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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Protein - More than just an egg white.
Proteins are basic elements in all somatic cells (nerves, sensory organs, muscles, cartilages, bones, chords, bands, skin, and the immune and hormone systems). Proteins participate... read on
Strawberries - Delicious in every form. Especially when squared.
Fragaria ananassa is the queen of the soft fruits. 96% of all people like to eat strawberries. In botanical terms, however, the strawberry is not a berry but... read on
Peanuts - Ripened below ground. Delicious above ground.
Peanuts are the fruit of the peanut plant. After blooming, the flower withers and the stalk elongates, bending towards the earth. In doing so, it buries its fruit... read on
Harvest - A ripe achievement.
The fertilised flowers of a cocoa tree produce mature cocoa fruit in 4 to 6 months - depending on conditions, temperature, and the variety of cocoa. They are 300 to 500g heavy and 15 to 25cm long. To harvest them... read on
Colour Code - Keeping it simple.
The “brightly coloured range” has been around since 1974. With it RITTER SPORT succeeded in creating an innovation that revolutionised the chocolate market. Today the characteristic colour of each variety... read on
Fermentation - From the seed to the bean.
Cocoa seeds are put through a fermentation process that turns them into high-quality raw cocoa. The secret of good chocolate lies not least in this so-called fermentation process. It is decisive in regards to the... read on
Fat - For the good flavour.
Fats are, alongside carbohydrates and proteins, a vital part of food. With an energy density of 9 kcal/g, they are the highest form of all energy sources and provide important storage of energy. They also provide important... read on
Fatty acids - Best served unsaturated.
Fatty acids are divided into two groups: saturated and unsaturated. This is according to their degree of saturation (number of double bonds). Fatty acids with no double bonds are termed as saturated... read on
Flavanoids - The more cocoa, the healthier.
Flavanoids, also known as phytochemicals, are polyphenols. These are water-soluble regulators that occur in plants and serve to regulate colour, smell, defence, flavour substances... read on
Fondant - In the coating and filling.
Fondant is a delicate, crystalline paste that gently melts on the tongue. It is normally made from sugar or glucose, with the addition of glucose syrup, inverted sugar, or sorbitol. Strong kneading and rapid cooling mean... read on
