Chocolate bees - Bag of 10

Product Information

Work in the ideal room conditions. Room temperature should be 68-72°F and room humidity should not exceed 50%. Use an air conditioner to regulate conditions if needed.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions. Expert tips and FAQs Milk chocolate uses a lower percentage of cocoa solids (usually around 25 per cent) and adds much more milk and sugar. Dark chocolate uses between 70 - 99 per cent cocoa solids. It is much less sweet than milk chocolate. Cocoa beans grow in humid tropical climates. Most of the world’s cocoa beans are grown around the equator in countries such as Brazil, Ecuador and Peru in South America, Ghana, Nigeria and Cote d’Ivoire in Africa, and Indonesia and Malaysia in Asia. Well, both actually. Eating too much chocolate is bad for you because of the high fat and sugar content. Eating too much chocolate can cause problems such as diabetes, heart disease and hypertension. Pure cocoa can help prevent tooth decay. It is only the sugar added to chocolate that makes it bad for our teeth.Milk chocolate was first invented in Switzerland in 1875. It took him 8 years to get the recipe right! Turn the mold over onto parchment paper and pop the Fizzing Whizzbees out of the mold. If there is any condensation on the chocolate, gently blot them with a paper towel. Moisture on the chocolates can cause sugar bloom later (see FAQ below for more details on this). Store in an airtight container in a cool, dry place.

A study carried out at the Columbia University Medical Centre suggests that chocolate can improve your memory. The Aztecs (who lived from about 1200-1500 AD) also drank chocolate, although they drank theirs hot instead of cold. Aztec legend stated that the god Quetzalcoatl brought cocoa to earth. He was then cast out of paradise for giving it to humans because only gods were fit to drink cocoa!

Chocolate Bee Ingredients

The journey of a chocolate bar begins with cocoa beans. The beans are harvested between October and December when they are dried in the sun before being sent to a chocolate factory. Freeze the tray for 15 to 20 minutes until chocolates harden. The mold will look cloudy rather than wet, and after removing it from the freezer you'll even hear a few of them "pop" as the chocolate starts to release from the edges of the mold.