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Chocolate-coated marshmallow treats, also known as chocolate teacakes, are confections consisting of a biscuit base topped with marshmallow-like filling and then coated in a hard shell of chocolate. They were invented in Denmark in the 19th century [ 1 ] under the name Flødeboller (cream buns), and later also produced and distributed by Viau ...
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. The recipe for one particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers. [1] [2]
In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. [6] The words candy (Canada and US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of the most popular varieties of sugar confectionery .
Other developments in the 19th century, including the melanger (a mixing machine), modern milk chocolate, the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution, and chocolate became a food to be ...
Liqueur chocolate – chocolate filled with alcoholic liquids; Chocolate covered nuts, [5] including Macadamia nuts – the nuts can be covered individually or in clumps or bars; Milk Duds – a caramel candy, historically enrobed with milk chocolate, and presently enrobed with a confectionery coating made from cocoa and vegetable oil
Milk chocolate tablet. Milk chocolate is solid chocolate made with milk. Differences in flavor between different brands and regions are largely due to differences in how the manufacturers handle the milk during production, such as by choosing powdered milk, condensed milk, chocolate crumb, or partially lipolyzed milk. [4]
Time Out is a brand of wafer-based chocolate bar manufactured by Cadbury Ireland. It was introduced in the United Kingdom and Ireland in 1992, followed by Australia and New Zealand in 1995. Mainly sold in pairs, it consists of a ripple of milk chocolate between two wafers, smothered in Dairy Milk milk chocolate.
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
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