Creepy, Crawly, Chocolaty
October 31, 2015
“Nature composes some of her loveliest poems for the microscope and the telescope.”
~ Theodore Rosnak
This Halloween, don’t give all of your candy away to the kids. Be sure to save some dark chocolate for the microscopic creatures that are living in your gut (in anatomical terms, gut refers to the alimentary canal, which includes the mouth, pharynx, esophagus, stomach, small and large intestine).
The gut of a healthy human being provides a home to some 100 trillion bacteria. If that sounds creepy, try to imagine yourself not as an individual but rather as an ecosystem. There are both “good” and “bad” bacteria living in your gut.
The harmful bacteria, such as Clostridia and E. coli, can cause gas, bloating and other unpleasant symptoms. The “good” bacteria (also known as “probiotics”) help to keep your digestive system healthy by controlling the growth of harmful bacteria. These helpful microbes, such as Bifidobacterium and lactobacillus, also love to binge on chocolate.
The health benefits of eating dark chocolate have been praised for years, but until recently, no one knew exactly where the benefits came from. Turns out, the beneficial part is thanks to the creepy, crawly friends living in our digestive systems.
Cocoa powder contains antioxidant compounds, but humans can’t adequately digest or absorb them. Once they reach the colon, however, our “good” bacteria take over and begin to “brew” them until they are smaller and more easily absorbed by our bodies.
Research presented last year at the 247th National Meeting & Exposition of the American Chemical Society (ACS) found that when a person eats dark chocolate, these helpful, human-friendly microbes gobble it up and ferment it, producing beneficial anti-inflammatory compounds. When these compounds are absorbed by the body, they lessen the inflammation of cardiovascular tissue, thereby reducing the long-term risk of stroke.
So, be sure to enjoy some dark chocolate this Halloween; it’s good for your heart. And, while you are at it, give a heart-felt thank you to the bugs in your belly.
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I ain’t afraid of no ghost peppers, especially when they spice up a rich, dark chocolate ganache in Blackout Chocolate Cupcakes with Ghost Pepper Ganache.
Blackout Chocolate Cupcakes with
Ghost Pepper Ganache
Ground Ghost Pepper (Bhut Jolokia) can be found online or at specialty stores. It is one of the hottest chile peppers in the world. If you’re not feeling that brave, you can substitute cayenne. Either way, the combination of chile and chocolate is a delicious and memorable one!
Remember: at Halloween time and always, to avoid scary eggs; always buy free range, organic or pastured eggs.
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup organic sugar
1/2 cup strong coffee
1/2 cup plain whole milk yogurt
1/4 cup vegetable oil
1/2 teaspoon vanilla
Ghost Pepper Ganache Frosting (recipe follows)
Line muffin pans with 12 to 15 cupcake liners.
Preheat oven to 350°F
In a medium bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, beat egg and sugar until creamy. Beat in coffee, yogurt, oil and vanilla.
Add dry ingredients to the wet and combine. Batter will be thin.
Divide batter between 12 to 15 lined muffin pan cups (dividing between 12 produces domed cupcakes and dividing between 15 makes flatter topped cupcakes).
Bake until a toothpick inserted in center of cupcake comes out clean (about 18 to 22 minutes).
Let cool and frost with Ghost Pepper Ganache Frosting (recipe follows).
Makes 12 to 15 cupcakes
Ghost Pepper Ganache Frosting
10 oz bag semi-sweet chocolate chips (1 & 1/2 cups)
1/8 teaspoon cinnamon
1/8 teaspoon ground ghost pepper
(for less heat, substitute cayenne)
1 cup heavy cream
Put the chocolate chips, cinnamon and ground ghost pepper (or cayenne) into a medium-sized stainless steel mixing bowl. Set aside.
In a small, heavy saucepan, over medium heat, bring cream just to a boil, stirring. As soon as cream comes to a boil, turn off the heat and pour the cream over the chocolate and spices in the bowl. Wait just a minute or two and then stir continuously until melted and smooth (this takes a bit).
Let frosting stand for a half an hour, until thick enough to spread (you an chill for ten minutes or so in the fridge, if necessary).
Frost cupcakes and enjoy with an ice cold glass of milk (milk soothes the taste buds when eating spicy foods due to the fat-loving casein it contains. Casein combines with the capsicum oil in chile peppers to wash it away).
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