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Indulgent Triple Dark Chocolate Petit Fours - Please order at least 3 DAYS in advance of shipping date. Creek House popular brownie-like petit fours, made with 3 types of chocolate: Bittersweet, Semisweet, and Unsweetened Cocoa. Semisweet chocolate chips are added for texture ...
Mr Handyman's Toolbox Of Treats Gift Basket - Celebrate the man that can DO EVERYTHING! We fill this paperboard tool box gift tote to overflowing with gourmet goodies and treats to satisfy all his crunchy cravings. Featuring Savory Beef Salami, Camembert Cheese, Chocolate ...
48 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in two gold foil candy/truffle boxes (24 per box) with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate ...
24 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in a gold foil candy/truffle box with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate Chip, New ...
6 Pc Chocolate Mini Cheesecake Assortment - Perfect for a dinner party, or just to keep on hand for that special ending to any meal. Two each: Rocky Road, White Chocolate and Chocolate Topped New York Style. Keep frozen, they thaw quickly...Enjoy! Perfect for a dinner party, ...
Milk Chocolate Gianduja Pots de Crème
Ingredients
4 large egg yolks
11/2 cups half-and-half
2/3 cup Nutella (chocolate hazelnut spread)
6 ounces milk chocolate, finely chopped
Preparation
1. Place rack near center of oven and preheat to 325ºF. Place egg yolks in heatproof bowl and whisk until smooth. Combine half-and-half with Nutella in medium saucepan over medium heat until Nutella is melted. Increase heat to medium-high. When mixture begins to boil, pour approximately half of it into egg yolks in slow, steady stream, whisking constantly. Stir mixture back into saucepan and place over medium-low heat. Cook, stirring constantly, until mixture thickens slightly and finger drawn across custard-coated spoon leaves clean path. Do not boil. Remove pan from heat; stir in chopped milk chocolate until melted and smooth. Strain mixture into heatproof measuring cup.
2. Arrange four 6-ounce ovenproof tea or coffee cups in shallow roasting pan. Pour about 5 liquid ounces of custard into each cup. Place roasting pan in oven; pour enough hot water into pan to come halfway up sides of cups. Bake for 20-25 minutes, until custard is just a little wobbly in center when cups are jiggled. Do not overbake; custards will set upon cooling.
3. Place wire rack on shelf in refrigerator; arrange cups on rack. Refrigerate 20 minutes; cover cups loosely with plastic wrap. Chill cups completely, about 4-6 hours, before serving.
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Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!