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  RoxanneBrowning wrote 242 Days Ago  
Looking forward to seeing all at the Holiday party!
      RoxanneBrowning shared link 509 Days Ago  
    How to Pair Wine With Chocolate - TheStreet
        RoxanneBrowning shared link 606 Days Ago  
      Old School vs. Alternative Chocolate
          RoxanneBrowning wrote 626 Days Ago  
        Tasting 2 unique whiskys for an upcoming #chocolate & whisky pairing event. I'm enjoying tasting & learning about smooth to smoky spirits
            RoxanneBrowning added photo 626 Days Ago  
              RoxanneBrowning added photo 628 Days Ago  
            I'm excited to share that I will be in the iconic Chrysler Building doing a #chocolate & wine pairing for a law firm shortly. This is my favorite building in NYC and honored to be in its Art Deco glory.
                RoxanneBrowning wrote 650 Days Ago  
              WHAT'S THE DIFFERENCE BETWEEN CANDY & CHOCOLATE? When shopping for quality chocolate it's important to make sure the first ingredient listed is chocolate, not sugar. A manufacturer that puts sugar first is a candy maker not a chocolate maker. FDA- What is meant by the requirement to list ingredients in descending order of predominance by weight? Answer: Listing ingredients in descending order of predominance by weight means that the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last. Ideal - 70% cacao or greater. This means you are getting little sugar for a more intense chocolate flavor not bitterness.
                  RoxanneBrowning wrote 650 Days Ago  
                Anyone know the date of the Holiday party?
                    RoxanneBrowning wrote 716 Days Ago  
                  Why is cheap chocolate bitter? Most American’s that have only had milk chocolate will find that their palates cannot adjust to the bitter taste of dark chocolate. The bars chocolate bars stacked found in supermarkets are commercially processed and are bitter. There are several reasons for this…

 West African countries that supply 80% of the worlds demand of cacao beans, the fermentation stage is sometimes done improperly or not at all. Fermentation is the first step in processing beans into chocolate to develop flavor and draw out the acidity that lead to the bitter notes.
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