He told me like most of you did white chocolate is not as poisonous, i takes 250 pound to poison a 25 pound dog. I was so concerned, thanks for all the responses. I promise to make sure he doesn’t do it again.
well hey do you know if regular chocolate is poisonous? I heard it is, but now i’m confused lol
To everyone who answered my question about white chocolate thank you. I called my vet he said he’s fine! ?
Why are cheese and chocolate considered the most indulgent foods in our culture?
Honestly, when you give a gift, cheese and chocolate are always acceptable. It can’t be because it is fatty because otherwise we would have fried chicken connoisseurs, and yet cheese and chocolate fanatics are gourmands. Why is this?
Traditionally, they have been more expensive and less readily available. They are richer in flavor than other foods and not generally a food staple like chicken would be.
How to make home made moulded chocolates at home ?
Kindly give the recipes and also give variations in making dark compound chocolates and milk compound chocolates ….
Here is how I learned to mold my own chocolates! 
Hope it helps! This works great 
But keep in mind that you have to follow each direction carefully so they come out perfect!
1. Chocolate melts best at a low temperature. Don’t allow it to reach more than one hundred and ten degrees. Otherwise, it can easily scorch or separate. If you scorch chocolate, you will have no choice but to throw it out and start fresh with a new supply.
2. Melt only enough chocolate at one time that you can mold in just a matter of minutes. Once it’s melted, you’ll want to place it into your prepared molds right away. If you wait too long, it will harden.
3. Keep water and other such liquids away from the chocolate while it’s melting! Water will cause the chocolate to seize up! You can add a few drops of vegetable oil to remedy the problem, but the taste of the chocolate will be adversely affected.
Now you know the basic rules to molding the chocolate. But here is how you actually MAKE them: The easiest and quickest way to melt chocolate is to heat it in a microwave oven. You can use a double boiler, but then you have the risk of getting water in the chocolate. You can also use a baking oven, but it takes about an hour, so that process is rather long and time consuming.
So, to use the microwave oven method, you will need a heat resistant, microwave safe two cup measuring cups. You will also need a long handled spoon and some molds. You can purchase molds at your local candy supply or craft store. You can also purchase decorations for your chocolates, sticks if you want to make suckers, edible paints, etc. There are a variety of things you can buy that will make your confections colorful and more attractive, fun, and enjoyable. And, of course, you’ll need a supply of chocolate (you can use any kind your heart desires, whether its chocolate chips, dark block chocolate, white chocolate & milk). You can buy them at the candy supply store too, or your local grocery store.
Wash the molds in hot, sudsy water, and then dry them completely. Remember- there can be no water in the chocolate! Place the molds on a flat, level working surface.
Next, place a small amount of the chocolate- about a pound- into the measuring cup. Place the cup in the microwave and set the cooking level to low heat, at about fifty percent. Set the timer for thirty seconds, then remove the cup and stir the chocolate with the spoon. Place the chocolate back into the microwave oven for an additional thirty seconds, and then repeat the process. You’ll need to keep melting the chocolate slowly like this until its smooth and creamy.
Once it’s melted, quickly pour the chocolate into the prepared molds. Fill each mold up so that the chocolate almost reaches the top. You don’t have to worry about leveling off the chocolate as it will smooth itself out.
Allow the molds to sit undisturbed for several minutes. To speed up the hardening process, you can place the molds in a freezer. You’ll be able to actually tell when the chocolate has rehardened by its appearance.
Finally, carefully flip the molds over and twist them slightly in order to release the chocolate shapes.
The best way to store the shapes is to wrap them up in individual pieces of plastic wrap. Then, you can store them in a flat, airtight container until you’re ready to eat them. Be sure to keep them at room temperature, at about sixty five degrees Fahrenheit so they don’t melt.
Again, I hope you enjoy this great recipe, I know I do! Best of luck and have a nice weekend!
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Monthly Kit “Jolly By Golly”
Quick Hot Chocolate Gift Package and 12 x 12 two page spread. All created with the Cosmo Cricket “Jolly by Golly” November 2009 scrapbooking kit from
WWW.CREATEDWITHPAPER.COM
music courtesy of www.danosongs.com
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