h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

VeryVery early morning here...I've yet to get to bed! How're you doing luv?

I am doing okay love.. thought I would catch you before you went to bed

I was just thinking of Ivan when this quote came to mind.


When the going gets tough
the tough eat chocolate.


~Anonymous


*blows es to jaz'd*

*blows a torrent of es to cynthesis*

The Swiss consume the most (twenty-three pounds per person-!-each year), followed by the Germans and the Belgians.

There's more to life than chocolate,
but not right now.


~Anonymous

, here today...gone today!

Anonymous

Allergies to are extremely rare. The more likely allergens being milk, egg, peanut or tree nut components of products. Not the itself.

The melting point of cocoa butter is just below the human body temperature-
which is why it literally melts in your mouth.

Indeed, I've got that one too

Cocoa butter is the natural fat of the cacao bean. It gives body, flavour & smoothness to !

A little too much chocolate is just about right.

~ Anonymous


Hello ff!

Hello! I'm quote-less at the moment but I still love chocolate.

That's okay!

I saw someone at the grocery store last weekend wearing a brown button that said:


~Do not underestimate the power of the
Chocolate Side of the Force!~

No quote, just a little 'factoid'... in 1674, a London house sold the first solid in a stick form.

Not a quote either, but it is a rather good chocolate chip cookie recipe that I used today. They are scrumptious!

~Mexican Double Chocolate Chocolate Chip Cookies~


1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder(Droste is good)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8-1/4 teaspoonfinely ground pepper
1/4 pound of coarsely chopped good-quality dark chocolate
1/2 cup unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla esssence
3/4 cup semisweet chocolate chips

Preheat oven to 325F.
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.

In a small heatproof bowl, set over a small saucepan of simmering water, melt the chopped chocolate with the butter. Let this mixture cool slightly. In the bowl of an electric mixer combine the melted chocolate mixture with the sugar, eggs and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture.
Fold in the chocolate chips.

Line a 17inch by 12inch cookie baking sheet with parchment paper.
Using a 1 1/2 inch ice cream scoop, drop scoops of the cookie dough onto the parchment paper, spacing 2 inches apart.
Bake the cookies for about 15 minutes, until they look flat and the surfaces crack(cookies should still be soft in texture).
Let the cookies cool on the parchment on wire cooling racks.

Makes about 3 dozen.

...three dozen, hmm? Couple of good snacks there!

Another tidbit culled from scientific research:

Chocolate contains phenylethylamine, a naturally occurring amino acid which is considered having aphrodisiacal effects and is even said to be able to "cure" hangovers. Phenylethylamine is a substance which is released in the human body when you're in love. As an alternative to antidepressants, which prevent the body's own phenylethylamine from breaking down, some people could get the dosage from eating dark chocolate. Other stimulants present in chocolate are dopamine and serotonin, which alleviate pain and encourage a good mood.

Something for the females out there...cocoa is a natural source of magnesium, which has been found to relieve premenstrual syndrome.

Also for women...

may have health benefits for pregnant women, including providing antioxidants, strengthening the immune system and improving mood.

Interesting recipe. I suppose the "Mexican" part refers to the cinnamon? My mom's and my chocolate chip cookies are hard to beat, but I might give this one a try.
I like to use mini-chips as opposed to the regular size one, as it spreads the chocolate through the cookie batter more evenly.