Chocolate products suitable for everyone - including specialities made from precision chocolate - come in countless different forms!
Diet
Choosing how to eat is a personal decision. Most people choose to restrict their diet to improve their health or to avoid allergies, but it is also often due to personal beliefs or simply a preference. Whatever the reason, changing the way we eat brings with it certain restrictions that must be adhered to. In most cases, certain foods have to be given up or their intake greatly reduced, which is why desserts are particularly affected. These are already unjustifiably portrayed as a negative part of our daily diets, as they are avoided even by those who want to eat healthily or lose weight. But even chocolate, which is both the most loved and the most hated sweet vice, can be a suitable dessert for those who try to avoid certain foods. In fact, there are chocolate products in countless different forms to suit everyone - even specialities made from exact chocolate!
Chocolate bars
Omnivores need to be particularly inventive in their food choices, as they do not enjoy overly processed foods, which excludes most of the popular chocolate bars. These contain a variety of heat- and chemical-treated ingredients, such as milk.For those who choose a plant-based diet, sugaringis therefore not just a walk to the nearest shop. But fortunately, finding the right chocolate for you doesn''t take much effort - and precision chocolate products are also part of a wide range that goes beyond simple chocolate bars to include practically everything available to other sweet tooths. Even raw chocolate can be shaped into a variety of sweet snacks, and can be enhanced with a range of interesting additives to add even more variety to the range of raw chocolates on offer. High cocoa chocolate bars already offer plenty of choice, but pralines, chocolates and fruit coated with fresh chocolate promise even more. If you are not familiar with the range, it is hard to imagine that there is so much choice of chocolate sweets for presno-eaters too.
Chocolates
However, precision chocolate products are the first thing to look for. They won''t be found in every shop, but at least some of them can be found on the shelves of shopping centres. Specialist chocolatiers have an even more extensive and attractive range, and of course the internet offers the most choice. Online chocolate shops offer all kinds of precision chocolate products and it is easy and fast to browse the virtual shelves, so the internet is undoubtedly the resource that will help presno-eaters the most in their search for chocolate desserts. Precision chocolate products are usually labelled and the ingredients are listed so that everyone can see for themselves what is in the speciality they have chosen.
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Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
Put the remaining milk in a saucepan and heat it to boiling.
Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
Place it in the fridge for about 5 hours to cool completely and firm up.
Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is *loosely* puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.