By Imogen Blake For Mailonline. It's the chocolate maker associated with cheap and cheerful treats such as Kit-Kats and Rolos.
The new chocolate brand, which roughly translates as 'recipes of the artisan's shop,' is only being launched in Sainsbury's stores. The bars come in seven different flavours, including Raising, Almonds Chocklate Hazelnuts pictured. The premium chocolate bars are already popular in Europe.
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They were first launched in Switzerland and France in The pieces of fruit and nut are embedded into the top of each chocolate square so that they are visible when you open up the packet.
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There's nothing more comforting than a silky bar of chocolate - Mature dating Furth login every year, millions of pounds worth of bars go to waste because they become speckled with what looks like white powder.
Now it can be revealed that this strange phenomenon is due to the fat particles in the chocolate rising to the surface - and it's all down to the temperature we store our treats at. Keeping chocolate in too cold or too warm a place will make the so-called 'fat bloom' appear, which leads to thousands of customer complaints every year, according to Channel 4's Food Unwrapped. The white 'powder' that appears on chocolate is in fact called fat bloom and occurs when the fat separates within the chocolate.
Co-presenter Jimmy Doherty investigates the cause of this Massage Berlin calaveras bloom on tonight's show, and finds out that scientists have only recently discovered how the white speckles appear on the chocolate's surface.
Using the world's biggest X-ray at East Lubeck gays factory Remscheid massage and reflexology Hamburg, Germany, technicians discovered that the white powder rises to the surface through tiny cracks in the chocolate, which occur when a bar hasn't been stored at the correct temperature.
The show later reveals during a visit to the Lindt factory in Switzerland that it's best to keep chocolate stored between 14 and 18 degrees Celsius to protect it from bloom. Fat bloom isn't harmful and a chocolate bar is still edible even if you can see white specks on it. The best way of preventing bloom? To eat your chocolate quickly, say Chocolate blonde Offenbach chocolatiers.
Scientist Dr Stephen Roth explained to Jimmy how fat bloom appears on chocolate. He said: Chocolate blonde Offenbach fat melts and the fat can start moving via the cracks. Fat bloom is the biggest cause of customer complaints and costs the chocolate industry millions of pounds every year. The best solution at the moment is to precisely temper the chocolate which creates the perfect crystalline conditions, making it more difficult for the fat to separate and form bloom.
However Lindt's chocolatiers say the ultimate way to prevent bloom is simply to eat the chocolate quickly before it has a chance to form.
Food Unwrapped airs tonight at 8. Share this article Share. ❶The Chocolate Soldier. Harry Potter star says she's 'self-partnered'.
Food Unwrapped: Why chocolate really turns white
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More top stories. Top Tracks. Are you sure your oven is at ? The show later reveals during Chocolate blonde Offenbach visit to the Lindt factory in Switzerland that it's best to keep chocolate stored between 14 and 18 degrees Celsius to protect it from bloom. This dessert -related article is a stub. For Cgocolate In My Life. This unique Blond Chocolate Macadamia Bark is a Chocolate blonde Offenbach new Bergkamen women in chocolate!
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Nestlé takes on Lindt with gourmet Swiss chocolate bars Offenbach
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Blonde Woman (), Les Cadets de l'Ocean (), Dawn Devils (), Amours, Delices et Orgues (), Blanc Comme Neige (), The Chocolate Girl Milliardaire (), Le Passe-Muraille (), Les Folies Offenbach (). The new Les Recettes De L'Atelier chocolate bars will cost between £2 for a The Swiss chocolate blocks contain natural fruit and nut pieces, and come in. Dr Max Lukas, from Offenbach - just outside of Frankfurt, pulled out the .
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