few years ago it was difficult if you belonged to a smaller diet niche.
The worst niches were the intolerant niches because you were forced to
eat a certain diet with no choice in the matter. Recently, food
companies have been creating versions of their products to cater to
limited diets. Gluten-free diets have become one of the most popular
diets that food companies are trying to cater to.
When it comes to chocolate, it’s gluten-free. However, many chocolates are not safe for those with celiac because some of the additives in chocolate are not gluten-free. Even though some chocolate products do not have gluten products in them, they might be processed in places that processed gluten products which can cross-contaminate into the chocolate. Although we at Sulpice Chocolat add ingredients to enhance our chocolate bars’ taste, those ingredient are gluten-free and out chocolates are crafted in machinery that was not used for products containing gluten. Not only are our chocolate bars gluten-free our dark chocolate bars are also vegan.
Ganache is a must-have in any
chocolate-lover’s arsenal of delectable recipes. One of the most versatile
ingredients in desserts, ganache is found on truffles,
cookies and almost anything you can think of putting chocolate in. The
things you can do with ganache are endless; it truly is a platform for
creativity. Surprisingly, the components of ganache remain the same regardless
of its use: cream and premium quality chocolate. But how can one recipe become
a smooth, liquid coating for cakes and a soft, spreadable core for a chocolate
absolute favorite martini (for the moment) is made with vodka,
Bailey’s, and Amaretto. I always thought that combining two things
that delicious (Bailey’s and Amaretto) would defy some law of the
universe and create a rip in the space time continuum. I had a sip of
their German chocolate martini last night, and that may put it in
serious competition next week.
Anyway, now that I’ve tasted the sweet, chocolatey nectar of the martini gods, I want to make my own. I’ve found a few chocolate martini recipes on the web that sound fantastic.
If you are anything like me than you are always looking to try new and exciting things. I recently decided to make my own homemade version of beef jerky and I couldn't believe the difference between my homemade version and the stuff you find in stores. This jerky was so rich with flavor and tempting that my family and I ate the entire batch the evening that I made it and trust me, we had no regrets about doing it either. However, the whole time I was eating it I couldn't help but think how delicious this version would be if it was dipped in chocolate! So, with a little tweaking I came up with the following recipe for chocolate dipped beef jerky. Can you think of a more incredible do-it-yourself idea for dad this Father's Day? The following recipe is compliments of Sulpice Chocolat.
Today, June 6th, 2011, is the anniversary of the opening of the first drive-in movie theater! So we wanted to write something about film. We at Sulpice Chocolat have decided to answer a question that's been debated for the last 5 years, which Willy Wonka film is better. Keep in mind this is a purely subjective piece and not based on which one portrayed the book better (I’ve read that it’s the 2005 version). I feel like there’s more to say and debate in this than I have written, so comment with your opinion and we can discuss!
What better way to enjoy the hot summer days than with a bowl of cold and delicious ice cream? This popular dessert originated all the way back to the Roman Emperor Nero in 4th century B.C. He commanded to have ice brought down from mountain tops and combined it with honey and fruits to produce a refreshing treat. Centuries later, ice cream became the creamier dessert more similar to the modern day ice cream thanks to 7th century Chinese royals. When this cool dessert was brought over to Europe from China, it kept its affiliation with royalty as Italian and French royal courts enjoyed it as both a delicious and stylish dessert. Ice cream has come a long way from Emperor Nero’s version and, in the 20th century, ice cream flavors started booming and more exotic flavors came into being.
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