Sentences with phrase «temperatures of hot chocolate»
For this investigation we are changing the temperature of the hot chocolate so the amount of milk, type of cup, amount of hot chocolate powder and marshmallows should stay the same for each test condition.
http://www.science-sparks.com/ Not exact matches
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
Hi I made these this morning, but unfortunately my chocolate seems quite thick and the cups did nt line very well, I did nt have a thermometer to check the temperature so added some of the hot water to the mixture but obviously not enough as they did nt line the cups very well, any suggestions
i live in indonesia which is very hot and i check it with my temperature that shows the condition of room temperature in here is about 32 celcius already, so when i try to cool down after i melt the chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use cool water in a bowl and i put it on the bottom of my chocolate that has been melted until it reach 27C, and i heat it again to 31 C, then i put it in my room with air conditioning with temperature of 25C, the next day when i woke up the fat bloom appear and the chocolate is not firm.
The cold temperatures find us reaching for a cup of coffee or hot chocolate over a glass of h20.
Most of us love the colder half of the year for its hot, hearty, delicious meal opportunities — when the clouds roll in and the temperatures drop, we get to sip hot chocolate and indulge in thick, steaming heaps of comfort foods like pastas and soups and potatoes prepared in many different ways.
About the chocolate: we sent our employees as soon as we found out about your problem, and told them to check all other rooms, and the chocolates were not out of expiration date, what happened is that unfortunately in Rio de Janeiro we have a very hot climate, and sometimes, due to this high temperature, the chocolate's grease melts and sits on the surface, giving it a «spoiled» aspect.