Chocolate Addiction
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Chocolate Addiction
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients such as vegetable oils, emulsifiers ...
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Three Bars (1)
A famous sire of American Quarter Horse, Quarter Horses, Three Bars (1940–1968) was a registered Thoroughbred racehorse before going on to become a member of the American Quarter Horse Association's (or AQHA) American Quarter Horse Hall of Fame in 1989. Life Foaled April 8, 1940, Three Bars was sired by Percentage and out of Myrtle Dee.Simmons ''Legends'' p. 55 After a promising showing in race training, he developed leg problems and never raced well before he was six years old. By that time, he was in Arizona, owned by Sidney H. Vail, who paid $10,000 for him in 1945.Nye ''The Complete Book of the Quarter Horse'' p. 409 Eventually, his leg problems cleared up enough for him to race and show great early speed. He won the Speed Handicap in 1946 at Hipodromo de Tijuana, Tijuana, Mexico; which was a three-fourths of a mile, $4,000 ungraded stakes race for horses three years old or older. The winning time was 1:10 and a fifth.''The American Racing Manual: 1947'' p. 374 Vail leased h ...
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