A new study suggests that eating chocolate could actually make you smarter.
It’s good news for chocolate fans as a new study suggests that eating chocolate could actually make you smarter. In fact, a group of scientists are actually recommending you eat more of it. Continue Reading →
Scientists have discovered that to fully experience chocolate, it should be savored.
Chocolate has tempted the world more than any other dessert. Though our first instinct is to quickly indulge in chocolate’s creamy goodness, scientists have discovered that to fully experience chocolate, it should be savoured. Continue Reading →
I didn’t know it was the last one when, feeling peckish on a recent afternoon, I rose from my desk and walked across the newsroom toward where my editor, Victoria, sits. She keeps on her desk a glass jar stocked with candy, typically those trapezoidal, foil-wrapped Dove chocolates, free for the taking. Continue Reading →
Sir Hans Sloane is credited with bringing the recipe for drinking chocolate to Europe.
Jenny Lee takes a bite of Killyleagh history during a walking tour of the Co Down village, birthplace of scientist and collector Sir Hans Sloane, who is credited with bringing the recipe for drinking chocolate to Europe in the 1680s. Continue Reading →
Tempered chocolate is heated, cooled and then warmed again.
Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again. Continue Reading →
Consider incorporating chocolate into a salad as part of your meal.
Sure, it’s easy enough to satisfy chocolate cravings by mainlining the stuff (just kidding, please don’t inject chocolate into your veins)—but Chocoholics looking for new ways to consume their favorite food should consider incorporating Sephra Belgian Chocolate into a salad as part of their meal. Continue Reading →
Chocolate has a long history in the Philippines and that remains to be written.
While enjoying a cup of hot native chocolate with some off-season puto bumbong during the rainy weekend, I remembered that hot chocolate in our home used to be made from cacao beans from Bohol, Dumaguete, Batangas or Pampanga. Continue Reading →