Spending time with your loved one is important because it create a sense of security for your partner. The partner gets a sense of belonging and realizes that there is always someone to turn on to at anytime. This helps strengthen and make the bond between the two of you deeper.
You also need your to understand you better and know how to cater for your needs — you what your partner to care, cherish and provide unconditional love. Therefore a special treat should a common occurrence. Also pay attention to special days and show how much you two care for each other.
Are you planning to spend a romantic evening: maybe a weekend getaway in some serene and romantic environment a bit far from home? Or is your love already matured and you need to make a marriage proposal but the best way to do so seems elusive? Newly married? There you must be wondering of romantic places for honeymoon? Whatever you thirst for concerning special treats to a loved one is just a click away.
The history of this website was about a privately owned home based chocolate studio which believed that all special occasions deserved a special treat as memorable as the occasion itself.
Now it has more engaging content and in-depth images to help people in love learn better and practical solutions on how to treat their lovers during special occasions in the best way courting more affection and love.
How Chocolate Made Me Fat…
Well, right from my childhood I grew healthy and never had the childhood diseases and complication affecting me. My parents were very strict on homemade meals and I have grown knowing this to be the only way I should eat. This continued right into my early school years and most of my age mates usually admired my always fit body.
Time came and I joined high school. I had a bunch of many friends who said I was pretty and my sporty body drew lots of boys to me. I actually ended up dating the school’s soccer captain who was a year ahead of me. I was the talk of the school. I joined sports too. My favorites were long jump and short races where I outperformed each of my competitors in the school. Sometimes I trained with the boys so as to better my personal records. I won races even without having to exercise and I just loved every bit of being in school.
Chocolate Addiction Begins
However, after sometime things began to change. I had joined a group of girls who loved chocolate. At first I just took a single bite and joked to my friends that it never tasted better. I would be ridiculed for not be ‘girl’ enough to love chocolates. I wanted this company and I had to find a way to fit. The option was to start loving chocolate and eating a lot of it.
That is how it started and became an addict that I struggled with up to my college time. I would always have a piece of chocolate with me: in class, in the street, and in bed. Sometimes I would even hop out of the shower a few times just to grab a piece or seven. But one thing I never did was to expose my addiction to my parents. They would not come to terms with my appetite for chocolate and I would be careful at home not to be seen. I was good at hiding since they never noticed until it was too late…
Before the chocolate addiction, I was comfortably at 110 pounds and that was not anywhere near being overweight. Three months down the line, I started to notice that I was getting fat. It never bothered me at first since this is the time a teenager undergoes rapid growth and development. But wait, this was not just normal development. I was gaining weight very fast.
At one time, I noticed that my regular school pair of pants was becoming tight around the waist. I tried to find any reason why this might be happening but could not think of anything at the time. The only thing that had changed in my eating habits was chocolate which in some occasions was only what I ate for lunch. I didn’t think this could be the reason.
I Dropped Out of Sports
I had gained over 80 pounds in a very short span of time and now weighed 190 pounds. This forced me to drop out athletics. I could not keep up with the physical exercises since my body had become so heavy. I could not imagine I was the same girl who used to beat every other competitor in sprint races. I lost a number of friends.
My soccer captain boyfriend dropped me and he went for another slimmer girl. I was so embarrassed that I never used to come out of class when others were going for sports. The only company that was left with me was the ‘chubby chocolate girls’ as I now called them.
My Parents’ Intervention
By Christmas that year, I had grown fat and I could not fit into my clothes. I remember this one time when I tried to put on one of my favorite dresses that mum had bought me a few months ago. The zip would not go up and I ended up locking myself in my bedroom and cried and cried and cried. My life was over. Mum was waiting for me to accompany her for Christmas shopping. She noticed that I took too long and she came to check what was happening.
She found me in tears and tried to calm me down. Once I was able to compose myself, she asked what the problem was and I told her everything. I even had to confess to her about my chocolate addiction. At first she scolded at me for hiding the addiction from her but she was ready to help. Mum and dad helped me overcome the addiction and within a few months, I had dropped over 30 pounds.
The love of Chocolate
The last time I went to a chocolate processing plant, I ate myself wiped out and drew disliking looks from my mom. I was 10 years of age then and did not know Lotto from Lindt. The accessibility of boundless chocolates was all that mattered and I ate so much that I needed to overlook chocolates for six months after that.
Over two decades later, as I remained before Mrs Devitore — whose espresso cocoa eyes and expansive grin helped me to remember my mom — in southern Switzerland’s Giubiasco, I knew this would have been an alternate affair. I was at the creation office of Chocolate Stella for a guided visit. Stella has been improving on chocolates since its commencement in 1928 and is credited to building up Switzerland’s first sugar free chocolate in 1960 and bringing out reasonable exchange, natural chocolates in 1991.
There is maybe something oxymoronic about the way that Switzerland creates the world’s best chocolates without being honored with the fundamental fixings: cocoa beans and sugar. However, absolving the platitude, on the off chance that you consider joy among the fixings, the Swiss have a lot of it “We would not have every one of the fixings but rather Swiss chocolate is known everywhere throughout the world on the grounds that we have learnt the privileged insights of making chocolate from our neighbors,” says Devitore.
When she says neighbors, she implies Spain, France, Austria and Italy, where chocolate was presented and picked up noticeable quality in the sixteenth century. Inevitably, chocolate making touched base in Switzerland in 1819 when François – Louis Caller began his Caller chocolate organization likewise considered the most seasoned Swiss chocolate brand still in presence (claimed by Nestle now). Chocolate has advanced from that point forward. The old chocolate was a beverage, far unexciting from its shifted structures known today.
At this point, I am inside the chocolate making office, wearing a transparent lab suit. We witness the agitating of cocoa margarine, sugar and drain powder to make white chocolate. The monster churner, bolstered with the blend, clasps close with the 350 kg blend and rotates with a snort. Temperature is checked, 35 degrees Celsius , and the mass is sent for further handling to smoothen the blend.
I inquire as to whether she loves chocolates. Does she ever get exhausted with working with it throughout the day? It is similar to inquiring as to whether he ever gets exhausted of money. “Obviously,” she says with an expression that presumably signified “are you nuts?” The Swiss, as Julia, are what make the nation the greatest buyers of chocolates on the planet with normal per capital utilization of nine kilo grams a year.
I am currently requested that make my own chocolate. A vessel of fluid chocolate sits alongside a plate into which I pour the chocolate. I decorate my bar with quinoa and almonds. After the design, the chocolate goes into the cooler.
Among alternate parts of the world including Central America, South America, Europe, Asia, Africa and Indonesia, Stella likewise works with cocoa makers in Kerala, sourcing cocoa beans. They are collected, dried in plantain leaves and squeezed to concentrate margarine before they are sent to the generation office in Switzerland.
We touch base at the bundling plant where I see men and ladies in scientist’s jackets and blue tops stacking naturally stuffed chocolate bars bouncing out of the machine into containers. Once in a while they pop a square or two into their mouths.
Stella’s claim to fame is uniquely crafted chocolates. “On the off chance that you require any particular flavor mixes, we will have the capacity to convey that,” Devitore had said prior. As I strolled towards the way out, on a table, a spread of chocolate assortments welcome me — specially crafted chocolates for customers with agave nectar, camel milk, blue potato chips and baobab.
I taste every one of them, not without memory of my prior chocolate processing plant visit. All things considered, who can get enough of chocolates?