The Chocolate Thread

“Dark






Belgian






Chocolate”

“Godiva white chocolate liquer is so good tasting.”

“"...you will burn off what ever you take in”
Ewker
11:21:52 AM
6/23/05

Not if it's transfat, Ewker.
last edited: 6/23/05 11:27:49 AM”

“It's unfortunate that so much chocolate comes from Slave labor. I love it and am totally addicted. Here's another link.
last edited: 6/24/05 9:38:59 AM”

“[Homer] Mmmmmmmmm ... chocolate from slave labor ...”

“M & M's will now have an "adult" size 55% bigger than the original. Part of the permanent line (unlike the frikk'n dark chocos that you could never find -- half of the only bag I ever found my kids ate, ack!)

http://money.cnn.com/2005/08/04/news/funny/m_and_ms/index.htm”

“I stopped eating M&M's when I found out about Hershey-ets, now I gag on the M&M's chocolate. Trouble is H-ets are near impossible to find.”

“Need chocolate....



NOW!

Grrrrrrrr.”

“Spokane County Prosecutors are hoping to convict a suspected burglar who allegedly left his naked victim smeared with chocolate frosting.
The homeowner had met Michael Kay earlier in the day while the two were drinking beer together. The victim had just been fired and eventually went inside, closed his front door and passed out on the bed.

Kay is accused of breaking into the residence several hours later, rummaging through the kitchen and then smearing the sleeping resident with frosting.

Kay then allegedly opened the man's dog pen hoping his pets would go after the desert topping.

Kay's defense attorney says his client denies stealing anything except a few beers.

http://www.kxly.com/common/getStory.asp?id=45054”

“I just hate it when I wake up covered in Chocolate Frosting.”

“Watch it Chili!!!! Roam is looking at you funny!”

“I just came back from the dentist...on my way home I bought me some seattle dark chocolate with coffein. Yummy”

“I enjoy dunking oreos in milk. The other day I added some Bailey's to the milk. Mmmmm, good.”

“Those school boy cookies by Lu now come in dark choc. De-lish!”

“are they a west coast thing - I can't say as I have ever heard of them on the east coast?”

“Actually they are French!

You probably have them. Just look carefully in your cookie aisle. The LU logo is big red and white.

Lu”

“They have them here, but I'm not too impressed with LU's products. Pepperidge farm, on the other hand....”

“Too different to compare tree. : ) I do like dem Milano cookies tho.”

“Has anyone ever had a Molten Lava Cake? If not, you're missing out. They can be made into muffins too. You can get an online mix where you cook the cake and the inside remains loose and comes out when you cut into it, or buy some box mix and stick in a piece of frozen chocolate into the middle of the muffin. When the muffins are done, and you open the up, the chocolate oozes out.

I had them at Little Dix Bay on Virgin Gorda. The next day, no Molton Lava muffins on the desert list!!! I ask about them and they have some left over, so I'm in Molton Lava heaven again.”

“I am not a chocolate expert by any means, but I have done a fair amount of overseas travel and I know what I like...

My favorite hands down is Leysieffer chocolate:

http://www.leysieffer.de/templates/shop.html (link to their on-line store in Germany)

Chocolates I get here in the US pale (Godiva, etc) by comparison.

My favorite of favorites? "Trüffeltraum" assortment:

http://www.leysieffer.de/templates/shop_produktliste_detail.html?product_id=100095

If you want a treat or want to treat someone special, I highly recommend the stuff.”

“chicago uno has a hot, deep dish peanut butter cup smothered in peanutbutter and chocolate sauce dessert.

every other dessert i've ever eaten is now a pile of puke in comparrison.”

“pitts: shhh! Quit it! You are going to make Gem sad.”

“haha

I just got scolded from my wife for eating too much chocolate, the this thread popped up.”

“"Dark Chocolate is good for everything".”

“i can't belive sarge is married to anything other than his p3nis and his keyboard.”

“
I like my chocolate with peanut butter.
"The H.B. Reese Candy Company began manufacturing a product made with specially processed peanut butter and HERSHEY'S Milk Chocolate in the 1920s. Introduced as simply peanut butter cups, the popular candy item is known today as REESE'S peanut butter cups."
last edited: 12/19/05 6:27:56 PM”

“Your chocolate got in my peanut butter!”

“Sass, does Birch know this?”

“I love chocolate! mmmmm, mmmmmm! :)”

“I like chocolate. I would say I love chocolate, but I like it so much that when I eat it my mouth waters to the point that I choke. It's hard to love something that makes you choke.”

“Sarge,

THAT needs to go on the out of context thread! LOL”

“yuck!”

“Your chocolate got in my peanut butter!”
Sassafras

Sass, does Birch know this?”
treebait

duh, its MY chocolate!”

“Thinkbubelz & I got a chocolate fountain for our New Year's party... :-) I cannot wait to use it!!!! :-)”

“Now I have an excuse to drink more Godiva chocolate liqueur...

New study confirms that chocolate boosts brain function. Although I guess the alcohol in my favorite liqueur would negate that. Still a good excuse.

http://robots.cnn.com/2006/HEALTH/05/24/chocolate.brain.reut/index.html”

“http://travel.msn.com/Guides/article.aspx?cp-documentid=346149>1=8198

This was a fascinating read. Of course now I need to go buy more chocolate.”

“A carton from Chocosphere containing just over a half pound of Amedei bars and squares ran me $50, with shipping. The next day, the whole box was gone. In my defense, I've seen engagement rings that came in bigger boxes. I knew that I wanted more, but at $100 a pound it would be cheaper to fly to Italy and go to the factory myself, which is what I did. This might make me the first traveler in history who went to Tuscany to save money on a candy bar.


wow”

“My Lindt white chocolate order was delivered today, supposedly in a thermal shipping container. It was pretty expensive too, but most of that was because of warm weather shipping. I will drown my sorrows in a bar of it tonight. Mouth waters at the prospect.”

“White chocolate (aka fake chocolate, HA) usually isn't my fave, but I tried some Lindt white chocolate with pieces of coconut in it, and it was yumorama.”

“You get the white chocolate (no coconut to confuse the issue), let it melt in your mouth, and it's just about the second best thing you can do with a tongue.”

“What's the first best thing, eating real chocolate? ;-)”

“You need to ask?”

“Dirty!”

“Well if ya don't bathe regularly ...”

“NOTHING BETTER than those COLD Chocolate bar in the pack on a COLD campout...right before I go to bed.
Finish with my Hot Tea, and a cold chocolate bar...YUMMY...keep the little singles near my bed (non bear country) for cold nights.”

“Chocolate generates electrical power
01 June 2006
NewScientist.com news service
Willy Wonka could have powered his Great Glass Elevator on hydrogen produced from his chocolate factory.

Microbiologist Lynne Mackaskie and her colleagues at the University of Birmingham in the UK have powered a fuel cell by feeding sugar-loving bacteria chocolate-factory waste. "We wanted to see if we tipped chocolate into one end, could we get electricity out at the other?" she says.

The team fed Escherichia coli bacteria diluted caramel and nougat waste. The bacteria consumed the sugar and produced hydrogen, which they make with the enzyme hydrogenase, and organic acids. The researchers then used this hydrogen to power a fuel cell, which generated enough electricity to drive a small fan (Biochemical Society Transactions, vol 33, p 76).

The process could provide a use for chocolate waste that would otherwise end up in a landfill. What's more, the bacteria's job doesn't have to end once they have finished chomping on the sweet stuff. Mackaskie's team next put the bugs to work on a production line that recovers precious metal from the catalytic converters of old cars.

Place the bacteria in a vat with hydrogen and liquid waste from spent converters, and the enzymes again get to work. The same hydrogenase used to produce hydrogen splits the gas into its constituents, generating electrons that react with palladium ions in the solution. This forces the palladium out of the solution, and it sticks to the bacteria. The palladium-coated bacteria can then be recycled as catalysts for other projects, Mackaskie says.”

“I thought for sure this was a Ray Nagin thread.”