Chocolate Lovers
View allAll Photos Tagged chocolates.
I hope you are all enjoying a lovely Easter break. I've been to Taste Chocolate in Bristol- I even had a press pass, I know, get me!
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This little chocolate cosmos (about 10" or 25cm high) is still lovely even though a little tired. She's only put out 3 blooms all year, two in the spring, and this one a couple weeks ago.
And she really does smell of chocolate!
"A blue chocolate egg is waiting to be found……, let's hope it doesn't melt…..."
Happy Easter and if you don't celebrate it: Happy Weekend!
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All photos and textures used are my own, with a final touch of a Topaz filter to soften the whole image.
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The actual name is Grand Falls, Arizona.
It is called Chocolate Falls because of its color. The flow was very high on this day, @ 4,000 cfs. Grand Falls is 185 feet tall... taller than Niagara Falls
The water that flows over the falls comes from the Little Colorado River. The Little Colorado River in this area is dry part of the year. The River forms from seasonal rains and snowmelt from the Painted Desert Region and the Puerco River. The drainage area covers Eastern Arizona and western New Mexico an area of about 26,500 miles,
Peter Beier Chocolate from Denmark. You know chocolate is the food of Gods but these ones must be owned by... the devil... Hot... HMM!
I was searching my photo library and I found some delicious images from years ago.
I used to make these chocolate cups at work and at home,
It is filled with Mocha moose, topped with Chantilly cream and a crispy cream filled pirouette.
Peter and his best friend Scout from Australia www.flickr.com/photos/40262251@N03/take care of chocolate bears that stay in the refrigerator.
Peter has become cold and wants to warm up. He asks Scout to watch the bears for a while.
Now the chocolate bears have to make a crossing.
Let's hope it goes well.
It must be done quickly, because when the sun comes out from behind the clouds, the chocolate bears are in danger.
PETER:
Hello Scout.....can you hear and see me?
SCOUT:
Yes Peter (waves) I see and hear you.
PETER:
The first chocolate bear is on its way.
Hold tight to the rope bridge my dear friend!
SCOUT:
The bridge wobbles
I see someone coming.
PETER:
Number two is also on its way!
Will you tell me if they have arrived well??
I'm going to warm up now.
They can come back in half an hour.
Be right back
I'm not a chocolate fan, but if I do eat it, it has to be dark! For Looking close..on Friday theme 'Chocolate' Hope your weekend is sweet my friends.
When the grandkids come over and want chocolate, give them the cheap stuff. Otherwise, this is what happens.
Did you check your Pocket
And found a last bit of Chocolate ?
This most delicious Treat
Is always very sweet
It pleases your Central Nervous System
And may increase a lot your Wisdom
It’s said to bring you Happiness,
And lots of Joy and Cheerfulness
(Caren)
[Dedicated to CRA (ILYWAMHASAM)
😄 HaPpY CraZy Tuesday 😄
Uploaded for
Crazy Tuesday #Chocolate
ƒ/2.8
4.5 mm
1/60Sec
ISO 200
[Text and image copyright Caren (©all rights reserved)] ️
please respect my ©copyright : Do not use any image or text without my previous written authorization, NOT even in social networks. If you want to use a photograph, please contact me!
Bitte mein ©Copyright beachten!
Meine Fotos und Texte sind ©copyright geschützt (alle Rechte vorbehalten) und dürfen ohne meine vorherige und schriftliche Zustimmung NICHT von Dritten verwendet werden, auch nicht in sozialen Netzwerken. Falls Interesse an einem Foto besteht, bitte ich um Kontaktaufnahme!]
because it is good for you.
Cute little chocolate bear surrounded by chocolate balls.
For Macro Mondays. This week's theme is: Chocolate.
Happy Macro Mondays/ HMM
HSoS to all participants!
The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa. By 1868, a little company called Cadbury was marketing boxes of chocolate candies in England.
In 1875. Daniel Peter and Henri Nestle added condensed milk to solid chocolate, creating a milk chocolate bar. In 1879, Swiss chap Rudolphe Lindt invented the conch, a machine that rotated and mixed chocolate to a perfectly smooth consistency.
Chocolate Donuts OK I admit it, I am addicted to them, so there now ya know! Found in North Carolina.
Chocolate chip
This is 4,5 cm.
Happy Macro Monday.
Thank you for your views, faves and or comments, they are greatly appreciated !!!
Don't use this image on websites, blogs or other media without my explicit permission !!!
© all rights reserved Lily aenee
I feel certain that I bought my own mother a box of chocolates about 40 years ago with this beautiful thatch cottage on the front.
I am now so thankful that a) I am now in a position to travel further than I can walk from my home and b) am able to take in this view leading down to Church cove and c) have a camera to capture this stunning view.
Getting older and more infirm is making some shots more difficult so I don't pass up scenes like this but actually feel blessed to get the chance to capture them..
Church Cove was once known as Perranvose or Parnvose or simply as Lizard Cove. Parnvose roughly translates from Cornish as ‘cove with the bank/wall’ and probably refers to the Balk, a precipitous cliff close by.
One morning after the snow, the young buds of Corokia x virgata ‘Frosted Chocolate’ were indeed frosted in the morning sunlight.
Corokia x virgata is a evergreen plant of a natural hybrid between Corokia buddleioides and Corokia cotoneaster, both of which are native to New Zealand.
AAW Challenge: Something New..
Thoiught I would try a new recipe for chocolate cake, must say it was quite tasty..
Have fun while you shop until you drop.
Credits @ pixelstyles.blogspot.nl/2018/03/1973-chocolate-shake.html
Smile on Saturday#Man-made leaves
This is what a cake looks like when I get a burst of creativity. Autumn motif as decoration. I first washed the rose and hibiscus leaves and dried them well, then coated the back of the leaves twice with chocolate and put them in the refrigerator. After an hour I peeled off the leaves and a chocolate print remained. Everything looks messy on purpose because I tucked the leaves into the grated chocolate that represented a broken leaves and I even sprinkled the leaves with chocolate powder in places. Otherwise, the cake is extremely delicious and I make it every year for my birthday.
You can see the Christmas decoration of this cake, and a much neater one, in my son's photo gallery
www.flickr.com/photos/micko1986/11785718033/in/photostream/.
HSoS!