Posted on

26% of People Say This Is the Worst Chocolate Candy

26% of People Say This Is the Worst Chocolate Candy


Halloween is fast approaching and before you know it, the big day will be here. A new poll from MASHED reveals that one candy, in particular, stands out among chocoholics as the single worst chocolate candy to give out on Halloween. Milk Duds have been part of the world’s candy consciousness since they first hit the market in 1928. However, a whopping 26% of MASHED’s survey respondents called these movie theater staples the worst of the worst. For more of the best and worst chocolates, click HERE.

Posted on Leave a comment

Hand out this Creepy, Crawly, Chocolate Spider for Halloween

Halloween chocolate spiders

Add pretzel legs to REESE’S Peanut Butter Pumpkins and garnish with candy eyes. Part recipe, part quick Halloween craft, these pretzel spiders use HERSHEY’S MIlk Chocolate Chips to boost the flavor and fun.


8                REESE’S Peanut Butter Pumpkins (1.2 oz each)
32              large pretzel twists (2-1/2 to 3 in)
1/4 cup    HERSHEY’S Milk Chocolate Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (this amount of                                                                              chocolate will make about 8 spiders)
candy eyes


Equipment Needed:
Tray or Cookie Sheet
Wax Paper
Microwave-Safe Bowl
Measuring Cup
Rubber Scraper
Food Storage Bag

1. Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.

2. Place milk chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.

3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and candy eyes to spider with melted chocolate. Allow chocolate to set before moving spiders.

As posted on

Posted on

Criollo Cocoa Beans

A premium variety of cocoa beans grown primarily in South and Central America. Considered the rarest and noblest cacao in the world. A cocoa fruit variety which comes from the Amazon having big size beans. The color is light, the shape is round, and the taste is sweet.

Posted on

Forastero Cocoa Beans

The most common grown and used beans. They are most likely native to the Amazon basin. These beans make up about 80 percent of the world’s production and are grown primarily in Africa, Ecuador, and Brazil. This variety grows very quickly and has high productivity and performance.

Posted on

Should You Drink Chocolate Milk After a Workout?

Should You Drink Chocolate Milk After a Workout?


Refueling your body properly after an intense workout is important. Doing so replenishes energy, repairs muscles, replaces electrolytes and hydrates. But with so many options to choose from—bars, shakes, sports drinks and more—it can be hard to know what the best way to refuel is. Chocolate milk has long been a favorite post-recovery drink for athletes, especially runners. But some may wonder if this drink has what it takes to refuel your body properly. Here’s a deep dive into why you may want to sip chocolate milk after your next intense sweat sesh (click HERE).

Posted on

Remarkable true Jewish history of chocolate revealed in new book

Remarkable true Jewish history of chocolate revealed in new book


Before you take your next bite of some delicious chocolate, you may want to check out a new book by British autor Michael Leventhal, that explores the history of chocolate in Jewish food and culture. In his book, the author of “The Chocolate King,” which won a PJ Library Author Incentive Award, creates a unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers.

Posted on Leave a comment

Make your own chocolate sunflower energy bars

chocolate sunflower energy bars

Nutritionist Brittany Gordon shares a tasty snack idea for your kids’ school lunches.

Chocolate Sunflower Energy Bars


1/3 cup sunflower seed butter (melted)
3 tbsp maple syrup
1/2 tsp ground ginger
1/2 tsp cinnamon
1 1/2 cup Rice Krispies-type cereal
1/2 cup sunflower seeds
28 grams dark chocolate chips (Enjoy Life brand to keep it nut safe)


1. In a large mixing bowl combine melted sunflower butter, maple syrup, ginger and ground cinnamon until well combined. Then gently fold in the rice cereal and sunflower seeds.

2. Line an 8 x 8 casserole dish with parchment paper making sure the parchment comes up and over the sides to make it easy to pull out later.

3. Press the rice cereal mixture into the prepared dish. To keep your hands clean, place a piece of parchment paper or wax paper on top and press down to even out the mix. Be sure to really press down to make sure the mixture sticks together.

4. Put your dark chocolate into a microwave-safe bowl and microwave for no more than 30 seconds at a time, until the chocolate has melted. Using a spoon drizzle chocolate all over the top of the Rice Krispies mixture, get creative with it.

5. Place in the freezer for at least 30 minutes, then slice into 6 bars.

Pro tip: Double the batch and save yourself snack prep for a couple of weeks. These delicious bars will keep for up to two weeks in the fridge or two months in the freezer. Serves six.

As posted on


Posted on Leave a comment

Double Chocolate SMOKEY Brownies

smokey brownies

Convert your kitchen into a chocolatier’s heaven and wow family and friends with smoky chocolate brownies. These delicious brownies are coated in rich chocolate and topped with smoked paprika and salt.

Ilse’s Double Chocolate Brownies with Smoked Paprika & Salt

You’ll need:

230g butter; 375g sugar; 125g cocoa powder; 10ml smoked paprika, plus extra for sprinkling; 2,5ml salt; 5ml vanilla extract; 3 XL eggs; 100g cake flour; 100g walnuts, roughly chopped; 80g coffee flavored dark chocolate; smoked salt, for sprinkling

How to:

Preheat the oven to 170°C and position the rack in the lower third of the oven. In a medium pot over low heat, melt the butter (do not boil).

When completely melted, remove from the heat and add the sugar, cocoa powder, paprika and salt to the warm pot. Stir with a wooden spoon until well mixed, then add the vanilla and one egg at a time, mixing very well between the additions of each egg.

When the mixture is thick and glossy, stir in the flour (no need to sift) until no streaks remain, then keep stirring for exactly 40 strokes.

Now stir in the chopped walnuts. Line a 30x20cm baking tin with non-stick baking paper, then transfer the brownie mixture into the lined tin, edging it evenly into all corners.

Bake for 20-22 minutes until the middle is risen but still very soft (it must look slightly under-baked), then remove from the oven to cool completely.

For the top layer, break the chocolate into smaller blocks and melt in a small bowl in the microwave at 30-second increments until fully melted. Pour over the brownies, then spread evenly all over.

Sprinkle lightly with smoked salt flakes and some smoked paprika, then cut into bars/ squares when the chocolate has firmed up.

Store in an airtight container for up to 5 days.

Created by Ilse van der Merwe, as the perfect indulgence with a glass of Roodeberg, as posted on


Posted on Leave a comment

How to temper chocolate—even in hot weather

temper chocolate

You don’t need to be a professional chocolatier to make beautiful tempered chocolate. Achieving its signature shiny, crisp finish may take a few attempts to master, but some common kitchen tools and a little patience can go a long way. Before you know it, you’ll be making confections worthy of a high-end candy counter.

How to Temper Chocolate

Time: 30 to 35 minutes
Cost: $15
Difficulty: Hard


1 large bar of premium baking dark chocolate


Large serrated knife
A saucepan, double boiler, or microwave-safe bowl
A spatula
A food thermometer
(Optional) A large bowl of lukewarm water


1. Chop up the chocolate. Use a large serrated knife. Set one third of the chopped chocolate aside.

Note: Avoid using chocolate chips. They often have additives that will help them hold their shape during baking, but will disrupt the tempering process.

2. Melt the chocolate on low heat. You can do this in a microwave, a bowl placed over a pot of simmering water, or a double boiler. Stirring constantly is key, as it’ll prevent the chocolate from burning as it heats up, or solidifying as it cools down.

Pro tip: Use a spoon or spatula, as a whisk will add too much air into the mixture and keep the cocoa butter crystals from packing tightly together.
Warning: Don’t place a pot lid over your chocolate—this will cause any steam coming off of the chocolate to condense and drip back into it. Even the smallest amount of water can ruin a batch of melted chocolate.
3. Very carefully, heat your melted chocolate to 115 degrees Fahrenheit while stirring constantly. A couple degrees above or below this temperature is okay, but don’t let it exceed 120 degrees.

Pro tip: Be sure to use a thermometer that can accurately measure low temperatures—in the 80- to 90-degree range—as well as high ones. “A human thermometer actually works the best. You’re at really low temperatures for most things in the kitchen,” says food scientist Pat Polowsky, who currently works for Walmart’s health and wellness division.
4. Remove the chocolate from the heat and stir in the unmelted chocolate you put aside earlier.

5. Stir and monitor the chocolate until it reaches 84 degrees. This could take as long as 15 minutes. Be patient and don’t stop stirring.

Warning: “Never put [the melted chocolate] in the fridge—that’s a cardinal sin in chocolate-making,” Polowsky cautions. “If you put tempered chocolate in the fridge, even though it’s not melting, these [weaker] crystals will slowly form over time.”
6. (Optional) Dunk the bottom of your melting vessel into lukewarm water. If warm weather is giving you trouble lowering the melted chocolate’s temperature, this will speed up the process. Just make sure no water comes in contact with the chocolate itself.

7. Heat the chocolate again. Use low heat and monitor its temperature carefully. When it reaches 88 degrees, remove it from the heat source. Your melted chocolate is now ready to pipe, dip, spread, and mold.

If your end result doesn’t come out as planned, don’t fret—you can always re-melt it and restart the tempering process. And even if you aren’t satisfied with its appearance, poorly tempered chocolate still tastes great. This process is about adjusting the chocolate’s appearance and heat resilience, and doesn’t compromise the flavor at all.

So, what is “tempering” anyway?
Tempering is the process of using heat to break down the cocoa butter crystals in chocolate and then allowing only the strongest and most stable ones to re-form.

The cocoa butter in chocolate exists in several different types of crystals, which break apart at different temperatures. Tempering starts by thoroughly melting the chocolate to break up all the crystals and then cooling the mixture just enough to let only the strongest ones form again. When they do, they take a shape similar to a tuning fork.

As published on

Posted on Leave a comment

Jennifer Aniston Shares Her Chocolate Protein Smoothie Recipe That Tastes Like Dessert

Jennifer Aniston chocolate protein

It contains one of Vital Proteins’ chocolate powders, chocolate almond milk, maca berry, cinnamon, matcha, and spinach, with a few daily variants like banana and berries.

The smoothie consists of:

Vital Proteins Chocolate Collagen Powder or Chocolate Vital Performance Protein Powder
Chocolate almond milk
Maca berry
Matcha powder

She’ll sometimes switch it up by throwing in a banana and handful of berries. “The chocolate-flavored Vital Performance Protein is also made with collagen and is my latest obsession,” she said. “It’s so filling, and it tastes like I just indulged.”

Posted on Leave a comment

Hershey’s just launched new vegan oat-based chocolate bars

Hershey's vegan chocolate bars

Hershey’s has released limited-edition oat made bars in the US. The new bars are part of a very limited test release and mark the first-ever vegan offering from the candy giant. The newest products are available in two flavors: Classic Dark and Extra Creamy Almond & Sea Salt. The bars are dairy-free, vegan, non-GMO, and made with Rainforest Alliance Certified cocoa. The non-dairy treats are available at retailers such as Target.

Posted on Leave a comment

Pumpkin Spice Hot Chocolate Bombs Are For Sale At Target So Get Over There ASAP

chocolate pumpkin bombs

When you think of hot chocolate, you probably think winter, holidays, snow, cold, and all things December. That makes sense, because what feels better than wrapping your icy hands around a warm mug of chocolatey goodness after being out in the freezing weather? That feeling can only be beat by one thing: Instead of regular hot cocoa mix, you use a hot cocoa bomb. You remember the craze from last year? It’s a chocolate hollow shell that’s filled with cocoa mix and little marshmallows. When you drop it into a warm cup of milk or water, the shell disintegrates oh-so-satisfyingly, revealing the mix and ‘mallows on the inside. Since it’s fall, Target has us covered. They are selling a hot chocolate bomb that is pumpkin spice-flavored!! It’s called the Frankford Halloween Pumpkin Spice Hot Chocolate Melting Bomb, and it’s just an autumn version of the trendy drink. The chocolate is flavored with pumpkin spice, and the inside is filled with mini marshmallows and hot cocoa mix.

Posted on Leave a comment

Skull-Shaped Hot Cocoa Bombs Are A Spooky-Sweet Halloween Treat

skull chocolate bombs

If you’ve ever gone trick-or-treating on a cold Halloween night, you know nothing quite hits the spot like enjoying your (or your kids’) candy haul with a cup of hot cocoa. Now, you can keep the spookiness going even as the night winds down with this skull-shaped hot cocoa bomb that will turn a cup of warm milk into hot chocolate in minutes. Available at Dylan’s Candy Bar for $10, the skull hot cocoa bomb comes in milk or white chocolate and is filled with marshmallows. Try Sam’s Club and find some Halloween hot cocoa bombs there.

Posted on Leave a comment

The Surprisingly Popular Chocolate Bars Made With Blood

chocolate blood bars

Multiple generations of Russian children have fond memories of noshing Hematogen bars. Ads promoted these treats as “wholesome and healthy” and able to help with anemia, a condition common in about 25 percent of the population, especially small kids. Made with condensed milk, syrup, and beet sugar, the bar had a taste reminiscent of a Tootsie Roll. But the delish bars contained a dark secret, one linked to the slightly metallic flavor of the bars: black food albumin. That’s a fancy way of saying blood. Just how much blood did these over-the-counter supplements contain? A minimum of five percent cow’s blood. Readily accessible at pharmacies throughout the USSR, the food even survived the collapse of the Soviet Union. You can still purchase Hematogen bars in Russia today.  For more history on this, click HERE.


Posted on Leave a comment

Hershey’s No-Bake Chocolate Mousse

Hershey's chocolate mousse

On these still-warm days, turning on the oven for a family dessert still seems like a bad idea. This super simple mousse dessert, however, seems like a great idea. Just add butter to the crust mix, milk to the filling mix and drizzle on the chocolate topping and you have a dessert that looks like you spent a lot more time making it than you did (you should chill it for about an hour). Oh, and it’s delicious.

Posted on Leave a comment

Now anything can taste like Twix chocolate bar


It really makes no difference which Twix bar you grab if you’re going to make your entire plate taste like the candy bar. That’s what the dueling chocolate bars’ makers are going for with its new concoction. Twix Shakers Seasoning Blend. The idea is you can sprinkle this stuff on anything and it will add the cookie, caramel and milk chocolate taste of the famous twin candy sticks. You can find it at Sam’s Club and other places in the near future.



Posted on Leave a comment

Enlightened Sugar-Free Chocolate Syrup

sugar free chocolate syrup

Low-sugar frozen dessert maker Enlightened has now come out with Sugar-free Chocolate Syrup, a low-carb version of the nostalgic treat but without the sugar. Each serving contains just 1 gram of net carbs, while traditional chocolate syrup can contain up to 12 grams of net carbs and 10 grams of sugar. Having taken its first step beyond the frozen aisle earlier this year with Sugar-free Cones, the brand offers a wide array of ice cream pints and bars, along with snackable cookie dough bites, keto-friendly cheesecakes and adaptogen-infused fruit bars. A 15-ounce bottle of Enlightened Sugar-free Chocolate Syrup retails for a suggested retail price range of $6.99-$8.99.




Posted on

Chocolate Academy North America launches Academy Magazine

Chocolate Academy North America launches Academy Magazine


Barry Callebaut’s North American Chocolate Academy Centers have launched the biannual Academy Magazine. Academy Magazine’s first issue explores the latest industry trends, delves into tips and tricks, and introduces the latest from Barry Callebaut’s gourmet house of brands. For the summer 2021 edition, Chocolate Academy Chefs in Chicago and Montreal have come together to share a professional collection of recipes and step-by-step tutorials in pastry, confectionery and baking.

Posted on

Dark Chocolate, Are You Healthy?

Dark Chocolate, Are You Healthy?


Calling all Chocoholics! Are you feeling guilty for every second bite of your favorite food? Did you know you could actually call dark chocolate a vegetable as the cocoa seeds grow on trees? Also, it does show up on all of those “healthy for your heart” food lists in different blogs and articles. What Do the Experts Say? In moderation, dark chocolate provides many benefits for your body, from its potential to reduce inflammation to lowering your risk of heart disease. Are you not convinced? Here’s the data to back it up (click, HERE)!

Posted on

KitKat bar is most famous chocolate candy around the world

KitKat bar is most famous chocolate candy around the world


This candy bar has been around and popular since 1935.  In 2014, Time Magazine interviewed candy experts and historians, to find the top candy bars that had the biggest impact on the chocolate bar industry and the world. Time points out the Kit Kat bar was the first candy to be marketed around the concept of sharing. It was also one of the first candy bars to become popular around the world. Hershey’s Milk Chocolate Bar took second place on the list. Toblerone, Nestlé’s Milk Chocolate Bar and Snickers rounded out the top five.

Posted on Leave a comment

Chocolate Party Cake with Dark Chocolate Ganache and Homemade Sprinkles

Chocolate party cake

Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you’re making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.


For the Chocolate Cake;

⅔ cup olive oil, plus more for the pan
1 cup (140 grams) all-purpose flour
⅓ cup (40 grams) unsweetened cocoa powder
2 teaspoons (40 grams) unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon freshly grated or ground nutmeg
Pinch of kosher salt
2 large eggs
1 ⅓ cups granulated sugar
¾ cup brewed coffee, at room temperature
½ cup Greek yogurt
1 teaspoon vanilla extract

For the Chocolate Ganache:

5 ounces roughly chopped dark chocolate (not above 64% cacao)
1 cup heavy cream
1 tablespoon light corn syrup
Pinch of salt

Additional Ingredients:

Homemade Sprinkles (see recipe below) or store-bought, for garnish

• • • • • • •

Make the cake
Step 1
Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.

Step 2
In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.

Step 3
Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache
Step 4
Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes.

Step 5
When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.

Homemade Sprinkles
To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.

2 cups confectioner’s sugar; 2 tablespoons unsweetened cocoa powder (optional); 1 ½ tablespoons meringue powder; 3 tablespoons water, or more; Natural food coloring (optional)

1. Sift confectioner’s sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.

2. On a parchment paper-lined baking sheet, pipe long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards.

Recipe posted on

Posted on Leave a comment

Cadbury’s Chocolate Puds Are Back For Christmas And On Sale Now!

Cadbury puds

Is it too soon to start talking about Christmas chocolate? The reason we’re talking about Christmas chocolate is that we’ve spotted that Cadbury Chocolate Puds have made a very welcome return to our lives! The Puds, which consist of a super-tasty truffle center of hazelnut and crispy rice pieces, disappeared from shops in 2003. No idea why. But the good news is that they’re back to make Christmas 2021 a lot better than last year’s festive season! But that’s not all – as well as the original flavor, for 2021, Cadbury is releasing a Winter Orange flavor. YUM!

Posted on Leave a comment

Dr Pepper Just Dropped a Limited-Edition Chocolate Soda

Dr. Pepper chocolate

Dr Pepper has a rather dedicated following already, but if you weren’t a part of the brand’s class of superfans, you might want to jump on the bandwagon as soon as possible. The soda maker has created an all-new, chocolate-inspired flavor, but there’s a caveat. You’ve got to be a rewards member to get it. In its latest collaboration with FANtastic Chocolate, Dr Pepper has created an extra sweet new soda that’s available exclusively for the brand’s most loyal fans. Its release coincides with the introduction of its rewards program, appropriately dubbed “Pepper Perks.” Here’s how it works: You’ll have to first buy a regular Dr Pepper and show proof of purchase by scanning the QR code on the bottle. Then you’ll be prompted to create a “Pepper Perks” account. Once you nab a few points, you’ll get access to the exclusive new flavor while it’s available, that is. So you might want to start shopping now.

Posted on Leave a comment

Swiss chocolatier Läderach opens 3 Long Island locations

Chocolate shops on LI

Shopping at the malls just got sweeter — literally. Swiss chocolatier Läderach (pronounced lae-der-ackh) has opened its first three locations, on Long Island, NY, replacing Godiva Chocolatier at Roosevelt Field Mall in Garden City, Walt Whitman Shops in Huntington Station and Smith Haven Mall in Lake Grove. Nathanael Hausmann, the company’s president, said Läderach was expanding to Long Island brick-and-mortar shops after seeing strong interest from the region in its online sales. Läderach was launched in 1962 by Rudolf Läderach Jr. in Glarus, Switzerland. From its inception, the company has maintained complete control of the chocolate-making process, from harvesting cocoa straight to its creations. The Läderach family is in its third generation of operating the company, which has more than 100 stores worldwide, including two Manhattan locations.

Posted on Leave a comment


Swiss Miss caramel hot chocolate

You could say that Swiss Miss is the expert of hot chocolate. From Pumpkin Spice to Peppermint— and even a cake collaboration with Duncan Hines — the brand makes chilly nights more comforting. The upcoming fall and winter seasons will be even better, because they have the new Swiss Miss Salted Caramel to sip on. Beginning, well, right now, you can pop into your local grocery store and pick up the new salted caramel-flavored hot chocolate. The cocoa has the taste of decadent caramel and a hint of salt to bring it all together. The result is a sweet beverage that will remind you that chocolate goes with just about everything. The seasonal hot chocolate is arriving in stores, including Walmart and Target, right now. It’s available in an 8-count box for $2.59, which clearly means we’ll be having one every day of the week. The best part about all of this? It’s a permanent addition to Swiss Miss’ offerings!

Posted on Leave a comment

Graeter’s Ice Cream releases final bonus flavor: dairy-free and vegan-friendly Dark Chocolate Sorbe

Graeter chocolate sorbet

Graeter’s Ice Cream has released its sixth bonus flavor of the summer: Dark Chocolate Sorbet. This is the sixth and final of Graeter’s bonus flavors this summer, which have been released in stores and online. Dark Chocolate Sorbet, which is available now, is an “indulgence of dark bittersweet chocolate blended into a smooth and creamy sorbet,” according to Graeter’s description. The flavor is dairy-free and vegan-friendly. Each bonus flavor is only available for a limited time, and once it is gone from shops and online, the flavor is retired for the year.

Posted on Leave a comment

Famous Amos Introduces 3 New Chocolate Chip Cookies

Famous Amos cookies

Famous Amos is being reimagined for today’s world with the release of three new cookie recipes featuring ingredients from around the world, including coconut from the Philippines, chocolate from Belgium, and hazelnuts from the Mediterranean. Famous Amos Wonders From the World cookies are being rolled out to grocery stores and retailers nationwide in 7-oz pantry bags for a suggested price of $4.49 per bag.

Posted on Leave a comment

Ferrero delivers key range expansion with first ever Rocher and Raffaello chocolate bars

Rocher chocolate bars

The Ferrero group is breaking new ground in entering the premium chocolate bar category with its Rocher and Raffaello brands for the first time in its long-established history. Having launched its Rocher brand in 1982 and subsequently the Raffaello in 1990, its original aim was to make quality patisserie specialties accessible to a much wider public, which the company believes has taken a significant further step in entering the bar market. According to Ferrero, its latest series has been developed over three years by a team of 50 specialists in seeking to refine the right recipe to meet the demands of its global customer base. The new bars have been designed with a creamy filling, covered with a top layer of chocolate mixed with crunchy pieces of hazelnuts or almonds. Among the seven flavors for the Rocher bars are milk, 55% dark and white chocolate combined with hazelnuts, almonds and salted caramel flavor, while the Raffaello ones are made of white chocolate blended with coconut, almonds and pineapple. The new Ferrero Rocher and Raffaello Bars will start to be available in the UK this month from August 2021 and will be progressively rolled out in several markets across Europe. They will also be available outside of Europe during 2022.

Posted on Leave a comment

Say Hello to The Newest Keto Friendly Ice Cream with Enlightened

Keto ice cream

Calling all chocolate lovers! Enlightened has made another decadent keto-friendly ice cream! But this time, they went all in for their chocolate fans. Whether you’re looking for a new low-carb dessert or just love to dive spoon first into something sweet after dinner, this icy treat is for you. Introducing: Triple Chocolate Brownie Dough. Are you drooling over this ice cream? Don’t worry, Triple Chocolate Brownie Dough will be available at your local Whole Foods and Thrive Market this fall.


Posted on

People who eat some cheese, yogurt, or chocolate every day have a lower risk of heart disease, study finds

People who eat some cheese, yogurt, or chocolate every day have a lower risk of heart disease, study finds


Research suggests a mostly plant-based diet can improve your heart health. However, you don’t need to go totally vegan — evidence suggests foods like cheese, chocolate, and yogurt have benefits, too.

Posted on

Barrel-aged Chocolate

Barrel-aged Chocolate


Barrel aging is a key process in wine and spirits production. Lately, chocolate roasters have discovered that using Bourbon, rum, Port, Sherry, Sauternes and Cognac barrels to age their cacao nibs or finished chocolate can impart a variety of flavors like caramel, vanilla and cherry to their products.

Posted on

Eating chocolate an hour after waking or an hour before bed could help older women burn fat and sleep better, a small study suggests

Eating chocolate an hour after waking or an hour before bed could help older women burn fat and sleep better, a small study suggests


One small study recently published in the FASEB Journal of 19 postmenopausal women found that two small windows of time are especially effective for eating chocolate and reaping the benefits. According to the study, older women were more likely to benefit from consuming a small portion of chocolate (about 85 grams daily) one hour after waking or one hour before bed.

Posted on Leave a comment

2-Ingredient Chocolate Fudge

Chocolate fudge

Making fudge with just two ingredients: chocolate and dates. It’s a soak, melt and blend situation. Joy Bauer prefers using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan, you can use chips with a higher percentage of cacao (she recommends 60 to 70%). Choose to be a purist and leave the treat plain or add extra flair by incorporating all sorts of goodies to the batter — from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butter to shredded coconut — you’re the judge of your fudge.


2 cups semi-sweet chocolate chips
1 heaping cup Medjool pitted dates (about 6 ounces or 12 dates)

1.Line an 8- by 4-inch loaf pan with parchment paper, leaving an overhang on each side for easy removal, and set aside.

2.Soften the pitted dates by soaking them in 2 cups boiling water for 15 minutes (making sure the dates are fully submerged). Remove dates from water and add to a blender, along with 3/4 cup of the leftover soaking water. Puree in the blender until the consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain, and they can really hurt your teeth).

3.While dates are soaking, melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (about 2 minutes total).

4.Add the pureed dates to the melted chocolate and combine. Pour evenly into the prepared loaf pan and smooth the top using the back of a spoon or rubber spatula. Sprinkle optional sea salt over the top, if preferred. Freeze for 1 to 2 hours. Remove and slice into 15 to 18 pieces (three rows lengthwise and five to six horizontally). Store in fridge for up to a week.

TECHNIQUE TIP: Buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand.

SWAP OPTION: You can add preferred extras into the batter or on top, such as chocolate chips, roasted-chopped nuts, shredded coconut, a swirl of nut butter, etc.

As posted on

Posted on Leave a comment

Ice Cream Sandwiches: Store-Bought Desserts Are a Dinner-Party Dazzler

Ice cream sandwich

WE ALL REGRESS a little in summertime, don’t we? When it comes to entertaining, give us barefoot gatherings around picnic tables. And the dessert most likely to elicit uninhibited glee from dinner guests is also the simplest, most sentimental and least labor-intensive: ice cream sandwiches. Stack them on a silver tray if you must, but elegant nonchalance is really what we’re going for here. Choose the archetypal brick of vanilla pressed between chocolate wafers or go for something a little more unexpected. Either way, the message is the same: Enjoy yourself. Forget about forks. Extra points if a delicious dribble of melted ice cream runs right down to your elbow. For the full article and many ice cream sandwich choices that can be bought online, click, HERE.

Posted on

Can you REALLY eat chocolate every day and stay healthy? Dietitians answer the common query – and share a simple trick for feeling full from less

Can you REALLY eat chocolate every day and stay healthy? Dietitians answer the common query – and share a simple trick for feeling full from less


Dietitians Susie Burrell and Leanne Ward revealed if eating chocolate is healthy. They said you can eat it, provided it’s your only ‘soul food’ of each given day. Their trick is to remember the pleasure you get is highest in the first few squares. The dietitians treat themselves to the brand they love most and eat mindfully.