Archive for the 'The Arts Today' Category

Why It’s Good to Eat Chocolates

Saturday, February 27th, 2010
It is mainly due to a lack of knowledge that a few people preach that eating chocolates will turn one into an addict and run the risk of becoming obese. But history is replete with instances in which chocolates were found medically useful. Chocolate came to the rescue of Mayas and Aztecs going to war, especially when they were in need of energy; and to the aid of Europeans and South Americans when they were struck by a bout of diarrhea (chocolates relieved them of the symptoms).
Even now, conclusive verdict has not yet emerged from researches to establish whether chocolates were advantageous for the health or not. The component that encourages the desire for chocolates is also yet to be discovered. On an average, about 12 pounds of chocolates are consumed by an American annually.
Mood enhancer
Chocolate lovers claim they become active and lively from indulging in chocolates. This could be true because chocolates contain phenethylamine (PEA) and theobromine, two alkaloids in chocolates that are responsible for these first effects.
A book in the 1980s made a sensational statement that PEA in chocolates was responsible for the bliss that people experienced, a feeling akin to the high of being in love. The media immediately grabbed this piece of sensational information and trumpeted PEA as the love chemical. They further claimed that it is when PEA levels are low that people dive into sadness and depression.
Although it’s all been hype, research has shown that PEA and theobromine do affect heart rates, blood pressure, and emotions in people positively. Theobromine, a major ingredient in cocoa beansthe basic material in chocolate candy making quickens like caffeine but to a lesser degree.
Tryptophan, another element in chocolates, is a precursor to serotonin. Serotonin, enjoying the distinction of being the happy hormone, manages our need to eat, sleep, disposition, anger, sexual desire and such brain activities as memory and learning. When serotonin levels dive, depression ensues.
Heart booster
Theobromine also acts on heart well being as well as in aiding the flow of blood through constricted veins.
While the flavanoids of plants protect them from toxins, the flavanoids in chocolates does the same, protecting people from free radicals due to their anti-oxidant characteristics. Flavanoids also trigger the production of eiconsanoids, hormone-like compounds that impact on heart health.
Dark chocolates have the most excellent anti-oxidizing qualities with the generous amounts of epicatechin in them. These flavanoids, epicatechin and gallic acid in dark chocolates, help the heart by controlling blood pressure and circulation.
So if you are one of those chocoholics who just love to indulge, have no fear. As long as you do so in moderation, you have the excuse of mental and physical health to dig into your beloved chocolates.

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A Very Basic Guide to Tempering Chocolates

Wednesday, January 13th, 2010

Chocolates must be glossy, creamy, smooth and rich, and once you bite on it, it must break in a clear, sharp snap. These are just some of the best qualities of properly tempered chocolates. Tempering is the process of heating, cooling and working on the chocolates until it reaches the exact temperature.

All makers of chocolates see to it that their chocolates are properly tempered so that it will get that glossiness, richness, and creaminess as well as prolong shelf life. When chocolates aren’t tempered, it’ll be vulnerable to blooming, where chocolate acquires whitish blotches and becomes crumbly.

Tempering is very important in making chocolate candy since the fat crystals in the cocoa butter are stabilized during this process. These fat crystals melt and set at different specific temperatures, tempering can make this crystals solidify in a single desirable structure.

When manually done, chocolate tempering is a real repetitive process, especially if the person is just new to it. S/he’ll have several bad tries first before s/he can actually learn and master the whole process.

You should understand that tempering is all about chemistry. If tempering is done properly, you’ll be able to produce as much type V crystals as possible, are these are the ones responsible for the best features of the chocolates.

You also have to learn how to apply the right temperatures to the different types of chocolates that you are working with. Chocolates are very responsive to temperature and any change can distemper it and you’ll have to re-temper again.

Once you know the chemistry, you now need to know the techniques. In the first one, you cool down chocolate a marble slab to draw out the heat to bring chocolate to its proper temperature. There’s also the seeding method, where pre-tempered chocolates are added to the chocolate to attract loose crystals to it and bind them easily.

If you regularly work on large volumes of chocolates, you’ll have to purchase a chocolate tempering machine because although you’ve learned the basics and even the advanced techniques of tempering chocolates, outside factors like moisture in the equipment may still affect your tempering work.

If you have chocolate tempering machine, you can easily do the tempering without anything to worry at all. It takes care of the necessary heating, cooling and reheating procedures as well as it’s designed to calibrate the temperature to the right levels. You can produce chocolates in large volumes in a very easy and convenient manner, thus, increasing your potential profit.

Finally, this amazing gadget will also allow you to get to your artistic side jumping since you can fully concentrate on chocolate making while the tempering machines takes care of business.

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Flooring solutions – laminate flooring

Tuesday, June 17th, 2008

Some people don’t want to go with anything with the best. They want the best clothing, the best brands, the best jobs, the best laminate flooring. If you come under this category then you have come to the right place. Today we will talk about the best laminate flooring. While buying laminate flooring, certain things must be kept in mind. For instance each laminate flooring comes with an AC level, AC1 being the least durable while AC5 could possibly even carry heavy traffic weight over it. AC3 is usually the best for consumers of homes and offices.

The DuPont Real Touch premium laminate flooring is a popular choice offered at Home Depot stores nationwide. Although alternative laminate flooring is available, the glueless laminate flooring from Dupont results in a prolonged life. Another factor which only the best laminate flooring might truly offer is the level of noise reduction and comfort offered. Try to go with laminate flooring that offer say 30 years of warranty. Once you know which is the best laminate flooring, especially for your needs, you are all set and can freely go out and buy the laminate flooring of your choice! Obviously for that you will first need to pay the internet at least one visit

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