Chocolate Models - Making You Smarter?
August 27th, 2008 Subscribe To Our Feed
There are so many types of chocolate models to choose from. The variety of chocolate is truly only where your mind limits you. Yes, society continues to master chocolate. Chocolate dates back to approximately 1100 BC when it’s earliest use was recorded. It comes from many raw and processed foods produced from seeds of the tropical cacao tree. Cultivated for at least three millennia, today Cacoa provides tremendous choice in countless makes and models of chocolate and finding your favorite could take the rest of your life! Hey nobody said you had to declare a favorite, just enjoy them all!
A rewarding experience may be the “hunt” alone for your favorite chocolate, or so it seems. Searching and trying all sorts of different kinds can be a tough task, well maybe not that tough for some people! Although it may seem fun to eat over two hundred different kinds of chocolate, you may just decide to slim down that list a bit.
To name a few, you can choose from
Belgian Chocolate
Milk Chocolate
Dark Chocolate
Chocolate Bars
Chocolate Fudge
Chocolate Truffels
Sugar-Free Chocolate
Organic Chocolate
Chocolate Fondue
and the list of chocolate models and types goes on!
Chocolate Candy Can Help You Study
Remember the study where a scientist named Pavlov taught a dog to connect the ringing of a bell with feeding time? The ring of the bell would make the dog eat, and eventually that ringing caused the dog to relate it to feeding time. Well, that was a major breakthrough in how our brains operate; even though the study was done on a dog. We too can be taught to associate certain things and these associations can be used to remember things, such as when studying for a test. Apparently you can use chocolate candy to help you get better grades on a test or just better grades in general? How? The smell and taste of chocolate candy is such a strong one that it can be used as a mental marker to help you remember things you normally wouldn’t easily be able to. Every model of chocolate you can think of can be used to create this result. Pick your favorite; chocolate mints, chocolate bars, chocolate covered strawberries, whatever you want!
Just the Smell of Chocolate
Use the example of your preparing for a math exam. You have to remember a certain theorem, such as the Pythagorean Theorem, but you just can’t seem to make it stick in your brain. However, you take out a piece of chocolate candy, let’s say a chocolate candy bar, and you smell it as it reaches your mouth. Although you eat the chocolate it will be the smell that can cause you to remember that theorem for later. The day of your test, your candy bar is half melted in your backpack and you happen to smell it. The smell of the chocolate can bring you right back to the day before when you were staring at that theorem. All of a sudden, the smell of the chocolate has provided you the mental reminder you need to remember that hard to learn theorem for your test.
The Smell & Taste of Chocolate
Of course this theory is just related to chocolate, you can do this with anything, fruit, good smelling incense, or anything else to that effect, but chocolate candy has such a strong and distinctive smell, and it’s so addictive, that it will definitely help you remember what you need to if you smell it while you’re studying and then smell it again while you’re taking a test.
In Moderation
Remember that chocolate candy, if eaten too much, can cause you to put weight on and it’s not the greatest thing for you if you eat too much of it. However, you can try scratch and sniff chocolate stickers too and use them to your advantage. Eaten in moderation, chocolate candy is fine, and it can help you get good grades; but you don’t want to sacrifice your weight just to get good grades by constantly eating chocolate. Plus anyone who happens to be allergic to chocolate, better use another treat for this experiment.
By Brite-Ideas
Make Your Own Milk Chocolate Fondue
August 26th, 2008 Subscribe To Our Feed
Shop for Milk Chocolate Fondue
Talk about a child’s dream dessert, milk chocolate fondue is just a kid’s bliss. Minus the alcohol that might go into some recipes of course. I feel like I am in Charlie’s Chocolate Factory looking at that stream of chocolate. Milk chocolate fondue can be made with any type of chocolate really, Belgian chocolate, milk chocolate, or dark chocolate. There are inexpensive ways of making it. You can buy it from a well known vendor or make it yourself with homemade ingredients. And, what’s a chocolate fondue without some fondue dippers, like strawberries, bananas, pineapple, pound cake, and pecan, almonds, and anything else I suppose you could spear with a fondue fork.
They rank number one in the search engine and make one mean milk chocolate fondue, that is, Betty Crocker. When you think of baking and dessert making you think, Betty Crocker right? Their products are top quality and also very affordable. You can take the quick route to getting milk chocolate fondue, by purchasing from Betty Crocker. They have a great recipe for Chocolate Sour Cream Fondue as well.
Another great option for fondue is Nestle. They have such recipes as chocolate peanut butter smores fondue, a spiced chocolate fondue. Many of these brands offer advice on how to prepare such chocolate fondues, especially if you do not have a recipe book for them. Milk chocolate fondue is always delicious and a great treat to serve to guests at a special occasion.
Also keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits. Dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial to many lactose free individuals.
Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or else they will stick to the pan and scortch. Some use half and half, others evaporated milk with other substances, spices, etc. This is key to creating a rich, creamy, chocolate fondue for all your family and guests to enjoy. Make a few weekend tryouts before serving for a special event in order to get the process right and perfected.
Many places have incredible recipes for making chocolate fondue, such as local stores, online stores, and personal websites posting some old-fashioned recipes. If you are in the market for something specific, then do some searching, if elogance is your goal. Remember, chocolate is chocolate, it is all about how it is prepared that elevates it above the norm. Presentation is also another factor. This is as important as preparation. Which you can use a good melting pot, or 2-quart household pot to prepare, add all the right ingredients. Then presentation takes it from there. But, when you are done, it is still chocolate, whatever type you chose. I worked in salad and desserts in an Italian restaurant some years ago, and I remember how big presentation was.
I will prove to you that is a big part of making chocolate fondue. How do you feel everytime you look at a website displaying it? It catches the eye, it has appeal, I want to make that, you say, right? Focus on preparation first, then presentation last. If it is made right, it will taste right, then it can be made to look right. Enjoy!
The Story Of Absinthe
August 23rd, 2008 Subscribe To Our Feed
Absinthe is a strong liquor that is usually produced at between 45 and 75% alcohol by volume (ABV) – around twice the alcohol strength of other spirits like scotch, gin or vodka.
Also known as “The Green Fairy” or “La Fee Verte”, absinthe was the drink associated with La Belle Epoque in Bohemian Paris. It was to treat malaria in French soldiers in Northern Africa in the 1840s and they brought the drink home with them. Absinthe bars opened all over Paris and special absinthe hours or “l’heure verte” took place daily … perhaps this was the forerunner to the happy hour! By the middle of the nineteenth century, Pernod, distillers of absinthe, were making over 30,000 liters of absinthe every day for the French population!
About Absinthe History
History suggests that Dr Pierre Ordinaire first created absinthe from the wormwood plant in the Swiss town of Couvet in the eighteenth century as an elixir or tonic for his patients. The recipe for absinthe eventually arrived in the hands of Swiss distiller Henri-Louis Pernod who first distilled absinthe commercially in Couvet and then later in Pontarlier, France under the name of Pernod Fils.
Pernod used a wine base and various herbs including common wormwood (artemisia absinthium), anise, fennel, lemon balm, hyssop, angelica, dittany, star anise, nutmeg and juniper.
Famous drinkers of the Green Fairy were Van Gogh, Pablo Picasso, Oscar Wilde, Ernest Hemingway, Degas, Gauguin, Verlaine and Baudelaire.
In France, absinthe became more popular than wine, and the prohibition movement campaigned to get Absinthe banned because:-
- Thujone, in wormwood, was thought to be similar to THC in cannabis and thought to be psychoactive.
- Absinthe was linked with the loose morals of the artists, writers and courtesans of Montmartre.
- Absinthe was thought to have psychedelic effects, to cause hallucinations, convulsions and to drive people insane.
There were even claims that an absinthe drinker murdered his entire family – just the excuse that the prohibition movement was looking for to persuade the government to ban absinthe. The buying, selling and consumption of absinthe in France became illegal in France in 1915 and also in many other countries around the same time.
Recent studies have shown that absinthe, including vintage absinthe, contains only small amounts of thujone and is safe to drink. Absinthe has been legalized in many countries since the 1990s and that has led to a revival in several countries including the USA where several brands are now on sale.
Absinthe Essences
To enjoy Absinthe, you can either order it online or you can make your own Absinthe using essences from AbsintheKit.com. These essences are used by the absinthe industry and are made using traditional herbal ingredients such as wormwood, aniseed and fennel. Simply mix with either Everclear or vodka to make your very own Absinthe. There are four different types of essence available.
About Absinthe Preparation
The correct way to prepare Absinthe is to follow the ritual:-
- Pour 25-50ml Absinthe into an Absinthe glass.
- Rest a slotted Absinthe spoon on the top of the glass.
- Place a sugar cube on the spoon.
- Drip iced water over the sugar using an Absinthe fountain or pour slowly from a carafe.
- Watch the Absinthe louche.
- Drink your wonderful Absinthe drink.
Enjoy the mystery and history of absinthe in moderation.
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A Wine Cellar In A Closet
August 22nd, 2008 Subscribe To Our Feed
When you are passionate about wine you begin collecting it … and when you begin collecting it you need a place to store it.
A closet can easily be turned into a mini wine cellar to store your growing wine collection.
Before you begin converting your closet into a wine cellar consider the position of the closet relative to the rest of the house.
You should not convert a closet against an outside wall into a wine cellar. The outside walls of your house or apartment can be subject to wide fluctuations in temperature. Choose an internal closet where your wine can be stored in a more stable atmosphere.
The degree and the speed of the temperature change are critical to successfully storing and aging wine. A gradual change of a few degrees between summer and winter won’t matter. A similar change each day will harm your wines by ageing them too rapidly.
The most important rule when you are storing your wine is to avoid large temperature fluctuations. You’ll notice damage of this type immediately from the stickiness that will often form around the capsule. Over time the continual expansion and contraction of the wine will damage the integrity of the cork. It’s similar to having the cork pulled in and out again every day. When this happens, minute quantities of wine may be pushed out along the edge of the cork (between the cork and the bottle neck) allowing air to seep back in. Once the air is in contact with your wine the irreversible process of oxidation begins and your wine is ruined.
At 55º to 58ºF the wine will age properly, enabling it to fully develop. Higher temperatures will age wine more rapidly and cooler temperatures will slow down the ageing process. Irreversible damage will be done if your wine is kept at a temperature above 82ºF for even a month.
The most difficult part of creating a wine cellar in a closet can be finding other places to store the original contents of the closet! Be ruthless … remove all the present contents (give away / auction / move them) and start with an empty closet!
Purchase some inexpensive wine racks from a hardware store, online retailer or storage shop and you’ll have a simple but very effective mini wine cellar.
Wine rack designs vary in bottle density; price variations have more to do with appearance than efficiency.
Single racking is generally the easiest for selecting bottles. If you have racks against only one wall of the closet you may still have floor or shelf space available for wines that you purchase by the case.
Wine Cellar Reviews
July 9th, 2008 Subscribe To Our Feed
There are two main types of wine cellar. There is the commercial sized wine cellar often found in a restaurant or wine dealer and there is the home wine cellar often built by the wine lover or wine enthusiast to store their personal wine collection. Let’s consider wine cellar reviews for home use. Many people incorrectly consider wine cellars and wine refrigerators in the same way. In fact, generally, a wine cellar is considerably larger than a refrigerated wine cabinet and of much broader scope and will frequently include a cooling unit and storage areas for storing and serving wine. Wine cellars of both types are managed in the same way.
Wine Storage Temperature
The management of a wine cellar must first and foremost consider the temperature required for storing and aging wine. For storage of wine it is generally recognized that a temperature of 50 to 55 degrees Fahrenheit is necessary for ideal storage. Humidity should be in the range of 50 to 70 percent, or slightly higher. In some geographic locations these temperatures can be found in natural cellars and caves. If you are not in such a part of the world then you will need to purchase some form of cooling unit to maintain the temperature.
On the other hand the serving temperature of wine varies with the grape variety and adds to the complexity of the logistics. Managers of wine cellars also typically provide staging facilities of some form to make sure that the serving temperature of the wine ranges from 45 for whites to 60 for the most robust reds.
Better storage of your wine means a better taste in the glass, and so it is thus very important that you use only the best and most efficient methods of storage when it comes to storing your wine collection. If a dedicated wine cellar is impractical for you the best wine storage option would be a refrigerated wine cabinet, and there are many brands to choose from, ensuring that regardless of the specific type of wine you have or how many bottles you need to store that you will be able to find the perfect wine cellar solution.
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