7 Tips On Using A Chocolate Fountain By Chiqui Pangan

Chocolate fountains are becoming a popular attraction in parties and other events. Kids and adults alike cannot resist the temptation of dipping different kinds of treats into an overflowing fountain of rich and creamy chocolate fondue.
However, knowing how to use this wonderful chocolate machine can make such a big difference between a mouth-watering dessert and an irritating mess in your kitchen or buffet table. Learning how to use properly also ensures that your party will never be forgotten. Here are some things that you should know about using a chocolate fountain.
1. Place the machine on a strong and steady surface. Make sure that it is placed on a surface that can carry at least 85 lbs. The machine itself is light but with the chocolate fondue, fresh fruits, plates and skewers, the entire display could be a lot heavier. In addition, a steady and level surface allows the machine to run properly and flow evenly.
2. Plug the machine using its own circuit. Avoid using an extension cord. If this is not possible make sure that no one will trip over the extension cord by properly taping it to the floor.
3. Provide proper ventilation. Typically, there are vent holes found on the underside of the machine. Avoid blocking these areas with linen or other materials to prevent over-heating.
4. Assemble the fountain according to the user's manual. But first, remember to wash all the components before putting everything together. Before pouring chocolate fondue in the main bowl, test the machine first without the chocolate to ensure that it is in working condition.
5. Melt the chocolate. There are three ways to do this, in the microwave, on the stove top and in the basin or reservoir. When melting chocolate on a stove top, use a double boiler and place it over a low heat. Constantly stir the chocolate to avoid burning.
If you choose to melt the chocolate in a microwave, do not let it running for too long. Set the microwave on low heat, and then place the chocolate in a 'microwaveable' bowl. Run the microwave for 30 seconds. Remove the bowl, stir and repeat the process until you get the desired consistency.
On the other hand, when melting chocolate in the machine's basin, you need to stir the chocolate constantly every three to five minutes. Note that basin melting usually takes up to one hour to fully melt the chocolate depending on the amount of chocolate used and the size of the machine.
6. Closely monitor the chocolate. Both basin-melted and pre-melted chocolate requires careful monitoring on the first time that they are poured into fountain. Frequently stir the chocolate and spoon it towards the auger or the center to start the machine flowing with liquid chocolate.
7. Prepare the dippers. You can use pound cake, marshmallows, cookies dried apricot, meringue, strawberries, banana pieces and more. When using fresh fruits, wash and then dry them up so that the chocolate will stick to them. You also need to make sure that the dippers are cut into bite size pieces so they can be individually skewered.

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Xylitol Sugar Free Candy And Chocolates By James Willer

If you have diabetic problems and like sweeteners very much, Xylitol sweeteners would be one of the best options. These products are considered to be healthy for diabetic patients. Xylitol is also used to make sugar free candy which is used as one of the most effective sugar substitutes that duplicate the effects of sugar in taste normally with less food energy. Some sugar alternatives are natural while some are synthetic. Natural alternatives should be preferred as they have many healthful benefits. These are also recommended by medical doctors and health professionals from health's perspectives.
You can buy Xylitol products offline from physical shops near your locality. During offline shopping, reputed stores should be preferred by you for shopping as prominent store always sell quality products at reasonable prices according to customers' custom needs and requirements. The other important option for buying them is online resources. In this Internet Era, there are large numbers of online stores where you can buy sugar free candy along with many other Xylitol products as per your specific needs and requirements. You can buy it at affordable prices from online stores. Most of online stores provide fabulous offers and discounts to their consumers whether they are new (first timer) or old. These offers are applicable for both of them.
These kinds of amazing offers and discounts can't be availed through offline shopping for buying Xylitol sweeteners or sugar free candies. Hence, you can save your hard earned money if you choose online shopping. In this competitive era, it's not an easy or convenient task for anybody to choose one of the best stores where they could buy their desired products. If you are going to buy sugar free candy, mints or chocolates online for the first time, you must enquire reputation of online shops. You should always choose prominent shops that have made well reputation in the market over the time.
You can also find various reviews websites over the Internet where you can get detailed information about prominent shops along with their contact information including their addresses as well as official websites. Experts use to write reviews on these sites about online shops and they also give ratings to them on the basis of their services. This will help you in choosing a reputed store where you can buy sugar free candy along many other Xylitol products according to your special needs and requirements that too within your financial budget. In this way, you can get quality products.

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Gourmet Chocolate: Don't Miss Out! By Scott Miscall

Isn't gourmet chocolate great? If you are anything like most other people out there then you are really into chocolate! The fact of the matter is that chocolate of the gourmet variety is popular all across the world. Better yet, with the popularity of the internet it has become really easy to get the gourmet chocolate that you need at a price that you can really afford. There are literally hundreds of websites out there that will provide you with the gourmet chocolate that you want and ship it directly to your front door. You never even have to leave your house to get that great tasting gourmet chocolate that you desire!
If you are into chocolate one of the recent things that has come about is that there are certain types that can actually be healthy for you if consumed in moderation. For example, dark chocolate is thought to lower cholesterol when consumed responsible. So, not only do you get to eat dark chocolate but it is really good for you. It is worth noting, however, that if you want to get the best health advantages from dark chocolate you need to make sure you are eating a quality product. Go online and search around for the best dark chocolate there is. Next, have some of it shipped directly to your house and have fun!
Another cool thing that you probably did not know about fine chocolate is that the people that make it are professional chocolatiers. These people have trained and worked their whole life in this industry and really know what they are doing when it comes to crafting the perfect piece of gourmet chocolate. Each piece of chocolate that is poured is considered an art form by the person making it. This amount of pride is something that is important as it will give you peace of mind that you are getting a really high quality product. There are not a lot of foods out there that have people who have dedicated their lives to crafting the food. This fact alone makes gourmet chocolate very special!
A final thing that you will want to consider when it comes to gourmet chocolates is the fact that they can be given as a gift. Most people like chocolate and would really appreciate receiving it as a gift. Keep in mind that there are many places online, as well as local shops, that will have gourmet gift baskets available for sale. You can simply purchase a few of these baskets and give them to friends and family over the holidays. What a great way to show how much you care about a person!
As you can see there is a lot about fine chocolate that is good outside if the taste! There are various uses for the chocolates and even some positive health factors. If you have not really explored all that gourmet chocolates have to offer it is about time you started to look into some of the different options that could be good for you!

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Frequently Asked Questions About Chocolate Fountain By Graham Brightwell

A chocolate fountain is definitely something that would add excitement to any party you will have. It is a way of taking desserts in a more fun and creative way. Your guests will surely enjoy your party more with delicious and smooth chocolate coupled with fresh and tropical fruits.
But to make the most out of your chocolate fountain, you need to know some basic things about it. Here are some frequently asked questions about chocolate fountain:
1. How does it work?
A fountain unit is composed of two basic parts: the fountain unit which has the auger and the heater base which has the basin that holds the chocolate liquid. The heater must be preheated at about 15 minutes prior to use and the chocolate that is pre-melted is poured into the basin. Once the auger is turned on, the chocolate will start flowing. However, if you put in chocolate that is not pre-melted, it will take about 30-40 minutes before the chocolate starts flowing from the fountain.
2. How does the liquid chocolate reach the top of the fountain?
A stainless steel corkscrew that is specially designed is placed inside the unit which rotates and basically transports the chocolate from the base basin to the bowl on top. When the top bowl is full, the melted chocolate will overflow and cascade down the fountain unit back into the base basin. Some chocolate fountain units do not make use of a pump which gives them a longer life expectancy.
3. How do I pre-melt the chocolate?
There are actually three methods of melting chocolate: inside the chocolate fountain itself (which takes 30-45 minutes), on the top of a burner in a double boiler, and inside a microwave oven with medium heat. The second one is the most efficient and effective process of melting chocolate because you need to stir the chocolate continuously to avoid crystallizing. The temperature also needs to be correct (low fire) to make the liquid chocolate smooth with a nice sheen.
4. How often do I need to replace the chocolate?
You do not need to replace the melted chocolate often as long as its natural color, smell, and viscosity stay the same and therefore considered fresh. However, some important bases of this are the type and volume of use. If the fountain is being used for one-time events such as wedding parties, the unit must be emptied completely and cleaned thoroughly after the event. Reusing the same melted chocolate the following day in another party or gathering is not recommended since the chocolate may be contaminated by bits of cookies, fruits, etc. in an environment that is not controlled.
However, if the fountain is being utilized in a controlled environment such as business office, then based on the volume of chocolate used in a day, the fountain must not have to be emptied or cleaned completely more than once every week. The owner of the business office, the one in charge or his representative must be the one to judge if recycling the chocolate is still ideal. If the chocolate is only intended for aesthetic purposes, then the melted chocolate can be reused over and over again so long as it still has the smoothness, appearance, and smell of chocolate.

If you want to hire a chocolate fountain in Sydney and save a a significant amount of money, just click on the link. You can also visit the online site of Chocolate Fountain Co to check out chocolate fountain prices that are surely within your budget!

Allergic to Chocolate? A Chocolate Pudding Recipe With Carob Powder By Linda Murdock

It is difficult to satisfy that craving for chocolate for someone who is allergic to it. Likewise it can seem cruel to eat chocolate in front of a person, who cannot have it. But chocolate lovers need not feel sorry for themselves. Here is a recipe that does not use chocolate, but is hard for most people to tell. It does have a lot of fat, but fewer carbohydrates and less sodium than many box puddings. It also has more fiber and protein.
Begin by mashing up three to four avocados. If you are a stickler for precision, than weigh the mashed avocados until you have two cups or one pound. Add ½ cup of honey and a generous ½ cup of carob powder. Add three tablespoons of a soft buttery spread. This can be canola butter or almond butter or even mashed cottage cheese. Add a teaspoon of lemon juice or, if you don't have any, a teaspoon of white vinegar. You may add more flavor with a couple pinches of salt and a ½ teaspoon of peppermint extract.
Beat the mixture for 4 minutes with a blender, and you will see a thick, chocolaty-brown pudding appear before your eyes. Serve with a little whipped cream or fresh strawberries. You may want to freeze a portion of the pudding to use as a topping for vanilla ice cream or put it in small containers for a luncheon dessert. Use it as a dipping sauce for a banana! No need to deprive yourself of chocolate ever again.
The prices of individual ingredients are higher than the instant puddings in the store. But you are consuming a vegetable that is full of protein, fiber and 4 grams of saturated fat per half cup serving. There are an additional 20 grams of non-saturated fat in that half-cup dish. So like any dessert, eat it in moderation and for those of you, who can't have chocolate, savor this rich creamy taste once again.

Copyright 2012 by Linda K. Murdock. A Busy Cook's Guide to Flavor-Packed Cookies & Bars includes 63 different flavors with a cookie and bar recipe for each flavor, including carob. Smaller recipes, easy instructions and readily available ingredients attract busy bakers, who prefer more flavor and less sugar in their desserts. To find more carob recipes look under Author Bio at http://bellwetherbooks.com

Benefits of Drinking Cocoa Beans By Cynthia Adams

Crio Brü is a pure, natural and made of Criollo cacao beans which are roasted to perfection. There is no fat, sugar, sodium, chemicals, gluten, or dairy in Crio Brü. However, there are powerful antioxidants, minerals, and other ingredients to give your body a healthy boost as well as a delicious treat to your taste buds.
The Cardiovascular Benefits of Cocoa Beans
The cocoa bean is truly a superfood that has many heart healthy benefits. These include:
• Reduces the risk of blood clots - Magnesium is abundant in cocoa beans and it plays a role in decreasing coagulation. Magnesium also strengthens the heart so it works more efficiently.
• Controls cholesterol levels - Polyphenols are strong antioxidants that will raise the good cholesterol in the blood and lower the level of bad cholesterol.
• Improves blood pressure - Cocoa beans can both increase the flow of blood and reduce blood pressure.
• Reduces inflammation - Flavanols may lower the risk of heart disease. They reduce inflammation, which is a cause heart disease, by lowering the level of C-reactive protein in the blood.
Other Benefits of Cocoa Beans
There are several other advantages of drinking cocoa beans that include:
• Stabilizes blood sugar - The body's sensitivity to insulin is helped by cocoa. This will lead to better glucose levels and may help prevent diabetes.
• Supports your immune system - There are antioxidants that will promote your immune system by staving off free radicals that cause disease, aging, and cell damage.
• Increases energy - Theobromine will give you an energy boost since it stimulates your central nervous system.
• Suppresses appetite - Healthy fats and chromium help reduce your appetite.
• Reduces stress - Tryptophan helps you relax and promotes better sleep.
• Elevates mood - Phenylethylamine is an antidepressant that increases dopamine and adrenaline levels to help lift your mood.
The Flavors of Crio Brü
Crio Brü is available in six delicious flavors:
Cavalla has the added flavors of cinnamon and coconut.
Cavalla Dark Roast also has a hint of coconut and cinnamon but is darkly roasted for those that prefer a richer taste.
Coca River has subtle flavors of blackberries and banana with a scent of flowers including green banana, jasmine, and blueberries.
Kabenau contains flavors of red grapefruit and cool lime with a slight scent of blackberries and smoke.
Sambirano includes raspberry and citrus flavors.
Vega Reál has hints of red berries and dark spice.

If you would like to try all natural Crio Brü and reap its health benefits, IMNatural has six wonderful flavors for you. They also have several sizes of ground cocoa beans from 12 ounces to 5 pounds, gift sets, starter sets, a French press, and a porcelain coffee pot.

The Biggest Benefits Of Eating Dark Chocolate By Jinger Jarrett

If you like chocolate, then you will definitely love what chocolate can do for you. There are so many health benefits to eating chocolate that it's even better for you than red wine or green tea.
You can't just eat any type of chocolate though. The key here is to eat dark chocolate. Dark chocolate has polyphenols in it. These are natural substances that act on the cardiovascular system in the body. They can make the blood vessels more flexible, making the blood flow in your body much easier. This reduces the stress on your cardiovascular system helping it to function better.
There are other benefits though. If you are looking to reduce your body fat, especially the body fat in your abdominal region, then dark chocolate is a great way to do it. Excess abdominal fat is a contributor to heart disease, as well as heart attack. By reducing the amount of abdominal fat you have, especially the deeper abdominal fat around your organs, you can reduce your risks of heart attack and cardiovascular disease.
There are also cancer preventing agents included in dark chocolate. Cacao, one of the components of dark chocolate is rich in antioxidants, which reduce free radicals in the body. Free radicals are an element of aging, and so you can use this to help you slow down the aging process.
You will also find minerals like magnesium and iron, so it's also a way to get your vitamins from food. Getting your vitamins from food is far more healthy than just popping a pill. The reason is that it is natural instead of synthetic. There are also other compounds found in chocolate, as well as all your other foods, that you won't find in a pill.
The antioxidant properties of dark chocolate are also important because they can help you reduce the pain and stiffness of arthritis, as well as joint pain. This is better for you than taking aspirin or something else to relieve the pain because it doesn't have the side effects that many pain relievers can have.
The only drawback to chocolate of course is the calories. You will need to watch the amount of chocolate you consume because you don't want to blow your diet by eating too much chocolate. About one ounce a day is all that is necessary to receive all the health benefits from eating it. Although it is high in cholesterol, you don't have to worry about it increasing your cholesterol.
Dark chocolate is a great way to get your antioxidants, improve your health, and reduce body fat. Eat it every day in moderation, and you'll feel better, and it's enjoyable too.

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Revealing the Importance of Eating Natural Low Carb Chocolate By Francis Canlas Saenz

For most Americans, they really love to eat various types of chocolates. Whether the available choice is a white, milk or dark chocolate, these people will reveal their appreciation while eating every bit of this sweet treat. Unfortunately, some offered products on the market today are unhealthy. This means that they incorporate extreme amount of sugar, fats and additives. Once the body absorbs these unhealthy substances, it starts to experience undesirable effects.
Because of this concern, chocolate producers now focus on giving the best and healthiest options to many consumers worldwide. They want to assure that the ingredients are safer for the body and provide the exact good feel to reveal positive mood after eating few chocolate bits. This is very important in fighting depression and keeping the energy of the body higher. Today, among the best options include the low carb chocolate. It presents the most healthful nutrients that include the best antioxidant properties to fight aging.
When the body is experiencing depression, you can easily observe the mood swing and affects your daily routines. This likewise affects the functionality of your brain and easily lets you feel disappointed. Because of this, you must have the best solution like eating the most healthful sweet treat without allowing your disappointments to come out.
Keep in mind that when you feel weary and frustrated, eating few pieces of chocolates can make your day much better. The natural ingredients of these types of goodies can let your mentality feel relax and allow the circulation of your blood flowing freely. Of course, you have to make sure that you eat the best and low carb chocolate that presents healthful substances for the benefit of your body structure. When you choose, you have to check the label of the product and be sure that a trusted company manufactured it.
Aside from choosing the best low carbohydrate chocolates, you may as well consider eating those made from organic whey. Otherwise, there are natural dark chocolates also but they are expensive compared to the traditional choices. One reason is that they present the best organic cacao nutrients and will never harm the body even if you consumed more than what you desire. Furthermore, they do not present harmful substances that can ruin your fitness plan. Even health experts today can prove the real health benefits of these sweet treats and they continue to gain popularity on the market today.
Always remember that low carbohydrate, dark and organic whey chocolates are the best solutions to deal with your sweet craving without harming your body. This is very important to guarantee that you will stay healthy even if you eat your favorite goodies. These options contain no artificial sweeteners and can include them on your regular dieting each day. In fact, even individuals who are suffering from diabetic issues can enjoy these healthful goodies without worsening their condition.

With the many possible natural and healthy chocolates today, it is very important to find the right choices. You can actually locate the best product on the market through visiting http://chocowhey.com/.

Artisan Dark Chocolate Makers and Their Creations By Jimmy Thunder

Artisan is defined as someone who practices a trade or craft. It also means one who produces something in limited quantities using traditional methods. These definitions hold true with artisan chocolate makers. Lots of people tend to believe that any type of artisan food must have been created by someone with formal training in Paris or attended a world famous culinary school. While this may be the case at times, it is not always true. One does not need formal training to become an artisan, all they need is a passion. This is something that we are seeing more of in the world of artisan dark chocolate.
The process of making dark chocolate can be described as part art and part science. While the steps are fairly straightforward and anybody with the right equipment can successfully make chocolate, there is definitely an art to making quality chocolate. Easy access to equipment and information has allowed numerous people to spend a modest amount of money, do some initial research, and start down the path of developing their own dark chocolate creation and becoming a chocolate artisan.
Makers of dark chocolate prefer to use premium cacao beans to create a delicious flavor. Typically this will come from a single origin since cacao beans can have very different flavors depending on the type of tree and region of its origin. To achieve the ultimate taste for dark chocolate, artisans explore different techniques of roasting beans, refining the chocolate, and adding various ingredients to perfect a creation. Some artisans prefer to use as few ingredients as possible and focus all of the flavor on the cacao beans. Whether they add a special ingredient or use a unique technique for roasting and fermenting the cacao beans, most chocolate makers take pride in making mouth-watering and stylish morsels.
Making a delicious artisan dark chocolate takes time and patience. As mentioned earlier, anyone can learn to make chocolate. There are various websites that will give you step by step instructions as well as videos on YouTube. But to perfect the art takes time and practice. It is also helpful to try samples of dark chocolate from other artisans for inspiration, the more you can try the better.
Many artisans begin making dark chocolate as a hobby. They have a passion for culinary art and their intent is to create something delicious to share with family and friends. There are several great artisans that began this way but ended up turning their hobby into a thriving business. There is probably an aspiring artisan down the street from you and you will soon see their amazing creations in the corner store. Or maybe you are that aspiring artisan?

For more information on artisan dark chocolate please visit http://www.DarkChocolateRedWine.com

Eggless Chocolate Sponge Cake By Rabab Fatima

There is just something wickedly delicious about the smell of freshly baked cake. It just tempts a person to have a bite. Most baking recipes call for loads of butter and eggs, especially sponge cake which has at least 6 eggs as its basic ingredient.
My husband was recently diagnosed with high cholesterol and advised to watch his diet which included avoiding eggs and butter. Thus, my search started for a perfect cake recipe which did not need either eggs or butter. After a number of failed attempts I came across a recipe and few adjustments here and there and I had my perfect chocolate eggless sponge cake recipe. Here I'm going to share that recipe with you.
Ingredients:
All purpose flour 1 cup or 100 grams
Cocoa powder 1/2 cup or 56 grams
Yogurt 1 cup or 250 ml (It must be at room temperature)
Caster sugar 3/4 cup or 165 grams
Baking soda 1/2 teaspoon
Baking powder 1 & 1/2 teaspoon
Cooking oil 1/2 cup or 125 ml
Vanilla essence 1 teaspoon full
Method:
1. Pre-heat the oven at 200 degree C.
2. Grease 9 inch baking pan and line with butter paper and keep aside.
3. Beat the yogurt and caster sugar until the sugar is completely dissolved..
4. Add in the baking soda and baking powder and give a good stir. Now let it sit aside for 10-15 minutes.During this time sieve all-purpose flour and cocoa powder in a bowl and keep aside.
5. You will see bubbles appearing, at this point add cooking oil and vanilla essence. Now mix well.
6. Slowly add cocoa powder and all-purpose flour, in portions, to the liquid ingredients.Mix really well and make sure there are no lumps.
7. Pour this mixture into the greased baking pan and put in the oven. Let it bake at 200 degree C for 10 minutes.
8. After 10 minutes lower down the temperature to 180 degree C and bake for another 20 minutes.
9. Bake the cake for 30 minutes, however before taking it out of the oven make sure that it is perfectly cooked by inserting a skewer into the middle of the cake. The skewer will come out clean.
10. To get a nice golden shine on your cake, either brush it with a Tbsp of milk or very little amount of egg 10 minutes before you have to take out the cake from the oven. (I used milk and it gave perfect golden shine)
11. Let the cake cool for 10 minutes before inverting it on a platter and taking out the butter paper.
12. You can decorate your cake with ready-made icing and enjoy it with tea or coffee.

Chocolate Gift Baskets For The Sweet-Toothed Individual In Your Life By Cookie Maxwell

An average American consumes about 10 to 12 pounds of chocolates per year. Many men and women have a strong craving for this delicious sweet dish. In American culture, it is often synonymous with love, romance and celebration.
Chocolate is essentially made from the cocoa bean. However, it is not very high in caffeine. Cocoa beans are extracted from the pods by fermentation. The beans are eventually dried after a week. They are first graded and then roasted. The roasting time depends on the type and size of the beans. Cocoa nibs go through the process of alkalization which helps them acquire flavor and color. The nibs are milled, liquefied and converted into cocoa liquor. The cocoa mass is finally allowed to cool down and solidify. It is then used to create gourmet and specialized chocolates.
Before you choose chocolate gift baskets for the sweet-toothed individual in your life, you should understand that there are several different types of chocolates:
• Bittersweet - This is also known as the dark chocolate. It is made by adding cocoa butter and sugar to chocolate liquor. The government agencies recommend at least 35 percent liquor in these chocolates. The fat content ranges from 30 to 35 percent.
• Sweet - This variety of chocolate contains at least 15 percent cocoa liquor. These chocolates essentially contain more sweeteners than the dark chocolate.
• Milk - The milk chocolate is the most popular chocolate variety in the United States. It contains 10 percent chocolate liquor along with 12 percent milk solids. It also contains sweeteners and cocoa butter for additional flavor.
• White - This variety contains 20 percent cocoa butter, 14 percent milk solids and 55 percent sweeteners. It does not contain any chocolate liquor or cocoa powder.
Many chocolate manufacturers and confectioners use these basic varieties to create new flavors. With some imagination and creativity, the sky is the limit. There are thousands of chocolate brands and products in the market. Many of them also contain nuts, crackers, cookies, sprinkles and dried fruits for added flavor and texture. If you know the personal preferences of the recipient, you can get a chocolate gift box with their favorite variety. If you do not know what the person likes, go for an assorted gift box. These boxes contain several varieties and flavors. It will have something for everyone.
Many chocolates come beautifully packaged in gift baskets.. They make the perfect gift for every occasion. Individuals with a sweet tooth will love them as hostess gifts, graduation gifts, birthday gifts, and as return gifts as well. The gift boxes come in many sizes. Some contain small chocolates, while others have larger pieces. An increase in the incidence of chronic illnesses such as diabetes and heart disease have forced confectioners to come up with sugar-free and fat-free versions as well. They put in a lot of effort to develop the perfect taste, irrespective of the ingredients. These specialty products are great for the health conscious chocolate lover in your family.

MyReviewsnow.net offers information regarding chocolate gift baskets. For more on chocolate gift baskets, please visit us at MyReviewsNow.net.

3 Proper Ways to Melt Chocolate for a Fountain By Liz Servito

To make the most out of your chocolate fountain unit, your chocolate must be melted properly, otherwise it may have a different and odd look, smell, and taste which your party guests will surely would not appreciate.
So, follow these three correct ways of melting chocolate for a chocolate fountain.
1. Melting Chocolate With Hot Liquid.
Heat up a few cups of water, (depending on how much chocolate you intend to melt). Turn the heat off just before the water boils. Put your chocolate in a stainless or ceramic bowl and then pour in the hot water until your chocolate has just submerged. Leave it for five to ten minutes. Then pour the water out of your bowl while holding your chocolate in place using a ladle or spoon. Do not worry about the water mixing with your melted chocolate. It won't. This is because the chocolate is made mainly of cocoa butter, therefore water will naturally slip off as you drain it. Whisk your chocolate until fully melted with a smooth texture.
This method is very old and perhaps outdated, but it sure does the work just fine.
2. Melting Chocolate Using a Microwave Oven.
Since microwaves do not always deliver the best cooking results, see to it that you frequently check your chocolate while its in. Otherwise, it might lead to fat separation or burning. If you will melt dark chocolate containing higher amount of cacao, cook four ounces on medium low heat for two minutes.
In the case of white or milk chocolate, microwave in low heat for about two minutes. It will not melt directly in your microwave, but will soften and look wet or shiny at the same time. When it does, remove your chocolate from the microwave and stir. Do this until it is smooth and shiny.
3. Melting Chocolate Using Double Boiler.
Heat some water about one inch deep in a sauce pan. When the water simmers, turn your heat low.
Put your previously chopped chocolate in a stainless steel bowl and place the bowl over your pan with simmered water. Take note: do note let the bowl touch the water. Leave it for about 15 to 20 seconds. Do not mix it yet. Then, with a spatula, mix your chocolate until fully melted with a smooth texture.
Tips:
• the smaller you chop your chocolate, the faster it will melt.
• always check on the manual of the chocolate fountain unit for the recommended amount of chocolate
• you may want to put a little vegetable oil when melting your chocolate

Visit Chocolate Fountain Co. if you want to hire or purchase a chocolate fountain unit that your guests will surely enjoy and will best adorn your party table, http://www.chocolatefountainco.com.au/.

Coconut Palm Sugar And Sugar Free Candy By James Willer

Coconut palm sugar (also referred to as coconut sugar, coco sugar & coco sap sugar) is a sugar which is produced from the sap of cut flower buds of the coconut palm. It has been used as a traditional sweetener for many years across the globe. It is known as a nutrient-rich low-glycemic crystalline sweetener that tastes, looks, melts and dissolves almost exactly like sugar but it's fully unrefined and natural. It's extracted from the flowers growing high on coconut trees and opened to collect their liquid flower nectar. After that, this nectar is air-dried to form a crystalline sugar which is brown in color and naturally rich in a number of vitamins, minerals and phytonutrient including vitamins B1, B2, B3 & B6, zinc, iron or potassium.
There are varieties of sugar free candy available in the market which may be very helpful for the diabetic people. These people can't consume sugar products as it can be harmful for their health. In such circumstances, sugar free products including candy along with various other products will be ideal for them. Xylitol gum, sweeteners, mints are also considered as the best from health perspective for the diabetic people. One of the main benefits of Xylitol products is that it's beneficial for dental health unlike other sweeteners.
Nowadays, there are many sugar alternatives available in the market but coconut palm sugar has garnered attention for the diabetic people as being a low-carb sugar alternative that is more nutritious than typical granulated sugar. It has also gained reputation in foodie communities due to its complex flavor & healthy properties. There are different kinds of palm by which sugar is produced. Pure coconut palm sugar is considered as a natural product that is extracted from the nectar of the coconut palm tree. You should get detailed information about it before buying the product.
If you have no any information or idea about coconut palm sugar or sugar free candy products, online resources would be one of the best mediums for you. There are large numbers of website available over the Internet which provides authentic & useful information about various sugar free products. You can read reviews of these products along with other details there. These details will help you in choosing the right products that are healthful for you. There are numerous online stores where these products can be bought at one of the best competitive prices. Thus, you can buy coconut palm sugar or sugar free candy according to your specific needs and requirements.

Buy Xylitol products at affordable prices at a premiere online store Xylitol USA, Inc. We also sell sugar free desserts including Xyliol Gum, Xylitol Sweetener, Xylitol Chewing along with many other products. For more information please visit: Coconut Palm Sugar Nutrition

Popular Desserts By Ariel M Stein

Desserts are sweet treats which will make the perfect end to any meal. They can also be served at special celebrations, such as birthdays and weddings. This article lists some of the most popular types of desserts that are enjoyed around the world.
Cakes
The term cake refers to any type of dessert which has a sweetened bread-like base. Cakes are often filled with jam or cream, and covered with a mouse or icing. They can be topped with decorative features, such as sliced fruit and berries, or chocolate pieces. There is a huge variety of cakes available on the market. Some popular types of chocolate cake include chocolate truffle cake, and black forest gateaux. Fruit flavoured cakes are also common, these can include raspberry, mango, blackberry, pear and passion fruit cakes.
Pastries
Pastries are baked goods that consist primarily of a baked dough mixture that is made from flour, sugar, milk, butter, and sometimes eggs. The dough can be combined with several ingredients to make different types of pastries. A croissant is a popular buttery pastry, which is commonly enjoyed with jam at breakfast time. Other types of pastries include danish pastries, cinnamon swirls, pain au chocolats, and brioches.
Tarts
A tart is any dessert which has a pastry base that is covered with a sweet filling. The base is typically made from shortcrust pastry, and the top of the tart is always left open. The fillings can vary, but they are usually some form of fresh or cooked fruit, or a melted chocolate filling; sometimes it is a combination of the two.
Profiteroles
A profiterole, also known as a cream puff or a choux a la creme, is a type of pastry ball which is filled with cream, and often topped with melted chocolate. There are many variations of the profiterole, sometimes they can be filled with ice cream, and topped with caramel or powdered sugar. A stacked tower of profiteroles in a triangular formation makes a great centerpiece for a party.
Chocolates
Chocolates are one of the most loved confectionary items in the world. There is a huge selection available, from turkish delights, marzipan fillings, and chocolate ganaches, to chocolates that contain liquor or fruit based fillings. Chocolate can be placed in a beautiful presentation box to make a great gift for any occasion.
Petit Fours
Petit fours are a popular type of French dessert which are typically served at the end of a meal. Petit fours translates as 'small oven', and these types of confectionary can be made up of small cakes, biscuits, macaroons, meringues, and puff pastries. Petit fours usually come in an assortment box, or they can be purchased individually.
You can buy desserts from supermarkets, but for the absolute best quality deserts you should check out a specialist bakery. You can find these online by typing 'fine dessert makers', along with the town or city that you live in into a search engine. You can then browse through the top results until you find a company that sells what you are looking for.

You can also enjoy mouth-watering fine Swiss pastries at a specialist bakery. These pastries are very popular around the world for their delicious taste. Click here to know more.

Perk Up Your Health With Low Sugar Chocolate Containing Astaxanthin By George O Olushola

Have you ever been in a position where all you desire is to devour that chocolate but was held back due to health concern? The good news is here and it's no fiction! The low sugar chocolate with astaxanthin is what you should give a try and you would be amazed at how your health would be greatly improved. It has been scientifically proved that this type of chocolate really works in enhancing your health.
Astaxanthin - The Miracle in the Chocolate
Astaxanthin is one of the most potent antioxidants in the world and it traverses a number of biological barriers to provide health benefits to all parts of your body. Check out its profile;
· It enhances the immune system and gives you more strength and vigor.
· It works against free radicals and consequently prevents heart attacks.
· It also facilitates the prevention of Parkinson's and Alzheimer's.
· The magnificent powers in this naturally occurring substance helps in stabilizing your blood pressure thereby contributing to your overall health.
· It prevents and even lessens the complications connected with diabetes.
· It fortifies every cell in your body against oxidative damage.
· It boosts your reproductive system and even prevents cancer.
Furthermore, the chocolate comes with the added benefits of a dark chocolate. It belongs to a group of foods referred to as super foods which provide great taste and health benefits, offering wide range of essential nutrients, anti-oxidants and vitamins for overall health advantage. It also influences the level of serotonin and endorphins in the body, and if you don't know, serotonin causes you to feel emotionally stable, powerful and happy. Consequently, when next you feel ecstatic after taking the chocolate, know for sure that it is not your taste buds.
Moreover, it reduces the level of bad cholesterol in the body which is very beneficial if you are diabetic or have a heart disease. Essential minerals like magnesium and potassium are not left out while vitamins like B1, B2 and D are also included. Since various health problems like obesity, heart problems, diabetes and so on are rampant these days, it is ideal to take products with low sugar and that's why it is better to take chocolate with high percentage of raw cocoa which will be more valuable to the body. These benefits may not be achievable with chocolate that has been mixed with sugar or dairy products, hence, low sugar products with asxanthin is the perfect choice for those desiring better health and longer life.

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The Ancient Origins of Chocolate By Holly Theonatale

Etymologists can trace the origin of the word "chocolate" back to the ancient Aztec word "xocoatl". This word referred to a bitter drink which was brewed from raw cacao beans harvested in the area. The Latin name given to the cacao tree, Theobroma cacao, means "food of the gods" and it certainly was treated as such.
1400 BC
The history of chocolate begins in Mesoamerica which is what the area of Mexico and Central America at the time was referred to as. In 2007, anthropologists announced the discovery of cacao residue on pottery excavated in Honduras that could date back from 1400 BCE (before common era) or even 1700 BCE. The sweet pulp of the cacao fruit was apparently fermented into an alcoholic beverage of the time. Not really chocolate but what it does is establishes that the trees were present and known of.
The problem with cocoa is that the flesh of the fruit is sweet and delicious and the cacao seeds are poisonous to humans as well as being bitter with no flavour. What would possibly have to happen is a mass consumption of the cacao fruit took place, the seeds were all dumped in a big pile and fermented. Someone noticed the smell and checked the beans and noticed the membrane was gone and they smelled different and perhaps some animal ate them or something. Somehow the link between fermenting the seeds and changing flavours happened and suddenly the beans became palatable to consume in a drink.
In order to be able to get to the chocolate we have today, we have to traverse eons but first we have to get to a point where people are indeed using or eating cacao. In the publication Antiquity Vol 81 Issue 314 December 2007 we find reference to the possibility of 'cacao' being used or at least stored. It states: "The Mokaya archaeological site of Paso de la Amada on the Pacific Coast of Chiapas, Mexico, and the Olmec archaeological site of El Manatí on the Gulf Coast of Veracruz, Mexico, have each yielded one ceramic vessel that contain residues from the preparation of cacao beverages during the Early Formative (1900-900 BC) period. That analysis looks specifically for markers which could be present if something was simply stored in a vessel and of course it could have been part of the funerary rites that this wonderful fruit was left as an offering." Their analysis, they assert, showed that chocolate (Theobroma cacao) was consumed by the Mokaya (the local population) as early as 1900 BC (though this cound be disputed based on the method of dating used) and by pre-Olmec peoples as early as 1750 BC *if* we accept the results of the tiny sample analysis), pushing back the chemical evidence of cacao use by some 700 years *if true*.
This is no proof of the consumption of chocolate, cacao or anything more than the fact it was around and important enough to be stored in a pot. There is, of course, other evidence around the consumption of cacao as a drink which the researchers are using to extend the theory that chocolate was consumed as a beverage at this time. Importantly, what the research does not point out is whether the other elements commonly included were present such as honey residue or spice residue. The lack of mention could be due to limitations in the word count of the article or because it wasn't tested for. There is also the chance the residue contained only the cacao they were looking for.
While a romantic notion that chocolate has been enjoyed for millennia, it is difficult to justify that assertion simply based on the findings. While the tree itself was around, making it a natural inhabitant of the environment, the manipulation of the cacao seeds through the fermentation process, drying, roasting, conching and tempering to bring us our current chocolate is very much further down the line.

Passionate about chocolate, Holly reads this chocolate blog researches chocolate and attends industry meetings where possible.

Healthy Candy Options for Your New Year's Resolution By Laurence Molloy

Healthy candy options that will not ruin your New Years diet plan.
As a fellow candy lover, are you torn by your love of candy and your pressing need to fulfill that New Year resolution to cut back? I consumed more than my fair share of candy and chocolate over the Holidays especially those Spider-Man Christmas Ornaments that I could not stop eating each and every day of the Holiday with that fun toy inside- kind of like Kinder eggs but ornaments. Now I need to cut back, but my sweet tooth demands some satisfaction. What to do?
With that in mind, I took a look at ways to meet both needs. What are some more healthy candies that I could consume for the next month while I get back in shape to eat all my old favorites again? I did some research and found several sweet treats that will not ruin what little self-control I possess.
Hard Candy
The first and perhaps easiest candy to find and consume without too much guilt is your basic hard candy. I picked up a nice cinnamon hard candy at Walmart and to my surprise it was only about 20 calories and no fat. The good news about hard candy is that if you do not bite into it too early, it gives a consistent sweet experience for quite a long time. For the most part, this satisfies my need for sweet for quite a while. There are quite a few flavors to choose from but all generally give a solid dose of sweet with few calories and no fat.
York Peppermint Patty
Now for those of us who demand a wee bit of chocolate in your craving, I found the delicious York Peppermint Patty as a relatively healthy option to help meet your New Year Resolutions. The snack size York Peppermint Patty has 60 calories and only 1 gram of fat. As Hershey points out on their package, these little patties have "70% less fat" than the average chocolate bar. Despite the lower fat and calorie content, York Peppermint patties are delicious. The combination of dark chocolate with a creamy mint inside should satisfy almost any craving without busting the calorie bank. The snack size versions also keep you from eating more than you should.
Nutra Trim Gum
If all that fails and you need more to satisfy those cravings, then I would also recommend Nutra Trim gum, which I chew all year to help me keep in shape. Nutra Trim comes in a delicious mint flavor and has green tea extract and chromium to help you eat less. And it is sugar free with only 5 calories in two pieces. The sweet flavor alone helps my cravings, and maybe the ingredients help as well. They sure don't hurt.
So, for all of you who have made the resolution to eat better or lose weight, here are a few ideas to help you out. Let me know if you have discovered any other crave killing tricks.

Candy Store Kids, http://www.chocotreasure.com/CandyStoreKids/ is part of Choco Treasure bringing delicious and fun candy products for kids. Delicious chocolate with a toy surprise in every chocolate shape. For some e

Hershey: The Marmite of Chocolate By Sara Kadhim

Either love or hate their chocolate, American company Hershey is the largest chocolate manufacturer in the United States, which produces millions of chocolate bars a year. However, despite being ever-popular with Americans, the trend does not seem to have hit the British shores quite so smoothly. This may be due to Hershey's chocolate having been produced using the "Hershey process", a process used widely now by all chocolate manufacturers in America, but is uncommon in the United Kingdom. This process allows for the use of soured milk to be used in making the chocolate, rather than fresh milk, which changes the texture and taste in a way British chocolate eaters may not be used to.
Used to the creamy sweetness of Cadburys chocolate - produced in the United Kingdom, Ireland, and Australia - Hershey's chocolate may be an acquired taste for those homegrown on mass amounts of cocoa butter and fresh milk. In 2006, Hershey lowered the amount of cocoa butter used in their chocolate products, which may have led to even more distaste towards it in Britain due to it being less chocolaty, as it were. Some Brits might find it not quite sweet enough for their palates. Despite this, it seems to be gaining popularity on this side of the Atlantic, having been adopted by more and more retailers. While it is still difficult to find it reasonably priced in physical shops and supermarkets, the internet allows for more variety to be stocked of Hershey products - Hershey's Kisses, Mr. Goodbar etc.
Looking at customer reviews of Hershey products, it can be seen that it really is the "Marmite" of chocolates - some rave, and prefer it to British Cadburys and other chocolate, whereas others cannot stand it! It seems that thanks to the younger generation having easier access to international food items, especially with retailers specialising in sweets and drinks from around the world, they have come accustomed to many different types of chocolates, in both texture and in taste.
Therefore, they might not be so determined to stick to the usual British, very sweet chocolate. Perhaps because of the lack of sweetness, and a more chewable texture, it is easier to scoff down a bar of Hershey's than it is with a bar of British Galaxy chocolate!
Regardless of the reasoning, given how big the Hershey name is, and despite mixed reviews regarding their chocolate, many people still wish to try the famous Hershey's Milk Chocolate bar at least once to decide for themselves! Like Marmite, no one knows what their opinion will be until they've given it a try.

http://www.cybercandy.co.uk/ sells Hershey's chocolate, as long with a huge assortment of other international confectionery.

Erythritol Sweetener - Natural Sugar Alternative By Jackson Andrew

Erythritol is a sugar alcohol (also referred to as polyol), which has been approved to use as a food additive in the United States along with the rest of the world. The primary sources of Erythritol are some fruits as well as fermented foods. Moreover, it also occurs naturally in soy sauce, grapes, sake, wine, pears and watermelons. It's also considered as a natural sugar substitute. Its sweetness is 60% to 70% in comparison to their natural counterpart. Moreover, it is almost non-caloric, does not affect blood sugar, does not cause tooth decay and is partially absorbed by the body, excreted in feces and urine. One of its main advantages is that it is less likely to cause gastric side effects than other sugar alcohols due to its unique digestion pathway.
Erythritol is primarily used in bakes goods, chewing gum and beverages. It has also been found to exist in a natural way in human tissues and body fluids. It has been observed in various surveys and studies that it's safe for consumption as a sugar alternative, even when consumed on a daily basis and in high amounts. It is believed that the sweet taste is a natural part of human diet while body ecology doesn't recommend any sweetener in high amounts. To buy Erythritol sweetener, it's recommended to know the detailed information about them, which are as follows:
• It is non-glycemic, does not raise diabetes. Moreover, it's also considered suitable for the people with diabetes as it doesn't raise plasma glucose or insulin levels.
• It is non-caloric, which is considered as one of the main features. It has zero calorie while most of sugar alcohols are low calorie.
• It acts as antioxidant and responsible for the aging process as it helps to fight free radicals. It is easily absorbed and not metabolized in human body in comparison to other sugar alcohols.
• It is made by fermenting the natural sugar found in corn.
• It has been observed by various researches that Erythritol does not have carcinogenic properties. So, it is non-carcinogenic.
• It is also one of the easiest sugar alcohols to digest, which has been observed by various studies and researches.
• It has heat stability up to 160oC.
If you want to any additional information about natural alternatives including many others along with Erythritol, go through online resources. There are numerous websites available over the Internet, where you can read various articles and get the detailed information according to your specific needs and requirements. This will help you to choose one of the best natural sugar alternatives easily & conveniently.

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Giving Cakes As Thank You Presents By Emma Darling

People give gifts for all kinds of occasions. When a couple announce they're going to be having a baby everyone showers the mother to be with presents at a baby shower, giving her items she'll soon need. When people have a birthday, they too are showered with gifts by their friends and family, as is traditional with most birthdays. These are only two of the wide range of occasions that people can celebrate together for each other, bringing friends and family closer together, and marking regular points throughout the year they will be able to see one another. In some cases, the birthday of a relative is a huge occasion and acts more as a family reunion, particularly if the relative is elderly and each birthday may be the last opportunity to see them.
As people have their birthdays and other occasions where parties are thrown by them, they can be overwhelmed by the fierce generosity of their friends and family. A party or organised day out can be one thing, but presents on top of this can sometimes blow you over with how much people care for you. For these reasons many people send thank you cards after each occasion in their honour, helping them to feel as though their friends and family appreciate everything they've done for them. Sometimes however, a card can feel like a small gesture, and not really enough to justify the magnitude of appreciation felt for a particular gift.
Baking a cake as a way to say thank you can seem like an odd thing to do, but it really will show someone exactly how much their present was appreciated. With baking a cake, the choice of type and flavour is completely up to you, meaning you can find out exactly what the person likes and make them their favourite. Alternatively, finding out what someone has never had and making it for them is always nice, as it helps them to try new things, some of which may be their favourite without them even knowing.
For a thank you present to cover a large group of people, someone can organise a thank you party after their own celebration. This brings everyone who needs to be thanked together in one place, where they can all appreciate how much their generosity is appreciated. Baking a cake for the thank you party will make the ultimate gesture people are unable to put into words to write in a card, and will also create another occasion in itself, which could spark a trend with friends and family, maybe even becoming a tradition.

Emma Darling has received and given many new baby gifts and knows exactly what she needs to buy when her friends announce their pregnancy as a result. Her daughters and friends supply her with the information and experience she needs to write brilliant and relevant articles.

The Popularity of Chocolate Celebrated During National Chocolate Lovers Month By Kym Gordon Moore

How apropos is it that St. Valentine's Day falls in the same month that Chocolate Lover's Month is celebrated? Does chocolate really make you feel good? Is chocolate an aphrodisiac? Are there studies identifying certain chemicals and compounds found in chocolate that makes it beneficial for your health?
Chocolate, especially during the month of February is recognized and closely associated with sentiments of love. During the month of December, this ingredient is used a lot in holiday deserts and dishes. Any other time throughout the year, chocolate will satisfy those sweet, decadent cravings. The humble beginnings of this sugary delight is birthed from the cocoa or cacao beans. Chocolate is a chocoholic's dream, while chocolatier's enjoy concocting confectionary treats from this delicate ingredient. Its topic streams across an evolution of interests and discussions among foodies, writers, historians and even those in the medical field.
Why do we find chocolate so deliciously seductive and fascinating?
· Studies indicate that there are health benefits from flavonoids or antioxidants found in chocolate. Dark chocolate is reportedly good for the heart.
· Chocolate is recognized as the chosen sweet treat that represents Valentine's Day.
· Chocolate recipes are gaining popularity in food magazines, cookbooks and cooking contests.
· Historians are captivated by the evolution of chocolate. They document the process from the bitterness of the cocoa bean transformed into a sweet, melt in your mouth sensation. There are three varieties of cocoa and the regions where they are produced affect how it is used in various recipes.
· Writers compose poems, articles and blogs about it.
· Different types of chocolate (Semi-sweet, dark, white, milk, unsweetened and bitter) gives chocolatiers versatility in how they are prepared and consumed.
· The winter months are the ideal time to enjoy a nice hot cup of hot chocolate or hot cocoa.
· The presentation of expensive, gourmet chocolate is savored differently from the candy found near the checkout counters in supermarkets.
· The texture and taste of white chocolate is different from brown chocolate. Different palettes prefer one over the other, or both.
· Chocolate is used to garnish fruits, vegetables and other desserts for any meal or special occasion.
Regardless of the time of the year or holiday, chocolate has a way of changing our moods, delighting our senses and satisfying our palettes, regardless of what form it is served in. There are many opportunities for expressing, enjoying and writing about the poetry of chocolate during National Chocolate Lovers Month. Pick a topic, dive in and enjoy!

Kym Gordon Moore, author of "Diversities of Gifts: Same Spirit" and "Wings of the Wind: A Cornucopia of Poetry" is an award winning poet, author, speaker, philanthropist, certified email marketing specialist and an authority in strategic marketing. http://www.kymgmoore.com She is the administrator of the Tea and Poetry Book Club http://www.teaandpoetrybookclub.blogspot.com/, co-founder of Favorite Things for a CAUSE and selected as one of the 2012 U.S. World Book Night Volunteer Book Givers.

The Ultimate Chocolate Cookie Recipe By Ben Axford

Where do you stand when it comes to the chocolate cookie? There are those who track down the perfect crunch and snap, those who like a plain dough and the chocolate kick delivered by chips or better still chunks. Are you one who goes for sticky unctuousness? Perhaps you favour the addition of nuts as a counterbalance to the richness. Whatever your predilection, I am sure we have all at some moment tasted the perfect cookie and hoped to reproduce it ourselves one day.
Most of us will for certain have tested plenty of recipes and often remained disappointed that it just didn't quite deliver what we hoped for. And those packets bought from the supermarket never, ever, ever satisfy the craving. There is really only one solution and that is to perfect your own. It may take a little time tinkering with the baking time and size. But eventually you will have you ultimate failsafe cookie, and with practice you can have them made and out of the oven in less than 25 minutes. And if you are anything like me, you'll spend the next 10 minutes staring at them, willing them to cool faster, eventually succumbing too early and eating a warm one.
For me the perfect cookie is a combination, a half-way house, but one without compromise, that delivers the best of both worlds: a crispy crunchy outside, with a gooey, chewy almost brownie like interior.
You can also double the batch amount and freeze in cookie size portions on a tray before packing into a freezer bag. If cooking from frozen adding 3 minutes to the overall cooking time. I recommend doing this, as for some reason, I find these disappear within 24 hours of baking.
Ingredients
Makes 12 med-large cookies

• 225g dark chocolate (I use a 67% Mexican one)
• 30g salted butter
• 2 eggs
• 130g granulated sugar
• 1/2 tsp vanilla extract
• ¼ tsp baking powder
• 35g plain flour
• Sea salt flakes (optional)

Method

• Pre-heat oven to 175c Fan or 180c Convection line two baking trays with parchment
• Place chocolate and butter in a bowl and melt in microwave in 30 second burst on full power.
• In another bowl, whisk the eggs, sugar and vanilla until light & fluffy
• Slowly pour the melted chocolate into the egg mixture, whisking all the time, followed by the flour and baking powder
• When fully mixed spoon 12 portions out onto the baking trays leaving plenty of space between each scoop. The mixture will be quite loose at this stage but don't worry. If you leave it for longer the mixture firms up, but this is not necessary. Sprinkle with sea salt flakes if desired.
• Bake for 10 - 12 minutes then allow to cool on the tray before eating

Ring the changes: Add 75g of dried cherries, pecans or chocolate chips after step 4.

Exceptional, intensely flavoured
chocolate boxes which are handcrafted using natural ingredients by former UK MasterChef finalist Ben Axford.
Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very unique method that delivers exceptional layers of flavour. We like to be different. We like to make people smile. We like the little luxuries in life.

What Is Ganache? By Ben Axford

Ganache comes from an old French word meaning pillow. And effectively that's what a ganache is, a little pillow of delicately blended chocolate and cream. The mixture is traditionally made by blending chocolate, cream and sometimes butter together. But modern chocolatiers have taken to making in with different ingredients and methods as we'll discover. Depending on how it is made it can be used to fill chocolates, cakes, macarons, to make truffles and as a glaze for cakes and desserts.
The age old method for making a ganache is to heat cream until it is just at boiling point then pour it over chopped chocolate or callets (chocolate buttons used by professional chefs & chocolatiers). The cream is left to sit on top of the chocolate for 30 seconds or so, before the chef slowly stirs from the centre incorporating the cream with the melted chocolate. What is happening here is that the cream and chocolate are forming an emulsion. Some chefs prefer to incorporate cream at around 45c to already melted chocolate at the same temperature. In any event the aim is to achieve a fully emulsified, silky smooth result. This can be helped by using a hand blender immersed into the liquid mix- Note it must be kept below the surface, as air should not be introduced into the ganache mixture. Once fully blended butter may be added to increase the richness, but also the firmness of the final ganache.
If using for truffles, ganache is ideally left at room temperature for 4hrs before refrigerating until the desired working texture is achieved.
Ratio wise, for truffles and fillings a 2 parts chocolate to 1 part cream formula is generally used. For coating cakes the cream element may be increased slightly and sometimes sugar syrup is blended in for glossier results. Other variations will include the addition of fruit purée, flavoured oils, nut pastes, alcohol, or infusing herbs and spices into the cream from the outset.
The traditional method outlined above is used by most people. However for those seeking even greater flavour heights there lies one problem with the traditional method of making ganache and that is that cream and butter mask flavours. Just think about how you dull down the spices in a curry if it's too hot - by adding cream or yoghurt. The same things happens when you add it to chocolate, it dulls all those beautiful top and bottom notes that make up a great chocolate, along with whatever flavours you have chosen to add. So some chocolatiers and chefs have started to make ganaches without the use of cream, using what many refer to as the water ganache method, where water, a flavoured liquid or fruit purée is used instead of cream. This presents a number of problems, but when solved properly can deliver exceptional length, depth and clarity of flavour.

Exceptional, intensely flavoured chocolate boxes which are handcrafted using natural ingredients by former UK MasterChef finalist Ben Axford.
Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very u

Dark Chocolate Is Good for the Memory By Rodolphe Cote

A MULTIFUNCTIONAL FOOD
Cocoa is an exceptional source of poly phenols, a class of molecules that are distinguished for their high antioxidant and anti-inflammatory activities which interferes with the development of several chronic diseases.
For example, the regular consumption of dark chocolate reduces the risk of being statistically touched by cardiovascular diseases: Several studies show that dark chocolate significantly reduces blood pressure and interferes with the formation of blood clots, reducing the risk of heart attacks and strokes.
These protective effects are observed only in dark chocolate containing at least 70% of cocoa paste: sweet chocolate tablets invading grocery stores and convenience stores contain only traces of cocoa paste lots of sugar, saturated fat and therefore lots of calories and therefore do not have much to do with real dark chocolate.
Fortunately, you can now easily find good 70% chocolate at very reasonable prices and these products deserves to be part of our daily eating habits. Dark chocolate is not a luxury reserved only for special occasions like Valentine's Day!
A PREVENTION AGAINST COGNITIVE DECLINE
Each year, about 5% of people aged 70 and over are starting to show affection by a slight decline in their cognitive functions, manifested mostly by memory lost problems.
In short terms, those memory losses just cause minor inconveniences, but they can become more disabling if the neuron function continues to deteriorate while aging.
To determine whether the antioxidant and anti-inflammatory properties of poly phenols present in dark chocolate could ameliorate cognitive functions, a team of Italian researchers recruited 90 volunteers aged 65 to 82 years (mean 71 years) who had clinical signs of a beginning of cognitive decline.
These individuals were divided into three groups, each of them took a daily drink of chocolate containing high amounts (990 mg) intermediate (520 mg) or low (45 mg) of poly phenols. In parallel, the diet of these people was closely monitored to eliminate any other sources of poly phenols a way to better discern the effects related to the consumption of presents molecules in chocolate.
After eight weeks of treatment, the cognitive function of those volunteers was determined with the aid of a battery of tests measuring memories, for both short-term and long termed cognitive functions in their set.
The results obtained are very interesting: compared to those of the group who drank a beverage low in poly phenols, those who consumed high quantities of these molecules showed a significant improvement of memory and had superiors cognitive functions during the test results, and those results only two months after having started the treatment!
NEURONS IN GOOD HEALTH
The mechanisms responsible for these effects to remain positive has to be better understood, but it could be due to a significant improvement in the sensitivity to the action of insulin in people who consume high amounts of poly phenols.
Insulin is a very important hormone for the maintenance and function of brain cells and recent data indicate that resistance to this hormone, as observed in type 2 diabetes, contributes to cognitive decline and the development of the Alzheimer's disease.
Dark chocolate to counteract the loss of memory? A health advice, which should be unanimous!

What Is It About Chocolate That Makes It So Desirable? By Midge Hand

Many foods are craved by many people. Some people will crave a bag of chips while somebody else may have a craving for a BBQ sandwich.
The most popular food item craved though is from the coco bean... Chocolate.
How often have you found yourself at 3pm getting the munchies?
It's about 3 hours after lunch and 3 hours till dinner and it strikes you maybe out of the blue or has been building up, you want some chocolate. Off to the vending machine you go, or perhaps you have some in your desk.
It is in between meals, so maybe you're just a little hungry, but then why is it that the chocolate bar sounds more satisfying than the package of cheese crackers or an apple?
While there isn't a simple way to answer this question, there are low levels of dopamine and serotonin in chocolate. Our moods can be affected by these two chemicals, therefore, when we are moody, we find comfort in chocolate. We may experience an uncontrollable and unexplainable "need" for chocolate.
The first time you took a bite of chocolate, your brain realized the effects that it got from the taste and remembered it.
This is true with all foods though, and while some people find comfort in other foods, chocolate is the most common and popular comfort food for the majority of us. If your Mum made you potato soup when you were sick as a child, chances are potato soup will be your comfort food as an adult.
However, chocolate has its own distinct taste and distinct results.
First of all it is usually combined with some sort of sweetness and sugar is a strong sensation on our tongues.
Sweetness touches our taste buds strongly just as salt and bitter tastes do, but the sweet sensation mixed with the chocolate flavors will overpower anything else for most people.
Especially women.
We've all heard a woman say "I need chocolate!" and it is usually pretty much immediate - it is now she needs that chocolate fix - not in five seconds!
Why do women have this need for chocolate that men don't though?
Experts have determined that women are predisposed to crave sweets, it's genetics.
Chocolate is a sweet taste that surprises the taste buds where bitter tastes don't.
Sweet tastes are pleasant and as such, can become addictive.
We all prefer something pleasant over something unpleasant and this certainly relates to foods and tastes especially.

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The Worlds Favorite Chocolate By Andy Wignall

Chocolate has been around for longer than most people think, with cacao beverages being traced back to Mesoamerica in 1900 BC, and it has increased in popularity since then. There are literally thousands of different chocolate bars now available all across the world, and it has proved a lucrative business to get into, especially for the companies that produce the worlds biggest sellers as listed here:

• M&M's
• Top seller in: America
• Annual sales: $1.8 billion
• M&M's are well-known across the globe and eaten by millions every year, however they prove to be the most successful in America where they were first introduced into shops in 1941. In fact these chocolate drops are so popular that there is a shop in Times Square, New York dedicated to their favorite chocolate, which regularly features exclusive flavours as well as all other kinds of M&M's merchandise. In recent years M&M's have introduced new flavours to their range so as well as the original chocolate and peanut varieties you can now get coconut, crispy, strawberry, raspberry, peanut butter, dark chocolate, and mint.

• Cadbury's Dairy Milk
• Top Seller in: UK
• Annual Sales: $852 million
• Cadbury's dairy milk has long been known for its 'glass and a half' slogan, and people in the UK can't get enough of this creamy chocolate treat, and it's not only the UK residents that love it, this bar is also the best-selling chocolate bar in India and Australia. Many different varieties of this chocolate are available including fruit and nut, whole nut, caramel, turkish delight, and also limited edition varieties that include toffee popcorn, golden biscuit crunch and Oreo bars, however it is plain old dairy milk that stays at the top of the bestseller list and keeps people coming back for more.

• Milka
• Top seller in: Germany
• Annual sales: $733 million
• Most people recognise Milka chocolate bars by the purple cow logo that it has become well-known for throughout Europe. This brand is now widely available in many European countries and as with many other chocolate bars many different varieties have been introduced over the years, including, hazelnut, caramel, cream, and daim. Milka has also pushed the boundaries and introduced some exotic flavours to its range such as, passion fruit & hibiscus, lime & green tea, and strawberry & lemongrass!

• Meiji
• Top seller in: Japan
• Annual Sales: $479 million
• This is the Japanese chocolate of choice, and it's easy to see why when looking at the fantastic packaging this bar comes in. Available in milk, dark and white chocolate it is packaged in a rather refined looking box that screams class. To appeal to younger audiences Meiji is also available in animal and fruit shaped treats, with the fruit variety filled with a fruity filling.

• Snickers
• Top seller: Worldwide
• Annual Sales: $2 billion!!
• And here we have it, the worlds most bought chocolate bar is the Snickers, bringing in a massive $2 billion dollars per year. As the other bars above have done Snickers have introduced new varieties, however they stick close to their roots with the new bars offering 'more nuts' or 'more caramel' and maybe this is what the chocolate buying public likes, the fact Snickers have found a recipe that works and they are sticking to it.

So there we have it, the 5 biggest selling chocolate bars from around the world, long may they reign.

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Simple Steps in Maintaining a Chocolate Fountain Machine By Lian J Plameras

A chocolate fountain is not only exciting among the kids but with the adults as well. It always grabs anybody's attention in a party as it is quite fun to dip fruits, biscuits, candies, and other food treats into a flowing fountain of chocolate.
A chocolate fountain machine for sale could be a good find especially if you will get it at such an affordable price. But before you use your chocolate fountain machine for the first time, you need to prepare it by:
1. Place it on a flat and sturdy surface. The machine should not move around the surface so the chocolate will not spill. The structure should be strong enough to hold the weight of the machine plus the skewers, plates, and the treats.
2. Use a dedicated circuit for the chocolate fountain machine and preferably near to the machine itself so that the cord will not be exposed too much in which people may accidentally trip or pull on the cord.
3. Have the area well- ventilated to prevent the machine from over-heating.
Once the machine has been prepped properly, it is now time to prepare the chocolate to be used. A new chocolate fountain machine for sale usually has a complimentary chocolate for the new owner to try on. Take note of the type of chocolate being used, it is usually made up of at least 20% cocoa butter in its ingredients. This is typical for chocolates that are meant to be used in the machine.
Melt the chocolate sing either the microwave oven or a double broiler. Make sure not to burn the chocolate or it will taste bitter and will turn the chocolate into a thick and grainy consistency. You will not want this kind of chocolate as it will clog and damage the machine. Measure just the right amount of chocolate and melt it according to package instructions so you will have a smooth consistence each time. A perfectly melted chocolate will have the best liquid curtain without any clumps.
Prepare bite-sized pieces of fruits, cookies, pound cake, and other foods which can be skewered easily. They should be dry so the chocolate will be able to stick with them. Place them into plates near the chocolate fountain. Include more than enough skewers and paper napkins for your guests.
Cleaning the machine after use.
When you buy a chocolate fountain machine for sale, be sure not to throw away its user manual. Specific directions for cleaning the machine can be found in the manual and you should check whether it is safe to run it on the dishwasher or it is suggested to hand wash it using a sponge.
Using a chocolate fountain machine properly will prolong its life. You need to prepare it and the accompaniments before using it. Melt the chocolate accordingly for it to be perfect once loaded on the fountain. The machine should be thoroughly cleaned immediately after each use to maintain a sanitary product and prevent clogs due to hardened chocolate.

Find a chocolate fountain machine for sale at www.chocolatefountainonline.com/chocolate-fountain-machine. An easy to use chocolate fountain machine will be perfect for your next party.

Chocolate Pavlova With Spiced Pears And Butterscotch Sauce By Mohamed Sameh Khedr

Serves 8
Chocolate pavlova ingredients:
1 tbs cocoa powder 1 tsp cornflour 1 tsp cream of tartar 1 tsp ground cinnamon 100g dark chocolate, very finely chopped, plus extra to sprinkle 9 egg whites 2 cups (440g) caster sugar, plus 2 tsp extra 1 tsp white vinegar 120g slivered almonds 500g mascarpone 2 tbs thickened cream 1 tsp vanilla extract
Spiced pears: 4 pears, peeled, cored, cut into 8 wedges 4 star anise 2 cinnamon quills 5 cardamom pods 400ml ginger beer
Butterscotch sauce: 1 cup (250ml) thickened cream 65g unsalted butter 2/3 firmly packed cup 1 tsp vanilla extract. 1 tbs amaretto liqueur
Methods of cooking
To make chocolate pavlova, Preheat oven to 180C. Line 3 baking trays with baking paper and draw an 18cm circle on each sheet. Sift cocoa, cornflour, cream of tartar and cinnamon into a small bowl, add the chocolate and stir to combine. Set aside. In a large bowl, whisk egg whites with electric beaters until frothy. With motor running, slowly add the sugar, 1 tbs at a time, whisking constantly and allowing each spoonful to be incorporated before adding the next until stiff and glossy. Fold in vinegar and chocolate mixture. Divide meringue among the trays and spread to cover the circles, smoothing the tops. Bake for 5 minutes, then reduce oven to 150C and bake for 1 hour 10 minutes. Turn the oven off and allow meringue to cool completely in the oven. Meanwhile, for the pears, place all the ingredients and 1 and 1/2 cups (375ml) water in a saucepan.
Bring to the boil over high heat, then reduce heat to low and cook for 8-10 minutes until pear is tender when pierced with a knife. Transfer pear to a bowl, then return the poaching liquid to medium-high heat and simmer for 15 minutes or until reduced by two-thirds. Strain over the pear and set aside to cool. For the butterscotch sauce, place all the ingredients in a pan over medium heat and bring to just below boiling point. Reduce the heat to medium-low and cook, stirring, for 5-7minutes until sugar dissolves and the mixture is slightly thickened. Allow to cool. Place almonds in a frypan over medium heat and sprinkle over the extra 2 tsp caster sugar. Cook, stirring, for 5 minutes or until golden and caramelized. Remove from heat and allow to cool. To make the mascarpone cream, Place mascarpone, cream and vanilla in a bowl and whisk until smooth and combined. Place 1 meringue on a platter and top with one-third each of the cream, spiced pear and nuts, then drizzle with a little butterscotch sauce and pear syrup. Repeat the layers 2 more times, then sprinkle with extra chopped chocolate, to serve. By then, the Chocolate pavlova is ready

Mohamed Sameh Khedr
My blog contains a huge number of fresh and heavenly desserts recipes you only get to know in elite restaurants.

Connoisseurs Hot Chocolate Recipe By Ben Axford

The word chocolate is believed to have derived from either the Aztec word xococatl: xococ meaning bitter and atl meaning water or a similar Mayan word taken to mean hot water. Either way, the first use of the cocoa bean was in hot beverage form and was a clear forefather to the hot chocolate we know today.
Cacao beans were a valued commodity in Aztec & Mayan times and were even traded as an early form of currency. In the drink form they were used for medicinal and ceremonial purposes. Whilst the earliest forms of the drink may have been as simple as infusing the cacao beans in hot water, it soon evolved to making a paste from the cacao beans and then mixing that paste with spices and chili to create the hot chocolate. Carvings and pots from the Aztec & Mayans eras show depictions of a stick akin to a whisk that was used to froth the beverage too.
But it wasn't until the Spanish conquistadors brought cacao back to Europe, that this originally bitter drink was sweetened with sugar and milk into something more akin to what we know today as hot chocolate. During the 17th 18th,& 19th centuries, chocolate houses became very much the trendy hangout. Indeed they were the coffee houses of their day, but became to be seen by puritans as places that could lead men astray, some of whom seemed addicted to the drink. In some chocolate houses liquor was mixed with the hot chocolate and betting and gambling were rife, not to mention the "Chocolate Girls" who may have offered more than just a serving of hot chocolate. This only help to reinforce the ancient beliefs that hot chocolate could energise the soul and enliven the libido.
It is also interesting to note that chocolate was firstly only ever known in its hot drink form. It wasn't until 1847 that the first commercially available chocolate bar was produced by Bristol's Fry & Son. Up until then it was really the only form of chocolate known to the vast majority of consumers. Over the years hot chocolate had many variations with the addition of spices such as cinnamon and nutmeg, spirits, rose and orange blossom waters and even dried rose petals. Up until the process of making cocoa powder was developed by Dutchman Van Houten, hot chocolate had been made with a cocoa paste that incorporated cocoa butter too. The discovery of this process by Van Houten not only revolutionised the drink, but made large amounts of cocoa butter removed during the process now available for chocolate bar production.
Try this amazing version of hot chocolate that is guaranteed to leave all other hot chocolates in its wake.
A gently spiced hot chocolate made with real chocolate as well as a little cocoa. The natural starches in the chocolate thicken the drink, so it pays to whisk a little longer.
Ingredients

• 220ml milk
• 60ml double cream
• 100g Mexican 67% dark chocolate (or a chocolate of your choice)
• 1/2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• 2 star anise
• 2 cardamom pods (broken)
• 50g sugar
• Pinch of salt

Method

1. Dry roast the cardamom and star anise for 3 minutes in the bottom of a saucepan.
2. Add all the other ingredients and whisk over a medium heat for 8 minutes until all the chocolate is melted and the mixture has thickened slighlty.
3. Pass through a sieve and drink

Exceptional, intensely flavoured chocolate boxes which are handcrafted using natural ingredients by former UK MasterChef finalist Ben Axford.
Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very unique method that delivers exceptional layers of flavour. We like to be different. We like to make people smile. We like the little luxuries in life.

he Wonderful World of Dark Chocolate By Cookie Maxwell

Dark chocolate is a truly decadent treat that has a nice little side benefit of making a positive impact on the health of those who indulge in it. Not to be confused with its close sibling milk chocolate, dark chocolate does not contain the milk solids that are mixed in with the lighter and sweeter version. However, even within the categories of chocolates, there are variations that offer their own unique tastes and properties. If you are a fan of dark chocolate, learn more about it what it is and where you can find it.
Dark chocolate has a rich dark brown color to it and is categorized by the amount of cocoa solids are in the chocolate. The range of the percentage of cocoa solids in a bar usually starts at 30 percent. It can be as high as over 80 percent. In the United States, it only has to be a 15 percent concentration in order to be classified as dark. The European standard is a bit higher, and the cocoa solids must be above 35 percent. People can tell the difference when they look at the color and from the way the chocolate tastes. The lower percentages are a little lighter and will have more of a sweet taste to them. As you go higher in the percentage range, the taste becomes more bittersweet and the color darker. Also, in the higher ranges, the chocolate is a lot more brittle to the touch.
All chocolate has health benefits, but dark chocolate is considered to be the most beneficial. The plant phenols in chocolate have antioxidant properties that help lower blood pressure and lower the risk of heart disease. Make sure to choose dark over light chocolate. Not only does it contains less sugar, but recent studies have also shown that milk may interfere with the antioxidant absorption.
There are a number of places you can order from to get your chocolate fix. Here are three chocolatiers known for making a consistently good product that is easy to find.
Ghirardelli Chocolate - This famous San Francisco based candy maker has been producing chocolate for over 160 years. A plus for those who worry about overindulging is that the chocolate squares come prepackaged in individual servings.
Hershey's - Famous for its milk chocolate kisses, Hershey's also has an affordable dark chocolate line that is easy to find in stores.
Godiva Chocolate - This Belgium brand is known for its decadent assortments and gold foil boxes. It offers dark chocolate to consumers in bar form that can be broken off into squares.

MyReviewsNow.net offers information regarding gourmet chocolates. For more on dark chocolate, please visit us at MyReviewsNow.net.

Chocolate - The History By Andy Wignall

It is a strange fact of chocolate that for centuries of its consumption, sugar was completely absent from its ingredients. This highlights how little we know about this most food that we all treasure so much. The history of chocolate is long and vibrant and recent research indicates that it may have been around for as long as 3,500 years, dating back to the ancient Southern and Latin American cultures, such as the Mayans and Aztecs. However, it wasn't used as it is today.
The source of the chocolate was the cacao tree, and this provided the pods and beans which were highly sought after by these civilisations. The pods could be pulped and fermented into a sort of alcoholic drink. The beans were so precious from the cacao tree, that they were used as Aztec currency during the period. They were even used in ritualistic practices and events, such as weddings and funerals. At this point, chocolate wasn't sweetened at all and was more closely related to a drink than a solidified substance. It wasn't until the Americas were visited by Spanish and Portuguese explorers, that sweet material like sugar cane was added.
It was then brought back to Spain in the eighteenth century, where the chocolate quickly became a very popular drink and spread through the European nations. Being exotic and expensive, it was thought to contain many exciting, almost magical properties and was a must-have accompaniment for any member of the upper classes.
It wasn't until the early nineteenth century, that chemists found ways of turning chocolate into the solid form that we recognise today. This technique originated in Holland, and eliminated a lot of the old chocolates bitter after-taste too. However, the production of the first bar of chocolate belongs to Joseph Fry, who used a unique blend of original cacao material and the Dutch version of chocolate to create moulds of solid bars.
Cadbury formed in 1868, a little over twenty years after Fry's discovery and began to produce chocolates to the masses. Not long after, milk chocolate was integrated into Cadbury's forte and they became the forerunner of mass chocolate production. Little has changed from then to now, other than an increased use of additives and sugars to the chocolate making process, but the fundamentals remain.
Chocolate nowadays is a huge multi-billion pound industry that has grown exponentially year on year. It is amazingly versatile and because of this, it continues to fill a growing marketplace and purchased by all age groups.

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