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

I asked all those questions because, if you love chocolate and all you have ever tasted is store-bought chocolate, you have a real surprise waiting for you one day. A really fantastic 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 wine. 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 world 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 perhaps you used to eat store chocolate for the sugar rush and not for the chocolate, because the store kind is, in fact, a very adulterated copy of the real thing. If you do not believe me, look at the contents 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 demands a 15% concentration of chocolate liquor. European regulations stipulate a minimum of 35% cocoa solids. It does not sound very much, does it? (By the way, chocolate liquor is like lumpy custard and if you pulverize the lumps and remove most of the fat, you get cocoa solids).

This is why European chocolate has a better name 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 inexpensive 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 kind of gape and some whisky is single malt, but most is made from a blend of several kinds of beans again lust like the cheaper wines and whiskeys. Gourmet 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 discuss 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 writer of this article, writes on many subjects, but is currently involved with Romantic Gifts: Ideas. If you have an interest in romantic gifts, please go over to our website now at Romantic Gifts: Ideas

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The Theobroma Cacao or ‘the food of the Gods’ is what we all know as the cocoa tree. It’s origins can be traced back to South America’s rain forests, specifically to Central America, although historians are still debating over certain facts surrounding this tree.

It is suggested that the Mayans first grew the cacao tree in 300 AD, although others point to inadequate evidence that it was grown or at least harvested in around 3,000 BC. The Aztecs also used the cacao, but from about 1100 AD.

The chocolate (drink) that we all know today was called ‘xocoatl’. It was a very special beverage that was made out of cacao, chilies, anise seed, vanilla, corn meal and some other spices. It is said that only royalty were permitted to drink it and then only from golden chalices, which were to be used for the purpose only once.

The cacao tree is very sensitive to its environment and it most frequently grows in the shade of the rain forest canopy. If only for this reason alone, chocolate lovers should join forces with the environmentalists to save the rain forests so that the cacaos will continue to exist.

This tree is unusual because its fruits grow directly on its branches and trunk; midges cause the pollination of the flowers during the night time.

The cacao tree is very productive, but not very fruitful. It can have approximately 10,000 blossoms, but only about 10 to 50 of those will mature into fruits or pods. This is thought to be because the cacao tree can regulate the number of blossoms that will mature according to its ability to handle the energy loss of bearing fruit or pods.

The cacao tree regulates itself in this way to maintain its health. Too many pods might exhaust its energy so much that it could not survive a viral or insect attack or too many ripe pods might snap off its branches.

The cocoa beans grow within the pod, the fruit of the blossom. Harvesters wait for the pod to ripen. They will then crack open the pods and take out the seeds, which are surrounded by a white pulp. This is thrown away these days, but it is thought that many years ago it was fermented into an alcoholic drink for ceremonial purposes. The beans are the source of chocolate, although there is lots to do yet..

The seeds are very bitter at this point and it is for this reason that they will go through a process of fermentation for about three to seven days. This causes the seeds to go through chemical as well as physical changes. The result of this was used for the royal treat, the ‘xocoatl’.

However, to turn it into what we recognize as chocolate, the fermented beans need to go through several more procedures. Processes by the name of: drying, cleaning, roasting, grading, opening, separation, grinding and liquefying.

After liquefying, you have unadulterated chocolate in the form of chocolate liquor. This is sold to chocolate manufacturers and the good ones make high-quality chocolate from it and the bad ones adulterate it so much that it is hardly chocolate any more.

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

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Most people use of one kind or another, whether its function is to cover up possible body odour or just for fun. When I say ‘fun’, I mean ‘pleasure’ or to be a magnet for admirers, whether you aim to do anything about them or not. There are literally thousands of scents to pick from and they are priced from cheap to exorbitantly expensive. So, when there are so many choices, how do you know which ones are suitable for you?

There are a few rules of thumb that you can use as guidelines to help you choose which perfume is right for you. First of all, you will have to know a little about the basic varieties of perfume available, before you can find out which brand of scent will suit you the best.

So, you can begin by taking a look at the ingredients on the bottle. From these ingredients you can determine what type of scent is in the bottle. The basic varieties of scent are: light musk, natural scent, loud fragrance, floral fragrance, warm fragrance, bright cheerful fragrance and a few others.

You should get a small note book and make notes when you test perfumes in various department stores. Perhaps you will find musk too overwhelming for you or perhaps you do not want to smell like a garden flower. It is all very individual and personal. No one can say that you are right or wrong.

One’s body chemistry plays a huge role in why a perfume will smell exquisite on your friend, but not so good on you. It is just a fact, that you cannot go by what smells good on someone else.

Scents that are manufactured from natural substances such as flowers, herbs or spices and even fruit tend to smell warm and soft. Examples of this type or fragrance are rose and lily of the valley. Musk, however, may be made to produce a delicate fragrance that lingers softly around you, but it can be strong and heady too.

You may discover that you like a scent, but that it is just too overpowering for you. If that is the situation, you may be able to get it in Eau de Cologne or Toilet Water, which are weaker in concentration. Other than that, you could use less or dab it on the underside of your clothing where it might not be subject to so much body heat and so will not evaporate quite so quickly.

If you go about selecting the right perfume for yourself systematically, it could take quite some time to find something that is ‘Essence De You’, but it is well worth it. What is a year, when you can wear the scent for forty years? This is why I suggested getting a little note pad to keep in your bag before doing the rounds of the free trial counters in the department stores.

The salesgirls won’t mind, they will be pleased to show off their knowledge and be delighted that someone is taking a real interest in their wares. Then, once you have one, you could start all over again, if you enjoyed finding the first perfume, but next time you will have a notebook full of pointers.

Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with men’s perfume. If you have an interest in romantic gifts, please go over to our website now at Romantic Gifts: Ideas

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If you enjoy travelling and visiting new places, I recommend a cruise. I have cruised the Mediterranean and the Baltic and my next cruise will be a Caribbean cruise. I am really looking forward to it. If you have never been on a cruise, start saving up now, because it is opulence like you have never imagined before.

Never having been on a Caribbean cruise before, I do not know how much the different Caribbean islands differ from one another, so I do not know how varied that cruise would be. However, I have cruised the Med and the Baltic and woken up to a different country every day and in both of those seas and every country is very different from its neighbours.

On our Baltic cruise we departed from Southampton and cruised to Gothenburg in Sweden. From there we went to Helsinki and Leningrad (in those days). On the way back, we called into Copenhagen and the Tivoli Gardens. None of those countries was in any way similar to another or even Britain.

Similarly, my Mediterranean cruise left from Minorca in north eastern Spain going east to Sardinia and then north along the southern coast of Europe. Italy, France and Spain. The second week of the cruise left Minorca again and went to Sicily and then south along the northern coast of Africa including Malta.

The luxury on a cruise is almost indescribable to someone who has never been on a cruise. There is no standard higher than five stars, but the cruises I have been on offered superior levels of luxury than any five star hotels I have stayed in anywhere in the world.

Food and shore trips play a major part of cruising. The food is top notch with no mistake. Breakfast on a cruise liner is better than most Americans and most Europeans have for dinner. Whatever you want from prawns to steak, from exotic fruit to porridge. Lunch and dinner are even more sumptuous.

Shore excursions are well organized too. They include a ferry from the cruise liner to the shore and then a coach trip by a local firm to the location, which could be an historical site or a shopping mall. Most cruisers go on these trips, but some prefer to stay on board and take advantage of the reduced number of passengers and the free food.

I went on every shore excursion and thoroughly enjoyed each one. The excursions are usually pricey though, but you are part of a trapped audience, so what can you expect?

I thoroughly recommend a cruise holiday to any and every one. You should go at least once in your life, but do not leave it until late in your life because you will want to go again.

Owen Jones, the author of this piece, writes on many topics, but is currently involved with St Croix Hotels. If you are interested in St Croix Vacation Rentals in the US Virgin Islands, please click through to our site.

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If you are holding a large wedding, that is one with a lot of guests, the cost of wedding favours can be quite significant, if you do not set a strict budget. One immediate method you could employ to cut the cost of your wedding favours is to give one to each couple or single, rather than one to everybody who attends. The first judgment to take is how much can you afford in total and then divide that by the number of guests in total and then divide it by the number of couples and singles.

This method will make it easier for you to decide what you are going to do: get for everybody; buy for couples and singles and save the rest for something else or give to couples and singles but buy more elaborate presents. If you still find that there is not a lot of money to go around, you will need to look for inexpensive wedding favours. I will offer you a few thoughts below to get you going.

Candles can be very effective, inexpensive wedding favours. If you buy in bulk, you can get some really lovely candles at very reasonable prices. You could get scented candles, maybe with the same smell as the bouquet the bride carried. You could also consider purchasing personalized ribbons to tie pretty bows around the candles and the ribbons could have your names and the wedding date on them.

Candy or chocolate is another kind of inexpensive wedding favour. There are many ways to go down this route. You could have the wrappers of popular candy bars personalized; you could buy fairly expensive chocolate in bulk and wrap it up in a special way yourself or you could buy small boxes of connoisseur chocolate.

Giving packets of flower or vegetable seeds is also an economical way of giving a useful wedding favour. Again, you could give seed packets of the flowers in the bride’s bouquet. The seed packets could be wrapped or boxed with your own special logo, names and wedding date. You could present them in a pot or tray too in order to make it even easier to sow the seeds.

A pen or pen and pencil set is also a fairly economical way of giving wedding favours. These pens can also bear your wedding details such as names and date.

However, I am Welsh and so my favourite wedding favours are love spoons in miniature, say four inches long. Love spoons were given in Wales by a suitor to his beloved for hundreds of years and many love spoon makers will make mini versions by hand for a small amount of money. These love spoon wedding favours can also be inscribed with the wedding details as they are typically made out of wood.

Another lovely touch is to insert a stamped, self addressed envelope to your wedding favour present, with a short note asking the recipient to get in touch with you soon, so that you do not let too much water go under the bridge.

Owen Jones, the author of this piece, writes on many subjects, but is currently involved with Welsh love spoons, and Wales in general, please go to our website at Welsh Products Online, if you are too.

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