How Krups Began and What They Offer

In 1846, the company responsible for the Krups espresso was created. Robert Krups, the founder of the company lived in the town of Wal. Robert worked for a guy by the name of Josua Kortz who let Robert run his business. The business was eventually turned into Krups International. Robert had nine children who all worked with Robert to turn the company into what we see today. At the time, the product of Krups was only delivered to Holland and Switzerland.

Krups espresso quickly overtook Germany as a leading manufacturer or scaled in 1900. At this time, the Krups machine began to take over, storming the competition. Without getting into much detail, this is how the famous Krups espresso came to be. The story goes on and is extremely interesting.

Krups offers a wide range of products that range from espresso machine to coffee machines. The products made by this company are well ever changing and are top of the line when it comes to quality. The company is constantly striving for perfection. Because of the lack of competition, the Krups espresso is nothing short of amazing and because of this, is the number one company for espresso and coffee machines.

The Krups espresso provides everything that could be wanted. Maybe you're looking for a coffee and expresso machine combination or a steam espresso machine. Krups makes these products without flaw and also offers a pump espresso machine that is the highest of quality. The models that you will see when looking for a Krups pump espresso machine are as follow:

    * XP320050
    * XP4600
    * P5280

The pump machines listed above are all new releases. Moving on, we have the steam espresso machine which only offers one model:

    * XP1020

The XP1020 is a high quality machine where competition does not match up. It offers numerous options that will shoot down all other brands and models. The coffee and espresso combination machines offer two options:

    * XP1500
    * XP2280

These are also very high quality machines that are built with numerous options.

With the Krups espresso machines, you will find programmable, one touch buttons that make it easy to achieve your goal. The only requirement is that the button is pushed, that's all. The machine will literally do everything. Inside these machines, you will find a new thermoblock which is absent in all other espresso makers. This is important to have because the thermoblock causes the machine to have a fast preheating and fights against lime scale buildup. Individuals have asked for it in the past and the company listened. Making messes with espresso machine are a thing of the past, you will also not need to worry the spills either. The krups espresso has it covered.

Whether you drink one shot of espresso a week or find yourself drinking 12 cups. The Krups espresso is designed to elegantly achieve whatever it is that you are trying to accomplish. Also, this machine offers an eject button that simply eliminates used espresso grounds. This is important because you will never have the problems of burning yourself or making a large mess.

This machine is officially 100% delightful and fun. There is a frothing nozzle that is built and designed to be a multi-directional on all product and models and the machine itself is built with a nozzle lock that makes latte and cappuccino making easier to maintain.

By Arther Eugene

All About the Krups XP5220

Being the smallest of the Espresso series, the Krups XP5220 still offers a large punch. This machine will meet your needs regardless of whether you are a casual or avid coffee or espresso drinker. What the article will do is give unbiased information about the Krups XP5220.

The Krups XP5220 offers an easy to clean system as do the other machines in the XP series. In this machine, you will find a no mess cake ejection button that ejects used espresso grounds when the button is initiated. Coffee drinkers enjoy this option and this ejection system is often sought after. The no cake ejection button keeps from making messes and no longer will an individual find the wasted time cleaning up messes.

Also, this machine is built with a thermoblock which is extremely lightweight. The thermoblock is responsible for faster preheating and fighting against lime scale buildup. This enables the Krups XP5220 to heat espresso and coffee twice as fast and no longer having to worry about bacteria buildup that ruins a machine.

The Krups XP5220 also has a Precise Tamp System that eliminates the needs to manually press coffee grounds. The Precise Tamp System compresses coffee grounds perfectly that gives the same coffee ground results time after time. No longer do coffee grounds spill out of the machine which equals to a no mess environment. All that is required is adding the coffee or espresso grounds and hitting the "start" button. After doing so, the machine will proceed to ground the coffee or espresso grounds perfectly.

Not only does the machine now offer a Precise Tamp System, but now also a 15 bar pump. This 15 bar pump makes the whole process of making espresso and coffee incredibly easy. With the 15 bar pump, we find a universal filter holder that has been made to be compatible with all types of coffee grounds; 1 to 2 cups along with virtually every pod that is manufactured. This universal filter proves to be perfect for all types of coffee because while it fits to every machine, it also eliminates the possibility of being burned by dropped, hot coffee or espresso grounds.

The Krups XP5220 also offers a frothing nozzle that is multi direction that makes cappuccino absolutely delicious if you find that you are a fan of cappuccino. The frothing nozzle also makes it possible to make lattes. The XP series designs the frothing nozzle to lock into place. This eliminates the tedious and annoying part of cappuccino making. Just like the universal filter, the locking of the frothing nozzle will prevent any possibility of being burned. It also prevents from spilling grounds and making an unneeded mess. On the back of the machine comes a removable water tank which is scaled to guide you as you determine how much water you need.

While concluding, we notice that this espresso and coffee machine does not cost an absurd amount of money and holds up well with its competition. The Krups XP5220 is built to be lightweight and is just one moving part (There are no attachments as it is one part). This machine only weighs 13 pounds which is extremely reasonable when thinking about all the functions that it offers. If you're interested, you can most likely find this product at your local appliance store. Good luck!

By Arther Eugene

Super Automatic Espresso Coffee Maker or Rocket Ship?

While many of us have the time and savor the process of creating our own espresso drink others would much rather press the button and have their preferred drink delivered to the cup. The super automatic espresso coffee makers of today have become much like the Apollo Space Shuttle. Once these modern espresso coffee makers are launched they will make constant adjustments from take off all the way to the landing of a perfect shot of espresso. Stay with us now while we take you thru the functions and operation process (flight) of the super automatic espresso maker.

After the initial programming process of the pilot's preferences and destinations (type and boldness of drink) it is just the flick of the switch. Once the switch is turned on the machine goes into its pre-flight mode where the coffee (fuel) is ground, measured, tamped and made ready to be brewed.

Upon takeoff the first stage of the brewing process is initiated (pre- infusion). This is where the ground coffee is wetted and allowed to soak for seconds which in theory releases the oils from the grounds and also creates an evener puck without fissures or channeling. This pre--infusion time can be programmed on some machines but the process happens automatically.

The second stage is the actual brewing and blending of the particular drink. This is where the espresso shot is pulled and (depending on the drink recipe) the milk is frothed and carefully mixed to all the pre-programmed settings. There is at least one machine available (Saeco Xelsis Digital ID) with finger print reading for up to six different individuals with six different with drink preferences each. With a touch of the finger the choices appear and with one touch more its blast off, the drink is in the making.

The final stage of course is the landing where the drink is poured into the cup and the espresso coffee maker starts its shut down (cleaning process). All machines vary but they generally have a waste compartment where used coffee grounds are placed and stored as well as automated milk circuit cleaning, descaling and rinsing cycles. These super automatic espresso coffee makers not only make excellent espresso drinks, shots and coffees they also do most of their own maintenance.

The comparison between the Apollo Space Shuttle and a espresso coffee machine may be a bit of a stretch but one can certainly see how far we have come since the advent of the first espresso coffee makers and the super automatic espresso coffee maker of today.

For those who are the run and not wanting the maintenance but love a great espresso these are truly the way to go. The quality of the shot will not be that of a manual/lever type or semi-automatic in the hands of an experienced or even moderately experienced home barista but with every plus there is a minus. One thing worth noting is that these super automatic espresso makers, at least the higher quality models are more readily available online than at retail outlets.

Ron Frey is the owner of Empire Marketing and the founder of http://www.espressomakerempire.com an online marketing website which was established to promote the making of espresso and all related coffee drinks in the home. This is done by providing the highest quality espresso making machines and related products at the lowest possible prices. Espresso Maker Empire also provides exceptional service and educational resources so that the customers may have the best possible espresso making experience at home. Go online today and view the product line and take advantage of the ongoing promotions and sales. 

By Ron Frey

Eight Health Benefits You Can Get By Drinking Coffee

Coffee lovers are often warned to reduce their coffee intake due to the substances it contains. Many people believe that drinking too much coffee can affect one's health. As a matter of fact, this beverage has numerous benefits that can increase the quality of your health. Coffee is even considered a super beverage since it contains antioxidants and caffeine. The antioxidants help repair cell damage and caffeine actually helps fight Parkinson's disease. As long as you do not over-consume it, coffee can also help lower your risk of developing other life-threatening diseases like cancer, neurological disorders and even diabetes. Here are eight health benefits that you can get by drinking coffee:

1. This beverage helps lower the effects of liver damage. You will be glad to know that drinking coffee every day will protect your liver from further damage. People who love to drink coffee as well as alcohol also have a lower risk of liver cirrhosis. However, you must remember to take your coffee in moderate portions.

2. A study conducted by a team of researchers at Johns Hopkins University shows that drinking coffee every day will increase your overall happiness. It is because the beverage helps increase dopamine levels in your system. However, you should only drink two cups of coffee per day at most since over consumption will only increase the risk of anxiety.

3. Like tea, coffee also contains antioxidants. Antioxidants help combat free radicals that cause cell damage in your body. Although the beverage does not rank highest in antioxidants, it is the most consumed source out there.

4. This beverage also improves your short term memory. It has been proven that coffee helps enhance your memory and also increase your concentration.

5. Stroke is one of the top killer diseases in the world, but fortunately coffee can help reduce the risk of stroke. This beverage can reduce women's risk of stroke by as much as 25 percent. Similar results were found in male coffee drinkers who smoked, but these findings need to be researched further.

6. Drinking coffee eases muscle pain. Before doing workout, drinking coffee can help you prevent post-exercise soreness.

7. Taking coffee is one of the ways to prevent constipation. This beverage acts as a stimulant that increases muscle contractions in your digestive tract.

8. A cup of coffee can help increase your endurance. Before you exercise, take a cup of coffee so that you won't get tired quickly.

Drinking coffee is a part of our tradition and it is nice to know that it actually offers numerous health benefits. However, make sure that you consume it moderately since too much coffee increases the risk of high blood pressure, headaches and sleep disorder.

By Awang Jivi

Washed Coffee Is Not What You Think!

Once the coffee cherry has been de-pulped a sticky residue remains from the sweet pulp of the cherry that surrounds the coffee beans. Typically, the beans are left in water for 24 to 36 hours, as the fermentation loosens the pulp leaving the bean ready for drying. This process is known as "washing" as it helps liquefy the pulp which otherwise would be very difficult to remove.

The "washing" of the green coffee beans is traditional, and is the preferred process for removal of the pulp. However, what is not commonly understood is that the water becomes a contaminate and it is not normally disposed of in an environmentally safe manner. So this brings up how desirable it is to wash the coffee in the first place, since it can be processed unwashed.

Once the beans are dry, with no more than 12% humidity while in the pergamino stage, which simply means the "shell" has not been removed, they are then ready for the final process which is peeling the shell off as well as the thin, silver skin that is the last piece that needs to be removed to expose the green coffee.

Of course, there is much hand sorting and cleaning of dried cherry residue that gets mixed in with the beans when they are de-pulped. There is also the need to remove "peaberry" beans, which are those beans that were single in the cherry. These are seen as defects in Ecuador, while other countries offer these beans at a premium.

Then there is a great deal of difference in the size of the beans, and they are once again sorted to create a uniform size, usually what is known as a screen 18. Getting coffee ready for the last processes is done by hand and labor intensive for small farmers.

Once the green bean is exposed and the outer shell removed it should also have no more humidity than 12% to be ready for shipping. The green coffee at last is placed in sisal bags weighing 100 lbs. ready to be containerized for shipping by sea to ports in the U.S. such as New Orleans, Tampa, Miami, Oakland and others.

Once the green coffee enters the ports in the U.S. it passes through customs and goes to large, climate controlled warehouses where it stays until orders are received. Green coffee can last up to two years as long as climate is under control and it is not exposed to excessive heat or light, and pests of all kinds are kept under control. This becomes even more critical when the coffee has been certified "Organic," as no chemicals can be present in the warehouse.

Alan is a charter "Boomer", a Viet Nam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

By Alan Jarrett

Discover The Truth About Coffee Trees And Coffee!

OK, so what is the truth about coffee trees and coffee? Well, coffee really does not grow on a tree as you might think, but rather a bush classified as an "evergreen." Now that does not mean it looks anything like a Christmas tree, although when it blooms, it could certainly look like one then! The white blooms that look much the same as Jasmine or Orange blossoms cover the tree, and a sweet aroma fills the air.

But the coffee tree or plant, as it could be called, has no resemblance to a tree like an orange tree, or even an apple or cherry tree. I could resemble a Crepe Myrtle tree or bush as much as any other. Of course, that would be where the resemblance ends, as the Crepe Myrtle only produces beautiful blooms and no coffee!

The coffee tree, as it will be referred to here, because of the tropical climate that makes up it's environment, produces blooms and cherries year round. In some countries there are actually two harvests because of this. Getting a double harvest normally requires a great deal of rainfall, which also interferes with a harvest as trees grown on the slopes on mountains. Many are not terraced to provide stable footing, so the wet and muddy surface makes harvest difficult.

Oh, and coffee beans come from cherries that are deep red when mature, similar to those on a cherry tree in appearance, but with a thick outer husk, unlike a good Michigan Cherry. Still, these cherries are sweet with a pulp surrounding two coffee beans as a rule. The coffee beans themselves are not sweet, but they don't taste like coffee either at this point. That might be a fact that would be considered strange for many.

In fact, the primary reason a green coffee bean turns brown when it is being roasted, is because the heat from the roaster is causing the sugars in the coffee bean to caramelize, turning the coffee bean various shades of brown from light or Rubio, to dark or French Roast, or perhaps for Espresso.

So, a coffee bean grows inside a cherry that turns red when mature, which is filled with a sweet pulp surrounding the coffee beans, and the dried and cleaned coffee bean is green, which then turns brown when roasted! Got it? You now have some great trivia to stump your friends, or impress the Barista at your local coffee shop!

Alan is a charter "Boomer", a Vietnam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

Alan's passionate desire to encourage others is being answered through face to face contact, and the Internet.

By Alan Jarrett

The Many Places Coffee Comes From

The story of coffee begins in Ethiopia, the original home of the coffee plant now known as Coffea Arabica. In 1753, the botanist Linnaeus identified coffee Arabica as one of two major species of coffee and that accounts for over 70 percent of all coffee grown. The other major species is Coffea Canefora, which is most commonly known as Robusta. This coffee is mostly used in blends with the coffee Arabica.Therefore, the Coffea Arabica plant will be the main focus. The coffee Arabica still grows wild in the forest of the highlands and on cultivated lands of Ethiopia, which many claim began in the early 800s AD. Because the man who found the beans and took them home to Yemen in 575 AD, many claim that the coffee Arabica plant has been cultivated there since then. The Arabica coffee was found growing in Sri Lanka and Ceylon as early as 1505 and in Constantinople 12 years later and then in Damascus a few years later. By the early the 1600s the beans were grown in South-West India.

Today, there are selected regions in the world where the best coffee is grown. Ethiopia is the worlds' sixth largest producer of Arabica coffee. This includes several types such as Sidamo, Harrar and Yirgacheffe. Other African countries that grow Arabica coffee are Kenya, Tanzania, Yemen, Zambia and Zimbabwe. The Ivory Coast produces Robusta coffee beans while Uganda produces Arabica Bugisu beans.

The once Dutch colony of Java and the rest of Indonesia remain a major world exporter of both Arabica and Robusta coffee beans. Arabica coffee bean varieties Sumatran, Java and Sulawesi are grown on old plantations on the islands of Java, Sumatra, Flores, and Sulawesi, which is one of the four larger Sunda Islands of Indonesia. Another Asian country, India, produces several notable Arabica coffee beans, such as the Monsooned Malabar and the Mysore. Vietnam's subtropical climate produces Robusta coffee beans. Arabica coffee beans are now grown commercially in the southern regions of Dehong, BaoShan, Simao, and Ruili in Yunnan province of China.

Central America and the Caribbean island nations are well-known for their coffee plantations, as well. Today, plantations and families grow Coffea Arabica bean varieties. Jamaica is famous for its Blue Mountain coffee beans, while Guatemala produces several types of coffee beans such as Acetenango, Antiguak Atitlan, Huehuetenango and Coban. These beans are grown not only in its volcanic mountainous areas, but in the western and northwestern highlands and in central Guatemala. Guatemala has preserved more of the traditional Typica and Bourbon varieties of Arabica beans than many other Latin American countries.

In North America coffee is grown in Mexico and is the largest coffee-producing area on the North American continent. Most Mexican coffee beans are grown in the southern states of Oaxaca and Chiapas where Pluma Coixtepec, Altura and Liquidambar beans are most common. Mexico grows coffee in both low and high altitudes. The only other perfect low altitude growing area in North America known for its Kona coffee beans is on the big island of Hawaii.

In South America, Brazil is the top-producing coffee area in the world and has been a thriving producer of coffee since the 18th century. Some of their most well-known beans include the Bourbon and Bourbon Santos. Typica, Caturra, and Mundo Novo are grown in the states of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia. In Columbia, the Medellin, Supremo and Bogotá varieties are most popular. Peru is quickly building a global reputation for producing traditionally cultivated, shade grown, high quality Typica, Caturra and Ja Muita Arabica beans.

Arabica Coffee beans and Robusta beans that are grown in large amounts commercially are mentioned here. Arabica and Robusta coffees are also grown by families and tribes in smaller amounts in such places as the Philippines and northern Thailand.

Whether you are looking for household coffee makers in different sizes or brands that are 3 star and above or for commercial brands you will find them at CoffeeMakersShop.com. CoffeeMakersShop.com offers other household coffee making products and more as well as Grindmaster-Cecilware coffee making and dispensing products and more along with all there accessories and options. Check us out at: http://www.coffeemakersshop.com

By Joyce Kaaland

Coffee Cherries Are Sweet But They Make Better Coffee Than Jam!

The coffee cherries are a beautiful bright red when they have matured and are ready to be harvested. The cherries grow and mature all year round, but in Ecuador, the harvest is traditionally just once a year.

Some countries actually have a small, second harvest called a "fly crop!" It is never as great or as big as the primary harvest. Depending on the rains and moisture in a given region, a second crop is always possible.

In some countries, where rainfall is constant all year round, it is normal to have a second short harvest, and coffee cherries seem to never end.

Some coffee farmers harvest the cherries all at once, taking the green and yellow cherries all at the same time. The coffee produced from this type of harvest is of the common variety that you would traditionally find in a grocery store, already ground in a can or bag.

What is rather disturbing about this practice is instead of being a little patient by allowing the cherries to mature before harvesting, the farmers sacrifice at least 40% of the value of their coffee. While it seems to be a quick way to make money with little effort, in the end more is sacrificed than is gained.

This is common for most farmers and accounts for the greatest amount of coffee harvested. Because of this mixture of ripe and unripened cherries, the overall quality of the coffee beans that will be processed have more defects so the yield is less as well as the potential quality of the coffee made from these beans. Coffee "blends" would be common for this type of coffee, where only a small amount of "premium" coffee is used, and the rest is made up of the more common variety.

This type of coffee is what has been offered in the U.S. for decades, and you never knew there was something better until Coffee Houses began to pop up all over the place specializing in the un-blended, Arabica coffees, long considered gourmet of specialty coffee.

In the late 1900's, the U.S. nearly became a "tea drinking" country as the coffee consumption declined due to such poor quality coffee being offered by major roasters. Today, major food chains, as well as roasters and wholesale food suppliers have been forced by consumer demand to improve their coffee offerings with great success. It is now possible to go to get a breakfast sandwich, a donut, or gas at the local convenience store, and get a good cup of coffee too!

Alan is a charter "Boomer", a Viet Nam veteran, grandfather of 13, resides in Florida and Ecuador, works with coffee farmers and writes about whatever pops into his mind. He loves to build and ride recumbent bikes, play racquetball, write, and talks to anything that does not move fast enough! The twinkle in his eye is a combination of the sun, and an active sense of humor. Ecuador is a passion for Alan. Keep up with his travels and lively description of Ecuador at http://www.ecuador-wonders.com

Alan's passionate desire to encourage others is being answered through face to face contact, and the Internet.

By Alan Jarrett

How to Clean an Espresso Machine

Whether you are a professional barista in charge of a high-end coffee bar or an occasional user of your own kitchen based espresso coffee maker, it is essential to clean and maintain the machine regularly in order to be assured that it delivers to the highest standard.

Cleaning the exterior of your espresso machine is a relatively simple task and should be carried out on a regular basis to ensure your coffee maker is aesthetically pleasing to your customers or visitors. This can be achieved using a cloth soaked in hot water, a neutral cleaner can be used if you need to remove splash marks or coffee grounds.

To ensure that your machine delivers the highest standards of coffee consistently always make sure that the internal workings are kept clean.

Daily Cleaning

After the daily use of your coffee maker you should carry out the backflush procedure using a blind filter (a blind filter looks similar to an ordinary filter but it has no holes). Place the blind filter into the filter handle, run water through the group head whilst simultaneously jiggling the filter handle to rinse the water around the shower-screen and the seal on the underside of the group head. Then tighten the filter handle, run water into the group head for about 10-15 seconds and release the pressure as if you had just finished drawing an espresso shot. Repeat this last action 3 or 4 times to rinse any residues out of the pressure release mechanism.

Regular Cleaning

It is recommended that your espresso machine is cleaned after every 30 uses or so using cleaning tablets or powder. Citric acid is a natural, cost-effective cleaner and can be used to carry out this procedure. Place 3-4 tablespoons of the citric acid into the blind filter and repeat the procedure described in "daily cleaning" leaving around 30 seconds between each backflush. Finally, remove any excess citric acid from the blind filter and run the procedure one more time using clean water to ensure the system is completely clean and no traces of the citric acid are left in the system.

Every 3-6 months

To prevent lime-scale build-up in your espresso machine it is advisable to run a de-scale program every 3-6 months depending on the hardness of water in your area. Empty the water reservoir and fill with an appropriate amount of de-scaling solution (2 tablespoons of citric acid per litre of water is recommended).

Run the machine to fill the boiler and pipes with the de-scaling solution. If your coffee machine has a heat-exchanger mechanism make sure that you run water through both the hot water wand and the group head as they have separate pipes and sections in the boiler. Run some of the de-scaling solution through the hot water wand and group head. Also, on professional machines use the backflush procedure to run some of the de-scaling solution through the pressure release valve. Leave the coffee maker switched on with the de-scaling solution in it for around half an hour and then empty the water reservoir and refill with clean water. Flush the clean water through the boiler, pipes, steam wand, hot water wand, group head, and pressure release valve - you will probably need to use 1 or 2 full reservoirs of clean water. When you are satisfied that the boiler and pipes are full of clean water make at least one cup of coffee and throw it away. It is recommended that you use PH test strips to check that all the de-scaling solution has been rinsed out.

Once you have finished the cleaning process enjoy a well-earned cup of coffee from your immaculate espresso machine!

Tony Levine is the sole owner of Delonghi Coffee Machines. For further information and product reviews visit www.delonghicoffeemachines.org

By Tony Levine

How Do You Make Homemade Iced Coffee? Simple Instructions to Make Iced Coffee

Isn't it always the case that good life taste better when you are on vacations? Sitting at the beach, strolling the boulevard with your loved one and sharing an iced coffee at the bar. I am going to help you getting that nice summers feeling straight into your home. You are going to learn how to make your own homemade iced coffee At most places you'll visit, the iced coffee is made from instant coffee powder and is called Frappe, originated from Thessaloniki in Greece. Today I am going to teach you how to make the Greek version of an Espresso Freddo. This cold iced coffee is made using a home-brew espresso instead of using instant coffee. If you do not posses an espresso machine, you can try using instant coffee instead, but the result will not be half as good when using a descent espresso.

This is what you need

    * Double shot of espresso ( triple if you like or you can make a double ristretto)
    * OR 2 1/2 teaspoons of instant coffee
    * Glass full of Ice Cubes (preferably crushed)
    * Sugar (optional - but do not take sweeteners, because they break down the foam)
    * Shaker (anything that shakes as long it keeps the goodies in)
    * Straw
    * Long drink glass (or something really big)

Step 1: Preparing your espresso shot If you have an espresso machine with grinder, try to use a ground which gives a natural sweet taste to your espresso. This way you can cut back on the amount of sugar. If your espresso tastes a bit sour, then use a more dense ground settings while if your espresso tastes a bit bitter then you can try a more coarse grind.

Step 2: All in the shaker Add sugar to your taste to the hot espresso before you pour it into the shaker.(In the cold iced coffee the sugar cannot dissolve anymore). Add a handful of ice cubes to the shaker and then add the espresso to it. Close the shaker and firmly shake it at least 20 seconds so the oil from the espresso can mix with the ice.(take 10 secs if you used instant coffee, since this doesn't contain any oil). The espresso now is nicely cooled down and what you want to see as a result is the mixture having a dense dark foam layer.

Step 3: Icing it up You are almost there: Now we are going to add freddo to the espresso. Take a tall glass and fill it for 2/3 with crushed ice. Add your shaken espresso, stir and serve it with a straw.

Now the only thing you have to do is wearing those fancy shades, your too colorful Bermuda pants and invite your friends to show off your vacation pics. Enjoy your homemade iced coffee!

By Michel J.

Chocolate Pizza and Pretzels: Edible Treats to Indulge Your Sweet Tooth

America loves pizza and pretzels. From mini bites to loaded versions, it seems like we can never get enough pizza or pretzels. Now it is time for both of them to be elevated to superstar status. You can substitute your favorite chocolate and include other toppings for the ones I have listed below. Kids can also get involved in making their custom treats. This is also a great way to keep older kids entertained at birthday parties.

Start with a pre-baked sugar cookie crust. I like to use a homemade sugar cookie instead of the refrigerated cookie dough found at most grocery stores. Freshness counts here. You can vary the sizes of your sugar cookie crust for the number of people you want to serve. Place the sugar cookie on a parchment covered cookie sheet. Spread a mixture of broken pieces of milk chocolate and white chocolate over your sugar cookie. Take some miniature sized marshmallows and spread them over the chocolate. Slice up some bananas and add those to the top of the marshmallows. Add your favorite chopped nuts.

In a preheated 400 degree oven, place your cookie sheet and heat for 3-5 minutes, depending on the cookie size, or until marshmallow melts and is golden brown. Remove from oven and cool completely. Melt some peanut butter candy coating in the microwave at 10 second intervals until smooth and then drizzle it over your chocolate pizza.

To make chocolate covered pretzels, you start with miniature pretzel rods. These are easier to work with than the larger variety. In a microwave-safe bowl, add a regular sized bag of caramel bits and two tablespoons of liquid whipping cream. Stir together and then place into the microwave for 10 second intervals until the caramel mixture is completely smooth. Let stand for 5 minutes.

Use parchment paper sprayed with butter spray to cover your counter. Dip a miniature pretzel rod into the caramel mixture at a angle. You want to cover two-thirds of the pretzel rod. Twist the pretzel rod to remove the excess caramel and then place it on the butter spray covered parchment paper. Repeat until all of the caramel mixture has been used. The caramel mixture will start to get hard and can be placed in the microwave again at 10 second intervals until softened and smooth again. Let caramel set until completely cool. If the caramel has spread out from the pretzel, you can gently wrap it around the pretzel to smooth it out, or you can use kitchen shears to remove the excess and smooth the caramel to get ready for dipping in the chocolate.

In another microwave safe bowl, melt mint chocolate wafers at 10 second intervals until smooth. Remove the miniature pretzel rods from the parchment paper one at a time and dip them into the melted chocolate mixture at an angle. Twist them to remove the excess chocolate and then place back on the parchment paper to cool. Make sure that you set them down on the flat side or they will roll over and mess up the chocolate coating. Allow to completely cool before eating. If you want to add nuts, coconut or any other topping, you can add it immediately after you dip the caramel covered pretzel rods into the chocolate coating.

Either of these chocolate treats would make a great gift for someone you love. Smile and enjoy.

Debra J. Mosely is the author of The Cake & Cookie Closet: All Dolled Up in Sugar and The Cake & Cookie Closet: Mini Wedding Treats (release date August 2011). She's out to teach the world how to "dream in sugar" with simple techniques and great tips that teach you how to become a sugar star. Check her out and tell your family and friends about her. http://www.thecakeandcookiecloset.com

By Debra Mosely

Enjoy These Delicious Chocolate Recipes: Cookie Bars, Turtle Pie, Pinto Bean Fudge

For all you chocoholics, here are some yummy chocolate recipes. From Double Chocolate Cookie Bars made with an Oreo cookie crust to Chocolate Turtle Pie to Chocolate Fudge with a surprise ingredient of pinto beans, you will love these chocolate treats.

DOUBLE CHOCOLATE COOKIE BARS

• 2 cups Oreo-type cookies, finely crushed*
• 1/2 stick butter, melted
• 2 cups (12-oz pkg) semi-sweet chocolate chips
• 1 can (14-oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup chopped pecans

Pre-heat oven to 350 degrees.

Combine the cookie crumbs and melted butter until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

CHOCOLATE TURTLE PIE

• 1/4 cup caramel ice cream topping
• 1 prepared graham cracker crust
• 1/2 cup chopped pecans
• 2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
• 3 cups milk
• whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

PINTO BEAN CHOCOLATE FUDGE

• 1 can (15-oz) pinto beans, rinsed and drained
• 1 cup cocoa powder
• 3/4 cup butter, melted
• 1 tbsp vanilla extract
• 7 1/2 cups confectioners' sugar
• 1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson

The Chocoholics Dream

For many people, life's greatest pleasure is a sport like tennis or football. For yet more it is a hobby like music or acting. Then you've got those people, like myself, who find pleasure in something much simpler, something much less active and much, much tastier. Yes, I'm talking about chocolate. This wonderful substance is said to have first been discovered by the Aztecs and was considered an aphrodisiac. It was because of these aphrodisiacal properties that any food containing chocolate was forbidden to Aztec women lest it should whip them up into a frenzy.

Luckily we have no such rules, and chocolate is enjoyed by millions of people from all across the globe in a plethora of different incarnations. For me, the greatest way to enjoy chocolate is via the Hotel Chocolat Tasting Club. Once a month, for a small fee, a parcel arrives in the post which contains between twenty and thirty of the newest, freshest, most sublime chocolates in a huge range of flavours for your delectation and delight.

Within each box is a menu, telling you all about each of the chocolates, from who came up with the recipe to who made the particular batch that your chocolate has come from. As well as your menu, you also get a score card. The whole idea of the tasting club is that all these new chocolates, from the whipped truffles laced with liqueur, languid ganaches or sumptuous pralines, are eaten, assessed and judged by the Club's members. As you go through the box, you rate each chocolate out of ten, adding any comments that you think pertinent, and Hotel Chocolat use this to decide which new recipes to feature and which to drop.

I was a little sceptical when I first heard about the Tasting Club, I mean, sending chocolates to me through the post? Surely the postman will just eat them all and leave me with the box! Thankfully this was not the case and I have been amazed by the service! I am even able to specify which day of the month that I want my box to arrive on and I was also pleased to discover that Hotel Chocolat are starting to offer boxes that concentrate on a certain type of chocolate, so if you prefer dark over milk or white over dark, it is no problem at all! I can't help thinking, though, that if I keep this up I'm probably going to have to take up a sport to compensate!

By Luke Darma

Tasty Chocolate Recipes: Candy Clusters, Moist Brownies, and Pound Cake

You can make delicious chocolate treats without being an expert cook, candy maker, or baker. The recipes in this article are easy and will produce yummy results. Raisin Walnut Clusters makes great chocolate cluster candies using only 4 ingredients. The Chocolate Syrup Brownies are frosted by sprinkling chocolate chips over the brownies while hot from the oven, and Yummy Chocolate Pound Cake is easy and delicious.

RAISIN WALNUT CLUSTERS

• 8 oz chocolate candy coating
• 2 tbsp butter or shortening
• 1 1/2 cup broken walnuts
• 1/2 cup raisins

 

Line a baking sheet with waxed paper; set aside.

In a double boiler, melt the chocolate candy coating with the butter or shortening, stirring constantly. Remove from the heat, when totally melted. Add the walnuts and raisins mixing well to coat. Drop by heaping teaspoonfuls onto the prepared baking sheet. Refrigerate for at least a half hour or until set.

Yield: about 2 dozen candy clusters

CHOCOLATE SYRUP BROWNIES

• 1 stick butter
• 1 cup granulated sugar
• 1 can (16-oz) chocolate syrup
• 4 eggs
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 cup chopped walnuts
• 3/4 of a small pkg chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan; set aside.

In a large mixing bowl, melt butter in the microwave. Remove from the microwave and add the sugar and chocolate syrup; beat well.

Beat the eggs using an electric mixer; add to the chocolate mixture.

Sift the flour and salt together and into the chocolate mixture. Add the walnuts and stir in well. Pour the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Remove from the oven and sprinkle the chocolate chips over the top. Cover the pan with foil and let set for 5 minutes. Remove the foil and spread the melted chips over the brownies. Cool before cutting into squares.

YUMMY CHOCOLATE POUND CAKE

• 1 cup boiling water
• 2 squares (1-oz each)unsweetened chocolate, cut up
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 3/4 cups light brown sugar, firmly packed
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup dairy sour cream
• powdered sugar for garnish

In a small bowl, pour the boiling water over the chocolate and let stand for 20 minutes.

Meanwhile, preheat oven to 325 degrees.

Grease well and flour a 9 x 5 x 3-inch loaf pan; set aside.

Sift the flour, baking soda, and salt together into a small bowl.

In a large mixing bowl, let butter stand at room temperature until softened. With mixer on high speed, beat butter, brown sugar, eggs, and vanilla extract until light and fluffy. Reduce speed to low and beat in the flour mixture by fourths, with the sour cream by thirds, beginning and ending with the flour. Beat in the cooled chocolate mixture just until combined. Pour into the prepared loaf pan.

Bake at 325 degrees for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 15 minutes. Transfer from the pan to the rack and cool completely. Sprinkle with powdered sugar for garnish.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes and information visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson

Love Chocolate? - Where Is It Made?

We should feel sympathy for people who are allergic to chocolate. Just think that they are not able to take pleasure in all the distinct chocolates which we have grown to love. They have never had the delight of getting chocolate gifts either.

If you are a self-confessed chocolate lover, there is a variety of ways for you to 'feed your addiction'. There are so many alternatives that sometimes it can seem difficult to choose your favorite. Will it be, plain, white, bittersweet, sweet or something else? Which nation makes the brand you look for? Would that be Belgium, Germany, Switzerland, and Italy, America or some other country? These are only a few of the countries around the world that bring us that delicious treat we all long for.

Belgium makes 172,000 tons of this much-loved treat every year. There are over two thousand outlets specializing in the distribution of everyone's best loved food. Belgium tends to import their cacao beans as they are not able to grow their own on their own soil. The majority of their candy is hand crafted. If this is your chocolate of choice, you will already know that it is a high-end extravagance.

Germany originally assumed the liquid form of the cacao bean to be a dangerous drug. It is believed that a Spanish Royal, Anne of Austria, married a member of the French Court and encouraged the drinking this delightful beverage as a classy hobby. The beverage was at last permitted after the faculty of medicine in Paris approved it. Despite early fears, this beverage became hugely desirable in the seventeenth century.

Switzerland is another country unable to grow cacao. Despite that, they are recognized for their delicious candy bars. They began to create this good stuff back in the 1800s. Swtizerland's chocolate industry began to blossom between 1890 and 1920. Following World War II, the industry began to diminish. But, since becoming automated, they have been developing continuously. They continue to be known for their quality.

Italy makes "Chuao", from its own cocoa beans which are harvested at a single plantation. The nation's cacao beans are purchased directly from the chocolate bean growers. They tend not to go through a broker. In this way, Italy can buy only the finest quality of cacao beans. They were certain that they could never be thought of as the world's number 1 maker if they obtained their beans from a brokerage.

America's initiation to the liquid created from the cacao bean was 1765. At first, this beverage was very expensive. Only the affluent had the ability to buy this drink. But, in 1853, cocoa became less expensive when the import duties were decreased. This high-end treat was now accessible to people in greater numbers. Many of the present brands began production at this time.

Many of us love chocolate but don't give it a second thought. It is interesting to see how all of the different sorts of chocolates came to be. The next time I am eating a piece of my favorite chocolate, I will appreciate it that much more. Crucially, never forget that chocolate gifts will always be in fashion.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

By Tom Peter Adams

Curbing Chocolate Cravings - Tips and Advice

Everyone has felt the craving at some point in time. Some people more than others, but we have all had a craving for chocolate.

I have friends that can't leave a block of chocolate half eaten. As if their subconscious was able to convince them that the chocolate would spoil if not eaten within a few hours of the wrapping being opened. Other friends of mine have confessed that they can resist chocolate until there is a bar or block in their fridge. Then because it is there they feel compelled to eat the chocolate, be it over a much larger amount of time. I must admit that I too have had moments like these.

So how do you stop yourself from consuming large quantities of chocolate?

Firstly you can go cold turkey. The idea here is that the longer you maintain your will power the less and less you will crave chocolate. This does have merit and can work if you are willing to stay the course. Unfortunately there are not any chocolate quitting patches to help you along the way.

You can also try having chocolate as a treat. Whenever you manage to complete a milestone, have a chocolate. You may find that you are more willing/capable to complete the chosen task. Just don't set the task too easy e.g. putting on a load of washing.

My favourite way to combat cravings is to have one or two pieces of fine chocolate. Fine chocolate is made using cocoa butter instead of oils like compound chocolate. Because of this fine chocolate will cost more but the taste is well worth the cost. For one piece of chocolate to satisfy your cravings you need to learn how to taste chocolate like a connoisseur. Place the chocolate on your tongue and hold it in your mouth without chewing. Cocoa butter melts at 34 degrees Celsius, your body temperature is 36 degrees Celsius. As the chocolate melts push it against the roof of your mouth to release the flavours inside. Try to isolate what flavours you can taste.

By doing this one piece of chocolate can last up to five minutes. You will appreciate the chocolate more and learn which flavours you prefer.

Try these three ways of curbing your chocolate cravings and you will probably find that you will be able to appreciate chocolate all the more. Just remember the saying "everything in moderation".

Nathan Jackson is the owner of Montavon Chocolat. A boutique chocolate manufacturer using French chocolate and European recipes to create unique flavours.

Montavon Chocolat is located on the Gold Coast in Queensland Australia. http://www.montavon.com.au/?page_id=54

By Nathan L Jackson

Wedding Favor Idea: Custom Chocolate Candies

It was just last year when I found out that M&M's actually have this kind of gimmick wherein you could customize or personalize each M&M candy. They have a separate website for it aside from their main M&M's website and there, you could play around with your M&M's candy and customize it to whatever you want it to look like. It's actually perfect for every occasion since candies are applicable to be given away in any occasion. If you visit their site, you could actually think of giving it away as a birthday gift, graduation gift, anniversary treat, giveaways for businesses, weddings or even just a snack for yourself.

As a wedding favor, I think this is actually perfect because this is something that the guests on your wedding could enjoy as they celebrate your marital bliss with you. Unlike giving away non - consumable favors, your guests would just end up stuffing it away when they get home from your wedding. Personalize M&M's for your wedding favor and match it with the color motif of your wedding. For a much more romantic factor, you can also have pictures and phrases printed on each candy. Expect your guests to be smiling when they see your custom M&M's wedding favor because they would end up looking and checking out each candy before they put it in their mouth. This way, your wedding won't come out to be boring and people would actually think that you guys are a cool couple for coming up with this kind of idea.

The custom M&M's site also offer packaging so that it's ready to be given away although it comes for an extra price. If you are on a tight budget, I suggest you order the bulk packaging that is suitable to the number of guests your having and pack it yourself. That way you can choose a cheaper packaging and control the amount of candies placed in each container. If you're artistic, you could even design your own wedding favor package and it will save you some bucks.

Wedding preparation is really stressful. As much as stress is concerned, choosing to have custom M&M's as your wedding favor would be the least stressful. You just have to go to their website, choose the color and design you want then have it shipped right to your doorstep. You also wouldn't have to worry about the candies melting because they ship it on a special packaging that would prevent it from melting. So if you want your guests to have fun in your wedding, the perfect wedding favor would be custom M&M's.

By Quennie V.

3 Healthy Ways to Enjoy Chocolate - Really!

If my observations at coffee shops, airports, and checkout counters are accurate, many of us are wild about the flavor of chocolate. And yes, I'm one of them. If you are too, I have great news: You do not--do not!--have to swear off your favorite treat to remain committed to healthful eating.

But not all chocolate is equal. Milk chocolate, the basis of most candy bars, offers little or no benefit. Typical candy-bar chocolate tends to be overprocessed, which destroys many nutrients, and loaded with added fat, sugar, and preservatives that negate its good qualities. Milk chocolate might satisfy your sweet tooth, but it's not something that should be a regular part of your diet.

Fortunately, your choices don't end there. Read on for three of my favorite ways to enjoy the rich flavor of chocolate--and get disease-prevention and energy benefits as well.

1) Raw Organic Cacao Powder

Anything that even remotely relates to chocolate has my vote, but the original cacao bean can't be beat. As the source of all chocolate and cocoa products, there's no more pure chocolate than this.

Cacao is a time-tested beneficial food. South American cultures have enjoyed its healthful and invigorating properties for thousands of years. Modern science tells us why: Cacao is naturally rich with antioxidants, magnesium, and fiber.

The only trick to getting your best boost from natural chocolate is to be sure you get the raw, organic product. I recommend buying raw organic cacao in a powdered form because it's so easy to incorporate into all kinds of food. I add cacao powder to smoothies, desserts, and sauces when I want a chocolate flavor. (And when don't I? So, every day!)

2) Natural Chocolate Flavored Drink Powder

Yes, getting fresh fruits and vegetables is always best, but consider adding a whopping extra 5 to 9 daily servings of fruits and veggies right into your breakfast using a nutritional drink powder. These convenient formulas can be mixed into fruit and yogurt smoothies or added directly to almond milk or water.

When you compare brands, look for a formula with an alkaline to optimize your body's pH level. Also look for enzymes and probiotics that aid digestion and absorption. Remember it's always best to choose products that are raw, organic, and sugar-free. And, of course, choose a flavor that suits your taste. Chocolate, anyone?

Energy and nutrition drink powders are available in most health food stores, but you may find it more convenient to comparison-shop for these products online. Just type "chocolate flavor natural drink powder" into your favorite search engine to get started.

3) Chocolate-Covered Cacao Nibs

Bursting with real chocolate flavor, just a few of these tiny morsels are enough to quell a chocolate craving fast. Even better: They are packed with healthful antioxidants.

When you shop for these treats, look for a brand made of 100% dark cacao nibs, covered in dark chocolate--that is, a chocolate with 70% or more pure cacao content.

Is your mouth watering? Mine is! See, maintaining wellness through a balanced diet doesn't have to mean cutting out everything you crave. Commit to adding one of these beneficial and tasty choices to your menu this week, and give yourself a health boost...enjoyably!

Ready to take the next step? It's simple! Through my Virtual Wellness Coaching program, you can get completely individualized, focused-on-you coaching calls with an experienced healthcare professional who really "gets it." Now's the time to step up and claim your best health and wellness. Call me at 212-686-0939

By Roberta Mittman

Simple Homemade Chocolates Recipes

Everyone loves chocolates. And chocolates make the best gifts that you can every give away to any of your loved ones. If you are thinking of gifting chocolates to someone and do not want to spend much on them then why not gift them simple homemade Chocolates. Your efforts would be appreciated and also you would not have to spend much on them. You can also serve these chocolates to your guests. They will love them. To make your process easy here are a few recipes listed below for homemade chocolates.

Recipe # 1
This recipe takes 30-45 minutes to get ready. And it has 6 servings. The ingredients and the method for making chocolates are as follows.

• 1/4 cup - cocoa powder
• 200g - milk powder
• 1 cup - sugar
• 1/2 cup - water
• 1/4 cup - butter
• 1/2 tsp - vanilla essence
• Nuts and raisins as per your wish.

Method:
Firstly take some water and sugar in a pan and allow them to boil until they have reached 1string evenness. Then remove from stove and add butter to it. As it melts down totally add milk powder, cocoa powder and vanilla essence and mix up them until everything blends in to one. Let it cool down for few minutes, slightly grease your hands with butter and pinch small portions of it and give it shapes and also you can place toothpicks in it as, and you can even place nuts and raisins into it as per your wish. After that place them in the refrigerator for a while and then wrap them in color papers or arrange in gift boxes and they are ready to give away.

Recipe # 2
This is the most easy and best recipe to make chocolates at home. You can gift these homemade chocolates to your loved ones or you can serve them to your guests. To make out chocolates you will need the following ingredients.

Ingredients:

• 160 gm semi sweet chocolate
• 2 tbsp milk
• 1/2 cup nuts - chopped
• 1 tsp Vanilla/almond essence
• and a greased plate to keep the chocolates

Method:
Place milk and chocolates in a pen. Turn on the stove and take some in a pen bigger then the one you used before, add some water in it and let it boil for sometime, after that turn off the fire and immediately place the pan containing milk and chocolates over the pan having hot water and stir slowly as the chocolates start to melt. When the mixture is blended well totally into one remove the pan from above the hot water pan and add vanilla and nuts to the mixture and stir well and drop the mixture into the greased plates with spoon and leave it to set. Your homemade chocolate is ready to eat.

By Margaret A Chicken

Chocolate, the Gift That Practically Never Fails to Succeed!

It becomes difficult to get a more generally preferred snack, than chocolate. Young or old, basic or stylish, the large selection of chocolates fascinate equally significant a variety of people. Because of the Amazing capability to deliver delectable joy, chocolate gifts can be a no-fail method in order to strengthen anyone's time.

Decedent and delicious, cocoa-inspired enjoyment will place a grin upon any person face. A wonderful way to express 'Many thanks,' 'Best wishes,' or anything in the middle, this tasty suprise will send an enjoyable personal message. Considering the variety of patterns, colors in addition to ideas available, just about anyone's character may be demonstrated in a loving way. Essentially the most superior palette understand why high quality extravagance, and the easy palette can at the same time.

Partners will be able to experience the flavour of romance, by using this best aphrodisiac as the most tasty method to declare 'I love you.' Special feelings translate effectively when delivered by means of delectable enticement. Very good wine can be a yummy accompany to the candy-kiss. Breaks merely could not turn out to be complete without having this specific sweet treat. Important in many puddings, as well as a favorite which usually hardly ever does not work out, it is a required staple regarding events and gatherings. Popular for cupcakes, biscuits, ice creams, and lovely small appetizers. Meant for supreme indulgence it can also be dissolved and then flow openly in a fountain, an ideal dip for fresh strawberries, bananas, cherries in addition to berries.

This decadent super food contains a wide range of fans, and equally as broad, is normally the wide array of sweets as well as presents made of it. Typically working as a structure just for other delectable sweets, this particular prominent food can often be teamed along with a number of nuts, caramel, mint, vanilla flavoring, peanut butter, dried fruit, salty snacks, and even popcorn. This list connected with complimenting components continues. Simply mold-able this sweet treat may take shape to match any kind of concept. From elaborate to basic, innocent as well as naughty, there basically isn't a more functional element. Dark, white or milk, every single flavor features it's individual distinctive tastes.

Show your own admiration, and develop delight with the treat which simply cannot fail. Family, partners, friends, co-workers, and just about anyone else, will surely appreciate the delicious sentiment. Individualize the selection to satisfy the preference of the individual, with so much choice it's a straightforward task. Whether its a package of candy varieties, a themed-out tasty giftbox, or any other creamy delight, a grin will be ready upon the opposite end of your present. An indulgent gift will definitely be kept in mind as well as loved, and the purpose for contentment, without doubt can be accomplished.

Chocolate is really a successful method to enhance your senses. A vast selection of chocolates create a fairly easy suit for just about any occasion, or just about anyone. Chocolate gifts tend to be an all-around joy that are sure to bring delight and also joy.

Amelie Chocolat provide the very best chocolate related gifts for all occasions. To see how we can help you please visit our website at http://www.ameliechocolat.co.uk/

By Tom Peter Adams

Recipes for Making Your Own Delicious Chocolate Candies

Impress your family and friends with homemade candies. With everything from Peppermint Bark to No-Fail Dark Chocolate Fudge, these candies are easy and delicious. And thinking ahead to the holidays, try these recipes now and decide which will be your go-to holiday candy recipes. The Peppermint Bark is a tasty year-round candy but would be an especially good holiday candy and gift. The Marshmallow Truffles are so easy and fun to let the kids roll in colored candies to decorate. Change the colors of the decorative candies to represent whatever holiday is being celebrated. For the fudge lovers, this is one of the easiest, tastiest recipes.

PEPPERMINT CANDY MARBLE BARK CANDY

• 6 squares semi-sweet baking chocolate
• 6 squares white baking chocolate
• 1 cup crushed peppermint candies* (about 50 round peppermint candies)

Put semi-sweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.

Repeat the above process with the white baking chocolate.

Stir 1/2 cup of the crushed peppermint candy into each bowl.

Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to create a marble effect. Refrigerate 1 hour or until firm. Break into pieces.

This makes about 1 pound of candy.

*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.

SO EASY MARSHMALLOW TRUFFLES

• 1 pkg (10-oz) large marshmallows
• 1 pkg (12-oz) chocolate chips
• toasted coconut
• various decorative candies (from the cake decorating section)

Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.

Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.

Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.

Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.

Yield: 3 to 3 1/2 dozen truffles

NO-FAIL DARK CHOCOLATE FUDGE

• 1 can (14-oz)Sweetened condensed milk
• 3 cups semi-sweet chocolate chips
• dash of salt, optional
• 1 cup chopped pecans
• 1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

By Linda Carol Wilson