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Only about 150 years ago, chocolate became a modern look. Prior to that 3000 years it existed only in the form of a drink. Everyone knows that the pioneers of chocolate were Indian tribes of the Maya and Aztec. Priests in churches prayed and sacrificed to his powerful patron – god of cocoa. In the language of the Aztec drink, which is prepared from cocoa beans, called “cacahuatle”, and the Maya called him “xocolatl”, which translated means “foamy water”.

The recipe was simple: cocoa beans, grind into powder and mixed with cold water. Cocoa beans themselves are very bitter, so you might guess, representing the taste”drink of the gods”. However, for the nobility beverage prepared by the more complicated recipes, including spices – vanilla, cinnamon and even chili peppers. And absolutely exclusive method of cooking there for the Aztec ruler Montezuma – roasted cocoa beans were ground together with grains of corn milk, add honey and boiled sweet juice of the agave to reduce bitterness. Then all this flavored vanilla. Apparently, at that time were already known to the exciting properties of cocoa, as Montezuma drank a cup of medicinal drink, before entering into his extensive harem.

In 1517 in America, arrived Spaniard Cortes. Bitter taste of strange dark fluid caused delight conquistadors, but nevertheless, they paid tribute to its specific aroma and appreciate the tonic effect. Without thinking twice, they named a drink “Theobroma cacao”, which means “food of the gods” and taken to Europe their discovery. In the chocolate began to add cinnamon, nutmeg and brown sugar, and drink now serve hot. These changes were for the benefit of chocolate, and he soon became a fashionable drink of the Spanish aristocracy. The Spaniard kept strictly recipe of chocolate a secret, but it did not last long – in the 17 th century Chocolate is famous all over Europe.

Higher clergy will not remain indifferent to the exotic drink. Most of the Catholic Church were concerned, can I eat chocolate during Lent. The bishops came to the conclusion that the deal with this in a state of only the Pope himself. Having tasted this strange, dark, bitter drink, Pope Pius V expressed as follows: “Chocolate does not violate the post. It can not bring this crap to someone fun!”. Because cocoa was officially allowed to use.

Strong and bitter chocolate has long been considered an exclusively male drink. Then, to cocoa were added various spices – vanilla, nutmeg, cloves, anise, almonds, and even rosewater. At first the milk came up with the British to prepare a drink, and added to a glass of Madeira and raw eggs. In England, the famous chocolate houses became so popular that even eclipsed tea and coffee shops.

Amazing ability to hot chocolate to improve mood and increase vitality has long been seen by people. And whe

n it drew the attention of scientists, discovered that biologically active substances in cocoa, make the human brain to produce a cascade of hormones that bring pleasure and reduce any pain.

It may seem a bit strange to hear, but chocolate can actually be good for the health. One usually thinks of this high calorie food item as something that should be generally avoided – just a treat for special occasions. But it has been proven time and time again that chocolate can bring about numerous health benefits. Dark chocolate is especially advantageous as it contains higher levels of cocoa and less sugar. Chocolate is rich in magnesium and potassium. It also contains several vitamins like B1, B2, D and E. Due to the presence of phosphate and the other minerals, many researchers do not think that chocolate leads to tooth decay. It contains flavonoids which produce nitric oxide – keeping blood vessels elastic and preventing blood pressure from rising. It also helps in balancing the levels of certain hormones in the body. Flavonoids also act as antioxidants. It is interesting to note that there is a significant amount of antioxidants found within dark chocolate, about eight times more than strawberries. Not only does it stimulate the production of endorphins in your body, which makes you feel happiness, but it also contains the neurotransmitter serotonin which acts as an anti-depressant to get rid of any negative feeling. Chocolate also contains other substances that act as stimulants such as caffeine and theobromine. Having chocolate before meals can actually help reduce calorie intake instead of increase. This is because indulging in a cup of hot chocolate before having a meal can reduce the appetite. Dark chocolate is good for the heart and the cardiovascular system in general. If you are suffering from high blood pressure, then it may help in reducing that. It also reduces the “bad” cholesterol (LDL cholesterol) by as much as ten percent. All these benefits show that in a reasonable quantity, chocolate is not a food item to stay away from. Containing about 250-300 calories in one bar, it may not be the healthiest snack available, but it certainly does not deserve the bad reputation it has.

It’s a real mystery!

I’ve been collecting Basil for a little over 2 years and have over 60 different varieties in my own personal collection. I have fallen in love with growing, caring for, and cooking with fresh Basil. I also love chocolate, so when I learned that there was a Chocolate Basil, I just had to have it in my collection. This should be easy…just go to a nursery and purchase. Not! No seeds are available online either.

So I started my search. I started researching Basil. At first I thought there were only 100 different varieties of Basil, but now I know that there are over 1,000! Scientifically there aren’t over 1,000, but by the time, growers rename the Basil, and the different countries take ownership of the basil, you can see where 100 turns into over 1,000.

Each basil has it’s own unique appearance, aroma, and taste. You can grow basil plants in your garden as a companion to tomato plants. It is said that the basil will enhance the tomato flavor, (makes sense, you use basil in homemade pasta sauces) and it will keep away some of the pests that will kill your tomato plant. You can use basil as a landscaping plant. Basil has beautiful delicate flowers, ranging from little white flowers, to purple flowers. Basil plants come in a variety of different styles too, some with big green shiny leaves, others with ruffled purple leaves. The lovable basil plants also come in different heights and shapes too.

Can you imagine cooking with Chocolate Basil, adding just a hint of chocolate flavor, without the sinful calories? Can you imagine walking by a whole row of Chocolate Basil planted in place of a flower garden and smelling a faint aroma of chocolate? Or can you imagine, soaking in a bubble bath with floating Chocolate Basil and relaxing to the soothing aroma of chocolate? I just have to find it!

The Internet is where you can find out almost any information. So surely I should be able to find information about Chocolate Basil.
I was almost convinced it is a myth that there is Chocolate Basil. Since basil is a relative of the Mint family I came to the conclusion that folks were mistaking Chocolate Mint for Chocolate Basil. I could understand that since I am also familiar with Chocolate Mint.

But then I skimmed over an article that was written in a large national newspaper where a lady grows Chocolate Basil! I tried to contact the lady, but without any success. I have had several people email me at my blog, telling me they heard that so and so told them where to get this Basil, and they even gave me the sources of where to purchase. When I called they were all out, but thought they had some last year. There are so many sightings of Chocolate Basil, but there are no pictures of it, and I wonder if there are any actual plants in existence.

Chocolate has always been one of the most desired and mysterious of all foods we enjoy. It certainly is one of the most complex; raw cocoa beans contain over 300 chemical compounds, making it the most chemically-complex food on the planet.

Cacao (ka-KOW) is the name for the dried seeds of a South American evergreen tree (Theobroma cacao, of the family Sterculiaceae), which are most commonly used in making cocoa, chocolate, and cocoa butter. The cacao tree produces pods all year long, so a typical tree would have pods in every stage of ripeness.

Interesting Facts About Chocolate and its Health Benefits

Raw chocolate (or cacao) contains the highest concentration of antioxidants of any food in the world. These antioxidants include flavonoids such as polyphenols, catechins, and epicatechins, the same antioxidants that are present in red wine and green tea.

By weight, cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries combined.

Dozens of clinical studies have confirmed the health benefits of dark chocolate. These include a healthier cardiovascular system, prevention of osteoporosis, cancer prevention, and improved mental alertness. Dark chocolate also possesses powerful anti-inflammatory and anti-viral properties.

Interesting Facts About Chocolate and its Nutritional Content

Cocoa solids contain alkaloids such as theobromine, which has a physiological effect on the body. The presence of theobromine makes chocolate toxic to some animals, such as dogs and cats.

Another phytochemical in cacao, anandamide, is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant — cacao.

Contrary to popular opinion, chocolate does not contain much caffeine. A typical sample of cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20 of the caffeine in coffee).

Interesting Facts About Chocolate and its History

The known history of chocolate goes back as far as 1500BC, when the Olmec Indians were the first civilization to grow cocoa beans as a domestic crop.

The Mayans also used the cacao beans as currency, symbolizing edible wealth.

Cacao Beans were so revered by the Mayans and Aztecs that they used them as money!

So impressed were the Mayans with cacao’s taste and its ability to promote energy that cacao was celebrated at an annual harvest festival that was devoted entirely to honoring the “Cacao God.”

Miscellaneous Facts About Chocolate

Chocolate manufacturers currently use 40% of the world’s almonds and 20% of the world’s peanuts.

It figures that milk chocolate, the least healthy variety, is also the most popular type of chocolate in North America — 71% of all chocolate eaters prefer milk chocolate.

Chocolate is North America’s favorite flavor; 52% of adults surveyed like chocolate best, over vanilla and fruit flavors.

With flavor, texture, and international flair, there are many types of chocolate that offer unique taste experiences that please the palate and indulge sweet cravings.

True chocolate lovers know that this confectionery delight is not simply a dessert – nor is it a quick snack or an easy way to satisfy a sweet tooth. Those who label themselves experts – self proclaimed connoisseurs – understand the undeniable power of chocolate. They recognize its subtle nuances, embrace its healing properties, and realize its ability to ease the soul.

To a skilled master, chocolate is never just chocolate. The truly passionate shudder at such a general label because they know that each type of chocolate is individualized and clearly identifiable.

Imagine silky smooth dark chocolate that just melts in your mouth, or a square of rich, succulent milk chocolate that tantalizes the taste buds and explodes with flavor. Nothing can soothe the edges of a stressful day more effectively than a single gourmet bite that will have you closing your eyes in ecstasy while it carries your troubles away.

Chocolate lovers everywhere agree that there is no sweeter sound than the sharp snap of high quality couverture chocolate or the heavenly aroma of steamy hot cocoa. The delicate blend of creamy white and bittersweet create an irresistible pairing that can stand alone or be enhanced with nuts and fruit.

The four basic types of chocolate – dark, milk, white, and semisweet/bittersweet – each offer their own unique tastes and textures, but strong international influences provide a diversity that makes chocolate an interesting and indisputable work of art.

Treat yourself to a morsel of Belgian chocolate and experience the ultimate in gourmet standards, handmade with old world practices in family owned shops that take pride in their chocolate making skills. Indulge in a piece of Swiss mastery and appreciate the world wide reputation of great experts such as Nestle, Lindt, or Tobler. Enjoy the velvety mix of dark chocolate and exotic fruits created by France’s esteemed maitres chocolatiers, or delight in Mexico’s distinctive flavor of bitter chocolate mingled with cinnamon, spices, and even nuts or chilies. With the benefit of Criollo – the world’s finest cocoa bean – Venezuela is renowned for its high quality chocolate and exceptional craftsmanship.

Whether the satiny smoothness of Belgian dark, the creamy texture of Swiss milk and glossy white, or the spicy bite of Mexican bitter, chocolate offers a variety of types and flavors that will appeal to any craving or preference. The versatility and flexibility of the various types of chocolate combined with international adaptations give it a respect and sophistication that is recognized worldwide.

Indulge yourself in a serving of high quality chocolate in any one of its many decadent forms and flavors. I guarantee you will not be disappointed.