21 reasons why I love chocolate

1. Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay.
2. The smell of chocolate may increase theta brain waves, resulting in relaxation.
3. Chocolate contains phenyl ethylamine, a mild mood elevator.
4. The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.
5. Drinking a cup of hot chocolate before meals may actually diminish appetite.
6. The flavanoids in chocolate may help keep blood vessels elastic.
7. Chocolate increases antioxidant levels in the blood.
8. Mexican healers use chocolate to treat bronchitis and insect bites.
9. Chocolate raises the serotonin levels in the brain, resulting in a sense of well-being.
10. Decrease blood pressure
11. Improve circulation
12. Lower death rate from heart disease
13. Improve function of endothelial cells that line the blood vessels
14. Defend against destructive molecules called free radicals, which trigger cancer, heart disease and stroke
15. Improve Digestion and stimulate kidneys
16. Has been used to help treat patients with anemia, kidney stones and poor appetite
17. Chocolate contains stearic acid, a neutral fat which doesn't raise bad cholesterol.
18. Flavonoids also:
19. help reduce platelet activation
20. affect the relaxation capabilities of blood vessels
21. positively affect the balance of certain hormone-like compounds called eicosanoids, which are thought to play a role in cardiovascular health.

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PepperRidge Chocolate Peanut Butter Cups

Ingredients
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares
2/3 cup miniature marshmallow
Directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.

BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.

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Great Chocolate Tips

Chocolate Recipe Substitution: When a recipe calls for chocolate, use dark chocolate (usually less sugar) or even better cocoa powder. To substitute 1 oz of unsweetened chocolate, use 3 Tbsp of dry cocoa + 2 Tbsp of sugar + 1 Tbsp of vegetable oil.


Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.


Store chocolate in a cool dry place (below 75°F, if possible), but not in the refrigerator. At higher temperatures, the cocoa butter melts and rises to the surface. When this happens, the chocolate develops a pale, gray color called “bloom.” This condition, however, does not affect the chocolate's flavor or quality.

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