At Chocology, research is one of our top priorities. Since we want to learn all there is to know about chocolate and pass that knowledge on to you, we’re always on the lookout for new chocolate covered theories.
We recently heard that chocolate might play a role in helping people achieve higher levels of productivity. Well. . . at the very least, it might make people happier and then stimulate more productivity.
In any case, a study organized by three university researchers, Andrew J. Oswald, Eugenio Proto, and Daniel Sgroi, set out to prove that happy people are more productive. You can find a full version of their paper entitled “Happiness and Productivity” here
You’re welcome to read the full report, but basically the trio compiled four control groups to study whether happiness had an effect on productivity. Two groups were shown funny comedian clips, one group was given free fruit, chocolate and drinks and the fourth group was asked to talk about a recent tragedy in their personal lives.
All of the groups were then asked to complete standardize math quizzes to determine if the comedy or food improved their productivity in these tasks. The three groups that were given incentives did much better on the quizzes while the control group that talked about their misfortunes did worse. In fact, the happy producing incentives raised productivity by an average of 12%.
Google is probably the most well known company to offer an array of workplace perks. It has been voted the best company to work for by Fortune.com
for the last five years and productivity at Google has increased by 37% since these perks have been implemented.
The driving force seems to be that the happier people are, the more productive they are.
So, how does this relate specifically to chocolate? Well, at Chocology we believe that chocolate does raise happiness levels. We know scientifically that it activates the pleasure centers in our brain. History
tells us that people through the ages have consumed it for it’s medicinal and mood elevating properties. In only stands to reason that if we eat chocolate, we become just a little bit happier, at least for the moments that we’re eating it.
If the study by Oswald, Proto and Sgroi is accurate, then consuming chocolate should increase our productivity! It might be a stretch, but it’s a stretch we’re willing to make. Chocolate won’t hurt you and it just might make you happier and more productive. It’s certainly worth a try!
How about you? Do you think chocolate increases happiness? Could happiness increases productivity? Have you seen incidents in which happiness increased productivity in your life? Comment here or join us on Facebook
and let us know what you think.
Since we’re talking about research, what kinds of things would you like to know about chocolate? Give us some ideas and we may choose it as one of our research projects for a future blog post.
For the past few weeks, Chocology has been researching and testing all types of chocolate pairings. Champagne, wine, cheese, coffee, fruit and even beer have enriched our chocolate tasting experiences and helped us learn more about how to mix and match our favorite treats. It’s a tough job, but someone has to do it!
Recently, we’ve coupled some of our unique Chocology chocolates with red wine. What a combination! With all of this coupling and pairing, we’ve uncovered a few simple tips for pairing wine with chocolate. Of course we wanted to share.
Here are a few basics to consider when combining wine and chocolate.
Chocolates with lower cacao contents pair well with lighter wines such as a chardonnay, sherry or dessert wine.
Dark or bittersweet chocolates pair well with a fuller body wine. Zinfandel, Cabernet Sauvignon, Pinot Noir or Merlot are good selections when your chocolate of choice has a higher cacao content.
A good rule of thumb is to choose wines that are a bit sweeter than the chocolate you are going to taste.
Select quality chocolate, with impeccable origins and superb manufacturing practices.
In a wine tasting, it is customary to start with the lightest wines first and work your way up to the more robust reds. When pairing chocolate and wine, start with the lighter cacao content and work your way to the denser dark chocolates.
Cream and filled chocolates will have a delectable impact on the wine you are drinking. A boutique box of chocolates will pair well with wines that enhance the same flavors in the wine.
Match your wines and chocolates by color for a fun pairing experience.
Have fun and experiment! There’s no wrong way to pair. If you like it, then it’s right!
With those guidelines in mind, let’s have a sneak peak at the Chocology chocolates we feel will pair well with that bottle of red wine you’ve been saving in your pantry.
Heart Of the Agean
Would you like to help us name this Chocology four piece collection that goes so well with red wine? Share your name ideas in the comment section and we’ll consider it.
We can’t wait to share our exquisite chocolates with you. Chocology will be launching the North American website soon and these and many other assortments will be available.
Until then, try this recipe for dark chocolate mousse. It’s sure to create a perfect wine/chocolate pairing for this evening’s dinner.
Intense Dark Chocolate Mousse
2/3 cup (160 ml) Fresh Cream
150 Gram Dark Chocolate Bar
3 Medium Eggs
1 tsp Vanilla Extract
2 TBL Sugar
Unsweetened dark Cocoa Powder (for dusting)
Heat the cream in a saucepan over low heat. Simmer through for a few minutes. Do not allow overheating or boiling.
Break up the chocolate bar and add to the cream.
Stir a few times until the chocolate is melted. Remove from heat. Allow the mixture to cool.
Separate the eggs. Whisk the whites with the sugar until soft peaks form.
When the chocolate mixture has cooled, in a small bowl, beat the egg yolks. Add very small amounts of the chocolate mixture to the yolks, beating constantly so the egg yolks don’t scramble. Add enough chocolate to the yolks to make it look chocolaty.
Add the egg yolk mixture back into the chocolate mixture and stir.
Fold in the egg whites. Continue folding until all is mixed well.
Pour into ramekins. Place in the refrigerator for about an hour to set.
Dust with dark cocoa powder right before serving.
When you try this recipe, please let us know what you thought and what wine you paired it with.
We would love to hear your suggestions for chocolate and wine pairing as well. We’re always looking for more ideas.
Leave us a comment or visit us on Facebook
to share your thoughts.