Free – food and drink recipes

While on my Japanese novelty kick, I came across a selection of Pocky varieties. You might have heard or seen Pocky here in the States – it is a brand of pretzel sticks dipped in chocolate or other flavors. It is probably the more popular of the Japanese sweet imports, and if it isn’t it’s at least the more prevalent. Among the choices available at my local Oriental grocer was Pocky Men’s, the dark chocolate sticks.

As candy, it’s okay. Nothing spectacular, just a nice quick treat if you don’t want an entire bar. What caught my attention, however, was the labeling. Is there a specific reason this is marketed as "men’s" chocolate? Is the less-sweeter designation of the chocolate assigned a gender? Are women forbidden from enjoying it? Are there hormones mixed with the chocolate?

I only mention this because it’s actually not the first time I’ve seen chocolate designated as such. In the UK, there is a brand called Yorkie, a solid bar from Nestle bearing the politically incorrect slogan, It’s Not For Girls. I was given a bar last year as a gift, and upon opening and biting into I’m pleased to report I didn’t sprout whiskers (no more than usual for a gal of Sicilian descent rapidly approaching middle age, anyway) and my voice hasn’t changed. Whether the marketing of this bar attracts more females than otherwise I’m not sure – to me it’s typical drugstore chocolate, enjoyed for the taste and novelty. I find it interesting to see these examples on the foreign market, as I haven’t seen any type of marketing like this in the US. Makes me wonder if men abroad simply don’t eat a lot of chocolate, and this is an attempt to stimulate that demographic.

If they don’t want it, though, send it here.

Kathryn Lively is a freelance writer specializing in articles on chocolate bar reviews and Gainesville hotels.

Article Source: http://EzineArticles.com/?expert=Kathryn_Lively

I have a few questions for you first of all. Do you like chocolate? Or does it go further than that? Do you love chocolate are you what is called a chocoholic? And lastly, was that attitude fashioned by store-bought chocolate such as Mars Bars, Galaxy and Snickers?

I posed all those questions because, if you love chocolate and all you have ever tried is store-bought chocolate, you have a real surprise waiting for you one day. A really agreeable revelation. One day you will taste gourmet chocolate and it will bowl you over. It will make you regret all those days of your life that you had not known it.

Gourmet chocolate is to a Mars Bar what fillet mignon is to a ham sandwich or what champagne is to cheap plonk. It sounds as if I am running Mars Bars down and I suppose I am in a way, but I do believe that they have their position in the hierarchy of the realm of chocolate, it is just not near the top and when you have tasted gourmet chocolate, you will agree with me.

You will see the light and come to understand that maybe you used to eat store chocolate for the sugar rush and not for the chocolate, because the store type is actually a very watered down version of the real thing. If you do not believe me, look at the ingredients list on the back of the wrapper.

Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European regulations specify a minimum of 35% cocoa solids. It does not sound very much, does it? (By the way, chocolate liquor is like lumpy gravy and if you pulverize the lumps and remove most of the fat, you get cocoa solids).

This is why European chocolate has a better reputation than American chocolate in general, although there are excellent gourmet chocolate manufacturers in the USA (called chocolatiers; like a chef is to haute cuisine)..

Some cheap chocolates are even blended with wax and most bakery chocolate products have very little, if any, real chocolate in them! They contain mostly sugar of one kind or another and "partially hydrogenated palm oil." On the other hand, gourmet chocolate will echo the quality of the ingredients, which includes high quality cocoa beans, no preserving agents or vegetable fats (other than cocoa butter) and sugar, which is also a preserving agent, should only be used in moderation.

Some chocolate is made from only one variety of bean, just like some wine is made from one variety of gape and some whisky is single malt, but most is made from a blend of several varieties of beans again lust like the cheaper wines and whiskeys. Fine chocolate has a far greater percentage of cocoa butter, and will be more extensively refined.

Aficionados of gourmet chocolate are like connoisseurs of fine wines and single malt whiskies, they appreciate the object of their affection. In time, they can talk about the advantages of one bean or process over another. If you want to go down this road, you could join one of the many good gourmet chocolate clubs on the Internet

Owen Jones, the author of this article, writes on many subjects, but is currently involved with Gourmet Chocolate Gifts. If you have an interest in romantic gifts, please go over to our website now at Romantic Gifts Ideas

Article Source: http://EzineArticles.com/?expert=Owen_Jones