This ad won a Gold Lion at the Cannes International Advertising Festival, 2008.
Product: Axe Dark Tempation
Agency: Vegaolmosponce, Buenos Aires
Executive Creative Director: Hernán Ponce
Copywriter: Mario Crudele
Art Director: Martín Ponce
Account Supervisor: Néstor Ferreyro
Agency Producers: Roberto Carsillo and Jose Silva
Brand Planning Director: Diego Luque
Client Services Director: Vanina Rudaeff
Advertisers Supervisors: Pablo Gazzera, Tomás Marcenaro, Hernán De Majo and Fernando Laratro.
Production Company: MJZ, Los Angeles
Director: Tom Kuntz
Executive Producers: David Zander and Jeff Scruton
Producer: Scott Kaplan
Director of Photography: Harris Savides
Post Production:The Mill, Los Angeles
Music: A Sweet Touch of Love, by Allen Toussaint
Duration : 0:0:58
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I have a toy poodle. He LOVES chocolate. He has opened presents with chocolate in them, he can even open hershey kisses without eating the wrapper. I even give him chocolate ice cream but nothing ever happens. Is it just the type of dog or does chocolate actually do nothing to dogs?
We’ve all heard it, "Don’t give your dog chocolate it will kill him". We’ll how true is it you’re probably wondering. Do I have to rush him to an emergency vet if he ate one of my M&M’s?
The truth is chocolate contains theobromine that is toxic to dogs in sufficient quantities. This is a xanthine compound in the same family of caffeine, and theophylline.
Toxic Levels
The good news is that it takes, on average, a fairly large amount of theobromine 100-150 mg/kg to cause a toxic reaction. Although there are variables to consider like the individual sensitivity, animal size and chocolate concentration.
On average,
Milk chocolate contains 44 mg of theobromine per oz.
Semisweet chocolate contains 150mg/oz.
Baker’s chocolate 390mg/oz.
Using a dose of 100 mg/kg as the toxic dose it comes out roughly as:
1 ounce per 1 pound of body weight for Milk chocolate
1 ounce per 3 pounds of body weight for Semisweet chocolate
1 ounce per 9 pounds of body weight for Baker’s chocolate.
So, for example, 2 oz. of Baker’s chocolate can cause great risk to an 15 lb. dog. Yet, 2 oz. of Milk chocolate usually will only cause digestive problems.
Clinical Signs
Xanthines affect the nervous system, cardiovascular system and peripheral nerves. It has a diuretic effect as well. Clinical signs:
Hyper excitability
Hyper irritability
Increased heart rate
Restlessness
Increased urination
Muscle tremors
Vomiting
Diarrhea
Treatment
There is no specific antidote for this poisoning. And the half life of the toxin is 17.5 hours in dogs. Induce vomiting in the first 1-2 hours if the quantity is unknown. Administering activated charcoal may inhibit absorption of the toxin. An anticonvulsant might be indicated if neurological signs are present and needs to be controlled. Oxygen therapy, intravenous medications, and fluids might be needed to protect the heart.
Milk chocolate will often cause diarrhea 12-24 hours after ingestion. This should be treated symptomatically (fluids, etc..) to prevent dehydration.
If you suspect your pet has ingested chocolate contact your Vet immediately! They can help you determine the the proper treatment for your pet.
IN SHORT: Don’t feed your dog chocolate if you love him!
‘Chocolade haas’ (Chocolate bunny), made by Lernert Engelberts en Sander Plug, is an episode from the preschool art project ‘Big Art For Little People’.
The series ‘Big Art for Little People’ is produced by Cut-n-Paste for KRO Youth, in association with Dutch Culture Fund (Stifo).
{KRO Kindertijd]
Duration : 0:2:35
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A chemical in chocolate can elevate your mood. What is the chemical and how does it affect your brain?
You have probably heard that chocolate can make your dog very ill. What chemical in chocolate is harmful to dogs and why?
There are three separate questions here.
1) Chocolate liquor is made by grinding up cocoa nibs. Nibs are the "meat" of the cocoa bean. Everything that is made with real chocolate (i.e., is not artificially flavored) is derived from chocolate liquor. The liquor can be separated into cocoa butter and cocoa powder (using some sort of hydraulic press), or it can be used to make chocolate for eating and/or cooking.
2) There are several chemicals in chocolate that affect brain and body chemistry, caffeine, theobromine (both methylxanthines), phenyethlyamine, and anandamide among them. Caffeine is a stimulant but theobromine is not and its exact effect is less well understood. Phenylethylamine affects serotonin levels in the brain, and anandamide affects THC receptors.
3) Dogs are hypersensitive to theobromine provoking an allergic-type reaction that overstimulates the nervous system. Hyperventilation and elevated heart rate are two symptoms. If the dog consumes enough theobromine (relative to their weight), they can die from cardiac stress.
I know that usually when you bake cookies you use semi-sweet chocolate. But it seems that semi-sweet tastes the same as dark chocolate (well at least to my unrefined palate). Both a bit more bitter than milk chocolate. So whats the difference? I prefer dark chocolate to milk chocolate. And like the taste of semi-sweet as well. Just not sure what the difference was!
There’s really no distinction between semi-sweet and dark. Both contain more cocoa solids than milk chocolate. They also lack milk, which is why they aren’t "milk chocolate."
Semi-sweet is usually a name given to chocolate chips, and is typically regarded as a "lesser" quality.
Dark chocolate is usually used for eating out of hand, or used in "fancy" recipes.
However, the FDA doesn’t have any rules regarding which name is for which. They say that "dark" and "semi-sweet" fall into the same category.
But honestly, I can’t tell the difference either. I’m as happy with a bag of Nestle Semi-sweet chips as I am with a bag of Dove Dark, haha.
So the bottom line is, the only distinction is the name.
Hope this helps! 
If my fellow answerer would notice, the "official" culinary world may distinguish between "dark" and "semisweet" chocolate.
I, however, was speaking of the FDA, which regulates labeling and marketing of chocolates in the States. "Dark" is a larger, umbrella term for chocolates which are higher than 43% cocoa solids, which are generally milk chocolates.
"Semisweet" and "Bittersweet" are two subcategories of "Dark", "semisweet" containing less cocoa solids than "bittersweet". So what the asker would be purchasing could be labeled "dark" or "semisweet", and still be essentially the same thing.
Also, I realize that there is a difference in the "official" culinary world between "fine dark chocolate" and Nestle semisweet chips. But, I honestly can’t taste much of a difference.
And, saying milk chocolate is the "best for eating" is an opinion, not really a fact. I hate milk chocolate, and the asker said that she prefers dark to milk as well.
Trailer Pelicula Chocolat (2000)
Duration : 0:2:18
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Some recipes say to use semi-sweet chocolate squares, but I usually buy chocolate chips because they are cheaper.
What amount of chocolate chips is equivalent to 1 chocolate square?
A square of chocolate is usually one ounce. If you’ve got a 10 oz. bag of chocolate chips, you’d need 1/10 of the bag.
CHAD VADER SEASON 2 DVD IS OUT! Take a look: http://www.blamesociety.net/dvd.php
Chad’s on Twitter http://twitter.com/RealChadVader
Chocolate rain? We couldn’t resist.
Duration : 0:2:5
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My dad’s favorite chocolate maker went out of business, so I’m looking for new ideas. We don’t like dark chocolate, just milk chocolate. I especially want businesses with variety and lots of chocolate with nuts. I love Gardiner’s chocolates in Pennsylvania (peanut butter meltaways are to die for), but I’m looking for others to try. I’m especially looking for older businesses that might make the kinds that my dad likes. Thanks.
old monmouth chocolates in freehold nj is good
I love chocolate covered gummy bears but wonder if they are high in fat and calories. How about dark chocolate and milk chocolate covered raisins?
If you are counting calories, then they are probably more than you need. I’m sorry, I love anything with chocolate too, but when I hit middle age, I had to start considering all of this as well.