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From: Chocolate machines - 12 Feb 2007, 15:27
Dear chocolate lover, In our shop ( http :// www .chocolate-machines,com ), you'll find a wide range of world's best chocolate, made by Barry-Callebout. These chocolate is specialy made for the professional or hobby chef and is available in bars and callets (drops). We're also specialised in fine equipment for melting, tempering, enrobing, coating, moulding...
1 Posts. Last post send by: Chocolate machines - Monday 12 Feb
From: dances_with_barkadas@yahoo,com - 11 Feb 2007, 17:22
Cortes reported that Montezuma drank 50 goblets of (non-sweetened) cocoa beverage before entering his harem. a goblet of cocoa was expensive to make in pre-mechanized society. Even if the laborers were nominally slaves, they had to be fed, clothed, housed, etc. In fact, the houseservants of a sovereign are normally well kept. Is it possible to estimate...
21 Posts. Last post send by: dances_with_barkadas@yahoo,com - Sunday 11 Feb
From: bbcrock@gmail,com - 06 Feb 2007, 18:46
My wife can't eat chocolate right now. I relied on this list previously to search out good chocolate brands from Europe. I bought $100 chocolate boxes that were better than anything we had previously. But as I said, she can't eat chocolate right now. So, does anyone know if there's an online company that makes the highest quality caramels? I buy locally...
4 Posts. Last post send by: bbcrock@gmail,com - Tuesday 06 Feb
From: acomino@gmail,com - 05 Feb 2007, 15:20
Just discovered this: Venchi chocolate / celiachy line: http :// www .venchi,it /it/company/celiachy.php?lang=en The website features online Shop and worldwide shipping.
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From: Steve Kurz - 04 Feb 2007, 16:02
I have my father's Easter Rabbit molds, but they need either some repair, or to be made into plastic molds. Does anyone know where theis can be done? The molds are from 18 inches (holds 10 pounds of solid chocolate) to two inches. Any info would be helpful
5 Posts. Last post send by: Steve Kurz - Sunday 04 Feb
From: Cheesecake Lady - 31 Jan 2007, 18:33
Have a question about melting chocolate..... Does adding butter or shortening thin the consistency of it -- making it easier to pour? Thanks everyone!
5 Posts. Last post send by: Cheesecake Lady - Wednesday 31 Jan
From: Mark Thorson - 24 Jan 2007, 06:24
When you've been tarred and feathered on Wikipedia, the game is over: http :// en.wikipedia.org/wiki/Noka
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From: Mark Thorson - 24 Jan 2007, 05:57
Read about it here: http :// tenayagroup,com /blog/2007/01/01/noka-brand-crisis-or-marketing-spin-meltdown/ ARF ARF ARF !!! :-)
1 Posts. Last post send by: Mark Thorson - Wednesday 24 Jan
From: Mark Thorson - 24 Jan 2007, 05:40
Quoting from: http :// www .marketwire,com /mw/release_html_b1?release_id=202668 "DALLAS, TX -- (MARKET WIRE) -- January 12, 2007 -- NOKA Chocolate, ranked '#1 luxury chocolate in the world' by the food editors of TASTE, is offering a unique suggestion for Valentine's Day gift giving: less is more. Just as a fine wine must be savored to be fully appreciated,...
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From: javawizard - 13 Jan 2007, 23:17
The FDA (US Food and Drug Administration) considers chocolate acceptable for public consumption as long as there are less than 60 microscopic insect fragments per 100 grams (four ounces, or approximately one candy bar). - from www .odd-info,com
2 Posts. Last post send by: javawizard - Saturday 13 Jan
From: jagman - 13 Jan 2007, 20:01
I posted this a few years ago with no luck, so I thought I'd try again. One thing I have determined is that she used vanilla extract in a lot more recipes than I realized. I think that might contribute to a smoother tasting pudding but it still wouldn't "lighten" up the color. Appreciate any thoughts. Here's my original posting. I'm looking for a recipe...
1 Posts. Last post send by: jagman - Saturday 13 Jan
From: Reg - 11 Dec 2006, 18:43
Does anyone know of a broad reference on the ins and outs of using invertase? I see it used in recipes but they don't contain much discussion as to why it's used and how quantity is determined. Not much in the way of theory or deep background. A web search only returns superficial information. A web reference would be good, but a book title would work...
4 Posts. Last post send by: Reg - Monday 11 Dec
From: TLivian@gmail,com - 10 Dec 2006, 17:43
I was making tons of chocolates last year and have been slowly selling off my equipment and supplies that I no longer need since other opportunities came up and I no longer have time to devote to chocolates. 1st Bar: 11 LBS - 5 KG Callebaut Milk Chocolate Select C823NV. Best Before 12-12-2006 $20.00 Stored in a cool, dry place with no direct sunlight 2nd...
5 Posts. Last post send by: TLivian@gmail,com - Sunday 10 Dec
From: miltozah - 04 Dec 2006, 01:20
Chocolate Lovers: How would it make you feel to know that there is now chocolate available that is so high in natural antioxidants and so low in sugar and fat and fillers and is cold-pressed in the processing to preserve all the nutrients, all to the degree that many people who enjoy this chocolate have found amazing health benefits that they attribute...
1 Posts. Last post send by: miltozah - Monday 04 Dec
From: Dot Net Developer - 03 Dec 2006, 09:40
Last time I bought Quality Street was over 15 years ago. Bought small box last week (480g size) and felt sure about 6 choc types were missing. Have they either cut back on the number of different chocs, or kept the same number (14 I think), but just altered them. Or is it because I bought the small box - how about the large 1.3kg tins - do they contain the...
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