RASPBERRY AND CHOCOLATE PUDDING

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RASPBERRY AND CHOCOLATE PUDDING   RASPBERRY AND CHOCOLATE PUDDING Tip – avocado and almond butter adds a delicious richness to this raspberry and chocolate pudding. Should serve 4 people. INGREDIENTS Half ripe Hass avocado halved and pitted 250g raspberries OR … Read More

banana loaf

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BANANA LOAF This banana loaf recipe is from a good friend of mine who lives on a farm.  To add a twist to the banana loaf recipe I have added some of my just fudge product to make it a … Read More

FUDGE

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FUDGE My current  fudge  flavours are raspberry dark ginger,  strawberry shortcake, raspberry white, raspberry dark and mulled berry.  However, due to the quantities needed, and the  requirement of a professional fudge kettle,  it would not be very practical of me … Read More

SHORTBREAD RECIPE

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  Now, I know that we all have our favourite family recipe for shortbread, but this one is super easy.  This shortbread recipe was given to me by a head chef who worked in a luxury hotel.  After making the … Read More

NON-COCOA VEGETABLE FAT

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NON-COCOA VEGETABLE FAT Non-cocoa vegetable fat has been used in chocolate and chocolate-like coatings for many years.  In the First World War, companies like Rowntree used vegetable fats in their chocolate because they were unable to buy cocoa butter.  In … Read More

MILK FAT

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MILK FAT Milk fat is the second largest component in dehydrated milk.  It is also vital in giving milk chocolate its distinctive texture and flavour release.  Milk fat also changes the chocolates ‘snap’ and can inhibit formation of the white … Read More

WATER

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WATER WATER Water thickens liquid chocolate.  This is due to the sugar particles sticking to each other, therefore stopping it from flowing correctly.  This means that the high moisture chocolate will retain its shape.  However, the chocolate is very difficult … Read More

SUGAR ALCOHOLS

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SUGAR ALCOHOLS SUGAR ALCOHOLS Sugar alcohols, or polyols, are used to replace sucrose in chocolate, when it is required to produce a reduced calorie or sugar free product.  Similar to fructose, they are suitable for diabetics.  They are also suitable … Read More

OBESITY APPLE SHAPES

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OBESITY APPLE SHAPES OBESITY APPLE SHAPES Why have I got ‘obesity apple shapes’ as my title?  Read on to find out why! INDUSTRIALISED AND DEVELOPING COUNTRIES Obesity is a major problem in many industrialised and developing countries.  People whose body … Read More

TOOTH FRIENDLY MILK PROTEINS

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TOOTH FRIENDLY MILK PROTEINS     TOOTH FRIENDLY MILK PROTEINS Plaque is formed when glycoproteins from saliva bind together with polymers secreted by bacteria.  Glycoproteins from milk interfere with this binding process thereby reducing the effect of caries producing bacteria.  … Read More

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