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In 1954, Guittard sold its property to the city so that Embarcadero Freeway could be built. [4] The company relocated to a 75,000-square-foot (7,000 m 2) facility at the corner of Guittard and Rollins road in Burlingame, California, where it is still located today. [5] Gary Guittard began working full-time at the company in 1975.
Place nine ounces of chocolate chips, chunks, or a chopped bar into a medium bowl. Boil 3/4 cup of water—I microwaved it in a glass measuring cup—and pour it over the chocolate.
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.
Chocolate-covered coffee bean – confections made by coating roasted coffee beans in some kind of chocolate: dark chocolate, milk chocolate, or white chocolate. They are usually only slightly sweet, especially the dark chocolate kind, and the intense, bitter flavor of the coffee beans can be overwhelming for non-coffee-drinkers.
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In bowl, heat remaining 2 pkg. chips, stirring, until melted and smooth, about 2 minutes. Remove from heat Add 1 drop food coloring and stir, adding more if needed, until desired color is reached.
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