Chocolate

Chocolate is not a monosyllabic because it has more then one syllable

The historical event which resulted in the creation of world-famous chocolates in the Basque speaking city of Bayonne was the Spanish Inquisition.

To eat fish

Chocolate is addictive because once you have some your body wants more sugar! That makes you think it's okay to just have a little but then you want even more and soon start to become fat.

yes they did and they were amazing especially when partaking of herbs

Some flavors of milk that can be purchased at cotton candy, strawberry, and banana.

choc-o-late

I haven't seen it for many years

Closest I've come is Fox's UBet.

Products like these are made by a process called panning. The mark you are probably talking about is the result of dipping in chocolate. Panning is a process where the centers are placed into a large drum that resembles a cement mixer. the centers tumble while chocolate is sprayed onto the rotating mass very slowly. This builds up a layer of chocolate slowly and evenly as they tumble somewhat like the way a snowball picks up snow as it rolls down a hill. the last step of this product is called polishing where the candy gets a clear coating that makes it shiny.

they are hulled to expose the nibs, the shells are sold as garden fodder, like pine bark, they grind it into a mass and the using a machine known as a Conching machine work it with rollers to expose the cocoa butter and make what is known as "Chocolate Liquor", it is then sweetened, or has milk and sugar added for either dark chocolate or milk, now for cocoa an alkaline is added and it is dried a lot like sugar is processed into a powder, white chocolate has only got cocoa butter which is derived from the cocoa mass when converting it to liquor.

OR.................

An even better answer would be this.

The milling process releases the nibs liquid. It's called chocolate liquor, (with no alchol content of course!). The machine passes the nibs through presetts of millstones and the heat generator causes the liquid to change into chocolate liquor. Then the chocolate liquor is pumped into presses. Hydraulic pressure extracts cocoa butter from the chocolate liquor, leaving the cocoa solids. Chocolate liquor and some additional cocoa butter is added back into the manufactory process in precise amounts to make different types of chocolates. But the cakes of solid cocoa are what is left after the removal of cocoa butter. When the cakes are cooled, pulverized, and milled they become cocoa powder.

Graham Cracker
The traditional method uses graham crackers. I like to use the little Shortbread cookies that already have the chocolate on them. Less messy. Recipe below in the Related Links section.

Your third could be the effect of chocolate on modern society. EASY!

or the different types of chocolate like...... milk dark, and white. Or the different nationalities of chocolate like....... French, Dutch, Swiss, and Belgium.

corn syrup, sugar, palm oil, nonfat milk, dextrose, vegetable oil (palm, shea, sunflower and/or safflower oil), chocolate; contains 2% or less of: brown sugar, whey (milk), mono- and diglycerides, sodium bicarbonate, milk fat, salt, resinous glaze, soy lechtin, tapioca, dextrin, vanillin, artificial flavor

Several of the Slim Fast bars have been discontinued recently, and the Chocolate Peanut seems to be one of them.

The Plume

It is a myth that chocolate breaks out your skin. But remember that too much of a good thing isn't good at all.

Usually One, it depends what recipe you are using though.

It's halal

According to the American Heritage Dictionary, it is acceptable either to pronounce the second o in chocolate, or not to pronounce it. Here are the pronunciations given in that dictionary: (chôkə-lĭt, chôklĭt, chŏk-). The letter in the first pronunciation that was replaced in this answer by a box, is an upside down backwards e.

To determine how to make raw chocolate, let's define what raw chocolate is first. 'Raw chocolate' is a consumer product made from cocoa beans which have not been roasted to such a degree that its molecular structure begins to change significantly. The goal of raw food consumption is to preserve enzymes and other beneficial molecules which break down in the process of prolonged heat exposure. The goal of and the incentive to consume raw chocolate are similar. Raw cocoa is either extacted from fermented cacao beans which are dried without roasting, or roasted at lower temperature. Subsequent processing is similar to that of roasted cocoa. To remain raw, later processes, such as melting, also cannot reach temperatures which will break down the desired molecular structures. All chocolate is made from cacao beans. All cacao beans require fermentation to develop its recognizable chocolatey flavour. Roasting adjusts the flavour of the cocoa. Cocoa is processed cacao seeds. Cacao beans are seeds inside cacao pods. The beans are surrounded by pulp. The pulp functions much like most fruit flesh, that being it feeds the seeds and attracts animals (e.g. humans, monkeys) to pick the fruit. The pulp contains sugars, thus, it can be fermented. The fermentation process creates heat, up to 125 degrees Celsius, according to some sources. Cacao pulp looks and tastes like mangosteen flesh (quite tasty). Fermentation kills most microbes, which renders the bean effectively sanitized if handled with care. Plantations are privately owned but most work with one of the few large global chocolate suppliers. Because of this, most of them are used to serving just 1 customer or 2. They are accustomed to roasting on location according to customer specifications. There has been a surge in small, artisan producers in recent years, producing enough volume demand for selling whole pods or fermented, unroasted beans to be profitable. With some effort, even a small restaurant or hobbyist can buy unroasted cocoa nibs or whole pods. The newer, small producers usually buy fermented, unroasted beans or pods so they process the beans themselves. Before proceeding with describing the process, we need to remember that the primary goal of roasting is (1) to harden the husk surrounding the edible portion of the bean (the nib) for easy removal (2) to develop the colour and flavour of the bean. Killing any remaining microbes is a side effect, not the goal. The process is comparable to coffee bean processing. Raw cocoa is either extacted from fermented cacao beans, which are dried without roasting, or heat dried at lower temperatures. Husks are removed with more difficulty than if the bean was roasted. From this point on, production of raw chocolate is almost identical to common, roasted chocolate. Nibs which are to be turned into cocoa, roasted or not, have to be separated from its fat content. Notably, if beans are separated into cocoa nibs and cocoa butter using the Dutch process, its nutrients will not be preserved. This undermines the goals of raw food. The Broma process is preferred, (some call this the 'natural' process.) These processes aim to remove as much cocoa butter as possible. The terms could be confusing when compared to the caffein removal process for coffee beans. In which case, the methods are bromide processing and the patented Swiss Water Process. After removing cocoa butter from the de-husked, fermented beans, they can now be called nibs. The nibs are grounded and turns into a liquid, then conched for texture. This liquid form is called cocoa liquor. Cocoa mass, the vegetable oil in the nibs (cocoa butter,) and the alcohol formed during fermentation combine to form cocoa liquor. In this liquid state, the product can finally be called chocolate. Please see other articles for details regarding conching, fat removal processes, cocoa butter crystalization, tempering, and the rest. The method for processing fermented, unroasted beans vary from producer to producer. Commercially, raw foods are defined by the industry and chefs as food which has not been heated above 118 degrees Celsius. Raw eaters are interested in preserving the flavanoids and possible traces of enzymes present in the nibs. Flavonoids is broad class of molecules with diverse chemical bond types. Since functional structures of flavonoids are diverse, heating below 118 degrees is also a good rule for preserving flavanoids occurring in the nibs. It is possible that heat could modify naturally occurring flavanoid molecules into forms more beneficial for the human body, or disperse other molecules which inhibit the function of beneficial chemicals occurring naturally in cocoa. For example, cocoa contains epicatechin (a flavanoid) which is quickly expelled from the body upon consumption. Heat applied tococoa may break apart existing hydrogen bonds and fusing other atoms with the preserved structures forming a molecule which could be better utilized by the body.

cause it is a chocolate and melody= chocolaty

the cookie falls apart in the oven cuz it melts or something.

Because the king size candy bars are bigger than the usual size.

The hedgehog slice is most probably Australian. A search on Google Trends show that it is predominately Australians who search for this term.