Wednesday, 25 February 2009

Pascucci's liquid chocolate

I have finally satisfied my hot chocolate craving with a real delicious cup of hot chocolate, by that I mean real melted chocolate texture, not the strong cocoa based drink with a milky after taste.

Anyway, the chocolate here is literally as thick as fondue, sauce like, and when you drink it it still remains thick. I managed to see the machinery for the hot chocolate, it is constantly stirred to keep it thick and runny, or else it will go lumpy.

I also appreciated the temperature of the hot chocolate, not boiling, but just the right temperature that you can drink without burning yourself.

Sunday, 22 February 2009

Coffee or dessert, fun at Pascucci

All the way from Italy, a truly Italian coffee shop, a menu loaded with choice and attractive pictures.

189 Piccadilly W1J9ES
London - England

Earl's Court roads, 231 SW59AH
London - England

It took me ages to decide, I wanted to try everything, luckily I could limit my choice to half, since as I don't not drink coffee, yet I was also tempted to try the yoghurt one, since the coffee is only a tiny amount.

Anyway I ordered the chilled Coconut Pas Ciock (chilled coconut chocolate), served exactly like the pictures, I liked it so much, because you can treat it as a drink or dessert.
My chocolate was thick as a smoothie, you could drink it with a straw or spoon it like a dessert. The texture was so light, almost like whipped cream, but lighter, with bits of super fine blended ice. The chocolate was so creamy, not the cocoa taste, and it had bits of dessicated coconut in it, as well as that, you can taste the aromatic flavor of coconut as well. On top were little pieces of dusted chocolate nuggets. The rum of the glass was dusted with coconut too. One cup is not enough!!!!!
I want more.

Monday, 16 February 2009

Artificial man-made eggs

During a raid on a wholesale centre in Guangzhou city, the capital of China 's Guangdong province, a large quantity of fake eggs was seized.

Their wholesale price is 0.15 yuan (S$0.03) each - half the price of a real egg.

Consumers have a hard time telling a genuine egg from a fake one. This is good news for unscrupulous entrepreneurs, who are even conducting three-day courses in the production of artificial eggs for less than S$150. A reporter with Hong Kong-based Chinese magazine East Week enrolled in one such course.

To create egg white, the instructor - a woman in her 20s - used assorted ingredients such as gelatin, an unknown powder, benzoic acid, coagulating material and even alum, which is normally used for industrial processes.

For egg yolk, some lemon-yellow colouring powder is mixed to a liquid and the concoction stirred. The liquid is then poured into a round-shaped plastic mould and mixed with so-called 'magic water', which contains calcium chloride.

This gives the 'yolk' a thin outer membrane, firming it up. The egg is then shaped with a mould. The shell is not forgotten. Paraffin wax and an unidentified white liquid are poured onto the fake egg, which is then left to dry.

The artificial egg can be fried sunny-side up or steamed. Although bubbles appear on the white of the egg, those who have tasted it say the fake stuff tastes very much like the real thing.

But experts warn of the danger of eating fake eggs. Not only do they not contain any nutrients, a Hong Kong Chinese University professor warned that long-term consumption of alum could cause dementia
Related Posts Plugin for WordPress, Blogger...