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Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate -
Morkes Chocolates Offers Four Types of Chocolate
OTHER CHOCOLATE FACTS Candy Molding Dipping Chocolate Melt according to directions, pour Use your fingers, household forks or into molds then tap on counter top any candy making dipping forks. Lay to spread the chocolate evenly. If dipped items on wax or parchment there is a lot of detail on the mold, paper for easy release. Cool in you can use a spoon, spatula or refrigerator or in front of a small fan. sucker stick to rub the inside of the mold to fill all the different levels. Water and Chocolate Then cool and release. Either a refrigerator or a freezer can be used, NEVER mix and there is no fixing the however with fragile molds (thin problem. Like burned chocolate, you areas), the freezer might cause more must throw it away. breakage because the chocolate cools so rapidly. If the molds do not release right away, simply cool for more time. chocolate care Storage Isolation We recommend that our gourmet Chocolate contains sugar and fat, chocolates (and your creations) not both of which have a tendency to be refrigerated or frozen, but rather absorb odors from things around stored in a cool, dry, odor free place, them, so be wary of what your away from direct light. If chocolate chocolate is stored next to whether is to be kept for a long period of it’s in or out of the refrigerator/ time (3-12 months). wrap in plastic freezer. and store in a zip-lock bag or other airtight container. When removing Shelf Life chocolates from the refrigerator or freezer, it is important to help When chocolate is stored under keep condensation from forming. -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
The Story of Chocolate Classroom and School
Dear Educator, hocolate has been a delicious part of people’s diets for and cultures that produce this delicious product. Students more than 4,000 years. It’s been used to appease the will also learn the many different ways that cocoa and C chocolate can be included in a healthy lifestyle. In addition, gods, defend against illness, show love, celebrate holidays, ward off scorpions, and sustain warriors. Today, there is a colorful wall poster that contains valuable chocolate isn’t just for dessert or a snack—it information about the wide varieties and uses of chocolate. can be used in a wide range of dishes, including salads and main courses! We hope you will share this worthwhile program with other teachers in your school. Although the materials are copyrighted, you may make as many copies as you need for use in your is provided The Story of Chocolate classroom and school. by the National Confectioners Association’s Chocolate Council in Please return the enclosed reply card to let us know partnership with the award-winning your opinion of this program or comment online at www. curriculum specialists at Young Minds Inspired (YMI). ymiclassroom.com/chocolate.html. We depend on your Though this program is designed specifically for students feedback to continue providing free educational programs that in consumer sciences and culinary arts classes, the study of make a real difference in the classroom. chocolate involves math, history, social studies and cultural awareness, and you will find many elements of these topics Sincerely, in the program as well. The program’s activities will instill an appreciation for the history and development of cocoa and chocolate, Dr. -
Jean-Marie Auboine Chocolatier Chocolate Map
JEAN-MARIE AUBOINE CHOCOLATIER CHOCOLATE MAP www.jmauboinechocolates.com (702) 222-0535 PREMIUM, HAND-CRAFTED, AWARD-WINNING CHOCOLATE. Welcome to JMA Chocolates! Inside this box, you’ll find confections carefully handcrafted from pure origin beans, using the latest technology. Each product is made with internationally-sourced ingredients, and lacks any preservatives or artificial coloring. We invite you to indulge in flavors from around the world, created with special care from award-winning Master Chocolatier, Jean-Marie Auboine. Bon appetit! Jean-Marie Auboine Founder ALL NATURAL. NO PRESERVATIVES. OUR STORY NON-GMO. Master Chocolatier and Pastry Chef Jean-Marie Auboine won many awards and worked in several five-star restaurants before starting JMA Chocolates. Onev of his most notable roles includes: Executive Pastry Chef of the Bellagio AAA Five Diamond resort in 2009, where he oversaw the pastry, dessert, and chocolate creations for not only 19 gourmet and casual dining outlets, but also the hotel’s room service and catering departments. Chef Auboine’s fluency in English, Spanish, French, and Italian allowed him to effectively communicate with over 75 employees, who expertly produced over 15,000 pastries per day. Founded in 2011, and opened in 2012, Jean-Marie Auboine Chocolatier prides itself on three distinct factors: products made with only all-natural ingredients, sourced from around the globe; providing customers with the highest-quality products and customer service; and creating wildly unique flavors that look just as great as they taste. Beginning in December 2014, JMA Chocolates became one of the few chocolatiers in the world to produce their own chocolate directly from cacao beans in their Las Vegas facility, developing a unique Fair Trade program with cocoa producers internationally. -
The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
Chemistry for Everyone The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation Amy C. Rowat* Department of Physics and School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States *[email protected] Kathryn A. Hollar and Howard A. Stone† School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States Daniel Rosenberg Faculty of Arts & Sciences Lecture Demonstrations, Harvard University, Cambridge, Massachusetts 02138, United States † Current address: Department of Mechanical and Aerospace Engineering, Princeton University, Princeton, New Jersey 08544, United States Here we describe a presentation we developed on the science To address the question of how to make good chocolate of chocolate for the general public, including children ages 6 and up. and motivate our scientific themes, we begin by explaining the Chocolate is a complex material, yet nonetheless demonstrates ingredients in a typical chocolate bar (Figure 2A). We identify basic scientific concepts that we guide the participants to under- the major components listed on the label: cocoa beans or mass, stand through a series of inquiries and simplified explanations. cocoa butter, and soy lecithin (an emulsifier) (Figure 2B-D). We structure the 1-h presentation around three simple questions Each member of the audience is then prompted to taste a pure related to observable properties of chocolate (Table 1). To cocoa bean: because to most participants the bean tastes sour, answer these questions, we provide each audience member with bitter, and “disgusting”, this observation prompts the question of a tasting packet (Figure 1) and guide them through a series of how these beans are transformed into a delicious chocolate bar. -
Surprise-Flavors-120620.Pdf
BANANA CREAM PIE CHOCOHOLIC CHUNK COCONUT CREAM PIE banana ice cream with marshmallow ripple deep dark chocolate ice cream coconut ice cream with marshmallow ripple, and sugar cookie gems with dark chocolate chips coconut flakes and sugar cookie gems BIRTHDAY CAKE CHOCOLATE COFFEE CHOCOLATE CHIP cake batter ice cream chocolate coffee flavored ice cream with a blue butter cream ripple and sprinkles flavored ice cream with chocolate chips BLUE MONSTER CHOCOLATE CHIP COOKIE DOUGH COTTON CANDY blue vanilla ice cream with Oreo ® cookies vanilla ice cream with cookie dough pieces cotton candy flavored ice cream and Nestle ® chocolate chip cookies and chocolate chips with mini chocolate rainbow chips BLUEBERRY COBBLER CHOCOLATE MALT WITH CARAMEL DEEP DISH APPLE PIE vanilla ice cream malted chocolate ice cream apple flavored ice cream with apple sauce ripple with blueberry ripple and sugar cookie gems with caramel ripple and cinnamon crunch pieces BUCKEYE CHOCOLATE PEANUT BUTTER BROWNIE EGGNOG peanut butter ice cream chocolate ice cream with Reese’s Peanut Butter® ripple eggnog with fudge ripple and buckeye candy pieces and brownie chunks flavored ice cream BUTTER PECAN CHOCOLATE PECAN GRAHAM CENTRAL STATION butter pecan flavored ice cream chocolate ice cream graham flavored ice cream with a graham cracker ripple with whole roasted, buttered and salted pecans with whole, roasted, buttered and salted pecans and chocolate covered crunchies CARAMEL APPLE CINNAMON ROLL HEAVENLY HASH sour apple flavored ice cream cake batter flavored ice cream chocolate -
CHOCOLATE Contents
CHOCOLATE Contents CHOCOLATE Contents MAYANA ÅKESSON’S MIRZAM AMANO NAIVE AMEDEI OMNOM ARTISAN DU CHOCOLAT ORIGINAL BEANS BEYOND GOOD BY MADÉCASSE POTOMAC BLANXART PRALUS CACAO SAMPAKA PUMP STREET CHOCOLATE CACAOSUYO QANTU CARO RAAKA CHAPON RABITOS THE CHOCOLATE CONSPIRACY RANGER CUNA DE PIEDRA RITUAL DICK TAYLOR ROCOCO FOSSA RÓZSAVÖLGYI CSOKOLÁDÉ FRENCH BROAD SCALDAFERRO FRIIS-HOLM SOLSTICE FRUITION TAZA GOODIO TO’A K GOODNOW FARMS VALRHONA GUIDO GOBINO ZOKOKO LETTERPRESS CHOCOLATE BEYOND THE BAR LUISA ABRAM CHOCOLATE INSPIRED BITTERS MANOA BOOKS MARKHAM & FITZ MAROU Chocolate At A Priori, you will find an expansive collection of CRAFT CHOCOLATE from around the globe, where the single unifying theme is cacao beans of RESPECTABLE PROVENANCE. Dozens of illustrious brands, arriving in one shipment, on a SINGLE INVOICE, SAME PRICING AS BUYING DIRECT, and SHIPS FOR FREE. With A Priori, it is now easier than ever to become a part of CACAO CULTURE. Åkesson’s Guerville, France Bertil Åkesson is absolute chocolate royalty. His family’s estate in Madagascar is responsible for the defining terroir of that region because an overwhelming majority of top chocolate makers use Åkesson’s beans for their Madagascar origin. In addition to farming cacao, currently in multiple regions, Åkesson’s has its own line of chocolate, using the best of its harvest from all their origins. Do not miss the bars with inclusions, such as wild heirloom black pepper, grown on the very shade trees covering the cacao. Madagascar 100% Criollo Madagascar 75% Criollo Brazil 75% -
Le Chocolat Dans Tous Ses États Stéphanie Daverio
Le chocolat dans tous ses états Stéphanie Daverio To cite this version: Stéphanie Daverio. Le chocolat dans tous ses états. Sciences pharmaceutiques. 2005. hal-01731888 HAL Id: hal-01731888 https://hal.univ-lorraine.fr/hal-01731888 Submitted on 14 Mar 2018 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. AVERTISSEMENT Ce document est le fruit d'un long travail approuvé par le jury de soutenance et mis à disposition de l'ensemble de la communauté universitaire élargie. Il est soumis à la propriété intellectuelle de l'auteur. Ceci implique une obligation de citation et de référencement lors de l’utilisation de ce document. D'autre part, toute contrefaçon, plagiat, reproduction illicite encourt une poursuite pénale. Contact : [email protected] LIENS Code de la Propriété Intellectuelle. articles L 122. 4 Code de la Propriété Intellectuelle. articles L 335.2- L 335.10 http://www.cfcopies.com/V2/leg/leg_droi.php http://www.culture.gouv.fr/culture/infos-pratiques/droits/protection.htm \ UNIVERSITE HENRI POINCARE - NANCY l 2005 FACULTE DE PHARMACIE LE CHOCOLAT DANS TOUS SES ETATS THESE Présentée et soutenue publiquement Le 13 Avril2ÜÜS Pour obtenir Le Diplôme d'Etat de Docteur en Pharmacie Par Stéphanie DAVERIO Née le 3 JUILLET 1979 Membres du Jury: - Président MIe Françoise HINZELIN, Maître de Conférence - Directeur Mme Blandine MOREAU, Assistant - Juge M. -
Couverture Creator Mastering the Art Of
COUVERTURE CREATOR MASTERING THE ART OF CHOCOLATE 1936 CHOCOLATE Adrien BOURGEAT The 1st chocolate factory IN OUR GENES… is founded 1947 Guy de LOISY For 4 generations, the de Loisy family has Laboratory products dedicated every effort to create exceptional and confectionery are chocolate products. developed for fine food professionals in Passed down from father to son, this expertise Tain-L'Hermitage constantly evolves with new procedures and techniques. 1995 Olivier de LOISY Today, Nicolas de Loisy upholds the family Creation of Chocolaterie tradition. His chocolates are singular in their de l’Opéra® and the Pures aromatic style, showcasing his chocolate- Plantations® range making credentials. 2008 Nicolas de LOISY joins his father to develop international business 2016 New head office In Châteaurenard, managed by Nicolas de Loisy 2 DESIGNING UNIQUE CHOCOLATES Chocolaterie de l’Opéra® is a family-run business specialising in couverture chocolate with the most exclusive flavours. Each recipe is personally crafted by Olivier de Loisy and his son Nicolas. They share the same objective: creating the most accurate expression of the cocoa bean’s aromatics. Their couverture range has a unique signature, a combination of strength, elegance and aromatic balance. The same rigorous standards are applied to their other products such as pralines, pure pastes, nibs and other products from their chocolate laboratory. Their vocation is to provide professionals products that are simultaneously easy to use and flavoursome, so that they can express their talent through atypical and exceptional flavours. Nicolas and Olivier de Loisy It is part of our DNA, the idea that a craftsman can express his talent through high quality ingredients resulting in different, singular creations. -
Chocolate Fudge
Chocolate Fudge www.RoamingRosie.com Ingredients: 1/2 cup whole milk 1/2 cup heavy whipping cream 1 ½ cups sugar 1/2 cup unsweetened cocoa powder 6 tablespoons butter, softened 1 teaspoon vanilla extract Prepare an 8x8-inch baking dish with foil and a light coating of butter or cooking spray. Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Bring the mixture to a boil. Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny. Let it sit for a minute and then stir in the vanilla extract. Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Then carefully remove the fudge from the dish by pulling out the foil. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes. -
The Dark, the Milk, the White Chocolate Recipes from Around the World Pdf, Epub, Ebook
CHOCOLATE IS THE NEW SEXY : THE DARK, THE MILK, THE WHITE CHOCOLATE RECIPES FROM AROUND THE WORLD PDF, EPUB, EBOOK Clydex | 54 pages | 24 Nov 2014 | Createspace Independent Publishing Platform | 9781976580192 | English | none Chocolate is The New Sexy : The Dark, The Milk, The White Chocolate recipes from around the world PDF Book I could find nothing to dispute what I had written on semi-sweet chocolate. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a wiseGEEK researcher and writer. Cocoa powder is made when the cacao liquor is pressed to remove the cocoa butter, resulting in a fine, unsweetened powder. They even say it has some health benefits, so you don't have to feel bad when you indulge. If it feels gritty or rough, you're feeling the sugar crystals and it's moisture bloom. All products linked here have been independently selected by our editors. For bakers, chocolate is one hell of a complicated ingredient—over volatile compounds contribute to its aroma and flavor. Rhonda Ward December 20, Tony Buys would do you share your recipes? Milk Chocolate : All of the above, plus milk solids. Its bitterness comes from pure nibs, the finely ground centers of roasted cocoa beans. Name required. Sugar and vanilla are also added to make this chocolate creamy and to enhance the flavor. Season to taste with additional salt or vanilla, and serve hot. Also called "drinking chocolate," many of the most luscious recipes melt real chocolate into warm milk, creating the ultimate comfort drinks.