Chocolate makers show off Syria's sweeter side
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Ahmad Khatib
Wednesday, 14 April 2010 11:25
DAMASCUS – Belgium and Switzerland may be the current kings of chocolate, but Syrian confectioners believe another country deserves to be up there too, and already they are feeding an international sweet tooth.
Syria's traditional Arabic sweets are loved across the Middle East, and its people are famed for their culinary skills, with a rich cuisine built on the abundant produce of Damascus' fertile green belt, the Ghouta.
A shop assistant is seen displaying chocolate at the famous Ghraoui confectionery in Damascus.
But few realise it also makes first-class chocolate, with an export industry that is booming as the Syrian economy opens up to the world.
Despite long having had a reputation as the bad boy of Middle East politics, Syria is slowly emerging from international isolation. And among those taking the lead are Syrian confectioners.
"Why Syrian chocolate? Why not? What do countries like Switzerland and Belgium have that we in Syria don't have to make chocolate?" Bassam Ghraoui, who heads Syria?s most famous chocolate maker, told AFP.
"It's a big challenge, but the fact that we produce luxury chocolate which is double the price of Belgian chocolate, for example, is a sweet surprise for many people" because the high price reflects its high quality, he said.
"Best foreign chocolate"
The civil engineer turned entrepreneur said his father Sadek was the first to manufacture chocolate in the Middle East in the early 1930s.
Ghraoui, which also has shops in Arab countries, also sells dried fruits in Europe, including in outlets such as Harrods department store in London, and in Russia.
But now the family firm is facing competition from others such as Zenbarakji and Art Chocolate, which have also made forays into the global market.
"The Syrians have a rich heritage. We import cocoa from Africa, hazelnuts from Turkey and the rest is all Syrian," Ghraoui said of other local ingredients such as fruit and more nuts.
In 2005, his firm won the prestigious Prix d'Honneur for "best foreign chocolate" at the Salon du Chocolat in Paris, the world's largest annual chocolate show.
"At one Paris show, we ran out of chocolate samples because people loved our products," Ghraoui said, adding that 60 percent of the firm's production is exported -- and that figure could hit 80 percent in the future.
Ghraoui says it sells more than 30,000 kilograms (around 66,000 pounds) of chocolate a year to online customers in France alone through the websites of European partners.
Syria's chocolate industry
No government figures are available about the size of Syria's chocolate industry.
Other Syrian chocolatiers and confectioners are also making their mark.
"My father started to produce chocolate and other sweets in 1936, and our business has developed to this day," said Said Zenbarakji, owner of the Damascus-based Zenbarakji Company for Processing and Developing Chocolate and Sweets.
"The real competition started in 1990, when the company began to export chocolate to Arab countries likeLebanon, Egypt, Saudi Arabia and Qatar," he said of the family firm's decision to take on other local firms.
Around 10 years ago, Zenbarakji also began sending its wares abroad to Europe, Canada, Brazil and Hong Kong.
"Our products are entirely made in Syria, and there is no doubt that Syrian chocolate can compete and is in demand abroad," he said.
According to Khalid Sammani, owner of the Aleppo-based Art Chocolate company, another family business that was launched in 1923, "we face strong competition locally and internationally."
"We sell our chocolate in Arab countries, America and Canada, and it's not an easy thing to do but Syrian chocolate is still in demand and we are making progress."
At home, the customer base remains strong.
"It's so good, and I am almost addicted to it," said one cheerful woman at a Ghraoui shop in Damascus as she enjoyed a piece of palmyra – dates filled with almond and coated with dark chocolate.
"It doesn't help me diet as you can see, but I can't help it," she said of the luscious speciality, named after Syria's ruined and famed desert city on the ancient Silk Road from China to the Mediterranean. — AFP
Sunday, April 18, 2010
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.)
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
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
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.
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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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
Ads by Google
Yummy Cakes For You
Celebrate Your Special Occassions Find Your Favourte Cake, Shop Here!
MySimplifieds.Com/Cakes
Healthy Fat Burning Foods
Check out these 5 surprising foods that help to burn your body fat.
www.FatBurningFoods411.com
Banana Cake Recipe
Delicious Banana Cake Recipe Free and Easy to Make! Come See.
Easy-Birthday-Cakes.com
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.
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.
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