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The earliest known recipe for a non-dairy "whipped cream" was published by Ella Eaton Kellogg in 1904; consistent with her Seventh-day Adventist practices, it replaced cream with almond butter. Based on research sponsored by Henry Ford, a soy-based whip topping was commercialized by Delsoy Products by 1945. Delsoy did not survive, but Bob Rich ...
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 ...
Butter carving was an ancient craft in Tibet, Babylon, Roman Britain and elsewhere. The earliest documented butter sculptures date from Europe in 1536, where they were used on banquet tables. The earliest pieces in the modern sense as public art date from ca. 1870s America, created by Caroline Shawk Brooks, a farm woman from Helena, Arkansas. [1]
Cocoa butter soap manufactured by The Hershey Company. Cocoa butter is a major ingredient in practically all types of chocolates, especially white, milk, and couverture chocolate. [18] This application continues to dominate the consumption of cocoa butter. Pharmaceutical companies use cocoa butter extensively.
The photo shoot for the cover of the 1965 Herb Alpert and the Tijuana Brass album Whipped Cream & Other Delights — which remained in the Billboard top 10 for 61 weeks, and whose sexy cover became a cultural touchstone [4] — began in mid-morning, went on through the afternoon, and paid Erickson approximately $1,500 plus expenses. [1]
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking ...
Abuelita is a Mexican hot chocolate also known as chocolate para mesa (English: "table chocolate") owned by the Nestlé company. [1] It was originally invented and commercialized in Mexico in 1939, [2] by Fábrica de Chocolates La Azteca. [3]
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.