Flavor

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Carob – the benefits and harms, useful properties

Chocolate lovers hard to refuse next slices. Even in favor of harmony. And no need! Try carob! This is an amazing product that not only has many useful properties, but also easy to replace the coveted chocolate.

Carob is a powder Carob (Ceratonia green). Not so long ago it became known in the diets as an alternative to cocoa and chocolate. Also used in the confectionery industry instead of sugar. In medicine is applied to the antitussive and as an auxiliary substance in other drugs. The history of the use of carob in food is approximately 5 000 years, and that says a lot.

The taste of carob is slightly similar to cocoa, but, depending on the

degree of roast has a different aftertaste. Looks different pale pink shade. On useful properties equals, and even surpasses the famous drink.

Growing carob?

Homeland Carob is considered the Mediterranean where it was originally wild. From there the carob Continue reading

Hot chocolate Versailles

Hot chocolate " VERSAILLES ". This drink is related to the "Premium" class, designed by professionals for lovers of gorgeous natural chocolate powder harmonirvin to taste with cream of vegetable origin. The combination of shades of dark chocolate and softest cream, languid and gentle, connoisseurs will appreciate. The taste and aroma of hot

chocolate will warm to cool and create the atmosphere of coziness and high spirits in the office, at home, at the coffee shop - anywhere you can drink this drink is packaged for convenience in portioned bags exquisite design.

Useful properties

Hot chocolate contains about 50% organic cocoa products. This drink is a rich source of THEOBROMINE .

Theobromine increases the heart's ability to withstand loads, and useful in diseases of the cardiovascular system. Hot chocolate "Versailles" no chemical thickeners that are widely used by foreign Continue reading

How to make homemade bar ingredients to taste

If you haven't drank all that we recommended buying in the last article. congratulations, you have an enviable willpower or perhaps dislike of pure

spirits. Just wait a bit — here is the list that you want to go, to finally prepare for a career host-bartender: the ingredients that complement and dilute the strong part of the cocktail. Outset: among the variety of liquors we have selected only needed for a classic bar card base, leaving aside the Chartreuse and Sambuca, Drambuie and KSU KSU.

Cointreau/Triple Continue reading

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