My Thoughts on Technology and Jamaica: How to make Chocolate Syrup that Glows-in-the-Dark, the ultimate Ice Cream Party Treat

Tuesday, April 29, 2014

How to make Chocolate Syrup that Glows-in-the-Dark, the ultimate Ice Cream Party Treat

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!

In fact, it is the basis behind the Chocolate Factory set up by Mount Pleasant Chocolatiers in Bull Bay, St. Thomas to make Chocolate as described in my blog article entitled “Mount Pleasant Chocolatiers Averell French making Chocolate - Master Architect is Jamaica's sole Chocolatier with Chocolate delights to resurrect Jamaica's Candy Industry”.  

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?

Well, just like that thing that CEO of Sweetie Confectionary Patria Kaye-Aarons God-Daughter noticed about sweets, I’ve noticed it as well when I go shopping at Hi-Lo in Cross Roads. I’ve noticed that a lot of American products in the store just aren’t Jamaican and are in fact loaded with fillers. By “Fillers” I’m referring to artificial ingredients such as HFCS (High Fructose Corn Syrup), HSCS (High Sucrose Corn Syrup) and even Aspartame in some cases. 

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. 

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!

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!


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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