Chocolate Graphing
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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 -
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. -
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. -
Make It Personal
Presorted VALENTINE’S DAY 2014 Standard US Postage Paid 139 Mill Rock Road East, Suite 2 Old Saybrook, CT 06475 CURRENT RESIDENT OR: Customer Number Key Code Call 1.800.9.GODIVA (1.800.946.3482), 7am to Midnight ET Shop GODIVA BOUTIQUES & GODIVA.COM Make it personal A. NEW Hand-Packed Valentine's Keepsake Heart Only you know the way to her heart. Pick her favorite chocolates and truffles from our chocolate case and we’ll present them in our exquisite NEW satin, heart-shaped gift box. A 18 pcs $55 29 pcs $75 A A GODIVA Boutique Exclusive Valentine’s Day Delivery where heart-melting begins Order Items by 2/11 11pm ET Standard 2/12 1pm ET Two-Day 2/13 1pm ET Next Day Visit GODIVA.COM for our FREE Shipping Offers GODIVA.COM GODIVA A. NEW Valentine's Day Keepsake Heart What’s the essential ingredient for the perfect Valentine’s Day? . Make hearts melt with our 2014 Keepsake Heart, elegantly draped in a lush, satin sash. The quintessential Imagine a tie without a knot, or a birthday without cake. That's what gift of love, each luxurious heart contains limited edition, Valentine’s Day is without GODIVA. See the twinkle in her eye heart-shaped chocolates in milk praliné, dark chocolate ganache, and white praliné, as well as limited edition or the smiles on their sweet young faces as they open Valentine's Day truffles in delectable flavors like Milk Chocolate Mousse, Dark Chocolate Soufflé, and White their delectable gifts, and you know exactly why Chocolate Passion Fruit. -
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. -
See You Next Summer! Hampy, Honey & Little Hoot Xoxo
See you next summer! Hampy, Honey & Little Hoot xoxo Recipes made with love by: Melissa Dubin HAMPY’S KITCHEN RECIPES 2019 FROM MELISSA DUBIN “THE HAMPY’S KITCHEN LADY” Kitchen Math The following measurements might be useful in the kitchen when learning about equivalents. 3 teaspoons = 1 tablespoon 4 tablespoons = ¼ cup 5 tablespoons plus 1 teaspoon = 1/3 cup 8 tablespoons = ½ cup 16 tablespoons = 1 cup 2 cups = 1 pint 4 cups = 1 quart 2 quarts = ½ gallon 4 quarts = 1 gallon Before you begin in the kitchen, there are a few simple steps to follow: 1. Always wash your hands first. 2. Read the recipe to make sure that you have all the necessary ingredients. 3. Gather the utensils that you will need. 4. Pay attention to measurements. 5. Be sure to clean up when you are done! Some interesting kitchen facts……….. • Be sure that all of your ingredients are at room temperature before you use them, especially eggs. (If eggs are cold, put them in warm water for a minute or two before you crack them.) • Always preheat the oven. • Use large eggs when baking, unless the recipe specifies extra-large, which it rarely does. • When a recipe calls for sifted flour, you can just give it a good stir to fluff it up before measuring it. • Brown sugar should be packed in the measuring cup until it is level with the top. • Baking Powder vs Baking Soda: Baking soda starts working as soon as it gets we, so once you have added the liquid ingredients to a recipe that calls for baking soda, bake it right away. -
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 -
TSB-A-20(20)S:6/20:Advisory Opinion,Tsba2020s
New York State Department of Taxation and Finance Office of Counsel TSB-A-20(20)S Sales Tax June 23, 2020 STATE OF NEW YORK COMMISSIONER OF TAXATION AND FINANCE ADVISORY OPINION The Department of Taxation and Finance received a Petition for Advisory Opinion from REDACTED REDACTED REDACTED REDACTED REDACTED REDACTED REDACT REDACTED REDACT (“Petitioner”). Petitioner asks whether ten of its products should be classified as candy or confectionery subject to sales tax. We conclude that nine of these products are candy. Facts Petitioner is an on-line retailer of snack products. Petitioner markets these products as healthy alternatives to traditional snacks. Petitioner asks whether the following snacks are considered candy or confectionery for sales tax purposes: (A) REDACTED; (B) REDACTED REDACT; (C) REDACTED; (D) REDACTED REDACTED; (E) REDACCTED; (F) REDACT REDACTED; (G) REDACTED REDACT; (H) REDACTED; (I) REDACTED REDACT REDACTED REDACT; and (J) REDACTED REDAC. Petitioner’s petition included pictures of each product and the list of ingredients in each product. (A) redacted is a loose mixture of milk chocolate drops, dried coconut flakes, and sweetened dried cranberries. The ingredients in milk chocolate drops include sugar, cocoa butter, whole milk, cocoa mass, soy lecithin extract, and natural vanilla flavoring. The milk chocolate drops are shaped as discs and appear to be the size of the dried cranberries. (B) Redacted redacted is a loose mixture of mini chocolate cookies, roasted hazelnuts, white chocolate buttons, and sunflower seeds. (C) Redacted redact is a loose mixture of pecans, dark chocolate buttons, sugar, and sweetened dried cranberries. (D) Redacted redacted redacted consists of ginger fudge, walnuts, cinnamon-flavored raisins, and carrot chews. -
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. -
GODIVA Launches Its New Signature Mini Bars, Supporting the Brand's
GODIVA Launches its New Signature Mini Bars, Supporting the Brand’s Strategy to Take a Bigger Bite Out of an $18 Billion Premium Chocolate Category NEW YORK, NY (Aug. 17, 2020) – GODIVA, the global leader in premium chocolate, announced today the launch of its Signature Mini Chocolate Bars, a new take on the classic chocolate bar, featuring eight perfectly portioned, individually wrapped mini versions. The Signature Mini Bars are the newest addition to GODIVA’s growing presence in the chocolate aisles of supermarkets and drugstores and part of its transformation to make its beloved products more accessible, allowing GODIVA to take a bigger bite out of the $18 billion Premium Chocolate Category. This inventive offering is a new format for the iconic brand and was developed with ease of consumption and convenience both top of mind. GODIVA’s innovative approach makes their Signature Mini Bars not only delicious, but also perfectly designed to meet a number of different consumer needs; they’re ideal for sharing, on-the-go enjoyment, or perfectly portioned for one. Clearly, GODIVA continues to deliver on its commitment to developing products that are meaningful, add value for consumers, and provide a wonderful GODIVA experience for its fans. The new GODIVA Signature Mini Bars are available in several phenomenal flavors, including: {Each region to adjust flavors based on region’s offerings) • Roasted Almond Dark Chocolate: Exquisite dark chocolate infused with crunchy roasted almond pieces; • 72% Cacao Dark Chocolate: Intense and smooth dark chocolate made of 72% cacao; • Milk Chocolate: Rich, creamy and delicate milk chocolate; • Sea Salt Dark Chocolate: The ultimate combination of dark chocolate and sea salt crystals; • Salted Caramel Milk Chocolate: Creamy milk chocolate infused with salted toffee pieces; • Almond & Honey Milk Chocolate: Milk chocolate with roasted almond pieces and honey. -
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. -
Marbled Orange Fudge Orange & Chocolate Ribbon Cookies Black
Brownie Batter Dip 1 pkg (8 oz) cream cheese, softened 1 (8 oz) tube of cool whip 2 tbls whole milk 1 cup mini chocolate chips 1 box (18 oz) Ghiradelli brownie mix Pretzels and/or sliced apples for dipping In a large bowl, beat cream cheese until smooth. Beat in milk and cool whip. Add in brownie mix and blend until smooth. Fold in chocolate chips. Place in disposable piping bag and pip into serving dish. Serve Marbled Orange Fudge immediately or chill for later. If desired, sprinkle with M&M's minis to 1 ½ tsp plus 3/4 cup butter, divided add a touch of color. 3 cups sugar 3/4 cup heavy whipping cream 3 tsp orange extract Malted Milk Chocolate Cupcakes 1 pkg white baking chips (10 to 12 oz) For the cupcakes: 1 jar (7 oz) marshmallow creme 1 cups all-purpose flour 1/2 cup malted milk powder 12 drops yellow food coloring + 5 drops red food coloring ½ tsp baking soda ¾ cup milk Grease a 13-in. x 9-in. pan with 1-1/2 tsp butter; set aside. 1/2 cup unsweetened cocoa powder ¾ cup vegetable oil In a large heavy saucepan, combine the sugar, cream and remaining butter. 1/2 cup granulated sugar 1 large egg Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook 3/4 cup packed light-brown sugar 1 tsp pure vanilla extract and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. For the frosting: Remove 1 cup and set aside.