chocolate passion

 After strenuous day have a seat and relax brings   the harrods cocoa  dusted  almonds  and enjoy  it, truly it's the best choice after hard day. with nutty yet pleasantly sweet taste will take you to another world, the almonds are Coated in exquisite milk chocolate and dusted generously with cocoa, it Presented in a Harrods gift box truly it's one of the most superbly smooth and indulgently creamy   chocolate when you taste it you with love  it

Godiva Chocolatier  is a manufacturer of premium  chocolates  and related products. Godiva, founded in  Belgium  in 1926,  as purchased by the Turkish  Yıldız Holding , owner of the  Ülker  Group, on November 20, 2007 is the true story of a craftsman chocolate maker, whose legendary name has become a symbol of luxury and prestige the world over. Praliné, a mixture of finely grounded almonds or hazelnuts and caramelized sugar, was first invented in Belgium. In 1926, Pierre Draps Senior created his first praliné chocolates, or pralines, in the small atelier of his Brussels home. Soon, the entire family including the four children helped their parents produce, finish, package and deliver their elegant chocolates, which were sold in the smartest department stores in Brussels. The family choose the evocative name “Godiva” being inspired by the passion, boldness and generosity of Lady Godiva from the old English legend. After their parents passed away, the children Pier

If you’re going to eat chocolate at all, get a high  percentage  cocoa.  This means at least 85%.   Look for organic and Fair Trade brands.

For years, people ate chocolate for its stimulatory properties: it was thought to increase energy, stimulate sexual desire, and generally add zest to life. Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and  universal medicine. ( Geronimo Piperni (1796)    Chocolate may have effects on people’s moods. Most chocolate is eaten in the winter, which suggests that people often use it as a way to beat the seasonal blues. Chocolate may also improve cognitive performance, according to some studies. Foods rich in cocoa may reduce blood pressure, which could be due to flavonoids, since they can modify the production of inflammatory modulators and dilate blood vessels in the body, similar to omega-3 fats. While some research has shown that cocoa is associated with a lower incidence of experiencing a cardiovascular event, other studies indicate no benefit (unless you consider a higher heart rate a health benefit

Yield:  approximately 65 1”x1” (2.25 cm x 2.25 cm) pieces Ingredients 5.3 oz. (150 g) heavy cream  .7 oz. (20 g) glucose 5.2 oz. (150 g) blueberry purée .7 oz. (20 g) butter  19.4 oz. (550 g) deZaan Intense 35 milk couverture (or milk chocolate of your choice), tempered  3.5 oz. (100 g) deZaan Essential 54 dark couverture (or dark chocolate of your choice), tempered  .9 oz. (25 g) whiskey For coating in chocolate Chef Wybauw suggests: Tempered DeZaan dark couverture (Sensation 72 or Temptation 64) ( see tempering instructions ) or you can use any other dark chocolate of your choice. Method Bring the cream, glucose, blueberry purée and butter to a boil. Remove from the heat and allow to cool to a temperature of approximately 95°F (35°C). Add the tempered milk and dark chocolates to the cream and fruit mixture and stirring to combine. To emulsify the ganache properly, it is best to use a hand blender. Submerge the blender head into the ganache before turning it on and blend

Forget death by chocolate. More and more research is showing that high quality, dark chocolate (or cocoa or cacao) may actually improve your health. Here are 13 reasons to love chocolate: 1.  Chocolate, cocoa, and cacao are high in the mineral magnesium which is essential for over 500 functions in your body , including:  heart health and muscle function. 2.  Chocolate may reduce the risk of heart failure.  Murray Mittleman and his colleagues at Harvard Medical School studied data on 31,823 middle-aged and elderly Swedish women to assess the relationship between chocolate and heart failure.  The women who consumed an average of one to two servings (that’s a fairly small amount) of high-quality, cocoa-rich chocolate per week had a 32 percent lower risk of experiencing heart failure.  Those women who ate one to three servings a month had a 26 percent lower risk of heart failure.  See my article “Nutrient Slashes Risk of Cancer, Heart Disease, Diabetes, and Osteoporosis” for more inf