2000 the Flavor of Milk Chocolate Changes Caused by Processing
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S'mores Cheesecake Recipes
T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm. -
Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
Nutrients 2013, 5, 2258-2267; doi:10.3390/nu5062258 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate Meriel L. Harwood 1,2, Gregory R. Ziegler 2 and John E. Hayes 1,2,* 1 Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; E-Mail: [email protected] 2 Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-814-863-7129. Received: 15 April 2013; in revised form: 8 May 2013 / Accepted: 13 June 2013 / Published: 21 June 2013 Abstract: Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder. -
Chocolate Vs Compound
BLOMMER CHOCOLATE COMPANY CHOCOLATE VS. COMPOUND CHOCOLAT E Chocolate is derived from the cocoa plant. It is mandated by law to follow a specific recipe or standard of identity. This can be found in 21CFR163. The ingredients and quantities required can be summarized in the following: Sweet Dark Chocolate: must contain greater than 15% chocolate liquor, less than 12% milk solids, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. Semi-Sweet or Bittersweet Dark Chocolate: must contain greater than 35% chocolate liquor, less than 12% milk solids, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. Milk Chocolate: must contain greater than 10% chocolate liquor, greater than 12% milk solids, greater than 3.39% milk fat, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. White Chocolate: Must contain less than 55% sugar, greater than 20% cocoa fat, greater than 14% total milk, of which 3.5% or more must be milk fat, less than 5% whey products, and less than 1.5% emulsifier. Optional ingredients include vanilla. While only milk and dark chocolates must contain chocolate liquor, all chocolate including white chocolate must contain cocoa butter. Cocoa butter is a special fat. In order to retain good sensory qualities, including snap, mouthfeel, and gloss, it must be tempered. COMPOUND If chocolate does not meet the above standard of identity, it must be referred to as compound coating. Compound coating, also known as confectionary coating, is a mixture of sugar, vegetable fat, cocoa powder (in the case of chocolate flavored coating), lecithin, and flavor. -
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 -
Ultrasonic Application As a Potential Alternative to Tempering in Dark Chocolate Manufacturing
ULTRASONIC APPLICATION AS A POTENTIAL ALTERNATIVE TO TEMPERING IN DARK CHOCOLATE MANUFACTURING BY ELIANA ROSALES DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2014 Urbana, Illinois Doctoral Committee: Associate Professor Hao Feng, Chair Professor Nicki J. Engeseth, Director of Research Professor Keith R. Cadwallader Professor Shelly J. Schmidt i Abstract In chocolate manufacturing tempering is crucial; tempering encourages the formation of the appropriate polymorphic form in cocoa butter (Form V) which influences important physical and functional characteristics such as color, texture, gloss and shelf life. Highly sophisticated machinery has been developed to optimize this key process; however conventional systems are still disadvantageous due its high demands of energy, time and space. Chocolate manufacturing industry is continuously trying to improve existing production processes or invent new methods for manufacturing high quality chocolate to improve energy and time efficiency. Ultrasonication technologies have become an efficient tool for large scale commercial applications, such as defoaming, emulsification, extrusion, extraction, waste treatment among others. It also, has been demonstrated that sonication influences crystallization in various lipid sources and could be employed to achieve specific polymorphic conformations. The hypothesis of this research was that sonocrystallization will favor formation of polymorph V, yielding similar quality characteristics to traditional tempered chocolate. The objective was to explore the effects of ultrasound application in dark chocolate formulation and its effects on crystallization using instrumental and sensorial methods. Dark chocolate was formulated, conched, and either tempered or sonicated. -
Download the Data Sheet for More
BLOMMER CHOCOLATE COMPANY GOLD LINE (NON-GMO CHOCOLATE) “GOLD” PRODUCTS MANUFACTURED BY BLOMMER CHOCOLATE WILL USE INGREDIENTS FROM NON GMO SOURCES The ingredients for “Gold” products manufactured by Blommer Chocolate Company will be selected based on their genetic status and treatment following current industry and supplier information. • Cocoa Beans have not been genetically modified. • Sugar Cane has not been genetically modified. • Soy Lecithin will be Identity Preserved, meaning it originates from non-genetically modified soybeans and documentation and testing of the product at various stages from the farm to finished product confirm that it is solely from non-genetically modified sources. • Flavorings added to “Gold” products will be from Non-GMO sources. Our Research and Development team uses a hands on approach to collaborate with our customers and help them to be the best in their industry. Blommer Chocolate verifies the genetic status of raw materials with suppliers using the below criteria: • A Non-GMO Source • Compliance with European Regulations • Statements and testing of soy lecithin WHAT DOES “NON-GMO PROJECT VERIFIED SEAL” MEAN? The verification seal indicates that the product bearing the seal has gone through the Non-GMO project verification process. This verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance. ARE PRODUCTS BEARING THE “NON-GMO PROJECT VERIFIED” SEAL NON-GMO? The verification seal indicates that the product bearing the seal has gone through the Non-GMO project verification process. This verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance. -
Premium Ingredients for Exceptional Chocolate Drinks and Desserts
Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods. -
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. -
Welcome to Che: Chocolate Engineering Christi L
Welcome to ChE: Chocolate Engineering Christi L. Patton, Laura P. Ford, and Daniel W. Crunkleton University of Tulsa, Tulsa, OK Abstract An Introduction to Chemical Engineering course must introduce the student to the language of chemical processes as he learns of the many career options. This must be accomplished in a way that is meaningful to a student with minimal technical background and motivating enough to encourage them to return for another semester. The authors have found that food and fun are excellent motivators with chocolate being a distinct favorite. The freshmen at The University of Tulsa learn about chocolate processing and have the opportunity to sample along the way. Groups of students can roast cocoa beans, break the beans apart and separate the edible portion from the husks, grind the beans, separate the cocoa butter from the solids, and attempt to make edible chocolate. Each step presents unique challenges to the students and encourages them to brainstorm ways to automate and scale up the process. The lessons learned during the freshman year are continued as the sophomores are introduced to mass and energy balances. There the emphasis is on the final products: chocolate covered cookies and chocolate covered coffee beans. The students have an opportunity to demonstrate the lessons learned at the annual e-week Open House for middle school students. University students discuss the food processing steps and relate them to chemical engineering processes. Samples of the cocoa beans at different stages of processing are available to see and smell. The middle school students learn about the product specifications for white, milk and dark chocolate then choose a kind to sample. -
Conching Chocolate Is a Prototypical Transition from Frictionally Jammed
Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content Elena Blancoa,1, Daniel J. M. Hodgsona,1,2, Michiel Hermesa,b,1, Rut Besselinga,c, Gary L. Hunterd,e, Paul M. Chaikind, Michael E. Catesa,f, Isabella Van Dammeg, and Wilson C. K. Poona aSchool of Physics and Astronomy, The University of Edinburgh, Edinburgh EH9 3FD, United Kingdom; bSoft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, 3584 CC Utrecht, The Netherlands; cInProcess-LSP, 5349 AB Oss, The Netherlands; dCenter for Soft Matter Research, Department of Physics, New York University, New York, NY 10003; eCorporate Strategic Research, ExxonMobil Research and Engineering Company, Annandale, NJ 08801; fDepartment of Applied Mathematics and Theoretical Physics, University of Cambridge, Cambridge CB3 0WA, United Kingdom; and gMars Chocolate UK Ltd., Slough SL1 4JX, United Kingdom Edited by David A. Weitz, Harvard University, Cambridge, MA, and approved April 8, 2019 (received for review February 4, 2019) The mixing of a powder of 10- to 50-µm primary particles into is common to diverse industries that rely on the production of a liquid to form a dispersion with the highest possible solid high-solid-content dispersions. content is a common industrial operation. Building on recent advances in the rheology of such “granular dispersions,” we Shear Thickening Suspensions study a paradigmatic example of such powder incorporation: the We first review, briefly, recent advances in granular suspension conching of chocolate, in which a homogeneous, flowing suspen- rheology (5–14). The viscosity of a high-φ granular suspension sion is prepared from an inhomogeneous mixture of particulates, increases from a low-stress Newtonian value when the applied triglyceride oil, and dispersants. -
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%