With increasing demand for chocolate products in warmer climates, Barry Callebaut developed new milk and dark chocolate as well as compound recipes with a higher thermo-tolerance. The new recipes have a melting point which is up to 4 degrees Celsius higher than normal. R&D Project Lead, Elien van Steen, explains the specialties of the new thermo-tolerant chocolate.
The food blogger and freelance journalist, Jack Monroe (www.agirlcalledjack.com @MsJackMonroe), creates her own frugal soup recipe using Bramley Apples as the main ingredient. She mixes this with cauliflower, onions, garlic […]
Every bit as wonderful as green tea truffles available in high-end specialty chocolate shops! These indulgent dark chocolate ganache truffles, infused with the delicate flavor of green tea, are rolled […]
How To Do EFTs Basic Recipe Likes: 1 Viewed: 137 source
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