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Read the article and write three benefits of chocolate

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Read the article and write three benefits of chocolate

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A 2014 study showed that women who associated eating chocolate cake with celebration had more successful weight maintenance, while those who associated it with guilt were likely to encounter a number of problems, including:

Less success at long- and short-term weight maintenance

Feelings of helplessness and loss of control

Unhealthy eating behaviors

Greater body image dissatisfaction

Reduced quality of life

A key in reversing the negative effects of these chocolate cravings is to stop making it taboo. You don't have to feel guilty about craving a food, whether it's chocolate or broccoli. In fact, labeling any food as completely off-limits usually results in increased cravings for that food and guilt when you eventually do eat it, the experts say.

Instead, try setting some terms of your relationship with chocolate. Savor it and enjoy it with purpose and intention, without the guilt. Don't sit in front of the TV with your hand in a bottomless bowl of chocolate candies. Instead, be mindful of when and why you are eating it. For instance, if you enjoy a square of dark chocolate every day, and you have weekend plans at a restaurant with a world-famous chocolate dessert, you might want to skip your daily treat so you can indulge on the weekend.

A healthy relationship with chocolate helps you enjoy it in moderation and without guilt, rather than cycling between trying to completely avoid it and then overdoing it.

The Benefits of Having Your Chocolate and Eating It, Too

Having a healthy relationship with all foods is important for your mind and your body. But beginning or creating a balanced relationship with dark chocolate, in particular, may have a significantly positive impact on your overall health.

Dark chocolate contains powerful antioxidants. Among the most beneficial is a flavonol called epicatechin. Flavonols are compounds found in plants that fight inflammation and protect against cell damage caused by free radicals.

These are just a few of the ways research has shown that dark chocolate can benefit you:

1. Increases heart health: The antioxidants in dark chocolate have been shown to lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart, thus lowering the risks of stroke, coronary heart disease and death from heart disease.

2. Balances the immune system: Flavonols prevent the immune system from going into overdrive and reduce oxidative stress, which is an imbalance caused by cells fighting against free radicals and a common cause of many diseases.

3. Combats diabetes: Epicatechin protects cells, makes them stronger and supports the processes that help the body to use insulin better, which might prevent or combat diabetes.

4. Improves brain function: Flavonols in dark chocolate have a positive impact on brain function, including better reaction time, visual-spatial awareness and stronger memory. Though research is ongoing, one reason for this may be that flavonols increase blood flow to the brain.

5. Boosts athletic performance: The epicatechin in dark chocolate increases the production of nitric oxide in the blood, which supports circulation and reduces the amount of oxygen an athlete uses while engaged in moderately intense exercise. This allows the athlete to maintain workout intensity for longer.

6. Reduces stress: People who ate dark chocolate reported that they felt less stressed, and researchers confirmed that after eating dark chocolate, there were reduced levels of the stress hormone cortisol. This may be related to dark chocolate's effects on heart health, since stress is a risk factor for cardiovascular disease.

With its health-boosting compounds and micronutrients, you should consider letting dark chocolate into your life, if it's not a part of it already (it is important to note that dark chocolate contains caffeine, which some people may be sensitive to).

Here are some facts about dark chocolate's health benefits:

The higher the cocoa content, the more beneficial flavonols the chocolate contains. Most of the benefits seen in research are associated with chocolate that has at least a 70% cacao content.

Researchers have not come up with a hard and fast recommendation of how much dark chocolate should be consumed to achieve these health benefits. Experts recommend minimally processed dark chocolate with at least 70 percent cacao content, and maybe have an ounce as an occasional treat.

You should always check the label to be aware of the calorie, fat and sugar content, which could potentially affect the overall health benefit.

For some people, chocolate can trigger acid reflux or migraines.

In the end, indulging in an occasional chocolate treat shouldn't be fraught with stress or guilt, whether it is antioxidant-rich dark chocolate or white chocolate, which has very little nutritional benefit. As in most healthy relationships, the key is to maintain a positive and balanced outlook.

Dark chocolate has many health benefits and can definitely be enjoyed as part of a balanced diet. There are many healthy ways to incorporate chocolate into your lifestyle, so find what works for you.

If you need some additional help or have trouble controlling what you eat, consider seeking help from a registered dietitian, nutritionist or other qualified health professional.

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The Benefits of Having a Healthy Relationship with Chocolate

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A 2014 study showed that women who associated eating chocolate cake with celebration had more successful weight maintenance, while those who associated it with guilt were likely to encounter a number of problems, including: Less success at long- and short-term weight maintenance Feelings of helplessness and loss of control Unhealthy eating behaviors Greater body image dissatisfaction Reduced quality of life A key in reversing the negative effects of these chocolate cravings is to stop making it taboo.

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Briefly write the chocolate making process from start to finish

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Briefly write the chocolate making process from start to finish

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Skip to Main Content

Everyone loves chocolate...
But not everyone knows where it comes from. To hear the story of how cacao is harvested, transported, and transformed is to know the wonder of chocolate - its science, flavor, and art.

Lake Champlain Chocolates is a chocolatier- crafting finished chocolate into confections and bars, as opposed to a chocolate makerthat sources raw cacao beans to roast, winnow, grind, and mould into single-origin bars. Of the chocolate in our finished products, 100% isfair trade certified, sourced primarily from the Dominican Republic.

But no matter theorigin of the cocoa beans, whether it's a blend of Latin American and African cacao, or a single-origin chocolate bar, the process for making chocolate is essentially the same. And it starts with the tree, pod, and bean . . .

Making Chocolate - Step by Step:

1. Cacao Cultivation:

Chocolate begins with the cacao tree(Theobroma cacao), which grows within 20° north and south of the Equator and thrives on a mix of hot temperatures, rain, and shade.

Each tree bears oval fruits, or pods, which are about 5-12 inches long. Each pod contains 30-50 seeds, and it's these seeds the world knows as cacao (or cocoa) beans.

What is thedifference between cocoa and cacao? The tree, pod, and bean/seed are typically referred to as "cacao," while the word "cocoa" is reserved for the bean after it has been fermented, dried, and roasted.

2. Harvesting:

Cacao pods are ripe when they turn a vibrant yellow/orange color. Hanging from the trunk and largest branches on small stems, the ripening pods are typically harvested twice per year, though they can be harvested continually.

After being chopped off, the pods are opened and their seeds are removed. Each seed is about the size of an olive. The seeds (or "beans") grow in five columns surrounded by a white pulp or pith.

In Latin America this pulp, called baba, was used to make a fermented cacao wine as early as 3,000 years ago.

3. Fermentation:

Beans are cleaned by hand, with the baba left on to help develop flavor. Exposed to light, the cream-colored beans turn a purplish color.

Then they're ready for fermentation via one of two ways: the "heap method" is popular in Africa, where beans are heaped in piles on the ground; and in Latin America, a system of cascading boxes is favored.

In both methods, beans are covered with banana leaves. During the 2-9 days of fermentation, beans begin to take on color and some of the flavors you would recognize as "chocolate."

4. Drying & Shipping:

Fermented beans must be carefully dried. They are placed either on wooden boards or bamboo mats for anywhere from 7 to 14 days under the hot sun, and are continually raked and turned over for consistent drying.

Once dried, the beans are graded, packed into sacks, bundled, and checked for quality. They are then shipped and traded on the international market.

Or, in the case of direct trade (for craft, bean-to-bar chocolates), the beans are exported directly to the chocolate maker.

5. Preparing Cocoa Mass (a.k.a. "Cocoa Liquor"):

Once received by the processor, beans may be blended with other origins and estates for desired characteristics (or kept separate as "single-origin chocolate").

Beans are cleaned, then roasted at low temperatures to develop flavor. Shells are separated from the nibs (the "meat" of the bean) by a process called winnowing.

Nibs are finely ground into cocoa mass (a.k.a. cocoa liquor), which is solid at room temperature. Placed under extremely high pressure, this paste yields two products:cocoa powderand cocoa butter.

6. Producing Chocolate:

Or, cocoa mass can simply be combined with more cocoa butter and sweetener to make chocolate. The first steps are to mix, grind, and knead the various raw ingredients into a paste.

The ingredients used are dependent on the type of chocolate being made. Dark chocolate requires only cocoa mass, cocoa butter, and sugar. Adding milk powder makesmilk chocolate.

White chocolate is made with cocoa butter, sugar, and milk powder (but no cocoa mass/liquor). Because it contains no cocoa mass, some do not consider it a true chocolate.

7. Conching:

"Conching" is a careful process of rolling, kneading, heating, and aeration. A conche is a large agitator that stirs and smooths the mixture under heat.

This is an important step in the process of producing consistent, pure, and delicious gourmet chocolate - and it is here that the final aroma and flavor are defined.

At this point, soy lecithin and cocoa butter may be added for required fluidity. Chocolate is then refined until smooth (and the longer a chocolate is conched, the smoother it will be).

8. Tempering & Moulding:

The chocolate is now finished and ready for final processing. To be delivered to a chocolatier, it must first be put into blocks or drops (also called "pistoles").

This method requires "tempering" - whereby chocolate is slowly brought to a certain temperature. Tempering chocolate is something any aspiring baker or chocolate maker can try at home.

During the tempering process, the cocoa butter reaches its most stable form; this gives well-tempered chocolate its "snap," shiny surface, and smoothness.

9. Never-Ending Creativity:

Of course, "finished" chocolate doesn't always stay in this form . . .

Around the world, chocolatiers, bakers, chefs, and pastry experts use this highly versatile, delicious food in countless applications and preparations, from simple to elaborate.

And cooking with chocolate is a joy for everyone, not just the pros - so we hope you'll take a look around the ﻿recipes portion of our website, and try your hand at one of our recommended dishes!

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How is Chocolate Made & What is It Made Of?

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Skip to Main Content Everyone loves chocolate... But not everyone knows where it comes from. To hear the story of how cacao is harvested, transported, and transformed is to know the wonder of chocolate - its science, flavor, and art.

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Write five sentences in which you explain why you like/dislike chocolate.

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Write five sentences in which you explain why you like/dislike chocolate.

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Watch the following video clip and learn how to make a chocolate cake. You will then be asked to say it in class

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Watch the following video clip and learn how to make a chocolate cake. You will then be asked to say it in class

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Just Need Chocolate and Milk Make This Delicious Dessert

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"The history of chocolate a sweet story"

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In the next task, look at the video shown to you and describe in one paragraph what you think is happening there

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In the next task, look at the video shown to you and describe in one paragraph what you think is happening there

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This is the fast paced tale of the Gingerbread Man who leapt out of the oven and ran away. In the 1890 version by Joseph Jacobs, the hero was Johnny-Cake, but we have changed him to the more familiar Gingerbread Man.

Duration 8 Minutes. Read by Natasha.

Once upon a time there was an old man, an old woman, and a little boy. One morning the old woman made some gingerbread in the shape of a man. She added icing for his hair and clothes, and little blobs of dough for his nose and eyes. When she put him in the oven to bake, she said to the little boy, "You watch the gingerbread man while your grandfather and I go out to work in the garden."

So the old man and the old woman went out and began to dig potatoes, and left the little boy to tend the oven. But he started to day dream, and didn't watch it all of the time. All of a sudden he heard a noise, and he looked up and the oven door popped open, and out of the oven jumped a gingerbread man, and went rolling along end over end towards the open door of the house. The little boy ran to shut the door, but the gingerbread man was too quick for him and rolled through the door, down the steps, and out into the road long before the little boy could catch him.

The little boy ran after him as fast as he could manage, crying out to his grandfather and grandmother, who heard the noise, and threw down their spades in the garden to give chase too. The gingerbread man outran all three a long way, and was soon out of sight, while they had to sit down, all out of breath, on a bank to rest.

On went the gingerbread man, and by-and-by he came to two men digging a well who looked up from their work and called out, "Where ye going, gingerbread man?"

He said, "I've outrun an old man, an old woman, and a little boy - and I can outrun you too-o-o!"

"You can, can you? We'll see about that?" Said they, and so they threw down their picks and ran after him, but couldn't catch up with him, and soon they had to sit down by the roadside to rest.

On ran the gingerbread man, and by-and-by he came to two men digging a ditch. "Where ye going, gingerbread man?" said they.

He said, "I've outrun an old man, an old woman, a little boy, and two well diggers, and I can outrun you too-o-o!"
"You can, can you? We'll see about that!" said they, and they too threw down their spades, and ran after him. The gingerbread man soon outstripped them also, and seeing they could never catch him, gave up the chase and sat down to rest.

On went the gingerbread man, and by-and-by he came to a bear. The bear said, "Where are ye going, gingerbread man?"
He said, "I've outrun an old man, an old woman, a little boy, two well diggers, and two ditch diggers, and I can outrun you too-o-o!"

"You can, can you?" Growled the bear. "We'll see about that!" He trotted as fast as his legs could carry him after the gingerbread man, who never stopped to look behind him. Before long the bear was left so far behind that he saw he might as well given up the hunt at the start, so he stretched himself out by the roadside to rest.

On went the gingerbread man and by-and-by he came to a wolf. The wolf said, "Where ye going, gingerbread man?"

He said, "I've outrun an old man, an old woman, a little boy, two well diggers, two ditch diggers, and a bear, and I can outrun you too-o-o!"

"You can, can you?" Snarled the wolf. "We'll see about that!" So he set into a gallop after the gingerbread man, who went on and on so fast, that the wolf too saw there was no hope of overtaking him, and he too lay down to rest.

On went the gingerbread man, and by-and-by he came to a fox that lay quietly in a corner of the fence. The fox called out in a sharp voice, but without getting up, "Where ye going, gingerbread man?"

He said: "I've outrun an old man, an old woman, a little boy, two well diggers, two ditch diggers, a bear, and a wolf, and I can outrun you too-o-o!"

The fox said, "I can't quite hear you, gingerbread man. Won't you come a little closer?" Turning his head a little to one side.

The gingerbread man stopped his race for the first time, and went a little closer, and called out in a very loud voice, "I've outrun an old man, an old woman, a little boy, two well diggers, two ditch diggers, a bear and a wolf, and I can outrun you too-o-o."

"I still can't quite hear you. Won't you come a little closer?" Said the fox in a feeble voice, as he stretched out his neck towards the gingerbread man, and put one paw behind his ear.

The gingerbread man came up close, and leaning towards the fox, screamed out "I'VE OUTRUN AN OLD MAN, AN OLD WOMAN, A LITTLE BOY, TWO WELL DIGGERS, TWO DITCH DIGGERS, A BEAR AND A WOLF, AND I CAN OUTRUN YOU TOO-O-O!"

"You can, can you?" Yelped the fox, and he snapped up the gingerbread man in his sharp teeth in the twinkling of an eye.

And that was the storynory of the gingerbread man. I think that the ending is rather sad, but Bertie doesn't agree. He says that gingerbread is extremely tasty, and he doesn't blame that fox at all for wanting to eat it. I suppose he has a point, but then again, it's not just any old piece of gingerbread that can run.

You can find out about more Prince Bertie the frog's stories at Storynory.com, where all Prince Bertie the Frog's stories are free, and if you like you can buy a personalised story for a very special person in your life. So tell all your friends to visit Storynory.com. For now, from me, Natasha, Bye Bye!

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Read the Gingerbread Man and listen to the FREE audio story. It's a fast-paced folktale about a cake who runs away down and is chased by people and animals.

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https://quizlet.com/765349884/flash-cards/

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Illustrative Handwriting Numbers 1 to 10 English Worksheet