3 but only granola bars
It is estimated that British people eat about three bars of chocolate per week on average. That equates to an annual consumption of more than nine billion chocolate bars every year.
It depends how much sugar and trans fat in it, but normally 3 on average from Sunday to the next Sunday
Around the world, millions of men do.
like 100 pounds
Chocolate has been used in foods and drinks. Such as the lava cake and the chocolate shake. Also I even heard last week that some named Robert had made a computer out of chocolate I'm sure there are some other Way's that chocolate is used.
If stored properly, it can last up to about one week.
run at least 1-2 miles a day eat healthy no chocolate especially lindors or Thornton's you should only eat about 2 chocolate bars a week for more tips visit http://weight watchers.com
What would make you think she wasn't?
Track athletes can vary how long they work. Usually everyday 2 to 3 hours.
yes, chocolate comes from cocoa beans, the beans are cut by hand and left out to rot for a week. In this time, bugs get into the beans and make nests, lay eggs, etc. They do go through a filtering process but it doesn't always get completely cleaned!disgusting really!:)
The wealthiest athletes are most probably footballers due to their huge salary. The top players get paid around 100k per week.
Chocolate is made from the seeds of the cacao bean. Inside the yellow/red cacao fruit are the cocoa beans. This is what chocolate is made of. The beans are then fermentedfor about a week and then dried again for a week. The chocolate flavor we all know comes from yeast breaking down the complex sugars. The beans are then roasted for more flavor. The process of shell removing is called winnowing. The beans are then grinded into a gooey liquid -Chocolate liquor. The liquor will then be seperated. Cocoa butter from cocoa solids. The "butter"is used in moistuizers and white chocolate. The solids are then grounded for cocoa powder most chocolate however uses the unsweetened baers chocolate with solids and butter, they then mix in sugar flavoring and milk. This is all mixed together in a process called conching. The mixture is heated and cooled during tempering. The chocolate crystals are made into an orderly way so chocolate bars are shiny and brittle.