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Archive for Easter

TOP PICK OF THE WEEK: Jeff’s Famous Jerky

We’ve had Top Pick jerkys before, but they are few and far between. Even small-batch artisan brands can be too tough for us, and/or leave remnants of gristle.

Not so with Jeff’s Famous Jerky. Each variety we tried was melt-in-your-mouth tender, with exquisite flavor. When you can say jerky has exquisite flavor, you know you’ve hit the motherlode.

Jeff’s Famous Jerkey, of Mission Viejo, California deserves to be famous, especially for its eye-opening bacon jerky. Bacon or beef, the meats are marinated in deep, layered marinades.

Jeff’s produces more than a dozen flavors (below).

The beef jerky has lower sodium than most brands, with no added MSG or nitrates. The bacon jerky has less sodium than pan-fried bacon.

The only caveat with jerky in general is that it’s high in sodium (don’t buy it for anyone on a salt-restricted diet).

But it’s almost fat free, and it’s solid protein: One ounce has about 23% of one’s daily value of protein. Before we continue, check out:

TRENDS IN JERKY

And America wants more of this high protein, low-fat, grab-and-go snack that’s naturally gluten-free*.

America’s consumption of meat snacks has increased by 18% over the past five years, according to recent data from The NPD Group, a market research company.

House-made jerky can be found more and more on the menus of fine casual restaurants.

  • At Pakpao Thai in Dallas, the Salty Thai Jerky is one of the top-selling shareable starters, paired with a crisp lager or pilsner. The Massaman Curry jerky pairs well with wheat beers.
  • The Greenhouse Tavern in Cleveland, makes a jerky plate which includes smoked andouille jerky, pork curry jerky, black pepper beef jerky, dehydrated maple syrup and sriracha chips.
  • At Chapter One restaurant in New York City, house-made jerky is used to garnish for duck wings and Bloody Bull cocktails (a Bloody Mary with added beef broth).
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    Jeff's Famous Bacon Jerky

    Jeff's Famous Maple Bacon Jerky

    [1] Oh so delicious: Jeff’s Maple Brown Sugar Jerky. [2] Hot and sweet: Jeff’s Honey & Jalapeño Jerky. (all photos courtesy Jeff’s Famous Jerky).

     
    Jeff’s Famous Jerky is so tender and tasty, you can bring it to the dinner table and pair it with fine foods.

  • We really enjoy it with oysters on the half shell, and with ceviche or pan-fried scallops.
  • You can lie it across or at the side of a protein, crumble it on top as a garnish, or mix it into other dishes like vegetables and pasta.
  • Consider Spaghetti Carbonara (which has bacon in the recipe), Fettuccine Alfredo (bacon is a delicious addition to the cream sauce), or pasta simply tossed with olive oil, bacon jerky and shaved Parmesan cheese.
  • With beer or a hearty red wine, it’s a natural.
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    Jeff's Famous Beef Jerky

    Jeff's Famous Beef Jerky

    Jeff's Famous Jerky Maple Bacon

    [3] Jeff’s beef jerky. [4] and [5] Packages of Jeff’s Jerky.

     

    JEFF’S FAMOUS JERKY VARIETIES

    Jeff’s makes so many flavors of delicious, tender jerky that you won’t know where to start. (We suggest a build-your-own mixed box.)

    The flavors are variously spicy, sweet, hot, and combinations thereof. More importantly, they are clean, clear and natural, beautifully layered to imbue the meat with complex flavors.

    All are hormone-free, without added MSG or preservatives, made from American meats.

    Bacon Jerky Varieties

  • Honey Brown Sugar
  • Honey Jalapeño
  • Maple Brown Sugar
  • Sweet Cinnamon Roll
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    Beef Jerky Varieties

  • Black Pepper Sea Salt
  • Cajun Style
  • Cranberry Jalapeño
  • Habanero Heatwave
  • Jalapeno Carne Asada
  • Korean Barbecue
  • Orange-A-Peel
  • Old Fashioned Original
  • Pacific Red Hot
  • Sriracha Ghost Pepper
  • Sweet & Smokin’ BBQ
  • Sweet Teriyaki
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    GET YOURS NOW!

    Single-flavor packages are $6.99 at JeffsFamousJerky.com. The beef packages contain 3 ounces of jerky; the bacon packages have 2 ounces.

    Build-your-own variety packs offer a 20% savings; and there are gift boxes with personalized notes.

    For Easter treats, tie a ribbon through the punch hole on top of the bag, and maybe add some bunny stickers.

     
    SOME JERKY HISTORY

    The word jerky comes from the Quechua language of the Incas, who called their dried meat “charqui.” But they were hardly the first people to make it.

    Neither were Homo sapiens, we can deduce. Homo erectus emerged 1.5 million years ago, and evidence found five years ago in a South African cave suggests Homo erectus that built campfires.

    The remains of animal bones and plant ash could be dated to a million years ago. [source]

    By the time Homo sapiens emerged, 195,000 years ago, man had been enjoying barbecue, and by extension jerky, for some time.

    Drying food is one of the first three food preservation techniques, along with salting and, in northern climes, packing with snow in ice caves or cellars.

    Meat dried over a smoky fire is protected from egg-laying insects and multiplying bacteria (they need moisture to live). Cutting it into thin strips makes it easier to chew.

    All the fat is trimmed from the meat because fat doesn’t dry. The dried meat could (and can) then be stored for long periods of time without refrigeration.

    While the prehistoric method of drying the meat was used by other ancient peoples, it was not known in Europe.

    The first visitors to the New World found Native Americans making jerky† from the meat of any animal they hunted (that which wasn’t consumed immediately).

    In addition to helping early colonists stave off starvation, later pioneers who headed west quickly learned to make jerky. It was easy to transport, and was an important, high-protein addition to their diet.

    The meat for jerky could be anything from buffalo to whale. Today jerky can be found in proteins as common as turkey, tuna and salmon, to exotics such as alligator and ostrich.

    Today’s jerky eaters have the luxury of enjoying it as a snack rather than a necessity. We also have the pleasure of using tender cuts of meat marinated in a variety of spices, salt and/or sugar—seasonings that were not available to most ancients jerky-makers.

    Modern jerky is dried in low-heat smokers, as opposed to the ancient technique of hanging strips of meat racks to dry in the hot sun. (The campfire could hold only so much.)

    If your only experience with jerky has been dry and tasteless jerky, you deserve some of the good stuff.
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    *Some brands or flavors within brands may use soy sauce or other glutinous ingredient in the marinade.

    †The pemmican you may have read about in tales of early America was dried meat mixed with dried berries and rendered animal fat. It was invented by Native Americans and used extensively by immigrants in the fur trade. Many years later, it served as a high-calorie food for Arctic and Antarctic explorers such as Robert Falcon Scott and Roald Amundsen.

      

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    TIP OF THE DAY: Easier Soft Boiled Eggs & Easter Breakfast

    Some people have never had a hot, runny, seductive soft boiled egg.

    That’s because they’re such a pain to peel when hot that even most restaurants don’t offer them.

    Soft boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups.

    The eggs were served with “toast soldiers” (photo #2): slices of toasted bread cut into half-inch vertical strips, for dipping into the yolk. (In the photo, the soldiers are topped with lots of yummy salmon caviar.)

    Soft boiled eggs have long been popular among those who could afford the egg cups: Egg cups were found in the ruins of Pompeii.

    No egg cups? Small ramekins, juice glasses and even some cocktail glasses will work. You can also nestle the egg in rock salt (photo #3) or small pebbles.

    You can even make origami egg cups (photo #5). Just follow the video below or this visual from Gathering Beauty.

    TAKING THE TOP OFF THE EGG

  • Nana’s Spoon Method: With a teaspoon tap the top of the cooked egg several time to crack the top of the shell. Place the tip of the spoon under a crack and slice through the egg, lifting the top half inch off as work around.
  • Mom’s Knife Method: With a regular flatware knife, whack the top of the egg as if the knife were a guillotine. For a more pleasant visual, then, as if you were one of Napoleon’s Hussars, whacking the neck off a Champagne bottle with your saber [the technique is called sabotage]). This should cut through the shell and most of the egg. Use the knife to lift off the top of the egg.
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    We are incapable of doing either of these correctly. With the spoon, we end up with fragmented pieces of shell. With the knife, the force can end up spilling yolk.

    Practice makes perfect, but we found a better solution: an egg cutter, also known as an egg topper. It’s an inexpensive gadget and takes up very little room in the gadget drawer.

  • Our Egg Cutter Method: Place the egg cutter (photo #4) around the top half inch of the egg. Squeeze to cut. Remove the top.
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    EASTER EGGS

    Dye The Eggs: Photo #1 shows how they do it at Petrossian.

    Top With Caviar: For Easter or other festive occasion, top your eggs with affordable caviar: capelin, lumpfish, salmon, tobiko, trout or whitefish roe.

    For bright colors, we’re partial to salmon caviar or colored and flavored whitefish roe. (For sturgeon caviar, we waive this suggestion.)

    Check out the different types of caviar and roe* in our Caviar Glossary.

    FOR SCRAMBLED EGGS

    If you want to fill the egg shells with scrambled eggs, you need to sterilize the insides of the shells or else (far easier) buy pasteurized eggs, such as Davidson’s Safest Choice.

    Here are instructions to sterilize the shells from Rem Cooks.

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    *The Difference Between Roe And Caviar

    All caviar is roe, the uncooked eggs of any fish. While caviar has traditionally referred only to sturgeon roe, the roe of many (or any) fish is now commonly called caviar. In the U.S., it is legally permissible to call any roe caviar as long as the fish is identified, e.g. salmon caviar.

    As food writers, we prefer to use the latter with the fish identified, even if it is sturgeon caviar. There are enough different kinds of sturgeon caviar, that even confining the word to sturgeon requires a modifier: beluga caviar, Black Sea caviar, Iranian osetra caviar, farmed white sturgeon caviar, etc.

    By the way, caviar is not a Russian word, nor is it used by Russian speakers. Khaviar, meaning eggs, is of Persian origin, found in the Iranian and Turkish languages. Russian speakers use the word ikroj (pronounced EEK-ruh, with a rolle “r”) for all roe, and use a modifier (beluga, salmon) to specify which type. Habitués of sushi bars will note that the Japanese adapted this word into ikura, salmon roe.

     

    caviar-easter-eggs-petrossian-230sq

    Salmon Caviar Egg

    Caviar Egg

    Egg Cutter

    Origami Egg Cups

    [1] For Easter, dye the eggs after you’ve cooked them (photo courtesy Petrossian). [2] Salmon caviar and toast “soldiers” (photo courtesy Le Coq Rico | NYC. [3] No egg cups? Use rock salt (photo courtesy Sturia Caviar). [4] Or make origami egg cups, with these instructions from Gathering Beauty. [5] How to cut the tops from the eggs (cutter from Amazon)..

     
    HOW TO MAKE ORIGAMI EGG CUPS

    There are several origami egg cup tutorials on YouTube. This one is the slowest (i.e., easiest to follow).
     
     

      

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    TIP OF THE DAY: Smithfield Spiral Sliced Ham For Easter

    Why do we eat ham at Easter? The answer is below.

    But eat we do! Smithfield sent THE NIBBLE its latest flavor, Smokehouse Reserve Baked Apple Spiced Spiral Sliced Ham (the flavor refers to the glaze packets that are included.

    Weighing in at more than five pounds, we served it last night at our monthly editorial dinner.

    The ham was so juicy, so easy to prepare (precooked, it needed only 90 minutes of heating) that two more team members are buying spiral-sliced Smithfield hams for Easter dinner.

    Each pound of spiral sliced ham contains approximately 4 servings, so our group of nine went home with leftovers, planning how to use them today.

    Smokehouse Reserve Baked Apple Spiced Spiral Sliced Ham is a limited edition that joins Smithfield’s lineup of spiral sliced hams:

    • Brown Sugar Spiral Sliced Ham, regular or preglazed
    • Crunchy Glaze Spiral Sliced Ham
    • Crunchy Glaze Quarter Boneless Spiral Sliced Ham
    • Hickory Smoked Spiral Sliced Ham, regular or preglazed
    • Pecan Praline Spiral Slcied Ham
    • Quarter Bone-In Hickory Smoked Spiral Ham
    • Quarter Boneless Hickory Smoked Spiral Ham
    • Salted Caramel Spiral Sliced Smoked Ham

    WHY BUY A SPIRAL SLICED HAM?

    A friend with a ham habit recommends a spiral sliced ham with the bone in. He likes the greater juiciness of a bone-in ham, the ham bone for further culinary use (see the next section), and the convenience of the spiral slices.

    Our mother, a purist, preferred the uneven slices and carved her own ham. So it becomes a question of aesthetics and time (and skill) to carve. If a large group of hungry people wants their ham ASAP, go for the spiral.

    A spiral ham also looks prettier standing up, with the slices fanned.

    Smithfield hams are sold fully cooked and can be heated or eaten cold or room temperature. In fact, we spent so much time last night with the courses leading up to the ham, that we ended up with room temperature ham after our baking ham had cooled. It was just as yummy.

    Spiral ham trivia: The spiral-slicing machine was patented in 1952 by Harry J. Hoenselaar, who went on to founded HoneyBaked Ham a few years later. His creation eliminated the frustration of navigating the ham bone and producing even slices.

    Here’s more on the spiral-slicing machine.

    WAYS TO USE THE HAM BONE

    Except for the those marked boneless, all hams include a bone, which can be used to add smoky ham flavor to other dishes. If you don’t want to use it, ask a friend: Few good cooks will turn down a ham bone!

    You can freeze a ham bone; you can substitute a ham bone for any recipe that calls for a ham hock.

    • Freeze: If you don’t have much time to think about it, wrap the bone tightly in plastic, and plan to use it within three months.
    Smithfield Honey Cured Spiral Ham

    Smithfield Baked Apple Spice Spiral Ham

    Easter Dinner

    [1] and [2] Smithfield spiral sliced ham (photo courtesy Smithfield Foods). [3] On an Easter table (photo courtesy Today I Found Out).

    • Ham Stock: If you have just a little time to think about it, place the bone in a 4 or 5-quart pot with water, carrots, celery, garlic, herbs (bay leaves, parsley, thyme), onions or leeks, and 5 peppercorns (The water should cover the bone by one inch). Bring to a boil; reduce the heat and simmer, uncovered, for 3 hours to extract the most flavor from the bone. Stock is typically left unsalted, for flexibility in recipes. When finished, discard the bone and strain out the vegetables.
    • Beans: A pot of beans or legumes of any kind (the difference), will be even more flavorful when cooked with the bone. Make a big pot of beans and enjoy them all week in different forms: baked beans, bean dip, grain bowls, green salad, sandwich spread, tacos and burritos, for starters.
    • Congee: We love Cream of Rice porridge, and breakfast on it regularly. The Chinese version is called congee, served as a savory dish with scrap bits of meat and vegetables, and sliced scallions. Find a recipe and cook up a pot. Maybe invite friends and neighbors to brunch? If so, see if you can find a Chinese sausage to add to the congee: a wonderful flavor very different from American and European sausages.
    • Greens: The classic is collards with a ham bone. If you’ve never made this delicious dish, head to the store for the collards! You can substitute kale and chard.
    • Soups & Stews: Ham bones are added to hearty, slow-cooked soups: bean soups, chowder, lentil and split pea are the most popular.

    Don’t leave a ham bone where a dog can get at it: Cooked bones can splinter and get stuck in their throats.

    MORE FROM SMITHFIELD

    WHY WE EAT HAM ON EASTER

    The paschal lamb or an easter ham?

    Lamb is a traditional Easter food because Jesus’ last supper was the Passover meal, which includes a ritually sacrificed lamb.

    In Europe, lamb is commonly served at Easter, based on the tradition of the Passover feast, and fitting commemoration of Jesus, the “lamb of God,” who, as a Jew, would not have eaten pork.

    So why is ham so often served at Easter?

    Convenience: Prior to modern times, salted pork would last through the winter and ham would be ready to eat at Easter, before other fresh, quality meat was available [source].

    Before refrigeration, pigs and cows were slaughtered in the fall. Since it took a fair amount of time to butcher these large animals without modern tools, the cold winter temperatures helped to keep the meat from going bad before it could be properly aged to develop their flavor [source].

    By Jewish law, the sacrificial lamb could be up to a year old. Sometimes, based on how the dates fell for Passover and Easter, spring lambs born 6 to 8 weeks earlier could be slaughtered for the holiday.

     

    Green Salad With Ham

    [4] Make this rainbow salad with leftover lamb (photo courtesy Shockingly Delicious | Smithfield).

    RECIPE: RAINBOW SALAD WITH LEFTOVER HAM

    Transform leftover ham into a colorful salad, packed with fruits, vegetables and ham chunks.

    This recipe, featured by Smithfield, is copyright Dorothy Reinhold, Shockingly Delicious.

    Ingredients For 1 Luncheon Salad

    • 1 head of bok choy
    • 1 red or reddish apple, such as Fuji*
    • 1 bunch purple grapes
    • 2 slices ham, cut into chunks or strips
    • 3 mini bell peppers or 1 large, ideally red, orange or yellow
    • 1/4 cup fresh blueberries
    • 1 tablespoon vanilla-infused olive oil†
    • 2 teaspoons white balsamic vinegar (substitute sherry or wine vinegar)
    • Fresh chives
    Preparation1. CHOP the bok choy into bite-sized pieces. Place in large bowl or plate.2, CUT the apple into quarters, removing core, and cut it into chunks to add to salad. Add grapes to salad. Cut 1-2 slices of ham into strips and add to salad. Cut mini peppers in half, removing stem and seeds. Cut into small chunks and add to salad. Add blueberries to salad.

    3. DRIZZLE the olive oil on salad, followed by the vinegar. Using a kitchen shears, snip chives in tiny pieces atop salad.

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    *You can substitute any apple you have. Fuji apples are sweet, juicy and crisp with an undertone of spice. It can be yellow-green with red highlights to mostly red in color. It is a cross between two American varieties, the Red Delicious and the Ralls Jennet, a popular breeding apple that was grown at Monticello by Thomas Jefferson. The Fuji apple was developed in Fujisaki, Japan in 1939 but wasn’t introduced to market until 1962 in Japan, and not until the 1980s in the U.S., where it has become one of the the country’s favorite apples.

    †Most of us haven’t infused a vanilla bean in olive oil. Substitute any flavored oil you have: basil, garlic or rosemary.

     

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    FOOD FUN: Easter Toast

    Easter Toast

    Arla Blueberry Cream Cheese

    Easter egg toast. Use the same concept for Christmas, St. Patrick’s Day, Valentine and other “holiday toast” (photos courtesy Arla USA).

     

    Make Easter egg toast as a holiday treat.

    These were made with blueberry cream cheese from Arla USA, maker of cream cheese spreads in blueberry, herbs & spices, peppercorn, original and lite.

    You can bring these toasts ready-made to the table, or bring the individual ingredients for an assemble-your-own activity.

    Use the same concept for Christmas toast, Independence Day Toast, St. Patrick’s Day toast, Valentine toast, and so on.
     
    RECIPE: EASTER TOAST

    Ingredients

  • Toasted bread of choice*
  • Cream cheese(s) of choice, e.g. plain and flavored, room temperature
  • Fruits of choice, e.g. apple slices, blueberries, grapes, raspberries
  • Vegetables of choice, e.g. bell pepper strips, chives/scallions, grape tomatoes
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    Preparation

    1. SLICE the fruits and vegetables into halves, coins or matchsticks, as desired.

    2. CUT the toast into ovals using a large, sharp scissors. You can buy oval cookie cutters, but we printed out an oval template, cut out and placed over the toast as a guideline.

    3. ASSEMBLE and serve.

     
    USES FOR THE TOAST TRIMMINGS

    Don’t toss the toast trimmings. If you’re not the type to nibble as you cook, then:

  • Pulse them into breadcrumbs.
  • Use as croutons to top soups and salads.
  • Toss into omelets or garnish scrambles.
  • Make a savory parfait: cottage cheese and/or plain yogurt layered with toast bits and herbs.
  • Top an open-face sandwich.
  • Feed birds.
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    *Avoid thick slices or dense breads stuffed with dried fruits and nuts. They’re not as easy to cut into neat ovals.

     
      

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    TIP OF THE DAY: Decorate Snacks With Candy Melts

    With Easter coming, you may want to get a bit craftsy.

    We’re not suggesting that you mold your own chocolate bunnies, make rocher nests of almonds and chocolate filled with your own truffles, or take on homemade Peeps.

    Rather, just decorate some of your everyday favorite snacks with drizzled candy melts in seasonal colors.

    It is as simple as:

  • Heating a drizzle pouch or two of candy melt drizzle (photo #1) in the microwave.
  • Laying cookies, potato chips, pretzels or other snacks on a baking sheet.
  • Snipping off a corner of the pouch and drizzling the color(s) over the snacks.
  • Chilling until set, about 5 to 10 minutes.
  •  
    That’s it!

    As with chocolate, candy melt brands vary by quality and price. Merckens* and Wilton are two quality brands.

    You also want to use fresh melts—nothing that’s been sitting in a cupboard (or on a retailer’s shelf) for a year.

    Here are some examples of colors to play with:

    WILTON CANDY MELTS

    Colors – Vanilla Flavor*

  • Bright Green
  • Bright Pink
  • Bright White
  • Red (vanilla flavor)
  • Turquoise
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    Other Flavors† & Colors

  • Light Cocoa flavored (dark brown)
  • Mint Chip flavored (lighter green)
  • Peanut Butter flavored (light brown)
  • Salted Caramel (light brown)
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    Wilton drizzle is $1.99 for a 2-ounce/56g pouch. One package covers 3 dozen mini pretzels, as shown in photo #1.

    You can buy them online or check the Wilton store locator for a retailer near you.

    Don’t buy candy melts way in advance to keep until you need them: Fresh candy melts work better.
     
     
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    *All colors of Merckens wafers are flavored with artificial vanilla, as are the vanilla-flavored colors from Wilton. Candy melts are great for decorating, and people, and some people melt the wafers into colored bark and other candy. But flavor-wise, they are no substitute for chocolate—or for hand-tinted white chocolate.

    †These are artificial flavors as well. The chocolate varieties are flavored with cocoa.

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    Pretzels With Candy Coating

    Drizzled Chocolate Potato Chips

    Homemade Cracker Jacks

    Flower Bites With  Pretzels & M&Ms

    Recipes for [1] [2] and [3] from Wilton: drizzled pretzels, drizzled potato chips and colored peanuts-and-popcorn. [4] Flower bites made with pretzels and Easter M&Ms, bound together with white candy melts. Here are instructions from Two Sisters Crafting.

     

    Merckens Candy Melts

    Merck's Candy Melts

    [5] Candy melts come in a rainbow of colors, that can be blended together to make still other colors. [6] These may look like chocolate wafers from a fine chocolatier, but they’re candy coating—candy melts—without any cocoa butter (both photos courtesy Merckens).

     

    WHAT ARE CANDY MELTS?

    Candy melts are not quite chocolate, but they look like it.

    They are made in two formats: disks/wafers to melt and then use to decorate confections (used to adhere the M&Ms in photo #4 and larger projects like these), and microwaveable pouches to drizzle (the used in photos #1, #2 and #3).

    Candy melts have several other names: compound coating, confectionary coating, decorator’s chocolate, pâté glacée and summer coating.

    Candy melts are an imitation chocolate product that substitutes vegetable oil for all or part of the cocoa butter in chocolate. In milk chocolate-flavored melts, whey powders, whey derivatives and dairy blends can be used instead of powdered milk.

    Thus, the flavor of candy melts is not as fine as chocolate. If you bite into a piece of “chocolate” that doesn’t taste as rich or velvety on the tongue, it may well be made from candy melts.

    People who think they “hate white chocolate” may have experienced white candy melts instead: artificial chocolate flavored with artificial vanilla. Sometimes, the most beautiful creations are crafted from candy melts that don’t taste as good as they should.

    In the U.S., commercial products made with confectionary coating must be designated “chocolate-flavored.”

    Why do people use candy melts if it isn’t as tasty?

  • It is significantly less expensive than chocolate (and kids likely won’t notice the difference).
  • For color, it is easier than tinting white chocolate.
  • It does not require tempering, but melts easily.
  • It can be thinned out to make as delicate a decoration as the user wants.
  • It hardens quickly, and once hardened, does not melt in the heat like chocolate.
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    Before universal air conditioning, chocolatiers used confectionary coating to create their summer wares, including chocolate-dipped fruit.

    The white coating was often tinted pastel pink, blue and green. The products were called “summer chocolate,” not artificial chocolate.

    Again, that’s why so many people dislike white “chocolate.” Give the best white chocolate a try.
     
     
    TIPS

    There are plenty of videos on YouTube and online articles that explain how to work with the disks. However, since the ideas above use only the drizzling pouches, not much instruction is needed except: Start with a very small cut in the pouch or your drizzle may wider than you’d like.

    Here’s how to read the freshness code on candy melts bags.

     

      

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