Coklat dan Kesihatan...

Coklat adalah salah satu makanan yang paling digemari di seluruh dunia. Bukan sahaja golongan kanak-kanak menggemarinya, bahkan golongan dewasa juga turut menggilainya. Tapi, tahukah kita, coklat sebenarnya bagus untuk kesihatan? Coklat hitam yg mengandungi flavanoids yg bertindak sebagai antioksidan mampu melindungi tubuh badan manusia daripada bahan-bahan tercemar. Bahan-bahan tercemar ini boleh menyebabkan kerosakan jantung. Coklat gelap mengandungi banyak antioksidan (8 kali lebih banyak dari buah strawberi!!!). Flavanoids juga membantu menyeimbangkan tekanan darah seseorang individu dengan penghasilan nitric oxide.

Kebaikan coklat gelap untuk kesihatan jantung
Coklat gelap bagus untuk kesihatan jantung kita. Satu bar kecil coklat gelap mampu membantu sistem kardiovaskular. Antara kebaikan coklat gelap kepada jantung kita ialah:

• Menurunkan tekanan darah: Kajian menunjukkan pengambilan sekeping kecil coklat gelap mampu menurukan tahap tekanan darah seseorang yang mengalami masalah tekanan darah tinggi.
• Menurunkan tahap kolestrol: Coklat gelap dikatakan mampu menurunkan kolestrol LDL sehingga 10%!

Selain itu, coklat gelap juga:

• Sedap dimakan
• Menggalakkan penghasilan endorphin yang mampu menenangkan emosi seseorang
• Mengandungi serotonin, anti depresi

Berita baik! Lemak makanan yang terdapat di dalam coklat gelap tidak memberi kesan kepada tahap kolestrol anda. lemak yang terdapat di dalam coklat gelap ialah:

1. 1/3 oleic acid: sejenis lemak yang terdapat di dalam minyak zaitun
2. 1/3 stearic acid: Kajian menunjukkan ianya tidak bertindak balas secara aktif dengan tahap kolestrol seseorang
3. 1/3 palmitic acid: Boleh menyebabkan masalah jantung.

Ini bermakna hanya 1/3 lemak yang terkandung di dalam coklat gelap boleh menyebabkan masalah kesihatan (1/3 palmitic acid).

Tips pengambilan coklat

• Seimbangkan pengambilan kalori: Satu bar coklat gelap mengandungi kira-kira 400 kalori. Sekiranya anda mengambil separuh bar coklat gelap, bermakna anda perlu menyeimbangkan pengambilan kalori dari bahan-bahan makanan yang lain. Kurangkan pengambilan makanan ringan yang lain.
• Nikmati coklat dengan cara yang berhemah. Mengambil coklat gelap dengan banyak sekaligus dalam sesuatu masa mungkin memudaratkan anda. Ambil sedikit masa untuk menikmatinya.
• Ambillah coklat gelap berbanding coklat susu / putih. Coklat gelap mengandungi 65% atau lebih kandungan koko dan lebih banyak antioksidan berbanding coklat yang lain.
• Elakkan karamel atau inti yang lain. Makanlah coklat gelap dengan inti kekacang orange peel atau perasa yang lain. Mengambil coklat gelap berintikan karamel hanya mengurangkan kebaikan coklat gelap seperti yang telah disebutkan tadi. Malah ianya menambahkan pengambilan gula dan lemak yang tidak diperlukan oleh sistem badan kita.
• Jangan minum susu bersama coklat gelap. Memang ianya menyelerakan tetapi awas! Pengambilan susu bersama coklat gelap boleh menyebabkan sistem badan tidak menyerap antioksidan yang dihasilkan oleh coklat gelap.

Apa pun, setiap apa yang kita makan, kita perlulah bersederhana dalam pengambilannya. Walau sebaik mana pun sesuatu makanan itu, jika diambil secara berlebihan, ianya pasti memudaratkan. Tepuk dada, tanyalah iman....

Happy Mother's Day...

Coklat yg belum dikeluarkan dari acuan...

Sedar tak sedar dah pun bulan Mei..Em, ada dua hari yang dinanti-nantikan. Hari Ibu dan Hari Guru (walaupun sebenarnya setiap hari kita patut meraikan dua golongan istimewa ini. Jadi, pasti pening memikirkan apakah hadiah terbaik utk diberikan kepada ibu mahupun guru. Sesekali ubah sedikit hadiah yang ingin diberikan. COKLAT!!!! Aha, selain daripada cantik...coklat ni sedap dinikmati bersama-sama keluarga tersayang. So, jika anda memilih utk menghadiahkan coklat kepada ibu dan guru tersayang... silalah dapatkannya di Ummul Ilham's Chocolate....

Bintang Sembilan

Bintang 9 -9 praline berbentuk rose, inti kismis. RM5.00/set (exc. delivery charge)

Satu lagi produk dari Ummul Ilham's Chocolate. Em, sesuai diberikan sebagai hadiah kepada teman-teman mahupun yang tersayang. Sesekali berubah apa salahnya. Enjoy da chocolate!!!

Edible lollipop...

Edible lollipop @ Rm1.50/piece (exc. delivery charge)

Em...nampak tomey....sesuai utk anak-anak kecil.. pelbagai edible picture boleh dipilih.. boleh dijadikan door gift semasa birthday party, guru-guru hadiahkan kepada para pelajar (especially murid-murid sekolah rendah)..mesti syok.. cubalah rasa....

Lollipop - sunflower

Sunflower - RM0.80/piece (exc. delivery charge)

Antara produk keluaran Ummul Ilham's Chocolate. Dibuat daripada coklat kompaun. Sesuai dijadikan sebagai cenderahati kepada yang tersayang, door gift untuk sebarang majlis juga melengkapkan hiasan untuk hantaran pertunangan / perkahwinan. Antara perasa yang available plain, strawberry, peppermint, blueberry, mango.

Kek Marble (Resepi emak)

Bahan-bahan:

• 1 ketul butter (atau lebih kurang 1 1/2 cawan mentega)
• 3 cawan tepung berserbuk penaik (diayak)
• 1 cawan tepung gandum (diayak)
• 1 cawan gula kastor
• 1 sudu besar serbuk koko
• 4 biji telur
• 1 sudu teh esen vanila

(Nota: sekiranya tidak mempunyai tepung berserbuk penaik, boleh digantikan dengan  4 cawan tepung gandum dan 1 sudu teh serbuk penaik). (Pastikan semua bahan-bahan di dalam suhu bilik).

Cara penyediaan

1. Pukul mentega dan gula. Masukkan telur sebiji demi sebiji. Masukkan esen vanila. Pukul hingga menjadi gebu.
2. Masukkan tepung berserbuk penaik diselang-seli dengan tepung gandum.
3. Setelah bancuhan menjadi sebati (bancuhan A), asingkan sedikit bancuhan tersebut (kira-kira 1 sudu besar) ke dalam bekas yang berasingan. Masukkan serbuk koko ke dalam bancuhan yang telah diasingkan (bancuhan B).
4. Masukkan bancuhan A ke dalam loyang yang telah disapukan mentega sedikit demi sedikit.
5. Masukkan bancuhan B secara berselang seli (mengikut kreativiti individu) sehingga kesemua bancuhan (A & B) dihabiskan.
6. Bakar pada suhu 180 darjah celsius selama 15 minit / kekuningan.

Terapi Coklat????

 Tahukah anda menurut pandangan beberapa psychologists pemilihan jenis pembungkus, inti dan jenis coklat mungkin mampu menterjemahkan personaliti diri seseorang (erm..termasuk hubungan seksualiti anda).

Menurut seorang ahli psychologist dari new Zealand, Murray Langham (juga penulis buku Chocolate Therapy: Dare To Discover Your Inner Self) pemilihan bentuk, filling dan cara bagaimana pembungkus coklat itu dimusnahkan juga mampu menterjemahkan personaliti dan mood seseorang individu itu.

Sebagai contoh, seseorang yang menggemari coklat susu, boleh dikatakan seseornag yang innocent dan suka hidup berkisarkan masa silamnya. Berbeza pula dengan penggemar coklat gelap yang lebih bersikap materialistik dan penyelesai masalah serta lebih memandang ke hadapan. Peminat coklat putih pula mempercayai bahawa diri mereka mempunyai kuasa ke atas setiap yang berlaku di sekeliling mereka.

Hairan bukan? Namun begitu segalanya mungkin kebetulan. Apapun personaliti kita, kita lebih memahami siapa diri kita ynag sebenar.

(Petikan diterjemahkan dari website: http://www.chocolate.org/health/therapy.html

C.O.K.L.A.T

Apa itu coklat?

Coklat terbahagi kepada dua jenis - coklat tulin dan coklat kompaun (compound). Coklat tulis mengandungi tidak kurang 5% lemak sayuran. Manakala coklat yang digunakan sebagai salutan untuk membuat biskut, confectionary, atau produk coklat yang lain mengandungi tidak kurang daripada 12% likur koko.

Produk coklat yang tidak memenuhi kriteria tersebut diklasifikasikan sebagai coklat kompaun.

Nilai pemakanan coklat putih dan coklat susu (Kandungan zat bagi 8oz gelas.



                                                  COKLAT PUTIH                                COKLAT SUSU

Kalori                                                  168                                                      205

Protein gms                                          8.5                                                       7.0

Kalsium gm                                       0.20                                                     0.26

Fosforus                                          0.22                                                     0.22

Vitamin A,I,U                                   375                                                      338

Tiamin mg                                         0.08                                                     0.07

Riboflavin mg                                0.41                                                     0.37

Niasin mg                                        0.21                                                     0.25

(Artikel ini dipetik dari sumber Lembaga Koko Malaysia)

HISTORY OF CHOCOLATE (source: Wikipedia)

The history of chocolate begins in Mesoamerica. Chocolate, the fermented, roasted, and ground beans of the Theobroma cacao, can be traced to the Mokaya and other pre-Olmec peoples, with evidence of cacao beverages dating back to to 1900 BC.^[1]

The origins of the word "chocolate" are not certain, though most likely it comes from the Nahuatl language of the Aztecs, and entered the English language from Spanish.^[2]

Europeans sweetened it by adding sugar and milk and removing the chile pepper. They later created a process to make solid chocolate creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world´s cocoa, with Côte d'Ivoire growing almost half of it.^{[citation needed]}

Today, it is one of the most popular and recognizable flavors in the world. There are many foods that contain chocolate such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, drinks and other desserts.

Mesoamerica history

Cultivation, use, and cultural elaboration of cacao were early and extensive in Mesoamerica. Ceramic vessel with residues from the preparation of cacao beverages have been found at archaeological sites dating back to the Early Formative (1900-900 BC) period. For example, one such vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico dates cacao's preparation by pre-Olmec peoples as early as 1750 BC.^[1] On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cacao beverages dating even earlier, to 1900 BC.^[1]

The Mayans and their ancestors in Mesoamerica took the tree from the rain forest and grew it in their backyards, where they harvested, inflame, roasted, and ground the seeds into a paste. When mixed with water, chili peppers, cornmeal, and other ingredients, this paste made a foamy, spicy chocolate drink.

By 1400, the Aztec empire took over a sizable part of Mesoamerica. The Aztecs traded with Mayans and other people for cacao and often needed that citizens and conquered people pay their tribute in cacao seeds—a form of Aztec money.

Like the earlier Mayans, the Aztecs also ate their bitter chocolate drink seasoned with spices—sugar was an agricultural product unavailable to the ancient Mesoamericans.

Drinking chocolate was an important part of the Maya and Aztec life. Many people in Classic Period Mayan society could drink chocolate at least on occasion, although it was a particularly favored beverage for royalty. But in Aztec society, primarily rulers, priests, decorated soldiers, and honored merchants could partake of this sacred brew.^{[citation needed]}

Chocolate also played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".^[3]

Pueblo people, who lived in an area that is now the U.S. Southwest, imported cacao from Mesoamerican cultures in southern Mexico or Central America between 900 to 1400. They was used in a common beverage consumed by everyone in their society. ^[4]

History in Europe

See also: History of chocolate in Spain

Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.^[5] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.^[6]

Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of Spain, but it was Spanish friars who introduced it to Europe more broadly.^{[citation needed]} Not until the Spanish conquest of the Aztecs was chocolate imported to Europe, where it quickly became a court favorite. The first record of the largest shipment ever to Europe for commercial purposes was in a shipment from Veracruz to Sevilla in 1585.^{[citation needed]} It was still served as a beverage, but the Europeans added sugar and milk to counteract the natural bitterness and removed the chili pepper, replacing it with another indigenous Mexican spice, vanilla.^{[citation needed]}

The first chocolate house opened in London in 1657.^[7] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.^[8]

How the word "chocolate" came into Spanish is not certain. Perhaps the most cited explanation is that "chocolate" comes from Nahuatl, the language of the Aztecs, from the word "chocolatl", which many sources derived from the Nahuatl word "xocolatl" (pronounced [ ʃoˈkolaːtɬ]) made up from the words "xococ" meaning sour or bitter,^[9] and "atl" meaning water or drink.^[2] However, as William Bright noted^[10] the word "chocolatl" doesn't occur in central Mexican colonial sources making this an unlikely derivation. Santamaria^[11] gives a derivation from the Yucatec Maya word "chokol" meaning hot, and the Nahuatl "atl" meaning water. More recently Dakin and Wichman derive it from another Nahuatl term, "chicolatl" from Eastern Nahuatl meaning "beaten drink".^[12] They derive this term from the word for the frothing stick, "chicoli". The word xocoatl means beverage of maize.^[13] The words "cacaua atl" mean drink of cacao.^[13] The word "xocolatl" does not appear in Molina's dictionary.^[13]

Preparation

For hundreds of years, the chocolate making process remained unchanged. When the Industrial Revolution arrived, many changes occurred that brought the hard, sweet candy to life. In the 18th century, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, durable chocolate.^[14] But, it was not until the arrival of the Industrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.^[15] When new machines were produced, people began experiencing and consuming chocolate worldwide.^[16]

At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the "so-called" Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. It is believed that the Englishman Joseph Fry made the first chocolate for eating in 1847, followed in 1849 by the Cadbury brothers.

Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business. In 1867, he began experimenting with milk as an ingredient. He brought his new product, milk chocolate, to market in 1875. He was assisted in removing the water content from the milk to prevent mildewing by a neighbour, a baby food manufacturer named Henri Nestlé. Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended. This enabled Milton Hershey to make chocolate even more popular by mass producing affordable chocolate bars.

Modern trade

Main article: Cocoa production in Côte d'Ivoire

Roughly two-thirds of the world's cocoa is produced in Western Africa, with close to half of the total sourced from Côte d'Ivoire. Like many food industry producers, individual cocoa farmers are at the mercy of volatile world markets. The price can vary from between £500 ($945) and £3,000 ($5,672) per ton in the space of just a few years.^{[citation needed]} While investors trading in cocoa can dump shares at will, individual cocoa farmers can not ramp up production and abandon trees at anywhere near that pace.

Only three to four per cent of "cocoa futures" contracts traded in the cocoa markets ever end up in the physical delivery of cocoa. Every year seven to nine times more cocoa is bought and sold on the exchange than exists.

It has been alleged that an estimated 90% of cocoa farms in Côte d'Ivoire have used some form of slave labor in order to remain viable.^[17] When cocoa prices drop, farmers in West Africa sometimes cut costs by resorting to slave labour.^[18]

(Artikel dipetik dari sumber Wikipedia).

Welcome to Ummul Ilham's Chocolate....

Assalamualaikum & selamat sejahtera...
Selamat datang ke Ummul Ilham's Chocolate...sebuah blog mengenai home-based business..segalanya berkaitan dengan coklat..semoga anda semua mendapat manfaat dari blog ini..tempahan coklat juga boleh dibuat sekiranya anda berminat dgn produk yang dikeluarkan..