LOVE junk food 49：Kit Kat 大学芋

! It's always nice to know this. Especially for girls ;) ITADAKIMASU! Have a break. Have a Kit Kat! well it's kindda break time. I just got off from the work.... Oh!!!! I though the color was brown, but it's white chocolate! Oops, it's ganna melt! ITADAKIMASU! It smells like normal white chocolate... It's hard...(Than I thought) DAIGAKUIMO flaver...? hmm... but it tasts good! Inside is ..... grayish....but it tasts good! but if someone tells me this is adzuki flaver, I'm shure I'm ganna ...



http://www.youtube.com/watch?v=Gushw_TSwS8&hl=en

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BROWN SUGAR PARTY - 31.Januar 2009 Berlin Teaser

www.brown sugar party.de ... Brown Sugar Party BERLIN boiler Kulturbrauerei white chocolate music KID JULEZ Phlatline Sound Splash Festival dj maxxx Tefla kenny harris harry spezialitzt your favorite rapper "Disco Inferno" d-tale per zeiko dmc ITF World Champion Reaf diversion low life Hip-Hop / R & B Soul Next Level Entertainment



http://www.youtube.com/watch?v=gqDePGlOpPQ&hl=en

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Discover the Best Chocolate to Use For Cake Decorating Delights

Nowadays there are so many different kinds of chocolate on the market that we are literally spoiled for choice. "

With so much advertising on what we eat and what not, many people now eat with dark chocolate. Not only does dark chocolate have less sugar than others, but it also contains a high percentage of cocoa. These are made from pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa isalways listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, giving the chocolate is very smooth and of high quality.

The most popular of all chocolate and milk chocolate. Most children love it. Dark chocolate is sweeter than extra sugar, milk, vanilla and added.

Then there's white chocolate, which contains only cocoa butter, milk, sugar and vanilla.Because of the added milk, which both need this kind of melting chocolate, milk and chocolate, with care at low heat. Otherwise, will condense, and indeed edible, are not re-melt.

Chocolate drops (or feathers, as they are sometimes called) easy to melt. They can be used as decoration on cakes or as an ingredient in the popular chocolate brownie cake.

Chocolate is a spectacular chocolate fountain used. These makea jumping in the eye image for a special occasion, with the melted chocolate flows like a colorful waterfall ever - ready for the guests to marshmallows, dip strawberries and other small fruits, in the "Fountain". It is a good idea to catch to many napkins have to drop!

Those who are diabetic, often complain about how their food is limited, but at least they can have a piece of chocolate. Diabetic chocolate for sale in various outlets, and has a lower percentage of sugar than other chocolate.

Aside from candy and chocolate bars you can also buy chocolate flakes, containing both cocoa butter and vegetable oil. The butter adds flavor, and give the oil that helps Flocke its crumbly texture

Some specialty stores sell blocks of cocoa butter can be melted, mixed with cocoa powder and paint on the sepia colored pictures on cakes or plaques.

Vermicelli is another kind of> Chocolate. These tiny threads are used for the coating of truffles and cakes. Occasionally the name may be confused with the Italian vermicelli noodles - fine strands of pasta!

A current fashion is to decorate a wedding cake with chocolate curls, stand as tall bars around the sides of a cake. They may be made at home, but it is a time consuming task and it is not easy, they all have a similar size. So it's a good idea to buy from a specialty store if you can be sure they will allan equal length and thickness

Another type of coating is used as a pastry ganache known. This mix of cream and chocolate is very versatile. Fondue and cake over flooded, it is delicious to eat, and set with a gloss. The higher the quality of the chocolate, the higher the gloss on the coating. Alternatively ganache can be left to the company and then passed on cakes or truffles.

Modeling chocolate, another product which eitherbe purchased or homemade. This consists of glucose and liquid chocolate. The glucose model, the dough is smooth and easy - chocolate roses are particularly popular.

And finally we come to a kind of "so-called" chocolate ", which can lead to confusion. Packaged in different categories, it is often called the Chocolate Cake flavor case or Chocolate Flavored Coating. But what the title they all have one thing in common - albeit with cocoaPowder, the cocoa butter has been extracted and replaced with vegetable fat, so the manufacturer can not call it chocolate.

The addition of vegetable fat makes chocolate "melts more easily and work. But it has a drawback - because of the lack of cocoa butter does not eat it the same quality as a pure chocolate.

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White Chocolate Fudge Recipe: Creamy White Chocolate Fudge

This is a simple white chocolate fudge recipe is really tasty. For a little more Pizzaz in some crushed Oreo cookies add an extra treat for crispy cookies and cream flavor.

1 (8 ounce) package cream cheese

4 cups confectioners sugar "

1 1 / 2 teaspoon vanilla extract

12 ounces white chocolate, chopped

3 / 4 cup pecans, chopped

Directions

Grease an 8x8-inch baking pan.

Place in a bowl, beat the avant-garde Cheese, sugar and vanilla until nice and smooth.

Simmer in a pot or water bath until just melted white chocolate and a smooth texture.

Add the white chocolate and pecans, the cream cheese mixture, stirring until very well mixed. Pour into baking pan. Chill for 1 hour or until firm. Cut fudge into squares before serving.

=> Chocolate Peanut Butter Fudge Recipe: Chocolate Peanut Butter Fudge

Add> Chocolate Peanut Butter is one of the greatest food combinations ever, and this Chocolate Peanut Butter Fudge recipe shows why it is so popular.

Sugar 3 cups confectioners'

1 cup evaporated milk

1 / 4 cup cocoa

1 / 2 cup peanut butter

1 tablespoon butter

Directions

Butter a 9x9-inch baking pan.

Pour into a saucepan, combine the sugar, condensed milk and coco; stir over high heat just until mixture comes to a rolling boil.Reduce the heat to medium and cook for another 5 minutes) (soft-ball stage.

Remove pan from heat and add the peanut butter and butter. Beat by hand until mixture is nice and creamy fudge. Pour into baking pan. Let cool and cut into squares and serve.

=> Chocolate Fudge Recipe: Easy Chocolate Fudge

If you opt for a creamy chocolate fudge recipe that will not last forever, in order, that's it. You probably have most of theseIngredients sitting in your kitchen cupboard. Perfect for the satisfaction of this sudden craving fudge.

1 cup sugar

1 / 4 cup cocoa

1 / 3 cup milk

1 / 4 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla

1 / 3 cup chopped nuts (optional)

2 to 2/1/4 cup powdered sugar

Directions

Butter a 9x5x3-inch loaf pan.

In a 2-liter pot, combine the sugar and cocoa, stir in the milk, butter and corn syrup. Bring to boilover medium heat, stirring constantly. Boil for 1 minute. Remove the pan from the heat and let cool for 45 minutes. Do not stir while cooling.

Stir in the vanilla, nuts and powdered sugar into the chocolate mixture, continue stirring until the chocolate is very stiff. Press chocolate mixture into the loaf pan. Refrigerator for 30 minutes, or until firm. Cut fudge into squares before serving.

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Liz Phair - What Makes You Happy

From this album Whitechocolatespaceegg ... Liz Phair, what you like why cannot white chocolate egg makes room



http://www.youtube.com/watch?v=pbs0S0K-W6k&hl=en

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Dessert Sauces and Ice Cream Sundae Toppings - 6 Common Terms Explained

Ever wonder what was circulated to the difference between a syrup, sauces, cream, butter or cheese? These creations can improve quite creamy desserts other than ice. Below are a few of the common confrontation with sundae dessert sauces and toppings, along with ideas on how to use dessert sauces combined with your favorite recipes. They are listed in order from thinnest to thickest consistency.

1. Syrups. Syrups are thinner than a sauce, and a free-flowingBottle. The consistency of the fruit in syrup is thicker than maple syrup. It pours a spoon, but leave the spoon coated. Some syrups have nice, large pieces of fruit in them like apple cinnamon and wild blueberry infused. Some typical flavors are maple, vanilla, apple cinnamon, wild blueberry, red raspberry, strawberry, apricot, pear and cinnamon and chocolate. Pour over pancakes, pancakes or waffles. Syrups are also working much more than a fruit cobbler or pound sprinkledCake.

2. Sauces. Dessertsaucen have a slightly thicker consistency, and will depend on a spoon, if not to be heated. They are soft and can be heard. Once warmed, a dessert sauce is poured in a position. Favorite flavors are chocolate, hot fudge, macadamia white chocolate, caramel, cheesecake, strawberry-rhubarb, red raspberry, chocolate and peppermint. Use as an ice cream topping, drizzle over pound cake, top brownies, a piece of warm appleCake, apple strudel or a la mode. Can also be used to dress up dessert, bread, cheesecake and fresh fruit. Add your favorite dessert sauce flavor and a great shake or malt.

3. Spreads. A spread is thicker than a dessert sauce and a scooped with a spoon, will stay on the spoon. As the name implies, spread smooth, rich, velvety, creamy and spreadable with a knife. Common flavors are chocolate, hazelnut and caramel. The spreads are great, if forTopping brunch and breakfast foods like toast or sandwiches.

4. Krems. A dessert cream has a spreadable soft, smooth consistency. It is slightly heavier and more stable than a dessert sauce and will keep its shape well. Common flavors include maple cream, Maple Walnut Cream and Vanilla Cream. You may also use a knife on pancakes, waffles, crepes, turnovers, croissants and muffins. Another possibility is to make it to fresh cream for a delicious spread whipCakes fill. Fill treat pies, turnovers, blintzes and cookies for a wonderful.

5. Fruit Butters. Fruit butter is somewhat similar to a spread, but some pieces of whole fruit pureed in it have. It's more of a spread in the consistency. Common flavors are cherry butter, butter, apple, maple pecan pumpkin butter and cranberry-pear butter. Fruit butter are traditionally thought of as complements breakfast or brunch. They are good for toast, add bread,scones, biscuits or muffins.

6. Curds. Curds are traditional fruit based English spreads, made from fruit juice, butter, sugar, eggs, and flavorings. They are cooked on a double boiler until the curds thicken and then strained through a mesh strainer to produce a very smooth, creamy product. Once cooled the curd is ready for use or storing. Curds are thick enough for a spoon to stand up in a jar on it’s own. Common flavors are lemon, cranberry, orange, raspberry, Strawberry, Mango, Key Lime, and even bananas. A personal favorite is the lemon curd on ice. The smooth vanilla flavor and the acidity of the lemon to make a great combination. Quark can be heated and used for cream puffs and ice cream cake frosting.

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Valentine Chocolates from Fauchon

Fauchon chocolates from a tasting of delicious chocolates from Fauchon. Executive Pastry Chef Florian Bellanger shown as the ultimate chocolate cake: the Megève, white meringue with vanilla mousse ganache and complex, making clear glaze and dusted with chocolate curls and dusted with powdered sugar. This divine dessert is the top seller at Fauchon Paris headquarters for more than 80 years! ... Florian Bellanger, Fauchon chocolate valentine cake confectionery Megeve Megève...



http://www.youtube.com/watch?v=kKUg4dVVzps&hl=en

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