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Thursday, April 4, 2013

DARK CHOCOLATE Why is it good for you?

5:00 PM | Author Unknown |


 Source: http://www.biokineticspt.com

Studies show that daily consumption of roughly one and a half ounces of dark chocolate --  reduce the stress hormone cortisol. (Stress has been linked to a sluggish metabolism.) Researchers suspect that certain compounds in chocolate, like caffeine and theobromine, may be responsible. Another reason to indulge: A study in the Archives of Internal Medicine found that adults who ate moderate amounts of chocolate regularly were actually thinner than those who didn't, even though they consumed more calories and exercised the same amount.
Look for chocolate that contains at least 70 % cocoa -- the darker, the better. Pair a square with a cappuccino for a midmorning pick-me-up or stir some chunks into homemade trail mix.

Source: http://www.shape.com

Why It's Healthy:
Just one-fourth of an ounce daily can reduce blood pressure in otherwise healthy individuals.
Cocoa powder is rich in flavonoids, antioxidants shown to reduce "bad" LDL cholesterol and increase "good" HDL levels.

 Quick Tip:
A dark chocolate bar contains about 53.5 milligrams of flavonoids; a milk chocolate bar has fewer than 14.

Source: http://pcmlifestyle.com

Source: fitnessmagazine.com


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Friday, March 29, 2013

Jacques Torres' Chocolate Chip Cookies

4:34 PM | Author Unknown |

Easter holidays... and my opportunity to bake :) 
These delicious  chocolate chip cookies have been on my To-Bake List for a while now. Finally I found time to bake them and they are incredibly good. With every bite you get lots of chocolate. They are easy to make, but you have to rest the dough in the refrigerator for 24 to 36 hours. Yes, it is hard to wait :)



Ingredients:
·         2 cups minus to 2 tablespoons Cake flour
·         1 2/3 cup Bread flour
·         1 1/4 teaspoon Baking soda
·         1 1/2 teaspoon Baking powder
·         1 1/2 teaspoon Coarse salt
·         1 1/4 cups (2 1/2 butter) Unsalted butter
·         1 1/4 cups Light brown sugar
·         1 cups plus 2 tablespoons Granulated sugar
·         2 Large eggs
·         2 teaspoon Natural vanilla extract
·         1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
      Sea salt for garnish
Instructions:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate pieces in and incorporate them without breaking them.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Next day:

When ready to bake, preheat oven to 350 F degrees (176°Celsius).
 Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.



Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Source: http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Jacques-Torres-Chocolate-Chip-Cookies

Photos: Kaja.









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