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Indulgent Triple Dark Chocolate Petit Fours - Creek House popular brownie-like petit fours, made with 3 types of chocolate: Bittersweet, Semisweet, and Unsweetened Cocoa. Premium semisweet chocolate chips are added for texture , and the petit fours are covered with a wonderful ...
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, ...
Double Chocolate Soufflés
Ingredients
5 ounces bittersweet or semisweet chocolate, chopped
1/4 cup milk
6 tablespoons granulated sugar, divided
2 teaspoons whiskey, or 1 teaspoon vanilla extract
3 large egg yolks
4 large egg whites
11/2 ounces bittersweet or semisweet chocolate, very coarsely chopped, or 1/2 cup chocolate chips
Preparation
1. Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a baking sheet. Preheat oven to 400°F.
In a large mixing bowl set over a pan of simmering water, melt the chocolate with the milk. Remove the pan from heat and whisk in 3 tablespoons of the sugar, the egg yolks and the whiskey or vanilla. Let stand at room temperature.
2. In a clean, separate bowl, whip the whites until they are foamy and begin to hold their shape when the whisk is lifted. Gradually whip in the remaining 3 tablespoons of sugar, whipping until the whites hold soft, droopy peaks.
3. Fold the beaten egg whites into the chocolate mixture. Fill the ramekins or custard cups halfway with the soufflé mixture. Sprinkle in the pieces of chopped chocolate. Add the remaining batter, filling the soufflé dishes almost to the top.
4. Bake for 14 minutes, or until the soufflés are firm, yet jiggly when nudged. They should be very soft when you remove them from oven. Serve immediately.
Note: The chocolate soufflés can be assembled and the custard cups can be filled a few hours in advance and left at room temperature. Bake right 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!