A slender perennial, to 60cm tall, with downy, lance-shaped leaves in a basal rosette, and towers of densely-packed light bronze, tubular flowers, in summer ...

With milk chocolate, some of the cocoa solids are replaced by milk solids (dried or condensed milk), giving it a sweeter taste and smoother texture than dark chocolate. In the UK (and Ireland ...

A clump-forming, herbaceous perennial to 60cm with narrowly oval, mid-green, glossy leaves. Dense, leafy spires of soft yellow, trumpet-shaped flowers to 3cm long are produced over a long period in ...

Frothed milk is perhaps one of the best parts of a coffee-shop coffee or hot chocolate. The micro foam we love on these hot drinks is usually made with a steam wand on professional machines ...

Grow Digitalis purpurea in moist but well-drained soil in sun to shade. Allow plants to seed before cutting back the flowering stem – this may encourage a second flush of blooms to grow. Digitalis is ...

The chocolate bar came along later in the 18th century, by mixing chocolate with milk. A: Chocolate lovers, rejoice -- but be savvy about chocolate's health perks. Chocolate really can be good for ...

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'. This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans).

Any baking that uses condensed milk is a hit and these are a family favourite. Fantastic eaten as is or as done here, sandwiched together with a chocolate cream.