Chocolate

Cadbury was first invented by John Cadbury, at first it was used just as a tea and coffee shop but then he began making cocoa and drinking chocolate.

Sugar helps to make it sweeter.

In a box there is approximately 113 to 115

Dragons prefer chocolate to chainmail. heck no! they get sick! sure, they LOOOVVVEEE it... but there are consequences later!

Yes. All dogs that are close in size can mate. Like a pug and a beagle- you get a puggle. I know lots of people whose labs mate and they're just fine. You might get some yellow labs and some chocolate labs, maybe even a black one too.

Chocolate is given to the passangers in an aeroplane because chocolate can thin the blood and protects against deadly clots which is mostly found in the airline passengers. Due to the decrease in atmospheric pressure it cause disorder in the body such as motion sickness and others.

The milk and chocolate particles are made up of similar compounds (milk fats and sugars), so they mix well and do not separate as easily after they have been mixed together.

Cocoa powder is made by roasting and grinding cocoa beans and then separating the fat (cocoa butter) from the solids (cocoa powder).

Bags of Tollhouse chocolate chips come in several different sizes, including 8 oz. and 1 lb.

There are 210 calories in a typical Hershey's chocolate bar.

I'd never heard of it before, but a quick internet search returns the following information: It is produced by Nestle, apparently in South Africa. If you're looking to purchase this bar, running a search for Nestle Tex Bar will get you some online stores where it can be purchased.

2 miniture bars may not affect your dog but probably best to be on the safe side and call your vet. Dark chocolate is the worst kind of chocolate a dog could eat. I am not too sure what size these bars are, but if a 200grams (7oz) of dark chocolate can be fatal to a 25kilogram (54lbs) dog then approximately 50grams (1.75oz) can be fatal to a 6kilogram (13lbs) dog.

THAT IS GREAT SWISS CHOCOLATE AND YOU CAN GET IT IN SWITZERLAND...A VERY BEAUTIFUL COUNTRY BY THE WAY.

The Toblerone Chocolates made in Switzerland and purchased in Holland and England do not contain gelatin.

Go to a primary school and see what they think of chocolate and put that information on a line graph and explain what ages said they like it and what ages dont

1 cocoa bean is worth 1 and a half grams of butter. So, if you have 100 cocoa beans you would have 50 grams of butter. You just multiply the amount of beans you have by 1 and a half.

Send it to me and I'll "throw it away" for you :-) Seriously, you may dispose of (hopefully bad!) chocolate the same way that you would dispose of any food - in the garbage or down a garbage disposal.

with proper conditions. pick pod when it shifts into the next color progression; green to yellow, green to red (rainbow), dark red to cherry red, etc... when ripe, pick with pruners to protect flower pad. cut pods, extract best beans of peak ripeness: fluffy fruit, good flavor, not much degradation of fruit ie, translucent, or dry. Ideal fruit is fluffy at first touch, yet sweet and delicious to impact the ferment in a positive manner.

collect nectar by way of straining the beans and collecting the nectar in a seperate vessel. I choose to use two 5 gallon buckets, first one with holes to strain beans and collect nectar in secondary bucket. cover with lid. heat somehow- heating pad, light, heater, sunshine etc. get temp above 90ºF. Stir beans on your own intuition- starting with 2-1-1-1 or 2-2-2-2-2 or 2-1-2-1-2-1 etc. Experiment and have fun. Like Drake says, "Your nose knows." Keep it sweet, vinegar, bread-like, and out of the funk, the blue and black molds. Beans start as purple, violet, pink or white. You're aiming for your beans to be brown on the inside when assessing with cut test.

Dry beans a few hours a. day in sunlight or use a dehydrator (24/5 200ºF).

No it is not haram it is just the dried coca nibs in the grinding process which companies use for later purposes. It Is not Haram. But im not completely sure so look it up.

Yes

To make my favourite large chocolate cupcakes/muffins:

8oz self raising flour

8oz margarine

8oz castor sugar

2 tbsp cocoa powder

4 eggs ( free range please :D )

1 tbsp milk

Preheat the over to 200 degrees C and place muffin cases in a muffin tin.

Cream together the marg and sugar until it is pale and fluffy using a wooden spoon.

Beat the eggs and add a little at a time until fully combined.

Sieve the flour and cocoa together.

Slowly add the flour and fold using a metal spoon so as not to knock the air out.

Add the the milk to loosen the mixture slightly.

Spoon into the cases. About 1 tbsp of mixture.

Place the muffins in the over for 25 minutes.

They will be done when: they bounce back when you push them slightly and when a skewer comes out clean.

Grandpa Goerge Grandma Gorgiana. Sorry if the spelling is wrong.

The easiest way would be with food colorings or dyes. This is a lot easier with white or lighter colored chocolates. With dark chocolates, sometimes a coloring on the outside made of a powder or icing layer is the best way to add color.