10 Steps To The Most Delicious Valentine's Day Ever

Love is sweet, but you know what's sweeter? Cupcakes . And chocolate .

It's Valentine's Day! With all the powdered sugar clouding the air, it can be hard to figure out what's worth eating and what's not. Herewith, our complete and extremely thorough guide to what you should put in your stomach (and your sweetie's) today.

Source: rachelysanders

First things first: Line up some classy chocolates for your boo.

If you didn't order them ahead, it's not too late to run to the store and lock those bars down.

Source: arielknutson

LINK: The 21 Best Chocolates To Give Your Valentine

Make sure you've got a nice bottle (or two) ready and waiting.

Source: arielknutson

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How to make chocolate ?

For a long time I do not eat store-bought chocolate because hardly eat sugar and do not know what they contain chocolates that are sold. If there is one thing that will greatly affect the way you look - it's sugar. Stop it for one month and appreciate the difference. Note that you need to read food labels because sugar is where you might expect - in crayfishes (not crab, and of cod and other ingredients), soy sauce, mustard, ketchup ...

Chocolate Products

250 g cocoa butter

80 g coconut oil

100 g cocoa

50 g of honey (2.5 tablespoons) becomes as black, not sweet chocolate, try before you put cocoa and if you add honey

* at the bottom will give you links to stores, which buy products

Preparation of chocolate

Cocoa butter is solid as soap and must be melted.

 

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Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of theMesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl (/ʃo.ko.laːtɬ/), aNahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked toserotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.^[1] The presence of theobrominerenders chocolate toxic to some animals,^[2] especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate. Around three quarters of the world's cacao bean production takes place in West Africa.