The History Of Candy Bars
Posted on June 1, 2008 - Filed Under Food and Drink | Leave a Comment
Candy bars have been around for hundreds of years. Yes, hundreds. One of the first candy bars ever created was made in 1847. Joseph Fry figured out a way to mix cocoa powder, sugar, and cocoa so it could be made into a paste and placed in molds. It was a success. People enjoyed eating the chocolate as much as they did drinking it. However, this chocolate bar and the candy bars we are familiar with are completely different.
Read More..>>Adventures In Eating - Unusual Recipes Part 3
Posted on April 13, 2008 - Filed Under Food and Drink | Leave a Comment
At last, we get to the end of the story of my adventures with Velveeta fudge. In Parts 1 and 2 of this story, I told you how I came by the recipe, and how I eventually felt some obligation to make this fudge. Today I’ll let you know the results of this kitchen experiment.
I really had no idea of what Velveeta fudge would taste like. Cheesy? My first taste was cautious. First thought: This is not bad.
Read More..>>A Halloween Themed Party - Creating A Night Of Nightmarish Tales
Posted on March 21, 2008 - Filed Under Home and Family | Leave a Comment
A Halloween Themed Party - Creating a Night of Nightmarish Tales
Halloween is the only holiday of the entire year that truly inspires the imagination of adults and kids alike by encouraging the weirdest and most eccentric Halloween costumes for the numerous Halloween parties. The more outrageous a Halloween themed party is, the better. Halloween is the one holiday that is devoted to spooky fun!
Read More..>>Dark Chocolate And More Than You Needed To Know
Posted on March 1, 2008 - Filed Under Food and Drink | Leave a Comment
Chocolate, the product of cocoa beans, is a popular ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts.
The chocolate without milk is termed as “dark chocolate,” which is an additive. Dark Chocolate is sometimes also called “plain chocolate.” According to the US Government, the “sweet chocolates” are required to have a 15% concentration of cocoa and the European rules specify a minimum of 35% cocoa, but dark chocolate contains a lot more cocoa than other forms of chocolate. The standard chocolate manufacturing destroys up to half of the flavoniods present in cocoa. However some chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.
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