Sentence examples for preserving chocolate from inspiring English sources

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The temperature was relatively frigid, air-conditioned to be in the low 60's, the perfect temperature for preserving chocolate.

And this nimbyism is not about preserving "chocolate box villages", but about preserving nasty little traffic junctions, unused buildings on mouldering sites, or the lack of a decent secondary school for miles around.

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"We can't just have preserved chocolate-box villages," he declared.

To help preserve the chocolate in a tropical country before the era of air-conditioning, he used a formula that cut way back on the milk fats of Western chocolates (the reason why chocolates easily melt).

Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.

"Most of these cheeses you can't find anywhere else in New Jersey," said Michael Mahle, 33, the proprietor of the upscale shop, which also sells charcuterie and a small selection of foods like handmade flatbreads, fruit preserves and chocolate.

A number of desserts will incorporate hummus, too, like a waffle with chocolate hummus, preserved strawberries and passion fruit seeds.

The plethora of edible gift ideas: herb-infused oils, sea-salted chocolate honeycomb, preserved lemons, pistachio frangipane… Anything else?

They remain intact and--thanks to the cold, dry Antarctic climate--remarkably well preserved, down to the chocolate bars, seal blubber, and dog biscuits carried by these early explorers.

Slow Food's commitment to preserving the pre-industrial ways of making food provided Grom with a mission: to recreate the traditional ice creams of the region, which is known for dairy, nuts and chocolate, and especially for the chocolate-hazelnut combination gianduja.

A balance needs to be struck between preserving the healthful benefits associated with the flavanol antioxidants, especially -epicatechin, and the loss that occurs during roasting and flavor development that may be key to certain chocolate brand identity.

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