Milk chocolate, dark chocolate, chocolate chips, chocolate ice cream... Chocolate has been a favorite confection throughout the ages. Ask or answer questions about this sweet treat.
Asked in Chocolate
What is the chocolate Brenda Leigh Johnson eats on The Closer?
I think they're Ding Dongs. Ding Dongs is her favorite and is shown in the series several times (if my recollection is correct.) In the season 4 finale where Brenda marries Fritz, TV Guide's "Jump the Shark" wrote an article lovingly titled: The Closer Finale: Ding Dongs and I Dos, February 25, 2009. "Our favorite moment of the episode came at the very end, when Brenda ditched her wedding cake in favor of her beloved Ding Dongs. The look on her face as she slathered the DD with extra icing from said it all: It's finally Brenda Leigh's time to have her cake and eat it too." (TV Guide Jump the Shark: Fox, Eric: 25, Feb. 2009: http://www.tvguide.com/JumpTheShark/Closer-Finale-Ding-1003322.aspx)
Does chocolate cause acne?
Nope! The list of things we know actually causes acne is not very long, but we do know this: Chocolate, and greasy foods, for that matter, are not on it. Medical professionals believe genetics, changing hormones, greasy makeup, and taking certain medications are the factors at play, not what you eat. However, if you already have acne, certain things can make it worse, like pollution, humidity, and stress.
Asked in Science, Chocolate, Hot Chocolate
Why placing a lid over a cup of hot chocolate keeps it warm longer?
If you place a plastic cover over a cup of hot chocolate it stay hotter longer because the heat is trapped in a material that prevents it from escaping. For instance if you placed a tissue it wouldn't stay hot long because the tissue is made of cloth that has very tiny holes. The heat is carried by heated air which expands and so has lower density than the surrounding air and therefore rises. So if you prevent that heated air rising you prevent the loss of heat. Using a tissue, there isn't much of a pressure difference to force air through holes, though there may be a small amount of percolation. But the tissue would heat up because it is so thin, and the air in contact would be warmed and take away that heat. <<>> another way that the lid prevents heat loss is that is prevents the liquid from evaporating. Evaporation takes a lot of heat away.
Asked in Chocolate
Is copha an alternative for cooking chocolate?
Asked in Chocolate
Is chocolate irresistible?
It is to me. Maybe to a lot of people also. I love chocolate and anything that has chocolate in it. If I am full and someone offers me chocolate, I'm not full anymore. everyone tells me that chocolate is the best thing on this planet. i cant have it. so it can be irresistible. i am allerigic to cocoa and its in chocolate so i am pretty much screwed.
Asked in Cooking Measurements, Chocolate
How much does 1 pound of chocolate cost?
Its about $1.50 to $3 (grocery store prices). It also depends greatly on the quality of the chocolate. If you're getting grocery store chocolate, it will be cheap (and low quality) where you might get higher grade chocolate and pay substantially more but get a much better product. Which one you should aim for depends on what you plan to make and who you will serve it to.
Asked by Kieran Crist in Chocolate, Hershey Company
Why is the paper in a Hershey's Kiss called a niggly wiggly?
Asked in Switzerland, Chocolate
What makes Swiss chocolates so good?
I just did an extended tour of the Swiss chocolate factory, Callier, in Broc (near Gruyere) and I was amazed at the ingredients, Selection of the base cocoa beans based on global locations are critical to the creation of great chocolate. Also, using key ingredients found in the area help make the chocolate different from all others.