If
you loved my Glow-in-the-Dark Painted Easter Eggs, a tradition borrowed from
Ukraine and Russia which I’ve adopted as a hobby as noted in my blog article
entitled “How
to make Glow-in-the-Dark Etched Easter Eggs - Russian Tradition with a Modern
Jamaican Twist makes Katy Perry Roar”, then you’re gonna love this next
project: Glow-in-the-Dark Chocolate
Syrup.
I’ve
decided to pen this very short how-to as I realized many Jamaicans don’t
realize that Cocoa Powder is really Chocolate, plain and simple!
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They
merely collect the Cocoa Pods, cut them open and extract the beans and then
sun-dry them for seven (7) days. The Coco Beans are then cleaned, roasted, and
graded. The shell of each Coco Bean is then removed to extract the nib, which
is ground and liquefied, to make raw Chocolate. The mixture is
already Chocolate, but can
be dehydrated via Vacuum Evaporation to produce Chocolate liqueur, a thicker
more viscous form of chocolate that hardens when cooled.
This
Chocolate Liquer is then
heated in non stick ceramic or stainless Vat and recombined with other
ingredients to make Chocolate
in any shape or size, similar to making Candy as described in my blog article
entitled “Sweetie
Confectionery CEO Patria-Kaye Aarons to launch Jamaican Flavoured Candy - May
the Force be with the Weather Presenter as it's Cloudy with a Chance of
Meatballs”.
Cocoa
Powder, such as Lasco Instant Chocolate
mix with Nutmeg flavor, can therefore be used as a base to make Chocolate Syrup. Even better,
you can combine the knowledge you’ve learned from Glow-in-the-Dark Painted
Russian Easter Eggs to make Glow-in-the-Dark Chocolate Syrup!
Home-made Chocolate Syrup
is better – Say No to HFCS, HSCS and Aspartame Poisoning of Children
Why
make Chocolate Syrup?
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Despite
what their Labels say, these are not Sugars, but rather artificial Sweeteners
that add sweetness but have no nutritional Value. They are used in Soft Drinks
and Sodas to make them Sweet because they’re cheaper than the real Brown Sugar
made in Third World Countries.
HFCS,
HSCS and Aspartame, despite being approved by the FDA (Food and Drug
Administration), aren’t suitable for human consumption. In fact, they actually
poisonous toxins, especially Aspartame, as they merely impart flavours to food.
But as they have no nutritional value, they basically are passed out of the
body as waste product.
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But
some of it manages to be absorbed by the body as it mimics the Sucrose and
Fructose that it replaces, deceiving the body into trying to process them as
energy storage units for ADP (Adenosine DiPhosphate) and ATP (Adenosine
Triphosphate)….with dangerous side effects on children.
These
artificial sweeteners are known to have dangerous side effects as pointed out
in my blog
article entitled “Sweetie
Confectionery CEO Patria-Kaye Aarons to launch Jamaican Flavoured Candy - May
the Force be with the Weather Presenter as it's Cloudy with a Chance of
Meatballs” and are as listed in the graphics presented in this article.
Some Candy is even made with the leftover cartilage from Cattle production,
making them dangerous for children to consume, such as Gummy Bears and Gummy
Worms!
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So
it’s you’re funeral! Either buy American products that use HFCS, HSCS and
Aspartame and can cause you to experience the above symptoms or go all-natural
by making the products you enjoy yourself from scratch.
While
you’re at it, starting a Hydroponics Roof Garden using those old Plastic or
Glass Bottles to grow your own vegetables as detailed in my blog article entitled
“How
to Cut Glass Bottles and make your own Rooftop Garden made up of Wick-Based
Hydroponic Gardening System - More uses for the Distilled Water from the
Fresnel based Solar Desalinator” isn’t a bad idea, especially as Monsanto
makes a lot of the seeds that Farmers use. More on that in another article!
How to make
Glow-in-the-Dark Chocolate Syrup – All Natural sweeteners with all the Calories
First,
for this DIY (Do It Yourself), start gathering the following ingredients. And
while you’re at it, get a pack of Devon Chocolate Biscuits and a Glass of Guava-Pineapple
Drink made using the Turbo Drink mix, as that’ll be absolutely necessary in the
thinking process to make this recipe work.
Then
gather the following ingredients:
1.
1 Cup Brown Sugar or Molasses
2.
1 Cup Cocoa
3.
1/2 Teaspoon salt
4.
1 Tablespoon Vanilla
5.
1 Tablespoon Honey
6.
1 Cup of Distilled Water
7.
2 Bottle Schweppes Tonic Water
8.
Grate a whole Nutmeg
9.
Stainless Steel or Ceramic Non-Stick Pot
10.
Hand Blender or Metal Whisk
11.
Gloves
12.
Gas Stove
13.
Ceramic Mixing Bowl
14.
Wooden Spoon
15.
Metal Spoon for Testing Chocolate Syrup
16.
UV Lamp
The
steps to making the Glow-in-the-Dark Chocolate Syrup are as
follows:
1.
Mix the Water and the 1 Cup of Distilled
Water and the 1 Bottle Schweppes Tonic Water in the Stainless Steel or Ceramic
Non-Stick Pot
2.
Place all the other ingredients in the
Ceramic Mixing Bowl
3.
Mix them together thoroughly with the
Wooden Spoon for 10 minutes
4.
Place the Stainless Steel or Ceramic
Non-Stick Pot on the Gas Stove and heat
5.
When water is close to boiling, add the
ingredients, using some of the hot liquid to wash the rest out of the Ceramic
Mixing Bowl
6.
While the Stainless Steel or Ceramic
Non-Stick Pot is on high heat, mix thoroughly with a Hand Blender or Metal
Whisk
7.
Whisk while on High Heat until the Chocolate Syrup is thick and
coats a Metal Spoon
8.
Add more of each ingredient to achieve
the desired Taste
9.
After it reaches this level of taste and
thickness, before it cools and hardens pour it into the Glass Mason Jars and
Seal tightly
10.
You can then refrigerate them when they
reach room temperature
11.
Add a small amount of the Schweppes
Tonic Water to the cooled Chocolate
Syrup so it doesn’t harden and to improve its Glow-in-the-Dark properties
12.
When serving the Chocolate Syrup, make sure
the UV Lamp is shining so that the Chocolate Syrup glows in the
dark
So
there you have if folks! Glow-in-the-Dark Chocolate Syrup, an ability
that’s imparted via the addition of the Schweppes Tonic Water, which has Quinine,
an edible photo-luminescent food substance i.e. glows for while when UV light shines on
it. You can also add Food Colouring to get other colours from Quinine, which normally
glows with a Neon Green Colour when exposed to UV Lamps!
Makes
for a great fun way to make Chocolate
Milk that will delight your children due to the fact that when they’ve finished
drinking their Chocolate
Milk, eating Glow-in-the-Dark Ice Cream or
Eating Pancakes with Chocolate
Syrup, the dishes glow in the Dark! Thanks to the loads of Natural Sugar in the
drink, they won’t even notice the bitter taste of the Quinine which helps to
balance the sweetness with a pinch of sour!
As
for those Devon Chocolate Biscuits and a Glass of Guava-Pineapple Drink made
using the Turbo Drink mix, you can dunk them in your glow-in-the-dark Chocolate Syrup!
N.B.
You
can also add THC (Tetra Hydro Cannabinol) extract to your Glow-in-the-Dark Chocolate Syrup as described
in my blog
article entitled “Ras
Puddler says Legalization of Marijuana benefits large Scale Growers - How
Teenagers can Learn to Extract THC for personal Use to make Chocolate Cookie,
Brownies and Sorrell Cake for Christmas” to add that heavenly, out-of-body
feeling whenever you use it.
But
makes sure to keep that one out of the reach of your kids!
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