Chocolate

Sunlight melts chocolate faster because the rays contain Ultra Violet.

Wait i will find out and tell u btw good question!

i think the dog might get sick or maybe if he grabbed a large ammount he could pass away ithink

Pure chocolate has no real nutritional value, but may contain antioxidants that will increase lifespan. However, almost no one eats pure chocolate.

Chocolate desserts are fatty and sweet, and as a result bring little good to your body but are instead empty carbohydrates. While you can consume chocolate in moderation and remain healthy, eating it to excess can easily cause health issues.

well, not tryin to make you sound like A spatula BUT YOU MAKE IT HOT. OVEN, MICROWAVE WATEVER X =D well, not tryin to make you sound like A spatula BUT YOU MAKE IT HOT. OVEN, MICROWAVE WATEVER X =D

You'll make one delicious explosive!

Fondant is used two ways. One way is in cake decorating and in that way it is a thick bakers play dough used on the outside of cakes, and the other way is between the layers of a cake. I would think chocolate fondant would be in the layers of a cake. When as a filling it is sweet and almost pudding like.

wen we put choclate in our pocket it turns soft as the temperature is more in our pocket than in refrigerator.........

The chocolate that we eat or use in desserts is the product of a long and delicate process that starts with the cacao tree. This marvelous tree grows in humid, tropical regions, between 10° north and 10° south of the equator. This zone, which can be enlarged in places to 20°, is called "the cacao belt."

The ideal altitude for a good plantation is between 400 and 600 meters (1300 and 1970 feet). The cacao tree, also called the cacao palm and the chocolate tree, is very fragile and highly dependent on the ambient heat and humidity. It often grows in the shade provided by other trees, such as the banana, which are taller and more robust.

The fruit of the cacao tree, called a pod, presents a rather startling appearance, as it grows right on the tree trunk. A pod weighs between 200 and 800 grams (7 to 27 ounces) and takes 5 to 6 months to arrive at maturity. There are three families of cacao trees, each with highly characteristic beans : The criollo is of exceptional quality, highly aromatic, and almost without bitterness. It is used by luxury chocolate makers. Relatively rare (this family is actually disappearing) and very expensive, we use these to make Grand Cru chocolates with unique flavor.

Criollo cocoa beans are grown, for the most part, in South America. The forastero is originally from the Upper Amazon and is to cocoa what robusta is to coffee. It has a very pronounced, full-bodied flavor. Today this ordinary cocoa bean is grown mainly in Africa. It accounts for 85% of the world's production.

The trinitario is the result of a hybridization between the other two families and is named for the island of Trinidad. It combines the delicate savor of the criollo and the force of the forastero. Although two thirds of the world's cocoa bean production comes from Africa (Ghana, Nigeria, Ivory Coast, etc.), producing countries are present throughout the "cacao belt" and include Brazil, Venezuela, Mexico, Nicaragua, Guatemala, Colombia, the Caribbean islands, Jamaica, Malaysia, Indonesia, and Sri Lanka.

Just as the geography is different, so too are the beans grown in all these various countries. Each has a personality, a certain something not present in the others. Cocoa beans can be harvested all year long. In many countries, however, there are two production peaks: November to January and May to July. Harvesting is a delicate operation, as the cacao tree is too fragile for the picker to climb it. Instead, he uses a long pole equipped with a sharp blade.

The maturity of a cocoa pod is measured by its color change, from green to yellow or from red to orange, and by the hollow sound it makes when struck. Once picked, the fruit is split with a machete, an operation requiring much hand labor. Each pod can contain up to 40 beans, which are surrounded by a white pulp called mucilage.

take some sugar.stir it well in water. put it in fridge.

Denise Nickerson plays Violet in Willy wonka and the chocolate factory.

Tetrahydro-beta-carbolines (THCs), potential neuroactive alkaloids, were found in chocolate and cocoa. 6-Hydroxy-1-methyl-1,2,3,4-tetrahydro-beta-carboline (6OHMTHC), 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (THCA), 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) in both diastereoisomers (1S,3S and 1R,3S), and 1-methyl-1,2,3,4-tetrahydro-beta-carboline (MTHC), besides serotonin and tryptamine biogenic amines, were identified and quantified in dark chocolate, milk chocolate, cocoa, and chocolate-containing cereals by RP-HPLC-fluorescence and HPLC-MS. For each THC, the concentration ranges were determined: 6OHMTHC (0.16-3.92 g/g), THCA (0.01-0.85 g/g), 1S,3S-MTCA (0.35-2 g/g), 1R,3S-MTCA (0.14-0.88 g/g), and MTHC (nd-0.21 g/g). The highest content was generally found in chocolates and cocoas, but cereals containing chocolate also showed an appreciable amount of THCs.

cream cheese is good and very versatile.

Any chocolate can really be used. Many people like to use Hershey bars. They're relatively inexpensive and easy to get because they are sold in many common stores, but they can also break eaily into smaller pieces to put on either side of the marshmallow and fit well in terms of sizes with graham crackers.

Nothing will happen at first. It will just go out as waste. Eventually, however, it can lead to digestive problems because paper is not meant to be inside the body.

the site claims that over 90 countries

Buy lots of it.

Melted Chocolate weighs as much as it did when it wasn't melted.

Yes, they will expire eventually.

When you need a chocolate pudding fix, you could just open up a box of instant pudding. But why not go homemade instead? This easy recipe for chocolate pudding will have you skipping the instant pudding aisle at the grocery store and heading home to whip up your own creamy chocolate delight. Step 1 Combine the cornstarch with a portion of the milk in a large bowl and mix well. Add the eggs and make sure all ingredients are well-blended. Step 2 Add the rest of the milk gradually to the bowl while mixing, then, finally, stir in the sugar. Step 3 Microwave the pudding mixture for 10 minutes. Remove the bowl and stir in the vanilla extract when done. Step 4 Drop the butter into the pudding mixture and microwave for another 10 minutes. Step 5 Beat the pudding with a hand mixer or fork until the mixture thickens. If it's still not thick enough, microwave for another 5 minutes. If the pudding becomes too thick, stir in a little bit of milk. Step 6 Pour in the chocolate chips and stir until melted. Serve the pudding in bowls or dessert dishes. Cover and refrigerate any leftover pudding. * Large bowl * 1½ cups sugar * 4 tbsp. cornstarch * 3 cups milk * 2 eggs * 4 tbsp. butter * 1½ tsp. vanilla extract * 6 oz. semi-sweet chocolate chips

chocolate is popular because christopher Columbus carried beans with him overseas and people were just starting to find out what it was and chocolate comes from coco tree a lot of people from slavery used coco tree. A lot of people don't know that chocolate is not known for its good taste its known for curing cancer. I know chocolate has a lot of fattning but the Americans make it with lots of sugar but chocolate can cure a lot of diseases

Oh, dude, it's like a race between a chocolate bunny and a block of cheddar. Chocolate melts faster than cheese because it has a lower melting point. So, if you're trying to make a fondue party happen, go with the chocolate for that smooth, melty goodness.

Firstly the chocolate is produced in the Cadburys factory. The egg is made in one half and then filled with chickens ejaculation. The egg is then sealed and packaged.

Some one else's answer: Hershey chocolate bar =43 grams

My answer: You cannot messure a 'candy bar.' What type is it? Hershey? Snickers? Take my advise: if you want an answer, then adverege out the leading brands.