Take a look at the many choices you have to treat mom to dark chocolates, the perfect healthy indulgence for mom on Mother’s Day. From the Buddha collection of bonbons at French Broad Chocolates to Robbie Stout and Anna Davies’ bean-to-bar chocolate at Ritual Chocolate, check them out, and many more, here.
Stuffed Puffs is turning S’mores on their heads, or really inside out! Chocolate’s on the inside of marshmallow so the chocolate melts in the middle when roasting over the fire. Less items to buy, less mess, melted chocolate, better s’mores. Welcome to the s’mores revolution – Stuffed Puffs. Stuffed Puffs chocolate-filled vanilla marshmallows are made with real chocolate. Add graham crackers and enjoy! You can find them here.
It is a cross between the Criollo and Forastero varieties. Trinitario has a great variety of characteristics but generally possesses good, aromatic flavor. Trinitario trees are particularly suitable for cultivation. A cocoa variety from Trinidad.
Cocoa butter (main source of fat in chocolate) contains oleic acid, the monounsaturated fat in olive oil, and stearic acid, a type of saturated fat that doesn’t raise “bad” LDL cholesterol.
Chocolate contains a plant-based group of compounds known as flavanols. Studies reveal that these flavanols directly impact an individual’s ability to concentrate and absorb information, leading to better information retention and understanding. Other studies show benefits to the heart and skin with the consumption of chocolate. “Eat and be healthy”!
A woman reportedly used an aluminum baseball to break windows at a Central West End fast food restaurant after becoming angry over chocolate ice cream. The woman was angry because employees told her they only had vanilla ice cream and she wanted chocolate.
UK grocery chain Waitrose has apologized after being accused of racism over the names of three chocolate ducklings. The “Waitrose Trio of Chocolate Easter Ducklings” contains a white, milk and dark chocolate version, which were named “Fluffy,” “Crispy” and “Ugly” (as in “the ugly duckling” who turns into a “swan” in the Hans Christian Andersen fairytale!) respectively.
And Chocolate is one of them! Research has shown that you can actually drink dark chocolate as hot cocoa. As long as it’s 70% dark chocolate (or higher), melting it down and mixing with the milk of your choice is good for you. “If you drink two of these a day, it will actually double the number of stem cells in your bloodstream, which improves regeneration.”
Mars Wrigley is hiring a paid intern who will receive a year’s worth of candy! They will be able to sample unreleased products at trips to manufacturing sites. They will also help organize events to “give back to the community.”
As Easter approaches we can all feel the excitement building or the big weekend, because we know there will soon be a day we can eat as much chocolate as we desire and no one will bat an eyelid. Among the enjoyment of hot cross buns for breakfast and Easter egg hunts with the family, we can often forget one very important thing – just how toxic chocolate can be to dogs.
This one surprising step makes better, fudgier Chocolate Cake – setting a stack of plates atop a just-baked cake, then leaving it that way for 30 minutes! This Pressed Chocolate Cake is from the River Cafe Cookbook. River Cafe Co-Founder Ruth (“Ruthie”) Rodgers explained, it’s all about texture. “Pressing the cake takes away all the air and we like the contrast between the soft inside and crispy outside.” See video of how to stack the plates, here.
Makes: 1 (12-inch) cake
Ingredients
• Unsalted butter for the pan
• 14 ounces (400g) best-quality bittersweet chocolate (70% cocoa solids), broken into pieces
• 1 ¼ cups (300g) unsalted butter
• 10 eggs, separated
• 1 cup (225g) granulated sugar
• 4 tablespoons cocoa powder
Directions
1. Preheat the oven to 350°F (180°C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.
2. Melt the chocolate with the butter in a heatproof bowl set over a pot of barely simmering water (the water should not touch the base of the bowl). Remove the bowl from the pot and cool a little, then whisk in the egg yolks. Add the sugar and cocoa powder and mix well.
3. In a separate large bowl, whisk the egg whites until they form soft peaks. Fold into the chocolate mixture, a third at a time.
4. Pour the mixture into the prepared cake pan. Bake for about 30 minutes or until the cake has risen like a soufflé and is slightly set.
5. Remove from the oven. Place a piece of parchment paper on top of the cake; then place a plate on top of that—the plate should fit exactly inside the pan—and press down firmly, then weight the plate. Leave to cool for 30 minutes before turning out. Cool completely before serving.
Who doesn’t love a cookie cake? It’s a thicker, softer chocolate chip cookie with a perfect (not-too-much) amount of frosting. It reminds us of childhood and tells us that there’s something to celebrate. This Chocolate Chip Cookie Cake is both salty and sweet, and an addition of milk powder to the dough gives the cookie cake an extra dose of milky goodness in every bite.
INGREDIENTS:
COOKIE CAKE
• 12 teaspoons unsalted butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon whole milk
• 1 3/4 cup all-purpose flour
• 3 tablespoons nonfat milk powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips
CHOCOLATE FROSTING
• 1 stick unsalted butter, room temperature
• 1 3/4 cup powdered sugar
• 5 tablespoons unsweetened cocoa powder
• 1/8 teaspoon kosher salt
• 1/2 teaspoon clear vanilla extract
ADDITIONAL EQUIPMENT
• 10-inch springform pan
• Rainbow sprinkles for decoration, optional
PREPARATION:
Step 1
Make the Cookie Cake: Preheat oven to 350°F. Grease a 10-inch springform pan with cooking spray and set aside.
Step 2
Cream together butter and sugars for 3 minutes. Add egg and egg yolk, and beat for an additional 2 minutes. Add vanilla extract and milk, and beat for another 2 minutes.
Step 3
In a separate bowl, mix together flour, milk powder, salt, baking soda, and baking powder. Add to butter-sugar mixture, and mix on low until fully combined, about 1 minute. Add chocolate chips and fold into dough until evenly distributed.
Step 4
Spread dough evenly into prepared springform pan, and bake until dough is just cooked through and the surface is lightly browned, 23 to 25 minutes. Allow to cool completely before removing from pan and frosting, about 1 hour.
Step 5
Make the Chocolate Frosting: Beat all ingredients together until smooth and lightened in color, about 3 minutes.
When Rabbi Laura Boenisch was a kid she envied her non-Jewish friends gorge on solid chocolate Easter bunnies and cream-filled chocolate eggs while she nibbled on dry matzo at Passover. She has put an end to such childhood jealousies by creating a chocolate Sedar, with all the symbolic foods of Sedar made of chocolate, including a chocolate Sedar plate and even mention of chocolate in the Sedar service!
For something different, made with blood oranges and olive oil, this cake tastes as good as it looks! The recipe comes from Crystal Hatch and Karlee Rotoly as posted on TASTY.com. To check out the video of how it’s made, click, here.
For 12 servings
INGREDIENTS:
CAKE
• 5 blood oranges
• ½ cup olive oil, plus more for greasing
• 1 ½ cups all-purpose flour
• ⅔ cup dark cocoa powder, unsweetened
• 1 ½ teaspoons baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups organic sugar
• 1 cup filtered water
• 1 ½ teaspoons white vinegar
GLAZE
• 1 cup powdered sugar
• ¼ cup pistachio, raw, roughly chopped
PREPARATION:
1. Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
2. Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
3. Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about ½ cup. (120 ML)
4. Preheat the oven to 350˚F (180˚F).
5. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
6. Add the sugar, blood orange olive oil (with the zest), ½ cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
7. Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45×33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
8. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
9. While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into ¼-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
10. Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
11. Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
12. Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
13. Enjoy!
By Crystal Hatch and Karlee Rotoly posted on TASTY.com
Dark chocolate is rich in minerals, such as iron, magnesium, and zinc. The cocoa in dark chocolate also contains antioxidants called flavonoids, which may provide several health benefits.
An associate professor of nutrition sciences at Drexel University, noticed something you may have seen too: “People will say, ‘Oh, I love chocolate, if I eat one piece, I can’t stop.’ ” She partnered with a research biologist at the U.S. Department of Agriculture to find out why. They designed a recently published study in which people ate chocolate, then filled out the same questionnaires used to measure responses to an addictive drug such as morphine.
The Michelin-starred Spanish pastry chef Jordi Roca suffers from a rare neurological disease that affects his voice and throat. It made him wonder: what if he totally lost his sense of taste? The he challenge faced by the chef was to help the patients reconnect with chocolate flavors they had lost, via “other aural, visual and tactile sensations,” he said.
Shops are filled wall-to-wall with chocolate, which makes it difficult for manufacturers to get their chocolate to stand out from the rest. It looks like Marks and Spencer have pulled a blinder this year though, with their ‘yoga bunny’, grabbing all the chocolate-based headlines.
A study by Inserm and CNRS researchers published on March 7, 2019 in JCI Insight reveals that the cannabinoid type 1 (CB1) receptors play an essential role in the choice between running and eating chocolatey food.
When the beau’s away, it’s time to play, and to indulge like nobody is watching. Whether you fancy peanut butter or salted caramel straight out of the jar, stacks and stacks of saltine crackers or handfuls of pretzels, the salty-sweet punch of potato chips with strawberry ice cream, a bottle of red wine or the ease of cereal for supper, Miss Maude has combined your favorite Secret Single Behavior treats into one deliciously decadent chocolate bar. This “Secret Single Behavior Bar” holds eight squares, each with a different flavor, to give you the benefit of the flavors of a box of chocolates all in one compact bar! PEANUT BUTTER, CARAMELIZED SALTINES, STRAWBERRY ICE CREAM, POTATO CHIPS, RED WINE, PRETZELS, BUTTER CARAMEL, AND CARAMELIZED CHEERIOS ENROBED IN ORGANIC DARK ITALIAN CHOCOLATE. Buy Miss Maude’s Secret Single Behavior Bar here.
Named for the era when Ecuador was widely recognized as a major producer of cacao, 1892 Chocolate bars are made with single-origin organic cacao from Ecuador and comes in eight flavors, including mango, coffee bean, sea salt and hot chili. You can find 1892 Cacao Arriba Ecuador bars, on the website, 1892chocolate.com.
The most common grown and used beans. They are most likely native to the Amazon basin. These beans make up about 80 percent of the world’s production and are grown primarily in Africa, Ecuador, and Brazil. This variety grows very quickly and has high productivity and performance.
M&M’s – “melts in your mouth, not in your hands!”
Muriel Ledeboer, of Oostburg, Wisconsin, provides this tasty brownie cocoa powder recipe. The base, with layers of cream cheese and chocolate pudding, make this a scrumptious make-ahead dessert. There are 36 other cocoa powder recipes, including cookies, cakes, brownies, and more, found here.
Total Time: Prep: 20 min. Bake: 20 min. + chilling
Makes: 12-15 servings
Ingredients
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts
• FILLING:
• 11 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 2 cups whipped topping
• TOPPING:
• 2 cups cold whole milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• Whipped topping and chopped walnuts
Directions
• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts.
• Transfer to a greased 13×9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack.
• In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; spread over brownies.
• In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving.
• Cut into squares; garnish with whipped topping and nuts.
Originally published as Layered Brownie Dessert in Holiday & Celebrations Cookbook 2004
These No Bake Cheesecake Bites are beautiful and irresistibly delicious, covered with chocolate on the outside and creamy on the inside. They melt in your mouth and are perfect for Valentine’s Day, Mother’s Day or holidays. The key to these chocolate covered cheesecake bites: an ice cube tray. Coat the tray with melted chocolate and freeze it before adding the fruit and cheesecake filling. Try these no bake Cheesecake Bites and 14 other no bake recipes found here.
Ingredients
• 10 ounces semisweet chocolate(Baking chocolate works best)
• 14 raspberries
• 8 ounces cream cheese Soft
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1/4 cup whipped cream
Instructions
1. Place chocolate in a microwave-safe bowl and microwave in 30 second intervals until melted.
2. Take an ice cube tray, and coat each cube with the melted chocolate.
3. Freeze for at least 5 minutes.
4. In a medium bowl, mix cream cheese, powdered sugar, vanilla until smooth. Stir in whipped cream. Mix well
5. Fill each ice cube 1/3 full with the mixture. Add 1 raspberry and then cover the rest with cream cheese mix.
6. Add melted chocolate on top and chill for 1 hour to set.
7. Remove from fridge and invert on a work surface.
8. Leave the ice tray at room temperate. Wait for 5-10 minutes, and flip the ice cube tray for the cheesecake bites to drop out. Serve and enjoy!
Kat Condon’s gluten-free and vegan Chocolate Banana Doughnuts require just one bowl and less than 20 minutes from start to finish! Fluffy, soft and full of chocolate banana flavor. Try this and 14 other vegan recipes found here.
Serves: 12
Cooking Time:10 mins
Ingredients:
2 cups gluten-free oat flour
1 tablespoon baking powder
1/2 tablespoon cinnamon
1/4 teaspoon sea salt
2 large very ripe bananas, mashed
3/4 cup almond milk
1/4 cup coconut sugar
2 tablespoons coconut oil, soft
1 tablespoon vanilla extract
Chocolate Frosting:
1 cup dairy-free chocolate chips
1/2 tablespoon coconut oil
Preparation:
1. Preheat oven to 350°F. Grease a donut pan well.
2. In a bowl, mix together the mashed bananas, coconut oil, almond milk and vanilla extract.
3. Add the oat flour, baking powder, cinnamon and sea salt. Mix until batter is formed.
4. Using a spoon, add batter into the donut pan, shaking tray gently to settle.
5. Bake 10-12 minutes or until firm to the touch. Allow to cool before removing donuts from baking tray.
6. While donuts are cooling, melt together the chocolate chips and coconut oil and whisk until smooth. Once donuts are fully cooled, dip into frosting. Top with sprinkles, nuts, etc.
Typically, the first sign of spring triggers the sudden urge to book a salon appointment to revive your bright-blonde highlights before summer. But this season, if you’re influenced by the hair-color trends that are everywhere right now, you may find yourself side-stepping the peroxide bowl altogether for the dimensional dark-brunette shade du jour: a rich brown that we’re calling “chocolate glaze.”
Easter is right around the corner, and that means one important thing: chocolate eggs. Russell Stover is the holy grail when it comes to a delicious variety of chocolate eggs. In the spirit of that, here’s a full list of Russell Stover chocolate egg flavors for Easter 2019, so we can let the springtime candy hunt officially begin.
In Ivory Coast, Dana Mroueh’s chocolate factory is a rarity – and not only because the world’s top cocoa grower produces precious little finished chocolate. In the middle of the floor of her company Mon Choco’s factory sits a grinding bike, surrounded by large trays of carefully sorted cocoa beans. Poured in a funnel, beans are transformed into a paste by a grinder activated through pedaling.
One recent poll shows chocolate is the No. 1 craved food in the US. According to the Cleveland Clinic’s Dr. Susan Albers, our brains are wired so when the thought of chocolate pops into our heads, our brains begin to elaborate on it. She says before we know it, we’re thinking about how it smells and tastes, and then we want more. To diffuse those consuming thoughts, think about something else as quickly as possible.
At the end of World War II, Germany was divided. Berlin, its capital, was in crisis. The city was partially controlled by the Soviets, who held it under a siege. In order to save millions from starvation, the United States and England devised a plan: They would send in basic supplies by air and defy the Soviets. But candy? Well that was just a sweet surprise.
You may know people who prefer a batch of homemade oatmeal raisin or sweet sugar cookies over the classic chocolate chip, but it’s probably not many. According to Insider, the best chocolate cookie in our home state is in Orlando.
Business editor Graeme Whitfield is given a tour of the Nestlé plant at Fawdon. The plant, which opened in 1958 when then owners Rowntree needed to add capacity to its York factory, covers more than 100,000 square meters and employs almost 600 people to churn out hundreds of tons of sweet treats every week. It makes some of the best known names on the sweet aisle, from Rolos and Toffee Crisps to Fruit Pastilles, Caramac and Matchmakers.
Mars Wrigley Confectionery brand Dove Chocolate is celebrating International Women’s Day by breaking ground on a new marketplace in West Africa to support cocoa farming communities in the Ivory Coast.
Barry Callebaut is trying to convince the FDA that chocolate is health food—or at least, has a health benefit. The Swiss-based chocolate manufacturer petitioned the FDA to be allowed to claim on packaging and in advertising that chocolate has cardiovascular benefits. The petition refers to studies that flavanols found in cocoa can have a beneficial effect on blood vessel dilation, improving blood flow and possibly lowering blood pressure.
This chocolate hummus recipe will satisfy any chocolate craving, and it’s rich in protein! It’s smooth, chocolaty, and absolutely brilliant. And it doesn’t hurt that chocolate hummus looks gorgeous when served in a bowl with a drizzle of pure maple syrup, and dusted with cocoa powder and flaky salt. The tahini, found in standard hummus, plays a part in this dessert variation, too. Except in chocolate hummus, it’s reminiscent of halva (a sweet and fudge-like sesame-based confection that’s a staple in Middle Eastern markets). This chocolate hummus is easy to make and enjoy! Have chocolate hummus as a snack or dessert, with sliced apple, strawberries, pretzels, and even pita chips.
Ingredients:
1 15-oz. can chickpeas, drained and rinsed (1 ½ cups)
¼ cup unsweetened cocoa powder
3 to 4 tablespoons pure maple syrup
3 tablespoons tahini
1 ½ teaspoon vanilla extract
Small pinch of salt
4 tablespoons water
In the bowl of a food processor, add chickpeas, drained and rinsed, unsweetened cocoa powder, maple syrup, tahini, vanilla extract, salt, and water and process until smooth. Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.
From SOUTHERN LIVING, by Ananda Eidelstein.
Kathy’s Chocolate Beer Cake is a moist, dense, rich, homemade chocolate bundt cake with some fun ingredients – beer, butter milk, and maraschino cherries!
Ingredients:
2/3 cup Shortening
2 cup granulated sugar
2 eggs
2 oz unsweetened chocolate squares, melted
3 cup all-purpose flour
2 tsp baking soda
1 tsp salt
3/4 cup buttermilk
1/4 cup maraschino cherry juice
1 cup maraschino cherries, drained (reserve 1/4 cup juice) and chopped
12 oz cold beer
Directions:
Preheat oven to 350 degrees. Prepare bundt pan with baking spray or cooking spray and lightly flour. In a medium bowl whisk together flour, baking soda and salt, set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time until combined. Add cooled, melted chocolate. Alternatively add flour mix with buttermilk, cherry juice and beer. Stir in chopped cherries. Pour batter into prepared bundt pan. Bake 50-55 minutes until cooked through. Let cake cool on rack for 20-25 minutes. Invert onto plate, cool cake completely, Drizzle with glaze or dust with powdered sugar.
Glaze:
1 cup powdered sugar
1/2 tsp vanilla
2 tbsp buttermilk
Combine all ingredients until mixed through.
By Kathy Kasza from Waupaca. As seen on FOX11 Online.
Caramelized white chocolate dinosaur bones (with cocoa nibs for extra crunch) are buried inside hot chocolate soil. Complete dinosaur skeleton in every box! This clever treat buries chocolate dinosaur “bones” in hot cocoa mix “dirt.” Handcrafted, this treat contains caramelized white-chocolate dinosaur bones infused with crunchy cocoa nibs buried in hot chocolate “soil.” There’s a complete T-rex or triceratops skeleton in every box. Excavate the (edible) bones and add your favorite milk to the “soil” to create rich cocoa with hints of cinnamon and vanilla bean. You can find this at Only Child Chocolate Co.
Because cacao trees are so delicate, farmers lose, on average, 30 percent of their crop each year.
A premium variety of cocoa beans grown primarily in South and Central America. Considered the rarest and noblest cacao in the world. A cocoa fruit variety which comes from the Amazon having big size beans. The color is light, the shape is round, and the taste is sweet.
It was a sweet sight on the catwalk in Belgium, where all the designs were made from chocolate. Thirteen delectable designs that were made partially or entirely of chocolate were showcased on the runway in Brussels.
Read up on all the ways dark chocolate benefits your health and enjoy your next indulgence guilt-free! From helping hair grow to combating inflammation, there are at least 7 other ways dark chocolate can benefit your health.
Ever heard of or tried “sexual chocolate beer”? It tastes like a bitter dark chocolate truffle filled with bourbon-and-espresso-flavored chocolate mousse! And this Russian imperial stout Sexual Chocolate took home medals at the Great American Beer Festival and World Beer Cup.
From the “food of the gods”, to being used to pay taxes and playing important roles in religious ceremonies, to its recognizable uses in romance, chocolate has always been important one way or another, serving various purposes at different points in history and geography.
There’s nothing like a relaxing, warm beverage. And there’s really nothing like a cup of Chocolate Hazelnut Black Tea from Stash for warming you up and calming you down at the end of a long day. This decaffeinated tea is flavored with natural cocoa, hazelnut, and vanilla extracts, and makes a delightful hot beverage with just a few minutes of steeping. When served over ice, it’s an invigorating drink that will pep you up sans sugar or caffeine. You can find it on Amazon.com.
Chocolate is a health food. Science says so. Not only did the researchers at Loma Linda prove stress relief, they also concluded dark chocolate reduces inflammation and improves memory, immunity and mood.
