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Is hot ‘Chilli Chocolate’ the 2007 Aphrodisiac? A blanket of snow is like the sugar-icing on winter’s cake; it weaves spells of enchantment for young and old alike. If it missed us for Christmas, that’s no guarantee that it will not fall sometime early in the New Year. Some will try to escape the cold weather for the allure of the tropics where the Cacao tree grows. But, if winter comes late they will not miss the magical sight of the tiny starry cerulean and Prussian blue flowers of ‘Glory of the snow’ (Chionodoxa luciliae) or the pristine white common snowdrops (Galanthus nivalis)2 that gladden our hearts in cold weather when they peep up through icy fringes of snow, bravely defying winter’s harshness; nowadays often far earlier than expected. It’s that time of year again when, even if the weather is relatively mild in temperature but with wild squally deluging rains or freezing fog dense enough to bring UK airports to a standstill, thoughts turn to heart-warming ‘hot drinks’. In this day and age, with central heating being de rigueur in 99% of most modern dwellings in the UK and elsewhere, hot chestnuts will not have been romantically roasting on an open fire. Over the festive period it is more likely they will have taken the form of chestnut purée to add to the turkey stuffing, or served later on as part of a Maron glacé dessert or in a hedonistic ‘Chocolate and chestnut loaf’; 1 an exotic chocolate recipe to keep in mind for any celebratory time of the year or special occasions. Alternatively, chocolate may conjure up mental pictures of ‘gifts’ with colourful tin-foil wrappers covering individual chocolates in boxes tied-up with charming satin bows, or chocolate figurines attached to a Christmas tree. Whatever form your chocolate took, it is certain that it will have formed part of the edible pleasures of the Yuletide and New Year celebrations and beyond. Before you know it, it will April and chocolate Easter Bunny time!
Cacao Tree (Theobroma cacao L.) – Grenada, West Indies Photograhers: Glenn and Martha Vargas © California Academy of Sciences How many of us, especially children, when eating a chocolate bar, a bottle-shaped chocolate liqueur or tantalizing truffle, know what the host plant to our pleasures looks like or the historical background connected with this much loved traditional treat and its medicinal values? The Cocoa plant (Theobroma cacao L.) has provided us with a lot for which to be grateful.3 However, always remember over-indulgence is not a good idea, what with national body-weights rising and waists expanding at an alarming rate, or as Marie Lloyd, put it in one of her saucy songs: ‘A little of what you fancy does you good’.4 Chocolate – Famous & Infamous? In the past year chocolate has often featured in the news for its potential and many additional uses, one of which definitely cannot be recommended. Indeed, it landed three people involved in a chocolaty crime in a UK court.5 The offence was making a ‘cottage industry’ out of chocolate bars called “Canna-Biz” bars, laced with the drug cannabis (aka marijuana), and for supplying them to multiple sclerosis (MS) sufferers around the world for pain relief. It is already known that chocolate, containing small quantities of anandamide, an endogenous cannabinoid found in the brain, relates to cannabis-like effects and that the combination of chocolate and cannabis intensifies the good feelings of THC due to the compound’s subtle interplay.5A The use of the plant Cannabis (Cannabis sativa L. subssp. sativa: Cannabaceae) as a ‘drug’ that can be effective in reducing central neuropathic6 pain and sleep disturbance in people with MS has been scientifically demonstrated.7 There is an oral-mucosal spray produced from cannabis is manufactured in the UK by GW Pharmaceuticals plc.,8 which availability has long been held up for licensing. This exceptionally serious use of the drug, so long awaited by MS suffers and for whom there is a well-spring of sympathy, is why some have resorted to less than legal means of securing the drug as a pain reliever. The medicinal application of cannabis should not be confused with all too-common cannabis ‘drug abuse’, which is unfortunately now prevalent among children and adults alike. Chocolate bars laced with cannabis are certainly not festive fare! However, it is perfectly possible to combine chocolate’s many attributes with other beneficial herbs such as ‘chilli’ - why not? The first use of chocolate was as a beverage, xocolatl, (pronounced: ‘shoco-late’) prepared by the Aztecs. It included herbal remedies pepper, chillies and vanilla, as well as annatto (a natural vegetable dye 9A), and sometimes honey and dried flowers were added to the exotica or erotica of the drink.9 It is said to have been served in ‘gold cups’ at the end of meals, and drunk as an aphrodisiac by the Emperor Montezuma before retiring to his harem. Aztec ‘Hot chocolate’ has been dubbed the thousands of years old ‘Viagra’ drink. A beverage made from an original guide tested recipe,10 recreating the 16th century beverage used by Montezuma,11 who swore by it and drank up to 50 cups a day, when served to Cortez 12 the latter apparently gagged on it! As with many ancient recipes, it may not be remotely to our modern taste. More suited to the modern palate is a ‘Mayan Hot Chocolate’ recipe,13 or to avoid a lot less hassle there is Green & Black’s, ‘Organic Maya Gold Hot Chocolate Drink’14 in powder form. It contains cocoa and dark chocolate powder, as well as powdered orange peel and natural orange flavouring, reminiscent of the well-known ‘chocolate orange’, and includes spices cinnamon, ground nutmeg and black pepper. But, it does not contain the ‘kick’ of chilli spice for which the original Aztec recipe is famed.
A habanero plant with fruit and flower (Capsicum “Javaneros” syn Capsicum Chinense Jacquin) http://en.wikipedia.org/wiki/Habanero
Are Chilli Peppers an Aphrodisiac? Legendarily, Chilli peppers are reputedly an aphrodisiac. Whatever, the chillies used in Montezuma’s xocolatl would not have been the well-known slender chilli peppers used in curries but the Habanero chilli (Capsicum “Javanero”), one of the most intensely spicy chilli peppers of this great genus. Habaneros can be green, although the colour at maturity varies; commonly the colour is orange and red, although it may also be white, brown or pink.15 The habanero chillies, later mistakenly named Capsicum chinense, which indicates being of Chinese derivation, originated in Meso- or South America and it is thought most likely to have come from the Amazon basin or nearby coastal regions.16 These days, crops of habanero chillies or their cultivars are grown in the Yucatan peninsula of Mexico and by other producers in Belize, Costa Rica, and in some American States, including Texas, Idaho and California.17 If, in the UK, habaneros are difficult to come by, the usually ‘hot as hell’ “Scotch bonnet” (spherical lantern-shaped chilli peppers) are fairly easily procured, especially in city areas where West Indian foodstuffs are sold. Both have similar heat levels and so the scorching hot tartan terror may provide a practical substitute if needs be. One explanation for the alleged aphrodisiacal effects of the chilli is that it generates physiological responses in the body, e.g. sweating, increased heart rate and circulation of the blood, that are similar to those experienced during intercourse.17 Therein may be some seeds of truth in its aphrodisiacal claims, as e.g. Viagra acts by increasing the blood flow but more specifically to the sexual parts. It has also been said that one other reported effect of eating large quantities of chilli peppers is an irritation of the genitals and urinary tract that could feel similar to sexual excitation.18 At the very least, the addition of chilli to a hot chocolate drink may yield benefits other than as an aphrodisiac. Earlier this year, a Californian study found that capsaicin,19 the ingredient which makes chilli, cayenne and jalapeno peppers hot, also made prostate cancer cells commit suicide in mice.20 Tests showed that capsaicin triggered 80% of the cells to start the process leading to ‘cell death’ (apoptosis 21). The dose of pepper extract administered was the equivalent to a man of 200lbs. (90.7kg) taking 400 milligrams of capsaicin three times a week.22 Researchers also found that tumours treated with capsaicin were smaller. It was observed that capsaicin increased the amount of certain proteins involved in apoptosis. It was also noted that it reduced the amount of prostate-specific antigen (PSA), a protein which is produced in high quantities by prostate tumours.23 Although these are encouraging results, the researchers know they are yet a long way off creating a capsaicin-based drug. However, it does argue for appropriate use of Food Medicine in helping to ward off diseases. Nevertheless, doctors have cautioned men with prostate cancer not to increase their weekly intake of the hottest known chillies to a high degree, as for example high intake of chillies has been linked to stomach cancers in India. In April 2000, researchers conducted a prospective case-control study in India to evaluate the dietary risk factors for stomach cancer involving 194 patients with stomach cancer during the period 1988-1991.24 The subjects were considered as high cases-risk for those consuming spicy food, high consumption of chilli and consumption of high-temperature food. However, on a multivariate analysis, researchers found high consumption of rice; high consumption of chilli and consumption of high-temperature food were independent risk factors. 25 This suggests further research is required. In the West, where eating spicy ‘hot’ food is not the everyday custom of the native people, but meals such as a curry can be of benefit if eaten at least once a week, it is far more likely that, as found in Lithuanian research this year, there is a higher risk of gastric cancer for people that like ‘salty’ food.26 In fact, more commonly, back in 1998, it was found that: “Adverse socio-economic circumstances in childhood were found to have a specific influence on mortality from stroke and stomach cancer in adulthood, which is not due to the continuity of social disadvantage throughout life.”27 One can add to that all the damaging changes to our once more natural and organic diet in the past 50-70 or so years! Of late, the habanero chilli’s heat, fruity citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Although this does not constitute a license to suddenly start eating exorbitant amounts of ‘hot chillies’ of all or any types. However, it does mean that if not accustomed to eating chilli peppers an appropriate amount could do some good – all things in moderation are best. Montezuma is credited with saying of his chilli chocolate drink: “The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk a whole day without food.”28 With a whole harem to satisfy, however nourishing chocolate may be, he may well have slept soundly not only from his sexual exertions. Given that his stomach was used to a high chilli intake, [Montezuma died quickly and suddenly from a wound, not from disease28A], it is probable that the chilli in his beverage may also have given him some added physical power. In this regard, last year, there was an interesting report about chilli peppers in the New Scientist by Australian researchers who conducted a study over eight weeks with 25 volunteers. The volunteer group first ate a bland diet and then food spiced with 30g of freshly chopped chillies each day - Don’t try this at home! Although initially the volunteers found the spicy food (the equivalent of two mild curries a day) disturbed their sleep, they quickly adjusted.29 It was then discovered that the group of volunteers fell asleep more easily when they ate chilli-rich food: “They also said they woke better and seemed to have a bit more energy during the day.” 30 The group apparently needed 20 minutes less sleep at night and also had more daytime energy, moving around up to 30% more. It is thought the effects were due to capsaicin acting on the sensors in the brain which control sleep cycles.31 Whatever else hot chilli peppers may or mayn’t do, it appears from a team of researchers at London’s King’s College in the UK this year, that capsaicin could prove to be a boon for giving soothing relief to arthritis sufferers.32 The researchers hope to use it to create an anti-inflammatory pill for the condition. It is well-known that capsaicin has been used in folk medicine for many treatments, including rheumatism.33 There are creams already available that include capsaicin and are applied topically for aches and pains, but they are so associated with a ‘burning sensation’ which may preclude their use for sensitive skin-types; a tablet would avoid that problem. Such a medicinal development would be important, as more than 600,000 people in the UK alone suffer from arthritis and could benefit. So there you have it. Chilli pepper in your ‘hot chocolate’ may enhance your love-life and improve your circulation, aid sleep and physical energy, as well as help guard against prostate cancer and ameliorate arthritis. Before moving on to whether chocolate is aphrodisiac or not, why not combine the two: chocolate and chillies and go for ‘Chilli Chocolate’?
South Devon Chilli Farm ‘Chilli Chocolate’ Down in Devon, in the South West of England, there is a firm that’s mad about chillies. The ‘South Devon Chilli Farm’ grows and sells fresh and dried chillies with a list long and strong enough to make your eyes water.33 They also make Chilli sauces, including two made from habaneros, sweet and hot types, Chilli jam and Hot Apple Chilli Jelly, and le pièce de résistance: ‘Chilli Chocolate’, made with a delicious Belgian plain dark chocolate. The writer can commend it as ‘excellent’! Is Chocolate an Aphrodisiac? There has to be something going for ‘Hot Chocolate’, starting with Monetzuma in the 15th –century onwards, and how the sexual connotations of the ‘drink’ proliferated when the substance was brought back to Europe. The habit of giving chocolates and flowers to celebrate St. Valentine’s Day35 (14th February), which is also associated with pagan fertility, came later than its medieval form when it was common for lovers to exchange notes on this feast day. Although chocolate truffles are thought to have originated in France,36 for which in many chocolate houses the Chocolatier’s finest ingredients are reserved and recipes37 now abound, we can be sure that chocolate referred to earlier than 1847 is the ‘hot chocolate drink’, as eating chocolate or solid chocolate versus drinking chocolate had not been invented and was first produced in that year by Fry’s chocolate factory, Bristol, Gloucestershire, England.38 Furthermore, throughout the 17th –18th centuries ‘dark’ drinking chocolate spread across Europe and was avidly consumed by royal families, courtiers, nobility and aristocracy, as well as their courtesans for breakfast and as an aphrodisiac. The sexual undertones of chocolate were rampant. On the one hand, at one time the Church did not consider that chocolate broke the Lenten fast, which was a welcome dispensation; on the other hand, nuns were forbidden to eat it because of its sexual reputation! Among the famous and infamous drinking choco-fanciers, Anne of Austria,39 Infanta of Spain, Queen Consort of France and Navarre, quickly shared her passion for hot chocolate at the French court. Madame de Pompadour,40 the intelligent, beautiful, educated and accomplished courtesan and famous mistress to Louis XV of France, and the notorious Italian seducer and womanizer Casanova,41 who called it the ‘elixir of love’ and preferred his hot chocolate to champers to sustain him for his sexual exploits, were both advocates of the ‘hot chocolate’ beverage. One wonders what these esteemed early chocoholics 41A would think of the Coffee Bar society of the 1960s, compared with that of the current Noughties! One can imagine Casanova might as a youngster ‘hang out’ at “Starbucks” for his restorative morning ‘hot chocolate’, but I doubt he’d reckon the ‘hot white chocolate’ variety. Alas, from all appearances, the Aztec god who is believed to have taught mortals how to make xocolatl with chilli in it has no earthly coffee bar representative today. Casanova, an historical figure, in his written memoirs claimed he had consorted with 122 women. He was for real, whether or not his notches on bed-posts can be confirmed, and not to be confused with his fictitious counterpart ‘Don Juan’. Always an adventurer and traveller, he was floored by the fresh-faced wiles of a courtesan and French speaking prostitute, Marianne de Charpillon,41B who resisted him – she, bye the bye, was set up in a house in Chelsea, London. As, in fact, Britons now consume 110,000 kilos of chocolate every hour41C that might lure his spirit back to London! Notwithstanding, there are still real life champions of chocolate in England today. When it comes to a show of chocolaty contemporary male strength, speed and staying power i.e. stamina, which chocolate may provide, British-born Robert ‘Chocolate’ Thornton, a champion amateur jockey and conditional rider before turning professional, is a shining example. He was the blond hero of the Cheltenham Festival 2006, and is one of the best jockeys in the horse-racing business. The fact that a classy confectioner firm shares his surname is coincidental; ‘Chocolate’ earned his sobriquet in the stable-yard because chocolate is all he ate. 41D A diet not to be recommended to the public at large, but it worked for him. It was the English again, who in the 18th century first mixed the dark chocolate drink with milk42 and not water – maybe that’s when aphrodisiac claims for ‘hot chocolate’ started not to function so well! In England, at that time, the dark chocolate was also mixed with Madeira and beaten eggs43 – with the inhibition-releasing addition of an alcohol added, that’s a most fortifying meal in itself. But, it was in Austria, Spain and France, the countries where most chocolate beverage was drunk that the ‘chocolate powder’ we know now first began to be retailed during the 19th century. Chocolate’s Aphrodisiacal Evidence? One can hear the incredulous cries of: ‘It’s all in the mind’, ‘It’s psycho-somatic’ &c. To a degree that is true, in that it is reiterated by those with ‘Viagra’ experience, that it too is not inclined to success if ‘sexual desire’ is not in the mind - and that’s as modern an aphrodisiac as is generally recognized. It is, therefore, not at all surprising if similar may be said of dark ‘hot chocolate’! In fact, one doctor reproved her Nigerian countrywomen and advised they forego the little, libido-boosting blue pills in favour of a measured dose of cocoa. It remains to be discovered how much of this power might be due to Cocoa’s antioxidant polyphenols,44A which are about twice as many as red wine, and up to three times more than green tea, and which gives dark chocolate an ORAC44 value of 13,120, whereas milk chocolate has an ORAC value of 6,740. The doctor said: “Viagra may heat up one’s sex drive, but chocolate can make it sizzle.” 45 The report, produced by Nigeria’s national committee for the development of cocoa, is short on double-blind scientific tests, but refers to the marketing campaign of a British trade association making similar claims;46 plus citing a recent study extolling the libidinal qualities of cocoa beans.47
Cocoa Beans in a pod - (Theobroma cacao L.) U.S. Department of Agriculture - Agricultural Research Service The aim of this study was to assess whether there is an association between daily chocolate intake and sexual function in a convenience sample of 163 Northern Italian women. The Italians researchers’ paper published last year said that: “… It is alluring to hypothesize that chocolate can have either a psychological or a biological positive impart on women’s sexuality.” However, of the sample of women reporting chocolate consumption there were higher Female Sexual Function Index (FSFI) scores than women who do not eat chocolate.47 But, when the data was adjusted for age the FSFI scores were similar, regardless of chocolate consumption. Their data also confirmed that ageing has a high statistically significant impact on women’s sexual function.48 This is not surprising, but cannot subtract from the fact that cacao can work. Much may also depend on the quality or cocoa 48A content of the chocolate. Is it all in the Chemistry? What may contribute to chocolate’s aphrodisiac reputation can be deduced severally from chocolate’s chemical make-up.49 Like other sweet food, chocolate stimulates the release of endorphins,50 the natural body hormones that generate feeling of pleasure and well-being. In fact, chocolate contains over 300 chemicals and it is not known how all of these affect humans. Researchers who have studied chocolate have found it to contain phenylethylamine (PEA),51 the ‘love molecule’, which connection with chocolate and its relation to sex can be that PEA releases midbrain dopamine52 into the pleasure centres and peaks during orgasm; plus serotonin,53 which is also a ‘feel good’ chemical. PEA has also merited being nick-named the ‘chocolate amphetamine’,51A as high levels of the neurotransmitter aid the promotion of feelings of attraction, excitement, giddiness and apprehension. If that were not enough pleasuring going on, the production of serotonin in the brain is increased by ingestion of the amino acid ‘tryptophan’; chocolate naturally contains tryptophan, a chemical precursor to serotonin that the brain uses to make serotonin. For example, the designer ‘love drug’ gets its name ‘Ecstasy’ because it causes the high levels of serotonin that can produce feelings of elation, or even on a level pegging with ecstasy. Stimulants to the central nervous system, such as caffeine54 are also present in small amount in chocolate, which has a mild effect on ‘alertness’, as coffee-drinkers well know. There is also theobromine56, that can relax the smooth muscles in the linings of the lung. According to British researchers last year, methylxanthines55 (both caffeine and theobromine are methylxanthines) may well contribute to our liking for chocolate, especially the more acquired taste for ‘dark’ chocolate. Combine all these active chemicals together, adding the chocolate ingredient of andandamide , the psychoactive endogenous cannabinoid found in the brain, which is not enough to get a ‘high’ as with cannabis, but naturally occurring within the body, might be sufficient, when added to the ‘pleasure factors’ that serotonin and phenylethylamine produce, to lower inhibitions and allow stronger reception to sexual susceptibility and suggestion – not forgetting that the ‘driver’ of imagination in the mind also plays its part. Of course, the sceptic may argue scientifically that there is not enough tryptophan and phenylethylamine, which are also found in other foodstuffs and are present in only very small quantities in chocolate, could not produce strong enough or sufficient mood-altering effects – tell that one to the chocoholic who uses chocolate to assuage their ‘down times’ or feelings of depression! They are not just compensatory eating, chocolate is their ‘drug of choice’. In addition, the ‘mind’, which is responsible for one’s thoughts and feelings, but is also the faculty of reason, can induce emotional feelings of love and passion. Emotions are not rational, but it is a fact that people have feelings, even if the feelings aren’t strictly facts! Love may be an illusion and, when devoid of emotion, sex may be no more than vibration, but when all of chocolate’s chemical factors are synergistically combined with feelings of love or lust it may still produce the stronger argument for its sex-related capabilities. Fantasy Chocolate There is yet another protagonist of ‘sexy chocolate’, down in Devon, England, though the writer cannot credit that any but the original ‘dark’ Aztec-type chocolate formula may have the desired aphrodisiac effect, but which does offer some interesting ‘alternative’ milk chocolate combinations. For, when commercial interests raise their head, it’s usually a ‘good sign’ that’s something’s cooking. In August of this year, restauranteur, MasterChef Paul da Costa Greaves and his award-winning company ‘Feeding Your Imagination™’, (FYI™)57 launched its new range of organic aromatherapy chocolate bars. Each of which is made using natural essential oils and spices, blended with organic Belgian chocolate, with the aim to create chocolate bars with therapeutic properties to promote a sense of physical and mental ‘well-being’. Each bar includes a combination of essential oils and spices with properties that can be soothing, uplifting or relaxing. The chocolate bars have enticing names such as ‘Dreamy’, containing lemon and rose geranium oils; ‘Beautiful’ with bergamot and cinnamon, ‘Fantastic’ with ginger, black pepper and grapefruit, ‘Lovely’ with peppermint and cardamom, ‘Sensual’ with sweet orange, nutmeg and chilli, and, again, ‘Sexy’ with chilli.58 Increasingly, Aromatherapy’s essential oils are finding their way into a wider network of foodstuffs and into other areas of consumption. FYI™ ’s chocolate bars sound enjoyable. If you missed them at Christmas, it could be fun to give them a whirl at Easter. But, if you are looking to get the full Monte-zuma of chocolate’s aphrodisiacal effects, it is best to stick to the Aztec plain ‘dark’ chocolate formula. COMMENT: A Rough Chilli Guide: Before taking capsicum, consult your doctor, pharmacist or health care professional if you have allergies (especially to plants), and/or if you are allergic to peppers (green, red, orange, yellow, chilli, peppercorns etc.) you may also be allergic to capsicum. Also, if you have any medical condition or if you take other medicines or other herbal/health supplements. 60 For reasons that are not clear, individuals who have allergies to latex or to tropical fruits such as bananas or kiwi may also be allergic to capsicum.61 Capsicum may not be recommended in some situations, e.g. individuals with gastrointestinal (GI) conditions caused by irritation or infection should not use capsicum orally because it can further irritate the GI tract.62 Topical forms of capsicum should be used only on unbroken skin, never on cut or abraised (scraped) skin. Skin treated with capsicum should be protected from excessive heat or direct sunlight and it should be left ‘open’ i.e. not bandaged. If a rash or burning develops, capsicum should be washed off with cool water and not reapplied.63 Do not take capsicum without consulting your health-care professional if you are pregnant or contemplating pregnancy. It is not known whether capsicum could be harmful to the unborn. 64 Also, if you are breast-feeding a baby; it is not known if capsicum is harmful to a nursing infant. There is also no information regarding the use of capsicum by children.65 Do not get capsicum in the eyes. Severe burning, stinging and eye irritation may occur. If capsicum gets in the eyes, use First Aid and immediately flush the eyes with cool water for at least 15 minutes. If possible, hold your head under slow running water, or pour water slowly from a glass or clear container. Seek professional attention immediately following. If you are wearing contact lenses, remove them immediately, then flush your eyes and seek professional help.66 There’s Chocolate and there’s Chocolate! There’s chocolate and there’s chocolate: Dark or plain chocolate contains a high percentage of cocoa solids with little or no sugar added. The higher the percentage of cocoa solids, the better the quality of the chocolate. Good quality dark chocolate contains at least 60%-70% cocoa solids, whereas milk chocolate contains only contains 30%-40% cocoa solids, as well as sugar and milk.67 Chocolate aficionados do not consider ‘white chocolate’ to be chocolate at all, because it doesn’t contain cocoa solids or cocoa mass. In fact, it does not meet the standard to be called chocolate in many countries.68 “Standards of the American Food and Drug Administration (FDA) states that white chocolate is a combination of milk solids, butterfat, cocoa butter, sugar, lecithin and flavourings [usually including vanilla], but NO chocolate, but a similar tasting resulting from cocoa butter and sometimes artificial flavouring.” 69 Since 2004, in the USA, white chocolate needs to be at least 20% (by weight) cocoa butter, at least 14% total milk solids, and less than 55% sweeteners such as sugar. It does not contain caffeine. The EU has adopted similar standards: white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.70 What is more, some ‘white chocolate’ is made with vegetable fat and not derived from cocoa. Vegetable fat derived white chocolate is white in colour, whereas cocoa butter derived white chocolate is ivory coloured.71 Researchers in 2004 found that both ‘milk chocolate’ and ‘dark chocolate’ improved cognitive function compared with ‘white chocolate’, but that white chocolate did not significantly differ from water!72 For a really special indulgence, try award-winning Malagasy ‘Mora Mora’ Chocolate.73 Malagasy chocolate is grown, produced and packaged in Madagascar and is made from the finest cocoa beans by the Ramanandraibe family. ‘Malagasy’ is the world’s first Equitrade Company, which means that a greater proportion of the finished cost is returned to the people of Madagascar, to help them develop their beautiful island. Celebratory Chilli Chocolate Recipes Funky74 chocolate bars are one thing, but for those that like it hot why not celebrate Chilli & Chocolate with some celebrity chefs’ recipes in Chocolate week. Then again, why wait - do it now or anytime! Use your kitchen-wise ingenuity and artistry to create a starter – the field is wide open. But for a traditional seasonal main course “Griddled Venison Steak with a red wine, ‘chocolate and chilli’ sauce”75 is a sound simple introduction to the mysteries of chilli-chocolate cuisine. To make a change from the ‘cold turkey again’ syndrome or plain beef steak, “Steak and chilli bean wrap with chunky guacamole and sour cream” 76 is also a dish that can span the seasons. Alternatively, come Easter and the celebration of the Pascal Lamb, be tempted to a different treatment of the same meat with “Mexican chilli lamb with sweet and sour leeks”.77 Vegetarians can get into the choco-chillie scene with “Black bean and chocolate chilli”,78 a simple different style of lunchtime dish, or just go chilli ‘hot’ native with “Pumpkin enchiladas with mole sauce”.79
Tomatillo - Physalis Fruit: (Physalis ixcocarpa syn. P. philadelphica) Photo: English Wikipedia Project If festive over-eating has jaded the palate, or the ‘night before’ is hanging over as a bit of a problem, forget the breakfast and lunch; brunch on enchiladas80 with or without chocolate fats to sop up the alcohol. In fact, enchiladas will make a good addition to any brunch menu and might be better employed to be eaten first, before embarking on celebratory liquid refreshments! When it comes to a real choco-chilli dessert, “Chocolate Chilli Crème Brulée”81 may be a mite too decadent and fattening for some; if that is the case, then opt for incorporating your chocolate chilli into a rich dark sauce to be poured over some selected fresh fruit, or at the very least pour your chilli chocolate sauce over some ice-cream, with or without additional fresh clotted cream. Or else, go for a “Poached pear with chocolate and chilli sauce”, 82 a variation on La belle Hélène83 to set table tongues a-wagging or confound any French guest. Cast caution to the winds and be a little inventive with your choco-chilli desserts. For example, if you choose to use fresh orange rings with vanilla ice-cream (fresh cream optional, depending on the waist-line), first marinade your oranges in a little wine and add a soupcon of Orange Curacao liqueur or some other orange chocolate liqueur to your dark chocolate sauce before serving. A simple straight forward dessert of “Chocolate and Chilli Ice Cream” 84 could be very acceptable for any time of the year at the end of lunch- or dinner-time meal and you can always tiddle it up with a range of liqueurs. Chilli chocolate can give the aspiring kitchen artiste a whole new cuisine palate to play with. For St Valentine’s Day, you might like to make sweets as presents, for that ‘special someone’ where you know the effort will be appreciated, such as “Hot Chocolate fondants with Chilli Brittle”.85 Another opportunity for choco-chillli to shine is at sociable and popular ‘afternoon tea’, which convention came crumpeting back into fashion not so long ago. For a teatime gathering “Chocolate cakes with chilli chocolate sauce”86 might do the trick. However, if you really want to impress your friends, relations and overnight guests “Chocolate, chilli and Lime Bread” will really give them something exceptional to write home about. 87 Get the Choco-Drinks In For an up-market readymade treat, broach an after-dinner bottle of ‘Vermeer’ chocolate liqueur, 88 named after Holland’s famous painter of interiors, Johannes Vermeer. The drink blends the highest quality Dutch chocolate, fresh cream and premium vodka to make this luxurious liqueur with its restrained sweetness and smoothest, richest, purest chocolate flavour, it is claimed, of any chocolate liqueur available. If you missed this one for Christmas and New Year’s, peg it down for St Valentine’s and/or Easter. There are quite a few different chocolate flavoured Vodkas, but if you are hooked on ‘Chocolate Oranges’, perhaps you might like to let the lightweight Israeli ‘Sabra Orange Chocolate’89 liqueur out of its Genie-type bottle to use in cooking or for a dessert and/or as an after dinner drink. Or you may prefer to rely on the traditional Dutch name of ‘Bols’ for your chocolate cuisine flavours and cocktails 90 that are easily obtainable. ‘Crème de Cacao’ (Brown), is made with the finest roasted cacao beans. The cacao seeds are first broken open and then percolated, with various herbs added to give it a distinctive flavour. Why not make a note in your new this year’s diary to celebrate London Chocolate Week (16th-22nd October 2007).59 Most important of all, have fun with your chocolate and chillies – enjoy! STOP PRESS: A recent run-down on ‘Aphrodisiac Foods’ in the press,91 re: the TV BBC2 series “The Truth About Food”, the aim of which is to cut through spin and to use original experiments with volunteers, uncovering the science behind the food people eat and what is does to their bodies, say experiments were carried out to test commonly held ideas about food. In one experiment based on two heterosexual couples, all attractive persons to the opposite sex, who were sent on a date where they ate aphrodisiac-type foods, including oysters, chocolate and strawberries, whilst at the same time being tested for any physiological response – None was found. 93 This is hardly surprising given the overall situation and circumstances. However, in a separate test garlic proved more effective i.e. 7 men with impotence were given 2 cloves of garlic twice daily for 3 months. Six reported improved sexual performance, which scientists attribute to the substance in garlic which boosts overall blood flow94 – a bit like chillies! Elsewhere, 95 it is reported that Dr Joerg Gruenwald of Berlin University is quoted as saying: “A lot of men with heart disease will have impotence but not realize that poor circulation and narrowing of the arteries in the groin is to blame. Garlic can help. A good flow of blood to the groin means a man should not have a problem with sex.” 96 However, he also went on to say that normal levels of garlic consumption would be insufficient to show any significant improvement. Instead, he suggests that people might consider garlic supplements. Well, the gauntlet has been thrown down chaps! If you are not over-fond of eating raw garlic cloves, but contemplate breaking yourself in to the idea, there’s one recipe at least for chocolate covered garlic cloves! 97 Failing that, if you live in the capital, there’s a very adventurous and innovative chocolaterie in London, England, UK that may be of assistance.98 Paul A. Young, admits perfecting a combination of chocolate and garlic took months of trial and error.99 But he also says: ‘There’s nothing you cannot mix with chocolate,”100 and blends 15 varieties of chocolate with unexpected ingredients, such as garlic, Stilton cheese and even Marmite, which British people either love or hate, to produce his bespoke treats. What now? Nil desperadnum! Maybe, but only if you need it and can’t stomach raw garlic’s taste, cooked or chocolaty garlic can acquaint you with its flavour, but it will not have the same effect in cases of sexual malfunction. However, short of being on contraindicated medications or having specific allergies to chillies and/or chocolate, you can always take your garlic supplements and have the pleasure of eating chilli-chocolate too – experience the best of both worlds! References: 1. Chocolate and Chestnut Loaf recipe: http://www.recipeviewer.com/r8/r35475.html 2. (See also on Snowdrops: Herbsphere: “Welsh Daffodils & Snowdrops – Herbal Flowers for Alzheimer’s & Poliomyelitis?” 3. (For additional information: See ‘Herbsphere’ www.herbsphere.com filed in Archived News Items – “Chocs Away – Addiction, Obsession or ‘Love Affair’, and “I should Cocoa? … Well you should”). 4. Quote: ‘A little of what you fancy does you good.’ - Marie Lloyd (adopted stage name). Birth name: Matilda Alice Victoria Wood (1870-1922) English music-hall singer. Her songs were harmless, but her delivery of them was considered ‘racy’, but in modern terms she would be called ‘saucy’. She became one of the most famous English music hall singers and comedians of all time. The target of Vigilance or “Watch” committees and other opposing music-hall licenses, she claimed that any immorality was in the minds of the complainants, and rendered her songs ‘straight’ in front of such groups to demonstrate their innocence. Her first visit to the USA was in 1897, where her ‘blue’ reputation preceded her. In an interview to the New York Telegraph newspaper she is quoted as saying: “They don’t pay their sixpences and shillings at a music hall to hear the Salvation Army. … “ 5. ‘Cannabis chocolate trio convicted’ BBC News Online 15th December, 2006. 5A. (See Herbsphere: “I should Cocoa? – Well you should.” & Refs.). 6. Neuropathy: an abnormal and usually degenerative state of the nervous system or nerves. 7. ‘Randomized, controlled trail of cannabis-based medicine in central pain in multiple sclerosis. Rog, DJ, Nurmikko, TJ, Friede T & Young CA. Neurology 2005; 65:812-819. 8. ‘Sativex ®, a Cannabis-Based Medicine, Significantly Reduces Central Neuropathic Pain in People with Multiple Sclerosis’ [Press Release] London: GW Pharmaceuticals, 27th September 2005. 9. ‘All About Chocolate’ by Frances Cardullo – http://www.cardullos.com/all%20about%20chocolate.htm 9A. Annatto: A natural vegetable dye used to give many cheese varieties, especially the Cheddars, a yellow-orange hue. Annatto is tasteless and is not a preservative 10. ‘Ancient Aztec ‘Xocolatl’ Chocolate Drink’ – Recipe: http://valentines.spike-jamie.com/cho-info.html#XOCOLATL 11. Cortez: Cortés, Hernándo, Marqués del Valle de Oaxaca (1485-1547) was the conquistador who became famous for leading the military expedition and initiated the Spanish Conquest of Mexico. Cortés was part of the European colonizers that began the first phase of the Spanish colonization of the Americas. 12. Montezuma: is the name of a mythological deity, as well as the common English spelling of the name of two Aztec emperors. Moctezuma is now the preferred spelling of the Emperor’s name. However, Moctezuma or Montezuma II, also known as Motecuhzoma Xocoyotzin (1466-1520), was an Aztec ruler, leader of the Aztec Tripe Alliance from c.1502-1520. He is famous for being the ruler of the Aztec empire at the start of the Spanish conquest of Mexico. 13. ‘Mayan Hot Chocolate’ drink recipe: http://whatscookingameica.net/Beverage/HotChocolate.htm 14. ‘Organic Maya Gold Hot Chocolate Drink’ made by ‘Green & Black’: Ingredients: Raw cane sugar, cocoa powder 31%, dark chocolate powder 15% (cocoa mass, raw cane sugar, cocoa butter, emulsifier: Soya lecithin, vanilla), powdered orange peel 0.7%, natural orange flavouring 0.7%, ground cinnamon 0.1%, ground nutmeg 0.1%, black pepper 0.99%. Caution: May contain traces of nuts. 15. Habanero Chili – http://en.wikipedia.org/wiki/Habanero 16. Ibid. Refs: Bosland, Paul W. “Capsicums: Innovative Uses of an Ancient Crop,” and “The History of the Chile Pepper” & ‘History and exploitation of a serendipitous new crop discovery’ Esbaugh, W.H. 1993 - Pages 312-139. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York. 17. ‘How Aphrodisiacs Work’ by Lee Ann Obringer – http://health.howstuffworks.com/aphrodisiacs3.htm 18. Ibid. 19. Capsaicin: a colourless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chilli and cayenne and jalapeño. 20. Pepper ‘kills prostate cancer’ BBC News Online 15th March 2006. ‘Capsaicin, a component of red peppers, inhibits the growth of androgen-independent, p53 mutant prostate cancer cells.’ Mori A, Lehmann S, et al. Div. of Haematology/Oncology, Cedars-Sinai Medical Centre, Uv. of California at Los Angeles School of Medicine, CA. USA. Cancer Res. 2006 Mar 15; 66(6):3222-9. 21. Apoptosis: is a process of deliberate life relinquishment by a cell in a multicellular organism. It is one of the main types of programmed cell death (PCD), and involved an orchestrated series of biochemical events leading to a characteristic cell morphology and death. The apoptotic process is executed in such a way as to safely dispose of cell corpses and fragments. http://www.wordwebonline.com/search.pl?w=apoptosis 22. Pepper ‘kills prostate cancer’ BBC News Online 15th March 2006. ‘Capsaicin, a component of red peppers, inhibits the growth of androgen-independent, p53 mutant prostate cancer cells.’ Mori A, Lehmann S, et al. Div. of Haematology/Oncology, Cedars-Sinai Medical Centre, Uv. of California at Los Angeles School of Medicine, CA. USA. Cancer Res. 2006 Mar 15; 66(6):3222-9. 23. Ibid. 24. ‘Diet and stomach cancer: a case-control study in South India.’ Mathew A, Gangadharan P, et al. Div. of Epidemiology and Clinical Research, Regional Cancer Centre, Medical College PO, Trivandrum, Kerala, India. Eur J Cancer Prev. 2000 Apr; 9(2):89-97. 25. Ibid. 26. ‘Salt-preserved foods and risk of gastric cancer.’ Strumvlaite L, Zickute J, Dudzevicius J, Dregval L. Lab. For Environmental Health Research, Institute for Biomedical Research, Kaunas Uv., of Medicine, Kaunas, Lithuania. Medicina (Kaunas). 2006; 42(2):164-70. 27. ‘Adverse socioeconomic conditions in childhood and cause specific adult mortality: prospective observational study. ‘ Smith GD, Hart C, Blane D, Hole D. Dept. of Societal Medicine, Uv. of Bristol, Gloucestershire, UK. BMJ. 1998 May 30; 316(7145):1631-5. & Comment in: BMJ. 1998 Dec 12; 317(7173):1659. 28. From: ‘All About Chocolate’ by Frances Cardullo – http://www.cardullos.com/all%20about%20chocolate.htm 28A. Montezuma’s death: The details of his death are unknown: different versions of his demise are given by different sources. But, ‘Bernal Diaz del Castillo states that on 1st July, 1520, the Spanish forced Montezuma to appear on the balcony of his palace, appealing to his countrymen to retreat. The people were appalled by their emperor’s complicity and pelted him with rocks and darts. He died a short time after that.’ Bernal Diaz: “[Moctezuma] was it by three stones, one on the head, one on the arm, and one on the leg; and though they begged him to have his wounds dressed and eat some food and spoke very kindly to him, he refused. Then quite unexpectedly we were told he was dead.” ‘Cortés similarly reported he died wounded by a stone thrown by his countrymen.’ http://en.wikipedia.org/wiki/Moctezuma_II 29. ‘Eat chilli to help you sleep’ Daily Mail, 13th October 2005. 30. Ibid. Quote: Lead researcher Andrew Davies, of the University of Tasmania. 31. Ibid. 32. ‘Red-hot at beating arthritis’ Daily Mail, 12th September 2006. ‘Capsaicin-induced vasoconstriction in the mouse knee joint: a study using TRPV1 knockout mice.’ Keeble JE, Brain SD. Cardiovascular Dig., New Hunt’s House, King’s College London, Guy’s Campus, London, UK. Neurosci Lett. 2006 Jun 19; 401(1-2):55-8. Epub 2006 Apr. 3. 33. South Devon Chilli Farm - Dried Cherry chillies, dried New Mexico, dried Aji Limon and Aji Amarillo, Piri Piri, Habanero, Guajillo, Thai, Ring of Fire and Chipolte (Smoked Jalapenos). Fresh chillies are off the cartel until July 2007 – the season lasts until November, including: Mixed Habanero and Scotch Bonnet, Caribbean Antillais, Orange Habanero, Big Sun, Jamaican Hot Chocolate, Aji Red, Ring of Fire, Serano-Señor, Piri Piri, Aji Limon and Amarillo, Santa Fe Grande, Hungarian Hot Wax, Pimientos de Padron, Guajillo, Jalapeno (Green), Jalapeno Red, Cherry Bomb, Ancho Poblano (Green) and New Mexico Jo E Parker. http://www.southdevonchillifarm.co.uk/?referrer=devonchillifarm 34. South Devon Chilli Farm – Outlets: http://www.southdevonchillifarm.co.uk/outlets.html 35. St Valentine’s Day: The earliest surviving Valentine dates from 1415, a poem written by Charles I de Valois, Duke of Orléans (1394-1465) to his wife, after his capture at the Battle of Agincourt, when he was being held in the Tower of London. 36. ‘History of Chocolate Truffles’ by George Murray - http://ezinearticles.com/?History-of-Chocolate-Truffles&id=72924 37. ‘7 Tips of Giving Chocolates to Your Valentine’ by Will Konijn Chocolatier: Chocolate Truffles recipe: http://ezinearticles.com/?7-Tips-on-Giving-Chocolates-to-Your-Valentine&id=12314 38. ‘History of Chocolate Truffles’ by George Murray - http://ezinearticles.com/?History-of-Chocolate-Truffles&id=72924 39. Anne of Austria (1601-1666) was Queen Consort of France and Navarre and Regent for her son, Louis XIV of France. Choco-Story, The Chocolate Museum, History: http://www.choco-story.be/hist/en_hist_chocolate.htm 40. Madame de Pompadour (1721-1764): Born Jeanne-Antoinette Poisson, was a well known courtesan and the famous mistress of King Louis XV of France. 41. Gian Giacomo Girolamo Casanova (1725-1798) born in Venice, was a famous Venetian adventurer, writer, and womanizer. In his autobiography Historie de ma vie (Story of My Life), regarded as one of the most authentic sources of the customs and norms of European social life during the 18th century, he mentions 122 women with whom he had sex. http://en.wikipedia.org/wiki/Giacomo_Casanova 41A. Chocoholic: the descriptive name for a person how is addicted to chocolate. Most people who declare themselves to be ‘chocoholic’ in reality are not; they simply have a strong liking for the food. However, it may be possible for the human brain to become accustomed to chocolate at regular intervals and it may be addictive and could negatively affect the health of a chocoholic if consumed in large amounts. 41B. Gian Giacomo Girolamo Casanova (1725-1798) born in Venice, was a famous Venetian adventurer, writer, and womanizer. In his autobiography Histoire de ma vie (Story of My Life), regarded as one of the most authentic sources of the customs and norms of European social life during the 18th century, he mentions 122 women with whom he had sex. http://en.wikipedia.org/wiki/Giacomo_Casanova 41C. ‘An hour in the Life of Britain’, Daily Mail, 29th December 2006. 41D. ‘Best of British’ - http://www.chocthornton.com/Cheltenham%20Open%202006%20-%20Choc%20Thornton.pdf. 42. Choco-Story, The Chocolate Museum, History: http://www.choco-story.be/hist/en_hist_chocolate.htm 43. ‘All About Chocolate’ by Frances Cardullo – http://www.cardullos.com/all%20about%20chocolate.htm 44. ORAC: Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities of different foods. It was developed at the National Institute on Aging in Baltimore, Maryland, USA. 44A. Polyphenol: a kind of chemical that acts as an antioxidant and theoretically may protect against some common health problems and possibly certain effects of aging. They protect cells and body chemicals against damage caused by ‘free radicals’, reactive atoms that contribute to tissue damage in the body. E.g. when low-density lipoprotein (LDL) cholesterol is oxidized, it can become glued to arteries and cause coronary heart disease. Polyphenols can also block the action of enzymes that cancers need for growth and can deactivate substances that promote the growth of cancers. http://www.wordwebonline.com/search.pl?w=polypheols ‘Polyphenol levels in human urine after intake of six different polyphenol-rich beverages.’ Ito H, Gontheir MP, et al. Unite des Maladies Metaboliques et Micronutrients, INRA, Saint-Genes-Champanelle, France. NB: Br J Nutr. 2005 Oct; 94(4):500-9. 45. ‘Viagra works, but chocolate works better.’ Lagos (AFP) – Quote: Dr. Dora Akunyili, Director of Nigeria’s Federal Agency for Food and Medicine. http://uk.news.yahoo.com/12092006/323/viagra-works-chocolate-works-better.html 46. Ibid. 47. ‘Chocolate and women’s sexual health: An intriguing correlation.’ Salonia A, Fabbri F, et al. Dept. of Urology, Uv. Vita-Salute San Raffaelle, Milan, Italy. J Sex Med. 2006 May; 3(3):476-82. Findings previously presented by, research team leader Dr Andrea Salonia, at the “7th Congress of the European Society of Sexual Medicine (ESSM)”, Conference in London, UK, 5th December 2004. 48. Ibid. 48A. Cocoa: is the dried and partially fermented fatty seed of the cacao tree form which chocolate is made. 49. Chocolate Chemistry: Why Chocolate Makes Us Feel Good – http://www.bbc.co.uk/science/hottopics/chocolate/ 50. Ibid. & Endorphins/Endomorphines: a neurochemical occurring naturally in the brain and having analgesic properties. They are peptides produced by the pituitary gland and the hypothalamus in vertebrates, resembling opiates in their abilities to produce analgesia that work like ‘natural pain killers’, as well as giving a sense of well-being. 51. Ibid. & Phenylethylamine (PEA): {See ‘Herbsphere’ “CHOCS AWAY – Addiction, Obsession, or Love Affair?”) - ‘Radical Food – Deepening Our Love Affair with Chocolate’ (From Winter 2003) by Anna Bond. http://www.organicanews.com 51A. Amphetamine: A central nervous system stimulant that increases energy and decreases appetite; used to treat narcolepsy and some forms of depression. In drug abuse, amphetamines are behavioural drugs whose effects are very similar to cocaine and have Streets Names such as Uppers, Go fast, Zip and Whizz etc. 52. Ibid. & Dopamine: is a chemical naturally produced in the body, a neurotransmitter found in the brain and essential for the normal function of the Central Nervous System (CNS). It is also a neurohormone released by the hypothalamus. Neurotransmitters: are the chemical messengers of the brain. They work by transporting electrical signals between nerve cells, which signals cause changes in the sensations and emotions that we experience. A Neurohormone is, any hormone produced by neurosecretory cells, usually in the brain, but neurohormonal activity is distinguished from that of classical neurotransmitters as it can have effects on cells distant from the source of the hormone. 53. Ibid. & Serotonin: A hormone found in the brain, platelets, digestive tract, and pineal gland. It also acts as a neurotransmitter ‘chemical messenger’ in the brain that affects emotions, including ‘mood elevation’, behaviour, and thought. It is synthesized extensively in the human gastrointestinal tract (about 90%), and the major storage place is platelets in the blood stream. A lack of serotonin in the brain is thought to be a cause of depression. 54. Ibid. Caffeine: A bitter alkaloid found in coffee and tea that is responsible for their stimulating effects. ‘Reinforcing effects of caffeine and theobromine as found in chocolate.’ Smit HJ, Blackburn RJ. Dept. of Experimental Psychology, Uv. of Bristol, Bristol, UK. Psychopharmacology (Berl). 2005 Aug; 181(1): 101-6. Epub 2005 Oct 15. 55. Methylxanthines: A chemical group of drugs derived from xanthine; members of the group include theophylline, caffeine and theobromine. 56. Ibid. Thoebromine: homologous with and resembling caffeine, extracted from cacao and chocolate (Thoebroma cacao L.) as a bitter white crystalline substance. ‘Pharmacology of Bronchial Asthma’ Vincent Lagente and Elisabeth Boichot ‘Xanthine Drugs’. Relief in chronic asthma. - http://www.med.univ-rennes1.fr/etud/pharmaco/bronchial_asthma.htm 57. Paul da Costa Greaves (MasterChef): The Valley Restaurant & Spa (with cabins) - http://www.galleyrestaurant.co.uk/ - ‘Sexy’ chilli chocolate hits market’ Confectionery News Online by Catherine Boal. http://www.confectionerynews.com/news/ng.asp?n=70196&m=2IFI911&idP=10&c=zvcdgfpbnucfltc ‘Feeding Your Imagination™’ - Press Release 8th August 2006: http://www.feeding-your-imagination.co.uk/chocpress.htm 58. Ibid. 59. The Chocolate Society www.chocolate.co.uk 60. ‘Drug Guide’ - http://health.yahoo.com/drug/d04916a1 61. Ibid. E-Drug Digest - http://www.drugdigest.org/DD/PrintablePages/herbMonograph/0,11475,4095,00.html 62. E-Drug Digest - http://www.drugdigest.org/DD/PrintablePages/herbMonograph/0,11475,4095,00.html 63. Ibid. 64. ‘Drug Guide’ - http://health.yahoo.com/drug/d04916a1 65. Ibid. 66. First Aid for Eyes - The Eyecare Trust - http://www.eye-care.org.uk/item_view.php?item_id=11&content_id=3 67. Making the Most of Chocolate - http://www.bbc.co.uk/food/recipes/mostof_chocolate.shtml
68.
Ibid. & Nutritional Difference between Dark
Chocolate and White Chocolate
69.
Nutritional
Difference between Dark Chocolate and White Chocolate 70. White chocolate: http://en.wikipedia.org/wiki/White_chocolate 71. Ibid. 72. ‘Methylzanthines are the psycho-pharmacologically active constituents of chocolate’ Smit HJ, Gaffan EA, Rogers PJ. Dept. of Experimental Psychology, Uv. of Bristol, Glos., UK. Psychopharmacology (Berl.). 2004 Nov; 176(3-4):412-9. Epub 2004 May 5. 73. Malagasy ‘Mora Mora’ Chocolate – http://www.malagasy.co.uk/public_relations.php?start=4&headline_start=0 Product List - http://www.malagasy.co.uk/our_products.php Stockists - http://www.malagasy.co.uk/stockists.php Equitrade – www.equitrade.org 74. Funky: In old parlance ‘funk’ means to be in a state of cowardly fright. It defies precise definition but appears to be a 1970s cannabis culture derived word sometimes used by N. American West Coast wine-tasters when describing aromas so complex that individual identification is difficult. Funk is also a distinct style of music originated by African-Americans, e.g. James Brown, recently deceased, and his band members, especially Maceo and Melvin Parker. Funky can have positive or negative connotations depending on context. In this particular case it uses the meaning of being ‘stylish and modern in an unconventional way’. Celebrity Chef Recipes: - 75. ‘Griddled venison steak with a red wine, chocolate and chilli sauce’ by Lesley Waters from Ready Steady Cook (RSC) – http://www.bbc.co.uk/food/database/griddledvenisonsteak_70453.shtml 76. ‘Steak and chilli bean wrap with chunky guacamole and sour cream’ by Lesley Waters from Saturday Kitchen (SK) – http://www.bbc.co.uk/food/recipes/database/steakandchillibeanwr_70576.shtml 77. ‘Mexican chilli lamb with sweet and sour leeks’ by Phil Vickery (RSC) – http://www.bbc.co.ukk/food/recipes/database/mexicanchillilambwit_76865.shtml 78. ‘Black bean and chocolate chilli’ by Vegan Society – http://www.bbc.co.uk/food/recipes/database/blackbeanchillichoco_2411.shtml 79. ‘Pumpkin enchiladas with mole sauce’ by Simon Rimmer from The Accidental Vegetarian – http://www.bbc.co.uk/food/recipes/database/pumpkinenchilladaswi_74633.shtml Enchiladas: An enchilada is a traditional Mexican dish. Enchilada literally means ‘seasoned with chillies”. Traditional enchilada sauce is made with dried red chilli peppers soaked and ground into a sauce with other seasonings. Red enchilada sauce may also b e tomato-based with red chillies; green enchilada sauce is usually made of tomatillos and green chillies. Enchilada is typically made with a corn/maize tortilla and then dipped in the enchilada sauce. Tortillas may be filled and rolled before being placed in a casserole and layered with the sauce and other toppings, such as cheese and/or onions. Tomatillo/Mexican Ground Cherry (Physalis ixocarpa or Physalis philadelphica): Fresh green Tomatillos are the key ingredient in Latin American green sauces and the fruit should be firm and bright green, denoting a tart flavour, which is important to its culinary use. Physalis/Cape Gooseberry (Physalis peruviana): The flavour is a unique mix of tomato and pineapple. It is native to North, Central and S. America and commonly grown in subtropical areas including South Africa. It has a papery lantern-like husk and the fruit is yellowish when ripe. It can be found in supermarkets and many grocery stores. It has a papery lantern-like husk and the fruit is yellowish when ripe. 80. Breakfast Enchiladas from Chelsie Kenyon, Your Guide to Mexican Cuisine – http://mexicanfood.about.com/od/breakfastanyone/r/eggenchiladas.htm 81. ‘Chocolate Chilli Crème Brulée’ by Paul Rankin – http://www.bbc.co.uk/food/reciepes/database/chocolatechilliceme_67286.shtml 82. ‘Poached pear with chocolate and chilli sauce’ by Lesley Waters (RSC) – http://www.bbc.co.uk/food/recipes/database/poachedpearwtihchoco_74175.shitml 83. La belle Hélène – basically poached pear with vanilla ice-cream with hot chocolate sauce poured over; fresh cream may be added 84. Chocolate and Chilli Ice Cream by Rosemary Moon from Cool Seductions – http://www.bbc.co.uk/food/recipes/database/chocolatechilliicecr_7171.shtml 85. Hot Chocolate & Chilli Brittle by James Martin (RSC) – http://www.bbc.co.uk/food/recipes/database/hotchocolatefondantw_84039.shtml 86. Chocolate Cakes with Chilli Chocolate Sauce by Lesley Waters (RSC) – http://www.bbc.co.uk/food/recipes/database/chocolatecakeswithch_78778.shtml 87. Chocolate, Chilli and Lime bread, by Rover Slater, Director of Wealdstone Football Club form London, was a runner-up in the final of the Green & Black’s and National Trust Cooking Competition. – http://www.bbc.co.ukk/cambridgeshire/features/2003/03/choc_chilli_lime_bread.shtml 88. Vermeer Chocolate Liqueur: http://www.vermeeruk.com/ Vermeer, Johannes or Jan Vermeer (baptized 31.10.1632, died 15.12.1675): the Dutch painter who specialized in domestic interior scenes of ordinary bourgeois life. His entire life was spent in the town of Delft, famous for its Delft Blue Pottery (Delftware). He and his work was virtually forgotten for nearly 200 years, until in 1866 an essay by the Art critic Thoré Burger was published. Subsequently, Vermeer’s reputation grew astronomically. He is now acknowledged as one of the greatest painters of the Dutch Golden Age and renowned for his treatment and use of ‘light’ in his work. Thoré Burger: Etienne Joseph Théophiule Thoré (1807-1869), alias ‘Thoré Burger’ is accredited the ‘rediscovery’ of Vermeer. He was a scholar, collector, French Salon critic and co-founder of L’Alliance des art. He changed his name, because of his support of some radicals in the 1848 revolution and having been forced into exile in 1849. In 1855, Thoré began using the Dutch-sounding pseudonym ‘Willem Bürger’ focusing his writing on N. European art and, apart from the rediscovery of Johannes Vermeer, he made significant revaluations of other 17th –Century Dutch artists, including Frans Hals. 89. ‘Sabra Orange Chocolate’ Liqueur - http://www.queenannewine.com/saborchocliq.html 90. ‘Crème de Cacao’ Cocktail information - http://www.webtender.com/db/ingred/333 91. ‘The Claims … And The Reality On Those Food Fads’ – Daily Mail 1st January 2007. 92. ‘The Truth About Food’ TV BBC Two Winter/Spring 2007 – Series to reveal the truth about foods. 93. ‘The Claims … And The Reality On Those Food Fads’ – Daily Mail 1st January 2007. 94. Ibid. 95. ‘Garlic as an Aphrodisiac’ - http://www.garlic-central.com/aphrodisiac.html 96. Ibid. Quote: Dr Joerg Gruenwald, Ph.D., president of ‘PhytoPharm’, Institute of Phytopharmaceuticals (founded 1996) Consulting, Germany and head of ‘Lichtwer Pharma Company’ in Berlin. Responsible for more than 50 clinical and 50 pharamacological studies of medicinal plants and dietary supplements in Europe, the US and Asia. Author of ‘Physician’s Desk Reference for Herbal Medicines’ etc. 97. Chocolate Covered Garlic Recipe – http://www.mulberrycreek.com/Detailed/506.html 98. ‘Would you eat a garlic chocolate?’ http://www.bookofjoe.com/2006/08/would_you_eat_a.html 99. Ibid. Paul A. Young Fine Chocolates: at 33 Camden Passage, Islington, London, England - http://www.payoung.net/ 100. Ibid. Quote: Paul A Young,
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