Find out how chocolate is made. The chocolate production process begins with shelling and roasting fine cacao beans. http://www.chocolateselrey.com.
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via Charleston Gazette-Mail]
Charleston Restaurant Week newcomers step up to the plate “We wanted to show people that you can come in here and basically eat for that price all the time and not necessarily have to buy an entree,” Hilton said. “You can get a salad, appetizer and dessert. Between the restaurant menu and those three courses [...]
The Secrets to Making Fine Chocolate—and Great Employees “The answer is chocolate . The question is pretty much irrelevant.” While that anonymous quote may be more fun than fact, when it comes to developing human resources, chocolate may, indeed, be the answer. And as unlikely as that may seem, there are many [...]
via Minneapolis Star Tribune]
The best cafes for a cup of hot chocolate in the Twin Cities It starts out simple, just a gigantic mug, steamed milk and a mellow cocoa powder-chocolate mixture. The crowning touch is banana cream pie-levels of sweet whipped cream, garnished with bitter, crunchy cocoa nibs. “I've been fantasizing about making [...]
Nestle Debuts a New Chocolate in KitKat-Crazed Japan | News ... Nestlé struck a deal with the developer of ruby chocolate, giving it exclusive rights for six months to the breakthrough product with a pinkish hue. [...]
Earl - What I Saw 2.0
Cold fried ice cream has made it in the Big Apple, and now it has made it to Destin. Alex Ou, originally from Fujian China, has just opened Frozen Dune Cold Fried Ice Cream Sushi & Smoothies in Miramar Beach, and said the process and flavor of the ice cream is what makes it special. The cold fried ice cream process at Frozen Dunes begins with a liquid Hershey’s vanilla ice cream base and whatever mixture you have chosen to be added in. Current options include Crack Me Up – which is strawberries and graham crackers. Ice Ice Baby – which is Oreos and M&Ms. or Chunky Monkey – which is peanuts and chocolate syrup. For the second step, the staff freezes the ice cream while chopping and stirring everything together.
First it was smoking, now should table sugar disappear from Wellington's cafes. The Sugar Trade cafe in Wellington's northernmost suburb of Tawa was so-named because its goal is to show customers how table sugar can be swapped for healthier alternatives. The cafe uses fructose-free sweeteners such as rice syrup, sugar alcohols, stevia (a plant-based sugar substitute), and occasionally glucose, to create all sorts of treats, including mixed berry cheesecake and even chocolate cake. There's a lot of people working on dropping sugar from their lives, but the moment they step out of their own house, they're just drowning in sugar. "People kind of know it's not good for you, but they don't really understand how bad it is. ". "I probably wouldn't have had anything to eat if it had sugar," Dagger said.
The Book: Sweet by Yotam Ottolenghi and Helen Goh, $45The Promise:The arrival of a new swoon-worthy Ottolenghi cookbook is more exciting to me than my birthday and vacation combined. If you’ve read Ottolenghi’s previous cookbooks — like Plenty and Jerusalem — you’ll be familiar with his colourful, eye-popping recipes and charming anecdotes that beckon you to keep exploring the rose petal, saffron, pistachio and star anise wonderland where he lives. Take all that,...
With a reputation for bringing many a cook to their knees - it’s the lake of molten chocolate that pours out of of these wonderfully indulgent chocolate pots that makes them so special. Firstly, check that your oven temperature is spot-on before these little puds go in. Timing is also crucial, and will be affected by the thickness and depth of your ramekins – use your instincts if yours are bigger or smaller than suggested. If you’re making them for a special occasion, it’s a good...
By Daily Mail RecipePublished: 19:47 EST, 15 June 2015 | Updated: 03:51 EST, 16 June 2015 Everybody loves chocolate, and in the latest of our Leiths School of Food and Wine series, we show you how to make more irresistible treats — from a classic melt-in-the-mouth chocolate mousse to a rich and creamy roulade. Each step-by-step recipe will show you how to turn out perfect puds every time — and transport you to chocolate heavenRich and creamy rouladeThis roulade is delicious served...
Rob Anderson is a geek. So he makes chocolate for other geeks, or, more accurately, "people who really like chocolate and geek out about it."What does he mean by that? If you change one step of the chocolate-making process, you change the taste of the resulting chocolate entirely. And Anderson wants to show you exactly what that means. Fresco Chocolate, his company, roasts beans four different ways and conches (aka aerates and stirs) chocolate four different ways to create totally unique bars...