Do you remember the old Whoopie Pies of your childhood? When I was growing up in the 40s and 50s, I loved them in Devil's Food with a creamy vanilla filling. I grew up next door to my elderly grandparents. They never had a driver's license or a car and frankly, they didn't need one. Although we lived in the country, their groceries were delivered once a month by 'The Peddler'. I would write out my grandparents grocery list and they mailed it to the Peddler. The next week he and his wife came by in what I believe was an old school bus painted blue and delivered the order. They always had extras on the bus and my sister and I would always run out to buy us each a whoopie pie. A once a month treat that was sooo good! Since chocolate and peanut butter are two of our favorite things, this recipe combines the two into Chocolate Chip-Peanut Butter Whoopie Pies. They are yummy although it is hard to compete with a childhood memory!
CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES
1 pkg (12-oz) chocolate chips
2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling
Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolate chips and set aside.
In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.
In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.
Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.
To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.
FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar
Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Who could ever resist the sweet temptation of chocolate candy? Or, the smell of butterscotch candies in a candy bowl? Candy is a sugary treat known throughout the world. It comes in many different varieties, shapes, and sizes. Candy canes, gum drops, bubble gum, and more are a favorite of many, from kids to adults. If you like to eat candy, and spend a lot of money on candy, consider buying bulk candy.
Why You Should Be Buying Bulk Candy
Buying bulk candy is cheaper than buying candy individually from the store. If you go to a convenience store or a wholesale store, you would notice that individual boxes and bags of candy would sell for over one dollar. With the economy being in such a poor condition, you have to save each penny that you earn. If you work with a candy wholesaler, you can save your hard earned money.
Working with wholesale candy suppliers is very easy. If you are with an organization that consumes a lot of candy, such as a church, a school, or a non-profit organization, you can receive a discount from the wholesaler for buying bulk candy. Discounts are great if you or your organization is on a tightly strapped budget. If you would have bought candy straight from the store, you would have had to sell double the cost in order to cover your expenses and to make a profit.
Various manufacturers carry certain brands of candy in bulk. Chocolate covered candy can contain nuts, caramel, coconut, and other types of flavors, and are a popular choice. Other popular types of candy are bubble gum, peppermints, sweet tarts, and butterscotch. You can even have candy personalized for an event, such as a sporting event or a wedding. This will have your customers or your guests to keep a momento of your event.
Another reason to buy bulk candy is that it is a good fundraising activity. Kids and adults love candy, especially chocolate bars. You can order packages of chocolate bars in bulk to give to your teachers at school. The teachers can give the children an order form for the children to keep track of the candy bars. The children can take the candy bars home and sell them to family, friends, neighbors and church members. As a fundraiser, you can have prizes for the children who sell the most boxes of candy in the entire school. Prizes, such as a pizza party for the person who sells the most candy would be exciting to younger children. For older children, a day at the amusement park would be exciting. The fundraiser could go to help to fund a school's band trip, specific club, or another type of expense.
Finding a candy wholesaler is not difficult. In fact, it is relatively easy. Search online. Many reputable ones exist around the world, specializing in many different types of sweet treats. If you search for a bulk candy company wholesaler, be sure to contact them through telephone or through e-mail for any special types of deals that they can offer. This will save you money in the long run.
RoyalCandyCompany, the leading online wholesale candy retailer, offers the top Bulk Candy and Bulk Chocolate at highly discounted prices. Their price guarantee keeps customers coming back as they will match and beat any competitor's price.
If you want to live longer then you should learn many things. Primarily, everything significant can be found in what you eat. That is why it is imperative that you research on what foods are good for you and what is bad for your health. You would be surprised to know the fact that one of the most wanted sweets in the entire planet can actually give you good health. Chocolate is a type of sweets that your dentists and nutritionists warn you about. However, the other variant called dark chocolate has a different story to tell.
Why is it good for you?
Dark chocolate is the type of chocolate that has no milk solids added to it. You can say that it is much purer than other chocolate variants and one bite could tell you that there is more chocolate taste to it than any other variant. The taste is quite dry and bitter but it is definitely delicious. The thing that makes it healthy is the flavonoid content. Cocoa has flavanols and this type of flavonoid is present in this type of chocolate because of the high proportion of cocoa in it. Flavonoids have the ability to protect us from toxins. A regular intake of this type of chocolate can provide us with the sufficient percentage of antioxidants in our body to make are body resistive to damage. We live in a naturally - toxic environment that all that we could do is to make sure that we have antioxidants in our bodies to resist it.
And since it is a good antioxidant, this means that it is good in relieving stress. Stress is a killer by welcoming all sorts of diseases in our body. When we are stressed, we have low immunity against these diseases. Eating dark chocolates on a regular and moderate basis helps us keep our immunity up by relieving stress. Imagine all of these benefits in your favorite sweets. That is definitely sweet! Just remember to eat in moderation. Too much of anything is bad for you.
So whenever you feel like eating chocolates, why not pick dark chocolates instead of milk or white chocolate. It is healthy and it is still has that chocolate goodness that everybody loves. You can enjoy it without feeling guilty and you do not have to worry about gaining weight because if you eat in moderation, it would help you stay fit.
Want to learn more about dark chocolate?
Visit us now at http://chocolate-addict.com/
Chocolate is believed to be an aphrodisiac since the time of the Aztecs. Scientists, reinforcing this belief, say that the presence of PEA and other chemicals, such as tryptophan and phenylethylamine, create an aphrodisiac like effect. The former chemical is released in the brain during sexual arousal, while the latter is released when a person falls in love. Therefore, chocolate party favors are ideal for bridal showers. These treats can be customized to complement a number of themes for the bridal shower that both the guests and the bride-to-be would love.
Bridal Shower Theme Ideas with Chocolate Party Favors
Here is a list of themes you can experiment with for the bridal shower with chocolate party favors that complement the theme well:
Stock the pantry
Inform the guests about the theme a few weeks before the events, so that they can come up with their classic recipes and some non-perishable convenience food, like frozen chicken, cocoa powder, etc. You can conclude the ceremony by giving away chocolate party favors, customized with kitchen-related clipart printed on the treats. You can also ask the bride-to-be for photographs of her while cooking or in the kitchen and imprint them on the favors.
Home Poker
Surprise the guests and the soon-to-be-married couple with a poker theme bridal shower. Ask the guests to do a little homework on a few simple poker games that you plan to include, such as the 5-card draw. Guests can bring in gifts like ash trays, alcoholic beverages and poker ties for the groom and hand fans for the bride, or even green felt as a common gift. You can give away chocolate party favors that are customized as colorful poker chips. You can even use the edible casino chips to play the games.
Wine tasting shower
For a peaceful evening or a leisurely afternoon, the guests and the bride can be delighted with an extravagant theme. Guests can simply bring in different kinds of cheese, chocolates, their favorite winery, etc. You may extend bottle openers, bottle stoppers and other wine themed favors. Get wine glasses, a wine bottle, or the famous quote by Jonny Depp, 'Wino Forever', etched on the chocolate treats.
Lingerie
If you do not want to stick to the classic girly theme parties, then a lingerie-theme bridal shower is can be great fun. Guests can bring in essentials like exotic lingerie, scented candles, chocolate treats, and you can give away red and pink chocolate coins customized with etched hearts, kissing-couples, in-love couples, or pictures of sexy lingerie items.
Other themes, such as a honeymoon shower, holiday extravaganza, garden party, etc, can also be made memorable with the customized chocolate party favors.
If you are planning a bridal shower, visit MyChocolateCoins.com to buy exotic chocolate party favors that are customized at attractive prices. They use state-of-the-art technology to customize the treats with colors, clip-art and photos.
Chocolate gold coins have been around since the times of Julius Caesar! These coins were engraved with the ruler's face and gifted to the courtesans. However, they were draped with gold sheet so that the countrymen also received something valuable along with the chocolates. Today, we have identical coins covered in golden foil which are highly popular as gifting items. You can also choose to personalize them in whichever way you please. In order to customize it, you can get the coins engraved with special dates, logos, photos or even religious symbols.
Chocolate gold coins can be gifted for a host of occasions and purposes. However, their value would be more appreciated when they are gifted on certain special occasions. Read up on the occasions when you can actually gift chocolate gold coins before you buy them.
Best Uses of Chocolate Gold Coins
Chocolate gold coins can be offered as gifts for one of the following occasions:
1. Hanukkah celebrations
Coins made from chocolate are substituted for "gelt" which is the Yiddish term for money, during the holidays of Hanukkah. Confections are distributed around this time instead of cash coins, for playing the game of Dreidel. These confections can also be stored in small organza pouches to make it presentable. However, make sure that you place your order for these coins well in advance so that you can receive them at the desired time.
2. Baptism
You could use chocolate gold coins souvenirs to commemorate the event of being baptized. You can have the coins distributed among women attendees. Alternatively, they can also be thrown along with real money, as a part of the ritual performed by the godfather of the baptized child.
3. Anniversary centerpieces
Chocolate gold coins can be suitably used to decorate the centerpiece of your anniversary party. They would be most suited for your silver or golden jubilee celebrations! You could also have them distributed among your guests with the anniversary year printed or engraved on it.
4. Birthday parties
These coins could also be used as confections for birthday parties. You can fill up balloons and toys with them and gift them to young children. Having your child's name or date of birth engraved on them would also be a suitable personal touch. You could simply hand out coins to your guests as a part of the return booty they would take back home as well.
You can buy chocolate gold coins from ChocolateFavorWorld.com. The range of options hosted by the shop is truly amazing and you can easily find ones that suit your gifting needs perfectly.
Science has confirmed with many studies and research that eating chocolate is indeed healthy. Researchers have found that dark chocolate in particular has both emotional and physical health benefits when consumed in healthy portions. Chocolate has properties that increase mental awareness as well as a multitude of health benefits for our body. Studies have also shown that people who eat two to three chocolate bars a month live longer than those that don't consume any chocolate.
Researchers have found that consuming chocolate increases the dopamine and serotonin levels in the brain indicating that this food has an antidepressant effect. Also, chocolate helps to decrease fat intake by curbing a person's appetite for fats. In addition, one of the properties of cocoa is that it has the overall effect of decreasing appetite.
The chocolate that is most beneficial to our health is dark chocolate. One of the main ingredients of dark chocolate is cacao that contains flavonoids, and these are an excellent source of antioxidants that protect our bodies from the effects of free radicals that can be very damaging.
Unfortunately, we are always being threatened by free radicals from the air that we breathe and the different foods that we consume. Eating foods that have plenty of flavonoids also helps our immune system and helps the body fight diseases such as cancer, asthma, allergies, and type2 diabetes.
The flavonoids that are found in Cocoa prevent harmful clots from forming that may cause damage to the heart and other areas of the body. These flavonoids also allow increased blood flow by aiding the blood vessels to dilate with ease. In addition, cocoa has properties that aid in the stopping the inflammatory process that can be very damaging to the body.
Dark chocolate also helps your heart by helping your vessels retain their flexibility. And, it helps with your body's blood circulation therefore improving your blood pressure levels. Also, epicatechin, a nutrient found in chocolate, helps to avoid heart attacks and strokes by relaxing and widening our blood vessels.
Cocoa is known to reduce cardiovascular problems by increasing the amount of good cholesterol (HDL) in the body. HDL is responsible for cleaning and removing the harmful fats from the body's blood vessels.
In fact, several years ago a study was conducted in Germany with over nine thousand participants, and it revealed that people who ate on an average more than seven grams of chocolate daily had lower risks of stokes and heart attacks, and they also experienced lower blood pressure levels.
Cocoa and dark chocolate are also a good source for the fiber needs of our diet. And, believe it or not chocolate hardly contains cholesterol, and if it does it is because of the milk ingredients that are added. Chocolate is a food that is derived from a plant and plants do not produce cholesterol.
Source of Vitamins and Minerals
Dark chocolate is a great source of vitamins and minerals. It is full of magnesium and iron, and it also contains vitamin B that helps to boost your energy levels. It also contains copper and potassium that are important for maintaining good health.
The magnesium levels that are found in a dark chocolate bar typically contain over 12% of the body's daily requirement. This is important preventing chronic diseases like hypertension, type 2 diabetes, and cardiovascular health problems.
History
Chocolate first appeared in the Mayan and Aztec cultures approximately 4000 years ago. The cacao plant is thought to have originated in the Amazon region and is the main ingredient in chocolate. According to Aztec legend their god Quetzalcoatl gave the cacao tree to the Aztec people. He taught them how to prepare the seeds by roasting and grinding them to form a paste that could be mixed with water. This mixture became known to the Aztec's as chocotatl and they believed that it provided a person with knowledge and wisdom when consumed.
Chocolate was introduced to Spain by the Spanish conquistadores in the 1500s. The Spaniards added different condiments and sweeteners to enhance its flavor. Chocolate was considered a delicacy among the wealthy and became the favorite drink in Europe until it was replaced by coffee and tea in the 19th century.
In the twentieth century solid chocolate bars were introduced in Europe. At about this time the cocoa bean was discovered to have beneficial health properties, and that's when the popularity for chocolate began to surge.
Chocolate as Part of Your Diet
If you are going to include chocolate as part of your diet, then what is recommended is dark chocolate. Eat the amount that is healthy for your daily nutritional needs. Whether you like your dark chocolate with nuts or just plain, dark chocolate is the best choice. Always try to avoid any fillings in chocolate, such as nougat or caramel, these fillings just add extra calories.
The whole purpose of eating pure dark chocolate is for its health benefits aside from its delicious taste. A person should not consume more than three and a half ounces of chocolate per day. This is the recommended amount of chocolate to eat to be on the healthy side.
And, just because you are eating chocolate does not mean that you are receiving its healthy benefits. Avoid consuming dark chocolate while drinking milk because this prevents the antioxidants from being absorbed by your body. There are also several types of chocolates that are not healthy for you because they're loaded with fats and sugar.
Here is a list of top quality dark chocolate bars:
Dagoba Eclipse - 87% Cacao
Green and Black's Dark - 85% Cacao
Valrhona Noir Extra Amer - 85% Cacao
Scharffen Berger Extra Dark - 82% Cacao
Chocolove XOXOX Extra Strong Dark - 77% Cacao
Chocolate is great to eat because of its health benefits and nutritional value, but like everything else if we consume too much of a good thing it can also be bad. So, the next time that you are eating a delicious dark chocolate bar think of all of the health benefits that you are receiving, but just remember to eat with moderation.
For more helpful articles like this, visit our blog and our livejournal blog, your best resource for healthy tips and cooking tips. We provide the most important info that you need to know about kitchen appliances and cooking in general.
Everyone loves chocolates. Who can say no to them? They're different from other candies because they're brown, black or white! They're sweet, they're bitter or they're both! They're smooth or textured, and they can even can say your name, or show someone a special message! You can even personalize them, so why not try chocolate making at home!
Homemade chocolates are excellent for parties and they can help make your ordinary days quite special. It's easy and really fun to do! With just a few ingredients and five simple and exciting steps, you can make homemade chocolates to be proud of.
We need bulk chocolate that you can buy in any grocery store. You don't need a particular brand. Just choose any chocolate bars you or your kids love. We also need small cake cases, some candy and nuts, fruits, chocolate wafers or anything you want to mix or add to your chocolates, inside or out.
So now, let's get on our aprons and begin this enjoyable experience.
Prepare the ingredients. You can buy them or you can use your kids' chocolate bars left in the fridge. Grab some sprinkles from your kitchen and have everything set on a clean table.
Melt the chocolate. Hmm. Smells good. Sounds tempting. But please, do not be tempted! Resist putting your fingers in the mixture and licking them off! Remember, we are making homemade chocolates. Once melted, you can add some candy and nuts, chopped strawberries or blueberries or anything else to add more texture, flavor and individuality.
Pour the chocolate into a candy mold or small cases like an ice case or a small Tupperware. You can shape the chocolate by using chocolate molds, just remember to be quick to pour the chocolate mixture into the mold before it starts to set. You can now add sprinkles on top of the chocolate, like marshmallows, small stars or anything your imagination can come up with.
Place the chocolate in the fridge. Cool it there for about an hour.
Take the chocolates out of the cases or molds, and wrap them in chocolate wrappers or you can put them altogether in a bowl. Wow! Now it's chocolate-eating time!
Chocolates made at home make amazing treats for your friends and kids. It's a special feeling to eat anything that has been especially made for you, and chocolates are perhaps one of the most delicious of all tastes!
There are various reasons why people make chocolate at home and making your loved ones happy is just one of them. Another reason is maybe you want to start a chocolate-making business at home. Making chocolates is fun but it can also be very profitable.
But, why do some mothers, who are not into the business aspect, prefer making chocolates rather than buying them? Homemade chocolates taste far better than the commercial ones. This may be because with the commercial brands, something is lost in the mechanization of the process, or maybe it's the ingredients which are added to aid production, or just the lack of love, which you are able to put into your own homemade chocolates.
People whose kids or parents have special conditions or dietary challenges can also be catered for. Eating commercially made chocolates are not recommended for them. It might cause some health problems, so to still enjoy eating chocolates without having to worry about possible health issues, making homemade chocolates is the sensible option.
If you have any diabetics in your family who can't resist chocolates, you can maintain their health by making chocolates for them that are not going to harm them. Chocolates can cause chaos with their blood sugar levels. There are already chocolates available for diabetics but they're quite expensive and generally don't taste as good. So if you are a mother or teenager who wants to surprise your diabetic loved ones, make homemade chocolates that can help control their sugar levels and taste as good as normal chocolates.
Chocolate making at home is fun and exciting! It's a pastime or business you can do on your own or with help from friends and family. You can have a good time with your kids while showering your chocolates with different toppings. You can give these chocolates as gifts for every occasion that you can think of, and a gift of homemade chocolates given with love is one that will be hard to beat.
Janine Rose Lumanag lives in the Philippines. Janine has a unique talent for research and physical investigation, which results in articles that offer her readers a very honest, entertaining and personal view of the subject. Her love of candy and how to make it has always been a passion of hers, and she is currently writing a series of articles on this topic. If you want to learn more about chocolate making at home, visit our website at http://www.bestcandymakingsecrets.com/ for helpful tips and information about all aspects of candy making.
Chocolate is a sweet which has an extraordinary taste and is loved by many. It is also available in various forms. Besides being edible, there are quite a few interesting chocolate facts.
Chocolate is derived by a process whereby cocoa beans are fermented, dried and ground. The cocoa trees have pods which bare 20-50 cocoa beans. Interesting is the fact that not all cocoa beans have the same taste. These trees grow predominantly in Nigeria, Ghana and the Ivory Coast where the climate is warm and moist.
Chocolate also played an interesting role in Aztec culture, where the name was derived from the word cacahuati, which means 'bitter water. Probably because the made a bitter brew from it by mixing the cocoa with chilies, cornmeal and hallucinating mushroom. The Aztecs also believed that cocoa beans were a source of wisdom and power to anyone who ate due to its origin in paradise. Cocoa beans were also used as a source of currency by the Aztecs..
To some such as Emperor Montezuma from Mexico and the Italian Giacomo Casanova, chocolate was believed to have aphrodisiac powers. In fact the emperor drank a glass of chocolate before going to his harem. It could have seemed that way as chocolate is known to contain some feel-good stimulates such as caffeine.
In humans chocolate is known to be a good source of energy is often used by athletes to restore carbohydrates after a sporting activity. Even though it is high in fat, chocolate does not raise blood cholesterol. Theobromine, a stimulant found in chocolate is able to increase low sugar levels in humans, but is highly toxic to dogs and cats. Chocolate does not cause headaches or acne as many believe, and very seldom causes an allergic reaction.
Cocoa butter, the fat extract from roasted cocoa beans can be used as a massage cream and to make white chocolate which is devoid of caffeine.
Economically, about 600 000 tons of cocoa beans is consumed each year has a revenue of $20 billion per annum.
This remarkable substance has even found its way into movies and the literature. It was used as blood in the movie the "Psycho" and appears in the novel by Roald Dahl as well as in the novel by Joanne Harris.
So besides enjoying chocolate as a tasty snack, I hope you were also able to enjoy some of the chocolate facts that we shared with you.
Get to know more on chocolate facts.
When people talk about chocolate in the States it is a pretty safe bet they will be talking about Hershey's chocolate. Hershey's has become as synonymous with the candy as Kellogg's have with breakfast cereals.
Why is this? Why Hershey's as opposed to any other chocolate manufacturer in America? They are innovators and have been since Milton Hershey created the company in 1894. You only have to take a look at their extensive range of chocolate bars and chocolate related products to see that.
The first product was a chocolate covered caramel. The latest product with Hershey's branding is Hershey's Cookies and Creme bar introduced in 1994. In between there have been many, many more but perhaps the most famous is Hershey's Kisses, little drops of chocolate wrapped in silver foil and sold in bags. There are few people in the world, let alone the States, that haven't at least heard of Kisses.
Over the years Hershey has introduced many Hershey branded products, many of which are still in production today. These include Mr Goodbar, combining chocolate and peanuts, Hershey's Milk Chocolate, a plain milk chocolate bar also available in dark chocolate, or with almonds, and a few other varieties too.
Under the same brand name the company has also launched related products, like syrup for making chocolate milk, dessert toppings, cocoa powder, milkshakes and baking chocolate.
Of course, clever marketing has helped Hershey's stay on top, from the strong, instantly recognisable brand logo through advertising to what could be considered appreciated 'charity work'.
A prime example of this last effort is the company's production and supply of over one billion chocolate bars as rations for American troops during the Second World War. A wonderful gesture but also, perhaps cynically, a fantastic way of cementing the brand name in the minds of young men who would return home looking for Hershey's in peacetime.
The current Hershey's range has a more modern look. Air Delight is an air bubble filled bar like the Aero in the UK, Drops are round, almost UFO-like pieces of milk chocolate and Hershey's Miniatures provide bite sized pieces of most of the current range of bars.
However, in order to become truly dominant, the company has also introduced products under different brand names, most notable Reese's. Like Hershey's Kisses, there can be hardly anyone that hasn't at least heard of Reese's Peanut Butter Cups.
The Reese's range doesn't end there though. Yes, all of them provide a combination of peanut butter and chocolate but there are innovations here too. Dark chocolate, white chocolate, wafer bars, peanut butter, chocolate and nuts, cremes, crunchy versions and crispy versions. Not to mention the simple but remarkably successful tactic of offering the original Peanut Butter Cups in miniature and larger sizes.
The Hershey company was founded on innovation, when Milton combined chocolate and caramel, and it has never lost that ability to create something new and keep itself at the forefront of not only the American candy market but the minds of an entire nation and beyond too.
Ben Greenwood is writing on behalf of American Soda, importers of American candy, including Hershey's and Reese's chocolate products, into the UK.
CHOCOLATE MOUSSE CAKE
12 ounces semi-sweet or bitter-sweet chocolate 1 package chocolate wafers (about 41 wafers)
2 cups heavy cream GARNISH; whipped cream and shaved chocolate
Have a 8 inch spring form pan ready. Heat chocolate and 2/3 cup of the cream in microwave on high for 1 to 1 1/2 minutes. Make sure bowl is safe for the micro-wave. Chocolate will have it's form and not look melted. Let stand 1 to 2 minutes, and then stir until smooth. Meanwhile put 14 of the chocolate wafers in food processor and use the pulse setting until crumbs are fine. Add 2 tbsp of the heavy cream and process until crumbs are moistened. Press crumb mixture into the bottom of spring form pan. Beat remaining cream in medium chilled bowl with electric mixer until soft peaks form when beater blades are lifted. Add about half of the cream to cooled chocolate mixture and stir gently. With a rubber spatula, gently fold remaining chocolate mixture into remaining cream until no white streaks remain. Pour about 1 cup of chocolate over cookie crust in pan. Arrange 9 cookies on top. Repeat layers twice, spreading remaining mousse on top. Cover pan and refrigerate at least 12 hours or overnight. To serve place pan on plate. Run a knife around edge of cake to loosen it. Remove sides of pan and slice. Top each slice with a spoonful of whipped cream and sprinkle with shaved chocolate.
Note: To make chocolate shavings, Hold a chunk of chocolate over waxed paper and firmly pull a vegetable peeler across the chocolate to make the shavings.
FLOUR LESS CHOCOLATE CAKE
7 ounces good semi-sweet chocolate 1 cup sugar
3/4 cup butter 4 eggs (separated)
Grease a 9 inch round cake pan
Preheat oven to 300 degrees
Melt chocolate in double boiler. Make sure the bowl does not touch the water and water is just barely simmering, or the chocolate could seize up. Using an electric mixer beat the egg whites. Slowly add remaining sugar until stiff peaks form. Fold egg whites into chocolate mixture. Pour batter into prepared pan. Bake 40 minutes or until a knife comes out with just a few crumbs on it. Cool 30 minutes then dust with confectioners sugar. It's not a very impressive cake to look at, but the taste will make up for that. Serve with ice cream or whipped cream if you wish.
EXCELLENT FUDGE BROWNIES
Grease 8 inch square pan
Preheat oven to 350 degrees
3/4 stick butter 1 tsp vanilla
1 6 ounce package chocolate bits 1/2 cup all purpose flour
2 eggs 1/2 tsp baking powder
3/4 cup sugar 3/4 cup chopped walnuts (optional)
Melt chocolate and butter together in double boiler. Cool chocolate mixture so eggs won't scramble. Beat the eggs and sugar into the melted chocolate mixture. Mix together flour and baking powder. Stir flour mixture into chocolate mixture. Stir in vanilla. Bake in prepared pan for 25 minutes. To make these more of a dessert, serve with a scoop of vanilla ice cream and drizzle with chocolate sauce.
Well I have a few tips for you. Chocolate is a commodity that generates millions of dollars on an annual basis. We definitely get satisfaction out of consuming chocolate and making delicious creations. When cooking with chocolate there are 5 simple tips that will set your chocolate apart from the ordinary pieces out there.
· Use Stainless Steel or Tin Cookware
· Store Properly
· Be Aware of Expiration Dates
· Explore all of Your Possibilities
· Quality Over Quantity
Use Stainless Steel or Tin Cookware
Too many times I have seen people preparing to make a delicious chocolate recipe and they have the wrong equipment. Using cookware that has nonstick coating or cookware that is poor in quality can have an effect on your chocolate. Often times the coating on those nonstick pots begin to chip. And that can end up in your dessert! Not only that but your chocolate will then start to stick and burn. Avoid this problem all together and use stainless steel or tin cookware.
Store Properly
When storing chocolate it does not need to be exposed to air or intense heat. Air can cause the chocolate to taste stale and that will not enhance your dessert. Also, melting and re-melting of your chocolate will change the taste too.
The refrigerator can carry many odors and chocolate absorbs them all. When storing chocolate make sure that it is in a vacuum packed package or sealed up tightly with no air in it. Also keep chocolate away from high heat or extreme cold.
Be Aware of Expiration Dates
If your chocolate is expired chunk it. There is no need in spoiling your recipe and reputation simply because you used an old package of chocolate.
Explore Your Possibilities
There are so many recipes, candy molds, and gift ideas out there. To keep things interesting do not get caught up doing the same recipe over and over again. Buy new molds, use a different type of chocolate, or use a different ingredient in conjunction with the chocolate! You will be surprises at what you create! Do not limit yourself you will be so glad that you did explore.
Quality Over Quantity
There is such a temptation that arises when we see a sale tag at the supermarket. Do not give in if the chocolate is on sale and it is not a quality brand. Some generic brands are ok but it is wise to test them out before you use them in your recipes. You will thank yourself and your guest, family, and loved ones will thank you for sparing them the disappointment and upset taste buds. Stick to the best and forget the rest.
With these tips you will be able to make your recipes better...
For more Free Amazing Candy Making Tips and a Free Mini-Course on making homemade candy sign up at http://www.candymaking101.net/
Chocolate cake with chestnut filling
I made this cake because one of my sons very often eats chestnut cream. So I came up with the idea of a chestnut filling, and I don't regret it, because this chestnut filling cake came out delicious. The chestnut cream in a jar is very thick, that is harder, and it must be mixed with whipped cream so that it is easier to spread on the cake layer. I could have made a separate chocolate cream or ness coffee cream to soften the chestnut cream, but I thought it's better to put whipped cream so as not to mix the fillings too much, and it came out very good. It takes some time to prepare this cake, but the result will be a truly special one.
Ingredients:
• 1 chocolate cake layer
• 2 chestnut cream jars
• 2 jars of cherries in cherry juice
• 1 box of liquid cream from the brand "Hulala" (500 ml)
• 2 packages of chocolate icing
• 300 gr. of nutmeats, cut into small pieces with a knife
• Raw sugar for the whipped cream, 3 or 4 spoons
• 50 ml amaretto liqueur for the syrup
Preparation:
First, we prepare the chestnut cream using the 2 jars, mixing it then with some "Hulala" whipped cream spoons. I've used 6 whipped cream spoons for 600 gr. of chestnut cream. We thoroughly mix the cream with a wooden spoon, so that the cream homogenizes well and then we put the cream into the refrigerator. We also prepare the "Hulala" whipped cream, to which we add 4 spoons of raw sugar. After that we put it into the refrigerator.
We prepare the syrup for moistening the cake layers. I've prepared it out of 250 ml of water, to which I have added 4 or 5 spoons of raw sugar, depending on your taste. We put the kettle on the fire, until the sugar dissolves entirely, and then we add 50 ml of amaretto liqueur. We pass on to moisturizing the cake layers, we add plenty of cream and on top of the cream we also add a generous layer of nutmeats, crushed or cut into small pieces with a knife. I've cut the nutmeats with a knife, because we like it to be a little bigger, not finely crushed. After we have moistened the cake and added the cream and nutmeats, on top we put the icing, the whipped cream and the cherries taken from the jar. The cake is served after keeping it into the refrigerator for a while, and then it is cut into squares. Enjoy!!!
The quick answer is from my local distributor, and he gets it from Belgium, but how did it get to Belgium and why is it considered the best chocolate in the world?
The chocolate that I used today to make your candy came from a long line of cacao seeds that became trees in the Amazon Rain Forests more than 40 centuries ago. These trees were most probably discovered by the Incas who then traded the seeds to the Olmecs.
About 30 centuries ago the Olmecs planted the seeds and began enjoying the fruits of their labor - cacao seeds. The Olmecs were a trading society that traveled quite extensively throughout the region and they introduced the cacao seeds, among other seeds, to the Aztecs.
The Aztecs started mixing ground up cacao with various spices and vanilla to make a chocolate drink. When the Spanish Conquistadors were exploring modern-day Central America they noticed the nobility drinking this chocolate drink. They acquired the seeds and brought them back to Spain. Unfortunately, for the Spanish, the cacao trees can only grow in the equatorial regions so they needed to plant the cacao seeds in their colonies in the West Indies and the Philippines. The Spanish being a trading society passed on their new commodity to other European countries over the next two hundred years. One country that got these cacao seeds was Belgium.
Belgium colonized an area of Africa, in the late 1800's, that had both the weather conditions and the soil to plant the cacao seeds. The Belgians took over the land (and the cacao trees) in The Congo and started importing the cacao seeds to chocolate makers in Belgium. These cacao seeds were mixed with various items by the fine chocolate craftsmen to create the best chocolate in the world. Some of the ingredients that the chocolatiers used were various nuts, thus inventing the praline. Therefore, technically, unless pralines are made from Belgian chocolate they really are not pralines.
The Belgian chocolatiers shared their recipes with foreign chocolatiers but the Belgians apparently did not share their techniques because over the last century Belgian chocolate is still the industry standard for the finest quality chocolate available. Belgian chocolates place in History was solidified in 1912 when the Belgian chocolatiers Jean Neuhaus created what is called couverture (the term translates from the French as roughly meaning "coating"). This creation made it possible to make chocolates with fillings. Today the European Union regulates the amount of cacao (at least 35%) and fat (at least 31%) in the finished chocolate.
A. Conway
Owner/Chocolatier
The Nut Shop
http://www.thewoodburynutshop.com/
We offer the finest hand-made chocolates available.
We're nuts about chocolate!
Brand loyalty is something all businesses strive for. But in terms of chocolate which comes out on top? Below is a list of the Top 10 most popular chocolate bars in the world in terms of consumption. But before you read on why don't you take a guess as to what is number one?
10. Hershey Milk Chocolate Bars
Invented by Milton S. Hershey of Lancaster, PA in 1894, Hershey Milk Chocolate Bars were the first mass produced chocolate bar in the USA. Still going strong they have been described as 'The Great American Chocolate Bar' and possess a slightly sour and tangy taste that is distinctly 'Hersheys'.
9. Oh Henry!
Created in 1921 by the Williamson Candy Company, this chocolate bar contains a delicious mix of peanuts, caramel and fudge which is coated in smooth milk chocolate. Particularly popular in Canada this chocolate bar is believed to have been named after a boy who frequently flirted with the girls at the offices of the Williamson Company.
8. M&Ms
Named after the surname initials of the companies two founders, M&Ms were originally produced in the summer of 1941 and are now sold in over 100 countries world wide. Comprising of a different range of coloured candy shell with the letter 'm' imprinted on it in lower case, this product is now available with a number of fillings including milk and dark chocolate, crisped rice, mint chocolate, peanuts, peanut butter, almonds, orange chocolate, coconut, pretzel and wild cherry.
7. Baby Ruth
Originally known as 'Kandy Kake' this bar of chocolate covered peanuts, caramel and nougat was introduced to the U.S in 1900. Similar to a Picnic, this product was first produced in Chicago by the Curtiss Candy Company who renamed it to Baby Ruth in 1921, supposedly in honour of the daughter of President Grover Cleveland. Nowadays it is manufactured by Nestle.
6. 3 Musketeers
Made by Mars Incorporated, 3 Musketeers is a chocolate bar with a centre that many people incorrectly refer to as nougat. In fact it is actually made of chocolate marshmallow and whipped cream. Launched in 1932 it originally contained three pieces in one package, flavoured strawberry, chocolate and vanilla, which led to the product being so named. Costing five cents when it was first introduced it was initially marketed as one of the largest chocolate bars on the market and something that could be shared with family or friends.
5. Milky Way
Created in Minnesota by Frank C. Mars in 1923, the Milky Way was the first commercially distributed filled chocolate bar. The name and taste of the bar was taken from a famed malted milkshake of the day, not the earth's galaxy as many contend. In its first year of sales in 1924 the Milk Way generated $800,000 in revenue.
4. Butterfinger
Popularised by Bart Simpson this concoction of butter and peanut butter covered in milk chocolate was lauched by The Curtis Candy Company of Chicago in 1923. The product got its named after a public contest was run by the company and quickly became a firm favourite on the back of early marketing ploys which saw the company drop Butterfingers and Baby Ruth bars from airplanes in cities across the United States.
3. Kit Kat
First created by Rowntrees of York in 1935, Kit Kat's in its original four finger form were developed after a worker at the Rowntree York factory put a suggestion in a recommendation box for a snack that 'a man could take to work in his pack up'. Originally called 'Rowntree's Chocolate Crisp' the product was renamed to Kit Kat after WWII. Today it is produced by Nestle in 17 countries around the world including the UK, Egypt, Australia, Algeria, China, Malaysia, Turkey, Bulgaria and Venezuela.
2. Reese's Peanut Butter Cups
Introduced in 1928 by Harry Burnett Reese, this chocolate has been one of the best-selling candies in U.S. History. Consisting of a delicious peanut butter filling enrobed in milk chocolate it comes as an individual 'Big Cup' or in a pack of 2, 4 or 8. Anyone who has seen the Adam Sandler and Drew Barrymore film '50 First Dates' will recognise this product instantly.
1. Snickers
The best-selling chocolate bar of all time, the Snickers Bar was introduced to the world in 1930 by Mars Incorporated. Consisting of peanut nougat topped with roasted peanuts and caramel and covered in smooth milk chocolate the product was named after the Mars family horse. Today it has worldwide global sales of $2 billion.
Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!
Loving chocolate and coffee is not unusual - but thinking of the perfect gift idea for a lover of these tastes is as simple as sharing a Gourmet Hamper. Plus, you get all the benefits of a delivered gift, featuring a selection of your favorite inclusions, add-ons and personal messages. Coffee is best shared a simple freshly ground coffee, preferably from a local grinder who makes her own blend. Similarly, a chocolate maker who understands the finer points of the craft adds a special touch to the whole gift experience.
Chocolate gift hampers are easy to share and are widely popular across all demographics. After all, who doesn't love chocolate? But consider building the gift into an experience so the recipient is impressed with more than just a collection of chocolate. Think for yourself - does the recipient have any particular favorites? Could the chocolate hamper be combined with some other items, like fruit, or wine or pamper items? Having a thorough knowledge of your recipient's preferences and tastes makes the final decision a lot easier. But if you are sending a gift basket to someone and you are unsure of their tastes, always ask the hamper company for advice.
Coffee gift baskets are increasing in popularity as the boutique blends of niche coffee grows and the market is literally flooded with multitudes of distinct craft blends. A quick search online will reveal a wide array to choose from, and you should be confident and a little adventurous when choosing a coffee blend for your recipient. Firstly, as a coffee lover myself, it is always refreshing to experience a new blend and I am always grateful for the opportunity. Secondly, it is difficult to get it wrong with a craft coffee blend - most recipients will be delighted to have a new source for coffee revealed to them.
As an experienced gift basket and gourmet hamper maker, in my time I have made plenty of coffee and chocolate gifts, and quite a few combinations of the two. Just as wine and cheese are a marriage made in heaven, so too are coffee and chocolate, so don't be shy in requesting a customized gift for your recipients.
After all, you are sharing an experience and passing on your personal thanks to your recipient, so have fun, enjoy yourself and make the coffee and chocolate gourmet hamper a statement about yourself as much as a gift.
BP Murphy is a makes hampers and gift baskets for a living over at http://www.huntervalleyhampers.com.au/ and has considerable experience working with large Corporates making their Christmas Gifts.
Hunter Valley Hampers is a Gourmet Hamper specialist, the best known business for Gourmet Hampers Australia. Visit http://www.huntervalleyhampers.com.au/ anytime for all your hampers and gift baskets.
It becomes difficult to get a more generally preferred snack, than chocolate. Young or old, basic or stylish, the large selection of chocolates fascinate equally significant a variety of people. Because of the Amazing capability to deliver delectable joy, chocolate gifts can be a no-fail method in order to strengthen anyone's time.
Decedent and delicious, cocoa-inspired enjoyment will place a grin upon any person face. A wonderful way to express 'Many thanks,' 'Best wishes,' or anything in the middle, this tasty surprise will send an enjoyable personal message. Considering the variety of patterns, colors in addition to ideas available, just about anyone's character may be demonstrated in a loving way. Essentially the most superior palette understand why high quality extravagance, and the easy palette can at the same time.
Partners will be able to experience the flavour of romance, by using this best aphrodisiac as the most tasty method to declare 'I love you.' Special feelings translate effectively when delivered by means of delectable enticement. Very good wine can be a yummy accompany to the candy-kiss. Breaks merely could not turn out to be complete without having this specific sweet treat. Important in many puddings, as well as a favorite which usually hardly ever does not work out, it is a required staple regarding events and gatherings. Popular for cupcakes, biscuits, ice creams, and lovely small appetizers. Meant for supreme indulgence it can also be dissolved and then flow openly in a fountain, an ideal dip for fresh strawberries, bananas, cherries in addition to berries.
This decadent super food contains a wide range of fans, and equally as broad, is normally the wide array of sweets as well as presents made of it. Typically working as a structure just for other delectable sweets, this particular prominent food can often be teamed along with a number of nuts, caramel, mint, vanilla flavoring, peanut butter, dried fruit, salty snacks, and even popcorn. This list connected with complimenting components continues. Simply mold-able this sweet treat may take shape to match any kind of concept. From elaborate to basic, innocent as well as naughty, there basically isn't a more functional element. Dark, white or milk, every single flavor features it's individual distinctive tastes.
Show your own admiration, and develop delight with the treat which simply cannot fail. Family, partners, friends, co-workers, and just about anyone else, will surely appreciate the delicious sentiment. Individualize the selection to satisfy the preference of the individual, with so much choice it's a straightforward task. Whether its a package of candy varieties, a themed-out tasty giftbox, or any other creamy delight, a grin will be ready upon the opposite end of your present. An indulgent gift will definitely be kept in mind as well as loved, and the purpose for contentment, without doubt can be accomplished.
Chocolate is really a successful method to enhance your senses. A vast selection of chocolates create a fairly easy suit for just about any occasion, or just about anyone. Chocolate gifts tend to be an all-around joy that are sure to bring delight and also joy.
Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/
A truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los RÃos and a small fraction of the Province of BolÃvar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be confused with Bahia, Brazil; Balao from Southern Guayas and the coastal areas of Azuay and Cañar; and Cacao Machala from the Southernmost part of the country.
Erroneously, around 2006 Ecuador's Institute of Intellectual Protection (Instituto Ecuatoriano de Propiedad Intelectual, IEPI in Spanish), which is responsible for trademarks and other intellectual property rights, published and approved an "Arriba" Protected Denomination of Origin that is restricted to (or rather, erroneously, covers all) beans of the Nacional variety. In effect, this means that any chocolate made from Nacional beans grown anywhere in Ecuador can be called Arriba-which is a major deviation from the original historical definition of the term.
"Arriba" has now come into use by chocolate manufacturers both inside and outside Ecuador, and has largely lost its significance; an ironic parallel given that the "Arriba" flavor has also become increasingly diluted, ambiguous, and unknown due to historical factors including the loss of pure Nacional trees, genetic erosion, the introduction and mixing of CCN-51 and Nacional beans, and numerous other factors. As far as I know, there is little to no enforcement of this PDO by any agency or authority.
Other factors contributing to the historical Arriba flavor profile have also been lost in the shrouds of history; one interesting example is the origin and type of the wood used for fermentation boxes, which is said to contribute to the final chocolate flavor. Anecdotally, there is supposed mention in original historical documents written in French found in Vinces, Ecuador (a.k.a. "Little Paris" during Ecuador's cacao boom in the early part of the 20th century due to the number of french inhabitants and wealth found there), that the wood comes from Ecuador's highlands-but no one has been able to determine what kind of wood was used that helped contribute to the original Arriba flavor (conversation with Cristian Melo, Sep 2011).
Renewing and restoring the original "Arriba" bean and its flavor profile to its former glory is a herculean task, and while efforts are under way, they are still only in their infancy. Unfortunately, the major players who have the power and money to push the movement forward are not doing a lot. And the minor players are more often than not opting for ambiguity over transparency, both in their marketing and sourcing, which ultimately benefits no one. I see the issue as one similar to "peak oil." Will we run out of the oil we need to develop the technologies to maintain and enhance our standard of living before those technologies are here? Will we build them while we have the oil to do so? Or will we simply conduct business as usual until the oil is almost gone, then struggle for a solution? It's the same with the Arriba Nacional flavor profile, as well as the Nacional variety of cacao in Ecuador. Will it disappear before adequate efforts are made to save it, or will industry, government, and the private sector act now, before it's too late, to keep Arriba Nacional and Nacional beans on the map?
Jeffrey Stern, originally from California, owns Gianduja Chocolate in Quito, Ecuador. He has been in the chocolate business over 7 years and has lived in Ecuador over five years. He is a graduate of L'Academie de Cuisine culinary school in Gaithersburg, MD, where he graduated with honors. He also holds a B.A. in Latin American Studies from New York University and a M.Sc. from the University of Texas at Austin. With over a decade of experience in the culinary field, and over six years in the chocolate industry, he has significant hands-on experience. Based in Quito, Ecuador for the past 5 years, he owns and operates an artisan chocolate business with both local and international clients. Living in Ecuador, the world's largest producer of fine aroma cacao, has allowed Jeff to establish relationships with cacao growers, processors, and others at all levels of the chocolate supply chain. He is fluent in Spanish and knows the ins and outs of the cacao trade in Ecuador through firsthand experience.
Easter Sunday is not only a significant religious holiday, but it is an important holiday for candy makers. Chocolate covered Easter eggs filled with caramel (or other fillings) and chocolate or white chocolate Easter bunnies are some of the candies that are offered before and during Easter in convenience stores and grocery stores. Yet, whenever you fill plastic eggs for the holiday with quarters, dimes, pennies, and even dollars, you can also fill chocolate candies in the Easter eggs. Just make sure that the chocolate is cold and does not sit out in the sun, because the chocolate will melt. For Easter Egg Hunting Parties, many types of chocolate are bought in bulk in order to lessen the amount of cost. At the grocery store or the convenience store, you buy chocolate candy at a higher cost, for a specific bag. If you buy your chocolate in bulk, you get to have more chocolate for your money.
By buying bulk candy, you work directly with the wholesaler. The wholesaler may offer discounts on the chocolate as well. If you are holding a large scale Easter Egg Hunt such as at your church, a government building, a specific company event, or even the White House, in Washington, D.C., your organization needs to buy chocolate candy in bulk for Easter. Some wholesalers offer incentives for selling bulk candy, like buy three packs, get another pack for free. The chocolate candies come in various shapes and sizes. Chocolate also comes in different colors and can contain nuts, caramel, coconut, or peanut butter.
Buying Bulk Chocolate Candy
You do not necessarily have to buy bulk chocolate candy around the holidays to enjoy the satisfactory feeling of fine chocolate. You can buy bulk chocolate candy at any time. You can even make your order online for bulk chocolate candy; You can have bulk chocolate candy to give out for your guests, friends, and family as treats. For example, mini chocolate bars to give out to your guests. Your guests can have the option to choose to have nuts in the bars or straight milk chocolate. There are various candy warehouse vendors all across the United States, even the world who are waiting and wanting to have your business. Some of which, the business have been in operation for a long time. These candy warehouses can work with the public at large as well as organizations (private or public).
If you are having a fundraiser for your school club, such as DECA, you can incorporate bulk chocolate candy. Buying bulk amounts of chocolate candy bars (with or without nuts) can guarantee that you can buy your candy at a discount and sell your candy at a profit. You can work with the wholesaler to get further incentives on fundraisers. Sometimes, the chocolate is sold per pound or per unit. The chocolate can range from white chocolate to dark chocolate. If the chocolates are in M&M form, they can be monogrammed with a limitation of letters on the backside. These monogrammed M&Ms are great presents for weddings, holidays, baby showers, and other events.
RoyalCandyCompany.com, the leading online wholesale candy retailer, allows you to Buy Bulk Chocolate and other Bulk Candy at highly discounted prices. Their price guarantee keeps customers coming back as they will match and beat any competitor's price.
I've been making Chocolate Macaroons for my family for years. It's almost a no brain-er for me as I make them so often. But, apparently, there's lots of folks that don't know how to make them.
When talking to a bunch of friends not too long ago, they were quite surprised that I make them. Either they remember them from Grandma's or they thought it was a very complex recipe only a few could master.
I'm here to set things right!
Yes, you may remember them from Grandma's but they are not hard to make. I've been baking these little gems since I was a teenager and I'm not aware of many teens that make ANYTHING hard. Oh, I did get this recipe from my Grandma (who actually got it from her mother) but over the many years it has not lost its YUMMINESS.
CHOCOLATE MACAROONS
14 oz. Sweetened condensed milk (not evaporated)
3 squares unsweetened chocolate
¼ teaspoon salt
8 oz. Shredded coconut
1 teaspoon vanilla extract
Tip: you can substitute baking cocoa for the chocolate. Just add about 9 tablespoons of baking cocoa and a little cooking oil instead.
Preheat oven to 350 degrees F.
Grease a large baking sheet.
In the top of a double boiler, combine Sweetened condensed milk, chocolate and salt. Cook over boiling water until chocolate melts and it all thickens. Remove from heat.
Add Shredded coconut and vanilla. Mix well.
Drop onto baking sheet. Be sure the cookies are not touching or about 1" apart.
Bake 10-12 minutes or until cookies are set.
Cool and ENJOY!
To make Coconut macaroons ( these are great for the holidays as you can add food coloring to them---with Halloween around the corner you could color these orange and serve with a plate of chocolate ones at the party or how about red and green for Christmas?)---
COCONUT MACAROONS
1 ½ cups Shredded coconut
½ cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
¼ teaspoon almond extract
Preheat oven to 350 degrees F. Grease a large baking pan.
Combine all the ingredients into a large mixing bowl and mix well.
Drop onto baking sheet. Be sure they are not touching and are approximately 1" apart. Press each cooky slightly with the back of a spoon.
Bake 15 minutes or until golden. Cool about 5 minutes before removing from the pan.
The recipe for Chocolate Macaroons make about 2 dozen and the recipe for Coconut Macaroons makes about 1 ½ dozen.
I have been active in the arts and crafts world. I have been doing this for over 30 years.
I have taught classes for several youth groups and also adults.
I have also owned and operated a craft, Robin's Nest, business from my home for over 30 years. I design and make crafts of all mediums for custom orders. I especially enjoy working with children
Check out http://www.justcrafttalk.com/
People often times underestimate the simplicity of making chocolate and chocolate treats. In fact it can be ridiculously easy and inexpensive.
Often times with out busy life styles we feel that we do not have much time for anything. So we by microwave dinners, visit drive thrus, and buy prepackaged foods.
Also, the horrors of buying processed individually rapped cakes!
There is nothing like homemade delicious foods. It is the best hands down!
However, the key is not succumbing to the microwave society. We have to find quick solutions that have REAL ingredients.
I am surprised at all of the membership sites that are available to help with delicious recipes and dinner ideas.
For instance, I just found out that you can make homemade milk chocolate with only 5 ingredients!
Just think of all of the money that can be saved when making chocolate-based desserts!
Not to mention eliminating all of the processed fake crap that is in the traditionally bought prepackaged stuff.
The 5 Ingredients are
Powdered Cocoa
Salt
Shortening
Powdered Milk
Confectioner's Sugar
Powdered Cocoa
Buy the good stuff! Do not skip this step! Depending on what you are going for you can use organic cocoa powder or dark chocolate this will be up to you. There are a lot of great brands out there: Hershey, Ghirardelli, Navitas Naturals. This step is critical because you want to have a quality treat when you are finished. Choose a quality Cocoa!
Salt
Only a pinch is needed
Shortening
This is what will hold the recipe altogether. There is a shortening that is organic by Spectrums. The consistency is fluffy and smooth.
It's great for confectioneries! Loved the results when I used it.
This is a stupendous alternative to other shortenings.
Powdered Milk
Where the milk in milk chocolate comes from. You can go organic. Which many of us are seeing the benefits of it. I found that the product Organic Valley Organic Nonfat Dry Milk Powder is definitely superior to other store brought powdered milks! The best part is that it does not have that "processed, plastic" taste that regular grocery store milks have. Plus, the fact that it is organic only adds to the wholesome nature of this item.
Confectioner's Sugar
I used to eat this by it self! Wholesome Sweetener's Fair Trade Organic Powdered Sugar has a wonderful taste to non-organic traditional powdered sugar. I also used this to make my homemade butter cream frosting for my cakes and the taste is amazing!! Everyone who eats it raves about how good it is. You can try another organic brand as well!
You need to know that you can be a bit naughty and still consume foods that your body can break down. The easiest thing to do when you have a recipe is to simply substitute it for organic!!
Find out how to make homemade milk chocolate on video visit http://candymaking101.net/how-to-make-chocolate-video and sign up for free recipes, resources and time saving candy making tips!!!
Impress your family and friends with homemade candies. With everything from Peppermint Bark to No-Fail Dark Chocolate Fudge, these candies are easy and delicious. And thinking ahead to the holidays, try these recipes now and decide which will be your go-to holiday candy recipes. The Peppermint Bark is a tasty year-round candy but would be an especially good holiday candy and gift. The Marshmallow Truffles are so easy and fun to let the kids roll in colored candies to decorate. Change the colors of the decorative candies to represent whatever holiday is being celebrated. For the fudge lovers, this is one of the easiest, tastiest recipes.
PEPPERMINT CANDY MARBLE BARK CANDY
6 squares semi-sweet baking chocolate
6 squares white baking chocolate
1 cup crushed peppermint candies* (about 50 round peppermint candies)
Put semi-sweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.
Repeat the above process with the white baking chocolate.
Stir 1/2 cup of the crushed peppermint candy into each bowl.
Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to create a marble effect. Refrigerate 1 hour or until firm. Break into pieces.
This makes about 1 pound of candy.
*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.
SO EASY MARSHMALLOW TRUFFLES
1 pkg (10-oz) large marshmallows
1 pkg (12-oz) chocolate chips
toasted coconut
various decorative candies (from the cake decorating section)
Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.
Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.
Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.
Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.
Yield: 3 to 3 1/2 dozen truffles
NO-FAIL DARK CHOCOLATE FUDGE
1 can (14-oz)Sweetened condensed milk
3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans
1 1/2 tsp vanilla extract
In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.
Yield: Approximately 2 lbs
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Chocolate bars are usually in the form of a bar or rod, and is covered in attractive wrappers. These wrappers make them attractive for children and adults alike, and in addition they have an exquisite taste enjoyed by many. Bars are available in various sizes and most manufacturers have been clever to include a snack size, which makes it an easy and convenient snack to eat on the run.
The basic constituents of most bars are cocoa solid and milk, sugar and milk. By varying the composition of these in the mixture, manufacturers are able to get the various colors which chocolates are found. In the manufacturing process the chocolate is hardened by using emulsifiers. Different additives are used for taste, such as vanilla for example. These include dark, milk or white chocolate. Chocolate bars are not always solid, but are also found filled with a variety of fillings which are too many to name all. Some of these include fruit, nuts, caramel, toffee, etc.
Some manufacturers also make chocolates which have a specific nutritional value. Often these include proteins, vitamins and nuts. Many of these are marketed as energy bars. Great care is taken however, that even these special chocolates still retain their sweet taste that many people love.
There are many companies which make bars. Once again there are too many to mention, so we will all mention some of the more commonly known brands. One of the biggest known brands is Nestle, and is one of the brands found throughout many areas on the world. It also shares this honor with the Mars brand. Hershey is found predominantly in the USA, while Cadbury is found mostly in South Africa, the UK, New Zealand and Australia. Although we have specified countries and regions, some brands are exported beyond the areas where they are manufactured.
If you have the experience and the will power, you can make your own chocolate bars with the filling of your choice. There are many recipes which are easily available and fairly easy to make.
There are few interesting ways of serving chocolate. One the most popular ways is probably with ice cream. An unusual way of serving chocolate bars is by deep frying them in vegetable or peanut oil. In this serving the chocolate is served slightly hot with a warm sauce or whipped cream.
Chocolates remain a treat enjoyed by many, and is often used as a gift to show affection.
Get to know more on chocolate bars.
Chocolate is being touted as one of the modern super foods, and it is true that flavonoid compounds present on dark chocolate are powerful antioxidants and highly beneficial. But on the other hand, chocolate is also heavy on fats and energy, so it's not a great idea to eat too much of it.
Chocolate, specially dark chocolate, has 8 times more antioxidants than healthy super foods such as strawberries, and those antioxidants play a key role protecting the body from free radicals, widely accepted to be one of the main causes of skin and tissue ageing. The flavonoids present in dark chocolate also help the body regulate high blood pressure by producing nitric oxide, and are said to help balance the hormonal system as well.
Chocolate also helps balance your mood, as it contains serotonin which is a natural anti-depressant, and it tastes good so that alone helps already. So incorporating moderate amounts of dark chocolate into your diet is beneficial for your health without any doubt.
However, this doesn't mean you should make chocolate the centre of every other meal, as you need to take into account that chocolate is also rich in fats and calories. Most chocolates also come with plenty of milk, sugar and caramel in the form of nougats and fillings, so that increases the calories and reduces the nutritional value. So if you want to make the most of chocolate, take the following into account:
Keep An Eye On The Calories
Chocolate is healthy, but it's also highly caloric and the diet varieties often lose a lot of the benefits along with the fat. So if you want to eat chocolate, remember to check what else are you eating to keep your calorie intake balanced.
Choose Dark Chocolate
Dark chocolate is richer in antioxidants and have a stronger taste, which means you'll feel satisfied with less. This makes it much more healthy than the more milky alternatives, or those with nuts and caramel nougat or other fillings.
Enjoy Each Bite
Learning to savour chocolate and enjoy each bite means you'll eat less and enjoy it more. This way you can enjoy the health benefits of eating chocolate, without gaining weight or ingesting unhealthy amounts of sugar.
Cook Your Own Chocolate Dishes
Instead of buying industrial chocolate snacks and cakes that are often overflowing with refined sugars and other not so healthy chemicals, you could instead follow some chocolate recipes and make your own desserts, making sure you use high quality chocolate and natural ingredients for best results.
For people who are going on a diet, sweets is probably the most avoided food but did you know that based on chocolate information facts, this particular food is good for the body. There are benefits that you can get from this particular product thus destroying the myths that it's not healthy to eat chocolates. It's really just a matter of finding a chocolate in its purest form or chocolates with a high substance of cocoa because this is the one that provides the nutritional value of this particular dessert. Let us learn more about this particular product for you to have a better understanding why it can be good for the body.
Chocolate Information that you should know about
• Chocolates are made from cocoa beans that grow from cacao trees. The beans are crushed and are added to milk to make the finest chocolates that people have grown to love.
• It used to be that chocolates are reserved for wealthy people and high ranking officials in the government. Through the years this particular product has become more affordable and is now being enjoyed by millions of people all over the world.
• It's rich in anti-oxidants which is good for the body. Dark chocolate is probably the best to consume because its cocoa content is very high and less sugar is being incorporated in the process of making this particular product. Anti-oxidants can help boost your immune system and help prevent numerous diseases plus the fact that it helps in reducing stress. This is probably the reason why most people address chocolates as comfort foods.
• Chocolates can be a source of fiber does resulting to a better digestive system. The cholesterol content is very low and it is actually the additives like milk and other fatty contents which makes the chocolate unhealthy.
• It contains caffeine which is also good for the body. It's like drinking coffee; the only difference is that it's in a form of a chocolate bar.
Hopefully these chocolate information can help you understand better that this particular dessert should be enjoyed and not to be avoided. Having a bit of chocolate each day is healthy, you just need to have the discipline and know when to stop eating. Chocolates especially the dark ones can allow you to enjoy your cravings without having to think of health issues. So, grab one and enjoy your favorite desert of all time.
If you are like me and think you just can't get enough chocolate, these recipes are for you. Choose from Chocolate Pudding-Pecan Cookies or a Chocolate Chocolate Cake. Or why not just make both? They are totally different so couldn't you really use two desserts?
CHOCOLATE PUDDING-PECAN COOKIES
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 tsp vanilla extract
1 large egg
1 pkg (5 1/8-oz) chocolate fudge pudding and pie filling mix (NOT instant)
1 carton (8-oz) sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans
1 pkg (12-oz) semi-sweet chocolate chips
Preheat oven to 375 degrees.
Lightly spray cookie sheets; set aside.
In a large mixing bowl combine the granulated sugar, brown sugar, oil, vanilla, egg, and pudding mix, and sour cream at low speed until moistened. Beat for two minutes at medium speed. Add the flour, eats, baking soda and salt; mix at low speed until blended. Stir in the pecans and chocolate chips by hand using a large silicone spatula or wooden spoon.
Drop the dough by rounded tablespoonfuls 2-inches apart onto the prepared cookie sheets. Bake at 375 degrees for 6 to 7 minutes or until set; do not overbake. Allow to cool on pans for 1 minute then gently remove to wire racks to cool completely.
Yield: 5 to 6 dozen cookies.
1 cookie contains approximately 100 calories
CHOCOLATE CHOCOLATE CAKE
3 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened to room temperature
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups whole-milk
3 oz dark chocolate, grated
Set eggs out at room temperature for half an hour.
Grease and lightly flour 3 8-inch round cake pans; set aside.
In a medium bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
Preheat oven to 350 degrees.
In a large mixer bowl, using an electric mixer on medium speed, beat the butter for 30 seconds. Gradually add the sugar, small amounts at a time, beating after each addition until well combined. Stop and scrape down the sides of the bowl and beat for another 2 minutes. Add the eggs, one at a time, beating well after each addition; beat in the vanilla extract.
Alternately add the flour mixture and the milk to the butter/egg mixture, beating on low after each addition but just until combined. Beat on high for an additional 20 seconds. Stir in the grated dark chocolate. Equally divided the batter between the three pans.
Bake cake layers for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks. Frost with your favorite frosting recipe.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
What some have seen to be true is that candy is a big staple at many occasions. When hosting an event where you know there is going to be a lot of people, and making sure you have enough candy for everyone, finding a way to buy that much while not spending so much can be a big burden. This is why there are many who might consider buying bulk candy online. However, when do you know if you are going to need that much?
We tell people that they should know if they are going to need a lot as this will save them a lot of money. There are many individuals who have events coming up. Here are a few of those events where you might need a lot of candy and on such short notice. This is where buying bulk candy online might be a big thing for you to consider.
For What Occasions Should You Buy Bulk Candy Online?
One of the first events that comes to our mind where you might have a certain type of candy in mind to serve whether it be as a favor or just as something you have on the tables would be at a wedding. There are many who have candy that goes with a theme that they have at their wedding. It might be that you shared this candy on your first date or something really cheesy like that. No matter why you want it, you want to know that you can fit it in your budget while at the same time, getting enough without causing any problems. This is why buying bulk candy online is so great. You work with the wholesaler who has bulk on stock and for far less than what you would pay at the store.
Another event that we think about where candy is great as it is handed out as prizes and such would be carnivals. There are many who use carnivals to break the ice as they tell people about their school or church. However, many people are doing these as fundraisers as well. The prizes are free which means paying for the candy comes out of your pocket and your expenses. That is why you need to be able to get a good amount of money for a way smaller price than what you would naturally pay for it. That would be another event which you might need it for.
Others tend to plan way far ahead for graduation day. This is when the party begins. There is cake and other snack items. Candy is usually on the list. Some of you need certain colors. You don't know exactly how many to plan for. When that is the case, you need to have plenty on hand. This is when buying bulk candy online can come in pretty darn handy as well.
These are just a few of the many instances when you will need a lot of interesting and hard to find candy. Buying from a store can be a drag not to mention pricey. Therefore, when you buy it through the wholesaler and online, you have the candy you want, the amount of it you need, and the price you are willing to pay.
RoyalCandyCompany, the leading online wholesale candy retailer, offers the top Bulk Candy and Bulk Chocolate at highly discounted prices. Their price guarantee keeps customers coming back as they will match and beat any competitor's price.
"I need chocolate" Is what I usually say when I'm starting (or before I start) my monthly cycle. I've always felt bad about it even!
I was watching the news when I saw them mention a recent study about chocolate and women. The reasons we have this craving is because chocolate has something (I'm not sure what, but it's yummy) that provides our bodies with what it needs.
Not only that, it helps fight breast cancer, and even osteoporosis!
So don't feel so bad, ladies, the next time you're feeling a strong chocolate craving. Though it hasn't quite been pin pointed what it is exactly the chocolate provides for women and why we need it so often, I'm now confident enough to say that it's a safe thing to stock up on every month in case of emergencies.
I always like the real fudge around that time of the month, so stopping by a place like the chocolate factory or Willy Wonka's house (I know, I had to say it though) every few weeks is probably a great idea. Though, I'm not saying it's okay to eat chocolate every single day (is that even possible?) because that will just leave us with really large love handles, muffin tops, cushin' for the pushin' or whatever you want to call it. I call it FAT.... or adipose cells... not sexy. Save the chocolate for a rainy day. Whether it's raining inside or outside, take it from me, you don't want to be caught without the chocolate. I can't drive with tears in my eyes. It's a comfort food. So take comfort in the fact that it's good for you and thank the scientists that prove to women all over the world that they aren't crazy. Even more importantly, to our guys.
Whether it's a snicker bar, milky way bar or some other form of chocolate, don't feel so bad about picking it up. If your body tells you that you need a king size, then go for it. I am a strong believer in listening to your body. HOWEVER, you have to learn the difference between your body's needs and your body's wants. It can be tricky, but if you're thinking about pushing that person out in front of the train it's probably a good idea to just buy the chocolate bar, everyone will be happier that way.
As for the guys.... no skipping out on the chocolates on valentine's day! No wonder it's a way to a girl's heart.
The chocolate truffle today is at the top of all the collections of self-indulging delicacies and has remained a superior chocolate candy in France, Italy, Switzerland, North America, and the rest of Western Europe for more than a century. Thanks to the invention of the cocoa press and the ideas of a few prestigious chocolatiers, the history of truffles remains a very rich one. By definition, a truffle is not just a truffle unless it contains Ganache inside, which is a paste of dark chocolate and heavy cream.
Chocolate started out as a beverage for the Aztecs during the Maya civilization dating all the way back to 400 AD. It ws introduced and spread all over Europe after some Kekchi Maya nobles were escorted by Dominican Friars to Spain in 1544 to visit Prince Phillip. The Kekchi gifted him with many gifts including their chocolate beverage which they called "Chocolatl". Since then large shipments into Europe of cocoa beans allowed Royals to enjoy Chocolatl and different chocolate beverages as an elite drink.
Eating chocolate alone was not possible due to its very bitter taste. When the Cocoa Press was invented in 1828, the process of separating the cocoa solids from the cocoa butter in the beans gave chocolatiers the ability to add sweeteners and other ingredients and shape them into candy. The first edible chocolate bar was introduced in 1847 by Fry Chocolate Factory in Bristol, England. In 1879 Swiss chocolatiers Henri Nestle and Daniel Peter added two ingredients to the chocolate: powdered milk and sugar, making the now famous milk chocolate. Continued experimentation of adding other ingredients back in France and Switzerland lead to the mixture of heavy cream and cocoa powder, which was named Ganache. Check out what the cocoa press looks like here.
One christmas day in 1895, French Patissier Louis Dufour in Chambery, France had run out of ideas for his christmas confections. Instead of going to suppliers to get more sweets, he put together the Ganache mixture, rolled it into a ball, dipped it once in melted chocolate and then into cocoa powder. It looked just like the rough round black mushroom truffles grown in the deep forests of France, so these chocolate ganache balls were named right after the mushrooms, Truffles.
The recipe was brought back to London by Antoine Dufour and introduced in his new Prestat Chocolate shop in 1902 in order to take advantage of its growing popularity in England. He named the cocoa powdered truffle the "Napoleon III", after the 19th century Emperor that spent many periods in exile with his loyal chef. The shop made chocolates for Queen Elizabeth II and many other future royals including Princess Diana.
Chocolate truffles were considered an exquisite dish to be enjoyed by the royal wealth due to the high costs of imported cocoa beans. Today it is still considered a luxury, however it is rejoiced worldwide and in different varieties. Decorated in powdered sugar, chopped nuts, or shredded coconut are just a few of the kinds of coatings truffles are dipped in and relished.
Ana Gonzalez
Vanillana.com - The Art of Chocolate
For more information on chocolate history, the Maya Civilization and their chocolate legend, click here.
What is a chocolate fondue fountain?
A chocolate fountain is a device often made of stainless steel that consists of a heated base unit at the bottom. In the centre of the base unit an auger is positioned that pulls the melted chocolate upwards and allows it to flow over attached tiers.
The chocolate is melted slowly in the base of the unit, which is called the bowl. Within the bowl the heater can be set to the desired temperature. You can melt the chocolate using a microwave, but the slower and longer the chocolate has to melt, the better the consistency and often glossier the result.
Small buttons known as callets are added to the heated base unit in small quantities. By allowing the chocolate to fully melt before adding more, will ensure that the fountain runs more efficiently.
Stir the melting callets with a rubber spatula avoiding a metal or wooden spoon. This will avoid changing the temperature of the chocolate and scratching the base unit.
When fully melted, the temperature of the unit must be turned down, to prevent the chocolate from thickening whilst flowing through the unit. If this happens, then it will not flow properly and you also risk damaging the motor.
Once the fountain is switched on, the chocolate is pulled up through the auger, with the turning of the Archimedes screw inside. At the top of the chocolate fondue, the chocolate flows over the crown and with gravity, flows down over each of the tiers. As the screw keeps turning, the chocolate continually flows up inside and down on the outside. Guests are then able to dip their favourite item into the chocolate, using skewers. Skewers keep the chocolate away from fingers.
Choosing the right chocolate
Although fondue fountains vary in size, it does not matter how big or small they are, they each require the right chocolate to work properly.
There are many options available, but Belgian chocolate is by far the best tasting.
Use only fountain ready Belgian chocolate. This means that it require no additional ingredients adding to it. Non fountain ready chocolate will require you to add oil, usually in large volumes. Quality Fountain ready chocolate often contains soya extract as the emulsifier, so making it suitable for vegetarians and anyone with kosher requirements.
Milk, dark and white chocolate can be used in the fondue fountain. They each have different melting points, so refer to your fountain manual beforehand. White chocolate can have a colouring added to it, to give it a different appearance. You can colour your chocolate to look like a pastel pink, bright orange and even mint green. The choice is yours.
The only way to ensure that your chocolate fountain works safely and flows properly, is to hire an experienced chocolatier for your event.
Ceri Joleys is the owner of http://www.chocolatefountains.co.uk/ - a chocolate fountain hire company based in the North West of England. Her company is available for a wide range of functions.
Godiva Chocolates are manufactured by the Godiva Chocolatier Company, originally of Belgium - it was purchased for nearly a billion dollars recently by a Turkish group. Thankfully for many ceaseless fans worldwide, the chocolate itself remains the same.
Godiva was founded nearly a century ago, and just 30 years after Hershey's, by Pierre Draps in Brussels, in the equivalent of a mom-and-pop store. The premium chocolates would not actually obtain the name Godiva until Pierre's son Joseph inherited the family business and named it after a nude woman of legend. Before you think "figures", just know that the name was suggested by Joseph's wife!
As the name of Godiva has persisted through the century, it isn't the only thing that Joseph and his well-read wife did right: they turned Godiva into a veritable national treasure through Joseph's business acumen and his wife's dedication and skill in chocolate-making - high-quality chocolate making, in fact; to distinguish it from the others about. Through the years, their repertoire would expand from a gorgeous hazelnut praline centered milk chocolate, to varieties of creamy dark chocolate and mint chocolate. Godiva chocolate even fashioned special treats to celebrate the marriage of a king and queen (how many chocolates can say they did that!); and was commissioned to be the official Chocolatier of the Royal Belgian Court.
From there, it was off to the Moon. Godiva would soon take America by storm, where its extravagant packaging and selective disbursement - as well, of course, as its gorgeous taste - garnered demand like few others. As such, Godiva could pretty much charge anything they want; and, in the early years, they did. Originally marketed as the "holiday" or "special occasion" treat, Godiva made big sales for the 3 months between November and February. As the popularity - and revenue - spread, the number of stores more than doubled in the 6 years between 1988 and 1994, and Godiva started preparing to cater to a larger market by dropping many of its prices. With the influx of business, they could well afford to.
Godiva offers the gamut of lovely gifts, and is a favorite for Valentine's Day or birthdays; the best part about them is that everyone is aware of the exclusivity of the brand. We absolutely love Hershey's Chocolate, but it simply doesn't say the same thing as giving a loved one a box of Kisses as opposed to a decadent box of Godiva truffles. From their holiday-appropriate, wonderfully-appointed gift baskets, to their brand of ice cream, the quality never decrease, and the gift-receiver will appreciate it.
The current century, as of 2000, sees Godiva as a foremost provider of luxury chocolates in the world, with powerful allies in the business world (Campbell Soup), all backed by the wonderful and unique chocolate recipes first hashed out in a little mom-and-pop store in Brussels, Belgium.
Chris remembers the first day she had Godiva Chocolatier's exquisite brand of gold balloting assorted chocolates; it was like a new world of chocolate taste opened up for her. Today, she and her husband gift Godiva chocolates and other high-quality chocolate brands to friends and family for Valentines Day.
Being diabetics, we went searching for a sugar free chocolate flavored drink that would fit within a diabetic's diet. We spent quite a bit of time looking at labels in local grocery stores. We're trying to live by the principal that if you can't pronounce an ingredient, you probably should not be eating or drinking that product. We thought that this would be fairly easy to do. We were wrong. Even the number 1 brand states in the ingredient list that it has cocoa processed with alkali.
We were looking for a cocoa drink because of the antioxidants found naturally in cocoa. While it's true that chocolate is made from cocoa, almost every chocolate product is has more sugar than cocoa. We also wanted a drink low in calories and low in carbohydrates.
The other problem is that every cocoa drink found on the grocery shelves requires sugar, honey or some other sweetener before you can drink it.
Happily, there is an internet. We must have looked at 50 web sites and tried looking at ingredient lists for cocoa drinks. A few hours of Google searching later, we found something we wanted to try. We placed our order and waited.
It's not often that we find a food that is both good and good for you, especially for diabetics. Well, we found one we really like. It's called Crio Bru and it's made from 100% roasted cocoa beans. The great news is that cocoa beans have several health benefits, all of which are preserved when roasted and brewed into a delicious sugar free chocolate flavored drink.
Low Calorie -Only 10 calories, 0 grams fat, 0 grams sugar and 0 milligrams sodium per 6 oz. Cup. These numbers are for just the brewed cocoa itself. Many people add sugar, honey and/or creamer or milk. Naturally, this adds to the calories.
Antioxidants - I've learned that raw cocoa beans, by weight, have more antioxidants than almost any food in the world, even after being roasted and brewed, Antioxidants help prevent cell damage caused by free radicals thus helping your immune systems. Brewed cocoa beans are also 100% gluten free.
Carbohydrates - A 6 oz serving of brewed cocoa beans contains only 1.5 grams of carbohydrates. For us diabetics, this is a real treat. Almost no carbs with a great chocolate taste.
As we said earlier, it is very easy to brew. Just brew it exactly the same way you brew your coffee. It will take a little longer to brew. You can use a permanent filter or paper filters, both work very well. To brew it thicker and richer, think hotter and longer. Set your auto-drip to brew slowly or brew it longer in a French Press. We like it "black" but many of our friends add cream and honey or sugar. Either way, it's very good. For many years, we drank only coffee in the mornings. Now, we substitute brewed cocoa beans 2 or 3 days a week. Even better, you can get this product in 6 flavors,
As I write this, I'm brewing a very small amount of Vega Real flavor. No, it's not to drink. I'm making chocolate cupcakes with it. I'll use both the brewed liquid and some of the grounds. There are many other ways to cook and bake with roasted and brewed cocoa beans or the grounds.
In conclusion, there are very few chocolate flavored foods that fit comfortably within a diabetic's diet. Most diabetics have to severely limit our chocolate. Here is one of a very few exceptions I've found that is 100% pure food, no chemicals, no additives, no whatever. Be careful as this product is very, very good. If you order it once, you will be back for more.
Tom and Nancy Cory are the authors and provide information related to living with diabetes. This brewed cocoa bean drink is very good. They have a blog at http://tinyurl.com/brewed-cocoa-beans