Chocolate Pancakes with Chocolate Sauce

Chocolate Pancakes with Chocolate Sauce
Serves 4

CHOCOLATE SAUCE:

Ingredients Needed:

• 1 cup heavy cream
• 7 ounces bittersweet chocolate of the best quality available

Equipment Needed:

• Grater or knife, to finely chop the chocolate
• 1 quart saucepan, to heat the cream
• 2 quart mixing bowl
• wire whisk

Instructions:

1. In the saucepan, bring cream to a boil.
2. While the cream is heating, finely chop the chocolate into small pieces for
   ease in melting.
3. Pour the hot cream over the small bits of chocolate and whisk carefully
   until the sauce is smooth.
4. Set aside and keep warm until ready to serve.

Pancakes:

Ingredients Needed:

• 1/2 cup Dutch chocolate cocoa powder
• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 large eggs
• 1 large egg yolk (save egg white for another time)
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• Unsalted butter

Equipment Needed:

• griddle or large skillet
• large spatula
• large mixing bowl
• flour sifter or large strainer
• measuring spoons and measuring cups to measure ingredients
• wire whisk

Instructions:

1. Sift dry ingredients together into large mixing bowl
   and make a well in the center of the bowl by gently pushing the ingredients to the sides of the bowl.
2. Start to heat the griddle and grease with the unsalted butter.
3. Add the wet ingredients into the well in the bowl of dry ingredients and whisk until all the ingredients are combined.
4. Use 1/4 cup batter for each pancake and pour onto hot griddle.
5. In 1-2 minutes (when bubbles form on pancake surface)
   turn (flip) pancakes with large spatula.
6. Pancakes are done in about 1 minute. The top should be springy when gentley pressed.
7. Transfer pancakes to a plate and cover with foil to keep warm.
8. Re-butter the griddle with the unsalted butter between batches,
   if griddle seems dry.
9. SERVE Pancakes topped with CHOCOLATE SAUCE.

Eat Chocolate and Lose Weight?

By Mary Cascio

Eat chocolate and lose weight, yes I said it! In the same sentence even. Chocolate lovers are going to be delighted to hear that there is now a new product on the market that not only tastes heavenly but you just may lose a few pounds from eating it too!

It is no surprise that dark chocolate is healthy for you. Everybody is talking about it. It is all over the news and I am sure that you have seen the stories and read the articles that dark chocolate is indeed good for you. Dark chocolate has been found to lower blood pressure. In addition, the antioxidant content has been found to help in the fight against heart disease. But don't go grabbing for that Hershey's Bar or even a Godiva Bar just yet. The chocolate that you buy in the stores is laden with fats, fillers and waxes and even though the experts say to eat 70% cacao it is only best when eaten in moderation... right??? Not anymore.

Now there is a chocolate that not only is healthy for you but you can eat 3 times a day guilt free. This chocolate is gluten free, vegetarian/vegan and diabetic friendly. It is called Xocai (Sho-sigh) and is pure, unadulterated cacao. You can't get better than this!

Xocai is a division of MXI Corp. and is based in Reno, Nevada. They have brought to market an all-natural, pure form of cacao that maintains its nutritional value through the manufacturing process. Rather than heat the cacao, it is cold pressed. This allows the dark chocolate to maintain its healthful properties. This is a grave comparison to traditional chocolate that typically loses about 80% of the antioxidants during the manufacturing process.

Xocai's products deliver extraordinary levels of antioxidants and other important phytonutrients without adding all the extra fats, fillers, refined sugar, milk or caffeine...all which are added in your typical "chocolates".

The secret to the Xocai chocolate is in the company's approach to making chocolate. They aren't trying to make candy. Their objective is to create the most powerful, antioxidant-rich products available today and to make them in such a way that you actually look forward to being healthy! That's what MXI is all about...delivering the best tasting and healthiest chocolate available anywhere for any price.

One piece of Xocai's antioxidant rich chocolate is equivalent to 10-12 servings of fruits and vegetables in antioxidants. Wow! Not to mention that it is a natural appetite suppressant and an anti-inflammatory. Who knew chocolate could be so good for you?

With new scientific studies showing dark chocolate and raw cacao's ability to help stabilize blood sugar, it only makes sense that the right kind of chocolate can help those looking to lose weight. And that's only the beginning of what research is saying about the health benefits of chocolate.

To learn more about [http://www.nwhealthychocolate.com]Losing Weight, visit Mary's [http://www.nwhealthychocolate.com]Healthy Chocolate website.
Mary Cascio is a successful home based business entrepreneur and international business builder. Her passions are helping people to achieve their goals towards financial freedom and time management.
"The only difference between a rich person and poor person is how they use their time" - Robert Kiyosaki
Article Source: http://EzineArticles.com/?expert=Mary_Cascio http://EzineArticles.com/?Eat-Chocolate-and-Lose-Weight?&id=1092863

Chocolate Gift Baskets - Heart Healthy and Delicious

By Elaine Lince

Gift baskets with chocolate, wine, balloons, flowers, baby items, or even cookies, are a great way to remember someone or to help them celebrate a great event. I love sending gift baskets because it is convenient way to send a personalized gift. I can just look at one of my favorites on line, pick what I want, and have it delivered. It’s as simple as that.

When you send a gift basket, you are telling the recipient that you cared enough to take the time to select something just for them. There are so many choices of baskets you can send. I think about what the person I am sending it to might like, and then select amongst the various baskets that are available with that theme in mind.

Chocolate gift baskets are always a great hit! Various gourmet chocolates, cocoas, or chocolate theme items are arranged in a unique and appropriate basket, bucket or other container. Dark chocolate, or chocolate covered nuts or hot fudge sauce or even seasonal chocolates such as hearts for Valentines Day or bunnies for Easter are some of the choices you have.

Remember, 99% of women love chocolate. Chocolate contains phenylethylamine the “fall in love” chemical; so chocolate is a good Valentine or Anniversary gift. Chocolate also causes the release of dopamine and endorphins, both of which affect the “feel good” portion of the brain. Choosing a chocolate gift basket is definitely going to make someone happy. And it is true, even men like chocolate.

Dark chocolate has been found to be heart healthy taken in small daily portions. Chocolate can decrease hypertension and improve cardiovascular health. There are a lot of good reasons to send a chocolate gift basket. Most of all, when you send a chocolate gift basket you will feel good, and the recipient will be excited to receive it.

Next time you are trying to think of a quick, easy way to treat someone consider sending a chocolate gift basket, I guarantee they will love it!

Come in and see the almost unlimited gift baskets we have to offer. Browse around the taste-tempting.

Chocolate Gift Baskets and see what appeals to you. In as little as 10 minutes a decedent chocolate gift basket can be on the way to your lucky recipient.

Article Source: http://EzineArticles.com/?expert=Elaine_Lince
http://EzineArticles.com/?Chocolate-Gift-Baskets---Heart-Healthy-and-Delicious&id=512203

The Charm of Homemade Wedding Favors

By Kevin Stith

Homemade wedding favors come from a centuries old tradition of brides and grooms providing small gifts to wedding guests. Every culture across time has treated marriage as a wonderful event with the nuptials celebrated throughout the community. In many cultures the bride and groom are associated with good luck. A common thought among these cultures was, that every thing the couple touched would be charmed. By gifting members of the community, the couple would pass blessings to others for the rest of the year.

Initially all wedding favors were homemade, as the concept of mass produced items had yet to be conceived. Many brides would choose to redistribute their good luck by preparing a small gift of almonds beautifully wrapped in elegant fabric. The custom in the Middle East is for the bride to provide five almonds to represent fertility, longevity, wealth, health and happiness. Today, the candied nut known as Jordan almonds, provides for one of the most common and traditional wedding favors, when they are wrapped in small bundles of delicate fabric.

The gifts a bride might create would be dependent on the culture and materials available. For years European and American women would crochet small bags or stiffen their work to create small boxes that would typically hold fruit, nut or candy treats. Crochet items are still an elegant touch for Victorian or country themed weddings. Today, a bride is only limited to her imagination when it comes to selecting the gifts that will show appreciation from the blessed couple.

The tradition of creating homemade weddings favors has continued as a means for the bride to reduce expenses on the wedding budget. Although today, many quality items can be mass produced for a relatively low cost, brides prefer to create homemade favors as a means of self expression. Homemade favors allow her opportunities for unique gift giving and personalization that can't be found in retail store.

Homemade wedding favors can be labor extensive or have a sense of simple sophistication. Time, talent and imagination are the only limits for the creation of wedding favors. Craft stores offer an extensive variety of materials from which to create a memorable item. Simple glass bud vases and candles can be adorned with paint or glass gems. Ready-to-paint bare wood birdhouses can be adorned to resemble wedding chapels. Something as simple as adding a photo of the couple, to a simple picture frame makes an excellent favor that will outlast the wedding day.

Home computers, desktop publishing software and quality papers make it easy to duplicate products that have only been available from professional printers in the past. Poetry can be added to beautiful backgrounds for unique bookmarks or framed works. Decorative placecards with the guests name in an beautiful script can later serve to replace a boring name placard on their work desk. Software to edit music and video recordings allow for the production of private CD's and DVD's.

Baked goods continue to make excellent wedding favors. Cookie cutters are manufactured in every imaginable shape allowing the bride to present distinctive, frosted and personalized delights. Miniature cakes, petits fours and even chocolates can be recreated in the home kitchen. Plastic molds for forming chocolate and other candies make it easy to produce delicacies that are representative of wedding themes. A fun twist on a common molded candy is to prepare it on a stick to create a lollipop from hard candies or chocolates.

Homemade wedding favors will continue to be a favorite for the bride and her guests. The opportunity to produce an item that genuinely expresses the heartfelt sentiments of the couple, will never go out of style.

Wedding Favors Info provides personalized, homemade, cheap, and unique wedding favors, including chocolate and cookie favors, wedding favor boxes, wedding shower favors, and more. Wedding Favors Info is the sister site of Wedding Invitations Web.

Article Source: http://EzineArticles.com/?expert=Kevin_Stith
http://EzineArticles.com/?The-Charm-of-Homemade-Wedding-Favors&id=64155

Chocolate Drums Cookie Recipe

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

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.

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!

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.

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/

Article Source: http://EzineArticles.com/?expert=Jane_Roseen

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.

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.

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

Bacteria Produce Hydrogen from Chocolate Waste

Chocolate in the News

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/

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 /

email: a.i.mitchell@bham.ac.uk
Rachel Robson - tel: 0121 414 6682 / mob: 07789 921165 /

email: r.a.robson@bham.ac.uk

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

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

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.
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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.

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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 . . .

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.

momscape.com       aphroditechocolates.co.uk    Chinesefood.about.com

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.

He sells a good selection of delicious chocolates, snacks, and even sugar free candies. You may also enjoy: Excuses to Eat Candy

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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.
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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

http://www.chocolate-fountains.without-tears.com

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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/
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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.

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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

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