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<title>George Murray - EzineArticles Expert Author</title>
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<pubDate>Tue, 14 Feb 2012 22:00:46 -0600</pubDate>
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<description><![CDATA[George Murray is the president of Falcon Aerial Photography, Inc., an Naperville, Illinois aerial photography company.]]></description>
<lastBuildDate>Mon, 15 Nov 2010 12:43:27 -0600</lastBuildDate>
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<title>What Are Eight Different Categories of Aerial Photography and the Two Methods Within Each Category?</title>
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<pubDate>Mon, 15 Nov 2010 12:43:27 -0600</pubDate>
<description><![CDATA[Aerial photography is the term used for photography that produces an image of an object, structure or place from an angle where the camera position is from above a person's normal reach. This could be anywhere from 10 feet to 50,000 feet above the ground. Generally, there are eight different categories of aerial photography and two different methods within each category.]]></description>
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<title>How to Hire an Aerial Photographer</title>
<link>http://EzineArticles.com/5347215</link>
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<pubDate>Wed, 10 Nov 2010 15:29:23 -0600</pubDate>
<description><![CDATA[Aerial photography is a valuable tool because it combines excellent resolution with the ability to view objects and landscape from 1000 to 2000 feet above the ground. Once you have determined that this is the best way to capture the images you want, how do you go about choosing and hiring an aerial photographer?]]></description>
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<title>Aerial Photography Versus Satellite Imagery - Has Satellite Imagery Replaced Aerial Photography?</title>
<link>http://EzineArticles.com/4967195</link>
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<pubDate>Thu, 02 Sep 2010 16:37:08 -0500</pubDate>
<description><![CDATA[Satellite imagery will no doubt evolve in its ability to document, map and survey in a variety of light spectra. It is an increasingly fascination mode of imagery. However, aerial photography remains a superior mode of capturing images from the air where direction, angle, composition and timeliness of availability are key requirements in capturing the target image.]]></description>
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<title>Chocolate Ganache</title>
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<pubDate>Wed, 19 Apr 2006 09:46:12 -0500</pubDate>
<description><![CDATA[If chocolate in and of itself weren't good enough, someone had to go and add cream to the mix, creating the first chocolate ganache. This wonderful mix is the base for so many treats they're impossible to list. Credit perhaps goes to the Swiss, who in perfecting the art of chocolate making, were the first to add powdered milk to the chocolate mix.]]></description>
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<title>White Chocolate - The Not-So-Chocolate Chocolate</title>
<link>http://EzineArticles.com/180934</link>
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<pubDate>Wed, 19 Apr 2006 09:43:17 -0500</pubDate>
<description><![CDATA[Although it's called chocolate, white chocolate isn't really chocolate at all. A hybrid that does derive its roots from the same cacao plant, the white version involves a different process for creation. Be this as it may, those who crave the creamy vanilla taste of the white version of chocolate will probably not care about the semantics involved.]]></description>
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<title>Cacao Beans - Conching</title>
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<pubDate>Wed, 19 Apr 2006 09:40:07 -0500</pubDate>
<description><![CDATA[Cacao beans are the most important ingredient in finished fine chocolates. Without a high quality bean, the process is for naught. Staring with the bean and working through all the steps to transform it from seed to chocolate requires precision.]]></description>
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<title>Cacao Beans - Three Types</title>
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<pubDate>Wed, 19 Apr 2006 09:39:11 -0500</pubDate>
<description><![CDATA[Much like the different varieties of coffee, cacao beans come in varying types. Three kinds of beans dominate the world market, serving as the base for most fine chocolates. Each of the three main beans grown from cacao trees serves as the prime base in chocolates.]]></description>
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<title>Hot Chocolate - Gourmet</title>
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<pubDate>Wed, 19 Apr 2006 09:30:16 -0500</pubDate>
<description><![CDATA[Hot chocolate, the real stuff, doesn't come in a powder. Instead, it's a rich, creamy drink made to be savored and served with elegance. You can make a big splash at your next dinner party or gathering by serving up this ancient treat in style, dazzling guests with its decadent flavor.]]></description>
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<title>Fine Chocolates - Working The Bean</title>
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<pubDate>Wed, 19 Apr 2006 09:03:15 -0500</pubDate>
<description><![CDATA[When it comes to making fine chocolates, the makers of the best know it all starts with a simple bean. But, how does chocolate go from a bean to what is considered one of the best dessert confections in the world? It starts with the cacao.]]></description>
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<title>History of Chocolate</title>
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<pubDate>Wed, 21 Sep 2005 08:51:56 -0500</pubDate>
<description><![CDATA[Chocolate as we know it today has been 1500 years in the making. Using the beans of the cacao pod is thought to have originated with the Mayan peoples of southern Mexico and Central America fifteen hundred years ago.]]></description>
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<title>History of Chocolate Truffles</title>
<link>http://EzineArticles.com/72924</link>
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<pubDate>Wed, 21 Sep 2005 08:50:53 -0500</pubDate>
<description><![CDATA[The invention of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made possible the development of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate factory in Bristol, England.]]></description>
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<title>History of Chocolate Gifts</title>
<link>http://EzineArticles.com/72931</link>
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<pubDate>Wed, 21 Sep 2005 08:25:58 -0500</pubDate>
<description><![CDATA[Chocolate has long been given as a gift, particularly as a gift of affection or passion. The forerunner to chocolate was the Aztec drink xocoatl, a mix of water, spices and ground cacao beans.]]></description>
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<title>History of Hot Chocolate</title>
<link>http://EzineArticles.com/72926</link>
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<pubDate>Wed, 21 Sep 2005 08:20:55 -0500</pubDate>
<description><![CDATA[Hot chocolate, or Chocolat, draws its essence from cocoa powder and sweetener. Hot chocolate owes its origins to the Aztec drink xocoatl.]]></description>
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