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2. Ghirardelli Chocolate Company - Wikipedia

   en.wikipedia.org/wiki/Ghirardelli_Chocolate_Company

   The Ghirardelli Chocolate Company is an American confectioner, wholly owned by Swiss confectioner Lindt & Sprüngli. The company was founded by and is named after Italian chocolatier Domenico Ghirardelli , [ 1 ] who, after working in South America, moved to California.

3. Chocolate chip - Wikipedia

   en.wikipedia.org/wiki/Chocolate_chip

   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.

4. White chocolate - Wikipedia

   en.wikipedia.org/wiki/White_chocolate

   White chocolate is a form of chocolate made of cocoa butter, sugar and milk.Unlike milk and dark chocolate, it does not contain cocoa solids, which darken the chocolate.White chocolate has an ivory color, and can smell of biscuit, vanilla or caramel, although it can also easily pick up smells from the environment and become rancid with its relatively short shelf life.

5. These 90 Desserts Prove There's So Much More To ... - AOL

   www.aol.com/90-desserts-prove-theres-much...

   Inspired by the cream cheese-maple sauce drizzled on the butter pecan blondies at Applebee's, these easy white chocolate chip blondies highlight a very underutilized baking ingredient: maple syrup ...

6. The Best Chocolate Advent Calendars Money Can Buy

   www.aol.com/lifestyle/best-chocolate-advent...

   Neuhaus 2023 Premium Chocolate Advent Calendar. Here's one that really pops—literally. The Neuhaus 2023 Premium Chocolate Advent Calendar contains 25 pieces of dark, milk, and white chocolate ...

7. List of bean-to-bar chocolate manufacturers - Wikipedia

   en.wikipedia.org/wiki/List_of_bean-to-bar...

   A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.