h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Mmmmmmmmmmmmm............. chocolate!

Chocolate is healthy for you.
Doctors often prescribe daily aspirin usage for its cardioprotective effects however; a percentage of the population is unable to take aspirin as required and chocolate therapy is a pleasant and beneficial alternative. Interestedly, other research has recently showed that the polyphenols in cocoa can also lower LDL (low-density lipoproteins) levels in the blood stream. The addition of as little as 15 to 20 grams of dark chocolate in the daily diet as been shown to provide the necessary benefits, and who would not, when given the choice, choose chocolate over aspirin. Although chocolate contains fat it is a fat similar to the fat found in olive oil whose health benefits have previously been documented.

Thanks for that. I've updated the Entry to include your information under 'Chocolate and Health'. You should receive an email to let you know when the new stuff has been added, at which time your name will be join the list of contributors.

JTG

When I was a child, I found almost a whole tin of what I THOUGHT was chocolate milk powder in my grandma's pantrry, after being told there wasn't any. It was actually baking cocoa. BIG difference !

Some people like it...

What is it about refrigerating chocolate that makes it so much less pleasant to eat? It crumbles but doesn't melt, and feels like wax. And has a weird taste.
(sitting waiting for a Time Out bar to reach edible temperature)

Some people like refrigerated chocolate. I married one such person - he keeps his chocolates safe from me by making them unsociably cold! On the other hand, mine are safe from him in summer since he doesn't like 'gooey' chocs!

Cocoa powder is almost edible if you mix it with sugar to taste - but then you may as well have the real chocolate powder!

x x Fenny

See, you've found a nice conversation. Possibly the nicest.
Chocolate is best when just melting- not so that it sticks to your hands, but just so there's that slight softness. (Why does this sound rather dodgy?)
Cold chocolate... Just Say No.
Anyway... is there an actual chemical process involved in refrigeration that changes the structure of chocolate? Since it's so melty- it could work the other way.

Chocolate may have health benefits, but my love of chocolate (other sweets as well, but mostly chocolate) had me develop diabetes. Oh well.

I have a permanent and growing rash on my face because of British chocolate, and the over-consumtion of it when I was not yet used to it.

Most chocolate is awful eaten cold, but such things as Milky Ways and Rolos are better eaten cold.

Do you know what it is about British chocolate in particular that gave you a rash?

JTG

http://www.bbc.co.uk/dna/h2g2/alabaster/A703810

Might interest those interested in chocolate.

H.

Hmm, an interesting perspective. There is an awful lot of stuff being passed off as chocolate that oughtn't to be, in America as elsewhere, I suppose. On the other hand, there is as much of 'top-end' market for quality products, including chocolate, in North America as there is in Europe, I'm sure.

I wonder how the growing concern for exploitive labour practices (child slavery)in Africa will affect our appetite for that which is chocolate and that which is merely chocolatey.

But what is the best chocolate bar?

Define "best"?

Best for what? In my experience, the best chocolate bar is whatever you were brought up eating, or some close variation of it. The emotional attachment to that flavour outweighs any impression you may later acquire or develop about what's "good".

Come to that, define "chocolate"? Some people won't entertain anything with less than 70% cocoa solids. Most people find that too bitter. Milk chocolate? OK. With or without vegetable fats? Could you even tell the difference? How much sugar? Cocoa fat pressed from ground liquor or cold expelled from raw nib? There's more to this than meets the eye, you know...

H.

Woooow...
I bow to your superior chocolatey knowledge!
Let's try changing a word- whats your favourite chocolate?

Chocolate purists will throw up their hands in horror, but the bar I'm addicted to this week is "Dream".

I didn't even mention this in my list above, and like I say the purists will be scoffing, because of course "Dream" is (whisper it) WHITE chocolate - which is to say, chocolate with NO cocoa *solids* in it at all. The only cocoa thing in it is cocoa butter. But I'm loving it at the moment... mmmmm....

H.

Dreams are passable, but the eggs are better. White chocolate's fine but it should be judged separately.
Best chocolate round here is the 5-for-a-pound cheap but luscious Swiss import from the market.

Let me just say... everyone has their right to an opinion [even if it's wrong ) Have you ever tried Green & Blacks Milk/Dark/White (though the best is Maya Gold) It is the BEST!


GB

For pure bliss, I would advocate Lindt bitter chocolate, every time.

But if I want an absolute fast-track to heaven, I have to recommend Tunnock's Dark Chocolate Teacakes. I'm referring, of course, to the light floaty marshmallow packed into a dark-chocolate cup, and placed onto a biscuit base.

Don't scoff, they may be a child's snack, but they take me thirty minutes to savour...

x x Fenny (chocolate heaven)

Green & Black's... scrummmmmy.
Dark chocolate is ok. in small segments but I can't trough it like milk.