Chocolate

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.

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.