Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

Here are two good methods for melting chocolate so that it is smooth and glossy.

In a Microwave Oven

Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler

Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Tempering Instructions

Using a microwave oven in combination with the time-honored professional method of tempering chocolate on a smooth, hard work surface (preferably marble) is quickly done in 10 to 30 minutes, depending on the amount of chocolate being tempered. Although some manufacturers suggest you melt chocolate with the microwave oven set on HIGH (100 percent) power, it is a good idea to reduce this to MEDIUM (50 percent) power for even melting and to avoid overheating. Because milk and white chocolates contain milk proteins, they need to be removed from the microwave and stirred sooner than dark chocolate. If overheated, milk and white chocolates can become grainy. Temper chocolate in a clean, dry microwave-safe glass bowl. Use a dry, rubber spatula to stir the melted chocolate. The slightest amount of moisture will cause the chocolate to seize. Use an accurate easy-to-read thermometer when tempering or making hand-made chocolates. We recommend a digital pocket thermometer or an instant read dial thermometer with l-degree increments. Do not use a candy (deep fat frying) thermometer because the temperature gauge does not register low enough. For an accurate temperature reading, the thermometer must be immersed in at least 2 inches of melted chocolate. If the chocolate is not deep enough, insert the stem of the thermometer at an angle. Do not let the tip of the thermometer touch the bottom or sides of the bowl because this can give a false reading. Always stir the chocolate thoroughly for at least 1 minute before reading the thermometer. The temperature of the chocolate will continue to rise even after it has been removed from the microwave.

Once the chocolate has been tempered, set the bowl on a heating pad (such as the type used for backaches). First wrap the heating pad with plastic to protect it from dripping chocolate. This is a simple and nearly foolproof way to maintain the temperature of the tempered chocolate. As you work, stir the chocolate frequently and turn the control dial on and off to control the temperature of the chocolate. You must be diligent in this; it is very easy for the tempered chocolate to overheat and to go out of temper, even when warmed gently by a heating pad.

1.Chop the chocolate into 1/4-inch chunks. Put half of the chocolate in a 1 1/2 quart microwave-safe bowl. (Use a 1 quart bowl when tempering 8-ounces of chocolate or le ss. When tempering more than 2 pounds of chocolate, use a larger bowl.) Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 6 minutes, stirring every 1 1/2 minutes, until the chocolate is completely melted and smooth. Stir in the remaining chocolate chunks.

2.Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 5 minutes, stirring every 60 seconds, until the chocolate is almost completely melted. Gently stir the chocolate and when it is completely melted, check the temperature. It should read between 110 and 120 degrees F (or the temperature recommended by the manufacturer.) If necessary, put the chocolate back in the microwave set on low (10 percent) power for 5 to 10 second intervals, until it reaches the correct temperature. (Stir the chocolate for at least 1 minute before checking the temperature.)

3.Transfer the melted chocolate to another 1 1/2-quart (or a smaller or larger bowl depending on the amount of chocolate being tempered.) This will bring the temperature of the chocolate down to approximately 100 degrees F.

4.Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set the control dial to the lowest setting.

5.Pour one-third of the melted chocolate onto a clean, dry work surface (such as marble or Formica). Keep the remaining chocolate in the bowl on the heating pad.

6.Using an offset metal cake spatula, spread the chocolate evenly across the work surface into a rectangle. Using a pastry scraper, bring the chocolate together, and as you do so, scrape the chocolate off the spatula. Continue this spreading and scraping process until the chocolate cools to 80 to 82 degrees F for milk and white chocolates and 82 to 84 degrees F for dark chocolate, loses its shine and forms a thick paste with a dull matte finish. Work quickly so that the chocolate does not lump. This process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate, the type and brand of chocolate as well as the temperature of the kitchen. The chocolate is now seeded. The professional term for this is "mush."

7.Add the mush to the bowl of 100 degrees F chocolate and using a clean, dry rubber spatula, stir the chocolate gently, until smooth . Be careful not to create air bubbles as you stir the chocolate.

8.Check the temperature of the chocolate. It should register between 86 and 91 degrees F depending on the type and brand of chocolate. (In general, dark chocolate should register between 86 to 90 degrees F and milk and white chocolates should register between 86 to 89 degrees F.) If necessary, heat the bowl of chocolate in the microwave on LOW (10 percent) power for 5 to 10 second intervals, to raise the temperature the required number of degrees. (Stir the chocolate for at least 1 minute before checking the temperature. Be very careful not to overheat the chocolate.) The chocolate is now ready to work with. As you work, regularly stir the chocolate and check its temperature. Adjust the temperature and fluidity of the chocolate by turning the heating pad on and off. If for some reason the chocolate becomes too cold, simply reheat it in the microwave oven set on LOW (10 percent) power for 5 to 10 second intervals. (Stir the chocolate for at least 1 minute before rechecking the temperature.) Never let its temperature exceed 92 degrees F, or the stable cocoa butter crystals will start to melt and the temper will be lost.

Chocolate is a mixture of cocoa paste, cocoa butter, and sugar. Nowadays, we know its precise chemical composition. It is considered as a complimentary food, since all three organic substances exist (although not well balanced): carbohydrates (starch, diverse sugars), fats (cocoa butter), and vegetable proteins.

Minerals can also be found in chocolate: potassium and magnesium in large amounts, calcium and sodium in small amounts, and iron in trace amounts. Chocolate also contains vitamins A1, B1, B2, D, and E.

HIGH-ENERGY IN TINY SQUARES
Considering its ingredients, chocolate has exceptional nutritional qualities. It is, therefore, a high-energy food in relatively small volume; athletic people are among those who eat chocolate regularly , since it offers rapidly available energy. It is considered a food for effort whether intellectual or physical. What, however, is accurate concerning its other attributed
properties mentioned above?

THE BENEFITS OF CHOCOLATE
The pharmaco-dynamic substances (those whose action is similar to medications) found in chocolate are responsible for its reputation concerning its abilities. Four of these such substances can be found in chocolate: theobromine, caffeine, phenylethylamine, and serotonin. They appear in a negligible quantity, but each in infinitely small quantities plays an important role. Theobromine stimulates the central nervous system, facilitates muscular efforts, as well as having diuretic and cardiotonic action. It is an orexigan (appetite stimulator). Caffeine increases resistance towards fatigue, favorises intellectual activity, and increases watchfulness. Concerning phenylethylamine, it has a chemical structure similar to
amphetamines and therefore contains psycho-stimulating properties. Serotonin, on the other hand, is a neurotransmitter (substance freed by the nerve endings) in the cerebral cortex--its quantity is often found to be lower during certain nervous depression states. The serotonin found in chocolate helps correct its initial loss. Likewise, the caffeine and saccharose stimulate the body's stimulation of serotonin. Finally, due to the pleasure it offers, chocolate stimulates endorphin secretion thus procuring naturally the same effects as opium. With this description of chocolate's chemical composition, it's never-ending list of vertues are easily explained.

SWEET OR APHRODISIAC?
Yes, chocolate can be a stimulant, euphorisant, and anti-depressor. Is it an aphrodisiac as well? No scientific response has been offered to date. Nevertheless, this idea goes back to the beginnings of civilization, even before its arrival in Europe: it was the 16th century, while the Aztecs prepared a drink called tchocoatl (made of cocoa nibs) known for its
nourishing, fortifying, and even aphrodisiac qualities...
Source: www.worldnet.net/fitness/sweet.html

Women And Friendship, Is It As Good Or Better Than Chocolate?

I'll start this article by admitting that I am a full-blown "chocoholic." I love the way eating a piece of chocolate makes me feel. It's so indulging, satisfying, and to me is the ultimate reward or excuse to instantly lift my spirits, calm my nerves, and just make me happy. This lead me to thinking about how few things in life are as good or better than chocolate.

Now, I would certainly have to rank being a Mom at the top of the list, but another big contender is Friendship. I think it is truly disappointing that we as women allow something as rewarding and bittersweet as friendship, to regularly take a back seat to our careers, husbands, children and busy demands of life. When you compare eating a piece of chocolate to spending time with friends, you will find a lot of commonalities.

Friendship and Chocolate are both actually healthy for us.
Friendship and Chocolate both make us feel good.
Friendship and Chocolate can be addictive and both make us eager for more.

Did you know that researchers and scientists have suggested that chocolate contains compounds that can help maintain a healthy heart, good circulation, and reduce blood clotting? And, a Nurses study at Harvard Medical school found that women with friends were less likely to develop physical impairments as they aged.

I know for me personally, whether it's a few minutes on the phone, a nice e-mail shared, lunch/dinner, or movie time spent with a friend, I am left feeling refreshed, happy, and ready to sing, "I feel like a Woman!" While I truly love being a Mom, I need friend time for me (even though half of it may be spent talking about the children anyway). It just feels great to spend time with my girlfriends to gab about everything under the sun, including love, relationships, finances, parenting, - and occasionally important topics like Brad Pitt!

Have you every noticed that when you do finally take the time to make that phone call to your friend, send that e-mail, or arrange that dinner or movie date, that you feel so good you automatically start planning for the next chat or get together. We do this because this needed interaction with our female friends just leaves us eager for more. This "feel good" addiction is similar to why we automatically eat more than one piece of chocolate in the box (and admit it, we rarely stop at just one).

I may be disqualified to judge what is truly better, friendships between women; or chocolate, since I admittedly confessed to being a "chocoholic". After all, some of you reading this article may not even like chocolate. In my opinion they are both equally fabulous. However, I do want to say if ever you needed to slow down, and purposely make time for something in your life amongst your daily juggling of activities, then please do so for friendships. Finding "friendship" time needs to be a priority even if it is once a week or once a month, to catch up with old friends and to make new ones. It's healthy, it makes you feel good, and you (we) deserve more of it.

Cheers to a happy, healthy, life shared with many great friends and of course a bit of chocolate!

Written by: Tina Frazer

The 19th century French writer, Brillat-Savarin said, “Chocolate is health”. Brillat-Savarin, had a passion for chocolate similar to Voltaire who drank 12 cups a day! He suggested it be used for anything from lethargy to hangovers long before the medicinal benefits were confirmed by the scientific community.

The cocoa bean is native to Central and South America and wasn’t known to Europeans until the 1500’s when Spanish explorer, Hernando Cortez brought it back with him from the Americas. In the early 1600’s chocolate was brought to the city of Bayonne in Southwest France by Jewish immigrants who had been driven from Spain. Not long after that Spanish chocolate was introduced to the French Nobility by the 14 year old Spanish princess who was to wed Louis XIV. The French have been known for being experts in making chocolate ever since and their chocolate is the most sought after in the world.

Chocolate making techniques today are the best they have ever been and the master recipe of blending the regular Forastero bean with the fine quality Criollo bean is known to all chocolate connoisseurs. However, many European chocolate makers are concerned that the quality of chocolate in Europe will be harmed due to new Common Market regulations that are now authorizing chocolate makers to use vegetable fat in chocolate. This is currently banned in France, which is why they have the finest chocolates.

The French are very strict legislators of all matters pertaining to food and cooking and chocolate is no exception. Their laws strictly prohibit the use of any vegetable or animal fat in the making of French chocolate, only allowing pure cocoa butter. Additionally they require that French chocolate be at least 43% cocoa liquor and a minimum of 26% pure cocoa butter. Most proud French chocolate makers exceed the cocoa liquor requirement; indeed the better quality bonbons contain as much as 80% of the dark substance which gives chocolate its taste. Knowing this, it is no surprise that French chocolates have the best flavor.

The flavor nuances of French chocolate also depend on the quality and origin of the cocoa beans used to make it. The best chocolates are an artful blend of four or more different beans, each with its own flavor, force and persistence -- each from a different geographical origin: Venezuela, Brazil, the Ivory Coast, Madagascar.

French consumers rank among the world's most discriminating when it comes to chocolate. Parisians are particularly picky, and for good reason: What other metropolis offers such an impressive array of chocolate marvels from the world's most delicate and costly bonbons, to the most mouth-watering chocolate cakes and tarts imaginable?

Article Source: http://www.articlesnatch.com

About the Author:
Gregg Hall is a business consultant and author for many online and offline businesses and lives in Navarre Florida with his 16 year old son. For fine French chocolate go to http://www.gourmetfrenchchocolates.com

What is a Chocolate Fountain?
By: Joseph Then

A chocolate fountain is usually made of stainless steel and serves melted chocolate. A motor at the base heats the chocolate placed in the heating tray. The heated chocolate then goes up through a column and when it gets to the top, flows down over multiple tiers. This chocolate flows over each tray until it reaches the base.

Couverture chocolate, which contains at least 32 percent cocoa butter, works great in a chocolate fountain. You get this in light milk chocolate or dark chocolate. You can use other chocolate but must add vegetable oil, which hampers the taste and smoothness.

At one time chocolate fountains were commercial units, which cost thousands of dollars and used by professional party planners at catering events. You can still rent larger fountains from party stores and catering services that come with an attendant to made sure the fountain runs properly.


Home Chocolate Fountains

Now chocolate fountains are available for home use so people can host their own events. A home fountain is great for a party of around 20 or 25 people.
For someone thinking of purchasing a chocolate fountain for his or her home, there are a large number of budget friendly chocolate fountains on the market. Many of the very inexpensive models are not worth buying because of their cheap construction.


Purchasing a Chocolate Fountain

When purchasing a chocolate fountain for home use, look for the following:

• A good warranty is very important.
• It should be easy to clean and dishwasher safe.
• You want a machine that is easy to assemble.
• Make sure the construction quality is excellent.
• Nothing is worse than a loud machine so quiet operation is important.
• Auger pumping mechanism

To have the chocolate flow smoothly, you need to add oil. Many companies make chocolate for chocolate fountains that you do not add oil so you can set them up faster and more conveniently.

Most people are chocolate lovers. Just seeing rich chocolate, cascading down each layer on a chocolate fountain, makes our mouths water. There are many types of chocolate available to use. Some of these are:

• Milk chocolate – creamy and smooth
• Dark chocolate – some people call this bitter chocolate
• Unsweetened chocolate – no sweeteners added


Chocolate Facts

Less than 2 percent of fat in American diets come from chocolate. The main sources are fried foods, meat and full fat dairy products. Experts and research show that most headaches are not related to chocolate intake. Studies show that stress, hunger, irregular sleep patterns and hormone changes can cause headaches.

Article Source: http://www.articlesnatch.com

About the Author:
Learn more about Chocolate Fountains and the various information about this delicious food at: food-and-drink, chocolate, chocolate fountain,

The World’s Best Chocolate Comes From….
By: John Francis Amberden


You know it’s addictive. You know that it can be fattening. You know that it contains loads of sugar. Has that stopped you? Of course not! It’s chocolate we’re talking about here! Who can give it up? Chocolate is the favorite vice of both young and old. There are so many types out there. You can find practically any kind of chocolate to satisfy even the most finicky among us. Undoubtedly, the worshippers at the altar of chocolate are a vocal bunch. Ask anyone where the best chocolate in the world come from and you’ll get a variety of opinions, but most will agree that Belgian chocolate is among, if not the, best.

Belgian chocolate, as we know it today, evolved during the 19th century, but chocolate itself had been present in Belgium for roughly three centuries already. Today, there are many major brands of Belgian chocolate including Guylian, Côte d’Or and the exquisite Godiva chocolates. Even Leonidas, which is considered to be the cheapest out of all the major brands of Belgian chocolate, has a vast following worldwide.

This can be attributed to the quality of Belgian chocolate, but also the variety available. Unlike many other types, which stick to popular combinations of caramel, raisins and a few classes of nuts, Belgian chocolate displays practically every edible combination possible. Just go to the online catalogue of any big brand. You’ll see sections for truffles, nuts, fruits, white chocolate and a host of other categories. If you can’t find something you like, then you don’t really love chocolate

The ‘melt-in-your-mouth’ consistency of Belgian chocolate has made it a favorite for use in chocolate fountains. This is the latest craze at parties, weddings and many other social events. Chocolate fountains are essentially devices for heating chocolate, which is then transported vertically before flowing over tiers for a waterfall effect. Belgian chocolate is usually high in cocoa butter, giving it the naturally wonderful consistency that is recommended for chocolate fountains.

Chocolate fountains are also a lot easier to obtain than a traditional wedding cake. There’s no need to pay someone tons of money for an intricate design and you don’t have to worry about anything falling apart on the big day. A growing number of catering companies offer chocolate fountains as an alternative and they’re usually a big hit with guests, who can unleash their inner child by dipping strawberries, marshmallows and anything else you give them, in the cascading Belgian chocolate.

Article Source: http://www.articlesnatch.com

About the Author:
John Francis Amberden is a regular article contributor on many topics. If you have found this article helpful, visit his resource sites, http://www.chocolategourmet.info and http://www.chocolate-dessert-recipes.info. For information on other topics of interest, visit http://www.moreinformationblog.com.

Dream In Chocolate: How Much People Love Natural Chocolate
By: Fred Goldman

Take away a woman’s chocolate and some say you take away her soul. People throughout the ages have loved healthy bites of divine chocolate.

Queen Isabella first learned about chocolate when Columbus returned from America. He bestowed the magical brown beans known today as cocoa beans.

Often called the food of the Gods, natural chocolate was used by the Aztec Indians who made their own hot chocolate as a sort of royal drink. Emperor Montezuma served bitter chocolate in golden goblets, but Spaniards later decided to sweeten it with cane sugar.

Sugar-free options for chocolate

Today we have the option of sugarless candy and chocolates that do not contain cane sugar. We understand better that sugar is not ideal for our health.

One of the first hints that a woman might be getting her period soon is the fact she begins to crave chocolate. Women love natural chocolate because it eases her moodiness and helps her feel more in balance. Experts say that is because chocolate contains magnesium, which is important for our health. But instead of indulging in sugar, which can make PMS symptoms worse, it’s wise to try sugarless candies and chocolates that are natural and healthy.

What does chocolate taste like?

Why is it people crave chocolate whether they have a deficiency in magnesium or not? Chocolate teases the senses with its aroma and luscious taste and texture.

Experts say chocolate actually contains more than 300 distinct chemicals. Caffeine is surprisingly found in small quantities in chocolate so, if you want a caffeine high, it’s better to select coffee. Experts say the combination of caffeine and Theobromine, another weak stimulant, does provide a lift for chocolate lovers.

Finally, chocolate contains Phenylethylamine, which is related to amphetamines. They are stronger stimulants. When you dive into a box of chocolate or visit the chocolate store, your body and brain is probably going crazy with desire. Just be smart and select the sugarless candy and natural chocolates for better health.

Article Source: http://www.articlesnatch.com

About the Author:
Fred Goldman owner of D-lectable.com. Love chocolate? Hate the synthetic ingredients that make you fat? D-lectable.com has natural chocolate, sugarless, low-calorie, and low-carb. You'll never know the difference, but your scale will!

Belgian Chocolate And What Chocolate Lovers Said About The Belgian Chocolate Fountain
By: John Hayward

One of the famous types of chocolate is the Belgian chocolate. In fact, Belgian chocolates have become the standard of gourmet wherein all other confections of chocolates are measured. One example are the Swiss, they are also known for making chocolates of higher quality but are still adopting basic recipes from Belgian chocolatiers.

The uniqueness of Belgian chocolates among other chocolates lies in two factors. First is the adaptation of Old World techniques for manufacturing chocolates. Second is that the used ingredients have high quality. Until now, most Belgian chocolates are still made by hand in small chocolate shops utilizing original equipment, although mass production and automation already dominates the production technology. These shops are very popular for tourists who visit Belgium today. Moreover, exclusive souvenirs and test tastings are also included.

Among the amazing selections of Belgian chocolate is the chocolate fountain. Actually, the term "chocolate fountain" is derived from the name of the device itself used to serve a chocolate fondue. A cascading cone which stands 2 to 4 feet high with multiple layers is placed above a basin. Chocolates are melted from below by applying heat and then transported vertically by the corkscrew auger on the fountain's top. From the top, it pours over the layers creating a waterfall of chocolates. People at the celebration can dip tidbits like marshmallows and strawberries.

Delicious and tempting as you may imagine, reading reviews from customers about Belgian chocolate fountains are still necessary.

The best part of a Belgian chocolate fountain is the unique taste. Most first timers have really enjoyed such a sweet treat. Dessert parties never have to be so boring. A Belgian chocolate fountain can make a big difference in the life of most party goers. The host can enjoy preparing the sweets with other people without a fuss. Instructions for setting up a Belgian chocolate fountain is very easy. This is also great after a tiresome meeting. Tidbits including bananas, orange slices, and other fruits can add to the excitement.

This is great for birthday parties. Chocoholic people can enjoy their appetite and feel very satisfied. However, party hosts must put a little warning during the celebration. There could been an incidence for choking when everybody perhaps dares a chocolate eating challenge.

A Belgian chocolate fountain is best for Christmas and can make your dinner more romantic and sweet. Not only that, chocolate fountains used for making Belgian chocolates can be ordered easily from reputable manufacturers on the internet. No hassles at all. You can start making your own Belgian chocolate fountain whenever you want. You can also give this as gifts, besides it being useful and fun.

Kids love chocolates the most. Children's party can be so fabulous with a Belgian chocolate fountain giving them a wonderful experience. The “desserts must be eaten after the meal rule is not really followed. In the case of a Belgian chocolate fountain, it is very difficult to resist. Kids are kids.

A Belgian chocolate fountain is completely a fantastic gift for the people you love that loves chocolates. You could express your overflowing love for them through the molten chocolates. It says it all.

So, get ready. Order now and see what a Belgian chocolate fountain can offer you. Next time, you are the one who would be writing the review. Never fail to thank the founder of Belgian chocolates, he is truly a genius.

Article Source: http://www.articlesnatch.com

About the Author:
The pure heaven of Belgian Chocolate! To find out more about Belgian Chocolates, Belgium Chocolate Fountains, and some really great recipes then please visit us at: Belgium Chocolate Information

By: Louise Hill

The most frequently and widely craved food is chocolate. Chocolate has been in use for a long time as evidenced by remains of vessels with remnants of chocolate drinks dating around 1100 BC found in the lower Ulua Valley in northern Honduras. Xocolatl, which means "bitter water", is the name of a drink made from cocoa and known to the Aztecs and Mayans and chocolate is associated with the Mayan god of fertility.

Chocolate is a food that contains a range of nutrients--including not only fats and sugar, but also is a rich source of magnesium and phosphorus and other carbohydrates and proteins . Chocolate is very much like wine and beer, you have to develop an appreciation for the richness of the product to appreciate the subtleties in the origin of the fruit or grain it is derived from. It is also a symbol of sweetness and innocence and is frequently used to enhance moods. Although it is not an aphrodisiac, it contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love. Chocolate is supposed to be heart healthy, even though it has a lot of fat. It is a mild stimulant to humans mainly due to the presence of theobromine.

A long, complicated refining process is required to make Chocolate. The process starts with the bitter cream-colored seeds that grow in pods of the tree Theobroma cacao. The seeds contain a family of compounds known as methylxanthines. The seeds come from the Cacao pod that grows year round on trees from South and Central America. Each pod holds 30 to 40 Cacao seeds and it takes 20 to 25 pods to get 2 pounds of cocoa. Average adult trees produce 300 to 1,000 pounds per year per acre of cocoa for about 50 years. Fats such as cocoa butter (natural vegetable fat from the cacao bean) and some sugar are combined with cocoa (which results from roasting and grinding the product) to get chocolate.

Chocolate is very sensitive to temperature and humidity and is therefore best kept at around 68 to 72 degrees Fahrenheit, the normal temperature of a pantry or dark cabinet. The natural taste of the Cacao seed is bitter and it must be fermented to develop the flavor that we are all familiar with. Chocolate is a special mixture of cocoa solid and cocoa butter and it is combined at a specific temperature and cooled down in a specific way. Chocolate tempered when its temperature is between 84deg F and 88deg F (29 deg and 31deg C). Chocolate has six forms of crystals. Good chocolate is made by forming mostly type V crystals. Generally, the chocolate is first heated to 113 F (45 C) to melt all six forms of crystals. The chocolate is then cooled to about 80 F (27 C). This allows crystal types IV and V to form (VI takes too long to form).

Once at this temperature, the chocolate is agitated. The agitation results in many small crystal "seeds" which serve as nuclei for crystals to form in the chocolate. The highest quality chocolate is conched for approximately 72 hours, but lesser grade chocolate is conched for only about four to six hours. The conche is an agitator that evenly distributes the cocoa butter in the chocolate while acting as a 'polisher' of the particles. This process results in flavor development through frictional heat which releases the volatiles.

After agitation the chocolate is heated to about 88 F (31 C) which eliminates any type IV crystals, and leaving just the type V crystals. Manually tempering chocolate is accomplished in the classic way by working the molten chocolate on a heat-absorbing surface, usually a stone slab, until the thickening implies the presence of sufficient crystal "seeds". The chocolate is then gently warmed to working temperature.

Fancy chocolate candies have been the inspiration of artists that make wonderful yummy looking creative chocolate candies that are not for eating since they are made of either polymer clay, glass or textile mixed media.

Article Source: http://www.articlesnatch.com

About the Author:
Click here and scroll down to see the beautiful yet non-edible Chocolate; To see my personal work mostly with beads click Beads

By: Fred Goldman

Natural chocolate is a perfect hybrid of words and meaning. But recent examinations of the benefits and makeup of chocolate support the claim that natural chocolate may be good or you. Chocolate serves as a natural relaxer, an antioxidant, and a positive health contributor. Natural chocolate is actually made from the seeds of the cacao tree, commonly derived from cacao beans.

Natural chocolate benefits derive from products pressed from the cocoa bean and not made from the cocoa butter product cooked from the fruits of the cacao tree. Natural chocolate will include the high concentration necessary and associated with European dark chocolate made with less sugar.

If chocolate consumption represents one percent of the American diet, it is from fatty products loaded with sugar. Natural chocolate is more regularly found in bitter chocolate products like baking chocolate, specialty bars and special natural chocolate products found in organic food stores. It is not likely to be in very sweet and sugary chocolate candy or chocolate products with milk added.

Consuming natural chocolate does not share the same dietetic stigma today of consuming candy and other forms, since products used for cake frosting, chocolate chips, and ice cream are filled with fat, sugar and preservatives. To determine if a product contains the benefits of natural chocolate, make sure the ingredients do not contains cocoa butter or dark colorings.

Eating natural chocolate has become a significant choice for a snack. As a meal supplement or dessert, natural chocolate is a snack that is less empty that other fat filled sugary and starchy snacks. This does not mean that any chocolate candy bar automatically applies. Dark chocolate includes falconoid, which is present in natural chocolate but gets filtered out in the processing of other chocolate products such as syrup, powders, and candy.

Natural chocolate exists when no chemicals or alkalis have been applied in the fermentation and manufacturing process, Natural chocolate may be considered something like a glass of wine or a frozen yogurt for enjoyment with a side benefit. Adding natural chocolate cocoa to your morning coffee may keep high blood pressure down, circulation up, and the heart healthier.

The Flavenols and Flavenoids in natural chocolate can exhibit health benefits that mimic prunes, blueberries, and coffee. Natural chocolate may have caffeine in it, but doctors now show that caffeine found in coffee may also have the same kinds of health benefits, include living a year longer and analgesic or serotonin effects on the body.


Article Source: http://www.articlesnatch.com

About the Author:
Fred Goldman is the Founder of D-lectable.com Sugarless Candy Store. You'll find healthy snack choices including sugarless chocolate, natural chocolate, and more at D-lectable.com

Chocolate Eggs and Bunnies make Easter Special
By: Anurag Walia

Easter is one of the most fondly celebrated holy festivals of Christians. It is the sacred celebration for Christ’s rebirth. Churches all over are decorated with flowers and filled with worshippers.

Earlier Easter was celebrated on separate days of the week. Then later on a rule was issued, which stated that Easter shall be celebrated on a Sunday, between March 22 and April 25. So, the first Sunday which comes after the first full moon following March 21 is celebrated as ‘Easter’. That Easter Sunday marks the end of lent, a 40 day period of fasting and prayers.

Symbols of Easter

There are many symbols associated with Easter- such as eggs, rabbits, chicks, and lilies.

The Easter Bunny or the Easter Rabbit is a popular image of the holiday. Rabbits are known as the most fertile, as of which they are marked as important symbol of the festival. The first kind of Easter bunnies were made of pastry and sugar. However today, the Bunny is often made from chocolate and given to children in celebration of the Easter Bunny.

Another popular symbol of the festival is Easter egg. Egg is considered as a symbol for new life. So during the fasting period, Christians gave up the eating of egg, and resumes it on the Easter day. To add glory to the festival, eggs are dyed up and colored and decorated with other fancy items. Chocolate eggs are most popular and favorite amongst children. The chocolate eggs come in all sizes, from small bite size to the worlds biggest 8.32m huge egg made in Belgium. Hollow chocolate eggs often contain treats such as toys for the kids. Similarly chicks also represent new life and re-birth. Lilies are used to decorate the holy cross. The white color of lily depicts the purity.

Celebrations

Being an important festival, lots of preparations are done in order to make it a grand one. The atmosphere turns joyous. Churches are lit up with candles and decorated with flowers. People visit each other and exchange cards, flowers and gifts especially chocolates in the shapes of bunnies and eggs. At certain places parties are also organized. The festival marks the beginning of new life symbolizing joy and happiness of the spring season.

Article Source: http://www.articlesnatch.com

About the Author:
Hotel Chocolat is a premium chocolateir specialising in Gourmet and Gift Chocolates. http://www.hotelchocolat.co.uk has a selection of Easter Gifts and chocolates which are perfect for a classic Easter Day celebration.

Satisfying Your Every Chocolate Cravings!
By: Jonalyn Saplala

The kind of food that everybody surely love, Chocolates! Indulging ourselves with one of those delicious and yummy flavored chocolate in favor boxes will definitely be a nice treat. Prepared in different shapes and sizes and placed in fascinating packages simultaneously arranged in a variety of pleasing designs, chocolates are more enhanced not only in taste but also in mouth-watering appearance.

With a touch of imagination and creativity, chocolates today come in various flavors, color, taste and arrangement set-ups. What’s more fascinating nowadays is the birth of those amazingly-made chocolate fountains in California. Chocolate fountains are made of melted chocolate served on a stainless steel which has a heated base that keeps the chocolate in liquid form. With a system similar to fountains, the melted chocolate flows in a circular track and appears like a fountain depending on the base design made. These chocolate fountains are also set-up in diverse designs and size. They can be built accordingly to your desires. However, ca chocolate fountains are quite costly and eat a lot of cash because they are prepared dissimilar and more creatively than those usual chocolates sold in the market.

Despite of its quiet costly value, anywhere in California chocolate fountains are still considered as best sellers. This type of chocolate arrangement are usually purchased by party planners and caterers which are servicing for big events. And it’s mainly for the reason that chocolate fountains are very appealing and guests are entertained on their appearance. Chocolate fountains really suite any big event because they also add elegance and uniqueness to the occasion. Whether its for a wedding, social event, birthday, engagement and the likes, chocolate fountains will surely do great – a factor that make them in-demand during special occasions.

In line with flavor, chocolates are also made mixed with different tastes and aroma. To add a little twist to your usual favorite chocolate, manufacturers created chocolates varying in flavors with the use of fruits and nuts. A plain chocolate definitely taste scrumptious but a chocolate made with an added flavor will surely taste better and more delicious. Examples are chocolate strawberries in ca, chocolate avocado, chocolates with hazel or roast nuts and many more, which really taste excellent. In fact, there are other chocolate flavorings that one can savor making many chocolate enthusiasts crave more for their favorite chocolate taste.

With the transformation and additions made in chocolates, every individual on earth will certainly long for more. Chocolates are naturally nutritious and very healthy to eat, and with the additional flavorings supplemented to them, they become more nourishing and well to consume. In addition, chocolates are also very useful. They can serve as gifts for loved ones especially if you want to make them happy during a special occasion with them. They are considered as a good surprise to cheer up your sad buddy or just to express affection to someone special for you. A chocolate basket will unquestionably do great! Nobody will ever say “No” to chocolates right? So better get your favorite, indulge and satisfy your cravings or better get one for your love.

Article Source: http://www.articlesnatch.com

About the Author:
For additional information, check out this site on chocolate in favor boxes. Jonalyn Saplala is a web copywriter in a web design company associated with a company manufacturing chocolate fountains in California.

By: Dr John Anne

Chocolate is a psychoactive food. A chocolate comprises a number of raw and processed food and that are produced from the seeds of tropical cocoa tree. The cocoa tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure. Native lowland and tropical South Africa has been cultivating cocoa from long time.

Chocolate has been said to cause acne and tooth decay and it also has a reputation for being a fattening, nutrition less food. On the other hand, chocolate is also known for being everything from an anti-depressant to an aphrodisiac. While there are still many things that we don't know about chocolate, the following mentioned benefits and causes of consumption of chocolates could suggest you in best way.

Some of the benefits associates with regular consumption of cocoa are mentioned as eating chocolate releases endorphins in the brain, which act as pain-relievers. If you take sufficient amount of cocoa or chocolate it will boosts one's appetite also does not cause weight gain. The sugar contained in chocolate may reduce stress and have a calming and pain relieving effect. If someone is habitual of eating chocolate, he/she does not give acne or other skin eruptions. Those who eat chocolate do not trigger migraine headaches. Eating moderate amounts of chocolate makes one live almost a year longer. Also, eating chocolate reduces the risk of heart disease and cancer. Eating two bars of chocolates a day not only lowered cholesterol; it had the unexpected effect of also lowering systolic blood pressure.

Regular consumption of chocolate may have risk of lower blood pressure. At five-year intervals over a 15-year period, 470 men aged over 65 were questioned about their dietary intake of cocoa and received physical examinations too. Thus many persons are still confused rather they have to eat or not eat chocolates.

Article Source: http://www.articlesnatch.com

Cozy Up With These “Oh So Good” Hot Chocolate Recipes
by: Donna Monday

When it’s cold and frosty outside, there’s nothing better than curling up with a nice big mug of homemade hot chocolate. Why pay several dollars for a cup of gourmet hot chocolate when you can easily learn how to make your own delicious hot chocolate drink?

You can make the classic creamy hot chocolate, or get a little adventurous and try the white chocolate or Mexican hot chocolate recipe. If you enjoy giving hot chocolate as a gift, then you may wish to make your own hot chocolate mix and put it in decorative glass jars.

The following hot chocolate recipes can be made the old fashioned way, using a pan and a stovetop. Or, you may wish to purchase a hot chocolate maker to speed things up.

However you decide to make it, you’ll definitely enjoy the aroma and flavors of a delicious hot chocolate drink tickling your taste buds, and warming your tummy during the long winter days and nights.

Creamy Hot Chocolate

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
½ cup unsweetened cocoa
1 ½ teaspoons vanilla extract
1/8 teaspoon salt
6 ½ cups hot water
Marshmallows (optional)

Directions

In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows. Store covered in refrigerator. *Will last up to 5 days.

Makes 8 servings.

Easy Mexican Hot Chocolate

3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
½ teaspoon ground cinnamon
1 pinch chili powder
¼ cup milk
¾ cup boiling water

Directions

In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Makes 2 servings.

Spicy White Hot Chocolate

3 ¼ cups 2% fat milk
6 oz. white chocolate, chopped
1 egg, beaten
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon

Directions

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes.

Gradually whisk in remaining milk, and heat until hot, but not simmering. (You don’t want a skin to form on top of the milk). Chocolate will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature.

Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Zingy Mocha Hot Chocolate

½ cup semisweet chocolate chips
½ cup milk
¼ teaspoon ground cinnamon
1 dash hot chili powder
1 teaspoon instant coffee granules
½ cup cold milk
Marshmallows and chocolate sprinkles (optional)

Directions

Combine the chocolate chips and milk in a glass or plastic dish, microwave on high, stirring every 20 – 30 seconds, until melted and smooth. Mix in the coffee, cinnamon, and hot chili powder until the instant coffee has dissolved. Stir in the cold milk.

Strain into 2 mugs. Thin with additional milk, if desired. Garnish with marshmallows and chocolate sprinkles.

Makes 2 servings.

Peanut Buttercup Hot Chocolate

1 (1 oz.) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions

In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons of peanut butter. Enjoy.

Makes 1 serving.

Russian Hot Chocolate

1 oz. vanilla flavored vodka
¾ oz. amaretto liqueur
1 tablespoon instant hot chocolate mix
4 oz. hot milk

Directions

In a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.

Makes 1 serving.

Hot Chocolate Mix Recipe

11 cups dry milk powder
1 (8 oz.) container powdered non-dairy creamer
2 ½ cups confectioners’ sugar
1 (16 oz) container instant chocolate drink mix

Directions

Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving

To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon, If desired.

Make 80 servings.

About The Author

© Donna Monday

Love Cookies? All Your favorites here http://www.best-cookie-jar-recipes.com

Almond Chocolate Coffee

Ingredients

* 0.5 oz dark Creme de Cacao
* 8.0 oz hot Coffee
* 0.75 oz Amaretto

Mix the ingredients in a cup. Decorate the cup with some whipped cream and chocolate shavings on the top.

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Spanish Chocolate:

Ingredients

* 2 oz. grated Chocolate
* 0.5 Teaspoons. Cinnamon
* 2 egg yolks
* 2 cups Milk

Mix the cinnamon and chocolate in hot (not boiling) water. Add the egg and stir until the mixture becomes thick.

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Chocolate Snake Bite:

Ingredients

* 0.5 oz Cinnamon Schnapps
* 0.5 oz Coffee Liqueur
* 0.5 oz Brown Creme de Cacao
* 0.5 oz Irish Cream

Mix all ingredients in a shaker filled with ice. Shake well and serve in a chilled highball glass.

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Chocolate Banana Martini:

Ingredients

* 1 part Banana Liqueur
* 1 part White Creme de Cacao
* 2 parts Vodka

Mix everything and serve it in martini glass.

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Chocolate Covered Cherry Shot:

Ingredients

* 1 part Amaretto
* 1 part Coffee Liqueur
* 1 part White Creme de Cacao
* 1 dash Grenadine

Pout everything in order into a glass. Stir well before adding the grenadine.

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Chocolate milk for kids

Ingredients

* Milk
* Chocolate syrup

add the two together using as much of the ingredients as you want...

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Chocolate Buzz

Ingredients

* 11 oz Chocolate mix
* 2 shots Coffee Liqueur
* 2 shots Irish Cream

Pour the Kahlua and the Irish cream into a glass of chocolate. Best serve cold.

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hocolate Martini

Ingredients

* 1 part White Creme de Cacao
* 1 part Vodka

Pour the ingredients into a shaker and shake well. Serve chilled in a martini glass.

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Chocolate Cake Shooter

Ingredients

* 0.5 shot Frangelico
* 1 Lemon
* 0.5 shot Citron Vodka

Mix the vodka and Frangelico in a shot glass. Serve with a wedge of lemon.

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Adult Hot Chocolate

Ingredients

* 1.5 oz. Peppermint Schnapps
* 1 whipped Cream
* 1 cup Chocolate mix mixed in water

Mix the peppermint schnapps with the hot chocolate in the cup. Decorate the cup with some whipped cream on the top.

By: Joe Young

Finding the best chocolate can be a fun and rewarding experience. Searching and trying all sorts of different kinds can be a tough task, but I am sure you are up to it. Although hundreds of different kinds of chocolate can be tasted I am going to share with you three of the best chocolates you can get. I know there are so many types, as milk, organic, belgian, and other gourmet chocolates, but this is just a few.

Best Chocolate in the World

First, the best dark chocolate in the world. The best ever is Chuao from Amedei Chocolates. An incredibly strong chocolate, It brings out all the intensity and complex character of the Chuao bean that is simply bliss. Amedei Chocolates was formed in 1990, by Cecilia and Alessio Tessieri. With great effort they have taken their family passed heritage to new heights through their carefulness nad research of the Chuao bean.

Next up is chocolate truffles. These are my favorite, especially the chocolate filled ones. Cherry filled ones are ok too. While technically not really a true best chocolate, truffles are a delicious treat that offer a unique take on traditional milk and dark chocolate. One personal favorite in this class is the Venchi Cubotto Chocaviar, which can be used for drink or additive to a dessert. It is really quite elogant in appearance.

Venchi's truffles come from over 150 years of experience in the chocolate making craft. The Venchi chocolate making tradition started in 1878, with quality and freshness and the use of all natural ingredients at the forefront. These truffles are one of the best chocolates on the market today. Such truffles include the assorted truffles, the cocoa powdered truffle, and a host of white, dark, and milk chocolate bars. They have quite the assortment.

The last choice to look at is milk chocolate. If I could only have one it would be a milk chocolate from Jean Neuhaus. Jean moved to Brussels from his native Switzerland and opened a shop preparing medicines in 1857. In his shop he also prepared candies which soon replaced the medicines. It is from here that the best chocolate in the world now comes from, including the praline.What are your favorites? We could go on and on here. One of my favorites as well is the turtle praline with pecan and caramel overlayed with chocolate!

Everone has a favorite best chocolate of some type. I suppose though with all the various flavors, and types, and shapes. Sometimes the best chocolate in the world is that simple chocolate you had when you were a kid, like Hershey's chcolate, and all you could think about was that certain chocolate bar. When I get my allowance I am heading straight for the candy shop and endulge! Mine was simple, and still is, the chocolate covered almond bar. I have tasted a lot of chocolate in my time, some good some bad, but mostly good. What's your favorite?


About the Author
This text is a link to a page on the World Wide Web.

Published At: www.Isnare.com

by: Jon Sherwood

It would be so nice to be able to begin this article with the words, “Who doesn’t love chocolate?” Unfortunately, there are some poor souls out there who are either allergic to this yummy delight or who, for some unknown reason, think that they do not like the taste of it. Oh, well, that just leaves more for the rest of us.

Chocolate in any form really is an appropriate gift for any occasion. You can give it to someone for nearly any holiday and in the case of some holidays like St. Valentine’s Day, Mother’s Day and Easter; they would almost seem empty without some chocolate.

The other fact about giving a gift basket of chocolate goodies is that even though expensive foreign chocolate may be far superior in quality to the selection that is readily available at your local store, it is still a gift that is just as appreciated no matter where the chocolate comes from. So, while the chocolate that is defined as “imported” or “handmade” sounds nice and probably is very nice, don’t let that stop you from creating your own gift basket of local chocolate treats.

If you have your heart set on it and you really want to give chocolates that are imported and unusual, there are many companies that specialize in putting together gift baskets and they can create a chocolate assortment using chocolates from anywhere around the world. It just so happens that chocolate gift baskets are one of the most popular styles of gift baskets because they get such a welcome reception whenever they are given.

The great benefit about giving a gift basket of chocolates as a gift is in its versatility. Whether you are giving a chocolate gift basket to your mother, your sweetie, or to your business associates, chocolate is always an appropriate and appreciated gift. It always seems to express just the right sentiment.

A good chocolate gift basket is one that includes a large variety of chocolate products. Not only a diversity of chocolate candies, but chocolate cookies, cakes, fudge, chocolate covered peanuts or pretzels and even hot cocoa or chocolate flavored coffee. Now, that’s a chocolate gift basket!

You can choose to put these baskets together yourself or you can order one from a local gift basket company or a company online. The average price of a chocolate gift basket that you can have delivered runs from about $50 to $200, depending on its size and the variety of items in the basket. Of course, you can always make the gift yourself and you may be able to purchase a lovely basket and different chocolate items for less that having one specially made and delivered, but you probably won’t be able to include all of the variety that a gift basket company can.

Once you decide on whether you will use a company that specializes in gift baskets and put in an order or if you decide to make one yourself, a chocolate gift basket can be given for absolutely any occasion. For instance, a basket of mugs, hot cocoa mix, cookies and chocolate treats would be perfect as a gift for a family on Christmas Eve. Place all of the items in a Christmas themed decorative basket or dish or even a Santa’s sleigh and add a bow. What a lovely way to say, “Merry Christmas.”

How about the Superbowl? If you are invited to a Superbowl party, don’t come empty-handed. Throw some homemade or store bought chocolate snacks in a football shaped bowl or a football helmet and watch everyone move you out of the way in order to gather around it.

Baskets, chocolate, and Easter naturally go together. Put them together and create a beautiful centerpiece for the holiday table or make one for your office to share as the holiday approaches. There are so many chocolate choices available at this time of year that it will be hard knowing when to stop.

Mother’s Day and Father’s Day are two more occasions when a delectable chocolate gift basket would be appreciated. In order to add some originality, place the chocolate selection in a beautiful crystal bowl or vase for Mom and in a cigar humidor or a toolbox or tacklebox for Dad.

Even Independence Day can be an excellent occasion for giving chocolates. Add little American flags to the candies and present the whole gift in a star shaped container. You can even add streamers or string-pulled confetti poppers to the container in order to help celebrate the fireworks later in the evening. Or, if you know someone who will be camping out this summer, a great gift basket is to make a “S’more themed basket”. Fill a bucket with chocolate bars, graham crackers and marshmallows and let the fun ensue.

Halloween is an easy holiday to celebrate with a chocolate gift basket. There are different varieties of available candy everywhere and you can readily find a basket or a container in the shape of a jack-o-lantern or witch’s cauldron. This is another wonderful creation to make and then set out at work for your co-workers and visiting clients to partake in.

Besides holidays, there are birthdays, anniversaries, housewarming parties, graduations, baby and wedding showers, and “just because I love you” occasions. Add some chocolate covered popcorn with a favorite movie and create a great any occasion gift. Another way to use chocolate in a gift basket is to fill it with chocolate treats all from one area of the country or the world. This is a welcome gift for someone who is from that area to remind them of home.

In addition, a chocolate gift basket is great as a way to help cheer a friend who is down. A small chocolate gift basket is also a perfect gift for all of your children’s teachers and it makes a lovely thank you gift for anyone else, as well.

Next time you are facing an occasion and you need to bring a gift, don’t forget the sweetest gift of all, a gift of chocolate. It may be one of the simplest gift baskets to put together, but it is one of the most appreciated. Just tell everyone that they can begin their diets next week.


About The Author
Jon Sherwood

Chocolate is a great for almost any occasion. Try a delicious chocolate gift basket made with Ghirardelli chocolate from http://www.onesourcegiftbaskets.com for your next gift.

Hot White Chocolate From The Ancient Cacao Bean
by: Dean Forster

There are almost endless possibilities when it comes to choosing and buying chocolate. There are as many chocolate assortments on the market as many people's tastes for this treat. The term chocolate includes a number of foods that are produced from the seed of the tropical cacao tree, native to lowland tropical South America. People used to drink liquid chocolate beverages as back as 3000 years ago by the native Mayans and Aztecs. Chocolate is also associated with the Mayan god of fertility. A lot of the hot white chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar.

White chocolate is a special chocolate type. One of the first things you should know about it is that although it is called chocolate, white chocolate isn't really chocolate at all.

Yes, the white assortment comes from the same cacao plant, but it turns white because of a different production process. White chocolate was first made in New Hampshire after World War I and of course, hot white chocolate first appeared back then but only with isolated requests. Hot white chocolate isn't as popular as generic hot chocolate is, but it has way more demand than it had in those days.

Chocolate is made from useable items extracted from the ancient cacao bean. While dark chocolates use the cocoa powder ground from the seeds, the versions of white use only the butter. Actually, this is the reason for which the hot white chocolate has that very light color. White chocolate contains neither chocolate liquor nor cocoa solids. Because of this fact, the lack of chocolate syrup from its creation process, the U.S. Food and Drug Administration does not even consider white chocolate at all to belong to the chocolate family. Some people also state that hot white chocolate hasn't got anything to do to hot chocolate in anyway.

To create this delicious treat, producers use cocoa butter, milk solids, vanilla, sugar and lecithin; these being its main ingredients of course, for hot white chocolate, all of these are powdered (or should be). If real, natural cocoa butter is used, the result is a better tasting, higher quality product. Other producers will not use natural cocoa butter, but vegetable fats (these products are known as confectioner's coating or summer coating). Doing so, they end up with a lower quality chocolate product. If you read on the chocolate bar that vegetables fat has been used, you would better buy another assortment, made using real cocoa butter. It will simply taste better.

When they are made with natural cocoa butter, white chocolates have an ivory color. They are a tasty combination of cream and vanilla and no producer making white chocolate using vegetable fat will ever manage to match it in taste. You can also distinguish white chocolate made using cocoa butter from that made using vegetable fats by their consistency, taste and ability to be stored. White chocolate can be stored for many months before it expires. You can find out more about chocolate including recipes at http://www.gourmetdarkchocolatetruffles.com

White chocolate is very delicate by nature. It melts quite easily and it will scorch even easier. White chocolate can also be difficult to work with. When melted, the cocoa butter can split and create an oily compound that can be recovered by re-emulsifying.

If you want to melt white chocolate in your kitchen for making other treats (such as ganache or chocolate fondue), take care and slow the entire process down to be sure you do not ruin it.

White chocolate is usually used for decoration of milk or dark chocolate confections.


About The Author
Dean Forster

Learn more about types of chocolate including Chocolate Truffles, easy to use recipes and chocolates for special occasions at => http://www.gourmetdarkchocolatetruffles.com

How to Make Chocolate Candy - A Fascinating Segment of Cooking
by: Korbin Newlyn

If you like desserts, baking, and chocolate, then you might want to learn how to make chocolate candy. Don't be concerned; the process for creating the majority of candies is easier than you think, and with a some practice, and taste testing, you can come up with chocolate dessert recipes that's all your own.

Beginning With The Basics

Prior to starting to make chocolate candy, you might wish to begin baking more conventional chocolate desserts, such as chocolate cake or brownies. Chocolate candies such as fudge or toffee are the same as brownies, and you can even integrate these candies into your baked goods for a richer flavor. You can learn a lot of basic recipes for brownies and cakes on various internet sites, and once you get the used to these, you might feel more comfortable moving on to candy making.

You can also make the candies that you see in bakeries and speciality shops; all you will need is the right ingredients as well as a candy mold. With the mold, you can make candies that are in any shape you wish, and you can decorate or garnish the candies to taste.

In the majority of cases, you will have to melt down a certain amount of the chocolate of your choice, and you can add specific flavor extracts depending on the flavor you want the candy to be. You pour the chocolate mixture into the molds, and allow the candy to set. In most instances, the candy will set better, and faster, if you put it in the refrigerator.

Variations on a Theme

You can also make chocolate truffles, which can at times be intimidating for those who do not spend much time in the kitchen. Nevertheless, you can learn how to make chocolate candy by just combining melted chocolate and whipping cream, until it is at its desired consistency. Then, you can use an ice cream scoop to break up the portions of truffles, and put these in the refrigerator to set as well.

You can roll the truffles in nutmeg or cinnamon, coconut and crushed nuts, or even cayenne pepper after you remove them from the fridge. These candies make an excellent dessert at parties, or a great gift when you use decorated paper or bags for presentation.

If you still want to know how to make chocolate candy and are not sure you will be able to get it precisely right the first time, you can visit various internet sites like so that you can analyze the recipes as many times as is needed to, and view pictures of the finished product. Keep in mind that you do get to taste each batch you create, so this should be enough motivation to keep trying. Happy baking!


About The Author
Listen to Corbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to http://www.chocolateprosite.com/ and at http://www.chocolateprosite.com/dark-chocolate-a-healthy-food-if-eaten-sparingly/

Milk Chocolate - How To Send Your Baking Into Overdrive
by: Korbin Newlyn

Unlike dark chocolate, milk chocolate is exceedingly sensitive to heat since it has a high sugar content. Milk chocolate is mostly a mix of chocolate, sugars, and milk, and so it is much more ordinarily found in candies.

For this reason it might be hard to use milk chocolate in recipes that require you to melt chocolate for sauces, or in desserts that will be baking and cooking for an extended length of time. Milk chocolate is mostly suited for desserts that can be baked relatively rapidly.

Cookies

Milk chocolate is an excellent addition to many different kinds of cookies, which ordinarily only need to bake for around ten minutes or so. You can add chunks of chocolate by cutting up candy bars, or use milk chocolate chips for a fast and simple addition.

You can add chocolate to your favorite oatmeal, peanut butter, as well as sugar cookie recipes. The next time you are baking brownies, try sprinkling some milk chocolate chips as well as marshmallows on top half way through baking and you will have a new rendition of an older favorite.

Muffins & Breads

Milk Chocolate is capable of being an excellent additive to muffins as well. Add a little decadence to your conventional breakfast muffins, or make a fun dessert version that can go along with coffee. Another option is to add chocolate chunks or chips to muffin batter, or melt it in the microwave and sprinkle over the top.

Milk chocolate can also be a welcome additive to numerous dessert breads, such as banana bread. You also have the option to even mix some chocolate chips into peanut butter and have a genuinely nice spread for both breads and muffins.

Candies

Milk chocolate is likely most well known for it being used in a variety of different candies, and is enjoyable to experiment with at home. For a truly simple treat, melt some milk chocolate and dunk it in bite size pieces of your favorite fruit, nuts, cakes and even cookies. Let the chocolate harden on wax paper and then enjoy. Milk chocolate can also be used in fudges and truffles.

Other Ideas

Shave this type of chocolate candy bar over some vanilla ice cream for a speedy after-dinner dessert, or on top of some hot chocolate covered in whipped cream or coffee. Create an easy snack and mix the chocolate chips into a trail mix with pretzels, nuts, and dried fruits. Or even better yet, simply savor milk chocolate plain by the handful as you are awaiting the completion of a fresh batch of cookies in the oven!


About The Author
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to http://www.chocolateprosite.com/ and at http://www.chocolateprosite.com/the-chocolate-chip-cookie-an-accidental-creation/

Chocolate Candy Favors - A Tasteful Touch To Your Party
by: Korbin Newlyn

If you are having a baby shower or wedding and wish to give your guests a bit of creative as well as tasty favors to commemorate the event by, you might wish to select some chocolate candy favors that will help to make your party a big hit. Here are some of the best resources to focus on.

Destinations To Go

One of the first things you want to do is check out what your local grocery stores has to offer. You can find Valentines Day candies that might be separately wrapped already, and you can utilize these as wedding party favors, particularly if you find that they are wrapped in the same colors you are using for your wedding.

You can also use separately wrapped chocolates that might be wrapped in pastel foil for a baby shower; you can utilize heart shapes if you want, but standard rectangle or even circular shapes will work just as well.

You can also use candy bars as chocolate candy favors. Sites on the internet will give you the ability to select the candy bars that you want, along with individualized wrapping that will have the name of the bride and groom, or the name of the parents or baby that the shower is being held for.

Your favorite designs or colors designs can also be included on the wrappers. This is an excellent keepsake, and your guests will appreciate the fact that the party favor is edible.

Adding Creativity

In addition to chocolate candy favors, you can also give mixed nuts, small mints, and small books of mints or candies to your guests. These things all go great with chocolate, so you could make up a small gift bag filled with lots of excellent treats for your guests to go home with. You can check out sites on the internet to discover links to companies that have the favors you want, and to get some lessons in candy making so that you can create your favors on your own.

To make your chocolate candy favors stand out even more, make certain that you select quality packaging for demonstration; sheer ribbons and gift paper of different textures will make your gift bags stand out, and injecting the chocolate you use with special flavors will have your guests talking about your party for many months after. If you need gift presentation ideas, and want your favors to be in keeping with the theme of the party, you can find low-cost, crafty ideas on at your local craft store.


About The Author
Listen to Corbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to http://www.chocolateprosite.com/ and at http://www.chocolateprosite.com/a-chocolate-fondue-fountain-adds-verve-to-a-special-occasion/

White Chocolate - The Creation Of The Swiss, The Americans Delight
by: Korbin Newlyn

When cocoa butter is used without the use of cocoa solids, one can make a type of chocolate regarded as white chocolate that also has milk solids and sugar, lecithin as well as some flavoring that the majority of the time is often vanilla.

The use of cocoa butter is essential to maintain the chocolate as a solid during room temperature, and also helps it to melt rather easily when eaten. White chocolates are very much like other chocolates in texture but the taste is basically different and it also is different in that it does not have caffeine.

After The First World War The Swiss Created It

The first known occurrence of white chocolate being created was way back after the First World War had ended and the Swiss discovered it. In the United States, Herbert's Candies were the first major company to discover it though they had observed it being created in Europe a year earlier.

The popularity of this chocolate increased greatly after it was sold in 1984 in America, when the Nestle Alpine White chocolate bar which contained white chocolate, and chopped almonds, greatly fascinated the American public.

White chocolate contains no cocoa mass or cocoa solids, and so is not thought to be a true chocolate in various countries. In the United States. it should have a minimum of twenty percent of the total weight of the chocolate product to be cocoa butter, and fourteen percent should be a total of milk solids.

The sweeteners should have less than fifty-five percent of sugar. There are also various types of white chocolates that are made with vegetable fat and are not derivatives of cocoa. The difference is that the former is white in color while the latter is colored in ivory.

Distinctions Between Dark and White Chocolate

There are certain qualities that separate white chocolate from regular chocolates because true chocolate will have fine-grained roasted cocoa beans while white chocolate does not have any cocoa solids and is technically coated with white confectionary. There is fundamentally not much of a difference in making white chocolate, milk chocolates, as well as dark chocolates.

The main point of difference lies in the ingredients that are used. There are also some challenges faced in making this kind of chocolate, including when one melts it, the cocoa butter might split and produce oily compounds that are not able to be recovered, and therefore must be thrown away.

White chocolate may be employed in decorating milk or dark chocolate confectionary items as well as in other ways as desired by the maker. The advantage of this kind of chocolate is that the cocoa butter utilized is a very stable fat that has numerous antioxidants that can stop rancidity as well as increase storage life. In addition to being delicious, this kind of chocolate indeed has numerous benefits.


About The Author
Listen to Corbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to http://www.chocolateprosite.com/ and at http://www.chocolateprosite.com/nestle-chocolate-recipes-the-best-there-is/