Yes! The white, is actually white chocolate. The white chocolate is embossed on to milk or dark chocolate. It is chocolate embossed on to chocolate, making it a 100% chocolate product.

The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

Yes, it is. In fact Manuka Honey has a unique taste not to be compared with any other honey. Manuka Honey tastes great in tea or on toast with or without peanut butter. You may also want to try our Manuka Recipes. Since ancient times honey has been used as a natural medicine in many cultures. The antibacterial properties of honey however have only been discovered a century ago. Honey in fact inhibits a broad spectrum of bacteria. Some reports even show an antifungal activity in honey.

The "Intimate Kisses" aphrodisiac oil along with "Tender Movement" massage cream, "Soft as Snow" body powder, "Chocolate Body Paint", "Balm Sensations", "Secret Garden" orgasm enhancing cream, and the lubricating "Natural Contact" are all formulated with edible ingredients. Our erotic massage oils are not edible since they contain perfume.

Indians ( Traditional & presently also Metropolitan ) chew & eat Neem Leaves on regular basis for lot of reasons being Blood Purification, Immuno Modulation, etc..Neem Twigs/Leaves are used for cleaning teeth & Gums as Neem is periodontitic,gingivitic,antibacterial,etc.. Neem Oil is sometimes taken orally in extreme conditions.But all precautions must be taken while doing this.The Oil must be solvent free & not taken in quantities.

BKD stands for Bacterial Kidney Disease, an internal infection caused by the bacterium Renibacterium salmoninarum. External signs of the disease include "popeye" and small closed blisters or fluid-filled blobs between the skin and muscle. Internally, the kidneys are most often affected, becoming swollen and developing discrete white areas that contain bacteria. BKD was present in the first eggs obtained from Pacific salmon.

Real chocolate has a large amount of cocoa butter in its formulation that can separate from the other ingredients. The cocoa butter will rise to the surface when subjected to extreme heat. Then when cooled, the surface of the chocolate can appear as looking a cloudy gray or white or have spots on it. This is known as "chocolate bloom". Bloom may cause the chocolate to lose its normal, creamy texture and flavor. The age of a product is not a factor regarding bloom.

A white, filmy residue on chocolate is called a bloom. It occurs when some of the cocoa butter in the chocolate separates from the cocoa solids, usually when the chocolate is stored in a warm area. If you buy a chocolate bar and find it has bloomed, don't let the sales person convince you the taste has not been altered.

Should you open a bar of chocolate and see a white coating on the surface, it does not mean that it is moldy. It indicates that the finished chocolate product was exposed to too much heat, and the cocoa butter particles separated from the rest of the mix and settled at the surface when the chocolate cooled down again. This chocolate is still edible, but it is no longer a gourmet product and one meeting Rapunzel standards.

Their are all different kinds of cows but cows only make white milk. Chocolate milk is made when chocolate syrup is added to white milk.

Plants purchased from stores have often been sprayed with chemicals to control pests or disease. So it's best not to eat blooms until the plant has grown for some time (a full season). The new blooms produced in a mature plant are okay to eat. Gently rinse blooms and drain. Add to salads, as a decorative plate garnish, or decorate cakes.

Edible photos are icing sheets printed with edible inks using specialised equipment, which produces photo quality edible images. Personalised with your own image or artwork, an edible photo can make any celebration extra special. Made from real icing (not edible or rice paper) the sheets are very thin and come on a backing sheet, which is peeled away before you place it on your cake.

Your image can be transfered onto celebration cakes, fairy cakes, muffins, biscuits, chocolates and even pies.

For our Sportfishing Charters; up to 20lbs. of fish will be filleted upon request. Commercial trips are available for the entire catch. We observe the catch and release policy on all billfish.