Chocolate

i want to make eatable baskets can i use any chocolate. And i use chocolate chips.

Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.

Alternatively, put it on a plate warmer or heating pad set to low.

(Stir occasionally to prevent the sides from cooling.)

Baking cocoa has no sweetner in it. It's extremely bitter. Chocolate cocoa is generally in a mix and already has sugar and the like. It's meant for drinking and not baking.

Also Baking chocolate has more of the cocoa fat in it. Drinking cocoa has been processed to remove much of the fat.

Because milk and cocoa are key components of chocolate, there are vitamins in chocolate.

Cocoa and dark chocolate both contain B-complex vitamins such as B1, B2, B3, B5 and B11. Milk and white chocolate contain large amounts of B12 from the milk, as well as vitamin A. All types of chocolate have vitamins D and E.

In addition, there are numerous minerals in chocolate. Dark chocolate has magnesium, copper, iron, manganese and zinc, which are useful for brain function, cell growth, the repair of tissue and the absorption of nutrients.

It depends on the amount and type of chocolate, but I'm holding a 78% cocoa bar in my hand and it says that it has 25 gr per 100 gram serving.

The definite point of sugar melting cannot be determined. Therefore, while it may slightly impact the melting of chocolate, the amount of time it effects cannot be answered.

Yes I guess because the chocolate or the powder mix is the solute which is dissolved in the solvent milk or water...all together if you were to dissolve something else in it yes it's the solvent.

The original company Hershey's is in Pennsylvania, US. But many other countries produce Hershey's products too.

You should be able to find starburst at variety of sources such as a local grocery store or convenience store. The starburst difrent flavor like blueberry,rasberry,peach,strawberry,lemon the star burst are good include they sealed on grocery and a mall

Most cocoa beans of the world are grown and harvested in tropical areas that receive a lot of rainfall. Therefore the growing season is continuous. http://www.worldcocoafoundation.org/tree-to-table/default.asp

Milk chocolate is the favorite of most people.

well, if there's no cocoa butter in it then it will taste just NASTY

The English chocolate company Fry's moulded the first ever chocolate bar suitable for eating in 1847.

In 1886 this company produced the Fry's Chocolate Cream bar followed by over 220 products including the Easter Egg in 1873.

It depends on the brand. In average dark chocolate, 70 - 85% cocoa, there are 6 calories in 1 gram and 156 calories in 1 oz or 28g.

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The ammount per day, vary from 2 grams (1/4 Oz) to 70 g (2 Oz) . I am in favor of 7 g per day as per the quoted link, or 22 g every third day, the link I lost.

http://www.webmd.com/heart/news/20100330/nibble-on-chocolate-for-healthier-heart

It depends on many factors, like the type of chocolate (higher fat chocolates, like white, milk, and semi-sweet, will melt faster), how much chocolate there is, how it is being heated (microwave, warm water / milk, double boiler, ect.), and what heat it is being placed at.

European countries began importing chocolate, from the New World, in the 16th century. By the 17th century, Switzerland was making its own. One of the country's successful chocolate factories was Kohler, on the shores of Lake Geneva, at Lausanne. Kohler products were so highly regarded that their posters were as prized as their chocolate. One such successful poster was the Kohler advertisement for their chocolat fondant. So the recipe for chocolat fondant was originally Swiss, from French-speaking Switzerland.

How: It one of the natural behaviors that learned naturally.

when: 100 years ago in 1907.

See the link below

Yes, Swiss chocolate is made in Switzerland - there are huge factories for that... and if some chocolate is declared as Swiss made, but is from somewhere else... it's simply no real Swiss chocolate.

No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry.

A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.

If you want to know try it! You never know it might freeze it might not, be adventurus. TRY IT!!!!!!!!!!!!!!!!!!!!....

but if you wanna no now, then heres an answer from my experience:

no it does not freeze

This is the current ingredient list for Hershey's Kisses: sugar, chocolate, cocoa butter, lactose, milkfat, soy lecithin, vanillin, artificial flavor, PGPR emulsifier.

So the answer is YES, because milkfat come from cow's milk and cows are animals.

The other fats and oils (cocoa butter and PGPR emulsifier) all come from plant sources.

Hershey, PA, home to the Hershey Company. The town is also referred to as Chocolatetown, USA and "The Sweetest Place on Earth".

A list of nestle chocolate bars includes Boost, Big Turk, Bar One, Bar None, Banjo, Balisto, Baby Ruth, Almond Joy, Amul Chocolate, Aero Mint, and many more.