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September 3, 2000
Mexican sweet chocolate is a blend of ground cocoa nibs (the seeds of cocoa pods), raw (unrefined) sugar, and cinnamon. It should not be confused with "instant" drink mixes, cocoa powder or milk chocolate. Molded into small cakes, it is available at many supermarkets specializing in Mexican foods. Store dried polenta in an airtight container in a cool, dry place. Use within 6 months of purchase. Cole's Cooking A to Z
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NEWS
By Joe Graedon and Teresa Graedon and Joe Graedon and Teresa Graedon,King Features Syndicate | July 25, 2004
You really blew it in your response to a person concerned about the health effects of chocolate. You said there's no caffeine in chocolate. My doctor told me to stay away from coffee and chocolate because caffeine could throw my heart out of rhythm. Last year I developed an abnormal heart rhythm and had to be electrically shocked to get back into normal rhythm. I'm avoiding caffeine since I don't want to go through that again. We may have overstated the case. As we specified, the primary ingredient in chocolate is theobromine, a compound related to caffeine.
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FEATURES
By Diane Stoneback and Diane Stoneback,Allentown Morning Call | June 26, 1991
There were some places that chocolate bars just couldn't go -- like into beach bags destined for days in the sun, a summer hiker's backpack or the hand of a child dressed in summer whites.But that has changed. There is a new heat-resistant chocolate bar that holds its shape and becomes "fudgelike" at temperatures up to 140 degrees.Hershey's Desert Bars, now in national distribution, received their "trial by fire" in the desert.One million bars were shipped to the soldiers of Operation Desert Storm.
NEWS
By Gailor Large and Gailor Large,Special to the Sun | July 18, 2004
Instead of gulping pills to regulate stress, why not try to eliminate it? I see commercials for diet pills that "regulate" cortisol levels. What is cortisol? Do these drugs work, and are they safe? Cortisol is a stress hormone. When the body is under chronic stress, cortisol levels spike and stay elevated. When high levels of the hormone are present, extra fat is deposited and stored in the abdominal area. As well as increasing the risk of heart trouble, high levels of the hormone have also been linked to sleep, memory and immunity problems.
FEATURES
June 1, 1994
* At least 2000 B.C.: Estimated origins of cacao, in the Amazon or Orinoco basin.* A.D. 460-480: Date assigned to cocoa residue discovered in Mayan vessels in northeastern Guatemala.* 1502: After his fourth voyage to the New World, Christopher Columbus takes cacao beans back to Spain.* 1528: Spanish explorer Hernando Cortes observes Montezuma, Aztec emperor of Mexico, consuming a drink made of burnt and ground cacao nibs, maize, water and spices; he sends beans and recipes back to King Charles V in Spain.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | May 12, 1999
When Darlene S. Grubbs of Walla Walla, Wash., requested a chocolate cake made with Nestle's Quik and buttermilk, there were no responses for that particular cake. However, Bill Dobson of Timonium sent in a recipe that is a winner.He said he hoped his recipe from the "Nestle's Toll House Recipe Collection" would fill the request. The recipe does not call for Nestle's Quik but uses Nestle Toll House milk-chocolate morsels instead. Unsweetened baking chocolate, semisweet baking chocolate or unsweetened cocoa powder can be substituted for the chocolate morsels, according to the Nestle recipe book, Dobson said.
NEWS
By Gailor Large and Gailor Large,SPECIAL TO THE SUN | December 28, 2003
When I play one-on-one basketball with a friend, he always sweats more than I do (even though he's in much better shape). Is it true that it's the fittest athletes who sweat the most? Sweating is a mechanism the body uses to prevent itself from overheating. While genetics play a big part, our fitness level is another factor that affects how much we sweat. It's true that the more conditioned your body becomes, the more efficient it is as a cooling system. A fit body begins sweating early to keep body temperature down and allow it to continue performing at a high level.
FEATURES
By ROB KASPER | May 1, 1994
You know you are an adult when you get to have chocolate sauce on your entree. That happened to me the other night.Out came this big white plate and right in the middle of it was a pheasant swimming in a sauce of liquid chocolate, one of the liquids I was put on earth to absorb.Officially this dish was called Faisan al Chocolate, or braised pheasant in chocolate sauce. I call it . . . It's Great to Be a Grown-Up.It was part of a six-course tribute-to-Spanish-cuisine dinner whipped up at Restaurante Tio Pepe for members of the local chapter of Conferie de la Chaine des Rotisseurs.
FEATURES
By Edward R. Blonz, Ph.D | January 29, 1992
It's always interesting when scientific studies say good things about foods we have a passion for -- especially when they're foods associated with some degree of guilt. Given this, I'm sure many will be pleased that the topic for today is chocolate.There's little doubt chocolate would appear near the top of any list of favorite food flavors. This taste, which has been cherished by many cultures throughout history, has a definite ability to please the palate.But chocolate has a reputation as a mixed blessing.
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | November 13, 1991
When you take the time to make a delicious dessert, don't shortchange the eye appeal. Save a few moments to make it look as special as it tastes, with a flourish of chocolate. The next time you need to make a showy dessert without a lot of fuss, try one of the following chocolate garnishes:The secret to working with chocolate is to use clean, thoroughly dry utensils and the right kind of chocolate. Once your garnish is made, handle it as little as possible to prevent melting. And, if you don't use the garnish right away, cover it loosely and refrigerate until you're ready to use it.* Chocolate Curls: glamorize cream pies and elegant tortes.
NEWS
By Rob Kasper | February 11, 2004
CHOCOLATE IS not just for dessert. You can have it as an entree mixed with shredded pork. Or you can toss it down before dinner as a chocolate martini. That is what I learned at the Chocolate Affair, the 13th annual fest and fund-raiser for the Center for Poverty Solutions, held last week at M&T Bank Stadium. Every February, as Valentine's Day approaches, Baltimore-area restaurants and caterers create dishes that pay tribute to the deep, delicious and sometimes sinful flavor of chocolate.
NEWS
By Gailor Large and Gailor Large,SPECIAL TO THE SUN | December 28, 2003
When I play one-on-one basketball with a friend, he always sweats more than I do (even though he's in much better shape). Is it true that it's the fittest athletes who sweat the most? Sweating is a mechanism the body uses to prevent itself from overheating. While genetics play a big part, our fitness level is another factor that affects how much we sweat. It's true that the more conditioned your body becomes, the more efficient it is as a cooling system. A fit body begins sweating early to keep body temperature down and allow it to continue performing at a high level.
NEWS
September 3, 2000
Mexican sweet chocolate is a blend of ground cocoa nibs (the seeds of cocoa pods), raw (unrefined) sugar, and cinnamon. It should not be confused with "instant" drink mixes, cocoa powder or milk chocolate. Molded into small cakes, it is available at many supermarkets specializing in Mexican foods. Store dried polenta in an airtight container in a cool, dry place. Use within 6 months of purchase. Cole's Cooking A to Z
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | May 12, 1999
When Darlene S. Grubbs of Walla Walla, Wash., requested a chocolate cake made with Nestle's Quik and buttermilk, there were no responses for that particular cake. However, Bill Dobson of Timonium sent in a recipe that is a winner.He said he hoped his recipe from the "Nestle's Toll House Recipe Collection" would fill the request. The recipe does not call for Nestle's Quik but uses Nestle Toll House milk-chocolate morsels instead. Unsweetened baking chocolate, semisweet baking chocolate or unsweetened cocoa powder can be substituted for the chocolate morsels, according to the Nestle recipe book, Dobson said.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | February 11, 1999
Chocolate is spoken here in the Anne Arundel County bureau. And for all those who are thinking of communicating with confections this weekend, we took on the arduous task of sampling candies from local chocolatiers so we could best advise you.Chocolate is no small consumer matter, even when it's not Valentine's Day. According to the U.S. Department of Commerce, Americans consumed an average of 11.7 pounds of chocolate each last year. That figure has crept up since 1983, when the average was 9.67 pounds.
FEATURES
By GAIL FORMAN | February 12, 1995
Chocolate is sexy. Chocolate is sensuous. Chocolate even produces the same sensation as falling in love does -- or so says one study. Chocolate contains the same naturally occurring chemical, phenylethylamine, that the brain produces in increased amounts when people fall in love.So no wonder chocolate and Valentine's Day go together.Marcel Desaulniers, the chef at the Trellis Restaurant in Williamsburg, Va., and creator of the signature dessert called Death by Chocolate, explains what makes chocolate alluring.
NEWS
By Jane E. Brody and Jane E. Brody,New York Times News Service | February 14, 1994
Millions of Americans will assume today that the quickest way to a lover's heart is through a luscious box of chocolates, even if it is not the healthiest of gifts.But according to recent studies of chocolate's effects on cholesterol, at least in the medical sense these hopeful Valentines need not worry.National food surveys clearly indicate that chocolate sets many a heart aflutter. But, the studies show, even a 3-pound heart-shaped box of the richest pure chocolate -- as sinful as its 6,900 calories may seem -- is unlikely to stop hearts dead in their tracks.
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | October 23, 1991
THIS DELIGHTFUL CONCOCTION with its dark brown and dark yellow swirls is perfect Halloween fare. Slice it thin -- it's very rich -- and you can serve 14 to 16 of your favorite goblins. This recipe is adapted from a super new book "365 Great Chocolate Desserts" by Natalie Haughton; Harper Collins Publishers -- 1991, $16.95.Halloween cheesecake2 cups creme-filled peanut butter cookie crumbs (we used Nutter Butters)5 tablespoons butter, melted1 cup milk chocolate morsels or peanut butter-flavored morsels, optional2 1/2 pounds cream cheese, softened1 1/2 cups sugar6 eggs2 teaspoons vanilla extract10 ounces semisweet chocolate, melted1 cup smooth or crunchy peanut butterPreheat oven to 350 degrees.
FEATURES
By Kathryn Higham and Kathryn Higham,Special to The Sun | July 27, 1994
It was a chocoholic's delight, a trade show for those with a serious sweet tooth.Satiny amaretto truffles, triangles of dark chocolate with the bright crunch of dried raspberries, and pretzels triple-dipped in chocolate, caramel and roasted almonds beckoned candy buyers at the Naron Candy Co.'s seventh annual All Star Candy Festival at Camden Yards on Sunday and Monday.But there were many other confections at the show, from sugarless candies to novelties like neon-colored liquid gook packaged in a glue bottle.
FEATURES
June 1, 1994
* At least 2000 B.C.: Estimated origins of cacao, in the Amazon or Orinoco basin.* A.D. 460-480: Date assigned to cocoa residue discovered in Mayan vessels in northeastern Guatemala.* 1502: After his fourth voyage to the New World, Christopher Columbus takes cacao beans back to Spain.* 1528: Spanish explorer Hernando Cortes observes Montezuma, Aztec emperor of Mexico, consuming a drink made of burnt and ground cacao nibs, maize, water and spices; he sends beans and recipes back to King Charles V in Spain.
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