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In 2011, Hotel Chocolat opened its Boucan Hotel in Saint Lucia. [9] The hotel sits on the Rabot Estate which is perched high up between the Piton mountains. The hotel currently has six lodges and a cocoa-inspired Boucan Restaurant. In November 2013, it opened two UK restaurants, Rabot 1745 in London's Borough Market, and Roast + Conch in Leeds ...
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Dualit was founded in 1945 by the German-born inventor Max Gort-Barten CBE (1914–2003) and was incorporated as Dualit Ltd in 1948. Max's first commercial product was an electric heater which he named Dual-Lite (from which the company took its name) as it could deflect heat to two parts of a room.
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking.Additionally, it provides a soft or "velvety" texture to the meat of any entrée.
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Tempered (upper sample) and untempered chocolate. Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.