Robotic Cake Decorating Technology

Decorating Robot, that the baker, that dark or light chocolate, caramel, ganache or royal icing is can be programmed to automatically moving toward a goal. To create one, two or three ink form single, double or triple combinations for effective designs Drizzle cake decorating designs. See more at www.unifiller.com / products.php



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New Abbey Dawn photo shoot,watches +(News about 4th album)

Avril's fourth Album out in the spring of 2010 his shows more of a softer side of Avril accousitc with more songs, more like their first two albums! Hope you guys are as excited as I am! : Comment) Please Rate and ♥ Hope you like the pictures of her new watch, they look awesome! set at the new Abbey Dawn Avril's photo shoot. A new image of the new fragrance Black Star Avril's what to smell well, such as plum, pink hibiscus and dark chocolate. Can not wait =]



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What Does it Take to Make Chocolate

Chocolate is for many years. This was first was by the Native American civilizations as a refreshment but soon, this was developed in chocolate that we eat today, all of them. But what does it take to make chocolate? Here are some things to give you the idea.

First, chocolate is made from cocoa beans from the Theobroma cacao tree. In English, the word "food for the gods means" because of its heavenly taste, and the AztecsMayan civilization enjoyed for years.

These trades are harvested primarily from Ghana and the Ivory Coast with a bit of getting used to their supplies from other countries, in South Africa and South America.

The reason why chocolate is abundant is because the portions of these trees all year long are produced. There are three types, each with its own distinctive flavor that is Forastero, Criollo and Trinitario.

Of the three, the most common of these is Forastero.Criollo, on the other side is very rare, while Trinitario is a mixture of both.

The harvest of pods is usually done by hand with machetes. The farmers have to split the pods on the cocoa beans to be found. Thereafter, the pulp and beans from inside the pods and left to ferment in baskets dig 2 to 8 days.

Fermentation is important because without it, the beans inside would be too bitter to enjoy. Following this procedure, the contents are spread out in a single layer to dryusually under direct sunlight before it packed and shipped to the buyer.

Now you understand what the farmers are to be declared it is time to do what the manufacturers. Once the beans reach the factory, this is roasted and then transferred to a winnowing fan. This machine removes the shell of the bean and makes the "springs" that the things used in the manufacture of chocolate. This is the basis and in a rich thick paste now become as cocoa mass.

The liquor then undergoesAnother process of the cocoa butter which a final product, "cocoa press cake, or cocoa powder and remove known here to be decided by the manufacturer to make the kind of chocolate.

If the press cake is of low quality, it has also worked with other ingredients such as vegetable fats, sugar and artificial flavors are mixed. If what they have is of good quality, then this will be resumed on cocoa liquor and other ingredients such as milk, sugar and vanilla before they transferredTo a conching machine.

The conching is considered the last step in the screening of chocolate for the ultimate taste and texture. The speed, temperature and duration of this process has much to do with the taste of chocolate. Also helps to remove these acidic tones.

This will then be in a big machine, which softened the chocolate is poured into the mold. Once it is frozen, the bars are then packed and ready to be delivered fromConsumers.

Now that you know what it takes to make chocolate, you can begin to appreciate what you buy when the supermarket and buy a couple of these as a snack. Some of them are cheap, while others are expensive and everything boils down to what kind of cocoa tree was used to make the finished product.

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Chocolate Dipped Strawberries - Part 2

Chocolate dipped strawberries are an elegant and simple dessert. Simply melt white and dark chocolate over a steam them in a mixing bowl. Then dive into the washed strawberries in one color at a time between the cool colors. Decorate white on a dark & dark and white. Bon Jour! Chef Rob



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How Chocolate is Made

Manufacture of chocolate is a long process, beginning with the cultivation of design and care of trees and cocoa, the liquefied cocoa in the chocolate factory compounds and, finally, and recorded with various flavors and candy. From the planting of cocoa trees in South and Central and South America and from other cocoa-growing countries such as Brazil, Nigeria, Indonesia, Ecuador, Ghana, Ivory Coast, Papua New Guinea, Cameroon and the Dominican Republic, thebeautifully lined with chocolate shops, chocolate pralines in a global production, which passes through many hands.

Three main varieties of cacao
There are three varieties of cacao trees, which spread to the production of chocolate and all over the world: the Criollo, which are grown Forastero and Trinitario. The Criollo cocoa tree is native to Central America, which represents approximately ten to fifteen percent of total cocoa trees in the world. There are small treesdifficult to grow, but to develop beans, which are rich in aroma and flavor. The Forastero cocoa is much easier to grow and make them nearly 70 percent of world cocoa production. The beans have a bitter taste than the Criollo cocoa beans. The Trinitario is a cross between the Forastero and Criollo cocoa. It is the scent of the resilience of Criollo and Forastero against diseases and pests.

Growing Under Shadow
As a rule, cacao trees shoot as high as sixty feet, whengrown in the wild. Farmers who grow cocoa trim them to about 20 meters, so that the portions are easy to reach the harvest time will come that happens normally meet twice a year. Cocoa trees grow better in shady areas, more especially under the shade of the trees and thus cocoa trees in the orchard next to banana trees, coconut palms, rubber or trees are planted.

Harvesters Cacao beans
The pods will take approximately five to six months to develop before they can be harvested. When the pod turnsorange or red from a green or yellow, it means that they are ripe and ready for harvest. When the farmers harvest the pods with a machete, then put the pods in a large wooden box covered with banana leaves. The pods are then to ferment for days, depending on the nature of the cocoa plant. Criollo beans ferment in about two to three days, while trinitario and forastero need to ferment for three to seven days. In the process of fermentation, the beans are wrinkles and dark in theColor, and the extremely bitter taste decreases.

Distribute chocolate factories
After fermentation, the beans then under the sun for several days to dry. After drying, they are packed into sacks and shipped to factories in the world for the manufacture of all types of chocolate, dark chocolate to white chocolate. Ordered the chocolate factory, and then cleans the beans, then roast them at 250 to 350 degrees for as long as twoHours or as little as thirty minutes. The beans are then outward from its shell, ground melted away and ground into a thick paste, until it to what is, cocoa mass, the main ingredient of chocolate. Depending on whether the production of dark chocolate or milk, sugar, vanilla and lecithin are added.

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German Black Forest Cake Inspired Makeup Tutorial

americanchic.ecrater.com This is one cake makeup tutorial inspired by the desert, German chocolate, I like his joke lol very very easy to quickly and easily. also in fashion with bright lips for spring and summer of 09 i strongly recommend that the substitiute Loreal Hip Pigment in intrepid, i cannot think of any other products for this look: Loreal Hip Pigment in Intrepid (a dark chocolate with a forest green, brown) reflects loreal Limmited edition eye shadow trio (in a loud shade lightbeige) eleven mascara in black jordana fabu-liner in black. nyx lip pencil in a long time Deep Purple, nicka k lipstick in bright fuschia, black cake shine lip gloss in # 6305 myabelline Dream matte mousse blush coffee.



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FIESTA STOPSIDA EN MARTIN'S CON JALIFSTUDIO

El pasado 22 de noviembre del 2008 se Organizo stopsida la fiesta en la discoteca con la colaboración de Martins Jalifstudio



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