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Why does my product look different to when I first bought it?

Gianduja Gianduja is best stored in a cool location, away from direct sunlight in a tightly covered container. Do not be alarmed if your Gianduja solidifies, crystallises or shows signs of ‘blooming’ (white streaks or spots of cocoa butter that form on the surface of chocolate). This is not harmful nor is an indication of deterioration. Chocolate is susceptible to physical and chemical changes during storage, which can occur from exposure to cold temperatures, temperature fluctuations or due to the natural, preservative-free nature of our product. The spread can easily be brought back to a spreadable consistency by gently heating the jar in some hot water or a microwave (with the lid removed) and stirring until it returns to the desired form. Ciocodamia Ciocodamia is best stored in a cool location, away from direct sunlight in a tightly covered container. Do not be alarmed if your Ciocodamia solidifies, crystallises or shows signs of ‘blooming’ (white streaks or spots of cocoa butter that form on the surface of chocolate). This is not harmful nor is an indication of deterioration. Chocolate is susceptible to physical and chemical changes during storage, which can occur from exposure to cold temperatures, temperature fluctuations or due to the natural, preservative-free nature of our product. The spread can easily be brought back to a spreadable consistency by gently heating the jar in some hot water or a microwave (with the lid removed) and stirring until it returns to the desired form.

Do I need to whisk or beat the eggs?

No!  If you are using whole eggs, just separate your eggs and put the egg whites directly into your baking mix.  There’s plenty of ways you can use the egg yolks, so don’t let them go to waste either.  We often use them to make a frittata or stir them through a fried rice.

How do I use the product?

Our products are simple to use – all you need to do is add your wet ingredients and then finish off as desired!  Follow our step by step guides below for using the biscuit premixes and almond paste. For the biscuit premixes 1.  Preheat the oven to 190°C.  Line a tray with baking paper. 2.  Empty contents of packet into a bowl and add 4 x jumbo (70g) egg whites for each kilo of premix.  Mix until the dough is smooth, moist and sticky.  The dough should be moist enough to pipe through a piping bag nozzle (if needed, add water). 3.  Follow our recommendation for the specific premix and use your own creativity to cut, shape, pipe or roll the dough as desired.  Bake at 190°C for approximately 10 minutes, or until golden. 4.  Finish as desired. For the almond paste (Latte di Mandorla) 1.  Empty contents of packet into a bowl and add 3.5 litres of water.  Dissolve the product by hand. 2.  Strain liquid through a fine sieve into a jug or bowl, refrigerate until cold and drink as desired. Have a look at our Create a Biscuit page for other recipe ideas!

How do I store the product?

The individual vacuum-sealed packages are to be stored in a cool place. Unopened packages stored correctly at 15oC should have a 4 week shelf life and 5oC should last for 4 months.

What do I need to start?

Apart from your Kitchen Angel product and whatever flavours you decide to add, all you need is your wet ingredients (egg whites), a mixing bowl, preferred mixing utensil (we suggest a spatula), baking tray and whatever utensil you want to use to cut, shape, pipe or roll your dough. No food mixer required!