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Hot Cocoa vs Hot Chocolate. There’s nothing quite like a warm, steaming cup of hot chocolate on a cold winter day — even more so if you’ve topped it with marshmallows, whipped cream ...
The original 1904 Droste cocoa tin, designed by Jan Misset (1861–1931) [a] The Droste effect (Dutch pronunciation:), known in art as an example of mise en abyme, is the effect of a picture recursively appearing within itself, in a place where a similar picture would realistically be expected to appear.
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 January 2025. Heated beverage of chocolate in milk or water For other uses, see Hot chocolate (disambiguation). Hot chocolate A cup of hot chocolate with marshmallows Region of origin Mesoamerica Color Brown or chestnut Flavor Chocolate Ingredients Chocolate or cocoa powder, milk or water, sugar ...
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Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
Mulled wine. Mulled wine ingredients vary from recipe to recipe but often include red wine, sugar or honey, spices such as cinnamon sticks and cloves, orange slices and brandy.
The resulting consumer product was introduced in 1961 as the first powdered hot cocoa mix that could be prepared with water instead of milk. [1] [5] In 1967, the brand was sold to Beatrice Foods, which was later acquired by ConAgra. As of 2019, it had estimated annual sales of 50 million boxes of cocoa mix. [1]
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.