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Chocolate Liqueur
Chocolate liqueur is a chocolate-flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking. History There is mention in contemporary sources of chocolate ''en liqueur'' being produced as early as 1666. Context suggests this is a chocolate liqueur, not a chocolate liquor or cocoa bean extract nor any other chocolate flavored beverage. In New England prior to the 18th century American Revolution, a "chocolate wine" was popular. Its ingredients included sherry, port, chocolate, and sugar. A French manual published in 1780 also describes chocolate liqueur. An 1803 French pharmacy manual includes a recipe for a chocolate liqueur ('' ratafia de chocolat'', also ''ratafia de cacao''). An early 19th-century American cookbook, published in 1825 and preserved in an historical archive in South Carolina, includes a similar recipe. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
South Carolina
South Carolina ( ) is a U.S. state, state in the Southeastern United States, Southeastern region of the United States. It borders North Carolina to the north and northeast, the Atlantic Ocean to the southeast, and Georgia (U.S. state), Georgia to the west and south across the Savannah River. Along with North Carolina, it makes up the Carolinas region of the East Coast of the United States, East Coast. South Carolina is the List of U.S. states and territories by area, 11th-smallest and List of U.S. states and territories by population, 23rd-most populous U.S. state with a recorded population of 5,118,425 according to the 2020 United States census, 2020 census. In , its GDP was $213.45 billion. South Carolina is composed of List of counties in South Carolina, 46 counties. The capital is Columbia, South Carolina, Columbia with a population of 136,632 in 2020; while its List of municipalities in South Carolina, most populous city is Charleston, South Carolina, Charleston with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Thomas Jefferson
Thomas Jefferson (, 1743July 4, 1826) was an American Founding Fathers of the United States, Founding Father and the third president of the United States from 1801 to 1809. He was the primary author of the United States Declaration of Independence, Declaration of Independence. Jefferson was the nation's first United States Secretary of State, U.S. secretary of state under George Washington and then the nation's second vice president of the United States, vice president under John Adams. Jefferson was a leading proponent of democracy, republicanism, and Natural law, natural rights, and he produced formative documents and decisions at the state, national, and international levels. Jefferson was born into the Colony of Virginia's planter class, dependent on slavery in the colonial history of the United States, slave labor. During the American Revolution, Jefferson represented Virginia in the Second Continental Congress, which unanimously adopted the Declaration of Independence. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rolled Fondant
Fondant icing, also commonly just called fondant (, ; ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to modelling clay, while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. It is generally chosen for its appearance rather than the way it tastes. The word, in French, means 'melting,' coming from the same root as ''fondue'' and ''foundry.'' Rolled fondant ''Rolled fondant,'' ''fondant icing,'' or ''pettinice,'' which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan or royal icing, fondant is increasingly common due to nut allergies, as it does not require almond meal. Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grade glyceri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Chocolate Truffle
A chocolate truffle is a French chocolate confectionery traditionally made with a chocolate ganache center and coated in cocoa powder, coconut, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape. The name derives from the chocolate truffle's similarity in appearance to truffles, a tuber fungus. Varieties Over the years, many varieties appeared under different names: * The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder. *The Swiss truffle, made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making. *The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles. *The typical European truffle, made with syrup and a base of cocoa powde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dessert Sauce
A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts. Etymology In French cuisine, dessert sauces are often referred to as '' crèmes'', rather than sauces. Overview Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Salmonellosis
Salmonellosis is a symptomatic infection caused by bacteria of the ''Salmonella'' type. It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general). These are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. In humans, the most common symptoms are diarrhea, fever, abdominal pain, abdominal cramps, and vomiting. Symptoms typically occur between 12 hours and 36 hours after exposure, and last from two to seven days. Occasionally more significant disease can result in dehydration. The old, young, and others with a immunocompromised, weakened immune system are more likely to develop severe disease. Specific types of ''Salmonella'' can result in typhoid fever or paratyphoid fever. Typhoid fever and paratyphoid fever are specific types of salmonellosis, known collectively as enteric fever, and are, respectively, caused by salmonella typhi and pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Glycerine
Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature. Modern use of the word glycerine (alternatively spelled glycerin) refers to commercial preparations of less than 100% purity, typically 95% glycerol. Structure Although achiral, glycerol is prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the stereospecific numbering labels the molecule with a ''sn''- prefix before the stem name of the molecule. Production Natural sources Glycerol is generally obtained from plant and animal sources where it occurs in triglycerides, esters of glycerol with long-chain carboxylic acids. The hydrolysis, saponificatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Simple Syrup
In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Types There are a range of syrups used in food production, including: * Agave nectar, Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup * Table syrup Uses For beverages A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Vanilla Extract
Vanilla extract is a Solution (chemistry), solution made by maceration (food), macerating and percolation, percolating vanilla, vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary Flavoring, flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. Vanilla extract is the most common form of vanilla used today. Madagascar, Malagasy, Mexico, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main vanilla bean#Cultivars, varieties used today. The term "Bourbon vanilla" refers to the vanilla beans' provenance as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
