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Wednesday, March 31, 2010
Hi My Sweetheart Episode 13.2 [ENG SUB]
Episode 13 Part 2 of 10 Hi My Sweetheart 海派甜心(Hai Pai Tian Xin) Starring : Show Lo 羅志祥Rainie Yang 楊丞琳Show Lo's International English Forum love4show.forums1.net
Check Out Sugar Free Belgian Milk Chocolate Almond Clusters
Sugar Free Belgian Milk Chocolate Almond Clusters Review
Sugar Free Belgian Milk Chocolate Almond Clusters Feature
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Sugar Free Belgian Milk Chocolate Almond Clusters Overview
A delicious treat for anyone watching their sugar or carb intake! Bite sized almond clusters packed in our delicious blend of Sugar Free Belgian Milk Chocolate. This treat is so good you won't even believe it is sugar free!
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Tuesday, March 30, 2010
New Kitchen Appliances That Every Kitchen Should Have
Everyone loves good food, some of us even love to make good food. For people who enjoy cooking and working in the kitchen, new kitchen appliances have made our jobs fantastic and much easier. Things like blenders have made puree much easier, dishwashers have made clean up a breeze, but what about some other appliances that can help you while you're cooking and preparing? There are several of those as well.
A microplane grater is a great tool. It is based off of an old wood working tool. With a handle and a long slender grater it makes grating cheese a cinch. The way it is formed makes it easy to handle and you can easily grate hard cheese and chocolate, even some spices if you'd like. Erasing the old notion of a grater this microplane grater puts no strain on your hands and wrists like the old fashioned cheese grater.
Are you sick and tired of having stacks and stacks of different measuring cups? Then Adjust-a-Cup measuring cup is just what the chef ordered. Instead of picking out a new measuring cup every time you need to measure something out, you can simply use one kitchen tool. With a simple twist of the bottom you can adjust it to whatever measurement you need, and pushing the bottom up removes any and all left over mess inside so you can use it over and over without having to wash it every 5 seconds.
Dual kitchen timers are amazing. Most microwaves and ovens have built in timers but what if you're not in the kitchen? What if you need a timer for two dishes while you go and take care of preparing for a family get together or a party? A dual timer is perfect for this exact reason. You can take it with you so you will know exactly when each of your dishes are done and you won't have to worry about burning cookies or dinner ever again.
Everyone and anyone that enjoys cooking, baking and preparing meals needs some new kitchen appliances. They can make your jobs in the kitchen easier and faster. There's no need to fuss and fight with old appliances and tools turning your supposed joyous cooking occasion into a confusing and frustrating nightmare. Look into new and useful kitchen appliances and tools and get too doing what you love to do. Create a masterpiece for you and your family with a little help from some really cool tools.
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How To Eat Chocolate And Still Lose Weight
If you are trying to lose weight and are a chocoholic, giving up chocolate can be the most difficult part of a diet. Many good quality chocolates are high in fat and calories and so can spoil all the good work done so far. However, there is a way that someone watching their weight CAN eat chocolate and not feel that they are blowing their diet. The answer to this dilemma is strawberries - chocolate covered strawberries to be precise. A typical chocolate covered strawberry has less than 100 calories and is a healthy low fat delicious treat. But just because it is low on calories does not mean that it is low on taste. The combination of luscious fruit on the inside and smooth chocolate on the outside makes them an irresistable desert, perfect for special occasions, romantic dinners for two and dinner parties, offering all the taste that anyone could wish for, without the guilt.
Beautiful chocolate covered strawberries can of course be bought from specialised shops and online stores, but it is more fun to make them yourself. This also allows you to control the amount and content of the chocolate covering and so the calories.
Follow these simple steps to make perfect chocolate covered strawberries:
Fresh, best quality strawberries are essential
Wash them well and dry thoroughly.
Either milk or dark chocolate can be used to make the dipping sauce, but for the best result choose a fine good quality chocolate.
Melt the chocolate slowly in a bowl by carefully placing the bowl in a pan of boiling water. Add an equal amount of cream and gently mix in.
Dip each strawberry and leave to set on wax paper. An alternative method is to pierce the stem end of the strawberry with a cocktail stick, use the stick to dip the strawberry and then stand it in some polystyrene. This also makes it easier to decorate after the chocolate has solidified. Try piping melted white chocolate or even dipping again in a different chocolate to provide a double layer - delicious but NOT good for calorie counting !
Keep in the fridge and ideally eat on the day they were made. They do not keep well.
Now, enjoy the contrast of taste and texture with a glass of champagne.
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Monday, March 29, 2010
Check Out Strawberry Shortcake Bark: Belgian White Chocolate, Strawberries, Marshmallows Vanilla Cookies 1/2lb for $15.00
Strawberry Shortcake Bark: Belgian White Chocolate, Strawberries, Marshmallows Vanilla Cookies 1/2lb Review
Strawberry Shortcake Bark: Belgian White Chocolate, Strawberries, Marshmallows Vanilla Cookies 1/2lb Feature
- Enjoy this summer classic all year long!
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Strawberry Shortcake Bark: Belgian White Chocolate, Strawberries, Marshmallows Vanilla Cookies 1/2lb Overview
Shards of hand made imported white belgian chocolate bark with strawberries, marshmallows, and vanilla cookies
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Mastering The Challenges Of Chocolate Candy Making
The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.
Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.
Ensure Dry Chocolate Mold
Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.
When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.
Effective Chocolate Tempering
One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.
This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.
Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.
Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.
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Royal Osetra Caviar 'Malossol' - Caspian Russian. 4 oz/113 gr. (Free Overnight Shipping!) Review
Royal Osetra Caviar 'Malossol' - Caspian Russian. 4 oz/113 gr. (Free Overnight Shipping!) Feature
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Flavor: Unique clean, sweet, crisp, "nutty flavor Size: Large to medium-size grains Color: Varies in color from characteristic golden yellow to dark brown Appearance: Clear, glossy. Product is perishable MUST be shipped via FedEx Priority Overnight
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Sunday, March 28, 2010
Chocolate Pudding Recipe- Homemade Chocolate Pudding Recipe
This is a great tasting homemade chocolate pudding that is also low in fat. You can adjust this recipe to suit your own taste.
3/4 cup sugar
1/3 cup baking cocoa
1/4 cup cornstarch
1/8 teaspoon salt
3 cups fat free milk
1 (5 oz.) can evaporated milk
1 oz. German sweet chocolate, grated
1 teaspoon vanilla extract
1/4 cup whipped topping
Directions
In a large, heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually stir in the fat free milk and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until pudding is thickened.
Remove from heat. Stir in the grated chocolate and vanilla. Spoon pudding into dessert dishes. Serve warm or cold with a dollop of whipped topping.
=> Chocolate Pudding Recipe: Quick and Easy Chocolate Pudding Recipe
This is a rich and delicious pudding that you make in your microwave. Tastes better than the instant pudding you buy in a box. For an extra treat, you can fold in bananas, or, fold in whipped cream to create a yummy chocolate mousse.
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
Directions
In a microwave safe bowl, whisk together the sugar, cocoa and the cornstarch. Whisk in the milk, a little bit at a time, so the mixture doesn't have any dry lumps.
Place the pudding in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for another 2 to 4 minutes, or until pudding is shiny and thick. Stir in the vanilla.
Place a piece of plastic wrap directly on the surface of the pudding to prevent a top layer of skin forming. Chill in the refrigerator. Serve cold.
=> Chocolate Pudding Recipe: Devine Chocolate Pudding Cake Recipe
This chocolate pudding cake recipe is a chocolate lovers dream. You will be happy when you taste this rich, delicious and moist cake. Each bite is to be savored. This will truly become one of your favorite cake recipes.
1 (18.25 oz.) package devil's food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan.
In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat all ingredients for 4 minutes. Stir in 2 cups of chocolate chips.
Pour batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes inside the pan. Remove cake from pan and let cool on wire rack, until cake is cooled completely.
Cake Glaze
In a double boiler, saucepan or microwave oven, melt butter and 1 cup of chocolate chips. Stir until glaze is smooth. Drizzle over top of cake.
Note: You can use powdered sugar instead of the glaze.
=> Chocolate Pudding Recipe: Chocolate Chip Pudding Cookie Recipe
This recipe makes moist and delicious chocolate cookies that you'll make again and again.
1/4 cup white sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 (12 oz.) package chocolate chips
3/4 cup brown sugar
1 cup butter
1 teaspoon baking soda
1 small package vanilla instant pudding
Directions
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients. Mix until well blended. Drop cookie dough onto a baking sheet. Bake for 6 to 8 minutes.
=> Chocolate Pudding Recipe: Double Chocolate Pudding Pie Recipe
If you follow this recipe exactly, you will make a fantastic chocolate pie. I'm gonna say that this may be the best chocolate pie you've ever tasted - yes, it's that good.
1 prepared 9-inch pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 oz.) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Directions
In a 2-quart saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Add the chocolate chips and the unsweetened chocolate. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil another 1 minute; stirring constantly. Remove from heat.
In a medium heatproof bowl, add in the egg yolks. Gradually pour in half of the warm chocolate mixture; whisking constantly.
Whisk the egg yolk mixture back into the chocolate mixture sitting in the saucepan. Cook the chocolate mixture over medium heat; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat. Stir in the vanilla extract.
Pour chocolate mixture into the baked pie shell. Press a layer of plastic wrap onto the filling. Refrigerate for 4 hours or no longer than 48 hours. Remove the plastic wrap before serving. Top with whipped cream.
Chocolate Fondue Fountains - A Great Party Centerpiece
If you've been to a stylish wedding reception this year, you've probably seen everyone excitedly crowded around one table dipping strawberries into a chocolate fondue fountain.
These fountains have become extremely popular. And for good reason! It's not every day you see a bubbling fountain of pure sweet chocolate, just waiting for you dip all manner of goodies into it. What kind of goodies you ask? How about cool strawberries, bananas, cookies, small chunks of cake, and cookies. And that's just getting started. If you think something would taste good dipped in chocolate, you're probably right.
Chocolate fondue fountains also smell wonderful. Your guests will be following their noses from the moment they get out of their cars until they find the table that you have set up for the fountain.
Another reason why chocolate fondue fountains are such a great party item is because they create a place for everyone to gather around. Kind of like a water cooler. If it was a water cooler of delicious melted chocolate, that is.
So we know that fondue fountains are a great choice for a large, fancy party. But they are actually a great choice for a kids party...or almost any party for that matter.
Less expensive fountains are available for around fifty dollars online or in some department stores. The very large, fancy fountains are more expensive (usually over a hundred dollars), but you might be able to rent one from a local caterer for a reasonable fee.
If you are buying a fountain, make sure it is sturdy, preferably with a stainless steel base. High quality fountains are usually quiet. Low quality fountains may make so much noise that it can even be irritating to stand next to them.
The fountains come with instructions for use. Be sure to follow these instructions carefully to ensure that everything works smoothly.
One instruction that you might not want to follow is mixing vegetable oil with the chocolate. This is to thin the chocolate out (which is very necessary), however, there is a better way to do that. And that would be Paramount Crystals. These are what the professionals use for thinning out chocolate. They are easier to get right than an oil mixture and will not affect the taste of the chocolate. Use an 8 oz bag for every 3 lbs of chocolate and you will be all set. You can buy paramount crystals at most stores that sell baking goods.
A quick warning: chocolate fondue fountains don't do well outside...especially if it is windy. In fact, you may wind up with your guests being showered with chocolate if your not careful.
If this is an adult party, you can flavor the chocolate with some sort of flavored liquor. For example, Grand Marnier will give the chocolate a slightly orange flavor.
Everyone wants to throw a memorable party and chocolate fondue fountain is one of the best ways to make sure that your guests talk about your party for a long time.
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Saturday, March 27, 2010
Brief History of Chocolate
Throughout history, chocolate has captured the hearts of men and women the world over. Chocolate is produced from the seed of cacao, a tropical tree that is native to South America. Cocoa seed has an intensely bitter taste, and thus needs to be fermented first for its flavor to mature. After fermentation, the seeds are dried, then cleaned, and finally roasted. The shells of the seeds are removed, producing what is called cacao nibs, which are then ground and made into liquid. The result is chocolate in liquid form, also called chocolate liquor. The liquor can then be processed further into either cocoa butter or cocoa solids.
Chocolate in Ancient Times
The earliest documented form of chocolate was a beverage known as xocoltl, a Nahuatl (Aztecan dialect) word which means "bitter water," often flavored with pepper, chile, vanilla, and achiote (or annatto). Xocoltl or xocoatl, was believed to have anti-fatigue properties, probably because of its theobromine content, an alkaloid with mood-elevating effects. In as early as 400 AD, the Mesoamerican peoples including the Aztecs and Maya made chocolate beverages from the seeds of the cacao tree. For the Maya peoples, chocolate was also used in performing ceremonies. The earliest evidence of cacao cultivation dates back to prehistoric times, around 1100 to 1400 BC, in a site somewhere in Puerto Escondido, Honduras. A vessel dating to that era was found by archeologists sometime in November 2007 containing traces of white pulp around the beans of cacao, which was likely fermented for making an alcoholic beverage.
Chocolate as Luxury
Chocolate has also been considered a luxury good and was once used for trading goods. The Aztecs, for instance, used to trade one hundred cacao beans for one turkey and three cacao beans for one piece of fresh avocado. In Europe and South America, cocoa has been used for treating diarrhea. When the Spanish conquered the Aztecs sometime in the late 15th century, it became a favorite of the Spanish Kings and Queens, and soon the demand for chocolate rose. Spanish armies enslaved the Mesoamericans to produce high volumes of cacao. Because of its high cost of importation, only those of royalty and those who were highly connected could afford to buy the expensive chocolate drink. The Spanish soon expanded production and used African workforce. In England during that period, anyone with money could buy chocolate. In 1657, the first chocolate house was opened in London. In 1657 a milk chocolate drink was developed in Jamaica by the physician Hans Sloane and was later sold to the Cadbury brothers.
Chocolate as we Know Today
The chocolate making process remained pretty much the same for hundreds of years from the time it was discovered. During the 1700s, mechanical mills were invented and were used to create hard form chocolates. By the time of the Industrial Revolution, chocolate candy bars today as we know today, were developed. Today, most of the chocolates sold and distributed worldwide combine chocolate with sugar. The three most common types of chocolate candy bars include dark chocolate, milk chocolate, and white chocolate. Still, there are also unsweetened chocolates available in the market, called diabetic chocolate, equally enjoyable and more importantly, healthier.
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Friday, March 26, 2010
A Chocolate Fountain of Youth?
We humans are strange indeed. People spend so much energy in an attempt to look and feel younger, that they so often miss the fact that they are using so much precious time doing so. Could the answer to retaining youth be right under our very noses, could something as well known as chocolate be the answer?
Age is seen as the ultimate enemy of the modern man and woman. With the pressures to always be on top and keep climbing, capturing the energy and vitality of youth has a compulsion many cannot ignore. Through history a variety of notions to stop the effects of time have surfaced and allured so many. In the sixteenth century, the insane Countess Bathory and her 'associates' murdered over 600 young girls for blood baths, in their quest for immortality. Many of the less morbid antidotes to ageing taste nasty, smell funny or are simply unaffordable. Can it be that something as pleasurable and universally accessible as chocolate, could be a youth serum?
Preposterous you say? Perhaps not, the cocoa bean, the essence of chocolate, has a complex chemical makeup that we are still trying to understand. What we do know however, is that chocolate contains flavinoids - healthy chemicals (a sub-group of polyphenols), that are widely believed to possess several health benefits.
Flavinoid's strongest health related property is as an antioxidant. Antioxidants combat free radicals which are naturally produced by your body and cause irreversible damage (oxidation) to cells. Free radicals can leave your body vulnerable to premature aging, cancer, cardiovascular disease, and degenerative diseases like arthritis and although modern science has increased our average life spans, environmental factors like cigarette smoke, exhaust fumes, radiation from UV exposure, and stress can increase free radicals. So finding a source of antioxidants to counteract this could well leave you looking and feeling younger.
To get the most out of this particular fountain of youth you should eat chocolate with as high a percentage of cocoa as possible, it is only these dark chocolates that have a significant level of flavinoids, in order to obtain the light and sweet taste in milk chocolate, many of them are processed out. So eating mass produced candy bars you find in your local supermarket which are very low cocoa content (and are in fact not really classified as chocolates), is not likely to do you any good, in fact the concentrated sugars and artificial flavorings are probably bad for your overall health if eaten regularly.
Chocolate a health product? Are you shaking your head? Well for all the skeptics out there you should look at it like this: a bit of sumptuous chocolate may not be the key to immortality, but it always makes you smile and that's gotta keep you young.
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Thursday, March 25, 2010
Great Price A Bountiful Harvest for
Chocolate Fountain Chocolate Blend - Belgian White Chocolate Review
Chocolate Fountain Chocolate Blend - Belgian White Chocolate Feature
- Specially Formulated Blend Of Belgian White Chocolate For Use In Chocolate Fountains
- NO NEED TO ADD VEGETABLE OIL!!
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A new blend of Belgian Milk chocolates specially blended for use in chocolate fountains without the need to add vegetable oil like other chocolates call for. This gives you a rich chocolate to dip your fruits & nibbles in compared to the greasy taste you get when adding vegetable oil. Available in 2lb bags. The personal 19 inch Sephra fountains hold up to 5lbs of chocolate so we recommend you purchase a minimum 2 bags to ensure you have enough chocolate to run your fountain. Simply add to your fountain and let it melt.
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For entertainment purposes only. Enjoy! Summary: Sally and Gillian Owens have always known they were different. Raised by their aunts after their parents' death, the sisters grew up in a household that was anything but typical--their aunts fed them chocolate cake for breakfast and taught them the uses of practical magic. But the invocation of the Owens' sorcery also carries a price--some call it a curse: the men they fall in love with are doomed to an untimely death. Now adult women with very different personalities, the quiet Sally and the fiery Gillian must use all of their powers to fight the family curse and a swarm of supernatural forces that threatens the lives of all the Owens women. Starring: Sandra Bullock, Nicole Kidman, Stockard Channing, Dianne Wiest, Aidan Quinn, Goran Visnjic, Evan Rachel Wood, Alexandra Artrip, Mark Feuerstein
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Wednesday, March 24, 2010
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Chocolate Covered Food
Upon researching and asking friends and family on this on I found some pretty weird and frankly gross things people have covered with chocolate.
Forget the typical fruits and bugs, although the chocolate cover scorpion creeped me out. This is what I have found.
The strangest thing my dad who travel overseas a lot with the Navy, said was the grossest thing he tried covered in chocolate - chocolate covered squid.
My youngest daughter who loves both chocolate and Key Lime pie. She figured that if they tasted great separate they would be better together. The result was hilarious, I never saw her run for the bathroom faster.
My long time friend said that when she was pregnant it was pickles - just the pickles.
One time I went a Scottish relative wedding she served chocolate covered Haggis. And since I can't stand haggis (probably because I know what haggis is made of) I decided to try it to see if it tasted any better. It didn't. It was the grossest thing I had ever tried.
Here are some that I have uncovered in my search of the weird and strangest chocolate covered food.
The first four I think while qualify as strange, not too disgusting. I think most teenagers probably have or will try themselves.
Bacon
French Fries
Freshly fried potato chips
Skittles
The next two once again aren't too disgusting sounding but I am trying to imagine the taste combination. No I don't really think they will go over too well at Christmas.
chocolate covered lime rock candy
Green Tea Kitkats
Well I decided that since I had quite a few cucumbers in the refrigerator that the other half didn't make into pickles I thought I would try them as I worked. While they weren't too bad they were a bit runny.
cucumbers
This one I can't even begin to imagine this one. And my family thinks that it is strange that I put cheese on mine.
chile
This one I think is for those who really can't stand our scaly friends.
rattlesnake
In my daughters opinion not too imaginative. They tried them, themselves.
pop rocks
Now this one is just bizarre for me. I like shrimp and chocolate but together? I don't think I am all that eager to try this anytime soon.
shrimp
My other half said he might try this one.
fried eggs
This one sounds good to me. I think I may give it a whirl.
pasta
One word from my dad and I - Yuk! Remember he served in the Navy.
fish
My elderly neighbor was over for tea as I was working on this and she was kind enough to tell me of some of the things her sons tried growing up. Of course all on dares.
pumpkin
licorice
garlic
watermelon
peas
toothpaste
Twinkies
red hots
hot peppers including jalapenos
She said that the ones' that got her laughing at their responses were the garlic, pumpkin and the peppers.
This one I am not sure about either but someone was a bit strange for this one.
silver
All I can say one this one is, ouch.
cactus
And the list of the weird and strange chocolate covered food is endless.
Some were just too strange (or disgusting) to list.
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Tuesday, March 23, 2010
Chocolate Bars - A Little History
Who doesn't love chocolate bar? This packaged snack that may also contain layers of nuts, fruits, grains as well as coconut, marshmallow, nougat and caramel, has brought much pleasure to many and will continue to do so in the future.
The chocolate bar came into being in the beginning of the 19th century. During the early 20th century, it became a commercial venture that has grown by leaps and bounds ever since. There are still many chocolate bars being sold today that are unchanged in form and content since those early days and until just after World War II, you could purchase one for a just a nickel.
Thousands of Different Varieties
There are thousands of chocolate bar varieties manufactured and sold today; however there are only a few big manufacturers. Chocolate bars are easily purchased from vending machines, and some of them have even been supplemented with vitamins, minerals and protein while still maintaining that sweet, heavenly taste.
Hershey's chocolate bars have made people happy for years, and are available worldwide, in numerous flavors. It all began in 1900 with Milton S. Hershey developing a recipe that has since become a classic.
It's not surprising to learn that many companies engaged in manufacturing chocolate bars, may be using the same recipe to make the chocolate. The only differences are the cacao that may come from different plant varieties, indifferent parts of the world. A company like Nestle has three types of chocolate bars that come from cacao beans grown in three different countries.
Some of the necessary ingredients that go into a chocolate bar include cacao paste, cocoa butter, and sugar, as well as optional ingredients such as vanilla, and lecithin. Most bars are wrapped in foil that may often leave a metallic taste in the mouth. While plain paper is less expensive, it is prone to go bad easily. Waxed paper is the preferable wrap.
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Monday, March 22, 2010
Hi My Sweetheart Episode 9.5 [ENG SUB]
Episode 9 Part 5 of 7 Hi My Sweetheart 海派甜心(Hai Pai Tian Xin) Starring : Show Lo 羅志祥Rainie Yang 楊丞琳Show Lo's International English Forum love4show.forums1.net
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Sunday, March 21, 2010
Team7. Best. Day. Ever
Team seven gets together for a fun day filled with confusion, bad music and stupidity. Songs (in order of appearance) : Castle in the Sky- DJ Bounce (Sakura's Daydream) Chocolate Disco- Perfume (Sasuke) Speakerphone- Kylie Minogue (Sakura) Tired Of Being Sorry- Enrique Iglesias (Naruto) The Way I Are- Timberland (Naruto) Pork and Beans- Weezer (Naruto) Enjoy : ) And thanks to the 300+ subscribers!!!
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Nephew Tommy Prank Phone Call- White Guy Loves His Chocolate
Nephew Tommy calls a white guy asking why he have only black women at his house.
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Saturday, March 20, 2010
Hi My Sweetheart Finale Episode 14.4 END [ENG SUB]
The end of the end :D awwwww..... Watch all the way to the end, there are bits of Behind-the-scenes, and then the END of the drama at the end :) Finale Episode 14 Part 4 of 4 Hi My Sweetheart 海派甜心(Hai Pai Tian Xin) Starring : Show Lo 羅志祥Rainie Yang 楊丞琳Show Lo's International English Forum love4show.forums1.net
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Can Chocolate Make People Happier?
When we're sad and stressed, what do many of us do? We resort to chocolate. There's a long history of people using chocolate to make themselves happier, but the question still remains: is there a scientific basis behind it, or is the mood boosting ability of chocolate just an old wives' tale? Here are the facts on the chemical composition of chocolate and how it can affect our moods.
One of the things that could account for the satisfaction we feel upon eating a lot of chocolate is that it's so sweet and rich. Even dark chocolate has a high percentage of fat and sugar, and these properties stimulate the hypothalamus. The hypothalamus is the part of our brain responsible for pleasing sensations. When you eat chocolate to improve your mood, the sensations distract you from whatever's making you upset.
In addition, chocolate can affect the amount of serotonin in the brain. This chemical is known for having an effect on mood, and is regulated by many anti-depressants. While the effect of chocolate is far less than that of medical remedies for depression, it does have a noticeable one on the way serotonin is released.
Chocolate also contains substances called unsaturated N-acylethanoamines. These may be responsible for activation of cannabinoid receptors or an increase of endocannabinoid levels - some of the same effects that occur with marijuana consumption, but on a much smaller level. That could result in euphoric feelings and heightened sensitivity - possibly responsible for chocolate's reputation as an aphrodisiac.
One of the substances that makes unsweetened chocolate so bitter - theobromine - is similar to caffeine and theophylline. It, like those substances, is a stimulant. That means that consuming it could make you feel more alert and energetic, resulting in greater feelings of happiness. This chemical was first discovered in cacao beans in 1841 by a Russian chemist, but it wasn't until 1878 that it was isolated from those beans.
It's the primary alkaloid in cocoa powder and chocolate, with dark chocolate containing a lot and white chocolate containing only trace amounts. Theobromine also shows up in tea, kola nuts and guarana berries. Though it isn't addictive, it might be responsible for the feeling we refer to as being a "chocoholic", and has also been cited as one of the possible reasons some people consider chocolate to be an aphrodisiac.
Chemically, chocolate does have the ability to boost mood. However, to get much of an effect from these compounds, you'd have to eat a lot of chocolate. The fat and sugar content of this snack mean that it's not ready to be used to fight depression, but a little bit might help you cure the blues.
Let's just forget all the science for a moment though. I think most would say they are pretty happy while eating chocolate and after for a bit. Some things in life you don't need a scientific test for. Eating chocolate is one of those times. If it tastes good and makes you feel good then enjoy your chocolate.
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Friday, March 19, 2010
Go to School & Learn How to Make Chocolate
Learning how to make chocolate is not that different from knowing how to bake cookies or cake. There are books that you can read and related material online. But if you want to learn from one of the professionals, you have to go to school and sign up for one of the short courses.
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master's degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don't have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionery or food service industry.
This isn't bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can't make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don't have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market. Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
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Why Homemade Hot Chocolate Makes You Feel So Good?
You know that hot chocolate tastes good but why does it make you feel good too? Better yet, why does the homemade stuff taste better than anything else? The answer may surprise you.
You likely already know that chocolate is good for you. It's a fact that chocoholics sing from the rooftops. Chocolate contains flavonoids. These handy little guys act like antioxidants and help protect our body against cell damage. Flavonoids also have a positive affect on our red blood cells and the production of certain hormones. In fact, chocolate has been tested and shown to have a positive affect on a person's mood. Perhaps it is the creamy texture or perhaps it is a chemical in the chocolate itself.
What you may not know is that some chocolate will make you feel much better than others. Take for example hot chocolate made from scratch. You're simply combining warm milk and chocolate. There are no 'extras' that you might find in a commercial mix. No preservatives. No artificial sweeteners and no tropical oils.
What do tropical oils have to do with it? Tropical oils are extremely saturated fats. Quite often they're found in snack foods and yes, you guessed it, many commercial hot chocolates. This high level of saturated fat may have a good enough taste but it doesn't make you feel good. It makes you feel heavy and lethargic. Homemade hot chocolate makes you feel youthful and happy. The best of both worlds can be found.
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Thursday, March 18, 2010
Check Out Handmade Belgian Chocolate Rice Krisper Ghost
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Is There a Chocolate To Die For That's Also Healthy?
One truism that the typical person could rely on over the years was that there was always a penalty with the enjoyment of chocolate. The price of unhealthy sugars, fats and love handles would be a consequence to our caving in to this most cherished delicacy. Is there any hope for those that are weak in regards to this powerful temptation?
Dr Paul Anderson not only believes that there is now a healthy chocolate but also one-ups that notion with the idea that this same product also serves as a "happy chocolate" as well. His background developing non-drug and nutritional remedies for people suffering from chronic pain and depression has enabled him to come up with a dream consumer food. It's a superb tasting chocolate dietary supplement that will give you more energy, satisfy your cravings and also allow for sustained mood elevation from 4 to 6 hours.
His invention is known as IsaDelight. What makes it so special? "We've put amino acids, vitamins and minerals but we happen to put them into a chocolate and the reason we put them into a chocolate is chocolate potentiates or makes the nutrients work better." The good doctor further states that "it really is about turning on that brain, elevating that mood." What else makes this delectable treat so unique?
There is very little sugar within each serving which has only 40 calories in it. There is also no crash effect as is typical of the traditional store bought variety that brings on a sugar high before sapping one's energy. The sustained mood elevation of IsaDelight would lead you to a gradual soft landing instead of a quick craving for more unhealthy chocolate to keep the buzz. Been there?
Dr Anderson can be seen and heard discussing this phenomenon by clicking on (or cutting and pasting) http://www.isadelight.com/video6.html. You'll be able to hear him state that IsaDelight is for "anyone looking for better moods, more energy, looking to focus (and) be able to enjoy their days and really be happy." I'd say that pretty much includes the entire human race, wouldn't you?
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Wednesday, March 17, 2010
4 Sweet Facts About Chocolate
As they say, chocolates are better than sex. This may seem like a whimsical statement with a pun intended, but dealing with its basic context of meaning, it is true.
Since these two things have different features and classification, one cannot simply surmise that there are comparable reasons why chocolates are better than sex.
Nevertheless, knowing the reasons why chocolate is better than sex will also make you learn the history behind the phenomenon why chocolates are considered as everybody's favorite.
Here is the list:
1. Chocolates can do wonders on your emotional state
With the chemical component of chocolates, known as phenylethylamine, chocolates can do wonders on man's emotional status. Phenylethylamine is a chemical substance secreted by the brain that partly triggers the emotional state of an individual especially if he is in love.
No wonder why psychologists recommend eating chocolates whenever you are deeply stressed or burned out. In fact, experts say that if ever you feel you are in state of confusion and dilemma, always find a way to eat chocolate like devouring on a piece of chocolate cake and your stress level will simmer down.
2. Chocolate is available all year round
One of the best things about chocolates is that people can get access to them all year round. As long as cocoa beans exist, chocolates will be available any time, any day.
Dated from 1492, many people have been trying to come up with the best way to use and represent chocolates. The creation of chocolates has made cocoa beans important in the food industry.
People thought that nothing could be made special from these very sensitive trees. Cacao trees need added protection from direct sunlight to promote optimum growth and development. Hence, with their delicate condition, cacao trees were previously neglected.
Today, there are millions of manufacturers worldwide gaining and adding new ways of enhancing the flavor of cocoa beans. Whatever variety comes up, the most important thing stays the same -- chocolates are here to stay every year.
3. Chocolates can still satisfy you even if they had gone soft
A highly saturated fat, cocoa butter can simply melt at 97 degrees Fahrenheit and soften at 75 degrees Fahrenheit. No wonder why chocolates soften whenever you hold them for quite a time or if you keep them in an area with temperature falling within the range of 75 to 97 degrees Fahrenheit.
Chocolates contain fatty acids that neither promotes lowered or increased cholesterol level. These fatty acids are converted into searic acid then to oleic acid, which is a monosaturated fatty acid. This component has been scientifically proven to reduce stress hormones but not necessarily cholesterol level.
This means that even if chocolates melt in your hand, they will still satisfy you and provide you notable benefits.
4. People are never too old or too young to have chocolates
Health experts say that caffeine is bad for the health especially on younger children. Good thing there is only little caffeine in chocolates. For instance, 1oz of milk chocolate will give you only 5mg of caffeine to worry about or a 6oz cup of cocoa will only yield about 10mg of caffeine.
Given these facts, one can simply assume that even the younger ones can enjoy chocolates without the harmful side effects of caffeine. Hence, chocolates are safe to eat for people aged ranging from 0 to 100 years old.
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Xuxa Clip: É de Chocolate (XMI)
Clip da música "É de Chocolate" do disco "Sexto Sentido". Versão do Xuxa no Mundo da Imaginação.
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Where Do You Hide Your Chocolate?
Just when you thought your stash was safe, some cantankerous author outs you. The names have been changed to protect the innocent, or perhaps more appropriately, to protect the mountains of chocolate that lay buried in the creative genius of the authentic chocoholic.
After tabulating the returns of my query, the facts are clear: Yes, we hide chocolate from our loved ones. Yes, we place cheap decoy chocolate on obvious shelves to keep them from rummaging for something better. And yes, we often indulge in solitaire, savoring the sweet decadence of a stolen moment with a single purpose-ourselves.
While each of us is certain our stash is the best, a quick review of your flavor-savoring cohorts will help expand your options in the devastating event your stockpile is ever discovered....
1. A high number of us hide our chocolate in the freezer. If you're experiencing a chocolate emergency in someone else's home, check here first-bottom left, under the peas and corn. Sometimes it's in a single location, other times you'll find it spread out in micro-baggies throughout the shelves.
2. Cheree wins for creativity-the emergency roadside box in her car. In the event of an actual roadside debacle, there's always a chocolate bar lying in wait. Of course it also doubles as a bribe, unless it's summer, in which case it's best enjoyed alone with a napkin and a mirror.
3. Janice takes the "kindness award"-not only does she keep more than 20 varieties of excellent quality chocolates stashed under a pile of bogus papers in her desk, but she secretly drops them in her coworkers desks when she sees they're having a hard day.
4. Best "no-way-they'll-ever-find-it" goes to Marie, who divides her stash between the box of Always, her wedding album and a shoebox in the closet. Now this is true brilliance!
5. A close second to the "no-way" mentioned above is Heidi, who keeps a safe supply in both the scrapbooking room and in her underwear drawer.
6. Quite a number qualified for the "it's-so-obvious" award, hiding it in the pantry among the cooking supplies and labeled "saving for recipe". That would be the recipe for self-indulgence and stress reduction, I believe.
7. The "torture award" goes to Kelly, who keeps it in her workout drawer to make her work harder at the gym. Hey, whatever it takes, right?
8. Emily wins for "best use of unusable glassware"-her Christmas bowls and Valentine's Day vases are not actually dusty as they're filled with chocolate. A detective might discover this, but fortunately she's not married to one.
9. Honorary mentions to Val, Shelly and Andrea, who all make good use of excessive Tupperware by storing it (filled with chocolate) in their sweater closet, top shelf in the kitchen and the pasta drawer respectively.
10. Only one man responded out of hundreds asked, and he conceals his on the top shelf in his office behind his "guy collectibles." Admittedly for a guy, that's pretty good. You know we're never going to go there.
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Tuesday, March 16, 2010
090815 KJE Chocolate SNSD Talk English Subs (3/4)
Kim Jung Eun's Chocolate / Broadcast: 090815 SNSD Cut, English Subtitles. Part 3 out of 4. Enjoy!
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Monday, March 15, 2010
Sunday, March 14, 2010
Checkerboard Cookies
visit dyannbakes.com for full recipe. Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making! Come join our vodcast s as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice (These cookies are good!)
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Saturday, March 13, 2010
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Sugar Free Orange Flavored Belgian Dark Chocolate Candy Bars - 12pc Review
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Possibly one of the best flavor combinations is Orange & Dark Chocolate. The refreshing citrus taste of the orange combined with the bitter dark chocolate leaves your tastebuds craving more. 12 candy bars for .95
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Friday, March 12, 2010
Chocolate - History Of Hershey
In this article we're going to review of brief history of one of the largest manufacturers of chocolate in the world, Hershey.
The Hershey company itself started with a decision that its founder, Milton Hershey, made in 1894 to produce sweet chocolate as a coating for his caramels, Milton's first business. He set up his new shop in Lancaster, Pennsylvania and called the company the Hershey Chocolate Company. By 1900, only six years after its chocolate covered caramels first hit the scene, Hershey was producing milk chocolate in bars, wafers and other shapes. Because of the Industrial Revolution and mass producing methods, Hershey was able to lower the cost of his products and thus make what was once an item only for the rich, something that everyone could enjoy.
Because of the company's immediate and overwhelming success, Milton decided to greatly increase his production facilities. So he decided to build a new production facility in south-central Pennsylvania, in Derry Township, where he was born. This facility was in an excellent location as it was close to the ports of New York and Philadelphia where he could easily get his supply of sugar and cocoa beans. It was also surrounded by dairy farms so he was able to get all the milk he needed. Add to that a location where there were plenty of people eager to go to work and everything couldn't be more perfect. By the summer of 1905 the factory was in full production manufacturing their milk chocolate.
In 1907, Hershey decided to expand his product line and came out with the ever popular Hershey's Kisses. At first they were individually hand wrapped in foil but in 1921 when the wrapping machine was invented this process was greatly speeded up. This process was also used to add that "plume" at the top of the Kiss that we come to expect. As a matter of fact, in 1924 the company actually had the Hershey Kiss trademarked.
Over the next twenty years a number of other very popular products were introduced such as Mr. Goodbar in 1925, Hershey's Syrup in 1926, chocolate chips in 1928, and the Krackel bar in 1938. In spite of the great depression of the 1930s these new products helped Hershey maintain its profitability and avoid having to lay people off.
Hershey helped the war effort during World War II. For starters, a number of new products were introduced and an old company had been acquired by the name of H.B. Reese of the famed Reese's Peanut Butter Cups. Hershey ended up making the chocolate coating for those cups and a perfect marriage was made. In 1963, seven years after Reese's death, the company was sold to Hershey.
Over the years since, Hershey has grown considerably. Today, they are the leading manufacturer of chocolate and chocolate products. Their products are exported to over 90 countries. They have over 13,700 employees worldwide and have net sales of more than $4 billion annually. And in all this time they have never deviated from the values established by the man who started it all.
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Discover the Luscious World of Drinking Chocolate
Luscious Drinking Chocolate is growing in popularity!
Welcome to the luxurious world of drinking chocolates. Drinking or sipping chocolate is the Next Big Thing for coffee shops, elegant buffets and caterers. The reason? Drinking Chocolate is a cozy comfort food that makes us feel like we're floating on air. A true cup of thick drinking cocoa is an experience all its own.
If you're thinking about the hot cocoa mixes you're used to - think again. True drinking chocolates are very different. Cocoa mixes are made with cocoa powder, sugar and powdered milk. Even gourmet powdered cocoa mixes don't count as true drinking chocolate. True drinking chocolates are made with real dark chocolate with over 50% chocolate solids.
For a truly elegant party or family get together, you can add spices and flavorings to the setting and allow your guests to create their own individual blends. A chocolate fountain is another way to add a special treat to your gathering.
Recipe for Luscious Drinking Chocolate
Ingredients
2 1/4 cups whole milk
1/4 cup water
1/4 generous cup of superfine Baker's Sugar
1 3.5 ounce bar of bittersweet chocolate-at least 70% cacao, chop finely
1/4 cup unsweetened cocoa loosely packed.
Directions
Combine milk, water and sugar In a medium saucepan. Heat mixture over medium until it reaches a rolling boil. Add the chopped chocolate and cocoa powder. Whisk these ingredients into milk mixture and return to rolling boil.
Mixture will thicken. Reduce heat to very low.
Blend for 5 minutes with an immersion blender or in a regular blender for 1/2 minute or until drinking chocolate is thick and foamy.
Hints for the best cup of Drinking Chocolate
Use premium quality dark chocolate that you also enjoy eating. The best drinking chocolate contains about 70 percent cocoa solids.
Types of chocolate:
Columbian is knows for its berry and spice notes
Ecuadorian for earth hint of licorice
Venezuelan is deep and fruity
Look for chocolate that is smooth, not gritty and has a very long aftertaste
Use a chef's knife or serrated bread knife to slice the chocolate bar into slivers.
Use whole milk as it softens the chocolate's earthy intensity. If your cup of chocolate is too bittersweet and strong, add more milk or stir in cream or half and half to soften the taste.
Whip drinking chocolate with a blender or immersion blender for a frothy cup of rich drinking chocolate.
Make drinking chocolate ahead and refrigerate if you would like the flavors to develop and blend. Gently reheat before serving and whisk it or use a blender to froth it up.
Add Flavorings to Drinking Chocolate for Variety
To add variety to your drinking chocolate, use the same syrups that coffee shops use to flavor coffee. These are readily available in flavors like hazelnut, cinnamon or amaretto. You need only about a tablespoon per cup of hot drinking chocolate. Chocolate absorbs flavors and aromas so only a small amount is needed.
Try seasonings such as cinnamon, cayenne or ancho chili pepper or a pinch of salt or drop of vanilla.
For variation, add a pinch of grated orange zest before serving
Serve in pretty demitasse cups for an elegant end to any meal.
Add Elegance with a Chocolate Fountain or Chocolate Shot Machine
For your next get-together serve drinking chocolate as a dessert or aperitif with a chocolate shot machine or a chocolate fountain. Provide flavored syrups so guests can choose their own. Even liquors such as amaretto can be added to these cups of drinking chocolate. Provide coffee as well so guests can make a steaming cup of Irish coffee with chocolate.
Want some recipes to add nutritious coffee to your diet? Go to http://www.Path2HealthyLiving.com/HealthBenefitsChocolate.html/
© Copyright 2006 by Joan Jones
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Thursday, March 11, 2010
Dark Chocolate - Top Health Benefits
Ever have a craving to dip into a delicious box of chocolates? Ever felt that a little chocolate might be just the thing right now? Well, it isn't surprising at all! Eating chocolates is one way of bringing out feelings of relaxation and a natural sense of well being. Aside from those reasons, chocolates have have also been found to have health benefits such as lowering cholesterol and introducing antioxidants to the body. The best kind of chocolate with the highest amount of rich nutritional value to promote good health is dark chocolate
Why is dark chocolate healthy? Compared to milk chocolate, dark chocolates have more cacao which is the key component in the obtaining the health benefits. It also has less sugar, and no milk ingredient. This is the reason why dark chocolate is also called plain chocolate The health benefits of dark chocolate may well replace the advantage of eating apples everyday. According to a study, eating 1.6-ounce of dark chocolate daily will be good for your health. The top health benefits include:
* Lowering risks of heart diseases. - The flavonoids content of dark chocolates promote blood clotting and this helps increase the blood flow in the heart.
* Lowering blood pressure -
* Lowering cholesterol -
* Feelings of relaxation that act as an anti-depressant -
* Promotion of good digestion and improved appetite
* Potential cancer prevention
* Antioxidants
* Recent studies show that it slows down decline of brain activity due to age
* Indications that it aids in treating anemia and kidney stones
So just why is dark chocolate is healthy ? Dark chocolate is healthy due to the fact that it comes from the plant seeds of cacao. Since its natural components come from nature, it can carry the same kind of nutrients and benefits that one can get from any fruit or vegetable. Dark chocolates are created by mixing fat and sugar to cacao but without milk additives such as those found in regular commercial chocolates. The flavonoids found in dark chocolates is believed to contain more antioxidants than a number of other fruits such as strawberries. So eating dark chocolates will help you lower your blood pressure and assist some of the hormones in your body to be better balanced.
Like most good things, there is a potential downside. Unfortunately, too much of it can still be fattening, but that is true for most things! While dark chocolate has less fat than other chocolates and a lot of other sweets, too much of a good thing tips the balance of the benefits and markedly increases your calorie consumption. So if you plan to include dark chocolate in your daily diet and you are not contented with consuming just 1.6 ounce of it, better cut out or lessen your intake of other high caloric foods. You may eat more chocolate but you definitely want to make sure that you maintain your daily calorie intake to avoid unwanted pounds. Also, eating higher quality chocolates can assist in cutting back the amount. The higher the quality and types of chocolate that you eat the more quickly you are to be satisfied with you delicious taste treat.
For some, eating dark chocolate is as pleasurable an experience as kissing! Aside from the natural high it brings, it also assists you in promoting good health if eaten in a specific amount of daily dark chocolate Daily small doses of dark chocolate included in a balanced diet and regular exercise can make for a healthier you. It is possible that the health benefits of dark chocolate may surpass those of some other fruits and vegetables while also giving the added benefit from giving you warm feeling inside out. So enjoy! Chocolate can be a part of your life and you don't have to go overboard - A little a day just might keep the doctor away!
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