By Griffin Wetzstein
The chocolate drums cookie recipe is a perfect one to make with the children. These little gems will look so great sitting on a serving plate at your next holiday party!
Ingredients:
1/2 cup granulated sugar
3/4 cup salted butter, softened
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Decorations:
Vanilla flavored candy coating, melted, slightly cooled
Decorator sugars and candies
Drumsticks:
Red licorice laces
Vanilla flavored candy coating, melted, slightly cooled
Hardware:
Large bowl
Small microwave safe bowl
Cookie sheets
Plastic wrap
Mixer
Step 1: In a large bowl, combine sugar, butter, egg yolk and vanilla extract. Beat at medium speed with an electric mixer until creamy (2-3 minutes).
Step 2: Reduce speed to low and add the flour and cocoa; beat until well mixed.
Step 3: Divide dough into fourths. Shape each fourth into a 7-inch roll about 1-inch in diameter. Wrap each roll with plastic wrap and refrigerate for 1 hour.
Step 4: Preheat oven to 375 degrees F.
Step 5: Cut rolls into 3/4-inch slices with a sharp knife. Place rolls 1 inch apart, cut side down, on ungreased cookie sheets.
Step 6: Bake for 8-10 minutes or until set. Let cookies set for 2 minutes before transferring to a cooling surface. Cool completely.
Decorating:
Step 1: In a small microwave safe bowl, melt candy coating in microwave according to directions on package.
Step 2: Roll sides of drums in the melted candy coating. Immediately dip or roll in desired decorator sugars or candies. Let stand to harden.
Drumsticks:
Step 1: Cut licorice laces into 1 1/4-inch pieces.
Step 2: Dip one end of each piece into melted candy coating. Crisscross two drumsticks on top of each drum. Let stand to harden
The chocolate drums cookie recipe makes 24 drums.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html
For some great tasting oatmeal cookie recipes visit http://kicked-up-cookie-recipes.com/oatmeal-cookie-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Wednesday, November 29, 2006
Saturday, September 23, 2006
Chocolate Chile Truffles
by Carol Slinker
Both dark chocolate and spices provide health benefits. Dark chocolate lowers blood pressure, chiles boost metabolism and they both provide vital antioxidants, if taken in moderation, of course.
This addictive chocolate creation contains few ingredients - butter, cream cheese, sugar, and a kiss of brandy - but they all combine to create a sublime texture which highlights the pure flavor of the ancho & chipotle chile powders. A great modern dessert.
The ingredients are simple, although you may have to go to a specialty market for the ancho or Chipotle chile powders.
Start with
16 ozs of dark chocolate, broken or chopped
1 cup suger
16 ozs cream cheese
1 cup cocoa powder
2 Tablespoons brandy
¼ teaspoon ancho chile powder
¼ teaspoon chipotle chile powder
You'll need a double boiler, a bowl and a parchment lined cookie sheet.
First, in the bowl, soften the cream cheese with a large spoon until the water boils.
Melt the broken chocolate over the double boiler and add the sugar when the chocolate is almost melted. When the sugar is dissolved, remove from heat and add the softened cream cheese to the chocolate-sugar mixture. Then add the remaining ingredients.
Mix into a soft dough and break off a small amount at a time to form into the truffles, about 1 teaspoon or ½ oz each. Place the truffles on a parchment lined cookie sheet.
Both dark chocolate and spices provide health benefits. Dark chocolate lowers blood pressure, chiles boost metabolism and they both provide vital antioxidants, if taken in moderation, of course.
This addictive chocolate creation contains few ingredients - butter, cream cheese, sugar, and a kiss of brandy - but they all combine to create a sublime texture which highlights the pure flavor of the ancho & chipotle chile powders. A great modern dessert.
The ingredients are simple, although you may have to go to a specialty market for the ancho or Chipotle chile powders.
Start with
16 ozs of dark chocolate, broken or chopped
1 cup suger
16 ozs cream cheese
1 cup cocoa powder
2 Tablespoons brandy
¼ teaspoon ancho chile powder
¼ teaspoon chipotle chile powder
You'll need a double boiler, a bowl and a parchment lined cookie sheet.
First, in the bowl, soften the cream cheese with a large spoon until the water boils.
Melt the broken chocolate over the double boiler and add the sugar when the chocolate is almost melted. When the sugar is dissolved, remove from heat and add the softened cream cheese to the chocolate-sugar mixture. Then add the remaining ingredients.
Mix into a soft dough and break off a small amount at a time to form into the truffles, about 1 teaspoon or ½ oz each. Place the truffles on a parchment lined cookie sheet.
The list of toppings for these truffles is endless, as for most truffles, but a dusting of Chipotle chile powder, paprika or even shredded coconut makes for a truly new and exciting flavor blend.
Of course, for some, there must be nuts!
Of course, for some, there must be nuts!
Go crazy with chopped pistachios, chopped almonds or walnuts.
This recipe makes about 95 ½ oz truffles. Refrigerate completed truffles for at least an hour before serving.
This recipe makes about 95 ½ oz truffles. Refrigerate completed truffles for at least an hour before serving.
Saturday, September 09, 2006
The Mysterious Truffle
By Jane Roseen
Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.
For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.
The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.
The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it’s a smoother, softer truffle center. Less cream, more chocolate, and it’s a firmer, coarser truffle.
In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.
The question that always pops up when viewing a truffle – what kind is it? Without being so gauche as to stick one’s finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!
Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.
However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.
So next time you have a craving for chocolate, consider trying truffles. You won’t be disappointed in these delicate morsels, and will likely wonder why you didn’t have some on hand before this!
Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available.
Website: http://www.harmonysweets.com/
Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.
For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.
The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.
The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it’s a smoother, softer truffle center. Less cream, more chocolate, and it’s a firmer, coarser truffle.
In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.
The question that always pops up when viewing a truffle – what kind is it? Without being so gauche as to stick one’s finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!
Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.
However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.
So next time you have a craving for chocolate, consider trying truffles. You won’t be disappointed in these delicate morsels, and will likely wonder why you didn’t have some on hand before this!
Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available.
Website: http://www.harmonysweets.com/
Article Source: http://EzineArticles.com/?expert=Jane_Roseen
Sunday, September 03, 2006
Chocolate Meringue and Mint Chip Ice Cream Cake
Preheat oven to 200°F.
Position 1 rack in top third and 1 rack in bottom third of oven.
2 large baking sheets lined with parchment paper. Trace two12 x 44-inch rectangles, spaced slightly apart, on 1 paper. Trace one12 x 44-inch rectangle on second paper. Turn papers over (marked lines should show through).
Making the meringue:
10-1/2 tablespoons sugar, divided
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
4 large egg whites
2 pints mint chip ice cream, slightly softened
1/2 cup chilled whipping cream
1/4 teaspoon vanilla extract
1/4 cup chocolate sprinkles
Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl (this is the "cocoa mixture").
Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
The assembly:
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues.
Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere.
Cover and freeze assembled cake at least 2 hours and up to 1 day.
The Presentation:
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve. Makes 8 to 10 servings.
Position 1 rack in top third and 1 rack in bottom third of oven.
2 large baking sheets lined with parchment paper. Trace two12 x 44-inch rectangles, spaced slightly apart, on 1 paper. Trace one12 x 44-inch rectangle on second paper. Turn papers over (marked lines should show through).
Making the meringue:
10-1/2 tablespoons sugar, divided
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
4 large egg whites
2 pints mint chip ice cream, slightly softened
1/2 cup chilled whipping cream
1/4 teaspoon vanilla extract
1/4 cup chocolate sprinkles
Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl (this is the "cocoa mixture").
Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
The assembly:
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues.
Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere.
Cover and freeze assembled cake at least 2 hours and up to 1 day.
The Presentation:
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve. Makes 8 to 10 servings.
Friday, August 25, 2006
Peanut Butter Chocolate Kiss Cookies
By Audrey Okaneko
We have loved these cookies for years. Not only do we make them throughout the year, but it’s always fun to receive them too.
Ingredients:
1 ¾ cups flour
1 teaspoons baking soda
½ teaspoon salt
½ cup butter (softened)
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
Additional sugar for rolling
Enough chocolate kisses to add one per cookie
Directions:
Preheat oven to 375 degrees F.
In a large bowl, mix flour, baking soda and salt.
Add the butter and the peanut butter and mix until smooth. Add white and brown sugars and mix until light and fluffy. Add eggs, vanilla and milk and mix until smooth. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet 2 inches apart and bake for 8 minutes. Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 1-2 more minutes.
We really like peanut butter, so will sometimes add a bit more. If you don’t want such a strong peanut butter taste, use a bit less peanut butter.
You can also add food dye to the cookie dough. At the various holidays you can make different colored cookies. For Valentines Day, add red food coloring. For Christmas, make one batch of red cookies and one batch of green cookies. If you celebrate Hanukah, add blue food coloring to the dough. We have also used a peanut M&M instead of a chocolate kiss in the center of the cookie. We prepare batches of these for bake sales, pot luck gatherings and to give as gifts throughout the year.
Audrey Okaneko is mom to two girls.
We have loved these cookies for years. Not only do we make them throughout the year, but it’s always fun to receive them too.
Ingredients:
1 ¾ cups flour
1 teaspoons baking soda
½ teaspoon salt
½ cup butter (softened)
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
Additional sugar for rolling
Enough chocolate kisses to add one per cookie
Directions:
Preheat oven to 375 degrees F.
In a large bowl, mix flour, baking soda and salt.
Add the butter and the peanut butter and mix until smooth. Add white and brown sugars and mix until light and fluffy. Add eggs, vanilla and milk and mix until smooth. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet 2 inches apart and bake for 8 minutes. Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 1-2 more minutes.
We really like peanut butter, so will sometimes add a bit more. If you don’t want such a strong peanut butter taste, use a bit less peanut butter.
You can also add food dye to the cookie dough. At the various holidays you can make different colored cookies. For Valentines Day, add red food coloring. For Christmas, make one batch of red cookies and one batch of green cookies. If you celebrate Hanukah, add blue food coloring to the dough. We have also used a peanut M&M instead of a chocolate kiss in the center of the cookie. We prepare batches of these for bake sales, pot luck gatherings and to give as gifts throughout the year.
Audrey Okaneko is mom to two girls.
She can be reached at audreyoka@cox.net or visited at http://www.scrapping-made-simple.com/
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Sunday, August 06, 2006
Bacteria Produce Hydrogen from Chocolate Waste
Chocolate in the News
Contacts
For images and interviews contact the University of Birmingham Press Office:
Kate Chapple - tel: 0121 414 2772 / mob: 07789 921164 /
University of Birmingham
25th Jul 06
Sweet Success for Pioneering Hydrogen Energy Project
Bacteria that can munch through confectionery could be a valuable source of non-polluting energy in the years ahead, new research has shown.
In a feasibility study funded by the Engineering and Physical Sciences Research Council, bioscientists at the University of Birmingham have demonstrated that these bacteria give off hydrogen gas as they consume high-sugar waste produced by the confectionery industry.
The hydrogen has been used to generate clean electricity via a fuel cell. Looking to the future, it could also be used to power the hydrogen-fuelled road vehicles of tomorrow. There is increasing recognition that, over the coming decades, hydrogen could provide a mainstream source of energy that is a safe, environmentally friendly alternative to fossil fuels.
This was a highly successful laboratory demonstration of bacterial hydrogen production using confectionery waste as a feedstock. An economic assessment undertaken by another partner, C-Tech Innovation Ltd, showed that it should be practical to repeat the process on a larger scale.
As well as energy and environmental benefits, the technique could provide the confectionery industry (and potentially other foodstuff manufacturers) with a useful outlet for waste generated by their manufacturing processes. Much of this waste is currently disposed of in landfill sites.
In this project, diluted nougat and caramel waste was introduced into a 5 litre demonstration reactor (although other similar wastes could be used). The bacteria, which the researchers had identified as potentially having the right sugar-consuming, hydrogen-generating properties, were then added.
The bacteria consumed the sugar, producing hydrogen and organic acids; a second type of bacteria was introduced into a second reactor to convert the organic acids into more hydrogen. The hydrogen produced was fed to a fuel cell, in which it was allowed to react with oxygen in the air to generate electricity. Carbon dioxide produced in the first reactor was captured and disposed of safely, preventing its release into the atmosphere.
Waste biomass left behind by the process was removed, coated with palladium and used as a catalyst in another project aimed at identifying ways of removing pollutants such as chromium (VI) and polychlorinated biphenyls (PCBs) from the environment. The reactors used by this parallel initiative also required hydrogen and this was supplied by the confectionery waste initiative too, further underlining the ‘green’ benefits offered by the new hydrogen production technique.
Professor Lynne Macaskie of the University of Birmingham’s School of Biosciences led the research team. “Hydrogen offers huge potential as a carbon-free energy carrier,” she comments. “Although only at its initial stages, we’ve demonstrated a hydrogen-producing, waste-reducing technology that, for example, might be scaled-up in 5-10 years’ time for industrial electricity generation and waste treatment processes.”
Dr David Penfold, microbiologist from the School of Biosciences, who has developed this technology, says, ‘The process has enormous potential. In theory, any waste can be used for hydrogen production as long as it contains sugars that the bacteria can utilise. This allows the possibility of using the process in countries which have a high sugar surplus. We have already received interest from countries with high levels of waste who are keen to make use of this technology.’
The team is now engaged in follow-up work which will produce a clearer picture of the overall potential for turning a wider range of high-sugar wastes into clean energy using the same basic technique.
Ends
Notes for Editors
The 15-month feasibility study ‘Biological Hydrogen Production from Crops and Sugar Wastes’ received EPSRC funding of nearly £24,000.
Bacteria can appear naturally in the environment or can be adapted into new forms in the laboratory. The bacteria used in this study were:
(i) An adapted form of a harmless strain of E. coli originally developed in Germany. The team used this organism to break down the confectionery waste.
(ii) Rhodobacter sphaeroides, a naturally occurring organism. This was used to turn the organic acids into hydrogen.
Fuel cells are devices that produce power by harnessing electrochemical reactions between (i) oxygen taken from the air and (ii) hydrogen. The only by-products are clean water and heat. Combined heat and power (CHP) units are the likely route forward for this technology, which is expected to find increasing application in the years ahead, initially in niche markets but then more widely as the units become more cost competitive. With the commercial supply of clean water decreasing, the water generated as a by-product could also find important uses.
Palladium is a soft, steel-white, tarnish-resistant, metallic element occurring naturally with platinum, especially in gold, nickel, and copper ores. Because it can absorb large amounts of hydrogen, it is used as a purification filter for hydrogen and a catalyst in hydrogenation.
The Engineering and Physical Sciences Research Council (EPSRC) is the UK’s main agency for funding research in engineering and the physical sciences. The EPSRC invests more than £500 million a year in research and postgraduate training to help the nation handle the next generation of technological change. The areas covered range from information technology to structural engineering, and mathematics to materials science. This research forms the basis for future economic development in the UK and improvements for everyone’s health, lifestyle and culture. EPSRC also actively promotes public awareness of science and engineering. EPSRC works alongside other Research Councils with responsibility for other areas of research. The Research Councils work collectively on issues of common concern via Research Councils UK. Website address for more information on EPSRC: www.epsrc.ac.uk/
25th Jul 06
Sweet Success for Pioneering Hydrogen Energy Project
Bacteria that can munch through confectionery could be a valuable source of non-polluting energy in the years ahead, new research has shown.
In a feasibility study funded by the Engineering and Physical Sciences Research Council, bioscientists at the University of Birmingham have demonstrated that these bacteria give off hydrogen gas as they consume high-sugar waste produced by the confectionery industry.
The hydrogen has been used to generate clean electricity via a fuel cell. Looking to the future, it could also be used to power the hydrogen-fuelled road vehicles of tomorrow. There is increasing recognition that, over the coming decades, hydrogen could provide a mainstream source of energy that is a safe, environmentally friendly alternative to fossil fuels.
This was a highly successful laboratory demonstration of bacterial hydrogen production using confectionery waste as a feedstock. An economic assessment undertaken by another partner, C-Tech Innovation Ltd, showed that it should be practical to repeat the process on a larger scale.
As well as energy and environmental benefits, the technique could provide the confectionery industry (and potentially other foodstuff manufacturers) with a useful outlet for waste generated by their manufacturing processes. Much of this waste is currently disposed of in landfill sites.
In this project, diluted nougat and caramel waste was introduced into a 5 litre demonstration reactor (although other similar wastes could be used). The bacteria, which the researchers had identified as potentially having the right sugar-consuming, hydrogen-generating properties, were then added.
The bacteria consumed the sugar, producing hydrogen and organic acids; a second type of bacteria was introduced into a second reactor to convert the organic acids into more hydrogen. The hydrogen produced was fed to a fuel cell, in which it was allowed to react with oxygen in the air to generate electricity. Carbon dioxide produced in the first reactor was captured and disposed of safely, preventing its release into the atmosphere.
Waste biomass left behind by the process was removed, coated with palladium and used as a catalyst in another project aimed at identifying ways of removing pollutants such as chromium (VI) and polychlorinated biphenyls (PCBs) from the environment. The reactors used by this parallel initiative also required hydrogen and this was supplied by the confectionery waste initiative too, further underlining the ‘green’ benefits offered by the new hydrogen production technique.
Professor Lynne Macaskie of the University of Birmingham’s School of Biosciences led the research team. “Hydrogen offers huge potential as a carbon-free energy carrier,” she comments. “Although only at its initial stages, we’ve demonstrated a hydrogen-producing, waste-reducing technology that, for example, might be scaled-up in 5-10 years’ time for industrial electricity generation and waste treatment processes.”
Dr David Penfold, microbiologist from the School of Biosciences, who has developed this technology, says, ‘The process has enormous potential. In theory, any waste can be used for hydrogen production as long as it contains sugars that the bacteria can utilise. This allows the possibility of using the process in countries which have a high sugar surplus. We have already received interest from countries with high levels of waste who are keen to make use of this technology.’
The team is now engaged in follow-up work which will produce a clearer picture of the overall potential for turning a wider range of high-sugar wastes into clean energy using the same basic technique.
Ends
Notes for Editors
The 15-month feasibility study ‘Biological Hydrogen Production from Crops and Sugar Wastes’ received EPSRC funding of nearly £24,000.
Bacteria can appear naturally in the environment or can be adapted into new forms in the laboratory. The bacteria used in this study were:
(i) An adapted form of a harmless strain of E. coli originally developed in Germany. The team used this organism to break down the confectionery waste.
(ii) Rhodobacter sphaeroides, a naturally occurring organism. This was used to turn the organic acids into hydrogen.
Fuel cells are devices that produce power by harnessing electrochemical reactions between (i) oxygen taken from the air and (ii) hydrogen. The only by-products are clean water and heat. Combined heat and power (CHP) units are the likely route forward for this technology, which is expected to find increasing application in the years ahead, initially in niche markets but then more widely as the units become more cost competitive. With the commercial supply of clean water decreasing, the water generated as a by-product could also find important uses.
Palladium is a soft, steel-white, tarnish-resistant, metallic element occurring naturally with platinum, especially in gold, nickel, and copper ores. Because it can absorb large amounts of hydrogen, it is used as a purification filter for hydrogen and a catalyst in hydrogenation.
The Engineering and Physical Sciences Research Council (EPSRC) is the UK’s main agency for funding research in engineering and the physical sciences. The EPSRC invests more than £500 million a year in research and postgraduate training to help the nation handle the next generation of technological change. The areas covered range from information technology to structural engineering, and mathematics to materials science. This research forms the basis for future economic development in the UK and improvements for everyone’s health, lifestyle and culture. EPSRC also actively promotes public awareness of science and engineering. EPSRC works alongside other Research Councils with responsibility for other areas of research. The Research Councils work collectively on issues of common concern via Research Councils UK. Website address for more information on EPSRC: www.epsrc.ac.uk/
Contacts
For images and interviews contact the University of Birmingham Press Office:
Kate Chapple - tel: 0121 414 2772 / mob: 07789 921164 /
e-mail: k.h.chapple@bham.ac.uk
Anna Mitchell - tel: 0121 414 6029 / mob: 07920 593946 /
Anna Mitchell - tel: 0121 414 6029 / mob: 07920 593946 /
email: a.i.mitchell@bham.ac.uk
Rachel Robson - tel: 0121 414 6682 / mob: 07789 921165 /
Rachel Robson - tel: 0121 414 6682 / mob: 07789 921165 /
email: r.a.robson@bham.ac.uk
Saturday, August 05, 2006
Chocolate Marshmallow Cookie Recipe
By Griffin Wetzstein
The chocolate marshmallow cookie recipe is loaded with chocolate, in both the cookie as well as the frosting. Although with this cookie it’s what’s hidden inside that makes this treat unforgettable; a soft fluffy marshmallow!
Ingredients
1/2 cup butter-flavored shortening
3/4 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows, halved
Frosting:
3 tablespoons salted butter, softened
3 cups powdered sugar
3 tablespoons unsweetened cocoa
1 pinch salt
4-6 tablespoons milk
Hardware
Whisk
Large bowl
2 x medium bowls
Cookie sheets
Mixer
Step 1: Preheat oven to 350 degrees F.
Step 2: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
Step 3: In a large bowl, with an electric mixer set on medium-high speed cream together the shortening and sugar.
Step 4: Beat in egg, milk, and vanilla extract.
Step 5: Gradually beat flour mixture into the creamed mixture.
Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.
Step 7: Bake for 8 minutes, remove from oven and place a halved marshmallow, cut side down, onto each cookie. Return to oven and bake for 2 more minutes. Immediately transfer cookies to a cooling surface.
Frosting:
Step 1: In a medium bowl, cream butter, sugar, cocoa, and salt with an electric mixer.
Step 2: Add enough milk to achieve spreading consistency.
Step 3: Frost cooled cookies.
Makes 36 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great drop cookie recipes visit http://kicked-up-cookie-recipes.com/drop-cookie-recipes.html
For some great tasting chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
The chocolate marshmallow cookie recipe is loaded with chocolate, in both the cookie as well as the frosting. Although with this cookie it’s what’s hidden inside that makes this treat unforgettable; a soft fluffy marshmallow!
Ingredients
1/2 cup butter-flavored shortening
3/4 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows, halved
Frosting:
3 tablespoons salted butter, softened
3 cups powdered sugar
3 tablespoons unsweetened cocoa
1 pinch salt
4-6 tablespoons milk
Hardware
Whisk
Large bowl
2 x medium bowls
Cookie sheets
Mixer
Step 1: Preheat oven to 350 degrees F.
Step 2: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
Step 3: In a large bowl, with an electric mixer set on medium-high speed cream together the shortening and sugar.
Step 4: Beat in egg, milk, and vanilla extract.
Step 5: Gradually beat flour mixture into the creamed mixture.
Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.
Step 7: Bake for 8 minutes, remove from oven and place a halved marshmallow, cut side down, onto each cookie. Return to oven and bake for 2 more minutes. Immediately transfer cookies to a cooling surface.
Frosting:
Step 1: In a medium bowl, cream butter, sugar, cocoa, and salt with an electric mixer.
Step 2: Add enough milk to achieve spreading consistency.
Step 3: Frost cooled cookies.
Makes 36 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great drop cookie recipes visit http://kicked-up-cookie-recipes.com/drop-cookie-recipes.html
For some great tasting chocolate chip cookie recipes visit http://kicked-up-cookie-recipes.com/chocolate-chip-cookie-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Saturday, July 22, 2006
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.
Learn more about Chocolate Fountains and the various information about this delicious food at: Chocolate Fountain Machine
Article Source: http://EzineArticles.com/?expert=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.
Learn more about Chocolate Fountains and the various information about this delicious food at: Chocolate Fountain Machine
Article Source: http://EzineArticles.com/?expert=Joseph_Then
Ten Questions and Answers About Chocolate
by Donna Rivera
The following questions and answers are just for fun. Please don't take them seriously. Feel Free to share them with your friends.
1. What does it mean if you have chocolate all over your hands after eating your favorite candy bar?
It means you ate the candy bar way to slow.
2. Are chocolate covered strawberries considered a fruit?
Absolutely
3. Can I eat chocolate on my diet?
Eat a chocolate bar before every meal. It will take the edge off your appetite and you will eat less.
4. How can I get all my chocolate home from the grocery store with it melting in the hot car.
The solution is quite simply: eat the chocolate before you get home.
5. How can I reduce the calories in my chocolate.
Store it inside your fridge. This will cause the calories to get cold and leave the chocolate.
6. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet?
Correct me if I am wrong but balance is recommended in any diet.
7. Won't chocolate cause me to age faster?
Quite the opposite. Chocolate is loaded with preservatives. Hence, you should eat more chocolate because preservatives help you look youner.
8. Won't eating chocolate ruin my calorie intake for the day?
A nice box of See's candy will provide you with your total calorie intake for one day. Hence, simply eat chocolate. What an easy way to count calories.
9. Besides being really good, what are the benefits of eating chocolate.
Eating chocolate is good for the economy. If no one ate chocolate several industries could go under. For example, chocolate factories, girdle factories, control top panty hose companies, weight loss clinics, gyms. Wow, the list just keeps going. Just think of all the people who would be out of a job if we all stopped eating chocolate.
10. Why do women crave chocolate when on their monthly cycle.
Because chocolate puts us in a good mood. Hence, encourage your wife to eat chocolate during those 'special times'. She will be much easier to get along with.
The above questions and answers were developed by a group of my friends on a day when we had nothing better to do. Enjoy but don't take them seriously. The answers really don't work, but they are good for a little chuckle.
Donna Rivera-Loudon Fundraising Option Ideas
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.
Article Source: http://EzineArticles.com/?expert=Donna_Rivera
The following questions and answers are just for fun. Please don't take them seriously. Feel Free to share them with your friends.
1. What does it mean if you have chocolate all over your hands after eating your favorite candy bar?
It means you ate the candy bar way to slow.
2. Are chocolate covered strawberries considered a fruit?
Absolutely
3. Can I eat chocolate on my diet?
Eat a chocolate bar before every meal. It will take the edge off your appetite and you will eat less.
4. How can I get all my chocolate home from the grocery store with it melting in the hot car.
The solution is quite simply: eat the chocolate before you get home.
5. How can I reduce the calories in my chocolate.
Store it inside your fridge. This will cause the calories to get cold and leave the chocolate.
6. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet?
Correct me if I am wrong but balance is recommended in any diet.
7. Won't chocolate cause me to age faster?
Quite the opposite. Chocolate is loaded with preservatives. Hence, you should eat more chocolate because preservatives help you look youner.
8. Won't eating chocolate ruin my calorie intake for the day?
A nice box of See's candy will provide you with your total calorie intake for one day. Hence, simply eat chocolate. What an easy way to count calories.
9. Besides being really good, what are the benefits of eating chocolate.
Eating chocolate is good for the economy. If no one ate chocolate several industries could go under. For example, chocolate factories, girdle factories, control top panty hose companies, weight loss clinics, gyms. Wow, the list just keeps going. Just think of all the people who would be out of a job if we all stopped eating chocolate.
10. Why do women crave chocolate when on their monthly cycle.
Because chocolate puts us in a good mood. Hence, encourage your wife to eat chocolate during those 'special times'. She will be much easier to get along with.
The above questions and answers were developed by a group of my friends on a day when we had nothing better to do. Enjoy but don't take them seriously. The answers really don't work, but they are good for a little chuckle.
Donna Rivera-Loudon Fundraising Option Ideas
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.
Article Source: http://EzineArticles.com/?expert=Donna_Rivera
Gourmet Chocolate Gifts
By Ross Bainbridge
Rich, sinful chocolate that simply melts in the mouth—is there a more heavenly experience? Admittedly, most chocoholics can think of more imaginative phrases to describe this wicked indulgence that has its origin in Central America.
Popular in Mayan and Aztec civilizations, the New World used it in bitter spicy xocoatl. Introduced by the Spanish to Europe, it gradually gained popularity, especially among the aristocrats. The nineteenth century saw the emergence of the modern-day chocolate. The Dutch, the Swiss, the English, the French, and others experimented and helped perfect the process.
There are no better gifts than gourmet chocolates to add to the festive punch of any holiday season, to sweeten the memories of a loved one, to put a smile on a face, or to simply to overwhelm the senses with pleasure. No special occasion is required to enjoy chocolate. There are different types of chocolate —unsweetened chocolate liquor used for baking, dark chocolate without addition of milk, couverture that is rich in cocoa butter, milk chocolate, semi-sweet cooking chocolate, bittersweet chocolate, and cocoa powder. Mint, orange, strawberry, caramel, liqueur, dry fruits, cream, nuts of all kinds, and rice crispies are common additives to further enhance these sumptuous chocolates.
Criollo, Trinitario, and Forastero are the three varieties of cacao beans used. From harvesting beans to blending, conching and tempering, all these process determine the character of the chocolate.
Can one imagine a chocolate-free dessert world? Be it a simple comforting cocoa drink or chocolate chip cookies to rich chocolate gateaux, chocolate is delightful. Chocolates could be inexpensive candy bars or expensive truffles. In demand are genuine, completely conched Swiss chocolates, famous Belgian specialties like ballotins de pralines and manons, divine French creations like bonbons, truffles, Turkish delights, chocolate-covered fruits, and many more. Appreciating the work of premier chocolate-makers is almost like the fine art of wine tasting. Movies like Chocolat and Charlie and the Chocolate factory further prove the popularity of this supposed aphrodisiac.
For the passionate chocophile there is no better gift than irresistible gourmet chocolates, with their attractive shapes, colors, flavors, aromas, and packaging. So take a stroll or go online for flawlessly sculpted tasty treats before it is too late!
Gourmet Gifts provides detailed information on Gourmet Gifts, Gourmet Gift Baskets, Gourmet Meat Gifts, Gourmet Chocolate Gifts and more. Gourmet Gifts is affiliated with Gourmet Fruit Gift Baskets.
Article Source: http://EzineArticles.com/?expert=Ross_Bainbridge
Rich, sinful chocolate that simply melts in the mouth—is there a more heavenly experience? Admittedly, most chocoholics can think of more imaginative phrases to describe this wicked indulgence that has its origin in Central America.
Popular in Mayan and Aztec civilizations, the New World used it in bitter spicy xocoatl. Introduced by the Spanish to Europe, it gradually gained popularity, especially among the aristocrats. The nineteenth century saw the emergence of the modern-day chocolate. The Dutch, the Swiss, the English, the French, and others experimented and helped perfect the process.
There are no better gifts than gourmet chocolates to add to the festive punch of any holiday season, to sweeten the memories of a loved one, to put a smile on a face, or to simply to overwhelm the senses with pleasure. No special occasion is required to enjoy chocolate. There are different types of chocolate —unsweetened chocolate liquor used for baking, dark chocolate without addition of milk, couverture that is rich in cocoa butter, milk chocolate, semi-sweet cooking chocolate, bittersweet chocolate, and cocoa powder. Mint, orange, strawberry, caramel, liqueur, dry fruits, cream, nuts of all kinds, and rice crispies are common additives to further enhance these sumptuous chocolates.
Criollo, Trinitario, and Forastero are the three varieties of cacao beans used. From harvesting beans to blending, conching and tempering, all these process determine the character of the chocolate.
Can one imagine a chocolate-free dessert world? Be it a simple comforting cocoa drink or chocolate chip cookies to rich chocolate gateaux, chocolate is delightful. Chocolates could be inexpensive candy bars or expensive truffles. In demand are genuine, completely conched Swiss chocolates, famous Belgian specialties like ballotins de pralines and manons, divine French creations like bonbons, truffles, Turkish delights, chocolate-covered fruits, and many more. Appreciating the work of premier chocolate-makers is almost like the fine art of wine tasting. Movies like Chocolat and Charlie and the Chocolate factory further prove the popularity of this supposed aphrodisiac.
For the passionate chocophile there is no better gift than irresistible gourmet chocolates, with their attractive shapes, colors, flavors, aromas, and packaging. So take a stroll or go online for flawlessly sculpted tasty treats before it is too late!
Gourmet Gifts provides detailed information on Gourmet Gifts, Gourmet Gift Baskets, Gourmet Meat Gifts, Gourmet Chocolate Gifts and more. Gourmet Gifts is affiliated with Gourmet Fruit Gift Baskets.
Article Source: http://EzineArticles.com/?expert=Ross_Bainbridge
You Might Be a Chocoholic If
By W Mitchell
chocoholic (def): a person who has or claims to have an addiction to chocolate
If you have more than 2 secret stashes of chocolate candy, you might be a chocoholic. (Be honest.)
If your top 3 favorite candies all have chocolate in them, you might be a chocoholic.
If you have more than 4 books at home on chocolate, you might be a chocoholic.
If your favorite dessert is chocolate cake with chocolate frosting and chocolate ice-cream on the side, then you might be a chocoholic.
If you bookmark more than 2 websites on the health benefits of chocolate, then you might be a chocoholic.
If your favorite movie is Charlie and the Chocolate Factory, you might be a chocoholic.
If you name chocolate as one of the seven wonders of the world, you are likely a chocoholic.
If you own more than one chocolate-related T-Shirt, you might be a chocoholic. (If you actually wear that chocolate T-Shirt in public, just admit it. You are a chocoholic.)
If you name your first-born child after your favorite chocolate candy - then you are a definite, full fledged chocoholic.
If you are a chocoholic, there you may want to try one of two possible cures:
CURE #1: Chocolate overdose. In several cases a chocolate overdose will effectively kill your chocolate bug for a period of time. At some point, too much chocolate in a given month will cure your addiction - for at least a week. Your personal chocolate overdose limit will depend on your level of addiction. (We sell a variety of chocolates to help you do this in style.)
CURE #2: Chocolate substitution. Chocolate substitution is another option, if the chocolate overdose doesn't work. It involves starving your chocolate bug by offering it wholesome candy substitutes. The concept is that your body will gradually forget its craving for chocolate. (We sell a variety of delicious candies to help you do this in style.)
If one of these cures doesn't work, well, at least you would enjoy the attempt . . .
chocoholic (def): a person who has or claims to have an addiction to chocolate
If you have more than 2 secret stashes of chocolate candy, you might be a chocoholic. (Be honest.)
If your top 3 favorite candies all have chocolate in them, you might be a chocoholic.
If you have more than 4 books at home on chocolate, you might be a chocoholic.
If your favorite dessert is chocolate cake with chocolate frosting and chocolate ice-cream on the side, then you might be a chocoholic.
If you bookmark more than 2 websites on the health benefits of chocolate, then you might be a chocoholic.
If your favorite movie is Charlie and the Chocolate Factory, you might be a chocoholic.
If you name chocolate as one of the seven wonders of the world, you are likely a chocoholic.
If you own more than one chocolate-related T-Shirt, you might be a chocoholic. (If you actually wear that chocolate T-Shirt in public, just admit it. You are a chocoholic.)
If you name your first-born child after your favorite chocolate candy - then you are a definite, full fledged chocoholic.
If you are a chocoholic, there you may want to try one of two possible cures:
CURE #1: Chocolate overdose. In several cases a chocolate overdose will effectively kill your chocolate bug for a period of time. At some point, too much chocolate in a given month will cure your addiction - for at least a week. Your personal chocolate overdose limit will depend on your level of addiction. (We sell a variety of chocolates to help you do this in style.)
CURE #2: Chocolate substitution. Chocolate substitution is another option, if the chocolate overdose doesn't work. It involves starving your chocolate bug by offering it wholesome candy substitutes. The concept is that your body will gradually forget its craving for chocolate. (We sell a variety of delicious candies to help you do this in style.)
If one of these cures doesn't work, well, at least you would enjoy the attempt . . .
By the way, here are some great links on the health benefits of chocolate. You may want to bookmark them in case someone tries to convince you that chocolate is not good for you.
Well, of course it makes sense that chocolate really is healthy. Chocolate is made from a bean - and so, wouldn't that be like eating a vegetable? (Try explaining that to your mom.)
Wayne Mitchell owns Central Coast Candies online candy store.
Wayne Mitchell owns Central Coast Candies online candy store.
He sells a good selection of delicious chocolates, snacks, and even sugar free candies. You may also enjoy: Excuses to Eat Candy
Article Source: http://EzineArticles.com/?expert=W_Mitchell
Chocolate Fondue Fountain - The Night One Came To Dinner
By Stephen Turner
A friend is renting a chocolate fondue fountain for her wedding, the news of which sparked off my new born interest in the phenomena that is the 'chocolate fondue fountain'. I was told that a chocolate fondue fountain can be an eye catching, mouth watering central feature for all sorts of social occasions, parties and events. This got me thinking, 'Why wait for the wedding?' So I hired a chocolate fondue fountain for a night and invited a few friends around to test it and see what all the fuss was about.
We got the chocolate fondue fountain out of the box easy enough and it revealed itself to be a stainless steel structure with three tiers, with an overall height of about 15 inches top to bottom. It looked harmless enough, and was easy to set up so we proceeded to plug it in. Power was provided by the usual three-pin socket.
So now the science: the chocolate gets plonked into the basin, gets heated there and then carried to the top of the fountain via a rotating internal shaft. My internet research later revealed the shaft to be a form of Archimedes screw. However, there are other ways of getting the chocolate to the top of the fountain, namely a pump (the most common method). The box for our chocolate fondue fountain said that a screw had been chosen over a pump because the screw eliminates the possibility of blockages associated with some pumps, so the fountain will always flow smoothly. My research did reveal, however, a general preference for auger-style pumps amongst the more pricey chocolate fondue fountains.
A big surprise was that any melting chocolate will do; you don't have to use special chocolate fondue fountain chocolate. We had armed ourselves with 900g just to get started, although we got so stuck in that this did not last long and someone had to be requisitioned to the all night garage for more just after 1.00 am. Our experience has confirmed the universal truth amongst chocolate fondue fountain aficionados that when it comes to chocolate, the more the merrier, since you need a fair amount to get a good flow and a respectable looking fountain. We were having a party after all.
Some bright spark suggested adding a dash of vegetable oil to the mix to make the chocolate flow easier, and the tests were conclusive that this did work to loosen up the flow. A party being a party, someone usually gets carried away and our someone decided to add alcohol. Bad move. And things had been going so smoothly. Our river of running chocolate turned into clotted lump of muck faster than a round of tequila slammers. You live and learn.
Final verdict
Visual impact: 10/10
Popularity: 10/10
Ease of set up and operation: 9/10
Versatility: 9/10 We tried putting various things into the falling curtain of chocolate, including marshmallows, pineapple, strawberries, and cake and all of them tasted wonderful. Shame about the alcohol.
So go hire a chocolate fondue fountain, or better still go right in to a shop and buy one. There are bargains to be had out there, and it is the opinion of this reviewer that if a chocolate fondue fountain comes to dinner, you won't be disappointed.
© Stephen Turner 2006. Stephen Turner has set up an information and resource website Chocolate Fondue Fountain. You'll find loads of chocolate fondue fountain information, advice, articles, features, discussion and specially chosen links to other chocolate fondue fountain websites for products and services. Please take a look. Stephen would also welcome your feedback on the site - click on the contact link on the site. This article may be reproduced in its original form provided the author's resource box is displayed below the article.
Article Source: http://EzineArticles.com/?expert=Stephen_Turner
A friend is renting a chocolate fondue fountain for her wedding, the news of which sparked off my new born interest in the phenomena that is the 'chocolate fondue fountain'. I was told that a chocolate fondue fountain can be an eye catching, mouth watering central feature for all sorts of social occasions, parties and events. This got me thinking, 'Why wait for the wedding?' So I hired a chocolate fondue fountain for a night and invited a few friends around to test it and see what all the fuss was about.
We got the chocolate fondue fountain out of the box easy enough and it revealed itself to be a stainless steel structure with three tiers, with an overall height of about 15 inches top to bottom. It looked harmless enough, and was easy to set up so we proceeded to plug it in. Power was provided by the usual three-pin socket.
So now the science: the chocolate gets plonked into the basin, gets heated there and then carried to the top of the fountain via a rotating internal shaft. My internet research later revealed the shaft to be a form of Archimedes screw. However, there are other ways of getting the chocolate to the top of the fountain, namely a pump (the most common method). The box for our chocolate fondue fountain said that a screw had been chosen over a pump because the screw eliminates the possibility of blockages associated with some pumps, so the fountain will always flow smoothly. My research did reveal, however, a general preference for auger-style pumps amongst the more pricey chocolate fondue fountains.
A big surprise was that any melting chocolate will do; you don't have to use special chocolate fondue fountain chocolate. We had armed ourselves with 900g just to get started, although we got so stuck in that this did not last long and someone had to be requisitioned to the all night garage for more just after 1.00 am. Our experience has confirmed the universal truth amongst chocolate fondue fountain aficionados that when it comes to chocolate, the more the merrier, since you need a fair amount to get a good flow and a respectable looking fountain. We were having a party after all.
Some bright spark suggested adding a dash of vegetable oil to the mix to make the chocolate flow easier, and the tests were conclusive that this did work to loosen up the flow. A party being a party, someone usually gets carried away and our someone decided to add alcohol. Bad move. And things had been going so smoothly. Our river of running chocolate turned into clotted lump of muck faster than a round of tequila slammers. You live and learn.
Final verdict
Visual impact: 10/10
Popularity: 10/10
Ease of set up and operation: 9/10
Versatility: 9/10 We tried putting various things into the falling curtain of chocolate, including marshmallows, pineapple, strawberries, and cake and all of them tasted wonderful. Shame about the alcohol.
So go hire a chocolate fondue fountain, or better still go right in to a shop and buy one. There are bargains to be had out there, and it is the opinion of this reviewer that if a chocolate fondue fountain comes to dinner, you won't be disappointed.
© Stephen Turner 2006. Stephen Turner has set up an information and resource website Chocolate Fondue Fountain. You'll find loads of chocolate fondue fountain information, advice, articles, features, discussion and specially chosen links to other chocolate fondue fountain websites for products and services. Please take a look. Stephen would also welcome your feedback on the site - click on the contact link on the site. This article may be reproduced in its original form provided the author's resource box is displayed below the article.
Article Source: http://EzineArticles.com/?expert=Stephen_Turner
Buy a Chocolate Fountain
By Dianne Davies
Some people (with little vision or desire to entertain) would be forgiven for wondering why anyone would want to buy a chocolate fountain? It all depends. If you are the type of person who invites people around then rations the food and drink and expects your guests to like it or lump it, then perhaps it’s not for you. (I’ve certainly been to those kind of parties, where the hosts were so mean you were searching for take-out on the way home!)
However if you are a generous host or hostess who wants to really send your guests away happy, then the thought that you might buy a chocolate fountain won’t seem so strange to you. Sure, the sort of person who wants to show off would also want to buy a chocolate fountain for their next party, but there’s nothing wrong with trying to make an impression on your guests.
Entertaining is just that – it’s your turn to make sure that your guests are amused, fed and watered to the very best of your ability. You might want to buy a chocolate fountain if you are planning a grand party like a wedding reception, or a retirement party or special birthday. Conversely you might want a fountain just to make a small, intimate party have that “wow” factor which will put a smile on the face of your guests.
Imagine if at dessert time at the end of a dinner party you produced a chocolate fountain and a big dish of strawberries? How great would that be? If you go ahead and buy a chocolate fountain you won’t regret it because you can use it in so many different circumstances. Once you’ve used it once, you can rest assured your guests will be hoping to see it again, so it’s probably best to buy a chocolate fountain rather than rent.
In order to obtain a fountain you can try Party Rental firms who might be selling off used ones, try a manufacturer, try local party good suppliers and also of course surf the internet in search of the bargain you really want when you go to buy a chocolate fountain.
Dianne Davies has written more about chocolate fountains at
Article Source: http://EzineArticles.com/?expert=Dianne_Davies
Chocolate Fondue Fountain - Buying Chocolate
By Anthony Tripodi
Most people don't put much effort into buying chocolate for a chocolate fondue fountain. Perhaps they have a few bags of chocolate chips on hand or they'll even buy some of those brick sized chocolate bars. Sure, this will work fine, and the whole fountain concept will still impress your party guests. But true chocolate aficionados use gourmet chocolate in their fountains and you can definitely taste the difference.
Melting regular supermarket chocolate chips is not an option in the most popular home versions of the chocolate fondue fountain. The chocolate will be too thick and if it can actually be pumped to the top of the fountain, you won't get that cascading waterfall effect that these machines are famous for. Plain chocolate will just drip if you're lucky. If you're unlucky, it will clog your fountain, leaving you with a few pounds of chocolate that needs to be melted with hot water before you can use your fountain again. When using regular chocolate, you will need to add a significant amount of vegetable oil in order for the chocolate to be fluid enough for the fountain to work.
The best way to melt supermarket chocolate is with a double boiler. For every two pounds of chocolate, you should slowly add one cup of vegetable oil while stirring. If you can handle your double boiler and an electric mixer at once, then the mixing won't be too hard. You probably won't need the entire cup of oil so add it slowly and stop when you think the chocolate looks right. But don't forget that you can't add more oil when the chocolate is already in the fountain. So if you are in doubt, add more oil.
The easiest way to set up your chocolate fondue fountain is to use couverture chocolate. Couverture is a French word that means to cover. Courverture chocolate is usually used for making candies or for dipping so it's perfect for a chocolate fountain. It's made with a higher percentage of cocoa butter than normal chocolate and melts to a smoother texture. Couverture chocolate will give you that elegant looking waterfall effect without any additional oil or mixing required. The only drawback is that it's very expensive when compared to supermarket chocolate.
Melting couverture chocolate is the same as regular chocolate. Either use a double boiler or a microwave. Since you won't be adding any additional oil or using the electric mixer, the microwave can work great. Set the microwave for a minute at a time and stir in between.
Whoever decided that turning a chocolate fondue fountain into a home appliance should be given a medal. Why save the chocolate fountain for weddings and other large parties when you can now set it up every weekend. If you are having a birthday party or a barbeque, why not add some pizzazz to the event with a chocolate fondue fountain. Whether you choose expensive couverture chocolate or regular supermarket chocolate chips, it's sure to taste delicious.
Anthony Tripodi is the webmaster of GoFondue.com. For more information using a Chocolate Fondue Fountain visit http://www.gofondue.com/
Article Source: http://EzineArticles.com/?expert=Anthony_Tripodi
Most people don't put much effort into buying chocolate for a chocolate fondue fountain. Perhaps they have a few bags of chocolate chips on hand or they'll even buy some of those brick sized chocolate bars. Sure, this will work fine, and the whole fountain concept will still impress your party guests. But true chocolate aficionados use gourmet chocolate in their fountains and you can definitely taste the difference.
Melting regular supermarket chocolate chips is not an option in the most popular home versions of the chocolate fondue fountain. The chocolate will be too thick and if it can actually be pumped to the top of the fountain, you won't get that cascading waterfall effect that these machines are famous for. Plain chocolate will just drip if you're lucky. If you're unlucky, it will clog your fountain, leaving you with a few pounds of chocolate that needs to be melted with hot water before you can use your fountain again. When using regular chocolate, you will need to add a significant amount of vegetable oil in order for the chocolate to be fluid enough for the fountain to work.
The best way to melt supermarket chocolate is with a double boiler. For every two pounds of chocolate, you should slowly add one cup of vegetable oil while stirring. If you can handle your double boiler and an electric mixer at once, then the mixing won't be too hard. You probably won't need the entire cup of oil so add it slowly and stop when you think the chocolate looks right. But don't forget that you can't add more oil when the chocolate is already in the fountain. So if you are in doubt, add more oil.
The easiest way to set up your chocolate fondue fountain is to use couverture chocolate. Couverture is a French word that means to cover. Courverture chocolate is usually used for making candies or for dipping so it's perfect for a chocolate fountain. It's made with a higher percentage of cocoa butter than normal chocolate and melts to a smoother texture. Couverture chocolate will give you that elegant looking waterfall effect without any additional oil or mixing required. The only drawback is that it's very expensive when compared to supermarket chocolate.
Melting couverture chocolate is the same as regular chocolate. Either use a double boiler or a microwave. Since you won't be adding any additional oil or using the electric mixer, the microwave can work great. Set the microwave for a minute at a time and stir in between.
Whoever decided that turning a chocolate fondue fountain into a home appliance should be given a medal. Why save the chocolate fountain for weddings and other large parties when you can now set it up every weekend. If you are having a birthday party or a barbeque, why not add some pizzazz to the event with a chocolate fondue fountain. Whether you choose expensive couverture chocolate or regular supermarket chocolate chips, it's sure to taste delicious.
Anthony Tripodi is the webmaster of GoFondue.com. For more information using a Chocolate Fondue Fountain visit http://www.gofondue.com/
Article Source: http://EzineArticles.com/?expert=Anthony_Tripodi
Saturday, July 15, 2006
Wine and Chocolate Pairings Made in Heaven
By Peter Sabrage
Chocolate is probably not the first thing you think of when it comes to wine pairings but chances are that some other people may have been thinking about it as long as a couple thousand years ago.
Wine, chocolate, and bread may be among the oldest prepared foods on the planet. Chocolate is the youngster of the bunch at only 2,000 years of age and it shows its youthful vigor by its every increasing popularity.
The scientific name of the cocoa tree is Theobroma, “food of the gods.” Nutritional researchers are showing some reverent respect for the cocoa bean. Ounce for ounce, chocolate is higher in antioxidants than fruits, vegetables, tea or wine. A 1.5 ounce piece of dark chocolate has as much antioxidants as 5 ounces of red wine according to researchers at Cornell University. So, if you actually needed a reason to experiment with wine and chocolate pairings there it is.
Wine tasting has been elevated to an art form. The appellation may be well deserved. Grape wine is known to trigger more taste sensors than any other single food or beverage. Wine glasses are specially designed to enhance the flavors provided by different varietals and fermentations.
It is said that wine tasting is 85% smell and 15% taste. Chocolate tasting is the opposite, about 85% taste and 15% smell. These relative characteristics establish a definite preferred procedure for tasting your wine/chocolate pairings.
Break the chocolate into small pieces. Rub the raw edges of two chocolate pieces together close to your nose and place them on your tongue. Do not chew the chocolate. Let it melt in your mouth. When the chocolate has nearly disappeared follow it with the wine.
Chocolate lovers generally prefer the darkest chocolate. As with wine varietals chocolate beans have a pecking order. The very best chocolate is made only from Criollo beans grown in Ecuador, Venezuela and Madagascar.
Ecuador chocolate pairs best with mild red wine with hints of fruitiness.
Venezuelan chocolate also prefers mild red wines. The wine will slightly increase the saltiness of the chocolate.
Madagascar chocolate is stronger in taste than South American chocolate and needs more body in the wine to prevent the chocolate from dominating the flavor pairing. The big reds pair well with Madagascar chocolate. Port wine works best.
Chocolate is grown in other places as well but these geographical locations are considered chocolate’s best territories. Try other pairings.
The fundamental rule of wine/chocolate pairings is that the wine must be sweeter than the chocolate.
Both wine and chocolate are manufactured with a wide range of residual sugar so there is plenty of opportunity mix and match.
If you want to skip the whodunit and go straight to the last chapter try the darkest Madagascar semi-sweet chocolate you can find paired with the best Vintage Duoro Port wine you can afford. This pairing adds a new dimension to the food of the gods.
(c) 2006 by Peter Sabrage a South Florida gray-beard who enjoys the heck out of tasting, reading, and writing about tropical food and wine. Peter contributes to Home-Winemaker, a content rich wine resource site with an online winemaking manual, updated daily on the home-winemaker's Blog.
Chocolate is probably not the first thing you think of when it comes to wine pairings but chances are that some other people may have been thinking about it as long as a couple thousand years ago.
Wine, chocolate, and bread may be among the oldest prepared foods on the planet. Chocolate is the youngster of the bunch at only 2,000 years of age and it shows its youthful vigor by its every increasing popularity.
The scientific name of the cocoa tree is Theobroma, “food of the gods.” Nutritional researchers are showing some reverent respect for the cocoa bean. Ounce for ounce, chocolate is higher in antioxidants than fruits, vegetables, tea or wine. A 1.5 ounce piece of dark chocolate has as much antioxidants as 5 ounces of red wine according to researchers at Cornell University. So, if you actually needed a reason to experiment with wine and chocolate pairings there it is.
Wine tasting has been elevated to an art form. The appellation may be well deserved. Grape wine is known to trigger more taste sensors than any other single food or beverage. Wine glasses are specially designed to enhance the flavors provided by different varietals and fermentations.
It is said that wine tasting is 85% smell and 15% taste. Chocolate tasting is the opposite, about 85% taste and 15% smell. These relative characteristics establish a definite preferred procedure for tasting your wine/chocolate pairings.
Break the chocolate into small pieces. Rub the raw edges of two chocolate pieces together close to your nose and place them on your tongue. Do not chew the chocolate. Let it melt in your mouth. When the chocolate has nearly disappeared follow it with the wine.
Chocolate lovers generally prefer the darkest chocolate. As with wine varietals chocolate beans have a pecking order. The very best chocolate is made only from Criollo beans grown in Ecuador, Venezuela and Madagascar.
Ecuador chocolate pairs best with mild red wine with hints of fruitiness.
Venezuelan chocolate also prefers mild red wines. The wine will slightly increase the saltiness of the chocolate.
Madagascar chocolate is stronger in taste than South American chocolate and needs more body in the wine to prevent the chocolate from dominating the flavor pairing. The big reds pair well with Madagascar chocolate. Port wine works best.
Chocolate is grown in other places as well but these geographical locations are considered chocolate’s best territories. Try other pairings.
The fundamental rule of wine/chocolate pairings is that the wine must be sweeter than the chocolate.
Both wine and chocolate are manufactured with a wide range of residual sugar so there is plenty of opportunity mix and match.
If you want to skip the whodunit and go straight to the last chapter try the darkest Madagascar semi-sweet chocolate you can find paired with the best Vintage Duoro Port wine you can afford. This pairing adds a new dimension to the food of the gods.
(c) 2006 by Peter Sabrage a South Florida gray-beard who enjoys the heck out of tasting, reading, and writing about tropical food and wine. Peter contributes to Home-Winemaker, a content rich wine resource site with an online winemaking manual, updated daily on the home-winemaker's Blog.
Article Source: http://EzineArticles.com/?expert=Peter_Sabrage
Saturday, July 08, 2006
Weight Loss: Add Chocolate to Your Diet?
By Donovan Baldwin
Before you run out and stock up on chocolate bars, read the whole article please. Yes! Yes! Yes! There really ARE health benefits of chocolate, and it CAN be a part of a weight loss program. There are a few things to know first.
First we talk about the boring stuff...free radicals, antioxidants, and flavonoids:
Free radicals: These little rascals, I mean radicals, are unstable atoms or groups of atoms that occur in the body as a result of everyday atomic processes in reaction to such intrusive things as pollution, cigarette smoke, and sunlight. They are a natural part of the process of being alive, but they can damage cells, and research seems to implicate them, at least to some extent, in the growth of cancer, cardiovascular disease, strokes, cataracts, and other problems related to age.
Antioxidants: The free radicals are unstable because they have lost an electron, and they begin to steal electrons from other atoms and molecules within the body. This creates more free radicals and more damage, even to the DNA itself. Antioxidants have an extra electron to spare and lend it to the free radicals, thereby stopping their destructive rampage. The antioxidants will also turn the free radical into a waste product, allowing it to be flushed (no pun intended) from the body. There are many antioxidants, but some of the more common sources are vitamins C & E. They are also available in many fruits and vegetables.
Flavonoids: Android, asteroid? No relation. Flavonoids are pretty common throughout nature, and they are anti- a lot of bad health things. As you may have guessed, they are also antioxidants. They are found in all kinds of stuff, such as red wine, tea, and beer...AND...Chocolate! Oh yeah! You can also eat the fruits and veggies mentioned above and get them, but chocolate's more fun, right?
NOW THE BAD NEWS ABOUT CHOCOLATE
Not all chocolate is created equal...at least in the finished product. The more processing that is involved generally removes more of the flavonoids. Therefore, dark chocolate probably contains the most flavonoids and provides the most antioxidant qualities.
Unfortunately, chocolate by itself doesn't taste too good, so to make it palatable, fats and sugars are added. Those are the really bad things about chocolate, particularly if you are on a diet or in some other type of weight loss program
CHOCOLATE AND WEIGHT LOSS
As you can imagine, there is not a lot you can do about the ingredients added to chocolate. These ingredients are, for the most part, exactly the sort of things you need to avoid in your diet or on your weight loss program. However, regularly adding reasonable amounts of chocolate products to your diet can help you attain your weight loss goals in indirect ways.
Occasional chocolate treats are not of any great importance if you are doing everything else right. One candy bar or chocolate chip cookie is not going to destroy a week's worth of adherence to your weight loss program. In fact, knowing that you can allow yourself a treat or reward for "being good" can help you get over some of the tough parts. This is particularly true if you have the sort of self control to keep portion sizes reasonable and spaced at sensible intervals.
You can also be proactive and head off the "carb cravings" that sometimes push you over the edge by drinking some low-carb chocolate milk for example. You won't get as much of the benefits from the flavonoids, but satisfying yourself in advance with the taste and texture of the drink, or other snack, may help you retain control.
One of the major reasons diets and other weight loss programs fail is because people feel deprived. It is better to commit the occasional small dietary sin than to give up completely. Integrating chocolate and other foods you enjoy in controlled-portion servings can help you make your weight loss plan a success.
Donovan Baldwin is a Dallas area writer. A graduate of the University Of West Florida (1973) with a BA in accounting, he is a member of Mensa and has held several managerial positions. After retiring from the U. S. Army in 1995, he became interested in internet marketing and developed various online businesses. He has been writing poetry, articles, and essays for over 40 years, and now frequently publishes articles on his own websites and for use by other webmasters. You can find his blog on health and fitness at http://nodiet4me.blogspot.com Find a weight loss program that lets you eat chocolate at http://diet.free-business-hosting.com
Article Source: http://EzineArticles.com/?expert=Donovan_Baldwin
Before you run out and stock up on chocolate bars, read the whole article please. Yes! Yes! Yes! There really ARE health benefits of chocolate, and it CAN be a part of a weight loss program. There are a few things to know first.
First we talk about the boring stuff...free radicals, antioxidants, and flavonoids:
Free radicals: These little rascals, I mean radicals, are unstable atoms or groups of atoms that occur in the body as a result of everyday atomic processes in reaction to such intrusive things as pollution, cigarette smoke, and sunlight. They are a natural part of the process of being alive, but they can damage cells, and research seems to implicate them, at least to some extent, in the growth of cancer, cardiovascular disease, strokes, cataracts, and other problems related to age.
Antioxidants: The free radicals are unstable because they have lost an electron, and they begin to steal electrons from other atoms and molecules within the body. This creates more free radicals and more damage, even to the DNA itself. Antioxidants have an extra electron to spare and lend it to the free radicals, thereby stopping their destructive rampage. The antioxidants will also turn the free radical into a waste product, allowing it to be flushed (no pun intended) from the body. There are many antioxidants, but some of the more common sources are vitamins C & E. They are also available in many fruits and vegetables.
Flavonoids: Android, asteroid? No relation. Flavonoids are pretty common throughout nature, and they are anti- a lot of bad health things. As you may have guessed, they are also antioxidants. They are found in all kinds of stuff, such as red wine, tea, and beer...AND...Chocolate! Oh yeah! You can also eat the fruits and veggies mentioned above and get them, but chocolate's more fun, right?
NOW THE BAD NEWS ABOUT CHOCOLATE
Not all chocolate is created equal...at least in the finished product. The more processing that is involved generally removes more of the flavonoids. Therefore, dark chocolate probably contains the most flavonoids and provides the most antioxidant qualities.
Unfortunately, chocolate by itself doesn't taste too good, so to make it palatable, fats and sugars are added. Those are the really bad things about chocolate, particularly if you are on a diet or in some other type of weight loss program
CHOCOLATE AND WEIGHT LOSS
As you can imagine, there is not a lot you can do about the ingredients added to chocolate. These ingredients are, for the most part, exactly the sort of things you need to avoid in your diet or on your weight loss program. However, regularly adding reasonable amounts of chocolate products to your diet can help you attain your weight loss goals in indirect ways.
Occasional chocolate treats are not of any great importance if you are doing everything else right. One candy bar or chocolate chip cookie is not going to destroy a week's worth of adherence to your weight loss program. In fact, knowing that you can allow yourself a treat or reward for "being good" can help you get over some of the tough parts. This is particularly true if you have the sort of self control to keep portion sizes reasonable and spaced at sensible intervals.
You can also be proactive and head off the "carb cravings" that sometimes push you over the edge by drinking some low-carb chocolate milk for example. You won't get as much of the benefits from the flavonoids, but satisfying yourself in advance with the taste and texture of the drink, or other snack, may help you retain control.
One of the major reasons diets and other weight loss programs fail is because people feel deprived. It is better to commit the occasional small dietary sin than to give up completely. Integrating chocolate and other foods you enjoy in controlled-portion servings can help you make your weight loss plan a success.
Donovan Baldwin is a Dallas area writer. A graduate of the University Of West Florida (1973) with a BA in accounting, he is a member of Mensa and has held several managerial positions. After retiring from the U. S. Army in 1995, he became interested in internet marketing and developed various online businesses. He has been writing poetry, articles, and essays for over 40 years, and now frequently publishes articles on his own websites and for use by other webmasters. You can find his blog on health and fitness at http://nodiet4me.blogspot.com Find a weight loss program that lets you eat chocolate at http://diet.free-business-hosting.com
Article Source: http://EzineArticles.com/?expert=Donovan_Baldwin
Classification of Chocolate – A Sweet Gift for Any Time of the Year
By William Smith
Many different types of chocolate are available for consumption, but what is the real difference between them?
Chocolates are classified by the percentage of cocoa in the mix and the other ingredients that are included. Some chocolates are only suitable for cooking, while others are made for immediate consumption. Below are the edible variations and how they are classified.
Semi-Sweet Chocolate - Made from unsweetened chocolate (chocolate liquor), but with the addition of sugar, cocoa butter, lecithin and vanilla mixed in. Semi-sweet chocolate must contain at least 35% unsweetened chocolate, and typically is less than 50%.
Dark Chocolate - The rules regarding classification of chocolate in this category vary throughout the world. However, the one constant is that this type of chocolate contains no milk solids, but has sweeteners and cocoa butter added to the mix. In Europe, dark chocolate must consist of at least 35% cocoa solids while in the U.S., it must have a 15% concentration of chocolate liquor.
Milk Chocolate - Like you'd guess from the name, milk chocolate is made with condensed or powdered milk. In Europe, milk chocolate must consist of at least 25% cocoa solids, while in the US, it must have a 10% concentration of chocolate liquer and a minimum of 12% milk solids. Milk chocolate is primarily used for eating and is the most popular form of chocolate in the U.S.
White Chocolate - The name given to white chocolate is a misnomer because it isn't really chocolate at all. Strictly speaking, chocolate is defined as any product 100% based on cocoa solid. White "chocolate" doesn't contain any cocoa solids and is made from cocoa butter, milk solids and sugar.
Couverture Chocolate - Chocolates under this classification are true gourmet chocolates that are rich in cocoa butter (upwards of 35%) which creates an extremely high fat content. Cocoa butter is the fat extracted from chocolate liquor. These chocolates contain a very high percentage of cocoa which is the solid powder left after the cocoa butter is extracted from the chocolate liquor.
Need some Chocolate Gift Baskets? All About Gifts & Baskets has a huge variety of gifts and gift baskets containing all your favorites treats. From gourmet milk chocolate to decadent rich truffle chocolates, there are plenty of gifts to choose from. Order your selection online today.
Article Source: http://EzineArticles.com/?expert=William_Smith
Many different types of chocolate are available for consumption, but what is the real difference between them?
Chocolates are classified by the percentage of cocoa in the mix and the other ingredients that are included. Some chocolates are only suitable for cooking, while others are made for immediate consumption. Below are the edible variations and how they are classified.
Semi-Sweet Chocolate - Made from unsweetened chocolate (chocolate liquor), but with the addition of sugar, cocoa butter, lecithin and vanilla mixed in. Semi-sweet chocolate must contain at least 35% unsweetened chocolate, and typically is less than 50%.
Dark Chocolate - The rules regarding classification of chocolate in this category vary throughout the world. However, the one constant is that this type of chocolate contains no milk solids, but has sweeteners and cocoa butter added to the mix. In Europe, dark chocolate must consist of at least 35% cocoa solids while in the U.S., it must have a 15% concentration of chocolate liquor.
Milk Chocolate - Like you'd guess from the name, milk chocolate is made with condensed or powdered milk. In Europe, milk chocolate must consist of at least 25% cocoa solids, while in the US, it must have a 10% concentration of chocolate liquer and a minimum of 12% milk solids. Milk chocolate is primarily used for eating and is the most popular form of chocolate in the U.S.
White Chocolate - The name given to white chocolate is a misnomer because it isn't really chocolate at all. Strictly speaking, chocolate is defined as any product 100% based on cocoa solid. White "chocolate" doesn't contain any cocoa solids and is made from cocoa butter, milk solids and sugar.
Couverture Chocolate - Chocolates under this classification are true gourmet chocolates that are rich in cocoa butter (upwards of 35%) which creates an extremely high fat content. Cocoa butter is the fat extracted from chocolate liquor. These chocolates contain a very high percentage of cocoa which is the solid powder left after the cocoa butter is extracted from the chocolate liquor.
Need some Chocolate Gift Baskets? All About Gifts & Baskets has a huge variety of gifts and gift baskets containing all your favorites treats. From gourmet milk chocolate to decadent rich truffle chocolates, there are plenty of gifts to choose from. Order your selection online today.
Article Source: http://EzineArticles.com/?expert=William_Smith
Chocolate Fondue - Two Delicious Recipes
By Anthony Tripodi
Are you an old pro when it comes to making delicious desserts? Do your guests rave about your cakes and pies? The next time you have company over for dessert, why not try something different. Chocolate fondue has been in and out of fashion since the seventies and most people have tried it at least once. But if you want to try something new and exciting There are many different dessert fondues out there to satisfy just about anyone with a sweet tooth.
Recently dark chocolate has been in the news being declared as a new heart healthy food. Dark chocolate retains more flavonoids that other varieties of chocolate such as milk chocolate, white chocolate, cocoa or chocolate syrup. New research has also determined that eating a diet high in flavonoids helps reduce the risk of cardiovascular disease. Obviously this doesnÂ’t mean that you should run to the store to buy some candy bars. But it does mean that when eaten in moderation, dark chocolate can be a healthy choice as a dessert.
And whether is good for you or not, who can resist a fondue pot of hot melted chocolate just waiting for your to dip something into it. What better way to enjoy strawberries, bananas and other ripe fruits. But donÂ’t stop there. Be sure to try dunking some salty treats into the chocolate such as pretzels and potato chips. Mixing sweet and salty foods creates a unique flavor that you are sure to enjoy.
So not only is chocolate delicious, but it is now considered a heart healthy food as well. Those are some excellent reasons to add a few chocolate fondue recipes to your recipe book. Why not try one of these chocolate fondue recipes tonight?
Dark Chocolate Fondue
12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)
Over low flame, heat whipping cream until warm (DO NOT BOIL)
Slowly add the chopped dark chocolate while stirring
Stir until the mixture becomes smooth
Stir in liqueur
To Dip:
Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips
Mint Chocolate Fondue
1/2 cup Heavy Cream
2 tablespoons Peppermint Liqueur
8 ouncesemi-sweetet Chocolate
Warm the heavy cream over medium low heat
Add liqueur
Grate the chocolate or break into small pieces and slowly add to mixture while stirring
Stir until the chocolate is melted
To Dip:
Candied Fruit, Pears, Peach Slices, Cubes of Pound Cake, Cubes of Angel Food Cake
Anthony Tripodi is the webmaster of GoFondue.com. For more Fondue Recipes please visit http://www.gofondue.com
Article Source: http://EzineArticles.com/?expert=Anthony_Tripodi
Are you an old pro when it comes to making delicious desserts? Do your guests rave about your cakes and pies? The next time you have company over for dessert, why not try something different. Chocolate fondue has been in and out of fashion since the seventies and most people have tried it at least once. But if you want to try something new and exciting There are many different dessert fondues out there to satisfy just about anyone with a sweet tooth.
Recently dark chocolate has been in the news being declared as a new heart healthy food. Dark chocolate retains more flavonoids that other varieties of chocolate such as milk chocolate, white chocolate, cocoa or chocolate syrup. New research has also determined that eating a diet high in flavonoids helps reduce the risk of cardiovascular disease. Obviously this doesnÂ’t mean that you should run to the store to buy some candy bars. But it does mean that when eaten in moderation, dark chocolate can be a healthy choice as a dessert.
And whether is good for you or not, who can resist a fondue pot of hot melted chocolate just waiting for your to dip something into it. What better way to enjoy strawberries, bananas and other ripe fruits. But donÂ’t stop there. Be sure to try dunking some salty treats into the chocolate such as pretzels and potato chips. Mixing sweet and salty foods creates a unique flavor that you are sure to enjoy.
So not only is chocolate delicious, but it is now considered a heart healthy food as well. Those are some excellent reasons to add a few chocolate fondue recipes to your recipe book. Why not try one of these chocolate fondue recipes tonight?
Dark Chocolate Fondue
12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)
Over low flame, heat whipping cream until warm (DO NOT BOIL)
Slowly add the chopped dark chocolate while stirring
Stir until the mixture becomes smooth
Stir in liqueur
To Dip:
Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips
Mint Chocolate Fondue
1/2 cup Heavy Cream
2 tablespoons Peppermint Liqueur
8 ouncesemi-sweetet Chocolate
Warm the heavy cream over medium low heat
Add liqueur
Grate the chocolate or break into small pieces and slowly add to mixture while stirring
Stir until the chocolate is melted
To Dip:
Candied Fruit, Pears, Peach Slices, Cubes of Pound Cake, Cubes of Angel Food Cake
Anthony Tripodi is the webmaster of GoFondue.com. For more Fondue Recipes please visit http://www.gofondue.com
Article Source: http://EzineArticles.com/?expert=Anthony_Tripodi
Delicious Vintage Chocolate Recipes For All Seasons
Whether itÂ’s a party, a quiet day in the house or just cruising downtown with friends, thereÂ’s always an occasion (or excuse) to gratuitously munch on chocolate.
Everyone loves chocolates, especially the types made from those secret vintage recipes. Listed below are a few of such.CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES
Dissolve in a quart of water three tablespoonfuls of grated chocolate and let it come to a boil. Simmer for about ten minutes. Add a cup of sugar and a box of gelatin (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessert spoonful of vanilla and a tablespoonful of brandy. Then whisk well, add half a pound of crystallized green gages cut into small pieces and pour into a pretty mould. When cold serve with whipped cream.
CHOCOLATE MARBLE CAKE
Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.
MRS. BEDFORD'S CHOCOLATE CRULLERS
Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cut into oblongs; divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until golden-brown in smoking-hot fat.
About The Author
Article by Victor Carlton of http://www.chocolate-candy-recipes.com. Looking for great chocolate recipesDiscoverer a large collection of mouth watering vintage chocolate recipes at http://www.chocolate-candy-recipes.com.
Victor Carlton is a self-confessed chocoholic who has a real passion for cooking.
Article Source: http://EzineArticles.com/?expert=Victor_Carlton
Monday, June 26, 2006
Can Chocolate Affect Your Sex Life?
By Shalin Popat
From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body’s senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor’s belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history’s most famous lovers, Giacomo Casanova.
Since then, the use of chocolate as part of the mating ritual has been firmly established. More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.
From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body’s senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor’s belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history’s most famous lovers, Giacomo Casanova.
Since then, the use of chocolate as part of the mating ritual has been firmly established. More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.
It has only been in recent times that scientists have unravelled chocolate’s psychotropic properties and the effects it has on us. Chocolate has been found to contain modest amounts of the stimulants caffeine and theo-bromine, (much less than in coffee or tea) Chocolate is also known to generate increased levels of serotonin, a chemical naturally produced by the brain, which is known to reduce anxiety. Serotonin is most commonly associated with the effects of marijuana or getting ‘stoned’ (you would have to eat 25lbs of dark chocolate at once to achieve the same effect).
Neither of these properties by themselves provides the connection between eating chocolates and heightened sexual pleasure. It is in fact the rush of endorphins produced by eating chocolates, particularly dark chocolates, which is most similar to the bliss associated with a healthy sexual relationship. Chocolate also contains phenyl-ethylamine which is known to stimulate the release of dopamine into the pleasure centers commonly associated with an orgasm.
In addition to this scientific evidence, a great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don’t. The conclusion of this is that women who consume large quantities of chocolate have more satisfying sex lives. However the reverse correlation could also be assumed where women with satisfying sex lives tend to eat more chocolate.
Despite the fact that the relationship between sex and chocolate can’t be proven with 100% certainty, the scientific evidence combined with behavioral studies provides a compelling argument for cocoa’s impact on our sexual drive - it is convincing enough for chocolate to have become a part of my daily diet!
I recommend that you buy chocolate with a high cocoa content which taste better and do not contain extra sugars and oils like candy bars found in most shops. My personal favorite, Neuhaus chocolates, is an example of where you can get dark chocolate with a high cocoa content and a resulting surfeit of pleasure. To paraphrase the Song of Solomon, ‘Stay me with flagons and comfort me with chocolates, for I am sick with love’.
I can be contacted by submitting a query at http://www.neuhaus-chocolates.com/
Article Source: http://EzineArticles.com/?expert=Shalin_Popat
Is Chocolate A New Health Food?
By Meri Raffetto
Could it be possible that our beloved chocolate may actually be good for us? This is the nutrition news we have all been waiting for. So here is the scoop on chocolate and its health benefits. Yes, you read right, health benefits!
Recent studies show that cocoa and dark chocolate with a high cocoa content contain many heart-healthy antioxidants. They contain a compound called flavonoids which may help prevent the oxidation of LDL (bad) cholesterol and raise HDL (good) cholesterol levels in the blood. There is also some evidence that these flavonoids may prevent certain cancers.
It is important that we are all on the same page here, not all chocolate have these health benefits. The healthy flavonoids found in chocolate are found in the cocoa butter and cocoa solids. Milk chocolate is diluted with milk and sugar and contains little amounts of these substances, therefore providing fewer health benefits. So, for those of you who love dark chocolate this is your lucky day! The darker the chocolate, the higher the cocoa content and the more antioxidants it contains. The quality of the chocolate you consume is also important. The cocoa butter is quite pricey so less expensive brands will replace the cocoa butter with milk fats and hydrogenated oils which are bad for our health. Look for high quality chocolates with their main ingredients being cocoa butter and cocoa solids. Unsweetened cocoa powder is one of the purest forms of chocolate you can eat and is lower in fat and calories than other chocolates.
Although this is great news for all chocolate lovers, don’t forget that most chocolate (unless you use unsweetened cocoa powder) does still contain sugar and saturated fat.
And please remember calories. An ounce of chocolate contains around 135 calories. So enjoy a cup of hot cocoa or an ounce of chocolate once in awhile to contribute to your health and not to your waistline!
Owner of Real Living Nutrition Services, Meri Raffetto is a recognized professional in the area of nutrition and wellness. She has received a bachelor’s degree in both nutrition and psychology and has extensive experience in nutrition counseling and medical nutrition therapy. She offers individual nutrition counseling and has developed one of the only non-diet online weight management programs available on the internet. Meri specializes in weight management, cardiovascular health, and sports nutrition and consults with professional athletes at Titan Sports Performance Center. Her practice includes teaching people how to eat for endurance, improve vitality, and lose weight healthfully.
Could it be possible that our beloved chocolate may actually be good for us? This is the nutrition news we have all been waiting for. So here is the scoop on chocolate and its health benefits. Yes, you read right, health benefits!
Recent studies show that cocoa and dark chocolate with a high cocoa content contain many heart-healthy antioxidants. They contain a compound called flavonoids which may help prevent the oxidation of LDL (bad) cholesterol and raise HDL (good) cholesterol levels in the blood. There is also some evidence that these flavonoids may prevent certain cancers.
It is important that we are all on the same page here, not all chocolate have these health benefits. The healthy flavonoids found in chocolate are found in the cocoa butter and cocoa solids. Milk chocolate is diluted with milk and sugar and contains little amounts of these substances, therefore providing fewer health benefits. So, for those of you who love dark chocolate this is your lucky day! The darker the chocolate, the higher the cocoa content and the more antioxidants it contains. The quality of the chocolate you consume is also important. The cocoa butter is quite pricey so less expensive brands will replace the cocoa butter with milk fats and hydrogenated oils which are bad for our health. Look for high quality chocolates with their main ingredients being cocoa butter and cocoa solids. Unsweetened cocoa powder is one of the purest forms of chocolate you can eat and is lower in fat and calories than other chocolates.
Although this is great news for all chocolate lovers, don’t forget that most chocolate (unless you use unsweetened cocoa powder) does still contain sugar and saturated fat.
And please remember calories. An ounce of chocolate contains around 135 calories. So enjoy a cup of hot cocoa or an ounce of chocolate once in awhile to contribute to your health and not to your waistline!
Owner of Real Living Nutrition Services, Meri Raffetto is a recognized professional in the area of nutrition and wellness. She has received a bachelor’s degree in both nutrition and psychology and has extensive experience in nutrition counseling and medical nutrition therapy. She offers individual nutrition counseling and has developed one of the only non-diet online weight management programs available on the internet. Meri specializes in weight management, cardiovascular health, and sports nutrition and consults with professional athletes at Titan Sports Performance Center. Her practice includes teaching people how to eat for endurance, improve vitality, and lose weight healthfully.
For more information visit http://www.reallivingnutrition.com/
Article Source: http://EzineArticles.com/?expert=Meri_Raffetto
Article Source: http://EzineArticles.com/?expert=Meri_Raffetto
Tuesday, June 20, 2006
Some Tasty Chocolate History
By Michael Russell
The story begins some two millennia ago in the tropical rainforests of the Americas. Although the cacao tree had been around for some time, the natives had never used the beans inside the pods for food. Upon discovering that the seeds could be processed and used as a drink, it quickly caught on with these primitive people. The first people known to make chocolate from the cacao beans were the ancient cultures of Central America and Mexico. They would grind the beans and mix them with different seasonings and spices and then whip the beverage by hand until it was both frothy and spicy.
The story begins some two millennia ago in the tropical rainforests of the Americas. Although the cacao tree had been around for some time, the natives had never used the beans inside the pods for food. Upon discovering that the seeds could be processed and used as a drink, it quickly caught on with these primitive people. The first people known to make chocolate from the cacao beans were the ancient cultures of Central America and Mexico. They would grind the beans and mix them with different seasonings and spices and then whip the beverage by hand until it was both frothy and spicy.
The Olmec Indians are believed to be the first culture to grow the beans as a domestic crop, between 1500 and 400 B.C. From 250 to 900 C.E., the consumption of the beans was restricted to the elite class of the Mayan culture. Throughout these years, the drink was consumed unsweetened. Apparently the Mayan people valued the beans so highly that they planted them in their personal gardens so that they had easy access to them.
Around 600 A.D., the Mayans migrated into the northern regions of South America and began the earliest recorded plantations of cacao trees in the Yucatan. They used the beverage that they made in betrothal and marriage ceremonies.
Once the Aztec culture was able to abscond with some of the beans and learn how to make the beverage from them, they used them for medicinal purposes and in ceremonies such as weddings and religious rites. They believed that the beans were a gift from their gods. They are also the first known culture to tax the beans. Their name for the beverage that they made was "xocalatl", translated to warm or bitter drink. The beans also began, at that time, to be used as currency by the Mesoamerican cultures. They were not used to make chocolate until they were too worn to be used as currency.
The first European to learn of chocolate was Christopher Columbus. He encountered a huge Mayan trading canoe piled high with the valuable beans. When the Spaniards invaded the Yucatan in 1517 and Mexico in 1519, they quickly caught on to the monetary value of the precious beans. They were not fond, however, of the warm, bitter and unsweetened drink which they received from the local people. It took some time, but they learned to adapt their taste buds to the drink and began to enjoy it.
The most popular story of the introduction of chocolate to Europe is that which credits Dominican friars with taking a delegation of Mayan nobles to the court of Prince Philip of Spain. As one of the many gifts which the nobles presented to the Prince, they gave him several jars of already processed cocoa which was ready to drink. The Spaniards did not, however, share this much loved beverage with the rest of Europe for nearly a century!
Sometime during the 16th century, the Spanish people began adding flavoring like vanilla and sugar cane to the chocolate drinks. Thus, sweetened chocolate was invented. And recorded history shows that the popularity of the beverage grew to the point that regular shipments began from Veracruz, Mexico to Seville, Spain in 1582.
The records are not completely clear on how chocolate was introduced to the rest of Europe. It's thought that quite possibly it was distributed through monasteries and convents which were linked with Latin America. Jesuit Society members were major consumers of the drink and had become cocoa traders as well. A French Cardinal popularized the beverage in France and when Louis XIV married Maria Theresa of Spain in 1615 she, chocolate lover that she was, began a custom that spread like wildfire among the French aristocracy.
The English were introduced to the cacao bean through British pirates who targeted Spanish ships in the last half of the 1500's. They saw no use for the odd looking cargo and even burned several shipments before someone found out what the beans were good for making. It took about a hundred years for the chocolate to start making its mark in British history. Once it did though, it was not just reserved for the aristocracy. Anyone in England who could afford it was able to indulge. While it was more expensive than coffee, it was less costly that tea. "Chocolate houses" began to sprout up, with the first one being opened by a Frenchman in 1657. At that time, chocolate was 10 to 15 shillings per pound. So it was rather costly.
During the 16th and 17th centuries, the demand for chocolate grew so large that the cacao plantations had enslaved Mesoamericans to plant, grow, harvest and process the cocoa beans. By the end of the 17th century, only ten percent of the Native Indian population survived. It was then that slaves were transported from Africa to Ecuador, Venezuela, Paraguay and Brazil. For over two centuries, enslaved people and wage laborers were used to meet the demand for the all-enticing cocoa.
Around 1730, the price of cocoa has dropped to around $3 per pound. This made it more affordable to others besides the very wealthy. In 1732, a French inventor developed a table mill for grinding the chocolate. This simplified the process and made it possible to churn out larger quantities at lower cost. So production naturally grew.
In 1765, Irish chocolate maker John Hanan imported cocoa beans from the West Indies to Massachusetts in the American colonies. He teamed up with Dr. James Baker. They built the first chocolate mill in the Colonies and by 1780, that mill was producing the famous Baker's chocolate which is still widely used today.
Another revolution in production occurred in 1795 when Dr. Joseph Fry of Bristol, England used a steam engine to power the grinding wheel used to make chocolate. This catapulted the manufacturing process forward tremendously.
The man who is considered the pioneer of Swiss chocolate making, Francois Callier, opened the first Swiss chocolate factory in 1819. And in 1828, a Dutchman named Conrad Van Houton invented the cocoa press. His invention helped more with cutting the price of chocolate and by improving the quality of it by squeezing out cocoa butter thus making the consistency of the beverage smoother. Mr. Van Houton patented his invention in Amsterdam and his process became known as "Dutching".
In 1847, another innovation was made by Joseph Fry & Son when they discovered a way to add some of the cocoa butter back to the Dutch chocolate, add sugar and make a paste which could be molded into a bar and...Voila! The modern chocolate bar was born. Dr. Fry and his son teamed up with the Cadbury Brothers to display chocolates for eating at an exhibition in Birmingham, England in 1849. In 1851 Americans got their first taste of bonbons, chocolate creams, caramels and "boiled sweets" (hard candies) at Prince Albert's Exposition in London.
In 1861 Richard Cadbury created the very first known heart shaped box for Valentine's Day and seven years later in 1868, John Cadbury mass produced and marketed the first boxes of chocolate candy. In 1876 Daniel Peter, of Switzerland, introduced milk chocolate for drinking - a project that he worked on for eight years before he perfected it. In 1879 he paired up with Henri Nestlé, formed the Nestlé Company and they gave us a chocolate mix to which all one had to add was water and sugar.
Also in 1879, Rodolphe Lindt of Bern, Switzerland invented a new machine which heated and rolled the chocolate to refine it. The process was called "conching". After the chocolate was "conched" for seventy-two hours and had cocoa butter added to it the product was much smoother and creamier and could be formed into more tasty treats. Lindt Chocolates are still widely known and acclaimed around the world today.
Here's another little tidbit of chocolate history to chew on...the chocolatier accredited with bringing mass production to the chocolate making industry is Milton Hershey of Pennsylvania, United States. Mr. Hershey was nicknamed the "Henry Ford of Chocolate Makers".
Although slavery was abolished in 1888, the use of slave labor continued into the early 1900s. In 1910, William Cadbury became a leader in boycotting those plantations who misused and abused their workers. He invited other English and American chocolate manufacturers to join him in his campaign. That same year, the U.S. Congress enacted a formal ban on any cocoa which proved to be produced using slave labor. These efforts did cause conditions on the plantations to improve. The same year that the chocolatiers came together in their formal protest against the cruelty found on cocoa plantations, a Canadian by the name of Arthur Garong introduced the first nickel chocolate bar.
In 1913, Swiss chocolatier Jules Sechaud gave the chocolate industry a machine process for filling hollowed chocolate shells. Then in 1926 Joseph Draps, a Belgian chocolate manufacturer, opened the doors of Godiva Chocolates.
Today, most cacao is grown and harvested by hand. But gone are the days when cruel plantation owners used slave labor to satisfy the world's need for chocolate. Today's cacao is produced by independent growers or cooperative groups around the world.
While there are a few companies which produce handmade chocolates, most of the production is done by machine. It is more cost effective and allows the companies to sell their product for less than those who handcraft their products.
Even today there are still cultures who believe that chocolate is for use as a form of currency and for medicinal and religious purposes. In fact the cacao bean has a chemical called theobromine which is used to treat high blood pressure, because it enlarges blood vessels. So it is used even in modern medicine. And cocoa butter is used in some beauty aids such as lotions and cream to treat skin. It's well known for its rich formula which moistens and softens. It's also good for treating sunburn. Plus, cocoa butter is used to coat pills so they go down one's throat more easily.
There you have it...a little history, a few fun facts...are you craving chocolate? I am! So we'll wrap this up here. Go grab some chocolate, relax and appreciate the history which has brought us this delightful treat.
Michael Russell
Your Independent guide to Chocolates
Article Source: http://EzineArticles.com/?expert=Michael_Russell
Saturday, June 17, 2006
How To Successfully Mail Chocolate
By Anne Clarke
Chocolate gifts are, perhaps, the tastiest gifts that anyone could hope to receive. The problem with chocolate gifts, though, is making sure that they do not melt before they arrive at their destination!
This is quite easy if you are hand-delivering your chocolate gifts. But if, on the other hand, you plan on mailing your them, it is a whole other story. Here are some tips to help you make sure that your gifts of chocolate do not break while being handled and to make sure that they do not turn into gifts of chocolate soup:
· If you are mailing a chocolate bar and you do not want it to break, try taping a stiff piece of cardboard to the back of it and then wrapping it in a piece of bubble wrap.
· If you plan to mail a chocolate gift during the dead of winter, it will probably stay fine and not melt. If, on the other hand, you expect your chocolate gift to arrive completely solid in California in the heat of August, you need to think again. Avoid sending chocolate during times of extreme heat.
· Instead of sending chocolate gifts full of truffles and candy bars, consider sending brownies and/or cookies (save the cookies dipped in chocolate for colder months, though). If you do decide to mail cookies, pick out ones that do not break easily, like drop cookies. Pack them in foil-lined tin or small box. Put sheets of wax paper between the layers of cookies. Cushion the tin or box of cookies within the shipping box with plastic grocery sacks (or other such material). Mark the box with “perishable – food.” Also write on the top, “this side up” to encourage careful handling.
· If you are sending other items along with your chocolate, place your chocolate in a zip-lock bag (and suck out all the air) to make sure that in case it does melt, nothing else is ruined.
· Pay a little extra to send your chocolate overnight, or at least send it 2-3 day priority. The sooner it gets there, the less likely it will melt, first.
· Make sure that the recipient will be home when it is received. If your box has to wait on the doorstop in the hot sun, the chocolate will surely melt! Maybe even ask for a signature.
· If it is not a delicate chocolate, freeze it before you box it up to mail it. It will not stay frozen, but it will take longer for your chocolate gifts to melt.
· Pack your chocolate gifts with frozen gel packs, dry ice, or another cold source. If you use dry ice, write on the box “contains dry ice” to warn the recipients. Be sure to pack the chocolate in a zip lock bag so that it does not directly touch the dry ice, and do not touch the ice with your own hands. Write “keep refrigerated” on the outside of the box.
· Send your chocolate gift package at the beginning of the week to ensure that it will not sit at the mailing facility over the weekend.
· Send chocolate that is already melted! In other words, why not send a yummy chocolate sauce or chocolate for fondue!
Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on chocolate and other gifts, please visit Distinct Gift Baskets.
Article Source: http://EzineArticles.com/?expert=Anne_Clarke
Chocolate gifts are, perhaps, the tastiest gifts that anyone could hope to receive. The problem with chocolate gifts, though, is making sure that they do not melt before they arrive at their destination!
This is quite easy if you are hand-delivering your chocolate gifts. But if, on the other hand, you plan on mailing your them, it is a whole other story. Here are some tips to help you make sure that your gifts of chocolate do not break while being handled and to make sure that they do not turn into gifts of chocolate soup:
· If you are mailing a chocolate bar and you do not want it to break, try taping a stiff piece of cardboard to the back of it and then wrapping it in a piece of bubble wrap.
· If you plan to mail a chocolate gift during the dead of winter, it will probably stay fine and not melt. If, on the other hand, you expect your chocolate gift to arrive completely solid in California in the heat of August, you need to think again. Avoid sending chocolate during times of extreme heat.
· Instead of sending chocolate gifts full of truffles and candy bars, consider sending brownies and/or cookies (save the cookies dipped in chocolate for colder months, though). If you do decide to mail cookies, pick out ones that do not break easily, like drop cookies. Pack them in foil-lined tin or small box. Put sheets of wax paper between the layers of cookies. Cushion the tin or box of cookies within the shipping box with plastic grocery sacks (or other such material). Mark the box with “perishable – food.” Also write on the top, “this side up” to encourage careful handling.
· If you are sending other items along with your chocolate, place your chocolate in a zip-lock bag (and suck out all the air) to make sure that in case it does melt, nothing else is ruined.
· Pay a little extra to send your chocolate overnight, or at least send it 2-3 day priority. The sooner it gets there, the less likely it will melt, first.
· Make sure that the recipient will be home when it is received. If your box has to wait on the doorstop in the hot sun, the chocolate will surely melt! Maybe even ask for a signature.
· If it is not a delicate chocolate, freeze it before you box it up to mail it. It will not stay frozen, but it will take longer for your chocolate gifts to melt.
· Pack your chocolate gifts with frozen gel packs, dry ice, or another cold source. If you use dry ice, write on the box “contains dry ice” to warn the recipients. Be sure to pack the chocolate in a zip lock bag so that it does not directly touch the dry ice, and do not touch the ice with your own hands. Write “keep refrigerated” on the outside of the box.
· Send your chocolate gift package at the beginning of the week to ensure that it will not sit at the mailing facility over the weekend.
· Send chocolate that is already melted! In other words, why not send a yummy chocolate sauce or chocolate for fondue!
Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, and home decor. Her background includes teaching and gardening. For more of her articles on chocolate and other gifts, please visit Distinct Gift Baskets.
Article Source: http://EzineArticles.com/?expert=Anne_Clarke
Chocolate Ganache
By George Murray
Chocolate Ganache – Heavenly Concoction That's Easy To Make, Hard To Perfect.
If chocolate in and of itself weren’t good enough, someone had to go and add cream to the mix, creating the first chocolate ganache. This wonderful mix is the base for so many treats they’re impossible to list.Credit perhaps goes to the Swiss, who in perfecting the art of chocolate making, were the first to add powdered milk to the chocolate mix. True ganache, however, involves the use of cream, giving the chocolate made from the process a truly heavenly taste.
Ganache in its best form is used as the base for truffles, cakes, mousse and more. While it might seem making the chocolate formula for ganache would be a well-kept secret that’s hard to replicate, that’s simply not so.
Making ganache at home isn’t terribly tough if patience is applied and the maker is set for a possible failure or two at the start. Ganache itself is simply a mixture of equal parts of cream and chocolate. It’s heated and mixed together and then used with other ingredients to form the basis for a whole slew of delightful confections.
While some of the best makers of chocolate might use a more complex method, there are two worthy of trying in home kitchens.
The first involves taking the chocolate for the mixture and melting it. Then bring it to room temperature and beat cream into it until the mix is creamy and smooth.
The second and perhaps the most foolproof method for making ganache at home is to bring the cream to a boil first, remove it from heat and then beat the chocolate into the cream. This avoids burning the chocolate in the mix, which is a very easy thing to do, unfortunately. While cream will burn, too, it’s easier to watch and, thus, this method is a preferred one for home chefs who want to create their own ganache.
Using this base, chocolate chefs at home can create their own mousse by adding more cream or they can create a sifter product for candies by adding a bit more chocolate. Experimentation is key, try adding some of your favorite fruits, jams or nuts to the ganache for truffles or layer it in between cake sections for a desserts that’s to die for.
Remember, though, the expert ganache makers from world famous chocolate houses have spent years perfecting their craft. What’s made at home is not likely to taste the same as a ganache imported from a famous maker in France, Switzerland or elsewhere.
Want to learn more about the fascinating history of chocolate? Visit us at http://www.chocolate-gourmet-gifts.com/
George Murray is the President of Centric Promotions, Inc. Learn more about the history of chocolate and view an assortment of luxury chocolates and chocolate gifts by visiting us at: http://www.chocolate-gourmet-gifts.com/
Article Source: http://EzineArticles.com/?expert=George_Murray
17 Popular Quotes about Chocolate
By Bridget Mwape
1. "Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!" - Elaine Sherman, Book of Divine Indulgences
2. "Strength is the capacity to break a chocolate bar in four pieces with your bare hands--and then just eating one piece" - Judith Viorst
3. "Self-discipline implies some unpleasant things to me, including staying away from chocolate and keeping my hands out of women's pants." - Oleg Kiselev
4. "It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." - Miranda Ingram
5. "Life is like a box of chocolates...You never know what you're gonna get." - Forrest Gump in Forrest Gump
6. "The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain." - Thomas Jefferson
7. "Research tells us fourteen out of any ten individuals likes chocolate." - Sandra Boynton
8. "If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner." - Brillat-Savarin
9. "It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work." - Anthelme Brillat-Savarin
10. "If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?" - Marquise de Sévigné
11. "Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." - Baron Justus von Liebig
12. "Nine out of ten people like chocolate. The tenth person always lies." - John Q. Tullius
13. "There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray
14. "Forget love... I'd rather fall in chocolate!" - Author Unknown
15. "There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles." - Author Unknown
16. "My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex." - Alicia Silverstone
17. "After about 20 years of marriage, I'm finally starting to scratch the surface of that one. And I think the answer lies somewhere between conversation and chocolate." - Mel Gibson in What Women Want.
Copyright 2005. Bridget Mwape writes for Chocolate Gift Basket website at: http://www.chocolate-gift-basket.org.uk/ which features gift ideas, chocolates and more. He also writes for http://www.sweets-and-chocolate.org.uk/ which offers a wide selection of sweets.
Article Source: http://EzineArticles.com/?expert=Bridget_Mwape
1. "Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!" - Elaine Sherman, Book of Divine Indulgences
2. "Strength is the capacity to break a chocolate bar in four pieces with your bare hands--and then just eating one piece" - Judith Viorst
3. "Self-discipline implies some unpleasant things to me, including staying away from chocolate and keeping my hands out of women's pants." - Oleg Kiselev
4. "It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." - Miranda Ingram
5. "Life is like a box of chocolates...You never know what you're gonna get." - Forrest Gump in Forrest Gump
6. "The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain." - Thomas Jefferson
7. "Research tells us fourteen out of any ten individuals likes chocolate." - Sandra Boynton
8. "If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner." - Brillat-Savarin
9. "It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work." - Anthelme Brillat-Savarin
10. "If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?" - Marquise de Sévigné
11. "Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." - Baron Justus von Liebig
12. "Nine out of ten people like chocolate. The tenth person always lies." - John Q. Tullius
13. "There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray
14. "Forget love... I'd rather fall in chocolate!" - Author Unknown
15. "There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles." - Author Unknown
16. "My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex." - Alicia Silverstone
17. "After about 20 years of marriage, I'm finally starting to scratch the surface of that one. And I think the answer lies somewhere between conversation and chocolate." - Mel Gibson in What Women Want.
Copyright 2005. Bridget Mwape writes for Chocolate Gift Basket website at: http://www.chocolate-gift-basket.org.uk/ which features gift ideas, chocolates and more. He also writes for http://www.sweets-and-chocolate.org.uk/ which offers a wide selection of sweets.
Article Source: http://EzineArticles.com/?expert=Bridget_Mwape
Serendipity Frozen Hot Chocolate
By Gary Gresham
Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.
Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.
Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.
One taste of this frozen concoction and Oprah wants to “dance on the chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.
Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.
INGREDIENTS
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.
To make this even more simple you can buy a Serendipity Frozen Hot Chocolate gift box on line. It comes in a whimsical box that includes two pouches (four servings) of the chocolate-cocoa blend mix, one signature goblet, a souvenir spoon and colorful straws.
Just add milk, the chocolate mix, lots of ice and blend. It makes a perfect gift for any chocolate lover or splurge and buy one for yourself. You're worth it.
Copyright © 2005 Perfect Coffees.com. All Rights Reserved.
This article is supplied by http://www.perfectcoffees.com/ where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to:
Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.
Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston “Patch” Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.
Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.
One taste of this frozen concoction and Oprah wants to “dance on the chandeliers!” The Queen of Daytime TV has named this one of her “Favorite Things.” This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.
Serendipity frozen hot chocolate recipe created by Serendipity 3 Restaurant.
INGREDIENTS
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.
To make this even more simple you can buy a Serendipity Frozen Hot Chocolate gift box on line. It comes in a whimsical box that includes two pouches (four servings) of the chocolate-cocoa blend mix, one signature goblet, a souvenir spoon and colorful straws.
Just add milk, the chocolate mix, lots of ice and blend. It makes a perfect gift for any chocolate lover or splurge and buy one for yourself. You're worth it.
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10 Amazing Facts About Chocolate
By Richard Davies
Chocolate is made from beans derived from the cacao tree. These beans are very bitter, so the cocoa solids and the cocoa butter has sugar added to it, along with some other ingredients in order to make the chocolate that is available to the general public.
Chocolate is particularly popular at certain times of the year, such as Easter, Valentines Day and Christmas. As such, chocolate shaped gifts are popular. Hearts for Valentines day and cute bunnies at Easter are two high up on the gift selection list. Here are 10 interesting facts about chocolate:
1. Chocolate is lower in caffeine than tea, coffee and coca cola. A one ounce bar of chocolate contains about 6mg of caffeine, whereas a five ounce cup of regular coffee contains over 40mg.
2. Chocolate was regarded as an aphrodisiac by Aztec Indians.
3. Chocolate contains antioxidants which may help prevent cancer and heart disease.
4. Chocolate is the favourite flavour in the United States Of America.
5. The shelf life of a bar of chocolate is approximately one year.
6. In 1842 Cadbury's in England created the worlds first chocolate bar.
7. The Swiss eat the most chocolate. The average person eats 19lbs a year.
8. Chocolate contain theobromine, which is a mild relative of caffeine and magnesium. This chemical is found in some tranquilisers. Because coffee also contains caffeine, it both picks you up and calms you down.
9. It is widely believed that chocolate consumption releases a chemical into your body very similar to what is produced when you are in love.
10. Chocolate manufacturers use 20% of the worlds peanuts and 40% of the worlds almonds.
Chocolate is mildly addictive, but a bar now and again is not going to hurt. With all those great antioxidants it contains, it may even help you live longer. After all, as the saying goes, “A little of what you fancy does you good”.
Article by Richard Davies of http://www.chocolateorg.com covering a wide variety of information on chocolate.
Article Source: http://EzineArticles.com/?expert=Richard_Davies
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