Cocoa Vs Chocolate Only The Winner Is A Health Drink

Do you know the difference between hot cocoa and hot chocolate? Many people think they are the same but they are nutritionally on opposite ends of the spectrum. Hot chocolate is a sugar and fat filled mix that is mostly artificial chemicals and fillers with a chocolate taste.

Because chocolate is high in refined sugar and fat it is nutritionally void. However hot cocoa is the opposite. Nutritionally, hot cocoa is very beneficial. It is full of antioxidants and had been proven to be an extremely healthy food. Hot cocoa is naturally low in calories. You can make your own healthy hot beverage by adding cocoa powder and a small amount of sugar to milk, soy or even hot water.

Drinking hot cocoa has been around for centuries. Modern archaeologists have found evidence of cocoa beans in Olmec tombs as far back as 1500 BC. These ancient rulers drank a bitter mixture of hot water, cocoa powder and spices. The Mayans also fell in love with cocoa beans and developed a drink they named chocolatl.

These cacao beans were so valuable that they could be used as money. The rulers of the Mayan kingdom shared their love of cocoa with the Spanish who them brought it to Europe. It was in Europe that sugar was added and it became the drink we know as hot cocoa.

Cocoa Became The Drink Of The Gods

We think of hot cocoa as a desert drink but the original drink was a hot and spicy brew containing water, wine and peppers. The Mayan aristocracy had many variations of this beverage which they considered magic. After bringing the cocoa beans back to Europe sugar and milk were added to make a sweet after dinner beverage. Soon the general population could not get enough. Confectioners experimented with the cocoa powder and began making chocolate.

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.

Researchers have 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 happy information is from a study done at the Harvard School of Public Health)

Are You Drinking Real Cocoa

Are you Drinking Real Cocoa or just a sugar flavored brown drink?
Don't settle for fake hot chocolate when you can have real delicious and nutritious hot cocoa. Hot cocoa not only tastes better is is so much better for you. The best way to make sure you are getting the real deal is to start with quality cocoa powder. The best cocoa powder is dark brown and will taste bitter by itself.

You can make your won hot beverage by mixing this powder with hot water or just like when you were a kid: real milk. Milk substitutes like: soy milk, coconut milk or rice milk are great for those who are lactose intolerant or who just want to try something different. You can sweeten your drink by adding sugar, honey or agave nectar.

Cocoa contains several bioactive compounds that promote alertness, lessen pain and promote a natural feeling of well-being. For example, one such element, Tryptophan, reduces anxiety by producing serotonin. The compounds in cocoa also produce endorphins which lessen sensitivity to pain.

Scientists have labeled Cocoa "the new vitamin." Health experts are discovering that some of the chemicals in cocoa powder can have a positive effect on the heart and blood circulation.

Harvard researcher, Dr Vinson and his colleagues discovered that the flavonoids in chocolate are even more powerful than vitamins used for anti oxidation. Studies in Atherosclerosis show that the oxidation of lipoproteins is one of the ways that plaque clogs artery walls.

Food scientists from Cornell University state that they have discovered that cocoa has almost twice the antioxidants of red wine and nearly three times the antioxidents of green tea.

Drinking hot cocoa provides more antioxidants than simply eating chocolate candy. The heat releases more of the antioxidants. Some research indicates that ingesting dairy along with cocoa inhibits the absorption of the nutrients. You can get the most nutritional value by combining cocoa powder with a milk substitute like: coconut milk, soy milk, rice milk or even water.

Hot Chocolate

Unabashedly thick, rich and indulgent, European-style chocolate drinks warm up sales across a variety of segments.

Liquid dessert? Chocolate drink? Divine indulgence? Whatever it’s called, one thing is certain: hot chocolate is not just for children anymore.

Operators across the nation are targeting the adult market, turning out thick, intensely flavored chocolate drinks created for sophisticated consumers with a soft spot for sweets.

“We did trend research and saw burgeoning interest in chocolate,” says Rob Grady, director of hot beverages for Seattle-based Starbucks, which in January introduced Chantico. “We thought we could add something special to the market.”

Chantico is billed as a “drinkable dessert.” The dense, velvety beverage is served in 6-ounce cups—the smallest beverage the chain dispenses. “We were looking for something premium, authentic and grounded in the roots of chocolate,” says Grady. “And we wanted something that matched the preferences of our consumers: a dark, intense chocolate.”

It’s A Chocolate Drink

Two flavors are offered: bittersweet, and spiced, zipped up with chiles and cinnamon. Both are blends of three types of European chocolate, steamed milk and vanilla. The chain, which promotes them as “a crazy chocolate experience,” expects the taste for Choco Bon Loco to continue long after winter ends. “It’s a chocolate drink,” insists Jim Fisher, vice president of marketing for the 230-unit chain. “It’s not hot chocolate.”

Choco Bon Loco targets customers looking for the next new thing. “As we travel around New York City, we see that chocolate cafes are becoming popular. We anticipate growth in consumer interest,” Fisher explains.

Chocolate is a universal flavor, one that Max Brenner believes transcends all cultures. "The cliché about everyone loving chocolate really is true," he says. Later this year, Brenner will open the first Max Brenner Chocolate Bar in New York City; a dozen units already are scattered across the globe, with eight in Australia. Chocolate drinks—straight and gently laced with liqueurs—desserts and pastries will be the menu mainstays.

Creamy Hot Chocolate

Haut Chocolate Chaud has been a hit. “People have gone crazy over it,” says Engelman. “It definitely has increased our nonalcoholic business in the lounge.”

Patrons at Chicago’s Angel Food Bakery go crazy over Barthelona hot chocolate. To fully appreciate it, they put down the cup and pick up a spoon.

Au Bon Pain’s Choco Bon Loco is a “crazy experience.”

“We cook it until it is very thick and chocolaty, and serve it with house-made vanilla bean whipped cream,” says Owner Stephanie Samuels, who modeled the drink after those she sampled in Spain.

Samuels imports solid chocolate, heats it with whole milk, and offers the drink in 31/2- and 10-ounce sizes.

Infinite Possibilities
In San Diego, where the weather nearly always says “summertime,” Chi Chocolat patrons don’t think twice about trying its creamy hot chocolate. Owner Susan Luo serves earthy-rich cups of both milk- and dark-chocolate varieties. She also brews a line of chocolate-spiked espresso drinks.

It’s A Beautiful Drink

“Chocolate in general appeals on the basis of color and sugar intensity,” explains Davenport, a third-generation chocolatier and president of Dilettante Chocolates. “We want to provide choices.”

Guests can select hot chocolate made from molten chocolate, chocolate truffles mixed with cream or from cocoa. Options exist within each category.

Molten chocolate drinks come in white, milk and dark chocolate varieties. “And once people get used to the choices, they start mixing and matching,” says Davenport. “They’ll ask for two pumps of milk chocolate, one pump of dark chocolate.”

A 3 1/2-ounce Cioccobreve, made with molten chocolate and half-and-half “goes down like silk.”

“It’s a beautiful drink,” boasts Davenport, who is equally proud of his Ciocco Grande, a drink that allows diners to add the molten chocolate of their choice to steaming mugs of milk.

“That’s for people who want to make an extended occasion out of their hot chocolate,” he explains.

Children don’t dawdle over chocolate. But grown-ups, increasingly, are doing just that.

Homemade Gourmet Hot Chocolate

Creamy hot chocolate is comforting on a cold fall or winter night, and it's a sweet and tasty treat any time of the year. Gourmet hot chocolate with hints of vanilla, caramel, almond, cinnamon, or Irish mocha are even more delectable, and they're all very easy to make at home. It isn't necessary to spend a small fortune on packets of gourmet hot chocolate when the homemade variety is just about as easy to make. Better yet, homemade gourmet hot cocoa is much richer and tastier than anything you'll ever find in a dry mix. Try these ideas for homemade gourmet hot chocolate next time you want a hot chocolate drink. You'll never want ordinary hot chocolate again!

Homemade Gourmet Cocoa
For three large mugs of homemade gourmet hot cocoa you'll need 1 ¼ cups of boiling water, ¼ cup of unsweetened baking cocoa, a dash of salt, ¼ cup of granulated sugar, ¼ teaspoon of ground cinnamon, 3 cups of milk, and ¾ teaspoon of vanilla extract.

In a medium saucepan, combine the water, cocoa, cinnamon, and sugar. Slowly bring it to a simmer, and stir the mixture until it's well blended before removing it from the heat. In a separate pan, warm the milk over a low setting, just until it's hot enough to drink. Remove the milk from the heat source, and slowly stir in the cocoa mixture. Lastly, stir in the vanilla. Place a lid on the pan, and allow it to sit for about 10 minutes before serving or adding one of the following gourmet flavor options.

Hot Chocolate Is A Tasty Way To Boost Your Immune System

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.

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.