Archive | July, 2013

Excellent chocolate cake AND chocolate espresso cupcakes

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Chocolate Academy: TIPS and IDEAS from Callebaut expert

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The World of Indian Chocolates

by: Sunil Kumar Chocolates have been in existence since the times of the Aztecs and Mayas. The credit of introducing them to the rest of the world goes to the Spaniards. In the beginning, a highly unrefined form was used in Europe. Now, the primary components of chocolate are cocoa, sugar and milk. Hershey’s were […]

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Infinite chocolate explained

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Milk Chocolate – How To Send Your Baking Into Overdrive by Korbin …

by: Korbin Newlyn Unlike dark chocolate, milk chocolate is exceedingly sensitive to heat since it has a high sugar content. Milk chocolate is mostly a mix of chocolate, sugars, and milk, and so it is much more ordinarily found in candies. For this reason it might be hard to use milk chocolate in […]

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Chocolate Decorations Part 3 Transfer Sheets by Ann Reardon How To Cook That

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London Chocolate Shops

by: Alfred Smith There are lots of places in London you can find alluring chocolates, and I have made it my priority to hunt out the best. There are massive chocolate makers, there are a few that put in a lot of articifical preservatives, and those that just use natural ingredients, keeping things simple […]

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Quadruple chocolate loaf cake Nigella Lawson ( Feast season)

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Oven Baked Chocolate Donuts – RECIPE

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How to Make Chocolate Cups

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RSS Breaking News in Chocoholic World!

  • FOOD 101: The History Of Chocolate-Covered Cherries
    January 3rd is National Chocolate Covered Cherry Day. Here’s a history of the popular bonbon, adapted from Candy Favorites. Chocolate-covered cherries, more formally called cherry cordials, are a chocolate shell filled with a cherry and sugar syrup, plain or flavored with alcohol.   IT BEGAN WITH THE CORDIAL The word “cordial” derives from the Latin… […]
  • TIP OF THE DAY: Homemade Chocolate Truffles, Honey Sweetened
    Don’t these truffles look delicious, the work of a skilled professional? They are, the famous Force Noir* truffles from San Francisco chocolatier Michael Recchiuti (one of our favorites). He invites you to make them at home with the recipe below. Truffles can cost $3 apiece at an artisan chocolate shop. Egad! In truth, if you… […]
  • TIP OF THE DAY: Chocolate Ice Cubes In Vanilla Milk Or Cocktails
    Today’s tip might be a natural for Valentine’s Day, but we like it even more for the cold drinks of summer. These chocolate ice cubes are the brainchild of the Parisian chocolatier Jean-Paul Hévin. His Summer Chocolate Ice Cubes are simply a chocolate ice cream recipe that gets poured into ice cube trays instead of… […]
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