Skip to comments.Libido linked to love of chocolate
Posted on 11/14/2004 7:20:36 PM PST by FairOpinion
click here to read article
We apppreciate the help in hostile territory. Since I live in Boston, I know what it's like, too!! All the best to you.
No, she's not my wife. We live like liberals and vote republican. Hard to shake some of those 70's things, you know.
I like the darkest, most bitter chocolate I can get...what does that MEAN?!
It has effects that I cannot quite describe. Without it I get distressed and irritated.
Interesting stuff. Add caramel and you have something that can't be beaten as far as a food is concerned.
Yep, and here in Cali, but we know the remedy for that ;)
Me, too. Dark, not totally bitter. Dove Dark Chocolate is great. The higher the quality, the darker the chocolate, the better.
Yeah, what does that mean? To me chocolate should be dark, almost bitter & bitable. Drinking it wouldn't work. ;)
So, add that story to this one http://www-news.uchicago.edu/releases/04/041006.chemosignals.shtml
Which states that:
Breastfeeding women and their infants produce a substance that increases sexual desire among other women, according to research at the University of Chicago.
And someday, someone is going to try to combine the two, unleashing a force powerful enough to subdue Hillary herself!
I am a fruit and nut freak myself
Yeah, I guess those 70's things are hard to shake, but the 60's things are even worse!
Hey...why don't you make her your wife? Then you may refer to her as such, rather than your "old lady"?
Just a thought. And if you do, I'll send you some chocolates!
In any case, my best to you both.
Having traveled the world while active duty military and as a contractor for Uncle Sugar after my retirement I have to say that my favorite chocolate found is Ghirardelli....
Stay safe TG !
Would you care to share what the remedy is? :-) If I understood the article correctly, the chocolate only arises the senses....
Oh never mind.
"A strong craving for Chocolate also correlates significantly with a genetic predisposition toward alcoholism."
Do you have links on this or are you just trying to put a damper on those stocking up for the panic sex?
No. But you should be able to DOGPILE.COM or Google for it with something like:
ALCOHOLISM CHOCOLATE RESEARCH CORRELATION
And see what you come up with. If you have get a good ref, please let me know and I'll file it on my HD.
Won't remember well where I filed it but narrows it down some! LOL.
So that explains how chocolates became a traditional gift from men to women. Works for me. Dark, semi-sweet chocolates....especially chocolate covered cherries with the clear, runny centers. Yummmmm!
Types of Chocolate
Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.
Sweet chocolate with 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldomly used for baking, except for cookies.
Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.
Sweet dark chocolate
Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavour of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.
This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 35-50% cocoa solids.
A dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 50% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.
A bitter chocolate which is only used for baking. The flavour is not good, so it is not suitable for eating. Use it only if a recipe specifies 'unsweetened chocolate'. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).
I'd rather just eat some chocolate ;) and go to bed.
this..... makes sense, actually.
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