[New] Ooh-la-la Warmth of Cocoa Recipes

fibrillation - the leading cause of stroke and heart failure.

Earthy, exotic, oh-so-aromatic and oh-so-tasty, a good quality chocolate not only offers us a sweet drink to sip, but it also special health benefits we can savor. Ooh-la-la!

Considered by many to be the ultimate in comfort food, there’s just no two ways about it. Chocolate, no matter how it’s served, always feels like a treat!

There to soothe us through times of stress and console us when life lets us down, chocolate has always been great for healing our spirits but entists are finding that chocolate is also capable of healing our health as well!

In a large Danish health study, the found that chocolate may lower the risk for atrial

Restoring flexibility to arteries and preventing white blood cells from sticking to blood vessels – chocolate helps prevent the main causes of artery clogging.

Researchers in Finland found that chocolate can lower the risk of stroke by a staggering 17 per cent average, according to the men tested, and in a review in The Frontiers in Nutrition (May 2017), it was noted that flavanols in chocolate may benefit the brain, too!

Plant-based substances, flavanols have both anti-inflammatory and antioxidant effect and the study found that adults aged 50 to 69 who were given a high-flavanol cocoa supplement performed better on memory tests than those who were given the low-flavanol cocoa supplement.

Several studies determined that flavanols improve brain blood flow, oxygen levels and nerve function, which were measurable in imaging tests and in electrical activity tests after subjects consumed a cocoa drink.

Neuroscientist, Will Clower, also found that a small square of good chocolate melted on the tongue and consumed 20 minutes before a meal triggers hormones in the brain that say, “I’m full,” curbing the amount of food subsequently consumed. He also noted that finishing a meal with the same small square of chocolate melted on the tongue could help reduce subsequent snacking, as well.

As noted in all this research, not all chocolate is created equal as dark chocolate and cocoa have high flavanol levels, while milk chocolate and white chocolate have little to none.

Chocolate products may also have sugar, fats and calories so, even if it is good for us, we will need to keep consumption - according to experts - down to about an ounce - or so - a day.

Here now are ways to add the “ooh-la-la” warmth of cocoa (or if you prefer chocolate) to any old winter’s day– ENJOY!

Laura Kurella is an award-winning recipe developer and food columnist who loves to share her recipes from her Michigan kitchen. She welcomes comments at laurakurella@yahoo. com.

“Get a sneak peek at Laura’s new book, “MIDWEST MORSELS” and enter for a chance to win a FREE copy at laurakurella.com.»

Food stylist & photographer: Laura Kurella 1 quart of milk (any kind) 1/3 cup cane sugar or similar 3 tablespoons unsweetened natural cocoa (I prefer dark cocoa) 1/2 teaspoon pure vanilla extract

Smidgen of unrefined mineral sea salt

Garnish: marshmallows and chocolate syrup (0ptional)

In a medium saucepan over medium heat, bring milk up to heat until scalding, not boiling, stirring occasionally. Whisk in sugar, cocoa, vanilla extract and salt until wellcombined. Serve hot topped with marshmallows and chocolate syrup, if desired.

Recipe makes about 4.5 eight-ounce cups. Nutrition dependant upon milk used. 1 late, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted. Add the rest of the milk and the salt. Stir then allow heating the rest of the way through. Stir in sugar to taste. Pour into a mug and top, if desired. Makes one serving. Nutrition dependant upon milk used.