CHOCOLATE
Chapter: Entheogens
AKA: Chocolatl, Theobrama cacao.
Though it is an addictive psychoactive which some believe mimics the effects of marijuana, not much is known about its pharmacology and cognitive effects. Caffeine may account for some of its psychoactive properties, but some researchers state that most of its effects are attributable to theobromine, an alkaloid found in chocolate that is similar to caffeine but which does not have as strong an effect on the nervous system. Researcher Daniele Piomelli has found that chocolate contains anandamide, a natural chemical also found in the brain, which reacts the same way marijuana does; it also contains two other ingredients that inhibit the natural breakdown of anandamide. Still, researchers agree that the "high" produced by chocolate is extremely mild; in fact, researcher Christian Felder of the National Institute of Mental Health calculates that a 130-pound person would have to eat the equivalent of 25 pounds of chocolate in one sitting to get anything close to a marijuana high. Theobromine mainly affects the muscles, kidneys, and heart. In addition to providing proteins, vitamins, and minerals (calcium, iron, niacin, potassium, riboflavin, sodium, thiamine, and vitamin A, among others), it may also have a sexually stimulating effect caused by theobromine and the possible ingredient B-phenethy-lamine, the latter a biochemical manufactured by the brain of a person in love. Chocolate can neutralize the effects of sugar, reducing tooth decay.
A 1998 Harvard study by Dr. I-Min Lee of 7841 older men found that those who ate chocolate lived longer than those who didn't, with those eating just three chocolate bars a month living the longest. Some have questioned the results of this study, as eating more chocolate was not correlated with longer life, and three chocolate bars a month was too little for it to be perceived as having any significant effect. (Chocolate does contain antioxidants known as phenols, but this alone could not account for the increase in life expectancy, and there are no other known chemicals that could account for this effect.)
Chocolatl is a bitter Aztec drink made from the cacao beans and flavored with pepper, vanilla, and other spices.
Precautions: It is addictive, and has a high (40 to 60 percent) fat content. Chocolate and nuts should be avoided by those with herpes, as the high arginine content can aggravate the symptoms. It should not be taken by anyone with allergies, as it can worsen symptoms, or anyone with canker sores, as it can delay healing. Sensitivity to chocolate can trigger migraine headaches.
It can decrease the effectiveness of antihistamines, tranquilizers, sedatives, and relaxants, and can cause severe hypertension in anyone taking an MAO inhibitor or antidepressant.
It can deplete the body of inositol and the B vitamins, particularly B-l, and partially prevent the absorption of calcium. It also has significant levels of caffeine, which can place stress on the endocrine system and deplete the body's stores of potassium and zinc.
Questions and Answers
Chocolate :)?, OK. Im having a craving for chocolate. What is your favorite kind of chocolate and what kind of chocolately things can you make with it?
Mine is Milk Chocolate Bars. I make all kind of things with it. Like smores, chocolate coated strawberries, Extra Chocolate Brownies, hot chocolate..... and that is about it unless i have a very great day. Good luck!
Chocolate & ...?, REASONS WHY CHOCOLATE IS BETTER THAN SEX
You’re never too old to enjoy chocolate.
It’s safe to have chocolate while you’re driving.
You never feel guilty after chocolate.
You can make chocolate last as long as you want.
You can ask a stranger for chocolate without getting your face slapped.
With chocolate – satisfaction’s guaranteed.
str if you like it...
you can put up with the mess from chocolate
chocolate tastes better
Can we substitute chocolate chips with cooking chocolate in recipes?, For example, if the recipe askes for 3 ounces of semi sweet chocolate chips, can we use 3 ounces of semi sweet cooking chocolate or if it asks for unsweetened chocolate chips can we use unsweetened cooking chocolate? I'm asking in the case when you have to melt the chocolate chips, so it's not like the chocolate chips will show. I hope someone helps. Thanks in advance.
If you chop the chocolate to pieces, then you can substitute with cooking chocolate. The idea of the chocolate is just to have small melted pieces in the ready baked recipe. There is not difference between Chocolate chips and Cooking chocolate.
How much chocolate do I need to buy for a chocolate fountain?, I borrowed it from a friend for a birthday party. There will be about 75 kids there, ages 12-14. How much chocolate do I need to keep it flowing for a 3-4 hour party? Also, what kind of chocolate should I buy? The instructions say that Belgain chocolate is the best but I live in a very rural area and can't find it out here. Milk chocolate or semi-sweet, maybe?
Like maybe 10 gallons?
Can I mix different kinds of chocolate together for molding?, I want to use chocolate molds to make some small chocolate candies in a variety of shapes for Christmas. I bought a large bag of semi-sweet chocolate chips and 2 large bars of milk chocolate to tone down the intensity of the chocolate and make it creamier. Will this work? I am concerned that the two chocolates might separate when they cool. I want a better quality chocolate than the typical easter candy kind, but I don't want to spend the money on gourmet chocolate.
Also, how long can I store the finished candies at room temperature?
You can definitely mix chocolate types. You could even do a small layer of milk chocolate and add another layer of white chocolate after the first layer firms up a little. You can also add flavorings like orange extract or peppermint. I crush mini candy canes in a food processor until they are a pink powder, and stir into white chocolate to make Christmas dinner mints.
What makes easter candy so waxy-tasting is the manufacturer's use of vegetable fat to replace more expensive cocoa butter. The only real way to avoid this is by using good quality chocolate, and checking the label. I recommend Ghirardelli, which you can find good deals on it if you know where to look. Sam's club carries it in 2.5 lb blocks for about $6 this time of year.
Store finished chocolates in an airtight container for 2-3 weeks.
What kind of chocolate to use for chocolate covered Pretzels?, What kind of chocolate should I use to make chocolate covered pretzels? Is it best to buy baking chocolate or can I use Hershey's chocolate bars etc? Also, do you have any suggestions for festive designs for Christmas? I would like to make and decorate them for Xmas gifts.
You can just melt down semi-sweet chocolate morsels (they're in the baking section of your store). Use 2 sauce pans (1 big enough to nest the smaller one in side of it). Put water in the bigger pan and the chocolate chips in the smaller one. Heat just hot enough to keep the water simmering and melt the chocolate. You can put some canning wax in with the chocolate too. The wax isn't necessary, but your finished product will set up harder and shinier. For Christmas gifts consider drizzling the chocolate covered pretzels with white chocolate, chopped nuts, or chopped of bits of toffee (like from a heath or skor bar). Pretty much anything will stick as long as you apply it before the chocolate hardens. Consider the individual you're making the pretzels for and add ingredients you know they like.
How can I make chocolate sauce with cocoa powder, not chocolate squares?, I want to make a chocolate sauce for my dessert tonight. I want my family to be impressed. I need to make a chocolate sauce without chocolate squares and any special creams. Here are my ingredients that I have.
Cocoa Powder
Milk
Sugar
And any other BASIC things
Like I said I don't have any heavy cream or half and half. It needs to have cocoa powder not chocolate cubes because i don't have any chocolate cubes.
I know a grrrrrreat recipe for you ;) It's passed down so it's GOOD if you get it right.
I've used it many times before and it's delicious :D
Ok, here it goes:
<Ingredients>
- 2 cups of sugar
- 1 3/4 cups of flour
- 3/4 cups cocoa powder
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 pinch of salt
- 2 eggs
- 1 cup of milk
- 2 teaspoons of vanilla
- 1 cup of boling water
- 1/2 cup of butter (you can add 1/2 a stick of butter or you
can use 1/2 a cup of vegetable oil)
[Personally, I use, white butter... I'm from a spanish speaking country and here, we call it mantequilla. It's white by the way!
It tastes so much better with it! But if you only have oil, don't sweat it ok?]
<Preparation>
Heat the oven to 350'' degrees.
Take a little oil and oil the pan where you will be baking, and sprinkle some flour on it, enough, so your cake won't stick.
In a bowl, mix all-dry ingredients.
Then add the eggs, milk, oil (or butter), and vanilla. Stir it at medium speed.
When it is well blended, add the boiling water. Stir again.
(If your mix seems a little bit liquid, do not worry. Try a little
bit, if it tastes ok, trust yourself my baker!
Now, pour the mix into the pan where you'll be baking the cake. BE SURE TO HAVE OILED IT ENOUGH!
Bake for about 30 - 45 mins., depending on your pan. This mix makes a medium cake.
When it is out of the oven, make some chocolate by mixing cocoa, sugar, a little bit of flour, and just enough boiling water.
I hope you like the recipe ;) I you want another, just ask.
I'm a pro baker! This recipe is simple and nice to make :D
What type of chocolate should I use to make a ganache?, I heard it's bittersweet chocolate but will it make the ganache sweet? Is it okay to use milk chocolate? What if you mix milk chocolate and bittersweet chocolate together? I have a bar of chocolate that's 70% cocoa.
semi sweet is used but you can mix chocolate. The ganache might be a little softer due to the milk chocolate but still be fine.
How do you make chocolate stick to brittle?, I having been making a cashew brittle over the holidays and decided to add a chocolate base. I melted milk and dark chocolate together and spread it out on the flat side of the brittle after it had cooled. Once the chocolate hardened and I went to break up the brittle, some pieces of the chocolate stuck, and some didnt. I dont know what made it stick on some and not on other pieces, so im just wondering if there's anything that I need to do to make more of it stick, or if thats just how it is. I slowly micorwave melted the chocolate and I had it outside cooling (so it may have still been cool, but had been inside for a little while)
Also, what can you use in the chocolate, so that its doesnt melt so quickly when touched (similiar to candy bars and such), i've heard paraffin mentioned before.
Maybe oils in the brittle were preventing the chocolate from sticking, or you didn't let it cool enough. You can also try breaking the brittle first and dipping the bigger pieces in chocolate rather than extrta layer. If you want that extra layer, try pouring it on the rough side of the brittle, it may work better. Paraffin is an ingredient in chocolates, I've seen it in recipes before on candy making.
What's a good recipe for chocolate to drizzle over a cake and dip fruit in?, I'm making an upside down strawberry cake and I want to drizzle chocolate over the top. And on the side I want to put some chocolate covered strawberries and mini marshmallows. Any suggestions for what kind of chocolate I should use and if I should mix the chocolate with milk or butter? Thanks for your help!
First of all, strawberries shouldn't be used in any cakes as they exude too much moisture and the cake will be soggy. To make chocolate covered strawberries: leave the stem on berry - fill a pot about 1/2 full, and bring to light boil, put a bowl on top - melt 1 package of chocolate chips with 1 cup of heavy cream- this is called a ganache-
dip berries in and then lay them unto a cookie sheet covered with parchment paper and refrigerate until solid. If you want to make a cake for Strawberry shortcake - use any cake mix according to directions and for filling use whipped cream with sliced berries.
