Please a Chocoholic with Dark Chocloate Gifts

If you are looking to please your chocoholic friend or family member this holiday season, consider showering them with dark chocolate gifts. Many chocolate lovers prefer the rich taste of dark chocolates and will be more than happy to indulge themselves with your delicious gift.

Dark chocolate comes in many varieties and choosing the right type for the recipient of your gift can be a trying task. The best strategy to adopt when choosing between chocolates for gift giving purposes is to go with your gut instinct. Most times, your instinct will lead you to just the right gift for your loved one.


Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.

Chocolate Pie a Great Dessert for the Holidays

Every year at my grandmother's house, my family gets together for a huge Christmas Eve dinner and an exchange of presents among family members and friends. Every year, the highlight of the event is not the giving and receiving of presents as one might expect but the dessert and coffee afterwards.

Unfailingly, grandma's chocolate pie is the biggest hit. Within minutes of the desserts going out, her chocolate pie is always demolished, with slices being distributed onto the plates of eager party goers as fast as they can be cut. The dessert is only a pretext for our family to sit down and enjoy a board game together, but it doesn’t hurt to have a delicious chocolate pie to lure everyone to the table.


Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.

Chocolate 747 - Introduction Into Europe

The Spanish first introduced chocolate to the Europeans. It was brought from the new world as beverage mixed with chili pepper to mask the beans bitter flavor. In an important revolution chili was replaced with sugar thereby creating the chocolate beverage we are familiar with today.

The new sweetened beverage was expensive and therefore was initially only used by the wealthy or nobility.

In England, which was somewhat less class conscience than the rest of Europe, chocolate was available to more than the wealthy. Those who had the money could enjoy chocolate drinks in the coffee and chocolate cafes of London.

As cacao became more available, people began to develop new ways of using it. Chocolate started to appear in cakes, pastries, and sorbets. But we had to wait until 1828 for the "modern era" of chocolate manufacturing and production began.

Please visit chocolate 747 on the internet for more information on chocolate.

Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.

Chocolate 747 – The Cacao Seed

Chocolate is processed from the seed of the tropical cacao tree. This tree grows in South America and has been used for about 3000 years. The first known use occurred around 1100 BC. The Maya and Aztec people drank a chocolate beverage made from the cacao tree.

The seed is very bitter and must be processed by fermentation to bring out the taste we associate with chocolate. After the seed is processed it is roasted and then ground into a very fine powder which we know as chocolate or cocoa.

The chocolate we buy has fats, such as coco butter, and sugar added to make the chocolate we find in our candy bars and cookies.

Chocolate has many uses and more are developed everyday. There are so many types of chocolate candies available today that it seems possible to meet the taste of most consumers.

For further information please visit online chocolate 747

Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.

Chocolate 747 – Chocolate Chip Cookies

If you are a chocolate chip cookie aficionado then you will definitely be interested the following secrets of really good chocolate chip cookies.

First, be sure and always use real butter. Don't be confused and let someone tell you that butter doesn't make any difference. It does. One other reason to use real butter instead of margarine or Crisco: HYDROGENATED FATS. Margarine and Crisco are loaded with them. However butter contains no hydrogenated fats.

Second, TRIPLE the amount of vanilla extract suggested in the recipe. If a teaspoon is suggested use a tablespoon. In addition always use real vanilla extract and not vanillin. Vanillin is cheaper, and sold next to the real vanilla in many grocery stores.

Third, don't just let the butter sit at room temperature to soften. Instead, melt it, with great care so that it doesn't burn. A double boiler works well or microwave oven that is set very low and which you are watching closely.

Fourth add a little milk to the dough when you are mixing it, just a tablespoon or two.

Good luck and enjoy your cookies! You may also want to visit online chocolate 747 for more chocolate information.

Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.

Chocolate 747 – Try Sugar Free

Visit <RICHART CHOCOLATES online shop of gourmet French chocolates made from the finest ingredients. Explore their selection that provides chocolate lovers an experience of unforgettable pleasure.



People who want, or need, to avoid chocolate can feel a little left out at Christmas time.

It is fortunate that more "sugar-free" chocolates are showing up in stores this Christmas season. The popularity of the low-carbohydrate diet fad and the concern regarding obesity and diabetes has led to the increased availability of sugar free chocolates.

We found several kinds of "sugar-free" dark chocolate available this year, most of them plain but some with nuts. Some were obviously prepared for the low-carb group and others placed on a shelf with sweets for diabetics.

Many of these come from well known chocolatiers, including some from European countries. A number of stores in the San Francisco area carry a large selection. It is interesting to note that during a recent tasting four of the top five brands came from this area.

None of the sugar free chocolates earned raves during the tasting. They may be called sugar free, but they are actually sweetened with maltitol. Maltitol is a sugar alcohol with less than half the calories of sugar.

Please visit chocolate 747 on the web.