Coach Needs His Chocolate

Coach needs chocolate. brought to you by Bonk Breaker. the world's best energy bar. now with more CHOCOLAAAAAAAAAAATE



http://www.youtube.com/watch?v=eTLwr1RStuE&hl=en

CALCULATORS MORTGAGE leather handbags laptop batteries

Blogging for Chocolate

Is small, niche businesses can use blogs to build customer loyalty and new sales opportunities, especially if their product has a broad impact. Few products capture the imagination of the public more than chocolate.

For candy makers may currently outside the blogosphere, here is how the conversation going, if we have a chocolate maker - he'll call the Sweet Chocolate Company - feels Start a blog.

Mrs. Sweet: "Everyone seems to have a blog these days. Isome research, and I think we should not go! "

Mr. Suss to do: "You?" Our budget is very good with our e-commerce site, pay-per-click advertising tapped, paper and electronic newsletters. "

Mrs. Sweet: "That's true, but a blog is an inexpensive way to improve our Web site traffic. And a blog will give us more repeat orders, recommendations and new customers."

Mr. Sweet: "How does a blog to increase website traffic?"

Mrs. Sweet: "Because a blog is loaded with freshContent, it reinforces our website rankings in search engines. This means that more customers will find us online, even if the competitors larger pay-per-click have budgets. "

Mr. Sweet: "The traffic is great, but how exactly is making the blog more business?" We have to. As the blog will be different? "

Mrs. Sweet: "The blog is not at all. Instead, we will explore the fascinating world of chocolate - the manufacturing process, the history, industry andVarieties. And the customers can share their views by leaving comments. Become part of the Sweet Chocolate town! "

Mr. Sweet: "The idea is because people feel connected, they will think of us if they want chocolate. Makes sense, you know, we could even have competitions. And let customers rate their favorite varietal or gift assortment."

Mrs. Sweet: "Great ideas. If people have fun and to tell them more involved in family andAlso friends of ours. "

Mr. Sweet: "Still, we are kind of small for such a thing, is not it?"

Mrs. Sweet: "You never know. A few years ago, a self-employed English tailor has started a blog called" The English Cut. "He wrote about the fine art of tailoring and readers come in droves. Today, his blog is one of the most popular in the world and business is booming."

Mr. Sweet: "How do we get the word out about our blog?"

Mrs. Sweet: "We can add on hyperlinksour website, newsletters and order forms. We can make air walk-in customers to offer a discount if they subscribe to the blog. We can offer the same online. Our friends at The Gazette could even be a story - blogs are news these days, you know. "

Mr. Sweet: "Sounds like it's worth a try. I like the fact that we achieved without a major investment. Plus, we run the results by monitoring on subscriptions, comments and new customers. You will be writing to do? "

Mrs. Sweet:"Absolutely - of course with much help from our customers!"

Sweet Chocolate is off to a good start. They have articulated their research, a theme that built a consensus to prepare a marketing plan to assess the responsibility for the project and decided, like the results.

Follow their example and a successful blog will be no "truffle" at all!

computer bags

Banned Commercial-Porsche-Chocolate bar

A hilarious ad ............ Man gets a little more help than he expected when he runs!



http://www.youtube.com/watch?v=06iOcy_wiVI&hl=en

mortgage refinance laptop computer recipe

Hershey Kiss Off

The Great American Chocolate Bar is no longer ... to see why!



http://www.youtube.com/watch?v=RUef6wUYHxE&hl=en

student loans cake recipe

Choosing the Right Kind of Chocolate is Crucial For Massive Health Benefits

Chocolate is the new "Black:" The Making Waves in all sectors of health, such as the health benefits appeal to the medical and health practitioners with different training and specialties. Laboratory studies have shown their strong antioxidant activities and chocolate parties show many other positive effects. We all know the surveys, in which many women prefer chocolate over sex would (this does not seem to be the case in European countries, however) added; theTo mention results of an Italian study found that women who eat chocolate have more sex, and the issue is a little spicy. Spicy enough to examine, by a healthy dose of chocolate to your life? Need more reasons? Its natural mineral make your bones denser, it prevents heart diseases, get the fullness of his thought, and feeling their full support and increasing the neurotransmitter precursors intelligence. Healthy, wealthy, wise and happy. That is why it is so easy and eat allHershey's bars, you can create a cargo space? Well, not quite ...

Raw, roasted chocolate IS A MUST, in order to really reap the benefits for health. Little of this fact is given, based on the mass-media representation of chocolate's health benefits. There is a big difference in the chemical composition of the un-roasted, dried, of course, chocolate, compared to 99% of chocolate is now available. Almost every bar or drink, even with the big food chain HeathMarkets, is of the chocolate, which are roasted at high temperatures. "Organic" does not mean raw chocolate powder is not raw, when she says its raw materials. High-end organic hot cocoa drinks are still roasted, and probably processed with alkali to solve them easily. Why does the roasting and processing? Because we are accustomed to looking for chocolate and wine tasting, as it since our childhood. Working with raw chocolate (cacao called - Note: This isother than cocoa!), like so many things that are really good for you, is best prepared at home, with carefully selected ingredients. It is easy to make, and we will have some recipes at the end. But first, back to the question of why raw is better.

First, the issue of caffeine. Many people are sensitive to caffeine effects on the nervous system. It increases blood pressure, shortened tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But whatShape it is? Research done by homeopaths shows a significant difference in the stimulatory effect of chocolate, depending on whether it has been heated or not. A drink made from roasted beans with evoked excitation of the nervous system, did not occur with toasted chocolate. Changing the chemical structure is spread by heat and occurs in the case of chocolate. Calcination involves heating the beans from 250 to 350 degrees F for 30 minutes to 2Hours. Anecdotal reports of people switching from coffee or yerba mate as the morning drink a cup of hot chocolate Report gently stimulating effect, without fear, were listed as other beverages. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate, nothing like the effects of caffeinated coffee or tea.

First, the issue of anti-oxidants. Chocolate was discovered, unusually high amounts of important polyphenols. A study in the Journal of Agriculture and Food Chemistry has been published under the title: "Cocoa has more phenolic Phytochemicals and higher antioxidant capacity than tea and red wine." It's hard to argue with that. Here also arises the question of resources: A report notes that while 5% of roasted chocolate antioxidants, in its raw state contains twice as much is at 10%. Another important note is the addition of milk to produce milk> Chocolate. Research has shown that the addition of milk breaks-in fact the beneficial effects of natural antioxidants. And milk is one of the reasons why many people seem to be allergic to chocolate, such as lactose intolerance is widespread. Another myth is to break out some individuals, when taking high quantities, reports indicate that raw chocolate leads to this answer, and it is possible that the refined fats and sugar in most chocolate productsthis effect.

Finally, the issue of improving the mood of neurochemicals and precursors. Chocolate contains significant amounts of essential amino acid tryptophan. Tryptophan is gathered recently with neurogenesis, the development of new brain cells, and both long-and short-term memory. The presence of tryptophan for the production of serotonin, a neurotransmitter associated with mood primary (Prozac works on the principle of improving the criticalEffect of serotonin). Once in the body, tryptophan reacts with vitamins B3 and B6 in the presence of magnesium (to produce all those present in RAW) chocolate as serotonin. Enhanced serotonin function helps to reduce anxiety and stress - A ccording to Dr. Gabriel Cousens, serotonin is literally save our "stress defense." Tryptophan is heat sensitive and is cooked often deficient in many diets, even though animal protein intake is high. In addition to tryptophan (but not heat-sensitive)Chocolate also contains PEA, the "love hormone, and anandamide, the" bliss chemical ".

Convinced? Ready for a little rain-forest raw power? First find a good source of its critical to make sure the chocolate you buy crude - it mostly as a "labeled cacao," the name for the processing of chocolate beans, and the tree on which they grow. Cacao Nibs are small pieces of raw beans can be eaten straight, or with other healthy snacks such as mixed Gogi berries. ButMost of the raw chocolate drink preparation is the original hot chocolate. Now it is not hot enough for long enough to convert chemicals to your preparation or cooking, just a comforting hot drink - and, of course, heating the water is not necessary (although in recipes call for coconut oil, it helps) to drink the oil in the mixture. How to make a cup, use cocoa powder raw materials can work (grinding the nibs or beans in a coffee grinder if you can find this challenge, because the natural oils in the chocolate warm and liquefy before the loop is completed, there will be little crunchy bits). Put one or two tablespoons of chocolate powder, 1 to 2 teaspoons of raw dark agave nectar (a low-glycemic index natural Sweetner) and 1 to 2 teaspoons of coconut oil into a mixer. Add 8 to 12 Unzen almost boiling water and mix for 10 seconds. That's it! You will find your own favorite formula, after some preparation - more or less> Chocolate, oil, sweetener and water.

There are many, many recipes available online and in books on raw chocolate. Some additions to the preferred drinks are Maca (Peruvian Ginseng), essential oils, like vanilla, mint or orange (only one drop is often enough) or cinnamon powder. Your own raw bars are very easy to make really only by omitting the water and adjusting the oil and sweeteners compared to a thick paste of chocolate. Add some chopped nuts ifYou want, press into a casserole dish and place it in the refrigerator long enough to get it fixed. Experiment, it is Chocolate! Thou shalt have fun. And with raw chocolate could be the most fun it can be eaten, while your health benefits are positive.

leather handbags bag it steak recipe

Why Hot Cocoa Is Healthier Than Hot Chocolate

There is an important difference between hot cocoa and hot chocolate. These terms are often used interchangeably, but the difference lies in the nutritional properties. Hot chocolate from raw cocoa powder, chocolate, which is pressed to remove the fat of cocoa butter. Hot chocolate from chocolate in a cream or crushed into a powder to be melted. Often, hot chocolate has a very high sugar and fat content and low cocoa content. Cocoacan be very good for you, especially if you minimize the sugar and fat.

Hot Cocoa has been around a long time and for good reason. It is one of the strongest antioxidant beverages you can drink, plus it is naturally delicious! Archaeologists have discovered that the oldest civilization of the North and South America, the Olmecs (1500-400 BC), probably the first users of cacao were. The Mayans consumed more drinks on the basis of beans. Chocolatl was the name of a drink made from roasted cocoa beans,Water and spices and was eagerly consumed by the aristocracy. She drank cocoa and especially the beans were also valued as a currency.

Drink of the gods

Originally these ancient people drank and unsweetened version of hot cocoa. This hot cocoa recipe was a mixture of ground cocoa beans, water, wine and peppers. Soon the Spaniards to begin heating the mixture to add sweeteners like sugar. In England, she has to drink milk and created a sweet after dinner.

Nowadays, people areDiscovery of the strong nutritional benefits of the cocoa bean. Recent research has found that the flavonoids in chocolate are more than vitamins such as ascorbic acid in protecting circulating lipids from oxidation. And researchers found that people who are chocolate and sweets up to three times a month to eat for almost a year to live longer than people who are too much or people who eat Steer clear of junk altogether. (This is done in a study by the Harvard School of PublicHealth)

Now that we know that chocolate is good for us, how can we ensure that we always have the range of health benefits of cocoa chocolate? First get pure cocoa powder. You can identify it by its dark brown color and bitter taste. Next, try mixing it replaces it with hot water and low-fat milk or milk, as soy or coconut milk powder. Add a natural sweetener like agave nectar, honey or sugar turbino.

Hot cocoa contains more antioxidants

Although cocoa beanshave 500 times more antioxidants than blueberries, studies indicate that adding a diary product actually blocks the ability of the body properly absorb them. To get the most antioxidants, mix ground cocoa with non-dairy liquids for hot chocolate, smoothies or shakes. You can relax cocoa when it's hot or cold, but heating the cocoa triggers the release of more antioxidants.

For many years the common conception of hot cocoa was that of a commercially prepared packageMix that basically sugared flavored chocolate market turned into a sweetened instant powder and for children. Now adults are finding that the drink loved them as children is better than taking vitamins! Do you drink hot cocoa and pure and enjoy the best tasting health drink available.

accessories bag

Baking With Chocolate

Chocolate is one of the most popular flavors in the world when it comes to desserts, sweets and pastries. No matter what country, city, or a group of people, it has its fans. They are not only delicious as chocolate bars eaten or used on its own or drinking a hot beverage, but also a favorite ingredient for baking and to flavor cakes, brownies and cookies. When baking with dark chocolate, you do not buy just any kind, melt and mix it with your recipe. Thereare different types of baking chocolate to choose from.

Used to classify different types of chocolate, baking
The type that is commonly used for baking as "baking chocolate and unsweetened, bittersweet, semisweet or sweet. The difference between the three is the amount of cocoa mass, it contains, along with the sugar, vanilla and lecithin mixture. Baking chocolate, like all other types of roasted cocoa beans produced.The cocoa beans are fermented and dried, roasted and then crushed and milled down to form a paste, liquefaction of the cocoa butter, and that is what is called the cocoa mass. Cerebrospinal fluid, not in this case that it contains alcohol, but simply means "liquid" . The liquor is then poured into molds and harden or solidify. The resulting bar, which looked as unsweetened chocolate. To bittersweet, semisweet or sweet baking chocolateSugar, lecithin and vanilla are has the liquid before injection molding, along with cocoa butter. The concentration of cocoa and chocolate, it's like to be labeled as bitter or sweet, depending on the government regulations of each country. In the U.S., bittersweet must contain at least 35 percent alcohol, while containing semisweet must be between 15 and 35 percent cocoa mass, as set by the Manufacturers Association of the USA

With Bittersweet and semisweet chocolateInterchangeable
Bittersweet type contains less sugar than semisweet and sweet chocolate, but because of the flexible system for semi-sweet chocolate, both bittersweet and semisweet, according to these standards could actually contain the same amount of alcohol and sugar, but still marked as such. A brand for baking, chocolate, a bittersweet can therefore, be a close semi-sweet chocolate is a different brand. Therefore, in mostRecipes, semisweet and bittersweet nature could be exchanged. However, if the recipe calls for unsweetened ones, semisweet or bittersweet to do because it is sweetened naturally vary in their content. Most recipes for baking and cooking need not sweetened in general those. If the recipe does not state explicitly that you must use bittersweet, semisweet or sweet type, unsweetened always the ones to use. You can easily adjust the sweetness as you go along to the desiredTaste.

Save your Baking Chocolate
Unsweetened, bittersweet, semi-dry types can be used for more than a year, as long as it is stored properly stored. Put it in an airtight container in a cool, dry place where there is no direct sunlight. Temperature variations can cause that change color. Milk chocolate is stale lighter and has a shelf life of less than one year. Always check the dates on which you buy chocolate and get the freshest you canget.

toshiba laptop laptop batteries CALCULATORS MORTGAGE