Chocolate Fueled Car

LONDON – Scientists unveiled what they hope will be one of the world's fastest biofuel vehicles, powered by waste from chocolate factories and made partly from plant fibers. Its makers hope the racer will go 145 mph and give manufacturers ideas about how to build more ecologically friendly vehicles.

The car runs on vegetable oils and chocolate waste that has been turned into biofuel. The steering wheel is made out of plant-based fibers derived from carrots and other root vegetables, and the seat is built of flax fibre and soybean oil foam. The body is also made of plant fibers.

Scientists at the University of Warwick say their car is the fastest to run on biofuels and also be made from biodegradable materials. It has been built to Formula 3 specifications about the car's size, weight, and performance.
Their claims cannot be independently verified.

They hope it can reach speeds of over 145 mph when it is tested on a racetrack in a few weeks time. They have driven it at around 60 mph and are now making final adjustments to the engine before driving it at top speed.

Warwick's project manager James Meredith said their model shows that it is possible to build a fast, efficient, environmentally friendly car.

The car, named the "WorldFirst Formula 3 racing car," will go on display at several races including the European Grand Prix and Britain's Goodwood Festival of Speed.

European Love

My long term friend came to visit recently. His question before he left the UK, "What would you like me to bring you?" Obvious choice Thorntons chocolates, a north of England bespoke chocolate store that creates the most delicious chocolates. Every women in the north of England will ask for Thorntons chocolates for any and every reason. The traditional chocolate covered toffee, caramel for Americans, is a great hit, beautiful smooth chocolate surrounding buttery hard toffee, mmmm. But the real winners are the 'collections'. Every season Thorntons creates a new collection of flavors, some you never see again, others become lifelong favorites. The creme truffle collection came and stayed over 20 years ago. Lemon creme, champagne creme, Irish creme, Vienna truffle and more are here to stay. In America high class chocolates will produce new and adventurous flavors, chili, lemon grass, curry, not such thing in England, chocolates are for sweet tastes and should not be confused with savory or spicy flavors. My personal favorite is Thorntons comes from the white chocolate collection, Sicilian Lemon Mouse. If your ever in England, find a Thorntons choose 6,12,18 or more flavors, take to a quiet spot and savor, slooowly. Enjoy

Interesting Facts About Chocolate You Never Knew You Wanted to Know!

If you think that you are a chocolate expert, here's the lowdown on some rather unusually interesting facts about chocolate that you may not know. There's more to your favorite food than you may have anticipated!

• Chocolate was originally only used as a beverage for men only!

• The first chocolate cake was baked back in 1674 which started the popular pastime of eating chocolate. It still is a favorite still to this day!

• Chocolate contains phenylephylamine which is the same hormone the brain triggers when you fall in love. That's reason enough to eat lots of chocolate, as you cannot beat that most wonderful magical feeling!

• Chocolate consumption isn't responsible for dental cavities and it also doesn't cause acne. Good news is that chocolate may even lower cholesterol and reduce the risk of heart disease. Another bar please!

So there you go a few facts about chocolate you never knew you wanted to know until now, I hope you enjoyed and watch out for more fun facts and articles soon!

Cool Down with Hot Chocolate

The summer heat (especially in Florida) is beyond crucial so how do we cool down while enjoying our favourite pastime of hot chocolate?

Well let me introduce you to our recipe of the week, Frozen Triple Hot Chocolate!

This also makes a fabulous dessert. For a dessert with a kick, add about 1/4 cup Kahlua, Tia Maria, or a chocolate liqueur to the mixture. For a mocha flavor, add one to two teaspoons instant espresso powder. Definitely garnish the desserts with shaved chocolate. This recipe serves four.

Ingredients

1 (3.53 ounce) CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate, chopped*
2 cups HERSHEY'S chocolate milk
2 tablespoons HERSHEY'S unsweetened natural cocoa powder
2 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
2 cups ice cubes

Directions

Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the saucepan and let the chocolate cool to room temperature.

Blend the chocolate milk, cocoa powder, sugar, and vanilla in a blender until the sugar is dissolved. Add the chocolate and blend until mixture is smooth. Add the ice cubes and blend just until slushy. Serve immediately in glasses.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.

Let me know what you guys think about this recipe and look out for more on the way!

Sweet Desire

Chocolate has Erotic Stimulus

Chocolate has historically been linked with romance, but the connection has never been confirmed. University nutrition experts are now saying the two are almost certainly related, making chocolate an even more appropriate Valentine's Day treat.

Chocolate is more than just a sweet confection, said Paula Herzog, a nutrition specialist for University Housing. It triggers the release of several hormones that produce some interesting effects on the human body.

"There are a lot of reasons people like chocolate, other than the fact that it's a delight on the tongue," Herzog said. "There are things going on that are making people feel good."

Chemicals in chocolate can prompt hormonal reactions.
Eating chocolate stimulates the release of three hormones in the human brain: serotonin, theobromin and phenylethalamine. Serotonin produces a relaxed feeling, while the other two hormones are mild stimulants.

Chocolate also triggers the release of endorphins. Classified as opiate peptides, these endorphins are responsible for the "high" produced by opiates, heroin and strenuous exercise.
This is also the same mixture of chemicals that naturally produces the sensation of sexual arousal in the human body.

"The combination of these chemicals makes you feel like you've fallen in love," Herzog said.
These hormonal effects are accompanied by an energy rush from the caffeine, sugar and fat in chocolate. Chocolate lovers say this combination of effects brings an irresistible sensation.
LSA sophomore Carolyn Coquillette said she cannot control her chocolate addiction.
"I feel like there's this inherent drive inside me that I can't control that keeps bringing me back to chocolate again and again," Coquillette said.

While the specific biological effects of chocolate may not be widely understood, its effect on the human sex drive seems to be well-known.
"Chocolate is an aphrodisiac," said LSA junior Dan Kocevski. "It's the way to a woman's heart."
There are other equally erotic reasons why people are obsessed with chocolate, Herzog said. Cocoa butter, the main ingredient of quality chocolate, is craved not only for its sweet, creamy flavor, but for its rich texture.
"Cocoa butter melts at the exact human body temperature," Herzog said. "It's a very sensuous experience to have it melt in your mouth."

The amount of cocoa butter in chocolate ranges from a low content in cheap candy bars to a high proportion in expensive truffles. Higher quality chocolates contain up to 70 percent cocoa butter.
Less expensive chocolate products often substitute cocoa butter with vegetable oil and wax. While these chocolates may still be pleasing to the palette, they will not have the same effect.
"The better the chocolate is, the more cocoa butter it has," said Adam Drewnowski, a professor of public health, psychology, and psychiatry. "People who really crave chocolate will not be eating Hershey Kisses."

Drewnowski has conducted studies relating endorphins to chocolate consumption. When test subjects were administered an endorphin blocker, their desire to eat chocolate diminished.
But some chocolate lovers said they don't pay attention to endorphins and cocoa butter content.
"Some chocolates are really bad, like Hershey's, and some chocolates are really good, like Belgian" said RC sophomore J Harrison. "White chocolate is the best."

Frozen Hot Chocolate Drink

Ingredients

6 pieces (1/2-ounce) chocolate , a variety of your favorites

2 teaspoons store-bought hot chocolate mix

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups ice Whipped cream

Chocolate shavings

Frozen hot chocolate recipe

Instructions:

Chop the chocolate into small pieces and melt. Then add sugar and the hot chocolate mix. Stir until mixture is completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender put hot chocolate mixture from above add the remaining milk and ice. Blend until smooth and the consistency of a frozen daiquiri.

Serve in a Martini glass with a spoon and straws, garnish with whipped cream and chocolate shavings.

Serve, enjoy

Chocolate: Food of the Gods

Chocolate: Food of the Gods

Chocolate has the reputation of being a “forbidden food” that's divinely delicious, especially around Valentine's Day. In fact, the ancient Mayans referred to chocolate as the food of the gods. Today, research has shown that chocolate has some beneficial health effects and is not necessarily a food taboo.

A different saturated fat

Chocolate contains cocoa butter, which is high in saturated fat, yet one-third of chocolate's fat comes from stearic acid. Although it's a saturated fat, stearic acid does not raise LDL cholesterol (the bad cholesterol) as do most other saturated fats. Stearic acid is converted in the liver to oleic acid, a heart-healthy, monounsaturated fat.

Another one-third of chocolate's total fat comes from oleic acid itself. In a recent study, volunteers followed a diet with the majority of their fat calories coming from either chocolate or from butter. The volunteers who consumed chocolate fat did not show an increase in their cholesterol levels, but those who ate butterfat developed elevated LDL cholesterol levels1.
Chocolate contains antioxidantsOver 300 naturally occurring chemicals are found in chocolate.

In a study conducted by Andrew Waterhouse, chocolate was found to have potent antioxidants called phenols. These antioxidants are the same types found in red wine2. Cocoa phenols were found to prevent the bad cholesterol from causing plaque buildup in the arteries. In another study cocoa inhibited LDL oxidation two hours after consumption3.

Waterhouse also found that the darker the chocolate, the more phenols it contains. Darker and finer chocolates contain 70 percent cocoa butter, which provides the stearic acid. Most commercial candy bars contain only 20 percent cocoa butter. The conclusion is the purer and darker chocolates may provide the most health benefits.

Less caffeine than you might think

Other more commonly known nutrients and substances are found in chocolate. Chocolate is a rich source of magnesium and phosphorus. Also, contrary to popular belief, chocolate contains only a limited amount of caffeine. An average chocolate contains about 10 mg of caffeine, while one cup of coffee contains 100 mg.

Craving chocolate

Some substances in chocolate are predicted to make us crave it. A substance called phenylethylamine is found in chocolate and seems to trigger feelings similar to “falling in love.” There is also a compound in chocolate called anadamide that stimulates brain receptors in a manner similar to that of other addictive substances. Chocolate cravings may also be triggered when the taste buds tingle with the taste of chocolate. This sensation occurs because chocolate's melting point is 97 degrees, just below body temperature. When the taste buds are excited, endorphins are released from the brain. These endorphins are the body's “feel good” chemical.

There is also a link between hormonal fluctuations in women and chocolate cravings. Scientists cannot pinpoint what exactly causes us to crave chocolate, but many of these ideas propose that chocolate cravings are real.

Chocolate's drawbacks

Despite the recent positive press, chocolate has its drawbacks. In some people, chocolate has been associated with kidney stones, headaches, acne, allergies, dental cavities and premenstrual syndrome. However, most of the scientific evidence linking these problems to chocolate is weak. Yet for some people, chocolate really does have a negative effect.

As in everything…moderation

Chocolate, this Mayan food of the gods, has both its positive and negative health benefits. Rather than replace your daily dose of fruits and vegetables with a hunk of solid chocolate, the best way to go about eating chocolate is in moderation.
An occasional chocolate bar during the week is acceptable within the context of a balanced diet. If you do decide to add chocolate to your diet, it's also important to make “trade-offs” with other high calorie foods so chocolate can fit into your diet without gaining weight.

The Yale-New Haven Nutrition Advisor is created by registered dietitians and dietetic interns who staff the Nutrition Clinic at Yale-New Haven Hospital. For information, contact the Nutrition InfoLine at (203) 688-2422.

References:
1 Three cheers for chocolate: It's rich in antioxidants, healthy fats and feel good chemicals. But what you see isn't always what you get, Health, March 1997; 11(2): 30-33.
2 Antioxidants in chocolate, Lancet, Sept.1996; 348(1):834.
3 Inhibition of LDL oxidation by cocoa, Lancet, November 1996; 348(2):1514.