Chocolate Paradise??

Facts?

1. It is a known fact that chocolate has caffeine in it. But did you know that you would have to eat more then a dozen chocolate bars to get the same amount of caffeine from a cup of coffee? There are about 5 to 10 mg's of caffeine in one ounce of bitter chocolate, 5 mgs in milk chocolate, and 10mgs in a six-ounce cup of cocoa.

2. Chocolate is actually a valuable energy source. A single chocolate chip can provide enough energy for an adult human to walk 150 ft.

3. Chocolate has great health benefits. It helps with DEPRESSION, high blood pressure, Tumors and Pre-menstrual syndromes.

4. Chocolate does not cause or aggravate acne, this is a myth.

5. One ounce of baking chocolate or cocoa contains 10% of the daily recommended intake of iron.

6. Chocolate can be deadly for dogs. Chocolate contains an ingredient called "Theobromine" which can be toxic to a DOGs central nervous system and cardiac muscles.

7. People spend more than $7 billion dollars a year on chocolate.

8. The per capita consumption of chocolate indicates that each person consumes 12 pounds of chocolate each year.

9. Milk Chocolate is the most preferred type of chocolate, however dark chocolate is especially popular among men.

10. In Alfred Hitchcock's movie "Psycho" chocolate syrup was used to indicate blood in the famous shower scene.

10a. Women appear to crave chocolate more than men, including diabetics. Some amongst these women reported that only chocolate and nothing else could satisfy their craving. The presence of magnesium in chocolate can account for the fact that during PMS (Post Menstrual Syndrome) craving for chocolate increases in women, as during this period a deficiency of magnesium may arise. Well...guys, next time you need to get your girl in the right mood....look no further advice...hik hik hik.

Petite Four... dedicated to PETITE COMMUNITY

A petit four is a small confectionery, generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert. The name is from the French petit four, meaning "small oven".

There are two different categories of petits fours. Petits fours secs (sec meaning "dry") include a variety of small desserts, such as special dainty biscuits, baked meringues, macaroons, and puff pastries. Petits fours glacés (glacé meaning "iced") are iced or decorated in some way, such as tiny cakes covered in fondant or glacé icing, small éclairs, and tartlets. In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.

There are also petits fours salés (salé meaning "salted" or "savoury"), which are bite-sized salted appetizers usually served as part of cocktail parties or buffets.

Petits fours were traditionally made during the cooldown process of brick ovens fired by coal fuel in the 18th century. Coal heat is hard to control as it burns much hotter than wood, and at the time was much more expensive so waste of the heat generated was not an option.

PAVLOVA....is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova.

Recipe said, originated in New Zealand. Keith Money, a biographer of Anna Pavlova, wrote that a New Zealand chef in a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.

Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, has researched the pavlova, and has compiled a library of cookbooks containing 667 pavlova recipes from more than 300 sources. Her book, The Pavlova Story: A Slice of New Zealand’s Culinary History, contains a timeline of pavlova history which gives 1935 for the first Australian pavlova recipe and 1929 for the recipe in the rural magazine NZ Dairy Exporter Annual.

A "Pavlova Time Line" also appears on the Australian website "Australian Flavour" and gives an even earlier date, 1926, when Home Cookery for New Zealand, by E Futter, contained a recipe for “Meringue with Fruit Filling.” It wasn't named but the recipe was similar to today's Pavlova.

It has been claimed that Bert Sachse originated the dish at the Esplanade Hotel in Perth, Australia in 1935. A relative of Sachse's wrote to Leach suggesting that Sachse possibly got the year wrong when dating the recipe, but Leach replied they wouldn't find evidence for that, "simply because it's just not showing up in the cookbooks until really the 1940s in Australia." Of such arguments Matthew Evans, a restaurant critic for The Sydney Morning Herald said it was unlikely a definitive answer about the pavlova's origins would ever be found. "People have been doing meringue with cream for a long time, I don't think Australia or New Zealand were the first to think of doing that," he said.

mary have a little lamb????

Nutrition Facts
Serving Size: 1 chop

Amount per Serving
Calories 370 Calories from Fat 204
% Daily Value *
Total Fat 22.6g	35%
Saturated Fat 9.3g	46%
Cholesterol 142mg	47%
Sodium 253mg	11%
Potassium 455mg	13%
Total Carbohydrate 13.5g	4%
Dietary Fiber 0.5g	2%
Sugars 0.6g
Protein 26	52%

Vitamin A	2
Calcium	8
Iron	30
Thiamin (B1)	23
Niacin (B3)	97
Vitamin B6	10
Folic Acid (Folate)	23
Magnesium	11

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Est. Percent of Calories from:

Fat 55.0% Carbs 14.6%

Protein 28.1%

Doesnt it look delicious??