What You Need:

8 T of unsalted butter

1/3 C of unsweetened cocoa powder

2 (10 oz.) bags of mini marshmallows

10 C of rice crispy cereal

3/4 C of semisweet chocolate chips

How to Make It:

Place the butter into a large saucepan.

Place the pan over medium high heat and allow the butter to begin to melt.

Stir in the cocoa powder until blended in well.

Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.

Remove the pan from the stove and stir in the cereal until well coated.

Stir in half of the chocolate chips.

Cover 2 baking sheets with wax paper.

Lightly oil your hands with liquid oil.

Form the mixture into balls about the size of golf balls.

Place the balls on the prepared baking sheets.

Let the balls stand at room temperature until cooled.

Makes 80 balls

If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.

European Enlightenment

The civilizations of this region enjoyed hundreds of years of good fortune with the cocoa bean, hidden from the outside world. It wasn’t until the 16^th century when European explorers discovered the region that cocoa and chocolate was introduced to the rest of the world.

The European explorers found the chocolate drink quite bitter. They did, however, notice the magnificent effects that the food had on the natives and their culture. They were allowed to carry beans back to Europe. They used their sweeteners like honey to add a more flavorful taste to the drink. When sugar was imported to Spain and other European countries, they used that to flavor their chocolate drinks, in search of the perfect taste.

The drink took off in Europe. It was the newest thing and caught the eye of royalty and the priesthood alike.

The Europeans had to tinker with their newfound creation so they began to manufacture it themselves. They developed the first press to remove the cocoa butter from the paste and leave them with powder. The powder was mixed with other liquids to create a better drink. They also found that by adding in some of the cocoa butter they could create a molded bar from the cocoa beans – bar chocolate.

This was less than 200 years ago. Now, we reap the fruits of their ingenuity. Since then, chocolate has enjoyed a rich and tasty place in the world of confections.

We’d all like to think that chocolate just fell from the skies like nectar from the gods but that’s not so. It did have a little ways to go to be considered sweet to the taste. Here is a little background on the evolution of chocolate.

Mesoamerica

Chocolate, namely cocoa beans have been used for thousands of years. As early as 250 A.D., ancient civilizations of Mexico and South America used the cocoa bean. It was used as currency.

The trees grew under shade cover on the rainforest floor. Over centuries, natives cultivated the plant and moved it to their villages where each could grow their own. Maybe that’s where the phrase “money growing on trees” came from. Literally, they could grow their own currency. That was one importance of the bean.

Secondly, the cocoa bean was used as a drink. The beans were fermented, roasted and then ground into a paste. Mixed with water, spices and sometimes cornmeal, the drink was quite popular. The commoner got to drink it during celebrations, but the chocolate drink, called xocoatl was reserved mostly for the upper echelons of society – the Emperor (of course), soldiers and priests.

Because the drink contained almost 100% cocoa solids, the effects that we have discovered today were quite prominent back then. The drink increases stamina, endurance, mood and was used as an aphrodisiac by Montezuma.

What You Need:

1/4 C of orange juice

1/3 C of dried cherries

1 1/4 C of warm water

1 T of active dry yeast

3/4 C of bread flour

1/2 C + 2 T of cocoa powder

2 t of salt

1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.

Bring the orange juice to a brisk boil then remove the pan from the heat.

Stir in the dried cherries and cover the pan.

Allow the cherries to steep in the orange juice for 30 minutes.

Pour the water into a mixing bowl.

Sprinkle the yeast over the water and allow it to stand 10 minutes or until the yeast beings to foam.

Sprinkle in the flour and cocoa powder.

Mix on low speed for 3 minutes or until the dough begins to come together.

Add the salt, adjust the mixer speed to medium and beat for 2 minutes.

Add the cherries along with the steeping juice,

Reduce the mixer speed to low and mix until the ingredients are just blended in.

Dampen a clean kitchen towel with water and place over the bowl.

Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.

Spray a baking sheet with a non stick cooking spray.

Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.

Using your hands work both pieces of dough to form two tight balls.

Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.

Spray two loaf pans well with cooking spray.

Work both of the dough balls into a loaf form and place into the prepared pans.

Sprinkle the tops of both breads evenly with the chocolate chips.

Cover the pans again with a damp towel and let the dough rise for 1 hour or until it rises to fill three quarters of the pan.

Set the oven temperature to 400 degrees and allow the oven to preheat.

Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

This bread is quite moist and very yummy. Feel free to add any type of dried fruit that you like. Be sure to adjust the type of juice you use to match the fruit you include.

People who eat chocolate, dark chocolate that is, also have lower blood sugar. Unlike other chocolate varieties, dark chocolate doesn’t spike blood sugar levels. This is a great thing because now you can eat dark chocolate, satisfy your craving and not crave any more afterwards.

What about your brain?

Chocolate helps there too. Chocolate contains a substance called theobromine. It acts like caffeine to give you a little “pick-me-up” when you need it.

Chocolate also triggers the brain to release those good feeling endorphins. You know the ones – they are accessed when you exercise. So, eating chocolate has a soothing effect on the brain, helping to reduce stress and improve clarity in the mind (even if only for a little while).

Don’t forget that over eating any food, especially chocolate, can have negative effects. In other words, we’re not suggesting you sit down and eat an entire box of candy bars. However, if you do, be prepared for the crash that will come once the sugar high is gone.

Who knew that chocolate was good for your heart and your mind? Will it replace the apple a day to keep the doctor away? Maybe not, but it is the sweetest way to help your health that we know of.

Try this range of high quality native remedies:

Chocolate has always been a forbidden food. We love it but we aren’t supposed to. Now you can love it, like it and have more of it if you want. The experts have found out that there really ARE health benefits to eating your chocolate.

Where does chocolate come from?

Chocolate has enjoyed a long history but, suffice it to say, it comes from the cacao tree. Large pod-like fruits grow on these trees (out of the trunk to be exact) and they are cracked open to reveal a fleshy fruit and their seeds, cocoa beans. It is the seeds that are used to produce chocolate.

New Discoveries Regarding Chocolate

Like we said, chocolate has gotten a bad rap, until now. With the various types of chocolate, the one thing that is different is the amount of cocoa solids in each. Cocoa solids are made up of cocoa butter and cocoa.

The health benefits of the world’s favorite sinful treat come from the cocoa bean. Chocolate varieties that contain the most cocoa solids are the best for you.  

So, here’s the skinny. Chocolate is found to contain antioxidants. As we all are aware, antioxidants are substances that everyone wants to get their hands on these days. They help the body fight the ravages of time by combating free radicals in the body. The type of antioxidant found in chocolate is a flavonoid called flavonol.

Flavonoids work on the cardiovascular system. In any artery, high cholesterol levels can lead to fatty deposits adhering to the walls. These hard deposits are called plaques. They narrow the opening of the artery leading to an increase in blood pressure and the possibility of stroke.

High levels of flavonoids help to reduce that risk. They prevent cholesterol plaques from forming and ruining blood vessels. Cocoa beans have as much antioxidant flavonoids as red wine, blueberries, tea and other food substances that are antioxidant-rich.

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