Lammes Candies world famous and most popular selection. During the early years, William W. Lamme spent seven years testing and tasting a recipe which would become the "Texas Chewie". Starting with minimum batches of 25 pounds, he sold them only by special request. It wasn't until the 1920's that a mail order department was established and the pralines became available to the public. The ingredients and cooking methods are still the same today. Cooked in copper kettles to create a perfect consistency. Rich, buttery caramel surrounding large Texas pecans. Only the finest natural ingredients are blended into this ideal combination of sweet and nutty.
Lammes Candies uses all natural ingredients with no artificial preservatives and yet the "Texas Chewie" Pecan Praline has an extensive shelf life.
Chocolate will keep best at room temperature. Chocolate is a temperamental product which absorbs odors easily, so we do not recommend you store your chocolate in refrigerators or in confined spaces and definitely away from any heat sources. Here in Texas, our warm weather may stretch well into the winter months and storing chocolate above 85 degrees is well over the recommended temperature for maintaining your chocolate's characteristics. Extremes in temperature may change the color and appearance of chocolate, but they won't change the taste - it's perfectly OK to eat.
Chocolate is a natural food made from the bean of the cocoa tree (cacao theobroma) which grows in the tropics. After roasting, the outer shells loosen and the beans are cracked into smaller pieces, "nibs," which are the basis for all chocolate and cocoa products.
The nibs are ground to produce a rich brown liquid called "chocolate liquor." Depending on the process, it may become a cocoa powder, baking chocolate or sweet or milk chocolate.
According to U.S. Department of Agriculture analysis, 1 ounce of milk chocolate provides the following percentages of the U.S. Recommended Daily Allowance:
The same portion also provides a trace of Vitamin C and 24 grams of carbohydrate.
According to dermatologists, there is no connection between diet - including chocolate - and acne. Dental caries have many causes, and no one food can be singled out. Interestingly, a recent study at MIT shows that chocolate contains a heat-resistant, water-soluble component that blocks the growth of an enzyme that is an important catalyst in the development of tooth decay.
For a product in the U.S. to be called chocolate (sweet, milk, bittersweet), it must contain at least minimum amounts of chocolate liquor and must contain cocoa butter. Check the ingredient listing on your product for these two ingredients, if one or more is not found, you probably are eating a product called confectioners coating which is flavored to taste like chocolate but has a vegetable oil base as opposed to the cocoa butter base.