Chocolate Delights - Over Night Shipping Only - Large (Large Pictured) - Bits and Pieces Gift Store

Binding: Misc.
Manufacturer: Bits and Pieces Gift Store

Product Description:NOw available for standard and expiediated Shipping please see other listing. 9.5 Double Chocolate Truffles,

14 oz Chocoate fudge pound cake,
2 Gourmet Chewey Chocolate brownies,
Golden Walnut Fudge filled cookies 6.1 oz,
Walkers Chocolate chip shortbread cookies,
2 Sherwood Choc. Wafer cookies,
2 oz. Chocolate Cherry Delight,
2 oz Chocolate Mint Delights,
2 oz Chocolate Peanut Butter Delight,
2 oz Chocolate Coconut Delights,
Ghirardelli chocolate bar,
1 oz Rasp. Malta Bella chocolates bag,
1oz. Malta Bella almond toffe chocolates,
Chocolate covered pretzel,
Chocolate Malt balls,
Rocky Road popcorn petite,
Chocolate Fudge popcorn petite,
White oval tray basket.

Lowest New Price: USD 118.99

Price is accurate as of the date/time indicated. Prices and product availability are subject to change. Any price displayed on the Amazon website at the time of purchase will govern the sale of this product.

Features:

• Perfect for all your Personal & Corporate Gifting needs.


• Each of our gifts are put together with attention to every detail.


• Comes in a beautiful basket tied with a bow


• Personalize it with a gift card


• Overnight shipping is the only available shipping on this item. Please choose standard shipping as the added cost has been added into the item.

Product Information and Prices stored: August 10, 2008, 12:52

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Chocolate in Different Forms and Tastes - The Complexities of Cocoa

The sweet and decedent treat of chocolate is a food that many have come to favor and enjoy for many years. When looking at this situation and how we, as Americans, love our cocoa indulgences, there seems to be no stopping this favoritism from spreading and continuing. And there is quite a good reason behind it and it's more than simple justification through sweet, savory taste. The reason why so many of us will now and continually enjoy the pleasures that chocolate brings is because there is quite an assortment in terms of cocoa offerings.

Types and Tastes On Various Levels Add To The Appeal

Chocolate is not boring. And it is far from mundane. It is full of color, form, taste, health and other assorted possibilities. And thus, this is where the appeal of chocolate is harnessed and is spurred to continue onward, especially in extending it's ever-sweetened reach. All types of cocoa-enthusiasts are more than willing to embrace such variety, too. For the individuals who enjoy the melted sweetness in it's pure, literally untouched form to those persons who prefer the sugar-infused types of chocolates, and for all those in between, there is a chocolate out there to suit those individualistic needs.Main Types of Chocolate For All Sorts of People

Chocolate is made and comes in a few typical forms: white, milk, semisweet, bittersweet and unsweetened. Each will obviously vary in the way in which they are made, appear, packaged, how they taste and so on. Yet, what is universal for all these types is that they are differentiated in terms of the cacao involved in the process of making the chocolate. Being produced with ordinary cacao beans (which are known for being mass-produced and noticeably cheap), specialty cacao beans (which have characteristic aromatic and expensive traits) or of a combination of the previously mentioned two are commonly used in creating all types of chocolate.

And depending on how much you're willing to spend, as well as taking into account how your taste buds are in terms of chocolate variety and considering your overall knowledge of chocolate itself, you can get downright specific when choosing which sweet treat is wanted or truly your favorite.

Flavor and Price - All A Matter In How It's Made

Know that chocolate is affected monumentally in overall flavor and price based on a few factors. It is all dependent on the ingredients and overall composition of the mixture, where the used cacao beans are harvested from, how they are treated (or roasted) and the amount of (or lack of) additives that are thrown into the chocolate mixture.

Realize that the chocolate we eat, or are accustomed to eating, does not taste the way it should - which is more truly bitter than anything. We consume sweet chocolate, or milk chocolates. Thanks to cocoa butter, milk, substantial amounts of sugar and other added flavorings, the chocolate that most (Americans) assign their taste buds to is in fact not the true rich, bitter and actual true-to-cocoa-bean chocolate flavor.

Just know that not all chocolate is the same. There is a wide-range of options with varying tastes and prices to boot. So, do some experimenting on those taste buds and see where your chocolate favoritism is directed toward.

Article Source: http://EzineArticles.com/?expert=E.S._Cromwell

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Allergic to Chocolate? Two "I Can't Believe It's Not Chocolate" Recipes

Go to any restaurant and four out of five desserts on the menu will include chocolate. Go to any outdoor picnic or get-together and the most common desserts will also contain chocolate, whether brownies, cakes or cookies. Even when you want a ready made healthy snack, many trail mixes or granola bars are loaded with some kind of chocolate chip. What torture it is for those, like my husband, who are allergic to this wonderfully intoxicating comfort food. You can, of course, substitute chocolate with carob chips and carob powder. Place the chips in a trail mix and they are tolerable. But replacing them in a chocolate chip cookie recipe, does not even come close.

The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.

BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.

Mix and set aside:

1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.

Beat and set aside:

3 oz. cream cheese (softened) and
1/4 cup sugar.

Add to the cream cheese mixture:

1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.

Mix:

1/2 cup of carob powder and
1/2 cup melted margarine or butter.

Add:

1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.

Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.

NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.

Mix and cook on a stove top:

3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.

Cook a minute after it boils. Then add:

1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and

Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.

My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.

Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com

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

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Mastering The Challenges Of Chocolate Candy Making

The art of chocolate candy making has been employed for many years to entice those people who love sweets. An individual has the ability to make perfect chocolate candy if they only give it a try.

Sometimes, however, problems can come up that can affect even the most experienced candy maker. A good chocolate candy maker can end up with a bad batch of sweet things, however they will continue to try to produce the best candy that they are able to.

Ensure Dry Chocolate Mold

Some of the common problems that may occur in chocolate candy making has primarily to do with molded candy. One of the initial things you must do when you are using molds is to ensure that they are totally dry prior to adding the chocolate.

When molds are not completely dry, white markings may occur because water has become trapped inside. Some other issues are cracks within the chocolate when it gets too cold, or the chocolate candies end up being dulled when they get out of the mold. This is ordinarily caused because the chocolate is not properly tempered before pouring in the chocolate candy molds.Effective Chocolate Tempering

One of the major issues when it comes to producing chocolate is tempering. Tempering is when the chocolate is heated so that it will melt. If a person making chocolate tempers at too high a temperature, the result would likely be the chocolate becoming crystallized causing hard sugar crystals to take form.

This will create chaos and then you will most likely throw the chocolate away which is now burned away. Other issues dealing with tempering are gray streaks and blooming. You can learn more about tempering and the best ways to keep the chocolate experience going as smoothly as possible by visiting the baking911 website can be helpful. Candy making 101 is a definite source for those who wish to avoid major errors when creating their unique, chocolate candies gifts, such as white chocolate candy or perhaps dark chocolate candy.

Chocolate candy making has been around for many generations. The people of ancient history created savory treats they believed were exclusively reserved for the gods. Good chocolate candies, can be difficult to do if you are a novice and unsure of how to cope with setbacks in the kitchen.

Nevertheless, by understanding the problems that might arise, an individual can make the best gourmet chocolate candy that they are able to on the first try, but as the saying goes, you must try and try again until you succeed.

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Chocolate Cake Recipes advice and at Gourmet Chocolate tips.
Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn

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Chocolate - A New Choice for Health

Among the Kuna people of Panama, who can drink up to 40 cups of cocoa per week, rates of the "big killer" diseases are less than 10%. Cocoa is the richest source of flavonoids when cold processed, and since cocoa is the main beverage of the Kuna, they probably have the most flavonoid-rich diet of any population.

For both women's health and men's health, dark, unprocessed chocolate, eaten or taken in a drink up to three times a day is showing numerous health benefits for the cardiovascular system, brain function, energy and stamina, and insulin sensitivity.

Cocoa in its unprocessed form has the highest anti-oxidant rating of any food in the world. Anti oxidants are critical in combating free radicals - one of the leading causes of disease and death.What is a Free Radical?

A free radical is an atom with an unpaired electron in the outermost shell. Say you have a bare piece of steel and you leave it outside for a while. What's going to happen to the piece of steel? It's going to rust. This is called oxidation.

Our bodies go through the same process every day. As we breathe, eat, sleep and exercise, our body experiences oxidation. This is the cause of aging and more than 200 degenerative diseases. With the help of antioxidants, you can greatly reduce the number of free radicals in your body.

What are Antioxidants?

Antioxidants are molecules that can prevent the damaging effects of excessive amounts of free radicals in the body by neutralizing and destroying them.

Antioxidants are measured by an ORAC (Oxygen Radical Absorbance Capacity) scale, per 100 grams of weight. Using this scale, the antioxidant capacities of different foods can be measured. The USDA recommends an intake of 3,000 to 5,000 ORAC daily. If we compare the ORAC score of unprocessed cocoa to other foods, it's immediately apparent how valuable this is for daily health.

ORAC Scores for Common Foods

Unprocessed Cocoa Powder: 26,000 ORAC

Acai Berry: 18,500 ORAC

Prunes: 5,770 ORAC

Raisins: 2,830 ORAC

Blueberries: 2,400 ORAC

Spinach: 1,260 ORAC

Red Grapes: 739 ORAC

All Chocolate Is Not Created Equal

The health benefits ascribed to chocolate relate nearly exclusively to dark, bittersweet-tasting chocolate and to products with a cocoa content of 60% or more. As a general rule, the darker the chocolate, the more likely it is to offer health benefits. Because polyphenols are found in the cocoa bean but not in the milk, cream, sugar, waxes, fillers, fats and preservatives, the darker the chocolate the better. Also, look for chocolate products that are processed without "dutching" or alkalinization. These processes remove a significant portion of the antioxidant compounds in natural cocoa. The cocoa beans should also have been cold-pressed without heating; the heat also destroys cocoa's polyphenols and flavonoids.

We no longer need to feel guilty for eating what we all love, chocolate. Take a bite of that dark healthy chocolate three or more times a day - it will contribute to ongoing health!

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web. Learn more about Chocolate: A New Choice for Health or Majon's Health and Beauty directory

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

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