Baking Ingredients

Chocolate and Caramel

Vendor : admin Food Corp.
Weight : 14 ounces
$18.50
In stock
Product ID
SSF-100193
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Chocolate is a natural product made of these ingredients:

Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate's flavor and mouthfeel. Sugar. Lecithin: An emulsifier, often made from soy, that makes the ingredients blend together. Vanilla or vanillin and other flavors.

One of the most common symptoms related with a chocolate allergy is a migraine headache. Migraine headaches cause pain in the front or sides of the head. They can cause blurred vision, nausea, vomiting, tingling in the arms and feet, body aches and chills and pain within the jaw and teeth. They come on suddenly, but typically occur after eating or drinking a food substance that causes it. The best way to treat migraines is with rest, drinking plenty of water, taking pain relievers, and avoiding the substance that causes it such as chocolate.

 

Do not consume this product if you are allergic to Chocolate.

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For the summer months, a special fee for dry ice will be added to the sippment of this product.

If returns are accepted by this vendor, customer should be aware that 30% of the total bill will not be refunded due to several restocking fees.

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5 Surprising Ways You Can Use Chocolate Besides Eating It
  • Sip On Some Delicious Chocolate Beverages.
  • Cooking Delicious Chocolate Treats.
  • Chocolate As A Dipping Sauce.
  • Add It To Any Boozy Drink.
  • As A Garnish For Your Desserts.
  • Visit Melt For Delicious Gourmet Chocolates And Sweet Treats.
Total Servings:
Serving Size: 1
Total Time:
Prep Time:
Cooking Time:
Cooling Time:
Notes: N/A
Ingredients:
Instructions:
  • Always make sure the chocolate you are melting is chopped in uniform pieces. You can use chocolate chips, baking chocolate or wafers.
  • NEVER add water when melting chocolate. The chocolate will become lumpy and unmanageable. If you must add a liquid (such as heavy cream of milk) to chocolate, do so before the chocolate melts. Heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid.
  • Once the chocolate is melted, remove it from the heat source immediately. You can always reheat if it starts to harden.
  • Shortening will add an even, shiny coating to the chocolate when it hardens. I recommend one tablespoon shortening per cup of chocolate.
Tips and Notes:

Unsweetened = 100% chocolate liquor and cocoa butter.

Bittersweet and Semisweet = at least 35% chocolate liquor and cocoa butter, plus sugar. The FDA doesn't further delineate between bittersweet and semisweet or define Dark chocolate, although many makers label non-milk chocolates with 60% or more total cacao as bittersweet, and those with 70% or more as dark.

Milk = at least 10% chocolate liquor and cocoa butter, plus sugar and dried milk.

Ruby = a naturally pink, fruity chocolate made with chocolate liquor and cocoa butter from specially grown cacao beans, plus dried milk and sugar.

White = at least 20% cocoa butter, plus sugar and dried milk. Contains no chocolate liquor.

Nutricional Information:
Total Calories:
Per Serving
Calories: 255 Sugar: Carbohydrates: 2 Fiber:
Fat: 4 Sodioum: 1 Protein:
Tips:

Unsweetened = 100% chocolate liquor and cocoa butter.

Bittersweet and Semisweet = at least 35% chocolate liquor and cocoa butter, plus sugar. The FDA doesn't further delineate between bittersweet and semisweet or define Dark chocolate, although many makers label non-milk chocolates with 60% or more total cacao as bittersweet, and those with 70% or more as dark.

Milk = at least 10% chocolate liquor and cocoa butter, plus sugar and dried milk.

Ruby = a naturally pink, fruity chocolate made with chocolate liquor and cocoa butter from specially grown cacao beans, plus dried milk and sugar.

White = at least 20% cocoa butter, plus sugar and dried milk. Contains no chocolate liquor.

Ideas: