I was looking over our catalog today. I found one of the greatest ideas. I love coffee. My problem is I add to much sugar and creamer that my coffee is no longer good for me. Today I read in the back of our Dove Chocolate Discoveries book an awesome idea. Take tempered chocolate. Stick a spoon in it. Then drizzle chocolate flavor over it and use the spoon in the coffee or cocoa when you mix it. Adds a new and healthy type of flavor!
Contact me for speicals with chocolate for dipping and flavor disks to add to your chocolate.
Showing posts with label healing. Show all posts
Showing posts with label healing. Show all posts
Friday, November 13, 2009
Friday, November 6, 2009
Entertain with Chocolate
Chocolate is truly the universal treat. Here is one great idea for those cold winter days:
Hot Cocoa Mug Cakes:
Makes 2 cups/servings
Ingredients:
2/3 Cup DCD Dark Sipping Chocolate
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 extra-large egg
1/2 cup of milk
1/4 cup vegetable oil
1/2 DCD Mint Baking Bits, plus a bit more for grating
2 dollops marshmallow cream or fluff
2 DCD chef-Series Dark Chocolate bars, melted (4oz)
Directions:
Preheat oven to 350 degrees In a medium bowl combine sipping chocolate, flour, and sugar. Whisk in egg, milk, and oil, mix well. Add mint bits and stir to combine ( for extra chocolate boost add the melted Dark Chocolate) Divide between two 10oz oven-safe mugs.
Bake mugs in oven for 15 minutes, or until set. Cake may rise slightly over the top of the mug. Cool 15 minutes or until warm to touch. Add marshmallow cream
Garnish Ideas:
Crated DCD mint backing bits or ice cream
Dove Chocolate Discoveries has tons of awesome baking needs! Contact me for your ingredients today! FREE SHIPPING!
Find me on facebook STACY PARRISH MOORE
HAPPY TASTING!
Hot Cocoa Mug Cakes:
Makes 2 cups/servings
Ingredients:
2/3 Cup DCD Dark Sipping Chocolate
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 extra-large egg
1/2 cup of milk
1/4 cup vegetable oil
1/2 DCD Mint Baking Bits, plus a bit more for grating
2 dollops marshmallow cream or fluff
2 DCD chef-Series Dark Chocolate bars, melted (4oz)
Directions:
Preheat oven to 350 degrees In a medium bowl combine sipping chocolate, flour, and sugar. Whisk in egg, milk, and oil, mix well. Add mint bits and stir to combine ( for extra chocolate boost add the melted Dark Chocolate) Divide between two 10oz oven-safe mugs.
Bake mugs in oven for 15 minutes, or until set. Cake may rise slightly over the top of the mug. Cool 15 minutes or until warm to touch. Add marshmallow cream
Garnish Ideas:
Crated DCD mint backing bits or ice cream
Dove Chocolate Discoveries has tons of awesome baking needs! Contact me for your ingredients today! FREE SHIPPING!
Find me on facebook STACY PARRISH MOORE
HAPPY TASTING!
Thursday, November 5, 2009
Chocolate Turtle Martini
Ingredients:
1 oz Dove Chocolate Martini Mix
Dove Chocolate Coco powder
Caramel sauce, in a squeeze bottle with a very small tip
2 ounces vanilla vodka (recommended: Stoli Vanilla)
2 ounces white crème de cacao
2 ounces Praline New Orleans Style Pecan Liqueur
Crushed ice
Roasted pecan halves, for garnish
Roughly chopped chocolate squares, for garnish
Directions:
Take a large martini glass and very carefully coat the rim in caramel sauce from the squeeze bottle, being careful not to let it drip too far down the sides. Then, dip the entire rim of the glass into the sweetened cocoa powder, being sure to coat all of the caramel. The desired effect is a chocolate dusted caramel rim. For the drink, shake the vodka, crème de cacao and praline liqueur in a martini shaker with ice to chill. Fill the martini glass nearly full with crushed or shaved ice, being careful not to touch the rim. Strain the drink into the martini glass.
Garnish atop the floating ices with a roasted pecan half and a small piece of chopped chocolate.
Send me a comment for info on the Chocolate Martini Mix.... Free Shipping!
Find me on facebook: Stacy Parrish Moore
Tuesday, November 3, 2009
Chocolate On My Mind!
OK. So I just joined Dove Chocolate Discoveries (DCD) and realized what an awesome job. I get to sell Chocolate. How easy and cool is that!? I found this recipe on their website and thought to share it with you. Interested in ordering something. Send me an email! Check out our website. www.dovechocolatediscoveries.com
Ingredients:
4 oz DCD Chief Series White Chocolate Bars
6 tablespoons butter
2 tablespoons sugar
2 eggs
1/4 cup of flour
Preheat oven to 375 degree. In a microwave safe bowl heat DCD white chocolate and butter in 15 minute internals to keep from burning. Until melted. Add sugar. Add eggs and whisk until combined. Add flour and whisk until just combined. Lightly grease muffin molds with butter and distribute batter evenly.
Place muffin mold on baking sheet and bake 6-8 minutes. ( Cakes will appear to be undercooked, this is normal, do not over bake. Sides will be set but center will be soft) Carefully invert molds on a serving platter and serve immediately. ENJOY!
DCD White Chocolate Molten Lava Cakes
Ingredients:
4 oz DCD Chief Series White Chocolate Bars
6 tablespoons butter
2 tablespoons sugar
2 eggs
1/4 cup of flour
Preheat oven to 375 degree. In a microwave safe bowl heat DCD white chocolate and butter in 15 minute internals to keep from burning. Until melted. Add sugar. Add eggs and whisk until combined. Add flour and whisk until just combined. Lightly grease muffin molds with butter and distribute batter evenly.
Place muffin mold on baking sheet and bake 6-8 minutes. ( Cakes will appear to be undercooked, this is normal, do not over bake. Sides will be set but center will be soft) Carefully invert molds on a serving platter and serve immediately. ENJOY!
Email me for your order of
DCD Chief Series White Chocolate Bars! YUM!
Monday, November 2, 2009
The Healing Power of Chocolate
The Healing Power of Chocolate
What food helps fight heart disease, lung cancer, prostate cancer, asthma, and type2 diabetes? Chocolate! High powered healing never tasted so good. Chocolate is derived from the cocoa bean. Beans are removed from their pods, fermented, dried, roasted, and then made into a cocoa mass or cocoa liquor. Technically known as Theobroma Cacao, cocoa has been used by indigenous tribes in South and Central America for thousands of years. The tribes have used it to fight parasites, heal snakebites, and as a general antiseptic. What is it that makes chocolate so irresistible? A large part of chocolate’s allure, of course, lies in the taste—a deliciously rich concoction that satisfies the most intense craving. But several chemical reactions are also at work. For one thing, chocolate stimulates the secretion of endorphins, producing a pleasurable sensation similar to the "runner’s high" a jogger feels after running several miles. Chocolate also contains a neurotransmitter, serotonin, that acts as an antidepressant. Other substances, such as theobromine and phenylethylamine, have a stimulating effect. However, the truth is that scientists are still not positive how the over three hundred chemicals contained in chocolate make us feel so good. Research from the University of California, Davis shows that eating dark chocolate boosts oxidation levels. Chocolate contains flavonoids, which are part of the group of antioxidants found in tea, red wine, and various fruits and vegetables. Increased levels of flavonoids lowers the risks of heart disease, lung cancer, prostate cancer, and type 2 diabetes. Eating dark chocolate also decreases LDL (bad cholesterol) oxidation and thus reduces the risks of blood clots, lowers blood pressure, and increases blood flow to the arteries.
There are two different kinds of flavonoids called catechin and epicatechins. Catechins, which have recently been found to be abundant in cocoa, could also help prevent heart disease and possibly cancer, as well as boosting the immune system. Dark chocolate has also been found to contain more than three times the amount of catechins as that found in tea. Chocolate is also a good source of copper and magnesium, which helps to regulate heartbeat and blood pressure
Of course eating large amounts of chocolate is still bad for you and could cause weight gain. But, taken in smaller quantities, it could prove to be very beneficial to your health. It all depends on the quantity and the type of chocolate that you are eating. There have been many different studies showing the possible effects of chocolate consumption on groups of participants.
One such study by the Associated Press entitled ‘Study: Dark chocolate lowers blood pressure’ printed on August 27, 2003 which appears in the Journal of the American Medical Association included 13 adults with treated mild hypertension. Each of them ate 3ounce chocolate bars every day for two weeks. Half of them received white chocolate while the other half got dark chocolate. Blood pressure was shown to be relatively unchanged for those who ate the white chocolate, but the dark chocolate eaters’ blood pressure showed changes. Their systolic blood pressure dropped an average of five points and their diastolic reading dropped an average of nearly two points. In another study conducted at Pennsylvania State University, a group of participants, split into two groups, ate the same low fat diet except for one of the groups got a chocolate bar and the other group received a high carb snack. The groups later switched snacks. Total blood cholesterol and LDL ("bad") cholesterol levels didn’t vary with either snack. But, increases in HDL ("good") cholesterol and reductions in triglycerides (a heartrisky type of blood fat) were found in the people eating chocolate. However, it is important to note that these health benefits are derived from eating dark chocolates that have a high percentage of cocoa content. Even more beneficial to one’s health is to eat cocoa in the crudest format possible. One ounce of dark chocolate a day or seven ounces per week provides the needed antioxidants. Dark chocolate, known as "bittersweet" or "semisweet" chocolates are best. These chocolates have a higher percentage of cocoa and little or no added sugar. The darker the chocolate, the more flavonoids are in the chocolate. And of course, people who want to add some chocolate to their diet need to subtract an equivalent amount of calories by cutting back on other foods to avoid weight gain. So, got high blood pressure? Treat yourself to a truffle. Worried about heart disease? Bite into a bonbon. It’s the best medical news in ages: You can maintain a healthy diet that includes chocolate.
ABOUT THE AUTHOR Karen Kim is the Editor of the Healing Arts Guide. In addition to her work for the Guide, her articles have appeared in The Wall Street Journal, Spa Finder Magazine, and The Village Voice taking that extra time and care to bring out the intense and indulgent flavor that has become the trademark
What food helps fight heart disease, lung cancer, prostate cancer, asthma, and type2 diabetes? Chocolate! High powered healing never tasted so good. Chocolate is derived from the cocoa bean. Beans are removed from their pods, fermented, dried, roasted, and then made into a cocoa mass or cocoa liquor. Technically known as Theobroma Cacao, cocoa has been used by indigenous tribes in South and Central America for thousands of years. The tribes have used it to fight parasites, heal snakebites, and as a general antiseptic. What is it that makes chocolate so irresistible? A large part of chocolate’s allure, of course, lies in the taste—a deliciously rich concoction that satisfies the most intense craving. But several chemical reactions are also at work. For one thing, chocolate stimulates the secretion of endorphins, producing a pleasurable sensation similar to the "runner’s high" a jogger feels after running several miles. Chocolate also contains a neurotransmitter, serotonin, that acts as an antidepressant. Other substances, such as theobromine and phenylethylamine, have a stimulating effect. However, the truth is that scientists are still not positive how the over three hundred chemicals contained in chocolate make us feel so good. Research from the University of California, Davis shows that eating dark chocolate boosts oxidation levels. Chocolate contains flavonoids, which are part of the group of antioxidants found in tea, red wine, and various fruits and vegetables. Increased levels of flavonoids lowers the risks of heart disease, lung cancer, prostate cancer, and type 2 diabetes. Eating dark chocolate also decreases LDL (bad cholesterol) oxidation and thus reduces the risks of blood clots, lowers blood pressure, and increases blood flow to the arteries.
There are two different kinds of flavonoids called catechin and epicatechins. Catechins, which have recently been found to be abundant in cocoa, could also help prevent heart disease and possibly cancer, as well as boosting the immune system. Dark chocolate has also been found to contain more than three times the amount of catechins as that found in tea. Chocolate is also a good source of copper and magnesium, which helps to regulate heartbeat and blood pressure
Of course eating large amounts of chocolate is still bad for you and could cause weight gain. But, taken in smaller quantities, it could prove to be very beneficial to your health. It all depends on the quantity and the type of chocolate that you are eating. There have been many different studies showing the possible effects of chocolate consumption on groups of participants.
One such study by the Associated Press entitled ‘Study: Dark chocolate lowers blood pressure’ printed on August 27, 2003 which appears in the Journal of the American Medical Association included 13 adults with treated mild hypertension. Each of them ate 3ounce chocolate bars every day for two weeks. Half of them received white chocolate while the other half got dark chocolate. Blood pressure was shown to be relatively unchanged for those who ate the white chocolate, but the dark chocolate eaters’ blood pressure showed changes. Their systolic blood pressure dropped an average of five points and their diastolic reading dropped an average of nearly two points. In another study conducted at Pennsylvania State University, a group of participants, split into two groups, ate the same low fat diet except for one of the groups got a chocolate bar and the other group received a high carb snack. The groups later switched snacks. Total blood cholesterol and LDL ("bad") cholesterol levels didn’t vary with either snack. But, increases in HDL ("good") cholesterol and reductions in triglycerides (a heartrisky type of blood fat) were found in the people eating chocolate. However, it is important to note that these health benefits are derived from eating dark chocolates that have a high percentage of cocoa content. Even more beneficial to one’s health is to eat cocoa in the crudest format possible. One ounce of dark chocolate a day or seven ounces per week provides the needed antioxidants. Dark chocolate, known as "bittersweet" or "semisweet" chocolates are best. These chocolates have a higher percentage of cocoa and little or no added sugar. The darker the chocolate, the more flavonoids are in the chocolate. And of course, people who want to add some chocolate to their diet need to subtract an equivalent amount of calories by cutting back on other foods to avoid weight gain. So, got high blood pressure? Treat yourself to a truffle. Worried about heart disease? Bite into a bonbon. It’s the best medical news in ages: You can maintain a healthy diet that includes chocolate.
ABOUT THE AUTHOR Karen Kim is the Editor of the Healing Arts Guide. In addition to her work for the Guide, her articles have appeared in The Wall Street Journal, Spa Finder Magazine, and The Village Voice taking that extra time and care to bring out the intense and indulgent flavor that has become the trademark
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