My Chocolate Fantasy

Do you know how to choose the right chocolate wedding favors for your special day? There are some tips that you need to keep in mind so that you get exactly what you want without any hassle. Read on to find out what these tips are so that your wedding day can be complete with the right favors for it.

Wedding favors are the small gifts that the bride and groom offer their guests at their wedding to show how much they appreciate them being there on this special day. There is no wrong thing to give as this is a personal choice that comes from your heart!

Here is a scenario that can happen at your wedding reception. The excitement of the ceremony is over and now it is time to eat and socialize. Many of the middle aged and older guests may find themselves getting sleepy after they eat.

About this time you bring out the coffee which certainly can help. Another thing that can jolt everyone back to being awake is a little bit of chocolate. There are many different types of favors that you can choose to use at your wedding.

However chocolate wedding favors are one of the more popular ones. Hershey’s is one of the largest chocolate manufacturer’s in the world and as you will see a little later in this article may be able to help you out.

Here are some tips that you can use to help you choose the right ones if you plan on giving out chocolate favors.

Some chocolate favors can be made to look like chocolate, but are not edible, however, most chocolate favors handed out on wedding days are. For example, chocolate candles can be made to look like bon bon’s but obviously they are not edible. So use caution when determining which chocolate favors. You pick.

Make sure that your chocolate wedding favors match the theme for your wedding reception. Choosing the right ones will make everything look right and beautiful. You can get gifts that are chocolate to give out for just a few bucks.

Make the decision on whether to personalize in them or not. You can have the names of the bride and groom and the date of the wedding printed on the gift tags. You can also have names, images, and colors added to the favors and made out of chocolate.

Another fun gift to hand out his Hershey chocolate bars that are personalized with your names, and the date of your wedding. Indulge your guest’s senses with personalized smooth and creamy Hershey’s Milk Chocolate Bar favors.

Hershey can make wrappers for gifts of just about anything out of chocolate including decorative wrappers of bookmarkers, flip flops, his and her chairs, pine cones, roses, casino chips, two butterflies, and a slogan of your choice.

When you choose the chocolate wedding favors you want to keep these tips in mind. On your big day. This will help you pick the right favors. Just remember that everyone loves chocolate so you can not go wrong giving it for gifts on your wedding day.

Chocolate has been around for many years. This was first used by the Native American civilizations as a refreshment but soon, this was developed into chocolate bars which we all eat today. But what does it take to make chocolate? Here are few things to give you the idea. First, chocolate is produced from cocoa beans that from the Theobroma cacao tree. In English, this term means “food for the Gods” because of its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years. These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America. The reason why chocolate is abundant is because the pods from these trees are produced all year long. There are three types that each have their own distinctive flavor namely Forastero, Criollo and Trinitario. Of the three, the most abundant among them is Forastero. Criollo on the other hand is very rare while Trinitario is a hybrid of the two. Harvesting the pods is usually done by hand with machetes. The farmers have to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from inside the pods and left to ferment in baskets from 2 to 8 days. Fermentation is important because without it, the beans inside would be too bitter to enjoy. After this process, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer.  Now you understand what farmers do, it is time to explain what the manufacturers do. Once the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs” which is what is used to making chocolate. This is then grounded and turned into a rich thick paste now called chocolate liquor. The liquor then undergoes one more process to remove the cocoa butter which has an end product known as “cocoa presscake” or cocoa powder and here, manufacturers decide what kind of chocolate to make. If the presscake is of low quality, this will have to be mixed with other ingredients like vegetable fats, sugar and artificial flavoring. If what they have is of good quality, then this will added again to chocolate liquor and other ingredients like milk, sugar and vanilla before this is transferred to a conching machine. The conching is considered to be the last step in screening the chocolate in order to get its ultimate flavor and texture. The speed, temperature and length of this process has a lot to do with the taste of the chocolate. Also, this helps remove any acidic tones. This is then tempered into a large machine which pours the chocolate into the mold. Once it is frozen, the bars are then packed and ready to be shipped off to the consumer. Now that you know what it takes to make chocolate, you can begin to appreciate what you buy whenever you go to the grocery store and buy a few of these as a snack. Some of these are cheap while others are expensive and it all boils down to what kind of cocoa tree was used to make the finished product.

Easter means different things to different people. But there is no doubt that for many of us, it is the sight of chocolate eggs that really gets our attention! But how do you know which one to buy? After all, there are so many different ones to choose from that it can be rather overwhelming to figure out which Easter egg to go for. The best way to make sure you get it just right is to start with who you are buying the egg for. Is it for a young child, or an adult? Is it merely a token present or will it be something special? If you are buying a chocolate egg for a child, you will probably want to focus your attention on smaller eggs. Some are designed specifically for children and they may have other benefits to them as well. For example, some might have a game or mask – to colour in or cut out – from the back of the box. You can often purchase children’s eggs that come with other items too, such as a mug, for example. These are good because they mean the child will get to keep something long after the chocolate has been eaten – just make sure the age of the child is well matched to what you are buying. But supposing you are buying an egg for an adult? There is a much wider selection available for adults, and some of them are based around chocolate bars that you will no doubt already be familiar with. What you could do is find out what bar the recipient likes the most, and then buy a chocolate egg which comes complete with those bars. But of course, the most important purchase will be for your partner. This is when it is worth spending that little bit more money – some eggs might be handmade or hand finished, while others are extremely large and could last through to the summer! Always make sure you know what your partner will appreciate though. For example, if they are passionate about a particular type of chocolate, the largest available egg in that style will be very well received. If you are stuck for ideas you could always start dropping hints ahead of time. You could also take your partner shopping and see whether they spot any eggs they particularly like the look of. If you’re really stuck then the best course of action might be to buy a range of smaller Easter eggs and wrap them all up together in a large gift basket. Either way, you will not be short of options when selecting the perfect Easter egg – if anything, you are spoilt for choice!

Here is a mobile phone that is not only a pleasure to your eyes but also has the capability to stun you with its unique collection of features. The Latest one from LG, LG Chocolate Pink has a great design.
LG Chocolate mobile phone has quite a lot to offer apart from its stunning looks. The LG Chocolate Pink has a rectangular shape that’s vaguely reminiscent of a chocolate bar. The slider mechanism slips up and down easily but firmly; we needed only one finger to make it work.
With support for TFT, 256K colors, the two-inch display shows off everything beautifully, from photos to graphics to its simple, user-friendly menus. You can change the backlighting time, the font color, and the brightness.
Other basics include its weight just only 83 g, a voice recorder, all type of messaging, an alarm clock, a calculator, a unit converter, a world clock, a calendar, and a memo pad. As for high-end features, there’s Bluetooth, GPRS, 1.3 MP, 1280 x 960 pixels Camera, e-mail, and USB data storage and transfer capability, and you can use the phone as a modem.
The LG Chocolate Pink’s music player is serviceable but nothing fancy. The MP3 player in the LG Chocolate Pink looks great with different equalizer modes and random playback. You can play music in MP3 and AAC formats. The included stereo headset is top quality. The 1.3-megapixel camera takes pictures in resolution 1,280×960 and great quality settings. Equipped with small built-in light and low noise level, the LG KG800 Chocolate works nicely in night mode.
You can personalize the LG KG800 Chocolate Pink with a variety of wallpapers, sound alerts, and menu colors. If you want more options or more ring tones, Polyphonic (64 channels), MP3, AAC, you can download them via the WAP 2.0 browser. The LG KG800 Chocolate has a rated talk-time battery life of 6 hours and a standby time Up to 200 Hrs
So, bring home LG Chocolate Pink and enjoy a new experience LG Chocolate Pink

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!

If I asked you to name one thing that everyone loves, to name one thing that you can buy as a gift for almost any person you know…what would you say? Tough questions, right? Wrong! You know that everyone loves chocolate, some people can’t get enough of the most luscious treat in the world. So why not give chocolate as a wedding favor to the guests at your reception? Your guests will fall in love with your wedding reception when they sink their teeth into the chocolate bars and personalized candy treats that you leave for them. Chocolate releases natural endorphins that loosen everyone up and set the stage for an amazing, high energy wedding reception or any other event or celebration. With personalized wrappers and packages, your guests will always have a lasting keepsake even after they gobble up their sweet chocolate or delectable candies.
Below are some examples of personalized chocolates that can used to enhance the theme of your wedding and add some flavor to the party on your big day. So go ahead and butter up your guests with the titillating taste of fine chocolate and good times between friends and loved ones at your the most intimate gathering you will ever share.
Bride and Groom Chocolate Bars: Pictured on the heavenly white wrapper of this chocolate bar are the bride and groom dressed in their best for the wedding. You can personalize the wrapper by adding the first names of the bride and groom. Dark chocolate comes wrapped in a gold wrapper and milk chocolate is wrapped in silver. The back of the outer covering gives the message “Thank you for spending this special day with us.” These bride and groom chocolate bars are the perfect way to personally thank your guests for making your celebration worth the time you spent planning it.
Personalized Wedding Rings Wedding Favor Chocolate Candy Bars: These chocolate bars have a beautiful golden outer covering with several symbolic messages and images. Each bar can be personalized with the first names of the bride and groom and their wedding date sitting daintily in the corner. The main appeal of the elegant chocolate bars is the phrase “With this ring, I thee wed” written in sophisticated script next to two entwined rings that symbolize the eternal bond between the bride and groom. These romantic chocolate bars are an amazingly satisfying addition to your celebration and a great way to say thank you to your guests for helping you make everlasting memories on your special day.
In addition to the products mentioned above, Her Wedding Favors offers many candy bars wrapped in paper embellished with cultural images and messages that will make any wedding more profound and meaningful. These cultural chocolate bars include an italian flag, hindu symbols, african patterns, buddha hands, and japanese characters. All of these chocolate bars can be personalized, so take a look and bring your roots to your wedding celebration.
Remember everybody loves chocolate. So consider chocolate treats as wedding favor gifts for your guest.

Does chocolate cause acne? Yes chocolate definitely can cause acne in some people, depending on your genetics. There are many foods that can cause acne depending on your genetics.  If I eat a large milk chocolate bar it will usually give me cystic acne somewhere on my body within a few days. It usually takes 3 days until you will breakout from a certain food after you eat it. ( If  you are allergic to that certain food.)

If you have a cystic acne bump that never goes away, then you are probably eating the food that is causing the bump on a regular basis. (Synthetic lotions absorbed through your skin could also be causing the cyst also.)  You see, your skin is an  eliminatory organ  also, and sometimes it will eliminate toxins through your skin if it needs to.  Some people say that the whole toxins thing is nonsense, but just think of Poison Ivy. It is so toxic, that you don’t even have to eat it to break out from it. You only have to touch it. Also not everyone is allergic to Poison Ivy.  All plants on the planet are not fit for human consumption and can be toxic. Just think of deadly mushrooms. They are so toxic that they can kill you if you accidentally eat one.  Back when I was finding the cure for my acne, I would cycle through phases of eating large quantities of the same food, and then not eating that certain food for a while and then notice the condition of my skin.

One day I decided to test milk chocolate bars to see if they made me break out. I didn’t eat any chocolate or chocolate bars for a  few weeks  to make sure that all chocolate was out of my system. I did   not   have acne on my forehead after the 3 weeks.  To test to see if chocolate bars were causing me acne, I ate a couple large chocolate bars every day for a few days in a row. On the third day I developed  cystic acne  on my forehead. I then quit eating them on the third day. It took about a week and a half for the cystic acne bumps on my forehead to go away. Coincidence? Not at all. I have done this test many times over the past few years.  I have also tested many other foods the same way that I tested chocolate. Over the last 6 years I have been testing every food that I eat to see if it makes me break out. I now have a list of foods that were causing my acne, and a list of foods that do not cause me to break out with acne.  Chocolate bars are not the only food that can cause acne. Any food or substance can cause acne if you have a food allergy to it.  So,  does chocolate cause acne ? Here is the answer. Yes it can  if you are allergic to any of the ingredients in the chocolate bars. It might be the oils that they put in the chocolate bars that are making some people break out from eating them. Or it could be the chocolate itself.  Does chocolate cause acne in everyone? The answer is no . Since everyone’s genetics are slightly different, some people might be able to tolerate eating chocolate without breaking out. Also your overall diet will be a factor.  Why does chocolate cause acne in some people but not others even though they have very similar genetics like brothers and sisters? Your body has to use the fats that you eat to make the oil that it puts on your skin.  If  the majority of your dietary fats are from clogging type oils (like the kind in chocolate bars) then your body will have to use what it has to work with. One sibling might eat an overall healthier diet than the one with acne.  If you were to include more non-clogging, non-allergenic oils (like extra virgin olive oil) into your diet, then your body will have the right kind of dietary building blocks it needs to keep your skin moisturized, without the oil getting stuck before reaching the surface of your skin. Your body will then have more of a choice, and not be forced to use the  acne causing  types of oils.

I know that you have probably read all over the Internet, and told by your doctor that food does not  cause acne, but I now know that it does. I had  cystic acne  until I changed my diet. It all started in junior high school when we had the freedom to skip lunch and eat at the snack bar. I would eat chocolate and peanut butter cups and a soda every day instead of lunch. I had bad acne then, but I didn’t see the connection at the time.  Recently I have been keeping a food journal for 6 years, and now I know that certain foods make me break out, so I just avoid them if I want my skin to remain clear. And chocolate bars definitely make me break out. I have tested it many times over the last few years.

Candy bar is a lovely rectangular piece of heaven that can be enjoyed by anyone. As the name indicates these are long bar shaped confectionary. Candy bar is a broad term and includes sugar milk, cocoa solid and cocoa butter bars. The presence of different delicious ingredients classifies the candy bar into dark chocolate, white chocolate and milk chocolate. Different ingredients such as emulsifying agents, soy lecithin and vanilla extracts are used in the manufacturing process of the candy bar.

Candy bars covered with chocolate coating are a favorite of everyone. The layers of grains, nuts and fruits have now replaced the plain candy bar. Different forms of candy bar such as nougat, cookie, fudge, fondant, marshmallow, coconut marzipans, and caramel are available in the market.

Candy bar with nutritional value are also available now a days. Different percentage of vitamins and proteins are added in this bar maintaining its sweetness. Power bar is a famous bar that is widely consumed by the health conscious people. Brands like Ferrero, Dolphin, Charles chocolate, Annabelle Candy Company, Hershey food corporation, ION, Ganong bros limited, Idaho candy company, Hansel, Gandour, Ganong Bros limited, Kraft Foods Cadbury Schweppes and many more sell a variety of these candy bar packs.

American chocolate bar is available in three various flavors of vanilla, strawberry and chocolate. Some are centered with nice creamy soft chocolate nougat. These bars are also known as milky way bar in many parts of the countries. Crispy rice, caramel chocolates bars are low in cholesterol but contain a very high level of fats and sugar. Each bar contains approximately 90 calories. Pink colored diet chocolate bar contains 60 % less fats than any other chocolate bar. The calorie conscious people can consume this bar while still maintaining their weights.

Sugar coated orange flavored chocolates are available in white, yellow, orange and in some parts of the country they are available in green, pink, mauve and brown colors. These are also available in egg flavor that contain tiny egg particles in it. Fruit pieces are also added in the bar and are known as Fruities.

Candy bar enveloped with almond bite with a sweet coating of honey are available in a pack of six pieces in each pack, separately wrapped in wax papers first and then in the wrappers. A bar filled with roasted peanuts and covered with vanilla nougat is an all time favorite of the people who love nuts. Biscuit filled bars coated with caramel and milk is the right bar to increase the energy levels with its glucose contents. Fresh coconut filled bar with a covering of milk or dark chocolate is the perfect bar for accurate sharing as it is available in two halves in the same pack.

Candy bar like breakaway, butterfinger, bourneville, brown pudding, break and a wide variety of candy bar packs is available to light up the occasion or festival. Many of these candy bar packs are available in bulk as well as wholesale rates with different flavors. However, the final quality of all these candies and candy bar depends up on the ingredients used in manufacturing process.

Candy bars, also known as the chocolate bars are a type of confectionery that are available in a rectangular bar form. Candy bars is a delectable treats that include cocoa butter, sugar, milk and cocoa solids. Depending on the presence of some scrumptious ingredients, these candy bars are classified as white chocolate, milk chocolate and dark chocolate. Ingredients such as vanilla extracts, emulsifying agents and soy lecithin are also sometimes added to these candy bars.

These bars are covered with chocolate and are a favorite among everyone. A variety of bars which contain layers of fruits, grains nuts have replaced the plain candy bars. Various forms of the candy bars such as caramel, nougat, cookie, fudge, fondant, marshmallow, marzipan, coconut are also available in the market

Some candy bars are manufactured as nutritional supplements, commonly known as power or health bars. Various vitamins and proteins are added in these bars maintaining its sweet taste. The most famous candy bar in this category is the power bar which serves the purpose of the nutritional bar. Different famous brands of candy bars are: Dolphin, Ferrero, Charles chocolate, Ganong bros limited, Annabelle candy company, Cadbury Schweppes, Hershey food corporation, ION, Idaho candy company, Hansel, Gandour, Ganong Bros limited, Kraft Foods and many more.

Orange flavored sugar coated chocolates are available in eight colors i.e. orange, white, yellow and in some places in green, brown, pink and mauve colors. These are also available in egg flavors (small particles of egg in them). Some of the candy bars also contain fruit particles in them and are known as Fruities. Red and white colored maple leaf shaped chocolates are available in Canada. These red mapled shaped chocolates are a representation of the Canadian Flag.

Musketeers are an American chocolate bar available in three different flavors of strawberry, chocolate and vanilla. These are centered with nice creamy chocolate nougat. It is also named as Milky Way bar in some parts of the countries. Hundred grand bars contain crisped rice, caramel and chocolate. It is low cholesterol bar but is very high in sugar and fats. One candy bar is laden with nearly 190 calories. Pink colored milk chocolate is a diet bar with nearly sixty percent less fat than any other chocolate bar. It is extremely safe for the calorie conscious people.

A candy bar that consists of almond bits and is dipped in honey is available in a pack of six pieces each separately wrapped in the wax paper and than in the wrapper. A bar with the filling of roasted peanuts and a cover of vanilla nougat is the perfect chocolate to lighten up any occasion. Candy bar with biscuit filling accompanied by caramel and milk chocolate is the right bar to boost the energy levels with its glucose contents. A candy bar filled withy the fresh coconut and a covering of dark and milk chocolate is available in two halves in the same pack.

Many more candy bars like break, breakaway, bourneville, brown pudding, butterfinger and many more candy bars are available to add a touch of special feeling to any occasion.

It’s so incredibly pleasant to know that nowadays, nobody thinks of hedonism – that is to say, the pursuit of the pleasure of the senses – as all that bad. Decades ago, any act that gives you sensual (it need not be erotic; sensuality should not be limited to sexuality, as its roots come from “sense”, which may very well be limitless in possibilities of experience) pleasure is thought to be sinful and is immediately frowned upon by most. Nowadays, even the word “sin” had shed its negative connotations and has instead become something positive, something that so entices people. Advertisements of food, especially, claim sinful goodness in terms of the quality of the item they’re selling. And we are compelled at the very idea that the mere act of wanting may be dangerous, but at the same time oh-so worth it.
Food is, of course, at the top of the list of guiltily hedonistic pleasures that are often indulged in by people. Admit it: every once in a while, you would sneak into your room with about five bars of chocolate and savor the indulgence for hours (or under five minutes, depending on the type of day you’ve had). It is very obvious, actually: very few things in the world could encompass as much of the senses as even a bite of chocolate – particularly the specialty chocolates. The rich brown colors are pleasing to the eye – even more so if the chocolate is molded into an exquisite shape. The flavor is sweet, milky, bitter, or all of the above, depending on your preference – and the play of flavors in itself is very much decadent. The scent is mildly caffeinated, and has a habit of moving beyond your olfactory senses and seeping into your brain, bringing you to a state of anticipation. The texture changes in your mouth, going from firm to soft to sticky. And the sound of a chocolate bar being bitten into or even broken (by hand) into smaller pieces have a sharp snapping sound that wakes you up, that makes you pay attention. A bar of chocolate is simply the most perfect of all sensual experiences.
This being the case, it’s rather surprising that few people in the world actually know how to properly experience a bar of chocolate. Sure, chocolates have been eaten, snacked upon and revered by many people for hundreds of years now, but for the most part, it’s all been a matter of biting, chewing and swallowing chocolate bars. That is also enjoyable, of course, but there is an art to fully and completely enjoying a bar of chocolate. Eating a bar of chocolate is potentially a very serious business, as the experience of chocolate often (especially for the women) marks the line between feeling better or feeling worse.
That being said, THIS is how you should eat a bar of chocolate:
Step One – Obviously, you unwrap your bar of chocolate. BUT! Don’t do it too quickly, nor too slowly. Unwrapping your bar of chocolate too quickly might damage the outer texture of the bar (it may not seem to matter, but a perfect bar of chocolate honestly does make a difference). Unwrapping it too slowly will melt the chocolate, thus diminishing the enjoyment of biting into the bar.
Step Two – You can do this two ways: you can either snap your chocolate bar into smaller pieces OR you can bite it. When you snap your bar of chocolate, make sure every piece you break off is small enough to fit your mouth; break off a mouthful of chocolate at a time, because if you break up the chocolate all at once, it will melt too fast. When you bit into your chocolate, on the other hand, make sure that you don’t chomp on it with your teeth; rest the bar of chocolate lightly between your upper and lower incisors and lever the bar downwards. The chocolate makes the most exquisite sounds that way.
Step Three – While it isn’t completely wrong to chew your chocolate, the best way to taste a bar of chocolate is to allow it to rest on your tongue where it can melt. The effect is best if you sit in a cool, quiet spot where no one can disturb you, where the chocolate is least likely to melt, and where you can close your eyes. Remember to inhale and exhale through your nose, and to really taste the chocolate in your mouth. Concentrate on the feeling of melting chocolate, and note that the flavor and the scent becomes more pronounced as the texture changes.
Step Four – When you swallow your mouthful of chocolate, don’t do it in one go. Rub your tongue against the roof of your mouth and swallow the almost-liquid chocolate slowly, little by little. This way you will not be so immediately deprived of the flavor of chocolate before the next bite (or the next bar). If the bar is not just made out of chocolate (if it has nuts, nougat, caramel and the like), make sure to chew them slowly AFTER you’ve finished swallowing the chocolate.
Step Five – Repeat from step two until you run out of chocolate.
Of course, EVERYONE has they own way of eating a bar of chocolate. But this is probably the best way.