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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.
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.
A typical 20-kilogram (44 lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least a half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more ...
Tempering milk chocolate is more challenging than tempering dark chocolate, as the milk fat in milk chocolate affects how it sets and its final texture. The milk fat lowers the temperature needed for the crystal to seed, reducing it to 84.9 °F (29.4 °C), compared to 94.1 °F (34.5 °C) for dark chocolate. [ 19 ]
These include wafers, long-life confectionery, chocolate-based confectionery, sweets, cocoa and a variety of seasonal products. [1] The company's best-known product are the "Neapolitan wafers", introduced in 1898. They are sold in blocks of ten 47 x 17 x 17 mm hazelnut-cream filled wafers.
Domenico "Domingo" Ghirardelli (Italian pronunciation: [doˈmiŋɡo ɡirarˈdɛlli]; February 21, 1817 – January 17, 1894) was an Italian-born chocolatier who was the founder of the Ghirardelli Chocolate Company in San Francisco, California.
Using hazelnuts imported from the area of Naples, Italy, to make the hazelnut-flavoured chocolate cream filling, they have five wafers and four layers of cream in their 49 millimetres (1.9 in) × 17 millimetres (0.67 in) × 17 millimetres (0.67 in) biscuit size. The basic recipe has remained unchanged into the 21st century.
Blue Riband is a chocolate biscuit currently produced by Nestlé.The bar was launched in 1936 [1] by Gray Dunn, one of Scotland's major biscuit producers and a subsidiary of confectionery giant Rowntree's, as a real milk chocolate wafer – a crisp wafer biscuit covered in a very thin layer of milk chocolate.