Ten Teaspoons of Sugar in My Chocolate?

by D. Prinz on February 26, 2015

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The recently released revisions of the Dietary Guidelines Advisory Committee for the Office of Disease Prevention and Health Promotion Health bring the conversation about sugar circling ‘round the measuring cup. These warnings against more than 10 teaspoons of added sugar a day boil up questions about nutrition. Surprisingly, just a century ago, nutritionists touted the benefits of sugar, especially candy.
In her book Candy: A Century of Panic and Pleasure, Samira Kawash unpacks the recipes for today’s sugar addictions. Popular food prescriptions for the early 20th century dished out that “Candy is a nourishing and sustaining food.” Professor John C. Olsen of the Brooklyn Polytechnic Institute at the American Museum of Natural History in NYC in 1910 served up the idea that candy and chocolate, “contain all the four chief food elements, fats, carbohydrates, proteins and mineral salts and have a higher calorific value than fish, meats, vegetables and fruits.” He frosted his argument for this diet, “Any vigorous adult could make a good breakfast on these chocolate creams and peanuts. … A person living on candy could feed himself on 50 cents a day easily.” The equivalent caloric amount of eggs would cost much more, $1.84 a day.  Scientific American similarly fed the public sugar in its issue of July 28, 1917, wrapping the healthiest and the cheapest together.
Candy replaced food. Boxing champion Willie Richie in 1914 declared, “I never let a day go by without eating 12 or 15 sugar lumps or a large quantity of mild chocolate or other kinds of candy.” Cadbury still sells its “Lunch Bar” of peanut, caramel, wafer and chocolate. Klein’s also sold a “Lunch Bar.” Goo Goo Cluster of the 20’s and 30’s were advertised as “A Nourishing Lunch for a Nickel.” A “Graham Lunch” offered a peanut butter and graham cracker sandwich dipped in chocolate. Tootsie Rolls were marketed in pocket sized tubes marked “Lunch.” In 1923 the Sperry Candy Company of Milwaukee launched the Chicken Dinner candy bar.
How lucky I am that my preferred dark chocolate means less sugar in my chocolate.

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In my recent travels speaking about On the Chocolate Trail, I have been able to sample some unusual chocolates and related products. Consider these:

Atlanta:

Matza decorated choc    Jewish bonbons

From Chef Brulee amazing colors make the bon bons and the matzah very appealing.

 

Cbocoley

*Chocoley  A source for making chocolate creations, including molds, compound chocolate , kits, utensils
Portland:

Cacao
Cacao‘s most amazing hot chocolate selection

The Meadow

The Meadow‘s selection of chocolate bars from around the world

Seattle:

Dilettante

Dilettante for chocolate truffles, mochas, cakes and martinis.

Theo

Theo‘s for factory tour and shopping in the store.

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It’s Chocolate Season

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Chocolate season started on November 1 for Joanne and Jerry Kryszek’s company, Chocosphere. This is the busiest time in their on-line chocolate wholesale and retail company which operates from a warehouse in a Portland suburb. I have known about the company for years and finally had the opportunity to meet the Kryszek’s and see their […]

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Chocolate Signals

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The Trappistine nun appeared to levitate as she welcomed us at the factory door with urgent questions about how to market chocolate for Father’s Day, about aspects of kosher certification and about increasing their Chanukah sales. Sister Christa-Maria, in her Bavarian tinged English, broke the Benedictine prohibition against speaking to give us a tour of […]

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Can’t Live Without Chocolate?

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Smiley Chocolate

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Saluting Military Chocolate

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Think Chocolate in Preparation for Passover’s Discussions and Eating

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Several publications picked up my pieces about chocolate and Passover recently — Huffington Post, Jewish Journal and Jewish Telegraphic Agency — and I share them here, along with A Haggadah for a Chocolate Seder and related rabbinic texts from responsa literature: A Haggadah for a Chocolate Seder (free download!) This Haggadah provides an entry point […]

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Chocolate Love Lessons for Valentine’s Day

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Love lessons pulsate through Denise Acabo’s chocolate shop, A l’Etoile d’Or, Montmartre, Paris. Baby-faced Denise, who may be in her 80’s, has tended to customers and chocolate for the last 40 years costumed in her braided hair and school-uniform kilt skirt. Against the backdrop of her carefully curated chocolate offerings, she preens for the camera: […]

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Chocolate Coated Mallomars Turns 100

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Do you want to eat a 100 year old chocolate covered, cookie framed marshmallow? The iconic Mallomars turned 100 today. That calls to mind its sibling concoctions from other countries and times, such as the Krembo in Israel. Other similar classic chocolate-covered marshmallows recall the colonial empire roots of some European chocolate traditions. Chocolate makers […]

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