Even though hand-dipped chocolates only come around our place during the holidays; milk and its teammates hang around our house year-round. Let’s look at each in relation to hand-dipped chocolates.
We’ve got heavy cream, heavy whipping cream, whipping cream, cream, evaporated milk, canned milk, condensed milk, sweet and condensed milk, half-and-half, whole milk, 2% milk, low-fat milk, and nonfat milk, which my grandchildren, when given non-fat or skim milk, claim, are just white water. …
Corn syrup is simply a liquid sweetener. It’s a sugar made from cornstarch. Corn syrup comprises pure glucose, a simple sugar. Table sugar, the white crystal sugar I dump in my Cheerios and you into your coffee in the morning, consists of sucrose, which comprises glucose and fructose. …
Hand dipped chocolates, even chocolate in general depends on its faithful companion caramel, more than any other. Some argue that chocolate’s BFF is nuts, but wouldn’t that be BFFs are nuts? Or is that BFsF are nuts? Regardless we can’t argue caramel’s importance on our road to confectionary addictions. …
The question I am asked more often than any other about our hand dipped chocolates is, “Are hand dipped chocolates healthier than commercial chocolate candy?” Hello! Of course they are, that’s a silly question, even if no one actually ever asked it. Let’s look at the facts. First: The more ingredients you add to any food, the odds that something nefarious sneaks in increases. …
The chocolates were not only wildly popular but the fund raising effort was wildly successful. The tradition of hand dipping chocolates began. …
my 11 year old grandson, just as confident as any fine chocolate connoisseur could be, simply said, “It’s the love.” …
The study of the history of chocolate will bring a giant smile to the face of any serious connoisseur of this ancient currency. …