Cocoa: benefits and harms
Few people do not like to eat sweet. So it turns out that the most popular among the sweet tooth are products with cocoa. With one hand — it is a rich taste of chocolate, on the other — low calorie. Yes, drinking cocoa can even be on a diet. If you are trying to lose weight, but you want sweet irresistible — have a Cup of cocoa on skim milk without sugar with stevia or Splenda
and you will soon become easier, desire for sweet retreat.
In addition to a pleasant cocoa taste and has beneficial properties, do not think that it is only intended to quench destructive passion, cooking is bad, but insanely delicious confectionery.
Calorie and nutritional value of cocoa
The caloric content of cocoa powder 290 calories per 100 grams. When making a Cup of cocoa you use about Continue reading
Each of us, as a child, remember the taste of your favorite foods and dishes. All of us from childhood familiar taste of cocoa. It’s not the taste of hot chocolate or coffee with milk, and something absolutely special! However, few people know that “big brother” chocolate — cocoa can bring not only benefits but also harm. About the properties of his need to know more.
The benefits and harms cocoa define the active substances in its composition. And most importantly — that you allowed yourself to eat. In other words, almost all the beneficial properties of cocoa bring extreme is harmful if you abuse this product.
What are the benefits of cocoa
Like other products, the benefits and harms of cocoa is determined not so much by the components and the substances which enter into its composition, and their dose. Main use cocoa obvious — drinking a Cup of cocoa, people notice how you start to build up their mood. All due to the fact that the cocoa has natural antidepressant called phenylethylamine. Cocoa is capable of charging your energy Continue reading
Chocolate glaze: recipe
Simple chocolate glaze
The simplest glaze is done on the basis of sugar and water with cocoa.
Cocoa powder (2 tablespoons)
Sugar (half Cup)
Water (3 tablespoons)
Mix sugar with cocoa powder and add water. Stir well and set on fire. On a slow (very slow) heat cook the glaze, stirring constantly. First dissolve the sugar, then begin to bubble syrup. After the appearance of bubbles boil the glaze for another minute and remove from heat. Give much glaze to cool and thicken: hot is too liquid, completely cooled will Sacharissa and harden.
For a child’s cake or custard cakes in the still warm chocolate icing, you can add a bit of butter and whip it with a mixer. So the taste of the glaze will become softer.
Chocolate sour cream frosting
The most common recipe for homemade chocolate Continue reading