Chocolate

Butter is a water-in-fat emulsion, when it heats up the fat melts.

These two foods are not equal comparisons. Energy from food is directly related to the carbohydrate level of that food and the fat content.

The carb level of 168 grams (1 cup) chocolate is 100 grams, 59.52%

The carb level of 299 grams of potato with the skin is 63 grams, 21.07%.

The issue is that the higher the fat content, the slower the metabolism of carbohydrates. While the fat content (aside from what is added) of potatoes is 0 (zero), that of chocolate varies: milk chocolate - 16 grams, Hershey's Special Dark - 12 grams.

Should soft drinks be sold in school? Should soft drinks be sold in school? soft drinks should not be sold in schools

There are 35 tablespoons in one 8 oz. carton of cocoa powder.

well first you have to dry out the pod the the dried beens go through many prosses shuch as shellin pelling preening and thin being chopped in to littl.e peaces bried again chrushed in to a fine powder and shiped all over the world to make every thing fromm chocolate appals to something you can cover in chocolate that starts with a z. i am the worleds funniest smarty. PS you don't buy strate cacao powder if you want it sweet

The chemical that is used in diet soda for artificial sweetening were given to lab rats for experimentation, but those rats were given super high doses of that chemical (splenda etc) they only got cancer after continuous OD diet of that chemcial for awhile. So no diet is only bad for you if you drink it continously and in huge amounts. Point is for all things too much is bad for you.

There are several steps to take for someone to get chocolate stains out of a pure white linen sheet. People should visit the website HowStuffWorks where all steps are mentioned on the "How to Remove Chocolate Stains" page.

Cocoa leaves are edible. They have been used by the indigenous people of South America as a stimulant and medicinal plant for thousands of years.

It is a solution. For chocolate syrup and milk to be a mixture you would have to be able to mix it together and then separate them, making chocolate syrup and milk again. You can't do this. When you mix them together it makes a completely new substance that cannot be changed back to the things that you orignally had. Therefore it is not a mixture.

These are essentially the same thing. You can use them both the same Actually, they bitersweet is NOT the same as unsweetened chocolate. Bittersweet is slightly sweetened. Bittersweet is similar to semi-sweet (think chocolate chips). If you have a recipe calling for unsweetened chocolate and you only have bittersweet, you can add it but remember to DECREASE the amount of sugar you use by one tablespoon per ounce of chocolate.

cordials. like cherry cordials :)

The first chocolate was enjoyed by Mayan and Aztec people in Central and South America hundreds of years ago. In those days, the people did not really eat chocolate; the cocoa bean was used to make a chocolate drink that the people enjoyed very much. from http://www.waylink.co.uk/?page=1816

yes

Dark Chocolate is an especially healthy chocolate. It contains nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. A 1 1/2-ounce square of chocolate may have as many cancer-fighting antioxidants as a five-ounce glass of red wine.

Depends on what type. Chocolate that you buy from the shop is packed with sugar but chocolate the way the Aztecs made it was actually REALLY good for you but it is a little bitter (Aztecs made it in a drink form).

Because they were the local currency. Also, in some parts of Central America, cacao beans were used as currency as recently as the last century.

no of course it doesn't.

It's an Italian dessert, mostly in a cake form, made from vanilla sponge soaked in coffee with coffee creme in the middle and on the top. It can also have chocolate pieces on the sides. It's absolutely beautiful.

A person who loves chocolate is called a chocoholic.

No, you cannot freeze chocolate milk to make chocolate. The chocolate syrup and the milk are just being blended together and frozen into a block of chocolate milk. You can't derive the chocolate from the milk, either, so it is impossible.

You can simply open or tear the foil or paper that cover it.

wily wonkas chocolate factory

Most baking recipes equire eggs as an ingredient because they act like a glue and hold the flour/sugar/etc. together. Vegan recipes have no eggs, and will often call for suitable egg substitutes such as ground flax seed and water.

They have a plain chocolate taste, as well as fudgy taste