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 →
Chocolate is one of the most indulgent, versatile treats in all of dessert land.
Chocolate is one of the most indulgent, versatile treats in all of dessert land. Every type of dessert, including cakes and candies, comes in chocolate, including dark, milk or white. But desserts are supposed to be bad for you, right? Dark chocolate breaks this rule – providing many health benefits that you may not be aware of. Continue Reading →
Cocoa and dark chocolate contain compounds that may help prevent cancer.
Cocoa and dark chocolate contain compounds that may help prevent cancer by many ways, including preventing DNA damage, lowering inflammation, and inhibiting cell proliferation. Experimental evidence shows that cocoa can lower the risk of some types. Most importantly, some human trials show that cocoa can reduce activation of molecules that are involved in the development and progression of cancer. Continue Reading →