Ingredients

22 12 ozs fudges Brownie mix (Betty Crocker fudge Brownie mix with syrup) 24 craft wooden popsicle sticks 1 cup semi-sweet chocolate (chips) 1 Heat oven to 350°F. 2 Line a 13 X 9 inch pan with foil so foil extends over sides of pan. 3 Spray foil with cooking spray. 4 Make Brownie mix following package directions on box for a 13 X 9 inch pan. 5 Cool completely for 1 hour. 6 Place Brownies in freezer for 30 minutes. 7 Remove Brownies from pan by lifting foil carefully. 8 Peel foil from sides of Brownies. 9 Cut Brownies into 24 equal sized squares (Each square should be about 1 1/2 X 3 1/4-inch). 10 Gently insert sticks into each Brownie, peeling foil from bars. 11 Place on baking sheet and freeze 30 minutes. 12 Pour chips into separate bowls adding 2 teaspoons shortening to each bowl. 13 Microwave uncovered on high for about 1 minute. 14 Stir until smooth. 15 If necessary, microwave an additional 5 seconds at a time till smooth. 16 Dip top 1/2 to 1/3 of each bar in either chocolate or white chocolate. 17 Decorate with assorted candy sprinkles or decors.

1 cup white chocolate chips 4 tsps shortening (divided in half)

Link from yummly

read more "Brownie Pops"

I went to Goldilocks to buy my mamas' favorite MONGO HOPIA, my daughters' fave CINNAMON and my fave DARK CHOCOLATE CHIPS MUFFIN.

Why we love the products of Goldilocks?  

Goldilocks products have always been a part of every Filipino occasion. From extra special Premium Cakes, personalized Greeting Cakes to the favorite Cake Rolls, whatever the celebration, there's a Goldilocks product to make the moment sweeter. And aside from the quality of Goldilocks products, Filipinos associate Goldilocks products with thoughtfulness.

For additional info about GOLDILOCKS dated July 12, 2012 
read here 
Goldilocks still demand even though USA amid economic downturn.

Going back to my favorite muffin.  I super love this muffin, the muffin that looks like a planet to me, hahahahaha, reminds me of Planet Saturn.

read more "DARK CHOCO CHIPS MUFFIN of GOLDILOCKS"

Ingredients: HOT CHOCO

1 C heavy cream
150 g dark chocolate bars
1/4 C sugar
1/2 t vanilla
3 C CARNATION EVAP


Procedure:

1. In a saucepan, heat heavy cream to scalding until tiny bubbles form around edge of pan. 
2. Remove from heat and stir in chocolate pieces until melted and mixture is smooth. 
3. Add sugar and vanilla and stir until smooth. 
4. Pour in CARNATION EVAP. 
5. Return saucepan to stove and heat on medium until mixture is hot and steaming without boiling.
6. Set aside to cool. Do not refrigerate.

INGREDIENTS: Maja Blanca

3 1/2 C canned coconut milk (for Latik toppings)
3 ½ C canned coconut milk (for pudding)
3 1/2 C CARNATION EVAP
1 C sugar
1 C cornstarch
1 T lime peel

1/2 t salt

Procedure:

1. For Latik Toppings, in a deep non-stick frying pan, bring coconut milk to a boil then lower to medium heat. Continue stirring coconut milk until coconut oil starts coming out and it turns golden brown. 
2. Remove from heat immediately and pour into small bowl
3. For Pudding, grease a 9 x 13 pan, with coconut oil from latik, then set aside. 
4. In a large saucepan, combine coconut milk, 2 1/2 cups CARNATION EVAP, 1/2 cup sugar and lime peel.
5. Bring to a boil, remove lime peel and then simmer. 
6. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. 
7. Add 1 cup CARNATION EVAP and mix thoroughly with our HOT CHOCO mixture. 
8. Pour into saucepan and stir constantly until the pudding starts to thicken. As soon as it starts to bubble, remove from heat and pour into prepared pan.

Source: My Mama Recipe

read more "CHOCOLATE MAJA"

Ingredients
1 can of sweetened condensed milk
1oz of butter
3 large tablespoons of cocoa powder
Chocolate 100s and 1000s (chocolate granules) for decoration

Method

1.  Place cocoa powder, condensed milk and butter in heavy saucepan. 

2.  Heat the mixture slowly on low heat stirring constantly until resembles a fudge like consistency, but not too stiff. If you cook the mixture too long the it becomes too hard and is chewy. 

3.  Remove from saucepan, put into a dish and allow to cool completely. 

4.  Pour chocolate 100s and 1000s onto a plate.

5.  Grease your hands with butter or margarine before rolling the chocolate mixture into little balls as this prevents it sticking to your hands as you form into balls.

Source: pigletinportugal

read more "Chocolate Cannonballs"

It’s Chocolate Day! What’s your favorite chocolate treat? 

read more "CHOCOLATE DAY!!!!!!"

achocolatelover.com

If you are allergic to chocolate, or common ingredients found in chocolate, eating it can make your asthma worse. Asthma is the result of inflammation and swelling in the lungs that restricts your airways, leading to shortness of breath, wheezing, coughing and chest pain. Because most allergy symptoms are the result of inflammation in soft tissues throughout the body, eating chocolate can make your asthma worse. If you notice that eating chocolate causes your asthma symptoms to increase, stop eating all foods that contain chocolate until your doctor can evaluate you.

Read more: http://www.livestrong.com/article/423246-can-chocolate-make-my-asthma-worse/#ixzz1zjziken1

read more "CHOCOLATE and ASTHMA"

Originally consumed as a spicy drink, chocolate can be traced back to the ancient Mayan and Aztec civilizations in Mexico, Central and South America where the Theobroma cacao tree, or cocoa tree, grows wild in tropical rain forests. Their drink was made from ground cocoa beans. Since sugar was unknown to the Aztecs, they flavored the ground beans with spices, chili peppers and corn meal. Some say it was frothed and eaten with a spoon. The Aztec emperor, Montezuma, was said to drink chocolate that was thick as honey and dyed red. He liked it so much that he drank 50 goblets of it every day, and when he was done, he threw the golden goblets away. They weren't valuable to him, but the chocolate was.

Solid chocolate as we know it today wasn't created until the late 1800's in Europe. Hundreds of years before the Europeans got into the act, the Mayans and the Aztecs treasured the cacao beans, later called cocoa, for their value as an ingredient for their special drink and as a currency.

Christopher Colombus is said to have brought the first cocoa beans back to Europe between 1502-1504. However, with far more exciting treasures on board, the beans were neglected. It was his fellow explorer, Spain's Hernando Cortez, who realized a potential commercial value in the beans. Cortez, upon conquering the Aztec emperor and his people, sampled the drink but didn't care for it. However, he did take some beans back to Spain where it was made into an agreeable drink by substituting sugar and vanilla for the chili peppers. This beverage was kept a secret from other European countries for nearly a century. And when the British captured a Spanish vessel loaded with the cocoa beans in 1587, the cargo was destroyed as useless.

During the 17th century, the chocolate beverage quickly became the fashionable drink all over Europe, but not without opposition. Some condemned it as an evil drink. Frederick III of Prussia prohibited it in his realm. In the countries that did accept the drink, it was limited to the wealthy because of its high price. The London chocolate houses became the trendy meeting places where the elite London society savored this new luxury beverage. The first chocolate house opened in London in 1657, advertising "this excellent West India drink." As cocoa plantations spread to the tropics in both hemispheres by the 19th century, the increased production lowered the price of the cocoa beans and chocolate became a popular and affordable beverage. In England, the heavy import duties which had made chocolate a luxury for the wealthy were reduced in 1853, allowing a number of cocoa and drinking chocolate manufacturers to get into the business.

Chocolate was still exclusively for drinking until around 1830 when solid eating chocolate was developed by J. S. Fry and Sons, a British chocolate maker. Then in the 1870's, Swiss manufacturers added milk creating the first milk chocolate.

Industrialization in the nineteenth and twentieth centuries have since made chocolate a food for the masses. But despite its availablilty, people continue to hold onto the notion of chocolate as a special treat. In the early 1990s, annual U.S. production of chocolate and related confections exceeded 1.2 million metric tons. Annual consumption in the U.S. was about 11.3 lb per person.

Source: dolphinnatural

read more "About Chocolates"