Category Archives: Uncategorized

Is Chocolate Better than a Passionate Kiss?

 

 

I just came across this fairly new study and thought you might find it interesting:

http://www.realfoodforlife.com/what-stimulates-love-more-a-kiss-or-chocolate/

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More evidence for the health benefits of dark chocolate.

The following link from Forbes magazine details the latest research on chocolate’s benefits to mind and body.

https://www.forbes.com/sites/alicegwalton/2018/04/27/dark-chocolate-may-boost-brain-function-immunity-and-mood/#22d863046087

More evidence for the health benefits of dark chocolate.

The following link from Forbes magazine details the latest research on chocolate’s benefits to mind and body.

https://www.forbes.com/sites/alicegwalton/2018/04/27/dark-chocolate-may-boost-brain-function-immunity-and-mood/#22d863046087

Snorting Cacao

I thought you might be interested in reading this article on snorting cacao:

http://www.elephantjournal.com/2017/01/why-i-snort-raw-cacao/

Let me be perfectly clear: I AM NOT RECOMMENDING IT!

You can get a plethora of psychoactive benefits from eating dark chocolate in the 70-100% range. You can also use raw cacao in your smoothies, add it to coffee, make hot chocolate, bake with 100% cocoa, or creatively throw it in anything else that gets it in your system without compromising your heath.

Beans needed for chocolate research

Dr Xiaonan Lu has been chosen by IUFoST for the “Young Scientist Award 2016”

The University of British Columbia needs 50 beans from as many origins as possible. Please send some.

Dr Lu, University of British Columbia, is conducting a study about the cacao beans profile to see if he can correlate their origin to one or several of the parameters he is measuring and maybe develop an automatic recognition of the origin of any bean or other automatic recognition he would find.

He would like to get as many origins as possible. Can you send him some of your beans and ask your friends / suppliers / contacts to do so?
He needs 50-100 beans of each type to conduct the experiments. The more types (and locations), the better. He will be happy to share the results with you after.

Please email us to let us know what you can do and send the beans to “Pierre Gruget, 5971 Marine Drive, West Vancouver, BC, V7W2S1, CANADA”

And please give all the information you have on the beans (country, province / state / town, village, farm, elevation, and whenever you know: age of the tree, when it was picked from the tree, any comment on the growing condition (use that pesticide 3 years ago…surrounding (vegetation such as coffee trees, or any significant activity (wood oven at 20m, lake… at 50m, sulfuric acid emitted 5 km away …), variety if you know it, orientation (NW or SW) of the hill if any, soil if you know it, any analysis you may have, even old…
Only the country is mandatory today but more information would be great. If providing several samples don’t forget to identify them Lot 1 Lot 2…

All information will be kept anonymous.
If needed, we will be happy to reimburse you the costs.
Enjoying that research, sincerely yours.

Pierre Gruget

UBC Chocolate (Non Profit Group supporting Research on Chocolate at University of BC)
UBCchocolate @gmail.com

Research conducted by Dr. Xiaonan LU, Ph.D.
Assistant Professor of Food Safety Engineering | Food Nutrition and Health Program
The University of British Columbia
Office 604 822 2551 | Fax 604 822 5143
xiaonan.lu@ubc.ca
http://foodsafetyengineering.landfood.ubc.ca
Publication in Food and Chemistry journal
Volume 202, 1 July 2016, Pages 254–261

Just for fun: Two short videos on World Chocolate Master Vincent Vallée

You have to click on the link above the video to see the second one.

http://www.worldchocolatemasters.com/en/?utm_source=WCM&utm_campaign=6c47765a5b-WCM_2015_Vincent_Vallée_Harrods_EN_02_02_2016&utm_medium=email&utm_term=0_266741bbe7-6c47765a5b-76718801

Excellent article on dwindling chocolate supply from Bloomberg News

I thought all you chocophiles might find this article interesting:

http://www.bloomberg.com/news/2014-11-14/to-save-chocolate-scientists-develop-new-breeds-of-cacao.html