Tools in Making Chocolate

The tools to make chocolates are not so expensive, they are only important investment you need to either go home or as a chocolatier Colossus in chocolate.

These tools are in various categories, we have the simple meaning that for at home, the highly professional chocolatiers and those that are meant for professionals.

Whether you want a guru in the production of chocolate or an ordinary home chocolatier, you need to explore the variousavailable options for these tools.

In fact, it is not necessary to buy all the instruments, because some of them as alternatives or substitutes. This means that you can actually spend less than the amount you previously budgeted. You can even some of the tasks without the use of some tools.

Tempering is very very difficult process, because it performs hours of attention and measurements. With the help of your toaster or oven, this process is facilitated, depending onthe quality and performance of the furnace.

Manual crack the cocoa beans is possible if the production of chocolate in small quantities, but for large quantities, you must use the mill for a better and faster results. You can also hand-make crack (crack manual), the cocoa beans, chocolate, when in large quantities, but you have to engage the services of many workers, or hands.

Mix the ingredients will give the dish. This means that you have many shells are, iflarge amounts are involved. Heat-resistant containers are good for this phase.

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Sephra Chocolate Fondue Fountain

Sephra chocolate fondue fountain chocolate fountains are the most popular by far. It is regarded as the ultimate accessory, that have a home entertainment needs. The elegantly styled ultra-quiet (silent) motor makes the Sephra chocolate fondue fountain the perfect addition for any occasion.

Sephra chocolate fondue fountains are widespread and are known for their quality. Other reasons why many people see it as their favorite team orCorporate catering is due companion.

The quiet operation, as we have already mentioned. A loud Well it does not work. You just do not want to annoy the assessment, but unfortunately what happens when you go for cheap chocolate fountains, they tend to be loud and wear out very quickly is. When will the chocolate fountain, the old adage. "Cheap is expensive" is very true. Easy to wash and clean. Not many fountains are easy to clean. Sephra is aretractable sink / bowl clean our hands, that a walk in the park

Thus flowing chocolate and cascades gracefully requires an optimum temperature depending on the type of chocolate you prefer to be at the occasion. Good parts dishwasher friendly, this washing and cleaning a lot easier and increases the pleasure of Sephra chocolate fondue fountain.

There are many places that claim to sell Sephra Chocolate FondueWells, but many are quite real, remains a fact that you get your money. Try before buying and find out more about the business or the person you buy from. More check out the terms of the agreement.

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Hope you enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHOCOLATE MOUSSE: 150g/5.3oz marshmallows 50g/1.8oz butter 250g / 0.55lb dark / milk chocolate 60mL/0.13pints of hot water from kettle 300mL/0.63pints tub of cream 1 tsp vanilla sugar 1 snip marshmallows into small pieces and put in pot 2nd add the butter and chocolate, which will be broken into small pieces and 3rd Add water from the kettle, and put the pan on the stove, stirring occasionally, until all...



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Lowering Blood Pressure in a Natural Way - Eating Dark Chocolate

Of course this is not a joke, a study was made in the USA and eat from specialists in the Journal of the American Heart Association to publish dark chocolate lower blood pressure. A bar of chocolate is enough to lower blood pressure naturally and pleasantly so. There is also help improve insulin resistance.

It was already known that foods are rich in flavinols lowering blood pressure. Flavinols are also known in medicalscientific language as natural antioxidants and the foods that contain antioxidants such as tea and red wine, but from now on we will get on this list the dark chocolate too.

The study was fairly simple. She found at the University of L'Aguila in Italy particular for lowering blood pressure, it was to discover not a coincidence. The study involved 20 people attend, half man, half woman, all with a high blood pressure. None of these personstook no medications or follow a treatment for lowering blood pressure. But she was not suffering from another disease, and the intention not to smoke. For the experiment to be perfect and visible results to be lower in relation to their blood pressure to avoid the participants to chocolate for 2 weeks.

The experiments begin with the splitting of the group into two parts, one of them ate dark chocolate and the other a white. The amount was the same, a bar open daily from 3.5oz for 15 days. Another week went by without flavionoid food and the groups exchanged the kind of chocolate. The white chocolate was the perfect control food for this study to lower blood pressure, as one with all the ingredients in the darkness, but no flavinoids general.

Found a very significant lowering of blood pressure on the group that consumed the dark chocolate for 15 days, and no blood pressure reduction in the group Weiss Essen> Chocolate. Another successful treatment, in addition to lowering blood pressure was the reduction of insulin resistance in the group eating dark chocolate. Even the bad cholesterol by 10 percent. In the group eating only white chocolate, there was no change in terms of lowering blood pressure or cholesterol, they were the same as at the beginning of the experiment.

But the best natural way to lower the blood pressure remains exercise and diet anda non-natural drugs on prescriptions. All this can not be replaced with the eating of chocolate. Also it is very recommendable and occasional eating of small bar of dark chocolate rich in flavinoids lower your blood pressure. It is also good for the palate, and it also helps your heart.

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How to Make a Rich Chocolate Cake

Old time bakers used to make a "pudding" for chocolate cakes. This pudding is when the pudding in the mix chocolate cakes we are still used different language. Old time chocolate pudding was a way for bakers to the full chocolate flavor from the cocoa and unsweetened chocolate, which elicit the rich full flavored chocolate cake.

When cake strictly with cocoa powder contains the most cocoa solids are made> Chocolate cake flavor is somewhat subdued. The chocolate flavor can still be removed by mixing the cocoa powder dusted with flour. But by incorporating unsweetened chocolate which contains cocoa butter and cocoa in the cocoa powder the chocolate cake receives an extra boost of chocolate flavor.

Water and sugar also play an important role in the provision of a rich full flavored chocolate cake. Hot water is heated in a water bathThe chocolate flavor bloom in the cocoa powder and unsweetened chocolate. Then, when the sugar starts in the chocolate pudding the subtle chocolate flavor to shine accepted.

Here's the basic recipe for making a pudding to add to your chocolate cake batter.

Unsweetened chocolate

Cocoa powder

Hot Water

Sugar

Combine coarsely chopped unsweetened chocolate, cocoa powder and hot water ina water bath. Heat until chocolate is melted. Then add the sugar and stir until the pudding is glossy and thick.

Simply adjust the amounts prior to your favorite chocolate cake recipe and watch your cake take a whole new level of sweet chocolate flavor.

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A Tasty History of Chocolate Truffles

Chocolate truffles are a long, long ago, pleasantly sophisticated palates around the world and inspire children and adults with their delicious chocolate-infused goodness.

The modern chocolate industry as we know it came back to life in 1828, when the invention of the cocoa press made it possible to the natural fat obtained from cocoa bean extract. This fat is now better known as cocoa butter, and it is a tasty byproduct of the cocoa bean solidInterior.

The cocoa press was a major breakthrough because it allows candy makers to a solid chocolate for the first time to create. The first solid chocolate candies were manufactured in Bristol England from Fry's back in 1847th This solid chocolate "bars" were a huge success with the British public, and soon had a very sought-after export to Europe, America and Asia.

The first solid chocolate was the combination of cocoa powder and producesSugar with the newly developed special flavors such as cocoa butter and vanilla. Later, in 1879 began producing their own brand of Swiss chocolate. Swiss entrepreneur Henri Nestlé an exclusive recipe as "milk chocolate developed" by the combination of the new solid chocolate with a powder of dried milk and sugar made public.

Nestlé's new milk chocolate was an instant phenomenon, selling, and soon the trigger for a host of imitators around the world. ForFor example, in the United States, the Hershey Corp. began a very similar kind of milk chocolate, which many people believe was produced by "reverse engineering", the famous Nestle chocolate bars procedures. In any case, Hersey's milk chocolate was very popular in North America, and remains so today.

But it was back in France, where Nestle milk chocolate had the greatest influence. Experiments with chocolate makers in Franceled the development of ganache, which is the center core of the modern truffle. The ganache was an ultra-smooth combination of solid chocolate and cream that a silky, liquid texture. Chocolate truffles had been achieved then, with this confection, and were often flavored with other ingredients such as dark or white chocolate, cocoa, or almonds or other nuts.

Although truffles in France emerged, they quickly became popularthroughout Europe, North America, and finally, to the Far East. Even the name "truffle" is French and means "a small mushroom." The sweets were given this name because they are very similar in the form of small mushrooms that grow wild in the French forest.

Have since that time, French chocolate truffles come to represent the most beautiful and luxurious sweets available. In fact, truffles in France have taken so seriously that there will be assessed an annual competition,the best from each region of the country. And in many French chocolate factories, the finest and freshest ingredients are still reserved for the exclusive use of the truffle.

Nowadays there are many different varieties of truffles are available, but far from the original chocolate truffles are still widely available to the finest delicacies.

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The Real Reasons Women Love Chocolate

For most women, if they want something to eat to feel better, you choose chocolate. Women all over the world think of chocolate as comfort food. Why do so many women consider it their favorite flavor?

In particular, the chemical phenylethylamine in chocolate is a good reaction with the human brain. An interaction with the brain chemicals produces a mild antidepressant effect. Nothing major, just a mild reaction, a good feeling. Anadamide isOther chemical in chocolate that our feelings of tranquility, wellness and a ìrightness with the world. Neither of these chemicals cause a big change, but both are strong enough to be felt. Xocai chocolate also helps the brain serotonin, which give you a feeling of joy.

Chocolates melting point is slightly above body temperature. So it is perfectly melts in your mouth. This feeling is associated with sensual pleasure. One study found that melting in yourMouth effect leads to an increase in the activity of the brain and an increase in heart rate. These increases are stronger than that which gives you a passionate kiss. And they last for up to four times longer.

Phenylethylamine was also shown that is healthy at the same feelings of happiness and joy when in love. Bring chocolate is delicious and of course now there is an additional advantage which produce fine Xocai dark chocolate

Shortly before a womans menstrual cycleBlood sugar and serotonin levels fall. Eating Xocai chocolate raises these levels, and helps to make the hormone imbalance. The serotonin that chocolate promotes produce the brain also acts as a sedative.

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Chocolate - History Of Hershey

In this article, we will for a short history of one of the largest manufacturers of chocolate in the world, check to Hershey.

The Hershey company itself began with a decision by the founder, Milton Hershey, made in 1894 to produce sweet chocolate as a coating for his caramels, Milton's first business. He introduced his new store in Lancaster, Pennsylvania and called the company, the Hershey Chocolate Company. By 1900, only six years after his> Chocolate caramel first hit the scene, was Hershey milk chocolate bars, wafers and other shapes. Through the industrial revolution and mass production methods, Hershey was able to reduce costs and make its products so that once a product only for the rich, something that everyone could enjoy.

Decided on the basis of the immediate and overwhelming success of the company, Milton greatly increase its production. So he decided to build a newManufacturing plant in south-central Pennsylvania in Derry Township, where he was born. This plant was in an excellent position as it was close to the ports of New York and Philadelphia, where he could easily get his supply of sugar and cocoa beans. It was also surrounded by dairy farms, so he could get all the milk he needed. Moreover, a place where there are many people like to go to work and everything not be perfect. In the summer of 1905 the plant wasfull production manufacture of their milk chocolate.

In 1907, Hershey decided to expand its product range and came with the ever-popular Hershey's Kisses. Initially they were individually wrapped in foil, but hand in 1921 when the packaging machine was invented in this process was greatly accelerated. This process was also used to select the "add / remove flag" at the top of the Kiss, that we can expect. In fact, in 1924, the company actually the Hershey Kisstrademarked.

Over the next twenty years, a number of other popular products have been introduced as Mr. Goodbar in 1925, Hershey's syrup in 1926, chocolate chips in 1928, and the Kraggle Bar in 1938. Contributed Despite the Great Depression of the 1930s, these new products, Hershey to remain profitable and avoid that person fired.

Hershey helped the war effort during World War II. For starters, a number of new products were introduced, and an old company hadbeen acquired under the name of the famous HB Reese Reese's Peanut Butter Cups. Concluded that the Hershey chocolate was made for the cups and a perfect marriage. In 1963, seven years after the death of Reese's, the company was sold to Hershey.

Over the years, as Hershey has grown considerably. You are now the leading manufacturer of chocolate and chocolate products. Its products are exported to over 90 countries. They have over 13,700 employeesworldwide and have a net turnover of more than 4 billion U.S. dollars annually. And in all that time they have never been different from the values that formed the man who started it all.

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