CHOCOLATE FACTS

1. There are ingredients found in chocolate products that may retard the tooth decaying process.

2. The amount of caffeine in a piece of chocolate candy is significantly lower than that in coffee, tea or cola drinks.  For instance, a 5 oz. cup of instant coffee has between 40 and 108 mg. of caffeine, while a one oz. milk chocolate bar contains only 6 mg. and many confectionery items have no caffeine at all.

3. Candy, in moderation, can be part of low-fat eating.  In fact, an occasional sweet treat helps you stick to a healthy eating plan." - Annette B. Natow, Ph.D., R.D.,  authorof The Fat Counter and The Fat Attack Plan.

4. A chocolate bar is actually low in cholesterol. A 1.65 oz. bar contains only 12 mg.  A one oz. piece of cheddar cheese contains 30 mg. of cholesterol - more than double the amount found in a chocolate bar.

5. According to the National Research Council of the National Academy of Sciences, the maximum recommended daily allowance for sodium is 1,100 to 3,300 mg daily. A 1.5 oz. milk chocolate bar contains 41 mg. while the same size dark chocolate bar  contains only 5 mg.  On the other hand, a 1.5 oz. serving of iced devil's food cake has a whopping 241 mg. - many times more than chocolate bars.

6. Health professionals and nutritionists suggest that calories from fat should account for no more than 30% of your daily caloric intake. A 1.5 oz. milk chocolate  bar contains 13 grams of fat; a dark chocolate bar of the same weight contains 12.

7. Over the past two decades, clinical studies have exonerated chocolate as a cause or exacerbating factor in the development or persistence of acne.  In fact, many dermatologists doubt that diet plays any significant role in acne.  At the University of Missouri, student volunteers with mild to moderate acne each consumed nearly 20 ounces of chocolate over a 48 hour period.  Examination of lesions on the fifth day of the test and again on the seventh day showed no new lesions other than those that might be expected based upon the usual variations the subjects had exhibited during several weeks of observation prior to the test.  In a research study at the University of Pennsylvania School of Medicine, a group of 65 subjects were fed chocolate bars containing nearly ten times the amount of chocolate liquor as a normal 1.5 oz. commercially available chocolate bar. A control group ate a bar that tasted like chocolate, but actually contained no chocolate liquor. At the conclusion of the test, the average acne condition of those eating the chocolate was virtually identical to that of the controls, who had eaten the imitation bars.
 
8. It is possible for a person to be allergic to any food, including chocolate. But recent evidence suggests that allergy to chocolate may be relatively rare. The actual incidence of allergic sensitivity to chocolate is far less common than positive reactions to skin scratch tests would seem to indicate. In at least one double-blind study to determine the correlation positive skin tests for chocolate allergy and the manifestation of clinically observable symptoms, researchers could find only one patient out of a possible 500 who showed both a positive response to the skin test and an objective clinical reaction after eating chocolate. According to S. Allan Bock,  M.D., a researcher in food allergy at the National Jewish Center for Immunology and Respiratory Medicine, evaluation of hundreds of patients at that institution has shown no confirmed allergic reaction to chocolate during double-blind challenges.

9. The amount of caffeine ingested when people eat chocolate in normal quantities is very small. One ounce of milk chocolate, for example, contains 6 mg. of caffeine, little more than the amount found in a cup of decaffeinated coffee.  Moreover, there have been no reports in the scientific literature of any health problems among children or adults as a result of the caffeine consumed in chocolate.

10. Contrary to popular stereotype, most overweight people do not eat excessive amounts of cake, cookies, confections or other foods containing sugar. Their sugar intake tends, in fact, to be below average.
  More important in controlling weight is the total number of calories consumed each day and the amount of energy expended in physical activity. Overweight children,  for example, are generally less active than those of normal weight; thus, they may remain obese even when their caloric intake is reasonable or even limited.
  Moreover, many people overestimate the calories in chocolate. A 1.5 oz milk chocolate bar contains approximately 220 calories, low enough to incorporate into a  weight control diet. The occasional chocolate confection may also reduce the possibility of severe bingeing, which can occur as a result of feeling deprived of  highly satisfying foods such as chocolate.

11. Different kinds and shapes of boxed chocolates:
Palet:
This is a thin disk of chocolate.

Palets d'or:
These are disks covered with chocolate couverture - chocolate used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits.

Pave:
This is a square-shaped candy with rounded edges.

Tuiles:
This is tempered chocolate rounded over a rolling pin to mimic the shape of roof tiles in the south of France.

Gianduiotti:
This is a triangular-shaped candy made with gianduia which is a chocolate and hazelnut paste.

Rochers:
These are irregular clusters of milk or dark chocolate and almond slivers. Sometimes coconut or hazelnuts are used instead of almonds.



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