How to Keep Chocolate at Its Best

Living in a country like Australia whose weather fluctuates wildly between extreme heat or monsoon, chocolate lovers are always faced with the tricky dilemma of how to keep their chocolate fresh and at its mouth wateringly best. The obvious answer is to eat it as soon as you get it. But for those with more self control, who find themselves needing to store their chocolate for a particular length of time I have outlined below a few useful tips that will enable you to prolong your chocolate effectively.

1. Where possible keep the chocolate in a cool, dry place. The ideal storage location is around about 65 degrees Fahrenheit and 50% humidity. Although a range of approximately 10% in either direction will not have any adverse effect. A normal air conditioned room should provide adequate protection.

2. Under no circumstances should you ever store your chocolate near a major heat source or in direct sunlight. The light will fade the colour and the elevated temperature will cause tackiness and melting. Really this should be a no brainer but it is amazing the number of people who seem oblivious to the risks of doing so.

3. Chocolate readily absorbs other flavours and odours. So avoid storing it near anything with a strong smell like chemicals, plastic, cleaning solvents, perfumes or air freshener. Those who have ever eaten a chocolate that has been stuck in a plastic bag for a month you will attest to the reasons why!

4. Chocolate may be frozen for up to six months. If frozen outside of its original packaging, the chocolates should be wrapped double in air-tight sealed plastic freezer bags or cling film. When thawing the chocolates should remain in the bags or cling film until, and only until, they return to room temperature. This will keep moisture from condensing on the chocolate.

5. Never let moisture get directly onto the chocolate. High humidity or moisture may cause a white haze or spots, known as 'bloom' on the surface of the chocolate. As well as not looking especially appetising the chocolate taste can become somewhat rancid over time.

6. To reduce the risk of 'blooming' avoid transferring your chocolate from extremes in temperature. In other words do not move it from a warm place to a cool place to a warm place again on a regular basis. This will merely accentuate the process of blooming.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

Top 10 Most Popular Chocolate Bars in the World!

Brand loyalty is something all businesses strive for. But in terms of chocolate which comes out on top? Below is a list of the Top 10 most popular chocolate bars in the world in terms of consumption. But before you read on why don't you take a guess as to what is number one?

10. Hershey Milk Chocolate Bars

Invented by Milton S. Hershey of Lancaster, PA in 1894, Hershey Milk Chocolate Bars were the first mass produced chocolate bar in the USA. Still going strong they have been described as 'The Great American Chocolate Bar' and possess a slightly sour and tangy taste that is distinctly 'Hersheys'.

9. Oh Henry!

Created in 1921 by the Williamson Candy Company, this chocolate bar contains a delicious mix of peanuts, caramel and fudge which is coated in smooth milk chocolate. Particularly popular in Canada this chocolate bar is believed to have been named after a boy who frequently flirted with the girls at the offices of the Williamson Company.

8. M&Ms

Named after the surname initials of the companies two founders, M&Ms were originally produced in the summer of 1941 and are now sold in over 100 countries world wide. Comprising of a different range of coloured candy shell with the letter 'm' imprinted on it in lower case, this product is now available with a number of fillings including milk and dark chocolate, crisped rice, mint chocolate, peanuts, peanut butter, almonds, orange chocolate, coconut, pretzel and wild cherry.

7. Baby Ruth

Originally known as 'Kandy Kake' this bar of chocolate covered peanuts, caramel and nougat was introduced to the U.S in 1900. Similar to a Picnic, this product was first produced in Chicago by the Curtiss Candy Company who renamed it to Baby Ruth in 1921, supposedly in honour of the daughter of President Grover Cleveland. Nowadays it is manufactured by Nestle.

6. 3 Musketeers

Made by Mars Incorporated, 3 Musketeers is a chocolate bar with a centre that many people incorrectly refer to as nougat. In fact it is actually made of chocolate marshmallow and whipped cream. Launched in 1932 it originally contained three pieces in one package, flavoured strawberry, chocolate and vanilla, which led to the product being so named. Costing five cents when it was first introduced it was initially marketed as one of the largest chocolate bars on the market and something that could be shared with family or friends.

5. Milky Way

Created in Minnesota by Frank C. Mars in 1923, the Milky Way was the first commercially distributed filled chocolate bar. The name and taste of the bar was taken from a famed malted milkshake of the day, not the earth's galaxy as many contend. In its first year of sales in 1924 the Milk Way generated $800,000 in revenue.

4. Butterfinger

Popularised by Bart Simpson this concoction of butter and peanut butter covered in milk chocolate was lauched by The Curtis Candy Company of Chicago in 1923. The product got its named after a public contest was run by the company and quickly became a firm favourite on the back of early marketing ploys which saw the company drop Butterfingers and Baby Ruth bars from airplanes in cities across the United States.

3. Kit Kat

First created by Rowntrees of York in 1935, Kit Kat's in its original four finger form were developed after a worker at the Rowntree York factory put a suggestion in a recommendation box for a snack that 'a man could take to work in his pack up'. Originally called 'Rowntree's Chocolate Crisp' the product was renamed to Kit Kat after WWII. Today it is produced by Nestle in 17 countries around the world including the UK, Egypt, Australia, Algeria, China, Malaysia, Turkey, Bulgaria and Venezuela.

2. Reese's Peanut Butter Cups

Introduced in 1928 by Harry Burnett Reese, this chocolate has been one of the best-selling candies in U.S. History. Consisting of a delicious peanut butter filling enrobed in milk chocolate it comes as an individual 'Big Cup' or in a pack of 2, 4 or 8. Anyone who has seen the Adam Sandler and Drew Barrymore film '50 First Dates' will recognise this product instantly.

1. Snickers

The best-selling chocolate bar of all time, the Snickers Bar was introduced to the world in 1930 by Mars Incorporated. Consisting of peanut nougat topped with roasted peanuts and caramel and covered in smooth milk chocolate the product was named after the Mars family horse. Today it has worldwide global sales of $2 billion.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

10 More Reasons to Love Chocolate

We have previously outlined 10 Reasons to Love Chocolate. Well here are ten more!

10. There is an endless supply of it!

If you run out of chocolate all you need to do is go to your nearest shop to buy some more. If your nearest shop is not easy to get to you can always order your next fix of chocolate online and have it delivered straight to your work or home address.

9. Whatever your mood chocolate suits the occasion!

It doesn't matter if you are celebrating Christmas, relaxing in front of the TV or mourning the break up of a relationship, chocolate is perfect for the occasion.

8. It is an addiction you won't get arrested for!

Chocolate can be addictive as it contains stimulant substances like caffeine, theobromine and methylxantinesand and in some people it actually works like a drug. Making them feel happier and more relaxed. Unlike other addictions however chocolate is unlikely to get you arrested. So you can possess or consume several pounds of it with the fear of being sent to jail.

7. Chocolate is good for you!

Well dark chocolate is anyway. Recent studies suggest that chocolate, and especially dark chocolate, contains chemicals that lower the risk of cancer and heart disease. Flavanoids and antioxidants in dark chocolate have been shown to make a discernible difference in cardiovascular health. Until recently, tea was considered the main source for these chemicals. But now, scientists recommend that you have a chocolate cookie or biscuit with black tea so your body gets more of those life-lengthening chemicals.

6. You can base your holidays around it!

There are several countries around the world that make a fantastic chocolate holiday destination. You might not have necessarily thought of it amongst their other tourist attractions but a trip to New York, Paris, St Lucia or Brussels can include a taste and exploration of some of the best chocolate in the world.

5. It makes a great gift!

Everybody loves chocolate so if you're ever unsure of what to get someone for their birthday, Christmas, retirement, graduation or any celebration or occasion at all, a chocolate gift box is bound to be well received.

4. Chocolate is cheaper than Prozac!

Let's face it we all know chocolate improves our mood. And I know what I would rather have prescribed to me.

3. You can take it anywhere you go!

It doesn't matter where you go - on a flight, on the commute to work, to the cinema, park, beach or on an errand - you can take a chocolate with you to any destination. The same can't be said for other things you cherish. (Try taking your cat/dog to the cinema or your favourite Slipknot CD to work).

2. You can get paid to eat chocolate!

Most chocolate companies employ tasters to monitor the quality of their produce. Generally these tasters possess no formal qualifications in chocolate production but they do have an acute sense of taste and smell. If this is you then a dream job like this one at Green and Black's awaits. Who wouldn't want to make a living eating something they love!

1. It tastes Great!

Whether it be milk, dark or white, combined with nuts, fruit or some kind of lolly, the taste of chocolate is something we simply all enjoy. After all that is why we eat it isn't it?

Spencer Samaroo, Managing Director, Moo-Lolly-Bar
http://www.moolollybar.com.au
The best online chocolate, lolly and confectionery store on the web!

By Spencer Samaroo

Chocolate Lovers

CHOCOLATE

The word CHOCOLATE I personally think always puts a smile on your face. It honestly doesn't matter what sort of mood you are in, if you hear someone mention 'Chocolate' you smile.

Let's admit it, we all love Chocolate. Some more than others, lol! I'll be honest and say I'm married with 2 teenage kids and all us like a bit of chocolate. However it's not easy to have any without my daughter eating it all before we get some. Whether it's just a simple bar of chocolate or some fantastic Chocolate cake. In fact my daughter insists that at her wedding, she intends to have a 'Chocolate' Wedding Cake.

Now one of the best inventions I think in recent years have been the invention of the 'Chocolate Fountain' I know my family was one of the first in our group of friends to buy one. Then again if we had waited a little while we could of brought one for far less than we paid. Since buying it I don't think we have held a party or some events, where we haven't used the fountain. Everyone loves it. Whether we keep it simple by just using strawberry's or got the full way so to speak and also have marsh-mellows and other fruits to dip into the running chocolate.

Now i'll be honest when we first brought the fountain we tried all different ways to make it work probably. Let's be honest the instructions that come with the machine make it sound so simple, but they're not. We found mixing a little cooking oil with quality eating chocolate made for the best option.

Obviously we use the 'chocolate fountain' on special occasions as I have already said. During the week we all love a bar or two, but nothing it better than when either my wife or my daughter decide to make cakes etc. Whether it's a nice chocolate cake to go with a nice cup of coffee on a winters afternoon or maybe a selection of frozen chocolate dipped strawberry's to accompany a nice cold drink on a hot summers afternoon, chocolate Helps.

My favourites are:

    * Chocolate Covered Truffles
    * Cookies And Cream Truffles
    * Triple Chocolate Fudge
    * Double Chocolate Cherry Bourbon Balls
    * Congo Bars
    * Chocolate Vanilla Chip Biscotti
    * Canal Street Brownies
    * Mudslide Brownies
    * Death By Chocolate
    * Rocky Road Candy

All of which my wife loves to make. Thankfully.

Now be honest with me. If whilst you read this article you mouth didn't water once, you can not be human! Or then again maybe your one of those very few people who doesn't like chocolate. Bad Luck.

By James Anthony Stanger

5 Wording Ideas for Custom Candies Wedding Favor

Personalized M&M's can be used for many occasions. One of which is having them given away as a wedding favor. You could change the color that matches your wedding color, put your picture on it and put short phrases on it. If you preferred to give away custom M&M's on your wedding, you have the option to put short phrases and short messages on each M&M candy. But your option is very limited because only up to 19 characters are allowed on each candy. So you might have to go informal in some way by using "text message" wordings.

Here are 5 wordings that you can put on your personalized M&M's wedding favor:

1) Date of your wedding
It could be in formats like mm/dd/yy or mm-dd-yyyy. The candies will end up being eaten but your guests will surely remember the date and how cute your personalized M&M's wedding favor was.

2) The couple's names
Just the first names of course. It would not fit a single M&M candy if the complete name is used. For example, James & Gina, Rob & Tina, etc.

3) Together Forever!
This phrase will surely spruce up the romance on your wedding. Your guests will definitely think of your wedding favor as something sweet and I'm not just talking about the taste. It may be a short, common and simple phrase. But it would truly show the strength of your relationship.

4) Thx 4 coming!
Thank your guests for coming to your wedding. This may be a shortened phrase but they will still get the message and will truly appreciate it. You don't have to worry about informality at all once they put the M&M's candy in their mouth.

5) Mr & Mrs at last!
Show your guests how happy you are to be bonded with each other. Who cares if it's cheesy or mushy? It's your wedding and you should care less about what others would think. The only important thing here is that you and your wife-to-be or husband-to-be are now one.

Those wordings for your personalized M&M's wedding favor aren't even 19 characters long and will definitely make your guests smile. You don't have to worry about your wedding favor ending up in a clutter box or in the attic. Your guests will enjoy your M&M's wedding favor while they munch on it.

If you need more wording ideas to put on your personalized M&M's wedding favor, just visit this page: Personalized M&M's Wedding Favor Ideas.

Quennie V. has been writing since the age of 16. She can write about any topic but prefers to write on things that is of her interest.

By Quennie V.

Money and The Chocolate of Love

Despite the continuing recession it is estimated that revenues for US chocolates sales could reach about $18 million. Apparently, the down turn in industrial growth has not affected the appetite people have for chocolate. Chocolate lovers owe it to chocolates' background for its success. In reality, if the numbers are right, individuals are finding a lot more ways to enjoy chocolate and fulfill their great craving for this tempting sweet.

Food for the Gods

Give thanks to God for chocolate. Chocolates come from the Amazon, were the first cocoas were discovered in 2000 BC. Largely utilized by the Maya Culture, the word chocolate comes from xocoatl which means bitter water. The Mayas love for cocoa is marked in history thru their wood carvings dating all the way back to about 300 AD. These wood carvings depict pictures of cocoa pods. The Mayan territory increased in 600 AD and they took their cocoa with them to the northern parts of South America as far as the Guatemalan shores. This place became the birthing soil to vast cocoa plantations where the pods were often offered as a holy substance in rituals. The Mayas assume cocoa to be an exclusive food for the consumption of gods.

Dark Waters in Gold Goblets

As a hot drink xocoatl is a dark drink that is sweet to the taste. This was viewed by the Aztecs and Mayans to be a sustaining drink and utilized it for a lot of medical purposes. They additionally believed that drinking the dark juice or eating the fruits would deliver them wisdom. Even then, the natives believed in xocoatl's nourishing powers. Their leaders drank gallons of dark chocolate served in gold goblets.

The Bean Pay Ups

Due to its recognition and importance, the cocoa beans grew to become a kind of currency amongst Mayans and Aztecs. They used cocoa beans to trade and procue commodities.

In 1492, Columbus introduced King Ferdinand and his Queen to cocoas but little attention was given to cocoas. Columbus didn't realize the fantastic potential of chocolate; otherwise, he could have been the one who introduced the immense potential of chocolate to Europe.

And so as more and more individuals began utilizing chocolates as an essential currency, its significance grew. For example, an explorer by the name of Hernando de Oviedo y Valdez claimed to have brought slaves and prostitutes using cocoa pods.

By 1519, many parts of Mexico were conquered by Hernando Cortez who was fascinated by xocoatl, more for its currency value than its taste. Cortez cultivated the cocoa tree and made this into a profitable business. He also established multiple plantations making a handsome income for Spain.

Well, could we envision a world where there was no chocolate delicacy in our lives? As a chocolate lover, I have constantly had the yearning to find new kinds of enjoying chocolates. May there always be regular or ordinary chocolate, connoisseur chocolates or home-made, but exceedingly delectable chocolate, as my love and passion for them will always be there!

By Steve F Campbell

Let's Make Macaroons Just Like at Grandma's

I've been making Chocolate Macaroons for my family for years. It's almost a no brain-er for me as I make them so often. But, apparently, there's lots of folks that don't know how to make them.

When talking to a bunch of friends not too long ago, they were quite surprised that I make them. Either they remember them from Grandma's or they thought it was a very complex recipe only a few could master.

I'm here to set things right!

Yes, you may remember them from Grandma's but they are not hard to make. I've been baking these little gems since I was a teenager and I'm not aware of many teens that make ANYTHING hard. Oh, I did get this recipe from my Grandma (who actually got it from her mother) but over the many years it has not lost its YUMMINESS.

CHOCOLATE MACAROONS

14 oz. Sweetened condensed milk (not evaporated)
3 squares unsweetened chocolate
¼ teaspoon salt
8 oz. Shredded coconut
1 teaspoon vanilla extract

Tip: you can substitute baking cocoa for the chocolate. Just add about 9 tablespoons of baking cocoa and a little cooking oil instead.

Preheat oven to 350 degrees F.

Grease a large baking sheet.

In the top of a double boiler, combine Sweetened condensed milk, chocolate and salt. Cook over boiling water until chocolate melts and it all thickens. Remove from heat.

Add Shredded coconut and vanilla. Mix well.

Drop onto baking sheet. Be sure the cookies are not touching or about 1" apart.

Bake 10-12 minutes or until cookies are set.

Cool and ENJOY!

To make Coconut macaroons ( these are great for the holidays as you can add food coloring to them---with Halloween around the corner you could color these orange and serve with a plate of chocolate ones at the party or how about red and green for Christmas?)---

COCONUT MACAROONS

1 ½ cups Shredded coconut
½ cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
¼ teaspoon almond extract

Preheat oven to 350 degrees F. Grease a large baking pan.

Combine all the ingredients into a large mixing bowl and mix well.

Drop onto baking sheet. Be sure they are not touching and are approximately 1" apart. Press each cooky slightly with the back of a spoon.

Bake 15 minutes or until golden. Cool about 5 minutes before removing from the pan.

The recipe for Chocolate Macaroons make about 2 dozen and the recipe for Coconut Macaroons makes about 1 ½ dozen.

I have been active in the arts and crafts world. I have been doing this for over 30 years.
I have taught classes for several youth groups and also adults.
I have also owned and operated a craft, Robin's Nest, business from my home for over 30 years. I design and make crafts of all mediums for custom orders. I especially enjoy working with children

Check out http://www.justcrafttalk.com

By Robbie White

Appreciating the Different Types of Chocolate

There's probably no one in this world who has never loved chocolate at any point in their lives. Children are particularly fond of it because it rich, sweet taste, while adults may take a fancy to its romantic appeal. This type of sweets has been a particular favorite of guys wooing gals, while for others, it even serves as an aphrodisiac. Regardless of the reasons, here's a rundown of the different types of chocolate that we can all enjoy:

Dark Chocolate and Sweet Dark Chocolate

The Dark one, also known as plan or black chocolate, contains no milk solids and only cocoa (70-80%) with the addition of fat, sugar and a lecitihin emulsifier. A sweeter version of it is sweet dark chocolate which usually has 20-40% cocoa content. Of all types of chocolate, these two have the most health benefits, including improving heart functions, fighting cancer through antioxidants, and more.

Unsweetened / Bittersweet / Semi-sweet Chocolate

Unsweetened and bittersweet are often used interchangeably, but one difference between them is that unsweetened chocolate is made primarily of ground cocoa beans for baking purposes and cannot be eaten on its own. Bittersweet, on the other hand, contains chocolate liquor, sugar, fat, vanilla and lecithin. In general, both are called couverture chocolates which have, at least 32 % cocoa content. Semi-sweet, on the other hand, has 30-40-% cocoa solids and emulsifiers and lies halfway between sweet dark chocolate and bittersweet chocolate.

Milk / White Chocolate

Milk or white chocolate is made from chocolate with dry milk solids and cocoa butter, light in color, tastes more like milk instead of chocolate and can be very sweet. Of the different types of chocolate, this is the one that may come as both a drink or as a solid candy without any pronounced good taste. Milk chocolate is actually more recommended for kids than the darker types because it is made primarily of milk, which has high calcium content that kids need for bone development.

Gianduja Chocolate

Gianduja chocolate is sweet and made primarily from nut paste (usually hazelnut or almonds), cocoa solids and sugar. It can come in dark or milk chocolate varieties, as a flavoring or as an alternative to milk or dark ones. Modern confectioners may also use the term Gianduja for any sweets that comes as a combination of nuts, chocolate and sugar. Gianduja chocolate got its name from a Giandija carnival and marionette character who represents an archetypal from an Italian region where many hazelnut confectioneries could be found.

Compound Chocolate

Compound chocolate has cocoa and vegetable fat as main ingredients, instead of cocoa butter. Of all the different types of chocolate, this one may not even be technically sold as chocolate, but it is a very common coating for different types of sweets. Chocolate is undoubtedly one of the world's most beloved foods, and whatever the reasons we have for loving it, we know there's a rich variety out there for us to enjoy.

Click here to learn more about different types of chocolate or visit us at http://chocolateloverscircle.com.

By Rachell Ragenil Simbulan

Forget the Mess and Choose Sun Safe Candy

Summer is a time for children to celebrate school-free days frolicking at the beach and pool and just enjoying the freedom that comes with being a kid. Candy goes hand-in-hand with summer fun, and everyone has memories of hopping on their bike and heading down to the local stationary store with some pocket change for some sweet treats to share with friends. While young chocoholics were left with evidence of their indulgences on smeared faces and grubby hands, kids who chose sun-safe, non-melting candy could escape the questioning looks of parents wondering why dinner was left untouched yet again.

Kids and parents who want to avoid the mess of candy that melts in the heat have some great new and classic options available that are sure to bring smiles to faces both young and old. Choices range from hard candy to chewy confections to gum.

On the hard candy front, rock candy is a nostalgic choice that is perfect for warm weather. This candy is made by the same process of crystallization that produces quartz and diamonds in nature. It is available in blue raspberry, grape and strawberry flavors and comes in a choice of a mini bin or paint can packaging.

Another classic hard candy option is Jolly Rancher minis. Super sweet and long lasting, Jolly Ranchers come in grape, apple, watermelon, cherry and blue raspberry flavors. Packaging choices also include a paint can or mini bin container.

Also on the melt-resistant classic hard candy front are candy buttons. Parents will remember these sweet little dots packaged on strips of paper from their own childhood, bringing back their own memories of summertime fun. Today, Mega Candy Buttons are available in regular assorted fruit flavors and Mega Sour ones to appeal to kids of varying tastes.

If hard candy doesn't have the fun vibe that kids seek, some other sun-safe options exist in gummy and chewy candies. Fans of classic candy will love treats like licorice and jelly beans. Licorice options include a Red Mix of cherry and strawberry flavored Australian licorice wheels or a Black Licorice mix of wheels. Red and black licorice is also available as bite size sticks. For a whimsical twist, Red Licorice Scotties will put some bite back into the dog days of summer with their pooch-friendly take on chewy candy. Packaging options for all licorice is either a small lunch box or paint can.

Another chewy candy that has stood the test of time is the jellybean. This classic candy is more than just an Easter-time staple. It is the perfect warm weather candy. It doesn't melt or make a mess, and the fruity flavors are refreshing on even the warmest days. The only drawback to jellybeans is that most people pick out the cherry ones from the mix, leaving behind secondary flavors that just can't match cherry's appeal. The solution? Just choose an all-cherry jellybean option. Available in mini bin, paint container or lunch box packaging, Very Cherry Jellybeans keep kids happy while saving them from sticky hands, messy clothes and mouths.

More kid-friendly options on the sun-safe chewy candy front include traditional and sour gummy mixes. On the traditional side, folks who grew up enjoying Swedish Fish will love sharing the Sea Life Mix with their own kids. Featuring an assortment of gummy treats like Swedish Fish, Gummy Alligators and Mini Frogs in a rainbow of fruity flavors, this assortment is sure to make a splash.

Kids who want their gummy candies with a kick will love the Sour Mix collection of candies. This assortment of sour gummy belts, worms and cola bottles is designed to trigger mouths to water with its heavy coating of tart sugary grains. Available in a paint can package, this collection is sure to provide sour candy junkies with the tangy thrill they crave.

For those who desire something sweet but don't necessarily want hard or chewy candy, gum is the perfect heat-proof solution. Nothing brings back youthful memories than the fresh, sweet flavor of bubble gum on a warm day. For a new twist on an old favorite, Dubble Bubble Gumballs in Very Cherry pair the classic taste of Dubble Bubble gum with cherry candy on the outside for some extra zip. Dubble Bubble Gum Balls in Very Cherry come in either mini bin or paint can packaging.

Every sweet tooth knows that some candy just can't handle the heat and sun without being reduced to a messy pile of goo. Thankfully, sugar lovers both young and old have a ton of options for treats that will hold up on even the hottest summer day. From hard candy like Jolly Ranchers, to jelly beans and gummy candies, there's an option for even the most discerning sweet tooth. So sit back and relax with a Swedish Fish or two and follow it with a gumball chaser for dessert. It's summer, and everyone needs a sun-proof candy to forget the mess and make them feel like a kid again.

By Brent K Miller

How Hershey's Changed the Face of Chocolate in the USA

When people talk about chocolate in the States it is a pretty safe bet they will be talking about Hershey's chocolate. Hershey's has become as synonymous with the candy as Kellogg's have with breakfast cereals.

Why is this? Why Hershey's as opposed to any other chocolate manufacturer in America? They are innovators and have been since Milton Hershey created the company in 1894. You only have to take a look at their extensive range of chocolate bars and chocolate related products to see that.

The first product was a chocolate covered caramel. The latest product with Hershey's branding is Hershey's Cookies and Creme bar introduced in 1994. In between there have been many, many more but perhaps the most famous is Hershey's Kisses, little drops of chocolate wrapped in silver foil and sold in bags. There are few people in the world, let alone the States, that haven't at least heard of Kisses.

Over the years Hershey has introduced many Hershey branded products, many of which are still in production today. These include Mr Goodbar, combining chocolate and peanuts, Hershey's Milk Chocolate, a plain milk chocolate bar also available in dark chocolate, or with almonds, and a few other varieties too.

Under the same brand name the company has also launched related products, like syrup for making chocolate milk, dessert toppings, cocoa powder, milkshakes and baking chocolate.

Of course, clever marketing has helped Hershey's stay on top, from the strong, instantly recognisable brand logo through advertising to what could be considered appreciated 'charity work'.

A prime example of this last effort is the company's production and supply of over one billion chocolate bars as rations for American troops during the Second World War. A wonderful gesture but also, perhaps cynically, a fantastic way of cementing the brand name in the minds of young men who would return home looking for Hershey's in peacetime.

The current Hershey's range has a more modern look. Air Delight is an air bubble filled bar like the Aero in the UK, Drops are round, almost UFO-like pieces of milk chocolate and Hershey's Miniatures provide bite sized pieces of most of the current range of bars.

However, in order to become truly dominant, the company has also introduced products under different brand names, most notable Reese's. Like Hershey's Kisses, there can be hardly anyone that hasn't at least heard of Reese's Peanut Butter Cups.

The Reese's range doesn't end there though. Yes, all of them provide a combination of peanut butter and chocolate but there are innovations here too. Dark chocolate, white chocolate, wafer bars, peanut butter, chocolate and nuts, cremes, crunchy versions and crispy versions. Not to mention the simple but remarkably successful tactic of offering the original Peanut Butter Cups in miniature and larger sizes.

The Hershey company was founded on innovation, when Milton combined chocolate and caramel, and it has never lost that ability to create something new and keep itself at the forefront of not only the American candy market but the minds of an entire nation and beyond too.

By Ben Stuart Greenwood

The Hershey Company - The Journey of Milton Hershey

From the western coasts of California to the eastern beaches of New Jersey, it is easy to see why The Hershey Company is America's favorite candy company. It seems today that the simple, brown packaged chocolate bar embroidered with the famous Hershey logo has become an American Icon as recognizable as the great bald eagle. The company has always been uniquely American, from its humble, hardworking roots to its successful launch into global market. All the success is credited to one man, who showed perseverance and inspiring resolve despite being presented with failure during the bleakest of times.

It is said that it all started with an idea. Milton Hershey, born September 13, 1857, had an insight to cover his caramel with a sweet chocolate coating. However, the truth is that it all, in fact, started with a critical loss. Hershey Milton had founded a candy shop in Pennsylvania, which to his despair failed to bring prosperity. It seemed as if Milton's passion in life had come to an end. Hershey tried his luck in the great state of New York but again was greeted with disappointment. Nevertheless, Milton Hershey had a fundamental characteristic which saved him despite his losses. Milton Hershey knew having a strong resolution was key in being triumphant.

Hershey continued with his dreams and founded the Lancaster Caramel Company in Pennsylvania, where he infused fresh milk into his golden caramel to create the most palatable treat. This business flourished and eventually fetched him an incredible one million dollars, enough money to expand and explore as Milton Hershey pleased. At this point in his life, Hershey returned to his humble roots in Derry Church Pennsylvania which would later be renamed after the great entrepreneur himself. In Derry Church Hershey decided to move beyond the popular caramel candies and visualized a new dream. His goal was to commercialize chocolate, once a luxury item available only to the rich and wealthy. Hershey erected a chocolate manufacturing plant which proved more successful than he could have ever hoped.

Where others would see success and perfection, Hershey would only see opportunity and room for further improvement. Regardless of his success in manufacturing sweet chocolate, Hershey knew he had a destiny in making milk chocolate. Hershey built a milk-processing plant in hopes of creating the perfect recipe for milk chocolate. Many believe he succeeded with his discovery of the Hershey Process. The process is still a company secret, but it is presumed that Hershey used butyric acid to stop the fermentation of milk and created a uniquely tangy chocolate, that grew to be loved by the American public.

Hershey's company continued to grow at an outstanding rate. With the invention of the Hershey "Kiss" and the companies' role in the Second World War, the Hershey Company had carved its place in the history of the American economy. Milton Hershey was a husband, a philanthropist and one of America's most iconic entrepreneurs. He paved the road for future candy industries and showed the world what quality before profit truly meant. His unparalleled dedication to charity and his creation of the Milton Hershey School Trust Fund showed that he was one of a kind. A true inspiration and a gentle soul. Milton Hershey died at age eighty-eight on October 13, 1945 in Hershey Hospital.

By Joel Bernstein

Making Chocolate Candies? Pick the Right Molds to Entertain the Wedding Guests!

There are various kinds of candies. But homemade chocolate candies are among the best ones out there. They're simply great for wedding ceremonies. You can buy ingredients for wedding candies at specialty stores. Mix these ingredients and enjoy the fun of making candies. You can make any shapes you want with chocolate. Enjoy the fun of making designer chocolates to cater to your wedding guests. But you need the right chocolate candy molds for this.

For wedding occasions, there are various types of molds that come in diverse shapes and designs. You could buy silicone or plastic molds. There are metal molds as well. Silicone made molds or their plastic counterparts happen to be among the simplest ones you can find. Still, other ones can meet your standards too. Normally, as your chocolates become hard, they'll separate easily off the candy molds. And it's so simple to pop out the candies off their molds. It's also a great idea to add some pressure to make the chocolate candies pop out. Be it silicone or plastic molds, you can bend them a little bit, which helps the popping out.

Flat ones happen to be the most common ones among chocolate candy molds. They're quite simple for everyone to use. Again, they're suited if you make a lot of chocolates together. Flat molds create chocolate candies flat on a side and a bit decorated on the other side. They can be filled with different types of fillers as peanut butter, berry paste or caramel. Another type of chocolate is 3-D chocolate mold. They're great for much larger candies. Oftentimes, they feature a wide range of details on both sides.

However, you have to maintain the chocolate molds well. These molds usually are a one-time buy. Washing chocolate molds too often isn't the best way. At least, you don't need to wash the candy molds after each use. Instead, wash the molds if you are completely done with the candy making. Use liquid soaps for washing those. Remember that no matter how durable your candy molds look, they deserve mild cleansing and soft handling. That's the way they are made!

Regardless of how you are planning to maintain the molds, DO NOT soak those. Some people put their chocolate molds into dishwashers. But this can virtually damage the chocolate candy molds. Another mistake people make is, they break sweats by scrubbing their chocolate molds. But it is quite enough to rinse the molds in lukewarm water. Use fingers for rubbing off the liquid soaps. Be sure it's within the crevasses. Only rinse off and get it dried later on by using a tiny spongy cloth. A paper towel would also do.

Choose a cool and dry place for storing the molds. Avoid storing your chocolate candies in hot areas. This tip applies more in the summer. Some molds lose their special finish when they're exposed to heavy heat. Be sure to store your candy molds securely to ensure their longest possible lifetime.

For more great tips on how to make chocolate at home, visit my website at http://www.candymakinghelp.com.

By Jimmy Shore

Did You Ever Consider Buying Chocolate Candy Molds Wholesale? Here Are the Facts You Must Know!

From time to time, we shop for the ideal chocolate for special occasions. Ironically, despite hovering around numerous stores, it's hard to find what you are really looking for. Isn't that frustrating? For those who can make candies themselves, things really could be much different. Putting it straight and simple, why should you spend more on commercially sold candies, if you can make candies of the same quality yourself. And if you think it's a good idea preparing chocolate candies on your own and in bulk, consider purchasing those supplies wholesale.

There are myriad of candy supplies that you can buy online or offline. Just think of the fun supplies you can buy for making hard candies, truffles or bon bons! Again, chocolates remain among top favorites of all time. But needless to say, the best deals are online! There are different kinds of ingredients that can be used. It's real fun for candy making enthusiasts to shop for supplies like chocolate, molds, pots or different kind fun candy ingredients that keep guests charmed and delighted. Doing a little bit of research online also lets you to get an overall idea on the tasks and costs involved. Besides, candy stores are feasible pots if you intend to locate wholesale deals to buy candy supplies.

Today, you can find lots of online communities which host candy lover members. If you read online forums and blogs on candy making, it's so easy for you to get valuable insights online. You also get to understand the views or experiences of veteran candy makers. If you have the patience to read, you'll get lots of real life tips on shopping for wholesale candy making supplies. Fortunately, many online candy stores are ready to offer useful insights for you to help you with your quest for candy supplies.

And just look at the bright side here. If you shop online, you'll save yourself the hassle of visiting typical stores offline. If you're just new with your candy making, it's safer to stick to the easy recipes only. Ironically, making hard candies is indeed hard for some beginners. Sounds funny though, but it's hard for some people to make even hard candies. You need to face the fact that it takes some tricks and tactics to make good candies. You can't just rely on the best recipe to make candies. But if you keep going, you'll grasp the art sooner or later. Even if it feels cumbersome to handle molds in the first place, you'll get used to it eventually.

To be on the safe side, get started with only flat candy molds, since they happen to be among the simplest ones and hence will hardly require any skills at all. And you're also at your liberty to choose from different kinds of molds and shapes. Like we just said, flat molds are the safest for most novice candy makers. You don't need to do much more than simply pouring the liquid candy into the molds, so you can let it dry for some time. Regardless of the initial choices you have, you'll see your candy making skills flourishing. Then you could simply start trying out molds like 3-D and hollow molds. And be sure to gauge the demand of candies for the occasion you're preparing for. This will help you understand how much you will buy on wholesale deals.

For more great tips on how to make chocolate at home, visit my website at www.CandyMakingHelp.com.

By Jimmy Shore

Cherry Ripe: An Aussie Icon

Like Crocodile Dundee, Uluru, Skippy the Kangaroo and Neighbours, Cherry Ripe is right up there as a true Aussie icon.

That delicious saliva inducing blend of moist coconut and juicy cherries enrobed in generous ripples of rich Old Gold® dark chocolate, Cherry Ripe is as distinctive as it is unique. Some people refer to it as a kind of Cherry Bounty. My four year old son refers to it as a party in his tummy.

Introduced in 1924 by MacRobertson's, a respected Australian confectionery manufacturer who for decades were the largest confectioner in Australia before Cadbury acquired them in 1967, and whose portfolio of chocolate products also included Freddo, Crunchie, Picnic, Rose's Chocolate Box, Old Gold® and Snack, Cherry Ripe remains not just Australia's oldest chocolate bar but also one of its most popular. Presently it is ranked the fourth most popular chocolate bar in Australia with a retail value of over $35million.

Available in a range of formats including 55g and 85g bars as well as 216g Share Packs and 18g Special Treats pieces, Cherry Ripe has stood the test of time. Other variations most notably Apricot Ripe have come and gone but Cherry Ripe has been the only flavour to enjoy any kind of success or longevity. As well as my four year old son, my thirty six year old wife and my seventy six year old mother-in-law both grew up with Cherry Ripe. Presumably with parties in their tummies too.

So what is it about Cherry Ripe that makes it an Australian powerhouse chocolate brand?

Well for a start it tastes really good. The Old Gold® dark chocolate coating strikes that perfect balance between cocoa and bitterness, that is so often over powering in other chocolate bars, and in doing so provides the perfect accompaniment to its delightful centre of sweet coconut that is soft and slightly chewy without being coarse or crumbly, and cherries that are neither too sweet and nor too sour as to face-screwingly be off putting. It also smells pretty good too. Resonating a subtle aroma that falls somewhere between chocolate and, somewhat bizarrely, raspberry the smell would actually make quite a good perfume. Now that I come to think of it perhaps I should give Cadbury Australia a call?

As the only bar to offer you the 'Big Cherry Taste' Cherry Ripe also sits in a bit of a niche in the marketplace which is always a good thing to achieve. However perhaps the most influencing factor to the continued success of Cherry Ripe is the way it has been marketed over the years. In particular its television adverts through the years dating from as far back as the famous 'Wild Woman' adverts of the early 1970s right through to the recent advert at the turn of the century which featured a vintage red car being smothered in chocolate against the musical score of a cover version of Brenda Lee's 'Sweet Nothings', have arguably been almost as popular as the chocolate bar itself.

When Sir Macpherson Robertson launched the Cherry Ripes in 1924 I wonder if he could possibly have imagined the kind of legacy he was creating with the chocolate bar, which up until 2002 still sported the MacRobertson's logo. Given that Cadbury Australia has only as recently as last year released a new variation, entitled the Cherry Roll which they describe as 'Ripe Juicy Cherries and Coconut all dipped in Old Gold® Rich Dark Chocolate, sprinkled with Coconut', I would say there is still some life in the iconic brand yet.

Spencer Samaroo, Managing Director, Moo-Lolly-Bar http://www.moolollybar.com.au
The best online chocolate lolly and confectionery store on the web!

By Spencer Samaroo

Stop Your Sweet Tooth Craving With Chocolate Smoothies

Most people have cravings for certain food at certain periods, be it sugar, carbohydrates or alcohol. This is felt as an urge to reach for that bar of candy or that bag of potato chips to snack on, or to drink that glass of wine after dinner. The cravings are signs that the body gives. When someone is tired or depressed, brain chemicals react and tell the body to eat something. The brain signals are the cravings.

Sugar cravings are very common, especially among women. For some, eating sweets have become a habit after a meal or during certain periods of the day. Others are used to the feel-good effect that sweet treats provide and they feel irritable when avoiding them. In short, sugar can be addictive. Fortunately, there are healthy ways to give the body what it needs and one of these is by drinking a chocolate smoothies.

Chocolate, by itself, is not unhealthy. In fact, it has been touted as a health food because it contains anti-oxidants that are also found in green tea. Anti-oxidants provide many benefits for the body such as improved circulation, better digestion, lowered risk of cardiovascular diseases and cancer, and defense against free radicals that can cause many types of illnesses. This does not mean that people can have their fill of the chocolate bars available everywhere. The benefits can only be obtained when eating dark chocolate with a high cocoa content, and not from the more common ones containing processed cocoa that has been mixed with sugars, milk and artificial flavors.

Since the aim is to make the chocolate smoothies as healthy as possible, only dark chocolate of good quality should be used. Milk can be added but others have suggested using nuts, coconut, avocados and oatmeal to make their drinks creamy. Smoothie drinkers are encouraged to experiment with ingredients when it comes to mixing them with chocolate because it is very versatile and goes well with many types of flavors. Who knows? One might stumble into a mixture that tastes amazingly great.

As most of us would attest, what is chocolate without the sweetness? Although refined sugar can be added, it should be avoided as much as possible because it will only add empty calories to the chocolate smoothies. A good alternative is to use dates that have been soaked in water. Dates are naturally sweet fruits that are very rich in vitamins and fiber. They will not only make the smoothie taste better, but will also make it creamy. Bananas are also excellent substitutes for sugar. They are rich in potassium that promotes normal blood pressure and heart functions. Adding nuts will make the smoothie tastier and more protein-rich and good for boosting energy.

Chocolate smoothies not only provide great taste but great nutrition as well. Amazingly, despite the benefits that it gives, it does not add extra pounds to the body. Anyone can now satisfy sweet cravings without feeling the guilt.

By Tommy O Coffler

Chocolate Can Help You!

In a dieter's perfect world, all diets would include chocolate. For years researchers have been trying to convince us that chocolate is beneficial to our health. Many chocoholics ran with this idea and started eating chocolate like crazy; that didn't turn out very well for some. Researchers have recently found out that chocolate is actually incredibly beneficial to many areas of the body including the heart and the brain. This does not mean that we can run to the nearest grocery store and buy five candy bars; the key to chocolate being beneficial is to eat it in moderation and to eat chocolate in the purest, darkest forms possible.

The most recent research studies have shown that by regularly eating chocolate you can reduce the risk of both high blood pressure and diabetes. High blood pressure and diabetes are both leading risk factors for heart attack, stroke and heart disease. Chocolate contains polyphenols which are antioxidants that help produce nitric oxide. An increase of nitric oxide could help with circulation and blood flow in general which would then lower blood pressure. Chocolate is also rich in antioxidants. Antioxidants have been found to lower the risk of heart disease, stroke, and cancer. Chocolate has also been proven to help cure emotional stress. The consumption of an ounce and a half of dark chocolate for two weeks straight has shown to lower stress levels tremendously.

If you are planning are adding chocolate to your diet for beneficial reasons always remember; the more cocoa present in whatever chocolate treat you are enjoying, the better. The majority of fat found in chocolate is coco butter. Coco butter is composed of oleic and stearic acids, having a diet containing foods that have these two acids in them have been known to lower cholesterol. Some people might question the sugar found in chocolate. Sugar is definitely going to be present, but what some do not understand is that there is approximately ten to fifteen grams of sugar per serving of dark chocolate. Most fruit juices contain three times that amount of sugar in one eight ounce glass.

At the end of the day, chocolate is still chocolate. It has been proven to do great things but if you go off the deep end you could end up doing more harm than good. As stated before, if you do decide to add chocolate to your diet, make sure you are choosing the healthiest forms of the tasty treat.

By Alyssa M Santhuff

3 Sister's Chocolate - A Cocoa Delight

With the century-long domination of the American chocolate scene by Hershey's and the considerably larger worldwide conglomerate Nestle, a little old outfit based in Jacksonville, Florida, can struggle to compete for recognition. Their chocolate, however, speaks volumes. 3 Sister's Chocolate specializes in not just a wide variety of common chocolate combinations, but also some very original ones - like their chocolate pizza, which thankfully has no cheese in it. It is basically a pie with everything on it, from Reese's Pieces, M&M's, a range of nuts, to chocolate and vanilla swirls.

For the 3 Sisters, the buck doesn't stop there: they also offer a wide range of cakes and bakery desserts. Their award-winning wedding cakes and birthday pies will be sure to include you in their growing fan base. Their unique and inspired designs (check out the scuba-diving birthday cake on their website) cover so many special events you will rarely call on any other company to deliver. Of course, the basics are also there; else they wouldn't deserve to be called a chocolate company: their assorted chocolate caramel box makes a sweet little gift for a special friend or family member, for a small milestone. Furthermore, 3 Sisters will of course make a cake to your specifications, and due to their business portfolio - which includes regular appointments by Fortune 500 companies - they will do so promptly and professionally.

True all-chocolate-lovers ought to make their way down to Jacksonville - or up to Jacksonville if you live in the ocean - to try their one-and-only chocolate bar, which is like a Starbucks for chocolate fans. The obvious offers are varieties of milkshakes and hot chocolates and mochas; the unique stuff is actual chocolate liquor (as opposed to liqueur, which isn't alcoholic at all, but is the name given to refined chocolate liquid after the cocoa butter has been extracted), called Liquid Chocolate Shots. It is comprised of the same high-quality chocolate employed in their more pedestrian delights, with alcohol added. As expected, there is also delicious gourmet chocolate coffee, strained from roasted milk chocolate ganache. Granted, having a cup of this with an Oreo-cookie cupcake or White Chocolate Cranberry dessert will leave you rushing for a gym membership once you leave this Willy Wonka of Florida behind, at least you will now be aware of delectable options other than Hershey's. You will be sure to take a slice of their famous cheesecake or carrot cake with you on your journey home.

By Christina M Thomas

Hershey's Chocolate - The American Original

The secret to good commercial chocolate is comprised of three things: longevity, good taste, and affordability. Only after these three things are secured can the maker think of anything else. Way back in 1894, a certain Mr. Milton Hershey realized all this, and set his mind to making what would ultimately be the largest chocolate company in America.

The range of Hershey's chocolate products is mind-numbing; they either make or sell just about everything in the stores that you see. In the U.S, they actually sell Cadbury chocolate through their own stores. From the old favorite coconut chocolate Almond Joy Bar, to the Reese's Peanut Butter Cup and Kit Kat bar, Hershey's has a solid chocolate imprint on the whole works. What makes their chocolate so manageable and reproducible?

The process of gathering the raw ingredients for Hershey's eventual milk chocolate - as well as the dark chocolate brands they make - has remained the same for over a century: the cocoa beans are picked from their indigenous countries and shipped to Hershey's headquarters in Pennsylvania (charmingly called "The Sweetest Place on Earth"). The little township of Hershey, Pennsylvania is ideal, precisely because the cows outnumber the people, and the natural reservoirs of spring water round out what's needed for milk chocolate.

The next step in the cocoa beans' short journey to becoming milk chocolate is a huge automated process, once they're loaded by Hershey employees onto a conveyor belt. The cocoa beans will be heated, roasted, and smashed; all for eventual human pleasure. The smashing is necessary because it liberates the part of the bean that is used in the milk chocolate, shedding the shell.

The coca bean's torture is hardly through; it is then fed into more giant machines which pulverize it to such an extent as to liquefy the hard nut. In this state, the chocolate is dubbed "chocolate liqueur", until yet another process removes the cocoa butter from the liqueur; it is now a solid, waxy-looking mound of chocolate. The cocoa butter isn't thrown away; in fact, this is the key ingredient to chocolate, as the type of chocolate you end up with - whether milk, dark, etc - is determined by how much cocoa butter is reintroduced into the waxy chocolate mound.

By this time, the chocolate is nearing the end of its long journey to the storefront. It is mixed in rarely-varying amounts of milk, sugar, and chocolate, and pounded relentlessly to imbue it with that smooth consistency for which commercial chocolate is famous. The tireless machines will eventually produce a million pounds of chocolate daily.

A chocolate-lover born-and-bred, Chris and her husband love their holiday-centered day jobs of tasting and testing chocolates of all brands. From Godiva to Hershey's chocolate, she has probably had 20 different types of chocolate; usually, the most prolific time for tasting is on a holiday like Valentines Day.

By Christina M Thomas

Chocoholics Dream Comes True

I am an admitted chocoholic. Every trip to a chocolate store is heaven. The rich chocolaty aroma sends me into rapture. My mind conjures up steamy cocoa on a cold winter day and rich, flowing chocolate fountains. It is synonymous with contentment. There is no substitute for a piece offline dark chocolate. It is a universally welcomed dessert. They are both gastronomic delights. The finer the product, in both cases, the more wonderful the dining experience. Offer me a chocolate soufflé or a mousse and I will be your willing kitchen slave. The chocolate hunt just got easier. Thanks to modern technology, you can now search for the perfect dark chocolate from the comfort of your home. It's a great way to find the finest chocolate and at great prices. The only drawback to online gourmet chocolate stores is that I miss that wonderful smell and the chance to taste test.

What makes a fine dark chocolate? Dark chocolate is sometimes referred to as black or bittersweet chocolate. It is the purest and richest of chocolate varieties. It is also good for your health. Research has shown that eating small amounts of chocolate is medically sound for your heart. Like dark vegetables, it also contains flavonoids. These antioxidants block free radicals which have been shown to be contributors to heart disease. It is even better for you than some fruits. It has eight times the antioxidants of strawberries and three times as much as blueberries. These substances lower blood pressure and cholesterol. They also serve as an anti-depressant. No wonder we chocoholics are happy!

Not all chocolate varieties are considered top quality. Ghirardelli gets highest marks. They also produce blended flavors like mint, toffee, strawberry, hazelnut and raspberry. Their Evening Dream variety combines dark chocolate and cacao. Another variety, Midnight Reverie, has a large amount of cacao and a small amount of it. Ghirardelli is an American company out of San Francisco. They were started by Swiss specialists over a half century ago. They have earned a great reputation as fine chocolate manufacturers. Their product is easily recognized by chocoholics like me.

Astor also has a great name as premium dark chocolate. Another American company--this time out of New York-Astor works with only Belgian. Perhaps you know the company best for its individual bars commemorating several American cities. Kids love them. Astor also manufactures dark chocolate treats which combine it with rare fruit such as pomegranate. Astor are always beautifully wrapped. They are a gustatory and an aesthetic treat.

Learn about the traits of fine dark chocolate. For more details, please visit MyReviewsNow.Net

By Willie Gross

Eating Outdoors Can Be A Special Experience

By Simon Barnett

We've all been on the occasional picnic, complete with ants, itchy grass and maybe even a few drops of rain. The unpredictability of mother nature can make eating outdoors a hassle.

However, it doesn't have to be this way. Eating outdoors can be a special experience, if you only put some time into the proper preparation.

People often miss out on the opportunity of outdoor dining because they don't have the right place for it. Making a trip to a park can be fun, but it is usually too time consuming. Eating at outdoor restaurants is exciting but rarely provides an "authentic" outdoor experience.

The best way to regularly enjoy meals outdoors is to create the perfect space right in your own backyard.

An outdoor dining space will make it possible for you to host great garden parties with friends or more intimate family gatherings. Who wouldn't love the chance to eat a meal with loved ones on a breezy afternoon in the warm sunlight, or on a romantic moonlit night under the stars?

Families with children will have even more chances to appreciate an outdoor living space. Children love the novelty of eating their food away from the dining room table, and they love the chance to be extra messy! Eating outdoors gives families a new way to spend time together and can help to create many great memories which children remember for years to come.

Here are a few tips for creating the perfect outdoor eating space:

- Don't skimp on the furniture.
Eating outdoors is an adventure, but it doesn't have to be uncomfortable. Finding a great dining set can cost you a few bucks, but it isn't necessary to break the bank. As long as you can find reasonably priced furniture which is also comfortable enough to be inviting and cozy, you can be certain you will be making a great investment. Don't forget that any outdoor furniture set can be spiced up with fabric covers, table cloths, pillows, or even a great accent rug.

- Don't skimp on the landscaping, either!
After you have decided which furniture you are going to put in your outdoor dining area, spend some time planting bushes, shrubs and sweet-smelling flowers. Do some research to find out which plants are likely to attract fewer insects or other wildlife. A few bugs can be fun, but having too many can be quite a problem!

BBQ Grill: Know Which Type Is The Best One For You

By Linda Henry

If you plan on getting yourself a BBQ grill, the very first thing you need to know is that there are lots of BBQ grills that are available in the market today. Aside from variety, they also come in different styles and sizes. If you want to know which type of BBQ grill will work best for you, look at the different varieties listed below.

Portable Grills
These grills are smaller, which makes them easy to load into your car and bring along to the beach or park. These come in three types specifically gas, electric, and charcoal. Most of them are small tabletop grills while others are made to be bigger but are still light enough to be easily carried. Since portable BBQ grills are not that big, they work perfectly for small gatherings.

Charcoal Grills
These types of grills are still available nowadays and they are considered as the best one by a lot of outdoor cooking enthusiasts. They take pride in their knowledge of the exact number briquettes needed to cook a certain type of food as well as based on the amount to be cooked in order to produce the perfect temperature. Barbecuing is an art and these people are known as experts.

Gas Grills
These have become really famous within the last 10 to 20 years, which is really not that surprising since with these you do not have to worry about buying and disposing charcoal. In addition, you get instant heat, which if regularly maintained can be evenly disbursed. These types of grills can be quite deluxe and they come in different sizes.

Electric Grills
These are not that common and are not designed for everybody which is why they are said to be designed to a devoted market. Most of electric grills are small and specifically designed for tabletops. However, you can purchase full-sized grills as well if you want to. These perfectly suit people who don't grill a lot but really enjoy doing occasional summer BBQs. In addition, electric grills work great for those living in apartments because they can use these for grilling in their balconies. With these types of grills, you do not have to worry about briquettes or gas since all you need to do is to plug them in.

Now that you already have a good idea of the different types of grills available in the market as well as the functions and advantages that they can offer, you can now choose wisely which among these things will work best for you and your family.

Do You Enjoy Eating Outdoors?

By Simon Barnett

Having a place to entertain is essential for most families. Entertaining indoors and outdoors can be and equally enjoyable experience. It can be an inviting and fun place to be with the right arrangements.

Outside spaces are as popular today as they ever were because instead of having family and friends inside the house all the time, they can move outside for just as much family fun. The thrill of having an outdoor space to entertain is that it's spacious, people can enjoy the atmosphere of nature, and there is plenty of fresh air.

Having ample seating for everyone is key and a play area for the children. A section for a lovely garden for constant view makes living outdoors a welcoming and pleasant experience.

Meet and greet the neighbors, have barbeque's and patio parties, have gatherings for out of town guests as well. Enjoy a Saturday or Sunday afternoon relaxing from the weeks work and chores. Spend time watching the children play with their toys and games.

Having a separate section for the children away from the adults makes it easier for all to enjoy the outdoor space.

Having just the right outdoor furniture is also a good idea. Great patio chairs with the high backs and big, soft pillow can help make anyone's stay more comfortable.

Other ways to enjoy your outdoor space with the family is not to have to concentrate on what the energy bill will be once the night is over. Putting in low-wattage lighting that will dim and bright as needed, will save a bundle throughout the year.

Using Tiki lights in the rear of the yard at night can help keep the mosquito's away as well as help to put a soft light on the festivities. There are many ways in which to transform a pleasant outdoor living space into a cost-efficient one while saving money.

Another way to help save energy outdoors is to have a small fire pit which can double for outside light and warmth for cold nights. There can be a seating area around the fire pit so that people can talk with each other without having to move around the entire yard at the end of the night. Screen doors at the back of the house will keep out the insects and allow guests to enter in safety.

The entire family and friends, neighbors and other guests can enjoy evenings of fun, excitement and togetherness in a properly lit and completely staged backyard.

Are You a Charcoal Man Or Gas Man - Know the Differences

By Paul Yates

It's a debate that I'm not sure will ever have an end and that's probably not a bad thing either. Before we go into the differences between the two heat sources let me declare myself a charcoal man, I have my reasons which will be evident below but let me also state that just because I'm a charcoal man, that doesn't make it right for everybody.

I think that there are inevitably subtle differences in the flavor of the results from a charcoal barbecue versus a gas barbecue because the source of the energy is different. Yes, I accept that if it were a laboratory environment and complete combustion was achieved then in both cases the bi products of combustion would be heat, light, carbon dioxide and water......but we're not in a laboratory.

There must be odor from the charcoal, after all it has been produced from the partial combustion of wood and we all know that different woods produce different flavors of smoke so there must be something in this whereas gas is odorless.

So my conclusion has to be that there is a difference but ultimately the question has to be that no matter how marginal the difference does it make one better than the other? I think not. Moreover the timely addition of other wood chips to the heat source during the cooking process can completely mask the difference and add further flavors.

So if flavor isn't the issue, what is it that would make you a gas man rather than a charcoal man?

Preparation time. If you are the sort of person who likes to grill on impulse then it's got to be gas. Many of my friends will tell me about how they get in from work in the evening, it's a warm night and they just fancy cooking outside without any fuss. They just light their (gas) grills and ten minutes later they are searing a steak. When it comes to making a decision and getting ready to cook, there's nothing more immediate than gas.

Conversely there's other out there (like me) that simply just love playing with fires and like to cook the way of our forefathers. There isn't the immediacy of gas, there's more preparation and there's no way to control the temperature or the flames.....but that's the way we like it.

To be fair there is slightly more clean-up with charcoal in that there's the ash to clear after each cookout but contrast this with having to regularly clear burner nozzles it's probably six of one and half a dozen of the other.

So what it really boils down to is who you are and not which heat source is better than the other. Have you worked out what you are? Are you a charcoal man, or are you a gas man? Maybe you're neither, maybe you are a woman?

Texas Style Barbecue Sauce Recipe For Ribs

By Paul Yates

Texas barbecue sauce is different to sauces from other areas in every way - its consistency, its color, whatever way you look at it Texas BBQ sauce is unique. It is also perfect for ribs.

Let's take color for a start. Generally a Texas barbecue sauce will look more like a gravy because it's brown. The thick gloopy ketchup based sauces that emanate from further north are nowhere to be seen so forget about red and forget about thick. Because the sauce is thin it works well as a mop or a finishing sauce and with ribs I like to use it as both.

One of the reasons why they are typically used as mops is because of the traditional way to cook in the Lone Star State. You or I would cook ribs in the smoker, indirectly and go for low and slow but a typical commercial pit in Texas is direct heat and this means that the ribs will cook at a higher temperature. To keep as best as possible to low and slow the ribs will be removed from the pit every so often to cool down and what better way to keep something cool than to douse it in barbecue sauce? I still prefer my ribs indirectly cooked and the odd splash of sauce during the cookout is good enough for me but what's really great about a Texas barbecue sauce is that it's thin enough to really penetrate the meat and pack the flavor in.

The recipe below is my own adaptation of one that's readily regarded as the standard. Follow the method statement below and enjoy! It'll make just over a litre or one quart and don't just save it for your ribs, it works great on brisket too.

Ingredients:-

• 2 teaspoons freshly ground black pepper
• 2 teaspoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1oz or 25g beef dripping
• 1 large onion, finely chopped
• 6 cloves garlic, peeled and crushed
• 1 green pepper, chopped
• 1 cup of your finest local lager.
• 120ml or 5 fl oz ketchup
• 120ml or 5 fl oz apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons steak sauce
• 2 tablespoons Muscovado sugar
• 2 teaspoons Tobasco
• ½ litre or 1 pint of beef stock

Method:-

Spoon the ground black pepper, chili powder, paprika and cumin into a bowl and mix it up.

Take a saucepan and place on a medium heat, melt the beef dripping and fry the onion until the onion is translucent (this will take about 5 minutes) and afterward add the green pepper, garlic and the spice mix.

Stir this mix and just like when making an Indian curry, give it a couple of minutes to allow the spices to cook before adding the remainder of the ingredients. Once everything's in there, simmer and stir for 10 to 15 minutes until everything has mixed well and then you're ready to mop and to serve.

Brush it lightly over your ribs at hourly intervals and then serve on the side. Enjoy!

Barbecuing Tips - Using Indirect Heat

By Paul Yates

If you're new to barbecue than you might not know what indirect heat is so let's first of all make that clarification. Indirect heat is where the food is not sitting immediately over the heat source. To give you an everyday example of direct heat then think of a broiler (or grill as they're described in the UK) whereas an everyday example of indirect heat would be cooking in an oven.

So how does using indirect heat on a barbecue differ from the traditional oven? Well it's all in the speed of the cooking process and the opportunity to add flavor with the use of smoke. Below you'll find my tips for making the best of indirect cooking, they're not all related to the barbecue and some can be applied to traditional cooking in the oven but if you are looking to start barbecue smoking food for the first time then there's something here for you.

Low and slow is the name of the game. In other words, low temperature cooking and generally between 225 Fahrenheit and 240 Fahrenheit - that's about 110 - 120 Celsius for the Europeans among us. Slow cooking over a long period of time. Dependent on what you are cooking it could vary from 30 minutes to one hour cooking time for every pound weight of meat

This low and slow process gives the sometimes chewy connective tissues in meat the opportunity to break down and so produce a much more tender result. Many use the term "fall off the bone" tenderness to describe the end result. My personal preference is not to go that far with my cooking but it still gives a good description of where the low and slow process takes you.

Given the fact that the low and slow process breaks down the connective tissues so well, indirect barbecue cooking is ideal for cooking some of the less tender cuts of meat such as brisket which is great because it means that you don't have to spend a fortune on raw materials.

Considering the long cooking time it's important to take steps to make sure that the meat remains moist and there's a number of ways to do this. Firstly marinading the meat overnight before cooking is a great vary to prevent food from drying out, it's also a good way to start the tenderization process too. Technically a marinade contains some acid and a good balance flavor wise to an acid is sugar - sugar is a great tenderiser of meat. Just remember to steer clear of salt in a marinade because salt will serve to toughen the meat.

Next try a mop or baste. This is something that you can add during the cooking process at regular intervals, the only thing to be careful of however is every time you open the lid of your barbecue to apply the mop, you let all the heat out. Apply a baste or mop regularly but not too often.

Finally, use a water bath. This need only be an oven tray sited underneath the cooking grate, nothing more complicated. The water bath will gradually steam through the cookout effectively meaning that your complete cooking process is done in humid conditions. During the cookout, check that there is sufficient water in your bath to maintain the humidity and if it does dry out, refill with hot water otherwise your water bath will act as a heat sink and absorb heat from your barbecue until it is back up to temperature - this makes internal temperature control so much more difficult and the problem is so easily avoided.

Weber Q 320 Portable Outdoor Propane Gas Grill Review

By Michael Bugan

If you enjoy having barbecue parties in your backyard or at the nearby park with all your family members or friends and can't seem to find a grill that can handle the large amount of food that you want to cook, the Weber Q 320 Portable Outdoor Propane Gas Grill might just be what you need. This fascinating gas grill can cook 26 hot dogs, 18 hamburgers, or two whole chickens at once thanks to its two stainless steel burners and 462-square-inch cooking space. Just imagine how much time you will be able to save with this grill. Another cool thing about the Weber Q 320 grill is that it has a large, 69-square-inch warming tray that will your food warm without the need of a separate warmer.

Besides its large cooking space and warming tray, the Weber Q 320 grill also offers tons of other attractive features. The electronic ignition system provides easy, reliable, and safe lighting. The body and the lid are made from cast aluminum which is very durable, and the frame is made from sturdy glass-reinforced nylon. This grill comes with two removable folding worktables with tool hooks. The porcelain-enameled cast-iron cooking grates have no gaps so that no food will fall into the burners. They can maintain even temperatures across the cooking area and because of it you don't have to worry that some parts of your food will be undercooked or overcooked. Also, the lid comes with a built-in thermometer that allows you to monitor the temperature of the grill. The grill bolts onto a stationary cart with rolling wheels for smooth mobility.

Despite all the amazing features the Weber Q 320 has to offer, it also has a drawback. It is not exactly easy to assemble because it has many parts. You should definitely read the manual first before assembling this gas grill. However, you only have to assemble it once to enjoy countless BBQ parties with your friends and family.

Prices start from $350, and may vary between stores. You will also get a 5-year limited warranty and a Weber Q recipe booklet. Although it is slightly pricier than most gas grills, it is worth spending the extra money in order to get the best quality and durability. It can last for years and it means that you can do lots of barbecue parties without having to get a new grill in the future. So what are you waiting for? Get a Weber Q 320 Portable Outdoor Propane Gas Grill now!