My Chocolate Fantasy

Sugar and sugar substitutes in beverages, pros. and cons.

The approval of palatable and useful products is described in both market and sensory research terminology and recent developments in the fields of applied psychology and physiology as the pertinence to public acceptance of sucrose and its substitutes. The function of sucrose in foods other than beverages is elicited with emphasis on salivation as an acceptance factor and its possible dental significance. Distinctions are made between the sweetening and bulking properties of sucrose and sugar substitutes.  While major decreases in sucrose in-take resulted from high-fructose corn-sweetener usage in soft drinks, no evidence is yet available to suggest that the use of sugar substitutes of the intense artificial sweetener type has caused any decrease in ordinary sugar consumption.  Neither is the consumption of polyols (carbohydrates) such as sorbitol, mannitol, and xylitol high enough in confectionery categories to cause any discernible decrease in sugar usage.  This suggests that sugar substitutes may not have stopped the growth in sucrose usage, but that new product categories such as diet foods and “sugarless’ confections may have been created e.g. fermentable carbohydrate sweeteners.

Other derivatives natural plant extracts as obtained from Rubus suavissimus leaf, rubusosin which is a low-calorie sweetener  have a sugariness 250 times higher than sucrose and low calories, is combined with plant polyol to form a sweetener free of substances capable of being converted to calories, such as sucrose, glucose and starch. This can be widely used in the process of beverage, coffee, milk, flavoring and food; and is an ideal sugar substitute for people suffering from diabetes, obesity, or cardiovascular and cerebrovascular diseases who should avoid high calorie substances like sucrose.   

A beverage  that comprises apple vinegar (5% acetic acid), water, carbonic acid, and sugar substitutes such as amino acids and derivatives e.g. aspartame, acesulfame, thaumatin, saccharin, sodium cyclamate is described as a palatable drink.

Amino acids are often used as sugar substitutes which can be added to foods, beverages, and pharmaceutical preparations. Thus, coffee containing 0.1% -L-aspartyl-L-norleucine methyl ester had sweetness equivalent to or greater than that containing  sucrose.    

Other alternatives utilize feasible or easily obtained carbohydrates for food and drug blemishing such as sucralose with a dextrose or fructooligosaccharide carrier may be provided to sweeten base food products (e.g., beverage mixes or cake mixes) with minimal modification of established recipes.

Carbohydrates acting as sugar-substitutes comprise erythritol, sorbitol, erythritol, xylitol, an ingredient selected from the group consisting of isomalt, maltitol, and a mixture of isomalt and maltitol, and an ingredient selected from the group consisting of polydextrose, a resistant maltodextrin or a mixture of polydextrose and a resistant malt dextrin e.g. a sweetener for cakes may include 45% sorbitol, 20% erythritol, 20% isomalt, and 15% polydextrose.   

Maltitol syrup is usually  employed in a chocolate confection mixture  with a dry milk substitute compounds to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compounds. 

A  composition  of all natural compounds  that provides a sweet flavor profile and is high in fiber and low glycemic for use in foods and/or beverages, and/or for use as a sugar substitute.  Thus, a compound of low calorie sugar substitute bulk powder includes oligofructose 650.0, malt dextrin fiber 100.0, levulose or fructose 239.0, stevioside 10.0, thaumatin 0.3, and neohesperidin dihydrochalcone 0.7

The decreased glucose utilization in diabetes mellitus justifies the use of sugar substitutes (“diabetic sugar”) if the sugar substitute should be a carbohydrate which does not lead, or only to a slight degree, to hyperglycaemia and thus, in this respect, differs distinctly from sugars such as glucose and saccharose and the sugar substitute must not cause undesired side-effects.  The absorption, utilization and side-effects of the sugar substitutes fructose, sorbitol and xylitol were found to be more slowly absorbed than glucose and thus to offer the advantage of better utilization under conditions of limited insulin production.  However, the particularly slow passive absorption of sorbitol and xylitol can sometimes be a disadvantage, since osmotic diarrhea may occur after administration of high oral doses.  The sugar substitutes enter the metabolism enzymatically and are utilized mainly in the liver administration.  Investigations in adult-type diabetics revealed a better utilization of fructose than glucose.  With correct dosage, sugar substitutes are able to increase the carbohydrate tolerance and, under certain conditions, to achieve a relative stabilization of the metabolism of unstable diabetics. The antiketogenic activity of sugar substitutes is particularly pronounced.  Side-effects such as high blood levels of urea, lactate, triglycerides and bilirubin or a decrease in hepatic adenin nucleotides do not occur. The osmotic diarrhea occurring after intake of sorbitol or xylitol is caused by their slow absorption and limits the consumption of these sugar substitutes.  In the often obese adult-type diabetics, the calorie intake inherent in the consumption of diabetic sugars may have an unfavorable influence on their weight. 

BR is ice cream maker which is known as world’s largest ice cream maker. It is known also as first food business franchise seller along with first ice cram maker. It has 31 ice creams flavors and known for these ice cram flavors. Moreover ice cream, BR has ice cream maker, beverages like blast, shakes, razzazes, sundaes and prepacks.

It has different flavor based cake, so that anyone may enjoy their events with their people groups. With different blast like cappuccino blast, chocolate blast and caramel blast, some different shakes like tropical, crunchie and thick shakes. Moreover in beverages program you would get also razzaaz program with different flavors.

With different ice cream taste, you would get lots of ice cream under different ice cream programs like flavor of month, which introduce every time new month based ice cream flavors. Some other program like permanent ice cream flavors, you would get all time favorite ice cream flavors. Others programs are rotators, sherbets, ices, sorbets, low fats and yogurts gone crazy. You would also be introduced with new ice cream flavors under whats new programs. Moreover, Baskin Robbins news related to Middle East region also be there at press releases programs.

Like other programs, BR has prepacks program in which you would get quarts, half gallon, 120 ML and pints subprograms. With quarts sub program, you would get quart prepacks ice cream at your nearest supermarket. They are available with flavor of chocolate chip, Chocolate Mousse Royale, Jamoca Almond Fudge, Rainbow Sherbet, Vanilla, Chocolate, Cookies ‘n’ Cream, Mango Tango and Pralines ‘n Cream. Under half gallon program, you would get Chocolate, Pralines ‘n Cream, Vanilla and Very Berry Strawberry flavors of ice cream with half gallon prepacks. Under 120ML programs, you get 120 ml prepacks of Chocolate, Jamoca, Vanilla and Very Berry Strawberry. Under pints programs you would get Old Fashioned Butter Pecan, Vanilla, Cookies ‘n’ Cream, Chocolate Very Berry Strawberry Chocolate Mousse Royale, Hokey Pokey and Jamoca.

Visit website for Waffle bowl ice cream, ice cream, ice cream toppings

Xocai attracted my attention as I am a self confesssed chocoholic! Xocai is more formally known as MXI Corp, which is a mlm business. The main product line of Xocai centers around various derivitives of unprocessed, dark cocoa powder. Yummy cookies, brownies, and a beverage they call “Activ”are among the product types. I tasted “Activ”, and I must say it is one of the tastier items that I have sampled from an mlm company. This article will give insights regarding the viability of Xocai (MXI Corporation)as a legitimate mlm business.

The business model or strategy employed by Xocai,(pronounced “show-sy cai”)is quite sound. America’s immense consumption of chocolate speaks for itself, and when you can prove that it is a healthy “vice”,it makes for a very marketable product. In mlm, healthy and good tasting are a powerful combination!

Xocai is healthy indeed! Blueberries have long been considered the “king” of anti-oxidents, Xocai claims to have 10X more! Actually it is the unprocessed, dark cocoa powder that is packed with the anti-oxidents. Anti-oxidents are free radical “scavengers”, and an abundance of them will dramatically bolster a human being’s immune system. A strong immune system makes us less prone to a variety of diseases. The health benefits of Xocai are unquestioned. Mlm has seldom seen a healthier product line!

Getting involved with Xocai, one must really love chocolate. The company suggests that individuals consume Xocai products 3X daily! Obviously, a sweet tooth is a “must have” part of this mlm opportunity. The company also suggests that the products be distributed as free samples. This allows chocolate lovers to “jump on board”, and become enthusiastic about Xocai’s tasty product line.

Xocai’s compensation plan is somewhat confusing and hard to understand. Like many mlm companies, the compensation plan is a double binary. MXI corp. claims that the compensation plan pays out up to 50% on a distibutor’s total volume. I am not sure if that is realistic.

In conclusion, my concerns about Xocai revolve around the company’s suggestions about marketing the products and the mlm business opportunity. They instruct distributors to use somewhat antiquated mlm marketing techniques. These techniques include approaching “warm” markets, such as friends and family. The company also suggests handing out samples to everybody is sight! These kinds od old-fashioned mlm business building can be frustrating and often are the cause of rapid attrition. To be successful with Xocai, or any other mlm business, one must be skilled and knowledgeable in a variety of marketing techniques.

There is an important difference between hot cocoa and hot chocolate. These terms are often used interchangeably, but the distinction is in the nutritional properties. Hot cocoa is made from raw cocoa powder, which is pressed chocolate which removes the fat of the cocoa butter. Hot chocolate is made from chocolate bars melted into a cream or ground into a powder. Often hot chocolate has a very high sugar and fat content and low cocoa content. Cocoa can be very good for you, especially if you minimize the sugar and fat.
Hot cocoa has been around a long time and for good reason. It is one of the most potent antioxidant beverages you can drink, plus it is naturally delicious! Archeologists have found that the oldest civilization of the Americas, the Olmecs, (1500-400 BC), were probably the first users of cacao. The Mayans continued consuming-based drinks made with beans. Chocolatl was the name of a drink made from roasted cocoa beans, water and spices and was consumed voraciously by the aristocracy. They primarily drank cocoa but the beans were also valued as a currency.
Drink of the gods
Originally these ancient people drank and unsweetened version of hot cocoa. This hot cocoa recipe was a mixture of ground cocoa beans, water, wine, and peppers. Soon the Spaniards begin heating the mixture adding sweeteners like sugar. In England, they added milk and created a sweet after dinner drink.
Nowadays people are discovering the powerful nutritional benefits of the cocoa bean. Recent research has found that the flavonoids in chocolate are more powerful than vitamins such as ascorbic acid in protecting circulating lipids from oxidation. And researchers discovered that people who eat chocolate and sweets up to three times each month live almost a year longer than people who eat too much or folks that steer clear of junk altogether. (This is from a study done at the Harvard School of Public Health)
Now that we understand that cocoa is good for us, how do we make sure we are getting the bountiful health benefits of the cocoa chocolate? First get pure cocoa powder. You can identify it by its dark brown color and bitter taste. Next, try mixing it with hot water and low fat milk or milk substitutes, like soy or coconut milk powder. Add a natural sweetener like agave nectar, honey or turbino sugar.
Hot cocoa provides more antioxidants
Even though cocoa beans have 500 times more anti-oxidants than blueberries; studies indicate that adding a diary product actually blocks the body’s ability to properly absorb them. In order to get the most antioxidants, mix ground cocoa with non-dairy liquids for hot chocolate, smoothies or shakes. You can enjoy drinking cocoa if it is hot or cold but heating the cocoa triggers the release of more antioxidants.
For many years the common conception of hot cocoa was that of a commercially prepared packet mix that was basically sugared flavored chocolate turned into a sweetened instant powder and marketed to children. Now adults are finding that the drink they loved as kids is better than taking vitamins! Drink your cocoa hot and pure and enjoy the best tasting health drink available.

Chocolates are such sweet things and who does not love sweetness. They are undoubtedly the most loved of all things. It is one thing that brings a smile to adults and kids alike. Such a thing that brings such joy is naturally the most popular of all beverages. Scientists attribute the feel-good feeling you get after having chocolates to compounds contained inside them called flavonoids.

With so many good things attached to it, it is no wonder thence that chocolates are the best gifts among sweet edibles. A chocolate says it all. It is a symbol of celebration. Chocolates are also a great way to cheer people and to forget all ill-will. And often when you are somehow unable to attend a friend’s birthday, the next best thing to do is to present chocolates.

And with a number of services available these days to offer the same, it is an easy affair. You can simply visit the websites of the online chocolate delivery service providers. Not only should you expect to find an entire array of lovely chocolates packed in attractive covers but also you can place an order instantly. You can even consult the service providers to decide on the kind of chocolates that you would like to go for to suit the occasion and also the taste of the person. Chocolate delivery begets you the best varieties of chocolates on a platter without you having to run around unnecessarily. And this easily speaks of the kind of convenient service they provide. It is not hard to imagine then why so many people opt for this sheer convenience of a service to upkeep such a pleasant custom of presenting chocolates.

And in the UK, people avail of chocolate delivery service at the drop of a hat. Busy schedule or not, you are not going to miss out on your chocolates, are you?

Chocolate could have an influence on women herpes symptoms. Several articles published recently claim that chocolate is a health food superior even to green tea. A study in 2003 suggested that eating chocolate regularly could prolong your life span, and other studies suggest that it protects blood vessels. Chocolate may be an antioxidant and contain lots of polyphenols, but for people with herpes, chocolate is often a trigger.

Most studies on chocolate conclude that it is best to eat highly concentrated dark chocolate because it contains more antioxidant, polyphenols and minerals than other varieties and also because it usually contains less added sugar and fat.

Chocolate also contains ingredients which can suppress your immune system, such as metylxantil and small amounts of caffeine and refined sugar.

Its high arginine content gives fuel to herpes reproduction. So chocolate should be avoided by both men and women infected with herpes.

Menopausal women or those suffering from PMS should be extra careful about their chocolate intake. Chocolate can stimulate the production of certain prostaglandins, which are thought to promote PMS. Women with PMS are often advised to avoid beverages or foods (tea, coffee and chocolate) containing Xantine or melxantil in order to reduce nervousness, breast tenderness and irritability.

A 2002 laboratory study conducted in New Jersey suggested that prostaglandins inhibitors such as aspirin could prevent reproduction of the human cytomegalovirus (CMV) virus and that may also be the case with the herpes virus.

Other small studies indicate that a certain type of prostaglandin (E2) exacerbates herpes virus proliferation while another (E1), suppresses it.

In other words, the action of chocolate on prostaglandin (E2) could promote herpes replication and especially in women during PMS and menopause. Body levels of prostaglandin (E1) decrease during PMS and menopause while other types of prostaglandins naturally increase.

This could mean that women who display high prostaglandin levels naturally experience more severe herpes symptoms and that eating chocolate could make things worse for them.

This theory is backed up by my personal experience, and that of my female readers. We are much more herpes-prone during the 7 to 12 days prior to menstruation or during the menopause. So avoiding chocolate a little prior to menstruation is essential. Dairy produce, can contribute to stimulating the production of prostaglandins so milk chocolate is even worse.

Heart disease is recognized worldwide as the leading cause of death. High cholesterol, hardening of the arteries, and damaging of blood vessels due to high blood pressure are all factors related to cardiovascular health.Medical experts and nutritionists recommend a heart healthy diet and plenty of exercise to combat heart disease. Research also suggests that antioxidants could play a vital role in helping to support cardiovascular health.Epigallocatechin gallate, ECGC in Green Tea, procyanidins & epicatechins in pure Cocoa and the powerful antioxidant resveratrol have been studied extensively for their antioxidant value, particularly for their benefit to heart health. Along with a heart healthy diet and exercise, research indicates these flavonoids, if included regularly in your diet, may help to reduce the risk of cardiovascular disease.Their potency is dependent on their antioxidant value. Antioxidant value is measured in ORAC (Total Oxygen Radical Absorbance Capacity). Raw cocoa in its purest form has the highest ORAC value of 26,000 units and dark chocolate with an ORAC of 13,120. Green Tea is marked at 1,220 ORAC and red grapes which contain resveratrol have an ORAC of 750.Heart Healthy Antioxidants from Green Tea, Chocolate and ResveratrolEpidemiological studies show that these antioxidants help to improve heart health in a number of ways. They basically work in the same way to support cardio-protective health. 1,2AtherosclerosisStudies show that flavonoids can help to dilate the brachial artery by 3.9% after the first 30 minutes from the time of ingestion.3 It is believed that Resveratrol and antioxidants found in Green Tea, Chocolate and Resveratrol help to stimulate the production of nitric oxide, which in turns helps to relax the blood vessels, increasing its dilation. This results in improved flow and circulation. Poor flow and circulation is the main reason for the progression of atherosclerosis, or hardening of the heart arteries.These particular antioxidants also help to protect the arteries by reducing the oxidation of LDL cholesterol which leads to plaque formation in the arteries. 4-7 Myocardial InfarctionECGC in Green Tea, Procyanidin in Chocolate and Resveratrol are believed to help block a protein in the blood that is responsible for inflammatory damage to the heart after a myocardial infarction. These antioxidants help to reduce the death of heart muscle cells by reducing the damage to the cells caused by oxidation. In addition, green tea is also believed to accelerate the recovery of patients who have suffered myocardial infarction. 8-15Coronary Artery DiseaseStudies indicate that regularly including these antioxidants in your diet may offer cardio-protective results. ECGC in Green Tea, Epicatechin and Procyanidin in Chocolate and Resveratrol are all believed to reduce the risk of coronary heart disease by supporting good blood flow and circulation in the heart, helping to reduce oxidative damage caused by free radical activity. 16-18, 20-22, 26Belinda Linden, head of medical information at the British Heart Foundation said: “Green tea has, in the past, been associated with a reduced risk of coronary artery disease, with claims that its high antioxidant properties may cut the amount of cholesterol in the artery wall.”These antioxidants are also believed to have anti-thrombotic properties. This means it helps to reduce the clotting of blood, or thrombosis which can lead to a stroke or heart attack.19, 23-25Blood PressureReseveratrol and antioxidants found in Green Tea and Chocolate help to reduce the risk of high blood pressure. According to the Internal Medicine Archives (July 2004), there is a 46% reduced risk of developing high blood pressure for people who drank ½ to 2 ½ cups of green tea a day for one year. The risk was 65% lower for people who drank more than 2 ½ cups a day. 27-30Lowering Bad CholesterolStudies show that these antioxidants increase the liver’s LDL receptors. These receptors bind LDL, the bad cholesterol, and expel it through the digestive system without synthesizing it. This helps to support the regulation of normal cholesterol levels. 31-34Chocolate TeaThe combination of Cocoa, Green Tea and Resveratrol produces a powerful drink that supports heart health. CocoPure contains all three ingredients with absolutely no fat, no milk or sugars. It has an ORAC value of 5,250 for every 7.4 grams.References:

Everything has its origin. Did you know that even the process of making chocolate has a history? This may be your favorite thing to do now on your pastime. Or you may be even addicted to the taste of such treat. But this piece will not add up to that craving as it tries to give you a better view as to how it all started. The Theobroma Cacao or the food from the Gods is what you all know as the cocoa tree. Its origin can be traced on America’s rainforests, specifically in Central America. But historians are still debating about certain facts about this tree. Xocolat, Anyone? There are arguments that the Mayans first grew such tree in 300 AD. And the Aztecs had their turn in cultivating such in 1100 AD. The chocolate that you all know now used to be called Xocolat. This was a special beverage that was made out of chilies, anise seed, vanilla, cornmeal and some more spices. Only royalties get to be treated with such delight at the time. It was served using golden cups that were to be used only once. Save the Chocolates The cocoa tree is sensitive to its surroundings. It will most likely grow in the shades of the canopy of the rainforest. For this reason, chocolate lovers must unite in the goal of saving the environment, especially in saving the rainforests where the cacaos will most likely survive. This tree is unique in the sense that its fruits grow on its branches and trunk. The reason for this is because of midges. These are the tiny insects that cause the pollination process during nighttime. Did you know that the cacao tree can have approximately 10,000 blossoms but only about 10 to 50 of those will mature into fruits or the pod? This is because like an intelligent human being, the tree of cacao can regulate its blossoms to the amount that it can handle and grow. The cacao tree self regulates in this process to be able to sustain its good health. It knows what it can contain and handle. It knows just how many is enough and too much. The tree does this to preserve its internal systems and to prevent its branches from breaking or falling apart. The cocoa beans come from the fruit or the pod from the intelligent tree. Harvesters wait for the pod to ripen. They will handpick the trees and crack up the pods until they see white pulpy elements that surround the seeds. The pulps are then trashed while the seeds are kept because those are your cocoa beans, the source of your chocolate treats. These seeds are actually bitter during such time. For this reason, these will go through the fermentation process for about three to seven days. This method will cause the seeds to go through some chemical as well as physical changes. The result of this will then be used for the royalties’ treat, the Xocolat. The beans need to go through several procedures after which before it can be used for the traditional making chocolate purposes. Now that you know where it came from, you’ll never look at your favorite chocolate the same way ever again. Or probably not. Whatever it has been through, chocolates will remain a favorite among children and child at heart.

Now you can satisfy your chocolate cravings without a shred of guilt!
Are you one of the millions of people who crave chocolate? That is OK because cocoa is actually very good for you. Hot Cocoa made with pure cocoa powder contains more antioxidants than green tea or wine. Now there are all organic hot cocoa products that are naturally healthy with the addition of herbal infusions that boost immune response and physical performance.
Several health focused companies have added the immune boosting properties of Cordyceps and Ganoderma to their hot cocoa products. These Chinese herbs have long been known to boost physical performance and immune system response. People are clamoring for this healthy hot chocolate alternative.
Now drinking hot chocolate can help you fight off colds and flu. Now you can enjoy a chocolate hot cocoa that is healthy as it possibly can be. When cocoa is infused with these medicinal herbs you are getting a rich chocolate drink that releases these extra health benefits when you heat the chocolate. Best of all, all you taste is rich creamy delicious gourmet hot cocoa.
Cordyceps has been used for treating many disorders including: chronic respiratory disorders like asthma, chronic bronchitis, chronic fatigue, chronic renal failure, decreased libido, diabetes, emphysema, heart disease, hepatitis B and respiratory symptoms. Some folks remember how the Chinese olympic athletes of 1999 used cordyceps to help them win many metals. Cordyceps has been proven to enhance athletic performance because it helps increase blood flow and oxygen supplies throughout the body. This includes blood flow to your brain as well.
The herb ganoderma will assit in helping your body cleanse itself from a variety of toxins as it naturally strengthens your immune system. It helps with liver detoxification, and also improves liver function by stimulating the regeneration of liver cells. Ganoderma has been proven to regulate the immune and endocrine systems, prevent tumors, improve circulation and eliminate harmful free radicals. These miraculous herbs are now infused with pure cocoa for a hot cocoa beverage that tastes rich and creamy while it enhances your immune system.
It is official! Chocolate is now a health food!
Good cocoa bean chocolate is a highly complex food that is really very good for you. Chocolate has gotten a bad reputation because people over eat poor quality chocolate products that are filled with sugar and cheap saturated fats. The myth that cocoa, leads to obesity, tooth decay and skin problems simply is not true.
Recently, new studies have proven that cocoa is higher in antioxidants than green tea or wine and can be helpful in lowering cholesterol levels, boosting blood flow as well as reducing hypertension. Unsweetened pure cocoa powder is also rich in minerals. When it is sweetened naturally with something like rapedura, a natural sugar cane sweetener, it becomes a powerful nutritional resource.
Do your vitamins taste like chocolate?
A recent study by Norman Hollenberg, professor of medicine at Harvard Medical School indicated cearly that natural cocoa has very high levels of epicatechin. The health benefits of epicatechin, a compound found in cocoa, are so powerful that it may rival penicillin and anesthesia in terms of importance to public health. Dr. Hollenberg stated that epicatechin is so important that it should be considered a vitamin.
Many commercial chocolates go through a process called dutching. This involves soaking the nib or the cocoa mass in potassium or sodium carbonate. Commercial chocolate companies also remove the flavanols like epicatechin from their cocoa because of their bitter taste. Next they add loads of processed sugars, preservatives and other fillers often reducing the actual cocoa content to less than 15 per cent per cocoa drink mix.
Are you drinking hot sugar water?
This means when you purchase those handy hot chocolate packets you are really drinking mostly hot sugar with artificial chocolate flavor. No wonder chocolate has gotten such a bad reputation for being unhealthy. It is not the cocoa that is unhealthy; it is the added chemicals, milk solids and sugar that has made chocolate a bad food. In reality, naturally sweetened, pure organic cocoa is a great addition to your daily diet. Look for a hot cocoa that uses a high percentage of cocoa powder and also adds cordyceps and ganoderma for boosting your immune system.

Chocolates do contain caffeine, but the amount varies based upon the variety and serving size. However, the stimulating effect we get from eating chocolates, which some equate to the effects of drinking coffee, is not caffeine! Rather, it comes from an ingredient in chocolates that give us a natural high which is called theobromine. Theobromine’s effects are generally longer lasting on the nervous system compared to coffee. It promotes blood flow and brain activity. This is one of the reasons why chocolates are lethal to animals because of the effects on their nervous systems. On the other hand, humans can produce chemicals that work well with the ones found in chocolates.

Caffeine is known to stimulate the central nervous – it is a xanthine alkaloid found in the coffee tree’s leaves and beans. Caffeine is found in small doses in cacao and kola nut which is also an ingredient in making cola beverages. It has been found to be an effective natural pesticide in plants Chocolates, which are made from cacao beans, contain small amounts of caffeine but does not provide the same effects compared to the caffeine found in coffee. Chocolate is also considered a stimulant due to its theophylline and theobromine content.

Theobromine is a bitter alkaloid found in the cacao plant from which chocolates are made. It is also called xantheose and belongs to the methylxanthine class of chemical compounds similar to theophylline and caffeine. (Why do all chemical names have to be so complicated?)  The name theobromine comes from Theobroma which is a classification of the cacao tree. Even though there are similarities to caffeine, it’s effect on our central nervous system is substantially less. The effects of theobromine have contributed to the belief that chocolates are aphrodisiacs.  In  addition it is known to increase heartbeat and dilate blood vessels which helps reduce blood pressure.

So, while there is some caffeine, it is less than coffee.  A brewed cup of coffee ranges between 80-135 mg and espresso has about 100 mg.  But exactly how do your gourmet chocolates compare?  Well, that definitely depends upon which one of the chocolate flavors you prefer!  The following is a table of caffeine and theobromine contents found in chocolates:

Caffeine          Theobromine

Therefore, while your gourmet chocolates contain a small amount of caffeine, the stimulating effect we get from eating them isn’t caffeine-based. Instead, that feel good, natural high is obtained from the chemicals found in chocolates. Therefore this is certainly stimulating news for those that enjoy the delicious taste of their chocolates as well as the delicious feelings that come along with them!