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search the site blog about butter contact us map the shop video recipes cacao minced pies in recipes by admin | december 22nd, 2011 a classic british christmas dish , mince pies made up of a mincemeat filling ( without the meat! ) and a soft pastry outside dusted with sugar. this version has an additional twist—a bit of cocoa for a deep, rich flavor. try adding 2 clementines to the mincemeat ingredients to add a bit of tang! for the pastry 280g plain flour 25g ground almonds 175g butter 85g golden caster sugar zest of 1 lemon 1 egg yolk 3 tbsp whole milk for the mincemeat 100g sultanas 100g raisins 100g currants 100g semi-dried apricots 50g cacao, finely grated 3 apples, such as russet or cox, peeled and grated 1 tbsp each light brown and dark brown muscovado sugar 1/2 tsp each ground cinnamon, grated nutmeg and mixed spice zest and juice of 2 lemons or oranges 5 tbsp rum or calvados or grand marnier or cognac 2 tbsp olive oil icing sugar, to finish method how to make willie’s chocolate mince pies 1. prepare the pastry by putting the flour and almonds into the bowl of a food processor. add the butter and pulse until it looks like very fine breadcrumbs. 2. sprinkle in the sugar and add the lemon zest, egg yolk and milk and pulse until the mixture starts to clump together. tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball – add water if it feels dry. wrap the pastry in cling film and chill for 30 minutes. 3. heat oven to 190°c. roll the pastry on a lightly floured surface to the thickness of few millimetres. using a 7cm fluted cutter, cut out 24 discs and line 2 x 12 hole bun tin with them. use a 6cm fluted cutter to cut 24 discs for the lids. 4. make the mincemeat by putting the sultanas, raisons, currants and apricots in a food processor. blitz until evenly chopped. stir in the remaining ingredients. 5. spoon 2 tsp of mincemeat into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc on top. bake for 12-15 minutes until golden brown and cool on a wire rack. finish with a dusting of icing sugar. no comments venezuelan black cocoa nutritional information in interviews by admin | december 3rd, 2011 it’s always good to know what the nutrition facts are for the products you are buying. people with type (i) or (ii) diabetes especially need to monitor their carbohydrate intake to keep their blood sugar level as low as possible due to lack of insulin. below is the nutritional information for 70% and 100% cocoa! 50g of 100% cocoa 250 kcal 7g protein 13g carbohydrates (0.5g sugar, 8g fiber) 24g fat (16g sat fat) 50g of 70% cocoa 275 kcal 3.75g protein 16.25g carbohydrates (13.75 sugar, 2.5g fiber) 21.25g fat (12.5g sat fat) the lower percentage the cocoa , the more calories, carbohydrates and sugar and the less protein and fiber no comments venezuelan cocoa beans has the highest percentage of epicatechins in news by admin | october 28th, 2011 a study in 2008 proved that “venezuelan cocoa beans had the highest percentage of epicatechins”. so what are epicatechins? epicatechins are a good for you! they are flavenoids ( antioxidants ) which prevent damage to major organs such as the liver and coronary arteries in the heart . people who also consumed dark chocolate ( rich in epicatechin) have an improved glucose metabolism, as well as lowered blood pressure. ‘henriette van praag, phd, of the salk institute, and colleagues there and at mars, inc., showed that the combination of exercise and a diet with epicatechin also promoted structural and functional changes in the dentate gyrus, a part of the brain involved in the formation of learning and memory’ which prevent damage to major organs such as the liver and coronary arteries in the heart flavanols like epicatechin are removed from commercial cocoas because they tend to have a bitter taste, so make sure you keep it 100% pure cocoa! no comments chocolate and clementine cheesecake in recipes by admin | october 22nd, 2011 christmas around the corner – blueberries, raspberries or blackberries make an excellent alternative to the clementine or mandarin. serves 8-10 ingredients for the base • 200g of oatmeal biscuits • one tablespoon ground almonds • 75g melted butter for the cheese mix • 1 packet philadelphia creamed cheese • 1 tsp vanilla extract • 125g caster sugar • 6 egg yolks • 1tbsp corn flour to help it set • 3tbsp of grated cacao butter method 1. preheat oven to 120 degrees. 2. line a round cake tin with greaseproof paper. 3. in a food processor, blend the biscuits, melted butter and almonds. 4. press the biscuit mixture into the tin and allow it so set in the fridge. 5. place all the ingredients for the cheese mix into a food processor and whiz until all ingredients are mixed well. 6. pour the mixture into the cake tin and allow it to set in the fridge for at least 3-4 hours. 7. finish your cheesecake with caramelized clementines (or fruit of choice), and some painted edible gold leaf for a truly exquisite finish. no comments tartufo cocoa in recipes by admin | february 12th, 2011 (serves 12) ingredients: 180g grated cocoa 150g caster sugar 4 tablespoons water 300ml double cream equipment: 15cm spring-form cake tin or small loaf tin method: . line your chosen tin with greaseproof paper, or cling film. . melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water. set aside to cool slightly. . place the caster sugar and water in a saucepan, over a low heat, – stir until the sugar dissolves. remove from heat and set aside to cool slightly. . beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup. add a tablespoon of the cream mixture to the melted cacao and stir until just combined. gently fold in the remainder of the cream mixture. . pour the mixture into the prepared tin. smooth the top and place in the fridge until firm. . to serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice. serve with berries for a delicious contrast. leave the melted cacao to cool slightly before adding to the cream – for smooth results (so that the cream won’t ‘collapse’). (serves 12) ingredients: 180g grated cocoa 150g caster sugar 4 tablespoons water 300ml double cream equipment 15cm spring-form cake tin or small loaf tin method . line your chosen tin with greaseproof paper, or cling film. . melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water. set aside to cool slightly. . place the caster sugar and water in a saucepan, over a low heat, – stir until the sugar dissolves. remove from heat and set aside to cool slightly. . beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup. add a tablespoon of the cream mixture to the melted cacao and stir until just combined. gently fold in the remainder of the cream mixture. . pour the mixture into the prepared tin. smooth the top and place in the fridge until firm. . to serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice. serve with berries for a delicious contrast. leave the melted cacao to cool slightly before adding to the cream – for smooth results (so that the cream won’t ‘collapse’). no comments « older entries quotes cooking with chocolate is not necessarily new. they use it in mexico and the aztec countries but it's not a very common ingredient in this country. shopping cart your shopping cart is empty. visit the shop navigation about butter contact us bulk orders map the shop transaction results verify your order your account video recipes categories interviews (6) news (10) recipes (19) external links london it support order venezuelan black recipes willies wonky chocolate factory notifications feeds please note this site has no affiliati

URL analysis for venezuelan-black.co.uk

http://venezuelan-black.co.uk/uncategorized/cocoa
http://venezuelan-black.co.uk/cocoa-butter
http://venezuelan-black.co.uk/recipes/tartufo-cocoa#respond
http://venezuelan-black.co.uk/news/venezuelan-cocoa-beans-has-the-highest-percentage-of-epicatechins
http://venezuelan-black.co.uk/venezuelan-black-chocolate
http://venezuelan-black.co.uk/recipes/tartufo-cocoa
http://venezuelan-black.co.uk/news/venezuelan-cocoa-beans-has-the-highest-percentage-of-epicatechins#respond
http://venezuelan-black.co.uk/production
http://venezuelan-black.co.uk/recipes/chocolate-and-clementine-cheesecake#respond
http://venezuelan-black.co.uk/?cat=3
http://venezuelan-black.co.uk/recipes/cacao-minced-pies
http://venezuelan-black.co.uk/category/uncategorized
http://venezuelan-black.co.uk/venezuelan-black-chocolate/your-account
http://venezuelan-black.co.uk/category/recipes
http://venezuelan-black.co.uk/about
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Whois Information

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Domain name:
venezuelan-black.co.uk

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

Registrar:
123-Reg Limited t/a 123-reg [Tag = 123-REG]
URL: http://www.123-reg.co.uk

Relevant dates:
Registered on: 05-Mar-2008
Expiry date: 05-Mar-2019
Last updated: 26-Feb-2018

Registration status:
Registered until expiry date.

Name servers:
ns.123-reg.co.uk 212.67.202.2
ns2.123-reg.co.uk 62.138.132.21

WHOIS lookup made at 06:00:48 04-Dec-2018

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS venezuelan-black.co.uk

  PORT 43

  TYPE domain

DOMAIN

SPONSOR
123-Reg Limited t/a 123-reg [Tag = 123-REG]
URL: http://www.123-reg.co.uk
Relevant dates:

  CREATED 05-Mar-2008

  CHANGED 26-Feb-2018

STATUS
Registered until expiry date.

NSERVER

  NS.123-REG.CO.UK 212.67.202.2

  NS2.123-REG.CO.UK 62.138.132.21

  NAME venezuelan-black.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2018.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at https://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED no

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