By [http://ezinearticles.com/?expert=Steve_F_Campbell]Steve F Campbell
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!
To find out more about chocolate for love visit [http://www.chocolatemix.co.uk/chocolate-for-love-party]chocolate for love. Also, to get immediate access to my FREE email chocolate health mini-course, visit [http://www.chocolatemix.co.uk/]Extraordinary Health Benefits of Chocolate. �Steve Campbell has a keen interest in chocolate, health and nutrition.
Article Source: [http://EzineArticles.com/?Money-and-The-Chocolate-of-Love&id=6449547] Money and The Chocolate of Love
Tuesday, December 6, 2011
Sunday, December 4, 2011
Let's Make Macaroons Just Like at Grandma's
By [http://ezinearticles.com/?expert=Robbie_White]Robbie White
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
� 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 � cups Shredded coconut
� cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
� 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 � 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/
Article Source: [http://EzineArticles.com/?Lets-Make-Macaroons-Just-Like-at-Grandmas&id=6511432] 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
� 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 � cups Shredded coconut
� cup Sweetened condensed milk (not evaporated)
salt
1 teaspoon vanilla
� 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 � 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/
Article Source: [http://EzineArticles.com/?Lets-Make-Macaroons-Just-Like-at-Grandmas&id=6511432] Let's Make Macaroons Just Like at Grandma's
Friday, December 2, 2011
Appreciating the Different Types of Chocolate
By [http://ezinearticles.com/?expert=Rachell_Ragenil_Simbulan]Rachell Ragenil Simbulan
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 [http://chocolateloverscircle.com]types of chocolate or visit us at [http://chocolateloverscircle.com]http://chocolateloverscircle.com.
Article Source: [http://EzineArticles.com/?Appreciating-the-Different-Types-of-Chocolate&id=6504993] 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 [http://chocolateloverscircle.com]types of chocolate or visit us at [http://chocolateloverscircle.com]http://chocolateloverscircle.com.
Article Source: [http://EzineArticles.com/?Appreciating-the-Different-Types-of-Chocolate&id=6504993] Appreciating the Different Types of Chocolate
Wednesday, November 30, 2011
Forget the Mess and Choose Sun Safe Candy
By [http://ezinearticles.com/?expert=Brent_K_Miller]Brent K Miller
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.
Brent Miller is a freelance writer who writes about shopping and food products including [http://www.dylanscandybar.com/sun-safe-candy/]Sun Safe Candy
Article Source: [http://EzineArticles.com/?Forget-the-Mess-and-Choose-Sun-Safe-Candy&id=6507969] 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.
Brent Miller is a freelance writer who writes about shopping and food products including [http://www.dylanscandybar.com/sun-safe-candy/]Sun Safe Candy
Article Source: [http://EzineArticles.com/?Forget-the-Mess-and-Choose-Sun-Safe-Candy&id=6507969] Forget the Mess and Choose Sun Safe Candy
Monday, November 28, 2011
How Hershey's Changed the Face of Chocolate in the USA
By [http://ezinearticles.com/?expert=Ben_Stuart_Greenwood]Ben Stuart Greenwood
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.
Ben Greenwood is writing on behalf of American Soda, importers of [http://www.americansoda.co.uk/uk/American-Soda/Home/Candy/default.aspx]American candy, including [http://www.americansoda.co.uk/uk/American-Soda/Home/Candy/Chocolate/default.aspx]Hershey's and Reese's chocolate products, into the UK.
Article Source: [http://EzineArticles.com/?How-Hersheys-Changed-the-Face-of-Chocolate-in-the-USA&id=6519150] 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.
Ben Greenwood is writing on behalf of American Soda, importers of [http://www.americansoda.co.uk/uk/American-Soda/Home/Candy/default.aspx]American candy, including [http://www.americansoda.co.uk/uk/American-Soda/Home/Candy/Chocolate/default.aspx]Hershey's and Reese's chocolate products, into the UK.
Article Source: [http://EzineArticles.com/?How-Hersheys-Changed-the-Face-of-Chocolate-in-the-USA&id=6519150] How Hershey's Changed the Face of Chocolate in the USA
Saturday, November 26, 2011
The Hershey Company - The Journey of Milton Hershey
By [http://ezinearticles.com/?expert=Joel_Bernstein]Joel Bernstein
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.
Joel Bernstein
BS Management Science Worcester Polytechnic Institute (WPI)
MBA Rutgers University.
Joel Bernstein writes about candy and confectionery products. Candy is great to write about because it is a happy topic that people enjoy. Enjoy this article about Milton Hershey. Candy manufacturers, end consumers and [http://www.bwcliffordcandy.com/wholesalecandy.aspx]Wholesale Candy store owners should find it interesting.
Article Source: [http://EzineArticles.com/?The-Hershey-Company---The-Journey-of-Milton-Hershey&id=6515368] 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.
Joel Bernstein
BS Management Science Worcester Polytechnic Institute (WPI)
MBA Rutgers University.
Joel Bernstein writes about candy and confectionery products. Candy is great to write about because it is a happy topic that people enjoy. Enjoy this article about Milton Hershey. Candy manufacturers, end consumers and [http://www.bwcliffordcandy.com/wholesalecandy.aspx]Wholesale Candy store owners should find it interesting.
Article Source: [http://EzineArticles.com/?The-Hershey-Company---The-Journey-of-Milton-Hershey&id=6515368] The Hershey Company - The Journey of Milton Hershey
Thursday, November 24, 2011
Making Chocolate Candies? Pick the Right Molds to Entertain the Wedding Guests!
By [http://ezinearticles.com/?expert=Jimmy_Shore]Jimmy Shore
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 [http://www.candymakinghelp.com/how-to-make-chocolate-at-home/]how to make chocolate at home, visit my website at [http://www.candymakinghelp.com] http://www.candymakinghelp.com/.
Article Source: [http://EzineArticles.com/?Making-Chocolate-Candies?-Pick-the-Right-Molds-to-Entertain-the-Wedding-Guests!&id=6522970] 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 [http://www.candymakinghelp.com/how-to-make-chocolate-at-home/]how to make chocolate at home, visit my website at [http://www.candymakinghelp.com] http://www.candymakinghelp.com/.
Article Source: [http://EzineArticles.com/?Making-Chocolate-Candies?-Pick-the-Right-Molds-to-Entertain-the-Wedding-Guests!&id=6522970] Making Chocolate Candies? Pick the Right Molds to Entertain the Wedding Guests!
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