"Cocoa butter" Essays and Research Papers

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    going to first start out with a list of ingredients and supplies I use. ½ Cup Milk 2 sticks butter 2 Cups sugar ¼ Cup cocoa ½ tsp vanilla 3 Cups quick oats ½ Cup peanutbutter 8 Qt pan‚ 2 sheets waxpaper‚ and two spoons I start out going ahead and laying out waxpaper so that it is ready when the cookie dough is done. I then get my pan on the stove. I add the milk‚ sticks of butter‚ sugar and cocoa. Once I have added all the ingredients

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    White Chocolate

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    Illustrated‚ November 2009) Ingredients: Bottom Layer 6 tablespoons (3/4 stick) unsalted butter ‚ cut into 6 pieces‚ plus extra for greasing pan 7 ounces bittersweet chocolate ‚ chopped fine 3/4 teaspoon instant espresso powder 1 1/2 teaspoons vanilla extract 4 large eggs‚ separated Pinch table salt 1/3 cup packed light brown sugar Middle Layer 2 tablespoons Dutch-processed cocoa powder 5 tablespoons hot water 7 ounces bittersweet chocolate‚ chopped fine 1 1/2 cups cold

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    Cake and Sugar

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    5 Recipes on Melting Method Fruit Cake Ingredients: 6 ounces of hard margarine or butter oz 6 ounces brown sugar oz 12 ounces of sultana raisens pt half a pint of water oz 12 ounces cake and pastry flour tsp half a teaspoon of nutmeg tsp 1 and a half teaspoons of mixed spice tsp 3 quarters teaspoon of bi-carb soda lg 2 large eggs Method: Line a 7 inch cake pan square or round. Place margarine‚ sugar‚ sultanas‚ and water in a saucepan. Stir over low heat until sugar and

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    Molten Chocolate Cake

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    teaspoon - (5ml) of vanilla extract 1/3 teaspoon - (1.25ml) of finely graded orange zest Cake Batter Softened butter 9 ounces - (270ml) of coarsely chopped semisweet chocolate 1/4 cup - (60ml) of water 2 teaspoons - (10ml) of instant coffee granules 3/4 cup + 3 tablespoons - (220ml) of sifted all-purpose flour Pinch of salt 8 tablespoons - (120ml) (1 stick) of slightly soften unsalted butter 1/2 cup + 1 tablespoon - (155ml) granulated sugar‚ divided 2 teaspoons - (10ml) of vanilla extract 3 large eggs

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    the Sudan III test. 1. The liquid substances were all placed in 250cm3 beakers; vegetable oil‚ full fat milk‚ egg yolk and egg white. The watsits were ground using a mortar and pestle. All of the other substances were placed into petri dishes; the butter‚ margarine and lard were placed in directly; the bacon and cheese were thinly sliced using a scalpel and white tile and the chocolate was grated. 2. A boiling water bath should then be set up for use in the Sudan III test; A beaker containing 250cm3

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    chocolate (I used Cadboury Old Gold 70% cocoa. You can use your favourite) 100g unsalted butter (cubed at room temperature) Melt these 2 items together using a bain marie. B. 2 eggs 50g sugar Beat these together till it turns white. C. 20g flour (I used self-raising but you can use plain too. It just won’t rise as much) Method: Heat your oven to about 180 deg C. Butter your ramekins (no ramekins? use muffin cups but make sure you butter them well so the cake can come off easily

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    all-purpose flour • 1 1/2 cups unsweetened cocoa powder (not Dutch process) • 2 teaspoons baking soda • 3/4 teaspoon baking powder • 1 1/4 teaspoons salt • 3 large eggs • 3/4 cup vegetable oil • 1 1/2 cups well-shaken buttermilk • 3/4 teaspoon vanilla For ganache frosting • 1 pound fine-quality semisweet chocolate such as Callebaut • 1 cup heavy cream • 2 tablespoons sugar • 2 tablespoons light corn syrup • 1/2 stick (1/4 cup) unsalted butter Special equipment • two 10- by

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    ChildCare Settings

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    granulated white sugar 3 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1-teaspoon salt 2 large eggs‚ at room temperature 1 1/2 cups vegetable oil 1-cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar‚ sifted lightly to remove any lumps Two (8-ounce) packages cream cheese‚ at room temperature 1/2 cup unsalted butter‚ at room temperature 1-tablespoon vanilla

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    School Uniforms

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    chicken breasts 2 sleeves Ritz crackers ... 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup whole milk 3 cups cheddar cheese‚ grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders‚ cut each chicken breast into 3 large pieces. Pour the milk‚ cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around

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    brand name of the line of baking chocolates manufactured today by the Kraft Foods. Products include an assortment of chocolate products‚ including unsweetened‚ and sweetened coconut flakes. In 1765‚ John Hannon and Dr. James Baker began importing cocoa beans and producing chocolate in Massachusetts. Baker’s Chocolate began in 1780. Their first product was a block of chocolate for making a sweetened chocolate drink. Production was limited to one kind of chocolate. 1852 when Samuel German created a

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