmeltingly irresistible

Unmeltingly irresistible
The new Swiss chocolates are not only heat-resistant but also low in calories

CHOCOLATES that melt into a gooey mess at the bottom of a bag on a sweltering day are one inconvenience that people living in the warmer parts of the world know all too well.
But this may soon be a thing of the past, thanks to a firm in the chocolate-loving Switzerland where chocolate is serious business.

The Barry Callebaut firm, a key player in the chocolate business, is developing a variety that withstands temperatures up to 55°C (131°F) before melting. Even better, it is low in calories.

"In India, consumers don’t eat a lot of chocolate today, and there are logistics issues in the distribution of chocolates," said Hans Vriens, who is the firm’s chief innovation officer.

"As the chocolate melts, the package doesn’t look very good any more."

Switzerland exported some 111,494 tonnes of chocolate worth 924 million francs (RM3.043 billion) in 2008 and another 73,475 tonnes worth 894 million francs (RM2.944 billion) was sold at home, according to Chocosuisse, the Association of Swiss Chocolate Manufacturers.

The biggest export destinations are Britain, Canada, France and Germany.

Though already the world’s biggest cocoa supplier and chocolate maker for giant clients such as Nestle and Hershey, Barry Callebaut, like other chocolatiers, is constantly working on innovations to entice new clients.

The heat-resistant chocolate, which the firm has dubbed Volcano, is aimed at "markets that don’t have good cooling chains or warmer temperature markets like China, India, southern Europe, southern United States and Latin America", said Vriens.

Heat-resistant chocolate in itself is not new. It has been a standard issue of both the Swiss and the US armies, but it has never been produced on a commercial scale.

Vriens said that Volcano, which would melt on contact with saliva and has a "crunchy" texture, differed from the army version as it’s made with the usual cocoa butter, unlike the military issue which substitutes vegetable fats for this key ingredient.

While experimenting on the heat-resistant aspect of Volcano, the research team stumbled upon a welcome side effect – fewer calories.

The goal, however, is to maintain the taste of regular chocolate. "There’s no point sacrificing taste for lower fat or sugar ... The trick is lower calories without people noticing," said Vriens.

Another of the firm’s aims is to produce what Vriens called "healthier" chocolates that preserve some of the 230 out of 700 natural components found in cocoa beans that carry health benefits.

One of these is theobromine, a substance that acts similarly to caffeine, and phenylethylamine, which acts like an anti-depressant.

"It’s a known stimulant," Vriens said, referring to phenylethylamine. "You can preserve it and then you can make ‘happy’ chocolates."

While the race is clearly on for new chocolate products, most firms treat research like industrial secrets.

Nestle, the world’s biggest food company, said for "competitive reasons, we are not able to provide details about current research and development activities".

Simon Robertson, Nestle’s research and development manager for chocolate, confectionery and biscuits, however, hinted that priorities include "pleasure of chocolate, healthier options, as well as more affordable options in some markets".

And in a testament to chocolate as truly big business, he said Nestle will soon open its first research and development facility "entirely dedicated to the development of premium and luxury chocolate".

"It will bring together both internal and external know-how of international chocolate-making professionals such as top confiseurs, sensory experts and packaging designers," he said.

Independent Swiss chocolatiers, meanwhile, are taking a wait-and-see approach to such industrial innovations as heat-resistant chocolate.

"I need more information about it. I will not buy a product if I don’t know what exactly is in it and how exactly it was made," said Roger Rohr whose grandfather started the Geneva-based Chocolats Rohr in 1936.

He fears it could involve a "complete denaturing" of chocolate. "It is very important for me to be able to tell my clients that what we are offering are made from ingredients that are as natural as possible," he said. – AFP

Sunday, June 21, 2009

Cocoa's `mind altering' experience

2009/06/21

Cocoa's `mind altering' experience
By : Rajen M.

According to scientists the naturally occurring compounds in cocoa known as flavanols helps to keep the brain healthy and prevents decline and dementia.

THERE is a new Harvard Medical School study that suggests that cocoa is good for your brain function. It may help make you more alert, feel good and improve memory.

You might ask:

Can cocoa extracts make you more alert?

Can cocoa make you smarter?

Can it make you learn faster?

Can it boost your memory?

Can it boost your brain?

Yes, cocoa can do all these, you better believe it.

It seems that cocoa flavanols -- the unique compounds found naturally in cocoa -- can actually increase blood flow to the brain.

This information comes from new research published in the Neuropsychiatric Disease and Treatment journal earlier this year.

The researchers suggest that long-term improvements in brain blood flow could impact higher brain function like learning and memory. It may even one day help patients with memory loss.

In a scientific study of healthy, older adults aged 59 to 83, Harvard medical scientists found that study participants who regularly drank a cocoa flavanol-rich beverage had an eight per cent increase in brain blood flow after one week, and 10 per cent increase after two weeks.

In this first-of-its-kind study, the researchers found both short and long-term benefits of cocoa flavanols for brain blood flow.

When the flow of blood to the brain slows over time, the result may be structural damage and dementia. Scientists speculate that maintaining an increased blood flow to the brain could slow mental decline.

A number of scientific studies suggest that some types of cocoa contain substances that could enhance blood flow in the brain and improve brain function.

An international panel of scientists presented their findings earlier this week at the annual meeting of the American Association for the Advancement of Science (AAAS). There was also a presentation earlier this year titled "The Neurobiology of Chocolate: A Mind-Altering Experience?"

The scientists suggested that a special cocoa could be made to retain the naturally occurring compounds known as flavanols to help keep the brain healthy and to prevent decline and dementia.

The scientists reported several studies where the flow of blood to the brain was observed in different groups of people after consuming a specially prepared cocoa rich in flavanol.

Dr Ian Macdonald of Britain's Nottingham Medical School looked at changes in regional brain blood flow in participants who drank the flavanol-rich cocoa.

He suggested that cocoa flavanols could be used to treat vascular impairments in the brain.

He said the study showed "that acute consumption of this particular flavanol-rich cocoa beverage was associated with increased blood flow to grey matter for two to three hours".

Dr Macdonald added that the food components like cocoa flavanols could be used to increase blood flow in the brain and enhance "brain function among older adults or for others in situations where they may be cognitively impaired, such as fatigue or sleep deprivation".

The panel of scientists suggested that these various independent observations of the effect on the blood vessels after drinking flavanol rich foods could be because of the increase in circulating nitric oxide, which helps the circulation by dilating blood vessels and keeping them pliable.

Dr Hollenberg also got healthy volunteers who were over 50 to drink flavanol-rich cocoa. He noticed a "striking blood flow response" emerging over several weeks.

"Since this cocoa preparation is so well tolerated, it raises hope that the brain blood flow response it stimulates can result in maintenance of healthy brain function and cognition, which is an issue that unfortunately plagues many older adults today," said Dr Hollenberg.

Another scientist, Dr Henriette van Praag of the Salk Institute for Biological Studies reported on a study of the effect of a particular flavanol, Epichatechin, in mice.

She said the compound influenced the hippocampus, a gland in the brain that affects memory.

When the flavanol was added to their food, she said the mice demonstrated improved skill in solving and remembering a maze compared to those mice which did not consume the compound.

Cocoa is rich in a methylxanthine constituent called theobromine which is a breakdown compound of caffeine.

Of all foods containing theobromine, cocoa has the highest concentration with dark chocolate containing 237 -- 519mg theobromine per 50g portion.

There is another striking innovation from Belgium -- the home of world class chocolate. Belgian scientists have discovered that adding cocoa extracts to super critical extracts of green tea result in:

- Increased simple reaction time (the participants were more alert)

- Increased rapid visual information processing

- Better energy

- Improved mood

All the improvements were statistically significant. The study was published in the Pyschopharmacology -- a leading peer reviewed medical journal -- in 2004 with a worldwide patent pending.

Most commercially available cocoa is low in flavanol because it imparts a bitter taste. To make matters worse, whether you take cocoa as a chocolate or as a cocoa drink, sugar and milk are added to minimise the bitter taste of cocoa.

This unique cocoa and green tea extract combination come combined in a tablet. This new preparation has recently become available in Malaysia and is sold in all pharmacies.

It certainly is a welcomed innovation in the market for "mental enhancers" that are free of side effects and addiction.

The market is currently dominated by gingko and caffeine products. We all know about coffee and would rather not take too much of it.

As for gingko, there is a new randomised controlled trial reported in the Journal of American Medical Association (Volume 300, No 19, Nov 19, 2008) that Gingko bilboa taken a dose of 120mg thrice daily was not effective in reducing dementia or Alzheimer's Disease in elderly patients who were normal or who have mild mental impairment.

Thus, a formulation that maximises the effects of cocoa with another safe and well used compound like green tea extract may be an advancement that is safe and effective towards "brain enhancement".

If you want to get a free copy of these studies, just send me an email to the address below.

Datuk Dr Rajen M. is a pharmacist with a doctorate in holistic medicine.

Saturday, April 25, 2009

The art of chocolate

Saturday April 25, 2009
The art of chocolate
By KEE HUA CHEE


A restaurant that champions ‘Love, Life & Chocolates’, Schokolart is where all chocolate lovers must visit.

Schokolart. It’s an unusual name — tough to spell and does not roll off the tongue like a smoothie, but take one sip of any of this restaurant’s signature chocolate drinks, and you are not likely to forget the name.

Schokolart is derived from the words “art” and schokolade, the German word for chocolate, and is supposed to signify that here be the art of chocolate.


Interesting dish: Savour the Chocolate Satay at Schokolart.

“Our chef is German,” explains Patricia Pee, one of Schokolart’s three partners.

“My favourite mantra is ‘Chocolate, coffee and men are better when rich’. Another is ‘Chocolate is cheaper than therapy. You feel good faster, and you don’t need an appointment’,” says Pee, grinning.

“Okay, a last nugget of advice — ‘The three most satisfying things in life are sneezing, scratching and eating chocolate’.”

Scholokart started when Pee and her friend Jasmine Low met Matthias Schuebel in 2007. Born in Munich, Schuebel won the Culinary Olympics in Berlin in 1996, winning the gold medal in pastry. Held every four years, the Culinary Olympics is the oldest and most prestigious international culinary competition in the world.

“I represented Furama Hotel in Hong Kong when I won,” Schuebel recalls.

“I have spent 14 years in Asia and met Kalavathi, my wife, in Singapore at the Ritz Carlton, where I was executive pastry chef. I then went to work at the Bangkok Peninsula before marrying in Singapore. I worked for two years at the Madinat Jumeirah, Dubai, before deciding to settle here because I love Malaysia,” he explains.


Tempting: Schokolart’s Signature Whole Cake.

Schuebel had always wanted to open his own chocolate cake and confectionary shop, and when he met Pee and Low, the opportunity to realise his dream arose. Despite its “chocolate art” name, Schokolart offers fairly regular food as well, like roesti, the national Swiss dish, and Swiss Chicken Pie, which is neither pretentious nor chocolatey.

“But we can’t get enough of chocolates, so we have a Chocolate Bar with 48 cocktails and 24 mocktails, and a 5ft-chocolate fountain with tapas during our weekend chocolate buffet hi-tea,” Scheubel clarifies.

“We offer chocolate chicken satay, roast lamb fillet with chocolate and caramel sauce, and fried chicken wings with chocolate spice dip. Our pralines are handmade with fine Swiss chocolate using my original recipes, making Schokolart exclusive and one-of-a-kind in Kuala Lumpur,” he adds.

I sample the Vol-du-Vent (Swiss Chicken Pie, RM20.90), and find it deliciously hot and quite filling, being loaded with chunky meat, potatoes and mushrooms. The Chocolate Satay (six sticks for RM20.90) is a dream. The generously portioned chicken were first marinated in chocolate but the delicious sauce is pretty traditional as it’s peanut-based, with just a hint of chocolate to it.

The outlet’s two other chocolate-based main courses are the Chocolate Lamb (RM28.90) and Chocolate Chicken (RM20.90). Their Tessiner Roesti with Jalapeno Hot Smoked Sausage (RM15.90) is a crowd favourite because the combination of smoky flavours and textures is irresistible.

The Pan Fried Salmon with Hollandaise Sauce (RM24.90) is fresh and firm and — amidst the general decadence, where even the décor reminds one of a French boudoir — comes across as a healthy and most sensible choice.


Heaven sent: Hot Temptation served in a Hugga-Mugga cup.

Two drinks stand out: Soul Mate (RM16.90), which is Schokolart’s signature tipple with pure dark chocolate loaded with peanut butter, and Hot Temptation (RM12.90), the freshest and most divine chocolate cuppa in a Hugga-Mugga cup!

This Hugga-Mugga cup was specially designed by Schokolart to fit both palms, and can be purchased if it catches your fancy.

“The desserts and cakes are all chocolate-based; there is no running away from it!” says Low cheekily. “You are spoilt for choice as our pralines have fillings like raspberry and wasabi, caramel with szechuan pepper, almond with strawberry, and more.”

In conjunction with Mothers’ Day, Schokolart is offering a special 1kg cake at RM68 (normal RM78) but orders must be placed in advance.

Schokolart

Pork-free

K01-05, Solaris Mont Kiara
2, Jalan Solaris
50480 Kuala Lumpur
Tel: (03) 6203 0968

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Friday, April 10, 2009

Chocoholic heaven

Saturday April 11, 2009
Chocoholic heaven


The Big Red Food Review is Red FM deejay Alison J Victor’s (Aly) experience with fellow deejays as these foodies dine at various eateries in the Klang Valley

DECADENT. That is the word that pops into my mind as a selection of hot and cold beverages are lined up in front of us.

We are in KL’s first-ever boutique chocoholic’s haven, Schokolart – a premier designer restaurant in Soho KL. Retro chairs, a bronzed mirror-tiled bar and marble flooring teamed with specially designed crockery give it a chic café ambience, without the pretention.

Schokolart’s tagline – “Love, Life and Cho­colates” – starts to make sense as Dilly (Red Breakfast) starts on Schokolart’s signature ice-blended, the SoulMate. A dark chocolate peanut butter shake that is rich and creamy and ice-cold. Forget diamonds; this is a girl’s best friend!

Recovering from the flu, I opted for the Chocomint Toddy (Kahlua, White Peppermint, Choc Base, Whipped Cream).


Truly decadent: Roasted Lamb Loin with Chocolate and Spices.

“Who needs a man when you’ve got chocolate?” I joke. I look round the table and realise that indeed, we were four ‘boy’ deejays short. Even though Schokolart fo­­cuses on women, I really felt that the boys were missing out.

They missed out on 36 different types of chocolate cocktails, in­­cluding 12 different types of chocolate shots and its signature cocktail, “Fast & Furious”. They missed out on six dif­ferent kinds of Roesti, served from Switzerland’s Cantons districts.

My favourite was the BernerRoesti, pan-fried grated potato with diced turkey bacon and drizzled with fresh milk. Crispy on the outside and soft and creamy on the inside, it was served with a side of thick mushroom gravy and a choice of Bratwurst – a hearty traditional Swiss meal.

The Bratwursts were homemade, succulent chicken sausages in three flavours; Jalapeno Hot Smoked, Bratwurst with Mushroom and Cheese, and Bratwurst with Garlic Chive and Onion. Add a dollop of authentic German mustard, and the combination was delicious.

Another heartwarming dish reminiscent of skiing in the Alps is the Lucern Pie: chunky chicken, mushroom and vegetables tucked away under a soft and flaky puff pastry.

If you are more adventurous, try Schokolart’s Satay, its signature dish! Tender chicken thigh marinated with dark bittersweet chocolate, grilled to perfection and served with homemade spicy peanut sauce and fried buns.

Then came the Roasted Lamb Loin with Chocolate and Spices, served with Glarner Roesti.

Shareena (Red Weekends) and I loved the melt-in-the-mouth tender lamb smothered in dark, rich bittersweet chocolate sauce.

We tried a few more interesting drinks like the Chocolate Martini (Vodka, Dark Choc Liqueur, Cacao Brown) and the La Esmeralda, also called the Mexican Hot Chocolate, which is spiced with chilli powder and frothed with cinnamon syrup.

The main reason most people head to Schokolart is its desserts and chocolate Ganache with exotic fillings.

Every piece is handmade by pastry chefs trained by the outlet’s award winning German Master chocolatier, and every piece is unique. Try the Raspberry Wasabi, Caramel with Szechuan Pepper, Crispy Almond and Strawberry Crunch. Take them home with you in divine packaging. Trendy, classy pearl pink boxes with embossed silver ribbons – a keepsake from the chocolate experience of a lifetime.

Sitting on the outdoor terrace, with a view the Petronas Twin Towers, I close my eyes, inhale the intoxicating aromas from my Adult Hot Chocolate, a blend of chocolate, Vodka, Frangelico and Irish cream, and polish off the last of the Chocolate Marcarpone Cheese Cake. Mmm. This was my Love, my Life, my Chocolates!

Try Schokolart for yourself! Starting Monday, listeners will have a chance to win vouchers and exclusive membership to Schokolart in The Big Red Food Review, Eleven2Three with Aly on Red FM, Today’s Best Music.

Klang Valley 104.9, Georgetown & Seberang Prai 107.6, Taiping 98.2, Tapah 104.9, Ipoh 106.4, Johor Baru 92.8, Batu Pahat & Malacca 98.9, Negri Sembilan 106, Kuantan & Pahang 91.6, Kedah & Perlis 98.1

This is the writer’s personal observation and is not an endorsement by StarMetro.

Saturday, March 14, 2009

Chocolate heaven

Saturday March 14, 2009
Chocolate heaven
By JOLEEN LUNJEW


This is one café that chocolate connoisseurs should not miss.

A café serving everything chocolate. That would be a chocolate lover’s dream come true. Well, this fantasy has now become a reality with Godiva Chocolatier Café.

It offers an amazing variety of chocolate items, from beverages to desserts, that you simply can’t say no to.

But isn’t it fattening?

“Not really,” says Carolyn Pereira, Godiva’s marketing manager.

“All Godiva chocolates are low-fat and animal fat-free. We conduct quality control by tasting the items in the menu every single day. You don’t see any overweight staff here, do you?” she smiles.

Located in the upmarket Pavilion KL, Godiva Chocolatier Café opened in December last year and is Godiva’s first and only café in South-East Asia. Godiva was previously only available through their retail outlets in KLIA and Suria KLCC (opened September 2008). All Godiva chocolates are flown in from Belgium.


Clockwise from top: Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream, Godiva White Chocolate Cake, White Chocolate Cheesecake, Equinoxe White Chocolate with Caramel, Carrot Cake with Ginger and Kalamansi Frostings. — VICTOR K.K.NG

The café adopts an open concept, with warm chocolate colours enticing shoppers to have a break in their cosy enclave. Adding to the posh feel are the luxury designer boutiques surrounding it.

First-timers are encouraged to try the Carrés first, so that they will know the difference between the various degrees of dark chocolate and milk chocolate. Carré 85% Dark has the most concentration of dark chocolate while Carré 50% has half dark and half milk. It will be much easier to choose your drinks if you know what kind of chocolate you like.

You can sample Godiva chocolates the traditional way by ordering flights of chocolate that come in four, six or 12 pieces. Truffes are slightly more expensive compared to Pralinés because they are handcrafted. Some chocolates have alcohol in it, so read the labels carefully or ask the staff if you’re not sure.

Godiva’s signature items at the Café are their heavenly dark and white chocolate cakes. Pereira says they sell an average of six whole cakes a day. That doesn’t include birthday cake orders which need two to three day’s advance notice.

And heavenly it is. The Godiva White Chocolate Cake is pretty simple with a thick white chocolate ganache topping, a sponge base and mousse-like filling. Although it looks rich, it is actually very light and not too sweet. The Dark Chocolate Cake is slightly heavier but is still quite easy to finish on your own.

We try the White Chocolate Cheesecake next, which is light and fluffy with nuts at the bottom. There is a hint of orange flavour, and I love the crust but wish that it were a little thicker.

The Dark Chocolate Mousse with Vanilla Bruleè looks like a hard chocolate shell but is actually quite soft with a marshmallow-like texture. The harden bruleè inside tastes like nuts, which is interesting.

I find the Baked Dark Chocolate Tart Topped with Ganache and Fresh Cream has just a wee bit too much chocolate as it is mainly pure dark Godiva chocolate on pastry. It’s really a dish for dark chocolate fans.

The Pistachio Macaroon is nice and crunchy on the outside but a bit too sweet and heavy on the inside.

“Equinoxe” White Chocolate with Caramel is shaped in the form of a pyramid, with white chocolate encasing toffee and apricot inside. It is spongy and light and has a drizzle of orange, which I’m not too keen on. Their Carrot Cake with Ginger and Kalamansi Frostings is unique as well because of the Kalamansi. The spices inside give a twist to the traditional carrot cake.

If you like Tiramisu, you should try Godiva’s version as the cake is caramalised with Godiva chocolate liqueur. It’s lighter than most Tiramisus as it uses less mousse and cream. I love the almond flakes on the cake.

Godiva serves pretty good beverages too, with their Hot Chocolate selections, made with signature Godiva blended cocoa, being their best sellers. Their other more innovative drinks are mostly created by assistant manager Charan Gill.

I love his Chili Hot Chocolate, which has red chillis added to the hot chocolate. Another of his drinks, Lavender Kill Me, is infused with lavender leaves but it’s too sweet for my liking.

Their ice-blended Chocolixirs are very popular as take-aways. The café has come up with a loyalty card, where a free Chocolixir is given after you’ve purchased six.

o Godiva Chocolatier Café is currently offering their limited edition Easter Collection, available until May 31.

Godiva Chocolatier Café
Level 2, Pavilion KL
Jalan Bukit Bintang
Kuala Lumpur
Tel: (03) 2142 5252

Saturday, February 21, 2009

Erra belajar buat coklat

myMetro » Rap
Erra belajar buat coklat
Oleh Nor Akmar Samudin
akmar@hmetro.com.my

Rap

SEMENTARA menunggu kelahiran anak sulung, Erra Fazira mengambil peluang itu belajar masak, menjahit dan apa saja kemahiran termasuk mengikuti kursus membuat coklat di Kolej KDU, Damansara Jaya dibawah seliaan Chef Amer Hamzah. Sudah lama Erra ingin belajar semua itu tetapi keadaan tidak mengizinkan kerana sibuk dengan kerjaya seni, berlakon, menyanyi dan mengacara.
"Saya minat kerja tangan tetapi sebelum mengandung saya sibuk dengan kerjaya seni. Sekarang sesuai untuk belajar kerana banyak masa terluang. Saya suka menggubah hantaran kahwin dan hamper.

"Kemahiran itu dapat membantu saya membuat hiasan gubahan sendiri. Buat sendiri lebih murah daripada dibeli siap. Dunia kraftangan semakin berkembang dan permintaan tidak bermusim. Majlis perkahwinan diadakan sepanjang tahun tanpa mengira cuti sekolah.

"Begitu juga dengan permintaan hamper yang sesuai dijadikan buah tangan dalam sebarang acara. Tidak rugi belajar kerana kemahiran itu boleh digunakan bila-bila masa. Kelengkapan membuat kraftangan banyak dijual, cuma perlu disuaipadan. Tetapi perlu belajar teknik yang betul.

"Saya belajar membuat coklat kerana keunikan dan keenakannya. Chef Amer bukan saja mengajar buat coklat tetapi dia juga beri pelbagai tips untuk menghasilkan coklat yang baik.

"Barulah saya tahu adunan coklat tidak boleh terkena air kerana ia akan mengeras. Pelik bukan? Biasanya kalau adunan kuih dicampur air ia menjadi lembut tetapi coklat bertindak balas sebaliknya.

"Patutlah coklat mahal kerana semua bahan untuk membuatnya diimport. Acuannya saja berharga beratus ringgit," katanya.

Erra berhasrat membuat coklat untuk hampernya nanti dan pasti pemberian tersebut lebih bermakna kerana dibuat sendiri.

Kursus membuat coklat itu diadakan setiap Sabtu bermula 7 Februari lalu, selama lapan minggu.

Selain Erra, pengasas Jamu Mak Dara, Halimah Shuib, 65, juga belajar bersama 10 yang lain. Baginya usia bukan halangan untuk menambah ilmu kerana selagi bernafas manusia digalak menimba ilmu.





"Sabda Rasulullah SAW, belajarlah sehingga ke Negara China. Proses pembelajaran tidak pernah berhenti. Kebanyakan daripada kita bila dah berusia malas hendak belajar. Ia menjadikan fikiran kita lemah dan badan tak cergas. Jangan mengalah pada usia.




"Dari muda hingga sekarang saya belajar apa saja termasuk bertukang. Apa kerja dibuat kaum lelaki saya boleh buat. Walaupun mahir dalam bidang masakan, saya masih pergi kelas memasak kerana ada saja ilmu baru.

"Apa saja ilmu berguna untuk kita dan generasi seterusnya. Kalau malas tiada kerjaya dalam diri kita dan kehidupan tidak akan berubah. Dalam mempelajari sesuatu jangan cepat putus asa, buat sampai jadi. Tiada apa yang terlambat dalam hidup ini. Belajarlah untuk meningkatkan ilmu pengetahuan dan kemajuan diri," katanya.

Chef selebriti juga Pensyarah Kanan Fakulti Hospitaliti, Pelancongan & Seni Kulinari Kolej KDU, Chef Zamzani Abdul Wahab bertanggungjawab mengelolakan kursus jangka pendek menerusi program projek khas KDU berkata, sambutan menggalakkan dan ramai berminat untuk menghadiri kursus ini walaupun yuran agak mahal.

"Ia mahal kerana negara kita tidak ramai pakar membuat coklat. Yang ada sekarang chef dari luar negara. Jadi apabila kita berjumpa Chef Amer yang pakar membuat coklat, barulah KDU anjurkan kursus ini. Kami menempah Chef Amer dari tahun lepas kerana dia sibuk.

"Kursus membuat coklat ini mahal kerana bayaran chef mahal, coklat dan acuan mahal kerana semuanya diimport dari Belgium. Kursus ini juga dibuat dalam dapur selesa dan profesional dilengkapi peralatan memasak serba moden. Penggunaan coklat tidak terhad. Tamat kursus, peserta diberi sijil diiktiraf dari Switzerland.

"Ramai berminat tetapi tidak sanggup membayar yuran tetapi kepada mereka yang tahu nilainya anggap ia sebagai pelaburan. Chef Amer memberi petua membuat coklat berkualiti. Selepas tahu asas membuat coklat, anda boleh membuat coklat kegemaran dengan pelbagai perisa. Bukan saja untuk dimakan sendiri tetapi boleh berniaga," katanya.

Pada 7 dan 8 Mac pula, jabatan projek khas itu akan mengadakan kursus menghias kek secara profesional. Yuran sebanyak RM950 dan semua bahan disediakan. Peserta akan mendapat sijil pengiktirafan dari Switzerland. Kepada berminat hubungi Chef Zam, 03-77288123. Boleh juga layari emel, zamzani@kdu.edu.my atau www.kdu.edu.my/h&tshortcourses.

Sunday, February 15, 2009

Chock-full of activities

2009/02/14

Chock-full of activities


Korean students helping to grade cocoa beans at the Cocoa Village


KOREA'S Dongguk University Food Science and Technology undergraduates have in-depth knowledge of chocolate-making but have never seen a cocoa tree in real life.

So their visit to Asia's Cocoa Kingdom Tawau, which is home to the Malaysian Cocoa Board, Teck Guan Cocoa Village and Teck Guan Cocoa Museum, proved to be an enlightening experience.

The second batch of undergraduates and university vice-president Lee Hwang (also I'll Kwang Trading Co Ltd president) made a visit within two months in late December.

After a brief introduction to cocoa development in Malaysia by the Malaysian Cocoa Board, the team visited Teck Guan Cocoa Museum at the Tanjung Batu Majulah Koko factory.

Lunch consisted of cocoa delicacies such as cocoa fried fish, pure cocoa drinks, rich home-made chocolate and choice kim chi at the museum.

The museum's founding father Datuk Seri Panglima Hong Teck Guan cut a striking figure during the audio visual excursion into the history of cocoa in Tawau. His legendary contribution to the development of the cocoa industry made an indelible impression on the Koreans.

Later, factory manager Chan Kwai Meng led a tour of the factory, taking the visitors through the various processes involved in chocolate-making.

The plantation and factory located at the foot of Quion Hill, rich in natural beauty, delighted the foreign visitors.











The presence of hornbills flying and perching on tall trees during their visit to Village Cocoa House at Teck Guan Cocoa Village was an unforgettable experience.



"Korean students will go to Tawau monthly to gain knowledge of cocoa processing activities," says I'll Kwang Trading Co overseas manager Kim Chang Yong.

The methods used in cocoa planting, harvesting and fermentation, and as well as drying processes in Tawau are considered unique and advanced.

Educational tours organised by Dongguk University not only study cocoa but also coffee and tea abundant in Balung Eco Resort.

The Koreans admire Malaysia's plural society as opposed to their single ethnic group. The spirit governing multiracial unity is also a focus of their study tour to Sabah. -- By YAQIN CHING ABDULLAH

The truth about chocolate

Food of the Gods
Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.

Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.

Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.

"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."

Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.

"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.

"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."

Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.

The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.

The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.

He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.

"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."

Teaching people to make chocolate, he says, is his satisfaction.

"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.

"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."

"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.

"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."

What makes chocolate sexy?

Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?

"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."

Is there a best time in the day to eat chocolate?

"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.

"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."

But what about that waistline?

"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.

"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."

What's your personal favourite?

"There are so many, but I can't resist dark chocolate filled with orange or peppermint."

The truth about chocolate

CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.

They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.

Myth Chocolate makes you fat.

Truth It is the amount consumed that will determine whether it contributes to body fat.

MythChocolate raises blood cholesterol and blood glucose levels a lot.

Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.

Myth Chocolate causes acne.

Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.

Myth Chocolate causes tooth decay.

Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.

Turning points in chocolate lore

• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.

• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.

• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.

• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.

• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).

• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.

• 50 years later, the chocolate drink reached England.

• The first chocolate factory in Britain was established in 1728.

• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.

• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.

• From this discovery, the production of chocolate bars and slabs began.

•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.

• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.

• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.

• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.

• The first filled chocolates appeared in Belgium in 1913.

• In 1930, candy bars such as Mars and Kit Kat were invented.

• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.

• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.

Food of the Gods

2009/02/15

Food of the Gods
Audrey Vijaindren

Erra Fazira trying her hand at tempering liquid chocolate at the chocolate classworkshop facilitated by Chef Amer Hamzah. — Pictures by Halimaton Saadiah Sulaiman.


A SENSUAL feeling that consumes your body and takes over your mind. The sensation of complete and utter bliss that will not let you rest until you've satisfied the craving.

Much like love, chocolate touches you in the most unreachable places, warming all your senses at once. And that's why many Malaysians are turning to the "food of the Gods" in search of ecstasy.

Chocolate factories are sprouting up all over the country and chocolate-making classes are filling up with hands eager to create their own magic.

Model, singer and actress Erra Fazira is one of the many women who have embarked on this journey.

"I love the taste and feel of chocolate. When I'm busy at work, Snickers bars are my substitute for lunch. Chocolate-making will come in handy during festive seasons. I make many hampers for Hari Raya and this will be a great addition. Now, instead of buying treats, I can give a gift of love that I've made myself."

Erra, who's a month away from delivering a baby, says it's the perfect time for her to join a chocolate-making class as she has a lot of time on her hands.

"I'm sure once the baby arrives I'll be busy being a mother, so I want to do this now. I'm even toying with the idea of starting my own chocolate brand.

"One day, I hope to make, package and sell my chocolates online. I've never done it before and it would surely give me a great sense of accomplishment."

Kolej Damansara Utama School of Hospitality, Tourism and Culinary Arts started its first basic chocolate-making course last week.

The two-month course is taught by Chef Amer Hamzah, who began his career with a job at the Malaysian Cocoa Board before venturing into the industry. The award-winning master chocolatier's clientele include royalty, ministers and other prominent people.

The first company he worked for was Quantum Supplies (M) Sdn Bhd, now known as Fidani Chocolatier Sdn Bhd, which operates the country's largest hand-made chocolate factory and for whom he developed the house brands Fidani, Farell's and Danson.

He also developed private labels for Malaysia Airlines, Famous Amos and for foreign markets.

"Chocolate is my life," says Amer. "You could say I'm trapped in a chocolate world. I learned to cook from my parents. Since I was 8, I've been making Malay kuih, briyani rice, etc. I'm proud to be the first Malaysian to create chocolates for Van Houten."

Teaching people to make chocolate, he says, is his satisfaction.

"In Malaysia, we're still trying to find our identity. In the chocolate world we're still rojak-rojak. I hope, one day, we will get to the premium point.

"Look at the Taiwanese bread and how they've marketed themselves. We've got the best cocoa butter in the world, there's no reason why we can't do it."

"Malaysians love to eat chocolate but they think making it is too difficult. So, they'd rather spend loads of money buying it. But once you try making it, you'll know that it's not as hard as it seems.

"The art of making chocolate is not like other forms of cooking. It's all in the appreciation of the whole process. It's a matter of self-satisfaction."

What makes chocolate sexy?

Amer says it's the association it has with self-indulgence. It's a luxury. It just melts in your mouth. What other food can do that?

"Chocolate has an image of prestige. It adds value to anything, be it cake or ice-cream. And it's connected with loving someone. From kids to adults, there's no limitation, no discrimination. It unites everyone."

Is there a best time in the day to eat chocolate?

"No, not really. But eat when you're tired or feeling down or frustrated and it will give you an instant lift.

"My four kids are huge chocolate fans and even try to eat it for breakfast. But because they know the difference, they won't settle for less than the best."

But what about that waistline?

"All the myths about chocolate making you fat, causing tooth decay and pimples are not true. But because as kids it was too expensive for our parents to afford chocolates, those were the stories we heard.

"In fact, chocolate is good for you. It gives quick energy. You can skip a meal and eat a bar of chocolate."

What's your personal favourite?

"There are so many, but I can't resist dark chocolate filled with orange or peppermint."

The truth about chocolate

CHOCOLATE is a 'happy' food. When we eat it, we produce endorphins, a family of small proteins, in the brain.

They enhance the sensory properties of chocolate, such as the aroma, taste and mouth-feel, contributing to our on-going sensation of pleasure and well-being.

Myth Chocolate makes you fat.

Truth It is the amount consumed that will determine whether it contributes to body fat.

MythChocolate raises blood cholesterol and blood glucose levels a lot.

Truth It doesn't raise levels too much. Chocolate provides nutrients and antioxidants, making it a healthy snack when eaten in moderation.

Myth Chocolate causes acne.

Truth Poor diet is the real culprit. Hormonal changes at puberty coupled with a diet lacking in zinc and high in iodine are also high on the list of suspects.

Myth Chocolate causes tooth decay.

Truth Tooth decay is not the domain of sugar alone. Most starches and sugar have the potential to cause dental caries. Tannin in cocoa may help prevent caries by reducing the growth of plaque.

Turning points in chocolate lore

• The scientific name for cocoa is Theobroma cocoa, Latin for “food of the Gods”.

• The first cocoa trees grew wild in the tropical rain forests of the Amazon and Orinoco river basins over 4,000 years ago.
• About 400 cocoa beans are needed to produce one pound of chocolate.

• In 1502, Christopher Columbus, on his voyage to the Caribbean, was introduced by the Aztecs to Xocolatl (cocoa drink) and took some
beans back to Spain.

• The Spaniards added hot water, sugar, vanilla and cinnamon, and the drink became all the rage among European nobles.

• Cocoa beans were used as currency by the Aztecs (four nibs could buy a rabbit and 100 nibs a slave).

• In 1600, the Dutch transplanted cocoa trees to their East Indian states of Java and Sumatra, from there they spread to the Philippines, New Guinea and the rest of Indonesia.

• 50 years later, the chocolate drink reached England.

• The first chocolate factory in Britain was established in 1728.

• In 1828, the Dutchman C. J. Van Houten discovered a method for removing the fat from cocoa, which became cocoa butter.

• Van Houten also invented a method to treat cocoa powder with alkali in order to darken the colour and give it a milder flavour.

• From this discovery, the production of chocolate bars and slabs began.

•¸In 1831, the Englishman John Cadbury developed cocoa drinks by adding milk.

• Chocolate bars were invented by Joseph Storrs Fry, and he established a chocolate company in Switzerland.

• Henri Nestle and Daniel Peter experimented adding condensed milk to cocoa, cocoa butter and sugar, making the first milk chocolate.

• In 1857, Milton Hershey was born in Pennsylvania. He started the world’s largest chocolate manufacturing plant called Hershey.

• The first filled chocolates appeared in Belgium in 1913.

• In 1930, candy bars such as Mars and Kit Kat were invented.

• Lindt launched its 70 per cent cocoa chocolate bar in 1989. It was the first supermarket brand to do so.

• Bitter chocolate is made by mixing cocoa paste with small amounts of sugar. Milk chocolate is a mixture of cocoa paste, cocoa butter, sugar, and substantial quantities of powdered milk. White chocolate is obtained by mixing cocoa butter, sugar and milk.

Sunday, February 8, 2009

The word chocolate

Etymology
The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl [1] which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water". The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. Chocolate is also associated with the Maya god of fertility. Mexican philologist Ignacio Davila Garibi proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Mayan term for water, haa, with the Aztec term, atl."[2] However, it is more likely that the Aztecs themselves coined the term,[3] having long adopted into Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Maya before Cortés' early reports to the Spanish King of the beverage known as xocolatl.[4] William Bright noted that the word xocoatl does not occur in early Spanish or Nahuatl colonial sources.[5]


History

A mug of hot chocolate. Chocolate was first drunk rather than eaten.See also: History of chocolate
Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs.

Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC.[6] The residues found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[6] The Maya civilization grew cacao trees in their backyard,[7] and used the cacao seeds it produced to make a frothy, bitter drink.[8] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.[9] The chocolate residue found in an early ancient Maya pot in Río Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chile pepper, and achiote (known today as annatto).[10] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[11] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[12] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[13] All of the areas that were conquered by the Azetcs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[14]

Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[15] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite.[15] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to produce cacao.[16] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.[17] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[18] The situation was different in England. Put simply, anyone with money could buy it.[19] The first chocolate house opened in London in 1657.[19] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.[20]

For hundreds of years, the chocolate making process remained unchanged. When the people saw the Industrial Revolution arrive, many changes occurred that brought about the food today in its modern form. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.[21] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[22] When new machines were produced, people began experiencing and consuming chocolate worldwide.[23]


Types of chocolate
Main article: Types of chocolate
It has been suggested that Types of chocolate be merged into this article or section. (Discuss)

A half beat of milk chocolate with salmiak filling by FazerSeveral types of chocolate can be distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats.[24]. It has been linked to serotonin levels in the brain. Dark chocolate has recently been promoted for its health benefits, as it seems to possess substantial amount of antioxidants that reduce the formation of free radicals.

Alongside milk chocolate, white chocolate and dark chocolate are also common chocolate varieties.

White chocolate is formed from a mixture of sugar, cocoa butter, and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.[25] Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning it can be consumed by animals.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.[26] Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Dark chocolate has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.[27] Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin have been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor.


Production

Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripeningRoughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire.[28] According to the World Cocoa Foundation, some 50 million people around the world depend on cocoa as a source of livelihood.[29] The industry is dominated by three chocolate makers, Barry Callebaut, Cargill and Archer Daniels Midland Company. In the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[30] Despite some disagreement in the EU about the definition,[clarification needed] chocolate is any product made primarily of cocoa solids and cocoa fat. The different flavors of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.[citations needed]

Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[29]

There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[31]


Cacao varieties

Chocolate CreamCacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20 degrees of either side of the equator because they need about 2000 millimeters of rainfall a year, and temperatures in the range of 21 to 32 degrees Celsius. Cacao trees cannot tolerate a temperature lower than 15 degrees Celsius (59 degrees Fahrenheit).[32]

The three main varieties of cacao beans used in chocolate are criollo, forastero and trinitario.

Representing only five percent of all cocoa beans grown,[33] criollo is the rarest and most expensive cocoa on the market and is native to Central America, the Caribbean islands and the northern tier of South American states.[34] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration.[35]

The most commonly grown bean is forastero,[33] a large group of wild and cultivated cacaos, most likely native to the Amazon basin. The African cocoa crop is entirely of the Forastero variety. They are significantly hardier and of higher yield than Criollo. The source of most chocolate marketed,[33] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate.[33]

Trinitario is a natural hybrid of Criollo and Forastero. Trinitario originated in Trinidad after an introduction of Forastero to the local Criollo crop. Nearly all cacao produced over the past five decades is of the Forastero or lower-grade Trinitario varieties.[36]


Processing
Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. It is important to harvest the pods when they are fully ripe because if the pod is unripe, the beans will have a low cocoa butter content, or there will be insufficient sugars in the white pulp for fermentation, resulting in a weak flavor. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days.[37]

The dried beans are then transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.[38]


Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.
Blending
Main article: Types of chocolate

Chocolate MelangerChocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Usually, an emulsifying agent such as soy lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.

The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolate tends to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.

Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used.

The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa.

Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate.[33] Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.[33]

In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes.[39] Currently, the U.S. Food and Drug Administration (FDA) does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.[40][41]


Conching

various chocolate-making machineryMain article: Conching
The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to approximately 45–50 °C (113–122 °F) until final processing.[42]


Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.[43] The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[43] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal Melting temp. Notes
I 17 °C (63 °F) Soft, crumbly, melts too easily.
II 21 °C (70 °F) Soft, crumbly, melts too easily.
III 26 °C (78 °F) Firm, poor snap, melts too easily.
IV 28 °C (82 °F) Firm, good snap, melts too easily.
V 34 °C (94 °F) Glossy, firm, best snap, melts near body temperature (37 °C).
VI 36 °C (97 °F) Hard, takes weeks to form.

Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

Generally, the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals.[43] Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form. At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.

Two classic ways of manually tempering chocolate are:

Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.


Storage

Molten chocolate and a piece of a chocolate barChocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 to 63 °F), with a relative humidity of less than 50%. Chocolate is generally stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate is frequently stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is perfectly safe for consumption.[44][45][46]


Health
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.[47] Other beneficial effects suggested include anticancer, brain stimulator, cough preventor and antidiarrhoeal effects.[48] An aphrodisiac effect is yet unproven.

On the other hand, eating large quantities of any energy-rich food such as chocolate increases risk of obesity. The high amount of calories is caused by factory-added substances such as fat and sugar. [49] The high amounts of added fat and sugar are also suggested to make chocolate so addictive. This is because it is psychologically considered to be unhealthy by most (due to the added sugar and fat), causing a desire to eat chocolate, resulting from restraint. [50] As such, eating black chocolate, or chocolate products with sweeteners [51], is considered less addictive (and more healthy) than milk chocolate, white chocolate, or any other high-calorie chocolate product.

There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.[24]

A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[52]


Circulatory benefits
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. This is mainly caused by a particular substance present in cocoa called epicatechin.[53] Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming dark chocolate daily.[54] There has even been a fad diet, named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.[55] Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Processing cocoa with alkali destroys most of the flavonoids.[56]

One-third of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.[57] Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.[58] Indeed, small but regular amounts of dark chocolate lower the possibility of a heart attack,[27] a result of cholesterol imbalance according to the lipid hypothesis.[27]


Aphrodisiac
Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Additionally, chocolate's sweet and fatty nature may stimulate the hypothalamus, inducing pleasureable sensations as well as affecting the levels of serotonin.[59] While serotonin has a pleasurable effect, in high concentrations it can be converted to melatonin which in large amounts reduces sexual drive.[59] Finally, chocolate has been shown to contain unsaturated N-acylethanolamines which might activate cannabinoid receptors or increase endocannabinoid levels resulting in heightened sensitivity and euphoria.[60] Although there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.


Other benefits
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.

Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.[61]

Mars, Incorporated, a Virginia-based candy company, spends money each year on flavonol research.[62] The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.[63]

Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine.[64] The chocolate also appears to soothe and moisten the throat.

Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of chocolate.[65]


Obesity risk
The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.[66]


Acne

Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.There is a popular belief that the consumption of chocolate can cause acne. Various studies seem to show that this is the case for high glycemic index foods in general, though the question is still being studied. Milk is known to cause acne, including any which is mixed with chocolate.[67]


Lead
Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate.[68] A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram.[69] In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.[70] While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.[71]


Toxicity in animals
Main article: theobromine poisoning
In sufficient amounts, the theobromine found in chocolate is toxic to non-human animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively.[24] If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.

A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).[72][73][74] Treats made from carob can be used to substitute and pose no health threat to animals.[75]


As a stimulant

Molten Chocolate
A chocolate sweet.
A model of the Reichstag made of chocolate at a Berlin shopSee also: chocoholism
Chocolate contains a variety of substances, some of which have an effect on body chemistry. These include:

Sugar
Theobromine, the primary alkaloid in cocoa and chocolate[76] and partly responsible for chocolate's mood-elevating effect
Tryptophan, an essential amino acid and precursor to serotonin
Phenethylamine, an endogenous alkaloid sometimes described as a 'love chemical;[77] it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts
Caffeine, present only in very small amounts[76]
Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.[78] It is much more potent for horses, and its use in horse racing is prohibited.


Labelling
Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". It should be noted that this refers to the combined percentage of both cocoa solids and cocoa butter in the bar, not just the percentage of cocoa solids.[79]

Chocolates that are organic[80] or fair trade certified[81] carry labels accordingly.

In the United States, some large chocolate manufacturers lobbied the federal government to permit confection containing cheaper hydrogenated vegetable oil in place of cocoa butter to be sold as "chocolate". In June 2007, as a response to consumer concern after the proposed change, the FDA re-iterated that "Cacao fat, as one of the signature characteristics of the product, will remain a principal component of standardized chocolate"[82]


Manufacturers
Main article: List of chocolate manufacturers
Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world. Major examples include Cadbury, Nestlé and Lindt.

The Hershey Company is the largest chocolate manufacturer in North America.[83] Its headquarters is in Hershey, Pennsylvania, a town permeated by the aroma of cocoa on some days,[84] and home to Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, a subsidiary of his Lancaster Caramel Company. Hershey's candies and other products are sold worldwide.[83]

The Hershey Company reached fame mainly because of three of its creations: the Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups.

Mars, Incorporated is a worldwide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.


Chocolate in popular culture

Cadbury Creme Eggs are fondant-filled chocolate eggs.
Holidays
Chocolate is one of the most popular treats given on holidays. On Valentine's Day, a box of chocolate is given, usually with flowers and a greeting card. It is given on other holidays, including Christmas, Thanksgiving, and birthdays, although no special chocolate creation is common on these holidays. On Easter, chocolate eggs are popular gifts. A chocolate egg is a confectionery made primarily of chocolate, and can either be solid, hollow, or filled with cream.


Books and film
Chocolate has been the center of several successful book and film adaptations. In 1964, Roald Dahl published a children's novel titled Charlie and the Chocolate Factory. The novel centers around a poor boy named Charlie Bucket who takes a tour through the greatest chocolate factory in the world, owned by Willy Wonka. Two film adaptations of the novel were produced. The first was Willy Wonka & the Chocolate Factory, a 1971 film which later became a cult classic. Thirty-four years later, a second film adaptation was produced, titled Charlie and the Chocolate Factory. The 2005 film was very well received by critics[85] and was one of the highest grossing films of its year, earning over US$470,000,000 worldwide.[86] Charlie and the Chocolate Factory was also recognized at the 78th Academy Awards, where it was nominated for Best Costume Design for Gabriella Pesucci.[87]

Chocolat is a 1999 novel by Joanne Harris. It tells the story of Vianne Rocher, a young mother, whose confections change the lives of the townspeople through magic. The 2000 film adaptation, Chocolat, also proved successful, grossing over US$150,000,000 worldwide,[88] and receiving Academy Award and Golden Globe nominations for Best Picture, Best Actress, and Best Original Score

Chocolate's good for business

Strategies: Chocolate's good for business
Updated 11/29/2007 10:17 PM

Digg del.icio.us Newsvine Reddit Facebook What's this? Chocolate is more than just my favorite food group. Chocolate, as an industry, is booming, sweet with opportunities for entrepreneurs and small businesses.
Like most food specialty businesses, there are few barriers to entry for a chocolate company. Start-up costs can be low; in some states, you can even start in your home kitchen. Most importantly, there's a healthy market, whether you want to sell directly or through others, as both consumers and retailers eagerly seek new, creative chocolate offerings.

To discover the ingredients of a successful chocolate company, I spoke with founders of two thriving chocolate businesses: Donna Gabrilson of Market Street Toffee in Phoenix, Ariz., (www.marketstreettoffee.com) and Jeff Shepherd of Lillie Belle Farms in Jacksonville, Ore. (www.lilliebellefarms.com)

When Donna sent a box of Market Street chocolate toffee to my office last year, my staff all agreed it was the best toffee we'd ever eaten. Equally impressive was the presentation: personalized gift band, beautiful box and ribbon.

I found Lillie Belle chocolates at the New York Chocolate Show (yes, there is a chocolate show, and yes, it is yummy). Though it sounds odd, Lillie Belle's blue-cheese chocolate truffle was a standout. Yes — blue cheese in chocolate. Surprisingly delicious!

FIND MORE STORIES IN: California | Arizona | Philadelphia | Colorado | Connecticut | Indiana | New York City | Phoenix | Oregon | Jacksonville | San Jose | Boulder | Norwalk | Finding | A Day | Emeryville | Angel Investor | Willie Wonka | Rhonda Abrams
If you aim to be the next Willie Wonka, here are some tricks you can learn from Donna and Jeff:

• Keep start-up costs low.

Jeff started making chocolates at home. "In Oregon, you can get a license to produce food in your own home, based on volume. After two years, I passed the volume allowed (by the state), rented a small warehouse and converted that into a chocolate kitchen."

"Initially, I leased commercial kitchen space from a caterer," said Donna. "Most folks think you have to have your own commercial kitchen, but go to a caterer, go to a cafe. Lots of restaurants are dark on Mondays. You might have to get up at 2 a.m. to use someone's kitchen, but you do whatever you need to do."

• Start at farmers markets.

"I started selling truffles at farmers markets," Jeff said, " and now have seven full-time employees and sell to over 300 stores nationwide."

Donna used farmers markets to perfect her products as well as make sales. "Rather than waiting for people to come to me and paying huge amount of money in leases, farmers markets are a great way to have a focus group ... see what people thought of products."

• Use great ingredients.

Jeff began Lillie Belle as a 2-acre organic berry farm, so he grows all the berries in the truffles and cordials himself. "I figured I could jar all these berries up and make jam, but on a whim, I made some raspberry truffles for myself. All the chocolate and fruit is organic. The butter and cream are from a small local dairy, certified sustainable. I seek out other farmers like myself."

• Be different from competitors.

You can stand out from the competition with unique products, like blue cheese or organic truffles. But you can specialize in other ways, such as packaging.

"I tried to find a unique, classy, sophisticated way of packing our product to differentiate us," said Donna. "What's special about us is that we can personalize from one box to thousands of boxes. Ninety percent of our business is corporate-related."

A few other standout independent companies from the Chocolate Show:

• FairyTale Brownies, Phoenix. Wide choice of brownie flavors, attractive packaging. Great gift for college students! (www.brownies.com)

• Knipschildt Chocolatier, Norwalk, Conn. Beautifully presented handmade chocolates and truffles. (www.knipschildt.com)

• Chocolove, Boulder, Colo. Organic and single-source chocolate bars. (www.chocolove.com)

• DeBrand, Ft. Wayne, Ind. A bigger small company, founded and headed by a woman, with a wide assortment of chocolate choices. Even the box can be chocolate! (www.debrand.com)

• Luv's Brownies, San Jose, Calif. Heart-shaped brownies. (www.luvsbrownies.com)

• John & Kiras, Philadelphia. Ingredients from local, sustainable family farms; their mint comes from urban school garden projects. (www.johnandkiras.com)

• Christopher Norman Chocolates, New York City. Upscale, unique chocolate creations — even a set of chocolate dominoes. (www.christophernormanchocolates.com)

• Charles Chocolates, Emeryville, Calif. Beautiful, handmade chocolates, including edible chocolate boxes and tea-infused chocolates. (www.charleschocolates.com)

Rhonda Abrams is president of The Planning Shop, publisher of books for entrepreneurs. Their newest is Finding an Angel Investor In A Day. Register for Rhonda's free business planning newsletter at www.PlanningShop.com. For an index of her columns, click here. Copyright Rhonda Abrams

The Sweet Success of a Chocolate Business

The Sweet Success of a Chocolate Business
If chocolate is your passion, this could be the business opportunity you’ve been waiting for.

By Sara Wilson | November 17, 2006

The verdict is in: Chocolate has officially gone from sinful to unstoppable. In fact, trend-watching firm Datamonitor named chocolate "the new coffee" in a list of the top 10 trends to watch. But that's not all: Studies have come out demonstrating the health benefits of flavanoids often contained in dark chocolate. Sales are soaring (dark chocolate sales were up 40 percent in 2006, according to Mintel International), and entrepreneurial opportunities are rich with promise. "Chocolate is more popular today than ever before," says Joan Steuer, founder and president of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. So stop drooling and take a bite of the action. Dark, artisanal, organic, socially responsible and nutraceutically enhanced chocolates are especially hot varieties, according to Steuer. Opportunities also exist in chocolate cafes, chocolate fountains and chocolate education, such as tastings. And you can't go wrong with basics like chocolate snacks or a shelf-stable ganache. Says Steuer, "The world of chocolate is wide open for anyone to succeed if they take the right steps."

Getting Started
Thinking of launching your own brand of chocolate? Follow these tips:

Ask yourself three key questions. "Ask yourself, 'Where am I now, where do I want to be and how do I get there?’" advises Joan Steuer, founder of Chocolate Marketing LLC, a Los Angeles consulting firm that specializes in strategic forecasting and tracking trends in the chocolate industry. When answering, refrain from comparing yourself to the competition. Instead, focus on your strengths and your distinguishing qualities.
Pool your resources. Have enough money in the bank to last you at least six months out, recommends Steuer, and form a board of advisors who can offer unbiased advice and suggestions. When forming your board, don't limit yourself to experts within the chocolate industry. Even people from outside of the industry can offer great insight.
Love what you do. "For every entrepreneur, it's always going to be harder than you think it is, and you have to have great love and passion," says Steuer. "Don't just chase chocolate because you think you'll make money. It's hard to make money in chocolate. I work with struggling artisans as well as wildly successful companies."
Keep your eyes wide open. Chocolate, in general, will never lose its appeal, but studies, research and taste buds can change with each passing year, bringing certain types or flavors of chocolate to the forefront. In order to keep up with these trends, Steuer stresses the importance of living consciously. "Don't have blinders on to other industries because that's often from where the best ideas come," says Steuer. "Look at technology and make analogies into our world. Look at art. Go into a container store and look at convenience. Is there a way to package a chocolate bar that peels like a banana so you can get at it more easily without unwrapping it? Those are things that I think about when I come up with ideas. I look at things and I think about the environment. You need to look everywhere for trends, and you'll easily then be leading the market instead of following."
Believe in yourself and your product. "If you think your idea is ahead of its time, chances are that it's a great idea," says Steuer. "It's just a matter of letting people know why they need it and why it's different and better."

Non Halal chocolates

Bounty
Celebrations
Dove Chocolate
Flyte
Galaxy
Kudos (North America)
Lockets
M-Azing (North America)
Maltesers
M&M's
Mars Bar
Mars Delight
Milky Way
Minstrels (UK only)
Mars Planets (newly inroduced in UK)
Skittles
Snickers (The top-selling candy bar in the United States. Known in the UK as Marathon until 1990.)
Starbur st (Originally Opal Fruits in the UK .)
3 Musketeers ( North America )
Topic
Twix
Snicker's Marathon Energy Bar
AquaDrops