Chocolate

Of course Chocolate first because it is the liquid to hot so it will melt first

Too vague to answer - define WHICH chocolate bar and what size.

Not usually, but if you put an egg in the chocolate, the chocolate may lose it's taste. But, perhaps putting an egg in chocolate would make the chocolate more healthier.

The answer is Cracker Jacks. A German immigrant concocted the combination of candied peanuts and popcorn in the late 1800s. Chocolate chip cookies didn't melt in your mouth until the 1930s

The Galaxy Dove chocolates were introduced in late 1956. During that year, a Greek-American immigrant from the Chicago area named Leo Stefanos was credited for creating such delectable milk chocolate. After 30 years of the chocolate, in 1986, Mars another great chocolate maker acquired Galaxy. Today it manufactures a wide range of milk chocolate specialties such as Truffle, Promises and Duetto. Also, along with that it also produces other enticing variations like Ripple, Minstrels as well as Fruit and Nut.

It is a Chocolate bar sold in the UK, you may be able to purchase it in other countries, i am not sure. It is a Caramel, filled wafer biscuit, containing crisp cereal, and covered in a milk chocolate.

The book Charlie and the Chocolate Factory written by British author Roald Dahl has several publication dates. In the United States of America it was published in 1964, while in the United KIngdom it was published in 1967.

well first you must ask your self.... how much isnt it?

Four.

chocolate was first used for two things. 1.) for trading ( they used it as a type of currency)

and 2.) they used it to make the earliest version of hot chocolate which was cold when they made it ( this was all done by the spanish and the Native Americans)

Well, too much salt will make the hot chocolate taste horrible. But on the other hand, a small amount of salt is frequently added to commercially available hot chocolate mixes. Salt is a flavor enhancer, and will serve to enhance the flavors of sweet as well as savory food products. It is recommended to add a "sub thresh-hold" amount of salt to hot chocolate, this means less salt than you can consciously taste. If you're making a hot chocolate mix from scratch, you might consider adding 1/2 teaspoon salt per cup cocoa. Do not add additional salt to a commercial mix, it will likely add enough to go above thresh-hold.

It doesnt dissolve in cold water because of the salt that hot cocoa contains

Yes it does because it is a plain chocolate and a recess has penut butter.

Yes. There is even a Hershey's (maker's of the Reese's line of chocolate) plant in England which makes a distributes Reese's products all over Europe and the Middle East.

I found this question because I was wondering the very same thing. If you are reading this and find something, please respond. Man, those things were righteous!! Thanks! jacketsrule

I wrote the Nabisco Company a few years ago and they said they stopped making Ideal Bars because they were not selling as good as they wanted. They also said if enough people contact them, they would consider making them again. So, giv'em the word! Maybe we'll get'em back.

Thanks! rickzz

The earliest form of chocolate was prepared in what is now southern Mexico and northern Guatemala. The natives of Mesoamerica had cultivated cacao for as long as 3000 years.

Most of the world's chocolate now comes from plantations in tropical Africa. notably the Ivory Coast (Côte d'Ivoire).

It has to do with moisture in the available surroundings and heat sources / amounts of heat.

I have found a complete strategy guide for the Franktown Rocks Candy Quest. It shows you where every single piece of candy is located, so you should have no problems completing this quest. Look below in the related links section for the link to the strategy guide.

because hot chocolate is hot and cold chocolate milk is cold. LOL

i need a real awnser

wispa bars were invented in the 1983.. :)

Any Pet - It often surprises pet owners to discover that for animals, chocolate is poisonous in sufficient dosages. Specifically it is the drugs in chocolate, theobromine and caffeine (of the drug class methylxanthines), that are toxic to pets. Only a moderate amount needs to be eaten by an animal, typically a dog, in order to be poisonous (approx. 1/2 oz. of baking chocolate per pound of body weight and less in some animals).

Milk chocolate was invented in 1876 by Daniel Peter, a Swiss chocolate maker, in the town of Vevey in Geneva, Switzerland.

According to Kraft Baker's Chocolate one 1 ounce square equals 3 tablespoons of chocolate (cocoa and butter, no sugar). so an 8 ounce package = 1 1/2 cups and 1 pound = 3 cups, add sugar or milk and these volumes are decreased by as much as half as these are denser materials.

Depends on the candy bar.

Heat a cup of whole milk in a saucepan over medium heat. You'll know the milk is ready when small bubbles start to form. Stir in 3 to 4 ounces of chopped Mexican chocolate and a half teaspoon of Masa Harina. Some recipes call for adding cinnamon, but Mexican chocolate already contains cinnamon. So add to taste. Stir the mixture with a whisk until the chocolate is melted and the milk comes to a boil. Add a pinch of chili powder and salt before bringing the milk down to a slow simmer until the mixture thickens. Remove from heat and stir in 1/4 teaspoon of vanilla extract.