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Posts Tagged ‘Valentine’s’

Feb 10 2010

Aromatherapy Tip

This is my favorite treat for a Valentine’s evening or any special occasion: Eat these truffles slowly in order to let the Lavender scent rise from your tongue to the back of your nose, sending a message of tranquility and that all is well. •    8 oz cream cheese softened •    16 oz semisweet chocolate •    2 drops of Lavender Essential Oil •    cocoa powder Beat cream cheese in large mixing bowl at medium speed with electric mixer until smooth. Meanwhile melt the chocolate in a double boiler. Mix melted chocolate with softened cream cheese.  Add Lavender drops and stir well. Refrigerate for an hour. Shape mixture into 1-inch balls; roll over cocoa. Refrigerate. Enjoy, Cristina
Feb 08 2010  

Aromatherapy Tip

Decadent Chocolate-Rose Mousse

Extend the art of aromatherapy for romance to the kitchen, here’s a decadent recipe that can be added to your love feast: For more than 2,000 years Chocolate has been linked to love and romance. The  Mesoamerican  civilizations like the Mayas and the Aztecs revered it as a sacred food with aphrodisiac properties.  There are still many  mysteries surrounding chocolate and its benefits.  Scientists have discovered that dark chocolate contains phenylethylamine, a substance that stimulates the release of endorphins in the brain — feelings of love and passion also trigger these hormones. Rose Absolute is considered and aphrodisiac, it can lift up the heart and take melancholy away.

CHOCOLATE-ROSE MOUSSE

6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped 1 cup heavy cream 1 tablespoon warm water 1 drop of Rose Maroc absolute 1 large egg 2 large egg yolks Pinch fine salt Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Add rose absolute to cream and whip it in a medium bowl until it holds soft peaks. Cover and refrigerate while you cook the eggs. Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, and pinch of salt, until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the water. Fold about a quarter of the eggs into the chocolate to lighten it, and then fold in the rest of the egg. Finally fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 martini glasses. Cover and refrigerate until set, about 1 hour. Serve.     Related Articles Healthy Pumpkin Protein Smoothie with Ginger Essential Oil Cristina’s Mom yummy Quinoa Soup
© 2010 AROMANDINA – All rights reserved This information on this blog is based on traditional use of aromatherapy and it does not intend to diagnose or treat any condition. This information should not be used as a substitute for medical counseling with a health care professional. No part of this blog may be reproduced in whole or in part without the explicit written permission of Aromandina.

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