My Chocolate Fantasy

Linda Kling asked:


Whether you’re planning a kid’s birthday celebration or wedding reception, you’ll have to make a decision about party favors.  One of the most popular options for these little giveaways are candy bars covered with personalized wrappers. But is this a good idea for your occasion? Here are the pros and cons to consider when choosing these chocolate treats.

Pros

* Everyone likes chocolate. According to recent surveys, chocolate is the number one flavor of choice for people living in the United States. And the average American eats 10 -12 pounds of this treat every year.  So, if you decide to give candy bars with personalized wrappers to your guests, they will undoubtedly appreciate the favors.

* They’re inexpensive, but not cheap looking. If you’re searching for party favors for your celebration that won’t break the bank, then these are a good way to go.  You can get personalized candy wrappers with chocolate bars for under two dollars each.  You don’t have to spend a lot, but it doesn’t look like you raided the dollar store, either.

* They can be customized.  If you order from an online company, they can add your photo, change the font, include your message, transform the color and adapt the candy bar wrappers to fit your occasion.

* A variety of chocolate options are available. All kinds of candy bars in all sorts of sizes can be ordered with personalized wrappers.  If you have a favorite, it shouldn’t be hard to find. Some business are offering Belgian chocolates. You can also find a few that work with a chocolatier to make your confection according to your specifications.

* You can make them yourself. Although there are plenty of companies that will produce these for you, this is one favor you might want to try creating.  You can download a free printable wrapper from the internet, design one using software on your computer or use your scrapbooking skills to fashion one from scratch. Then just cut, wrap and glue.

Cons

* You’re not always guaranteed freshness.  Yes, chocolate has a relatively long shelf life (about a year).  But you may not know how long those candy bars have been hanging around the company’s warehouse. It’s important to buy from a reputable business or one that uses a chocolatier and makes the confections fresh for each customer.

* Chocolate bars can melt.  This is especially a problem if you order these party favors during the summer or you live in a warmer climate. 

* You may have to pay extra shipping. Since these treats can melt, you may want to arrange overnight delivery of your package, which costs more money. You may also need to add a cold pack with your candy or choose an insulating box.  This can add to the expense, as well.

* They’re not exactly a keepsake.  If you’re looking for favors that your guests will save as a reminder of your special occasion, then these aren’t for you.  A few people might save the personalized wrapper and put it in a photo album or scrapbook. But most will just enjoy eating them and that will be end of it.

* You might need extras.  People find chocolate irresistible. If you scatter these candy bars around, you might find them disappearing before the end of the party. Unless you have a way of placing them into goodie bags with individual’s names on them, it might be a good idea to buy more than you think you need.

Conclusion

If you’re looking for inexpensive party favors that everyone will really like, then chocolate bars with custom wrappers might be right for you. Browse online until you find the right company with great personalized designs or make then yourself. Just be aware that the candy should be fresh and protected from the heat. Although there are a few drawbacks, these treats are always a hit with guests.

Kathryn Beach asked:


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.

Lloyd Gordon asked:


Ever wondered how chocolate is made and whether you could make it yourself? Surely you must have fantasized at least once in your life at the prospect of churning out trays of personalized chocolate goodies whenever you desired them. Well, if you have time on your hands and you are the adventurous type and are patient with a few choice pieces of cooking equipment, then you too could aquire the much revered skill of chocolate making.

Before we get into the domesticated version of chocolate making, it would be beneficial to understand the tried and tested processes that the industry uses to make large volumes of our favorite treat.

It all begins with the raw material ‘cacoa’. The cacoa tree produces a pod containing a number of seeds or beans (as they are commonly known) in its center surrounded by a pulp all enclosed in a thick fleshy skin. The pods are a picked, opened and the beans and husk put into large wooden bins which are covered with large leaves and left untouched to ferment for a few days. Once they are suitably fermented they are spread out to dry in the heat of the sun for about a week. When the beans are sufficiently dried they are sorted, separated by category and roasted in large ovens for up to half an hour where they darken and the flavor of the bean is enhanced.

The beans are then broken and separated from their shell by a process known as cracking and winnowing, which uses compressed air to blow the shells away from the seeds. The resulting fragmented pieces are known as cocoa nibs.

Now the nibs are finely ground. The grinding process releases the fat content which combines with the grounded solids to form a thick paste called liquor. The liquor gives rise to two other substances, cocoa butter obtained by pressing the fat from the liquor and the remaining dried cocoa which is most commonly use to make drinking chocolate.

Solid chocolate is made by further refining the liquor using a process known as conching, which smooths and aerates it and then combining it with cocoa butter sugar, milk or milk powder (for milk chocolate), an emulsifier such as soy lecithin and (or) vanilla. The combined solution is then tempered by a process of carefully heating, cooling and allowing it to set several times, becoming more refined with each cycle. And basically, that is how chocolate is made.

Now, it would be unrealistic to expect you to find your own cacoa pods to pick and ferment (let alone sun dry in the middle of winter), so you can skip the earlier phases as raw cacoa is now commonly available to buy.

Roast the cacoa in your oven for up to half an hour at a temperature not more than 325F, you may want to experiment with this as roasting times may vary considerably depending on the type of bean you are using and the intensity of your oven however, ensure that you don’t burn them as it will seriously affect the taste.

After roasting, allow the cacoa to cool, ***** the beans in a mill, this will allow the husk to come away from the bean. The light husk can then be removed from the crushed beans using a small fan, hair dryer or any other practical air blowing device.

When the separation process is complete, the beans must be finely ground using a good quality juicer which will produce the cocoa liquor. Add cocoa butter, sugar, lecithin and milk (if you’re making milk chocolate) plus any other flavoring you require. At this stage the solution although chocolaty is still in need of refinement and conching which is accomplished using a conching machine. Conching can take anything between 12 hours and 2 days depending on the quality of chocolate being made but if you don’t have a conching machine you can use a wet grinder to remove any remaining solid particles.

Finally the chocolate must be tempered. Tempering is the method used that results in the finished product having a rich sheen and crispy snap. This is done by gently heating it to about 115F, pour some of the liquid onto a marble slab and gently work it around for around 10 minutes, as it cools to about 85F and begins to set, add more of the simmering liquid now being maintained at about 95F, and continue to work it back and fourth on the slab. Now return it to the rest of heated liquid and repeat the process. The amount of refinement obtained will simply depend on the number of times the process is repeated. Pour the liquid into a mold, allow it to set and finally…Enjoy.

Hopefully from this basic overview, you will appreciate the skill, time and care that goes into making good quality chocolate. There is no substitute for the skill derived from time and experience in this art, as the slightest variations can significantly affect the outcome of the finished product. So you may just wish to continue enjoying your favorite treat already professionally prepared for you by the hands of the masters.

Anna Mcanthony asked:


According to history (although uncertain) fudge was created by accident with a batch of failed candy; probably caramels, sometime around the year 1886. From this flawed batch of candy came the exclamation of or the phrase ‘oh, fudge!’ The initial documentation of fudge was in a letter from Poughkeepsie, New York. Emelyn Battersby Hartidge, a Vassar College student, wrote that a schoolmate’s cousin made fudge. In Baltimore in 1886, the candy sold for 40 cents a pound. Two years later Ms. Hartidge obtained the recipe and made 30 pounds for a Senior Auction. Other colleges (Wellesley and Smith) then created their own recipes for this sweet treat.

Everybody loves to eat flavorful, rich fudge, but it is often considered a bit of a hassle to make. The earliest recipes were very difficult and a little unclear. Difficulty largely depended on which recipe was used, the ingredients, the quality of equipment and the patience taken in order to make it right. Also, being aware of the precise measurements, cooking time and continual stirring were important in order to get the perfect fudge. Stirring for the proper amount of time, and heating the ingredients to the right temperature are important as well in order to make the fudge smooth, creamy and not gritty. Moreover it could be really easy to under cook or over cook this sweet indulgence, which often results in the candy not setting up or scorching.

In contrast with other sweets going back a thousand years or more, fudge is fairly new. Earlier flavors of fudge included vanilla, chocolate and brown sugar penuche. The state of Michigan has become the fudge capital of the United States. Now days, the mixtures of fudge ingredients or flavors are nearly endless. Some of them are: maple walnut, chocolate cappuccino, vanilla cherry chocolate chip, raspberry coffee, lemon butter, vanilla caramel, dark chocolate, chocolate caramel pecan, peanut butter and chocolate cheesecake.

Although the actual word fudge can be defined differently, none of those meanings are equivalent to the family favorite, premium chocolate fudge. In America, the word fudge is nearly always associated with a wonderful, rich and creamy confectionery made with chocolate. At times you will see the word fudge is used on boxes of cakes or brownies, but this simply means they’ve added a little additional chocolate flavoring.

Fudge by definition is a rich and creamy candy. A semi-soft confection, that is smooth and made using fresh butter, sugar, sweet cream, corn syrup and often some mouth watering flavorings. Flavors could be chocolate, vanilla, butterscotch, white chocolate, Kahlua, buttermilk, peanut butter, flavored gelatin, kool aid, pumpkin, mint, maple or even bourbon. Fudge may have various nuts, including hazelnuts, pistachios, walnuts, pecans, roasted macadamia nuts, and almonds. Additional ingredients that are used in uncommon or decadent fudge could be: cheese, crushed candy canes, crackers, popcorn, coconut, pineapple chunks, candy bars, lime zest, espresso beans, chocolate chips, caramel, cookies, chocolate chunks, cherries and other dried or candied fruit, or marshmallows.

Author’s Bio: Anna McAnthony is a staff and content writer at http://www.chocolategourmetcandy.com, and has been doing research and writing articles on chocolate and chocolate candy for many years. Visit http://www.chocolategourmetcandy.com for more information.

Jackie Beem asked:


Gourmet Chocolate Fudge differs from normal Chocolate Fudge Candy due to the ingredients used and the production process.

The definition of Gour-met is “a connoisseur of fine food and drink”. A gourmet is a person with discriminating taste in food and wine.

Therefore, we would expect that Gourmet Chocolate Fudge Candy would taste better and in today’s society would also cost more.

Chocolate differences are based on the level of cocoa content, the cocoa origin and the craftsmanship involved in the chocolate making process.

The color will be consistent throughout in Gourmet Chocolate Fudge Candy. It will be creamy, extremely smooth, have a glossy appearance that is not marred by streaks and dots, is soft when you bite it, will break but not splinter and is most definitely not brittle. Gourmet Chocolate will have a rich aroma of cocoa.

Normal Chocolate Fudge Candy will be hard, brittle and when you let it melt in your mouth it will be a little grainy. It may splinter in your mouth when you bite it. You may also notice that it is a little white on the edges.

Makers of Gourmet Chocolate by and large use real chocolate liquor and only or mostly cocoa butter, while mass market producers of normal Chocolate Fudge use chemicals and substitutions for the chocolate liquor and only some coca butter and supplement with other types of fats. Making chocolate liquor is a very time consuming and expensive process which raises the cost of making the chocolate.

Gourmet Chocolate Fudge Candy also provides a number of health benefits. This kind of candy will have essential elements of calcium, potassium, iron and vitamins A, B1, C, D and E. Gourmet Chocolate also has high levels of chromium which has been shown to help control blood sugar.

Hope this helps when you are purchasing your next gourmet chocolate fudge candy for yourself or as a chocolate gift for someone else.

Jason Storm asked:


What is it about chocolate that makes it such an irresistible part of our life experience? Everyone loves the sensations a delicious piece of chocolate gives us and a chocolate gift hardly ever fails to create feelings of well-being throughout the whole body when ingested. Sure the smell and the taste of it alone could cheer anyone up, but there are actually a whole lot of chemical factors behind it that makes chocolate the ultimate happy treat.

A chocolate gift is so much more than the simple taste experience we normally think of it as. As soon as you bring the chocolate to your nose to have the first encounter with it smell-wise something starts happening in your brain. Scientific studies have found that the theta brainwaves tend to increase when we smell chocolate. This brain activity is present when we are relaxing deeply or when we are asleep. This is one of the reasons why we often are being brought to such a pleasant state of mind when we have a sniff of cacao.

When you finally are indulging in that amazing piece of chocolate and have its creaminess melting on your tongue, there is even more brain activity that is being released. Chocolate has been found in researches to have the property to increase the levels of both serotonin and dopamine in the brain. Both of these neurotransmitters in the brain brings about feelings of happiness and well-being.

The substance in chocolate that triggers the brain to produce more of these neurotransmitters is called tryptophan. When the serotonin is being released it brings about feelings of joy, excitement, elation and in some cases even ecstasy. Another natural ingredient in chocolate that is also used in the brain as a neurotransmitter is phenylethylalamine. When it is being activated in the brain after eating a delicious chocolate gift you can experience feelings of happiness, attraction and a general positive mood.

Some people compare eating a box of chocolate with having sex, and the comparison is not too far apart since they bring about similar emotions in our being and scientifically the activation in the brain is alike in both cases. Why do you think the number one gift on Valentine’s Day is chocolate gifts? You could compare the feeling of being in love with having an unopened truffle box in front of you. Chocolate definitely brings about a romantic feeling.

So when you want to give a gift to someone that will bring with it feelings of joy and happiness, give a chocolate gift and you ensure that the people you love will be touched by these feelings. A chocolate gift is always right.

Jackie Beem asked:


Everyone has people in their lives that they don’t know very well, yet during the holidays or other occasions you would like to give them a small gift just to say “I’m thinking about you at this time”, “Thank You for just being around”, “Welcome to the neighborhood” or “Thank You for the job you do”.

This might be elderly, lonely people in your neighborhood or church, people you work with, the postman, UPS/Fedex delivery person, paper boy, cleaning personnel in your office, new neighbors, etc.

Because you don’t know a lot about these people’s likes and dislikes it is often hard to find an inexpensive gift for them that they won’t just chunk in a drawer and forget about for years to come. I think we all really struggle with our thoughts trying to come up with small thoughtful gifts that people in this category can appreciate and enjoy.

A number of years ago I found that homemade Chocolate Fudge Candy was a good solution for this problem. It is something that most anyone can enjoy, no matter their age or ***. It is something they can proudly share with friends or family.

I have had to take into consideration whether or not to add nuts. I have found that some elderly people have a problem chewing the candy with nuts. I just make a batch without nuts for those folks. I usually add marshmallows or cherries to their candy.

Here is a simple recipe that I use:

18 ounces semi-sweet chocolate chips

1 (14 ounce) can Sweetened Condensed Milk

Dash salt

1 ½ teaspoons vanilla extract

½ to 1 cup chopped nuts

In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk.

Remove from heat and stir in remaining ingredients. Spread evenly into wax

Paper-lined 9×11 pan. Top with nut halves or cherries. Spread them at intervals for the square size you would like to have. Chill in refrigerator 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares.

I usually use Ziploc containers. I line with wax paper, put a layer of Chocolate Fudge squares, then a layer of wax paper, then more fudge squares alternating until my container is full. I use small containers for some and medium size ones for others. At Christmas they usually make these in red and green. I get the red and green ones at that time and top them off with a Christmas bow which makes a ready wrapped present ready to hand out.

When making a batch with nuts, I usually use pecans or walnuts. If I have to make some fudge without nuts, I use miniature marshmallows, candied cherries or coconut. I have one 96 year old lady that loves coconut and can still chew nuts so she gets a batch with both nuts and coconut.

Some variations are to use White Chocolate Chips or Carmel Chips. I have also mixed in a few Carmel Chips in with the semi-sweet Chocolate Chips.

Even though I do most of my homemade Chocolate Fudge Candy gift giving during the Christmas holiday, I use it for gift giving all year round.

This doesn’t take a lot of time, unless you have a lot of people you need gifts for at one time, and it is really well received by all.

If you don’t have time to make your on Chocolate Fudge Candy gifts you can find a nice ready made Gourmet Chocolate Fudge gift selection at: Country Candy Delights

Richard Walker asked:


beings love Wholesale Gourmet food and even revere food. While animals eat for survival, human beings eat food because they enjoy it as a delicacy. No wonder, food is a thriving industry in the world! Food can also be gifted to people to express our love for them. These days there is a trend of gifting wholesale gourmet food in the form of gourmet baskets.

These gift baskets are perfect for all kinds of events and occasion like holidays, weddings, anniversaries, and even birthdays. There are a variety of choices available and even buying a gift basket is a treat to the senses!

You have two choices when it comes to making gourmet gift baskets. You can either buy wholesale gourmet food and make a gourmet gift basket on your own or look up some good gourmet candy baskets from the market. Many gift ships and speciality stores keep a wide variety of gourmet baskets for their customers. These days you can even order wholesale gourmet food and gourmet chocolate baskets from the internet as well. That is one of the few ways of ordering from home and saving time, money, and gas!

You can choose different kinds of gourmet gift baskets depending on the occasion. There are gourmet gift baskets which have a single thing like cheese while the more expensive ones have a combination of meats, cheese and even wine. If you want to gift gourmet gift baskets to some one then you need to know their tastes since different people prefer different things.

When you can to think of anything to gift on birthday or anniversary or any occasion then these gourmet gift baskets are your best bet. One thing that every person loves is good food and tasty treats which these gourmet gift baskets abound in.

What kind of gourmet foods can you gift in gourmet gift baskets?

Here are some of the foods, which are top quality and can be a part of gourmet gift baskets:

Coffee: No, not the instant coffee! Gourmet coffee is a class of its own. You can get some exotic flavored coffee from various parts of the world for your gourmet gift baskets. You can even sample these before you decide on the ones you want to buy.

Teas: Specialty teas from world over also make a nice addition to your gourmet cheese baskets. There are a number of varieties to choose from ranging from black to green. These can also be sampled before they are added to your wholesale gourmet foods collection.

Chocolates: Chocolates are an integral part of the gourmet gift baskets. After all, how can you think of fine dining without chocolates? You can get different kinds of chocolates ranging from bitters, liquors, creamy centers, and milk chocolates for your gourmet gift baskets!

Caviar: Many people identify gourmet food with caviar. Caviar can be an expensive part of your gourmet gift baskets whether it so from America or Russia. However, if you are lucky you may even get some caviar in your budget as well.

Apart from these above-mentioned delicacies, you can even include different kinds of fish, meats, and seafood in your gourmet gift baskets

David Slone asked:


Who doesn’t love fudge? Set out a tray of home-made fudge or fudge brownies and your family and friends will soon have them eaten. Fudge is also great for office parties. Chocolate fudge has become a very traditional dessert in the U.S. not only for the holidays but year-round.

There are many different variations to making fudge. Unless you choose to do so you never have to make them the same way twice. The recipe included here calls for the use of nuts, but you can substitute your favorite food items to make fudge that will be perfect for you. Perhaps you don’t like nuts, but prefer candied cherries, coconut, or marshmallows. Those and many other things can be substituted for the nuts (or added along with them) when you create your fudge. If you do use nuts in your fudge, peanuts, pecans or walnuts are the best, but any nuts will be fine.

To make your fudge extra special you may want to add a topping to it such as peanut butter, nut pieces or cherry slices.

Don’t be afraid to experiment with different combinations of ingredients. To make peanut butter fudge simply substitute peanut butter in the place of the chocolate chips.

Fudge Recipe

2 1/2 cups of sugar

1/2 cup butter or margarine

(You will also need additional margarine to coat the foil)

7 ounces of marshmallow creme

2 cups of chocolate chips

3/4 cup chopped nuts

14 ounce can of sweetened condensed milk

1 teaspoon vanilla extract

Line a 13×9 inch pan with aluminum foil or wax paper and spread butter or margarine on the foil or paper. Using a large sauce pan mix the sugar, margarine and evaporated milk. Bring the mixture to a boil over medium heat making sure to stir constantly for 5 minutes.

Remove the mixture from the heat and add the marshmallow and chocolate. Stir until it becomes smooth and even. Next, mix in the nuts and vanilla extract.

Pour your fudge into the prepared 13×9 pan and let it cool to room temperature. Once it has cooled you may cut it into squares and put it into the refrigerator until it becomes firm.

Chloe Matthews asked:


As a society we consume more candy and sugar on Easter than all other holidays, except Halloween. Something about the fasting and abstinence during the weeks leading up to Easter makes us more open to the practice of downing as many sugar-coated marshmallows and crème eggs as our insulin levels can stand, and usually guilt free. Of course, there are many people who can’t partake of the annual sugar infused ritual of tearing into a basket of goodies, and Easter should be no less enjoyable for them. Whether you’re watching your waistline or your blood sugar, here are some sugar free, fun alternatives to pop into those Easter baskets this year:

Make your own sugar-free chocolate Easter eggs. Make your own hollow chocolate eggs with sugar-free chocolate wafers. Buy sugar free chocolate wafers at bulk stores or crafting stores and melt in a microwaveable dish on high in the microwave for twenty seconds (add 10 seconds at a time until the chocolate is smooth). Place a tablespoon or two into a plastic Easter egg and snap closed. Swirl chocolate around the egg until it hardens to produce your chocolate egg.

Add a few green-topped carrots. If your loved one believes in the Easter bunny, this is a great way to get him excited about eating carrots. The bunchier the green tops are, the more authentic they will look.

Tuck in some music or movies. Whether you’re stuffing a basket for a child or for an adult, you’re sure to brighten their day with music from a favorite group or a movie featuring a favorite character. Adding new media to your sweetie’s basket also means you won’t have to listen to the same Barney tape for the millionth time.

Fill out with springtime toys. A jump rope, sidewalk chalk and bubbles are all great springtime treats from the Easter bunny. Who cares how old your diabetic husband is? We should all lighten up and get more active, and there’s no better way than with some outdoor toys!

Go ahead, stick in a few marshmallow Peeps. Sugar free Peeps marshmallows are new this season. You don’t have to get a sugar high when you go on a rampage and eat a whole nest full anymore, and you can even skewer them into lollipops to make them more fun for your little one.

Make it look great!

Don’t dwell on the fact that this basket is different. Either make all the baskets left by the bunny the same as this one, or make this one stand out as more special. If other baskets get sugared treats, make sure they don’t get the special carrots from the bunny. If other baskets seem to have more edible treats, fill this one with more toys and music. Easter is traditionally a time of plenty after the fast, so no one should be left wanting!