Heal your heart with chocolate

There is a reason why chocolate is often associated with matters of the heart. Gifts of chocolate are a very common way to express love. Moreover, we often eat chocolate to indulge us, if we are sad, lonely, or need special care and attention. For many of us, chocolate is like a dear friend, a special place in our hearts. Finally, chocolate is something that takes away your cares and lightens the heart, at least for a while 'because of its intoxicating flavor and juicy.

On a purely physical, chocolate is rich in nutrition that is good for the heart. Take a look below some of the amazing heart healthy benefits of chocolate:

Before antioxidants to minimize the harmful effects of free radicals in the body and chocolate contains many antioxidants. Free radicals are natural byproducts of cellular metabolism and cause oxidative stress. Oxidative stress is considered thatcontribute significantly to the aging process and the occurrence of many diseases including heart disease.

There is a scale that measures the antioxidant value of foods mentioned in the ORAC scale. ORAC stands for Oxygen Radical absorption capacity. "Cocoa, dry powder, without added sugar" means is very near the top of the ladder that has a very high ORAC rating and contains many antioxidants.

According Magnesium is important to keep the chocolate at normal heart rhythm and is a useful sourceMagnesium. Most Americans do not get enough in their diet. Some studies suggest that low magnesium for heart disease and high blood pressure can be connected.

Third Cocoa butter is the fat in chocolate, well you're doing it melts in your mouth and taste, but not a type of fat that hurts the heart. Most of the fat in chocolate is stearic acid, which has a neutral effect on cholesterol.

Fourth Theobromine is a stimulant similar to caffeine, andfound in chocolate. has the effect of blood vessels and lower blood pressure extends, but does not feed your dog, because the enzymes needed to metabolize theobromine missing.

Remember that the quality of the chocolate does not matter if you want to eat your heart for chocolate that is good. Find chocolate, cocoa ingredient lists that the first ingredient on the label. The best thing is to buy chocolate with a cocoa content70% or more. Make sure that without the addition of milk for the content of saturated fatty acids. Also, you should avoid chocolate with artificial ingredients, and you should not eat if you really need a mild solution, which contains sugar.

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Fifth anniversary of independence

We got to sit down and share some beers with Rob and Justin Cartwright Rizza Declaration of Independence Brewing Co. a few weeks ago on the eve of the fifth anniversary of her. These guys, most of Rob's wife and co-founder Amy Indy, great beer and it seems to do some interesting things. Rob gives us an oral history of independence, the story of how their business plan was driven by bottom-fermenting beer produced on the story of three original, her story about the Alamo Drafthouse Austin and Amber, and hints at a secondPlans with its new brewery Justin. Justin asks specifications (see below the video for it) and speaks a bit 'of some of the newer beers HES had tried their hands on that I've, I'm a pretty big fan of "The Stash" IPA, Amarillo hops stole my heart long. Convict on the hill were also only slightly Oatmeal Imperial Stout '. We learned a vertical tasting of oak additives Jasperilla with the tools they were using to try very impressed. If you have made toanniversary party had the same taste. What I realized that the most popular variations of the tree would go into production (go dark oak!) When I was strengthened in light version oak rich, soft, and reminds a bit 'as Mead ready. The oak, my favorite was rich and full, and seized as a Cabernet. Justin also their debut for the 5th Anniversary ale. E 'inspired by strong beer with a Belgian yeast strain customized. Its flavored with tangerine, sanus star, and coriander, butmore ...

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Tips for successful dark chocolate

Chocolate can be melted carefully to avoid burning or scalding. The traditional method for melting chocolate with a double-boiler, which works fine, but you can be a bit 'risky, since the increased probability that the chocolate retains water as a result of contact.

I chose to melt the chocolate directly on the stove or in microwave.

Here are some important tips for fusion safetyChocolate>:

the chocolate into small pieces Chop uniform melts quickly and evenly and is less likely to burn.
Never chopped large chunks of chocolate bars and melt are not thoroughly tested because they are much more likely to burn before them.
Avoid contact with water or moisture. When the moisture has caused chocolate to get, granular and lumpy called seizure thick. Sure, dishes, cutlery and utensils are completely dry and moistureenters the melting chocolate.
Stir the chocolate frequently with a rubber spatula when edges begin to melt the 'outside to prevent scorching.
Chocolate keeps its shape when melted in the microwave, the only way to know how it is melted, stir really.

How to melt chocolate in microwave

I like the dark chocolate in the microwave, because it is so easy. If you do good, the chocolate can be meltedin the microwave quickly and directly on the stove or in a water bath, and with less effort and mess. The time required depends on the amount and type of chocolate to be melted.

I could start normally, adding pieces of chopped chocolate in a bowl and microwave heating for 30-45 seconds at 100%. Then stir the chocolate. If necessary, microwave for another 10-20 stirring second intervals after each interval, untilThe chocolate is melted and smooth.

dark chocolate on the surface of the oven

Most cookbooks and culinary experts will tell you anything, the chocolate melts directly on the stove. But that's how my mom has always done, and how if I do not have access to a microwave oven. Only a very careful and do not get chocolate on the stove with a burner.

Place the small piece of chopped chocolate in a small heavy soilHeat pot over the minimum possible. Stir constantly and remove from heat chocolate, in short, is completely thawed before. Continue to stir until chocolate is melted and smooth. Remember, deep and slow, and you should have no problem.

And if Take my chocolate?

Mix tablespoons vegetable oil or shortening in every 6 ounces of chocolate and stir until smooth first

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