Florene Food & Beverage – Making Chocolate – Light Switch Covers – single toggle switch
Florene Food & Beverage – Making Chocolate – Light Switch Covers – single toggle switch
Making Chocolate Light Switch Cover is new and handcrafted utilizing unique process resulting in a stunning high gloss ceramic-like finish. SET OF MATCHING SCREWS IS INCLUDED giving it a perfect finishing touch. Made of durable metal material.
List Price: $ 15.75
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Chocolate: A Bittersweet Saga of Dark and Light
Chocolate: A Bittersweet Saga of Dark and Light
A delectable journey into the world of chocolate–from manufacturing to marketing, French boutiques to American multinationals–by the award-winning author of Olives.
Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It’s the Valentine’s Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.
In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano–chile-laced chicken with chocolate–of ancient Mexico to the contemporary French chocolatiers who produce the palets d’or–bite-sized, gold-flecked bricks of dark chocolate–to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product.
Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is a fascinating foray into this “food of the gods.”
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Categories: chocolate products Tags: Bittersweet, CHOCOLATE, Dark, LIGHT, Saga
Q&A: How do I make my chocolate mousse VERY LIGHT AND AIRY?
Question by M-Baldwin: How do I make my chocolate mousse VERY LIGHT AND AIRY?
I make chocolate mousse with egg yolks, chocolate, heavy cream and sugar, then folding in whipped egg whites (standard recipe).
But I’ve eaten pre-packaged mousse that is incredibly airy, with bubbles so big you can see them, and a texture that is ‘stiff’, not runny at all.
How can I make this at home?
Best answer:
Answer by kclightman
What do you put egg yolks in it for? Seems to me it would weigh it down.
Here’s what I use, and I get professional-quality mousse:
Mousse:
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chilled heavy cream, divided
2 tablespoons Cognac or brandy
1/4 cup confectioners’ sugar
To make the Mousse: Put the 8 ounces of chocolate in a large bowl. In a small saucepan, bring 1/2 cup of the cream, the brandy, and vanilla to a boil over medium high heat. Pour the hot cream mixture over the chocolate; set it aside for 5 minutes before whisking until smooth. Cool the chocolate mixture to room temperature, whisking occasionally.
(Note: you can also substitute Cool Whip here)
In a large bowl, beat the remaining 1 1/2 cups cream until it holds a soft peak. Sift the sugar over the cream, and continue beating until slightly thicker; take care not to over whip the cream.
Fold a third of the whipped cream into the chocolate to lighten the mixture. Fold in the remaining cream.
Add your own answer in the comments!
