Wat kan nou lekkerder wees as \u2018n knetterende vuur en \u2018n beker soet, warmsjokelade drankie of \u2018n paar blokkies donker sjokolade om die dag se koue af te weer?<\/p>\n\n\n\n
En nou in die hartjie van die winter word hierdie geliefde soetigheid juis gevier tydens W\u00eareld-sjokoladedag wat jaarliks op 7 Julie gevier word. <\/p>\n\n\n\n
Hierdie dag is betekenisvol aangesien dit gewy is aan sjokolade, wat oor grense heen geliefd is. Dit is ook die beste geskenk vir die mense na aan jou hart. <\/p>\n\n\n\n
Die goeie nuus wel is dat sjokolade smaak nie net lekker nie, maar is gesond en kan wondere beteken vir jou algemene hartgesondheid. Sjokolade werk ook as \u2019n strelende terapie vir jou seer keel, verskerp jou geheue en beskerm jou brein teen veroudering. Daarom maak geskenke van sjokolade mense gelukkig en hou hulle gesond, aangesien dit psigo-aktiewe chemikalie\u00eb bevat.<\/p>\n\n\n\n
Maar sjokolade het \u2018n slegte naam gekry as gevolg van die ho\u00eb vet- en suikerinhoud en word geassosieer met vetsug, aknee, ho\u00eb bloeddruk, hartvatsiektes en diabetes, maar al hoe meer studies toon dat \u2018n gereelde inname van donker sjokolade (70% kakao+) gesondheidsvoordele inhou en dat die verskeie antioksidante in sjokolade \u2018n positiewe en helende uitwerking het op ho\u00eb bloeddruk- en cholesterol-afwykings.<\/p>\n\n\n\n
Studies toon ook dat deur twee keer of meer per week sjokolade te eet, plaak in die are met 32% verminder en dat die inname van sjokolade vyf keer per week hartsiektes met 57% verminder.Navorsing deur die Harvard Medical School voer aan dat twee koppies van \u2018n warm sjokolade drankie per dag die brein gesond hou omdat dit bloedtoevloei bevorder en dat dit geheueverlies in ouer persone kan verminder. <\/p>\n\n\n\n
Voorts kan sjokolade slegte cholesterol verminder en kardiometaboliese siektes met \u2018n derde, en deur 30g 84%+ donker sjokolade te eet vir agt weke, kan die inflammatoriese biomerkers in mense met tipe 2-diabetes daal.<\/p>\n\n\n\n
Die geskiedenis van sjokolade strek millennia en sy wortels gaan so ver terug as die Suid-Amerikaanse Asteekse tydperk, omstreeks 1400 vC. <\/p>\n\n\n\n
Reeds toe is die soet pulp van kakaovrugte wat die bone omring, gefermenteer tot in \u2019n alkoholiese drankie.Wes-Afrika is die w\u00eareld se grootse kakao produserende lande, gevolg deur Indonesi\u00eb en dan verskeie Suid-Amerikaanse lande.I<\/p>\n\n\n\n
n die Maja-kultuur was kakaobome die bome van die Gode en die bome se peule is waardevoller as goud geskat en was ook as \u2018n geldeenheid gebruik. Hulle het die sade in erdepotte gerooster, fyngemaal en dan kookwater by die poeier gevoeg en goed geklits. Hierby is rooirissiepoeier, of muskaat of heuning ingeroer en daar het jy die oorspronklike resep van die drank van die gode. <\/p>\n\n\n\n
In 1828 het \u2019n Nederlandse chemikus \u2019n manier gevind om gepoeierde sjokolade te maak wat tot die skepping van soliede sjokolade gelei het.<\/p>\n\n\n\n
Die skepping van die eerste moderne sjokoladestafie word toegeskryf aan Joseph Fry. En teen 1868 het \u2019n klein maatskappy genaamd Cadbury bokse sjokolade-lekkers in Engeland bemark. Melksjokolade het \u2019n paar jaar later op die mark gekom, \u2019n baanbreker onder \u2019n ander naam wat dalk \u2019n klokkie lui \u2013 Nestle.<\/p>\n\n\n\n
Maar indien jy steeds dalk \u2018n sweempie skuldgevoel ervaar wanneer jy jou oorgee aan sjokolade, dink aan die slanke legendariese aktrise Catherine Hepburn se woorde: \u201cWhat you see before you, my friend, is the result of a lifetime of chocolate<\/em>\u201d, maar onthou dat sy waarskynlik gepraat het van donker sjokolade, waarvan die vetinhoud van die boontjie self kom en nie van suiwel nie, min suiker bevat het en vervaardig is van 70-100% suiwer kakao.<\/p>\n\n\n\n Ryk en lekker warmsjokolade drankie<\/strong><\/p>\n\n\n\n Jy benodig<\/p>\n\n\n\n 250 ml melk <\/p>\n\n\n\n 1 e. kakao<\/p>\n\n\n\n 1-2 e. sagte ligte bruinsuiker<\/p>\n\n\n\n 25g donker sjokolade, fyn gekap, plus nog \u2019n bietjie om voor te sit<\/p>\n\n\n\n \u00bc t. fyn kaneel <\/p>\n\n\n\n \u2019n Knippie rissiepoeier (opsioneel)<\/p>\n\n\n\n Geklopte room <\/p>\n\n\n\n So maak jy<\/strong><\/p>\n\n\n\n Verhit die melk, kakao, suiker, sjokolade, kaneel en rissiepoeier (indien jy dit gebruik) in \u2019n klein kastrol oor matige hitte tot stomend warm en die sjokolade het gesmelt. Klits goed om die kakao op te los.<\/p>\n\n\n\n Gooi in beker en voeg dan \u2019n groot eetlepel (of meer) room by om bo-op te dryf. Rasper nog \u2019n bietjie sjokolade oor om voor te sit.<\/p>\n\n\n\n \u2022 En as jy hom regtigwaar stout wil maak, voeg \u2019n skoot brandewyn, whiskey of rum by.<\/p>\n\n\n\n Wat kan nou lekkerder wees as ‘n knetterende vuur en ‘n beker soet, warmsjokelade drankie of ‘n paar blokkies donker sjokolade om die dag se koue af te 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