Chocolate Day 2024 is on Sunday, July 7, 2024: I eat chocolate every day! help?
Sunday, July 7, 2024 is Chocolate Day 2024. Happy Chocolate Day Greeting Cards 2014 – Chocolate Day Ecards ... Happy Chocolate day Greeting
You will find numerous dates all year round marketing versions of local, national or worldwide Chocolate Day – our research leads us to think that this is actually the true, definitive, purist ‘Chocolate Day‘, so celebrate with a few of the high cacao, wealthy, chocolates which makes you decide to go tingly inside… Or failing that, stock on chocolate biscuits, ice-cream and revel in each day of secret goodies and indulgence…
Chocolate cravings are due to a magnesium deficiency in your diet. This usually points to a calcium deficiency as well. Your body has to decide which is needed more, calcium or magnesium when these minerals are dumped into the jejunum. The jejunum is where calcium, magnesium, and zinc are absorbed through the intestinal walls. If you are severely calcium deficient, you will not be getting enough magnesium due to this.
This is why when you eat calcium, you need a ratio of 2 parts calcium and 1 part magnesium.
If you are eating too many carbs, like it sounds like you are, and not enough fat and protein, your acidity level in your stomach may not be low enough to trigger the calcium absorption in your small intestine.
I suggest you go to: www.healthline.cc ( not the .com site ) and order Magnesium Glycinate and take that along with Coral Complex they sell. Your nails will grow, any pain you have in your back will get better and your chocolate craving will go away. Fruits are carbs and your carb content in your food should be only 40%. You should be eating about 30% fats and 30% protein in your diet to promote good health. Too many carbs will promote hypoglycemia and this is not good because carbs are only temporary energy. Your long sustained energy comes from fat. The proteins are needed to produce enzymes, hormones, and antibodies. These low fat diets are not good science. If you don't get enough fats, you will find you get lots of cravings, not just chocolate and you will find it is harder to diet because you will get hungry between meals.
good luck to you
when is chocolate day ?
July 7th is Chocolate Day
There are lots of National Chocolate days too!
November 28th – National Chocolate Day
December 28th – National Chocolate Day
December 29th – National Chocolate Day
I think December 16th – National Chocolate-Covered Anything Day is my favorite.
Here are some other 'sweet' and tasty celebration days!
January
3rd – National Chocolate Covered Cherry Day
8th – National English Toffee Day
26th – National Peanut Brittle Day
February
15th – National Gum Drop Day
19th – Chocolate Mint Day
March
3rd week – American Chocolate Week
19th – National Chocolate Caramel Day
24th – National Chocolate-Covered Raisin Day
April
12th – National Licorice Day
21st – National Chocolate-Covered Cashews Day
22nd – National Jelly Bean Day
May
12th – National Nutty Fudge Day
15th – National Chocolate Chip Day
23rd – National Taffy Day
June
National Candy Month
16th – Fudge Day
July
7th – Chocolate Day
15th – Gummi Worm Day
20th – National Lollipop Day
28th – National Milk Chocolate Day
August
4th – National Chocolate Chip Day
10th – S’mores Day
30th – National Toasted Marshmallow Day
September
13th – International Chocolate Day
22nd – National White Chocolate Day
October
National Caramel Month
28th – National Chocolate Day
30th – National Candy Corn Day
31st – National Caramel Apple Day
November
7th – National Bittersweet Chocolate with Almonds Day
December
7th – National Cotton Candy Day
16th – National Chocolate-Covered Anything Day
26th – National Candy Cane Day
28th – National Chocolate Day
29th – National Chocolate Day
Recipe for a chocolate cake that keeps Ok for few days???
Chocolate simnel cake
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
100g/4oz dark chocolate, broken in pieces
100g/4oz caster sugar
100g/4oz softened butter, plus extra
3 eggs, separated
50g/2oz ground almonds
50g/2oz self-raising flour
1 tsp baking powder
4 tbsp apricot jam
For the Almond Paste or Marzipan:
50g/2oz caster sugar
100g/4oz ground almonds
50g/2oz golden icing sugar
1-2 drops of almond extract
1 egg yolk or 1/2 egg, lightly beaten
For the Icing:
175g/6oz dark chocolate, broken in pieces
142ml carton double cream
For the Decoration:
1 large orange
100g/4oz white chocolate
25g/1oz dark chocolate
Method
1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.
2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form (see tip). Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.
4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.
5. Make the almond paste: put the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg; mix to form a stiff paste. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to a neat round using the tin as a template.
6. Warm the jam and two tbspof water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one on a serving plate. Brush with jam. Cover with the paste round and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.
7. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate; stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough
to spread. Spread over the cake top and sides with a palette knife. Leave to set.
8. Wedge the orange into a tumbler. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls; leave to set.
9. Melt the dark chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate
and use to attach the balls to the cake.
What Can Go Wrong?
How you whisk egg whites and fold them into the cake are crucial to the success of the cake. When whites are first whisked they look glossy, then take on a drier look and become stiffer (this is the stage you want). Fold a quarter of the whites into the cake mixture to slacken it; when the rest is added more air is preserved.
To Freeze:
This cake freezes beautifully. Open freeze the decorated cake on a flat plate until firm. Wrap in freezer foil or pack into a rigid container. Freeze
for up to three months
