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Posted 20 hours ago

KP Choc Dips Original 28 g (Pack of 1), Case of 12

£9.9£99Clearance
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Lucia estate, where the high altitude and fertile soil makes for the most exquisite cocoa tones and flavours.

Ingredients: cocoa solids (cocoa butter, cocoa mass), sugar, full cream MILK powder, florentines ( ALMOND NUTS, sugar, butter (from MILK), glucose syrup, honey, cream (from MILK), HAZELNUTS), WHEAT flour, almond biscuits ( WHEAT flour, sugar, butter (from MILK), ALMOND NUTS, cocoa mass, EGG yolk, whole EGG, raising agents (diphosphate, sodium carbonate), salt, cocoa powder, emulsifier ( SOYA lecithin), acidity regulator (citric acid), flavourings, WHEAT starch), BRAZIL NUTS, marshmallow (glucose fructose syrup, sugar, water, gelatin, maize starch, beetroot juice powder, flavouring), vegetable margarine (palmfat, fatty acids, citric acids), breadsticks ( WHEAT flour, palm oil, yeast, WHEAT malt flour, salt), maltodextrin, HAZELNUT paste, skimmed MILK powder, emulsifiers ( SOYA lecithin, sunflower lecithin), SESAME, caramelised sugar, sea salt, whole MILK powder, EGG powder, raising agents (sodium bicarbonate, ammonium bicarbonate), organic cocoa butter, cocoa powder, flavourings, SOYA flour, pepper, natural colour (paprika). Especially when paired with the dark chocolate melting wafers, which are a little sweeter, in my opinion. The amounts l listed below make two cups of chocolate sauce, so increase the amounts accordingly if you need extra. This box contains gianduja balls, panned Brazil nuts, marshmallows, almond biscuits, mini grissini and florentines.I recommend using a microwave safe container so you can pop it into the microwave on 50% power for 30 seconds at a time until it softens enough to be removed from the container or is melting consistency if you want to use the chocolate right from the container. The microwave method works especially well for this Chocolate Dip recipe, where we’re not melting chocolate all by itself. Double cream and a chocolate bar may be enough to make a sauce, but to take it to the very next level, you have to add butter and syrup, they make the sauce shiny and silky, and deliciously runny.

Once you hit start, manually reduce the time using the arrows or the dial until 00:15 appears on the screen. So you’ll want to make sure to pull it out of the fridge a bit ahead of time, before you set it out at the picnic or buffet.

Chocolate and water do not get along and even the slightest bit of water or water-based ingredient will cause the chocolate to seize up and form a hard ball that is difficult to work with and definitely not good for dipping anything in. I give the children strawberries on kebab sticks , get them to dip then in the chocolate , then into different toppings like nuts and desiccated coconut . Once the warmed chocolate mixture is smooth, stir in the remaining 1/4 cup chocolate chips and continue stirring until they're melted, and the dip is thickened and entirely smooth. White chocolate is another type of chip that can be challenging to work with when using for melting chocolate.

At room temperature, this recipe maintains a perfect dipping consistency – terrific for picnics and appetizer buffets. The only suggestion that I have is to temper chocolate bars which is not quite as easy as this recipe, but should take care of that problem. Honeycomb (61%) Sugar, Glucose Syrup, Honey, Raising Agent: Sodium Bicarbonate, Rice Flour; Milk Chocolate (39%) - Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin; Natural Vanilla. Once you start to see steam, turn off the sear/sauté function and switch to the slow cooker function on low.Grab a mixing bowl that is glass or metal that fits into the inner pot, but rests on the rim and set it on top. So, I had to come up with a better way to have a melting chocolate that was easy to work with and tasted great. But it's also fantastic for dipping at room temperature, too — ideal for sharing at picnics and potlucks!

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