DOCSLIB.ORG

BUILD a SWEET TABLE (100-Person Minimum)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BUILD a SWEET TABLE (100-Person Minimum) BUILD A SWEET TABLE (100-person minimum) COOKIES & DESSERT BARS Choose 5 Varieties at $2.70 per Person (3 Pieces per Person) Chocolate Chip Cookies Peanut Butter Cookies Oatmeal Raisin Cookies Blackout Cookies Sugar Cookies Heavenly Chocolate Peanut Butter Squares Turtle Bars Sea Salt Caramel Brownies Rocky Road Brownies Bake Sale Brownies Mexican Hot Chocolate Brownies Lemon Delites Malted Milk Bars Apricot Nut Bars Lahina Clouds Chinese S’mores Almond Meltaways White Chocolate Raspberry Cheesecake Bars Raspberry Oatmeal Triangles Orange Cranberry Pecan Bars Chocolate Fudge Squares Tempting Toffee Triangles PETITE PASTRIES $15.00 per Dozen (We kindly request a minimum of 2 dozen per selection) Maple Glazed Pumpkin Eclairs Petite Apple Strudels Chocolate Éclairs Key Lime Tartlets Grand Marnier Cream Puffs Chocolate Banana Cream Puffs Lemon Tartlets Chocolate Truffle Tartlets Mini Fresh Fruit Cheesecakes Chocolate Covered Banana Squares Macadamia Nut & White Chocolate Cookies Rugelah Apricot, Cinnamon Raisin, Raspberry & Chocolate Raspberry Petite Napoleons $16.80 per Dozen GOURMET CAKES Choose 4 varieties at $2.50 per Person (Add $0.75 per Person for each additional choice) Praline Turtle Cheesecake Mosaic Fresh Fruit Cheesecake Oreo Chocolate Chip Cheesecake Fresh Fruit Tart Sea Salt Caramel Flourless Chocolate Cake Killer Chocolate Cake Chocolate Mystique Chocolate Strawberry Dacquoise Best Damn Lemon Cake with White Chocolate Sauce Chocolate Log with Chopped Pistachios & Mushroom Meringue Cookies Sour Cream Dutch Apple Torte with Caramel Sauce EXTRAORDINARY DELIGHTS Choose any at $1.50 per Person/Each English Trifle Layers of Rum & Brandy Soaked Lady Fingers with Frangelico Whipped Cream & Fresh Seasonal Berries Tiramisu Mascarpone, Kahlua & Espresso layered with Bittersweet Chocolate & Sweet Biscotti and sprinkled with Cocoa Strawberries Romanoff Hulled & Halved Berries smothered in Rich Brandied Ice Cream Sauce English Toffee Lemon Mousse with Whipped Cream & Fresh Raspberry Sauce Chocolate Mousse served with Whipped Cream & White Chocolate Sauce p. 2 A Sweeping Display of Fresh Fruit to include Honeydew Melon, Cantaloupe, Watermelon, Seedless Grapes, Fresh Pineapple & Select Strawberries $1.50 per Person A Selection of Strawberries, Raspberries & Fresh Seasonal Berries served in a Pedestal Bowl accompanied by Romanoff Sauce, Grand Marnier Whipped Cream & Brown Sugar with Cookie Twist Garnish (Market Price) Still More Choose any at $1.00 per Person Hel’s Homemade Truffles Halavah – Plain or Chocolate “Kiddie” Candies 5 varieties of the Stuff We Kids Love Sorbet & Puree $3.50 per Portion 3 Exciting Flavors of Fresh Fruit Sorbet nestled in tiny pools of multiple Purees garnished with White & Dark Chocolate Cigarette Spirals, Gaufrette Cookies & Hazelnut Piroulines displayed in Up Martini Glasses & splashed with Orange, Lemon & Lime Zest garnish Chocolate Fondue $4.50 per Person (Staffed Parties Only) Sweet Chocolate & Heavy Cream blended into a Silky Smooth Dipping Sauce displayed with wooden stix Pure Butter Pound Cake Fresh Pineapple Strawberries Marshmallow Bananas Chocolate Fountain $2.00 per Person Fountain Rental & Attendant – $560.00 (Staffed Parties Only) Sweet Chocolate melted into a Silky Smooth Dipping Sauce flowing from a 3-Level Fountain displayed with wooden stix Pure Butter Pound Cake Fresh Pineapple Strawberries Bananas Marshmallow Pretzel Rods Rice Krispie Treat Sticks Bananas Foster $3.50 per Person (Staffed Parties Only) Our Chef preparing this Fabulous N’awlins Favorite Bananas sautéed in Rum, Grand Marnier & Brown Sugar served under a Petite Scoop of Fresh Pistachio Ice Cream p. 3 HEL'S ICE CREAM SUNDAE BAR French Vanilla, Double Chocolate Fudge Ice Cream & Strawberry Frozen Yogurt served with an assortment of toppings including Mini Marshmallow M&Ms Sprinkles Chocolate Chips Chopped Heath Bars Reese’s Pieces Crushed Oreo Cookies Strawberry Topping Hot Fudge Butterscotch Sauce Topped off with Whipped Cream, Chopped Nuts & Cherries $4.35 per Person (50-Person Minimum) 3 Varieties of Chocolate Decorated Waffle Cups add $2.00 per Guest HEL'S ICE CREAM FLOAT BAR Specially prepared for each Guest by request Guests’ choice of the following Sodas: Root Beer Cola Green River Soda Black Raspberry Soda Cream Soda Mixed by Uniformed Staff with any of the following flavors of Ice Cream: French Vanilla Mint Chocolate Chip Fresh Strawberry $1.75 per Float (50-Float Minimum) p. 4 CHOCOLATE DIPPED FUN STUFF Oreo Cookies Pretzel Rods Marshmallows Rice Krispie Pops Chocolate Dipped Banana Squares 2 dozen of each plus 1/2 lb of White Chocolate Dipped Popcorn $135.00 CHOCOLATE DIPPED STRAWBERRIES Dark Chocolate Dipped Strawberries drizzled with White Chocolate $1.20 each Milk Chocolate Dipped Strawberries White Chocolate Dipped Strawberries drizzled with White & Dark Chocolate drizzled with Dark Chocolate $1.50 each $1.50 each (50-Berry Minimum) White & Dark Chocolate Dipped Strawberry Tree Fresh Driscoll Strawberries double dipped and artfully decorated & arranged in a Tree Shape $115.00 (80 Berries) Triple Chocolate Dipped Strawberry Tree Three Types of Chocolate Dipped Fresh Driscoll Strawberries: Dark Chocolate Dipped Strawberries drizzled with White Chocolate White Chocolate Dipped Strawberries drizzled with Dark Chocolate Milk Chocolate Dipped Strawberries drizzled with White & Dark Chocolate artfully decorated & arranged in a Tree Shape $135.00 (80 Berries) p. 5 ESPRESSO CAPPUCCINO & MOCHACCINO ESPRESSO CAPPUCCINO Our own blend of the Italian Classic Espresso with Steamed Milk and a Foam Topping MOCHACCINO CAFFE LATTE A Cappuccino with Espresso with Steamed Milk Dutch Bittersweet Chocolate $4.95 per Person (100 Person Minimum) HOT CHOCOLATE Rich Hot Chocolate served with Mini Marshmallows $55.00 serves 50 Cups AROUND THE WORLD COFFEE Gourmet Coffees including Cappuccino Columbian Supremo Hazelnut (Decaffeinated) served from Silver Coffee Urns accompanied by Sweet Whipped Cream, Chocolate Shavings & Crystallized Sugar Stirrers $2.50 per Person Chocolate Cups filled with Grand Marnier Amaretto Kahlua Additional $1.50 per Person Please add $200.00 for Silver Coffee Urns if needed Minimum 100 Guests p. 6 CHOCOLATE CREATIONS GIANT GOURMET CARAMEL APPLE Fancy Granny Smith Apple generously covered with Vanilla or Chocolate Caramel drizzled with Chocolate & smothered with a variety of delicious toppings to include Peanuts, Pecans, Sprinkles, White Chocolate, Coconut, Chocolate Chips, Walnuts, Candies, Milk Chocolate, Toffee Chips, Peanut Butter Chips, Marshmallows, M&Ms, Krispies & Dark Chocolate $7.95 each TAFFY “NO APPLE” Same treat as above except missing one ingredient.....The Apple!! (Taffy with or without Nuts) $2.95 each DIPPED PRETZEL ROD CHOCOLATE & CARAMEL FANCY ROD White, Milk or Dark Chocolate Beautifully decorated with assorted colors & lightly sprinkled with colored nonpareils toppings.....Like a work of art! $12.00 per Dozen $26.00 per Dozen (with Name +$1.10 each) CARAMEL MALLOW NUT TREAT Marshmallow smothered in Caramel, Nuts & Chocolate on a stick $18.00 per Dozen DIPPED DECORATED MARSHMALLOW ON A STICK $12.00 per Dozen DIPPED DECORATED OREO $12.00 per Dozen DIPPED RED LICORICE $12.00 per Dozen RICE KRISPIE TREAT ON A STICK $15.00 per Dozen DIPPED GRAHAMS $14.40 per Dozen HALF-DIPPED SHORTBREAD COOKIE (WITH NAME) $18.00 per Dozen QUARTER DIPPED GIANT CHUNK CHOCOLATE CHIP COOKIE WITH SPRINKLES $12.00 per Dozen DIPPED POTATO CHIPS $19.95 per lb WHITE CHOCOLATE DIPPED POPCORN $15.00 per lb DIPPED FRESH FRUIT From $12.95 per lb DECORATED HALVAH – DRIZZLED WITH CHOCOLATE, 2# $22.50 each NOVELTY CHOCOLATE SUCKERS (WITH NAME) From $1.25 each GIANT 4" LETTERS – WITH DESIGNS OF STARS, DRIZZLE, DOTS, NOTES & HEARTS $5.00 each CHOCOLATE BARK: YOUR CHOICE OF ALMOND, OREO, M&MS, ETC. $16.50 per lb TOFFEE BARK – MORE CHOCOLATEY THAN TRADITIONAL ENGLISH TOFFEE $16.50 per lb THE DYE BARK (COOL DESIGNS IN WHITE CHOCOLATE) $16.50 per lb GIANT CARAMEL TORTOISES (PECANS, CARAMEL, CHOCOLATE – APPROX 12) $19.95 per lb WRITING IN CHOCOLATE (UP TO 8 LETTERS) $0.50 each ENGLISH TOFFEE $13.95 per lb (5 lb min) Creative Molds are available for all occasions – Plus lots of other items (too many to list!!) Please call for more details. p. 7 .
Load more

Recommended publications
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • Ice Cream Maker -Makes 2 Pints
    Ice Cream Maker -makes 2 pints INSTRUCTIONS FOR PROPER USE AND CARE Model #DBL500 IMPORTANT! VERDE VITA LLC • PO BOX 863 • CLARENCE, NY 14031 Please keep these instructions and your original box packaging. table of contents Important Safeguards . .2 Features . .3 Before First Use . .4 Freezing the Canisters . .4 Assembly . .5-6 How to Operate . .6-7 Troubleshooting . .7 Cleaning . .8 Hints and Tips . .8-9 Recipes Basic Vanilla Ice Cream . .10 Banana Orange Frozen Yogurt . .10 Blackberry Sorbet . .11 Chocolate Chip Frozen Yogurt . .11 Chocolate Frozen Yogurt . .12 Chocolate Ice Cream . .12 Chocolate Peanut Butter Ice Cream . .13 Espresso Ice . .13 Fat Free Peach Ice Cream . .14 Fat Free Chocolate Ice Cream . .14 Fat Free Pineapple Frozen Yogurt . .15 French Chocolate Mint Ice Cream . .15 French Vanilla Ice Cream . .16 Frozen Margaritas . .16 Frozen Piña Colada . .16 Fruit Sorbet . .17 Lemon Ice . .17 Lemon Sherbet . .17 Ice Cream Sandwiches . .18 Low Fat Non Dairy Mango Freeze . .18 Low Fat Non Dairy Strawberry Freeze . .19 Piña Colada Sherbet . .19 Pineapple Ice . .20 Pistachio Ice . .20 Raspberry Ice Cream . .21 1 Strawberry Cheesecake Ice Cream . .21 22 important safeguards When using this electrical appliance, safety precautions must always be Raspberry Ice Cream observed, including the following: n Read all of the InStRuCtIonS befoRe uSe. Ingredients n Do not leave appliance when plugged in. Unplug from outlet when 3 1 /4 cups heavy cream 4 oz. egg substitute not in use. Always unplug before cleaning and removing parts. 3 /4 cup half and half or milk 1 tsp. vanilla n Do not use outdoors or on a wet surface.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Sundaes Shakes & Floats Savoury Ice Cream Sorbet
    MORNINGS SHAKES & FLOATS SUNDAES SPARKLING & WINE Available until 11.45am Monday to Saturday Sparkling 125ml Bottle (V) (V) (VE) Classic Shake ..........................................................£7.25 Knickerbocker Glory .............................................£13.50 Tropical Bliss ........................................................£5.25 Two Scoops of Ice Cream with Organic Milk Strawberry & Vanilla Ice Cream, Pineapple & Raspberries, Fortnum’s Blanc de Blancs £14.75 £75.00 Mango, Apricots, Pineapple, Fresh Ginger, Passion Fruit Whipped Cream, Italian Meringue, Raspberry Coulis Hostomme, Champagne, NV Lemonade Float (VE)....................................................£6.70 Summer Smoothie (VE).................................................£5.25 Lemon Sorbet & Lemonade (N,V) Fortnum’s Rosé £15.75 £80.00 Watermelon, Cantaloupe Melon, Lime, Cinnamon Powder, Chilli Banana Split .......................................................£12.50 Brown Cow Float(V).....................................................£8.25 Vanilla & Chocolate Ice Cream, Caramelised Banana, Chocolate Sauce, Billecart - Salmon, Champagne, NV Croissant (V) ................................................................£3.50 Chantilly Cream, Toasted Almonds, Maraschino Cherry Vanilla Ice Cream, Chocolate Syrup with Root Beer Fortnum’s Prosecco £9.50 £50.00 (V) Pain Au Chocolat (V)....................................................£3.50 Lemon Curd Meringue ..........................................£12.50 Valdobbiadene, Zucchetto, NV Lemon Curd Ice
    [Show full text]
  • 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.
    [Show full text]
  • Identification and Quantification of Flavanols and Methylxanthines in Chocolates With
    Identification and Quantification of Flavanols and Methylxanthines in Chocolates with Different Percentages of Chocolate Liquor Kerrie L. Kaspar A Research Paper Submitted in Partial Fulfillment of the Requirements for the Master of Science Degree in Food and Nutritional Sciences Approved: 6 Semester Credits Dr. Martin G. ~ndGs,Research Advisor Committee Members: br. Cynthia Rohrer The Graduate School University of Wisconsin-Stout December, 2006 The Graduate School University of Wisconsin-Stout Menomonie, WI Author: Kaspar, Kerrie L. Title: Identification and Quantification of Flavanols and Methylxan thines in Chocolates with Different Percentages of Chocolate Liquor Graduate Degree1 Major: MS Food Science and Human Nutrition Research Adviser: Martin Ondrus, Ph.D. MonthNear: December, 2006 Number of Pages: 96 Style Manual Used: American Psychological Association, 5thedition ABSTRACT Chocolate liquor is the source of antioxidant flavanols (catechin and epicatechin) and methylxanthines (caffeine and theobromine) found in dark chocolate. Factors that can influence the flavanol and methylxanthine concentration.of dark chocolate investigated in this study include the amount of chocolate liquor added, alkalization, and cacao bean genus. The purpose of this study was to quantify flavanols and methylxanthines in different dark chocolates from Legacy Chocolates with different weight percentages of chocolate liquor and different cacao bean genera, Criollo and Forastero. Chocolate samples were analyzed by reverse-phase high performance liquid chromatography (HPLC). Results indicated that the greater the percentage of chocolate liquor added to the final product, the more flavanol antioxidants present. When comparing chocolates with similar weight percentages, the Forastero genus had a significantly greater (p < 0.05) flavanol concentration than the Criollo genus. The Criollo genus resulted in a significantly greater (p < 0.05) caffeine content in dark chocolate when compared to a product prepared with similar weight percentages of chocolate liquor from the Forastero genus.
    [Show full text]
  • Make Ice-Cream in a Food Processor
    8/31/2019 Make Easy Ice Cream in a Food Processor - Chowhound ByAmy Sowder May 29, 2019 Edit All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. Don’t have an ice cream maker but do have a Cuisinart (or its equivalent)? You can use your food processor to make ice cream—and we don’t mean by blending bananas, either. Let’s be honest: An ice cream maker is a one-trick pony. And with limited space in our kitchens, machinery for the dessert genre isn’t always a top priority. Some of the more ice cream-obsessed of us (ahem) think it should be the #1 kitchen appliance, but the rest of you will love finding another use for equipment you already have cluttering your cupboards. A food processor is nothing if not versatile, but we can’t think of a more noble use for your trusty processor than homemade ice cream. Read more: 7 Ways to Churn Out Ice Cream Without an Ice Cream Maker | The Best Ice Cream Makers for Every Personality Ice Cream, Not “Nice Cream” You can find tons of recipes for “ice cream” made in a food processor using a base of frozen bananas instead of the classic cream, eggs, and sugar base (aka nice cream). But sometimes we want the real thing. Fellow sweet-cold-creamy obsessive Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams, shares a quick, simple way to make traditional ice cream at home without an ice cream maker.
    [Show full text]
  • Chocolate 2 Janet Hardy-Gould Introduction
    STAGE Chocolate 2 Janet Hardy-Gould Introduction This ungraded summary is for the teacher’s use only and should not be given to students. Chapter summary Chapter 1 (The world of chocolate) is a short introduction to chocolate and its history. The cacao tree first grew in the rainforests of Central and South America, but is now cultivated in many tropical regions. The biggest consumers of chocolate are in Europe. The chapter also mentions some books and particularly cheap milk chocolate – contains large films on the theme of chocolate. amounts of unhealthy sugar and fat. Chapter 2 (The first chocolate) outlines the early Chapter 8 (Types of chocolate) gives a summary history of chocolate, starting with the Olmecs of of the three basic types of chocolate – dark, milk, and Central America who used the sweet pulp from cacao white. It goes on to describe some of the inventions pods. Later the Maya started to grind the beans of famous chocolatiers, such as pralines and truffles. themselves, using the resulting paste in a drink. The Chapter 9 (Special days and presents) explains Aztecs after them, who also valued cacao beans the importance of chocolate on birthdays and other highly, named the drink chocolatl. festivals. Different countries have different traditions; Chapter 3 (Chocolate comes to Europe) for example, chocolate skulls are often given to describes the arrival of explorers and conquistadors in children on the Day of the Dead in Mexico, and parents Central and South America, ultimately leading to the in the UK sometimes give chocolate money to their downfall of the Aztec rulers.
    [Show full text]
  • “Cacao” and “Cocoa”?
    Bean-to-Bar Chocolate by Megan Giller Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts “Underground Chocolate Salons,” teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn. Find Megan online at: Twitter: @megangiller Instagram: @chocolatenoise Website: chocolatenoise.com More from Megan Giller: I am a writer of prose and poetry, and sometimes whimsical vignettes. Characters are what I love best, and I follow quirk, kitsch, longing, love, lifestyle, and, most importantly, food. Some say my affinity for leafy greens is tempered only by my obsession with peanut butter. But mostly you’ll find me writing about the everyday, the extraordinary, and good food for places like Slate, Food & Wine, Travel + Leisure, and more, as well as judging chocolate competitions like the International Chocolate Awards. I spend my time checking out the best restaurants in New York City and Brooklyn, talking with amazing chocolate makers across the country and internationally, and walking with my dog, Echo, through Prospect Park. Giller has written for major outlets, including: Men’s Health Travel + Leisure Food & Wine Fortune Slate The New York Times Modern
    [Show full text]