Archive | May, 2014


If your dog eats Chocolate….What will happen?

Who among you chocolate lovers enthusiast owns a Dog?

While the pathetic begging look that goes across the face of a dog wanting chocolate can weaken the most stoic dog owner, stay firm. Do not give in. Ever.

Once dogs have tasted chocolate, they want more.

And for dogs, that’s a bad thing.

You might disagree, thinking back to a time when you noticed a dog enjoying a tidbit of chocolate with no deleterious effect.

Don’t be fooled.

The problem, according to veterinary experts, is that eating a speck of chocolate leads a dog to crave more. It can mean that your dog will jump at a opportunity to get any type of chocolate, not knowing that certain chocolates are more lethal than other types. Larger amounts of chocolate, particularly of the most toxic type, can bring about epileptic seizures in some dogs, and in all dogs, can kill.

Poisoning of dogs by chocolate is not as uncommon as you might think.

“Chocolate ingestion are one common reason why pet owners and veterinarians call us,” said Dana Farbman, Certified Veterinary Technician and Manager, Client and Professional Relations, ASPCA Animal Poison Control Center. “However, it would be difficult to verify an exact ranking in frequency of calls, as the types of substances we receive calls on can vary greatly depending on many factors, including the time of year. We generally do experience somewhat of a rise in chocolate calls around holidays, such as Halloween, Easter, Christmas, Valentine’s Day and Mother’s Day.

Why is Chocolate Lethal?

Chocolate contains theobromine. A naturally occurring stimulant found in the cocoa bean, theobromine increases urination and affects the central nervous system as well as heart muscle. While amounts vary by type of chocolate, it’s the theobromine that is poisonous to dogs.

Symptoms of Chocolate Dog Ingestion and Poisoning

You can recognize that your dog has eaten a toxic dose of chocolate from the symptoms. Within the first few hours, the evidence includes vomiting, diarrhea or hyperactivity. As time passes and there’s increased absorption of the toxic substance, you’ll see an increase in the dog’s heart rate, which can cause arrhythmia, restlessness, hyperactivity, muscle twitching, increased urination or excessive panting.

This can lead to hyperthermia, muscle tremors, seizures, coma and even death.

How Much Chocolate Is Deadly?

If a 50-pound dog eats a teaspoonful of milk chocolate, it’s not going to cause serious problems. However, if that same dog gorges himself on a two-layer chocolate cake, his stomach will feel more than upset and soon it’s likely he’ll be vomiting or experiencing diarrhea.

To answer the question “How much is too much” is not simple. The health and age of your dog must be considered. Obviously if your dog is aged and not in top shape, his reaction to a plate of chocolate is going to be different from a young healthy dog of the same weight.

Another fact that must be considered is this: Not all chocolate is the same. Some has a small amount of theobromine; another type has a large amount and still another contains an amount that is somewhere in between. The quantity has a relationship with the weight of your dog. Small dogs can be poisoned, it is easy to understand, from smaller amounts of theobromine than large dogs.

Which chocolate is the safest, relatively speaking? White chocolate. It has the least amount of theobromine: 1 mg per ounce. Far on the other side of the spectrum is baking chocolate, which has a huge 450 mg of theobromine per ounce!

Here are a few other chocolates for you to ponder: hot chocolate, 12 mg of theobromine per ounce; milk chocolate, 60 mg/oz; and up there near baking chocolate: semi-sweet chocolate with 260 mg/oz.

You might try using this to remember these chocolates from least to most toxic: What Happy Moose Says BAA? Or: White-Hot-Milk-Semi-Baked. If you have a better way to remember, contact us!

Knowing which chocolate is the most toxic is important, but leaves one wondering how much must be eaten to poison a dog. The list below can be helpful. Maybe you can clip it and post it on your refrigerator?

  • White chocolate: 200 ounces per pound of body weight. It takes 250 pounds of white chocolate to cause signs of poisoning in a 20-pound dog, 125 pounds for a 10-pound dog.
  • Milk chocolate: 1 ounce per pound of body weight. Approximately one pound of milk chocolate is poisonous to a 20-pound dog; one-half pound for a 10-pound dog. The average chocolate bar contains 2 to 3 ounces of milk chocolate. It would take 2-3 candy bars to poison a 10 pound dog. Semi-sweet chocolate has a similar toxic level.
  • Sweet cocoa: 0.3 ounces per pound of body weight. One-third of a pound of sweet cocoa is toxic to a 20-pound dog; 1/6 pound for a 10-pound dog.
  • Baking chocolate: 0.1 ounce per pound body weight. Two one-ounce squares of bakers’ chocolate is toxic to a 20-pound dog; one ounce for a 10-pound dog.


Posted in Chocolate 101, Chocolate Facts, Chocolate Information, Featured Articles3 Comments


Fried Chocolate Gyoza – Yankumi’s Recipe

I really love Gyoza!  I mean I’m not Japanese and I’m not even half (If you know what I mean) but I really love Gyoza! Augh! I can’t even explain why. It’s just just just reallyyyy good! Hahaha

Okay! Now you ask what is gyoza? For those who don’t know yet, it is of course a famous japanese recipe. Originally it is a Japanese dish consisting of wonton wrappers stuffed with pork and cabbage. So? Why talk about gyoza when this site is all about Chocolates?

Of course! I love Chocolates! So I thought, can I just use wonton wrappers and melt some chocolates then wrapped it all together and make Chocolate Gyoza??? Why not eh?? Don’t judge!!

I was thinking if there are any recipes in the net that shows how to make it and google always has it! Google has it! Google never let me down tehee!


You’re going to need these things:

  • 2 parts dark chocolate, at least 70% (For two people 40 grams of chocolate is enough)
  • 1 part dried figs
  • 1 part walnuts
  • Gyoza wrappers*
  • Coconut oil
  • Icing sugar (optional)


To the make the filling either finely chop the chocolate, fried figs and walnuts, or blitz in a mini food processor.



Take a gyoza wrapper; place a heaped teaspoon of filling mixture in the centre, run a little water around the outer few centimetres of the wrapper, fold and gently press together. You can crimp by hand or use one of those nifty cheap plastic gyoza presses from an Asian grocery store. Repeat until you have the desired number of gyoza.

Heat a frying pan on medium. Add a teaspoon of coconut oil (really this is the best oil for the job) and place as many gyoza as you can in the pan. It’s ok for them to snuggle up next to each other. Cook for about 3 minutes on the first side, flip over, then another 2 minutes on the other. Or til just golden.

Plate up. Dust with icing sugar if desired and eat while hot.

Now I told myself that I should try at least one new recipe every week and if I have time maybe two recipes in a week depends on the mood ^_^ so I did this last week and it taste awesome!!!!


Thumbs up!


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How to make your own Chocolate Chip Frappe!

When summer strikes, usually you find for refreshing refreshments to quench the thirst plus revitalize the drained body. Should you are living inside a tropical nation like where I reside you’ll recognize how tempting it feels to have a zip from a favorite Chillz? Hahahaha
Woah! Wait Chillz? Did I state Chillz? One word which pops instantly to the minds whenever you hear which word will be….Chocolate Chip Frappe! Ooooh yeah you have Starbucks plus McCafe versions of Chocolate Chip Frappe which are scrumptiously completely tempting plus irresistible ! (Well those are my favorites, no offense!)
FYI: The word frappé is French plus originates from the verb frapper meaning to ‘hit'; inside this context, but, inside French, whenever describing a drink, the term frappé signifies chilled, because with ice cubes inside a shaker. The frappé has become a hallmark of the post-war outside Greek coffee culture.
Starbucks has its own Double Chocolate Chip Frappe
and McDonalds has it’s signature Frappe Chocolate Chip like this
But wait! Do you have to rush into Starbucks or McDonalds only to receive this yummy treats?  Needless to say not! Not at all! We will create the own adaptation of Chocolate Chip Frappe. Yeah! No kidding! How?
You only need these:
  • 1/2 cup brewed coffee/espresso
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 2 tablespoons chocolate syrup
  • 16 ice cubes
  • 1/4 cup chocolate chips
  • whipped cream for topping (optional)
How to prepare:
  1. Mix everything inside blender.
  2. Blend till smooth.
  3. For more of the sweet kick, add a drizzle of chocolate syrup before blending. For less of the sweet taste, add a little more coffee.
  4. Top with the whipped cream plus chocolate chips plus chocolate        syrup plus a completed!




I told we it is actually effortless because 123…hahahaha Then go! Create 1 for oneself plus whenever you’re performed create 1 for you over here. Okay?


Posted in Chocolate 101, Chocolate Facts, Chocolate Indulgence, Recipes3 Comments


Flourless Chocolate Cake! Yum yum yum!

Okay! Usually we usually bake cakes and cupcakes using flour (lots of flour)  and baking powder so why is this recipe different? Oh I tell you why! It’s because this Chocolate cake is FLOUR LESS!

How? Could it be possible? Well if you have read some of our past articles we do showcase our Tiramizu recipe which is also a “No bake chocolate cake recipe.” No flour involve. Hahaha

So now you ask how to make this luscious dessert without FLOUR? Here’s how:

You will need these

  • 12 tablespoons unsalted butter
  • 12 ounces bittersweet chocolate
  • 3 teaspoons vanilla extract
  • 8 large eggs (separated)
  • 2/3 cup brown sugar (packed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon cooking oil or 1 tablespoon cooking spray, for greasing pan
  • 2 tablespoons flour or 2 tablespoons rice flour, for dusting pan
Preheat oven to 325°F.

Oil and flour a 9-inch spring form cake round.

Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.

In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.

Set aside to cool slightly.

In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.

Continue beating while adding the brown sugar and cream of tartar.

Beat until stiff peaks form be careful not to over beat–this is most important!

If the eggs curdle, throw them away and start over with new egg whites, seriously.

Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.

Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.

Pour into the prepared pan.

Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.

Bake the cake for about 60-70 minutes or until it passes the toothpick test.

Remove cake from oven and allow to cool for about an hour.

Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.

Remove the paper from the bottom (now the top) of the cake.

Invert again onto the final plate for displaying the cake.

The cake can be eaten right away but it may fall slightly when it is cut for best results, it should be refrigerated for at least 6 hours before serving.


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Chocolate Crinckles

As part of our Chocolate Desserts campaign, we would like to feature today’s article the all time favorite Chocolate Crinkles cookies.

Chocolate Crinkles are soft, fudge-like chocolate cookies that are encased in a coating of confectioners sugar. Absolutely delicious!


These Chocolate Crinkles cookies originated from 1963 Betty Crocker Cookbook. Sometimes it is called Kringle cookies and Aggie cookies.
Check out Betty Crocker’s Cookbook at

How to make Chocolate Crinkles Cookies?

Here are the Ingredients:

  • 4 Tablespoon butter (1/4 cup)
  • 4 1 (1-ounce) squares unsweetened chocolate
  • 2 cups granulated sugar
  • 4 extra-large eggs
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup powdered (confectioners) sugar


1.) Melt Chocolate and butter into a large sauce pan in low heat. Stir occasionally until smooth. Remove from heat.

2.)Stir sugar into the warm chocolate mixture. Add in eggs one at a time beat it well after each addition.

3.)Sift in flour, baking powder, salt. Mix until smooth. Add walnuts. Cover and refrigerate for 1 1/2 hours or longer.

4.)Freezing Dough: This dough freezes well. Make into the balls and freeze on a cookie sheet (before rolling in powdered sugar) and then store in Ziploc freezer bags. When ready to bake, remove as many balls as you need from the freezer and let thaw for 30 minutes; then roll in powdered sugar and bake.

5.)Preheat oven to 300 degrees F.

6.)Adjust two racks to divide oven into thirds. Line cookie sheets with parchment paper or use the Silicone Baking Mats (like the photo below) to prevent the cookies from sticking.


7.)In a small bowl, place powdered sugar. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1 1/2-inch balls. Roll balls around in powdered sugar and place 2-inches apart onto prepared cookie sheets.

8.)Bake 20 to 22 minutes or until tops of cookies are barely semi-firm to touch. DO NOT OVER BAKE – these should be slightly soft in the centers. (If you bake only one sheets at a time, bake high in oven.) Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire cooling racks.

9.)Storing: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners’ sugar after thawing.

Yields 2 1/2 dozen cookies.







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