... a tasting experience 
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Testimonials

"I absolutely loved the chocolate taste testing! It was so yummy and very informative and I REALLY enjoyed it. Thanks again. What a great hour!"

Ann C.
Omaha, NE


"Enjoyed a wonderful chocolate tasting yesterday with Divine Cacao
. What a great experience! You have got to try this for your next party or team building event."

Cristina W.
Omaha, NE
 

As seen on the UNMC Physicians "Wellness News U Can Use" page of their employee Intranet:

"Chocolate Taste Testing - For your Health
  

Step 1: Look at the chocolate
Step 2: Break the chocolate
Step 3: Smell the chocolate
Step 4: Feel the chocolate in your mouth
Step 5: (yes, it's about time) TASTE the chocolate

These were the final instructions provided last Thursday, July 28 during a chocolate tasting class at the Mutual of Omaha building. The class is part of an ongoing health and wellness event series, coordinated by Linda Grunberg, UNMC Physicians wellness administrator. Angelia Froscheiser, an independent chocolate tasting consultant, provided the history of chocolate (dating back to 2000 BC), reviewed the process of preparing cocoa beans for consumption and relayed the health benefits of eating the right kind of chocolate (in moderation).

Many class participants were surprised to learn that growing cocoa was such a long process. Grown mostly in African rain forests and in the Caribbean, the cocoa plants require very particular temperatures and levels of humidity. The consultant said that about 90 percent of cocoa beans come from small farms (less than 12 acres) and on these small farms it takes the plants five to six years to produce fruit. What's more, for every 500 beans only one pound of bittersweet chocolate is produced.

The group learned that the name 'chocolate' is derived from the Mayan word XOCOLATL -pronounced "shock-WA-tel" meaning "bitter water." Surprisingly enough it wasn't until the 1870s-80s that chocolate started to taste sweet and have a smooth texture. It was at this time in history that the process of conching (smoothing out the beans) was invented and milk was used in preparing the chocolate.

The consultant explained that dark chocolate not only serves as an antioxidant, but releases feel-good chemicals in your brain. These endorphins are similar to the phenylethylamine (PEA) that is released by the brain when people are falling in love.

"The cognitive and anti-cancer health benefits of eating chocolate really floored me," said one of the class attendees.

Cancer research reveals that chocolate may help in reducing cell damage that could lead to cancer.

If your clinic is interested in hosting a chocolate taste testing class, please contact your Wellness Administrator. "