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CHOCOLATE RULES:


1.If you've got melted chocolate all over your hands, you're eating it too slowly.
2.Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want.
3.The problem: How to get 2 pounds of chocolate home from the store in hot car. The solution: Eat it in the parking lot.
4.Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less.
5.A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy?
6.If you can't eat all your dinner, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?
7.If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
8.If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?
9.Money talks. Chocolate sings.
10.Chocolate has many preservatives. Preservatives make you look younger.
11.Q.? Why is there no such organization as Chocoholics Anonymous? A. Because no one wants to quit.
12.If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated.


Microwave Method
Place approximately 1/4 lb of chocolate in a glass bowl. Heat for 1/2 minute on medium setting, take out, stir with a spoon. Stir and repeat until the chocolate is melted.
If it becomes stiff before you are finished, replace bowl in microwave for 1/2 minute stirring each time until melted.
Double Boiler Method
Place water in bottom portion of double boiler and heat until water is boiling. Turn off heat. Place in top portion of the double boiler and stir until fully melted. Re-heat to keep it melted.
Filling Molds
Pour or drop by spoon small amounts of melted chocolate in mold, do not over fill. Gently tap the filled mold on the table to bring air bubbles to the top. If making lollipops, place lollipop stick in slot and roll to coat stick with the melted chocolate. Place mold on flat surface in freezer or refrigerator until hardened. This can take as little as 5 minutes or up to 30 minutes. If the outside of the mold is still warm, it is not ready. If you are having trouble releasing the finished piece, it is not ready. Return it to the freezer or refrigerator for a few more minutes. Place on waxed or parchment paper. Insert into a special poly bag and tie with ribbon or twist tie. These can be purchased or save your own bread ties.
Painting Molds
Painting makes your product unique. You can use various methods to fill in colored melted chocolate on the inside of the mold. Use pre-approved food paint brushes. Toothpicks or a lollipop stick for tiny spots. Place in refrigerator for a minute. Remove and wait until film on mold clears, pour desired melted chocolate to fill. If using several colors, place in small glass cups, such as custard dishes and working with one color at a time, melt in microwave. You can also use electric frying pan to work with several colors at once. Place some water in frying pan to distribute heat evenly and set on the lowest possible setting. Place cups in water and stir. If chocolate gets thick, which does happen, put a very small amount of shortening or pariffin crystals and stir, it should smooth right out.
Care of Molds
Store upright. I use a $5.00 plastic crate with lid from K-Mart. Rinse in warm water, never use soap as your mold will crack. Dry with soft clean lint free dishtowel. Your molds will last many years if cared for.

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Disclaimer: A lot of graphics you might find here were collected from about 1998 and fortunately stored onto floppy disks. Unfortunately since my computer has changed several times since then, I have searched and not been able to track some of those urls down again. Those that I do know where they came from, I make sure credit is given. Apologies are extended for any inconvenience. Now, if you do know where they "originally" came from, please let me know.

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