A new study has commenced this month furthering research on the correlation of dark chocolate health benefits and heart disease.
British researchers were looking for 150 women that were post-menopausal and had Type II diabetes to participate in the study. And what were they going to have to do? Well, eat a bar of chocolate each day and say that they were doing it for scientific research! Imagine - rich, dark chocolate each and every day for a year!
Half the women in the one year study will eat a super-charged chocolate bar containing 30 grams of flavonoids. These flavonoids are commonly found in soy, cocoa and other fruits and vegetables. The second half of the clinical groups chocolate will not have the active compounds.
The trial is designed to test whether compounds called flavonoids found in chocolate and other foods can reduce the risk of heart disease for menopausal women with type 2 diabetes. Earlier studies had found that there was a link between the various flavonoids and other compounds found in dark chocolate and heart health.
The English research group is hoping that the study will have benefits for the general population as well as this specific group.
Biting into a Belgian chocolate is not an experience that any chocolate lover can pass up. The unique taste of praline brings chocolate connoisseurs around the world to Belgium where they discover for themselves why Belgian chocolates are the toast of any chocoholic. One Belgian chocolate can taste strikingly different from the other due to the variety fillings. This is far from the early beginnings of Belgian chocolate but today’s sweet creations still keep the tradition of combining rich praline inside a chocolate ballotin and makes this the best gift there is for any chocolate lovers.
The rich praline was accidentally created in the 1670’s by the personal chef of the Duke of Plesslis-Praslin in France. Upon tasting this accidental creation of burnt sugar over almonds, the Duke is such a fan that he even lends his name to the new creation and so, the “praslin” or “praliné” is created. However it was not until the Belgian chocolatiers perfected this treat that the confection began its ascent.
The history of Belgian chocolates dates back to the 1880’s when Leopold II of Belgium colonized the Congo where Belgium imported cocoa beans. Realizing the potential of the country’s cocoa bean product, Leopold II ruthlessly took advantage of the country’s cocoa beans supply and began its exportation to Belgium.
The Belgian chocolate praline was created in 1912 which coincided with the tradition of giving chocolates as gifts in Belgium. Subsequently, the Belgian chocolate shell called the ballotin was developed by Jean Neuhaus who eventually developed the Neuhaus brand of Belgian chocolates. The combination of quality and passion has lead the Belgian chocolate to be considered a premier brand of chocolate.
Interesting statistics on a delicious subject:
