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Chocolate
Milk chocolate, dark chocolate, chocolate chips, chocolate ice cream... Chocolate has been a favorite confection throughout the ages. Ask or answer questions about this sweet treat.
4,682 Questions
Can chocolate give you salmonella?
you probably wont get diarrhea because from my experiene from drinking hot chocolate al the time i have never had that happen to me but if you over do it then maybe but you may wannna google it just to be sure
Hop this helped if not Sorry i did the best i could to answer your question
Yes, like any food, baker's chocolate can go bad. One of the more obvious signs is that it will become powdery and crumble easily. Storing the chocolate in a cool dry place will give it a very long shelf life.
neither. it is actually a large continent in the south west.
Why is chocolate not good for dogs?
Chocolate is bad for dogs - in fact, veterinarians consider it poison. Chocolate contains theobromine, a central nervous system stimulant that may cause seizures, excessive urination (leading to dehydration), and heart damage.
The half-life of theobromine is approximately 17.5 hours. If your dogs ate the cookie several weeks ago, they have entirely eliminated the toxin from their bodies by now and should be fine. Be careful not to let them have more, though. Dogs can develop a craving for chocolate, just like humans.
According to Talk to the Vet, the darker the chocolate, the more theobromine it contains. Milk chocolate is less toxic than dark chocolate, which is less toxic than baker's chocolate.
Talk to the Vet (see Related Links) suggests the following formula for calculating overdose:
1 ounce per 1 pound of body weight for Milk chocolate
1 ounce per 3 pounds of body weight for Semisweet chocolate
1 ounce per 9 pounds of body weight for Baker's chocolate
Symptoms of chocolate toxicity include vomiting, diarrhea, hyperactivity, twitching, and seizing. This is considered a veterinary emergency requiring prompt, supportive care.
While sharing chocolate with your dog may seem fun and harmless in small quantities, the practice is best avoided.
Chocolate is NEVER good for dogs, but sometimes it's not bad enough to be noticed.
A better choice is to keep a small supply of treats on hand that are nutritionally formulated for dogs.
The thing that gave chocolate its name - cacao - contains a chemical called theobromine which dogs are allergic to.
Thing is, not all kinds of chocolate contains the same amount of cacao, and with that, not the same amount of theobromine.
The kind of chocolate most commonly used for (cheap) candy - milk chocolate - has fairly little cocoa, so fairly little of the actually dangerous stuff, theobromine. Generally, the darker the chocolate the more cocoa and the more theobromine it contains.
Dark chocolate can have Three times as much as milk chocolate, and baker's chocolate even more.
According to Talk to the Vet (see Related Links) one can use the following formula for calculating overdose:
1 ounce per 1 pound of body weight for Milk chocolate
1 ounce per 3 pounds of body weight for Semisweet chocolate
0.1 ounce per 1 pound of body weight for Baker's chocolate
Depending on the size of your dog and the amount and type of chocolate that was consumed, it can cause: nausea and vomiting, restlessness, diarrhea, increased heart rate, muscle spasms, seizure, coma, and Death.
The half-life of theobromine is approximately 17.5 hours. If your dogs ate the cookie several weeks ago, they have entirely eliminated the toxin from their bodies by now and should be fine. Be careful not to let them have more, though. Dogs can develop a craving for chocolate, just like humans.
Symptoms of Chocolate Toxicity:
- diarrhea
- vomiting
- excessive urination
- hyper/restless
- panting hard
- fast heart rate
- excessive thirst
For more information, see Related Links, below.
In sufficient amounts, the theobromine found in chocolate is toxic to animals such as horses, dogs, parrots, small rodents, and cats because they are unable to metabolise the chemical effectively. If they are fed chocolate, the theobromine will remain in their bloodstream for up to 20 hours, and these animals may experience epileptic seizures, heart attacks, internal bleeding, and eventually death.
yes acully it can kill dogs it is like when u are deathly allergic to somthin lik peanut butter or somthin
The cocoa that is found in chocolate contains a chemical called theobromine that dogs react badly to. The reaction ranges from getting hyper/restless to diarrhea, to Death.
Exactly how bad it'll be is difficult to say. Not all chocolates have the same amount of cocoa, which means they haven't got the same amount of theobromine - the dangerous stuff.Milk chocolate - which is the most common kind in candy bars - have fairly Little cocoa, and is only a Little bad for dogs. It takes more to poison a big dog than a small dog.
Chocolate is NEVER GOOD for dogs, so you might as well avoid it.
What ever ingredients is in the chocolates poisions the dog. But you can get doggy chocolate that is OK for them.
Only the "nibs" of the cocoa have caffeine. But the traces are very small, about 0.1% to 0.5% of caffeine is found in a cocoa bean. The highest amount, 0.5%, is found in dark chocolate.
Cocoa goes through a fermentation process to make it into chocolate, which also ends up reducing the amount of caffeine in it even more.
Cocoa does contain caffeine, but the traces are so tiny they're not noticeable and have no affect on the human body.
Eating chocolate realeases chemicals in your body that cause pleasure. It creates a feeling similar to sex, but it has no effect on your sex drive.
Exerpt from the wikipedia arcticle on chocolate:
"Part of the pleasure of eating chocolate is due to the fact that its melting point is slightly below human body temperature: it melts in the mouth. Chocolate intake has been linked with release of serotonin in the brain, which produces feelings of pleasure.[18] A study reported by the BBC indicated that melting chocolate in one's mouth produced an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.[19] Research has shown that heroin addicts tend to have an increased liking for chocolate; this may be because it triggers dopamine release in the brain's reinforcement systems[20] - an effect, albeit a legal one, similar to that of cocaine."
Chocolate contains flavinols and arginine which increase nitric oxide levels in the blood. Viagra increases nitric oxide in the blood. Nitric oxide causes smooth muscle relaxation and artery dilation.
How much does a Reese's cup weigh?
200 grams
When one adds up the weight listed on the side of a bag of sugar, 1 cup of granulated white sugar should weigh 192 grams. According to the C&H Sugar website, 1 lb = 2-1/4 cups. The conversion is 1 lb = 453.59237 grams. Divide that by 9 to get 50.3991522 grams per 1/4 cup. Multiply that by 4 to make a full cup, and the total is 201.596609 grams per cup. Therefore, the original answer of 200 grams is a more accurate approximation than the weight listed on the sugar packaging.
How has chocolate changed over time?
Chocolate was originally drank (thicker than today's hot chocolate) instead of eaten. It also didn't have sugar added to it, which was done by the Europeans, who found it bitter tasting without sugar.
Can you use semi-sweet chocolate for cookies instead of unsweetened chocolate?
not really German cake is suposed to be sour in a way so no no no no no no no no no no no no
Why Belgian Chocolate is different from the rest?
I just did an extended tour of the Swiss chocolate factory, Callier, in Broc (near Gruyere) and I was amazed at the ingredients,
Selection of the base cocoa beans based on global locations are critical to the creation of great chocolate.
Also, using key ingredients found in the area help make the chocolate different from all others.
Do cocoa beans grow on a tree or plant?
Coffee grows on trees, not underground. These are relatively small trees that are often grown under the shade of other trees, since that is how the beans mature best. Coffee beans are actually the seeds of the tree.
How many insect legs are in an average chocolate bar and?
Many people say there is 8 but there could be less or more than that. Other things could be in there too like mold, poop, all sorts of things. There is even a law that tells specifically how much of these things that can be in food. It's almost impossible for the things to not get in food so the FDA made that law. Also there is about one or two rodent hairs in the chocolate bar.
How do you make drinking chocolate powder?
get a book
Well, Go to tescos or sainsburys. Walk down the aisles until you find the drinking section.
Reach for the cadburys drinking chocolate and lower it into your basket. Finish your shopping, pay for it and go home.
There
Serve and Enjoy
The cocoa beans must go through several processes after being harvested before they become chocolate as we know. To sum up these prcesses are : Fermentation of the cocoa beans Drying the beans out Cleaning (a multi stage process in itself) , Roasting, Blending, Micronizing, Winnowing, (Dutching), Grinding, Mixing, Refining, Comnching, Tempering, Molding and cooling.
Does ferrero rocher contain eggs?
Rolo are suitable for veggies as Nestle claim they use vegetarian whey.
Vegetarians should be aware of "whey" in products as a lot of products use non-veggie whey which comes from the stomach lining of calves ,such as, snack size mars bars
Where does hot chocolate originate from?
According to Wikipedia, the first "chocolate beverage" was created by the Myans over 2000 years ago. It became popular in Europe after it was introduced to them from Mexico and the New World. Hope this helps!
To temper chocolate the simple (but still quite effective) way that will give your chocolate a nice gloss, will make it easy to work with and taste great, you will need to .....
1. measure out your chocolate and separate into thirds
2. place two thirds in a saucepan over a low heat and stir constantly (low heat is very important)
3. after the chocolate has melted completely take it off the heat and set aside, then finely chop the other third of the chocolate.
4. using small amounts at a time (a small handful aprox) stir the finely chopped chocolate into the melted chocolate. when your first amount of chocolate melts add another, keep adding the chocolate (small amounts at a time), until it will no longer melt when added
your chocolate is now tempered!
Hint: in step 4. be very careful not to add too much chopped chocolate at a time (especially towards the end) because all chocolate must be melted.
p.s. Please tell me how i did with the explanation :)
What company makes Hersheys chocolate?
YES.
Sometime in fall 2007, Hershey changed their recipe, unannounced.
I have an older package of Hershey's Milk Chocolate Kisses from summer 2007. The ingredients are: Milk chocolate (sugar, milk, cocoa butter, chocolate, soy lecithin, and vanillin, artificial flavor). I also have a newer bag from just before Halloween 2007. The ingredients are: Milk chocolate (sugar, milk, chocolate, cocoa butter, LACTOSE, MILK FAT, soy lecithin and PGPR, EMULSIFIERS, and vanillin, artificial flavor). PGPR is a food additive used to replace real chocolate. It is cheaper to produce. Major chocolate manufacturers, including Hershey, are currently lobbying the FDA to allow non-chocolate to be labeled as chocolate. I encourage everyone to stop supporting companies who are deceptive to consumers. Natural stores such as Trader Joe's, Whole Foods Market, and the brand Ghiradelli still make real chocolate.
Does chocolate have good or bad fat in it?
Not always. Chocolates do tend to be high in calories, fats, milks, and sugar, if eaten in moderation they are fine.
1.
The cocoa beans are inspected and freed of any debris. After this, the processor can either roast them before or after the shell is removed.
The inside of the cocoa bean is called the nib. Generally speaking, chocolate manufacturers prefer to roast the beans before shelling them, while cocoa processors favor the nib-roasting process.
2.
Roasting the whole bean allows for more variety in the degree of roast and development of flavor, but requires beans of a uniform size, while nib roasting is more even and does not require uniform bean size. Roasting the nib directly also prevents migration of cocoa butter from the bean into the shell, which is discarded. Once the beans have been shelled and roasted (or roasted and shelled, as the case may be), the nib is ground into a paste. The heat generated by this process causes the cocoa butter in the nib to melt, earning it the name "cocoa liquor." The paste, further refined, may be sold as unsweetened baking chocolate. All cocoa products start with cocoa liquor, although the liquor required in the manufacture of chocolate has a different texture from the liquor required to make cocoa butter, cake and powder. Chocolate liquor destined for processing into cocoa butter and cake is refined to a very small particle size, while chocolate liquor for chocolate production need not be as finely ground.
3.
The liquor is then fed into hydraulic presses that remove a certain percentage of the cocoa butter, leaving behind a cake containing from 6 to 24 percent of the cocoa's initial butter. The extracted butter can be kept either in liquid or moulded form. The cocoa cake is either broken into smaller pieces (kibbled) and sold into the generic cocoa cake market, or ground into a fine powder. 4.
The cocoa processor has the option of treating the nib or the liquor with an alkali solution (alkalizing), which reduces the acidity by increasing the normal pH factor from about 5.0 up to 8.0. This treatment is also known as "dutching", honoring the homeland of its inventor, C. J. Van Houten, who also developed the cocoa butter pressing method. Alkalizing cocoa nib or cocoa liquor renders the powder darker; gives it a milder, but more chocolaty flavor, and allows it to stay in suspension longer in liquids such as milk. Cocoa butter extracted from alkalized liquor is more pungent, with a less desirable odor and flavor, and must be deodorized and refined. It is then carefully blended with other cocoa butters, so that the final butter for sale has a consistent flavor, color and viscosity. 5.
To manufacture chocolate, cocoa liquor is mixed with cocoa butter and sugar. For milk chocolate, producers can add fresh, sweetened condensed or powdered milk, depending on the desired taste. In the crumb or flake process, liquor is blended with sugar and pre-condensed milk, or sweetened condensed milk. It is then dried on heated rollers to produce the flavor more typical of European chocolate or mixed with slightly acidified milk to produce the flavor customary in the United States. After the mixing process, the blend is further refined to reduce the size of the milk and sugar particles. The mixture is then placed into conches-large agitators that stir the mixture under heat. Normally, cocoa butter is added to the mix at this stage, although some manufacturers add it during the original blending process. "Conching" further smoothes the mixture. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer. After conching, the liquid chocolate may be shipped in tanks or tempered and poured into molds for sale in blocks to confectioners, dairies, or bakers. It may also be converted into proprietary bars for sale direct to the consumer market.
Who did Europeans first learn about chocolate from?
The first chocolate maker in Europe was Cadbury. They were boxing chocolate candies in 1868. Chocolate had never been heard of in Spain until Christopher Columbus brought back cocoa beans to Spain. Spanish friars made the chocolate into a frothy drink that quickly became popular.
