Oh well, never mind then...

"The authors dared to hypothesize that modest, regular chocolate consumption might be calorie-neutral -in other words, that the metabolic benefits of eating modest amounts of chocolate might lead to reduced fat deposition per calorie and approximately offset the added calories (thus rendering frequent, though modest, chocolate consumption neutral with regard to weight). To assess this hypothesis, the researchers examined dietary and other information provided by approximately 1000 adult men and women from San Diego, for whom weight and height had been measured.

"The UC San Diego findings were even more favorable than the researchers conjectured. They found that adults who ate chocolate on more days a week were actually thinner -- i.e. had a lower body mass index -- than those who ate chocolate less often. The size of the effect was modest but the effect was "significant" -larger than could be explained by chance. This was despite the fact that those who ate chocolate more often did not eat fewer calories (they ate more), nor did they exercise more. Indeed, no differences in behaviors were identified that might explain the finding as a difference in calories taken in versus calories expended.

" 'Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight,' said Golomb. 'In the case of chocolate, this is good news -both for those who have a regular chocolate habit, and those who may wish to start one.' "

http://www.sciencedaily.com/releases/2012/03/120327091227.htm

...Indeed, no differences in behaviors were identified that might explain the finding as a difference in calories taken in versus calories expended...

www.sciencedaily.com/releases/2012/03/120327091227.htm

I haven't been able to get hold of the full text of the published paper but I suspect that a number of factors that might make a difference have not been taken into account and evaluated, eg the time of day when chocolate was eaten, other food that was eaten at the same the same time, drinks that were consumed together with the chocolate, etc. I would imagine that it makes quite a difference whether a 100-gram chocolate bar is consumed in the afternoon with a pot of tea or before bedtime with a quarter-litre of wine or other alcoholic beverage.

so to bring this one back to life a little....

on another thread they are talking about food that people miss

I have to say mine is iced chocolate. its relatively easy to make I know, but its disappointing that in such a big city when out and about town and want to sit down and relax, I cant order a nice iced chocolate

there are so many coffee shops, and some of them even do a decent hot chocolate....but its too hot to be drinking hot choc all the time. Ive given up on even sampling the iced choc in places though.....

so to bring this one back to life a little....

on another thread they are talking about food that people miss

I have to say mine is iced chocolate. its relatively easy to make I know, but its disappointing that in such a big city when out and about town and want to sit down and relax, I cant order a nice iced chocolate

there are so many coffee shops, and some of them even do a decent hot chocolate....but its too hot to be drinking hot choc all the time. Ive given up on even sampling the iced choc in places though.....

How about a pic?

I've never seen a proper iced choc drink.....

Ah, so we're starting to go around in circles here, Migs (see post #426). After all, we are now up to 22 pages about chocolate - bound to be running shy of new material... Now if the thread were about coffee...

A sorta ok iced choc

That looks amazing...more pics please....and less techie chat please....I got mini Twix bars here....pic to follow...when I open 'em....

the one above wasnt that great...not what I have in mind as proper iced choc. it was blended with ice.

the real one is stirred, shaken, and has a scoop of ice cream dropped into it

whether you want the added pleasure (and calories) of whipped cream is a personal choice but sure does look better with the cream on

pic to follow

NEWS FLASH

Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006

EFSA Journal 2012;10(7):2809 [21 pp.]. doi:10.2903/j.efsa.2012.2809

EFSA Panel on Dietetic Products, Nutrition and Allergies

Published: 17 July 2012

Article (0.3 Mb)

Abstract

Following an application from Barry Callebaut Belgium nv, submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Belgium, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. Cocoa flavanols are sufficiently characterised. The claimed effect is “help maintain endothelium-dependent vasodilation which contributes to healthy blood flow”. The target population proposed by the applicant is the general healthy adult population. The Panel considers that maintenance of normal endothelium-dependent vasodilation is a beneficial physiological effect. In weighing the evidence, the Panel took into account that cocoa flavanols consumed for 12 weeks have been shown to increase fasting ED-FMD significantly in the target population in one human intervention study, that in another study the effect was dose-dependent and occurred after one week of consumption, that the effect was supported by two additional studies, and that it was also observed in two out of three studies in patients under pharmacological treatment for coronary artery disease, although the mechanisms by which regular consumption of cocoa flavanols may induce a sustained effect on fasting ED-FMD are unknown. The Panel concludes that a cause and effect relationship has been established between the consumption of cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. The following wording reflects the scientific evidence: “Cocoa flavanols help maintain endothelium-dependent vasodilation, which contributes to normal blood flow”. In order to obtain the claimed effect, 200 mg of cocoa flavanols should be consumed daily. This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate, both of which can be consumed in the context of a balanced diet. The target population is the general population.

Source: www.efsa.europa.eu/en/efsajournal/pub/2809.htm

CHOCOLATE IN THE NEWS

2 Seattle men held at US border over illegal chocolate eggs

By Anne Sewell

Jul 19, 2012

Two Seattle men, returning home from a holiday in Canada, were seized at the U.S. border and held for two-and-a-half hours, for trying to bring in Kinder Surprise chocolate eggs.

They wanted to give a treat to fellow Canadian friends back in Seattle, because they couldn't buy these eggs in the U.S. They had no idea that the Kinder Surprise treats were illegal.

In an interview with KOMO-TV, Brandon Loo and Christopher Sweeney were returning home from Vancouver, British Columbia, when they were stopped by border guards.

Read more: http://www.digitaljo...5#ixzz21HK5rqdh

Window-shopping

Was in Bahnhofstrasse in Zurich Tuesday night last week for an after-dinner stroll with friends and saw this, but the shop was closed:

Look at the price tag:

285 g = CHF 33.50

100 g = THB 379

1 ounce = THB 107

Good thing I'm on a diet

Roger Federer is signing an advertising deal with Lindt. Public announcement will be made next week.

Translation of photo caption: "Success and chocolate: both are addictive"

--

Maestro

I see I never gave you a link to the TV spot with Roger Federer Promoting Lindt truffles. Here it is:

http://www.youtube.com/watch?v=NChuiwwpr6Q

And here is his second TV spot:

http://www.youtube.com/watch?v=cnEYJ9S6jx4

Do you dream in chocolate?

http://www.youtube.com/watch?v=OZHhrygyB0Y

CHOCOLATE IN THE NEWS

Eat More Chocolate, Win More Nobel Prizes, Study Says

By Makini Brice | Oct 11, 2012 10:55 AM EDT

It doesn't take a genius IQ to love chocolate, but evidently geniuses are more likely to eat large quantities of the dark gold. According to a paper published in the New England Journal of Medicine, countries that eat more chocolate produce more Nobel Laureates.

Franz Messerli was inspired by reading a study about flavanols, found in wine and in chocolate, which showed that consumption of the substance increased cognitive performance. Messerli wondered whether that correlation would exist in countries as well, where chocolate consumption would be linked with country-wide cognitive performance. He used Nobel Prizes as a surrogate for cognitive performance.

Messerli examined chocolate consumption per person. Because, by the very nature of the prestigious award, there are so few Laureates, he calculated the number of Nobel prizes per 100,000 people. The relationship between chocolate consumption and Nobel Prizes was even stronger when Messerli removed Sweden from the list.

Read more at http://www.medicalda...p3VcJRZibyuF.99

I found it interesting to see the different choice of photos made by different publications to accompany their articles about this scientific study published in the New England Journal of Medicine:

^^

From the website of the Swiss chocolate manufacturer Cailler: a chocolate dress

Source: http://www.maisoncai.../maison-cailler

From the website of the Swiss chocolate manufacturer Cailler: a chocolate dress

Source: http://www.maisoncai.../maison-cailler

Not much liking for chocolate, but I'm sure I could spend all night eating that.

Whenever one of our students or staff comes back from Europe we get treats like this. A day late for Halloween but still works for me. Delicious.

Whenever one of our students or staff comes back from Europe we get treats like this. A day late for Halloween but still works for me. Delicious.

Envy .....100%

From the website of the Swiss chocolate manufacturer Cailler: a chocolate dress

Source: http://www.maisoncai.../maison-cailler

Hmmm... That would be interesting enough in cold Europe....but SO much more fun in hot and steamy LOS

Ohhh how did I miss that chocolate dress. The chocolate texture looks smooth and very inviting

And of course the girl is a total cutie too!!

Yumm

Care for a chocolate shoe? Or a racquet? Served at the Cafe Pasticcerie Vassalli on Lake Garda in Italy.

CHOCOLATE IN THE NEWS

Barry Callebaut Buys Petra Foods Cocoa Unit for $950 Million

By Michelle Yun - Dec 12, 2012 11:17 AM GMT+0700

Barry Callebaut AG (BARN), the largest maker of bulk chocolate, agreed to buy Singapore’s Petra Foods Ltd. (PETRA)’s cocoa ingredients unit for $950 million to expand its processing capabilities and boost sales in Asia.

The deal will make Zurich-based Barry Callebaut the world’s largest cocoa processor, as it gains seven factories in countries including Indonesia, Malaysia and Thailand, with combined annual grinding capacity of 405,000 metric tons, the company said today in a statement.

Buying the unit, which already supplies Barry Callebaut, will boost sales in Asia and Latin America by 65 percent, according to the statement, amid growing demand for chocolate.

Read more: http://www.bloomberg...50-million.html

I'd rather watch Roger's choccy ads than those stupid Brad Pitt Chanel ones.

Has the time come to buy shares of chocolate manufacturers?

Top Ten Chocolate Manufacturers Worldwide

This should probably go in the Investment forum but I think we chocolate lovers should get first crack at it. Mars seems to be privately owned, so here's looking at Hershey: http://www.google.co...SE:HSY&&fct=big

These news stories like the one on BBC always come too late. I should have bought Hershey on November 25, or even better on January 31. I'm buying some Hershey anyway today.

P.S. Bought Hershey (HSY) today at USD 58.525

I bought those Hershey shares for a lark, only a few thousand dollars' worth, then forgot about them. Looking at the broker's year-end statement now, 13 months later, I see that their value has risen by 30%. I'll forget about them for another few years, I think.

Come on folks, eat more Hershey!

Cadburys had a big setback in NZ, the cut back on chocolate using pine oil.

Customers rebelled.

They soon changed back.

29 March 2013 Last updated at 01:59 GMT

Chocolate: The rise of the cocoa purists

By Denise Winterman
BBC News Magazine

You can now buy 100% cocoa chocolate on the High Street and sales are said to be on the rise. It's a rather acquired taste, so why is it becoming more popular and does real chocolate have to be high in cocoa to be good?

A "demanding and very powerful experience" is one description of eating chocolate with 100% cocoa content. "Pretty gruesome" is another.

The people who make it say it has flavour hints of anything from leather and tobacco to olive oil and oak. If that's what you want from a chocolate bar then you're in luck .

Read more: http://www.bbc.co.uk/news/magazine-21847447

-- BBC 2013-03-29