1. I prefer milk chocolate to dark chocolate .

2. She broke a bar of dark chocolate into four pieces.

3. Like the people at Upchurch, Kubinski prefers dark chocolate to milk.

4. Dark chocolate phenols which promotes cardiovascular health.

5. I prefer the dark chocolate.

6. Dark chocolate is chocolate without milk as an additive.

7. Lifted and aromas of blackcurrants, black olives and dark chocolate.

8. Color either solid liver, brown or dark chocolate. A little white on toes and chest permissible.

9. Dark chocolate is a blend of sugar, cocoa butter, chocolate liquor, and sometimes.

10. Each white, milk or dark chocolate shell has a slot in the front for wafers, nougat, biscuit or caramel, and a depression in the top to hold nuts, fruit or liquid.

11. Tasting notes A lively bouquet of dark chocolate with a hint of nutmeg and fresh licorice.

12. Sweet dark chocolate contains 15% to 35% chocolate liquor and less than 12% milk solids.

13. Alex : yes, drink Portugal red wine with dark chocolate, you will be in dreams.

14. Palate: Woven flavors of boysenberry, currant fruit and dark chocolate, with caramel lingering on the silky finish.

15. Flavor characteristics: Black currant, cedar, green pepper, mint, dark chocolate, tobacco, olives.

16. Tightly defined, redolent of redcurrant, dark chocolate and black olive notes.

17. Instead, go for frozen yogurt (which contains probiotics), dark chocolate or fruits.

18. Flavors of black cherry and dark chocolate combine with black olive and spicy fruit - cake tones.

19. Dark fruit notes mingle with mocha, coffee, dark chocolate and caramel. Beautiful balance and wonderful texture.

20. The study failed to examine if the benefits are confined to dark chocolate.

21. Soften and soothe your dry, chapped lips with this unique, dark chocolate peppermint lip butter.

22. Raw chocolate—the unrefined fruit of the cacao tree, without added sugar, milk or vegetable fat—is nutritionally superior to even the highest quality dark chocolate.

23. Pan-grill a slice of sourdough bread until toasted, drizzle with olive oil and cover with melted dark chocolate.

24. Deep crimson in colour with a purple hue, this wine exudes a powerful aroma of blackberry and plum with complex hints of star anise, ferns,[http:///dark chocolate.html] eucalypt and dark chocolate.

25. The best hot chocolates I've had, like at NYC's City Bakery or anywhere in Spain, are thick, almost soupy drinks made with high-quality dark chocolate.

26. Moreover, epicatechin absorption into the bloodstream was much lower than when dark chocolate was eaten alone.

27. Deep, saturated ruby. Explosive bouquet of blackberry liqueur, candied cherry, boysenberry and dark chocolate.

28. You can get zinc from toasted wheat germ, oysters, sesame seeds, tahini, pumpkin seeds, dark chocolate, and peanuts.

29. Complex nose full of red fruit, black current, tobacco, dark chocolate and green pepper.

30. Our results have been absolutely encouraging: People having moderate amounts of dark chocolate regularly have significantly lower levels of C-reactive protein in their blood.

1. I prefer milk chocolate to dark chocolate .

31. Black cherry, dark chocolate and cherry liqueur on the nose.

32. Complex flavours of red berries and spice are interwoven with subtle dark chocolate and mocha characters from the wines 14 months ageing in French and American oak barriques.

33. "One cup of black tea is equivalent to one dark chocolate bar for antioxidant content, " Discovery News quoted lead author Joe Vinson, as saying.

34. Dark chocolate and semisweet chocolate chips rank third, with milk chocolate and chocolate syrup at the bottom of the list.

35. Blood analysis one-hour after dark chocolate was eaten showed a significant rise in antioxidant levels, including levels of epicatechin, a well-known dietary flavonoid, report Dr.

36. Dark chocolate contains higher quantities of the chemical than plain or milk chocolate.

37. Ferri and colleagues asked 7 men and 8 women, all healthy, to eat 100 grams of dark chocolate or 90 grams of white chocolate every day for 15 days.

37. try its best to gather and create good sentences.

38. Deep red with purple hues, lifted white pepper, aniseed, dark chocolate and blackberries.

39. Therefore, the benefits of low - fat, low - sugar dark chocolate don't 13 excite every chocolate lover.

40. "Processing destroys epicatechin, " Dr. Villarreal said, so heavily processed milk chocolate contains almost none of the flavonol, while cacao-rich dark chocolate has far more.

41. Retrospect to vanilla, cigar, and dark chocolate, delicate and ripe aromas.

42. The nose has attractive sweet blackberry and plum aromas with dark chocolate and coffee notes.

43. Dark Chocolate Fragrance. Fragrances are an inexpensive way to perfume unscented hair products and Body Oils.

44. Powerful flavours of blackcurrant, liquorices and dark chocolate with a lingering aftertaste.

45. It's amazing how far a tiny piece of dark chocolate can take us!