Chocolate Martini

Chocolate candy molds can lend your homemade confections a festive, distinctive, unique and professional air, so why not try them? They're also inexpensive and easy to use, if you follow a few tips.





You may not be aware of the great variety of molds available. There are molds for:





Special events: birthday, graduation, wedding, anniversary, babies, bazaars, etc.





Holidays: New Year's, Valentine's Day, Easter, Mother's Day, Father's Day, Fourth of July, Halloween, Thanksgiving, Christmas, Hanukkah, etc.





Themes: movies, animals, flowers and fruit, jobs (business cards!), letters and numbers, organizations, patriotism, nautical, seasonal, sports, religious, zodiac, greeting cards, international, landmarks, music, military, transportation, western, etc.





Tips for buying molds:





Look for strong plastic with deep intricate designs, you'll be surprised at the difference in results from more detailed molds. If you buy molds for hard candy, they'll be strong enough for anything. Dishwasher-proof is not necessary, you'll read why later.





Tips for using molds:





Fill each mold slowly with a squeeze bottle, spoon, or by pouring chocolate from a measuring cup. Paintbrushes can be used for candies with layers of different colors, just let each layer chill and firm before applying the next.





Use a palate knife or spatula to scrape off any excess chocolate into a clean bowl. This chocolate can be gently warmed and reused.





To remove bubbles from the molded candy, you can hold both sides of the chocolate candy mold firmly in two hands and tap it gently on your table or counter.





To remove the candy from the mold, turn it upside down over a cloth or sheet of waxed paper and either gently tap it on the table or kitchen counter, or invert the entire mold and twist it very gently to release the chocolates.





Chocolates can be quick chilled, in order to remove them quickly from the mold and make way for more candy production. To do this, place them in the freezer for 5 to 10 minutes, until there is condensation or frost evenly on the bottom of your mold. Then you can take them out of the freezer, remove them from the mold as above, and let them finish cooling at room temperature.





Tips for cleaning molds:





The molds should never be washed because it is easy to leave soap residue that affects the flavor of the chocolates. Once the remnants of chocolate in the mold have completely cooled, the chocolate will flake off by wiping with a soft, dry cotton cloth (polyester will leave tiny fibers on the plastic). A light film of cocoa butter will remain which is polished with the cotton cloth, making your next batch of chocolates even shinier than the previous batch.

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Today, mobile phone market is flourishing with the new product variation, promotional suppliers and event marketers. There, LG products are no behind, as the latest LG series of chocolate mobile phone is beating the market with other products. LG chocolate mobile phones series is throbbing heart of millions by its exclusive features like sharp design; satisfying user with its overall performance; and a multimedia-rich feature equipped with a Megapixel camera, high-end connectivity with the Bluetooth and MP3 for over coming the boredom.

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1 Part ABSOLUT VODKA 1 Splash Chocolate Liqueur 1 Whole Chocolate HOW TO MIX Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with a chocolate. www.absolutdrinks.com

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Tylor Field, III, VP of Wine and Spirits for Morton's The Steakhouse, walks us through how to make a delicious cocktail that could also be served as dessert. Visit www.mortons.com to make your reservation.

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Aloha Aubrey for the wonderful Christmas gift to watch my daughter delight in the percussion drama of STOMP! You are the best. If you haven't been to the new coffee/bar (Bambu) down the street from Hawaii Theatre, check in out.

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How to Make a White Chocolate Martini - Recipe and Ingredients Expert: Cool River Cafe Contact: www.coolrivercafe.com Bio: Located in Austin, Texas, the "Live Music Capital of the World" and home to world-famous Sixth Street, Cool River Cafe has been one of the city's premiere dining destinations.

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www.RecipeSecrets.us You can make top secret restaurant recipes easily too just as long as you don't violate a few simple rules. Number one is you must follow the instructions to the letter. If you wonder why the recipes have not been so easily available is because they want to protect the profits that the restaurants have been able to achieve by being the only place where you were able to get that dish from. By simply using the proven road map that has been made for you (the recipe) success is almost certain you will be able to replicate any great tasting dish. When cooking, famous restaurant recipes definitely shows you the main value associated with acquiring superior ingredients, you must buy from a supermarket that is of excellent standard with freshness as number one standard. If you want the best results the you must follow this as your golden rule "Only Quality Ingredients. Top secret recipes from popular restaurants are now being highly sought after by many people who love the great food but want to save money. It is not as hard as you may think to prepare your favorites at home. Famous restaurant recipes secrets are available to you, you just need to know where to go and grab them for yourself. You will then be able to make all of your favorite cuisine at the very place you know and love the most, your own kitchen. Well-known restaurant dishes that you make yourself will be the rave amongst your family and friends when the taste meal after meal that you are able ...

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okk so i was kinda nervous during the making of this video and im not quite sure why, i guess im a little camera shy. anyway this is my way of making a chocolate martini, it might not be the exact recipe but it still tastes pretty good, a little strong but leaves a sweet chocolaty aftertaste

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All genuine chocolate addicts have, at some time or other, eaten chocolate fondue. Whether it's the high quality - and fairly expensive - chocolate fondue from The Melting Pot chain or whether it's the made in your own kitchen - just to try it - chocolate fondue, there is no hesitation about the reality that chocolate fondue is enjoyable and appetizing.

When the time arrives to try your hand at chocolate fondue, however, whether for a significant event or just neighborhood dinner party, one question is always at the forefront of everyone's minds: what is the best chocolate for fondue?

The chief thing to know about fondue is that creating chocolate fondue is relatively the same as creating many chocolate confections. The one important rule to keep in mind is that you should never, ever, ever resort to melting candy bars to dip your fruit and snacks in to! Chocolate candy bars are not created to be melted, dipped and re-hardened and as a result the final dipping "chocolate" will not have the ideal consistency nor will it taste as appetizing as chocolate fondue should! So what chocolate should be used when you are making fondue? Bittersweet or semisweet chocolate. At this point it is also ideal to remember that the better quality your chocolate the more delicious your fondue!

The initial stages of your fondue should begin with heavy cream that is slowly heated in a saucepan until it begins to simmer. Bittersweet or semisweet chocolate which has already been chopped finely should then be carefully positioned in to the simmering heavy cream that has been removed from the burner and left to rest. As it stands the chocolate begins to melt in to the cream and then must be stirred carefully. If you want to add any liqueur such as brandy in to your chocolate for additional flavor you should complete this step before stirring the mixture. The final chocolate mixture must then be poured in to your fondue pot and it must be kept warm and as with all fondue should be served immediately.

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Visit www.drinkstv.com to download and print this video drink recipe and more!

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Chocolate delays reality. When I am eating chocolate, everything is on hold: anxiety, panic, frustrations, and insecurity. Chocolate offers a profound richness, a sweetness of life, a euphoric sensation of luxury. I love chocolate in many forms, from M&M's, to imported Lindt balls, to dark fudge frosting in a pop-top can, to Hershey's dark chocolate bite-sized morsels.

It is difficult to eat only a little chocolate. I cheat myself when I chew it up quickly and swallow it like other food. To eat chocolate correctly, one must let it melt in the mouth with eyes closed, feeling the tasty, thick smooth velvet coat the tongue. It is also difficult to eat really good chocolate silently. I usually purr a long ummmmmmm of feminine satisfaction when enjoying such a pleasure.

I have strategies to keep from eating chocolate. I meditate after lunch, enjoying the sweetness of life without calories, I brush my teeth after drinking my afternoon coffee, and I give chocolate away to my mother so that it's not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.

My daughter loves chocolate, too. A hereditary trait, I guess. Sometimes my mother and my daughter and I enjoy chocolate together, a female bonding of sensuous gratification.

We give each other gifts of Easter Bunnies, Christmas balls, and Valentine confections, then share our blessed bounty with each other. We hide it from other family members, and never apologize for succumbing to such greedy decadence. We have trained the men in our lives to buy it for us as well by expressing our enjoyment and satisfaction as lip-smacking, vocalized bliss. It's as if we permit our chocolate gift givers to be voyeurs of our pleasure.

I have a girl friend who refers to chocolate as the fourth basic food group. She eats it publicly, in front of people, instead of holding private chocolate sessions where no one can count bites or pieces. Self-righteous jailers they are, those indignant souls who reprimand us. Sometimes it is us, ourselves, our split personalities loving and hating our obsession. My sister-in-law denies her children from chocolates' evil influence, but yields personally to its entrapment. Chocolate calls her name, beckoning her in a trance- like state to follow its' seductive aroma to the kitchen. I know that aroma well, it cannot be contained in a cardboard box, a foil wrapper, or an insulated refrigerator.

Sometimes I eat chocolate to wake me up, or to keep on working when I want to stop and take a nap. Much preferred to a carrot on a stick. A self-imposed bribe to keep pushing. Of course, this bribe has negative consequences when my jeans don't fasten.

I suppose the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to achieve? What a shame that my time is spent in activities that don't burn calories. Striving, planning, dreaming, persisting, setting boundaries, checking off chores, reviewing goals, paying bills.

I refuse to give up chocolate. I know women who have. Women committed to thin. I'm committed to enjoying my life. I have accepted other limitations, and I refuse other desserts, bread, and wine during the week. But chocolate has its place.

© Ana Tampanna

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Chocolate fondue is elegantly served in chocolate fountains. The structure of a chocolate "waterfall" is made up of tiers of metal stacked one on top of the other over a heating basin. The heat in the basin keeps the chocolate liquid. A central cylinder with a rotating helical flighting moves the liquid chocolate up the fountain. The chocolate then flows down to the tiers where they can be used to dip food items like bananas, strawberries, marshmallows in.

Pure chocolate can solidify into chunks as it is moved along the chocolate fountain. Such a tendency can clog up the central cylinder of the fountain. To ensure consistency of flow, couverture chocolate, a chocolate derivative which is high in cocoa butter is mixed with the fondue. Sometimes vegetable oil is used to supplement the action of cocoa butter. Since the addition of oily substances spoil the taste of the chocolate somewhat, there are chocolate brands which are made especially for fountains. These brands have a much-reduced viscosity.

Other substances have been used to prevent the chocolate from clogging because of its sugar content, such as; chocolate syrups and dark chocolate which is 70% chocolate.

The chocolate fountain is an invention of Ben Brisman and was originally used only commercially. Then they began producing personal-use models. This is now a typical feature in weddings, and galas. Home fountains can also be seen in birthday parties and get-togethers.

The mini chocolate fountain has found use as an everyday home appliance. It can be kept and washed every day like your plates and bowls. These mini fountains are insulated on the exposed sides to prevent children from accidentally being burned. All parts can be dismantled and washed in a dish washer.

The fondue itself may come in different flavors and recipes. You can combine chocolate with hazelnuts. You can have creamy chocolate or dark chocolate fondue. Barbecue sauce has been used as an ingredient for chocolate fondues. Like wise cheese sauce is another popular variation. You can have strawberry flavored chocolate or chocolate fondue laced with coffee. Almond chocolate fondue has also been used for chocolate fountains.

A classic fondue recipe is Fondue Chocolat a la Chalet Suisse which is a mixture of toblerone, cream and brandy. It is claimed that this was the original recipe for the first chocolate fountain. The Stonehurst Manor fondue has a mixture of finely pureed raspberries and bananas mixed with the chocolate. Cinnamon and honey are also some of the popular additives used in chocolate fondue. And then, mention must be made of sugar-less chocolate fondue, especially made for diet buffs.

The chocolate fountain is now a standard table eye-turner in formal or casual social gatherings. Besides offering a topic for lively conversation, it gives the party mood an added cozy feeling. So if you are really planning for a great debut or wedding party or graduation ball, you shouldn't overlook the chocolate fountain when making your desserts listing. You can rent them for such occasions or buy one for your personal use when you entertain at home.

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Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

Take a tablespoon of that sour powdered baking cocoa things, put it in a cup. Create it your beloved cup if it's an actually 'grumpy' type of craving (female).

Now take 3 more tablespoons of powdered sugar and blend it in. You now have chocolate you can blend in milk. If you do not desire it this way, hold on because you can do further new things with this.

Are you in the frame of mind for a yummy smooth cocoa frosting? Just gradually and watchfully crease this combination into little amounts of butter or margarine. You desire to do this until you have an ideal reliability. This is superior on cupcakes, or birthday cakes.

Put it in the freezer for around 5-6 hours. Take your chocolate out of the tray and serve it.

Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

Think making your own chocolate... Well, the excellent news is that you can but be advised; it can be a confused trade and you're doubtful to be bunch producing big bars of Dairy Milk the initial time you attempt. However, I'm confident you'll have huge excitement eating all the misshapes.

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Buying someone a present for an upcoming special occasion is naturally a daunting task especially if the recipient seems to be quite a hard to decipher individual. There are certainly innumerable factors which need to be carefully thought about when deciding and buying a gift for somebody. Of all things, you are always left idling because you are confused as to where you should start with your search. In times like these, stay calm and do not panic. There is something that is surely going to make things easy to handle. Why not consider chocolate basket at all?

Take note that when choosing a present for someone, it does not matter how you come to arrive at buying the gift or what circumstances you had been through. What is most important is how you would present your gift to the recipient. Why would you let hopelessness befall you if there is an easy way to arrive at the most perfect gift ever? The chocolate basket is always one safe route to finishing the deal.

What is a chocolate basket?

Unlike the literal meaning of the term, the chocolate basket may not actually come as gift wrapped in a basket but the container could be a tin can, a box, or a bucket that is decorated to suit the occasion. The container is then filled with several varieties of chocolate that one could basically feast on. The choice of the chocolate variants to be included depends on you.

The chocolate basket is generally convenient to be given as a present because you could hand it to anyone regardless of whether the recipient is a male or a female. You just simply have to focus on the taste of the person when choosing the chocolate variants that you would be including in the chocolate basket. More so, the chocolate basket could conveniently suit your budget.

Why give the chocolate basket as a gift?

Being regarded as the food for love, here are some attention-grabbing reasons as to why the chocolate basket makes a perfect gift.

The chocolates are too famous that it is nearly impossible that it would run out of style whatever happens.

The chocolates are rooted from cocoa beans. Therefore, its ancestry could be traced back to the history of the ancient Aztecs and the Mayans who believed that the cocoa tree was some kind of a source of wisdom, strength, and power.

Chocolates contain aphrodisiac qualities. They are capable of stirring one's emotions to the full extent.

Chocolates aid in the enhancement of the blood sugar level.

Alongside with the delicious pastries and other goodies, chocolates make up a perfect present.

How could you create your own chocolate basket?

Of course, you could always personalize your gift. Here are some simple steps on how to do the chocolate basket.

Find a cute basket. It should be sturdy enough to handle the weight of the chocolates you have there.

Decide on the design. It could be left plain at all most especially if what you have is a willow basket or wicker. You may have it looking rusty or rural.

When decorating the basket, take note of these things: use a spray acrylic paint when painting the basket, you may try out some stenciling, stick out some images carefully if you desire to use some, bows, ribbons, and the likes may be stiffened.

Add some filler like colored paper or tissue paper. They must be coordinated with the decoration of the basket as well as the chocolate wrappings.

You could use fabrics to line the chocolate basket.

Carefully place the goodies and wrap them up using cellophane.

Some specialty shops sell baskets already. But if you prefer to personalize it, the better. The chocolate basket is always the best solution to take for the individuals who are after the best present. As you are faced with yet another time-consuming mind boggling game of finding out the best gift to give a celebrant, do not overlook the great benefits which could be derived from the chocolate baskets.

Go now and paint a smile on the face of your recipient with the ever delicious variants in the chocolate basket you have there as a present.

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There is a big craze especially when it comes to chocolate fountains. Chocolate fountains have been around for quite some time but they were termed as a luxury items. Today things have changed many people have witnessed the joy that an item such as this can bring to many and especially guest.

When it comes to chocolate fondue fountains nothing surpasses quality like the nostalgia electrics chocolate fondue fountains. Nostalgia as a company and doesn't sell the chocolate fountains directly, to consumers. Many nostalgic chocolate fondue chocolate fondue fountains are mostly sold online by authorized stores such as Allbrands, Ebay and Amazon.

There is no point of just blabbering about nostalgic chocolate fondue fountain. Let me show you some of the features that make nostalgic chocolate fondue fountains a must have this coming festive season.

Other than being an elegant chocolate fondue fountain it is also a perfect addition to any party or special occasion, nostalgia electrics chocolate fountains are easy to assemble and disassemble, its a a common feature in many chocolate fountains. It really doesn't make sense for you to buy a chocolate fondue fountain and then end up spending a life time trying to figure how to make it work.

Nostalgia electrics are dishwasher safe. Cleaning a chocolate fountain is a night mare believe me, after owning one you would really appreciate such a feature. Nostalgia electrics are 100% pure stainless steel. Stainless steel is what a quality chocolate fondue fountains should be made of, Stainless steel conducts heat easily and this is an added feature to help maintain the optimum temperature needed to keep the chocolate fondue flowing.

Quality is not optional and it comes a price, there are many fake contraptions in the market, avoid them like a plague. When it comes to chocolate fondue fountain there is no going round, cheap will not do, Get the best in the market get Nostalgia electrics chocolate fondue fountains.

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Rick The Bartender's "Minty Chocolate Martini"

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When you are in the market for chocolate, you will wind up doing a lot of research through consumer magazines, products reviews and the Internet in order to get the best information and chocolate facts. Knowing what to look for in the highest quality will make your choice a lot easier.

Dark chocolates are made without milk as an additive. Milk chocolate is made with milk powder or condensed milk added. White chocolates are a confection based on cocoa butter without the cocoa solids. Unsweetened is pure chocolate liquor, also known as bitter or baking chocolate. Couverture is a term used for chocolates rich in cocoa butter. Bittersweet is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than
semisweet chocolate. Compound chocolate is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter.

Cocoa powder. There are two types of unsweetened baking cocoa available: natural cocoa and Dutch-process cocoa. Both are made by pulverizing partially de-fatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is commonly used in recipes while Dutch-process cocoa is frequently used for drinks. Chocolate is a product based on cocoa solid and/or cocoa fat.

Chocolates contain phenylethylamine which is a mild mood elevator and anti-depressant. It happens to be the same chemical that produces the love or happiness feeling in our brains. It also contains a very small amount of caffeine. It is also considered an aphrodisiac. Very much like red wines, fruits, teas and vegetables, cocoa seeds contain important antioxidants called flavonoids, and has been linked to cardiovascular health. Dark chocolates contain about twice as many antioxidants as the milk chocolates do. Not everything that tastes good is bad for you and chocolates is definitely one of them. While
chocolates and cocoa butter contain both saturated and unsaturated fat, but unlike many saturated fats the stearic acid in chocolates is a neutral fat and does not raise your bad cholesterol levels.

Proper storage and care is important and here is a short but very important list to ensure you will be enjoying every last bite. Store in a cool, dry place at approximately 65-70 degrees F. It can and will absorb aromas and odors of other foods stored around it and should be kept in mind when storing. For the most part the shelf life is around 1 year if stored properly. Do not store in the refrigerator, the moisture from the refrigerator will effect both the appearance and texture. The same is true with storing in high heat, this will cause a "bloom" effect which will not affect the taste but it definitely affects the appearance.

So, there you have it. Now that you have been given at least the basic information, the next step is up to you. Take these chocolate facts and make use of them, if your a chocoholic or know one these tips will benefit you for a lifetime.

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1.) Nothing worth having is ever easy. I had no idea how hard it was to figure out how to make chocolate and once figured out, how difficult to turn it into the amazing treat we now love! The beans only grow in a certain part of the world, and the trees are very fragile and hard to cultivate. Once you manage to grow cocoa trees, the beans are harvested, roasted and shelled, then ground to form cocoa liquor. The liquor is pressed to squeeze out the cocoa butter. Later the cocoa butter gets put back in (if it's good chocolate). A few other things are added, then the mixture is conched (or mixed with a conching machine) for up to 3 days at temperatures between 140 and 167 degrees! Then it has to be tempered (or cooled) just right-and then molded. Mess up at any step and the whole batch is ruined. Holy cow! Who knew?

2.) Persistence is a key to success. Milton Hershey failed in his first two candy making ventures. He blew it, lost everything-twice! If he quit then, we'd never have had a Hershey Bar or a Hershey's Kiss!!

3.) Have a passion-something in your life or your work you are excited about. Milton Hershey became passionate about helping young boys whose parents could no longer care for them. Profits from the chocolate business helped these boys have a better life. His school still operates today. Forrest Mars wanted to build an empire-he was passionate about selling his products all over the world. The number one selling chocolate bar worldwide today? The Mars Bar. Passion keeps us engaged and passion fuels all great accomplishments. What are you passionate about? If the answer is nothing, you need to get connected to something. Otherwise you'll miss out on being everything you can be and enjoying your journey there.

4.) Stop eating and start tasting. I love chocolate (actually I love most food), and I've been eating it since I was a kid. But I never really tasted it. I went to my first chocolate tasting at Hershey (which is much like a wine tasting) where I was told to use all my senses; even listening to chocolate as we snapped tasting squares. The darker the chocolate, the more distinctive the snap. Milk chocolate is too soft to really snap. I learned that a cocoa tree grown by an orange tree can actually absorb some of the citrus flavor which may be tasted in the resulting chocolate. Chocolate from different regions has different flavors. Who knew? But here's the bigger lesson-we go through life eating and not tasting. We're in such a hurry to get to the next step-the next big deal, the end of the day, the wedding-whatever it is, that we miss all the nuance, all the rich detail of the current moment. Spring is a great season to really taste-notice the flowers, the birdsong, this gorgeous world we take for granted. Eat a piece of fresh fruit and savor the juice, the color, the texture. There is more to everything than meets the eye-and we are usually in too much of a rush to notice.

5.) Go deeper. I am always amazed by people who don't read, who visit the same places, who pretty much have quit learning anything new about themselves or about the world. To me this is like going through life with your eyes closed. The minute you learn something new, your world expands. And it's exciting! Now when I eat chocolate, I think of Milton Hershey and his struggles in making it, or I eat an M & M and remember how hard it was to get Americans to buy them at first. I try to really savor what I eat and understand what "mouth feel" means when a Lindt truffle melts in my mouth. Pick anything that interests you and go deeper-learn about it. If it's a person, ask them about their childhood or what their dreams are-there is so much more to the world and everything in it! Don't let the demands on your time keep you in the shallows of life.

6.) Have fun! I can't help but associate chocolate with fun. I didn't see any sad faces at the World of Chocolate in Hershey. Adults and children alike were having a blast - it was like Willy Wonka and the Chocolate Factory without the creepiness factor. Somehow we have come to think of chocolate as bad (except limited quantities of dark chocolate for the health benefits), and we're just too busy to have fun. Who can waste time at a chocolate tasting where there is e-mail to check? Right, who can waste time living where there is work to do? Trust me-there will always be work, but real fun is getting harder and harder for us to find. Or maybe allow ourselves to find. Sitting in the theater in the World of Chocolate as bubbles came down from the ceiling and 3D Reese's Pieces flew off the screen-I was laughing with delight. When was the last time you laughed with sheer delight? If you can't remember, it's been way too long.

7.) Don't take things for granted. Did you know that the regions in which the cocoa trees grow has been experiencing drought and over harvesting? That some types of cocoa beans are almost extinct? Can you imagine a world without chocolate? Now, clearly that is far too horrifying to contemplate for long. And Milton Hershey would be aghast-his vision was to make chocolate affordable, not just something for the very rich-and that was what he did with his original Hershey Bar. We take many things for granted-our loved ones, our health, chocolate. Nothing is forever-savor it now. Seize the day-eat chocolate!

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