This Heavenly Chocolate Cuppies also ordered by Zetty.
Moist Chocolate Cake Again
This one is a mini size Moist Chocolate Cake. Just make it for fun n for makan-makan. Asyik buat untuk orang je, sekali-sekala nak buat untuk diri sendiri pulak :)
Mango Cheese Cake
Found a non-baked cheese cake recipe from Kak Hanieliza FP. Very simple n delicious cake. The recipe as follows:-
KEK KEJU MANGGA
Bahan Base
150 gm biskut marie kopi (dihancurkan)
70 gm butter
Cara
1. Kesemua bahan ini digaul sebati dan ditekankan ke dalam acuan kek.
2. Bakar selama 10 minit pada suhu 170'C.
3. Sejukkan.
Bahan Keju
250 gm krim keju
150 ml yogurt asli [natural yogurt]
60 gm gula castor
1 biji buah mempelam masak [mesinkan halus]
1 s/b serbuk agar2
150 ml air
Cara
1. pukulkan keju dan gula sehingga kembang dan ringan.
2. Masukkan yogurt asli dan dan mangga. Pukul rata supaya sebati.
3. Masakkan serbuk agar-agar dan air sehingga mendideh. Biarkan suam sekejap.
4. Bila dah suam masukkan agar-agar dalama dunan yg dipukul dan kacau rata.
5. Tuangkan atas base dan sejukkan dalam petisejuk semalaman.
6. Hiaskan dan hidangkan.
Another Order
Both cuppies ordered by Ima from KLIUC. She ordered the cuppies for 2 consecutive days. Today the theme still Oreo Crunch with ultraman character in one box and Chocolate Cuppies with flower theme in another box. Thanks Ima, hope you'll enjoy the cuppies.
Cartoon Cupcake
This cuppies ordered by Ima from KLIUC to be given to her student. She purposely asked for the ultraman character. Anyway, hope you will like the ultraman Ima.
Fast Sale
Hi,
Having another fast sale as follows:-
Flavours : Butter, Chocolate n Oreo Crunch Cuppies
Size : S (chocolate / Butter) and M (Chocolate n Oreo Crunch)
Available : Tuesday
Interested, please sms / call me at 013-2336 336
Thanks.
Having another fast sale as follows:-
Flavours : Butter, Chocolate n Oreo Crunch Cuppies
Size : S (chocolate / Butter) and M (Chocolate n Oreo Crunch)
Available : Tuesday
Interested, please sms / call me at 013-2336 336
Thanks.
Homade Pizza
What's for dinner? Dah lama nak cuba buat pizza, so tonite, made this mini pizza for dinner. Actually terlupa nak snap gambar masa keluar dari oven. Dah makan baru teringat. The recipe is quit simple. Found it at MyResipi.com and the topping tu alter it ikut selera sendiri n bahan-bahan yang ada.Bahan-bahan ( 2 biji pizza: saiz 8" )
500 g tepung roti
12 g garam
8 g yeast
16 ml olive oil (atau minyak sayuran)
250 ml air suam
500 g tepung roti
12 g garam
8 g yeast
16 ml olive oil (atau minyak sayuran)
250 ml air suam
Topping:
shredded pizza cheese secukupnya (or kalau takde pizza cheese, boleh campur cheddar and mozzarella)
pilihan topping: bawang besar, sucuk (daging), ayam, olives, chillie pickles, nenas, tomato, etc. terpulang pada selera masing2.
tomato paste secukupnya
shredded pizza cheese secukupnya (or kalau takde pizza cheese, boleh campur cheddar and mozzarella)
pilihan topping: bawang besar, sucuk (daging), ayam, olives, chillie pickles, nenas, tomato, etc. terpulang pada selera masing2.
tomato paste secukupnya
Cara-Cara:
Masukkan semua bahan2 dalam breadmaker mengikut urutan yg disyorkan. Pilih setting dough and tekan 'ON'. Kalau tak ade breadmaker pun masih boleh buat pizza.. uli dough dgn tangan, macam uli utk buat roti.
Setelah dough siap, pindahkan ke dalam sebiji mangkuk and tutup dgn cling wrap. Tunggu dalam 15 minit supaya dough naik.
Bahagi dough kepada dua dan uli. Pizza ini akan naik dua kali ganda selepas dibakar. Jadi, jika nak pizza yg nipis kena agak2 bila uli tu.
Letakkan dough yg telah diuli atas dulang pembakar. Sapu kan permukaan dgn tomato paste.
Letak kan topping pilihan.
Akhir sekali baru tabur kan cheese sebanyak yg anda suka.
Bakar dalam oven dengan suhu 200 deg C selama 12-15 minit atau sehingga dough masak dan cheese telah cair.
Boleh dihidangkan dengan sos, mashed potato and etc.
Masukkan semua bahan2 dalam breadmaker mengikut urutan yg disyorkan. Pilih setting dough and tekan 'ON'. Kalau tak ade breadmaker pun masih boleh buat pizza.. uli dough dgn tangan, macam uli utk buat roti.
Setelah dough siap, pindahkan ke dalam sebiji mangkuk and tutup dgn cling wrap. Tunggu dalam 15 minit supaya dough naik.
Bahagi dough kepada dua dan uli. Pizza ini akan naik dua kali ganda selepas dibakar. Jadi, jika nak pizza yg nipis kena agak2 bila uli tu.
Letakkan dough yg telah diuli atas dulang pembakar. Sapu kan permukaan dgn tomato paste.
Letak kan topping pilihan.
Akhir sekali baru tabur kan cheese sebanyak yg anda suka.
Bakar dalam oven dengan suhu 200 deg C selama 12-15 minit atau sehingga dough masak dan cheese telah cair.
Boleh dihidangkan dengan sos, mashed potato and etc.
Cheese Brownies Lagi
Another set of cheese brownies ordered by Nurul. Nurul ni duduk kat Sabah sebenarnya. Since her hubby ada program kat Putrajaya, so the husbandlah yang tolong collect the brownies. Thanks Nurul for the order, hope you'll like it. Dah sampai ke belum brownies ni ke Sabah.
Chocolate
Find a very interesting facts from Wikipedia about CHOCOLATE!
Chocolate comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.
Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).
Chocolate has become one of the most popular flavours in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot cocoa.
Chocolate contains alkaloids such as theobromine and phenethylamine which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.
History
A mug of hot chocolate. Chocolate was first drunk rather than eaten.
Main article: History of chocolate
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate pre-dates the Maya. In November, 2007, archeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC. The residues found and the kind of vessel they were found in, indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. The chocolate residue found in an early classic ancient Maya pot in Río Azul, northern Guatemala, suggests that Mayans were drinking chocolate around 400 A.D.. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chile pepper, and achiote (known today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. In 1689 noted physician and collector Hans Sloane, developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold by the Cadbury brothers.
Main article: History of chocolate
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate pre-dates the Maya. In November, 2007, archeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1100 to 1400 BC. The residues found and the kind of vessel they were found in, indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink. The chocolate residue found in an early classic ancient Maya pot in Río Azul, northern Guatemala, suggests that Mayans were drinking chocolate around 400 A.D.. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chile pepper, and achiote (known today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. In 1689 noted physician and collector Hans Sloane, developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold by the Cadbury brothers.
Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency. For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans. South American and European cultures have used cocoa to treat diarrhea for hundreds of years.
Production
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening.
Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire. According to the World Cocoa Foundation [WCF], some 50 million people around the world depend on cocoa as a source of livelihood. The industry is dominated by three chocolate makers, Barry Callebaut, Cargill and Archer Daniels Midland Company (ADM) and in the UK, 99.999% of chocolatiers, whether they be large companies such as Cadbury Schweppes or small independents, purchase their chocolate from them, to melt, mould and package to their own design. Despite some disagreement in the EU about the definition, chocolate is any product made primarily of cocoa solids and cocoa fat. The different flavours of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening.
Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Côte d'Ivoire. According to the World Cocoa Foundation [WCF], some 50 million people around the world depend on cocoa as a source of livelihood. The industry is dominated by three chocolate makers, Barry Callebaut, Cargill and Archer Daniels Midland Company (ADM) and in the UK, 99.999% of chocolatiers, whether they be large companies such as Cadbury Schweppes or small independents, purchase their chocolate from them, to melt, mould and package to their own design. Despite some disagreement in the EU about the definition, chocolate is any product made primarily of cocoa solids and cocoa fat. The different flavours of chocolate can be obtained by varying the time and temperature when roasting the beans, by adjusting the relative quantities of the cocoa solids and cocoa fat, and by adding non-chocolate ingredients.
Production costs can be decreased by reducing cocoa solid content or by substituting cocoa butter with a non-cocoa fat. Cocoa growers oppose allowing the resulting food to be called "chocolate", because that would lower demand for their crops.
There are two main jobs associated with creating chocolate candy, chocolate makers and chocolatiers. Chocolate makers use harvested cacao beans and other ingredients to produce couverture chocolate. Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, baked goods, etc.).
Chocolate liquor
The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility.
The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility.
The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground which releases and melts the cocoa butter producing chocolate liquor.
Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.
Chocolate made with enough cocoa butter flows gently over a chocolate fountain to serve dessert fondue.
There are three things that can be done with the chocolate liquor at this point:
It can be solidified and sold as unsweetened baking chocolate.
Cocoa butter can be removed from it and the result is cocoa powder. There are several mechanisms for removing cocoa butter from chocolate liquor. These include using hydraulic pressure and the Broma process.
Cocoa butter can be added to it to make eating chocolate.
Cocoa butter can be removed from it and the result is cocoa powder. There are several mechanisms for removing cocoa butter from chocolate liquor. These include using hydraulic pressure and the Broma process.
Cocoa butter can be added to it to make eating chocolate.
Blending
Main article: Types of chocolate
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Main article: Types of chocolate
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are as follows:
Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla
White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla
Usually, an emulsifying agent such as soya lecithin is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO-free (Soya is a heavily genetically modified crop), sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR, an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel.
The texture is also heavily influenced by processing, specifically conching (see below). The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, regardless of whether emulsifying agents are added.
Different manufacturers develop their own "signature" blends based on the above formulas but varying proportions of the different constituents are used.
The finest, plain dark chocolate couvertures contain at least 70% cocoa (solids + butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 33% cocoa.
Producers of high quality, small batch chocolate argue that mass production produces bad quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases) and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans.
In 2007, the Chocolate Manufacturers Association in the United States, whose members include Hershey, Nestlé, and Archer Daniels Midland, lobbied the Food and Drug Administration to change the legal definition of chocolate to let them substitute partially hydrogenated vegetable oils for cocoa butter in addition to using artificial sweeteners and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients.
Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.ref name="temp"/> The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.ref name="temp"/> The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.
Making good chocolate is about forming the most of the type V crystals. This provides the best appearance and texture and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.
Generally, the chocolate is first heated to 45 °C (115 °F) to melt all six forms of crystals. Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form (VI takes too long to form). At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just the type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used-- the most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.
Two classic ways of manually tempering chocolate are:
Working the molten chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature.
Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this
method uses the already formed crystal of the solid chocolate to "seed" the molten chocolate).
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Storing
Molten chocolate and a piece of a chocolate bar.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate should be stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.
Chocolate tempering machines (or temperers) with computer controls can be used for producing consistently tempered chocolate, particularly for large volume applications.
Storing
Molten chocolate and a piece of a chocolate bar.
Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally chocolate should be stored in a dark place or protected from light by wrapping paper. Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.
Consumption
Chocolate is regularly eaten for pleasure. Besides, there are many potential beneficial effects on health of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.
Other beneficial effects are suggested, such as anticancer, brain stimulator, cough preventor and antidiarrhoeal effects. An aphrodisiac effect is yet unproven.
On the other hand, eating large quantities of any chocolate increases risk of obesity. There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.
Health benefits
Chocolate is regularly eaten for pleasure. Besides, there are many potential beneficial effects on health of eating chocolate. Cocoa or dark chocolate benefits the circulatory system.
Other beneficial effects are suggested, such as anticancer, brain stimulator, cough preventor and antidiarrhoeal effects. An aphrodisiac effect is yet unproven.
On the other hand, eating large quantities of any chocolate increases risk of obesity. There is concern of mild lead poisoning for some types of chocolate. Chocolate is toxic to many animals because of insufficient capacity to metabolize theobromine.
Health benefits
1. Circulatory benefits
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming approximately 100g of dark chocolate daily. There has even been a fad diet, named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Chocolate is also a calorie-rich food with a high fat content, so daily intake of chocolate also requires reducing caloric intake of other foods.
Recent studies have suggested that cocoa or dark chocolate may possess certain beneficial effects on human health. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Cocoa possesses a significant antioxidant action, protecting against LDL oxidation, perhaps more than other polyphenol antioxidant-rich foods and beverages. Processing cocoa with alkali destroys most of the flavonoids. Some studies have also observed a modest reduction in blood pressure and flow-mediated dilation after consuming approximately 100g of dark chocolate daily. There has even been a fad diet, named "Chocolate diet", that emphasizes eating chocolate and cocoa powder in capsules. However, consuming milk chocolate or white chocolate, or drinking fat-containing milk with dark chocolate, appears largely to negate the health benefit.Processed cocoa powder (so called Dutch chocolate), processed with alkali greatly reduces the antioxidant capacity as compared to "raw" cocoa powder. Chocolate is also a calorie-rich food with a high fat content, so daily intake of chocolate also requires reducing caloric intake of other foods.
Two-thirds of the fat in chocolate comes in the forms of a saturated fat called stearic acid and a monounsaturated fat called oleic acid. However, unlike other saturated fats, stearic acid does not raise levels of LDL cholesterol in the bloodstream.Consuming relatively large amounts of dark chocolate and cocoa does not seem to raise serum LDL cholesterol levels; some studies even find that it could lower them.Indeed, small but regular amounts of dark chocolate lowers the possibility of heart attack a result of cholesterol imbalance according to the lipid hypothesis.
2. Aphrodisiac
Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. More recently, it has been suggested that theobromine and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants. While there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.
Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. More recently, it has been suggested that theobromine and other chemicals found in chocolate, most notably phenethylamine, can act as mild sexual stimulants. While there is no firm proof that chocolate is indeed an aphrodisiac, a gift of chocolate is a familiar courtship ritual.
Other benefits
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
Several population studies have observed an increase in the risk of certain cancers among people who frequently consume sweet 'junk' foods such as chocolate. However, very little evidence exists to suggest whether consuming flavonoid-rich dark chocolate may increase or decrease the risk of cancer. Evidence from laboratory studies suggests that cocoa flavonoids may possess anticarcinogenic mechanisms, but more research is needed to prove this idea.
Studies suggest a specially formulated type of cocoa may be nootropic and delay brain function decline as people age.
Mars, Incorporated, a Virginia-based candy company, spends millions of dollars each year on flavonol research. The company is talking with pharmaceutical companies to license drugs based on synthesized cocoa flavonol molecules. According to Mars-funded researchers at Harvard, the University of California, and European universities, cocoa-based prescription drugs could potentially help treat diabetes, dementia and other diseases.
Other research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost one third more effective than codeine, the leading cough medicine.[The chocolate also appears to soothe and moisten the throat.
Flavonoids can inhibit the development of diarrhea, suggesting antidiarrhoeal effects of chocolate.
Health risks
1. Obesity risk
The major concern that nutritionists have is that even though eating dark chocolate may favorably affect certain biomarkers of cardiovascular disease, the amount needed to have this effect would provide a relatively large quantity of calories, which, if unused, would promote weight gain. Obesity is a significant risk factor for many diseases, including cardiovascular disease. As a consequence, consuming large quantities of dark chocolate in an attempt to protect against cardiovascular disease has been described as 'cutting off one's nose to spite one's face'.
2. Acne
Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.
Chocolate, ranging from dark to light, can be molded and decorated like these chickens with ribbons.
There is a popular belief that the consumption of chocolate can cause acne. Various studies seem to show that this is the case for high glycemic index foods in general, though the question is still being studied. Milk is known to cause acne, including any which is mixed with chocolate.
3. Lead
Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.
Chocolate has one of the higher concentrations of lead among products that constitute a typical Westerner's diet, with a potential to cause mild lead poisoning. Recent studies have shown that although the beans themselves absorb little lead, it tends to bind to cocoa shells and contamination may occur during the manufacturing process. A recent peer-reviewed publication found significant amounts of lead in chocolate. A review article published in a peer-reviewed journal in 2006 states that despite high consumption levels of chocolate, there is a paucity of data on lead concentrations in chocolate products. In a USDA study in 2004, mean lead levels in the samples tested ranged from 0.0010 to 0.0965 µg lead per gram of chocolate, but another study by a Swiss research group in 2002 found that some chocolate contained up to 0.769 µg per gram, close to the international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 µg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary.While studies show that the lead consumed in chocolate may not all be absorbed by the human body, there is no known threshold for the effects of lead on children's brain function and even small quantities of lead can cause permanent neurodevelopmental deficits including impaired IQ.
In sufficient amounts, the theobromine found in chocolate is toxic to non-human animals such as horses, dogs, parrots, small rodents, and cats (kittens especially) because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death. Medical treatment involves inducing vomiting within two hours of ingestion, or contacting a veterinarian.
A typical 20-kilogram (40-lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual, approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in a 20-kilogram (44 lb) dog. Of course, baking chocolate is rarely consumed directly due to its unpleasant taste, but other dark chocolates' canine toxicities may be extrapolated based on this figure. As dogs like the taste of chocolate products as much as humans do, and are capable of finding and eating quantities much larger than typical human servings, they should be kept out of their reach. There are reports that mulch made from cacao bean shells is dangerous to pets (and other animals).Treats made from carob can be used to substitute and pose no health threat to animals.
Wedding Cuppies
Made this Vanilla with corn n custard filling cuppies for my friend's wedding today. Actually today is the "Malam Berinai" n tomorrow is "Majlis Bersanding". So bringing this cuppies for the "Malam Berinai" tonite. Selamat Pengantin Baru Han, semoga bahagia ke akhir hayat. InsyaAllah.
Fast Sale
After :
Alhamdulillah. Sold to Fiza (Klang). Actually 10 biji je but she said she willing to buy more n nasib baik ada lagi 6 biji additional. Thanks Fiza.
Before:
Alhamdulillah. Sold to Fiza (Klang). Actually 10 biji je but she said she willing to buy more n nasib baik ada lagi 6 biji additional. Thanks Fiza.
Before:
I'm in the midst of preparing cupcakes for my friend's wedding tomorrow. Have an extra for fast sale.
Description:-
Size : S (souffle cup)
Flavour : Vanilla with corn n custard filling
Frosting : Buttercream
Available : 10
Price : RM15.00
I'll be on my way to Shah Alam tomorrow. Can drop by at Kajang / Bangi /Shah Alam area.
Sms me if interested.
Thanks.
Description:-
Size : S (souffle cup)
Flavour : Vanilla with corn n custard filling
Frosting : Buttercream
Available : 10
Price : RM15.00
I'll be on my way to Shah Alam tomorrow. Can drop by at Kajang / Bangi /Shah Alam area.
Sms me if interested.
Thanks.
Chocolate Pudding
Found a very simple recipe from MyResipi.com. Chocolate pudding. For chocolate lover, should try this recipe. Memang shiok!Bahan-bahan:-
10 gram serbuk agar-agar
300 ml air
120 gm gula
1 sudu makan koko
1 botol susu coklat ( 900 ml )
Cara-cara :-
Masak air , serbuk agar - agar dan gula hingga larut . Kalau tak suka manis boleh kurangkan gula .
Masukkan koko dan kacau rata .
Alihkan periuk dari api . Tuang susu coklat sambil dikacau sebati .
Tapiskan puding ke dalam acuan dan sejukkan.Sedia untuk dinikmati .
Tiramisu Cup
Tiramisu Cup or Cup Tiramisu or Tiramisu in Cup, mana-mana pun boleh lah. Dapat last minute order dari ibu yang tengah sarat mengandung and suka sangat makan tiramisu. She don't want to buy a whole cake but want me tu put in cup so that she can it a cup or two daily. Tak kisah lah tu. Since order pun last minute so, cari lah resepi yang simple and got it from fp Kak Liza (can browse her fp for the recipe - kes malas nak even cut n paste lah ni). However, I did some alterations by adding sliced almond on each layer and grated chocolate on top.
Homade Dadih
Another set of homade dadih ordered by Yani. Dadih ni baru keluar dari peti ais n ready to be collected.
Mother's Day Cake
Mother's Day Love Bouquet tak sempat nak snap dah rompong depan n belakang. Make this in conjunction with Mother's Day on Lissa's B'Day yesterday. So, ramai le mak-mak yang datang n sambut ramai-ramai.
Lissa's Birthday Celebration
The B'Day Cake. Another Moist Chocolate Cake.
Variety cupcakes from Strawbery, choc chip n almond, chocolate and truly vanila cupcakes for the celebrations. The deco, dah kering idea coz penat sangat membuat preparation yang lain. So, hentam sajalah. Yang mana boleh cilok idea, cilok je. Mintak halal lah ye.
Cheese Brownies 2
Cheese Brownies ordered by Linda from Bandar Baru Bangi. Thanks Linda for the order.However, the pic's quality quite bad coz the camera still in the ICU (sigh).
Moist Chocolate Cake
Kedua-dua biji kek ni buat dah tengah malam. Balik dari office pun dah lewat, baru teringat yang bebudak Taska my daughter order kek untuk bawak balik ke Terengganu. Kita duk sibuk kat office dah tu tak terus balik rumah, boleh merayap lagi ke pasar malam. Dah penat tu baru teringat nak kena bakar kek. The deco, the simplest as it can be n yang satu lagi tu tiru idea dalam fp kak Ida.
Cake Truffle
Buat cake truffle ni dari lebihan vanilla muffin n sponge cake. It's an easy recipe found at MyResipi as usual. Tapi dah alter ikut selera sendiri.Cake Truffle
Bahan-Bahan:-
200g cake (in my case lebihan cake je)
1 sudu besar jem (apa-apa perisa)
1 sudu teh golden syrup
1 sudu teh jus oren (I guna sunquick)
60 g butter
Sedikit kekacang (toast n ground)
Chocolate rice secukupnya.
Cara-caranya:-
1. Cairkan butter n jem. Bila butter dah cair, tutup api.
2. Hancurkan kek dan gaul dengan kekacang, golden syrup, dan jus oren.
3. Gaulkan lagi ngan butter n jem.
4. Roll atas chocolate rice n sejukkan.
Lissa 1 year
Gambar sebelum tido malam tadi. Macam tau-tau je esok Birthday dia, terus tido lambat. Dah kul 11.00 mata segar lagi, but the hair...:)
My first ever cartoon character cake using piping gel. What a disaster. My free hand drawing really looks like a free hand [sigh :)]. Anyway, make this cake for my Lissa who turns 1 year today and to be sent to the nursery and shared with other kids there. Happy Birthday baby, your party will be this Saturday.Anyway, this is a buttery orange cake. Recipe got from either En. Mat Gebu's blog or somewhere else coz I guess the recipe has been going round n round in the internet.
Cheese Brownies
Cheese Brownies ordered by Sara. (Hope you will like it Sara). This is the Chewy Gooey Brownies + NY Cheese Cake Version.
