A Substance Or Object That Lets Electricty Flow Through Chocolate – Food of the Gods

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Chocolate – Food of the Gods


Chocolate has a history of sweetness and violence. The Mayans, who discovered the cacao plant, are credited with perfecting this structure in its earliest form. Even an offering to the gods of cacao.

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

‘The divine drink, which increases resistance and relieves fatigue. One cup of this precious drink (cocoa) allows a man to go a whole day without food.’

Montezuma – Aztec Emperor (c. 1480-1520)

Both the Mayans and the Aztecs recognized the cacao plant and beans as highly valuable, even using them as a means of exchange. Seeing the value the Aztecs placed on the cacao plant, the Spanish also became very interested in the plant.

It took the Spaniards a long time to like the dark drink when they saw it as “a drink more for swine than for mankind”.

Soon the Spanish began shipping beans back to Spain. And the modern history of chocolate began.

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

He was the first to start adding other spices from the New World.

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

This meant they needed to produce more. He started experimenting with different cocoa plants. Finally they found one, which, though inferior in quality and taste, could be produced in larger quantities.

They found that most Europeans couldn’t tell the difference in quality by adding a few extra teaspoons of sugar.

The slave trade in America made good progress and the trade grew rapidly.

Once slaves were outlawed in America, they were brought to Africa to grow plants.

Historical dates

1828 – Dutchman Koenraad van Houten invented “dutching” or making cocoa powder to mix with water.

1850 – Solid Chocolate – Created by the famous English chocolatier Joseph Fry. You can make a paste by mixing sugar, cocoa powder and cocoa butter that will thicken when it cools.

1879 – In Switzerland, it was discovered that adding powdered milk to chocolate made it more affordable and milder. Suddenly people of all economic levels could afford heavenly food.

Health benefits

The Maya and Aztecs have always recognized the health benefits of chocolate. Interestingly, only in recent years has anyone begun a serious study of the cacao plant.

What makes it healthy?

Although cocoa is a nutrient powerhouse in AZ (Anandamide-Zinc), what it is most known for is its level of antioxidants, surprisingly even the poor quality contains some antioxidants.

What are antioxidants?

Antioxidants are compounds that help prevent aging, arthritis, stroke, cancer, heart disease, and other diseases. These compounds are found in abundance in fresh fruits and vegetables.

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

The dark brown and bitter taste of chocolate in its natural form is high in antioxidants.

I’m sure you’ve heard of some common antioxidants like vitamin C and E. Researchers are still trying to identify many others and how they affect our bodies.

Why do we need antioxidants?

Antioxidants are our “anti-rust” formula.

Just as an apple or a banana changes color after exposure to air, so do we.

As a new baby 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 lemon juice, a natural antioxidant, prevents fruit from turning brown.

Free radicals

These are free radicals that you are protecting your body from. Free radicals are molecules “gone wild.” They are either missing an electron or have an extra electron. They become scavengers looking for any other molecules they can “steal”. They are trying to neutralize themselves.

This creates a dangerous chain reaction. As soon as a free radical attaches to a healthy cell, the cell then becomes a free radical and starts cleaning itself.

If this process is not checked, these mutated cells can cause disease. To name just a few common “free radical” diseases — memory loss, aging, immune system disorders or even cancer.

Neutralization of free radicals-

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

They do this by using one of their carbon atoms, with strong bonds. They are able to interact with the free radicals when they are sitting there when the free radicals come. They are then able to carry free radicals with them out of the body.

That’s why it’s so important to have a constant supply of high antioxidant foods to help rid your body of free radicals.

For me personally, chocolate is the most delicious way to keep free radicals in check.


There are many types of chocolate. Below are some of the most common types and uses.

Coco Vs. cocoa

Cacao is the industry term used for the tree and fruit. Fermentation begins after the pod is opened and the name changes to cocoa, such as cocoa butter

Cocoa bean etc.

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

Cocoa Beans – The fruit of the cacao tree, found in cacao pods.

nibs- After the cocoa beans are removed, they are left to ferment. It helps in developing deep flavor and aroma and also helps in reducing bitterness.

Once the fermentation process is done, the beans are left out to dry. After drying, the outer shell of the bean is removed. To do this they use a crushing tool that crushes the seeds several times to form “nibs”. Nibs are nothing more than crushed pieces of cocoa beans.

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


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

Too much heat will make it grainy and hard, so be careful if you use the microwave. Even a small amount of moisture will increase its viscosity, making it unacceptable for dipping.

Always store in an odorless, dark, cool place.

to melt

Home melting

A double boiler is the easiest way to melt chocolate. Do not allow steam to escape from the bottom of the boiler, as this may damage it.

If that doesn’t work, just add ½ T oil and melt again while stirring vigorously.

Commercial melting options

Electric Frying Pan- While this is not a “professional” method, it is a less expensive method if you are making “occasional” chocolate. An electric fry pan will keep your chocolate at the perfect temperature as it works with your chocolate.

Commercial tempering machine- If you want to work like the pros, you’ll need a professional tempering machine. I recommend the one put on by Sefra, the leader in fondue fountains.

Candy making workshops

A candy making workshop is your best bet for learning to make chocolate.

They will teach you all their tricks and techniques, as well as show you the best quality materials.

The workshops are great fun. You learn by covering yourself in chocolate. That sounds so heavenly to me.

One of the best things about the workshop is the opportunity to jump in with both hands. A good workshop will have you cutting, melting and dipping your way to pure chocolate indulgence.

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 greatest part of watching Genie at http://www.chocoliciousCooking.com is that you can lick the spoon and your fingers!

Tools of Trade –

Listed below are the tools that have made your life easier. They are tools that we use not on a daily basis, but weekly.

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

This back to basics machine brings the cafe experience to your home. It whips, mixes and automatically heats your instant cocoa into frothy cafe-style drinks.

Vita Mix Blender- Vita mix is ​​notorious for its health benefits and is my favorite tool.

I have made raw salsas, soups, sauces and desserts with this blender. Even if you’re serving raw tortilla soup thanks to the speed of the blade, it’ll be hot, delicious, and totally nutritious!

Sefra Fondue Fountain- Sefra has perfected home and industrial chocolate fountains. Their patent pending technology and comprehensive warranty made them my natural choice.

I have used many other fountains and the Sefra fountain is the easiest to assemble, disassemble and clean. This chocolate makes partying a breeze!

fondue pot- Fondue has its origins in 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 lend themselves to any type of fondue. You can boil the oil or keep the dessert fondue warm. I love the versatility of this pot.


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

It’s easy to make any chocolate recipe a little healthier by simply adding chocolate.

You can also use raw organic cacao as well as raw nibs as a topping.

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


There’s nothing like giving chocolate as a gift to show that special someone how much you love them. Each type of gift has its own personality.

Handmade Chocolates- I call it the “small gift” because hand dipping is becoming a lost art. So you know you got the kind of gift that they appreciate enough to give you the best

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

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

I can’t think of anything more flattering than this luscious gift.

pretzel- A “fun” gift. This combination of salty sweet goodness makes them fun to make and fun to eat. Then if you want the fun gift to be a personal party, hide some caramel inside.


Let’s face it anytime there’s chocolate it’s a party!

And there’s really no limit to the fun party ideas you can center around chocolate. A child’s birthday party, a teen Halloween party, a chocolate tasting party or a formal chocolate party—there really is no limit to the fun that can be had.

Especially with a fondue pot or fountain, the party takes on a different feel. I think it makes a formal party more of a “water cooler” kind of feel. And it gives a causal party more elegance.

As they stand there dipping fruit, bread, and candy into a never-ending stream of chocolate, you’re not only physically full, but enjoy the social interaction that naturally comes from the experience.

Chocolate is not optional, it is required!

It is healthy

Not only does it make you feel good, it makes you smile!

The best gift anyone could ever get!

No matter how casual or elegant the affair suddenly becomes a party!

It should be consumed and shared daily for maximum effect!

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