How to Host a Chocolate Tasting

Chocolate tastings inspire conversation and put everyone in a good mood! They're great fun for social gatherings, popular for fundraising, and a touch of class at company parties and open house events.

Chocolate tastings are fun and educational, and a great way to entertain guests. Here are some tips for buying chocolates to sample, ideas for activities, and suggestions for party favors. You can offer all of these activities at one tasting, or invite a group of friends to host individual activities once a month.

1. Portion control and budget will be your first consideration. Since the idea is to sample and compare, you will be offering one-bite servings, not entire candies. Start by buying plain premium chocolate-dark, milk and white-and some artisan chocolates with interesting ingredients like herbs, sea salt, or hot peppers. Chocolate 'bark' is an economical choice; it can be cut into small bits for sampling. If your budget allows, add some chocolatier favorites like truffles and gianduja chocolate.

2. Decide between a broad or a focused tasting. Are you going to offer a wide range of chocolates, or focus on a definite type? For instance, you could offer only white chocolate in all its permutations. Other themes might include: cocoa, European chocolates, South American, vegan, fair trade, or unusual ingredients.

3. Attend a chocolate tasting class or visit your local chocolatier to learn more about chocolate production and sources and get ideas.

4. Offer chocolate libations as well. Even in summer, frothy cocoa and mocha drinks are great over ice.

5. Wine is also tasty with chocolate, and letting guests choose their own favorite chocolate and wine pairing stimulates conversation. Choose wines with gentle to medium tannins and plush fruit, like merlot or carmenere. Classic zinfandels have a raspberry and black pepper profile that also pairs well with both plain chocolates and those with spicy ingredients.

6. Have some party favors on hand to send home with guests. Imaged chocolates with a greeting or photo are a nice touch. Chocolate business cards also make an impact if you are in sales. Use a word processor to print chocolate recipes on postcards. Punch a hole in one corner and tie the recipe cards together with a ribbon. Or combine everything in a goodie bag with a brochure describing the types of chocolate and how to taste and evaluate chocolate.

Chocolate tastings can be combined with other events like bridal showers, anniversaries, and birthday parties. They're a great way to break the ice and get people talking. Or try offering a chocolate tasting for your local book club, and feature books and movies with chocolate as the theme!

Original article

How to Keep Chocolate at Its Best

Living in a country like Australia whose weather fluctuates wildly between extreme heat or monsoon, chocolate lovers are always faced with the tricky dilemma of how to keep their chocolate fresh and at its mouth wateringly best. The obvious answer is to eat it as soon as you get it. But for those with more self control, who find themselves needing to store their chocolate for a particular length of time I have outlined below a few useful tips that will enable you to prolong your chocolate effectively.

1. Where possible keep the chocolate in a cool, dry place. The ideal storage location is around about 65 degrees Fahrenheit and 50% humidity. Although a range of approximately 10% in either direction will not have any adverse effect. A normal air conditioned room should provide adequate protection.

2. Under no circumstances should you ever store your chocolate near a major heat source or in direct sunlight. The light will fade the colour and the elevated temperature will cause tackiness and melting. Really this should be a no brainer but it is amazing the number of people who seem oblivious to the risks of doing so.

3. Chocolate readily absorbs other flavours and odours. So avoid storing it near anything with a strong smell like chemicals, plastic, cleaning solvents, perfumes or air freshener. Those who have ever eaten a chocolate that has been stuck in a plastic bag for a month you will attest to the reasons why!

4. Chocolate may be frozen for up to six months. If frozen outside of its original packaging, the chocolates should be wrapped double in air-tight sealed plastic freezer bags or cling film. When thawing the chocolates should remain in the bags or cling film until, and only until, they return to room temperature. This will keep moisture from condensing on the chocolate.

5. Never let moisture get directly onto the chocolate. High humidity or moisture may cause a white haze or spots, known as 'bloom' on the surface of the chocolate. As well as not looking especially appetising the chocolate taste can become somewhat rancid over time.

6. To reduce the risk of 'blooming' avoid transferring your chocolate from extremes in temperature. In other words do not move it from a warm place to a cool place to a warm place again on a regular basis. This will merely accentuate the process of blooming.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!

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

Original article

Easy Valentine's Day Dessert Recipes

Valentine's Day is the sweetest day on Earth, every February 14th gifts are exchanged between lovers. The sweetest gift you can give is a homemade gift, and what better then homemade desserts. Who doesn't love chocolate so here is a list of easy chocolate Valentine's Day desserts. Chocolate dipped strawberries are a favorite for Valentine's Day and they are easy to make and will look so impressive.

Ingredients

• 1 3/4 to 2 cups (11.5- to 12-oz. pkg.) Chocolate, Milk Chocolate or White Morsels
• 2 tablespoons vegetable shortening
• 36 Strawberries Directions LINE baking sheet with wax paper.

MICROWAVE morsels and vegetable shortening in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP strawberries about halfway into melted morsels; shake off excess. Place on prepared baking sheet; refrigerate until set.

For a Decorative touch:

MICROWAVE 1/2 cup White or Semi-Sweet Chocolate Morsels or Baking Bars, in small, plastic bag on MEDIUM-HIGH for 1 minute; knead until smooth. Cut tiny corner from bag; squeeze to drizzle over strawberries. Refrigerate until set.

You can use many other kinds of fruit such as orange segments, apple slices, or banana slices. To package your gift try looking for inexpensive tins or heart shaped boxes at your local craft store. If you are looking for an interactive dessert you may want to try chocolate fondue. This is another easy yet impressive treat.

Ingredients

• 2/3 cup heavy whipping cream
• 2 Dark Chocolate baking bars (8 oz.) finely chopped
• 1 tablespoon orange liqueur (optional) or orange juice
• 1 teaspoon grated orange peel
• Items for dipping: Marshmallows, fresh fruit (strawberries, orange segments, kiwi, melon and / or banana), cake cubes, pretzels, potato chips

Directions HEAT cream in small, saucepan over low heat; bring just to a boil. Remove from heat. Add chocolate; stir until smooth. Add liqueur or orange juice and orange peel; mix well.

TRANSFER fondue to fondue pot; place over low heat

Skewer items for dipping and enjoy

If you are not into making your own desserts but want the feel of homemade there are many companies online that offer homemade fudge, chocolate dipped strawberries, chocolate dipped pretzels among other confection for delivery. You can purchase these items and add your own touches to them like a handmade card or repackaging them into a box that you made with a picture of the two of you one it. Have fun with it and be creative.

Looking to find the best deal on homemade fudge, then visit 84 fudge to find deals on fudge gift baskets for you.

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

Original article

10 More Reasons to Love Chocolate

We have previously outlined 10 Reasons to Love Chocolate. Well here are ten more!

10. There is an endless supply of it!

If you run out of chocolate all you need to do is go to your nearest shop to buy some more. If your nearest shop is not easy to get to you can always order your next fix of chocolate online and have it delivered straight to your work or home address.

9. Whatever your mood chocolate suits the occasion!

It doesn't matter if you are celebrating Christmas, relaxing in front of the TV or mourning the break up of a relationship, chocolate is perfect for the occasion.

8. It is an addiction you won't get arrested for!

Chocolate can be addictive as it contains stimulant substances like caffeine, theobromine and methylxantinesand and in some people it actually works like a drug. Making them feel happier and more relaxed. Unlike other addictions however chocolate is unlikely to get you arrested. So you can possess or consume several pounds of it with the fear of being sent to jail.

7. Chocolate is good for you!

Well dark chocolate is anyway. Recent studies suggest that chocolate, and especially dark chocolate, contains chemicals that lower the risk of cancer and heart disease. Flavanoids and antioxidants in dark chocolate have been shown to make a discernible difference in cardiovascular health. Until recently, tea was considered the main source for these chemicals. But now, scientists recommend that you have a chocolate cookie or biscuit with black tea so your body gets more of those life-lengthening chemicals.

6. You can base your holidays around it!

There are several countries around the world that make a fantastic chocolate holiday destination. You might not have necessarily thought of it amongst their other tourist attractions but a trip to New York, Paris, St Lucia or Brussels can include a taste and exploration of some of the best chocolate in the world.

5. It makes a great gift!

Everybody loves chocolate so if you're ever unsure of what to get someone for their birthday, Christmas, retirement, graduation or any celebration or occasion at all, a chocolate gift box is bound to be well received.

4. Chocolate is cheaper than Prozac!

Let's face it we all know chocolate improves our mood. And I know what I would rather have prescribed to me.

3. You can take it anywhere you go!

It doesn't matter where you go - on a flight, on the commute to work, to the cinema, park, beach or on an errand - you can take a chocolate with you to any destination. The same can't be said for other things you cherish. (Try taking your cat/dog to the cinema or your favourite Slipknot CD to work).

2. You can get paid to eat chocolate!

Most chocolate companies employ tasters to monitor the quality of their produce. Generally these tasters possess no formal qualifications in chocolate production but they do have an acute sense of taste and smell. If this is you then a dream job like this one at Green and Black's awaits. Who wouldn't want to make a living eating something they love!

1. It tastes Great!

Whether it be milk, dark or white, combined with nuts, fruit or some kind of lolly, the taste of chocolate is something we simply all enjoy. After all that is why we eat it isn't it?

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au/
The best online chocolate, lolly and confectionery store on the web!

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

Original article

Enjoy These Delicious Chocolate Recipes: Cookie Bars, Turtle Pie, Pinto Bean Fudge

For all you chocoholics, here are some yummy chocolate recipes. From Double Chocolate Cookie Bars made with an Oreo cookie crust to Chocolate Turtle Pie to Chocolate Fudge with a surprise ingredient of pinto beans, you will love these chocolate treats.

DOUBLE CHOCOLATE COOKIE BARS
2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Pre-heat oven to 350 degrees.

Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

CHOCOLATE TURTLE PIE
1/4 cup caramel ice cream topping
1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

PINTO BEAN CHOCOLATE FUDGE
1 can (15-oz) pinto beans, rinsed and drained
1 cup cocoa powder
3/4 cup butter, melted
1 tbsp vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!

Enjoy!

Original article

The Chocoholics Dream

For many people, life's greatest pleasure is a sport like tennis or football. For yet more it is a hobby like music or acting. Then you've got those people, like myself, who find pleasure in something much simpler, something much less active and much, much tastier. Yes, I'm talking about chocolate. This wonderful substance is said to have first been discovered by the Aztecs and was considered an aphrodisiac. It was because of these aphrodisiacal properties that any food containing chocolate was forbidden to Aztec women lest it should whip them up into a frenzy.

Luckily we have no such rules, and chocolate is enjoyed by millions of people from all across the globe in a plethora of different incarnations. For me, the greatest way to enjoy chocolate is via the Hotel Chocolat Tasting Club. Once a month, for a small fee, a parcel arrives in the post which contains between twenty and thirty of the newest, freshest, most sublime chocolates in a huge range of flavours for your delectation and delight.

Within each box is a menu, telling you all about each of the chocolates, from who came up with the recipe to who made the particular batch that your chocolate has come from. As well as your menu, you also get a score card. The whole idea of the tasting club is that all these new chocolates, from the whipped truffles laced with liqueur, languid ganaches or sumptuous pralines, are eaten, assessed and judged by the Club's members. As you go through the box, you rate each chocolate out of ten, adding any comments that you think pertinent, and Hotel Chocolat use this to decide which new recipes to feature and which to drop.

I was a little sceptical when I first heard about the Tasting Club, I mean, sending chocolates to me through the post? Surely the postman will just eat them all and leave me with the box! Thankfully this was not the case and I have been amazed by the service! I am even able to specify which day of the month that I want my box to arrive on and I was also pleased to discover that Hotel Chocolat are starting to offer boxes that concentrate on a certain type of chocolate, so if you prefer dark over milk or white over dark, it is no problem at all! I can't help thinking, though, that if I keep this up I'm probably going to have to take up a sport to compensate!

Original article

Simple Homemade Chocolates Recipes

Everyone loves chocolates. And chocolates make the best gifts that you can every give away to any of your loved ones. If you are thinking of gifting chocolates to someone and do not want to spend much on them then why not gift them simple homemade Chocolates. Your efforts would be appreciated and also you would not have to spend much on them. You can also serve these chocolates to your guests. They will love them. To make your process easy here are a few recipes listed below for homemade chocolates.

Recipe # 1
This recipe takes 30-45 minutes to get ready. And it has 6 servings. The ingredients and the method for making chocolates are as follows.

1/4 cup - cocoa powder
200g - milk powder
1 cup - sugar
1/2 cup - water
1/4 cup - butter
1/2 tsp - vanilla essence
Nuts and raisins as per your wish.

Method:
Firstly take some water and sugar in a pan and allow them to boil until they have reached 1string evenness. Then remove from stove and add butter to it. As it melts down totally add milk powder, cocoa powder and vanilla essence and mix up them until everything blends in to one. Let it cool down for few minutes, slightly grease your hands with butter and pinch small portions of it and give it shapes and also you can place toothpicks in it as, and you can even place nuts and raisins into it as per your wish. After that place them in the refrigerator for a while and then wrap them in color papers or arrange in gift boxes and they are ready to give away.

Recipe # 2
This is the most easy and best recipe to make chocolates at home. You can gift these homemade chocolates to your loved ones or you can serve them to your guests. To make out chocolates you will need the following ingredients.

Ingredients:
160 gm semi sweet chocolate
2 tbsp milk
1/2 cup nuts - chopped
1 tsp Vanilla/almond essence
and a greased plate to keep the chocolates

Method:
Place milk and chocolates in a pen. Turn on the stove and take some in a pen bigger then the one you used before, add some water in it and let it boil for sometime, after that turn off the fire and immediately place the pan containing milk and chocolates over the pan having hot water and stir slowly as the chocolates start to melt. When the mixture is blended well totally into one remove the pan from above the hot water pan and add vanilla and nuts to the mixture and stir well and drop the mixture into the greased plates with spoon and leave it to set. Your homemade chocolate is ready to eat.

Copyright © 2011

Chic Chocolates offer Chocolates for Wedding Favours, Chocolate for Favors and Personalised Chocolates Wedding are exquisitely handcrafted, Belgium & Milk Chocolate bars of all sizes in across the UK.

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

Original article

Hiring Chillers for Chocolate Manufacture

Hiring chillers during the chocolate manufacturing process can help ensure chocolate production deadlines are met, and that the chocolate produced is of the required, saleable quality.

Keeping chocolate and manufacturing machinery cool

In hot weather, and during other high-demand/increased production periods throughout the year, rented chillers can help to keep chocolate at the right cooling/setting and storage temperatures. (Leased water chillers are attached to air handling units in chocolate production plants so that air conditioning is created on a large scale.)

More on how it works: Leased chilling machines help to keep chocolate-making machinery at a specific temperature, so that it does not overheat. This in turn means chocolate processing is also at the required specific temperature.

Thanks to rented chillers, the chocolate manufacturing process in hot weather is sped up - to combat the slower chocolate cooling/setting time that too hot natural temperatures can create - and productivity continues as normal.

As well as chocolate melting in hot weather, it can also 'lose its shine' when it resets; shapes, patterns and detailed designs can be much less precise; it can also break and crumble too quickly after sale; and the underlayer of chocolate coating on bars and sweets can 'flake' into fillings. Also, moving chocolate from one temperature extreme to another during storage - such as from a refrigerator on a hot day - can result in an oily texture and other forms of discolouration.

UK chocolate buyers can be very discerning, and expect their chocolate to be 'just so'; they will immediately notice if their favourite chocolate is nothing less than perfect.

Most chocolate manufacturers world-wide have installed chiller systems at their manufacturing plants but they also need to consider whether they have an appropriate contingency plan in place should the unthinkable happen: if the production plant experiences an unusually hot spell of weather, production quality and quantity can suddenly jeopardised.

Hiring chillers during these periods allows chocolate manufacturers to keep production on track, and to continue to compete in what is one of the most competitive industries in the world.

But it is not only during summer and unexpected hot spells throughout the year that rented chillers can prove a godsend...

Chocolate 'seasons'

Chocolate bars, fudge and truffles, etc., sell all year round, and established chocolate manufacturers are experienced in planning and handling production to meet this demand; but manufacturing levels need to be considerably stepped-up to meet the British public's insatiable demand for milk chocolate, dark chocolate, white chocolate and even gourmet chocolate at times such as Christmas, Easter, Valentine's Day and Mother's Day etc.

Chocolate manufacture is an eight step process which takes the cacao beans from their initial state through to making cocoa butter and finally moulding, cooling and storage of the final product itself (usually at 15 to 17 °C or 59 to 63 °F, with a relative humidity of less than 50 per cent). Each stage is an exact science with conditions being controlled throughout. All the hard work and care involved during the first steps of the chocolate production process can be undone if the cooling/setting and storage steps are not handled perfectly; this is where hired chillers prove invaluable: the maintaining of required cooling/setting and storage temperatures is assured.

Contingency plans

Specialist portable chiller rental companies are experienced in formulating contingency plans for chocolate manufacturers large and small. Site surveys are carried out where plans can be agreed relating to the delivery and setting-up of portable rented chiller units at chocolate production plants during the aforementioned 'risk' periods, during high production seasons, and also to safeguard the site from an installed chiller system failure.

A slow chocolate setting process can equate to less profit. Chiller rental, as part of a contingency plan, is a reliable and affordable safeguard against that happening.

Article submitted by Steve Reeve, Sales Director at Andrews Sykes. Andrews Sykes is the UK's largest specialist in low temperature chiller rental and emergency chiller hire, with over 25 years' experience. The company hire chillers to virtually all industry sectors using machinery sourced from the world's top manufacturers.

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

Original article

Tasty Chocolate Recipes: Candy Clusters, Moist Brownies, and Pound Cake

You can make delicious chocolate treats without being an expert cook, candy maker, or baker. The recipes in this article are easy and will produce yummy results. Raisin Walnut Clusters makes great chocolate cluster candies using only 4 ingredients. The Chocolate Syrup Brownies are frosted by sprinkling chocolate chips over the brownies while hot from the oven, and Yummy Chocolate Pound Cake is easy and delicious.

RAISIN WALNUT CLUSTERS
8 oz chocolate candy coating
2 tbsp butter or shortening
1 1/2 cup broken walnuts
1/2 cup raisins

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

CHOCOLATE SYRUP BROWNIES
1 stick butter
1 cup granulated sugar
1 can (16-oz) chocolate syrup
4 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup chopped walnuts
3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

YUMMY CHOCOLATE POUND CAKE
1 cup boiling water
2 squares (1-oz each)unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.

Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes and information visit her at http://diabeticenjoyingfood.blogspot.com/

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

Original article

Chocolate, the Gift That Practically Never Fails to Succeed!

It becomes difficult to get a more generally preferred snack, than chocolate. Young or old, basic or stylish, the large selection of chocolates fascinate equally significant a variety of people. Because of the Amazing capability to deliver delectable joy, chocolate gifts can be a no-fail method in order to strengthen anyone's time.

Decedent and delicious, cocoa-inspired enjoyment will place a grin upon any person face. A wonderful way to express 'Many thanks,' 'Best wishes,' or anything in the middle, this tasty suprise will send an enjoyable personal message. Considering the variety of patterns, colors in addition to ideas available, just about anyone's character may be demonstrated in a loving way. Essentially the most superior palette understand why high quality extravagance, and the easy palette can at the same time.

Partners will be able to experience the flavour of romance, by using this best aphrodisiac as the most tasty method to declare 'I love you.' Special feelings translate effectively when delivered by means of delectable enticement. Very good wine can be a yummy accompany to the candy-kiss. Breaks merely could not turn out to be complete without having this specific sweet treat. Important in many puddings, as well as a favorite which usually hardly ever does not work out, it is a required staple regarding events and gatherings. Popular for cupcakes, biscuits, ice creams, and lovely small appetizers. Meant for supreme indulgence it can also be dissolved and then flow openly in a fountain, an ideal dip for fresh strawberries, bananas, cherries in addition to berries.

This decadent super food contains a wide range of fans, and equally as broad, is normally the wide array of sweets as well as presents made of it. Typically working as a structure just for other delectable sweets, this particular prominent food can often be teamed along with a number of nuts, caramel, mint, vanilla flavoring, peanut butter, dried fruit, salty snacks, and even popcorn. This list connected with complimenting components continues. Simply mold-able this sweet treat may take shape to match any kind of concept. From elaborate to basic, innocent as well as naughty, there basically isn't a more functional element. Dark, white or milk, every single flavor features it's individual distinctive tastes.

Show your own admiration, and develop delight with the treat which simply cannot fail. Family, partners, friends, co-workers, and just about anyone else, will surely appreciate the delicious sentiment. Individualize the selection to satisfy the preference of the individual, with so much choice it's a straightforward task. Whether its a package of candy varieties, a themed-out tasty giftbox, or any other creamy delight, a grin will be ready upon the opposite end of your present. An indulgent gift will definitely be kept in mind as well as loved, and the purpose for contentment, without doubt can be accomplished.

Chocolate is really a successful method to enhance your senses. A vast selection of chocolates create a fairly easy suit for just about any occasion, or just about anyone. Chocolate gifts tend to be an all-around joy that are sure to bring delight and also joy.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

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

Original article

Love Chocolate? - Where Is It Made?

We should feel sympathy for people who are allergic to chocolate. Just think that they are not able to take pleasure in all the distinct chocolates which we have grown to love. They have never had the delight of getting chocolate gifts either.

If you are a self-confessed chocolate lover, there is a variety of ways for you to 'feed your addiction'. There are so many alternatives that sometimes it can seem difficult to choose your favorite. Will it be, plain, white, bittersweet, sweet or something else? Which nation makes the brand you look for? Would that be Belgium, Germany, Switzerland, and Italy, America or some other country? These are only a few of the countries around the world that bring us that delicious treat we all long for.

Belgium makes 172,000 tons of this much-loved treat every year. There are over two thousand outlets specializing in the distribution of everyone's best loved food. Belgium tends to import their cacao beans as they are not able to grow their own on their own soil. The majority of their candy is hand crafted. If this is your chocolate of choice, you will already know that it is a high-end extravagance.

Germany originally assumed the liquid form of the cacao bean to be a dangerous drug. It is believed that a Spanish Royal, Anne of Austria, married a member of the French Court and encouraged the drinking this delightful beverage as a classy hobby. The beverage was at last permitted after the faculty of medicine in Paris approved it. Despite early fears, this beverage became hugely desirable in the seventeenth century.

Switzerland is another country unable to grow cacao. Despite that, they are recognized for their delicious candy bars. They began to create this good stuff back in the 1800s. Swtizerland's chocolate industry began to blossom between 1890 and 1920. Following World War II, the industry began to diminish. But, since becoming automated, they have been developing continuously. They continue to be known for their quality.

Italy makes "Chuao", from its own cocoa beans which are harvested at a single plantation. The nation's cacao beans are purchased directly from the chocolate bean growers. They tend not to go through a broker. In this way, Italy can buy only the finest quality of cacao beans. They were certain that they could never be thought of as the world's number 1 maker if they obtained their beans from a brokerage.

America's initiation to the liquid created from the cacao bean was 1765. At first, this beverage was very expensive. Only the affluent had the ability to buy this drink. But, in 1853, cocoa became less expensive when the import duties were decreased. This high-end treat was now accessible to people in greater numbers. Many of the present brands began production at this time.

Many of us love chocolate but don't give it a second thought. It is interesting to see how all of the different sorts of chocolates came to be. The next time I am eating a piece of my favorite chocolate, I will appreciate it that much more. Crucially, never forget that chocolate gifts will always be in fashion.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

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

Original article

How To Make Chocolate Truffles Out Of Leftover Cake

Fancy having home made truffles that are freshly made? You can make them yourself. Easily.

There are many ways to make your own chocolate truffles.

For example, if you have left over cake, you can turn that old cake into chocolate truffles.

This is a fun activity for the kids, to keep them out of mischief. Make sure they wash their hands thoroughly before they start.

You will need.

Leftover cake.A large bar of your favourite chocolate.Chopped nuts.

Kids Kitchen Activities - Making Chocolate Truffles

Crush up the cake into crumbs in a bowl. (The kids can do this)Line a tray with baking paper.Spread chopped nuts on the baking paper.Melt chocolate. (You do this. Melt the chocolate on the high setting for 1 second in a microwave oven)Pour the melted chocolate into the cake crumbsStir until thoroughly mixed. (Kids can do the mixing) Wash and dry hands thoroughly. (Everyone, please do this if you don't want to get stomach upset.)Shape the cake crumb chocolate mix into balls. (I'd bet this would be the kids' favourite activity)Roll these balls in chopped nuts. (Let the kids do this too.)Let the truffle balls set on the lined tray.Serve to anyone who loves chocolate truffles.

You can make variations to this recipe with flavourings and chocolate syrup. Here's another version of cake chocolate truffles.

How to make flavoured chocolate truffles

Here's another version, using a melon scoop instead of your hands to form the truffle balls.

Leftover cakeA large bar of your favourite chocolate.Peppermint flavouring or vanilla essence.Rainbow sprinkles.Crush up the cake into crumbs in a bowl.Line a tray with baking paper.Melt chocolate. Melt the chocolate on the high setting for 1 second in a microwave oven. Stir to make sure it is fully melted. If it is still solid, microwave it for another 1 second on high setting.Pour the melted chocolate into the cake crumbsAdd 1 teaspoon of peppermint essence or vanilla essence, whichever flavour you prefer.Stir until thoroughly mixed. (Kids can do the mixing) Scoop up a ball of truffle mix.Use a teaspoon to ease that ball out of the melon scoop and onto the tray.Sprinkle rainbow sprinkles over the truffle balls.Let the truffle balls set on the lined tray.Serve to anyone who loves chocolate truffles.

If you like chocolates, do check out these chocolate recipes complete with videos on how to make these yummy chocolate candies.

Do check out the author's website http://chocolates4.me/ that is dedicated to all chocolate lovers.

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

Original article

Decadent Nutella Truffles

Ahh, the weekend - it's time to indulge a bit! If I'm going to indulge I might as well do it right and the only way to do that is with chocolate. Lots of it. Even better if you add nutella into the equation. So, I decided to make these delicious home-made nutella truffles. They don't really take too long, but taste like you slaved over them for hours. It's a great way to impress family and friends and get on their good side!

If you've never made truffles, you might think that they are hard to make at home. Not at all - it's probably the easiest dessert to make - no cooking and no baking. I made these truffles three ways - fruit and nut, coconut and gingerbread. You can have them plain too, but I always like to add a twist to things.

The fruit and nut nutella truffle is made with raisins and pistachios and reminds me of my favorite candy bar - Cadbury's Fruit and Nut! My mouth is watering just writing about it. The coconut nutella truffles have moist shreds of coconut which go surprisingly well with the hazelnut flavour of nutella. The third truffle contains crushed gingerbread snaps for an unusual flavour. I think ginger (sweetened of course) tastes amazing with chocolate. Have you ever tried candied ginger chocolate? It's to die for!

Ingredients

makes 40-50 truffles

Pantry

350 g baker's dark chocolate

400 g Nutella

1/4 cup chopped unsalted pistachio nuts

1/4 raisins

1/3 cup gingerbread crumbs

1/3 cup sweetened desiccated coconut

Produce/Fridge

1 cup whipping cream

Step 1: Coarsely chop all the baker's chocolate.

Step 2: Put a quarter of the chopped chocolate aside for later. Take the remaining chocolate and place in a large mixing bowl.

Step 3: Heat the whipping cream on medium-low heat in a small pot until it simmers and bubbles. Tip: Keep stirring the cream to ensure it doesn't burn.

Step 4: Pour the hot cream over the chocolate in the mixing bowl and stir well until smooth. Add the nutella and fold in and continue to mix for 4-5 minutes. You will notice the texture change to a whipped consistency.

Step 5: Cool the mixture in the fridge for one hour.

Step 6: In the meanwhile, prep the remaining ingredients.

For the fruit and nut truffle, measure and lay out the raisins and pistachios.

For the gingerbread truffles, pulverize some store-bought gingerbread snaps in a food processor. I used these lovely gingerbread hearts from Sasha Bakery. They are gingery and sweet, but not too sweet.

For the coconut truffle, measure and lay out the desiccated coconut.

Step 7: After the chocolate mixture has cooled for an hour, divide it equally into three bowls.

Fruit and nut truffle: Add all the raisins and half the chopped nuts to one of the bowls and mix well.

Coconut truffle: Add two-thirds of the coconut to the second bowl and mix well.

Gingerbread truffle: Add two thirds of the crumbs to the third bowl and mix well.

Step 8: Cool the three bowls in the fridge for one hour.

Step 9: After an hour, melt the reserved chocolate from Step 2. Note: Never melt chocolate on direct heat. I used a bowl on top of a hot, not simmering pot of water. For more details: http://recipes.howstuffworks.com/tools-and-techniques/questions-about-cooking-with-chocolate2.htm

Let the melted chocolate cool for two minutes.

Step 10: Take the three bowls out of the fridge and begin assembling the truffles.

Fruit and nut truffle: Take a coin-sized amount of the chocolate mixture and roll it into a small ball. Dip the ball into the melted chocolate and sprinkle the chopped nuts on top. Place the truffles on a lined baking tray.

Coconut truffle: Take a coin-sized amount of the chocolate mixture and roll it into a small ball. Roll the ball in the remaining desiccated coconut to coat well. Place the truffles on a lined baking tray.

Gingerbread truffle: Take a coin-sized amount of the chocolate mixture and roll it into a small ball. Dip the ball into the melted chocolate and sprinkle some gingerbread crumbs on top. Place the truffles on a lined baking tray.

Step 11: Cool the truffles in the fridge for two hours. Serve at room temperature. Dig in!

Original article

The Reasons for Us to Love Chocolate

Generally speaking, most of us like to eat chocolate in our daily life. We can not resist the good taste and romantic property of chocolate. When we mention chocolate, a romantic feeling can take up our heart. Maybe the reasons for us to love chocolate are different, but we are all the supporters of chocolate. Five reasons can be summarized to explain our love to chocolate.

1. A good taste. When we eat chocolate, the chocolate can be easily and smoothly dissolved in our mouths. During this process, the unique flavor and taste of chocolate can be completely transmitted to our sense of taste. We usually can not resist this good taste.

2. An adjustor of our mood. The substances like caffeine and sugar contained in chocolate can fasten our breath and stimulate our nervous system. As a result, our mood can be activated. In addition, according to the research in America, when we eat chocolate, a kind of substance called "opiate" can be produced in our brain which can adjust the nerves. Therefore, we can alleviate the pain and sorrow we are suffering from by eating chocolate.

3. A romantic bailor. Many women expect their boyfriends or husbands to give them chocolate as a gift. Maybe many men can not understand women's attachment to chocolate. Sometimes, women themselves can also not explain their attachment to chocolate. If men want to give absolutely satisfactory gifts to women, they can choose chocolate.

4. A cardiac stimulant of heart. Various beneficial substances are contained in chocolate. For example, some antioxidants and flavonoids can help us reduce the chances of getting cancer and cardiovascular disease. The substances contained in cocoa can also help us prevent the formation of heart disease. Therefore, if we feel tired, we can eat chocolate to support our heart.

5. An adjustor of blood pressure. The intake of chocolate can help us prevent high blood pressure and protect heart vessels. Among all the kinds of chocolate, dark chocolate can play a most effective role in adjusting blood pressure for us.

In short, we always have various reasons to explain our attitudes toward chocolate. However, we must remember that we can not always eat chocolate in our spare time. If we always eat chocolate excessively, we will absorb too much sugar and caffeine caffeine contained in chocolate. The excessive absorption of sugar and caffeine can seriously hurt our teeth and brain.

Liu Xueyan is the freelance writer for e-commerce website in the chemistry. LookChem.com is just a place for you to Look for Chemicals! Our LookChem provide the most convenient conditions for the international buyers and let these leads benefit all the business person.

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

Original article

Chocolate Lovers

Chocolate Truffles Recipe

The word CHOCOLATE I personally think always puts a smile on your face. It honestly doesn't matter what sort of mood you are in, if you hear someone mention 'Chocolate' you smile. Let's admit it, we all love Chocolate. Some more than others, lol! I'll be honest and say I'm married with 2 teenage kids and all us like a bit of chocolate. However it's not easy to have any without my daughter eating it all before we get some. Whether it's just a simple bar of chocolate or some fantastic Chocolate cake. In fact my daughter insists that at her wedding, she intends to have a 'Chocolate' Wedding Cake. Now one of the best inventions I think in recent years have been the invention of the 'Chocolate Fountain.' I know my family was one of the first in our group of friends to buy one. Then again if we had waited a little while we could of brought one for far less than we paid. Since buying it I don't think we have held a party or some events, where we haven't used the fountain. Everyone loves it. Whether we keep it simple by just using strawberry's or got the full way so to speak and also have marsh-mellows and other fruits to dip into the running chocolate.

Now I'll be honest when we first brought the fountain we tried all different ways to make it work probably. Let's be honest the instructions that come with the machine make it sound so simple, but they're not. We found mixing a little cooking oil with quality eating chocolate made for the best option. Obviously we use the 'chocolate fountain' on special occasions as I have already said. During the week we all love a bar or two, but nothing it better than when either my wife or my daughter decide to make cakes etc. Whether it's a nice chocolate cake to go with a nice cup of coffee on a winters afternoon or maybe a selection of frozen chocolate dipped strawberry's to accompany a nice cold drink on a hot summers afternoon, chocolate Helps. My favourites are:

Chocolate Covered TrufflesCookies And Cream TrufflesTriple Chocolate FudgeDouble Chocolate Cherry Bourbon BallsCongo BarsChocolate Vanilla Chip BiscottiCanal Street BrowniesMudslide BrowniesDeath By ChocolateRocky Road Candy

All of which my wife loves to make. Thankfully. Now be honest with me. If whilst you read this article you mouth didn't water once, you can not be human! Or then again maybe your one of those very few people who doesn't like chocolate. Bad Luck.

For anyone who loves chocolate then this is simply a must!

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

Original article

Curbing Chocolate Cravings - Tips and Advice

Everyone has felt the craving at some point in time. Some people more than others, but we have all had a craving for chocolate.

I have friends that can't leave a block of chocolate half eaten. As if their subconscious was able to convince them that the chocolate would spoil if not eaten within a few hours of the wrapping being opened. Other friends of mine have confessed that they can resist chocolate until there is a bar or block in their fridge. Then because it is there they feel compelled to eat the chocolate, be it over a much larger amount of time. I must admit that I too have had moments like these.

So how do you stop yourself from consuming large quantities of chocolate?

Firstly you can go cold turkey. The idea here is that the longer you maintain your will power the less and less you will crave chocolate. This does have merit and can work if you are willing to stay the course. Unfortunately there are not any chocolate quitting patches to help you along the way.

You can also try having chocolate as a treat. Whenever you manage to complete a milestone, have a chocolate. You may find that you are more willing/capable to complete the chosen task. Just don't set the task too easy e.g. putting on a load of washing.

My favourite way to combat cravings is to have one or two pieces of fine chocolate. Fine chocolate is made using cocoa butter instead of oils like compound chocolate. Because of this fine chocolate will cost more but the taste is well worth the cost. For one piece of chocolate to satisfy your cravings you need to learn how to taste chocolate like a connoisseur. Place the chocolate on your tongue and hold it in your mouth without chewing. Cocoa butter melts at 34 degrees Celsius, your body temperature is 36 degrees Celsius. As the chocolate melts push it against the roof of your mouth to release the flavours inside. Try to isolate what flavours you can taste.

By doing this one piece of chocolate can last up to five minutes. You will appreciate the chocolate more and learn which flavours you prefer.

Try these three ways of curbing your chocolate cravings and you will probably find that you will be able to appreciate chocolate all the more. Just remember the saying "everything in moderation".

Nathan Jackson is the owner of Montavon Chocolat. A boutique chocolate manufacturer using French chocolate and European recipes to create unique flavours.

Montavon Chocolat is located on the Gold Coast in Queensland Australia.

http://www.montavon.com.au/?page_id=54

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

Original article

Chocolatey, Chocolate Brownie Recipe Without Nuts

I know I have written about chocolate brownie recipes, with everything but the kitchen sink in them, but sometimes a Chocolatey chocolate brownies, is what you need, the rich dark decadent and intense flavour of chocolate brownies, without nuts. The sort of Chocolatey chocolate brownies that can only be achieved by a good organic cocoa and also chocolate. The sort of Chocolatey chocolate brownies that intensify in flavour if you leave them in a tin for a day or two. At least I suspect that they would if they were left in the tin long enough, which they never are, in my house they are lucky if they get to go cold.

Why I like Chocolatey chocolate brownies

Like wine, chocolate has a complex layers of flavour, it is are bitter, sour, astringent, fruity, figgy, raisiny, nutty, smokey, floral flavour which is the essence of the cocoa beans. When chocolate beans are made into cocoa, it eradicates only some of these layers of flavour. Usually the fruity,bitter, sour and astringent qualities of chocolate are taken out, which is why I like to add fresh flavour as well, especially dark chocolate.

This recipe also doubles up as a hot pudding for a cold winter's day, it is wonderful hot with ice cream over it, but use a coffee or vanilla ice cream as a rich chocolate one detracts from the flavour of the brownie. Even I have to admit that too many conflicting flavours of chocolate can be a bad thing. The centre of this brownie is as rich and dark as the mud of the Mississippi, but the crust is actually quite light. It only uses a little flour to stop it from falling in itself. I like to add coffee ice cream and single cream, because as the ice cream melts it mixes with the cream in rivulets, and then I am in brownie recipe heaven.

The quality of the chocolate is important here, the cocoa should be organic Green and Black's is good but the chocolate should have a high cocoa solid content, cheap baking chocolate won't cut it here. I quite like to make it with chocolate over 85% cocoa fat, but the family say that is quite bitter and they won't eat it, so horror of horrors, someone has to bite to bite the bullet and eat them and it always me! A high fat cocoa solid chocolate should be over 70%.

I like to bake my brownies in a glass pyres dish, but any roasting or baking tin will do, but if it is not non stick them put aluminium foil inside and put the brownies in that.

Ingredients
300g caster sugar
250g butter
250g chocolate (at least 70 per cent cocoa solids)
3 large organic eggs plus an extra egg yolk
60g flour
60g good quality organic cocoa powder
½ tsp baking powder

You will need a baking tray about 20cm x 20cm.
Heat the oven to 180°C/Gas 4.

Method

Grease the baking tray with butter. Put the sugar and butter into the bowl of a food mixer and cream them together for several minutes until they are pale and fluffy.

Put a bowl over a pan of hot water, but make sure that the bottom of the bowl does not touch the water, or the chocolate will go grainy when it melts. Keep 50g aside and break the rest into small pieces and leave it in the bowl over the water. leave it for five minutes and stir, as soon as it has melted remove it from the heat. Break the remaining 50g into chunks the size of large plump raisins.

Beat the eggs lightly in a small bowl. Sieve together the flour, cocoa and baking powder to remove the lumps and make it light and airy, add a pinch of rock salt to intensify the flavour of the chocolate. Add the eggs to the creamed butter and sugar a little at a time, it will curdle if you add it all at once. Once the egg has all been incorporates, fold in the melted chocolate and the chopped chocolate. Gently fold in the flour and cocoa, do this slowly and do not overwork, as you need to be sure not to knock the air out of the flour mixture.

Pour into the prepared dish or baking tin and shake on the work top, to flatten the top slightly. Bake for about thirty minutes, the chocolate brownies are ready when the edge is pulling slightly away from the dish, but the centre still looks soft and squiggly. If you are not sure insert a metal skewer in the centre and it should emerge slightly wet, but not with raw mixture sticking to it.

Brownies continue to cook and solidify in the tin when cooling so make sure that it is not overcooked. If it is not quite ready then return it to the oven but check every two to three minutes.

If you want to read more great brownie recipes, and brownie making tips, or subscribe to our newsletter then please visit Chocolate Brownie Recipes, or copy and paste http://www.chocolate-brownie-recipes.com/ into your browser.

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

Original article

Wedding Favor Idea: Custom Chocolate Candies

It was just last year when I found out that M&M's actually have this kind of gimmick wherein you could customize or personalize each M&M candy. They have a separate website for it aside from their main M&M's website and there, you could play around with your M&M's candy and customize it to whatever you want it to look like. It's actually perfect for every occasion since candies are applicable to be given away in any occasion. If you visit their site, you could actually think of giving it away as a birthday gift, graduation gift, anniversary treat, giveaways for businesses, weddings or even just a snack for yourself.

As a wedding favor, I think this is actually perfect because this is something that the guests on your wedding could enjoy as they celebrate your marital bliss with you. Unlike giving away non - consumable favors, your guests would just end up stuffing it away when they get home from your wedding. Personalize M&M's for your wedding favor and match it with the color motif of your wedding. For a much more romantic factor, you can also have pictures and phrases printed on each candy. Expect your guests to be smiling when they see your custom M&M's wedding favor because they would end up looking and checking out each candy before they put it in their mouth. This way, your wedding won't come out to be boring and people would actually think that you guys are a cool couple for coming up with this kind of idea.

The custom M&M's site also offer packaging so that it's ready to be given away although it comes for an extra price. If you are on a tight budget, I suggest you order the bulk packaging that is suitable to the number of guests your having and pack it yourself. That way you can choose a cheaper packaging and control the amount of candies placed in each container. If you're artistic, you could even design your own wedding favor package and it will save you some bucks.

Wedding preparation is really stressful. As much as stress is concerned, choosing to have custom M&M's as your wedding favor would be the least stressful. You just have to go to their website, choose the color and design you want then have it shipped right to your doorstep. You also wouldn't have to worry about the candies melting because they ship it on a special packaging that would prevent it from melting. So if you want your guests to have fun in your wedding, the perfect wedding favor would be custom M&M's.

Quennie has been a writing since 2005 and is a certified chocoholic. If you want to get more way and ideas to customize your M&M's candy, you can visit Custom M&M's.

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

Original article

Oh-So-Worth-It Chocolate Peanut Butter Cheesecake Recipe

This article is for all who love chocolate cake. And this article is for those who love peanut butter. And who doesn't love cheesecake? If you are like me and you love all three, this is your recipe! The chocolate graham cracker buttery crust is the perfect beginning for this cheesecake. A layer of peanut butter filling sandwiched between two layers of a chocolate cream cheese mixture combines to form a most tasty, delicious cheesecake that serves sixteen! You are gonna love it!!

OH-SO-WORTH-IT CHOCOLATE PEANUT BUTTER CHEESECAKE

1 1/2 chocolate graham cracker crumbs
1/2 cup butter, melted
2 tablespoons sugar

Preheat oven to 300 degrees.

Combine the graham crackers, butter, and sugar and press into the bottom and 1-inch up the sides of a 9-inch springform pan; set aside.

2 bars (8-oz each) cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 large eggs, divided
1 1/2 cups semi-sweet chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla extract
Chopped peanuts for garnish, optional

In a mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in the peanut butter and sugar until combined. Fold in 1 of the eggs that has been slightly beaten. Set bowl aside.

In a saucepan, over low heat, stir the chocolate chips until melted. Remove from heat and stir to smooth. Cute the remaining block of cream cheese into small pieces and add to the chocolate; stir to combine. Stir in the milk and vanilla extract until smooth. Slightly beat the two remaining eggs and add to the chocolate mixture. Spread half of the mixture into the pan. Carefully spread the peanut butter mixture over the chocolate layer. Evenly spread the remaining chocolate over the peanut butter layer.

Bake the cake at 300 degrees for 45 minutes or until the top is set when lightly shaken. The outer edges of the top will be slightly puffed up and dry looking while the center will look darker and wet.

Set the pan on a wire rack and allow to cool for around 15 minutes. Run a thin sharp knife around sides to loosen cake and allow to cool another half hour. Remove the sides of the pan; cool cake completely on the wire rack. Cover cake and refrigerate for 4 hours before serving.

Remove from the refrigerator and let set at room temperature 15 minutes before serving.

Yield: 16 servings

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article

Guess What? There Is a New Healthy Dark Chocolate Drink - Yum!

About 14 months ago my daughter informed me that she and her husband where having another child. She is 35 years of age and we did not expect this blessing. My new grandson was born on the 19th of October and Jaxon is my second grandson. My last goals in life was to see my grandson Ben graduate from college. Now I want to see Jaxon graduate, too. I will now need an extra 24 years of life to reach this goal. Yes I can get run over by a bus tomorrow but I need to do my part and stay healthy so I will reach my goal. I don't drink, smoke or do drugs. My BP is 138/72, my L.D.L. is great, my heart is strong, my lungs are clear, I'm 20 pounds overweight and my blood sugar is slightly higher than normal. My doctor told me loss 20 pounds and when I do I am positive the my blood sugar will not be a problem. I have a wish to help people who want to stay healthy. The American diet is deplorable mostly because of lobbyists, the US Government interference, fast food, trans-fatty acids, and high fructose corn syrup. My niece is blind or correctly stated visually impaired because of diabetes, my oldest son is type 1 diabetic.

My sister 's health is poor because of diabetes and heart disease, and my grandfather had his legs amputated because of diabetes before he died from that progressive disease. My three closet friends died in their 50s, two from heart attacks and one from A.L.S. Out of the three David was the only lucky one. He was watching the Comedy Channel one night with his wife, started laughing hysterically and then suddenly died at age 59. My close friend with A.L.S. died a miserable death at age 56. The other friend had a major drinking problem, smoked 2 packs a day and developed cancer; died in his sleep at age 54. Dying is inevitable; it is as natural as birth. It is how we die that's important. I refuse to lie in a hospital bed for months and put that terrible burden on my children. So my choice is working on staying healthy avoiding things that are known to cause degenerative diseases and to share my findings and success with others. A few weeks ago we met to a gentleman that had developed new products that fits my needs perfectly. These products tastes wonderful, makes one feel good and have more nutritional value than anyone could dream. Just imagine enjoying chocolate without guilt, no calories, almost no fat, no caffeine, no gluten, no dairy, no trans-fats, no corn syrup, no sodium, no sugar and no soy.

Let us share why we are so enthused about this new series of products. As we mentioned before there are almost no calories, almost no fat or carbohydrates, no caffeine, no gluten, no dairy, no trans-fats, no corn syrup, no sodium, no sugar and no soy. The point is that everyone can use this product and not concern themselves with that dietary or cardiac condition. Side bar: No one should ever ingest; trans fats and high fructose corn syrup.

Fact: Not many people would drink roasted and brewed cacao beans if it did not taste good. This beverage is incredibly tasty. Most who try it love the taste hot or cold. For those few that prefer the lighter taste of mild chocolate a pinch of stevia and some almond milk will fit that lighter taste. News! We found a new product today in the grocery store, coconut milk coffee creamers. All ingredients are natural and/or organic.

Note: We strongly suggest watch the video on the brewing of cacao beans for the best results. Roasted and brewed cacao beans are brewed like coffee but there are differences. Don't put your already brewed or used grounds down the garbage disposal! No, do not put them in your compost pile. OK, so what is done with them? Cook with the ground cocoa beans. Great cooks add those "already brewed" roasted and brewed cacao beans grounds to their cooking and baking recipes. There are incredible recipes using brewed roasted and brewed cacao beans grounds for taste sensations like brownies and Oatmeal that all youngsters will love.

This is what is really important. The ancient Mayan culture knew the cacao bean is one of nature's perfect foods. Cacao is the base ingredient to chocolate and most of us have heard about the benefits of dark chocolate offering high antioxidant value, essential mineral benefits and natural energy. Today dietary professionals refer to healthy dark chocolate as a super food and these dietary pros suggest 70% dark chocolate is a part of a healthy diet. This is why! Just 10 calories and 1.5g carbohydrates per serving, it helps curb appetite, promote weight loss. It has a very safe natural stimulant, not caffeine but gives one a noticeable increase in energy without feeling nervous or jittery; it is long-lasting and non-addictive. Cocoa (or cacao) has the highest concentration of antioxidants of any food in the world and has an abundance of minerals or trace elements helping the immune system, liver, pancreas and skin, also helps prevents colds. It is known to stabilizes blood sugar levels, supports the heart, aids digestion, balances brain chemistry and builds strong bones. Lastly roasted and brewed cacao beans have natural plant chemicals that makes one feel great, increase focus, reduce stress and even helps us sleep better.

What we now know, roasted and brewed cacao beans tastes good, has no waste, if desired the entire product is used. It is free of gluten, fats, dairy, caffeine, sugar and soy. Roasted and brewed cacao beans has many trace elements, phytochemicals, endorphins, antioxidants, theobromine, and natural fat blockers. So adding roasted and brewed cacao beans, the healthy chocolate drink and other cacao beans products to the family diet will help everyone take advantage of the many nutrients and benefits natural to the cacao bean, enabling the entire family to lead a healthier and happier life.

Of course we want to sell products that is why we are in business but we understand that customer service is the most important product we have. For our customers we offer information about the cacao and coffees and their health benefits, a lot of it; the information we offer is simplified so no one has to have a science degree to understand. Come visit us, http://www.smallbatchroasters.com/. The site is a good read. Book Mark it, you will want to return. Register while at Small Batch Roasters for a free eBook by our Master Chef Cacao the eBook has very interesting, tasty and healthy recipes. Thank you.

Original article

Order Chocolates Online When You Want to Send the Perfect Gift

Once you hear the word chocolates, you can't help but get a sweet taste in your mouth. Absolutely! People love the smooth creamy taste. Regardless of age, anyone will relish gourmet chocolates. In fact, among many choices the best gift tends to be chocolate gifts. Send a chocolate gift and wish your closest friend with "a very happy birthday". You can give them as gifts for any good reason like wishing them luck on their exams. If you want to make anyone happy or say sorry for something sending chocolates would be a great idea.

People feel special and extraordinary when you send them chocolate gifts. You can send them with a get well soon card, to your friend or just to wish anyone the best for the exams or to celebrate over some victory. Of course, you have to know the person's favorites before you send them.

Your loved one or friend may prefer bitter, dark or unsweetened chocolates. There are those who like mildly sweet chocolates which are often used for cooking. White and milk chocolates are generally the kids' favorite, so pay attention when giving chocolate gifts to kids. For most people around the world, some with liquor are a hit.

Various chocolates gift options have flooded markets. If you decide to send some to that special someone, you can never go wrong. The soothing taste of chocolates is something everyone likes. With wonderful choices of gift baskets, you can send someone chocolates with cards or flowers. Some people like them filled with nuts, white chocolates or with caramel stuffing. Finding chocolates that everyone will love isn't really that hard.

All of us love the delicious taste and no doubt a chocolate gift basket is the top choice when it comes to gifts. The major consumers of chocolates are kids. You can also personalize your gift basket by getting a rose shaped or heart shaped chocolate for a girlfriend whom you want to impress. It's your choice to add a bottle of champagne or wine to your gift basket as well. You can go on a long drive with your special someone and make it an unforgettable evening. When you're having chocolates with your loved one, wine is the best option to have. In the end, chocolates and diamonds are a girl's best friend.

Every year, there are several special occasions. Send a chocolate gift basket to your father on Father's day or to your mother for Mother's day. You can even send some on your brother or sister's birthday, a wedding day, Valentine's day, anniversary day or congratulate someone on a special day. Of course, you get to choose wonderful gourmet chocolate gifts and order chocolates online to send and show you truly care for any day of the year!

Colleen Maguire -
Writer, Traveler and Chocolate Lover
For More Delicious Gourmet Chocolate Ideas and Tastes:
http://www.ultimatechocolateshoppe.com/

Original article

3 Sister's Chocolate - A Cocoa Delight

With the century-long domination of the American chocolate scene by Hershey's and the considerably larger worldwide conglomerate Nestle, a little old outfit based in Jacksonville, Florida, can struggle to compete for recognition. Their chocolate, however, speaks volumes. 3 Sister's Chocolate specializes in not just a wide variety of common chocolate combinations, but also some very original ones - like their chocolate pizza, which thankfully has no cheese in it. It is basically a pie with everything on it, from Reese's Pieces, M&M's, a range of nuts, to chocolate and vanilla swirls.

For the 3 Sisters, the buck doesn't stop there: they also offer a wide range of cakes and bakery desserts. Their award-winning wedding cakes and birthday pies will be sure to include you in their growing fan base. Their unique and inspired designs (check out the scuba-diving birthday cake on their website) cover so many special events you will rarely call on any other company to deliver. Of course, the basics are also there; else they wouldn't deserve to be called a chocolate company: their assorted chocolate caramel box makes a sweet little gift for a special friend or family member, for a small milestone. Furthermore, 3 Sisters will of course make a cake to your specifications, and due to their business portfolio - which includes regular appointments by Fortune 500 companies - they will do so promptly and professionally.

True all-chocolate-lovers ought to make their way down to Jacksonville - or up to Jacksonville if you live in the ocean - to try their one-and-only chocolate bar, which is like a Starbucks for chocolate fans. The obvious offers are varieties of milkshakes and hot chocolates and mochas; the unique stuff is actual chocolate liquor (as opposed to liqueur, which isn't alcoholic at all, but is the name given to refined chocolate liquid after the cocoa butter has been extracted), called Liquid Chocolate Shots. It is comprised of the same high-quality chocolate employed in their more pedestrian delights, with alcohol added. As expected, there is also delicious gourmet chocolate coffee, strained from roasted milk chocolate ganache. Granted, having a cup of this with an Oreo-cookie cupcake or White Chocolate Cranberry dessert will leave you rushing for a gym membership once you leave this Willy Wonka of Florida behind, at least you will now be aware of delectable options other than Hershey's. You will be sure to take a slice of their famous cheesecake or carrot cake with you on your journey home.

Chris is a chocolate lover and connoisseur with a soft spot for Saint Valentines Day and other holidays. She has tasted probably every type of chocolate in the world, from the chalky to the milk chocolate delectable that runs like a river. Obscure chocolates will always get her to try them, if she can find any more.

Original article

Stop Your Sweet Tooth Craving With Chocolate Smoothies

Most people have cravings for certain food at certain periods, be it sugar, carbohydrates or alcohol. This is felt as an urge to reach for that bar of candy or that bag of potato chips to snack on, or to drink that glass of wine after dinner. The cravings are signs that the body gives. When someone is tired or depressed, brain chemicals react and tell the body to eat something. The brain signals are the cravings.

Sugar cravings are very common, especially among women. For some, eating sweets have become a habit after a meal or during certain periods of the day. Others are used to the feel-good effect that sweet treats provide and they feel irritable when avoiding them. In short, sugar can be addictive. Fortunately, there are healthy ways to give the body what it needs and one of these is by drinking a chocolate smoothies.

Chocolate, by itself, is not unhealthy. In fact, it has been touted as a health food because it contains anti-oxidants that are also found in green tea. Anti-oxidants provide many benefits for the body such as improved circulation, better digestion, lowered risk of cardiovascular diseases and cancer, and defense against free radicals that can cause many types of illnesses. This does not mean that people can have their fill of the chocolate bars available everywhere. The benefits can only be obtained when eating dark chocolate with a high cocoa content, and not from the more common ones containing processed cocoa that has been mixed with sugars, milk and artificial flavors.

Since the aim is to make the chocolate smoothies as healthy as possible, only dark chocolate of good quality should be used. Milk can be added but others have suggested using nuts, coconut, avocados and oatmeal to make their drinks creamy. Smoothie drinkers are encouraged to experiment with ingredients when it comes to mixing them with chocolate because it is very versatile and goes well with many types of flavors. Who knows? One might stumble into a mixture that tastes amazingly great.

As most of us would attest, what is chocolate without the sweetness? Although refined sugar can be added, it should be avoided as much as possible because it will only add empty calories to the chocolate smoothies. A good alternative is to use dates that have been soaked in water. Dates are naturally sweet fruits that are very rich in vitamins and fiber. They will not only make the smoothie taste better, but will also make it creamy. Bananas are also excellent substitutes for sugar. They are rich in potassium that promotes normal blood pressure and heart functions. Adding nuts will make the smoothie tastier and more protein-rich and good for boosting energy.

Chocolate smoothies not only provide great taste but great nutrition as well. Amazingly, despite the benefits that it gives, it does not add extra pounds to the body. Anyone can now satisfy sweet cravings without feeling the guilt.

Chocolate smoothies really make deliciously healthy desserts. You can find more smoothie recipes for other dessert smoothies by clicking on the blue links today! Remember, dessert doesn't always have to be unhealthy!

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Tempering Chocolate Simply

I thought this would be incredibly difficult, but it just takes patience and a very accurate candy thermometer that can read from 20-50 degrees celsius (68-122 degrees fahrenheit). This is a very simple guide on tempering.

Tempering your chocolate gives it a lovely shine and allows it to stay solid at room temperature and when picked up. It gives the chocolate a lovely crisp snap and is absolutely necessary if you intend on making chocolates as gifts or to keep. Non tempered chocolate melts almost instantly in your hands and is pretty unusable.

What you'll need
2 bowls, one big enough to place over simmering water without it touching the water.

A good thermometer

Dark, milk or white chocolate, (minimum 400g)

A helpful short guide
Melt to
Dark chocolate 46C/115F
Milk or white 43C/110F
Add seed chocolate and cool too
Dark 32C/90F
Milk or white 31C/88F
If you need to reheat to work with the chocolate, heat only to 33c/92F

Rules
Never, ever get water in your chocolate. This cannot be stressed enough. It will ruin your whole batch.

Be patient and love your chocolate. Let the temperature rise and drop slowly, turn the simmering pan down if needed.

Detailed instructions
1. Grate your chocolate so that it all melts evenly.

2. Separate into three piles, add 2 piles to the bowl you will be placing over the simmering pan. Put the last pile into a separate bowl. Make sure the bowl that will be heated does not touch the water whilst over the simmering pan.

3. Place a large enough pan of shallow water over the stove and bring to a low simmer. Turn off heat, place chocolate over the pan (remember, not touching the water.) Melt to

Dark chocolate 46C/115F
Milk or white 43C/110F
4. Remove and wrap bowl in towel, add the remaining chocolate from earlier and stir.

5. Cool too

Dark 32C/90F
Milk or white 31C/88F
6.You should notice it becoming very shiny and pretty. Being in a hot or cold place here makes all the difference. If you need to move to a warmer/colder place to reach the temper stage, you can.

7. Place back on hot pan and reheat to maximum 33C/92F to make the chocolate usable.

8. Thats it! You're done. You have tempered chocolate. You can use it for dipping, or make your own chocolates as gifts.

To check it is properly tempered, place some on a knife and place in the fridge for a couple of minutes. It should be smooth, slightly shiny and when placed between your fingers it melts slowly. Instead of putting it in the fridge, I usually place a piece on some baking paper with a knife, and it should peel off neatly and not melt in your hand.

Remember, smooth, matte/shiny, crisp, doesn't melt easily. It also snaps nicely.

I hope you have enjoyed this article! For more great methods and recipes, visit my blog

Original article

Appreciating the Different Types of Chocolate

There's probably no one in this world who has never loved chocolate at any point in their lives. Children are particularly fond of it because it rich, sweet taste, while adults may take a fancy to its romantic appeal. This type of sweets has been a particular favorite of guys wooing gals, while for others, it even serves as an aphrodisiac. Regardless of the reasons, here's a rundown of the different types of chocolate that we can all enjoy:

Dark Chocolate and Sweet Dark Chocolate

The Dark one, also known as plan or black chocolate, contains no milk solids and only cocoa (70-80%) with the addition of fat, sugar and a lecitihin emulsifier. A sweeter version of it is sweet dark chocolate which usually has 20-40% cocoa content. Of all types of chocolate, these two have the most health benefits, including improving heart functions, fighting cancer through antioxidants, and more.

Unsweetened / Bittersweet / Semi-sweet Chocolate

Unsweetened and bittersweet are often used interchangeably, but one difference between them is that unsweetened chocolate is made primarily of ground cocoa beans for baking purposes and cannot be eaten on its own. Bittersweet, on the other hand, contains chocolate liquor, sugar, fat, vanilla and lecithin. In general, both are called couverture chocolates which have, at least 32 % cocoa content. Semi-sweet, on the other hand, has 30-40-% cocoa solids and emulsifiers and lies halfway between sweet dark chocolate and bittersweet chocolate.

Milk / White Chocolate

Milk or white chocolate is made from chocolate with dry milk solids and cocoa butter, light in color, tastes more like milk instead of chocolate and can be very sweet. Of the different types of chocolate, this is the one that may come as both a drink or as a solid candy without any pronounced good taste. Milk chocolate is actually more recommended for kids than the darker types because it is made primarily of milk, which has high calcium content that kids need for bone development.

Gianduja Chocolate

Gianduja chocolate is sweet and made primarily from nut paste (usually hazelnut or almonds), cocoa solids and sugar. It can come in dark or milk chocolate varieties, as a flavoring or as an alternative to milk or dark ones. Modern confectioners may also use the term Gianduja for any sweets that comes as a combination of nuts, chocolate and sugar. Gianduja chocolate got its name from a Giandija carnival and marionette character who represents an archetypal from an Italian region where many hazelnut confectioneries could be found.

Compound Chocolate

Compound chocolate has cocoa and vegetable fat as main ingredients, instead of cocoa butter. Of all the different types of chocolate, this one may not even be technically sold as chocolate, but it is a very common coating for different types of sweets. Chocolate is undoubtedly one of the world's most beloved foods, and whatever the reasons we have for loving it, we know there's a rich variety out there for us to enjoy.

Click here to learn more about different types of chocolate or visit us at http://chocolateloverscircle.com/.

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Let's Make Macaroons Just Like at Grandma's

I've been making Chocolate Macaroons for my family for years. It's almost a no brain-er for me as I make them so often. But, apparently, there's lots of folks that don't know how to make them.

When talking to a bunch of friends not too long ago, they were quite surprised that I make them. Either they remember them from Grandma's or they thought it was a very complex recipe only a few could master.

I'm here to set things right!

Yes, you may remember them from Grandma's but they are not hard to make. I've been baking these little gems since I was a teenager and I'm not aware of many teens that make ANYTHING hard. Oh, I did get this recipe from my Grandma (who actually got it from her mother) but over the many years it has not lost its YUMMINESS.

CHOCOLATE MACAROONS

14 oz. Sweetened condensed milk (not evaporated)
3 squares unsweetened chocolate
¼ teaspoon salt
8 oz. Shredded coconut
1 teaspoon vanilla extract

Tip: you can substitute baking cocoa for the chocolate. Just add about 9 tablespoons of baking cocoa and a little cooking oil instead.

Preheat oven to 350 degrees F.

Grease a large baking sheet.

In the top of a double boiler, combine Sweetened condensed milk, chocolate and salt. Cook over boiling water until chocolate melts and it all thickens. Remove from heat.

Add Shredded coconut and vanilla. Mix well.

Drop onto baking sheet. Be sure the cookies are not touching or about 1" apart.

Bake 10-12 minutes or until cookies are set.

Cool and ENJOY!

To make Coconut macaroons ( these are great for the holidays as you can add food coloring to them---with Halloween around the corner you could color these orange and serve with a plate of chocolate ones at the party or how about red and green for Christmas?)---

COCONUT MACAROONS

1 ½ cups Shredded coconut
½ cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
¼ teaspoon almond extract

Preheat oven to 350 degrees F. Grease a large baking pan.

Combine all the ingredients into a large mixing bowl and mix well.

Drop onto baking sheet. Be sure they are not touching and are approximately 1" apart. Press each cooky slightly with the back of a spoon.

Bake 15 minutes or until golden. Cool about 5 minutes before removing from the pan.

The recipe for Chocolate Macaroons make about 2 dozen and the recipe for Coconut Macaroons makes about 1 ½ dozen.

I have been active in the arts and crafts world. I have been doing this for over 30 years.
I have taught classes for several youth groups and also adults.
I have also owned and operated a craft, Robin's Nest, business from my home for over 30 years. I design and make crafts of all mediums for custom orders. I especially enjoy working with children

Check out http://www.justcrafttalk.com/

Original article

Forget the Mess and Choose Sun Safe Candy

Summer is a time for children to celebrate school-free days frolicking at the beach and pool and just enjoying the freedom that comes with being a kid. Candy goes hand-in-hand with summer fun, and everyone has memories of hopping on their bike and heading down to the local stationary store with some pocket change for some sweet treats to share with friends. While young chocoholics were left with evidence of their indulgences on smeared faces and grubby hands, kids who chose sun-safe, non-melting candy could escape the questioning looks of parents wondering why dinner was left untouched yet again.

Kids and parents who want to avoid the mess of candy that melts in the heat have some great new and classic options available that are sure to bring smiles to faces both young and old. Choices range from hard candy to chewy confections to gum.

On the hard candy front, rock candy is a nostalgic choice that is perfect for warm weather. This candy is made by the same process of crystallization that produces quartz and diamonds in nature. It is available in blue raspberry, grape and strawberry flavors and comes in a choice of a mini bin or paint can packaging.

Another classic hard candy option is Jolly Rancher minis. Super sweet and long lasting, Jolly Ranchers come in grape, apple, watermelon, cherry and blue raspberry flavors. Packaging choices also include a paint can or mini bin container.

Also on the melt-resistant classic hard candy front are candy buttons. Parents will remember these sweet little dots packaged on strips of paper from their own childhood, bringing back their own memories of summertime fun. Today, Mega Candy Buttons are available in regular assorted fruit flavors and Mega Sour ones to appeal to kids of varying tastes.

If hard candy doesn't have the fun vibe that kids seek, some other sun-safe options exist in gummy and chewy candies. Fans of classic candy will love treats like licorice and jelly beans. Licorice options include a Red Mix of cherry and strawberry flavored Australian licorice wheels or a Black Licorice mix of wheels. Red and black licorice is also available as bite size sticks. For a whimsical twist, Red Licorice Scotties will put some bite back into the dog days of summer with their pooch-friendly take on chewy candy. Packaging options for all licorice is either a small lunch box or paint can.

Another chewy candy that has stood the test of time is the jellybean. This classic candy is more than just an Easter-time staple. It is the perfect warm weather candy. It doesn't melt or make a mess, and the fruity flavors are refreshing on even the warmest days. The only drawback to jellybeans is that most people pick out the cherry ones from the mix, leaving behind secondary flavors that just can't match cherry's appeal. The solution? Just choose an all-cherry jellybean option. Available in mini bin, paint container or lunch box packaging, Very Cherry Jellybeans keep kids happy while saving them from sticky hands, messy clothes and mouths.

More kid-friendly options on the sun-safe chewy candy front include traditional and sour gummy mixes. On the traditional side, folks who grew up enjoying Swedish Fish will love sharing the Sea Life Mix with their own kids. Featuring an assortment of gummy treats like Swedish Fish, Gummy Alligators and Mini Frogs in a rainbow of fruity flavors, this assortment is sure to make a splash.

Kids who want their gummy candies with a kick will love the Sour Mix collection of candies. This assortment of sour gummy belts, worms and cola bottles is designed to trigger mouths to water with its heavy coating of tart sugary grains. Available in a paint can package, this collection is sure to provide sour candy junkies with the tangy thrill they crave.

For those who desire something sweet but don't necessarily want hard or chewy candy, gum is the perfect heat-proof solution. Nothing brings back youthful memories than the fresh, sweet flavor of bubble gum on a warm day. For a new twist on an old favorite, Dubble Bubble Gumballs in Very Cherry pair the classic taste of Dubble Bubble gum with cherry candy on the outside for some extra zip. Dubble Bubble Gum Balls in Very Cherry come in either mini bin or paint can packaging.

Every sweet tooth knows that some candy just can't handle the heat and sun without being reduced to a messy pile of goo. Thankfully, sugar lovers both young and old have a ton of options for treats that will hold up on even the hottest summer day. From hard candy like Jolly Ranchers, to jelly beans and gummy candies, there's an option for even the most discerning sweet tooth. So sit back and relax with a Swedish Fish or two and follow it with a gumball chaser for dessert. It's summer, and everyone needs a sun-proof candy to forget the mess and make them feel like a kid again.

Brent Miller is a freelance writer who writes about shopping and food products including Sun Safe Candy

Original article