[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

Saphir Pommadier Cream Polish:

https://www.hangerproject.com/saphir-pommadier-cream-shoe-polish.html

The Saphir Médaille d’Or Pommadier Cream Shoe Polish is an all-natural cream polish based on beeswax, turpentine, and carnauba wax with six other nutrient waxes and twice the amount of pigment of ordinary polishes. The cream polish has a higher concentration of pigments than the Wax Polish and is exceptional for restoring finishes and achieving soft polishes.

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We have been obsessing over chef Dominique Ansel’s latest creation, the Blossoming Hot Chocolate that has been making waves all over Instagram — but we’re too impatient to wait until our next trip to Tokyo to try it ourselves, so we whipped up a homemade batch inspired by the great that’s sure to become your new favorite party trick with friends all Winter long!

Granted, we only went with plain vanilla; for all the fun flavor combinations, we might just have to book a plane ticket.

Marshmallow Blooming Flower Hot Chocolate
Inspired by Dominique Ansel — From Heather Platt, POPSUGAR FOOD
INGREDIENTS

1/4 cup plus 2/3 cup ice-cold water
1 cup granulated sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 packages unflavored gelatin
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
10 small truffles
1 cup milk chocolate, melted
Hot chocolate

Special equipment:
Flower cookie cutter
Small cupcake silicone mold

DIRECTIONS

In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat.

Into a stand-up mixer, add 2/3 cup water and 2 packets of gelatin. Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing.

Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture. Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly. Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.
Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold.

Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board. Place a truffle in the middle and wrap up the petals into a tulip shape.

Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.
Place flower into hot chocolate and watch bloom as the chocolate wrapper melts.

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