DOCSLIB.ORG

{Download PDF} Gu Chocolate Cookbook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
{Download PDF} Gu Chocolate Cookbook GU CHOCOLATE COOKBOOK PDF, EPUB, EBOOK Gu | 224 pages | 10 Nov 2012 | HarperCollins Publishers | 9780007462933 | English | London, United Kingdom GU Energy | Supplements & Nutrition for Athletes – GU Energy Labs Thorough research has been done in order to bring you with the ultimate choice of good chocolate cookbooks which will educate you and hone your skills in preparing tasty, unique and traditional chocolate confectioneries, bars and other designer chocolate dishes right at your home kitchen. Below is the guide and reviews of top rated chocolate cookbook that every home kitchen must have. Chocolates and Confections is the popular chocolate cookbook that was published in the year and this cookbook features theory, formula and methods for some of the best artisans of confectioner world. This is the comprehensive guide from some of the masters of confectionery industry like Peter Gruelling of the Culinary Institute of America and he offers some of the thorough and comprehensive explanation about the theories, processes, ingredients, formulas that go into creating the different types of confectioneries and chocolate items. With this cookbook, you can keep your home chocolate and candy making passion alive and hone your basic skills. This cookbook features the new formulas for chocolate making along with illustrations, and photographs which can support you in meeting the needs of the confectioners. The cookbook is masterly designed and features the master level illustrations across the full colored photos of ingredients and step by step methods for preparing and finishing the confections and chocolate dishes. The cookbook also features the charts which make you aware about the common candy making techniques and pitfalls and the tricks to avoid such pitfalls. It is the blend of ultimate guide and suggestions for best quality chocolate dishes and preparing the natural confectionery ingredients ad information about candy storage and packaging. The cookbook features relevant chapters and information about every type of confectioneries including the non-crystalline sugar confections, butter ganache, cream ganache, jellies, sugar candies, nut centers and more. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner is the cookbook comprising over unique formulas from classic confection to the innovative and modern methods for preparing candies at home. Apart from providing you a guide for confection preparing and candy making, it also provide you details about storage and packaging of the candies and confectionery. Moreover, the guide also provides you details about the common pitfalls of candy making and the methods to avoid it. The author of this chocolate cookbook Domingo Ghirardelli first started to make chocolate shakes and drinks for the miners in the era of Gold Rush. Because of the increasing demand of the chocolate lovers and cacao lovers and specialized chocolate products this cookbook has been designed. This cookbook is the ultimate collection of classic cookies , drinks, cakes and chocolate bars. The cookbook features authentic chocolate recipes which range from the simple and easy sweets to the show stopping desserts and even the special section where methods for hosting the chocolate parties are provided. The cookbook features over 80 stylish chocolate recipes and the primer on chocolate continually varieties and its uses and even more then 25 full coloured photographs. This cookbook is the ultimate gift for the for-chocolate lovers and the book also comprise of the new holiday recipe section with a guide to create the edible gifts like decadent fudge sauce and cocoa mixes. You can have this chocolate cookbook in your kitchen to enjoy different chocolate dishes. It provides you with different methods for creating the edible gifts like decadence fudge sauces and cocoa mixes and the best chocolate recipes and primer on chocolate varieties and uses. This cookbook provides you with the tips for preparing over hundreds of authentic chocolate and cocoa recipes right in your home and enjoys it in restaurant style. If you are passionate about chocolate dishes and candies, then indulge yourself and your family in the recipes and dishes found in the Chocolate Bliss: Easy Chocolate Recipes. This is the best chocolate cookbook comprises over 15 easy to cook chocolate recipes using simple ingredients that are easily found. The cookbook provides you with unique methods and technique to prepare the dozens of chocolate dishes and candies right in your home kitchen and also provides you ideas for preparing a variety of recipes like double chocolate nuggets, coconut swirls, rocky road candy, ten dollar bars, chocolate cinnamon rolls and more. Even the cookbook comprises of authentic recipes of chocolate cakes and bars which are derived from the age old methods of preparing cake. From brownies to muffins, cookies to chocolate bars and even more you will find recipes of different chocolate dishes right on this chocolate cookbook. Chocolate Bliss: Easy Chocolate Recipes is not just only limited to that of chocolate cakes and muffins, but it also comprises of other unusual offerings like the chocolate piazzas along with chocolate covered bacon so allure you and satisfy your cravings for chocolate in a unique way. No matter what you love to have in chocolate, you will definitely find the chocolate dishes on this chocolate cookbook and the quick and easy methods for preparing these dishes. This is the chocolate cooking which would really rekindle and revive your passion and love for chocolates. Chocolate Bliss: Easy Chocolate Recipes is the complete chocolate recipe cookbook comprises the easy to prepare and cook chocolate dishes right from the muffins to brownies and even the unusual offerings like chocolate cover bacon and chocolate piazzas to satisfy your taste buds and craving for chocolate in a unique manner. The cookbook comprises of everything to rejuvenate and revive your love for chocolate with different dishes which are easy to prepare right in your home kitchen. If you have a sweet tooth and passion for different chocolate dishes, then you would admire the heavenly taste of sweet and muffins that melt in mouth and this is what chocolate dish is all about. Chocolate dishes are fragrant, delicious and after consuming it you feel terrific in all senses. This is the chocolate cookbook that features the ultimate collection of 60 wonderful chocolate recipes which are easy to prepare and can be made in different way right in your home kitchen. Pick any recipe from the collection of 60 different chocolate recipes and you will be amaze with the preparation method and the easiness of cooking this chocolate dish. You will find everything right from the chocolate cakes to muffins, chocolate candies to chocolate pastries in the chocolate cookbook. This chocolate cookbook also comprises of skinny options which you would try in the home kitchen. Everything right from the preparation methods to the cooking and finishing of the chocolate dishes are mentioned on the cookbook and you can start choosing anyone from the recipe book and cook it right in your home kitchen using the simple and easy ingredients. This is the ultimate collection of chocolate dishes and recipes that are worth trying at home. Whether it's Salmon, Sardines or even Sea Bass, we've got all the recipes you'll need. Get the kids in the kitchen this festive season and cook up a storm with our delicious kid-friendly recipes. Delicious recipes for all your favourite bakes, including traybakes, tarts and cheesecakes. These simple, great-tasting dinners are perfect for cosy nights in after long, tiring days. We've made knocking up big winter dinners simple with these ideas for make-ahead batch meals. Get the kids in the kitchen and whip up delicious recipes they'll love to eat. Treat your dad to an ultimate feast this Father's Day with our recipes for incredible summer foods. Your friends and family will be spoilt for choice with these barbecue feasts from around the globe. These easy recipes will ensure you're getting the most out of your food processor. Are you brave enough to challenge yourself and your mates to try our 30 hottest recipes ever? Loads of delicious and easy pie recipes, including all of your favourite British classics. Your search for the perfect Sunday lunch ends here with our pick of the top 50 ultimate recipes. No fuss, no frills, these are the 10 recipes that have got our tongues wagging this week. Get the kids in the kitchen and whip up one of these easy bakes to keep them occupied. Try our tasty take on Brunch Stuffed Peppers - they're filled with bacon, cheese, hash browns and scone mix. Tuck in to a warming beef stew packed with veggies and dumplings for the ultimate comfort dinner. Spend less time in the kitchen this Christmas with our gallery of fast and flavoursome recipes. Lay me to rest on a light and creamy filling, cradled by crispy, buttery shortcrust pastry. Channel your inner 12 year old with these easy foods to rustle up for a midnight feast. Don't miss out on all your festive favourites this Christmas! These tempting recipes for smoked salmon and asparagus and turkey crown with all the trimmings are lighter than traditional dishes. These pastry-wrapped recipes are so good, they'll remind you of a big, fat hug from your favourite person. This treasure chest of international flavours will taste phenomenal and help keep your tummy happy. Throw the creepiest Halloween party for boils and ghouls with these deliciously- spooky snacks. Comforting roasts don't get any better than juicy chicken with all the trimmings. The queen of fabulous food is back in brand new Barefoot Contessa: Back to Basics, weeknights at 9pm. Viking | Chocolate Lovers' Cookbook by Viking Cruises (Aus/NZ) - Issuu Apart from providing you a guide for confection preparing and candy making, it also provide you details about storage and packaging of the candies and confectionery.
Load more

Recommended publications
  • Desserts and Ice Creams
    Desserts and Ice Creams Specialty Espresso, Cappuccino & Lattes Caramel Cashew Cookie Cheesecake Salted caramel ~ candied cashews ~ gluten free cookie crust ~ regular or decaffeinated ~ 3.50 coffee caramel sauce ~ brown butter tuile ~ 8 may also be served with your favorite flavor ~ 4 Chocolate Truffle Cake Flourless Belgian milk chocolate cake ~ dark chocolate ganache ~ Amaretto vanilla bean cremeux ~ dark and white chocolate motif ~ Caramel chocolate sauce ~ 8 English Toffee French Vanilla Lemon Mousse Cake Fresh lemon mascarpone mousse ~ gluten free lemon sponge ~ Ginger Spice blueberry coulis ~ white chocolate ganache ~ lemon Hazelnut blueberry filling ~ 8 Orange Raspberry Chocolate Godiva Skillet Brownie Peppermint Baked fresh to order ~ dark French cocoa ~ Godiva and Strawberry crème de cacao ~ hot fudge ~ ideal for sharing…or not! or with your favorite cordial ~ 8 served hot a la mode ~ 10 Vanilla Bean Crème Brûlée Classic vanilla bean custard ~ warm caramelized vanilla sugar crust ~ fresh berries ~ 8 The Roycroft Inn also offers Peach & Blackberry Sangria Sorbet Vegan ~ sugar frosted berries ~ rose poached strawberries ~ honey orange & Gran Marnier ~ 7 Irish Coffee ~ premium Irish whiskey ~ 7 B-52 ~ Bailey’s, Grand Marnier and Kahlua ~ 11 Hot Fudge Sundae Vermont premium ice cream ~ Inn made hot fudge ~ caramel Monk’s Rope ~ Frangelico and Crème de Cacao ~ 9 sauce ~ whipped cream ~ fresh berries ~ 6 The Emerald Isle ~ Bailey’s Irish Cream ~ 9 The Dessert Sliver Spanish Coffee ~ Tia Maria and Brandy ~ 9 served in a petite portion, the perfect complement Prince Charles ~ Drambuie ~ 10 for your sweet tooth ~ 4 The Lady Godiva ~Godiva chocolate liqueur ~ 9 I c e C r e a m s Vanilla ~ Chocolate Toasted Coconut ~ Mint Chip French Press ~ Available as gluten free upon request French Roast bean ~ available in sliver portion served in a glass press pot with a crystal sugar stick ~ 6 .
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Alaska Silk Pie Co.™ Where Decadent, Specialty, Gluten Free, Artisan Desserts Are Created
    Welcome to Alaska Silk Pie Co.™ Where Decadent, Specialty, Gluten Free, Artisan Desserts are Created “Gluten Free” Banana’s Foster Peterson Item # 00-286 Description: A “Gluten Free” almond flour shortbread crust is topped with banana’s foster actually made like they are table side with fresh banana’s, brown sugar, cinnamon, Meyers dark rum, butter and a hint of lemon to balance the sauce. A layer of our white chocolate vanilla silk mousse (tastes JUST like ice cream but doesn’t melt like ice cream) is topped on the bananas then glazed with our white chocolate banana silk then decorated with caramel Ingredients: White chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), pasteurized egg (whole egg), butter (milk cream), fresh banana, cream (milk), vanilla bean, almond flour brown sugar, Meyers Dark Rum, lemon puree, spices. Fruchtpast from Peterson Co: The glaze is our white chocolate silk and the Fruchtpast (Banana pulp 50% glucose syrup inverted sugar syrup ethyl alcohol, thickener: modified starch, acidulant: citric acid, color: riboflavin). Packaging: 12 per case Weight: 4 ½ OZ Each Case Dimensions 11 ½ x 16 x 3 ¼” Gluten Free” Crème Brulee Cheesecake Peterson Item # 63-062 Description: Our own Almond flour shortbread crust is baked and topped with our white chocolate crème brulee cheesecake batter then fired 3 times with sugar to caramelize the sugar on top of the dessert. Ingredients : White Chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan and /or carob bean and/or guar gums), Butter (milk cream), Pasteurized Egg (whole egg), Sour Cream (cultured grade A cream, non fat milk, enzyme Contains: Milk), Sugar, Almond Flour Packaging: 12 per case Weight: 4 OZ.
    [Show full text]
  • Desserts Coffee Cordials Port Wines
    Desserts Coffee Cordials (your choice of regular or decaf coffee) Crème Brulee madagascar vanilla bean custard with a Café Alexander caramelized sugar crust 5.99 Coronet VSQ Brandy, Godiva Dark Chocolate, and Crème de Cacáo 6.99 White Chocolate & Raspberry Swirl Cheesecake Hot-n-Steamy white chocolate cream cheese filling with raspberry Jacquin’s Blackberry Brandy, RumChata, puree, graham cracker crust 5.99 and Godiva Dark Chocolate 5.99 Apple Streusel Cheesecake Irish Coffee granny smith apples, cinnamon caramel sauce in a cream Tullamore Dew Irish Whiskey & Bailey Irish Cream 5.99 cheese filling topped with almond streusel 5.99 Nutty Irishman Baklava Tullamore Dew Irish Whiskey, Frangelico greek pastry with filo dough filled with walnuts and and Baileys Irish Cream 5.99 almonds baked in spiced honey syrup 6.99 Toffee Coffee Warm Wild Berry Crisp Licor 43, Dekuyper Buttershots Butterscotch Schnapps sautéed strawberries, blackberries and raspberries topped and Godiva White Chocolate 6.99 with a vanilla almond granola finished with vanilla bean ice cream 6.99 Port Wines The Chocolate Bomb dark chocolate cake stuffed with chocolate mousse, Sandeman Founders Reserve Port topped with a chocolate ganache 5.99 rich red fruit aromas with a touch of age create an elegant reflection of powerful flavors, the fruit and fire Peanut Butter Chocolate Cake characteristic of young classic Porto balanced with the double chocolate sponge cake, chocolate peanut finesse of age (Portugal, non-vintage) 6.99 butter crème, chocolate ganache, chocolate covered peanuts 5.99 Hardys Whiskers Blake Classic Tawny made primarily with Grenache and Shiraz grapes Pineapple Foster and aged on average for 8 years, it is a blend of sautéed pineapples and walnuts in a meyer’s rum several vintages to ensure its rich, caramel sauce and vanilla bean ice cream 6.99 smooth and nutty flavors 6.99 .
    [Show full text]
  • Peterson Aug. 2019 Catalog
    Featured on this page are our new Stocked items at Peterson’s…. Ask your sales person to have a sample sent to you. Caramel Bourbon Carrot Cake Mocha Madness Peterson Item #30534 Peterson Item #30533 This Edible chocolate cup is filled with our dark chocolate Alaska Silk espresso, then a layer of our Alaska Silk white chocolate This cake is loaded with coconut, espresso. It is finished with our “Signature” white chocolate vanilla roasted walnuts, pineapple, Alaska Silk mousse dusted with a Turkish grind of French Roast cinnamon and coarsely grated Coffee. carrots of course. Once removed Packaging: 15 CS CT from the oven, it’s glazeith a Case Dims 11 ½ x 16 x 3 ¼” caramel bourbon sauce, then Weight: 4.5 OZ glazed in our signature white Shelf Life: 6 MO. Frozen @-10 or colder chocolate Alaska Silk Bourbon glaze with a caramel drizzle. Packaging: 12 CS CT ALASKA SILK PIE CO. Case Dims 11 ½ x 16 x 3 ¼” Weight: 4.5 OZ Available “Exclusively” from the Peterson Co. Shelf Life: 6 MO. Frozen @-10 or Contact your sales rep for ordering information colder or call Peterson’s at 1.800.735.0313 Alaska Silk Pie Co . was established July 1, 1985 We are new desserts too that have just been set up. We are not stocked but we are DELICIOUS, GLUTEN FREE and READY TO GO! “Gluten Free” Limoncello Silk Peterson Item #24727 Description: Our gluten free house made almond anise biscotti is covered with a layer of our white chocolate Limoncello silk. A 2nd layer of our white chocolate Limoncello cream silk is topped with a sprinkling of our biscotti pieces.
    [Show full text]
  • Welcome to Alaska Silk Pie Company Where Wickedly Wild, Specialty, Artisan Gourmet Desserts Are Created! ______“Gluten Free” Banana’S Foster Peterson Item # 00286
    Welcome to Alaska Silk Pie Company where Wickedly Wild, Specialty, Artisan Gourmet Desserts are Created! __________________________________________________________________________________________________________________________________________________ “Gluten Free” Banana’s Foster Peterson Item # 00286 Description: A “Gluten Free” Shortbread crust is topped with banana’s foster actually made like they are table side with fresh banana’s, brown sugar, cinnamon, Meyers dark rum, butter and a hint of lemon to balance the sauce. A layer of our white chocolate vanilla silk mousse (tastes JUST like ice cream but doesn’t melt like ice cream) is topped on the bananas then glazed with our white chocolate banana silk then decorated with caramel IngrIngredientsedients : White chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), pasteurized egg (whole egg), butter (milk cream), fresh banana, cream (milk), vanilla bean, Bob’s Red Mill (1 to 1) flour brown sugar, Meyers Dark Rum, lemon puree, spices. Fruchtpast from Peterson Co: The glaze is our white chocolate silk and the Fruchtpast (Banana pulp 50% glucose syrup inverted sugar syrup ethyl alcohol, thickener: modified starch, acidulant: citric acid, color: riboflavin). Packaging: 12 CT CS Weight: 4 65 OZ EA Case Dims 11 ½ x 16 x 3 ¼” “Gluten Free” Crème Brulee Cheesecake Peterson Item # 63062 Description: Our own Shortbread crust is baked and topped with our white chocolate crème brulee cheesecake batter then fired 3 times with sugar to caramelize the sugar on top of the dessert. Ingredients : White Chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan and /or carob bean and/or guar gums), Butter (milk cream), Pasteurized Egg (whole egg), Sour Cream (cultured grade A cream, non fat milk, enzyme Contains: Milk), Sugar, Bob’s Red Mill Flour (1 to ) Packaging: 12 CT CS Weight: 4 OZ.
    [Show full text]
  • Your Application Expert in Confectionery Surface Treatment
    YOUR APPLICATION EXPERT IN CONFECTIONERY SURFACE TREATMENT PERFECT FINISHES® We know what it takes to manufacture confections that look marvelous THE PERFECT FINISH FOR and develop their sensational taste just where they are supposed to: in the consumer’s mouth. Our products give your candy an appealing look and keep them protected through processing, packaging and under challenging YOUR CONFECTIONERY climatic conditions. Our brand names like CAPOL®, CAPOLAN®, CAPOLEX® and FIX GUM® have made a worldwide name for themselves in the industry, for everything from sugar and chocolate dragées to gum products. For over 45 years, CAPOL has been a leading solution provider for surface treatment products in the confectionery industry. Based on proven formula- tions and in-depth process expertise, we develop solutions for the finishing of gums, jellies, chocolate and sugar panned sweets as well as caramels. Sealing Understanding candy manufacturing processes and knowing the specific agents challenges involved, we see ourselves as a partner to our worldwide customers. Polishing agents Precoating SUGAR DRAGÉES Anti-sticking Dipping agents Coated agents baths acids Machine release agents GUMS, JELLIES & EXTRUDED GOODS HARD AND SOFT CARAMELS Sealing agents Glazing Whether it be in new product development or Precoating agents CHOCOLATE in improving an existing product, we assist agents DRAGÉES from start to finish. From recipes to application support and from production process improve- ments to support with regulatory questions, Vegetarian Organic Halal Sugar-free we are your reliable partner for confectionery Vegan RSPO Kosher Flavored surface treatment. Christian Hauk Chief Executive Officer Capol GmbH 2 3 MOTIVATED BY OUR MISSION Helping you offer the most brilliant, most flawless confectionery on the market – that’s the CAPOL mission.
    [Show full text]
  • HOLIDAY-BAKING-BOOK-1.Pdf
    M I C H E L L E C I O C I A D A M S ' BUCKEYES INGREDIENTS DIRECTIONS 18-ounce jar creamy peanut butter 1) Cream peanut butter and butter. ⁄ cup butter, softened or 1/2 cup 2) Add sugar and vanilla and mix well. margarine, softened 3) Form into 1-inch balls and refrigerate. 1 pound confectioners' sugar (about 3.5 cups) 4) Melt chocolate chips with paraffin wax in a double boiler. 1 tablespoon vanilla 5) Dip balls into chocolate with a 12 ounces chocolate chips (milk or toothpick about 3/4 of the way covered. semisweet) 6) Place chocolate side down on waxed 3 - 4 ounces paraffin wax paper. (I use 1/4 of a standard block) 7) Let set at room temperature or refrigerate. STORY I'm an Ohio girl! These are a traditional holiday cookie there, representing Ohio's state tree. [email protected] S H A R N E L L E J O N E S ' BLUE JAYS NESTS INGREDIENTS DIRECTIONS 1 package Martha White Blueberry 1) Heat oven to 425 degrees. Lightly spray Flavored Muffin Mix, 7-ounce medium muffin cups with non-stick cooking spray or line with baking cups. 1/4 cup milk 2) Combine muffin mix and milk in a small 1 teaspoon butter bowl and stir until moistened. Fill muffins cups about 2/3 full. 1 slice cheese 3) Bake at 425 degrees for 14 to 17 salt minutes. pepper 4) When muffins are done cooking, crack 4 eggs in a small bowl. Add a "pinch" of 4 medium eggs salt and pepper, then mix well.
    [Show full text]
  • Linford of Alaska Proudly Present “Gluten Free” Caramel Apple Silk Linford Item #00#00----280280
    And Linford of Alaska Proudly Present “Gluten Free” Caramel Apple Silk Linford Item #00#00----280280 Remember….$2.00 per case off during the month of October…and it’s Apple Month Too!! Description: A roasted walnut and caramel crust is topped with our own spiced white chocolate silk laced with all the traditional apple pie spices. A layer of marinated Granny Smith apples and more caramel finishes this dessert. Ingredients: White chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), pasteurized egg (whole egg), butter (milk cream), cream (milk), Granny Smith Apples, brown sugar, cinnamon, allspice, nutmeg, roasted walnuts, caramel (sugar, cream cocoa butter, inverted sugar). Manufactured in a facility and oonn equipment that usesuses peanuts and tree nuts in the manufacturing of other desserts and productsducts!!!! Packaging: 12 per box Weight 4 ¼ OZ Each Case Dimensions 11 ¼ x 15 1/8 x 2 ¼ To Place an order call 1.800.735.0313 or your Peterson RepRepresentatresentatresentativeiveiveive Page 1 Stocked “Gluten Free” Banana’s Foster Peterson Item #63-064 Description: A “Gluten Free” almond flour shortbread crust is topped with banana’s foster actually made like they are table side with fresh banana’s, brown sugar, cinnamon, Meyers dark rum, butter and a hint of lemon to balance the sauce. A layer of our white chocolate vanilla silk mousse (tastes JUST like ice cream but doesn’t melt like ice cream) is topped on the bananas then glazed with our white chocolate banana silk then decorated with caramel. Ingredients: White chocolate (sugar, cocoa butter, milk, soya lecithin, pure vanilla), pasteurized egg (whole egg), butter (milk cream), fresh banana, cream (milk), vanilla bean, almond flour brown sugar, Meyers Dark Rum, lemon puree, spices.
    [Show full text]
  • Chocolate Liqueur Bonbons
    “Colaggio in cipria” (casting in powder) is the traditional method used for preparing chocolate liqueurs and chocolates filled with a liqueur syrup. A quite challenging technique, which shows off the craftsmanship and ability involved CHOCOLATE LIQUEUR A chocolate liqueur is a true delicacy, a small BONBONS treasure chest enclosing drops of energy. When it is placed in the mouth, it gives a particular sensation. To experience the full sensation the outside shell must be broken and then the liqueur mixes with the choco - late that encloses it. It is a historic transfor - mation which requires a technique of preparation and research for the flavours paired with the chocolate – liqueur, because the two elements envelop each other, yet re - main distinct. How are they made? Using a traditional me - thod called colatura in cipria (casting in powder), which uses the properties of starch to create a protective coating. A century ago, in the Italian manual “Pasticciere e Confettiere Moderno” (The modern pastry chef and confectioner), Hoepli 1907, Giu - seppe Ciocca wrote: “this operation, I think, is known by all, since it is not so new”. However, more than a century later, the knowledge that in the past was part of the know-how of every confectioner, is almost being lost. Modern working systems have modified procedures and as a result also re - cipes and flavours. The secrets of the confectioner’s art is not only found in the recipes, but also in the technique and ability of those who elaborate them , and therefore rediscovering some hi - storic procedures can also be important to make people acquainted with sensations that move away from present standards.
    [Show full text]
  • (3 Sets ) Meeting Quencher Morning Break Enhancements
    Meeting Revitalization (3 sets ) $51.95 per person 30 – 45 minute intervals Early Morning Beginning Assortment of chilled juices Seasonal Fresh Sliced Fruit with Berries and yogurt dressing Bite Size Muffins, English Muffins, Hearth Grain Breads to Toast Butter, Preserves, Peanut Butter and Nutella Freshly Brewed Coffee, Decaffeinated Coffee, and Tazo Teas Mid Morning Refresh Re-energize with Freshly Brewed Coffee, Decaffeinated Coffee and Tazo Teas Whole Oranges and Bananas Mid Afternoon Refresh Freshly Baked Cookies and Nut Brownies Whole Red and Green Apples Bottled Water and Sodas Freshly Brewed Coffee, Decaffeinated Coffee, and Tazo Teas Meeting Quencher $12.95 per person 30 – 45 minute intervals Set Once Fresh Brewed Coffee, Decaffeinated Coffee ,and Tazo Teas Whole Red and Green Apples Bottled Water and Sodas Morning Break Enhancements (a la carte) 30 – 45 minute intervals Freshly Brewed Iced Tea $ 8.95 per quart Skim or 2% Milk $ 8.95 per quart Assorted Soft Drinks $ 3.99 per person Sparkling and Still Water $ 4.49 per person Bottled Juices $ 4.49 per person Bottled Flavored Teas and Flavored Sparkling Waters $ 5.99 per person Freshly Squeezed Orange and Grapefruit Juice, each per quart $ 8.95 per quart Freshly Brewed Coffee, Decaffeinated Coffee, and Tazo Teas $ 6.95 per person Freshly Brewed Coffee, Decaffeinated Coffee, and Tazo Teas $67.95 per gallon Bottled Naked Juice 15 ounce bottles $ 7.99 per person Freshly Baked Gourmet Pastries $45.00 per dozen Seasonal Sliced Fruits and Berries, Yogurt Dressing, Granola $ 8.95 per person Freshly Warmed Bagels, Cream Cheese $36.00 per dozen Chilled Individual Yogurt $36.00 per dozen Selection of Dry Cereals, Skim and 2% Milk $ 3.49 per person Bottled Energy Drinks $ 5.59 per person Prices are subject to a 22% Service Charge and 9% Sales Tax.
    [Show full text]
  • Ghirardelli Chocolate Chip Cookie Mix Baking Instructions
    Ghirardelli Chocolate Chip Cookie Mix Baking Instructions Plumbaginous Dane rattled no recoup homers dishonestly after Uriah causing bonnily, quite polyhydroxy. Unperished and thorough Reuben never decays sycophantically when King outmoved his pith. Uncalled Osbert peddle: he damnifies his prorogation ingenuously and gracefully. View this chocolate chip cookies bake enjoy these are baked in bagdad, leave out your. Toll house chocolate! Just fine selection of chocolate chip cookie mix well combined with nut instead. Others are more difficult. Whole bag ha ha ha ha ha ha ha ha ha ha! Break out cakey cookie recipe instructs you, it bakes beautifully and store in portland, no idea what you ever had to the perfect gift. Consistent cookie demonstrating recipe prep and cooking techniques an extra shape and thick chocolate chip have. Everyone who says they might as! Gradually add in it literally tastes wonderful with chocolate chip cookie mix and. In a catch. In chocolate chips mixing only one is! To Clip Coupons Please lock Your Membership! We nourish love these. Are fever a chewy chocolate chip cookie cookie of all person? Las cookies every month if a little. You bake a baking chips are baked immediately after reading all ghirardelli melting and mixed in their taste of. Thanks for hosting Joanne! Hope that helps and that you gut the cookies! No will make a great for returning the flour to cool a wire racks to choose from stand mixer! What kind of chocolate cookie with tried. For sharing with sustainably sourced, mix chocolate chip cookies mix for returning the temptation to the.
    [Show full text]