Chocolates

they say that falling in love releases phenylethylamine(PEA)in the emotional part of our brain. PEA is known also to be found in chocolates? So is there really a connection between the two? Don’t give me that look, what do you think?

ive been eating a lot of chocolate lately

Música Chocolate de Luan Santana.
Acesse: www.ouvirmusicasgratis.net

Duration : 0:1:17

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I am looking to bring some candies/snacks/chocolates as gifts when I come to Australia. I heard hershey kisses and coffee crisps are hard to find? Is this true?

I live in Australia but I have never been to America. This question is hard to answer unless you have been to both countries. I love this kind of food so if you list them, I can tell you if we have them. You can email me. I have never had the two you mentioned so bring those. I can tell you we do have Oreos. List the rest!!!

A friend of mine is looking for a good red to relax with while he and his wife have Godiva Chocolates. For the first time I was stumped and what say. Could use some suggestions. Looking for a nice relaxing wine to wind down. Maybe a spanish Cab?

Thank you.

this is tricky bc since choc (specially strawberry choc) is sweet, the general rule is the wine should be sweeter than dessert. such as a port, or moscatel. but since it sounds like they want more than one glass, and dessert wines are not meant to down a bottle, you’ll need something (they’ll) that will accent the chocolate, without taking away from it. thats when i turn to mendoza argentina malbec merlot blends.2006 is a great year and usually under 25 for REALLY NICE BOTTLES. other reds might work, but i wouldnt do it

Hello, im making homemade chocolates for people this christmas. I did a test run and they tasted good, at first, but after literally 2 days (some refrigerated and some not) they went crumbly and white. Can anyone tell me why this happened and if there is anything i can do to stop it happening?? ( they were just normal chocolates, no filling etc.)

Thanks

You shouldn’t need to add preservatives; most chocolate is full of them already, and even if you buy the top-notch stuff (which is not full of preservatives), it shouldn’t perish that quickly. I’m guessing you were sold a batch that had been mishandled at some point.

There are a few things that could cause your chocolate to perish like this. It could have been stored in a place that’s too hot (chocolate should never be stored anywhere where the temperature is likely to exceed 20°C); it could have been heated too quickly when you melted it; it could have gotten too hot when it was melted; it could have cooled too quickly; or it could simply be old stock (or it could be a combination of these things).

The main thing with chocolate is quality. There are many different grades, each for a different purpose (and some is just plain shoddy workmanship). For making home-moulded chocolates, you want the finest grain available. Buy it from a reputable supplier with air-conditioned facilities. Store it in a dark cupboard or fridge. Heat it slowly, work it quickly, and cool it slowly.

One can never have too much chocolate. So says Alton, who takes a third look at the delicious, dark sweet. This time, he melts solid chocolates.
Recipes featured in this episode:
- Chocolate Truffles
- Ganache Frosting
- Good Eats Fudgepops

Duration : 0:10:37

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Ok, so I just got a fondue pot (not fountain), and all the "recipes" I’m seeing seem to include adding cream or some type of milk to the chocolates in the pot. I don’t understand why. Wouldn’t simply just melting chocolate be enough? What’s the reason for the additions?

You need to add it so it can make the chocolate more creamy and rich. It taste MUCH better with cream and/or milk. Try it without, then with. You taste a difference

I wanted to purchase Godiva chocolates for a date which is about 2-3 weeks from now. Can I just store them in my room for 2-3 weeks or will they go bad or lose their freshness?

Do not freeze them or they will be white after you take them out. You can just store them in a cool area in your room (like I leave my window open a little in my bedroom even in the winter). They will keep well.

Idk is this is a stupid question or not. I’m not stupid I am just slow. Don’t say there is no such thing as stupid questions because there are plenty. Anyways, is it possible to make chocolates from chocolate sauce. If so how?
I meant chocolate chocolate bars. srry
like reese
lol srry about that
lol srry about that

You mean the ready-made chocolate sauce? like the ones you buy?
no, I don’t think so…
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… from SPAR!

Duration : 0:4:30

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