Wednesday, April 25, 2012

Candy Wedding Favors

Who can resist candy? Only the strong will walk among us. For the rest of us mere mortals have tried M & M, jelly beans, love hearts, mints, chewing gum and more?

Candy wedding favors are great for the processing of your wedding tables. You can also use the gifts of marriage as central themes in your paintings.

Here are some suggestions for your wedding.


A popular treat for guests at the wedding Candy buffets are newly DIY. Or, heaven candy for all you chocolate lovers out there people. Brides can place bowls or boxes to fill with candy for the tables for guests to help themselves after lunch. Brides can give their guests a candy scoop wedding favor as a gift. Visitors can also use the scooper in their choice of candy containers. Couples can save money for the gift if you buy in bulk.

Clear favor boxes are perfect to fill with any type of candy. Couples can choose to receive a silver candy hearts in marriage. Why not finish the look with a pretty ribbon in the color theme of your wedding. The film can be tied around the frame for a personalized tag message can be placed inside the box. You can have candy paper as a wedding gift for your visitors.

A little romantic touch. Couples can book the hearts loves with a personal message from the newlyweds. You can put candy in a long tube ready. Appearance can be achieved with the tape around the neck of the tube. The hearts can be colored coordinated to tie in your theme.

You can do the visitors your life a little easier by putting candy in tins for. The boxes can cope with the heart-shaped boxes. Couples can add a little fun at the wedding, having a square baking pan with a caricature on the front with a slogan. More wedding favors mint tins could have wonderful floral designs in front with names and perhaps some wedding date.


Not forgetting your favorite Jelly Bean as an advantage. You can fill cones with clear jelly beans and dressed with curly ribbon. Try to attach a joke for every guest to tell you. A little twist on a personal message. Be sure to break the ice among your guests.

Sunday, April 22, 2012

Modern Cotton Candy

Cotton candy or cotton candy is a wonderful experience for the happy times, a familiar sight at carnivals and fairgrounds. It's sugary-sweet, and no one seems to think that it can get sticky. It is a strange breath of ultra-fine strands of sugar, pleasant melts in your mouth.


Children are lured by the cloud like texture and are fascinated by how a big chunk of it immediately dissolve when they keep it in their lips. Adults love it too - they were probably brought back to childhood memories of when the circus came to town. But the warm, caramel scent of candy floss alone is enough to get you excited.

How to make it

Cotton Candy is basically sugar spun into a light and airy shape and then assembled on a stick or paper cone.

A cotton candy machine is used to spin granulated sugar. The colored sugar (pre-coated with the food coloring) is poured into a rapidly spinning the central plate, and in which it is subjected to heat. Sugar caramelize when heated, the spaces between the sugar molecules to expand, resulting in a thick syrupy liquid. The molten sugar is then spun through the small holes in the central cup, against the outer rim at high speed. The cooling so rapidly that it does not receive a change retreat along the crystal, so that it solidifies into fine Gossamer-like threads.

The sugar-containing filaments are accumulated on the internal walls of the outer bowl, as pastel-colored web. Now when the machine operator takes as its starting point: He fetch a stick or paper cone and throw sugar strands around it, forming a fluffy cloud of cotton candy.

The invention of Candy Floss Machine and the birth of the

Before the candy floss machine was invented, were sugar spun entirely by hand. It is caramelized in a pan and then tossed with a fork (and sometimes spun on a broomstick). Spun sugar were enjoyed in a variety of sweets and desserts since the sixteenth century, but it was not quite as fine as cotton candy as we know it today. Make it required a lot of time and patience, so it did not come cheap. It was mostly a luxury, a treat enjoyed only by wealthy people.

The candy floss machine was invented in 1897 by a candy-maker named John C. Wharton and a dentist named William J. Morrison. They worked together to invent a device that would reduce the effort of Spinning sugar to the benefit of candy makers and candy lovers alike. They debuted their brilliant innovation in the St. Louis World's Fair in Missouri, USA in 1904. They showed how to make a fluffy confection called "fairy floss" - sugar in the form of cotton-like chunks served in wooden boxes. It was a huge success and sold over 65,000 boxes in six months! The arrival of their machine made spinning sugar easier, quicker and therefore cheaper, then spun sugar was not just for rich people anymore.

Modern Cotton Candy

The treatment has become popular worldwide and are called different names. It is known as cotton candy in the U.S., candy floss in the UK, Ireland and Canada, fairy floss in Australia, Barbe papa in France and sugar line in Italy.

The modern candy floss machine has evolved to be leaner, faster and more efficient, but retains most of Wharton and Morrison original design. Some models have a space that provides three different colors of sugar in a single race. Large and heavy machinery can produce cotton candy in bulk.


Confectionery unit itself has evolved too. Although pink is still the most popular, it now has different colors and flavors - sometimes several stripes of different flavors can come in a single portion. There is even prepacked piles of cotton candy, which can be purchased from the grocery stores, but such tend to be less fluffy. Yet there is nothing like freshly spun candy floss, fluffy, warm, caramel-scented, spun directly from a candy floss machine.

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Friday, April 20, 2012

Top 10 Brands of Chocolate

Chocolate is a popular food in the world, and there are different types of chocolate. Chocolate is not only a delicious taste, but also a tricky gift to present. With the wonderful variety of chocolate, take your choice is what the manual? Here I will give you some advice: The world's top 10 brands of chocolate in the past year.

A Swiss Thins (Lindt)


Lindt was built in 1845 in Switzerland. With more than a history of 160 years, Lindt chocolate, the brand and distributes its products in more than 80 countries. Lindt chocolate is refined, but not too sweet, so it is accepted by both young and old. NOTE: If you buy a chocolate bar for your grandparents or other older men, you can pay more attention to their 80% dark chocolate, that's not too bitter and not too sweet.

2 Guylian

Guylian came into the world 30 years ago, but it has to gain an international reputation after its founding. Guylian has a strong sweet flavor that is usually mixed with milk chocolate. You can choose without hesitation Guylian, if you like sweet foods. What's more, the price of Guylian ranges from $ 4 to $ 50, you can create a huge choice of person who will provide the best fit.

3 Ferrero Rocher

Ferrero Rocher is a popular sweet chocolate made in Italy. The spherical consists of a total fresh-roasted hazelnuts into a thin round shell, which is full of cream and set with milk chocolate. Most are individually packaged in a gold envelope. With such a golden shimmer Ferrero Rocher package contains all the days of a picture of elegance. Besides the valuable decorations, attracts new idea, it is also a large number of consumers.

4 MAXINM'S

Back to the previous century, is dated Maxinm known for its classic status. It is a symbol of refined and graceful, elegant, a myth in France. Maxinm has a number of productions, such as hazelnut and milk chocolate and dark chocolate-milked, etc.. However, they all have one characteristic in common: a high price. It's really great Maxinm to send as a gift for friends, but it takes a lot of money you would if you tend to eat too often they buy.


5 DUCD'O


Ducd'O is a kind of connection with three different flavors of chocolate, they are milk chocolate, white chocolate and dark chocolate. If you like a sweet favor, you can choose white chocolate, I'm sure it will be as sweet as you want, and if you prefer bitter to sweet, you can enjoy dark chocolate, if you want both bitter and sweet taste of milk chocolate will be on the lookout.

6 CHILDREN BUENQ

The colored (white mixed with orange) Package Buenq children is much milder, and this type of chocolate is relatively cheaper to use a long-timed. The price advantage in the market seems to be popular among young children Buenq. Meanwhile, the wafer-round chocolate tastes delicious.

7 DCOSLE

Dcosle in Belgium, a country famous chocolate in the world shares. Dcosle is a bit sweet, but its beautiful form and packaging often wonder to the eye of the consumer to absorb. In general, is designed for fans, and as a result, its marketing goals.

8 M & M

M & M's are candy-coated milk chocolate pieces with the letter "M" printed on them. They are popular in the United States and many other countries. They include various varieties of sweets, including chocolate milk, peanuts, mint and dark chocolate (with or without peanuts). The chocolates are available in brown, yellow, green, and many other colors that are produced colorful and interesting enough to be attractive to people.

BELGIAN 9

Belgians, whose name develops out of the country, it's Belgium, the Belgian exercise kept the spirit of persecution products perfection and the modernization of technology, tasty and delicious chocolate. Today, different types of products for the consumer needs, you can start looking at. Maybe there's a surprise for you!

10 TOFFKFEE


Toffkfee is the largest production base for chocolate in Germany, and we might call the "classic" in Germany. Toffkfee has good pleasure, try making a piece to have if you're not so subtle. The price is relatively low in comparison with the other above.
wedding dresses 

Tuesday, April 17, 2012

Godiva Cholocate

Godiva chocolates are made by the Company, Godiva Chocolatier, originally from Belgium - bought it for almost one billion U.S. dollars recently by a Turkish team. Fortunately for many fans around the world constantly, chocolate itself remains the same.



Godiva was founded nearly a century ago, just 30 years after Hershey, Draps Pierre in Brussels, the equivalent of a mom and pop stores. The premium chocolate business does not really get the Godiva name to his son Pierre Joseph took over the family business and named it after a naked woman in myth. Before you think "characters", just know that the name was suggested by the wife of Joseph!

As the name Godiva continues through the century, is not the only thing that Joseph and his wife good reading done right: Godiva turned into a true national treasure with business acumen of Joseph and his dedication and ability of his wife in chocolate making - High-quality chocolate, in fact, to distinguish it from other more. Over the years, will expand the repertoire of a beautiful hazelnut praline milk chocolate centered with creamy varieties of dark chocolate and chocolate mint. Godiva chocolate and even formed a special care for a wedding festival king and queen (how many chocolates can say that they did!), And was awarded the contract, the official chocolate of the Belgian Royal Court.

From there we went to the moon. Godiva will soon take America by storm, where excessive packaging and selective recall - and, of course, as the great taste - gathered to demand, like no other. Therefore, Godiva could charge pretty much whatever they want, and in the early years, they did. Originally designed as a "holiday" or "special occasion", recognizes the market Godiva made big sales for the three months between November and February. As the popularity - and sales - a widespread, the number of transactions more than doubled during the six years 1988-1994, and Godiva to meet with preparations for a larger market, with many dropping their prices. With the influx of money companies could afford to.


Godiva offers a full range of gift ideas, and is a favorite for birthdays or Valentine's Day, the best thing about them is that everyone knows about the exclusivity of the brand. We love Hershey Chocolate, but not only say the same thing as giving your loved one a box of kisses at odds with a decadent box of Godiva truffles, though. From the holiday proper, beautiful gift baskets for their brand of ice cream ever, remove the quality and the gift recipient will appreciate .

Friday, April 13, 2012

The Inside Track for Chocolate

If Paris is the city of Brussels is the city's love of chocolate - that is to say, this is not better? Today, visitors to the city often tempted to stop on the route between the departure of their train at the Gare du Midi and the arrival at the hotels in Brussels for a correction of their favorite sweets to Neuhaus, get Godiva, Leonidas and Guylian, but we have to look back to 1912 to understand why Belgium is synonymous with chocolate.


Jean Neuhaus Junior took over the family of his brother Frederic, earlier in the year after his death. The business, founded in 1857, was originally a pharmacist - her father, John Senior, came to Brussels from Switzerland established his business in the Galerie de la Reine. But it was not long before licorice, marshmallow and dark chocolate began next to the tooth next to the packages of cocaine powder and appear cattarh offered snuff.

But it was Jean Junior innovation, the Belgian chocolate is on the map. He was the first creator of what we know today as the classic Belgian chocolate, the reason why so many Chocoholics flock to hotels in Brussels: the soft or liquid filling covered with a crunchy coating of chocolate, which were originally called Chocolate. Their invention was quickly followed by other innovations Chez Neuhaus. Customers complained that their delicate chocolate sold in paper bags, were crushed and broken, before they came home. It is possible that they stretching the truth a little, and that, like so many chocolate lovers today, they were not resist sampling may do their shopping, but in any case, this led to wife Jean Louise developing a cassette that they in 1915 "The Tuck" patented. It was the prototype of what is fun, so many of us today: the beautiful, unspoiled area of ​​soft-centered Belgian chocolate.


There is more to the French capital as the love will bear witness to so many visitors to Paris hotels - there are pancakes. If you believe that it is not possible to conveniently eat in Paris, but you go to the next Creperie snack and join the students and office workers queue for their lunch. Around the Grand Boulevard subway, many Crêperie of Arabs running up panckaes with merguez sausage, feta cheese, spinach and olives. Go for a traditional Breton galette, Cafe Breton, near the Bastille, where the pancakes are made with earthy buckwheat flour. And for dessert, a walk back to Montmartre and filled with unconventional join famous residents of the perfect sweet crepes with Nutella. With so many cheap hotels to choose from, there's no reason for a break in the capital of the passion for books - and pancakes.

Wednesday, April 11, 2012

Lindt Chocolate RSVP Review

Lindt chocolate R.S.V.P. A new branch of the company that was founded in 1845. Now people with an entrepreneurial spirit to their high-end premium product on the market with a world famous network marketing model. It sounds like a no brainer, I mean after all not a snack C. love

It's an investment of $ 150 for a Lindt Chocolate RSVP independent consultant kit that can be divided into three monthly installments. As an independent consultant, you are entitled to earn between 20-35% on your personal sales and profits in your team volume. They receive support from the home office. First-class coaches and coaching will help you build a successful business. They also have access to the back office for additional training 24/7.

If the type of person you enjoy talking with friends, family and acquaintances on a daily basis for your quality products, such as the famous Lindor Truffelles buy, or do you chance to add, you should do with this program. Even if you are familiar holds weekly home and hotel visits and sales recruiting events, your business would grow even faster.

Given that the product line is world famous, your power, these products and the ability to commercialize the Internet certainly far above the compensation plan is much easier than being alone on the traditional methods listed above.

Learn how to succeed in the Internet market is a process, nothing more, nothing less. Believe me, there is no safe guarded secrets in a vault in the basement kept some gurus, although many will try to convince you that there is. If you are only willing to put out an ongoing effort to make them compatible to learn, you can use the art of online marketing.

Monday, April 9, 2012

Cooking With Chocolate

Now I have a few tips for you. Chocolate is a product that millions of dollars are made each year. We will definitely get satisfaction from the consumption of chocolate making and delicious creations. When cooking with chocolate, there are 5 simple tips that will set your apart from the usual chocolate pieces are out there.

· Use stainless steel or pewter cookware
· Store the correct
· Pay attention to expiration dates
· Exploring all options
· Quality over quantity

Use stainless steel or pewter cookware
Too often I've seen people ready to make a delicious chocolate recipes, and they have the wrong equipment. Use pans, the nonstick coating or cookware, the bad quality to have an influence on your chocolate has. Often the non-stick coating will begin on pots, chip. And it could end up in your dessert! Not only that, but your chocolate will then begin to entertain and to burn. Avoid the problem entirely and use stainless steel or pewter cookware.

Provide a safe
While the chocolate must not be exposed to the air, or extreme heat. The air can cause the chocolate to taste stale and it will not increase your dessert. In addition, change the melting and remelting of the taste of your chocolate too.

The refrigerator may take many odors and chocolate takes them all. When storing chocolate to ensure that vacuum is packaged in a sealed package or in the vicinity of the outside air therein. Also keep chocolate away from extreme heat or extreme cold.


Look for expiration dates
If your chocolate has expired chunk. There is no need to ruin your reputation and recipe, just because you used an old package of chocolate.

Explore your options
There are so many recipes, candy molds and gift ideas out there. To make things interesting not get caught doing the same recipe again and again. Buy molds, with a different type of chocolate, or use a different ingredient in chocolate! You will be surprised at what you create! Do not limit yourself, you are so happy to discover that you did.

Quality over quantity
There is such a temptation, when we see a sale tag in the supermarket, is created. Do not give up, when to sell the chocolate, and it is not a quality mark. Some generic brands are fine, but it is wise to them before you test it in your recipes. Thank you and your guests, family and loved ones will save you thank them disappointed and shocked the palate. Stick with the best and forget the rest.

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Thursday, April 5, 2012

Tips for Glorious Summer Salads

Summer salads always arrive on the menu when the sun is shining, the temperature warm-up, and the days longer. With all that re-newed activity taking place, it is always more stimulating to eat lighter, fresher and faster.

Maybe I'm just here, but I struggle with salads! First, I have a very low threshold, so tedium if I had a mediocre salad, which is especially a few leaves (often directly from the package -! Mesculin salad you have much to answer for) and very little else I get frustrated. This is particularly limited as gluten eaters where something significantly higher is necessary in order to fill the site.

So in an attempt to inspire you to think outside the boundaries of what you consider "salad" and "salad ingredients, here are my 7 tips for delicious summer salads.

1. Fresh is best

You can not beat fresh ingredients and the extra flavor they bring a salad. There is nothing worse than limp lettuce or brown or limp leaves are served. I am still amazed at how often they pop up on my plate when eating out!

If your ingredients are fresh from the market the better, but that is not always possible. When assembling your salad try to maximize the fresh ingredients of life as possible that is where most nutrition. At the end of the day you want your salad to both nutritious and delicious.

Do not bother about ingredients that could be sitting in your refrigerator for a week or two to add. Save them for soup! There is little good left after that time. You can enjoy old ingredients in salad or taste anything. There is nothing worse than the end of your meal by eating your way through a load of old tasteless salad.

2. Be creative with the ingredients

How often you think to capture in a standard salad ingredients as you begin preparing? It's time to be creative and have fun with ingredients. I am a bit of a creative chef cook yourself when composing a meal, but especially in making salads.

Wild with veges. How about including some freshly cut green beans, grilled zucchini, avocado, grated beetroot, mushrooms, cherry tomatoes, different colored peppers, or chopped cabbage (red cabbage looks great!). Or try something else, like fennel, snow peas, asparagus or artichokes.

A scattering of cheese, such as shaved Parmesan cheese or crumbled blue cheese Scrummy gives a flavor boost. Torn mozzarella or crumbled feta are fab too.

How about adding some fruit? Cranberries, blueberries, watermelon, sliced ​​pear, orange segments or basket it all work well and provide a good balance to the savory flavor ingredients.
3. Think outside lettuce

The tired old Iceburg lettuce salad is turning into a staple of my life! I heave a quiet sigh when I see it served up (usually with grated carrot, tomato and cucumber). There are so many great opportunities out there.

If you are looking for green, there are hundreds of different kinds to choose from. Ok maybe they are not all available at your local market, but if yours is anything like mine, there are at least six different types of lettuce from the top of my head. Some of my favs are cos, butter crunch, and deer tongue. How about some fresh arugula (always my first choice) or baby spinach? Lettuce is super easy to grow in your house, even if you only have a small balcony.

How about leaving the leaves apart? How about a fresh watermelon, feta, red onion and basil salad? A salad of grated carrot, orange segments, cashew nuts and cumin seeds? Or blanched fava beans, radishes, red onion and cilantro? Puy lentils, oven dried tomatoes, red onion, parsley, chives and dill?

4. Add some protein

I am a big fan of adding protein to salad. Adding protein to your salad from a weak accompaniment to a meal in itself. This is especially important if you have celiac disease or gluten-free diet dinners, frankly, of hunger within the hour if you only feed them a few leaves. It takes too much energy to chew through leaves and it's very disappointing if only to temporarily fill the gap.


There is a wide selection of protein sources to choose from. You can use chicken, beef, lamb, tuna (fresh or canned), salmon (ditto), shrimp, beans (chickpeas, kidney, Lima etc), lentils (Puy are especially good), tofu, hard boiled eggs, quinoa, rice, carrots, corn, or almonds. Choose just one or two from the list and scatter them through the salad.


If adding meat, I prefer to prepare my own I know exactly what is inside. Cooking a whole chicken with stuffing will offer a family meal one evening, and much more for a salad or two over the next few days.

On a piece you could add bacon or sausage, but a majority of votes, these highly processed and not recommended. If a gluten-free eater, I especially these days to avoid meat (although I admit that the love of salami that I did not fully kick).

5. Add seeds, nuts and fresh herbs

The secret of a good salad is to add small bursts of unexpected flavor. Seeds, nuts and fresh herbs are the perfect complement. Try to seeds, such as sunflower oil, pumpkin, sesame or poppy seed, or a combination. Add some walnuts, almonds, cashews, macadamias, pecans or pine nuts. Toss in some pomegrante seeds that look beautiful.

There are no limits to the types of fresh herbs that you can throw into your salad, or the number of different types of herbs you can use in a salad. My favorite herbs are basil, always coriander. I also use fresh mint get half a chance. How about some Italian parsley, sage, thyme, dill, chives or oregano? Or stretch your culinary adventures and try lemon balm, dandelion, chicory, marshmellow or violets (yes, those cute little purple flowers are edible).

6. Let people dress their own salad

Individual tastes dictate a range of preferences for salad dressings. I personally do not like salads swimming in oil, nor am a fan of creamy dressings or mayonnaise (especially since they are usually not gluten free).

This is especially important for gluten free eaters. Many times I could eat a salad, but discovered it was related nasty gluten. When choosing, I just choose a light dressing of olive oil. If I make a dressing for others - I use oil, either lemon or lime juice or vinegar (usually balsamic), add salt and pepper. Sometimes I might add fish sauce, sesame oil, mustard or tamari (wheat-free soy sauce).

Not your salad dressing makes it last longer. Any uneaten salad can be popped in a container in the fridge for lunch the next day or the next night dinner.

7. Serve at room temperature

A refrigerated salad just does not cut! The bite in the mouth, hiding the natural flavors of the ingredients, and frankly shows that you are not going to dinner. Ok maybe the cleanliness brigade can not agree on this (but I'm all for letting my natural immune system do its thing), but I think that removing a pre-prepared salad from the refrigerator 1-2 hours before consume perfect. It takes the chill from freezing.