Chocolate Nutritional Facts

NUTRITIONAL FACTS/ Chocolate
	Milk	White	Dark
Serving Size	1oz.-28.6g	1oz.-28.6g	1oz.-28.6g
Calories	157	162	150
Protein	1.7g	2g	1.7g
Total Fat	10g	10.58g	10g
Saturated Fat	6g	6.57g	6g
Cholesterol	5g	8.58g	0.28g
Fiber	0.57g	0	3.14g
Carbohydrate	15.44g	14.87g	13.15g
Sugars	15.15g	14.87g	12.58g
Sodium	26.8mg	31mg	29.5mg
Potassium	98mg	97mg	153mg
Calcium	52mg	78mg	9.1mg
Vitamin E	128mg	147mg	102.49mg
Riboflavin	84mg	118mg	32.3mg

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Chocolate Pudding

Ingredients

2 1/4 cups whole milk
6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, melted and still warm
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon vanilla extract.

• Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper.
• Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended.
• Slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended.
• Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.

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Chocolate Biscotti

Ingredients
2 1/4 cups all-purpose flour, plus additional for shaping
1/3 cup unsweetened cocoa
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup slivered almonds, toasted and coarsely chopped
2 eggs
2 egg yolks
1 1/2 cups sugar

• Preheat oven to 375 degrees.
• Sift together the flour, cocoa, cinnamon, baking soda and salt. Stir in the almonds.
• In a large bowl, whisk together the whole eggs, yolks, and sugar.
• Add the dry ingredients and mix until a dough forms.
• Turn the dough out onto a lightly floured surface and divide in half. Coat your hands with flour and shape each piece into a log about 12 inches long.
• Place the logs on a baking sheet lined with parchment.
• Bake until lightly browned, about 25 minutes.
• Lower the oven temperature to 325 degrees.
• While the logs are still warm, cut them on the diagonal into 1/2-inch-thick slices. Place cut-side down on 2 parchment-lined baking sheets and bake until firm, about 20 minutes.
• Place on a rack and let cool completely.

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Chocolate in moderation

According to a study published in the July 4, 2007 issue of The Journal of American Medicine eating about 30 calories of dark chocolate each day lowers blood pressure. Those benefits can come without weight gain or other adverse effects, because of the small amount needed for the benefit.

• Previous research has suggested that the benefit comes from cocoa polyphenols found in chocolate, but the benefits can be decreased by the high sugar, fat and calorie content in some chocolate. The secret: moderation.
  

• Cravings may come from stress, a busy day at work or after something great happens. They could be triggered by walking by a sweets shop, smelling a delectable treat or PMS, fatigue or anxieties. Hormonal cycles can even affect your likelihood of having a craving. So, don't be hard on yourself if you have the craving.
  

• Your best bet is to go ahead and eat some chocolate, in moderation, one ounce sizes. Many chocolate bars are available in one ounce sizes -- snack-size or mini bars. If the chocolate you are drooling over is in a big bar, try to limit your intake to one square -- though square sizes vary depending on the manufacturer. A good rule of thumb is that 1 ounce is about the size of your thumb from your finger tip to your first knuckle.

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