Podcasts about Milk chocolate

Everyone take your seats because it is time for the sweet story of Milton Hershey and Hershey Chocolate. Milton grew up needing direction in life which he found in candy making. He started with caramel and failed more than once before eventually becoming the Caramel King of Pennsylvania. That wasn't enough for Milt because he had bigger dreams. From building a town to creating his own sugar distribution in Cuba, Milton Hershey was a fascinating man. Was he kind of a dick? Oh yeah. Did he change the world for quite a few people? You better listen to find out!SponsorFlintts Mintshttps://www.flintts.com/Use code HistoricallyHigh for 15% offSupport the show

Honesty is the best policy.x --- Send in a voice message: https://podcasters.spotify.com/pod/show/anj-saby/message

Watch the 9malls review of the M&M's 10 oz. Ground Coffee Medium Roast Milk Chocolate Flavor Taste Test. Was this coffee purchased at TJ Maxx worth getting again? Watch the hands on coffee taste test to find out the results. #tastetest #coffee #coffeereview Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

In this edition of M&M's Math Isn't Mathing, Jack and Miles discuss their respective weekends, Trump's first weekend as a convicted felon, M&M's baffling new pumpkin pie flavor coming WAY too early, TikTok's Chipotle hack: film the workers to get larger portions?, Alex Jones giving us a stunning performance on Info Wars and much more!See omnystudio.com/listener for privacy information.

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The Hershey Company recently released their earnings report. During the call on Thursday February 8th 2024, CEO, Michele Buck, acknowledged to investors: "We continue to operate in a dynamic environment, but we are encouraged by the resilience of seasonal traditions and the consumer response to innovation within our categories." It is evident that, despite circumstances remaining relatively static with flat revenue and a decreased operating margin, opportunities for growth and improvement still persist. Hershey's solid brand image and renowned products, namely the Hershey's Milk Chocolate bar and Hershey's Kisses, play a significant role in the company's revenue. These products maintain a stalwart cohort of loyal customers and predominantly power the company's financial performance. However, the earnings call did not shed light on further products, services, or initiatives that could fortify the company's breadth beyond its prominent offerings. During the call, a notable trend resonating with changing consumer demands was identified - a pronounced focus on health-conscious and sustainable food options. Hershey recognised this trend as an opportunity. As the company strategizes to align product offerings to these demands, they position themselves to enter the burgeoning market for healthier snacks, potentially paving the way for industry leadership. While financial performance holds steady, Hershey emphasised the need for a profound understanding of consumer trends and preferences. The earnings call, however, did not delve into these insights, which could pose challenges in Hershey's ability to retain competitiveness and adapt to shifting market dynamics. Hershey outlined that market research into consumer behaviour could help identify opportunities for growth and enable them to tailor their offerings to meet customer expectations. The earnings call did not provide much clarity on Hershey's future strategies and investments - an essential aspect for projecting the company's future direction. Effectively communicating innovative strategies, potential expansion, and possible acquisitions to stakeholders is intrinsic to illustrating Hershey's long-term vision and dedication to growth. In conclusion, the latest earnings call from Hershey reinforced the company's steadfast financial performance and reliance on its mainstay products. The call, however, lacked in providing significant details pertaining to Hershey's strategies for diversification, deep insights into consumer behavior, and future plans. While the company has not provided additional comments regarding this, an attentive approach to address these aspects could potentially steer Hershey towards success within the changing market landscape. HSY Company info: https://finance.yahoo.com/quote/HSY/profile For more PSFK research : www.psfk.com  This email has been published and shared for the purpose of business research and is not intended as investment advice.

For close to a year, the masses have told us "we want another stout episode!" Finally, on this week's episode of Domestic Pints ONLY, we return back to the world of craft stouts. We profile a hodgepodge lineup from across the country, the first result being Brock Street Brewing Company's MILK CHOCOLATE STOUT from Whitby, Ontario. We switch over to Alberta, to profile the ICE CUTTER vanilla latte stout, courtesy of Sylvan Lake's Snake Laker Brewing. Our final selection is the unique ROOT BEER FLOAT STOUT by Toronto's Lost Craft Brewery. It was nice to return to one of our favourite kinds of beer. Along the way we also discussed: our teachers at Jockvale Elementary School and their strong memories; refrigeration before the advent of electricity, music; and what the ASMR acronym stands for. We'll be back next week with a Toronto craft lineup. Timestamps: 05:26 Beer #1 (MILK CHOCOLATE STOUT) 21:58 Beer #2 (ICE CUTTER) 40:41 Beer #3 (ROOT BEER FLOAT) 1:02:54 Wrap up, final scores, and conclusion Credits: https://brockstreetbrewing.com/ https://snakelake.beer/ https://lostcraft.ca/ Intro and closing song: "Drink Beer (Till the Day That I Die)" by Dazie Mae (www.daziemae.com) Artwork: IG @natalierivetartist (www.natalierivet.com)

In this episode, Dan and Scott have a Milk Chocolate Stout and discuss Dan's day-to-day at the brewery, his philosophies on management, and meeting change with an open mind.  Cheers! 

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Watch the 9malls review of the Mr. Beast Milk Chocolate Feastables Bar. Is this milk chocolate bar with 26g of sugar worth the $2.99 price? Watch the hands on taste test to find out. #milkchocolate #feastables #mrbeast #review Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Watch the 9malls review of the Mr. Beast Deez Nutz Milk Chocolate Peanut Butter Bar. Is this Feastables Chocolate Bar better than the competition? Better than Mr. Good Bar or Reese's Pieces? Watch the hands on taste test to find out. #mrbeast #feastables #deeznuts #tastetest Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own.

Watch the 9malls review of the Mr. Beast Crunch Feastables 6 Ingredient Milk Chocolate Bar. Will I stick with eating Nestle Crunch Bars? Watch the hands on taste test to find out my final decision. #mrbeast #feastables #feastablescrunch #review #tastetest #chocolatebars Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. We are independently owned and the opinions expressed here are our own. Transcript

Welcome to another episode of Destination: Celebration! Today, we're breaking the silence in elevators for National Talk in an Elevator Day. Then we're indulging in the sweet, creamy goodness of milk chocolate on National Milk Chocolate Day. Join Marlo Anderson as we delve into these two unique celebrations, discussing their histories and how to participate in them. Learn more about your ad choices. Visit megaphone.fm/adchoices

What's your favorite candy bar?!

Welcome to another episode of Destination: Celebration! Today, we're breaking the silence in elevators for National Talk in an Elevator Day. Then we're indulging in the sweet, creamy goodness of milk chocolate on National Milk Chocolate Day. Join Marlo Anderson as we delve into these two unique celebrations, discussing their histories and how to participate in them.

Welcome back to another Brits taste test episode! This week, Tressa and Taylor try a variety of foods, from microwave Indian food, to oddly flavored crisps, to instant custard. Join us as we discuss what we liked, what we didn't like, how these foods compared to our last Brits episode, and mention more than once how dark chocolate is greater than milk chocolate!

Michael is a veteran of the US Navy and received his master's degree in biotechnology. He is a cannabis professional with over 5 years of experience in the cannabis space and collectively 10 years in the research and laboratory environment. Michael's experience is largely in super critical fluid extraction and formulation methods for a range of cannabis products. He started his career in Pennsylvania, where he formulated the number 1 selling vape product (for a time), and most recently in Maine, where he and his team took first place in the vape category at NECANN Portland. Mike is interested in designing and bringing novel cannabis products to the medical and adult use markets. John's been in sales all his life working in the hearth and bbq industry as a manufacture representative or in specialty retail shops. He's always always had a passion for cannabis and was lucky enough to land a job at Hightech labs Discussed this week: popcorn, chocolate, green banana honesty, the vacationland bar with blueberries and pine, just do it, live products, brickweed, potatoes, candy, Hi-C, the difference between solvent and solventless, proprietary, being m o f g a certified, homogenization, Liz gang, weed in the Navy piss cleaning drinks, capturing terpenes, steam versus spinning, making Temple Balls traditionally, ice water hash, trichome stocks versus heads, enbrittling trichomes, honey oil, trailer park boys, and more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/potluckypodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/potluckypodcast/support

As a milk chocolate lover, I must agree and stand. Follow Adeline for more beautiful stories on Medium.com.  Do you prefer to listen and watch? You can subscribe to Does This Happen to You on YouTube. Do you have a story for me? Get in touch via Twitter @KrisNarrates, Facebook, or LinkedIn, or schedule a free consultation.   Visit my website for audiobook narration/production and voice-over work. You can hire me to narrate your book or your blog. Sign up here for my monthly newsletter featuring the most downloaded episode of my podcast and the latest odd and funny stories and videos I've found worldwide. 

Hello hello!! Welcome back to the podcast and welcome to episode 35! This Ep is mostly going over the most recent HCS 4K, what went down, Complexity making a huge run and Faze winning the tournament. We touch upon the cheating accusations that have been floating around for a while but surfaced post the 4K and also discuss scrims at a high level; what insight can you get from them and comparing how other Esports navigate scrims! Hope you enjoy and as always, thank you!  P.s Apologies for my allergies playing up, very nasally this episode! - LVP xo   - Contents - 00:00:00 - Start 00:05:38 - Halo 4K chat 00:19:50 - Cheating Allegations 00:26:11 - Complexity's run in the 4K 00:32:24 - Grande Finals, what was the big difference between FaZe playing Complexity in the winners finals compared to the Grande Finals? 00:43:36 - "They won but they didn't have to play OpTic' 00:44:36 - Deep Dive into scrims, talking about different team levels and how the seriousness of scrims have changed throughout the years! 00:57:50 - quick CDL breakdown of the Major results! 1:08:07 - Coffee Rating and end   - Coffee - Our coffee beans this week come from Texas and more importantly from a dear friend of the podcast and SnakePit! GpDavix and Sarah sent us their favourite bag of beans, from summer moon, called Velvet Blaze! This is a medium roast. "A blend of beans spanning the globe. Roasted with a flavor as intense as the flame that birthed it, as rich as the soil it was grown in, and as smooth as the law will allow." Tasting Notes: Roasted Walnut, Blackberry, Milk Chocolate. Grinded with a Timemore grinder. Check out the bag we tried here: https://summermooncoffee.com/collections/wood-fired-coffee/products/velvet-blaze    - Audio & Equipment - Camera - Sony Handycam AX53 4K Mics - Samson Q2U Recording Device - Zoom H5 4-Input / 4-Track Portable Handy Recorder with Interchangeable X/Y Mic Capsule   - Where to find us - https://twitter.com/2xTheGrind https://twitter.com/Praagy08?s=20 https://twitter.com/SnakeBiteFPSs=20 https://www.instagram.com/2xthegrind/   - Audio Podcast - Apple Podcasts: https://podcasts.apple.com/us/podcast/2x-the-grind-podcast/id1554111346 Spotify: https://open.spotify.com/episode/5ogg4ETWN0JaW7Wy8dxnVQ?si=wS74TYPbQi6VGj_gO7QmoQ Podbean: https://twoxthegrind.podbean.com   - Music Credit: Artificial.Music - Track Name: "And So It Begins"Music By: Artificial Music @ https://soundcloud.com/artificial-music YT Channel HERE: https://www.youtube.com/user/SmartToa...Original upload HERE - https://soundcloud.com/artificial-mus...License for commercial use: Creative Commons Attribution 3.0 Unported (CC BY 3.0) License.Full License HERE - https://creativecommons.org/licenses/...Music promoted by NCM https://goo.gl/fh3rEJ#haloinfinite #gaming #esports #podcast #couple

My guests in this episode are Richie Ragel and Michael Cleary, long time friends with marketing backgrounds who turned their side hustle of property investing into a buyers agency that specialised in helping the expat market buy and sell property in Australia. The pair have since expanded the business into a full service model that supports all elements of researching, selecting, owning, managing and even renovating property for not just expats, but anyone. And they are in the process of building out a tech stack to ensure all elements of the business are tech enabled.  And where did their crazy name come from? Well, you'll have to listen to the episode to find out! --- Send in a voice message: https://podcasters.spotify.com/pod/show/theproptechpodcast/message

Morgan is a frequent contributor to Sagittarian Matters. She is the former purveyor of Dovetail Bakery, and  loves dry crunchy foods  more than any earthling could understand.    Beth Pickens is the author of the books Your Art Will Save Your Life and Make Your Art No Matter What. Beth is an arts consultant, a CAPRICORN, and an esteemed friend to the show.  You can join her homework club RIGHT NOW at bethpickens.com .     Foods we discuss this episode:   Golden beet poke   Bon Devil ganache   Bam Milk   Snak Club Tajine Gummy Bears   Flaxmeal!   Chocolate covered chickpeas   MEAL TRAIL ADVICE: Veggie Galette, Pho, Mix-n-match Por Que No (Portland)   The zen of Grocery Outlet   Maciel's plant based butcher (LA)   Ranchside Cafe Ethiopian menu (LA)    Fermenter Koji (Portland) Beet Reuben    Hot Tongue Pizza (LA) - two tongues up.    Baked Feta recipe from  Vegan Cheese by Jules Aron   Food Fight peanut butter cup shake (Portland)   THERMOS   Kitchen Mouse bakery soup   Milk frother   Maca Powder drink     Sip Cart Almond butter maca date smoothie

Tastes Like Milk Chocolate by Live 95.5

All interviews are for informational purposes only and are educational in nature. Find all of our sites here: https://linktr.ee/OfficialRobGlasser Check out the AlteredUniverseLive store to pick up some cool swag: https://www.altereduniverse.live/shop For more great videos, subscribe to our Youtube channel: https://youtube.com/@officialrobglasser We're on Twitch too: https://www.twitch.tv/officialrobglasser Listen to our Podcast here: https://anchor.fm/rob-glasser

This week! We reflect on the year past and talk plans for 2023! Tim gives two fast blue thumbs up to Netflix's Sonic Prime, Pinstripe is a short & creepy puzzle platformer, The Callisto Protocol isn't great, and chocolate made with chicken soup is maybe a bad idea! We also discuss Seinfeld, Trombone Champ, Ghost Song, and more! 00:11:55 — REFLECTIONS! Reflecting on 2022, plans for 2023 00:20:25 — TV! Sonic Prime 00:42:40 — VIDEO GAMES! Trombone Champ, Pinstripe, Ghost Song, The Callisto Protocol 01:04:55 — FOOD! Hammond's Chicken & Waffles Milk Chocolate Candy Bar Keep up with The Keep Up! TikTok: @thekeepup Instagram: @thekeepuppodcast YouTube: The Keep Up

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Marissa chats with Tziporah Cohen and Steven Salerno about their new picture book - ON THE CORNER OF CHOCOLATE AVENUE: HOW MILTON HERSHEY BROUGHT MILK CHOCOLATE TO AMERICA - as well as the process and timeline of a picture book, from manuscript and revisions to artist selection, preliminary sketches, and beyond; the vast amounts of research that go into the creation of a nonfiction picture book, for both the prose and the illustrations; why its important for writers to leave room for the illustrator to bring their own ideas and interpretations to the story; how so often rejection is a result of poor timing, not necessary the quality of the work; having the confidence to identify as a writer; and a few different inspiring stories of perseverance - from chocolate makers to writers!Books discussed in this episode can be purchased from your local independent bookstore or buy them online from the Happy Writer bookshop.org store (that benefits indie bookstores) at https://bookshop.org/shop/marissameyer Find out more and follow The Happy Writer on social media: https://www.marissameyer.com/podcast/

Check out more from The Junkees on Nearly.com.au   Feature Act - Oat Milk Chocolate Whittakers HIP   Extended and unprecedented Blind Tests   Compare and Contrast - Red Frogs     Facebook Group for The Junkees is here - so many great photos!   Big shout out to Audio Technica - The Junkees use Audio Technica AT-BP40 microphones. Sounding good!   Follow Kitty! Instagram / Facebook / YouTube Follow Dave! Twitter / Facebook   Tell a friend about the show or leave a review wherever you can.  Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.auMore about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/See omnystudio.com/listener for privacy information.

Milton Hershey sees his first chocolate bar assembly line at the world's fair in Chicago. Discover how he transitioned from Carmel to Chocolate. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I'm Steven's sidekick and business partner, Dave Young. Before we get into today's episode, word from our sponsor, which is, well, it's us, but we're highlighting ads we've written and produced for our clients. So here's one of those. [Armadura Metal Roof Ad] Dave Young: Welcome back to the Empire Builders Podcast. Dave Young here alongside Steven Semple. Steven, you just told me the subject of today's podcast, and I don't have a lot for you. I know it's in Pennsylvania. I know I've eaten probably a metric ton of it over the course of my lifetime... Stephen Semple: A proper ton. Dave Young: Time without even giving a thought as to how this company ever started and how they built this empire. I just gobble it down. In fact, we keep a basket of those in the Wizard Academy classroom and oh my God, they're the bane of my existence. Stephen Semple: They probably go well. Dave Young: So let's hear the story. Stephen Semple: Well, Hershey's is the great American chocolate bar, right? Dave Young: Yeah. Stephen Semple: So Hershey's was founded in 1894 in Pennsylvania by Milton Hershey, and today you can buy their chocolate in 60 countries. They've got 19 plants, 16,000 employees. They make 70 million candies a day. Dave Young: 70 million a day. Stephen Semple: A day. They do 8 billion in sales. Dave Young: I'm going to give up. I'm never going to keep up with that. I can't eat 70 million a day. Stephen Semple: That's definitely a Lucille Ball moment at the end of that to that assembly line. They're estimated to be worth close to $2 billion, and they do 8 billion in sales. So big deal. Big, big, big deal. And a crazy story. When I came across as was like, this is nuts. So Milton started as an apprentice to a candy maker, and in 1873, he opened a candy shop. His first candy shop he opened was in Philadelphia, and he had it for six years and it failed. Then he moved to Denver where he became an apprentice for a confectioner where he learned to make caramels.He returned to New Jersey to do business with his dad making cough drops, and that failed. So he decided to return to selling candy to make some money, and his plans were to make caramels. But the way he learned them in Denver, so who he learned from in Denver was how to make caramels with milk, not paraffin, And the result tastes better and frankly has a longer shelf life as well. So it was creamier, smoother and lasted longer, and no one in the east were making them that way. So in the summer of 1886, he asked his family for a loan because he's broke and he's a dodging deck collectors and he's had many failed businesses. So guess what the family... Dave Young: Family could... Stephen Semple: Guess what family said? Dave Young: Yes? Stephen Semple: No, they actually said no. Dave Young: They said no. Stephen Semple: They said like, "Dude, your track record is really not there. We're not going to give you money." But he pushes ahead and he decides the start the Lancaster Caramel Company in Lancaster, Pennsylvania. He starts small, he's walking the streets to sell the caramels. Then he grows a little bit and he gets a cart, and then he gets a location. And by this time, the family's seeing the success in this, and the family backs alone for him to build a factory. Dave Young: They want a piece of it. Now I see how they are. Stephen Semple: So they lend him some money to get a factory and he gets overextended. In 1887, he's close to failing.

The CMA Awards are tonight, Sarah's niece's songs are going to be featured on Monarch, Taylor doesn't have every Billboard spot this week, Netflix has a Adams Family spinoff called Wednesday coming out and has a song on there by Danny Elfman, Britney Spears doesn't want a biopic about her, It's National Fried Chicken Sandwich Day, some fast facts, a lady tried to smuggle a gun through airport security by trying to stuff it in an uncooked chicken, a poll on what seniors would do if they could time travel, most people won't tell people who they voted for, and Vinnie reads your texts!

Surprise!! We got an episode out (about damn time) Happy Halloween folks! Episode 29 was our first ever live streamed episode, taking live questions and conversations with you all on Twitch! We cover Halo Infinite's first competitive season, the highs and lows for Sentinels and Snakebite, and what we are looking forward to in the future of the game. We also took any and all questions you have about the season as well as some personal ones about us too!   Overall it was a blast! Including this Coffee, which really blew us away; rated a 10 and 9.7 on the day, averaging a 2XTG score of: 9.85 Ghost Rider is @proudmarycoffee ‘s “wild” range of roasts. It is “loud, fruity, deep and a full spectrum blend” staying true to all of those description points. Notes include “Milk Chocolate, red grape, blueberry & a syrupy mouthfeel” not only is it an award winning coffee but it had us sipping satisfied! Thank you to @bubbajenah16 & @frostybb_ for gifting us this gorgeous roast  Check out the exact beans we had here: Ghost Rider Beans  

  Vidcast:  https://youtu.be/mOBfinTfrXw   The CPSC and Dianas's Bananas are recalling Diana's Milk Chocolate Banana Babies in 10.5 oz packages.  These frozen chocolate dipped bananas contain undeclared peanuts.  Those with peanut allergies could develop serious or life-threatening allergic reactions should they consume these frozen bananas.  The affected product has a best buy date of C 08 05 23.  These bananas were sold at: Stater Brothers, San Bernardino, California; Albertsons/Safeway Irvine, California; Kroger Syracuse, Utah; Lipari Foods, Warren, Michigan; UNFI Iowa City, Iowa; and UNFI, Ridgefield, Washington.  Do not consume these frozen bananas and return them to the point of purchase for a refund.  Direct questions about this recall to Diana's Bananas at 1-800-848-3641 or via the email customer-service@dianasbananas.com.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/dianas-bananas-issues-allergy-alert-undelcared-peanuts-milk-chocolate-banana-babies   #dianasbananas #frozen #bananas #chocolate #peanut #allergy #recall  

On this episode, I review 3 different flavors of MrBeast chocolate bars. Follow The Toddcast only on Instagram @the_toddcast_. Subscribe to my YouTube channel https://youtube.com/channel/UCFWiuH85dfAy1703YZbKsFQ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

“ Beards & Bottles” Podcast Is Real life interactions cultivated with great conversations over even better drinks

  Vidcast:  https://youtu.be/1rmjTdl1d60   The FDA and Wilbur's of Maine Chocolate Confections now recall Wilbur's Milk Chocolate Covered Blueberries.  The 8 oz. packages of these chocolate covered blueberries also contain chocolate covered almonds.  Those with almond allergies could develop serious or life-threatening allergic reactions if they consume these blueberry candies.  The affected product has a best by date of 4/5/2023.  If you bought this candy and anyone in your household has an almond allergy, return the item to the place of purchase for a refund. For more information, call Wilbur's at 1-207-865-4071.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/wilburs-maine-chocolate-confections-issues-allergy-alert-undeclared-almonds-chocolate-covered   #wilburs #chocolateblueberries #almonds #allergy #recall  

Stephen gives an update on the Sports World. Our new favorite candy is “Oops all M's!” We cast the Fantastic Four. Which corporations have the BALLS for FALL? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Please remain seated and keep your hands inside the vehicle at all times, the vehicle being this podcast and instead of hands it's your ears? Abandoning that train of thought! In this episode, we explore different candy theme parks including Hershey Park and Candytopia. To keep up-to-date on all things Wonka, be sure to follow us on TikTok, Instagram, and Twitter @wonkawatch. We'd love to hear your concerns (it'd be unhealthy if you didn't have any). Email us at wonkarapture@gmail.com If you'd like to help us keep this podcast up and running, you can visit buymeacoffee.com/wonkawatch! Alll supporters will get a shout out on the podcast :). Links Referenced (because even Wonka Scholars cite their sources): Reese's Cupfusion - Tag yourself as one of the candy characters! https://www.hersheypark.com/explore-the-park/rides/reeses-cupfusion/ FAD1010's walkthrough video of Candytopia: https://www.youtube.com/watch?v=Vvqmwe4fYJ0&ab_channel=FAD1010 Hershey Chocolate World Factory Tour full ride - It's the Milk Chocolate! - YouTube

Welcome to July 28th, 2022 on the National Day Calendar. Today we celebrate savoring the sweet life and a Summer oasis. We can all thank the Mayans and Aztecs for bringing us drinking chocolate, but today we celebrate the sweet candy bars that most of us crave. It was a Dutch chemist who invented the process of separating cocoa butter from cacao in the early 1800s. But in 1875 when Daniel Peter added powdered milk to chocolate liquor, the milk chocolate lovers rejoiced. Here in North America a whopping 71 percent of us prefer milk chocolate over dark. Sure we know that dark chocolate counts as a health-food, but the sweeter milk chocolate has a smooth way of winning us over. Companies such as Hershey's make out either way, but on National Milk Chocolate Day we can all celebrate the sweet side of this debate.  About midway between Los Angeles and Las Vegas, in the middle of the Mojave Desert, sits a small abandoned body of water called Lake Dolores. It doesn't look like much now, but it was once home to one of America's first water parks. Bob Byers built the area around the lake as a place for camping, then over the years added waterslides. Throughout the early ‘70s and ‘80s, Lake Dolores was one of the most popular tourist attractions in Southern California. Although many of the rides—including a stand-up waterslide—seem dangerous by today's standards, Byer's creation helped pave the way for more elaborate parks. On National Waterpark Day, celebrate by taking the plunge on a thrill seeker's ride or cooling off in the lazy river. I'm Anna Devere and I'm John McClain filling in for Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mega Millions is on everyone's mind It's Lobstuh season. Do you prefer to work out in the morning or afternoon? A couple got caught having sex in public at a famous spot. A celebrity was spotted at a small fruit stand and left his wallet behind. It's milk chocolate day. What are red flags for a bad restaurant? Fake street performers are bilking people out of money. A guy told a lady she had too much perfume on, was he a jerk? Ways to get deals when traveling.

A lifetime supply of duplex hauntingly delicious cookie treats from 7-Eleven & your local Infiniti Dealership. While supplies last. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bling-viera/message

We're joined this week with a guest Andrew Chisholm, and in this episode we dive into a ton of different topics as usual with the show! Andrew studied Sport Management in University and in this episode we get into some of the experiences he's had in both Sport and Event management over the years, and we talk about the present and future of Baseball! Not to be out-done, we also talk about the Buffalo Bills, walking and running for weight loss (and fun!), and we also get to hear about an experience Andrew had where he managed to snag some free pizza while in North Eastern Pennsylvania (NEPA) by referencing a Between Two Studds episode! All of this and so much more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/twostudds/message

Would you rather eat milk chocolate or dark chocolate?

This week on the show, we talk about Katjes Plant-based Gummies and try the new oat milk chocolate bar from Lindt!Show notes:The race Dave ran was the Kirkwood Spring Fling 5K.The movie with the terrible treatment of animals was Milo and Otis.The comic strip we talked about was Arbuckle.News item: Coors enters the plant-based milk industry with Golden Wing, a vegan barley milk with a malty sweetness.The caterer who made that delicious vegan veggie stack was Bold Catering.Want to hear about more vegan gummy candy? We talked about it in a previous episode!The hard candy that Becky's mom used to always have was a cassis hard candy. If you google "cassis hard candy", you'll find it! They're dark purple and about the size of a pea.Thank you so much for listening! If you're enjoying the show, don't forget to rate, review, and subscribe! You can also write to us with comments and suggestions at talkintofupod@gmail.com. See acast.com/privacy for privacy and opt-out information.

Best/Worst Reds Bengals Browns Mock Draft Snack Madness Tournament Snack or Trash: Trader Joe's Milk Chocolate covered Peanut Butter Pretzels What's Good?

  Vidcast:  https://youtu.be/Ghlw9p02c-c   The FDA and Ferrero USA, Inc.are recalling Kinder Happy Moments Milk Chocolate and Crispy Wafers Assortments & Mix Chocolate Treats Baskets.  These products are contaminated with salmonella.  This bacterium can cause serious and life-threatening infections in the very young, elders, and in those with a suboptimal immune response.  If you purchased these products, do not consume them and sequester them from your children.  Call the Ferrero customer service line at 1-800-688-3552 to arrange a full refund.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/ferrero-voluntarily-recalls-kinderr-happy-moments-chocolate-assortment-and-kinderr-mix-chocolate   #ferraro #kinder #chocolate #salmonella #infection #recall  

It's Part Two of Star Trek: Back to the Future! The Flux Capacitor is Fluxing? Picard meets Guinan in 2024, Raffi and Seven go Grand Theft Auto, Rios gets tazed, Jurarti and the Borg Queen fix the Transporter, and Q tries to get snappy, but fails. -Brought to you by Section 31- 00:00 Episode 116 00:35 I HATE YOU! 01:40 Welcome to the show! 01:50 Is that the Sex Pistols? 02:08 SNAP! 02:45 Going to 11 03:45 Really good hooch 04:24 EMG? 04:45 Thanks Patreons! https://patreon.com/starfleetunderground 05:00 Correction...Watcher was this week, Assimilation was last week. 06:00 Correcting the Correction 06:50 Happy Birthday! Star Trek birthdays Conner Trinneer, William Shatner, Leonard Nimoy 08:20 Tilly will return! And she's on stage in NY "At The Wedding" 09:05 New guests added to Star Trek Mission: Chicago 11:30 Star Trek: The Motion Picture coming to Paramount+ April 5th, Also to Fathom Events in May, 4K Blu-Ray in September 13:00 Mirror Universe Spock from EXO 6, in April 15:00 NO KIDS! 16:00 Star Trek: Picard S2E4 - "The Watcher" 16:11 Teaser 16:40 Should they be burning wood? 17:26 The Butterfly Effect? Wasn't that a movie? 18:40 Heavy Metal 20:30 Milk Chocolate, Hot! Agnes is great now! 22:27 Picard goes to England 22:50 Is that Ret-conning? 24:00 HEADPHONE WARNING 24:20 Searching for Rios 24:50 The Comm Badge thing 26:30 Cloaking Power 27:18 15 28:25 Act I - "Punk Rocker on a Bus!" 29:50 The Punk Rock Guy! https://www.imdb.com/name/nm0857130 31:50 Nitpickers 33:15 But...That... Mark Twain Episode?! 35:12 Young Guinan 36:20 The Dog, Luna 36:55 Saurian Brandy 37:12 Shotgun! 37:35 Shipping the Borg Queen and Agnes? 38:40 Sounding Borgy 39:40 Hey Ricky! 40:11 Act II 41:30 Taking a Measure of a Man 41:30 Rios was Horny 42:20 Good acting when you hate them 42:42 Rios - Spoilers! 43:00 Were you called out? 46:10 Luna's exit 46:30 Did Guinan pay her taxes? 47:11 Act III 48:20 Rios! SPOILERS! 48:30 No Phasers? How'd this get here? 48:45 Seven and Raffi's Wild Ride 50:10 Seven Road Rage 50:40 Stealing a cop car at the Police Station 51:30 Seat-belts! 52:20 Rios's great great great great great great grandmother? 52:48 Everything's in Self-Repair Mode. Damn it Windows! 53:50 What another Woman Wants 54:00 Having a bad day 54:46 Act IV 56:12 Disappearing Act 57:14 Must-See Ready Room Interview 57:50 LA On-Screen 1:00:00 Jurarti and the Queen 1:01:21 Happy B-Day also to Tig Notaro 1:01:56 Tracking Anus? 1:04:11 Laris the Watcher? 1:05:10 Is the Watcher going to have a cat? 1:05:44 Broken Snap 1:07:20 Binge-worthy 1:07:40 S02E01 1:08:05 Unexpected And Easter Eggs Thanks for listening! Now on Patreon! https://patreon.com/starfleetunderground Email: thecollective@starfleetunderground.com Website: starfleetunderground.com Twitter: twitter.com/StarfleetUnderG Instagram: instagram.com/starfleetunderground Facebook: facebook.com/starfleetunderground YouTube: www.youtube.com/Qtsy16 #StarTrek #StarTrekPicard Explicit

Our Dexter run continues with Angela Bishop herself, actress Julia Jones!! You also know her from the Twilight saga, Westworld, Longmire, Jonah Hex, and Taylor Sheridan's Wind River, to name a few. But what you don't know is that Julia is obsessed with Dark Chocolate. Find out where she used to hide her chocolate from her ex-boyfriend and which international chocolate got her hooked in the first place. It's all on this episode of Fanaddcits with hosts Clare Kramer and David Magidoff.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.