CFW Blog

October 31, 2016
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Chocolate… 5 Scientific Reasons Why It Should Be Savoured

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.

September 16, 2016
by cfwadmin
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Sir Hans Sloane – More Than Just The Chocolate Man

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.

September 7, 2016
by cfwadmin
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How To Make Tempered Chocolate

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.

September 5, 2016
by cfwadmin
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How to Make Chocolate Work in a Salad

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 … Continue reading

August 17, 2016
by cfwadmin
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Chocolate and History

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.

August 16, 2016
by cfwadmin
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Dark chocolate — friend or foe?

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? … Continue reading