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.
Should I take the last chocolate? 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 … Continue reading →
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.
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 →
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.
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 →