White Chocolate melts faster because it has a higher proportion of milk fat solids which when heated liquifies.

80 mg in 1 ounce

cows...! DUHHHHHHHHHHHH! where else would COWS milk come from? I mean COME ON!

Well im not quite sure is they are good for you but they sure taste good! :)

You CANNOT use liquid food coloring---that will ruin the candy. You CAN use a paste or power food coloring purchased at a craft store like Michaels, Joannes etc or a cake/candy supply store. Also some gourmet cooking stores will have the right coloring.

You can also buy candy melts from the same type of stores. They have red and pink candy melts. Also seen candy melts at Walmart in the craft/sewing section of the store.

White chocolate was first made in the 1930s.

No, dogs shouldn't eat chocolate at all.

white chocolate is not really chocolate. It doesn't have real cocoa in it, just cocoa milk. Cocoa contains theobromine, which is poisonous to dogs, but cocoa milk doesn't contain it. But, dogs still shouldn't eat really sugary foods like white "chocolate."

the color of white chocolate is sometimes white or it could be normal color brown . Although commonly called "chocolate", confections that lack the key ingredient 'cocoa' aren't really chocolate at all. White "chocolate" is pretty much powdered sugar, water, butter and flavoring. There are also health benefits found in dark chocolate and milk chocolate... So, the darker the chocolate, the better! Literally! Its the color of evaporated milk. Off white to creme colored.

Yes, I do it all the time because people in my family are allergic to chocolate. Came out great, give it a try!

Chocolate develops the white surface for three reasons: one is from heat. The heat drives fat out of the chocolate and it makes a white coat on the surface. The second is from cold. When chocolate gets cold and is placed in a warm area (where the chocolate is colder then the air's dew point) moisture condenses on the surface. The water draws sugar out of the chocolate and makes a white coating. Both conditions are called "bloom." The last reason is from scuffing. When chocolate chips (for example) tumble on conveyor belts, they can become scuffed which looks white. To tell the difference, look in the curl of the choc chip. If it is shiny, the problem is scuffing, if not, it is bloomed.

Bloom changes the eating characteristics of the choc. If you are baking, it should be just fine... I make cookies with bloomed chips and they are fine. Eating out of hand, bloomed chocolate isn't very good. I'd recommend melting it in a double boiler using it to make your own chocolate drops or bars.

If the chocolate is a filled bar, it probably won't taste very good. It will be safe to eat though.

Answer provided by eccevita on Yahoo Answers Canada

Godiva chocolate liquor has a long shelf life if it is unopened and stored in a cool place. As long as the liquor does not develop a funny smell it is fine to drink.

This is because it does not contains chocolate at all. White chocolate has cocoa butter in it which gives it a lighter color compared to other chocolates which have chocolate "tonic" ,which is the main part of what is produced when you cook the chocolate. Cocoa butter which is also in some lotions is the "creme" of the chocolate "tonic" and rises to the top when cooked.

Although there is no significant difference in the melting points of these two varieties of chocolate, dark chocolate will melt faster than white if you leave both of them out in the sunlight. The dark color is much more absorbent of sunlight.

No. White chocolate contains 0% cocoa solids; and thus no Theobromine. If you have headache/ migraine concerns with tyramine, my best solution is to try white chocolate out for yourself, just to make sure it's not a trigger. And never eat sugar on an empty stomach (trigger).

: )

Karen

*really

And no, but it has quite a high fat content, from the cocoa butter. It doesn't actually contain any cocoa solids though, that's why it isn't brown..

I'm not sure, it must not be true like when people thought that Aidemus was sung by Enya ( which was a lie)

One serving (about 9 pieces) is 220 calories, 15 grams of total fat (6 grams saturated fat, 0 grams trans fat), 5 grams of cholesterol, 30 milligrams of sodium, 18 grams of total carbohydrate and 3 grams of protein. (I am actually looking at and eating from a bag that is sitting right in front of me at this very moment)

Cocoa is an ingriedient in chocolate. It is a refined dry powder made from the cocoa bean. The cocoa butter has been remove from it. Chocolate includes cocoa, cocoa butter, sugar, milk, and other ingridients. As the proportions change in the chocolate mixture, it is possable to derive various types of chocolate, like bitter, semi-sweet, dark, and milk chocolate.

Her favourite ice cream is pecan or cookies & cream.

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milky bar

there is cocao solid!