Chocolate

Chocolate cups can be frozen. However the cups can end up cracking or becoming freezer burnt if the chocolate is not tempered.

I remember 蝴蝶燈 & 走馬燈, my peartnal grandparents always hanged one in their old apartment, except it was made of wood not paper, more like 宮燈 than 走馬燈. My parents usually just brought us to 維園 or 跑馬地 somewhere during mid-autumn. We didn't know of other kids in the neighbourhood when we were wee small. All fond memories.

* 16 ounces bittersweet chocolate, chopped fine * 16 ounces (2 cups) heavy cream Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

- courtesy of Alton Brown on the Food Network Website.

- Autumn

Yes i think that dark chocolate is the best chocolate that you can get. And did you know that a small quantity of dark chocolate is actually good for you!

If you don't like chocolate, you have something very wrong with you!

Chocolate Crepes With Tangerines And Dark Chocolate Orange Sauce Recipe
Ingredients
Ingredients for the Crepes:
2 ounces semisweet or bittersweet chocolate chopped
2 Tbl unsalted butter plus more for the pan
3 large eggs
1/4 C sugar
1/4 tsp salt
1 1/3 C milk
1/2 tsp vanilla
2 Tbl cocoa powder
1 C flour

Ingredients for the Dark Chocolate Sauce:
1/3 c milk
1/4 C heavy cream
6 ounces semisweet chocolate, finely chopped
1 Tbl Grand Marnier, or 1/4 tsp orange or almond extract (milk chocolate may be used for a creamier, sweeter sauce)
Garnish
3 tangerines, peeled, sectioned, membranes removed
Confectioners' sugar for dusting Directions
Directions for the Crepes:
Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly Remove from heat when chocolate is almost completely melted and set aside In a large bowl beat the eggs with a whisk until well blended Add the sugar and salt and whisk well
Pour in the milk and vanilla and whisk together well
Sift the cocoa powder and flour over the surface of the batter and whisk until no lumps remain
Slowly drizzle in the melted chocolate mixture, whisking constantly Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before using
To cook the crepes
Heat a 6 to 8 inch crepe pan or nonstick skillet over medium heat When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the pan
Add about 1/3 C of the crepe batter and swirl to coat entire pan cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom Flip carefully with spatula or fingers and cook another 30 seconds or so Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepe
Stack cooked crepes on plate (At this point, crepes may be cooled, covered and refrigerated overnight Wrap in foil and reheat in a 250 oven for about 10 minutes) To serve
Fold hot crepes into quarters Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugar

Directions for Sauce:
Bring milk and cream to a simmer in a small pan Remove from heat, add the chocolate and stir until smooth Stir in the liqueur or flavoring
Set aside until ready to use Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to use
To cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat Add about 1/2 tsp butter and melt it, swirling to cover entire pan Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom Flip carefully using spatula or fingers and cook for 30 or so seconds more
Remove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished
(Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)
To Serve
Fold crepes in quarters and place one or two on each plate
Drizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar

Yes. Milk chocolate has both chocolate liquor and extra cocoa butter (about half of chocolate liquor is cocoa butter) and dark chocolate has chocolate liquor.

I'm not a doctor, but I don't see why chocolate milk would be harmful. Yes, it has added sugars and some caffeine in it, but all the nutritional value of white milk is still there. Besides, I doubt the caffeine levels are high enough to really have any impact unless you're drinking it all the time. Having a balanced diet is key. A little extra sugar, caffeine, salt or fat here and there is fine. So down your chocolate milk with an apple and think nothing more of it. Heck, I wouldn't even feel guilty about McDonalds every once and a while if that's what you like. Pregnancy isn't a death sentence.

Ferrero, Pietro (Bruxelles, BE) lol, i seem to think this question is sarcasm but i couldn't help but look it up anyway. Look at the site for more info, I'm hungry now...

*Sources
http://www.freepatentsonline.com/4963379.html

The colour of food and drink can affect the flavour, but not much. Colouring has other effects as well. Red colour can make you hyper and blue can as well. These colours can also have bad effects on your body if they are made of unnatural chemicals.

Cocoa plants, from which chocolate is harvested, thrives and survives better in hotter climates.

These will vary brand to brand. Just look at the packaging, see the total weight. Count the amount of squares per bar. Weight divided by number of squares will tell you the weight per square. Then divide 100 by the weight per square to tell you how many squares you need

Taking the cookie out of the oven after the proper amount of time will add more to the "gooiness" factor than the ingredients. Most chocolate chip cookie are overcooked. Taking the cookies out of the oven when just the edges are brown and NOT the whole cookie will make a moister gooier cookie. Another tip would be to refrigerate your cookie dough for at least 2 hours before baking and this will help keep the cookies thick and gooey as well.

Yes! I remember it being one of my childhood favourites. There was a softish filling (nougat,I guess) and it contained raisins. Yummy!

None. Do you mean cupfuls?

wicked good for you... its stimulates your senses

Mints and milk chocolate help your brain levels go up so yes

Answer#2:

You want to do good on a test, DO THE HOMEWORK AND STUDY. Eating candy is not going to help you!

Some people find it easier to concentrate eating candy. It also helps to keep blood sugar levels up.

The brain works on sugar. Higher levels of sugar make for better working machinery. Don't be so judgmental. Everyone wants to do better.

No it is not made by artificial Chocolate!

Confectioner, but Chocolatier has a nice sound.

John Cadbury didn't invent chocolate; however, he first began to manufacture it in 1831 as an alternative to alcohol because he thought that all the poverty and abuse in the world was caused by it.

It depends on what kind of cookie you are having If you check the nutrition label it will show you.

I can only think of five: late,cola, hola, chat,coal. A few more... tale, colt, loot, tool, taco, clot

hershey owns hershey, and all chocolate places...

It's just a mixture of chocolate and other ingredients that are melted into a mold, to get the chocolate chip shape.