The Whitman Chocolate company was the first candy factory to sell a packaged box of chocolate. After the company started selling their prepackaged chocolates they began advertising in newspapers. Soon after they also began selling his chocolates in tin cans for a more fresh product. The last candy bar that the Groovy Candies website addresses are the Symphony Bar; this was introduced by Hershey in 1989 and was a bar of almonds, toffee, and milk chocolate (para. 10).
“Anything is good if it’s made of chocolate “. People around the world adore eating chocolate and enjoy it, but most of the people are not aware of the process of making chocolate. Chocolate production started in Mesoamerica in 1900 BC. The uses of chocolate at that time was to made fermented beverages but, know days it is consider the main ingredient in making cookies, milk suck and candy bars. Also People use chocolate to express their feeling to each other.
During WWII, Milton Hershey innovated and experimented to make the Field Ration D Bar. This chocolate bar weighed 4 ounces, could not melt, had extra vitamins, and could be used as emergency provisions for American soldiers. Then, Hershey’s bought the H.B. Reese Candy Company and improved the Reese’s Peanut Butter Cup. He made the chocolate coating with his amazing milk chocolate formula.
Their challenge was that milk, which is 90 percent water, and cocoa butter, which is mostly oil, don’t blend easily together. And when they are finally mixed, they quickly separate. Time after time, Hershey’s milk chocolate experiments ended in oily messes.” Also it says that, “But finally, in 1900, Hershey succeeded.” In other words Milton failed a lot at making his famous candy, but he kept trying and finally did it. Also he failed at making Reese’s Pieces too. I know this because in the text it says, “ At first, The oily peanut butter caused the candy shell to become greasy.
Chocolate’s Health Benefits On average, Americans eat 2.8 billion pounds of chocolate each year, that is roughly 11 pounds per person. Imagine how many more people would consume this savory sweet if it was officially healthy. Some do consider properties and ingredients in the chocolate healthy. Others only see the sugar and additives some chocolate contains. Doctors and researchers are able to see both sides of the argument and have done research in each areas.
3.in that hundred years cacao plantations spread, through out england, Dutch, and France F.Now lets fast forward a few more thousands years according to “History.com” in there article properly titled “The Sweet History of Chocolate” it was in 1847 where a british chocolate companyby the namr of J.S. Fry&Son created the first solid edible chocolate bar that we all know today. Transistion:Now that we all know a breif history of chcolate let me talk about or even better let me have you guys taste the 3 kinds of chocolate the we are most used today. (hand out chocolate bags to class while talking, ask class to let chocolate melt in mouth not chew) III. The first kinds of chocolate I would want you to try it the milk chocolate that is the light brown one.
Product Description: Mickywich is a nutrient-rich delicious multi-grain sandwich cookie with a soft layer of dehydrated berry leather. Each serving of Mickywich consist of 2 sandwich cookies weighing 59 grams (150 total calories). These cookies primarily contain multi-grain flour, jaggery and brown rice protein powder. Multi-grain flour provides 5grams of dietary fiber per serving (20% DV) making the product fiber rich. Jaggery is an amorphous form of unrefined and non-distilled sugar prepared from sugarcane juice and is used as sweetener which contains traces of mineral salts beneficial for health and iron which can prevent anaemia.
chocolate is initially a solid when removed from the packaging but some how becomes a liquid as it melts into the mouth. Chocolate was not something that was created overnight. It took hundreds of years of culinary engineering efforts to create the most delicious, engineered material on the planet. The initial goal of chocolate manufacturers was to make a popular drink that could compete against coffee and tea. When they failed at doing so, the chocolate manufacturers came to the realisation that the real success would lie in chocolate becoming a liquid in the mouth rather than a saucepan.
It may contain more sugar and fat, but it contains the “nutrients of concern.” The nutrients of concern include most of the Vitamins, Calcium, Potassium, and Iron. Normal milk contains 12 grams of sugar while chocolate milk contains 20 grams of sugar. Now there is chocolate milk with fewer amounts of sugar, fat, and calories. “One serving of milk is equal to two ounces of cheese, one medium egg, one cup of fortified orange juice, and half a cantaloup over the course of the week.” says Buzzfeed.com. It is true with anything we consume-too much is too much, and this goes with any milk also.
B. Dark chocolate contains the greatest amount of cocoa solid (up to 75%). C. Milk chocolate is the combining chocolate with milk, it contains up to 20% of cocoa. III. Cocoa provides antioxidant contents which is good for health.