How Many Baby Formula Plants Are In The United States Chocolate – Food of the Gods

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Chocolate – Food of the Gods

History

Chocolate has a history of sweetness and violence. The Mayans, the first to discover the cacao plant, are credited with perfecting the preparation in its earliest form. Even dedicating a god to cocoa.

The ever-conquering Aztecs also conquered the Mayans. They quickly learned to love the taste and health benefits of this dark drink.

“A divine drink that increases resistance and fights fatigue. A cup of this precious drink (cocoa) allows a person to walk a whole day without eating.

Montezuma – Emperor of the Aztecs (c. 1480-1520)

Both the Mayans and the Aztecs recognized the cacao plant and beans as highly valuable, even when used as a medium of exchange. The Spanish, who saw the value of the Aztecs to the cacao plant, also became very interested in the plant.

It took the Spanish a while to get a taste for the dark drink, which they saw as “more a drink for swine than a drink for mankind.”

After a while, the Spanish started shipping beans back to Spain. And that’s where the modern history of chocolate began.

At first, the only Europeans who could afford this new drink were the aristocracy. They did not consume it in the same way as the Aztecs, but preferred to drink it hot and sweet.

They were also the first to add other spices from the New World.

When they discovered that adding sugar improved the taste, love for this new drink quickly spread.

It also meant that they had to produce more. They began experimenting with different cacao plants. Finally, they found one which, although inferior in quality and taste, could produce a much larger quantity.

They found that by adding a few teaspoons of sugar, most Europeans did not notice a difference in quality.

In America, the slave trade fueled growth nicely, and trade grew rapidly.

When slaves were outlawed in America, plants were brought to Africa for cultivation.

Historical dates

1828 – Dutchman Coenraad Van Houten invented “holland” or making cocoa into a powder mixed with water

1850s – Solid Chocolate – Created by the famous English chocolatier Joseph Fry. By mixing sugar, cocoa powder and cocoa butter, you can make a paste that becomes solid when it cools.

1879 – In Switzerland, it was discovered that by adding powdered milk to chocolate, it became more affordable and milder. Suddenly, people from all walks of life could afford the heavenly substance.

Health benefits

The Mayans and Aztecs always recognized the health benefits of chocolate. Interestingly, only in recent years has anyone really begun to seriously study the cacao plant.

What makes it healthy?

Although cocoa is a powerhouse of AZ (Anandamide-Zinc) nutrients. It is most recognized for its antioxidant levels, but surprisingly, even the lowest quality has antioxidant levels.

What are antioxidants

Antioxidants are compounds that help prevent diseases such as aging, arthritis, stroke, cancer, heart disease, and more. These compounds are abundant in fresh fruits and vegetables.

These compounds give fruits and vegetables their color. In fact, the darker the color and the more bitter the taste, the higher the level of antioxidants.

Makes chocolate dark brown and bitter in its natural form with a very high antioxidant content.

I’m sure you’ve heard of some of the more common antioxidants, such as vitamins C and E. Scientists are still trying to identify many other antioxidants and their effects on our bodies.

Why do we need antioxidants?

Antioxidants are our anti-rust formula.

Just like an apple or banana changes color when exposed to air, we do the same thing.

As infants, we begin to take in oxygen, and as we do so, our bodies begin to “rust” or rather break down.

When we eat foods rich in antioxidants, we protect our bodies in the same way that pouring natural antioxidant lemon juice on fruit prevents them from turning brown.

Free radicals

It is against these free radicals that you protect your body. Free radicals are “wild” molecules. They are either missing an electron or have an extra electron. They become scavengers, looking for some other molecule to “steal” from. They try to neutralize themselves.

This creates a dangerous chain reaction. When a single free radical attaches to a whole cell, that cell becomes a free radical and starts scavenging itself.

If this process is not controlled, these mutating cells can cause disease. Memory loss, aging, immune system disorders, or even cancer, to name just a few common “free radical” diseases.

Neutralization of free radicals –

Our body’s goal then should be to neutralize free radicals, and that’s what antioxidants do.

They do this by using one of their carbon atoms with its strong bonds. If they’re sitting there when a free radical arrives, they can trap the free radical. They are then able to take the free radicals out of the body with them.

This is why it is so important to have a constant supply of antioxidant foods to help rid our bodies of free radicals.

Chocolate is personally the most delicious way to control free radicals for me.

Types

There are many varieties of chocolate. Below are some of the more common varieties and uses.

Cocoa vs Cocoa

Cacao is an industry term used for fruit. After opening the pod, the fermentation process begins and the name changes to cocoa, such as cocoa butter

cocoa beans etc.

Cocoa pods – It is a football-shaped fruit produced by the cacao tree. It is about 5 to 12 inches long and 3 to 5 inches wide. You will find about 30-40 seeds in each of these pods. It takes about 20 seeds to make one kilo of cocoa.

Cocoa beans – The fruit of the cacao tree found inside cocoa pods.

nibs- Once the cocoa beans are removed, they are allowed to ferment. It helps develop deep flavor and aroma and also reduces bitterness.

Once the fermentation process has taken place, the beans are placed to dry. After drying, the outer shell of the bean is removed. They use a crushing tool to do this, which often breaks the seeds into strings. Nibs are nothing more than pieces of crushed cocoa beans.

One of the easiest and healthiest things I like to do is add nibs to smoothies, fresh fruit, puddings or sprinkled on top of a souffle. It simply adds to the already rich, deep chocolate flavor and boosts the nutritional value of any meal.

Cooking

Two things that destroy chocolate are moisture and excessive heat. As long as you have this basic knowledge, there is nothing stopping you from using it.

It will sharpen and thicken with excessive heat, so be careful when using the microwave. When wet, even a very small amount will increase its viscosity, making it unacceptable for watering.

Always store in an odorless, dark and cool place.

Melting

Home melting

A double boiler is the easiest way to melt chocolate. Do not allow steam to come up from the bottom of the boiler as this can damage it.

If it becomes unworkable, simply add ½ T of oil and melt again while stirring vigorously.

Professional melting options

Electric pan- While not a “professional” method, if you’re a “casual” chocolatier, it’s a cheaper method. An electric frying pan maintains the perfect temperature when working with chocolate.

Professional tempering machine – If you want to work like the pros, you need a professional tempering machine. I recommend the one put out by Sephra, the leader in fondue fountains.

Candy making workshops

When it comes to learning how to make chocolate, a candy making workshop is the best option.

They will teach you all their tricks and techniques while showing you the best quality ingredients.

The workshops are great fun. You learn when you cover yourself in chocolate. That sounds pretty heavenly to me.

One of the best things about workshops is being able to jump in with both hands. In a good workshop, you cut, melt and dip the tea to enjoy pure chocolate.

Not many places offer these workshops, so visit us at http://www.chocoliciouscooking.com and watch our videos on everything from Chocolate Covered Pretzels to Halloween Ghost Cookies. The great part about watching Jeannie at http://www.chocoliciousCooking.com is that you get to lick your spoon and fingers!

Tools of the Trade –

The tools listed below have made our lives easier. These are tools we use weekly, if not daily.

cocoa latte – This machine is a must for those cold winter mornings. I turn it on first thing in the morning when I get ready for work and it’s perfect. What I love about the Cocoa Latte is that it keeps the drinks at the perfect temperature.

This Back to Basics machine brings the coffee shop experience right into your home. It automatically froths, mixes and heats your instant cocoa into cafe-style frothy drinks.

Vita Mix Blender- Vita Mix is ​​notorious for health and my favorite remedy.

I have made raw salsas, soups, sauces and desserts with this blender. The speed of the grains makes it so that even though you’re serving raw tortilla soup, it’s steaming hot, delicious, and totally nutritious!

Sephra Fondue Fountains – Sephra has perfected the home and industrial chocolate fountain. With their patented technology and comprehensive warranty, they were my natural choice.

I have used several other fountains and the Sephra fountain is the easiest to assemble, disassemble and clean. It makes throwing a chocolate party a breeze!

Fondue pot – Fondue originates from the French-speaking regions of the Swiss Alps and has been around for centuries.

My favorite choice for a fondue pot is an electric pot. These pots are suitable for all types of fondue. You can boil oil or just keep the dessert fondue warm. I love the versatility of this pot.

Recipes

Everyone has their favorite recipes. We are no different than anyone else.

Any chocolate recipe can easily be made healthier by simply adding chocolate.

You can also use both raw organic cacao and raw nibs as a side dish.

We love to cook at chocoliciousCooking and here are some of our favorite recipes:

Presents

There’s nothing like giving chocolates to show that special someone how much you love them. Each gift has its own characteristics.

Handmade chocolate – “Precious Gift” I call it that because hand watering is becoming a lost art. So you know when you get this type of gift that they value you enough to give you the best

Dark Chocolate Gift Basket – A “thoughtfully loving” gift. I use the term thoughtful because if it’s dark chocolate, they probably care about your health and the darker the better.

Dipped Strawberries – A “sexy” gift. Don’t you think there’s something very sexy about deep red strawberries and chocolate?

I can’t think of anything that would make me swoon more than this sexy gift.

Pretzels- A “fun” gift. This combination of salty sweetness makes them fun to make and eat. If you want a fun gift to turn into a personal party, just hide a small caramel inside.

Party

Let’s face it, when there’s chocolate, it’s a party!

And there really is no limit to the fun chocolate-centered party ideas. From a kids birthday party, teen Halloween party, chocolate tasting party or formal chocolate party, there are no limits to the fun.

Especially with a fondue pot or fountain, the party will have a different feel. I feel like it makes a formal party feel more of a “water cooler”. And it gives more elegance to the causal party.

As they stand dipping fruit, bread, and candies in an endless stream of chocolate, you’ll not only be physically fulfilled, but you’ll also enjoy the social interaction that naturally comes from the experience.

Chocolate is not optional, it is essential!

It’s healthy

Not only will it make you feel good, but it will also make you smile!

The best gift anyone could ever get!

No matter how casual or elegant the affair, it suddenly turns into a party!

For maximum effect, it should be consumed and distributed daily!

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