Results of your search
Results of your search
We can offer you 179 articles on the topic "From all over the chocolate world"
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Sugar – Nutritional Value - Sweet building blocks.
Sugar usually describes monosaccharides, which consist of one sugar component, and disaccharides, which consist of two sugar components. The most important monosaccharides in food are glucose and... read on
Magnesium – Nutritional Value - Don’t take any risks: eat chocolate.
Magnesium plays a key role in the healthy functioning of the heart and circulation. It is involved in muscles and nerve cells... read on
Egg Yolk - Eggy, eggy, eggy, and everything that is in it.
Egg yolk, also known as vitellus, is the orange-yellow inner part of an egg. It is enclosed in a thin covering, the yolk membrane. Its yellow colour is thanks to vegetable carotenoids, which chickens absorb from... read on
Chicken Egg White / Albumen - It’s crystal clear - almost.
Egg white, or albumen, describes the part of a chicken’s egg that surrounds the yolk. Egg white has a gelatinous consistency. Because it takes on a white colour when cooked, it is called egg white. Biologically speaking... read on
Marc de Champagne - From grape to bar.
Marc de Champagne is a particularly fine brandy with a mild, spicy taste. Its colour ranges from clear to light-yellow, to dark-brown yellow. It is made from pomace, which is grapes that have already been... read on
Ramazzotti - So delicious it makes you want to sing with joy.
This is not an Italian singer, but a very special Italian herb liqueur (Amaro). It is one of the most well known liqueurs in Germany. Its secret recipe was developed in 1815 by its namesake Ausano Ramazzotti. He wanted... read on
Sorbitol E240 - Sweet genius.
Sorbitol is a sugar alcohol that tastes half as sweet as sucrose. In its solid state, it is a white, usually crystalline powder. Due to its hygroscopicity (the property of drawing water from air), sorbitol is mainly used in confectionery... read on
Sorbitol Syrup - The reason why all that water gathers in your mouth.
Sorbitol syrup is an aqueous, colourless solution with a pleasantly sweet taste. Its sweetness, like sorbitol's, is about half of sugar’s. Sorbitol syrup is made by hydrogenating glucose syrup... read on
Advocaat - What the Indians, Dutch, and chocolate lovers have in common.
Egg liqueur, or “Klötenköm” (Low German), or “advocaat” (Dutch) is an alcoholic beverage made from egg yolk, sugar, and alcohol. Due to its high sugar content it is a liqueur. It receives its creamy, thick consistency... read on
