Chocolate Cravings: Gourmet Chocolate Gift Basket

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Leonidas Belgian Chocolates: 1 lb Fall Decorative Ballotin From SA Confiserie Leonidas

Leonidas Belgian Chocolates: 1 lb Fall Decorative Ballotin
From SA Confiserie Leonidas

Price:
$40.00

Product Details

 

Leonidas Belgian Chocolates: 1 lb Fall Decorative Ballotin
From SA Confiserie Leonidas

Price:
$40.00

Availability: Usually ships in 1-2 business days
Ships from and sold by Leonidas Belgian Chocolates

Product Description

Simply the perfect seasonal gift this Fall, with a balanced selection of Leonidas Fresh Belgian Chocolate: sinfully smooth truffles, delicately fresh butter creams, and delectable pralines in milk, dark, and white chocolate coverings, this assortment is guaranteed to make the recipient eager for more.

Product Details

• Amazon Sales Rank: #1590 in Gourmet Food
• Size: 1 lb
• Brand: Leonidas Belgian Chocolates
• Ingredients: dark chocolate, mik chocolate, white chocolate

Features

• Approximately 28 pieces, net weight chocolate 1 lb.
• Elegantly wrapped, this assortment is perfectly packaged for the season.
• Assorted fillings in milk, dark, and white chocolate coverings.
• Hand-selected assortment from our best selling pieces.
• The perfect gift for Fall and Thanksgiving season.

Chocolate
Chocolate Book
Chocolate Cake
Dark Chocolate
White Chocolate
Milk Chocolate
Truffles & Creams
Coffee & Tea
Cookies

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Chocolate Fudge Recipe Christmas Dreams Come True

Chocolate is a delicious part of Christmas dinner. Chocolate, biscuits, cakes and everything in between are an important part of what works and Turkey before nap time. Fudge Christmas is our favorite and can be done in several ways. You can add walnuts or pecans, or take with milk chocolate, dark chocolate, white chocolate, dark chocolate semi-sweet and a whirlpool.

Unable to perform Translation:invalid textUnable to perform Translation:invalid result dataUnable to perform Translation:invalid    textIngredients:

Unable to perform Translation:invalid text* 1 ½ cup semi-sweet
* 1 ½ cup white chocolate chips
* 1-14 grams of sweetened condensed milk, consider the division into two halves (one more handy if you need more)
* 2 teaspoons salt
* 2 teaspoons vanilla extract
* 1 cup chopped walnuts
* Red and Green Confetti
* Coloring Food Red
* Green food coloring
Unable to perform Translation:invalid textPreparation
Unable to perform Translation:invalid textLine a 9-inch cake pan with baking paper. Pour the red and green sugar crystals on the bottom of the pan. When the flux is cut, it is the crystals on the top and bottom. Add the wax paper, it is easier to remove the fudge after cooling. Must be cooked over low heat, stirring constantly, and Fudge. Not burn or bake quickly. The nuts are ground in a blender before starting your kitchen Fudge.
Unable to perform Translation:invalid textThe final touch
Unable to perform Translation:invalid textCombine bittersweet chocolate chips and milk in a saucepan and cook over low heat, melt, then bring to boil and remove from heat.
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Unable to perform Translation:invalid text* 1 teaspoon salt
* 1 teaspoon vanilla
* ½ cup of nuts.
Unable to perform Translation:invalid textMix well and pour into pan. Then the white chocolate chips in the same way of cooking, but once cooked, remove from heat and let cool for several minutes. Then add the red food coloring and mix green. Then add the mixture to the pot pie with semi-sweet blend of caramel. With a butter knife, mix the two mixtures Fudge. Top Confetti red and green.
Unable to perform Translation:invalid textCover the fudge Line with baking paper and refrigerate for at least an hour. Remove from refrigerator and remove the fudge pan with parchment paper. Cut the fudge into squares and serve this great Christmas Fudge

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Tools to make chocolate

Tools to make chocolates are not that expensive, only the investments are necessary and not go home or as a giant chocolate chocolate.
Unable to perform Translation:invalid textThese instruments are in different categories, we simply meant that for the house, highly professional chocolatiers and those for professionals.
Unable to perform Translation:invalid textIf you want a guru in the production of chocolate or a chocolate house standard, is necessary to explore the various options available for these instruments.
Unable to perform Translation:invalid textIn fact, it is not necessary to buy all the tools, because some of them as alternatives or substitutes. This means that you can actually spend less than the amount previously budgeted. You can also some tasks without the use of certain instruments.
Unable to perform Translation:invalid textProcess of discovery is very very difficult, because it makes the hours of attention and action. With the help of your toaster or oven, this process is facilitated by the quality and performance of the oven.
Unable to perform Translation:invalid textManuel cracked cocoa beans is possible if the production of chocolate in small quantities, but for large quantities, you must use the factory for a better result and faster. You can also hand crack crack (manual), cocoa beans, chocolate, when in large quantities, but you must take many workers, or hands.
Unable to perform Translation:invalid textMix the ingredients up to the plate. This means that there are many shells, where large quantities. Heat-resistant containers are good for this phase.

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Chocolate - Its Rich History

 

Chocolate is part of our collective history. Throughout the centuries it has been used as treat, a status symbol, as medicine and as a method of currency. Today this tasty treat could be seen as universal pleasure. It is enjoyed by people of all ages and cultures. All over the world people have in common a love for its cocoa goodness.

The earliest evidence of chocolate dates back to the 7th century. At this time, the Mayans in the Yucatan region of Central America cultivated wild cocoa trees. The Mayans used the cocoa beans to make a cocoa drink and as a form of currency. As years passed, cocoa was combined with various spices to create drink to be enjoyed only by the elite. These early concoctions were billed as a divine drink that could allow a man to go a day or more without food as well as fight fatigue. Columbus was the first European to experience chocolate when he landed in Nicaragua on his fourth journey around 1502.

It wasn't until the 17th and 18th centuries that the rest of Europe came to know chocolate. The first dedicated shop was established in 1657 in England by a Frenchman. His goal was to popularize it as a delight for many classes as opposed to just the elite. By 1750, many European coffee houses were offering cocoa creations to their customers. Throughout the 18th century, it came to be known, not only for its delicious taste, but also for its therapeutic value. People of the time began using chocolate as a treatment for stomach upset and other ailments. The United States finally got their first taste around 1765 when cocoa beans were brought to New England from the West Indies.

The invention of the cocoa press was an important development in the evolution of chocolate. This invention by Dutchman, Hendrick Van Houten helped bring the price of cocoa down even lower that it already was. It also improved the quality of the product by allowing the beans to be ground to a finer degree. The smooth consistency of today's product is owed to the invention of the cocoa press. In 1847, shapes began to be molded. The creation of milk chocolate and the industrial revolution led to true mass availability. The quality has continued to improve to this day.

Visit the Amber Lyn Chocolate Store for the best tasting sugar free chocolate. Enjoy the taste of Premium Belgian Chocolate without all the calories, sugar and artificial ingredients.

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The health of the brand of chocolate - do what is best for you.

With new research on the health benefits of several black chocolate is the chocolate brand. Position when it comes to their own health is not really health benefits to any To determine the health of fact, the brands of chocolate you need to know what in substance. Chocolate health value. For example, studies have shown that the flavonoids found in black chocolate may help lower blood pressure level of flavonoids, but in completely in chocolate processing. Often it is only the black chocolate milk chocolate has fewer flavonoids. Normally, a high percentage of cocoa found in chocolate, the flavonoids (and other healthy substances) that contains.

While healthy, organic, raw or minimally processed chocolate that is not important that a well-known. Is responsible for the selection and delicious. You must have a healthy 70% cacao chocolate or chocolate is a bit more fat and less padding (if any) health benefits. It is important to read labels. The fact that a black chocolate, does not necessarily mean that there is any health benefit.The following famous chocolate brand for a unique taste, health benefits and strong ethical commitments.

Divine ownership of the farmers - sustainable development efforts. In many countries. Trade Justice - divine chocolate black mini-bar, a complete treatment and 70% cocoa.

Award of the Dagoba chocolate bar with black peppers, NIBS and 74% cocoa, which coined the term "Full Circle sustainable" to describe their commitment to ethics and social responsibility.

That the exchange of 80% organic chocolate bar with cocoa vegan, gluten-free and without refined sugar. Works with cooperatives and fair trade farmers around the world.

Ignafire nature without the chocolate production process of industrial or commercial, are vegan and low in simple sugars. There is something subtly flavored with cinnamon, coffee beans or crushed almonds.

Theo utilize green energy sources to power their plants with sustainable methods of packaging. Products and printing. Test your certificate of fair trade that includes the combination of chocolate from Ghana, Panama and Ecuador.

All brands offered by mail, in addition to those found in health food stores and large chains, such as food and trader Joes.

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Yes, chocolate is good for you

I have always liked chocolate. My husband and I are not sexist I think I can eat chocolate for women, I love chocolate, my dentist my teeth and I have most of the sweets and chocolate will remember love bad Teeth and gums. I will be cleaning teeth and dental advice to three times per day to wash the interior of the mouth, however, I have chocolate, dark chocolate, I can lead to health, most of them have a love of research. You can include information for periodontal disease and tooth and gum health and dark chocolate In other words that are useful.

What should you accept the new. This is a good thing if children are rewarded with a piece of chocolate But my parents always worry about the sugar in chocolate, how could the general health of damaged teeth. Chocolate from cacao seeds it is not a bad material. If you buy from a store fat in milk chocolate, times and specific filler for professionals and consumers on the best care and that fully 70 percent of the concept of eating chocolate Right? Not anymore. ".
Free GURUTENBEJITARIAN / consumption of this product is vegan and diabetic friendly. Made from pure cocoa pure. Dark chocolate content. antioxidants. Dark chocolate is rich products such as antioxidants and help the body against harmful free radicals in the body's immune system. Pure dark chocolate is the same you know you can eat beet pounds! Wow this dark chocolate three pieces of fruit and vegetables, 10-12 consistent with the public. Period in this way to a healthy life.

Health benefits of both the second position is good for improving blood flow as a powerful antioxidant effect in reducing blood pressure, especially in this product is ideal for this. Hypertension for this not to be good for the heart disease and stroke. Research, 75-80 percent of all strokes and was found in connection with the prevention carotid artery occlusion respect to link these natural dark chocolate, LDL is a cause of stroke and lower cholesterol. Small piece of dark chocolate and cocoa is the heart's blood pressure to Help everyday.

I can say is I sincere lovers of chocolate, dark chocolate, the average consumer. I have a number of clinical trials for the control of the reliability of my body against free radicals and antioxidants for heart and stroke I long healthy life I will. GP is the most recent visit I found that I have a healthy blood pressure more confident.

The sad part of regular chocolate milk, not profit. Eat DAKUCHOKORETOMIRUKUCHOKORETO. Now I can not return to my old habits and regular consumers. I consume the chocolate, you can use your hungry. I just with my big milk chocolate bar to be hungry again soon, this is because high sugar content, milk chocolate. Chocolate and milk while you eat.

Obesity is a major health problem worldwide. And maintain blood sugar levels to show the ability of raw cocoa and dark chocolate New research will be useful in reducing weight to the right kinds of chocolate So if there is need to change eating habits and eating dark chocolate, chocolate milk, weight problems.

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Why Chocolate for Valentine's Day?

Valentine's Day is many things to different people- a chance to start new relationships, rekindle old ones, or remind that special someone how wonderful they really are. Others feel it is just another "Hallmark" holiday where they are expected to do something for unknown reasons. Regardless of your hopes, expectations, or reservations about Valentine's Day, chocolate has long been a favorite gift for lovers.

Since the days of the Aztecs chocolate has been used as a gift. Today a box of luxurious quality chocolate says a thousand "thank you's", "good luck", or "I love you". Chocolate can be given as a way of saying "congratulations", "I am sorry" or "get well soon". On Valentine's Day chocolate clearly says "I LOVE YOU!" Chocolate is more than food, it not only fills your belly but also makes you feel soooo good. Elaine Sherman wrote "Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy … chocolate makes us wicked, guilty, sinful, healthy, chic, happy." What more could you want to say to your lover on Valentines Day? Even the scientific name for the tree from which chocolate is derived, Theobroma cacao, translated from Greek, means "food of the gods".

Why does chocolate evoke so many feelings and emotions for us? Chocolate has long been associated with passion, romance and love. This association may go all the way back to the Aztecs. They believed chocolate was a source of spiritual wisdom, incredible energy and elevated sexual power. Chocolate was widely used as a nuptial aid and was widely served at wedding ceremonies. The Aztecs did not know chocolate as we do today; they consumed the cocoa as a drink. Reports indicate that the Emperor Montezuma consumed large quantities of the drink every day and always fortified himself with a cup before entertaining his harem. The explorer Cortes reported to Carlos I of Spain that chocolate is "… the divine drink which builds up resistance and fights fatigue. A cup of this precious drink enables a man to walk for a whole day without food." From the earliest times, chocolate was considered a substance of power and a source of vitality.

Chocolate has been a subject of study since the first shipment from Veracruz arrived in Spain in 1585. But modern science has made some interesting findings that may help explain our lust for quality chocolate. Chocolate contains organic substances known as alkaloids. The most important of these substances is theobromine, which works as a stimulant to the kidneys. Stimulants in chocolate also affect the central nervous system, with effects similar to caffeine, which is also present in chocolate. A chocolate bar may contain as much as 200 mg of theobromine but only about 25 mg of caffeine. Another important substance found in chocolate is phenylethylamine, which is part of a group of chemicals known as endorphins. Endorphins have an effect similar to amphetamine and are found naturally in the human body. When endorphins are released into the bloodstream, the mood is lifted and feelings of positive energy are reached. The sensation known as "runners high" is caused by endorphins released during exercise. Phenylethylamine levels in the brain have also been linked to "falling in love". One more chemical found in chocolate is seratonin. Seratonin is known for its calming properties. The presence of these chemicals may explain the multitude of feelings chocolate evokes.

Debra Waterhouse, author of Why Women Need Chocolate, conducted a survey and found: 97% of women reported cravings, 68% of which are for chocolate, 50% would choose chocolate over sex, and 22% were more likely than men to choose chocolate as a mood elevator. These findings could easily be interpreted as a result of how chocolate makes us feel. I don't know why more women choose chocolate than men, for I am a man and I love chocolate.

Critics would say that the benefits of eating chocolate are small when compared to the sugar and fat contained in a chocolate bar. The best chocolate, dark chocolate with high cacao butter content has no added fat, as well as a high percentage of cacao solids and correspondingly less sugar. Although chocolate will never be considered a health food based on its nutritional value, it is still good for you! Good for your heart and soul-anything that helps relieve stress and makes you feel so good must be.

Receiving a nicely wrapped box of chocolates causes a sense of anticipation. The pleasure of unwrapping the box, the sensual smell, lifting the soft seductive papers, the look of the smooth dark chocolates. When it finally passes your lips and starts to instantly melt filling your mouth with exquisite pleasure. The taste and smell flood your senses with overwhelming ecstasy. Eating it slowly, taking time to enjoy and savor every bit. What better way to start off an evening of love?

David Eisen is owner of Euphoric Chocolate, come visit us at http://www.euphoricchocolate.com Our large variety of novelty chocolates, chocolate truffles, and elegant gift boxes are the perfect touch to add to any occasion. We can help you creat the perfict wedding favor, bridal shower favor or baby shower favor for your special event.

Article Source: http://EzineArticles.com/?expert=David_Eisen

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Chocolates and Confections

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner By Peter P. Greweling, The Culinary Institute of America (CIA) List Price: $65.00 Price: $40.95 & eligible for FREE Super Saver Shipping on orders over $25. Details   Availability: Usually ships in 24 hours Ships from and sold by Amazon.com 41 new or used available from $36.13 Average customer review:

Product Description

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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Product Details

• Amazon Sales Rank: #5627 in Books
• Published on: 2007-03-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 400 pages

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Editorial Reviews

From the Inside Flap
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.

Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

From the Back Cover
"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections

"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
—Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker

"The most complete chocolate and confections book that I have come across in my 35 years in the business… complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."
—Biagio Settepani, Pasticceria Bruno

"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."
—Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America

"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."
—Terry Richardson, Richardson Researches, Inc.

"Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."
—Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company

"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."
—Mel Warnecke, Warnecke Technical, Inc.

About the Author
PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Société Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

 

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The 10 Secrets to a Perfectly Flowing Chocolate Fountain!

If you've ever set up a chocolate fountain and the chocolate has
slowly dredged down, drooped and parted then you need to learn the
step by step SECRETS to a perfectly flowing Chocolate Fountain.

Firstly, the machine its-self should be assembled correctly.

1) Correctly Assemble the fountain (A no brainier? guess again. I've
seen many fountains with tiers upside down creating pools of
chocolate).

2) You need a level surface! I've done chocolate fountains on
practically 15% gradients and its a nightmare. Make sure the venue
supplies you with a sturdy, flat table on a flat surface.

3) The new mini chocolate fountains have adjustable feet. Its mightily
important these are just perfect.

4) Turn Chocolate Fountain heat to 90 on the dial!

Now, its time to melt the Chocolate, and this is key:

5) Use 35% Coca Content Curvature Chocolate chips.

6) Place 1KG of said chips in a container, and cover with 100ml of
Sunflower (its better then vegetable) oil.

7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes
until purely melted.

8) Any blackening of the Chocolate hints that its burnt, discard this,
its useless.

9) Don't re-use your Chocolate!

Time to pour the chocolate into the fountain. Make sure you've put
enough in (read your fountains instruction manual) and then turn on.

10) As the chocolate fountain reaches the top tier. Turn the Chocolate
Fountain off! Leave for one minute. This will get rid of any air
bubbles on the auger.

Turn the Chocolate Fountain back on and BAM! A Perfect flowing
Chocolate Fountain. If the chocolate ever seems to be parting or be
leaning to one side then simply wedge some cardboard under the
fountain to get it level.

And that's the 10 secrets to Chocolate Heaven.

Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate
Fountain Newcastle the North's first Chocolate Fountain hire company,
he learnt through trial and lots of error, the way of the perfect
Chocolate Flow.

Article Source: http://EzineArticles.com/?expert=Gary_Porter

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Chocolate Cake

There's an old saying that says that 'you will not know whats heaven
like until you have not tasted chocolate'. For a chocolate lover like
me, I couldn't agree more. My heartfelt sympathy goes to those who are
allergic to this heavenly gift. For the rest of us, then I'm sure that
you're already aware the chocolate cake (or anything that has
chocolate in it for that matter) is the best ever and most popular
dessert ever created.

There's just something magical about a piece of dark, moist, rich
piece of chocolate cake with a layer of sinful looking creamy
chocolate frosting on it, Smiles appear, happy moods return, grumbles
turn into giggles.

I'm convinced that anyone can find a type of chocolate cake that he or
she loves. Here's a lit for the still uninitiated. The list is endless
:-

Here goes:

Chocolate chip cheese cake, German chocolate cake, jelly roll
chocolate cake, chocolate kraut bundt cake, chocolate fudge cake,
chocolate mud cake, chocolate crème cake, chocolate eruption cake,
best ever chocolate cake, chocolate caramel cake, rich chocolate cake,
flourless chocolate cake, chocolate and orange cake, sour cream cake
with chocolate, chocolate lava cake, chocolate banana cake, royal
chocolate cake, molten chocolate cake, chocolate cherry cake,
chocolate chip cookie cake, chocolate walnut cake, chocolate pudding
cake, sinless chocolate cake, chocolate mousse cake, chocolate
mayonnaise cake, chocolate chip pound cake, double chocolate chocolate
cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini
cake etc etc ...........

If you still can't find something you like, you don' know what you're
missing. It doesnt matter
what you put in , just make sure its moist and taste good. It will
bound to put a smile even on the most grumpy of all grouches.

Ainee has had training and years of experience managing small cafes as
well as bakeries of Europe's number one hypermarket. Started baking
'commercially' from the age of nine and has not stopped since. Her
passion for baking has also allowed her to cross into the cooking
world as well as the romantic arena of weddings.

Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad

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