Chocolate

After eating certain foods, your taste buds are used to tasting that certain taste, so everything tastes like what you just ate. On the other hand, dark and milk chocolate taste different in the first place...=D

A chocolate lover will choose chocolate over anything else, eat all types of it, and eat it almost everyday. They LOVE chocolate and will come through on any deal...no matter how big...if the reward is chocolate. A typical chocolate consumer will be more picky about their chocolate selections, eat it less often, and sometimes even ignore the fact that they can have it.

Super-chewy caramel covered in chocolate, so sugar, corn syrup, the usual added chemicals...

Choo Choo's has been in Oxford for 25 years.

About 0.3% of the air pollution comes from the Hershey chocolate factory a year

I ate two small Hallowe'en candy bars and had a strong reaction a few hours later.

You could probably buy it at the website in related links. It is not lipstick, but a lip rub. See related links.

On Jun 2004

Baci choolates were made by Luisa Spagnoli from Perogia, South Italy.

it is hypothesized that he ring pop increases blood pressure the highest

Nesquik is 99.9% caffeine free. I believe Ovaltine is caffeine free.

$5.45

about 300 bucks if u dont sign a contract if u do a bout 80

Dark chocolate is very good for you. It helps stop have heart attacks.

70% melts faster.

I cannot find any cite that indicates that chocolate milk would damage one's liver, but too much of anything is not good for you. Moderation is key to a good diet.

Like the type Mello eats? The don't use a specific brand.

The phonetic pronunciation of the word creme is the same as the word cream (both sound like CR-EE-MM)

It is a solution because once it is mixed together you cannot visually distinguish that it is composed of different particles. A mechanical mixture is when you can see that it is made up of different particles and you can separate it physically, proving that chocolate powder dissolved in milk is a solution.

A Canadian firm called Design and Realisation invented the chocolate fountain. This firm manufactures baking equipement out of stainless steel and they created the auger mechanism that elevates the warm chocolate fluid up to the top of the device where it flows out and down the tiers. Design and Realisation invented this device in the early 1980's, but it did not catch on as a popular catering equipment idea until sometime between 2002 and 2003. Several companies saw this unique fountain at various trade shows in the late 1990's and commented on how clever this device seemed. The only problem with the fountain was that the chocolate wouldn't stay fluid and would harden and clog up the fountain. Other equipment manufacturers discovered that by simply adding oil to the contents would keep the chocolate flowing at a smooth and consistent rate. Other manufacturers improved the way the chocolate was kept warm so that it would flow properly.

In early 2002 another equipment manufacturer began building their own version of the chocolate fountain that seemed to some to be nearly identical to the one that was built in Canada. This competing firm changed the design slightly and therefore improved it's operation. This competing firm began manufacturing a chocolate fountain in the U.S. to compete with the original version that was built in Canada. After widely advertising their U.S. made design, the chocolate fountain that was built in America caught on as an extremely popular piece of catering equipment. Another manufacturer took notice and this third firm started building a new and improved design using overseas manufacturing capabilities. The third firm launced several popular sizes and made some very practical enhancements to the fountain sign. During the next few years it seemed that everyone wanted a chocolate fountain at their party. Other manufacturers and distributors took notice and they started producing their own chocolate fountains. Now many caterers and entrepreneurial types have their own chocolate fountain rental businesses. There are many people distributing chocolate fountains or offering them for rental. It seems that the chocolate fountain will not be passe for many years. Unlike the champagne fountain, it seems that chocolate fountains will be popular party enhancements for many years to come.

It is not clear why and how Design and Realisation came up with this ingenious idea back in the late 1980's. It is not clear why this firm wasn't able to stop the American's from copying their clever idea. It is apparent that Design and Realisation developed a fantastic idea and they should be credited with the fact that they are the inventors of the original chocolate fountain.

aero

It it made from cacao. Usually, chocolate contains about 70% cacao. The percentage of Cacao of a bar is determined by the amounts of these two products of the cacao bean, the fat and the flavor, combined under the official heading Chocolate Solids, or Cacao Solids. One of the main differences in taste and texture between brands of bars is how much of each they use. Chocolate has cacao paste and cacao butter in it also along with sugar.

My grandma used to call them silver tips. I don't know if they were called kisses right from the start or if it developed later.