PICTURE PROBLEM :(

My maps and pictures for some reason wont show ... i am very sorry about that but i just got them working something with my home computer wouldnt let them show ....

Cocoa Nutrition Info !

Nutrition Facts for Cocoa and Chocolate
There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood's ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated cocoa will be the most beneficial. According to an Italian study, a small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. Eating more does not provide additional benefits.
The nutrition values presented below are based on review of a selection of brands. Variations outside the given ranges can be expected. Numbers are % by weight, not % of daily value.


Fat
Cocoa beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids (palmitic and stearic acids) and one mono-unsaturated acid (oleic acid). Cocoa butter and chocolate do not raise blood cholesterol. However, when consuming milk chocolate or lower grade chocolate where a part of the total fat content comes from milk fat or various other types of fat, the cholesterol level might be adversely affected.




Sugar
The cacao bean contains quite a lot of carbohydrates, but most of it is starch, soluble dietary fibers, and insoluble dietary fibers. A very small proportion is simple sugars. Sugar is added during the manufacture of chocolate

Effects On Environment ( Cocoa Beans )

There are some effects on the environment such as: farmers are worried because there trees might be cut down. 

Topographic Map Of Brazil !:) ( Cocoa Beans )

Climate Map ! :) Brazil ( Cocoa Beans )

Web Links ! :)

http://www.progressivebaker.com/resources/tips_journey_cocoa_bean.shtm

http://www.foodista.com/question/646CQNPP/weather-and-climate-for-cocoa-beans

http://www.tecnad.com/fla/presentacion%20de%20cacao%20en%20ingles.swf

http://en.wikipedia.org/wiki/Cocoa_beans#Harvesting

http://www.waynesthisandthat.com/test7.html

These are a few websites i used to get info :) - check them out you will find out tons of stuff u didnt know before !. :)

HOMEMADE CHOCOLATE BARS !

Ingredients:

• 10 ounces semi-sweet chocolate, chopped
• 1 ounce (about 1/4 cup) cashews, chopped
• 2 ounces soft storebought caramel candies (about 1/2 cup)
• 1tbsp cream

Preparation:

1. Make sure your mold is clean and dry before using.

2. Place the chocolate over a double boiler andtemper the chocolate. Fill the cavities to the top with the chocolate, then invert the mold and swirl it upside down, allowing a thin layer of chocolate to coat the bottom and sides of the cavities. Scrape the top of the mold clean and place it in the refrigerator to set the chocolate.

3. Place the unwrapped caramels, 1 tbsp water, and 1 tbps cream in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end. Allow the caramel to cool slightly until it is lukewarm but still easy to stir.

4. Remove the set chocolate mold from the refrigerator. Spoon caramel into each cavity, filling about 2/3 full. Sprinkle chopped nuts over the caramel to cover completely, pressing the nuts into the caramel. The nut layer should not quite reach the top of the cavities.

5. Spoon some of the remaining chocolate over the candy bars to cover the tops. (Re-warm the chocolate briefly if necessary). Scrape a metal spatula or knife across the top of the mold to flatten the chocolate and to remove excess chocolate from the mold. Place mold in the refrigerator to set the chocolate completely.