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Cocoa benefits and harms

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

White tea benefits

The benefits of white tea and its differences from other species

The content

White tea – a drink made from the dried buds and tender leaves of the plant Camellia sinensis. Unlike the processing of green or black tea, it is dried in natural sunlight.

Has a pale yellow or colorless, slightly sweet taste, which is slightly different from the green. With a low content of caffeine and pronounced antioxidant properties, it can be an excellent alternative to coffee and other teas.

Also known as Chinese white tea, most popular in China and the far East where it is considered a true elixir of youth, beauty and longevity. Today it is cultivated in India, Thailand, Nepal and other countries.

Differences between white and green tea

Although Continue reading

The chocolate frosting recipe

Chocolate glaze: recipe

Simple chocolate glaze

The simplest glaze is done on the basis of sugar and water with cocoa.

Ingredients:

Cocoa powder (2 tablespoons)

Sugar (half Cup)

Water (3 tablespoons)

Preparation:

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.

Note:

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

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