The Health Benefits of Chocolate and Children's Nutrition

We all love chocolate candy, but as we get older some of us start it as a forbidden fruit. How something that the ancient civilizations are the food of the gods looked so riddled with controversy today?

On this day of saturated versus unsaturated fats and monitoring cholesterol levels, chocolate candy has taken a bad wrap. A little research into the notional value of chocolate brings some revelations over which candy lovers everywhere can rejoice - chocolate canGood for us!

Chocolate candy to do not increase bad cholesterol (LDL) as other saturated fats. It also contains antioxidants, the same types of antioxidants found in one glass of red wine. Antioxidants improve and strengthen your immune system. They are thought to prevent stroke, heart disease and cancer. And if that's not enough a lot more health benefits would have helped, including antioxidants slow the aging process and the visible signs of aging. The darker and purerForms of chocolate contain the most antioxidants.

Chocolate candy does not contain as much caffeine as you might think, either. An average dose of chocolate candy has far less caffeine than a cup of coffee.

I bet you did not know that chocolate is a rich source of phosphorus and magnesium. The benefits of each are well documented. Magnesium helps maintain muscle and nerve function is good for strong bones and a healthy immune system and supports much more. Phosphorus isimportant for bone and tooth formation in children and for works with calcium to keep bones strong and healthy for us throughout our lives.

Some ingredients in chocolate may even trigger happy feelings in our brains. Is there a better choice would have probably picked up one afternoon for me?

Kids love sweets 100-100. Remember the joy when you cast your trick or treat booty on the floor, to see it in all its glory? There before your eyes, put the candy canes, candybar, chocolate candy and sweets of all kinds to you healthy in a neighbor
You may need to try even a little sugar candy. And you know what? It tasted just as fantastic as the rest of the spoils.

Reminisce a bit today and enjoy some chocolate. Wait, you enjoy not only for holidays or special occasions chocolate candy. Lose the guilt, finally, chocolate in moderation is good for you!

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Storyboard - 9th Jan 2010 - Part 1 - Cadbury's Dairy Milk Silk

This week, the market leader in Cadbury Dairy Milk Chocolate Silk launched. The upscale version of its biggest brand is available has only invested in India and Cadbury in the product and in the back-end processes that deliver them to consumers. The company is targeting 15% of Cadbury Dairy Milk revenues come from silk to December.



http://www.youtube.com/watch?v=hRCUJc2xiMQ&hl=en

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Chocolate And Dessert Recipes - Get Drenched In Chocolate Delicious

1. TRIPLE Chocolate Fudge

INGREDIENTS:

3 1 / 3 C sugar

1 C butter

1 C packed brown sugar

1 can (12 oz) evaporated milk

32 large marshmallows (cut in half)

2 cups (12 oz) semisweet chocolate chips

2 milk chocolate candy bars (7 oz each), broken

2 squares (1 oz each) semisweet baking chocolate (chopped)

1 tsp. Vanilla extract

2 C chopped pecans

Quantity - 5 1 / 2 pounds

METHOD:

Take a large saucepan,combine first four ingredients in it. Now dissolved and cook stirring over medium heat until the sugar is. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Take the mixture, remove from heat and stir until melted marshmallows.

Now stir in the chocolate chips until they melt. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pour pecans and then into a greased 15 "x 10" x 1 "baking pan. Churchill prepared the material until it becomes solid. AndFinally, cut into squares.

2. PERFECT PEPPERMINT PATTIES

INGREDIENTS:

Confectioners sugar 1 kg "

3 T butter or margarine, soft

2 to 3 tsp. Peppermint extract

1 / 2 tsp. Vanilla extract

1 / 4 C evaporated milk

2 C (12 oz) semisweet chocolate chips

2 T shortening

Quantity-5 dozen

METHOD:

Combine first four ingredients in a bowl. Add milk to the mixture and mix well. Roll into 1 inch balls and a waxedPaper-lined baking sheet and chill for 20 minutes.

Now, with a glass of flat to 1 / 4 "and chill for 30 minutes. Take a bath or melt in microwave-safe bowl, chocolate chips and shortening. Dip patties and harden on wax paper.

3. MARSHMALLOW PUFFS

INGREDIENTS:

36 large marshmallows

1-1/2 C semisweet chocolate chips

1 / 2 C chunky peanut butter

2 T butter or margarine

Quantity - 3 dozen

Line a 9-inch square pan withFoil and butter the foil evenly. Now, arrange marshmallows in the pan. Melt chocolate chips, peanut butter and butter in a water bath or in a microwave-safe bowl. Pour the chocolate sauce over the marshmallows. Chill completely and cut between marshmallows.

4. EASY TRUFFLES

Servings: 64

INGREDIENTS:

8 oz Semi-sweet chocolate

1 / 3 C milk

1 / 3 c Unsalted butter

2 pcs egg yolks, lightly beaten

1 / 4 t vanilla extract

1 x unsweetenedCocoa

Quantity - 1 pound (about 2 dozen). About 75 calories per.

METHOD:

Take a saucepan melt chocolate with milk and butter in it over low heat. They stir stirring constantly. Then remove from heat.

Stir 1 / 4 cup hot mixture into egg yolks, whisk yolks into chocolate mixture to give a cooking pot. Add vanilla, beat well and enabled it. Pour cover the finished mixture into small bowl and refrigerate until firm. (or you can also refrigerate at least 2 days in thisPoint.)

Form teaspoons into balls, roll in the cocoa, shake off the excess.

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Chocolate Delivery - Outstandingly Popular

One of the things that no one is enough, seem to chocolate. A perfect and most cost-effective means of celebrating success. No wonder they are probably the favorite in the world. And if there is anyone who believes that chocolate children alone then he indulged in a shock of his life, like for chocolate are no less from the elders as well. In fact, such is their popularity that they are just perfect to be gifted to have someone as a gift.Especially in cases where you do not make to the function. Can Chocolates in such cases for patch-ups to be perfect. No wonder chocolate delivery is a service that is gaining great popularity around the world.

The reason for the huge popularity of a service, such as chocolate delivery is not difficult to find out. In modern times, when people are so tied and exhausted by their hectic lifestyles, they are rarely able to take time off to spend time with their children, insuch a scenario, it is really too much to expect that they make regular visits to their homes to relatives. Even in cases such as take functions that are triggered specifically those with relatives and friends. It is here that chocolate delivery comes, his safety and ensures that people can send at least a chocolate bar to the place with an apology and wish good grade.

This is not the only reason why chocolate is very popular with the masses delivery. Another reason that makes them popular is theFact that in such a meager sum of money available, which anyone can take advantage of it. This goes a long way for the spread of its popularity in all areas of society. Then again, there is such a huge collection of chocolate available to all Chocolate Delivery Agency, that people can order something and they are confident that delivered on the date and place of their choice.

Next time most likely would be busy, as such, the popularity of chocolate deliveryincrease [http://www.online-flowers-uk.co.uk/chocolate-delivery.htm] on leaps and bounds in the future.

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Making Chocolate candy bar

Recording in a small ice cream plant in Nagaland, India



http://www.youtube.com/watch?v=eerRo2oEqJs&hl=en

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Chocolate Candy Making Techniques for the Timid

Do you have candy, only to have it do not cure properly, tastes grainy to be lumpy, or you do not taste like chocolate? Perhaps your choice of technology or chocolate is to blame.

The choice of the chocolate the taste of the finished product, and to determine how they play during the process. Most people think that these two factors have nothing to do with each other not to - so!

The choice of the chocolate must be more than just depending on the wishes and tastesUsability. You need to learn to read labels and think about how meticulous you are with the results. Have For example, if you just want to melt some chocolate and dip strawberries in it as a fun project together with your child, anyone can do chocolate. But if you want the freshness and brilliance that only the best chocolate is properly handled, can you give to impress your guests, you have to give the care and attention to every step.

Given the many ways that you choose? For meThere is no other choice: do I use bittersweet or semisweet chocolate in all of my chocolate candy, and some white chocolate for contrast decorating. You can also bitter baking chocolate, sugar, but must be added for sweetness. This is a step I may avoid it for the sake of pure laziness.

The main differences between chocolate chips, bitter, sweet, milk or white chocolate are in the amount of cocoa butter and cocoa mass. These two ingredients on your results. If aPraline recipe specifies what to use, you are on your own. Experimental and testing can be your only opportunity to determine for yourself which you like best. Be brave, I would say there is no such thing as a "bad" Truffles!

Bitter (unsweetened) chocolate baking chocolate is made from pure alcohol. By definition it must contain 50 to 58% cocoa butter. Here is a place, you must check your label, because the lower dark chocolate may contain vegetable oil.

Sweet Baking(Bittersweet has added semi-sweet) chocolate sugar. By definition, contain, sweet chocolate between 35 and 50% cocoa butter, and as little as 15% of cocoa mass.

Milk chocolate contains 10% cocoa mass and at least 12% milk solids. Why I never use milk chocolate? Not only because the taste is a disappointment, but because the fattening chocolate, thanks to all the milk in it. Do not say 'milk solids', all that? I put it straight to the thighs! MilkChocolate is rarely used in baking because it is so low in cocoa mass.

White chocolate contains no cocoa mass, but with cocoa butter - as a rule. Also read the label and avoid those that use vegetable oil because it does not perform the same as a product with cocoa butter.

Chocolate chips should be avoided completely when making chocolate candy, though not entirely. It depends on how much you want to, vegetable oil, stabilizers, and very little cocoa butter. When chocolateChips are the only chocolate you have to use all baking and confectionary, you have no idea what chocolate actually taste and feel in the mouth.

It is impossible to "performance" to describe only in words, one must see it to understand it. Since performance of both the quality of the chocolate and technology is concerned, it is best with the best chocolate to start for the purpose and follow a few well-thought-out technology.

If your chocolates do not "feel" orare granular or lumpy, and you have to use good chocolate, chances are your technique needs improving. It's all in the temperature and humidity.

Do not try to do, ever chocolates on a rainy day, be sure that all your candy making equipment is completely dry, and if you use a water bath to melt your chocolate can be sure to wipe to the bottom of your pan dry before you pour the chocolate.

You know how your chocolate candy bar has the glossy surface, and this characteristic "snap"when you bite into it or break? For it is is tempered. If you melt it, it loses its temper, and then you have him on again, so she drops the snap and shine.

It is not difficult, you just need a thermometer or a more expensive instrument like an electric frying pan with a thermostatically controlled heat, or a chocolate tempering machine, which can be quite expensive. However, your turn out perfectly tempered chocolate every time. The machine melts the chocolate and keepsit at a constant temperature of about 90 º F.

This brings us to where there are two different theories of temperament. Tempering is defined up to 110 degrees, the heating and cooling of chocolate to around 88 degrees. There are those who say you can make perfect candy every time prevent your chocolate in the past 91 degrees heat.

This is the hardest part of making chocolate candy. Your chocolate cool as you dive, so that you then heat back up to 91 toDegree. For this reason, I like to use an electric fry pan.

If by chance your chocolate, despite your utmost care, nor is lumpy or grainy, you can clear it by adding solid shortening, no oil or butter () quickly, about two tablespoons per pound of chocolate. But if you choose the best chocolate and follow these instructions, you should perfect chocolate at any time.

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Holiday Gift Food Baskets - What Do Your Clients Really Want?

The holidays are a time of high stress for almost everyone, including your customers. People are busy doing their job at work, and think about all that needs to be done at home to prepare for the festivities. There is so much to do shopping. Trying to find the right gift for everyone on their list to prepare the perfect meal ... all this adds up to a lot of stress!

Your customers need chocolate.

Chocolate corporate gift baskets are huge this year. You are on the topMany companies give a gift list. And for good reason. Chocolate is healthy. It makes your customers happy and it reduces stress. Gourmet chocolate is even better.

Chocolate is healthy.

Did you know that it is good for a healthy heart? Flavonols in cocoa-stop fat-like substances in the blood from oxidizing and clogging the arteries and make them less likely to curdle the blood. It is also high in magnesium.

Chocolate makes your customers happy.

Did you meanknow that the consumption of cocoa products serotonin and endorphins are increased in the brain? These are our bodies "feel good" chemicals. Who knows, maybe you'll dance your customers around the office.

Chocolate stress from building.

Did you know that endorphins naturally flow from the movement as a "runner's high"? For busy people on holiday, which is no time to train, chocolate the answer. Add some lush premium fruit to a corporate gift basket, and you willthey still make you happy!

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Decadent Chocolate Cream Cheese Brownies

This is a recipe for decadent chocolate cake. If you have a Chocoholic, or a brownie lovers this is a good recipe to try. I hope that you enjoy this recipe.

1 cup butter or margarine, soft
1 (3-ounce) package cream cheese, soft
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
3 / 4 cup Hershey's Cocoa
1 / 4 teaspoon baking powder
1 / 2 teaspoon salt
3 / 4 cup chopped walnuts

Preheat oven toBelow 325 ° C. Grease 13 x 9 x 2-inch baking pan. You can find the butter cream, cream cheese and sugar in large bowl until fluffy. Next, you need to beat the eggs and mix the vanilla extract into the butter-sugar. Now you will combine the sifted flour, cocoa, baking powder and salt, stirring gradually, and then add to butter mixture and mix until well blended, and then you will fold in the walnuts. Now you will spread the dough into a pot that has not been sprayed with a stick sprayor a pan with butter. Now you will bake 35 to 40 minutes or just until brownies begin to pull from sides of pan. You can find it quite cool in the pan during the setting on a wire rack. If you do not have a wire rack, it's okay. A wire rack only lets the air circulate under the pan to cool it faster. You can use a couple of trivets do when you need it.

Brownie frosting:

3 tablespoons butter, softened
3 tablespoons Hershey's Cocoa
1 1 / 3 cups of powderedSugar
3 / 4 teaspoon vanilla bean paste or extract, the paste will give a more intense flavor
2 tablespoons milk
1 tablespoon light corn syrup

Butter and cocoa in small bowl until well mixed, you will add little by little, beat powdered sugar and vanilla well. If you blended the frosting, brownies added to the body and glaze a little. They will then cut the brownies into squares. Enjoy!

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LG BL40 New Chocolate review - part 1 of 2

Part 1 of Russell's views on the hot new BL40 New Chocolate by LG. The BL40 has a large and wide 4-inch touch screen display and is ideal for multimedia tasks. More info: www.mobileburn.com



http://www.youtube.com/watch?v=zvgI5NNDuCI&hl=en

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Making Chocolate From Molds

In the late 1800's, chocolate makers already used tools made of metal. This made it possible to view them as either flat or three-dimensional form. Plastic replaced as soon as these were expensive to manufacture make it possible for amateur chocolatiers, this at home.

Save When you buy chocolate molds from the craft to make sure that those made of sturdy plastic that has intricate designs so the finished product comes out beautifully after it is made of theFreezer.
Remember that this must never washed with soap, as this mare the taste of chocolate will be. You should just hot water and dry them thoroughly with a dry cloth.

Every time you put the plastic mold, be sure you wipe it clean. Lubricants, spray or dust is not necessary, as these ruin the look of the finished candy.

But there is one exception to this rule. If your chocolate with marshmallows some mixing, candy sprinkles, jellies or cookedCandy, then you need to grease or spray with oil spray the chocolate mold. Thus, the chocolate is easily removed from the mold, and if you open another game, the good news is that you only oil spray once.

The next thing you need to learn is how to properly put chocolate filling in the plastic wrap. For this you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate could fall out, but fear not, because you can clean up thatsee you later.

There may be some air bubbles trapped in the chocolate. To release it, tap the filled mold on the table to settle the chocolate. Another option is to hold the tool horizontally then set it gently on the counter. You will probably do this several times until all the air bubbles were removed.

If the chocolate is ready, this is the time you place it in the freezer. This is because it is the coolest place in the house, they take less time forthe chocolate to harden, so that you can use the form again to do if you find another group of chocolate.

You will know when the chocolates by ready on the back of the form. Where is the cave seems to be graying, this means that the second you turn it over, the chocolate will fall slightly to the tray.

If it does not fall off on its own, you can determine that. If this does not work, maybe it needs a little more time in the fridge-freezer, then put it back infor a few minutes and try again.

If you happen to have some remnants of the filling of the form, do not throw away because you can use it in the future again. Wait for the chocolate to harden, so you'll scratch it off and then wrap it in wax paper.

You do not always make the chocolate creations of forms, even if it is done in a conventional manner. The other option is to dip it with other things like cookies or fruit, so make your own chocolate fondue asPart of your dessert.

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Cri Cri El rey de chocolate

cancion de la pelicula sobre la vida de CriCri. Gavilondo Soler. El rey de chocolate con de cacahuate nose.



http://www.youtube.com/watch?v=G1x65GjwwUk&hl=en

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Blueprint Cowboy by Chocolate Penthouse

Chocolate Penthouse - Blueprint cowboy. A journey with visualistic jitter with clips from the Laskfar Vortok library of visual madness drives. Blueprint Cowboy is contemporary dance music artists sampling past. Chocolate is a penthouse in San Francisco band with a focus on electronic dance and house music. Check out website for more tracks www.chocolatepenthouse.com



http://www.youtube.com/watch?v=09HXywxcZMk&hl=en

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Chocolate Easter Bunny

Grandma Gina sent Ethan swallow one Easter bunny chocolate with caramel inside: p Ethan is ... I love his big smile after the first big bite!



http://www.youtube.com/watch?v=857ZInOCsNM&hl=en

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Haruhi Is The Best Damn Thing Kyon's Ever Gonna See

Hey guys! Oh My Chocolate Covered Chocolate! I Love This AMV so much! I mean. WOW! This would be the best one I Have Ever In The History Of Me Making AMV has done it! Well, I think I just point out what an incredible Great Job I Did This One lip sync, Way, Way Better ... Well, I was very bored during the time that this AMV was, but thank God I was not so Bored I Went Full On With effects and transitions, No, No, Just You Wait 6 more weeks until summer vacation, Boy Will I...



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