Monthly Archive: February 2010

Feb 26

Scharffen Berger Cacao Nib Rub on Tri Tip Roast

Added this to grilled items and this run will bring out a slightly nutty, earthy flavor with slight chocolate overtones. Use on tri tips or skirt steak or flank steak. The rub can stay on the meat overnight, or can be patted on a few hours before grilling. INGREDIENTS 2 tablespoons SCHARFFEN BERGER Cacao Nibs …

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Feb 24

Interesting facts about Dark Chocolate

Chocolate is a popular ingredient and is available in many types. Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and temperature when roasting the beans. Unsweetened chocolate is pure chocolate liquor, also known as bitter, baking chocolate or …

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Feb 18

Information on Cocoa Beans

Cacao Theobroma Cacao is in the genus Theobroma and species Cacao. Other common names include Chocolate, Cacao, cacaoyer. The cacao bean is the seed of the fruit often thought of as a culinary nut. Cacao beans that are certified organic and raw, dryed at low temperature can be difficult to find. Raw organic cacao is …

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Feb 15

Interesting Facts About Chocolate Chips

Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. Many sizes are available depending on preference. Chocolate Chips And Their History Chocolate chips are a required ingredient in chocolate …

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Feb 15

Chocolate Truffles by Lindt

INGREDIENTS: Ganache ¼ cup (60ml) heavy cream 5oz (150grams) Lindt milk, white or dark chocolate, chopped 1 tablespoon (15 grams) butter, softened METHOD: Heat the cream until it just comes to a boil, add the chopped chocolate and remove the saucepan from the heat. Stir or whisk the mixture until the chocolate is completely melted. …

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Feb 09

Information on White Chocolate

White chocolate is a confection of sugar, cocoa butter, and milk solids. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth. Origin and production: White chocolate first appeared in Switzerland in the 1930s. It was …

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Feb 03

How to Chop Chocolate

Before you melt your chocolate, you will want it in small, uniform pieces. Some brands of chocolate can be purchased in wafer sizes or bite-sized bars that don’t require chopping. However, if you buy large bars of chocolate or bulk chocolate, you will need to chop it before melting, so that it will melt evenly …

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