Chocolate 5
It is a typically sweet, usually brown food preparation of cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block. Could be used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (Mexico), with evidence of chocolate beverages dating to 1900 BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs
Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids. In the rest of the European Union, the minimum is 25%. “White chocolate” contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects in humans. But the presence of theobromine renders it toxic to some animals, such as dogs and cats. Chocolate contains “brain cannabinoids” such as anandamide, N-oleoylethanolamine and N-linoleoylethanolamine.
White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.
Dark chocolate is produced by adding fat and sugar to the cacao mixture. The U.S. Food and Drug Administration calls this “sweet chocolate”, and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. A higher amount of cocoa solids indicates more bitterness. Semisweet chocolate is a dark chocolate with a low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar (typically a third), more cocoa butter and vanilla are added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. It is also known to last for two years if stored properly. As of 2017, there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits.
| Weight | 1 kg |
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Top quality stringy dough filled with kashta and topped with sugar syrup to express the gorgeous taste of Basma in a unique mix of flavors.
In Greece and Cyprus orange blossom water is called anthonero, while in Malta it is known as Ilma Żahar.
In the Levant, orange blossom water is known as May Zahr, in Morocco Ilma Zhar and in Algeria Ma Zhar, in Moroccan / Algerian languages meaning “orange blossom water”, in contrast to May Ward or Ilma Ward, which is rose blossom water. Orange blossom water serves two purposes in Algeria and Morocco. One usage is as a perfume or freshener, usually given to guests to wash their hands upon entering the host house or before drinking tea. It is put in a special silver or metal container, recognizable in the Algerian or Moroccan tea set. However, this old custom is fading away in the present day. The main usage of orange blossom water, however, is in Algerian cuisine and Moroccan cuisine, especially as an ingredient for traditional sweets and sometimes to aromatize drinks such as coffee
Ingredients: Distilled orange flower water
Pumpkin Jam
A sweet variety of mixed kashta products with different flavors to address the taste of kashta lovers arranged in a designed box and nice differentiated coloring.
A great combination between semolina and sugar with a special presentation with all ground nuts to express the best of Rafaat Hallab tasty products for you to try.
Ingredients: Distilled rose water
The famous Halawet El Jebn, filled with Kashta and wrapped in a layer of sweet cheese, and topped with Rose water.
Bringing the best flour dough, baked in round shapes to take its gold like look, and filled with kashta, and Sugar Syrup on top to give Katayef lover an unforgettable experience.
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