Picture Chocolates

08/26/2010

Party Chocolate Fountain

Filed under: Food And Drink — Tags: , , — admin @ 9:06 AM
Gerry Lewis asked:




The number of chocolate fountains should not exceed the amount needed to feed your party guests’ hunger for dessert. The selection of a chocolate fountain is always a beautiful attraction for the crowd at even the most sophisticated parties. A chocolate fountain may not be good to own; the best idea may be to rent one, because more than likely you will only use it for really big events that may not happen often. A chocolate fountain can be bought by anyone, however in order to find a moderately priced one it is best to shop around. When it comes to interesting party centerpieces, a chocolate fountain can leave many a guest breathless with anticipation to try it. The building of a chocolate fountain can almost be as fun as tasting the end result of your project.

Chocolate fountains are not capable of melting chocolate directly in the base, therefore you have to melt the chocolate in the microwave before you put it in the fountain. The selection of the foods to dip in the chocolate fountain is also an important part of making the dessert a hit at your social gathering. The selection of several chocolates can be presented in more than one fountain which allows the guest to pick their favorite. The grocery supplies for your chocolate fountain need to be simple to get and not too expensive either, even if you buy the name brand items. When it comes spectacular desserts, you don’t get much better than a chocolate fountain for your next party.

The building of chocolate fountains may be a piece of art depending on the styling and size of the fountain. The number of people attending your event will dictate how much of a chocolate fountain your party will need. Chocolate is pumped up the inside of the fountains and flows constantly over the tiers, creating a nice chocolate stream for everyone to enjoy. The number of chocolate bars used to make one chocolate fountain depends on how many guests will be served by the party. When it comes to having a chocolate fountain, it’s like a molten sea of chocolate bubbling up like lava from a volcano and spilling down the side.

When it comes to outdoor chocolate fountain rentals, the best answer would be to browse online or ask a person who has done used someone local before. The place most chocolate lovers want to go would include a chocolate fountain that was big enough for them to step into. Chocolate fountains are now the greatest thrill at all big events, it does not matter if it is an anniversary or a big office party everyone will be searching for the chocolate fountain.

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08/22/2010

America’s Top 5 Chocolate Candy Brands

Filed under: Food And Drink — Tags: , , — admin @ 1:56 PM
Natalie Aranda asked:




Often referred to as the sweetest pleasure of mankind, Chocolate candy is one of the top sellers in America after a long time before enjoying it. Chocolate was discovered by Mayans of the Yucat

08/15/2010

Chocolate Sports Balls and Coins

Filed under: Food And Drink — Tags: , , — admin @ 12:06 PM
Caitlina Fuller asked:




Chocolate has never been a man’s favorite thing. It could be that chocolate has always been in the realm of womanhood, being sweet and soft. The idea of chocolate being attractive to men could be as alien a concept as home decorating. However, men are actually closet chocolate lovers. A poll conducted on 100 men showed that 90% of them liked chocolate.

Manufacturers are now trying to cash in on men and chocolates as not only a novel idea but also a lucrative one. Online, there are chocolate sports balls that come in a wide array of spherical design such as chocolate basketballs, chocolate footballs and even chocolate soccer balls. Men love the idea of incorporating sports into this luscious treat. Online stores have produced hundreds of these and place them in tin boxes or circular tubes perfect for Valentines Day gift for your man.

Gourmet chocolate has also been incorporated into these fun designs with nuts like almonds, cashew and walnuts placed in the center. There are also chocolate balls with toffee and nougat surprises in the middle. Chocolate sports ball are also decorated with coconut shavings and mint pieces. Plain chocolate-covered peanut sports balls also make fun gifts for little boys. They serve as party favors for little boy parties with a sports theme. Some bachelors like to give them away on Halloween for trick or treat.

Jenny, the owner of a candy store and sells chocolates online says orders for customized chocolate sports ball are increasing. On Father’s Day, her biggest bestseller was chocolate golf balls that she has fashioned out of white chocolate. She says that orders for these types of chocolate are usually made by women on their men’s birthdays or by moms on their son’s birthdays.

Another hit in Jenny’s online store are chocolate coins which are in great demand, surprisingly, by men. Apparently, they are being used for poker nights and for Las Vegas themed parties. They can come in all denominations and are personalized by stacking them in money tubes or in money bags. Even kids love chocolate coins since they are perfect for board games.

Manufacturers are still trying out ways to entice men to like chocolate. Some advertiser’s bank on the fact that in olden time chocolate was considered an aphrodisiac and was aptly called “the food of the gods”. Although chocolate shaped into miniature balls are getting the attention of men, manufacturers are still thinking up of ways on how they can turn into this coveted female food into men’s favorite food too.

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07/22/2010

The Sinful Pleasure of Chocolate

Filed under: Food And Drink — Tags: , , — admin @ 11:29 PM
Antony Gardner asked:




There is something almost sinful in the pleasure you get as you unwrap a piece of chocolate and place it in you mouth. It is shinny almost satin appearance, the smooth feel of it melting on your tongue, while the taste spreads and tickles your taste buds. The aroma drifting up to fill your senses with the special pleasures only rich, sweet chocolate can give you.

The sensation of melting healthy chocolate speeds up your heart beat and increases your brain activity. The chemicals in the chocolate react with the chemicals in your body. All this combines to give you feelings of pleasure and well being.

It is like wrapping your brain in silk. Giving you relief from the stress and pains of everyday life. Chocolate does contain chemicals that act similar to pain killers and antidepressants. So how can you be hurting or down when you have that wonderful taste and feel of chocolate melting in your mouth.

The same is true of drinking a hot steaming cup of cocoa. The warmth of the steamy aroma drifting up to your nose as you raise the cup to your mouth. Feeling that pleasant warmth spreading throughout your body from the first swallow to the last.

Savouring chocolate candy and hot chocolate is definitely one of the most sensual pleasures you can experience with your taste buds. Chocolate is a welcome relief from life

07/17/2010

Chocolate Bars – A Little History

Filed under: Food And Drink — Tags: , , — admin @ 2:34 AM
Dave Owen asked:




Who doesn’t love chocolate bar? This packaged snack that may also contain layers of nuts, fruits, grains as well as coconut, marshmallow, nougat and caramel, has brought much pleasure to many and will continue to do so in the future.

The chocolate bar came into being in the beginning of the 19th century. During the early 20th century, it became a commercial venture that has grown by leaps and bounds ever since. There are still many chocolate bars being sold today that are unchanged in form and content since those early days and until just after World War II, you could purchase one for a just a nickel.

Thousands of Different Varieties

There are thousands of chocolate bar varieties manufactured and sold today; however there are only a few big manufacturers. Chocolate bars are easily purchased from vending machines, and some of them have even been supplemented with vitamins, minerals and protein while still maintaining that sweet, heavenly taste.

Hershey’s chocolate bars have made people happy for years, and are available worldwide, in numerous flavors. It all began in 1900 with Milton S. Hershey developing a recipe that has since become a classic.

It’s not surprising to learn that many companies engaged in manufacturing chocolate bars, may be using the same recipe to make the chocolate. The only differences are the cacao that may come from different plant varieties, indifferent parts of the world. A company like Nestle has three types of chocolate bars that come from cacao beans grown in three different countries.

Some of the necessary ingredients that go into a chocolate bar include cacao paste, cocoa butter, and sugar, as well as optional ingredients such as vanilla, and lecithin. Most bars are wrapped in foil that may often leave a metallic taste in the mouth. While plain paper is less expensive, it is prone to go bad easily. Waxed paper is the preferable wrap.

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07/11/2010

Yummy Chocolate Fountains

Filed under: Food And Drink — Tags: , , — admin @ 10:20 AM
James J. Jones asked:




You will need chocolate fountains, as well as some supplies such as food to dip in the chocolate, utensils, and the yummiest chocolates – a good variety on hand (to order) would be good so you can accommodate your customer’s requests. You can rent out your chocolate fountains for about $500 per event.

Occasions people might rent a chocolate fountain are many. Weddings would be a big seller, as well as holidays, birthday parties, catered dinner parties, etc.

You could start a business renting out chocolate fountains to those interested in using these in their functions. You will have to make some initial investments in this business, consisting of mainly a number of chocolate fountains. Together with this, it is necessary to have a good variety of chocolates at hand to use in your chocolate fountain. You could also cater to the requests of your customers by buying and using their choice of chocolate in the chocolate fountain if required also.

When hiring out your chocolate fountains, rent them at a reasonable rate, at about $500 per function. There is no specific function that has a priority for chocolate fountains. You expect orders for chocolate fountains during holidays, birthday parties, weddings, catered dinner parties, and a host of other occasions. When hiring out your chocolate fountain, it is necessary that you either go on your own to handle the chocolate fountain or send an attendant.

You or the attendant has to set up the fountain at the site of the function. Then you have to show the guests how to use the fountain, and at the same time make sure that everything works out fine in the function. You have to take along food for dipping in chocolate. This could be anything from bananas, biscuits, cakes, and anything that works out well with chocolates. You then have to skewer the food to display them with the fountain. With this, you can create an elegant and beautiful presentation for the fountain, and its dipping items.

Once you set up yourself with this business, you will have to invest in advertisements and marketing so that people will be aware of your business. This is a relatively new business, so not many people will be aware of it. You should create flyers to display in shopping malls and in community centers. It would be better for you if you could arrange for a demonstration in a shopping mall, where shoppers would get to know of such a facility existing. You can sell, ‘chocolate dipping’, in the shopping mall and people will sure love it. You just have to take along some bamboo sticks for skewing, food for skewering, and some small plates or napkins to prevent the chocolate from dripping on your customers’ bodies!

Once your chocolate fountain becomes famous, you are sure to get many people waiting and vying for your fountain. People will be waiting to meet you in functions and shopping centers just to eat your delicious chocolate and relive childhood passions and dreams of chocolates!

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07/06/2010

Brief History of Chocolate

Filed under: Food And Drink — Tags: , , — admin @ 11:03 PM
Chris Alleny asked:




Throughout history, chocolate has captured the hearts of men and women the world over. Chocolate is produced from the seed of cacao, a tropical tree that is native to South America. Cocoa seed has an intensely bitter taste, and thus needs to be fermented first for its flavor to mature. After fermentation, the seeds are dried, then cleaned, and finally roasted. The shells of the seeds are removed, producing what is called cacao nibs, which are then ground and made into liquid. The result is chocolate in liquid form, also called chocolate liquor. The liquor can then be processed further into either cocoa butter or cocoa solids.

Chocolate in Ancient Times
The earliest documented form of chocolate was a beverage known as xocoltl, a Nahuatl (Aztecan dialect) word which means “bitter water,” often flavored with pepper, chile, vanilla, and achiote (or annatto). Xocoltl or xocoatl, was believed to have anti-fatigue properties, probably because of its theobromine content, an alkaloid with mood-elevating effects. In as early as 400 AD, the Mesoamerican peoples including the Aztecs and Maya made chocolate beverages from the seeds of the cacao tree. For the Maya peoples, chocolate was also used in performing ceremonies. The earliest evidence of cacao cultivation dates back to prehistoric times, around 1100 to 1400 BC, in a site somewhere in Puerto Escondido, Honduras. A vessel dating to that era was found by archeologists sometime in November 2007 containing traces of white pulp around the beans of cacao, which was likely fermented for making an alcoholic beverage.

Chocolate as Luxury
Chocolate has also been considered a luxury good and was once used for trading goods. The Aztecs, for instance, used to trade one hundred cacao beans for one turkey and three cacao beans for one piece of fresh avocado. In Europe and South America, cocoa has been used for treating diarrhea. When the Spanish conquered the Aztecs sometime in the late 15th century, it became a favorite of the Spanish Kings and Queens, and soon the demand for chocolate rose. Spanish armies enslaved the Mesoamericans to produce high volumes of cacao. Because of its high cost of importation, only those of royalty and those who were highly connected could afford to buy the expensive chocolate drink. The Spanish soon expanded production and used African workforce. In England during that period, anyone with money could buy chocolate. In 1657, the first chocolate house was opened in London. In 1657 a milk chocolate drink was developed in Jamaica by the physician Hans Sloane and was later sold to the Cadbury brothers.

Chocolate as we Know Today
The chocolate making process remained pretty much the same for hundreds of years from the time it was discovered. During the 1700s, mechanical mills were invented and were used to create hard form chocolates. By the time of the Industrial Revolution, chocolate candy bars today as we know today, were developed. Today, most of the chocolates sold and distributed worldwide combine chocolate with sugar. The three most common types of chocolate candy bars include dark chocolate, milk chocolate, and white chocolate. Still, there are also unsweetened chocolates available in the market, called diabetic chocolate, equally enjoyable and more importantly, healthier.

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07/02/2010

Chocolate Making

Filed under: Food And Drink — Tags: , , — admin @ 5:35 PM
Victor Thomas asked:




Chocolate is made from cocoa beans. It is the skill of the chocolate maker that creates the fine chocolate from the cocoa beans that arrive from countries which grow cocoa. Production techniques have undergone a lot of changes, as the technology has advanced. But the process of making chocolates remains the same. It involves roasting, grinding, refining, conching and tempering. The secret of good chocolate lies in the expertise of the maker, who should follow the process with care.

Roasting: The ultimate quality of chocolate depends on the process of roasting and cocoa seed fermentation. There are several roasting processes.

Pre – roasting: The beans are heated in infra red radiant heaters to separate the nibs from the shells. They are roasted at temperature from 100 degree C to 140 degree C (212 degree F to 300 degree F) for twenty to forty minutes.

Direct roasting: As an alternative the beans are roasted and then shells are removed. This traditional method allows retaining the flavour. The temperature for this process is maintained at between 150 degree C and 160 degree C (300 degree F and 320 degree F) for 40 to 50 minutes.

Even though both the methods are followed today, the pre -roasting is more productive, but the problem is that some varieties of beans get damaged when removed from shells due to severe temperature fluctuations. The roasting is very important in the process of chocolate making. The cocoa gets dried and become brown and develop the flavour, thus completing the first stage of manufacturing.

The fermentation which is to be carried out earlier enhances the flavour. It reduces the sugar, glucose, fructose and amino acids. In fact it is the fermentation that brings the flavour and the roasting process only augment the results of good fermentation. Proper care should be taken to carry out fermentation. The possibilities of beans getting spoiled are very high if the process is not carried out carefully.

The quality of the chocolate will be superior if the shells are removed thoroughly after or during the roasting. The process of shelling includes milling, sifting, and winnowing. Each of the process is important. When shelling completes the grains should be uniform in size and there should not be any residual shells.

The roasted and crushed beans are milled to fine flour. During the milling process, care should be taken to maintain the required temperature to avoid smoky or burnt off flavours. The refining converts the milled cocoa into a thick liquid form as cocoa butter.

Conching with powerful machines to stir the chocolate to make it a homogeneous mixture must follow. This is done in two stages. One is dry conching that is, stirring the chocolate at a temperature of around 80 degree C (175 degree F) to get rid of any residual moisture and to add viscosity.

Liquid conching is followed immediately after the dry conching. It is done the same conch as a continuous process, to maintain the texture and viscosity. Add cocoa butter if necessary. Tempering is a very delicate process of making chocolate from the liquid or semi liquid to a solid form. The chocolate is then heated until the cocoa butter crystals have melted completely. The product is then cooled to an appropriate temperature. The tempered chocolate when perfected is a smooth, glossy and brittle product with good flavour and tempting aroma.

The tasting chocolate involves skill. Those who enjoy different flavours of chocolates can identify the origin of the beans that are used in its making. Like coffee or wine, different people enjoy chocolate according to their tastes. Chocolates should be kept at a temperature of 66 degree F to 76 degree F to retain its taste and flavour.

There are different types of chocolates, depending on it filling. Some may be bitter or salty. Chocolates are made with the following flavours. In plain chocolates there are flavours of cocoa, pineapple, banana, passion fruit, vanilla, cinnamon or a blend of these.

In filled chocolates, all, the above aromas coupled with the flavours of almond, pistachio, hazel nut, wall nut, honey and fresh fruit are used. A tint of salt highlights the above flavours.

As for the texture, the chocolate should not leave any grain on the tongue, when you taste it. The ingredients should be grounded and blended to 12 to 20 microns. Plain and dark chocolate tasting technique involves keeping it in you mouth for a few seconds, to taste the base and primary flavours. Wait for a few seconds and chew it for 5 to 10 times to enjoy the secondary flavours.

Keep the filled chocolate in your mouth until it melts to release the base and primary flavours. Then chew for 4 to 5 times to blend the filling and coating and enjoy it. Finally, note how long the flavour lingers on the tongue.

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05/31/2010

Chocolate, The Food Of Love

Filed under: Food And Drink — Tags: , , — admin @ 7:39 AM
Jose D Ramon

Chocolate is a healthy food with aphrodisiac qualities. It is great for our heart in more than a romantic way. As chocolate is great for cleaning our blood vessels, and as we need a high rate of blood being pumped throughout our body when we exercise or make love, chocolate is the answer.
Chocolate tastes great and it is prepared in multiple forms, in such a way it is very difficult not finding the right taste and texture for us.

Chocolate is great for breakfast,, for Valentines Day, Mothers Day, for a romantic encounter, and it is awesome if we want to say I love you, or just to let somebody know we care. It is great for kids and adults alike.

There are so many presentations we should not have any problem finding the right one for every opportunity.
It is lovely to be given gourmet chocolate that you would not normally buy for yourself, but you could also include a jar of chocolate sauce, a tin of luxury hot chocolate or some chocolate cookies.
It is a well known fact that chocolate is the most famous desert known to men and women. There is no culture on planet earth without a great recipe we can enjoy for any ocassion. You are entitled to prepare, serve and enjoy the most gorgeous sweet treats on earth.

Chocolate is made from the seeds of the tree Theobroma cacao. Theobroma is Greek for ‘food of the gods’. The ancient Aztecs venerated the cacao tree and used its beans as a form of currency. They saw the tree as a source of strength and wealth and assigned their god Quetzalcoatl its guardian.
Chocolate stimulates the release of endorphins, natural body hormones that generate feelings of pleasure and well-being. Chocolate contains a natural ‘love drug’. Tryptophan is a chemical that the brain uses to make a neurotransmitter called serotonin. High levels of serotonin, produce feelings of elation, even ecstasy – hence the name of the designer drug that also works by increasing serotonin levels.

Scientist from California University published in 2001 the results of investigations conducted by them which suggests that comsumption of certain chocolates can modulate the synthesis of certain hormone-like compounds or cicosanoids which may help to maintain cardiovascular health by reducing blood vessel vulnerability and platelet clumping.

Fine chocolate is produced with the highest quality natural ingredients and each variety has its own distintic character which is carefully enhanced by the best cooks around the world.

As chocolate is made using the best cocoa beans, the final product contains many of the healthy compounds from plants, including minerals, like iron copper, zinc and magnesium and great antioxidants like polyphenols, like those found in tea and red wine, scientifically proven to be very healthy.

Besides being very tasty, chocolate is very important as part of healthy eating patterns. The variety of chocolates, like dark chocolate which is strong flavoured and less sweet which final flavour and quality depends on the appropriate mix and quality of chocolate beans as the manufacturing process itself.
Chocolate is considered by some as the food of gods. Chocolate history is fascinating. From the fisrst cocoa beans prized by the Aztecs to the production in Britain of the first known commercial chocolate bars, this history is fascinating and complex at the same time.

There are so many varieties of blends, that it is possible to find great books with mouth watering recipes which celebrate the intriguing history and culinary popularity of one of the most evocative world’s treasures.

More than 3000 years ago the Mayans and Aztecs consumed chocolate. They used cocoa beans as currency. In 1502 on his fourth and last voyage to the New World, Christopher Columbus came upon a canoe that was transporting agricultural products including cocoa beans. He seized the content of the canoe and brought cacao back to Spain. Chocolate became popular in Europe decades later when the Spaniards added sugar to the cacao.

Chocolate candy bars, after-dinner mints, brownies, truffles, doughnuts, chocolate milk-if it has chocolate in it, we eat it. Hot, cold, solid, liquid, over ice cream…even over meat?! Yes, a Mexican sauce called “mole” uses unsweetened chocolate in a sauce that is served over meat. It’s a versatile flavor, chocolate. Chocolate has been blamed for acne and tooth decay, but research has found that it is innocent of these evils. That must have made lots of people worldwide sigh in relief: the chocolate industry sells five billion dollars worth of chocolate each year in the U.S. alone. The U.S. is only the eighth largest consumer of chocolate. Switzerland, whose citizens eat more than 21 pounds per person each year, leads the world in chocolate consumption.

Chocolate contains approximately 380 known chemicals, so it is no wonder it is difficult to figure out why chocolate is such a favorite treat. And who is to say that it is only one or two things in chocolate that cause us to feel happy? Many of the chemicals in chocolate are found in other foods, yet we do not buy heart-shaped bananas to show that special someone that we care for them. It may be a unique chemical combination that gives chocolate its edge over vanilla, berry, and caramel. Chocolate has been said to improve mood.

Chocolate is a great food, and a great treat for friends, loved ones, and a great companion for romantic encounters.

05/23/2010

Dark Chocolate – Safe Pleasure?

Filed under: Food And Drink — Tags: , , — admin @ 2:56 AM
Kathy Nichols

I notice that with most sweets, the more I eat the more I want and the worse I feel. So I switched to dark chocolate as my “sweet” of choice. It is not actually very sweet, and that is a big benefit. Because dark chocolate is low in sugar, it doesn’t trigger my desire for more. I can be satisfied with a small amount without craving other sweets.

Dark chocolate has been recognized for a number of health benefits. Dark chocolate contains flavonoids, a group of antioxidants naturally found in certain fruits, vegetables, teas, wines, nuts, seeds and roots. Flavonoids are thought to reduce the risk of blood clots and to increase the blood flow in arteries. Cocoa has been found to have nearly twice the antioxidants of red wine and up to three times those found in green tea.

Studies have demonstrated that even small amounts of dark chocolate has a modest effect on lowering blood pressure. Just 30 calories worth of dark chocolate lowered blood pressure an average of 2.9 millimeters of mercury for the systolic pressure (which is the first or top number). Chocolate also improves mood by boosting serotonin and endorphin levels in the brain.

This is all good, but there are limits. Chocolate is high fat and high calorie, so we still need to be moderate about how much we eat. One ounce (28.35 grams) is considered a reasonable size serving. That amount contains somewhere in the range of 135-150 calories. Because dark chocolate is so satisfying in small amounts, many people find that even a smaller quantity works. One square of my favorite is enough for me, and just 60 calories.

Cocoa beans naturally contain caffeine, and since dark chocolate contains higher levels of cocoa it often contains more caffeine then milk chocolate. A one ounce serving averages about 20 mg of caffeine. This is less than most caffeinated soft drinks (35 – 60 mg) or coffee (ave 130 mg); but it is enough caffeine that those who are sensitive may want to avoid dark chocolate close to bedtime.

When purchasing dark chocolate, look for something that has 70% or more cocoa. Also look for products made with cocoa butter instead of fats such as palm and coconut oils. Avoid ‘hydrogenated’ or partially hydrogenated’ additives. In the US some companies reduce the amount of cocoa butter without using vegetable fats by adding polyglycerol polyricinoleate, which is an artificial castor oil-derived emulsifier that stimulates the mouthfeel of fat.

While dark chocolate generally has lower sugar levels than other forms of chocolate, the sugar content varies. A little market research I conducted revealed a range of sugar levels from a low of 3.5 grams of sugar per ounce (Lindt Extra Dark) to a high of 12.7 grams per ounce (Dove Dark). Regular chocolate has 16 grams/ounce (Hershey’s). If you have trouble stopping after a small portion, try another brand with lower sugar content.

Because of the low sugar content, dark chocolate usually seems pretty bitter at first. It is something of an acquired taste – but I have known avowed milk-chocolate enthusiasts who have switched over in time. Try letting the chocolate melt in your mouth to get maximum satisfaction from the rich texture.

I frequently recommend dark chocolate because it gives us the sense of indulging and yet is easy to eat in small portions. Most sweets and desserts trigger us to crave more. Cutting out sweets can set us up for feeling deprived and over-indulging when we do have them. Dark chocolate is a great substitute. It allows a small pleasurable indulgence without triggering the sugar craving response, and it contains healthful flavonoids. Enjoy!

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