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Este queso lo elabora la Latteria di Moro Sergio ubicada en Oderzo una población italiana de la Provincia de Treviso.
Queso azul, de leche pasteurizada de vaca, de textura suave y cremosa, cada rueda de este queso es perforada y luego madurada en licor Choco 21, que permite al queso absorber el rico sabor a chocolate y creando las deliciosas vetas de chocolate que fluyen a través de la pasta. A continuación, se seca y se espolvorea en polvo del mismo cacao que se utiliza para hacer el licor, antes de terminar con virutas y botones de chocolate blanco y leche en la parte superior del queso.
Because there were no other campers, I gave Choco free run of our end of the campground. Here, he is hidden behind a lower branch of the tree at center left.
Pearl Choco
BC: 8.6
DIA: 14.4
Water Content: 38%
Using Cycle Period: 6 month
Approved by KFDA, CE
Power: 0.00～-5.00(0.25step), -5.00～-8.00(0.50step), No -0.25
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#ecirclelens #toric #astigmatism #hyperopia #farsightedness
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Choco-Whip with Hibiscus Meringue Crown of Corellia Dining Room on the Star Wars: Galactic Starcruiser at the Walt Disney World Resort.
The Leibniz-Keks or Choco Leibniz is a German brand of biscuit or cookie produced by the Bahlsen food company since 1891.
The brand name Leibniz comes from the philosopher and mathematician Gottfried Wilhelm Leibniz (1646–1716). The only connection between the man and the biscuit is that Leibniz was one of the more famous residents of Hanover, where the Bahlsen company is based. At the time when the biscuit was first made there was a fashion of naming food products after historical celebrities (compare Mozartkugel).
The Leibniz-Keks is a plain butter biscuit, or Butterkeks as it is known in German, inspired by the French Petit-Beurre created in 1886 by Lefèvre-Utile. The word Keks in Leibniz-Keks was originally a corruption of the English word "cakes" by Bahlsen. Due to the popularity of the Leibniz-Keks, Keks has since become the generic German word for a crunchy, sweet biscuit.
Design
The original Leibniz biscuit has a simple and distinctive design. Fifty-two "teeth" frame the rectangular field on which "LEIBNIZ BUTTERKEKS" is imprinted in capital letters. This was Hermann Bahlsen's original 1891 design. The biscuit has been featured in a series of "Monuments of German Design" by the Süddeutsche Zeitung.
Varieties
In addition to the original Butterkeks, there are several varieties of Leibniz on the market today. These include Choco Leibniz (styled as "more chocolate than a biscuit"), Leibniz Milch & Honig (milk and honey), Leibniz Vollkorn (wholemeal), and Leibniz Zoo (animal shapes).
Ingredients
Ingredients include sugar, wheatflour, cocoa mass, cocoa butter, whey products, glucose syrup, emulsifier, soya lecithin, whole milk powder, salt, raising agents, sodium bicarbonate, citric acid, and flavouring (Wikipedia).
Choco-Story, located in the former Hacienda Uxmal, is an interactive museum that tells the history of cocoa and its importance to the Mayan.
Hacienda Uxmal dates back to 1673, when the Spanish government granted the Captain and Regidor Don Lorenzo de Evia a royal gift consisting of four leagues of land in order to populate it with beef cattle. In the 18th century, Don Alonso Peon and his wife Doña Leonor Cárdenas acquired the property and it converted it into a sugar mill. During the 19th century, foreign explorers traveling to Uxmal were received at the Hacienda by Don Simon Peon.