Chocolate

Place a tablespoon of each type of chocolate into Fill a bowl with boiling water, all the same temperaturesmall ziplock bags. Fill a bowl with boiling water from the kettle so its all the same temperature. Drop in the chocolate bags at the same time and observe them melting. Record when each type of chocolate become smooth and non-lumpy. Eat the chocolate afterwards or smear on biscuits.

Godiva (Chocolatier) chocolates do have nuts included in the ingredients; but, not all Godiva chocolates have nuts. The Godiva Chocolatier company was actually named after Lady Godiva.

If it ate alot of chocolate i would recommend seeing a vet if it ate a little it will be fine.

About 70 °C, you can reach the temp. by collecting energy from sun by mirrors.

cheese and crumpets with turbans

The fat is probably the biggest problem. Refined sugar is considered by many to be bad for you. And cocoa also contains some caffeine.

Yes

Made a tasty treat.

You can buy it at any Asian Market.

Chocolate chips have sugar and other ingredients in them. Bakers squares are usually just pure unsweetened chocolate. You could probably substitute but need to adjust sugar in your recepie.

They are either called chocolate sprinkles (common) or chocolate jimmies (not as common).

because you probably ate it.

Hershey's uses about 300,000-350,000 gallons of milk a day.

Use common sense. Keep a close eye on the dog for a day or two and if you sense something wrong or have a gut reaction then take the dog to a vet. If you're unsure what to do altogether, take the dog to a vet. ***************************** My addition to this answer: From what I learned from my dog trainer, hydrogen peroxide can be used to induce vomitting when you know your dog has injested something harmful. Searching the internet for some backup, I came across this site: http://www.dr-dan.com/newpae16.htm. It also lists the Animal Poison Control number 1-800-548-2423. If it's off hours or a long way to the vet, calling the number and using the hydrogen peroxide may be a good, timely option.

Switzerland leads in chocolate consumption at more than 22 pounds per person followed by Austria at 20 pounds and Ireland at 19.5 pounds. America estimated at 11 pounds per person.

while I jessica newkirk eats around 25 to 27 pounds a year. :)

It can be, depending on the type of chocolate and the amount consumed. Dark chocolate is healthier, and eating chocolate in moderation is always good. Chocolate is a great comfort food and helps with stress, so it's good for the soul. Some even speculate that chocolate acts as an antioxidant and might help prevent certain types of cancer. Therefore chocolate is good for you unless you eat too much of it.

The correct answer is 2 cups.

So, the implication of the statements above are that the oz referred to are measures of weight. eg. "3/4 of a pound of chocolate chips occupies a volume of 2 cups"

Cocoa beans are the seeds found in cocoa pods, which grow on trees often found in Africa, and Central and South America. These beans are fermented, dried, crushed, processed and manufactured into chocolate. Chocolate production begins with the harvesting of the pods of the cacao tree (Theobroma cacao). The Latin binomial means "food of the gods." The cacao tree is a small evergreen and its pods, when ripe, may be colored yellow, orange or red and shaped like a football. Each pod contains 20-50 seeds, or "cocoa beans." The pods are cut off the tree by cocoa harvesters with machetes. The seeds are removed, along with the light-colored, sweet, pulp inside the pods and left to ferment for a few days. Traditionally, this was done in big heaps on the ground. In more modern operations, this is done in bins. After a few days, the seeds are separated from the pulp, spread out more thinly and allowed to dry in the sun. Once dry, the cocoa beans are shipped to chocolate manufacturers. Once at the chocolate factory, the beans are roasted at around 250 °F (121 °C) for about an hour. This roasting darkens the beans (via some of the same browning reactions that occur during dark malt production). The shells are then cracked and the kernels (called nibs) are gathered. The nibs are then ground into a dark brown, bitter paste called chocolate liquor (or pure chocolate). Chocolate liquor is, on average, 47% cocoa solids and 53% cocoa butter. Despite the name, it is not alcoholic.

Real sugar is kosher for Passover.

As for artificial sweeteners:

There is kosher l'Pesach Sweet 'N Low

Some brands of Aspertame are

You would have to check the packaging for the appropriate certification.

Well, you would think because of its bitter flavor when unsweetened, that it was more basic than acidic, which, actually, is not true. It varies from a pH anywhere between 5.9 and 6.2 depending on the type of water you are using (filtered, unfiltered, bottled, tap etc.) and the blend of the coffee.

30 pounds

it started out in 1752 when he opened a cafe selling hot chocolate in Bradford. he liked chocolate, i guess! but it was his sons, george and Richard, who did most of the chocolateering and chocolate revolutionising. they were Quakers - they were nice and felt sorry for their factory workers who lived in slums and built them a town called bournville that was clean and happy