Hershey’s Cash 4 Gas Promotion

Packaging on Hershey's Skor and PayDay candy bars is promoting a contest for consumers to win gas-related prizes. Eat candy and win money for gas! It only involves the specially marked, PayDay and Skor candy brands bars. On the packaging it will offer consumers chances to win a variety of gas-related prizes.

Through December, consumers could win 50 grand prizes of cash for gas for one year valued at $2,340. Others might win $45 cash toward a tank of gas. More than $360,000 in cash prizes will be given away in all.

The Hershey Company kicked off the "Cash 4 Gas" promotion this month, with the opportunity to win free cash for gas. You can do this while enjoying PayDay Bars and Skor Bars.

Heart Benefits From Cocoa for Diabetics

Some diabetics may find a reason to indulge in a cup of healthy cocoa. A study found enriched forms of the beverage contained ingredients that may help ward off heart disease. It may improve their arteries.

Blooming Chocolates

There's nothing like opening a much-anticipated box of chocolates only to find discolored, slightly gray candy. When chocolate turns gray; one of two is the culprit: sugar bloom or fat bloom.

Chocolate bloom is a sign that chocolate has not been stored correctly. The most obvious type of bloom, is fat bloom. Fat bloom may form on any chocolate causing unappealing dull gray-white blotches or streaks. Fat bloom forms when chocolate is exposed to heat during storage, causing cocoa butter crystals to melt and then re-crystallize. Sugar bloom, leaves chocolate feeling rough, and occurs when the chocolate is stored in damp or humid conditions.

Chemists in Sweden and Canada have used environmental scanning electron microscopy–to explain how a seductive, shiny surface of a chocolate, can change into an unappetising dull gray in poorly stored boxes and bars. They find that chocolate surfaces are heterogenous–bloom crystals grow from specific points on the surface. With filled chocolates, the liquid-state fat from the filling migrates through the chocolate–accelerating bloom formation and eventually, making the chocolate very soft.

Store chocolate at cool room temperature in a dark place with good air circulation. Ideally, chocolate should be wrapped in foil and then in plastic and stored at a constant temperature of 65°F and 50% humidity. The refrigerator in not recommended although if your kitchen is hot and humid, it might be your only choice. But you should wrap it well to protect it from odors. Formed chocolate candies such as truffles and pralines may be frozen, and defrosted in the refrigerator before being brought to room temperature for serving.

Although it might look less appetizing than a luscious, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat. You may find the texture of sugar-bloomed chocolate to be a somewhat grainy on the outside, but it should still taste good. To prevent this from happening to your chocolate, simply use proper storage methods.

About Fat and Sugar in Chocolate

Chocolate candy does not contribute a large percentage of the fat and sugar in the American diet. In fact, the truth about it is that less than two percent of the fat and ten percent of the sugar in our diets are supplied by any kind of candy.

Think Chocolate—nothing compares in taste, richness, freshness, sweetness and the un-mistaken allure of velvety, smooth ganache harmoniously blended into delightful symphonies of satisfaction. Chocolate creates smiles, not spare tires and tooth decay!!

Love That Chocolate!

Dare to discover more about chocolate. New research shows that the people of Central America were enjoying chocolate drinks more than 3,000 years ago, a half millennium earlier than previously thought. The ancient peoples of Mexico and Central America loved to drink chocolate. It was a bitter, frothy brew of fermented, roasted and ground cacao seeds. This brew or "Cacao Beer" was often spiced with chile peppers, and tasted more like mole poblano than a mug of Swiss Miss. It is believed, that it was served at ceremonies, like weddings, and births.

The word cacao comes from two Maya Indian words meaning "bitter juice." The word chocolate comes from two Maya words meaning "sour water." English importers made a mistake in the spelling of cacao and therefore the beans became cocoa beans (many people think the beans come from the coconut palm tree). The source of all chocolate, cocoa beans are in the fruit of the cacao tree (pods).The tree is an evergreen that grows primarily in the region 20 degrees north and south of the equator.

Chocolate, More Healthy Chocolate

There is something unmistakably mystical and irresistible about chocolate. The word itself conveys ideas of love, romance, satisfaction and comfort. The sweet, rich flavor, creamy texture, the dark elegant color; and the aroma of a piece of pure, rich, silky chocolate melting in your mouth is a luxurious feeling. Giving someone a gift of chocolate express’s your passion, your affection, and your friendship.

Many people know and agree chocolate is good for your soul and well being, and studies are showing that chocolate is good for you body also. Chocolate has some of the same cholesterol reducing beneficial chemicals that are found in red wine. Chocolate is a natural analgesic or pain killer. Dark chocolate contains flavonoids and the sub group called catechins at four times the amount that is found in green tea. One plain milk chocolate candy bar has more protein than a banana. Researchers have found that eating chocolate causes the brain to release endorphins (chemicals that make you feel good and wonderful).

Healthy and oh so good to eat! Chocolate is decadent, sensuous and requires without any thought whatsoever, to eat MORE!! TO ENJOY(remember the endorphin’s)! Also any occasion is made sweeter with chocolate!!

Chocolate, Chocolate, Chocolate

-About 50% of all food cravings are for chocolate
-About 40% of women and 15% of men report chocolate cravings
-22% of all chocolate consumption takes place between 8 pm and midnight
-Today, Americans eat an average of 12 pounds of chocolate per person per year
-Studies show that Americans have consumed over 3 billion pounds of chocolate
-Four out of 10 Americans (38 percent) eat chocolate at least a few times per week
-52 percent of Americans prefer to indulge in chocolate within the privacy of their home
-12 percent eat chocolate while on the go
-15 percent enjoy chocolate at work
-Seven out of 10 Americans (67 percent) say they don't need a special occasion to buy chocolate
-40 percent said they bought a particular chocolate out of habit
-More chocolate is consumed in the winter than any other season
-59 percent of American consumers choose a particular chocolate because they like the brand
-71% of North American chocolate eaters prefer milk chocolate
-38 percent of U.S. adults have eaten fair trade chocolate

Chocolate, Wondrous Chocolate!

Chocolate is one of the most popular foods in the world. Long enjoyed for it’s wonderful taste; chocolate is the most commonly craved food in North America. 40% of American women and 15% of American men are "chocoholics!"

Cocoa butter in chocolate is unique, because it melts at your mouth’s temperature, (hence the phrase, "melt in your mouth") and continues to slowly release rich chocolate flavor while you are savoring every bite.

Chocolate is available in many forms...cocoa, cocoa butter, chocolate liquor, unsweetened chocolate, bitter chocolate, chocolate fudge, cocoa powder, breakfast cocoa, Dutch cocoa, eating chocolate, dark chocolate, milk chocolate, bittersweet chocolate, sweet chocolate, chocolate flavors, molded chocolate, semi-sweet chocolate and chocolate chips.

Chocolate is unique in any form—chocolate lovers desire chocolate because of it’s aroma, creaminess, freshness and highly satisfying flavor. Chocolate is a small self-indulgence and one of life’s pleasures!