I like chocolate very much but I do not eat it all of the time because it is not good to have a high fat and high sugar food in your diet every day. I like all of the chocolate but I think milk chocolate is usually my favourite because it is nice and sweet and creamy.
White chocolate is nice but I think it is very fatty in its taste and if I eat white chocolate I like it to be high quality because then it is creamy, I like Milky Bars also and I think everyone likes that who has children! I like dark chocolate but it is hard to eat because it is very rich, when I eat dark chocolate I can eat only 2 or 3 pieces before I start to feel sick. That is good because it stops me from eating so much but there are some times when I want to eat a lot of chocolate if my mood is low and it is not possible with dark chocolate because of how rich and sickly it is.
I like to cook with chocolate and have made many desserts using it as an ingredient. I make tiramisu that is flavoured with chocolate and that is very nice, I am sad that I cannot give you the recipe but there are alot of things to do to make it and I cannot write enough words on Dooyoo. I like also to use my chocolate fountain and when I melt the chocolate I get some strawberries, marshmallows and other fruit to dip into the chocolate and it is alot of fun and something I plan for when we are going to watch a DVD as a family.
My favourite chocolate is in a box and it is made by a company called Lily O'Briens. The chocolates are very big and very filling so even though I like these chocolates very much a box lasts me for a long time, my husband does not like them because of them being so rich in there flavour so I keep them for myself and think they are very delicious.
I like hot chocolate also but do not like other chocolate flavoured drinks, I think the new chocolate Baileys is not very pleasing. I make my hot chocolate with real chocolate and not coco powder and it is as filling as a meal and very nicely flavoured with spices.
I do have quite a sweet tooth and I love chocolate, whether it is milk, dark or white I am just not fussy at all. There is always some form of chocolate in my home as I keep a draw in the kitchen especially for it.
On a day to day basis I tend to eat chocolate bars which there are many and non that I do not really like. This can be a mars, Cadbury or nestle chocolate bar as I will purchase what ever is on offer and class these as every day eating bars. But when I am feeling like something more luxurious I tend to enjoy Thornton’s continental, Lindor truffles or champagne truffles from hotel chocolate.
I also cook with chocolate and although some people would argue that the more expensive the chocolate the better quality when I am cooking I find that I get better results with cheaper chocolate. One of my favourite places to buy chocolate from for cooking is Aldi and although I make chocolate cakes and cupcakes one recipe that is so yummy and versatile is chocolate ganache.
600g milk chocolate (I buy the Aldi one which is 30p per 100g)
300 ml double cream
1. Break the chocolate into pieces and place in a large bowl.
2. Put the cream into a pan and gently heat to boiling.
3. Pour the boiling cream over the chocolate and whisk with a balloon whisk until all the chocolate has melted and the mixture is thick and smooth.
This Ganache can be used straight away as a pouring sauce which is delicious poured over a chocolate sponge or ice cream. It can also be refrigerated until firm and whipped then piped onto a cake or cupcakes or can be used to crumb coat a celebration cake before it is covered in fondant icing. You can also make the ganache with dark or white chocolate instead of milk. And best of all it is completely delicious!
I am a bit of a chocoholic. It is strange because I never used to be - I was always a sweets person as a child but as I have got older, I have found that I crave chocolate more. I like it in all forms except for that that cheap nasty stuff you get in the cheaper Christmas calendars, although my favourite kind is dark chocolate.
I particularly like Black Magic boxes of chocolates, especially the raspberry creme one which is just amazing. I sometimes find milk chocolate too sweet which is why I tend to go for dark chocolate, although I don't like the really bitter stuff.
If I were to choose, I'd always go for a selection box such as Thornton's, Dairy Milk Tray or, of course, Black Magic because I like the variety. In terms of bars of chocolate, I would rarely opt for a plain chocolate bar because I much prefer them with something in them such as Galaxy Caramels or Snickers bars.
When it comes to puddings in restaurants, which I ALWAYS have, I can't resist a chocolate one.I don't really like brownie or ice cream ones, but I love chocolate cake, chocolate mousse and those melt in the middle chocolate fondants!
I guess you can see that what I am trying to say is that i am indeed a chocoholic. I am pregnant at the moment and I was hoping that I would go off chocolate and start to crave healthy things. Unfortunately exactly the opposite has happened and the baby seems to have a taste for Kinder Eggs! Oh well, what baby wants...
Buscuit - Cadburys Fabulous Fingers
Delivery - Tin
Price - £10- £11
Gift - Seasonal Product launch
Have you noticed that only thin and attractive people eat sweets and chocolates in the TV adverts? It would be a tad more realistic if it was that big lady from Strictly Come Dancing or the fat bloke from Gavin & Stacey munching away under the Christmas tree. That's what happens to you if you eat too many treats girls and boys! But putting fat people in adverts would be an admittance by Cadburys that chocolate is indeed bad for you and remind us that and sweets and biscuits are unhealthy and so we wont be seeing nay advert changes soon. You can eat as many as you like but you won't get fat and stay young and gorgeous is the message. Telly is the only place where pretty and slender people with luscious lips and happy kids get to eat chocolate guilt free.
What is it with biscuits in tins? Can there be a more wasteful exercise for the environment. You can understand small sweets in them as there are a lot of flavors and shapes and sizes for the family to root around for of their favorite Quality Street etc and so practical. But with biscuits like these the tin is merely a container. Only royalty should have biscuits in tins. The truth, of course, is presentation and we like to think we are having a one off treat when it's in a tin when in reality it's yet more chocolate and carbohydrates but in different shiny wrappers, a gold tin no less to launch these Cadburys babies! I'm no expert but I suspect its all about selling us sweets and biscuits guilt free. 'Go on, treat yourself for Christmas girl. You deserve it!' I know that in the fruit & vedge warehouse for the big supermarkets up to 20% of perfectly healthy produce gets rejected because its not 'aesthetically pleasing', meaning customers vanity gets the better of them when offered the choice and so ok to leave the deformed ones alone in the green trays, and as most of the rejected are perishable they simply get lobbed away, why supermarkets want only supermodel fruit on their displays. It's the same with selling candy sticks- as the new owners of Cadbury call Chocolate Fingers over there. I thought only Willy Wonka made candy sticks. The prettier it looks the more likely we are to desire it. We give money to charity to save the dolphins and the Tigers but not the ugly animals.
What's in them?
As the Americans have taken over Cadburys you will start to see more biscuits like this. They like sweet things over there and they don't really do crunchy centers. They want to make new brand biscuits that will sell on both sides of the pond, here the first hybrid of the classic traditional Cadburys Finger, using an American style soap opera advert to sell them, introducing two new Cadbury Fingers-style puppets - Caitlin and Madison Fabulous. But they are making bold claims that vegetarians can eat these as there is nothing in them they can't eat. Cadburys have also invented a scale of healthiness called the GDA, the 'Guideline Daily Amount', perhaps slightly bias in their favor as these are nearly all sugar and so not great for healthy living. Retailers have many names for sugar. All are used here in the bars ingredients. 'A serving' (what ever that is) contains the following of your Guideline Daily Amount. If 'A serving' is two bars then you will have taken a quarter of your daily salt intake right there. There is way too much salt in our diets as it is.
4% of your GDA
6% of your GDA
6% of your GDA
12% of your....GDA
There not bad although they don't taste like traditional Cadbury chocolate finger biscuits, this more Drifter than Twix. The top layer of velvety smooth chocolate is the best part whereas the white chocolate mantle is not that easy to taste, the bit in the middle alien to my tongue. I like a multilayered chocolate but I want the top layer nice and hard so I can eat it from the sides and feel the crunch in my mouth and then devour the taste sensations from the centre. If there are three flavors on offer I want to know about them. You don't really get that here. No this one looks more like a sucker in the way you can slurp a Mars Bar or Twix finger straight from the packet. That's the best way to taste chocolate. The 'crumbage' is good with little debris after you bite into it. As you all know with Cadburys Flakes, one bite and most of it is on the floor. The big negative for Cadburys here though is you eat one you won't be particularly bothered if you eat another one that day in the way After Eight Mints are a bit of an effort although don't get me into the arguments over whether chocolate should ever mix with mint.
I used to work at Tesco's back in the day and the tinned sweets and biscuits would come in pallets of symmetrical piles and we nearly always dent a few near Christmas so we could have a massive discount on them. They are always outrageously expensive for what they are and this was the only way we could afford them on minimum wage. No one spends seven quid on a dented tin of Roses, even though the sweets remain undamaged and just as tasty.
At £8.95 a tin there are going to be few takers for Christmas, an absurd price for a new launch, the gold tin presumably why we are asked to pay £9 for biscuits. I had some free samples through work and so didn't have to shell out but if you think you can shop around and get a tin of Roses for a tenner then why would you risk so much on anew brand you may not like. If nothing else you have a shiny gold tin for your jewelry or valuables.
It's so quick and really easy to make and kids (and grown ups!) love it.
For a chocolate salami you'll just need:
100g powder chocolate (Nesquik does the trick)
1 package of Marie cookies (or Rich tea cookies)
How to prepare it:
1/ Mix very well the butter with the sugar.
2/ Add the egg and mix very well.
3/ You can then add the chocolate... and mix it very well :)
4/ Smash the cookies into tiny pieces and add them to the mixture.
5/ Form the mixture into a roll and wrap it in a piece of silver foil.
6/ Put it in the fridge until it becomes hard and then cut it into slices.
It doesn't really require much culinary skill, there's not really much that can go wrong with it and everyone I know loves a nice slice of chocolate salami. :)
Chocolate mousse, a dessert that is always a winner among chocolate lovers (and can convert others). And it doesn't have to be complicated to make at all. This recipe is fast, easy and it tastes just great!!!
100 gr of good quality chocolate (I prefer dark, but milk works as well)
50 gr of sugar
1/ Separate the egg whites and the egg yolks in big enough bowls
2/ Add the sugar to the egg yolks and whisk until it gets it is smooth (little bubbles will appear)
3/ Whisk the egg whites until they stand in peaks
Tip: If you add a tiny pinch of salt it will go a lot easier
4/ Melt the chocolate - either over a pot of hot water or in the microwave (watch out that you do not burn the chocolate this way)
5/ Let the chocolate cool down for a bit so it is not too warm and add together with the egg yolk. Stir until you have a smooth paste
6/ Mix the beaten egg whites gently with the chocolate mixture
! Be gentle when stirring the whites and the chocolate together, you do not want all the air to go out of the egg whites (it would be a shame of all the hard work you put in to get them to that stage)
7/ Divide over ramekins or small cups and put in the fridge for at least 2 hours
- Why not add some double whisked double cream (100 ml)
- Why not add a tea spoon of powder coffee
I thought i should share a great recipe I have. Basically it is a chocolatey biscuity desert, i call it chocolate biscuit cake.
Now as I am a male, I don't need to measure the ingredients, I just know what's right ;-) but here is roughly what you should use -
A full pack of digestive bistuits, just the cheapest kind will do (400g packet)
4 x heaped tablespoons of cocoa powder
Half a tin of syrup or around six tablespoons
Half a tub of margerine ( around 250grams)
Some milk chocolate buttons
Any other sweets you can find.
The recipe is basically as follows -
Smash the biscuits up and put them into a bowl, then add eveything else except the chocolate buttons and smarties. Keep mixing everything until its comes to a thick consistancy, if you think you need more cocoa or syrup, don't be shy just throw it in. Keep tasting it along the way until it tastes as you want it. I can usually tell when it is done as the mixture doesn't stick to the side of the mixing bowl.
The next step is to spoon the mixture into a tray of some kind, i usually use a round non stick tin or a porcelain roasting dish type thing. Level the mixture off and then put plenty of the smarties and buttons on the top, again, don't be shy with these, just put on whatever you want.
When you are done, put it in the fridge for a couple of hours until it sets. You are then ready to serve it.
I know the recipe doesn't sound that nice, but trust me it tastes delicious, I would happily eat this every day, but can't as I am on a diet.
Sometimes if i am feeling healthy, I will add a couple of raisins to the mixture - but not too many! :-)
This recipe is perfect for me, there is no oven to worry about, nothing can get burnt, children can make it without the need to use knives, its idiot proof! It has to be so that i can make it!
Give it a try and leave a message me what you think!
A guilty pleasure or possibly a little treat, Chocolate can be eaten, drunk bathed in beauty treatments are available using chocolate or indeed we can paint or homes in paint named after it!
I dislike white CHOCLATE AND Dark chocolate cannot abide Chocolate with crème centre or caramel but that still leaves too much variety out there !
My top ten chocolate bars I have listed below
I like these as they are supposedly a healthy lighter way to enjoy the chocolate fix what a joke however we can believe in this and enjoy the malted flavour!
I really like the dense hard packed nutty taste but I have to say tasted better when it was a Marathon more satisfying somehow!
Whenever I buy a Bounty I always tell myself that I will save half for later ha ha ha never happens I love to eat all the chocolate then the coconut really sickly but glorious
4) Freddo Frog
Just a great chunk of Cadburys yummy Chocolate in a cute frog shape and a great bargain at 17p what an economical treat defiantly a recession buster!
5) Mint Aero
Bubbly minty yummy although tastes a bit like toothpaste! I like to let the bubbles melt on my tongue
6) Fruit and Nut
A classic in the chocolate world and obviously one of your five a day so nut really that bad!
7) Chocolate Buttons
I reckon these are consistently my favourite Chocolate I love the creamy chocolate and how you can let it melt on your tongue I have been eating these since I was a child and still choose these over more grown up chocolate yum
8) Giant Chocolate Buttons these obviously designed by a Woman and in my opinion she should receive a Knighthood for services to woman kind a must for chick flick watching or indeed anytime!
No cinema experience would be complete without a bag of minstrels I love that feeling as they melt in your mouth fantastic
10) Kit Kat
Last but not least the classic bar that goes with anything truly diverse it's chocolate but also a biscuit a great little bar
Well having munched two Chocolate fingers and a bag of maltesers whilst writing this the downside to chocolate is hitting my hips as we speak but it was lovely whilst it lasted . I had better go and put Davina in the DVD and work it off maybe just a hot chocolate first!
I LOVE chocolate. Sometimes I try to kid myself that I'm not that bothered about it and then go without for a couple of days but as soon as I get a craving come on I go mad! lol I like proper chocolate better than chocolate flavoured things because there's nothing yummier than a chunk of high quality chocolate melting in your mouth.
The 3 main chocolates are dark, milk and white. I'm not mad keen on white chocolate so don't eat a lot of it but I've got a 2 year old sister so there's always white chocolate in the house because she gets into less of a mess with it! lol That means I do sometimes eat white chocolate though when there's none of the brown stuff there, Milky bars are ok but I HATE the posh white chocolate like Green And Blacks because it's always too sickly and creamy.
Dark chocolate is sometimes known as plain chocolate and this is my fave but I don't eat too much of it because its.... errrrr..... a bit of a laxative if you overdo it! The best dark chocolate I think is from Green And Blacks because it's always got one of the highest cocoa solids of all of them available in the supermarket and that shows in the taste. Lindt dark chocolate bars are yummy too but are a bit too sweet because I like quite bitter dark chocolate. Then you've got the more affordable Bournville and that's the one I eat most often because it's cheaper and even though it's not as good quality I think it's got a gorgeous flavour.
Thorntons dark chocolate is to be avoided in my opinion because it's not very nice tasting and too harsh. On some of the bars they make it's ok when it's thin but too thick and the flavour is too much for me!
Milk chocolate is the one I eat most often and if possible I go for Cadburys. I'm not mad keen on Nestle chocolate at all because I reckon it tastes cheap, Lindt milk chocolate is deffo my fave but it's mega expensive so I don't buy it that often. Some people don't think Cadburys chocolate is very good because it's so sweet but I was brought up on Cadburys (I live 2 miles away from the factory!!!) so love the sweet creamy flavour of it.
Chocolate is added to all sorts of things like cakes, puddings, biscuits, yogurt, croissants and even though I love all this sort of stuff I prefer a good bar of something nice.
A lot of chocolate bars have stuff added to them like nuts or pieces of biscuit. I quite like things like this but the plain and simple chocolate bars are loads better I reckon. I like Whole Nut bars but would rather have something from the Green And Blacks range because the quality of the chocolate is always better and also they come up with some wicked fillings. I'm just eating a bar of their Ginger chocolate and it's yummy with smooth dark chocolate and big pieces of crystalised ginger and that's loads more exciting than a bar of Dairy milk with nuts and raisins in it! lol
Most of it is yummy anyway and it's been proved that a bit of dark chocolate can help prevent some illnesses so I'd be a bit stupid to give it up..... wouldnt I?????
Chocolate is somewhat of a cultural phenomenon. It's loved the world over and countless companies produce chocolate in seemingly never ending varities.
The main types of chocolate are: dark, milk and white. Dark is very bitter tasting and has the highest percentage of cocoa, it's also supposed to be quite good for you (although obviously in moderation). White chocolate is very sickly tasting but nice, you can usually only eat a little white chocolate at any one time before it becomes too much. Milk chocolate is somewhere in between the two and my personal favourite.
Then there are obscure chocolates such as caramac - a caramel flavour white chocolate.
Over the years chocolate has become ever more weird and wonderful with all sorts of new recipes being bought out - chocolate with nuts, fruit, caramel, honey comb, wafer, toffee, fondant fillings etc. There's always a new variety to try so if you've tried one sort of chocolate and didn't like it, don't discount the rest.
One of the better known chocolate companies in the UK is Cadbury's which has been in the news quite alot lately. Cadbury's is also available in other countries such as America and Australia, but be warned - it tastes different and I'm sure the same can be said for other international brands of chocolate.
Chocolate is rather addictive and sometimes it's hard to eat it in moderation, but you do have to remember that milk and white chocolate are not particularly good for you. Calories are generally high for a very small amount and fat percentages are also high.
In conclusion chocolate is the perfect treat - easy to buy, eat and very satisfying.
One minute chocolate is good for you the scientists say, the next it's not. Well, I say it is! The good quality dark stuff (over 85% cocoa content) contains quite a bit of iron - ummm spinach or dark chocolate anyone? Chocolate of any kind raises your endorphins and makes you happy. It is quite often better than sex, obviousloy depending on your mood. My favourites are Lindt and anything deep and velvety. Cadbury's isn't bad, but Hershey's no, it just pales in comparison. White chocolate - don't get me started! I adore the stuff! Chocolate is something I include in my diet every day - if only a small square or 3 - becuase life is about enjoyment and everything in moderation. Can you imagine what life would be like without it? To think that it was only discovered by mistake, too! As I write this I am about to go off and bake a Nigella chocolate custard birthday cake. No doubt I will be licking the bowl!
Chocolate. It is certainly wonderful stuff, and very useful for lots of different things. I bake, and I do use chocolate in my baking so I have tried quite a few varieties and brands over the years. From the cheapest of the cheap to the very most expensive I could get my hands on, I make it a personal challenge to try whatever new kinds that appear on the shelves.
In terms of the cheap chocolates, I have tried pretty much all of the supermarket own brands and Value ones, and a couple are worth mentioning. Lidl's chocolate is always nice and quite cheap - very creamy - but my current favourite is Tesco's Value White Chocolate. It is creamy and tastes nice (if a slight powdery aftertaste), and is perfect in baking. It makes better chocolate chip cookies than using specific cooking chocolate, in my opinion. The Sainsbury's Value Milk Chocolate is also very nice indeed.
Off the shelf for a quick snack (if I'm feeling luxurious) I'll pick a small bar of Galaxy. The creamy taste has the edge over Cadbury's Dairy Milk for me, although that is nice too.
In terms of the higher priced chocolate, I tend to prefer Thorntons to things like Hotel Chocolat. Ordinarily I like a higher cocoa percentage in my chocolate, and while I've tasted the Hotel Chocolat 100% cocoa chocolate (very bitter), the darker chocolates on sale in Thorntons get my vote every time. The Anti-Oxi Choc Berry Boost (with blueberries and raspberries in) is a personal favourite when I feel the need.
I have to admit it, I love Chocolate. To be honest I am not that fussy either, I love white chocolate, plain chocolate, milk chocolate, chocolate cake, chocolate truffles, chocolate with stuff in (caramel, nuts, toffee, raisins) hot chocolate... the list is endless!
As I have gotten older though my taste for the quality of chocolate has changed significantly. Don't get me wrong, I will still enjoy a bar of galaxy or cadburys chocolate as much as the next person and it is always nice to have that comfort food in the back of the cupboard, but if I want a real treat I like to go for the more expensive brands. The ones with the higher percentage of cacao in them.
The higher percentage chocolates have more of a 'bitter' taste than the usual cheaper chocolates, they have less fat, milk and sugar in them and have more of an authentic taste. A good example of a high cacao content chocolate, is my old favourite, Green and Blacks.
Not only is Green and Blacks a favourite of mine to eat but also I try to use Green and Blacks as often as I can in my cooking. I recently made a chocolate roulade with the plain Green and Blacks and it was delicious (even if I do say so myself!). The slight bitterness of the chocolate in the sponge worked so well with the cream and blackberrys that I had put in it. I would never have been able to achieve this with a cheaper chocolate, or one with a high milk and sugar content. The roulade would have tasted just too sweet.
With the higher percentage chocolates only a little is needed to satisfy a craving, compared to the usual bar of Cadburys etc...something I have had an awful lot of since becoming pregnant! By eating a higher grade of chocolate I have managed not put on too much weight and maintain a healthy pregnancy. I have been buying this from our local health food shop as they sell Green and Blacks in the smaller 50g sized bars, perfect for a craving!
Chocolate has evolved from humble beginnings in south America around 3000 years ago, the first evidence for humans cultivating the bean from which chocolate is derived came in the form of residue on a piece of pot dating back to around 1100BC. Originally it was used to make a drink (probably not all that similar to modern day hot chocolate), the thrifty Olmecs even used the white pulp from the bean fermented to make an alcoholic drink. It was also used in cooking as it still is today in Mexico.
The chocolate enjoyed all those millenia ago was a world apart from the majority of todays bars. There was a story in the news recently that shops in England would no longer be able to call their product 'chocolate' as it is far removed from the higher cocoa content chocolate. Containing mainly non cocoa fats that cut production costs but end up tasting much sweeter than high percentage cocoa chocolate.
There are hundreds of brands of what we would call chocolate, some white, some dark, some with bits in (including a rare bar made by lindt which contains fleks of sea salt!!!).
If you root around a bit you can still find purer chocolates, Lindt is a good example with some of their bars containing 90% cocoa. Generally our tastes have changed, we no longer crave the bitter complex flavours of a good high cocoa product, the vast majority of the chocolate market is now dominated by super sweet, sugary bars. I myself like both, Sometimes I'm in the mood for a sweet bar you can just pick up in any shop, and sometimes I crave a good higher quality dark chocolate, In my opinion both products have their place.
Whatever form it comes in, chocolate is a wonderfully addictive, mood elevating substance. Some people have even suggested that good dark chocolate can have certain health benefits including increased brain function and reduced blood pressure, as if any of us needed an excuse ; )
The EU standards have been looking closely at chocolate in Britian and deciding if chocolate here can actually be called 'chocolate'.
Now, I am not one to boycott mainstream chocolate, seems like it would be a defeatist thing to do on this site and neither do I earn commision for promoting any particular type of chocolate. However, you do realise, my good friends that most of the chocolate you see on the shelves like Kit-Kat, Galaxy, Cadburys, Mars Bars etc. is basically sugar, with scant amount of REAL chocolate just pussing footing around. If you know this and you don't care, then I guess you can go and read something else or if you do, read on.
If you want to get your money's worth, go for the more expensive types of chocolates. The more fairtrade credentials the better and ones using palm oil from sustainable sources. At first, you may give birth to kittens when you see the price but, with higher, purier chocolate content, you actually achieve what you set out for - increasing serotin levels. That is what chocolate should be for and that is why most of us say its better than certain 'pastimes'! Most of us consuming mainstream products think we crave chocolate but in my opinion, it is sugar that is switching on all the danger switches! :s
With better quality chocolate, you really appriciate the taste and I find myself not wanting to just scoff a whole bar...not just beacuse its pricey but you actually want to savour the taste and your happy hormones get what they want quicker!
Here is one of my favourites:
You can find information on this site about what makes chocolate REALLY chocolate. Go on have a read and educate yourselves, I feel better for doing it!
Chocolate is traditionally produced from the seed of the tropical cacao tree, however much of the chocolate consumed today is made into bars that combine cocoa solids, fats like cocoa butter, and sugar.