...GLOSS TITANIUM BLUE NATURAL NEUTRAL BROWN BLONDE TONE: Silver/Blue TONE: Blue TONE: Blue/Violet Red/Violet DESCRIPTION & LEVEL OF DEPOSIT TONE: GOLD BEIGE GOLD GOLD GOLD WARM GOLD COPPER AUBURN/ AUBURN ACCENT TONE: Gold/Mauve TONE: Yellow TONE: Yellow Yellow TONE: Yellow/Orange TONE: Orange TONE: Orange/Red BLACK TO GRAY BACKGROUND COLOR COPPER BROWN TONE: Red/Orange RED BROWN TONE: Red MAHOGANY VIOLET COPPER COPPER TONE: Violet/Red TONE: Orange/Orange RED RED VIOLET VIOLET TONE: Red TONE: Red/Violet TONE: Violet NO BACKGROUND COLOR BROWN TO TAN BACKGROUND COLOR 9 VERY LIGHT BLONDE LIGHT SHADES 8 LIGHT BLONDE 09T 09B 09N 09NB 09GB 09G 09AA 09RB 09V Chrome Sterling Cafe au Lait Irish Creme Butter Cream Vanilla Creme Papaya Blush Platinum Ice 08N 08GG NEW Mojave Gold Dip 08WG 08C 08MV 08V Golden Apricot Cayenne Cedar Iridescent Quartz 7 MEDIUM BLONDE 07NB 07GB 07G 07C 07CB 07MV Chestnut Butterscotch Saffron Curry Spicestone Birch 07V 07CC NEW Crushed Amethyst Urban Fever 5 LIGHT BROWN MEDIUM SHADES 6 DARK BLONDE 06T 06N 06NB 06GB 06G Iron Moroccan Sand Brandy Toffee St. Tropez 06GG NEW Midas Touch 06WG 06AA 06CB 06RB 06R Mango Bonfire Amber Glaze Cherry Cola Rocket Fire 05N 05G 05C 05CB Walnut Caramel Chili Brownstone 05RV 05CC NEW Sangria Electric Shock 4 MEDIUM BROWN 1 BLACK DARK SHADES 3 04WG Maple DARK BROWN 04NB Sun Tea 03N 03NB 03G 03A 03RB...
Words: 588 - Pages: 3
...Ethel’s Chocolate Lounges: Back to the Future? Chocolate Lounges Taste Sweet Success Rosalind D. Perry Strayer University – White Marsh Campus Anyone who loves to taste the sweet blends of chocolates find it hard to just find the perfect chocolate. It is almost difficult to decide when there are several distributors trying to lure customers to their stores and taste what they have to offer. From the true lover to the part-time lover everyone is looking for the best chocolate and at the best prices. Yes, we would like to get the best chocolates for Valentine’s Day, Anniversary, or birthday; however, Ethel would want to take into consideration a few factors when operating her business. For Ethel, she had to take into consideration that during the period of 2002 to 2004 chocolates sales soared by twenty percent. Even though the figures were from a period well noted for sales, Ethel would still have to take into consideration – Who would be her competition? The competition factor comes from the likes for Godiva and Starbucks and Ethel knows in order to be successful she will have to do her research well. Ethel’s first choice was her decision as to where the store would be located; so she chose, Chicago. Chicago is known for the purest of chocolate loves because they hold The Chicago Chocolate Tours which attracts any chocolate lover. These tours are going on all year long and there are plenty of things...
Words: 935 - Pages: 4
...---- ---- ---- ---- ---(image 3)aramel Apple Bites Like this page, click share and you'll have this recipe for later. Ingredients 10 small granny smith apples 1 envelope knox gelatin ½ cup water ½ cup coconut milk 2 drops yellow food coloring 1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel) ¼ cup sugar ½ cup butterscotch schnapps (omit for non-alcohol version) lemon juice Instructions Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning. Mix your ½ cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the ½ cup of coconut milk, whisk again. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined. Add ¼ cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your ½ cup of butterscotch schnapps. (Omit for non-alcohol version) With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate for a few hours or overnight. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon...
Words: 5288 - Pages: 22
...Guide to Writing a Business Plan Instructions: 1. Complete as many sections in this document as possible, or as required. Throughout this document, ANZ has inserted example text to help guide customers on how to complete each section in a business plan. The text is RED and based on a fictional company called Chartwell’s Chocolates. Once you have read this text and understood how each section is to be completed, ensure that you replace this example text, with your own. 2. Save the document regularly whilst completing. 3. On completing your business plan, refresh the Index on page 3. For Microsoft Word users, right-click anywhere in the Index menu, select ‘Update Field’ and then ‘Update Entire Table’. For those using other Word Processing applications please update manually or refer to your help manual. Business Plan Insert Company Name here… Insert Company Slogan here… Prepared By: Date Prepared: INSERT NAME INSERT DATE 2 Index BUSINESS SUMMARY ............................................................................................................5 About the Company ............................................................................................................................5 Your Products and Services................................................................................................................5 The Market ......................................................................................................
Words: 5795 - Pages: 24
...Chocolate: A Spicy Frothy Drink Rebecca Anderson Chef Di February 4, 2011 Abstract Chocolate isn’t just a candy bar. It goes through a long process to get to the candy bar stage. This paper will discuss the history of chocolate and the production process that it must go through to become such a delicacy to so many people. It started out as a drink and soon become a multi billionaire dollar industry. Not only is chocolate good but it is also healthy and can provide the nutrients that we need everyday. To most chocolate is an ordinary pantry item but to some it is a delicacy that can only be consumed on special occasions. This candy bar has a lot more too it then just fulfilling a craving, it once was a bitter drink only served to the rich. Just a little hint, it all started out with a little seed. Chocolate: A Spicy Frothy Drink Chocolate is not just a dark brown square candy. There is a big process that the chocolate goes through to get the square and not all chocolate is square either, it can come in all different shapes, sizes and textures. Chocolate has a long history that dates back to two-thousand years, the production of chocolate is a very long and tedious process, there are many different varieties of chocolate, some chocolate has been found to be very healthy while other chocolate is very unhealthy, and chocolate is actually playing a great role in the failing economy right now. The tree that chocolate come from was discovered in the tropical...
Words: 2070 - Pages: 9
...Product/Brand Central Chill Chocolate bar Description of Product (features and benefits) My description of my chocolate bar is; Bottom layer- a crisp thin piece of wafer smothered in dark chocolate with a very high cocoa percentage. Middle layer- cocoa dusted balls of deliciousness indulged in gorgeous Belgian milk chocolate. Top layer- is a thin layer of bright white indulgent chocolate to finish off the delightful experience. The chocolate bar is fair trade. The brand personality – include an explanation of how you decided upon this, and the methods and techniques used. My brand personality is sexy fun and sensual. Sensual because it should give you all the right luxurious senses because it will make you happy. It is sexy because the chocolate bar is designed to make you feel sexy. The personality is fun too because it shouldn’t be boring but it should be exhilarating and exciting! Other personalities of I chose this personality because I feel that this personality clearly communicates the relaxed happy feelings I want you to feel when you eat the chocolate bar. I want the consumer to feel exited daring bold and fun! And I think that my personality communicates this clearly. My branding methods are dark colours like browns and blacks this is because they represent the chocolate inside of my chocolate wrapper so when you see the bar you can expect what is inside. I will also use the logo to convey that there is a special centre of the chocolate bar which is adventurous...
Words: 2827 - Pages: 12
...Part 1. Feasibility Study My service will be providing a dessert and coffee bar that specializes in unique and fun variations of desserts. I will provide products such as "dessert nachos" where the customer will have the chance to experience nachos made from dessert items. Among the other interesting items, will be a dessert breakfast where the customer will have sunny side eggs made of white chocolate and giant m&m's, chocolate covered bacon, and apple slice "hash browns", along with cinnamon pita bread "toast". The child that is fond of cheeseburgers and fries for dinner can now have a cupcake and cookies in that same form. These things are for the playful and heart. For the sophisticated pallet, there will be special coffee blends, decadent hot chocolates with flavor variations such as cookies-n-cream and s'more, and endless iced coffee combinations. To accompany these more grown-up tastes, rich desserts like Italian Cream Cakes, Turtles, and much more. The mission of my business is to create a profitable business that allows customers to enjoy the product and the atmosphere. I want to provide my customers with quality products that they cannot get at any other places, and they do not mind paying for. The customer should leave feeling like they were welcomed and they got a quality product. My hope is for this business to become one that is well respected and loved by all. I want people to want to spend their money with me because they know they will be served a quality...
Words: 657 - Pages: 3
...confectionery and 40 per cent from beverages. The company employees around 55,000 people in over 200 countries around the world. in this category are Cadbury’s Dairy Milk, Fruit & Nut, Crackle, Temptations, 5 Star, Perk & Celebrations Gift boxes. • Sugar Confectionery – Cadbury Dairy Milk Eclairs is one of the leading brands in this category. It is amongst the largest éclair brands in the market in terms of value share. Cadbury also owns Halls (which was acquired as a part of the global acquisition of the Adams business from Pfizer in 2003). Halls is amongst the largest brands in its segment of Minty/ Breath freshness brands in India. • Food Drinks – Cadbury’s Bournvita is a leading brand in the brown drinks segment of milk/ malted food products. Cadbury’s other products include Drinking Chocolate and Cocoa powder. Overall share in the malted food drinks market is estimated to be around 19 per cent. Cadbury in India Cadbury India is a wholly owned subsidiary of Cadbury Schweppes which has operated in the country for more than 55 years. It was originally incorporated as a wholly owned subsidiary of Cadbury Schweppes Overseas Ltd in 1948. The company today employs nearly 2,000 people across India. Cadbury India is the No. 1 confectionery company with a 70 per cent market share...
Words: 904 - Pages: 4
...Christmas Cooking Ideas Contents - Chocolate Snowballs Chocolate Snowballs -200g dark chocolate, chopped -100g unsalted butter, chopped -3/4 cup (165g) caster sugar -3 eggs, lightly beaten -1 tsp vanilla extract -1 1/2 cups (225g) plain flour -2 tbs cocoa powder -1/2 tsp baking powder -1 cup (150g) icing sugar Step1 Preheat the oven to 175°C. Line 2 baking trays with baking paper. Step 2 Place the dark chocolate and chopped butter in a heatproof bowl over a pan of simmering water over low heat (make sure the bowl doesn't touch the water). Stir mixture until melted and smooth, then remove the bowl from the heat and stand for 5 minutes to cool. Step 3 Using a wooden spoon, stir caster sugar into chocolate until dissolved. Gradually add eggs, stirring until well combined. Add vanilla, flour, cocoa and baking powder and mix until a smooth dough. Cover and chill for no more than 30 minutes to firm. Step 4 Use hands to roll 2 level tablespoons of the dough into a ball. Repeat until you have 14 balls. Sift the icing sugar into a dish, then dip each ball into the dish and dust heavily in icing sugar and place on the prepared trays about 2cm apart. Bake the snowballs for 10-12 minutes until firm to the touch. Cool on the trays. Christmas Brownies • • • • • • • • • 250g butter, chopped 250g good-quality dark chocolate, chopped 3 eggs 1 cup firmly-packed brown sugar 3/4 cup plain flour, sifted 1/4...
Words: 706 - Pages: 3
...Scraper, Chef’s Brush… Recipes: Crème Caramel: Ingredients: Yield: 10 Ramekins, 6 oz. (180 ml) each | | Method: Baked custard | Granulated sugar | 1 lb. 4 oz. | Water | 8 fl. oz. | Milk | 24 fl. oz. | Heavy cream | 24 fl. oz. | Cinnamon sticks | 2 | Vanilla bean, split | 1 | Eggs | 13 oz. (8 eggs) | Egg yolks | 2.4 oz. (4 yolks) | Brown sugar | 6 oz. | Molasses | 0.75 oz. | Amaretto liqueur | 1 fl. oz. | Fresh fruit (optional) | as needed | Caramelized almonds (optional) | as needed | Procedures: * Combine the granulated sugar with the water in a small heavy saucepan; bring to a boil. Cook until the sugar reaches a deep golden brown. Immediately pour approximately 2 tablespoons (30 milliliters) of the sugar into each of the ramekins. Tilt each ramekin to spread the caramel evenly along the bottom. Arrange the ramekins in a 2-inch-deep hotel pan and set aside. * Combine the milk, cream, cinnamon sticks and vanilla bean in a large saucepan. Bring just to a boil, cover and remove from heat. Allow this mixture to steep approximately 30 minutes. * Whisk the eggs, egg yolks, brown sugar, molasses and amaretto together in a large bowl. * Uncover the milk mixture and return it to the stove top. Bring just to a boil. Temper the egg-and-sugar mixture with approximately one-third of the hot milk. Whisk in the remaining hot milk. * Strain the custard through a fine mesh strainer. Pour into the caramel-lined ramekins, filling to just...
Words: 1404 - Pages: 6
...Ethel’s Chocolate Lounges: Back to the Future Heloise V. Posey Professor Jane Osburn Marketing Date: April 28, 2012 Describe the type of consumer buying decision that best describes the choice to indulge at Ethel’s. If this was still the seventeenth century London their high society’s elite would still be gathering in luxurious and secluded surroundings to relax and sip hot chocolate. Good consumer buying is making a decision or choice to indulge in customer satisfaction and evaluation of goods or services based on whether the goods or services can meet their needs and expectations. Failure to do so will almost always result in consumer dissatisfaction with the goods or services. If your consumer is not happy they will pass the word on to their friends and family. Word of mouth is the ultimate in consumer buying decisions. What sort of impact you get or your remembrance of the first impression can be a powerful tool in getting patrons to patronize you establishment. The name Ethel's seem to imply strength, warmth, home, maturity and trust. The type of consumers that will buy at Ethel’s Chocolate Lounges will be the consumers that upon entrance will feel that atmosphere that Ethel’s exhibit. They will want to use the place and be able to meet and greet family and friends for a cup of coffee, tea cocoa and along with enjoying warm atmosphere with chocolate truffles or some of the other delights that Ethel’s sell. As stated in the case study centuries ago some...
Words: 1266 - Pages: 6
...crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden. Amaretti Cookies Ingredients: 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Procedure: Preheat oven to 300 F and line baking sheets with parchment paper. In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.) Oatmeal Chocolate Cookies Ingredients: 1 cup (2 sticks, 8 oz, 225 g) unsalted butter 1...
Words: 13273 - Pages: 54
...Homemade Snickers Bars makes one 9×13 pan bottom chocolate layer 1 1/4 cups milk chocolate chips 1/4 cup peanut butter Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely. nougat layer 1/4 cup unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow fluff 1/4 cup peanut butter 1 1/2 cup salted peanuts chopped, roughly chopped 1 tsp vanilla extract Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely. caramel layer 1 14-ounce bag of caramels 1/4 cup whipping cream Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely. Top chocolate layer 1 1/4 cups milk chocolate chips 1/4 cup peanut butter Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely. Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. Chess Squares 1 box yellow cake mix ...
Words: 855 - Pages: 4
...degrees. In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a large bowl. With hand, gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball. On lightly floured waxed paper, pat dough into 2 equally sized rectangles; freeze 20 minutes. Cut dough into 1-inch squares. Place squares, 1/2 inch apart, on an ungreased large cookie sheet. Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months Chocolate Mint Sandwich Cookies – Yields 20 Sandwich Cookies 1/2 cup (135 gr) butter 1/2 cup (125 gr) light brown sugar 1/4 tsp salt 1 tsp vanilla 1 large egg 1 2/3 cups (250 gr) unbleached all purpose flour 1/2 cup cocoa powder 2 teaspoon baking powder 1 teaspoon espresso powder Filling 1/2 cup (115 gr) butter 1/4 cup (50 gr) shortening 1 3/4 - 2 cups (230 grams) confectioners’ sugar 2 tablespoons milk 1 tsp mint A toothpick prick of red colour paste/gel 6 mini candy canes, crushed Instructions: 1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder 2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated ...
Words: 695 - Pages: 3
...NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3 Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast..............................................................
Words: 21037 - Pages: 85
