Chocolate - History Of Nestle Company

!±8± Chocolate - History Of Nestle Company

In this article we're going to briefly review the history of one of the largest manufacturers of chocolate in the world, Nestlé.

It was in the 1860s that Henri Nestlé, a pharmacist, developed a food specifically for babies who could not breast feed. He first used this successfully on a premature infant who couldn't tolerate his mother's breast milk. This product saved the child's life and people soon began to see the value of it. Soon, Farine Lactée Henri Nestlé was being sold all over Europe.

In 1905 Nestlé merged with a condensed milk company. By the early 1900s they had factories in the United States, Britain, Germany and Spain. With the outbreak of World War I, there was a great demand for these products. By the end of the war Nestlé's production more than doubled.

Unfortunately, after the war, contracts dried up and the buying public went back to getting fresh milk. In response to this, Nestlé streamlined their operation and reduced their debt. By the 1920s the company had expanded its operation with chocolate being its number two selling product.

Then World War II broke out and Nestlé immediately felt the effects. Their profits dropped from million a year before 1938 to under million a year by 1939. In spite of this, Nestlé began setting up factories in developing countries expecting a turn around by the war's end. Ironically, the war was responsible for Nestlé introducing one of its most popular products, Nescafé instant coffee, which was the number one drink of the United States military.

The end of World War II, just as Nestlé predicted, was the beginning of a great phase of growth for the company. Nestlé acquired many other companies during this time. In 1947 they merged with Maggi, Crosse & Blackwell in 1960, Libbys in 1971 and Stouffers in 1973.

By the mid 1970s, Nestlé's growth in the developing world offset their slowdown in the more developed countries like the United States. By the mid 1980s they had acquired several additional companies, the biggest of which was the American company, Carnation.

After the mid 1990s, because of the breakdown of trade barriers, Nestlé enjoyed what was probably their biggest growth in history. Their acquisitions included the giant company Ralston Purina, which mainly sells pet food.

In spite of Nestlé's diversification, they are and will always be mostly known for their ever popular chocolate bars and drinks such as Nestlé's Crunch Bar, which is now also made into an ice cream bar, Nestlé's Quick, which is a chocolate flavored powder to put in milk, Nestlé's Carnation, another popular chocolate drink, the Kit Kat Bar, Smarties, Nestlé's Maxibon, Nestlé's Extreme and a host of other products, a list that would take days to go through.

In closing, it should be pointed out that a lot of Nestlé's success was a stroke of good luck. It seems that a man named Daniel Peter figured out exactly how to combine milk and cocoa powder. The result was milk chocolate. Well, Peter just happened to be a good friend of Henri Nestlé. Peter started the company, but ultimately Nestlé took it over as was destined to happen.

Chocolate - History Of Nestle Company

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Easy Recipe to Try: Black Sambo

!±8± Easy Recipe to Try: Black Sambo

Black Sambo was one of the first recipes I learned from my mother when I started my catering business back in 2006. When I introduced it to my friends, everyone were quite amazed with how wonderful it tasted. Today, it is one of the most ordered desert by my regular customers. Black Sambo is a two layered gelatin made of creamy milk and Chocolate. As I was browsing in the Internet, I came across several almost the same recipes that made me want to share my own. I have invested in several plastic molders circular in shape that makes the Sambo so much prettier when presented.

First Layer:

1/2 cup of Boiling Water
1 can Nestle Cream
1 can Condensed Milk (big)
2 envelopes Knox Gelatin (unflavored)

Procedure:

Mix Condense milk and Nestle Cream together until smooth

Dissolve gelatin in Boiling water, let it cool and strain.

Combine it together with the milk mixture. Chill in the refrigerator.

Second Layer:

1/2 cup Boiling Water
1/2 cup Hershey Chocolate powder
1 can Evaporated Milk (big)
3/4 cup Refined Sugar
2 envelopes Knox Gelatin (unflavored)

Procedure:

Combine sugar and chocolate powder together with the evaporated milk.

Mix well until smooth.

Dissolve gelatin in water then combine it with the milk mixture.

Once the first layer is almost firm, put in the second layer slowly; let it chill. Note: It is best not to wait too long to put in the second layer so that both layers will stick to each other when you serve it.

This recipe is so easy to do-everyone should try it! You can serve it topped with Hershey Chocolate syrup or shredded chocolate but others prefer it as it is.

Easy Recipe to Try: Black Sambo

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Reese's Peanut Butter Chips, 10-Ounce Bags (Pack of 12)

!±8±Reese's Peanut Butter Chips, 10-Ounce Bags (Pack of 12)

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Post Date : Dec 15, 2011 10:32:15
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HERSHEY-ize your recipes with your family's favorite candy flavors. We've got real HERSHEY'S Chocolate, REESE'S Peanut Butter and heath Toffee to bring out the best in your cookies, brownies and bars. If it's variety they want, then it's variety they'll get!

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A Chocolate Chip Cookie Secret You Want to Know

!±8± A Chocolate Chip Cookie Secret You Want to Know

Everybody wants to achieve perfection when baking chocolate chip cookies. It is the quintessential cookie. The cravings evoked at the mere mention of its name are powerful. Therefore, it is always so disappointing when they come out of the oven far less than perfect.

There are so many factors that come into play that affect the end baking result it is hard to know what went wrong. Ingredients, mixing process, and even the length of time the cookies were baked could thwart your best efforts and ruin your anticipated Utopian cookie. However, there is one simple little tip that could so drastically alter the results of your chocolate chip cookie, you will slap your forehead that you did not try it before. That is to chill your dough before baking the cookies. So simple and yet so important is this one overlooked step. We are always in such a rush to get to hot, gooey confectionery bliss that taking the time would be torture. But, a few hours in the fridge will promise that blissful moment to be even greater than imagined.

Chilling chocolate chip cookie dough does a couple of things. First, it marinates the flavors that go into a cookie dough. Have you ever noticed that lasagna tastes better the second day? Well, the same principle applies here but we are talking about cookie dough. The flavors will really pop and deliver a richer experience after sitting in the fridge for a bit. According to a New York Times article titled Perfection? Hint: It's Warm and Has a Secret (July 9, 2008), there are some interesting and yet dramatic physical effects on the cookie the longer it is chilled. They found that a thirty-six hour period in the refrigerator produced cookies with deeper shades of golden brown without longer time in the oven.

Second, the flour will really drink up all the moist ingredients that went into the dough after a prolonged time in the chill box. The longer the dough sits, the drier the dough gets, and that is actually a good thing. The chocolate chip cookie will have a better consistency right out of the oven. This is because of the hydration effect of sitting in the refrigerator and also because cold dough will spread less in a hot oven making a thicker cookie. And, don't worry about dry dough. The baked cookie will actually be moist and delicious.

There is one more factor to take into consideration when chilling the dough. Because the dough gets so dry during this time, it is best to form your cookies before you chill the dough. Try to scoop the dough after it has been thoroughly chilled and you will have a crumbly frustrating mess on your hands. Scooping them and chilling them on a cookie sheet is good. If you are going for the big chill and waiting the optimal thirty-six hours, an airtight container is best. You don't want those cookies to taste like last week's meat loaf.

Apparently Ruth Wakefield, inventor of the chocolate chip cookie, knew about this handy little tip from the very beginning. The New York Times also reveals that it was a regular practice of the Toll House Inn to chill their cookie dough. Somehow this piece of information failed to meet the final edit when the recipe went on the backs of Nestle's Chocolate in the 1930's. We should not feel too betrayed. Most great cooks are happy to share recipes, but rarely share all the tricks of the trade that make the end product great.

A Chocolate Chip Cookie Secret You Want to Know

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Vegan Gluten Free Chocolate Chip Cookies

!±8± Vegan Gluten Free Chocolate Chip Cookies

Go to www.elanaspantry.com to download this free recipe and other gluten free, vegan organic wholesome recipes.

Vegan Gluten Free Chocolate Chip Cookies

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The History Of Chocolate

!±8± The History Of Chocolate

Ever wonder how this favorite dessert and ingredient for baked goods came about? What about the famous chocolate chip?

Our love of chocolate started back in 1828 when a dutch chemist Johannes Van Houten came up with a way of separating the fat (cocoa butter) from the ground cocoa beans. This provided cocoa powder which tasted a lot better than the whole bean. Soon enough people were coming up with ways to mix the powder with milk and make chocolate bars and the first bar (swiss of course) was sold in 1875.

Chocolate comes from the cocoa bean. These seeds are found in pods that grow on the trunk and lower branches of the cacao tree. This tree is native to the Amazon and Brazil but is cultivated in many tropical climates today. The pods take about 6 months to develop and cocoa can be harvested about twice a year.

Now that you know where it comes from, you might be wondering how chocolage ends up as a candy bar. First the pods are harvested, fermented and dried. (gourmet chocolates use coca that is dried using a natural process that takes 7 days, the mass produced chocolate is not and the difference is in the taste!). The powder is pressed to extract the cocoa butter then it is blended back together with other ingredients to make the chooclate. Other ingredients include sugar and cocoa liquor. If the desired result is milk or white chocolate, milk or milk powder are also added.

Today, we have 3 basic types of chocolate, milk chocolate, white chocolate and dark chocolate. Each is made with slightly different ingredients but the most important ingredient is the cocoa powder. If you have ever eaten gourmet chocolates, you will notice the difference in taste than that of a regular candy bar and this is because the mass produced chocolate contains little cocoa solids. In fact mass produced chocolate is made with inferior ingredients and the experience of eating it can not be compared to that of fine gourmet chocolates - they cost more but are well worth the money!

One favorite use of chocolate is the chocolate chip which can be used in anything from cookies to brownies or eaten as is!
The chocolate chip has an interesting history which dates back to 1930 when it was "invented" for use in toll house cookies by Ruth Wakefield. Wakefield was the owner of The Toll House Inn in Whitman Massachusetts and baked the meals for the guests herself. She was quite renowned for her cookies and one day while she was baking, a missing ingredient forced her to substitute broken up semi sweet chocolate bars for bakers chocolate. The result was chocolate chip cookies!

Once the cookies were invented, they became so popular that it was only a matter of time before the chocolate chip as a product was born. You see, the bar that Wakefield used as a substitute was given to her by Andrew Nestle and he struck a deal with her to print the recipe on the back of the package in return for a lifetime supply of Nestle chocolate!

But it wasn't until 1939 that the chips were packaged as we know them. Prior to that Nestles printed the recipe on the package of the bars and even included a little chopper so that people could use them to make the cookies easily.

The History Of Chocolate

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Nestlé Festive Halloween Treats

!±8± Nestlé Festive Halloween Treats

Learn how to bake some festive Halloween treats with Nestlé Family and Nestlé Kitchens For Candy Shop Pizza recipe: www.meals.com For Graveyard Cake recipe: www.meals.com For more Halloween treats: nestleusa.wordpress.com

Nestlé Festive Halloween Treats

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Betty's Chocolate Turtle Dessert Pizza Recipe

!±8± Betty's Chocolate Turtle Dessert Pizza Recipe

In this video, Betty demonstrates how to make a sinfully rich, delightfully decadent dessert, Chocolate Turtle Dessert Pizza. It's a mixture of everything you love--but it is not light on the calories! Ingredients; 16 oz. Nestle Toll House Brownie Bites cookie dough 1/2 recipe of cream cheese frosting (See Betty's Fresh Fruit Pizza for the recipe, or used canned frosting.) 8 oz. caramel topping toppings--some combination of any of these: miniature marshmallows, semisweet chocolate chips, chopped pecans, white chocolate chips, peanut butter chips, milk chocolate chips, butterscotch chips, coconut, maraschino cherries, sliced almonds For garnish: Reddi-Wip stemmed maraschino cherries Separate the squares of brownie mix and place evenly in a pizza pan (or in a circle on a cookie sheet). Use your fingers to press the squares together, forming a complete circle. Place in a 350-degree oven, and bake about 11 to 15 minutes. (Do not over-bake.) Remove from oven and cool completely. (You may speed this up by placing the large brownie circle in a refrigerator, after it has cooled a bit.) When the brownie circle is cool, spread the cream cheese frosting over the top. Next, drizzle the caramel topping over the cream cheese frosting, using about half of the jar. Now, place your toppings on the "pizza." You may choose from any of the above, as many as you like, and add others that appeal to you. Place each topping in a circle on top of the caramel topping, with the circles getting ...

Betty's Chocolate Turtle Dessert Pizza Recipe

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Did You Know That The Delicious Chocolate Chip Cookie Was An Accident?

!±8± Did You Know That The Delicious Chocolate Chip Cookie Was An Accident?

The chocolate chip cookie is almost mainly eaten where it hailed from in the U.S. , although it is most indeed popular around the globe, and contains chocolate chips in every bite of the cookie, of which there may be many different kinds and shapes. The chocolate chip cookie is also recognized as the Toll House cookie, and came into being accidentally when baked by a woman named Ruth Graves Wakefield who owned a hotel called the Toll House Inn.

When she was baking some chocolate cookies, Ms. Wakefield ran out of baker's chocolate, and was forced to replace it with semi sweet chocolate that she thought would melt in the batter. Since that didn't happen, the first chocolate chip cookies came into being and because they were so delicious she was also able to trade this recipe to the Nestle Chocolate Company, and in return she would get a lifetime supply of all the chocolate chips she ever needed.

According to recent surveys more than seven billion chocolate chip cookies are eaten annually, and as many 50% of all American households make them to eat at home. The main ingredients that go into a chocolate chip cookie are brown and white sugars, flour, eggs, and semi-sweet chocolate. Some people also choose to add nuts to the batter. Anyone can mix and match the ingredients to what they desire them to be, though the Toll House Cookie recipe is the one that most aspire to equal.

To bake the chocolate chip cookie, the baker would have to cream the sugar and butter at a very high velocity usually done with a whisk or electric mixer, then the brown sugar and eggs, and then add some flour and baking powder. Chocolate chips can be added to the mix at the end of the whole process before scooping the cookie dough and placing it on a baking sheet to bake the cookies, although many people like to eat it by itself, something I seem to enjoy as well.

This sort of cookie is a big thing in the United States, and there is much talk of it in the press. It is also mentioned in TV shows such as Sesame Street, who can forget the Cookie Monster? Midwest Airlines bakes and serves fresh chocolate chip cookies on board their flights. Also a fact not widely known to many is that the desert camouflage pattern that U.S. military wore during the first Gulf War was nicknamed "chocolate chip," since it greatly resembled chocolate chip cookie dough having brown, black and light tan specks all within the pattern of the uniform.

Did You Know That The Delicious Chocolate Chip Cookie Was An Accident?

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NutriSystem Desserts - How Do They Taste? Are They Really Good? What Are the Choices?

!±8± NutriSystem Desserts - How Do They Taste? Are They Really Good? What Are the Choices?

I get a lot of questions about NutriSystem's desserts. After all, getting to eat sweets is a big draw of this diet. And, sweets that are low in calories, fats, and carbs are pretty rare in a diet. But, how do they taste? Because what good is getting to eat desserts if they taste like cardboard or if your only choices are a few or undesirable ones? So, in the following article, I'll go over the NutriSystem dessert options, how they taste, and what your choices are.

Cakes: There are a couple of cake choices. These include the golden pound cake and the chocolate. Now, when I say cake, I don't mean the round, two layer variety. You don't get an entire, big round thing like you would on your birthday. You basically get a slice. The portions are small, but decent enough. And the taste is not too bad at all, although I prefer the golden. No, there's no icing on these. But, what do you expect? Its a diet. And, I'm just happy I'm getting to have my cake and eat it too.

NutriSystem Cookies: There are a few varieties here including chocolate chip, double chocolate almond, oatmeal raisin, peanut butter, and white chocolate chunk. You know how some dietetic cookies have a cardboard like texture and they crumble horribly and make your mouth dry so that you feel like you can never get enough milk? These are not that bad and there isn't that fake sugar aftertaste. I find the chocolate chunk too strong tasting (a chocolate cookie with chocolate chips added in is overkill, in my opinion.) but, the white chocolate is my favorite. It has a nice, nutty, but sweet flavor.

NutriSystem Protein Bars And Candy Bars: There are two types of bars here. Basically, there is a granola, protein bar type option that comes in the following flavors: chocolate nougat with peanuts and caramel (kind of like snickers); chocolate delight (kind of like 3 musketeers); strawberry shortcake (kind of like a strawberry granola bar); chocolate peanut butter (kind of like Reece's); and blueberry lemon. (This one is my favorite. It is so light, fresh, and indulgent and is unique and different.)

In terms of the candy bar type options, there is a chocolate crunch bar (like Nestle's crunch) and a chocolate mint (like Andee's candies.)

Biscotti: I am very fond of the biscotti. If you've ever had Starbucks biscotti, you know that this is a crunchy, but sort of light treat that often has a nutty taste. There is an almond option and a chocolate macadamia nut. Both are very good, but I like the almond better.

NutriSystem Brownies: There are two choices here but both of them are chocolate. One is more of a chewy bar type and the other has a liquid center that you microwave. The liquid one tends to get messy and the soft liquid in the middle can be sort of a surprise if you are not expecting it.

Cocoa And Chocolate Pudding: The company also offers cocoa / hot chocolate and a pudding. Both are good, but nothing really different tasting that what you could get at the grocery store. The real difference lies in the fact that the company has somehow removed the excess carbs, sugar, fat and calories, which is a good thing.

NutriSystem Desserts - How Do They Taste? Are They Really Good? What Are the Choices?

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Cookie Exchange Will Save Time at Christmas

!±8± Cookie Exchange Will Save Time at Christmas

The weeks before Christmas are very busy for all of us. We want a variety of Christmas cookies and goodies, but where can we find the time? Trying to balance shopping, cleaning, wrapping and baking can cause a lot of stress. Some baking stress can be eliminated by organizing a cookie exchange with some friends.

A Christmas cookie exchange allows us to have a variety of Christmas treats while only baking a few kinds of cookies. It works by finding 4 to 6 friends who are willing to bake 2 large batches of cookies. If we get 5 friends to do the cookie exchange, and each baked a large batch of 2 recipes to share, then each of us will end up with up with a variety of 10 different holiday cookies for family and friends. The exchange works best if you triple the batch so each person can get 2 dozen cookies from the bakers.

Two large batch recipes, perfect for sharing with members of your Christmas cookie exchange group, are favorites with my family and are listed below. In my family, one recipe is made only at Christmas, which is listed first, called DIVINITY. Another favorite Christmas cookie, Toll House Chocolate Chip Cookies, is listed second.

DIVINITY

8 cups sugar, 2 cups light corn syrup, 1 & ½ cup water, 6 egg whites, 3 teaspoons vanilla & 2 cups broken nuts. Stir first 3 ingredients in a large saucepan over low heat, stirring constantly until sugar is dissolved. Cook, without stirring, until a bead forms when small amount is dropped in cold water. Remove from heat.

In large bowl, beat egg whites until stiff peaks form; slowly add the hot syrup, thin stream. Add vanilla, beat until mixture holds its shape, fold in nuts. Drop by buttered spoon onto waxed paper. Recipe makes 12 dozen candies.

Note: Use 3 tablespoons less water on humid days.

TOLL HOUSE CHOCOLATE CHIP COOKIES

6 & ¾ cups all-purpose flour, 3 tsp. baking soda, 3 tsp. salt, 3 cups (6 sticks, softened) butter, 2 & ¼ cup granulated sugar, 2 & ½ cup packed brown sugar, 3 tsp. vanilla extract, 6 large eggs, 3 (10 oz) bags of NESTLE TOLL HOUSE morsels, 3 cups nuts.

PREHEAT oven 350'. COMBINE flour, baking soda & salt in small bowl. Beat butter, granulated sugar, brown sugar & vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased cookie sheet. BAKE for 11 to 13 minutes, until edges are golden. Cool 2 minutes on cookie sheet then remove to cooling racks. Recipe makes 12 & ½ dozen cookies.

Note: If omitting nuts, add 5 tablespoons of flour.

Keeping with the Christmas spirit, it's fun to make the exchange an "affair to remember". Have a little party for fellow bakers with drinks and snacks.

Cookie Exchange Will Save Time at Christmas

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Nestle Philippines Video: All-Purpose Cream "Cookies and Cream Ref Cake"

!±8± Nestle Philippines Video: All-Purpose Cream "Cookies and Cream Ref Cake"

COOKIES & CREAM REF CAKE INGREDIENTS 16 pieces chocolate cream-filled sandwich cookies 1 pack NESTLE All Purpose Cream One fourth cup confectioner's sugar 6 slices store-bought chiffon or sponge cake One half cup semisweet miniature chocolate morsels 4 pieces chocolate cream-filled sandwich cookies, coarsely crushed PROCEDURE 1. In an 8.5" x 4" loaf pan with waxed paper or aluminum foil. 2. Arrange 8 pieces of sandwich cookies at the bottom of the prepared pan and set aside. 3. Beat cream with confectioner's sugar until thick. Spread 3-4 tbsp of the mixture on top of the prepared cookies. 4. Arrange 3 slices of chiffon cake on top of the cream mixture, followed by another layer of sandwich cookies. Finish with the remaining cream. Sprinkle with chocolate morsels and crushed sandwich cookies. Cover with foil or waxed paper and freeze for 2 hours or until set. To serve, unmold, slice and arrange in a platter.

Nestle Philippines Video: All-Purpose Cream "Cookies and Cream Ref Cake"

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