Month: May 2019

Chocolate Dessert Recipe Ideas For Your Summer Parties 2!!

So Guys, we are back with another bang on easy and heavenly tasty recipe for your summer parties and gatherings.

Recipe: S’Mores on a Stick

Tired of same old ways of having S’Mores?? Let’s try these S’Mores Lollipops that really could not have been easier to make. These pops are just perfect for parties and they make for the sweetest homemade
gifts for the friends and family.

Yield: 06 Servings
Prep Time: 15 minutes
Skill Level: Beginner

All you need is:
12 Lollipop Sticks
12 large size Marshmallows
02 Hershey’s Milk Chocolate Bars (1.5 ounces each)
1 teaspoon of Shortenings (avoid using butter or oil)
¼ cup Graham Cracker Crumbs

What you need to do is:

Line a baking dish with parchment paper/wax paper. Break the chocolates into pieces.

Put the chocolate and the shortening in a microwave safe bowl and microwave at medium heat for 1 minute stirring every 15 seconds until the chocolate is melted and forms a smooth mixture.

If necessary heat for additional 10 seconds at a time stirring after every interval.

Dip about ½ of the marshmallow in the melted chocolate, one at a time, shaking off the excess.

Immediately sprinkle the chocolate portion with cracker crumbs or dip in the crumbs if you want a heavier coating.

Now, place the uncoated side of the marshmallow on the prepared baking sheet.

Put lollipop sticks in through the chocolate coated side of the mallow about halfway in. Repeat for the remaining marshmallows. Refrigerate for 5 minutes or until firm. Store in a dry place for up to 3 days.

Buy your ingredients here:

S'mores  I'm loving it




Bean to Bar Episode 2

It all starts with the Cacao Tree!

Cacao trees cannot be grown all over the world but only on the belts of the Equator. Precisely, it grows only 20 degrees south and 20 degrees north of the Equator. Cacao trees are grown and cocoa is produced in the following areas varying by year and the quality of cocoa: South America, Central
America, West Africa, Caribbean, and the South Pacific.

So the question is whether one type of chocolate better than the other?

Not really. It just depends on your own taste preference.  All of the chocolate is ethically sourced and grown usually on small family farms.

Most of the cacao is grown and harvested all around the year to ensure that each cacao pod is allowed to reach optimal ripeness before being picked.
The pods are then opened up by the farmers to take out the beans covered in a white and very sweet pulp.

When the beans are picked out they are then aged covered with banana leaves for a span of three to five days. Precise aging is significant in building up the flavor attributes of every chocolate.

After drying the beans are then sacked and ready to be shipped. When the beans arrive at the factory they need to be carefully sifted through and checked to get rid of any bad beans or debris before they
are sent out for the chocolate to be prepared.

Chocolate Comes from Cacao which is a Tree. This Makes Chocolate a
Plant. Chocolate is a Salad_Anonymous


Easy Hershey’s Chocolate Pudding

Tired of making pudding off a box?? We have come up with the most amazing and easiest recipe for this all-time favorite comfort food. You just need Hershey’s rich Cocoa and a few basic ingredients. So let’s get started!!

Yield: 4-5 Servings
Skill Level: Beginner
Prep Time: 05-10 minutes

All you will need is:

¼ cup Hershey’s Cocoa
2/3 cup Sugar
2-¼ cup Milk
3 tablespoons Corn Starch
¼ teaspoon Salt
2 tablespoons Butter/Margarine
1 teaspoon Vanilla Extract
Whipped Topping (Optional)

All you need to do is:

In a saucepan, mix together sugar, cocoa, salt and corn starch gradually stir in milk.
Stirring constantly, cook over medium heat until the mixture comes to a boil. Boil and stir for another 1 minute.
Remove the saucepan from heat and mix it well with butter and vanilla.
Pour into individual dessert dishes. Press plastic wrap/sheet on top to avoid forming the skin on the surface.
Refrigerate for 2 hours or serve warm. Serve with whipped topping or with Hershey’s Chocolate Syrup.

Microwave Directions:

Mix together sugar, corn starch, salt and cocoa in a large microwave safe bowl.
At HIGH (100%), microwave for 7-8 minutes or until the batter comes to boil stirring every 2 minutes.
Take out and mix in the butter and vanilla. Pour in serving cups and serve as directed above.

Buy your ingredients here:



Bean To Bar Episode:01

Did you know where chocolate begins its Journey?

Chocolate’s journey to life starts as little flower in the tropical trees known as the Theobrama Cacao. Research shows that the first chocolate tree might have been originated from the Amazon Basin of Brazil or the Orinoco Valley of Venezuela. The Olmecs (1500-400BC) are believed to be the first consumers of chocolate as a drink and in fact the word ‘Cacao’ is taken from the word ‘Kakaw’ that was originated in the Mayan and ancient Zoque, the languages of the Olmec people.

Approximately 30ft tall and with the lifespan of around 25-30 years, a cacao tree takes almost 3-5 years
to bear its first fruit. The fruit is produced in form of pods which contains around 30-40 cacao beans
covered in sweet whitish pulp. A cacao tree produces around 50 pods in a year while it takes 500 or so
beans to produce 1 pound of chocolate which means one cacao tree produces only 2 pounds of
chocolate in a year. This shows that there are millions and billions of cacao trees planted around the
world which makes it possible to meet the 7 Billion people’s chocolate needs and that is why consistent
growth practices are so important.

Planning on growing your own cacao tree? Here’s how you can:

“All I Need is Love, But A Little Chocolate Now And Then Doesn’t

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