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Cadbury World

Cadbury Gifts Direct – The Best Place to Order Chocolate Gifts

Cadbury ChocolateChocolate is one of the most universally loved foods in the world. As people are starting to become more health conscious, chocolate is often seen as a treat that marks a special occasion. It is often enjoyed as a celebratory food and is a popular choice of gift. In order to make chocolate gifts extra special it is worth finding the highest quality chocolate possible. British manufacturer Cadbury are renowned for producing some of the best tasting chocolate products in the world. Choosing a chocolate gift from Cadbury ensures that the product will be of the highest quality possible. Here are the top reasons to make Cadbury your number one provider of gifts for chocolate lovers.

Personalized Chocolate Boxes

One of the best features about ordering a chocolate gift from Cadburys is the ability to customize the present. It is possible to add a personal message and even a photograph to the front of Cadbury’s iconic Milk Tray selection box. This is a great way to add a personal touch to one of the best chocolate selections of all time. Even after all of the chocolates have been enjoyed the recipient can keep their customized box as a souvenir keepsake of the occasion.

Chocolate and Alcohol

Cadbury allow a range of their products to be paired with alcohol and shipped as a gift package. There is a combination to suit every taste. The most popular products to pair with alcohol are the Milk Tray gift set and an assortment of combines Heroes and Roses. Each of these options can be paired with either red wine, white wine, rose wine or beer and sent to a special someone. There is even the option to pair wine with the special edition ‘With Love’ Milk Tray box for extra special people. When only the most celebratory drinks will do Cadbury offer the option to ship their chocolate with either a bottle of Italian Prosecco or genuine Moet and Chandon champagne.

Something for Everyone

Cadbury offer an incredibly wide range of products that really do suit almost every taste. Aside from their legendary milk chocolate, the CadburyCadbury choco lovers Dairy Milk, they offer a range of assortments. These include the Heroes box which features miniature versions of all the best Cadbury bars, the traditional Roses chocolate box, sweets like Sour Patch Kids, products suited to Easter like the legendary cream egg and even hot chocolate powder for drinking. Anyone with even the slightest sweet tooth is sure to find a Cadbury product that they love.

Gifts for Special Occasions

Cadbury offer special gift options for particular occasions. One example is a box of Cadbury Roses which is in the shape of a heart. This is a great choice of gift to give on Valentine’s Day or on the birthday of a significant other. There are also special ‘Thank You’ chocolate gifts which are suited to occasions of gratitude. Special gift hampers and baskets are available which make for wonderful birthday or Christmas presents. These include a wide range of the very best from Cadbury presented in an attractive box or wicker basket.

Chocolate and Flowers

One of the more unique gift pairings available from Cadbury is the ability to combine chocolate with beautiful fresh flowers. This thoughtful gift is available in different variations. There is a special box of Cadbury love themed chocolates which can be paired with two dozen roses. This makes for the perfect gift for Valentine’s Day or a significant other’s birthday. It is also possible to send a special ‘Thank You’ chocolate box alongside a flower bouquet and even just a plain Milk Tray box alongside a bunch of flowers. This allows the sender to pick an appropriate combination for the specific recipient and situation.

A hamper full of the finest Cadbury chocolate the world has to offer is one of the best gifts imaginable for anyone with a sweet tooth. Hampers can be either customized with the exact products the gift giver wishes for or pre-determined hampers can be selected. The hampers chosen especially by Cadbury offer a wide range of varied Cadbury treats artfully presented in a wicker hamper. This is an excellent choice for Christmas and other festive occasions where it is vital to have an abundant supply of delicious chocolaty treats that won’t run out in a hurry.

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nutrition protein bar

Chocolate Fudge Protein Bar

Katelynn Olivia is a professional writer and have interest and experience in health and fitness activities and also providing the best of the protein bar nutrition and nutrition protein bar.


Our fast-paced culture is more tuned towards eating outdoor dining. It is more socially acceptable to dine at local fast food restaurants and hit vending machines. This lifestyle has produced more negative consequences than it has benefitted anyone (except global fast-food chains). One cannot deny the fact that preparing and eating home-cooked food requires effort and time. On the other hand it is easier to skip breakfast at home and instead hit the nearest coffee shop to grab some coffee and donuts, which are loaded with trans-fat and carbohydrates. But because the majority of our population has overlooked cooking and eating at home, our population faces the grave consequences of obesity.

The working lifestyle worsens the situation. Consider sitting all day and consuming difficult-to-digest food. The day ends without any physical exercise and the vicious cycle continues at dawn the next day. When the situation gets out of control, individuals turn towards local gyms and desire superficial quick fixes. But getting into shape and toning the body (which has gained weight over several years) is not an easy task.
Even when following a workout pattern, individuals often pay little attention to their food intake – continuing with fatty meals and junk food. Research proves that 100% of our diet determines 80% of our body shape. Therefore, it is important to switch over healthy nutrients. Protein bars are a great source to replenish your exhausted energy levels. But individuals often bear this false notion that supplements and especially protein bar nutrition are only valid for ripped-off muscular hunks.

Instead nutrition protein bars are great source of fulfilling your food cravings through the right mix of protein, fats and carbohydrates. Additionally protein bars are convenient to carry and can be consumed anytime you feel hungry. Keep protein bars as your ‘stock’ to meet unexpected situations – it is better to carry something nutritious rather to hit local fast-food chain on your way back from work.

But with the abundance of protein bars available in the market today, it is better to opt for the right choice. Chocolate fudge nutrition protein barprotein bar is the best protein bar available. This nutrition protein bar combines the delicious taste of chocolate and fudge, without compromising on the protein and natural ingredients. It packs around 260 calories and 20 grams of protein bar nutrition, completely replacing your whole course junk meal with unparallel energy and healthy nutrients.

Chocolate fudge protein bar gives you the required boost in the afternoon at work and specifically allows your body to recuperate after and before workout.

Excited about chocolate fudge protein bars?  Visit


Find More Chocolate Benefits Articles

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Chocolate Chronology

This is something I don’t normally do. For one reason, I hate Math and I love chocolates. But for your sake my dear readers I will give you something interesting that might be helpful as well for our student viewers. (You guys need some information for your Thesis, I hope this article helps.)

Okay earlier on the page, we have posted a lot of crunchy information that according to our viewers; they find it “helpful”, “fun” (for that we are deeply honored) and “interesting”. Sure, you have found variety of stories and different facts around here so as well as YEARS. So we thought we will share you peepz a chronology of facts about Chocolate History using a timeline format.

Here’s a timeline of from the origin of chocolate as we can track it, until today, as we know it.

1500 B.C. – 300 B.C.
The Olmec Indians are believed to be the first to grow cocoa beans (“kakawa”) as a domestic crop. Cacao trees have grown wild for possibly 10,000 years. The Olmec civilization lasts to about 300 B.C.
300 B.C. – 500 A.D.
250 to 900
The Olmec, a very sophisticated society, give much of their culture to the Maya, including “xocoatl,” sho-KWA-til. Consumption of cocoa beans is restricted to the Mayan society’s elite, in the form of an unsweetened cocoa drink made from the ground beans.
A.D. 600 – 1000

The Maya migrate into northern regions of South America and Mesoamerica, establishing the earliest known cocoa plantations in the Yucatan. Nobles drink frothy “cacau” from tall pottery beakers. Beans are a valuable commodity, used both as a means of payment and as units of calculation.

Beans are local and international currency: a turkey could be bought for 200 beans, a tomato for 3 beans. Later, when the Maya trade with the Aztecs, 400 beans equal 1 Aztec Zontli, 8000 beans equal 1 Aztec Xiquipilli.

Ancient Mexicans believe that Tonacatecutli, the goddess of food, and Calchiuhtlucue, the goddess of water, are guardian goddesses of cocoa. Each year they perform human sacrifices for the goddesses, giving the victim cocoa at his last meal.

The Maya begin trade with the Aztecs, and give them cacau. The Aztecs called it “cacahuatl” (ca-ca-WAH-tel), meaning warm or bitter liquid. Xocolatl is molinilloflavored with local spices, including chile, cinnamon, musk, pepper and vanilla, and thickened with cornmeal; then frothed in a bowl with a molinillo (photo at right) and served at room temperature.

Cacahuatl becomes popular among the Aztec upper classes. The Aztecs see cacao as a gift of the plumed serpent god Quetzalcoatl, the god of light.

The Aztecs become the first to tax the beans, and restrict it to noblemen, priests, officials, warriors…and the rich traders who supply it. It is a restorative, a medicinal revitalizer, a ceremonial beverage and an abetter of longevity. It is served at end of banquets.


Christopher Columbus is said to have brought back cacao beans to King Ferdinand from his fourth visit to the New World, but they were overlooked in favor of the many other treasures he had found.


Cacao is tasted by Columbus on his fourth and last voyage to the New World. Columbus encounters a great Mayan trading canoe on the island of Guanaja, off Honduras, carrying a cargo of cocoa beans. (Almost 500 years later, Valrhona, the great chocolate company, makes a grand cru chocolate bar and names it  in honor of the island—it is spectacular chocolate.) He presents the King and Queen of Spain with beans, but Ferdinand and Isabella see no real worth in them.
Spanish explorer Hernan Cortès conquers part of Mexico. By chance, his arrival coincides with the expected return of the Aztec god Quetzalcoatl—the god who had given cacao to the people and taught them how to cultivate it—from his travels. Quetzalcoatl is believed to be white-skinned and beard, and Cortès is initially mistaken for the god. Hernando Cortez records the cacao usage in the Aztec court of Emperor Montezuma in San Juan de Ulloa (Vera Cruz, Mexico). He builds a cocoa plantation to “grow money” in the name of Spain, beginning a Spanish cocoa monopoly that lasts two centuries.
1527 or 1528
Cortez conquers the Aztec empire and brings cacao beans, equipment and recipes for preparing chocolate from Mexico to the Spanish court of King Charles V. It is greeted with excitement, but is heavily taxed, so only the rich can afford it. Monks, hidden away in Spanish monasteries, are appointed as the processors of the cocoa beans to keep chocolate a secret for nearly another century. It makes a profitable industry for Spain, which planted cocoa trees in its overseas colonies.
The Spanish historian Gonzalo Fernandez de Oviedo y Valdez, who spent 1535 through 1545 as commander of the castle of Santo Domingo and returned to Spain with the appointment of Historian of the Spanish Indies. Santo Domingo, noted, “None but the rich and noble could afford to drink chocolatl as it was literally drinking money. Cocoa passed currency as money among all nations; thus a rabbit in Nicaragua sold for 10 cocoa nibs, and 100 of these seeds could buy a tolerably good slave.”
Dominican friars take a delegation of Kekchi Mayan nobles from Alta Verapaz to visit Prince Philip of Spain. The Mayans bring gift jars of beaten cocoa, mixed and ready to drink. Spain and Portugal do not export the beloved drink to the rest of Europe for nearly a century. Early after its arrival, the Spanish replace the chile with sugar and keep the cinnamon to make the bitter cacao beverage their liking. It is decided that the beverage tastes better warm. According to The True History of Chocolate authors Sophie and Michael Coe, the most likely scenario for the development of the word “chocolate” is that the Spaniards combined the Maya word chocol, meaning “hot,” and the Aztec atl, meaning “water,” to produce chocolatl. The proper pronunciation of tl is “te.” It is surmised that they would not want to use the Aztec word, cacahuatl, because “caca” in Spanish is a vulgar word.
The first time how the cocoa drink is prepared is found in the notes of Benzoni, an explorer working for the Spanish army. The Spanish keep this secret from the rest of the world, in the hope they can keep their monopoly in the cocoa trade.³
Cocoa gains popularity as a medicine and aphrodisiac.
The first official shipments of cocoa beans begin arriving in Seville from Vera Cruz, Mexico.
Spanish nuns in Oaxaca, Mexico are the first to sweeten chocolate with honey, cinnamon and cane sugar, making the drink popular with colonials. Spanish monks introduce the first sweetened drink to Spain around 1590. They sweeten it with honey and vanilla.³


An Italian traveler, Antonio Carletti, discovers chocolate in Spain and takes it to Italy where chocolate-mania develops: Cioccolatieri open in all major cities. From Italy, chocolate spreads to Germany, Austria and Switzerland.
Spanish Princess Maria Theresa gives her fiancé Louis XIV of France an engagement gift of chocolate, packaged in an elegant, ornate chest. Their marriage is symbolic of the marriage of chocolate in the Spanish-Franco culture. The word of chocolate further spreads throughout Europe.
Chocolate incites controversy. Johan Franciscus Rauch of Vienna condemns chocolate as inflamer of passions and urges monks not to drink it. A Mr. Parkinson in his 1640 “Theatrum Botanicum” calls  it “wash for hogs.” ¹
The first publication of a recipe for chocolate is by the Spanish doctor Antonio Colmenero de Ledesma, based on the Aztec recipe. The bitter flavor is enhanced by adding almonds, anise, cinnamon, flowers, hazelnuts, roses of Alexandria and vanilla. The exact spices depend on the physical ailment.
Cocoa is introduced to Germany by a German scientist named Johann Georg Voldkammer who discovered it in Naples. The Germans institute the habit of a cup of hot chocolate before bedtime.³
Chocolate is seen as having largely medicinal properties. In fact, the first official statement about chocolate is made by Bonavontura Di Aragon, brother of Cardinal Richelieu, describing the use of chocolate as stimulating the healthy functioning of the spleen and other digestive functions.³

The first chocolate house is opened in London by a Frenchman. Coffee houses were already popular. The shop is called the The Coffee Mill and Tobacco Roll. Costing 10 to 15 shillings per pound, chocolate is a beverage for the elite. The English introduced several changes: Instead of water, they added milk. Some also added Madeira or beaten eggs.4
Louis XIV gives the chocolate monopolies of the Paris chocolate drink trade and the French Royal Court to David Chaillou, a baker who made costly biscuits and cakes with chocolate—France’s first “chocolatier.” ²
The first recipe for cacao is published in Spain; it includes chiles, ear flower, cinnamon, almonds or hazelnuts, sugar and annatto seeds, boiled together and frothed with a molinillo. Other recipes use cloves and vanilla. In London, in November, Samuel Pepys notes in his diary that he had been to a coffee house to drink Jocolatte and that it was very good.4
Dr. Stubbe writes that “Chocolate encouraged all sorts of physical prowess. The mighty lover, Casanova, found the drink as useful a lubrication to seduction as champagne.” ¹
While Daniel Peter is given credit for inventing milk chocolate 200 years from now, but according to the International Cocoa Organization, in 1672 Sir Hans Sloane details in the American Physician a medicinal recipe using milk in drinking chocolate. Sir Hans Sloane brings a cacao tree specimen back from Jamaica to England in 1689. During his time in Jamaica he becomes interested in the bitter drink Jamaicans make by boiling roasted beans from a local tree in water. He believes it to have therapeutic properties but because the taste is unpalatable, he boils the beans in milk and sugar, creating the first milk chocolate drink—“hot cocoa.” He brings his recipe back to England and sells it to an apothecary who markets the product as “Sir Hans Sloane’s milk chocolate.” ¹
Eating solid chocolate is introduced in the form of pastilles. One reference states that in 1674 the English propose solid “fingers of chocolate in the Spanish fashion” intended for eating. The phrase indicates that such products may already have been available in Spain.¹ Chocolate pastry is first served in coffee houses in the U.K. ³
In Martinique, chocolate is such a part of the culture that it is used as a reference for time: arriving “at chocolate” means arriving at 8 o’clock.¹
Zurich mayor Heinrich Escher brings chocolate to Switzerland for the first time, from Brussels. ³


After 1700, drinking chocolate expands worldwide; chiles disappear as an ingredient except in Mexican mole sauces (returning in the late 1990s in “Aztec” cocoa recipes, thanks to the popularity of Mexican food).
By the turn of the 18th century, chocolate makes its way back to the Americas. In little more than a decade, Massachusetts sea captains are bringing back cargoes of cocoa beans and Boston apothecary shops are advertising and selling chocolate imported from Europe.
Fry sets up the first chocolate factory in Bristol, England using hydraulic machinery to process and grind the cacao beans.
Chocolate travels to the Low Countries with the Duke of Alba. By 1730, cocoa beans drop in price from $3 per pound to being within the reach of other than the very wealthy.
A French inventor, Monsieur Dubuisson invents a table mill for grinding chocolate.
1737 or 1753
Swedish naturalist, Carolus Linnaeus (1707-1778) is dissatisfied with the word cacao, so renames it “theobroma,” Greek for “food of the gods.”
European countries colonize much of the world, and in the process acquire cacao plantations that ensure their own supply of cocoa beans. The French colonized western India and Madagascar, the Dutch, Ceylon and Java, the Belgians, the Congo, the British, western India, the Germans, the Cameroon and the Portuguese, Brazil. 4
Chocolate “returns” to America: The English colonies are brought the drink that that is the rage in Europe.4
Irish chocolate-maker John Hanan imports cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of American Dr. James Baker. The pair builds America’s first chocolate mill and by 1780, the mill is making BAKER’S chocolate.
Madame du Barry, mistress to French King Louis XV, drinks chocolate with her lovers.¹
Dr. Joseph Fry of Bristol, England, employs a steam engine to grinding cocoa beans, an invention that leads to the manufacture of chocolate on a large factory scale.


Pikalaina 3500 org pikalaina

Venezuela is producing half the world’s cacao, and one-third of all chocolate products produced in the world are being consumed by the Spaniards.
The pioneer of Swiss chocolate-making, François Louis Callier, opens the first Swiss chocolate factory in Corsier, near Vevey.
Purchases of cocoa by the Royal Navy are more than for the rest of Britain. Nutritious, hot and non-alcoholic, it is considered a perfect drink for sailors on watch duty. Among sailors on duty in the Atlantic Ocean and the Baltic Sea, the cold wind from the northwest is known as a “chocolate gale.”¹
Coenraad Van Houten invents the cocoa press, a hydraulic press, to squeeze out some of the cocoa butter from the beans, leaving behind the defatted cocoa powder. The nib of the bean is about 52% cocoa butter; Van Houten’s machine reduces the fat content by nearly half and creates a “press cake” that is pulverized into the fine powder known as cocoa. The powder is treated with alkaline salts so that it mixes more easily with water. The final product has a darker color and the beverage has a milder taste and a smoother consistency. Van Houten was Dutch and patented his invention in Amsterdam, so his alkalizing process becomes known as “dutching.” The invention helps cut prices as well; and the overall Industrial Revolution enables the mass production of chocolate, spreading its popularity among the citizenry.¹
A German baker named Stollwerck begins a business that grows into one of the largest companies in Germany, producing a variety of chocolate products and brands.
The first pressed chocolate tablets, pastilles and figures are produced in Belgium by the chocolate company Berwaerts.
Joseph Fry’s grandson Francis Fry, then head of the firm J.S. Fry & Sons, discovers a way to mix some of the cocoa butter back into the dutched chocolate (cocoa powder) and adds sugar, creating a paste that can be molded. He calls this “eating chocolate” (“chocolat delicieux a manger”). This is the first modern chocolate bar, although conching has not yet been invented, so it is not the smooth, silky bar we know today but a rough, grainy chocolate.¹
Cadbury brothers are selling a similar product two years later.¹ Joseph Fry & Son and Cadbury Brothers display “chocolates for eating” at an exhibition in Bingley Hall, Birmingham, England.
Prince Albert’s Exposition in London is the first time that Americans are introduced to bonbons, chocolate creams, hand candies (called “boiled sweets”) and caramels.
Ghiradelli, who imported beans from Peru to San Francisco to sell to gold prospectors, has discovered how to extract cocoa butter from ground cocoa to create a very soluble cocoa powder.
Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day.
The 1863 edition of Culpepper’s Complete Herbal includes cocoa as aphrodisiac.¹
The first gianduja is created in Italy: chocolate mixed with hazelnut paste.³
John Cadbury mass-markets the first boxes of chocolate candies.
Daniel Peter of Vevey, Switzerland, who had developed an accidental interest in chocolate due to his affection for Fanny Cailler, the eldest daughter of chocolatier François-Louis Cailler, experiments for eight years before finally inventing, at age 31, a means of making milk chocolate, using condensed milk. The milk has been perfected by his neighbor Henri Nestlé, a food scientist.
Daniel Peter and Henri Nestlé form the Nestlé Company, which later becomes the world’s largest producer of chocolate.
Rodolphe Lindt of Berne, Switzerland, invents the conching machine to heat and roll chocolate in order to refine it to a smooth consistency. The result is a more smooth and creamy chocolate that melts on the tongue. Up to this point, even the finest chocolate had a grainy character. After warm chocolate is conched for seventy-two hours in a long narrow trough, and has more cocoa butter added to it, it is possible to create chocolate fondant and other creamy forms of chocolate. (Today, conching can be finished in 12 hours.)
Félix Bonnat founds the Bonnat Chocolate Shop. Shortly afterwards he creates the French praline.
Milton S. Hershey sells his first Hershey Bar in Pennsylvania, using modern, mass-production techniques that make chocolate affordable to the masses.
The Tobler firm, founded in 1868, starts to produce its own chocolate. The Toblerone nougat, almond, and honey chocolate bar is born.


Milton Hershey creates a model factory town town called Hersheyville dedicated to the production of chocolate. The specialty is the Hershey Kiss. Around 1900, the price of cacao and sugar drop tremendously, making chocolate affordable for the middle classes.

The first-known published recipe for chocolate brownies appears, in The Boston Cooking-School Cook Book, edited by Fanny Merritt Farmer. A reference often given for the first publication of brownies, in the 1897 Sears and Roebuck Catalogue, is erroneous. That recipe is not for a chocolate and flour baked brownie bar, but for a molasses candy also called brownies. The Boston Cooking-School Cook Book recipe uses flour and two squares of Baker’s chocolate.


Milton Hershey’s birthplace, Derry Church, Pennsylvania, is renamed Hershey.
Canadian Arthur Ganong markets the first nickel chocolate bar.
Jean Neuhaus invents the chocolate shell that can be filled with soft centers and nut pastes, offering vast variety to the previous dipping and enrobing of chocolate.
Swiss confiseur Jules Séchaud of Montreux introduces a machine process for manufacturing filled chocolates, creating the first box of filled chocolates.
Jean Neuhaus’ daughter-in-law invents the ballotin, the rectangular box with molded insets that protect the individual pieces of chocolate from rolling around.
The Kestekides family launches the Leonidas brand in Belgium.
Chocolate bars become individual-sized: from 150g (5 ounces), they begin to be made in 30g and 45g sizes (1 ounce and 1.5 ounces) and made in tablet shapes for snacking.
Twenty-two years after Hershey’s kisses debut, Francesco Buitoni, a relative of the pasta family, launches Baci, Italian for kiss. His chocolate kisses have a hazelnut in the center.
Barry Callebaut begins the production of chocolate couverture, in Belgium. (We don’t know which company made the first couverture.)¹
The New York Cocoa Exchange begins in New York City.
Belgian chocolatier, Joseph Draps starts the Godiva Company to compete with Hershey’s and Nestlé’s American market.
Nestlé makes first white chocolate, named Galak, although it was called different names, such as Milkybar or Alpine White, in different countries. During the 1930s, brand names become increasingly important. After two years of research, Nestlé launches the Black Magic bar.4
World War II rationing includes chocolate: in Europe it is rationed to 4 ounces per person per week. Sales of chocolate are half of pre-war sales. Production of Kit Kat, a leading brand, is suspended.4

1980s –

A story of chocolate espionage hit the world press when an apprentice of the Swiss company of Suchard-Tobler unsuccessfully attempted to sell secret chocolate recipes to Russia, China, Saudi Arabia, and other countries.
Valrhona introduces the concept of the single origin chocolate bar, making their first with beans exclusively from South America. The 70% cacao bar is named Guanaja in honor of the island of Guanaja, off Honduras, where Christopher Columbus first tasted chocolate almost 500 years earlier. They call it a Grand Cru chocolate.
Following Valrhona’s pioneering efforts, other “designer chocolate bars” debut, including bars made from the beans of single plantations. Today, annual world consumption of cocoa beans averages approximately 600,000 tons, and per capita chocolate consumption is greatly on the rise. But the best chocolate, made of criollo beans, is just 5% of the world crop.
A new generation of chocolatiers knows no bounds. The fusion cuisine of the late 20th century has logically found its way to chocolate: exotic spices such as saffron, curry and lemongrass are now commonplace in chocolate, as are everyday kitchen foods such as basil, goat cheese and olive oil. Most appropriately, chocolate has returned to its Mesoamerican roots. Many artisan chocolatiers now offer some version of “Aztec” chocolate, spiced with the original “new world” flavors of chile and cinnamon. The market has seen growth in organic and kosher brands and high percentage cacao chocolate is recognized as a functional food, delivering antioxidants. It seems that the Aztecs were right about the health-giving properties of cacao.
The Cote d’Ivoire is the world’s largest exporter of cacao beans, 1.4 million tons. The Netherlands both imports and grinds the most cacao. Some is made into chocolates; the remainder is processed into couverture and cocoa powder and exported to other countries which make their own chocolates from it.


So there you have it. Our Chocolate Chronology timeline. I told you I hate Math hahahaha ^_^

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Make your own Chocolate Lollipops!



Chocolate lollipops are made using melted chocolate poured into candy molds, and are then frozen.

Most crafting stores carry a large variety of holiday and seasonal molds, along with a large selection of different colored chocolate wafers, allowing for complete customization.


  • Chocolate wafer melts (color(s) of your choice)
  • Candy Mold(s)
  • Fine paintbrush
  • Toothpicks
  • Lollipop sticks
  • Treat bags
  • Ribbon/Plastic Ties Large microwaveable container or double boiler

Step 1: Choose your method for Melting the Chocolate:

Be sure to separate the different colors of chocolate so that they don’t run together when they have melted

Microwave: Place the chocolate in a microwave-safe bowl and heat it on high power at 10-second intervals, stirring each time, just until it’s completely melted.

Double Boiler: This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with a small amount of water in the bottom pot. The water should not be touching the top pan–and warm it over medium-low heat. Bring water to a a boil, then add chocolate. Stir the chocolate occasionally, just until the mixture is smooth, then remove the pan from the heat.

Slow Cooker: A slow cooker, set on low heat, is great for melting chocolate and keeping it at the right temperature while you work. Stir chocolate occasionally to prevent from getting too hot. If chocolate appears to be getting too hot and thickening, turn off the slow cooker, remove the insert, and stir in a couple of pieces of not-melted chocolate to cool it down.

Step 2: Filling the Mold

Choose your mold – make sure it is clean and dry.

If you want to make your lollipops using one solid color, skip to the next paragraph. If you want more detailed/multi-colored pops, use the paintbrush and apply the different colors of chocolate to “paint” the details on the inside of the mold. Use a toothpick to fill in very small areas, such as “eyes”. Be sure to fill the areas completely. You can check this by holding the mold up, and looking underneath it for any “clear” spaces. Be sure to rinse your brush between the different colors.

Once you have painted all of the details you can fill the mold with one solid color. You can use a spoon, funnel, or squeeze bottle to fill the mold. After you are done filling the mold, tap it several times on the table to get rid of any air bubbles.

Step 3 Add the Stick!

If you are making a lollipop, add the sticks to the mold. The stick should be placed on the lower half of the mold. Spin the stick to cover it with the chocolate.

Step 4 Let the Choclate Harden

Put the filled mold in the refrigerator or freezer until candy has set. This takes approx 15 minutes. If you aren’t sure they are done, check the underside. The chocolate generally has a frosted appearance against the mold. If there are any dark spots, there may be some soft spots, and you should freeze/refrigerate it a bit longer.

Step 5 Removing the Pops

Turn over the mold about an inch above a flat surface covered with parchment or waxed paper. After gently flexing the mold, the candies will fall out, or loosen enough that you can easily remove them.

Step 6 Fin!

Place the completed pops into treat bags. Tie each bag with a pretty ribbon or sandwich bag tie.

Have Fun!!

Posted in Chocolate 101, Chocolate Facts, Chocolate Information, chocolate proucts, RecipesComments Off

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Their Best Sellers are:

Premium Truffle Assortment


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Dark Signature Assortment 1 Lb



“I adore dark chocolate. This was such a wonderful surprise gift from my boys for my birthday. They know I will only eat dark chocolate. This dark chocolate is so wonderful. The assortment of chocolates is perfect although I would like more nuts. I absolutely love the English toffee. I couldn’t be more pleased with my gift. Thank you!   ” - Terri Marx

Dark Chocolate Brownies



“These Dark Chocolate Brownies are Delicious!  I was surprised how heavy the beautifully presented box was but after the first bite of dense fudgey goodness I was sold.  I imagine I will find myself coming back for more in the near future.  Thanks for the great experience!   – Kate

Sea Salt Caramel Collection



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Chocolate Toothpaste?

6c225dcfbcf54998b1f9b324323d745aCrest Be is introducing some new and groundbreaking toothpaste flavors like lime spearmint zest, vanilla mint spark, and mint chocolate trek.

Fret not, your dentist will not disapprove. The executives of Procter & Gamble are quick to point out that Be has the “foundational benefits needed for oral health including cavity protection, cleaning, fresh breath and whitening.”

They are expected to hit the shelves first week of February in the U.S., then in Canada shortly thereafter

The new-fangled flavors offer a new sensation compared to the standby mint and cinnamon varieties that pepper Crest’s offerings.

Procter & Gamble’s Crest comes next to Colgate in the market. Crest reels in about $2.3 billion in sales across the globe, based on industry tracker Euromonitor International. The new flavor innovations are said to aim at injecting some excitement into an otherwise mundane activity, which is brushing.

It is supposedly an effort to lure in new adventurous, “experiential consumers.”

Karen Machleit, who is the head of the marketing department at the University of Cincinnati, stated that Procter & Gamble is doing this in an attempt to attract brand-switchers who are always on the lookout for something new. “It’s a way of reinvigorating interest in a brand,” she said. “By having a variety of products, they keep consumers from switching.”

“Daredevils, have we got a surprise for you,” Crest says on the Be website. “It’s a whole new world of deliciousness for toothbrushes everywhere. And it’s ready to take your mouth on an exhilarating ride. Better buckle up.”

Creations such as this one do not startle me anymore. More and more companies want to cater to people who are on the lookout for anything that allows them to do self-expression. Of course the introduction of unexpected flavors always has a certain appeal.

As we always say here in Chocolate lovers, we share stories and topics about “Everything Chocolate!” So anything, basically anything that has to do with Chocolate..we want that story! Like this one. Way to go Crest Be!


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