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Send new message to groupFrom: Useful Info - 09 Apr, 01:53
See the video via http://Muvy.org
12 Posts. Last post send by: Useful Info - Monday 09 Apr
From: Nika - 27 Mar, 15:10
I've always wondered if a Belgian chocolate version of m&m's has ever or can be made. I looked in rec.food.chocolate's history, and the only reference to the making of the candy shell is that is contains an ingredient derived from the lac beetle...confectioners shellac. I'd love to be able to construct my own little fancy m&m's, but I fear the candy coating...
5 Posts. Last post send by: Nika - Tuesday 27 Mar
From: TheChocolateOfTheMonth.com - 22 Mar, 23:29
www.TheChocolateOfTheMonth.com Certified Food Manufacturer see our products on our website or on eBay username: thechocolateofthemonth
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From: chichashaman@yahoo.com - 21 Mar, 00:01
I just purchased Droste's 250 gram package of cocoa. I was looking for a Dutch Cocoa product. On the shelf there were two Droste sizes - the 250 gram in a red cardboard box and a 125 gram red cardboard package placed inside one of those collectible tins. Printed on the tin container were the words "Processed with Alkali". Neither of the cardboard boxes,...
2 Posts. Last post send by: chichashaman@yahoo.com - Wednesday 21 Mar
From: Farrel - 15 Mar, 05:18
This past weekend I got to try Hershey cacao reserve for the first time. I was pleasantly surprised. It was really good. Regular Hershey bars are the worst chocolates I have tasted outside of a third world country with no apparent chocolate market. I have tasted Hershey Symphony in the past which was a lot better than regular Hershey. Clearly Hershey were...
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From: graziani@soluzionepa.it - 14 Mar, 02:01
from "carpet" to Berlin, Storm, Shivers, Fox, Baker, King,
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From: Mark Thorson - 13 Mar, 07:31
I just can't believe how stupidly NoKa has bungled their response to the original article. If they'd responded honestly instead of dodging, and then going over the top with the Ayn Rand reference, the whole thing would have cooled off instead of heating up further: http://www.dallasfood.org/modules.php?name=Forums&file=viewtopic&t=166 The best advice...
1 Posts. Last post send by: Mark Thorson - Tuesday 13 Mar
From: cakewmn@aol.com - 12 Mar, 03:34
I am interested in buying a tabletop chocolate enrober, used preferably. Anyone know where I can find one? Oleta in Missouri
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From: Janet Puistonen - 10 Mar, 19:26
Has anyone tried using 83% butter instead of US-style butter in making truffles, caramels, and so forth, and if so have you noted a difference in the finished product or the process? I'm thinking of switching, but since that involves investing in 36 pounds of butter...
1 Posts. Last post send by: Janet Puistonen - Saturday 10 Mar
From: Red - 09 Mar, 19:14
Article title: chocolate mud cupcakes First posted: Sun 29 Oct 2006 Description: Article text: chocolate mud cupcakes These cupcakes are so simple to make you won't hesitate to make another batch! 300 g (1O1/2 oz) plain chocolate chips 300 g (101/2 oz) unsalted...
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From: Mark Thorson - 01 Mar, 05:34
What material and thickness is used for making plastic chocolate molds? They appear to be vacuum formed from sheet. Are there any special requirements for the vacuum forming machine (above the usual considerations for a vacuum formed product)? Any recommendations for a good machine to use for low volume production?
4 Posts. Last post send by: Mark Thorson - Thursday 01 Mar
From: tim - 21 Feb, 15:31
chocolate, chocolate, chocolate http://www.atoncer.com/food-wine/gourmet-food.htm http://www.atoncer.com/food-wine/chocolate.htm sXQKIxEuwHnpT0vpZgD7NPmVLT3fAIzo4jRROOpSFSvRca9Ka4o9qNt9Tpm6zSYsXOIJT8kF5LCrdodFcc8HIbTdO439C
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From: devo101@NOSPAAMMMyahoo.com - 13 Feb, 17:10
I am looking for a source for raw cacao beans by the 70 kg or so bag. They need to be organic. Would like to buy directly from the importer. Does anyone have any suggestions? TIA - feel free to email (take out NOSPAM) Devo
3 Posts. Last post send by: devo101@NOSPAAMMMyahoo.com - Tuesday 13 Feb
