I Love Chocolate: 2011

Tuesday, December 20, 2011

Give the gift of good health

This week marks the last dash of the holiday season, when the final presents are plucked off store shelves for safe keeping under the tree. (A gentle nudge to holiday procrastinators -- if you haven't started your shopping, now might be a good time to get moving.)
If Santa's elves have already done the heavy lifting on your Christmas list, maybe it's time to think about stocking stuffers -- those pint-size, portable presents that are something of an exclamation point to your declaration of holiday sentiment. The great thing about these gifts is that they don't have to cost much to leave a big impact.
Here are 20 ideas for stocking stuffers to encourage a year of physical activity, good eating and less stress. After all, there's no better gift than good health.

1. Dark chocolate

Here's the skinny on dark chocolate -- it's been touted for boosting mood, lowering blood pressure and improving cardiovascular health. Credit the main ingredient, cocoa, which is the source of good-for-you flavonoids that provide the antioxidant and anti-inflammatory effect.
But quality and quantity are two important considerations. Milk chocolate, in addition to having more sugar and less fiber than dark chocolate, is made with less cocoa so it doesn't convey the same benefits. Instead, look for dark chocolate that's made with at least 70 percent cocoa. Also, keep in mind that dark chocolate is still high in saturated fat -- although it doesn't appear to raise bad LDL cholesterol levels -- and calories.

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Sunday, December 4, 2011

Recipe: Tempered dark chocolate

Servings: Makes enough tempered chocolate for the candied hazelnuts and honeycomb.
Note: Tempered chocolate is chocolate that has been treated in such a way that it is smooth, shiny and has a nice snap to it when you bite into it. It's a technique of candy making that is all about combining the proper ratio of melted chocolate with unmelted chocolate in order to achieve just the right temperature and consistency. It's not difficult to do. It just takes some attention — and the results are definitely worth it.

Nancy Silverton's dark tempered chocolate. (Myung Chun / Los Angeles Times)

1 pound bittersweet chocolate (minimum 66% cacao), roughly chopped, divided

Set a metal bowl over a pot of water or fill the bottom of a double boiler with water and bring the water to a simmer (not a boil) over medium-high heat. Add 11 ounces of the chocolate to the bowl set over the water and warm the chocolate without stirring until it melts and becomes thin and liquid. Take the bowl off the heat and add the remaining chocolate, stirring constantly with a rubber spatula, until all of the chocolate is melted. Use immediately.

Each ounce: 159 calories; 1 gram protein; 9 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 0 cholesterol; 0 sugar; 1 mg sodium.

Weight Loss with Antioxidant Rich Dark Chocolate Keeps Dieters From Falling Off Their Diets
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Tuesday, November 15, 2011

Highlights From the New York Chocolate Show

by Lauren Salkeld

on 11/10/11 at 05:21 PM

Each year we take one for the team and head to the New York Chocolate Show to sample the latest sweet offerings. A few trends popped up, including blueberries, almonds, raw, gluten-free, various drinking chocolates, and long thin bars, "fingers," or in one case, bacon strips. What follows are the high points from the show, the companies and chocolates that caught our eyes, er, palates.

Les Cinq Amandes
In addition to Sicilian almonds covered in very thin layers of colorful sugar, Les Cinq Amandes' collection (above) includes unexpected chocolate dragées featuring rhubarb, meringue, and apple. (Fivealmonds.com, 877-328-6757; phone orders only)
Maha Chocolate
Almonds also take center stage at Maha Chocolate where the specialty is rich dark chocolate clusters. Their lavender version is pleasantly floral and not soapy. (Mahachocolate.com, 866.969.6242)
Fika
A Swedish espresso bar with three New York locations, Fika has a limited online shop featuring Håkan Mårtensson's chocolate confections. Keep an eye out for the newest truffle, a knockout combination of dark chocolate, goat cheese, and sea salt. (Fikanyc.com, 646-837-6588)

Prestat
As the Queen of England's Royal Chocolatier, Prestat has held the "Royal Warrant" for 35 years but is just arriving on U.S. shores. Focusing on the New York market for now, Prestat will hopefully expand to the rest of the country in the near future. Their English Mint Crunch is bright with mint, and gets its crunchy texture from Demerara sugar. (Prestat.co.uk, +44 20 8896 8699)

Gnosis Chocolate
Gnosis Chocolate bills itself "the world's most nutritious chocolate" and can check off the organic, raw, and vegan boxes. All skepticism aside, they make a mean hot chocolate (above). Samples of the Mayan style one were warmly infused with cinnamon and cayenne. The immunity version wasn't on tap but boasts ginseng, echinacea, and lucuma. (Gnosischocolate.com, 877-4466747)
Xocolatti
At their Soho location and in their online shop, Xocolatti (choco-latti) offers chocolate in unusual guises. Coconut pineapple crumbles are like a fancy-pants trail mix, while slates are the thinnest of all chocolate bars and feature international ingredients and flavor profiles that include saffron, rose hips, tiramisu, and masala spices. (Xocolatti, 212-256-0332)

Co Co. Sala
This chocolate lounge in Washington, DC has an online chocolate boutique offering their solid Co Co bars (above) and specialties like chocolate covered bacon strips (smoky and thankfully not chewy) and their new gingerbread Hot Co Co Pop for making hot chocolate at home. (Cocosala.com, 202-347-4265)

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Monday, November 7, 2011

Rich Dark Chocolate Loaded With Antioxidants From True Healthy Products Aids in Diet and Weight Loss Programs

(PRWEB) October 24, 2011

The Doctors Chocolate, a product rich in Antioxidants offered by True Healthy Products has found its way into two unique diet and eating plans, “The Simple Chocolate Diet” and the “Fat Release System HCG Diet Plan”. Both diets are using the unique attributes of healthy dark chocolate to assist dieters in having better success with dieting.

An internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, has studied the properties and benefits of a chocolate diet.

"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine," says Scott-Mumby.

Mumby developed The Doctor's Chocolate to utilize the great benefits of chocolate without the unhealthy ingredients that are often included in the common bar. This dark chocolate promotes weight loss, eating just one to three pieces can suppress your appetite enough that you will not crave junk food.

The company offers their diet plan guides for free.

The Simple Chocolate Diet guide can be downloaded free at this web site: http://www.simplechocolatediet.com

The Fat Release System HCG Diet guide can be downloaded for free at this web site: http://www.fatreleasesystem.com

This special dark chocolate truffle has no trans fat so you don't have to feel guilty when you eat them. They taste great without the traditional sugar that can often cause problems with blood sugar and weight. Instead of sugar and milk being added, The Doctor's Chocolate is sweetened by a sugar alcohol called Xylotol, recognized by the FDA as a safe non-sugar sweetener. Be careful of any products containing synthetic or chemical sweeteners such as sucralose or aspartame. The Doctor's Chocolate has only natural ingredients, without additives, preservatives or coloring.

The Doctor's Chocolate is a mere 20 calories per piece, is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.

To learn more about other nutritional products that are all natural and truly good for you visit: http://www.truehealthyproducts.com
Toll Free: 888-400-2920
2460 N Courtenay Parkway, #210
Merritt Island, FL 32953
USA

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Weight Loss with Antioxidant Rich Dark Chocolate Keeps Dieters From Falling Off Their Diets

Sunday, October 9, 2011

Weight Loss with Antioxidant Rich Dark Chocolate Keeps Dieters From Falling Off Their Diets

(PRWEB) October 08, 2011

True Healthy Products teams up with an internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, and create what is now called the Simple Chocolate Diet.

"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine."

He developed The Doctor's Chocolate to utilize the great benefits of chocolate without the unhealthy ingredients that are often included in the common bar. This healthy chocolate promotes weight loss when combined with the Simple Chocolate Diet Eating plan. Eating just one to three pieces can suppress your appetite enough that you will not crave junk food.

Charlotte Palmer started dieting with her husband. She decided that The Doctor's Chocolate was going to be a treat that she could eat that would help her suppress her appetite. After four months she lost 50 pounds and is continuing to follow her diet.

The Simple Chocolate Diet is a sensible and nutritious eating plan that allows you to eat nutritious healthy dark chocolate along with a flexible and healthy eating plan. We designed The Simple Chocolate Diet so it can lead to healthy weight loss and long term health. This program is simple and easy for anyone to implement. The diet plan is free and can be found at www.simplechocolatediet.com.

The Doctor's Chocolate is a mere 20 calories per piece, is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.

The Doctors Chocolate is also part of Fat Release System HCG Diet Plan Offered by True Healthy Products. The Chocolate Combined with HCG makes this HCG Diet different from others and having the Simple Chocolate Diet is a simple solution for a long term healthy eating plan.

True Healthy Products is an all natural nutrition company offering a wide range of products from Healthy Dark Chocolate HCG Diet Programs, all natural sports nutrition products, organic skin care and whole food vitamin supplements.

To learn more about the Simple Chocolate Diet and other nutritional products that are all natural and truly good for you, visit: www.truehealthyproducts.com

Toll Free: 888-400-2920
Email: support(at)truehealthyproducts(dot)com
2460 N Courtenay Parkway, #210
Merritt Island, FL 32953
USA

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/08/prweb8862662.DTL#ixzz1aFdrDu33

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Wednesday, September 28, 2011

Blue Velvet, Chocolate shrimps star at Taiwan expo

TAIPEI (Reuters) - Fancy an unusual new pet? Perhaps a tiny shrimp that glows turquoise and commands prices higher than that of a gram of gold is just the ticket.

Or maybe a fairy mermaid fish with a human-like face and long tail.

Both are among the new generation of aqua pets, expensive new breeds of shrimp and fish, set to star at a Taiwan aquarium expo opening later this week.

The "Blue Velvet shrimp," featuring a turquoise glow, was developed from the popular Rili shrimp, which has a transparent body and a red head.

"We discovered the blue-colour genes in these transparent Rili shrimps, so we tried to stabilise the gene," said Lee Chi-tai, the breeder.

"After a year the blue colour is showing up very well, but of course there is still room for improvement."

Another new breed that Lee developed is the "Chocolate shrimp," which is a cross between a Tiger shrimp, Bee shrimp and an aboriginal Taiwan shrimp species from the mountains.

Brown colours appear on shrimp, but they usually don't stay It took six to seven years to stabilise the genes to produce the tiny, dark-brown coloured animal, Lee said.

Also on offer at the exhibition will be tiny fluorescent fish, genetically modified by inserting the genes of jelly fish and coral.

"They only grow up to two centimetres, but their bodies glow very brightly when they are only one centimetre long," said Lin Yu-ho of Jy Lin Trading Co Ltd, who developed the fish.

"They are especially suitable for small aquariums for children."

Taiwan exports more than 80 percent of its aqua pets overseas, and the Taiwan fisheries agency has been encouraging breeding of the shrimp because farms take up only small plots of land and generate little pollution.
The payoff is not small.

The genotypes of the two shrimps were auctioned for up to 16,000 Taiwan dollars ($525) online, and while each shrimp weighs less than a gram, the centimetre-long creatures are more expensive than a gram of gold -- which on Wednesday was going for roughly $1,640 an ounce (28 grams).
(Reporting by Christine Lu; editing by Elaine Lies)

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Monday, September 12, 2011

Eating chocolate linked to reduced heart disease risk

By Karen Sprey

Chocolate lovers are unlikely ever to need encouragement to indulge, but just in case, here's some good news: researchers have found that higher levels of chocolate consumption have been associated with a 37% reduction in the risk of developing cardiovascular disease, 31% reduction in diabetes and a 29% reduction for stroke.

Scientists at the University of Cambridge in the UK analyzed the results of seven studies involving more than 114,000 participants. The studies looked at consumption of both dark and milk chocolate and included chocolate bars, chocolate drinks and chocolate snacks.

Previous research has shown that cocoa and cacao products appear to have a positive antioxidant and anti-inflammatory effect on heart health. The Cambridge analysis found a significant association between increased consumption of these products and reduced risk for any cardiovascular disease, stroke and diabetes.

Heart disease and stroke are the leading causes of death worldwide and according to World Health Organisation estimates will kill nearly 23.6 million people by 2030. Metabolic syndrome, associated with an increased risk of type 2 diabetes and cardiovascular disease, affects about one fifth of the world's adult population.

However, these diseases are largely preventable through lifestyle changes including diet, and chocolate may provide a convenient and popular way of helping prevent these illnesses when more is understood about its effect on our health. Chocolate may also be a valuable preventive in the developing world which is experiencing epidemics of cardiometabolic diseases, especially as most cacao production takes place in these countries but the processed product is not readily available.

Of course, most commercially available chocolate contains high levels of sugar and fat which can contribute to weight gain, hypertension, diabetes and other diseases. Ways of reducing these unhealthy elements, while retaining an acceptable taste, need to be explored to make chocolate healthier.

So to the inevitable caveat ... until there are guidelines on how much chocolate should be consumed, how often and in what form, moderation is still recommended.

The research was presented at the European Society of Cardiology (ESC) Congress in Paris and has been published in the British Medical Journal.

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Tuesday, August 2, 2011

7XMOM: Ta-da, the perfect chocolate chip cookie

By: >Susan Elzey

This column is my summertime gift to you, even if baking cookies isn’t something you generally think about on sweltering summer days.

But surely it will get cool again eventually.

I’m out in California visiting my daughter and her family, so I thought I’d take the opportunity to write a quick column about the recipe for the best chocolate chip cookies in the world.

Now this might seem like an easy way out for a column during a week while I’m gone, but this column has actually been at least 35 years in the making. That’s how long I have been trying to perfect chocolate chip cookies. All I have ever wanted is a recipe for cookies that always turns out perfectly — fat and chewy with crinkles on the top.

Sometimes mine looked like that, sometimes they didn’t, and I never knew what I did wrong. Sometimes for no apparent reason they were flat and spread out with lumps of chocolate chips like black rocks in a brown desert. My son-in-law is the only one who likes those, but since they moved away five years ago, there just hasn’t been much of a market for them on a Sunday evening.

So I kept on trying. I even did an experiment years ago and turned it into an article for the Register & Bee. I spent a morning baking cookies and then had everyone vote on different recipes, butter versus margarine, hand mixing versus mixer mixing, etc., etc. I called Nestle and interviewed the experts there, finding out I knew more about baking cookies than they did.

All I learned was that the news staff can eat a lot of chocolate chip cookies really fast and I can get which cookie is which confused just as quickly. I proved nothing. Yet I soldiered on.

I finally found the perfect chocolate chip — Ghirardelli. But then I had a granddaughter with a peanut allergy and had to go with either Hershey’s or the store brands that don’t taste as good but seem to preserve lives.

My daughter’s best friend in high school had a good recipe, but it made only about a dozen cookies and nothing that made only a dozen of anything was very practical in our household. So Mary Susan and I saved that recipe for when it was only the two of us at home.

But then my daughter-in-law Karissa posted a life-changing message on Facebook: Something like “I just made seven dozen delicious chocolate chip cookies with vanilla pudding in them.” She’s a professional photographer too, so the picture just drew me in.

And she was right! The cookies are perfect. Fat and crinkly — just like me in about 20 years, or less, especially if I use this recipe often.

So here is the recipe for Chocolate Chip Pudding Cookies. I suppose you can change the flavor of the cookie by changing the flavor of the pudding, and you can use any kind of chips, nuts, dried fruits (cherries are good!) or chopped-up candy bars you want.

First off, preheat your oven to 350 degrees. Stir together 4 ½ cups all-purpose flour and 2 teaspoons baking soda in separate bowl and set aside. In a large bowl, cream 3 sticks of softened butter, 1 ½ cups brown and 1 cup white sugar. Beat in 2 small packages of instant vanilla pudding and mix until well blended. Stir in 4 eggs and 2 teaspoons vanilla. When smooth, slowly add in the flour mixture and mix well. Finally, add the four cups of fillers.

Make sure not to over-bake them. Start at 10 minutes for rounded tablespoons and increase by one minute at a time if the cookies aren’t slightly brown on top. But never, never over-bake a cookie. I think it might be a sin.

Certainly nothing is more disappointing at a covered dish dinner than when someone brings a plate of cookies that are burned on the bottom.

The recipe makes a bunch so bake some on a cooler evening than we’ve been having lately and freeze some for later. For a real summer treat, fill two cookies with softened vanilla ice cream and freeze to make a homemade ice cream sandwich.

I’ll let you know next week what California is like — if I survive the plane trip and any earthquakes or tsunamis and if a redwood tree doesn’t fall on me.

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Tuesday, July 19, 2011

Can Chocolate Help Prevent Sunburns?

The heat is intense here in Arizona, and while there's no substitute for sunscreen, there are foods that can help boost your skin's natural sun protection factor.

Previous research has shown dark chocolate is good for your heart, and now a new study shows it also increases your skin's natural SPF.

In the study, volunteers ate an ounce of dark chocolate every day for 12 weeks, and at the end of the study, it took twice as much sun exposure for the volunteers to burn in the sun.

Researchers think flavonoids in the chocolate are responsible, because they help boost circulation to the skin and guard against UV damage.

A few things to keep in mind if you're looking to boost your SPF with chocolate -- look for at least 70 percent cacao content in a bar that's cold-processed, because heat can destroy the flavonoids, and moderation is key. Just an ounce did the trick in the study.

Other foods that boost your natural SPF include cantaloupes, guavas and berries, which are all rich in lycopene, a plant chemical that helps protect against the sun's UVB rays.
Tomatoes are another great source of lycopene, especially when cooked.

Nutritionists also recommend eating salmon because it's full of omega-3, which can help protect skin cells against the damage that causes aging and cancer.

FOX 10’s Kristin Anderson has the story.

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Saturday, July 2, 2011

20 Things You Might Not Know About 'Willy Wonka and the Chocolate Factory'

By Gary Susman

Confession time: I saw 'Willy Wonka and the Chocolate Factory' in the theater when I was 4 ... and it scared the daylights out of me. All those horrible things happening to the kids -- especially Augustus Gloop nearly drowning in the chocolate river, then getting trapped in that tube -- haunted my dreams.

As an adult, however, I was able to watch the film again and pick up on its sly humor, particularly Gene Wilder's subtle, mischievous performance, as well as in the film's satire of the adult world as being just as greedy, grasping, and gluttonous as the world of candy-grabbing children. Nowadays, I thoroughly enjoy watching the movie, which wasn't the movie I thought it was at all.

As it turns out, the beloved cult favorite that we've enjoyed for four decades now (it was released 40 years ago this week, on June 30, 1971) isn't the movie any of us thought it was. There are a lot of things people don't know about the familiar film, from its origins as a candy infomercial to its links to 'The Omen,' the 1972 Summer Olympics and the Boston subway system.

Are you ready for a list of 20 things you might now know about 'Willy Wonka and the Chocolate Factory?' As Wilder's candymaker said during Augustus Gloop's ordeal, "The suspense is terrible. I hope it'll last."

1. Watch the opening credits closely, and you'll see that the film's copyright was initially held, not by a Hollywood studio, but by the Quaker Oats company. The cereal maker behind such sweet morning treats as Life and Cap'n Crunch was launching a line of candy bars and had been talking to film and TV producer David L. Wolper about vehicles to promote it.

2. At the same time, director Mel Stuart took up his 10-year-old daughter's suggestion that he approach family friend Wolper in order to make a film of Roald Dahl's children's novel 'Charlie and the Chocolate Factory.' Quaker Oats had never made a movie before, but the company bought the film rights from Dahl and spent nearly $3 million making the movie (a fairly hefty film budget back in 1970).

3. Dahl himself was hired to write the screenplay. Although the finished product bears his sole credit, Stuart actually had the screenplay rewritten by a then-unknown, David Seltzer, who would go on to write 'The Omen' (about the ultimate bratty kid) and 'Lucas' (about a Charlie Bucket-ish underdog, played by the young Corey Haim).

4. Dahl was said to be so unhappy with Seltzer's rewrite (he felt it focused too much on the Wonka character and not enough on Charlie, and that it had sweetened his story's dark tone) that he refused to allow the movie to be remade again in his lifetime or to sell the film rights to the sequel, 'Charlie and the Great Glass Elevator.' (Dahl died in 1990, 15 years before his estate allowed Tim Burton to remake the 1971 film.)

5. Why was the title changed from the book's 'Charlie and the Chocolate Factory' to 'Willy Wonka and the Chocolate Factory'? There are two competing stories. One says that the change was to play up Wonka's name because Quaker's new candy line was called Wonka Bars.

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Wednesday, June 29, 2011

Chocolate theft a 'gift for gran'

A SHOPLIFTER stole two large bars of Cadbury's Dairy Milk chocolate and three boxes of Ferrero Rocher as a present for his grandmother, a court heard.

George Hocking, aged 31, took the £15.70 chocolate haul from Tesco Metro, Plymouth magistrates were told.

His solicitor said he was not going to sell the chocolates to buy drink or drugs.

Graham Kinchin added: "There is no resale value in boxes of Ferrero Rocher."

Hocking, of Mildmay Street in Greenbank, admitted theft of the chocolates from the store in Ebrington Street on June 19.

He also admitted theft of two Nintendo Wii games worth £40 from Game in New George Street on June 13. The court heard that he told police the games were a present for his sister.

Magistrates gave him a 12-month community order and he must complete probation's Thinking Skills programme.

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Monday, June 27, 2011

Warning: Reading this may cause your mouth to water

ONANNO
The Scene

Ferrero Roche chocolate, peanut butter and Swedish Fish. Need I say more? Cupcakes are always fun, and they’re cute and simple. They’ll sweeten up any birthday party in place of a regular cake, or they’ll just make the perfect treat. Best of all, some of the most unique and absolutely mouth-watering cupcakes can be found right in Saratoga — most right off Broadway.

The Bread Basket — 65 Spring Street

This 21-year-old local business’s vertical case of cupcakes stands right next to the back entrance and displays such heavenly bits of dessert such as the Peanut Butter Cup cupcake with its peanut butter mousse filling and peanut butter frosting beneath chocolate ganache and caramel drizzle, or the PBJ yellow cupcake with peanut butter frosting and jelly filling.

“We have great local customers who buy our cupcakes,” says bakery owner Matthew Tallman, “which we love. I can’t stress enough how much we cater to our local customers.”

Tallman sells specialty cupcakes every day for $4.50. Regular large cupcakes are $3.50 and small are $2.50.

Bettie’s Cakes: A Cupcakery Café — 454 Broadway

The atmosphere in this little cupcake-devoted shop is retro and fun. Everything is pink and blue, with retro booths, stools and a black-and-white tiled floor. Even some of their cupcakes have a retro feel, like the Black Raspberry Ice Cream Cone cupcake (vanilla cake filled with raspberry preserves and topped with black raspberry buttercream, sprinkles, a sliver of an ice cream cone and a cherry). Bettie’s best-seller, though, is their Red Velvet cupcake.

“People love the Red Velvet,” says manager Stephanie Danz. “It’s a combination of the cream cheese frosting, the freshness and its lightness.” The Red Velvet is technically made with chocolate cake, but because it’s made with cocoa powder it’s actually very light.

Look for the Bettie’s Cupcakes pink double decker bus and smaller bus that travel around to fairs, birthday parties and deliveries, or meet the cupcake mascot who will show up at your door if you want. For $3 a cupcake ($1.25 for minis), these preservative-and-trans-fat-free cupcakes are tasty and fun.

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Saturday, June 25, 2011

Chocolate milk, the best drink after exercise

Scientists have claimed that chocolate milk is the best recovery drink to have after exercise, as it helps build more muscles, boost performance and keep off the fat.

After an exhausting session on the treadmill, many athletes usually reach for an isotonic sports drink or good old-fashioned water, but two new studies from The University of Texas at Austin have shown that chocolate milk is the ideal post-workout recovery drink.

"Serious and amateur athletes alike enjoyed physical recovery benefits when they drank low-fat chocolate milk after a vigorous workout," the Daily Mail quoted lead researcher Dr John Ivy as saying.

"The advantages for the study participants were better body composition in the form of more muscle and less fat, improved times while working out and overall better physical shape than peers who consumed sports beverages that just contained carbohydrates," he said.

Ivy and his team compared the recovery benefits of drinking low-fat chocolate milk after exercise to the effects of a carbohydrate beverage with the same ingredients and calories as typical sports drinks as well as to a calorie-free beverage.

They asked 10 trained cyclists to ride a bike for 90 minutes at moderate intensity, then for 10 minutes of high intensity intervals.

The scientists found the athletes had significantly more power and rode faster (reduced their ride time by an average of six minutes) when they consumed low-fat chocolate milk rather than a carbohydrate sports drink or calorie-free beverage.

The team also tested 32 amateur male and female cyclists, putting them through five intense spinning sessions a week followed by one of the three beverages.

They found after four and a half weeks that chocolate milk drinkers had twice the improvement in maximal oxygen uptake compared to the others.

Maximal oxygen uptake is one indicator of an athlete's aerobic endurance and ability to perform sustained exercise.

The amateur cyclists also built more muscle and shaved off more fat during training when they drank low-fat chocolate milk.

"We don't yet understand exactly what mechanism is causing low-fat chocolate milk to give athletes these advantages - that will take more research," Ivy stated.

"But there's something in the naturally-occurring protein and carbohydrate mix that offers significant benefits," he added.

Ivy added that a three-minute recovery window after exercise, for people of all fitness levels, was as important as the nutrition supplement.

The study has been published in The Journal of Strength and Conditioning Research .

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Saturday, June 18, 2011

Dad’s favorite chocolate pie

What better gift for Father's Day than to make Dad his favorite dessert?

By Pam Anderson, Three Many Cooks / June 17, 2011 Dear Dad,

Offspring are typically a balanced blend of both parents, but we all know I’m way more you than Mom. On this Father’s Day I’m especially grateful for all you’ve passed on to me.

You taught me to fish. With that Boston Whaler of yours we spent weekends snaking through swampy rivers and bumping over salty white caps. Thanks for making me bait my own hook.

You didn’t shield me from life. Whether it was taking me to a pig slaughtering or an open-casket funeral, you saw it as a part of life I should experience at an early age.

You let me drive young! When I was really young you let me sit in your lap and steer the wheel.When I was tall enough to reach the pedals you let me drive on deserted country roads. The day I got my license, we were both proud as I confidently pulled out of the driveway.

You loved a little naughty. We all know that my reputation for salty jokes and colorful language most definitely didn’t come from Mom. I’m afraid you’re gonna have to take credit for this one.

You demanded my best. I remember the report card with one B too many. Never again! Oh, and thanks for not paying me for my A’s.

You knew the difference between the week and the weekend. As an entrepreneur in the Internet era, I struggle separating work and pleasure. Thanks to you, I at least know what an eight-hour workday with weekends off looks like.

You taught me to seek work I loved. Because you didn’t love yours so much, you wanted to make sure I did. Many thanks for this.

You exemplified faithfulness in relationships. Mom says your marriage “gets sweeter and sweeter every day.” Neither of us buys the every day part, but a good marriage does get sweeter over time. Thank you for nearly 64 sweet years with Mom.

You passed on your love of the grill. From you I gained confidence with both charcoal and gas. I also loved our grill talks. It was there we could speak freely and honestly as you brushed the chicken and flipped the ribs.

You taught me to love good food with gusto. I happily struggle with weight in exchange for my love of great food. That, dear Dad, I owe to you.

Dad’s Favorite Chocolate Pie

1 9-inch pre-baked pie shell
10 tablespoons plus 1/2 cup granulated sugar, divided
1/4 cup, plus 1 tablespoon cornstarch, divided
2 tablespoons unsweetened cocoa powder
Pinch salt
5 large eggs, separated
1 can (12 ounces) evaporated milk
1 cup whole or 2 percent milk
4 ounces bitter- or semi-sweet chocolate, coarsely chopped or broken
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

Prepare and bake pie shell; set aside.

Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk 10 tablespoons of the sugar, 1/4 cup of the cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in yolks, and then immediately, but gradually whisk in milks. Cook over medium heat, stirring frequently at first, and then constantly as mixture starts to thicken and begins to sputter, 8 to 10 minutes. Whisk chocolate and butter into thickened pudding until melted, about 1 minute longer; off heat stir in 1 teaspoon of the vanilla.

Meanwhile, bring remaining 1 tablespoons of cornstarch and 1/3 cup water to a thick, sputtery, translucent state in a small saucepan, whisking occasionally at first and constantly as mixture thickens. Remove from heat and let cool slightly while beating whites.

Beat egg whites, cream of tarter, and remaining 1/2 teaspoon of vanilla until frothy. Gradually beat in remaining 1/2 cup of sugar until incorporated and mixture forms soft peaks. Dollop in warm cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks.

Pour warm chocolate filling into pie shell. Using a rubber spatula immediately distribute and then spread meringue evenly over pie, making sure it attaches to piecrust to prevent shrinking. Use a spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes.
Transfer to a wire rack and cool to room temperature. Serve or refrigerate until ready to serve.

Pam Anderson blogs with her daughters at Three Many Cooks.

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Tuesday, May 31, 2011

Granola Bars With Chocolate

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: May 30, 2011

Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these. They’re inspired by a recipe from Kim Boyce’s "Good to the Grain," but I’ve cut down on the honey and added chocolate.

3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
2 cups mixed flaked grain cereal or rolled oats
1/2 cup flaxseed meal
1/2 teaspoon cinnamon
1/4 teaspoon salt (optional)
1/3 cup honey or agave syrup
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 cup chopped bittersweet chocolate or chocolate chips
1. Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
2. Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
3. Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
4. Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.
Yield: Fifteen to 20 pieces.
Advance preparation: The bars will keep for a few weeks in an airtight container.
Nutritional information per serving (15 pieces): 131 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 6 milligrams cholesterol; 19 grams carbohydrates; 2 grams dietary fiber; 23 milligrams sodium (does not include salt to taste); 2 grams protein
Nutritional information per serving (20 pieces): 98 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 17 milligrams sodium; 2 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

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Friday, May 20, 2011

Willy Wonka And The Chocolate Factory Cast Reunite After 40 Years

http://love-raw-chocolate.blogspot.com/2011/04/global-facebook-approach-may-cost.htmlya

Author: Joseph Giannone

Remember that psychedelic boat ride in Willy Wonka and the Chocolate Factory? Yeah, it freaked us out when we were kids too. The spoiled children, minus the humbled Charlie bucket, who won the golden tickets have reunited after 40 years to discuss their mental breakdowns from Gene Wilder’s trippy boat ride. Just kidding, it was a reunion for the 40th anniversary celebration of the classic kids film which was made in 1971.

The cast members meet up Tuesday for a special appearance on the Today Show to discuss their favorite scenes from the movie. Peter Ostrum, who played the titular Charlie Bucket, said: “I have very fond memories of making the film, working with (Grandpa Joe) Jack Albertson and Gene Wilder, they were both super people to work with.”

Julie Dawn Cole, who played Veruca Salt, was also in attendance and revealed that during her breaks she would sneak into the candy filled sets, where she would eat and marvel over the amazing set pieces. Denis Nickers, who played Violet Beauregarde, explained how she was still blue 72 hours after her famous blueberry transformation scene. Paris Themmen and Michael Bollner were also on the show.

It’s wonderful, and rare, to see that old cast members would get together after 40 years; it makes me think: would Johnny Depp and his rag-tag group of re-makers would get together in 40 years? See how happy they are in the reunion video below:

Read more....

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Monday, April 4, 2011

Global Facebook approach may cost Ferrero Rocher potential consumer advocates

Ferrero Rocher use one global page to engage with all Facebook users, regardless of language. Although this does not seem to damage consumer sentiment, fans who speak English demonstrate a much greater propensity to recommend the brand. This suggests that, although an international approach might be easier, it may cause a brand to lose out on potential advocates.

Ferrero Rocher’s global Facebook page has attracted a very large number of fans, with almost 9,000,000 ‘likes’. Although the brand post to their page relatively infrequently, their large fanbase ensures each update receives a large volume of consumer comments. Many consumers post in English, but many others respond to the brand in non-English languages including Italian, French and Portuguese.

WaveMetrix analysis shows that Ferrero Rocher’s one-size-fits-all Facebook page does not actively disadvantage the brand - but is not necessarily the most successful approach. Although sentiment from consumers is strongly positive regardless of language, those responding in English show a significantly higher propensity to recommend Ferrero Rocher to others. This corroborates evidence from Clarins and Ben & Jerry’s that localised social media can drive more beneficial buzz.

Consumers engaging in all languages are positive towards Ferrero Rocher:

English consumers respond primarily to the brand’s photo posts associating Ferrero Rocher with special occasions: They comment on images about Valentine’s Day and International Women’s Day, saying they “love” Ferrero Rocher and that it is “delicious” and “their favourite”

Non-English consumers engage most when Ferrero Rocher posts in Italian: Consumers speaking a range of languages react to the brand’s suggestion to try the chocolates with ice cream. However, many others comment on English-language updates from the brand, praising Ferrero Rocher as “delectable”, “rich” and “priceless”

Although similarly positive, English-speaking consumers are more inclined to recommend than those who engage in non-English languages:

When Ferrero Rocher shares the same post in English and in Italian, 35% of consumers responding in English recommend the brand: However, recommendations are lower from those speaking different languages, with only 13% saying Ferrero Rocher “is the best” and asking others to “try them”

The discrepancy on Ferrero Rocher's page is not typical - language does not tend to affect consumers' propensity to recommend: This suggests that Ferrero Rocher’s decision to use one global Facebook page may mean the brand loses out on unprompted consumer advocacy. The idea that localised social media can drive more beneficial buzz is supported by other recent Wave: cases studies – for instance, on Clarins and Ben & Jerry’s

Source

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Tuesday, March 22, 2011

Drummer boy won’t be beaten

DRUMMER boy Kieran Gaffney - who came third in last year's Britain's Got Talent - is trying out for The X Factor.

Kieran, 14, sang at the first stage of auditions at London's O2 this week - and put in an impressive performance.
Insiders think the lad from Deal, Kent, is bound to go further.

A source said: "Despite being known for his amazing drumming, Kieran's voice was surprisingly good."
Kieran wasn't the only BGT hopeful to try out.

Husband and wife Craig and Deborah Stephens - dropped as duo Othelio last year after ITV bosses found out Deborah's ex-partner committed a double murder 19 years ago - made it through after rapping to Eurythmics track Sweet Dreams under the name Saffire.

And Ferrero Rocher-eater James Boyd sang Frank Sinatra's Fly Me To The Moon.

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Wednesday, February 23, 2011

Rich and creamy Oscar goodness

By RITA DeMONTIS, National Food Editor, QMI Agency

One of the best foods to enjoy while watching the Oscars? Ice cream!

No other treat brings on passion, drama and delicious mouth sensation than this cold, tasty dish.
And just in time for the "Golden Guy"'s red carpet entrance this Sunday, the famous Cold Stone Creamery Custom Creations (with locations across North America) has created an exclusive series of recipes for QMI Agency to reflect the year's top movies up for "Best Picture."

These cinematic creations were developed by Andrea Hughes, Cold Stone Creamery Canada's resident ice cream expert.

"By mixing nuts, fruits and candy into our smooth and creamy ice cream on a frozen granite stone - called 'the stone' -- we're actually more like ice cream artists," says Hughes. Cold Stone Creamery ice cream is categorized by industry experts as "Super Premium" because it's made fresh every day in every store - putting Cold Stone completely in a class of its own.

Headquartered in Scottsdale, Ariz., Cold Stone Creamery operates more than 1,450 locations in 12 countries worldwide and Canadians can find them in select Tim Hortons across the country. Check out the company's Facebook page and enjoy these sweet interpretations of the top films up for Oscar:

THE BLACK SWAN - Graceful yet dark, keeps you on your toes: chocolate ice cream with cherries, fudge and dark chocolate shavings.

THE FIGHTER - What an athlete would eat to fuel-up before a big fight: banana ice cream, bananas, peanut butter and almonds.

INCEPTION - This film is nuts and out there. It blows your mind: psychedelic green mint ice cream, brownies, almonds and fudge.

THE KIDS ARE ALL RIGHT - Bright blue cotton candy ice cream, sprinkles and gummy bears - every child requests these!
THE KING'S SPEECH - Perfect end to a feast of bangers and mash - middle of the road English fare: French vanilla ice cream, brownie and a hint of decadence, fit for a monarch, with luscious caramel.
127 HOURS - The Sinless Smoothie has healing fruits that also harken the bloody gore of the movie: strawberries, blueberries, raspberries, ice, - bright red and chunky!

THE SOCIAL NETWORK - A large take out container of sweet cream ice cream, lots of Oreos and fudge to share with your social network. Who wouldn't "like" this?

TOY STORY 3 - Yummy cake batter ice cream meets fudge, cookie dough and sprinkles.

TRUE GRIT - the White Hat (good guy) inspired creation: French vanilla ice cream, graham cracker pie crust, caramel, white chocolate chips and pecans. The cracker adds some "grit" and pecans and white chocolate chips bring a nice crunch to this light coloured creation.

WINTER'S BONE - a mountain girl is the heroine in this movie, why not a Rocky Road inspired creation? Chocolate ice cream, marshmallows, Snickers pieces and fudge.

Source

Chocolate Cream Pie Recipe
Ferrero Rocher Chocolate Price

Monday, February 21, 2011

Recipe Finder: Chocolate cream pie

By JULIE ROTHMAN - The Baltimore Sun

Sharon Friedman of Baltimore was looking for a recipe for chocolate cream pie like the one that was served at a local deli in the 1960s. I received quite a few recipes for this pie. While most of the recipes were fairly similar, the two most common variations had to do with whether the pie had a meringue topping and whether it was made in a pastry or cookie crust.

Since Friedman did not provide me with much detail about the pie, I decided to test a recipe that was sent in by Teresa Sullivan of Reisterstown, Md., because it seemed straightforward and classic. She said that she found it on the Hershey's chocolate website, and it immediately became a family favorite. To save time, I made it using a good-quality store-bought crust, which was fine. After all, this pie is really about the filling and this one was silky smooth, rich but not overly sweet. Topped with dollop of real whipped cream, it was a slice of heaven.

VELVETY CHOCOLATE CREAM PIE

Makes: 8 servings
1 9-inch baked and cooled pastry shell (graham cracker crust may be substituted)
3/4 cup sugar
1/3 cup cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup chocolate chips (dark or semisweet)
3 tablespoons butter
2 teaspoons vanilla extract

Whipped cream for topping

Prepare pie crust, cool

Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to a boil. Remove from heat. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping.

Regina McClune from Columbia, Md., is looking for a chicken wing recipe that she cut from a newspaper within the past year but lost. It began with dredging the wings in a small amount of flour and then cooking them at a high temperature until crispy. The wings were then coated with a sweet-and-sour sauce after cooking.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 North Calvert Street, Baltimore, MD 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address and daytime phone number. Please list the ingredients in order of use and note the number of servings each recipe makes.

Read more: http://www.bnd.com/2011/02/21/1600702/recipe-finder-chocolate-cream.html#ixzz1EbOvwcBD

Chocolate and hazelnut meringue

Saturday, February 19, 2011

Chocolate and hazelnut meringue

Chocolate and hazelnut meringue: Serves six to eight.

YOU WILL NEED

175g/6oz hazelnuts, skinned and toasted
275g/9½oz icing sugar, plus extra for
dusting
110g/4oz/4 squares dark chocolate,
broken into pieces
½ tsp bicarbonate of soda
4 egg whites
A pinch of salt
For the filling
300ml/10fl oz pouring cream
250g carton mascarpone cheese
225g/8 oz fresh raspberries
For the chocolate curls
110g/4oz/4 squares plain chocolate (at
least 70pc cocoa solids), broken into
pieces

Method

Preheat the oven to 120°C/250°F/Gas Mark ½. Line three baking sheets with non-stick parchment paper. Draw a 20cm/8in circle on each piece of paper and then turn the paper over.

Place the toasted hazelnuts in a food processor with three tablespoons of the icing sugar and process to a fine powder. Add the chocolate and pulse until finely chopped. Set aside. Sift the remaining icing sugar and bicarbonate of soda into a bowl. Whisk the egg whites with the salt in a large bowl until very stiff, but not dry.

Whisk in the combined icing sugar and bicarbonate of soda. Carefully fold in the hazelnut and chocolate mixture until well combined. This is best done in a food mixer to make sure everything is mixed in well. Divide the meringue mixture among the three circles, spreading into rounds of an even thickness using a spatula. Bake for five minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark ¼ and bake for a further one-and-a-quarter hours until the tops of the meringue are crisp and the inside soft like a marshmallow. Transpose the baking sheets during baking to ensure even cooking.

Slide the meringues, still on the parchment, off the baking sheet and on to wire racks and allow to cool for about one hour, or until cold, then peel off the parchment paper.

To make the filling, whip the cream in a large mixing bowl until it holds its shape, then fold in the mascarpone. Place a meringue round on a serving plate. Spread with a third of the cream mixture and raspberries. Place the second meringue on top and press down lightly. Cover with another third of the cream mixture and raspberries. Position the final meringue on top. Chill in the fridge for at least four hours, reserving the remaining cream mixture and raspberries for the decoration.

For the chocolate curls, place 75g/3oz/3 squares of the chocolate in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in the remaining chocolate. Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.

Pour the chocolate on to a very cold marble slab and allow to set at room temperature. If you put it in the fridge, the chocolate will lose its wonderful sheen. Holding a large sharp knife at a slight angle, carefully push the blade across the surface of the hardened chocolate to shave off long curls. Always push the blade away from you. You should end up with about 12 chocolate curls.

To serve, spoon the remaining cream mixture over the layered meringue and arrange the rest of the raspberries with the chocolate curls on top. Dust lightly with icing sugar and bring straight to the table. Cut into slices and serve.

Source

Ferrero Rocher Chocolate Price

Monday, January 31, 2011

Ferrero Rocher Chocolate Price

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Thursday, January 20, 2011

LUNA® Introduces New Chocolate Flavors

Berkeley, Calif. (Vocus/PRWEB) January 19, 2011

With Valentine's Day fast approaching, LUNA®, the maker of the Whole Nutrition Bar for Women®, unveils new chocolate flavors across its line of entirely natural and organic snacks. LUNA Bar offers new Chocolate Dipped Coconut and Chocolate Chunk, while LUNA Protein introduces Mint Chocolate Chip and Chocolate.

"Women can feel good about indulging in chocolate this Valentine's Day with LUNA's nutrient-dense snacks," said Tara DelloIacono-Thies, R.D., in-house nutritionist for LUNA. "The variety of new chocolate flavors provide women more options to get the nutrients they need, like vitamin D, calcium, folic acid and iron, while satisfy chocolate cravings in less than 200 calories."

LUNA® Bar

Dedicated to delivering the best tasting women's nutrition for today's active women, Chocolate Dipped Coconut offers the deliciously decadent combination of toasted coconut and chocolate, while Chocolate Chunk is inspired by the classic chocolate chip cookie with big chunks of dark chocolate.
Nutritional Benefits for LUNA Bar

8-10 grams of protein
Low glycemic
Entirely natural and made with 70% certified organic ingredients
Women-specific nutrition

o    A good source of vitamin D to support calcium absorption
o    High in folic acid and calcium
o    A good source of iron
o    Rich in antioxidants (vitamins A, C and E)
o    Good source of fiber

LUNA® Protein

Mint Chocolate Chip offers a refreshing peppermint balance to the chocolate nougat and chocolate chips, and Chocolate is an indulgent chocolate fix with chocolate chips and crisps. LUNA Protein satisfies hunger with 12 grams of protein and 3 grams of fiber. Additionally, the latest flavors are gluten free, offering a great natural and organic protein option for anyone with dietary restrictions around gluten. The rest of the LUNA Protein flavors will transition to a gluten free claim on packaging in Spring 2011.

Nutritional Benefits for LUNA Protein

12 grams of soy/whey protein
Under 200 calories
Entirely natural and made with organic ingredients
Gluten free
Women-specific nutrition

o    A good source of vitamin D to support calcium absorption
o    High in folic acid and calcium
o    A good source of iron
o    Rich in antioxidants (vitamins A, C and E)
o    Good source of fiber

Product Pricing & Availability

The new flavors are now available at grocery and natural food retailers nationwide. They are also available online at www.lunabar.com with a suggested retail price of $1.39.

Connect with LUNA on Facebook at www.facebook.com/luna.

About Clif Bar & Company

Clif Bar & Company is a leading maker of nutritious, all-natural, organic foods and drinks, including CLIF® BAR energy bar, LUNA®, The Whole Nutrition Bar for Women®; and CLIF Kid®, Nourishing Kids in Motion®. Focused on sports nutrition and healthy snacks, the company is committed to sustaining its people, brands, business, community and planet. (www.clifbar.com)

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German Chocolate Cakes

Tuesday, January 18, 2011

Thumbs up for Sprinkles' German-chocolate 'cakes

Cupcakes? Meh. I can usually pass them up in favor of other treasured foods. But Sprinkles caught me off-guard with its German chocolate cupcakes, which are a limited-time offering through Jan. 30. (Sprinkles sent me samples last week.)

The frosting is a knock-out. The press release describes it as "a rich, golden caramel laced with fresh coconut and crunchy pecans," and I could not have said it better. It's piled on, and am I glad it is. I want to savor every morsel. The cupcake itself is a moist, lighter chocolate.

Like I said, I hardly ever get this hyper about a cupcake. Maybe it's all that sugar. (Not. There's no evidence linking hyperactivity in kids to sugar, no matter what parents say.) They're $3.50 each or $39 a dozen.

Source

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Monday, January 17, 2011

Hershey's Creates Sculpture of Hall's Emmit Smith

by Laura Lane

Diane Bondareff/AP Images for Hershey's Emmitt Smith sits next the bust made of chocolate. A fan has a chance to hang with the Hall of Famer.

Emmitt Smith has one of the most eclectic trophy cases in all of sports, but his most recent edition won't be bronzed or gold, it's a bust made of chocolate. Hershey's created the sculpture to kick-off the Hershey's Pro Football Hall of Fame Sweepstakes, where a fan can win a trip for four to join Smith at this year's enshrinement weekend in August.

Smith is still waiting for his actual Hall of Fame bust to get delivered after getting inducted last year during his first year of eligibility.

"It just won't be bronzed like they have in the Hall of Fame," Smith said. "I want it to be bronzed. I have to pay for it but I want one."

No freebies for the champ? For now, his trophy case will settle on a chocolate placeholder -- which is fine by him.

"I like Reese's, Kit Kats; I like the Oreo Cookies n' Cream Hershey's," said Smith between crunches. Although he admitted he only ate chocolate "probably once or twice a week," he couldn't help but reflect: "Remember they use to put Hershey's syrup on top of the ice cream and it would turn hard?"

"You couldn't really eat anything sweet until after you had your meal pretty much," Smith said of his childhood. "I did the best I could when it came down to eating the vegetables."

The vegetables paid off and among his awards from his years with the Cowboys are three Super Bowl Championship rings, an NFL Most Valuable Player award, a Super Bowl Most Valuable Player award and last year's Pro Football Hall of Fame ring.

"Last year was such a blur because I was involved in about a thousand things and being pulled all over the place and really having a chance to enjoy the Hall of Fame from a fan perspective was a little bit challenging for me," said Smith, who's excited to return to Canton, Ohio.

So what will this year be like for the lucky fan who gets to spend a weekend with Emmitt Smith?

"You know how they say beauty is in the eyes of the beholder? Well, hanging out with me he might like it, somebody might say it was boring. You never know."
While it's doubtful a weekend with Smith could be boring, the lucky contest winner will get the consolation of taking home a chocolate bust in their own likeness.

"I was told the chocolate will not melt away unless you put it somewhere where it's hot," Smith said. "If you take care of it, it will take care of you."

Source

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Friday, January 7, 2011

Bosco introduces chocolate bar

By MATT MANOCHIO

MONTVILLE — It's been around since 1928 and universally known — from it being smooth and chocolatly to being "Seinfeld" character George Costanza's cherished ATM password.

Everyone knows Bosco.

And now the Morris County-based Bosco's president wants people to familiarize themselves with the Bosco Milk Chocolate Bar.

"It's new, it's just being launched," Steve Sanders, president of Bosco Products Inc., said Tuesday. "It is delicious. It is a fun type of product. . . . It's an iconic brand and really it's a fun treat."

While the Bosco Bar might be new, the famous Bosco chocolate syrup has long-established New Jersey roots.

"It's been here for a long time," Sanders said. "The product was created in 1928 by a Camden, New Jersey, physician as far as the chocolate syrup goes. We've manufactured the chocolate syrup right here in Towaco for distribution worldwide."

Sanders is also president of Bosco's sister company, Sea Breeze, which is now in its fourth generation of family leadership with Sanders' sons, Scott and Josh, now holding management roles in Sea Breeze.

"We like to be a hidden New Jersey secret here," said Scott Sanders, a project manager with Sea Breeze, during an interview at the company's headquarters and factory on Main Road.

Steve Sanders said he acquired the Bosco brand in the early 1980s right around the time he uprooted Sea Breeze from its original hometown of Paterson and moved it to Towaco in Montville Township in 1984.

"We were in Paterson from our inception, (with) different locations as our business grew," Sanders said. "It's still New Jersey. We're a New Jersey company originally. I happen to live in Montville and found a nice property in the Towaco section which we developed."

Barnet Sanders — Steve Sanders' grandfather — founded Sea Breeze in 1925 as a seltzer water distributor and soon began adding flavored syrups to the mix of products to be sold.

While Bosco is sold in plastic bottles, Sea Breeze distributes its varieties of sodas, iced teas and fruit drinks in boxes to be sold on tap by its customers, including many area restaurants, bars and catering businesses.

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