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Well, it's very healthy for you. Whether you want to know whether or not it tastes good or not, then well, that'd be an opinion. I, personally, dislike it.

A lot of people like chocolate. I like chocolate. There is an exact answer 9000000 maybe

i like chocolate!!! So do i but the average amount of fat in a 100g 70% dark chocolate bar is 46g. Hope this helps

Dark chocolate (chocolate that has at least 70 percent cacao) contains plant pigments called flavonoids, which have been shown to benefit cardiovascular health. A recent study by Sarah Sahib, BScCA, "Chocolate Consumption and Risk of Stroke." (available at http://www.medscape.com/viewarticle/716923).found a 22% reduction in stroke risk for those who had 1 serving of chocolate per week. For more information on the health benefits of chocolate, read "Chocolate, a Healthy Treat, not Just for Valentine's Day," at http://www.ebargains-unlimited.com/wp/ /2010/01/17/109.html.

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Yes. I have done it more than once.

One can buy Godiva dark chocolate from a variety of different locations. One can try their local sweet shop, a large supermarket, or Godiva online site.

no of course it doesn't.

It depends on the person and his tolerance.Black chocolates are rich in xanthines and coffene so produce stimulant effects like alertness,hyperactivity,lack of sleep etc.As such it may not kill the person if one want to eat an excluse chocolate meals for a day.

No one is sure! There is a whole variety of chocolates out there, and not everyone has computer or internet to vote on it..and if everyone in the world did, that would be newborns too! So, no one knows. I can tell you I like dark chocolate though!

Dark chocolate contains a higher percentage of cocoa liquor which is rich in antioxidants. Many dark chocolates also contain less sugar than milk chocolate, and many have a higher fiber content.

I found this question because I was wondering the very same thing. If you are reading this and find something, please respond. Man, those things were righteous!! Thanks! jacketsrule

I wrote the Nabisco Company a few years ago and they said they stopped making Ideal Bars because they were not selling as good as they wanted. They also said if enough people contact them, they would consider making them again. So, giv'em the word! Maybe we'll get'em back.

Thanks! rickzz

Basically dark chocolate is very healthier than regular milk chocolate; and I really don't know what it is really made of. But I also have to inform you that it makes you smarter. If you want to know more then please search it on Google. Or any others sites that you trust and normally search at.

In a large soft pretzel there are approximately 300-400 calories

No. It is very good, can be sweet, semi-sweet or bittersweet, and has more anti-oxidants than milk chocolate .

Recipes using Splenda and Pillsbury Sugar-Free Cake Mix are excellent diabetic cheesecake recipes. Betty Crocker and other cookbooks, as well as Splenda's official mail-in cookbook offer, include several diabetic cheesecake recipes.

The Melting Point for dark chocolate is approxomatly 34 to 36 degrees celsius

Well, mostly all of Hershey's chocolate is real chocolate. But in percentage I can say that about 90% of Hershey's chocolate is real chocolate. The rest is just like milk, etc.

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

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

wicked good for you... its stimulates your senses

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.