"Mindfully" Eating Chocolate Increases Positive Mood



A great study out of Gettysburg College's Psychology department. Each participant was randomly asked to eat either a cracker or piece of chocolate either mindfully or non-mindfully. Researchers found that eating chocolate mindfully (focusing on the ingredient production) rather than simply eating without thinking produces an actual increase in a positive mood over other participants.

A fun study on the effect of chocolate and what it does to the people who eat it, but it also shows that mindfully eating a comfort food can better increase a positive mood over mindlessly snacking.

Abstract from The Sweet Life: The Effect of Minful Chocolate Consumption on Mood published via Appetite, Volume 108:
Chocolate consumption is anecdotally associated with an increase in happiness, but little experimental work has examined this effect. We combined a food type manipulation (chocolate vs. crackers) with a mindfulness manipulation (mindful consumption vs. non-mindful consumption) and examined the impact on positive mood. Participants (N = 258) were randomly assigned to eat a small portion (75 calories) of chocolate or a control food (crackers) in a mindful or non-mindful way. Participants who were instructed to mindfully eat chocolate had a greater increase in positive mood compared to participants who were instructed to eat chocolate non-mindfully or crackers either mindfully or non-mindfully. Additional analyses revealed that self-reported liking of the food partially mediated this effect. Chocolate appears to increase positive mood, but particularly when it is eaten mindfully.
Confectionery News called it 'candy karma,' and reported on how the participants were asked to eat mindfully - by holding the chocolate or cracker and thinking about the people who actually made the ingredients that were needed for production.

Sources:

Meier, Brian P. "The Sweet Life: The Effect of Mindful Chocolate Consumption on Mood." Science Direct. Appetite, 15 Sept. 2016. Web. 06 Oct. 2016. 

NIEBURG, Oliver. "Candy Karma: Eating Chocolate 'mindfully' Boosts Mood, Says NCA-backed Study." ConfectioneryNews.com. N.p., 05 Oct. 2016. Web. 06 Oct. 2016.  




+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Auctions: Restaurant, Kitchen, Bakery Equipment

For those that like to follow kitchen and equipment auctions, here are a few closing soon:


New & Used Restaurant & Kitchen Equipment Online Auctions


Auction Ending 9/27 
Auction Ending 9/28
 Auction Ending 10/07

+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Gorgeous Pain au Chocolat


+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

The Differences in the 402 Ruffle Border Pastry Tip

With the discontinuing of the 402 pastry tip from Bakery Crafts and Parrish's Magic Line (who I both purchased them from wholesale in the past), I've been inundated with questions on where to find this tip, or how to replace this tip, or if there is even an alternative out there for this tip.

Wilton does make a 402, but it is a little different from the 402 I used to sell to my customers. It is less blunt at the top and more pointed, and the opening doesn't quite have the deep arc that the other 402 had. So, I'm not sure I can recommend this one as a replacement since there are such differences here. Which is why I have not included the Wilton 402 in my Ruffle Border set - the new Ruffle Border set only contains the 401 and the 403 combined as a set.

Below is a comparison for you to check out. Hope this helps out if you are thinking about the Wilton, and want to know how it compares to the old 402. It's a good tip for ruffled borders, just not the same.



+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

Making Realistic Cake Sequins with Gelatin Sheets



There are a million variations on making cake sequins, namely from cutting out and painting scraps of fondant or gum paste, or painting commercially made sprinkle sequins. But these all look the same, namely like metallic colored sugar paste circles. I sew, and the last Halloween costume I did for my daughter had me hand sewing about a hundred or so large sequins on her Greek goddess dress. They were thin, metallic, and had a gorgeous luminescence to them. If you are looking to add beautiful gold realistic looking sequins to your cake, you need to actually create them from scratch.

The video from Cakes for Show below shows how to make edible, realistic-looking gold sequins - paper thin, translucent and metallic - from just a little water, gelatin sheets and edible gold luster powder. I love love love this idea and can't wait to create some in my kitchen from the many shades of luster powder just waiting to be played with in my cabinet.

Edible Gold Sequins


3 tablespoons water
1 teaspoon edible gold luster
2 1/2 sheets of gelatin, cut up

In the top of a double boiler, stir the edible gold luster in the water, and then add the gelatin sheets to soften. Place the pan over barely simmering water to melt the gelatin. Carefully mix to avoid adding air bubbles to the gelatin liquid. Pour the metallic looking liquid onto a sheet of acetate (needs to be shiny here so avoid using another medium like parchment paper). Spread thin by holding one side and letting it run. Let the thin gelatin sheets dry overnight. Using a clean and food-safe paper cutter, cut out the sheets into desired sequin shapes and sizes. The scraps can be reheated and reused.



+Renee Shelton
Twitter: @121degreesC
PastrySampler.com

 

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