What's the last thing you ate or drank?

[Martin]

A nice cup of teaaaa

[Sho]

Dr Pepper

[sexpot]

peanut butter and jelly sandwich

[Reality]

Fanta
Popcorn

[ghcgh]

SOUP!

[Calum0812]

Cheey Coke mmmmmmmmmmmmmmm

[Aiden]

a toffee chocolate

toffe:

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Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C (300 to 310 °F). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee requires the boiling of ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material.
A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of candy made with an English toffee core. Although named English toffee it bears little resemblance[citation needed] to the wide range of confectionery known as toffee currently available in the UK.
Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK and Canada, the most well known honeycomb candy is the Crunchie bar. The Australian equivalent is the Violet Crumble bar. And in New Zealand, toffee flavoured ice cream is called hokey pokey.
A particular application of toffee is in toffee apples, sometimes called candy apples, which are apples coated with hard toffee mounted on sticks. Toffee apples are similar to taffy apples and caramel apples, which are both covered in caramel.
Toffee used in confectionery can be mixed with many different ingredients to produce a variety of flavors: rum and butter, chocolate covered, vanilla and chocolate, rum and raisin, raspberry, and honeycomb.

chocolate:

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Chocolate ⁱ/ˈtʃɒk(ə)lət/ is a processed, typically sweetened food produced from the seed of the tropicalTheobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America, andNorthern South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamericanpeople made chocolate beverages, including the Mayans and the Aztecs,^[1] who made it into a beverage known asxocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bittertaste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolateis sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
Cocoa solids contain alkaloids such as theobromine, phenethylamine and caffeine.^[2] These have physiological effects on the body and are linked to serotonin levels in the brain. Some research has found that chocolate, eaten in moderation, can lower blood pressure.^[3] The presence of theobromine renders chocolate toxic to some animals,^[4] especially dogs and cats.
The Europeans sweetened and fattened chocolate by adding refined sugar and milk, two ingredients unknown to the Mexicans. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

[!x!dude!x!2]

orange juice

[sexpot]

grilled cheese

[Reality]

Strawberries and Cola