May and June are months that are typically jam-packed with all sorts of academic graduations, which is yet another accomplishment to be celebrated in life. That said, all graduates deserve some special award for all the efforts they have put in to finish this long journey in their lives. Chocolate Graphics International can deliver to that specific need.
Chocolate Graphics International offers some customized chocolates intended for graduates. Any gift with a personal touch is a sure hit to the recipient. These personalized chocolates use top quality milk chocolate, white chocolate, as well as delectable dark chocolate. The process involves the creation of raised embossed chocolate design, which is way better than simply printing on the chocolate. Not only is it in style, but it also tastes sensational.
This is such a groundbreaking product, and it stands out in the market. Since its debut, it has been tremendously liked by consumers.
“The attraction to Chocolate Graphics® is the unique business concept and the fact that from a competitive standpoint, there are no other companies with the same process.” says Carol Webster, Marketing Manager of Chocolate Graphics International USA.
Chocolate Graphics International is an Australian-based company offering customized, embossed chocolate treats. Such treats are perfect gifts for weddings, promotional purposes, and practically any occasions. Chocolate Graphics International is a progressing company. It grew from a small cottage-based business in the year 1996 to a worldwide industrial venture in 2008.
The concept of 3D printing is not a new concept. It involves layer by layer printing of three-dimensional objects. Printing plastic-like 3D objects is a commonplace. Why not print 3D food items, right?
The concept of a 3D chocolate printer is not the latest one, either. The ideas has been around since 2007. However, it is still working its magic.
The reason why this quirky 3D chocolate printer is creating a buzz lately is because the masterminds at Choc Edge finally made it available to the masses. It’s called Choc Creator Version 1. It’s really cool, but not priced for home use.
If you want one of the first 10 you’ll have to go for it in auction at Ebay starting today (April 10, 2012). Otherwise you can get one for £2,488 (about $3,900) if you get in on the early-bird discount pricing. You’ll have to shell out 30% of the total price as a down payment. The rest is due when it is shipped. After the pre-order phase, the price will rise up to £2,888 (about $4,600).
You can rest assured that the money you spent will come back after becoming the only freelance 3D chocolate printer in town. Yes, be the next chocolate king in the neighborhood, and kill it!
Based on the product page: ”Choc Creator utilizes an easy-to-use syringe based chocolate deposition head which allows users to rapidly install and remove syringe head units. The design enables users to refill syringes with fresh chocolate or different chocolates conveniently.”
Take a look at the printer in action…
Wait, there’s more. After conquering the world of freelance chocolate printing around the neighborhood, you might want to pursue a different project. So they say, you can make use of practically any material in the printer just as long as it flows out of the printing head.
The 3D printing machine utilizes standard 3D design files that are transferred to it through the USB cable from the computer.
A lot of individuals who have allergies to chocolate are not actually reacting to cocoa or any other official ingredients of chocolate, for that matter. A series of research has indicated that such allergic reactions are may be caused by ground cockroach parts that have contaminated the chocolates. Gross!
In accordance with ABC News, a typical chocolate bar may contain eight insect pieces. The Food and Drug Administration considers it safe for every 100 grams of chocolate to have fewer than 60 insect parts.
Allergy experts claim that the majority of foods normally contain contaminants. Chocolate is not the only one in this. Aside from chocolate, cockroach pieces are also present in the manufacturing of wheat, popcorn, cheese, fruit, macaroni, and peanut butter. These bits and pieces could bring harmful effects on individuals suffering from asthma. Also, they could cause itching, cramps, as well as migraines to certain people.
The first reported cockroach allergic reaction was in the year 1943. However, skin testing intended for cockroach allergies started in 1959. The treatment for this specific allergy includes allergy shots containing some trace amounts of cockroach.
An allergist at Mount Sinai School of Medicine named Morton Teich said that contamination by cockroaches, as well as their droppings, is inevitable given that it occurs at the source of the cocoa beans — the farms in which they have been cultivated. They would need to use more pesticides for total prevention of contamination. Of course consuming pesticides is actually much worse compared to the consumption of a few little bug pieces.
According to Teich, it’s almost impossible to eat foods that are 100% free of insects. If you’re looking to go absolutely insect-free, then you would need to stop eating completely.
A husband-wife team who has chocolate imaging for business never thought that The Chocolate Canvas would be such a hit in the market.
Having a business of their own while being clients to other people, they have observed that client appreciation is significantly declining. This is according to Sherrie Calvano, 39, a licensed real estate broker. She has noticed that people nowadays greet each other on special occasions through e-mail. Gone are the days when cards and snail mails ruled. This is how they came up with the idea of putting up such business.
With the use of bulk chocolate, along with software and printing equipment purchased from a New York distributor, the couple prints photos from home on edible coins, lollipops, and other forms that can be used for special events such as wedding and holidays.
They do printing on a hand-applied frosting which is made out of egg whites and powdered sugar, and using food coloring as ink. Their business, The Chocolate Canvas, officially started April of last year. Its slogan is “Unique, Edible and Memorable!”
“We just always had a love for [chocolate]. Who doesn’t?” says Sherrie Calvano. “Honestly, it’s just one of those things that make people happy and you can use it for any occasion.”
The prices of their products can range from 99 cents to $50, but they give discounts when you buy in bulk. They ship anywhere in America, too. Also, they are working on revamping their website so that clients are able to upload their photos and be able to design their own customized chocolates.
However, Andy Calvano, 42, claims that computers aren’t doing their work justice. “You say you print on chocolate, nobody really has a picture of what it is,” he said. “But you show it to them and they’re like “Wow.” It changes everything.”
Clients seem to be lured in by personalized messaging, and chocolate simply makes it sweeter! Pun intended.
Easter is just around the corner. It wouldn’t hurt to treat ourselves in this time of the year to some chocolaty goodness. It can be our way to celebrate the rising of the Son of God. Besides, Easter and chocolate have a sweet link.
In accordance with my blog post yesterday, chocolate eggs are among the symbols of Easter. Quintessentially Foundation is encouraging you to treat yourself with a chocolate egg, of course, for a cause.
This coming Easter, Britain’s Best Chocolatier William Curley will donate 10% of what they will be able to generate from chocolate sales to Quintessentially Foundation. Just quote QFE2012 on the Internet or Quintessentially Foundation when purchasing in store. The proceeds will benefit the charities that Quintessentially Foundation supports this year, namely Maggie’s Cancer Care Centres, The Prince’s Trust, and War Child.
William Curley is hailed Britain’s Best Chocolatier these past 5 years, and they offer a delectable assortment of luxury chocolate Easter eggs that pack different kinds of mouth-watering filling, such as Caramelized Piedmont Hazelnuts, Sea Salt Caramels, House Milk and Dark Truffles.
Furthermore, you could try whipping up your own chocolaty treats at the chocolate making master-class at William Curley. Undoubtedly, you will eat your heart out literally and figuratively.
To purchase William Curley chocolate Easter eggs or locate their stores, visit http://www.williamcurley.co.uk/ and reach out a helping hand to Quintessentially Foundation today!
Quintessentially Foundation is associated with Quintessentially, which is among the top international luxury lifestyle companies. It started out in London, and it transformed over the years. Today, they have offices located in more than 64 cities across the globe. Their services include restaurant bookings, arrangement of trips, private party entrances, and specific business requests, just to name a few.
It may sound too good to be true, but according to a new research, chocolate can help people slim down. The study has shown that those who have frequent consumption of chocolate possess a lower body mass index (BMI) as compared to people who don’t. Body mass index is the ratio of weight to height, and this indicates the body’s fatness.
The results were discovered in spite of the fact that people who eat chocolate more frequently tend to have more calorie consumption, and these people didn’t make up for it by exercising.
Research has it that chocolate may contain something that makes the calories from other food you eat less likely to be stored as fat. This was according to Dr. Beatrice Golomb, associate professor in the department of medicine at the University of California, San Diego.
Nevertheless, only an association was found out, not a direct cause-effect link. Before jumping into conclusions that chocolate is the cause of the slimness, further and more detailed study measuring people’s consumption of chocolate, weight and health should be done.
Additionally, the research showed that those who frequently consumed a massive amount of chocolate had higher BMI’s than people who consumed less amounts of chocolate less frequently. Golomb, said: “This does not provide free license to eat 30 pounds of chocolate every time you eat chocolate.”
This research just adds to the ever growing evidence that chocolates have compounds that can speed up metabolism, increase the energy efficiency of cells, as well as lessen the fraction of calories consumed that are stored as fat.
The research was published yesterday, March 26, 2012, in the journal Archives of Medicine. However, a researcher who was not involved in the research agreed to disagree with the results, believing that there could be other factors aside from consuming chocolate that help chocolate eaters slim down.
The craze about chocolate-covered raisins started in 1927 when Blumenthal Brothers Chocolate Company of Philadelphia first released these delectable treats. Nestle acquired then owner Ward-Johnston, the manufacturers of Raisinets, Bit-O-Honey, and Sno-Caps, just to name a few. Raisinets are made out of sun-ripened California raisins covered in Nestle milk and dark chocolate.
Raisinets have always been a hit to moviegoers. They pair it with popcorn, and they rave about the combination of sweet and salty taste. Some decades back, you could buy a box of Raisinets for a nickel. They used to sell Raisinets by weight from jars in candy stores. These days, you can get single serve pouches for on-the-go snacking, stand-up bags that are perfect for sharing, as well as theater concession boxes.
In the earlier times, Raisinets were manually made in small mixing and polishing pans. 350lbs of these goods take about 90 minutes to coat and another 60 minutes to polish. Nowadays, they are machine-made in about 2500-pound batches. That’s about a million Raisinets in one batch, or over 21 million daily!
Raisinets are derived from a unique type of grape, Thompson Seedless grapes. They are cultivated and harvested in California’s Central Valley. More to these, they are gluten-free. Even those who have been diagnosed with gluten intolerance or Celiac disease can eat it to their hearts’ content.
National Chocolate Covered Raisin Day is happening tomorrow Saturday, March 24, 2012. Take part in the celebration by having a theater concession box or a stand-up bag of Nestle Raisinets, along with a good movie. Now you have an excuse to satisfy your chocolate craving.
According to dietician Silke Restemeyer, who works for a nutrition association in Germany, chocolate does lift the spirits. “Chocolate contains a lot of tryptophan and fat. These constituents ensure that increased amounts of the neurotransmitter serotonin are produced in the brain, and this is what causes the happy feelings,” she said.
A lot of individuals associate chocolate consumption with positive memories during childhood. The sensation of chocolate melting in your mouth elicits a warm feeling. That can actually provide you with temporary distraction from the worries and stress of daily life.
However, this pleasure lasts only for a while. “After all, you can’t eat that much chocolate for it to have a sustained beneficial effect – and nor should you,” Restemeyer said, citing the high fat and calorie content of chocolate.
Just a little amount of chocolate a day will get you through stressful moments. However you must steer clear of other sweet treats or snacks. Snack alternatives such as dried fruit or fruit and nut mixtures will give you enough energy required to help you deal with the stress at work or the stress of personal relationships.
Observe yourself during times that you need chocolate. When you are frequently craving chocolates, you might want to do something to curb it. You can do so by doing certain things like taking a brief walk, drinking a relaxing cup of warm tea, and practicing relaxation techniques, among many others. Take any of these measures, and you are bound to dispel the blues and uplift your mood.
“It would of course be preferable to avoid the stressful situations where possible, or to learn to cope better with them internally,” Restemeyer said. This way, you opt for chocolate while taking pleasure in a quiet moment, instead of using it as an antidote to stress. Isn’t that what chocolate is for?
Andrew Browne, founder of chocolate wine, said: “We thought the market would be female and young, but we’ve found that it has much broader appeal,” Be it men or women, and even older and experienced wine lovers, people are raving about the product.
The Chocolate Shop is a brand owned by Washington-based Precept Wine. It was introduced January last year in the U.S. with the use of a Bordeaux blend coming from California, with some sugar and natural chocolate added.
“We called it the chocolate lover’s wine,” says Browne. In the UK, it was released last November. Here the product would be classified as an “aromatised wine-based drink”.
About 1.2 million bottles have been sold out in 2011 across retail markets in America. Lewis Jones, managing director at D&D Wines which imports Chocolate Shop in Britain was reportedly expecting to sell as many as 50,000 cases in 2012.
They believe that the sales only keep getting better. He shared that the company came up with line extensions for America like strawberry and chocolate version, which also sparked interest in many people. “We made 10,000 cases [of the flavored wine] for Valentine’s Day and sold out,” he added.
The Chocolate Shop was meant to resemble conventional French confectionary and contains has 70 g/l residual sugar and a 12.5% abv. It sells for about $15 in the U.S. and £8.99 in Britain.
For the British market, the base wine is actually a Tempranillo of Spain. On the other hand, Australia uses Shiraz. Just like in Britain, the Chocolate Shop in Australia started last November.
Browne said: “Initially, the feeling from the gatekeepers was skepticism, but the consumer embraced it from day one,” As a matter of fact, there are customers who come into their shops who want some traditional wine but opt for the Chocolate Shop instead.
Precept Wine actually plans on developing sales for the Chocolate Shop with the use of branded tulip-shaped glasses as it continues playing around to come up with new and exciting flavors like white chocolate, caramel and Chardonnay.
Salon du Chocolat, the largest trade fair devoted to chocolate, takes place every November. A unique fashion show is part of the event in which models walk down the runway wearing little but chocolate. Last year, there were chocolate basques and skirts, gowns imbedded with truffles, and even handbags made out of 70% cocoa solids.
The rest of us eat chocolate instead of wearing it, but there will always be a strong connection between chocolate and fashion. Chocolate never goes out of style. However, the forms in which we want to consume it incessantly change.
The latest trend for chocolate is to taste salty. Odd, eh? During the late 90′s, chocolate combined with chilli was all the rage. Today, the combination of chocolate and salt seems to be in. It is said to have started around 2003, the time Gerard Coleman of Artisan du Chocolat devised sea-salt caramels which are tiny orbs of salty toffee covered in dark chocolate and dusted in cocoa.
Similar recipes have been copied by many, and it spread everywhere. It was copied particularly by the Hotel du Chocolat chain (U.S., U.K.) which is well-loved by many teenage girls. They sell gloopy salted caramels, crunchy salted chocolate almonds, and even a salty-caramel Easter eggs.
Salt is among the principal ingredients of Amelia Rope Chocolate which is considered to be one of the trendiest brands in Britain as of the moment. Rope’s chocolate bars, selling for £5.60 per 100g, are wrapped in different colors of foil such as fuchsia pink, emerald green, and light gold. Just like a fashion designer, Rope has collections for spring and autumn. Her unique flavors include rose, spearmint, mandarin, and a whole lot of salt.
