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Dairy Milk1
₹10.00Add to cartMilk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Some manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle.
Today’s farm technology, cattle management and factory methods allow for greater consistency of milk, and milk composition can be adjusted for year-round consistency. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from.
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Kit Kat Choclate
₹25.00Add to cartHomemade chocolates are real fun and I always wanted to replicate kitkat at home and got a huge success when my son said “Mom it tastes just like store bought ones”. Really, when he says these words, it’s a big achievement for me . So just want to share how to make Handmade Kit kat Chocolates . While making these chocolates always take 4:1 proportion of chocolate compound. Meaning 4 parts of milk chocolate compound for 1 part of dark chocolate compound. If you want them little bitter, just increase dark chocolate compound, accordingly reduce milk chocolate compound.