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L& S Choco fondue’s belief and mission: We are aiming to add happiness and a festive season for every member in the community whether by being in the path of their favorite shopping centers or attending their private parties. What L&S aims at is to survey the wider range of its fellow community members buy offering variety of dips which are low in calorie and healthy in choices. Although we have our daily fresh pastries to be dipped in the different choices of premium Belgium chocolate, we also offer a variety of fruit drips to indulge with the twist of chocolate in a guilt free zone totally suitable for the people with healthy diets. We also have sugar free chocolates. Why L&S choco fondue? Because it’s a guilt-free chocolate zone!!!
Chocolate doesn’t just give you a pleasurable feeling; it also has proven health benefits. Benefits include: the improvement of circulation (dark chocolate only), aiding the digestion of milk, and operating as a good source of magnesium and chromium. Theobromine is also an excellent cough suppressant. For more information about the various health benefits associated with consuming chocolate, visit Seventy percent’s article about Eating More Chocolate. Chocolate, native to tropical and Central America, was called xocoatl by the Maya and Aztecs, which means a bitter drink. It was a favourite beverage for the priests and royalty. The Swedish botanist Linnaeus tagged in theobroma meaning, in Greek, food of the gods--few would disagree. Cacao beans were so valued that in Mexico they were used as standard currency as late as 1887. The cacao tree is a tropical plant; its fruit pods look like small red or gold footballs. Each pod holds from 20 to 70 white beans about the size and shape of almonds. Today, Africa and Brazil supply more than 90 percent of the world demand for chocolate, but the finest comes from Venezuela and Costa Rica. Cocoa beans are removed from the pod, fermented, dried, graded, and delivered to factories. They are then roasted (a process called torrefication), chopped up, and ground into an oily paste called chocolate mass or liquor. This liquor is nut particles suspended in cocoa butter, which are more than 50 percent fatty acids. The liquor gives the chocolate taste and colour; the butter imparts a rich creamy mouth feel and glossy appearance. To make cocoa powder used in beverages and baking, most of the cocoa butter is pressed from liquor. The resulting paste may also be Dutch-processed, or further refined to improve its texture and flavour. There are many grades of cocoa powder to choose from--the darkest ones are the most bitter tasting, and have the strongest cocoa flavour. Chocolate for candy is made from the original, fat-rich liquor; fine chocolate is augmented with extra cocoa butter. In addition, superior chocolate undergoes an expensive mechanical conching, a process of grinding, mixing, and slightly heating the chocolate to enhance its texture and flavour. Lesser-quality chocolate is cut with inexpensive lecithin, vegetable oil, and/or synthetic substances. The taste of chocolate depends on the variety of cacao tree, the soil it was grown in, and what it is blended with as well as the processing. Health Benefits: Chocolate is bitter tasting and diuretic. It gives energy and was historically considered an aphrodisiac. It is rich in phenols that counter artery-clogging plaque, and it lowers blood pressure. It treats the severe chest pain of angina pectoris. Chocolate and cocoa are popularly believed to comfort the broken-hearted and to release the brain chemicals responsible for the feeling of love. The research remains unsubstantiated. Historically, chocolate was used to treat fevers, coughs, and complaints associated with pregnancy and childbirth. Today, however, we know that caffeine consumption during pregnancy contributes to birth defects, and chocolate's theobromine is a caffeine relative. Theobromine, like caffeine, can trigger various nerve symptoms, including hyperactivity in children, anxiety, insomnia or disturbed sleep, heart disease, gastrointestinal complaints, and mood swings. Theobromine also relaxes the smooth muscle lining of the digestive tract and can sooth an upset stomach. On the other hand, because it also relaxes the lower esophageal sphincter, it may cause heartburn. In addition, chocolate and cocoa contain phenyl ethylamine and oxalic acid, both of which can inhibit calcium absorption. Overall calcium and mineral deficiencies are exacerbated by habitual chocolate consumption. Chocolate is one of the ten most common food allergens, and, in some individuals, it is implicated in migraine headaches. Cocoa butter is used as an unguent for burns, skin irritation, and in cosmetics. For information call +968-99268199 |
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Ph: +968-99268199