Skip to comments.Libido linked to love of chocolate
Posted on 11/14/2004 7:20:36 PM PST by FairOpinion
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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.
Maybe a little mutual respect will result in a little more mutual pleasure........
Try calling her something more affectionate than 'old lady,' treating her right, and see what happens......
Oh......and don't forget the chocolate. ;o)
I have some chocolate every day.
I like chocolate.
Forget what I just said.
Get married. Don't believe the junk you see on TV. Married folks have MUCH more fun.
I love chocolate, but if I eat enough to satisfy the craving, I'll have to put up with mild acne. Bummer. :-( Moderation just doesn't work with chocolate!
The best stuff I've had is an Icelandic 'cooking' chocolate which is unassumingly wrapped in dull white paper. It's very dark yet quite sweet, with an high cocoa butter content. I think they use it to make hot chocolate. I'd drop a square (it's divided in a grid similar to a Hershey bar) into my coffee, and it would dissolve in an instant. Good stuff right out of the package. Too good.
Being a 'cooking' chocolate, my stash would be stored with my other baking supplies. Conveniently, noone else in the house would find it. Heh.
LOL.....Kewl........whats the brand name ? Where can I buy some to try ?
I wish I had saved a wrapper. It was all in Icelandic.
Where can I buy some to try ?
Iceland, of course! :-)
Do you have to send for it from Iceland?
**off to buy some Hershey stock.....**
Whew....! (wipes forehead)
We love a 4 oz. really dark chocolate bar, bittersweet, melted on low in the micro, stir in about a tbsp. of butter (very gently warmed again) and several tbsp.s of 1/2&1/2 stirred in (gently warmed again) and then add 3/4 tsp. of vanilla. Be very careful that when you warm it up you do it gently so as to not burn it at about power 4. You can add a little more 1/2&1/2 if you want it thinner and then pour it over Haagen-dazs ice cream. We use Ghirardelli Chocolate. This is a really heavenly sundae. It is not easy to make as to get it so it just melts but doesn't burn at all but the effort is well worth it. Mmmmmmmm:>)
Just my luck. My Wife's allergic to chocolate.
Dark chocolate is the most beneficial for health...
I've gotta spend more time hanging outside of See Candies in Downtown Seattle to find "Miss Right Now."
I actually dislike most chocolate, and do not find it appealing. However, when I do eat chocolate, it is almost always Scharffenberger bittersweet (70% cacao -- quite dark), which is on a completely different planet flavor-wise from anything else I've ever tasted. If all chocolate tasted like the Scharffenberger, I might actually claim to like chocolate.
Most generic chocolate, like Hershey's, tastes lousy to me -- I can't eat it. In some ways, that might be a blessing in disguise...
Have you tried Scharffenberger? I much prefer it to Ghiradelli, and both are local to me. I think Scharffenberger is what chocolate was supposed to taste like before we processed and genericized the hell out of it.
While my experience is not remotely exhaustive, I actually find American chocolate to be a bit better than European, which seems to be primarily a function of ingredient quality.
Unbridled appetite will be the ruin of us all.
Mmmmm the things you can do with melted chocolate!
It's not just a girl thing! ;-)
You're a nympho?...
Heh, early in our marriage I noticed my wife enjoyed the blue box of "Truffle" style chocolates from Lindt. She never asks for anything so I figured I'd buy just her a box every time I went shopping for a "treat". I soon found I need to buy 3 a week (and now we have kids who know where they are.) Funny how I all along I was investing in my own future happiness.
If this was true,I'd be nearly dead by now.
That made The Lovely Wife and me both LOL.....literally..:)
A few years ago I realized something interesting: Every girlfriend I had who was a lousy kisser did not like chocolate.
Think of how you taste chocolate....isn't it like kissing?
Healthy I'm sure, but don't you think we could tempt you with the occasional nibble of chocolate?
For purely medicinal reasons, of course... (grin)
Who you winkin' at Willis!? ;-)
"but if I eat enough to satisfy the craving, I'll have to put up with mild acne"
Nah...just drink an additional 16 oz of water ;)
"Just my luck. My Wife's allergic to chocolate."
She can be desensitized to it...isn't it worth it?
I have known this for years!
~~sigh~~ Godiva Raspberry Chocolate Truffles makes me one very happy girl.
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