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Chocolate Fountain
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped. History "Chocolate fountain machines" were invented by Ben Brisman and popularized in 1991 by a Canadian company called Design & Realisation. They did not become very popular until Design & Realisation began displaying these fountains at the National Restaurant Show in Chicago, starting in the early 1990s. Jay Harlan (an entrepreneur and former Marriott catering executive) collaborated with D & R to introduce the chocolate fountain to the U.S. hotel and resort indu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Fountain
A chocolate fountain is a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped. History "Chocolate fountain machines" were invented by Ben Brisman and popularized in 1991 by a Canadian company called Design & Realisation. They did not become very popular until Design & Realisation began displaying these fountains at the National Restaurant Show in Chicago, starting in the early 1990s. Jay Harlan (an entrepreneur and former Marriott catering executive) collaborated with D & R to introduce the chocolate fountain to the U.S. hotel and resort indu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couverture Chocolate
Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. Definition and term The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must contain not less than 25% dry cocoa solids. Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fondues
Fondues are a group of distinct dishes that can be either savoury or sweet. Cheese fondue, originating in Switzerland, is the original fondue, hence the French term ''fondue'' for "melted". Since the 1950s, however, the term ''fondue'' has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. Fondue eaten as a communal meal is referred to as a fondue party. Konrad Egli, a Swiss restaurateur, is credited for the introduction of ''fondue bourguignonne'' at his Chalet Suisse restaurant in 1956. In the mid-1960s, he also invented chocolate fondue as part of a promotion for Toblerone chocolate.Sylvia Lovegren, ''Fashionable Food: Seven Decades of Food Fads'', pp. 240-2 A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s. Savoury fondues Broth ''Fondue chinoise'' (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chocolate-covered Foods
This is a list of chocolate-covered foods. Chocolate is a typically sweet, usually brown, food preparation of ''Theobroma cacao'' seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Chocolate-covered foods * Chocolate biscuit – Many types of biscuits (notably cookies, shortbreads, digestive biscuits, wafers) are often covered in chocolate * Chocolate bar – many varieties have a chocolate coating *Caramel Apple – Although traditionally covered in just caramel or caramel and nuts, chocolate is often added, sometimes in decorative patterns. * Chocolate-coated marshmallow treats (including Peeps) – produced in different variations around the world, with several countries claiming to have invented it or hailing it as their "national confection". The first chocolate-coated marshmallow treat was created in the early 1800s in Denmark. * Chocolate-coated pea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nevada
Nevada ( ; ) is a U.S. state, state in the Western United States, Western region of the United States. It is bordered by Oregon to the northwest, Idaho to the northeast, California to the west, Arizona to the southeast, and Utah to the east. Nevada is the List of U.S. states and territories by area, 7th-most extensive, the List of U.S. states and territories by population, 32nd-most populous, and the List of U.S. states and territories by population density, 9th-least densely populated of the U.S. states. Nearly three-quarters of Nevada's people live in Clark County, Nevada, Clark County, which contains the Las Vegas–Paradise, NV MSA, Las Vegas–Paradise metropolitan area, including three of the state's four largest incorporated cities. Nevada's capital is Carson City, Nevada, Carson City. Las Vegas is the largest city in the state. Nevada is officially known as the "Silver State" because of the importance of silver to its history and economy. It is also known as the "Battle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paradise, Nevada
Paradise is an unincorporated town and census-designated place (CDP) in Clark County, Nevada, United States, adjacent to the city of Las Vegas. It was formed on December 8, 1950. Its population was 191,238 at the 2020 census, making it the fifth most populous CDP in the United States; if it were an incorporated city, it would be the fifth largest in Nevada. As an unincorporated town, it is governed by the Clark County Commission with input from the Paradise Town Advisory Board. Paradise contains Harry Reid International Airport, the University of Nevada, Las Vegas (UNLV), most of the Las Vegas Strip, and most of the tourist attractions in the Las Vegas area (excluding downtown). History The southern part of the Las Vegas Valley was referred to as Paradise Valley as early as 1910, owing to a high water table that made the land particularly fertile for farming. County commissioners established a Paradise school district in 1914. In 1950, mayor Ernie Cragin of Las Vegas sought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bellagio (Hotel And Casino)
Bellagio is a resort, luxury hotel and casino on the Las Vegas Strip in Paradise, Nevada. It is owned by The Blackstone Group and operated by MGM Resorts International. Bellagio was conceived by casino owner Steve Wynn, and was built on the former site of the Dunes hotel-casino. Wynn's company, Mirage Resorts, purchased the Dunes in 1992. Plans were announced in 1994 to replace it with Beau Rivage, a French-themed resort. However, Wynn changed the project plans in 1995, instead theming it after the village of Bellagio, near Lake Como. The resort was designed by Jon Jerde. Construction began on November 1, 1995, with Marnell Corrao Associates as general contractor. Bellagio opened on October 15, 1998, with 3,005 rooms in a 36-story tower. Built at a cost of $1.6 billion, it was the world's most expensive resort up to that point. Early revenue was less than expected, and Wynn departed the resort in May 2000, when Mirage Resorts merged with MGM Grand Inc. Profits improved under the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hellmann Group
Hellmann is a German surname. Notable people with the surname include: * Claudia Hellmann (1923–2017), German contralto * Ernesto Hellmann (1898–1952), Italian chess player * Diethard Hellmann (1928–1999), German choral conductor and academic * Gustav Hellmann (1854–1939), German meteorologist * Hans Hellmann (1903–1938), German theoretical chemist ** Hellmann–Feynman theorem * Libby Fischer Hellmann (born 1949), crime fiction writer * Martina Hellmann (born 1960), German athlete * Richard Hellmann (1876-1971), German-American businessman and company founder of Hellmanns * William K. Hellmann, former Secretary of the Maryland Department of Transportation (1984–1987) See also * Hellmann Worldwide Logistics * Hellmann's and Best Foods * Hellman * Helmand Province Helmand (Pashto/Dari: ; ), also known as Hillmand, in ancient times, as Hermand and Hethumand, is one of the 34 provinces of Afghanistan Afghanistan is divided into 34 provinces (, '' wilåyat''). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non Newtonian Fluid
A non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, i.e., constant viscosity independent of stress. In non-Newtonian fluids, viscosity can change when under force to either more liquid or more solid. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, toothpaste, starch suspensions, corn starch, paint, blood, melted butter, and shampoo. Most commonly, the viscosity (the gradual deformation by shear or tensile stresses) of non-Newtonian fluids is dependent on shear rate or shear rate history. Some non-Newtonian fluids with shear-independent viscosity, however, still exhibit normal stress-differences or other non-Newtonian behavior. In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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