Chocolate in the news

I have just come across some interesting chocolate news.  The first is about energy.  Lindt USA and NH largest energy supplier are testing the viability of using cacao shells and waste to produce engery.  Cool.

The second deals with debating the "chocolate is good for your health" philosophy. Check it out.

Another health benefits of chocolate article, this one deals with chronic fatigue.

The last bit is another health article, which I have already mentioned something about.  Natural vs. dutch processed cocoa powder.  It is to do with processing and the antioxidant properties.

It is all fascinating stuff, but do we need the health benefits to eat chocolate, or does it just assuage our guilt a little bit??

I recently heard a radio spot on BBC about how Scotland wants to tax chocolate, due to chocolate's contribution to obesity. I am all for a "sin tax," I think most people are, as long as it isn't their sin, but I was flabbergasted.  "Real" chocolate doesn't do that, and as we can see from the articles above, there are many health benefits.  Thankfully Chantal Cody was interviewed and put a bit of light on the argument.  Chantal Cody has a book called "Real Chocolate" and is the owner of Rococo.  She went on to explain the difference between "real" chocolate and all the junk out there.  A candy bar, even though it is covered in a chocolate type substance isn't chocolate.  All the confections made with excessive sweeteners, preservatives and various other things that can't be pronounced aren't "real" chocolate, their junk.  We all love them, and they have their place, but when the bulk of your "chocolate" consumption comes from these types of "junk" chocolates, that is where the ill health side effects come from.

There are lots of great chocolates out there, perfect snack sized squares of heaven.  Amedei 70% porcelana for example.  Straight up chocolate is the best way to go, but if you are looking for a little more, try a truffle or bon bon.  Preferably one that is made by a local artisan, using fresh, high quality ingredients, without all the extra junk.

I am now off my soap box.

I am experimenting with some new flavors for spring, I will get lemon to work if it kills me.  Unfortunately, most the fruit in the area is coming from Chile or california, so I think I might start working on a red wine truffle and maybe something herbal, like mint.