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
Ginger root has extensive beneficial properties
In Asian cultures, ginger root has been used medicinally and as a spice for over 2000 years. Important active components of ginger are volatile oils and pungent phenol compounds such as gingerol and shogaol. They are responsible for its special taste and aroma and gives him extensive beneficial properties . In alternative medicine ginger root is used to treat digestive disorders, arthritis, heart disease. Market ginger presented in a fresh, hammer, marinated and crystallized forms, and in the form of oil and in the form of beverages such as ginger ale, beer and tea.
Useful properties of ginger root
Ginger is effective in the treatment of disorders of the stomach, it eliminates bloating and stomach cramps, diarrhea. The main ingredients in ginger root, help to neutralize gastric acid, stimulate 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