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Is a solid chocolate house practical?
Balanced, with just enough cream and a solid chocolate flavour.
Solid chocolate shaped in a myriad of exciting confections travelled in neat soldierly processions toward the wrapping department.
"The higher the cocoa content of the chocolate the better the effect, so stick to 60-70 per cent cocoa solid chocolate," she says.
In 1657 a Frenchman opened a shop in London at which solid chocolate for making the beverage could be purchased at 10 to 15 shillings per pound.
First, Christian Constant created a towering sculpture in solid chocolate, dozens of stylized chocolate bars soaring in a turbulent column skyward, out of an immense cracked chocolate egg.
Similar(29)
The second dose of scFOS was consumed in the form of 3 solid, chocolate-flavored chews (51 67 total kcal) without additional food or drink, 2 h prior to the subject's dinner meal.
The 70% cocoa solids chocolate is full of serotonin-inducing goodness, and there's no need to add sugar.
Serves eight to 10. 300g dark 70% cocoa solids chocolate 200g unsalted butter 130g organic rye flour 1 large pinch salt 1 large pinch cinnamon 5 medium eggs 300g caster sugar ½ tsp vanilla essence Heat the oven to 180C/350F/gas mark 4. Lightly grease and line a 24cm cake tin.
Makes about a dozen good slices Base: 2 eggs 250g Fairtrade peanuts, raw or lightly roasted and then ground in the food processor 100g golden granulated sugar 1tsp baking soda groundnut oil ½ tsp salt Middle: 200g caster sugar 130mls double cream Top: 150g of 70-72% cocoa-solids chocolate, preferably organic and definitely Fairtrade Preheat the oven to 170C/340F.
The forms of cocoa that we are familiar with today have these brown cocoa solids —chocolate liquor and cocoa powder which are the ingredients of chocolate candy, cakes, cookies and hot cocoa beverages.
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