Da Vinci Gourmet Belgian Chocolate Flavoured Drizzle Sauce,500 g (Pack of 1)

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The chocolate flavor is most definitely a favorite right throughout the world. It flavors cakes, breakfast cereal, toppings, desserts, candies, ice creams, and much more. Considering its popularity, it certainly deserves a day of honor. Evidence suggests that it may have been fermented and served as an alcoholic beverage as early as 1400 BC. [6] Schnepel, Ellen (Fall 2002). "Chocolate: From Bean to Bar". Gastronomica. 2 (4): 98–100. doi: 10.1525/gfc.2002.2.4.98.

Cacao pods grow in a wide range of colors, from pale yellow to bright green, all the way to dark purple or crimson. The skin can also vary greatly - some are sculpted with craters or warts, while others are completely smooth. This wide range in type of pods is unique to cacaos in that their color and texture does not necessarily determine the ripeness or taste of the beans inside. [5] Subgroup meta-analysis of the effect of chocolate/cocoa on (A) systolic blood pressure of hypertensive subjects (≥ 140 mmHg at baseline) or (B) 'normotensive' subjects (< 140 mmHg at baseline) and on (C) diastolic blood pressure of (pre-)hypertensive subjects (≥ 80 mmHg) or (D) 'normotensive' subjects (< 80 mmHg). See Figure ​ Figure2 2 legend for abbreviation definitions. a b c d Bensen, Amanda (March 1, 2008). "A Brief History of Chocolate". Smithsonian Magazine . Retrieved 3 March 2014. World Chocolate Day 2020: Why is World Chocolate Day celebrated?". The Times of India. 2020-07-07 . Retrieved 2020-07-08. Presilla, Maricel E. (2009). The New Taste of Chocolate, Revised: A Cultural and Natural History of Cacao with Recipes. New York: Ten Speed Press. pp.12, 16, 22. ISBN 978-1580089500.Santamaria, Francisco (2005). Diccionario de Mejicanismos. Mexico: Editorial Porrúa S. A. pp.412–413. ISBN 978-9700759579. The 15 trial arms included in our meta-analysis were adequately randomised; double-blinding was achieved in five trial arms using low-flavanol-containing products as control [ 11, 15, 20, 21]. All but three trial arms [ 15, 22, 24] assessed blood pressure as the primary outcome measure, and 12 of the 15 trial arms had a participant attrition of less than 20% [ 10, 11, 13, 15- 18, 22- 24] (Table ​ (Table3 3). McInnes GT. Lowering blood pressure for cardiovascular risk reduction. J Hypertens Suppl. 2005; 23:S3–S8. doi: 10.1097/01.hjh.0000165622.34192.fd. [ PubMed] [ CrossRef] [ Google Scholar]

Grivetti, Louis E.; Shapiro, Howard-Yana (2008). "Appendix 8: Chocolate Timeline". Chocolate: History, Culture, and Heritage. John Wiley & Sons, Ltd. pp.855–928. doi: 10.1002/9780470411315.app8. ISBN 978-0-470-41131-5. Although some would love to celebrate this day every day, the chocolate day gives you the perfect opportunity to eat your favorites in ample portions. Do you really need any more of an excuse to over indulge? It’s definite harmless once in a while. Whisk the egg whites and a pinch of Maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment.José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described its use more generally: While chocolate is often seen as a guilty pleasure, it actually has a number of health benefits. Chocolate is made from cocoa beans, which are rich in flavonoids and antioxidants which can help protect the body against damage from free radicals. Flavonoids are known to improve heart health, reduce inflammation, and lower blood pressure. Additionally, dark chocolate has been found to be effective in improving brain function.

Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ, Turner AH, Mann NJ, Sinclair AJ. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am J Clin Nutr. 2003; 77:1466–1473. [ PubMed] [ Google Scholar] Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure — either way — you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.SBP, systolic blood pressure; DBP, diastolic blood pressure; mmHg, millimetre mercury; CI, confidence interval; P, probability value ( P < 0.05 statistically significant); I 2, heterogeneity test.