Chocolate

It is made from raw, fresh cocoa beans that are checked for quality, crushed, roasted and grounded to produce a sticky paste. Mix the paste well and additional cocoa paste gives the basic Switzerland chocolate. It is traditional and unique in flavor.

a candy rapper

Yes, and no if you give it a lots of chocolate yes. If it is a little it will not hurt the dog.

Cadbury sources beans from Ghana, but also Indonesia and Malaysia, according to their Australian website.

1. Because they wanted to

2. because they will buy anything that isn't American to humiliate the country

3. because they don't care about our feelings, and so they bought it off Britain

4. because Kraft ran out of dairy milk for there cheese

5. Oh no! <(0(oo)0)>( shocked piggy)

I suppose its the handiest item in certain countries that looks like a bead.

Never seen cocoa beans seen rose petals, gemstones and crystals made into beads then made into rosaries

so it doesn't melt.

thare ither a type of mushroom, cost a lot of money or a pice of choclate covered in coco powder

A chunk of chocolate is any piece that can be broken off so can be of various sizes. With chocolate such as Daity Milk the chocolate is often sold in chunks to make it easy to break off.

i belive its done by white chocolate mixed with blu food coulring

LOL^^^ I HAVE NEVER SEEN BLUE CHOCOLATE

Chocolate's distinctive flavor comes from the way that it is processed along with the ingredients used in it. Both the processing of chocolate and main ingredients used to flavor chocolate are described below.

Chocolate is made from the cocoa bean, which is the partially dried and fermented seed of the cacao fruit. After being harvested, cocoa beans are allowed to ferment and once that process is complete, the beans are dried, roasted and the shell is removed producing what is known as the nib. The nibs are then ground up and liquefied to produce pure chocolate liquor which is then combined with cocoa butter, sugar and other ingredients such as vanilla, milk or milk powder. To make the chocolate smooth to taste, it is then put through a process called conching. During conching, the liquid chocolate is put into a container that holds metal beads. These beads help break up the particles of sugar and cocoa butter to make the chocolate smooth. The final process that chocolate must go through is called tempering. This process, which involves continual heating and cooling of the chocolate to produce the right amount of cocoa butter fat crystals, ensures that only the best chocolate (for most that is chocolate that snaps when broken and begins melting near body temperature) makes it into the stores, chocolatiers, etc.

Imagine 2 people, end-to-end, like a 6 and a 9. Doing naughty things simultaneously to each other.

Well...yes, because you melt chocolate when you work with it.

Having said that, there are really two answers to this question. Chocolate has to be melted in a certain way when you work with it. It's called tempering, and it melts the cocoa butter into the chocolate properly. If you tempered some chocolate to use in a recipe or to make some candy or something, and you didn't get any water in it, you can remelt the leftovers and make something else out of them.

OTOH, if you left the chocolate in the trunk of your car, it wasn't melted right and, when it hardens, you'll get this weird film of cocoa butter on the surface. You're just gonna have to eat that because it won't work right when you melt it. (I know it's a terrible penance to have to eat two or three pounds of chocolate, but you do what you must.)

yes

It depends on whether the total mass of the chocolate bar was also decreased. If the size has shrunk or stayed the same, then they either shrank the bubbles which would increase the number of conjoining spaces around the air pockets, or made the chocolate coating on the bottom thinner to allow for more room. It looks as if they completely changed the shape of the Aero squares, from what I can tell from the commercial, into a smoother streamlined look with a shallower cap.

It would probably be safe to assume that if the amount of air has increased that the amount of solids would decrease, but I doubt that the chocolate difference would actually be all that noticeable, you'd be too busy enjoying the bubbling sensation, which is the point of the snack.

If you're worried about getting less chocolate, then move to another snack that doesn't rely on air pockets in itself to deliver, like a Mars Bar, Big Turk or Twix, the prices may be comparable depending on your area.

Animal fat was commonly used to make soap and candles.

If you think about it, it is in the sense that it contains traces of chocolate but then again it isn't because it also has many chemicals that make it chocolate so I'm not really sure you decide sorry i hope i was of any help

Dogs should not eat ANY chocolate. While some dogs tolerate it fine, others may have serious, and possibly life-threatening issues with it.

Sugar, whole milk powder, cocoa butter, cocoa butter, cocoa mass, honey, milk fat, almonds, emulsifier, egg white, flavouring ( vanllin )

In moderation, no. In excess, though, it is very likely. Both chocolate and soda can contain large amounts of calories and few vitamins and minerals and other essential nutrients. Too much with not enough exercise can leade to weight gain.

It is difficult to actually change the type of chocolate it is. Instead, you can add some cream and a little sugar to lighten and sweeten the taste up.

It's probably a bit outdated.

Actually, its just the opposite. President Grover Cleveland's daghter's name was Babe Ruth Cleveland. The Baby Ruth candybar was named after the President's daughter. Not the baseball player.

Native Central Americans cultivated Cacao (sic) trees for their pods which yielded cocoa (sic). This was mixed with chilli and other spices to make a spicy and savoury drink known as Xocolatl. When Europeans arrived, they brought samples back to their home countries, and sweet drinking chocolate made with hot water and sugar became fashionable in the 17th century. In the mid-19th century, the English company of J S Fry was the first to make tablets of solid chocolate for eating, and in 1875 Daniel Peter of Switzerland perfected milk chocolate.

clown