Author: Chocolate Covered Weekly

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Always Craving Chocolate? Here’s What It Means

Always Craving Chocolate? Here’s What It Means

YAHOO

You started the day with a bowl of oatmeal topped with fresh fruit and then grabbed a veggie-packed salad for lunch. And for dinner, you’re planning on whipping up a chicken and broccoli stir-fry with a side of brown rice. Not to be smug about it or anything, but you’re basically the epitome of good health. Except that it’s almost three o’clock and you’re starving. Not only that, but you’re hankering after something specific. Yep, you’re craving chocolate real bad. What gives? Here, some possible explanations for why all you can think about is that Snickers that’s lying at the bottom of your purse.

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New York’s City Bakery, Known For Hot Chocolate And Croissants, Is Gone

New York’s City Bakery, Known For Hot Chocolate And Croissants, Is Gone

FORBES

For nearly three decades, City Bakery in New York City enjoyed cult status. Its founder, Maury Rubin, was everywhere, from introducing a hot chocolate with the Rockettes, to profiles in The New Yorker, New York and Smithsonian magazines. People lined up for the bakery’s famous hot chocolate, salads, sandwiches, chocolate chip cookies, October 20th, and multiple varieties of croissants, including one made from pretzel dough. But on Sunday, City Bakery shut down, becoming the latest gourmet name to leave the Manhattan scene.

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Research suggests chocolate chip cookies equivalent to drug addiction in the brain

Research suggests chocolate chip cookies equivalent to drug addiction in the brain

ABC7

A 2013 paper published by researchers from the University of Bordeaux suggests the ingredients in a chocolate chip cookie triggers the same addictive response in the brain as cocaine and marijuana. A traditional chocolate chip cookie contains 2.5 teaspoons of sugar, which the study says induces some of the same responses as cocaine. As for chocolate, it contains small amounts of a compound that trigger the same part of your brain as the addictive ingredient marijuana, THC, the study says. The two ingredients together create a harmonious flavor that can double the addiction.

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Candy Flavored Hot Cocoa Variety Pack for Keurig K-Cup Brewers

 

Whether you load your mug with marshmallows or top it off with whipped cream, you can’t go wrong by enjoying a cup of cocoa that tastes like the iconic candy flavors you’ve loved for years. Tootsie Roll, Junior Mints, Charleston Chew, and Sugar Babies – each K-cup style pod brews a sweet and velvety cup of hot chocolate that will have you feeling nostalgic with its notes of the classic candies you grew up with. You can order a 40 count box of classic candy hot cocoa K-cup-style pods from Amazon (click here).

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Some of the Best Chocolate is Found at Trader Joe’s!

 

Ready to say bye-bye to milk chocolate forever? Trader Joe’s Dark Chocolate Lover’s Bar is a smooth, incredibly rich dark chocolate bar with a fruity profile and subtle sweetness. It’s made with 85% cacao for a slightly bitter bite. The bar comes in a handy box that makes it easy to munch on a small piece and savor the rest for later. Each 3.5-ounce bar is $1.79. And while you’re at it – pick up a box (or more!) of TJ’s Dark Chocolate Peanut Butter cups and TJ’s Dark Chocolate Almond Butter cups – you won’t be disappointed!!!

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Chocolate Pancakes – Vegan, Gluten-Free

Gluten free chocolate pancakes: the breakfast you’ve been waiting for. This seemingly sweet recipe only has 1 banana to sweeten the whole batch and then some berries for the topping. Of course you can top your pancakes with pretty much anything! Why not top them with even more chocolate! Fluffy, super chocolaty, perfectly sweet, these gluten free chocolate pancakes are incredibly delicious & the perfect item on any brunch table!

Ingredients
• 3/4 cup gluten-free oat flour
• 1/2 cup brown rice flour
• 1/4 cup buckwheat flour
• 1/4 potato starch
• 2 tablespoons tapioca flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• pinch sea salt
• 1 ripe banana
• 1 1/2 tablespoons melted coconut oil + some more for cooking
• 1 teaspoon vanilla extract
• 1 1/4 cup non-dairy milk (or plain unsweetened oat milk)

Preparation
• Toss all ingredients in a blender, blend until well combined.
• Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• Garnish with berries & vegan Nutella, Enjoy!

Recipe by Natalie Yonan, published in OneGreenPlanet

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Salted Caramel Pretzel Chocolate Bark

Turn off your ovens, because there is no baking required. Bark takes just a few short minutes to throw together, yet is packed with flavors, both sweet and salty, and loaded with crunch. Whether you love dark chocolate or semisweet, choose a chocolate that is high quality, because this is what holds the bark together. Once you have chosen your chocolate, top with a combination of nuts, dried fruit, seeds, caramel or pretzels. You can throw them all into one or separate to make three seasonal options. The following recipe is for Salted Caramel Pretzel Chocolate Bark and you can find recipes for Pumpkin Seed and Sea Salt Chocolate Bark and Dried Fruit Chocolate Bark, here.

Ingredients:

2 cups semisweet or dark chocolate
1/2 cup melted caramel candies
1 tablespoon heavy cream
1/2 cup chopped pretzels
1/4 cup chopped peanuts

Directions:

Prepare a baking sheet with parchment paper; set aside.
Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring each time. Once the chocolate is 90% melted, remove the bowl from the microwave and continue stirring until all the chocolate is completely melted.
While the chocolate is melting, place the caramel candies and heavy cream in a small saucepan. Turn the heat on medium and stir until caramel is melted and the heavy cream is incorporated.
Spread the melted chocolate on the prepared baking sheet. Using a spatula, evenly spread the chocolate to cover the parchment paper until it’s approximately 1/4-inch thick.
Swirl in the caramel sauce throughout. Sprinkle the chopped pretzels and peanuts over the chocolate and caramel.
Allow the chocolate to cool at room temperature for 1-2 hours or, for quicker dry time, place the chocolate bark in the refrigerator to harden. Once the chocolate is set, cut or break the chocolate bark into a desired size and shape.
Serve immediately or store in an airtight container in the refrigerator.

Recipes: Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.

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Dark Chocolate And Mint Baking Chips That Make Anything Taste Like A Peppermint Patty

 

Winter is coming and with it a whole host of new flavors. Cinnamon… Hot cocoa… But the queen bee of winter flavors is quite possibly mint, especially when you mix that in with some dark chocolate. Now, Nestle is selling dark chocolate and mint baking morsels which will allow you to transform pretty much any baked good into a winter treat. The treat isn’t exactly new, it’s been sold for a few years now, but it has recently made an appearance back in stores, along with a whole host of other seasonal items. These are basically your standard dark chocolate chips mixed in with mint ones, so you can use them in a similar way you would any other baking morsel. Find them in WalMart, Big Lot, and other retail stores.

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The Other Bar

 

When you buy The Other Bar, you can donate back to cocoa farmers, supporting them planting more trees and earning a living wage. An experimental new chocolate bar, The Other Bar is designed to fight global poverty. The candy comes with a choice: Inside the package, you can scan a code to donate a blockchain token to the farmers in Ecuador who produced the cocoa, or use it to get a discount on the next chocolate bar you buy, sending more business their way. For more info, click here.

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New Cocoa-Pricing Method Makes for a Hot Commodity

New Cocoa-Pricing Method Makes for a Hot Commodity

WSJ

Cocoa prices are surging as traders grapple with a new method for pricing exports designed to alleviate poverty among farmers in Ivory Coast and Ghana, the world’s largest growers of the chocolate ingredient. At a time when weakness in the world economy is hurting assets such as oil and industrial metals, cocoa has been one of the top performers in commodities markets. Futures prices have climbed 18% to £1,912 ($2,335) a ton in London since Aug. 29, and have risen 10% to $2,408 a ton in New York. Prices were even higher in both markets before slipping back in recent days.

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360° Perspective: Chocolate Milk

360° Perspective: Chocolate Milk

KOAA NEWS5

Schools in Colorado are going 360 on the chocolate milk debate. Some schools are pulling it from shelves to help stop the obesity crisis, while others have a different take. Ounce for ounce, white milk and chocolate milk have the same protein, calcium and other key nutrients. The big difference is in the sugar. The dairy industry says chocolate milk has the same nine essential nutrients. A spokesperson for Dairy Max, which represents Colorado’s 120 dairy farms, says the dairy industry has made a conscious effort to cut sugar in chocolate milk served in school by more than half in recent years.

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Let Them Eat Chocolate – Candles!

 

There’s always room in the cabinet for a new chocolate specialty product. Here’s one that makes birthday cakes all the more special! Top off the cake with edible dark and/or milk chocolate candles! They light, but won’t melt the chocolate, and come in several festive patterns. They’re called, Let Them Eat Candles. $11.95 for a package of three. You can find them, along with a list of brick and mortar store locations, at LetThemEatCandles.com.

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Hershey’s and Yuengling make chocolate beer

 

Two of America’s oldest brands have announced what could be a delectable collaboration for connoisseurs of chocolate and craft brews. For the first time in the company’s history, Hershey’s is lending its star ingredient to fellow Pennsylvania-based brand Yuengling — to bring novelty beer lovers the Yuengling Hershey’s Chocolate Porter. Due out mid-October, this limited-edition brew blends Hershey’s chocolate with the caramel and dark roasted malts of Yuengling’s Dark Brewed Porter, a beer that has been in the brewery’s repertoire for almost 200 years. Click, here, to find out where to get it.

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The Christmas Chocolate Wars Are Well Underway And Ever So Posh

The Christmas Chocolate Wars Are Well Underway And Ever So Posh

FORBES

Chocolate companies are gearing up for one of the biggest confectionary showdowns of the year. The “chocolate season” begins just before Halloween, taking in Christmas (which accounts for about a quarter of total annual sales in both the U.S and the U.K.), Valentines Day and ending in the consumption of Easter eggs (the busiest time of year for chocolate consumption). While the Swiss eat the most chocolate per person, people in the U.K. will eat almost twice as much as their American counterparts.

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Ottoman town hosts its own chocolate factory, museum

Ottoman town hosts its own chocolate factory, museum

DAILY SABAH

Walking around in museums is a delight but walking around in a museum full of chocolate? Well, that is delicious. Known for its historic Ottoman architecture and serenity that you can hardly find in the 21st century, the Black Sea region province of Karabük’s famous district of Safranbolu is now home to the Chocolate Museum.

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New WholeFruit chocolate cuts waste by using entire cacao fruit

New WholeFruit chocolate cuts waste by using entire cacao fruit

THE GUARDIAN

The recipe is the latest innovation from Swiss chocolatier Barry Callebaut. As modern consumers prioritize less sugar, more nutrients and less damage to the environment, the company is playing to the trend with products based on a recipe using 100% of the fruit. About 70% of the cacao fruit is typically discarded in the traditional process of making chocolate, which is increasingly regarded as very wasteful. The company says using the entire fruit, from beans to peels, pulp, and juice, “results in a range of high-quality ingredients that can be used in … juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate”.

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A chocolate-making robot is preparing to make world’s best sweets from your kitchen counter

A chocolate-making robot is preparing to make world’s best sweets from your kitchen counter

CNBC

CocoTerra, a Palo Alto, California start-up, has developed the world’s first kitchen countertop chocolate-making appliance, with design partner Ammunition. A companion app guides users on how to make chocolate, right down to choosing the bean. So far, the company raised $2 million in angel financing from investors, including John Scharffenberger, recognized as the father of the American craft chocolate movement.

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It Turns out Chocolate is a Lot Older than we Previously Thought

It Turns out Chocolate is a Lot Older than we Previously Thought

THE VINTAGE NEWS

Most modern historians believe that chocolate has been around for about 4,000 years, spreading from Mexico and Central America to the US about 1,000 years ago, but new evidence suggests that the “food of the gods” has been around a lot longer than that. Researchers now believe that chocolate has been used for as long as the last 5,500 years, and that it started out in South America, in the upper Amazon, not Mexico, as was commonly thought.

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This Man Put A Safe In His Fridge So His Fiancée Can’t Eat His Chocolate

This Man Put A Safe In His Fridge So His Fiancée Can’t Eat His Chocolate

SIMPLE MOST

Have you ever tried to hide your snack stash from your significant other? Dave Williams of Wales, Great Britain took a pretty extreme measure to keep his fiance from poaching his chocolate supply — installing a safe in the refrigerator. (to see picture, click here)

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African-Crafted Chocolate to Debut in the U.S.

African-Crafted Chocolate to Debut in the U.S.

QUALITY ASSURANCE AND FOOD AND SAFETY MAGAZINE

Although more than 70% of the world’s cocoa is grown in Africa, only 3% of chocolate is made in Africa, even less by Africans themselves. To achieve true sustainability, Africans need to be able to do things for themselves – not through charity, and that’s why De Villiers Chocolate said it is driven to create the very best chocolate possible – with ingredients sourced across the African continent, crafted by Africans, for Africans.

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BAKERS SUE NESTLÉ FOR SELLING ‘FAKE’ WHITE CHOCOLATE

BAKERS SUE NESTLÉ FOR SELLING ‘FAKE’ WHITE CHOCOLATE

NEWSWEEK

A group of bakers has filed a class-action suit against Nestlé, the world’s largest food company, claiming its white chocolate chips are not actually white chocolate, but are instead made with inferior hydrogenated oils. The complaint, filed in Santa Cruz County Superior Court, alleges that the Premier White Morsels sold by Nestlé skimp on cocoa butter and replace it with cheaper oils.

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New York City schools want to ban chocolate milk

New York City schools want to ban chocolate milk

NEW YORK POST

Holy cow. The city Department of Education wants to ban chocolate milk from public schools. Citing health concerns, including sugar content, Schools Chancellor Richard Carranza and his underlings are pushing for a white-milk-only policy. “The thinking is that these kids are already getting too much sugar, why are they getting it in their milk?’’ one DOE source said, adding that higher-ups “are discussing what to do and how to do it.’’

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You can now stay overnight in a former Pennsylvania chocolate factory

You can now stay overnight in a former Pennsylvania chocolate factory

PHILLY VOICE

The days of chocolatiering in the Wilbur Chocolate Factory in Lititz, Lancaster County, may be over, but the empty space will now be used for overnight guests. The former factory, which opened in the 1930s, has been converted into Hilton’s newest luxury hotel as part of the company’s Tapestry Collection. The Wilbur Lititz has 74 guest rooms and is located in downtown Lititz, near the Wilbur Chocolate Museum and Julius Sturgis Pretzel Bakery. Oh, and at check in, guests will receive a piece of Wilbur chocolate.

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Why Chocolate Cannabis Edibles Could Cause Headaches for Regulators

Why Chocolate Cannabis Edibles Could Cause Headaches for Regulators

THE MOTLEY FOOL

Correctly labeling cannabis products for the amount of tetrahydrocannabinol (THC) and cannabidiol (CBD) is important for users, especially patients, to ensure that they are consuming the correct dosages. The challenge, however, is that chocolate cannabis products are making that a lot more difficult. A recent study found that when chocolate is mixed with cannabis, it skews the THC levels.

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Chocolate pistachio zucchini bread

Oh yes, it’s as good as it looks! And easy to make! With DOUBLE chocolate – cocoa powder and chocolate chips!

Ingredients:
1 1/2 cups flour
1/4 cup cocoa powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup brown sugar
1/2 cup olive oil
2 tsp vanilla
2 cups shredded zucchini ( 2 med/large zucchini)
3/4 cup mini semi- sweet chocolate chips
1/2 cup roasted and salted chopped pistachios ( a few extra to sprinkle on top)

Directions:
Preheat oven to 350 degrees
Grease a 9×5 inch loaf pan with non stick cooking spray
Shred the zucchini into a colander, and set in sink or over a large bowl (to let extra moisture drip out)
In a medium bowl, sift together flour, cocoa powder, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
In large bowl, beat eggs until light colored. Stir in brown sugar, oil and vanilla until well combined. Fold in zucchini, chocolate chips and pistachios.
Stir dry ingredients into wet ingredients, and mix well. Pour into prepared loaf pan. Sprinkle a few pistachios over top of batter. Place loaf pan on a baking sheet, and bake for 45-50 minutes, until toothpick inserted in middle comes out clean ( a few chocolate crumbs can be on it ) Let cool. Slice, serve warm or at room temperature.
NOTES- you can use regular semi sweet chocolate chips if you can’t find mini. Just chop them up a bit. You can use canola oil if you don’t like olive oil. Make sure to check bread after 45 minutes, so you don’t overbake it.

As seen on News Channel 8 (click here).

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Chocolate Peanut Butter Lava Cake

If you love sweets, chocolate is likely at the top of your list when it comes to your favorites. Peanut butter might also be somewhere on the list. When you mix chocolate and peanut butter together, you’re sure to have a delightful treat.

For the filling:
• 3 tablespoons smooth peanut butter
• 1 tablespoon powdered sugar
• 1 tablespoon salted butter, room temperature

For the cake:
• 1/4 cup unbleached all-purpose flour
• 1 teaspoon Dutch-process cocoa
• 6 ounces, weight bittersweet chocolate
• 1/2 cup salted butter
• 3 eggs, room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon espresso powder
• Chocolate sauce and powdered sugar, for topping

Directions
1. To make the filling, stir together the peanut butter, powdered sugar, and butter until smooth. Refrigerate this mixture for 30 minutes.
2. Preheat oven to 425°F. Place butter on four 6-ounce ramekins. Stir together a few spoonfuls of flour and cocoa powder. Dust the ramekins and then tap out the excess.
3. Divide the chilled peanut butter filling into four portions. After dividing the peanut butter filling put it in the refrigerator.
4. Whisk flour and cocoa together. Put the mixture aside. Melt chocolate and butter over low heat until it is melted and has a smooth consistency. Next, remove from heat.
5. Beat the eggs with the sugar until it becomes thickened. Edwards says this should take roughly three minutes. Stir vanilla and espresso powder together. Add to the egg mixture along with the melted chocolate until it is combined. Add in the flour/cocoa mixture.
6. Fill ramekins with 2/3 of the batter. Place a drop of peanut butter on top of the batter. Drip the remaining batter over the peanut butter.
7. Bake for 15 minutes. Remove from the oven and let it stand on a cooling rack for 5 minutes. Run a knife along the edge of the ramekins. Next, place a dessert plate on top and flip the plate over. Remove the ramekin.

Edwards recommends serving the cakes warm with chocolate sauce and sifted powdered sugar. She also says the cakes can be made ahead and refrigerated. You can reheat in the microwave for 30 seconds.

Source: Bridget Edwards on The Pioneer Woman blog

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Hostess Is Coming Out With Triple Chocolate Brownies That Are Full Of Chocolate Chips

 

Who doesn’t love a classic Hostess treat? Twinkies? Iconic. CupCakes? A delight. But a new pastry is on its way! It looks like Triple Chocolate Brownies will be coming to shelves near you soon. Triple Chocolate Brownies are made with REAL chocolate in three unique places, and has delightful chocolate inclusions in every bite. Yes, these are chocolate brownies with chocolate chips inside and with chocolate icing on top. Could that get any better? Uh, I don’t think so! But you’ll have to wait until December to try them!

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Tony’s Chocolonely offers caramel sea salt milk chocolate bites for Halloween

 

Dutch chocolate maker Tony’s Chocolonely, which makes 100 percent slave-free chocolate, is getting ready for Halloween with its new Halloween Tiny Tony’s. The seasonally decorated bag of 27 individually wrapped milk caramel sea salt chocolates looks to be a tasty and ethical goodie for trick or treaters. Made in Belgium, the new Tiny Tony’s feature a balance of crunchy caramel, flakey sea salt, and smooth 32 percent milk chocolate. Like all Tony’s chocolate, they are ethically sourced and 100 percent traceable back to cocoa farms in Ghana and the Ivory Coast where they started their bean-to-bar journey. The Halloween Tiny Tony’s will be available at New Seasons, Whole Foods, Stop and Shop, Natural Grocers, and many other stores nationwide for $8.49 per bag.

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This Creamer Will Turn Your Coffee Into Peppermint Hot Chocolate

 

Your morning just got a whole lot sweeter. There are plenty of ways to banish the bitterness of your morning brew with homemade coffee creamer, but if you’re craving something sweeter to start your day, Coffee-Mate has just the thing. Kick your day off right with the peppermint mocha you can make at home with Coffee Mate’s Natural Bliss Dark Chocolate Peppermint creamer. And it’s available now! Natural Bliss Dark Chocolate Peppermint is probably already stocked at your local grocery store. If you catch one of these in the creamer aisle, you’d be smart to snag more than one. One 16 oz. bottle will only cost you $2.69 at any major retailer, so definitely don’t be afraid to stock up before winter. Like all the best things, this creamer is a seasonal treat made for the holidays, and once it’s gone, it’s gone. Don’t miss out on this sweet treat!

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Better together: How to pair beer and chocolate

 

Pennsylvania-based Wilbur Chocolate offers guidelines for successful beer and chocolate pairings. While wine and chocolate seem like a natural pairing opportunity — after all, fruit and chocolate just go together — beer paired with chocolate may seem like an odd idea at first. But hear us out, your experience with so many sudsy brews — particularly of the craft varieties celebrated during Lititz’s Craft Beer Fest every September — can be enhanced by consuming the right chocolate with it. To check out the pairings, click here.

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The best chocolate fountain

 

When shopping for a chocolate fountain, it’s important to consider how simple it is to assemble, operate, and clean. Some fountains contain heating units, while others rely on replenishment from preheated chocolate mixes. To learn more, keep reading the buying guide (click here). The top pick is Wilton’s Chocolate Pro Fountain. It has a large-capacity reservoir along with a reliable heating element and stainless steel construction.

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Chocolate Twinkies Are Back For A Limited Time This Fall And They’ve Gotten A Halloween Makeover

 

Get ready to get pumped about fall offerings from Hostess, including Chocolate Twinkies. Now they’ve been brought back nationwide and given a Halloween makeover for a limited time. If you’re looking to hand these out to trick-or-treaters, you may want to act quickly. They often sell out before Halloween, so get to it before they’re gone scary fast.

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The “Cape Cod Bar” – the lobster-flavored chocolate bar

 

A surprising high cocoa butter bar with the essence of real Atlantic lobster, essential oil of lemon, Cape Cod sea salt and parsley – it’s a delicious surprise you weren’t expecting The 3 oz. slate of lobster-infused white chocolate dubbed the Cape Cod Bar, comes from Chocolatasm, a Provincetown-based candy company. You can find it at Chocolatasm.com.

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A new take on the joy of chocolate: a set of chocolate soaps

 

Should there be any doubts, a note on the box suggests: “Although these soaps sound good enough to eat, please refrain and let your skin have the treat.” Crafted by a soap maker located in Georgia, the soaps are made of 98% natural ingredients and include almond, coconut and palm kernel oil blends along with cocoa and shea butters. The gift set includes four distinct chocolate soap bars packaged as Decadent Fudge Brownie, Chocolate Bar, Amber Chocolate and Raspberry Drizzle. Lovers of all things chocolate can find the Chocolate Soaps at UncommonGoods.com.

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Taste-testing 9 Chocolate Ice Creams – the Judges’ Favorite Will Surprise You…

 

Unlike vanilla ice cream, which often serves as the supporting act to fresh peach cobbler or melty lava cake, chocolate ice cream requires little dress-up. And the battle over which popular chocolate ice cream brand reigns supreme remains quite heated. To settle the debate once and for all, 9 grocery-store chocolate ice creams were blind tested to see which pint packed the best flavor and texture. Chocolate ice creams from Edy’s, Breyer’s, Halo Top, So Delicious, Haagen Dazs, Mayfield, Publix, Blue Bell, and Jeni’s were tested. And the results, as reported in Southern Living, may just surprise you (click here).

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Walmart’s Chocolate S’mores Dip & Spread Has Been Spotted On Shelves

 

If you’re a lover of all things chocolate, marshmallow, and delicious, then the new Chocolate S’mores spread on sale at Walmart is right around the corner. And Spread looks like the perfect way to keep those summer vibes going all year long and to be able to enjoy the delicious s’mores flavor whenever. According to the label it can be used as a spread or as a dip — which basically means that there’s a lot of s’mores goodness heading your way, no matter how you want to eat it.

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Shopper ‘mortified’ after realizing chocolate on her bum looked like awkward accident

Shopper ‘mortified’ after realizing chocolate on her bum looked like awkward accident

MIRROR

A shopper was mortified after realizing she had walked around with a dollop of chocolate on her trousers, making it look like she had had an unfortunate accident. The shopper shared her embarrassing story on Facebook, including photos of her chocolate-stained clothes (click here). She had purchased an almond and orange chocolate bar earlier and placed it in her car, not knowing she had sat on the packaging during her drive. She only realized the blunder after returning back to her car and noticed her seat was covered in melted chocolate. After checking her trousers for stains, she found her bottom was smeared with the lumpy goo.

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New England Patriots, Chase Winovich, motivated by a chocolate bar

New England Patriots, Chase Winovich, motivated by a chocolate bar

CHOWDERANDCHAMPIONS.COM

For the second consecutive week, New England Patriots rookie defensive end Chase Winovich was one of the players who stood out in a preseason victory. In the team’s 22-17 comeback victory over the Tennessee Titans Saturday night, the 2019 third-round pick was once again everywhere, displaying his “high motor” and determination. So, what has fueled this “high motor” energy the Michigan product has become known for? Well, look no further than a $5 bill and some chocolate.

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Queen Elizabeth’s former chef says she takes a slice of chocolate biscuit cake with her wherever she goes

Queen Elizabeth’s former chef says she takes a slice of chocolate biscuit cake with her wherever she goes

INSIDER

Queen Elizabeth II has a massive sweet tooth, according to her former personal chef Darren McGrady. McGrady, who worked for the royals for 15 years, says Her Majesty’s favorite dessert is chocolate biscuit cake — she loves it so much, in fact, that she’ll even appoint one of her senior chefs to bring it with them by train whenever she travels. “She’ll take a small slice every day until eventually there is only one tiny piece,” McGrady told RecipesPlus.

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Grandpa Joe’s Candy Shop selling chocolate covered pickle stuffed Oreos

 

Grandpa Joe’s Candy Shop, in Ohio, is getting mixed reactions over its newest dessert. The owner announced on Facebook that they are now selling chocolate covered pickle stuffed Oreos. Naturally, folks on social media were quick to comment. One person said, “OMG I wanna taste it.” If you’re interested in trying out the unique treat, you can visit one of their locations or shop online (click, here).

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Light Ice Cream

 

Some ideas are so radical, so revolutionary, that it can take a moment for the brain to fully process them. The very concept of a reduced-calorie, protein-packed ice cream may take some adjusting to, so we’re inviting you to take the time to do so now. Because new Trader Joe’s Light Ice Creams are very real, very delicious, and very much contain 20g of protein or more & less than 400 calories…per pint. Click, here, for more details.

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6 Unexpected Cheese and Chocolate Pairings You Need to Try

 

If you haven’t added Camembert to your drinking chocolate yet, you’re missing out. In the world of food pairings, cheese and chocolate probably aren’t the first thing that comes to mind. Both are often paired (separately) with wine; cheese and beer are also a tried-and-true combination, while chocolate can be heavenly with tea. However, Theo Chocolate’s Chocolate Ambassador, Aaron Lindstrom, wants to open your mind to more unusual pairings. Click, here, to find some unusually good pairings to try.

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Chocolate Zucchini Protein Muffins

These 150-Calorie Chocolate Zucchini Protein Muffins Taste Like Cupcakes! Although zucchini noodles, baked zucchini boats, and grilled zucchini are delicious, sometimes your zucchini wants a sweeter fate. It wants you to grate it up and make these double chocolate protein zucchini muffins. These double chocolate zucchini muffins are vegan, oil-free, and sweetened with a little bit of coconut sugar and maple syrup. They also contain protein powder, offering almost five grams of protein per muffin, to help you feel full longer.

INGREDIENTS
1 tablespoon ground flax meal
3 tablespoons water
1 1/4 cups unsweetened soy milk (or any nondairy milk)
2 teaspoons apple cider vinegar
1 1/2 cups white whole-wheat flour
1/2 cup plant-based protein powder (I used 1 serving of Vega Sport Vanilla)
1/2 cup coconut sugar (or organic sugar)
1/3 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup dairy-free semisweet chocolate chips (I used Trader Joe’s; reserve a few to sprinkle on top)
1 1/4 cups grated zucchini (about 1/2 medium)
DIRECTIONS
• Preheat oven to 325 °F. Lightly spray a muffin tin with oil.
• In a small bowl, mix the flax meal and water, and set aside to thicken.
• To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
• In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.
• Mix the flax/water mixture in with the milk/vinegar mixture. Stir in the maple syrup and vanilla.
• Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips (saving a few to sprinkle on top) and grated zucchini.
• Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.
• Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
• Allow to cool for a few minutes in the pan, then move to a cooling rack.
• Enjoy right away, or store in a glass container in the fridge.

For Nutrition Facts, click here.

From Jenny Sugar at POPSUGAR.COM.

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S’mores Blondie Pie

The simple campfire classic needs almost no improvement, but this twist on the s’more will definitely leave you wanting some more. This S’mores Blondie pie is a fun twist on the classic campfire treat.

Ingredients:

6 Hershey’s milk chocolate bars, divided 1/2 cup butter or margarine (1 stick), softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)
Ice cream (optional)

Directions:

Heat oven to 350 degrees. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
To serve, microwave slices at high power for 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.

Published on GMA.com.

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Doctor warns women not to put melted chocolate inside their vagina during foreplay

Doctor warns women not to put melted chocolate inside their vagina during foreplay

MIRROR

If you’re looking to spice up your sex life, you might consider adding something sweet into the mix. From whipped cream to edible body paint, there are a number of food items you might want to try and incorporate during foreplay. But before you go getting any wild ideas, a doctor has advised that you avoid inserting foods such as melted chocolate into the vagina and other intimate areas as it could cause burns or irritation.

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Why You Should Be Tasting Chocolate Like You Taste Your Whiskey

Why You Should Be Tasting Chocolate Like You Taste Your Whiskey

YAHOO

Nothing compares to the pure joy and excitement of unwrapping a bar of chocolate, the foil crinkling as you peel back the layers. The scent is irresistible, and, of course, there’s that burst of bittersweet flavor when you take the first bite. While the next logical step may seem to be chewing and swallowing, don’t—otherwise, you’ll miss out on all of the complex flavors.

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Is There a Wrong Way to Eat Chocolate?

Is There a Wrong Way to Eat Chocolate?

KMXJ.COM

The answer to that question….yes. You can and probably are eating chocolate wrong. The crazy part is there are several things we are doing wrong when it comes to eating chocolate. For example, we need to stop chewing it so much. Did you know that you will taste the delicious taste that is chocolate if we just chew it less? Click here to find out why this and other ways of “properly” eating chocolate will help you enjoy it much more!

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People who eat dark chocolate less likely to be depressed, study reveals

People who eat dark chocolate less likely to be depressed, study reveals

MIRROR

Researchers from UCL have revealed that eating dark chocolate can actually help to relieve depressive symptoms. In the study, the team looked at data from 13,626 adults, including their chocolate consumption, depressive symptoms, and a range of other factors including their height, physical activity and any other chronic health problems. The analysis of the data revealed that participants who reported eating dark chocolate in two 24-hour periods had 70% lower odds of reporting depressive symptoms than those who didn’t eat chocolate at all.

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Top 10 Destinations For Chocolate Lovers

Top 10 Destinations For Chocolate Lovers

TRAVEL

Some destinations do chocolate better than others. If you’re a chocolate fan, then you should consider traveling to some of the world’s most iconic chocolate meccas. There are certain cities and regions that are renowned for the chocolate they produce. Others are hidden gems where you can experience the best chocolate in the world without having to contend with large crowds. Check out these 10 destinations for chocolate lovers (click here).

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In Chocolate We Trust: The Hershey Company Town Unwrapped

 

Hardcover Book, by Peter Kurie (Author). In Chocolate We Trust takes readers inside modern-day Hershey, PA, headquarters of the iconic Hershey brand. A destination for chocolate enthusiasts since the early 1900s, Hershey has transformed from a model industrial town into a multifaceted suburbia powered by philanthropy. At its heart lies the Milton Hershey School Trust, a charitable trust with a mandate to serve “social orphans” and a $12 billion endowment amassed from Hershey Company profits. The trust is a longstanding source of pride for people who call Hershey home and revere its benevolent capitalist founder—but in recent years it has become a subject of controversy and intrigue. Released in April, 2019, you can find this book on Amazon.

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Is it the caffeine or the cocoa? Nestle’s new Espresso Morsels have us all hyped up!

 

According to the package, Espresso Morsels are made with real coffee (plus cocoa and milk), so you can expect a little buzz. Add them to pretty much any dessert and treat them like regular chocolate chips. They’ll give chocolate espresso lava cake extra oomph. You can also add Espresso Morsels to a chewy chocolate chip cookie or some classic brownies. The options are endless, so let your imagination run wild. You can find them at Walmart.

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How Sarah Kieffer Made Viral Chocolate Chip Cookies

 

Sarah Kieffer started banging sheet pans in ninth grade. She was going through “a cookie phase,” trying to find the perfect chocolate chip recipe, and one of them wasn’t working out. While most cookies spread in the oven, this one stayed put. “It was just this ball of dough that didn’t fall, so I hit the pan in the oven because I was mad,” she told me over the phone. “That helped.” The cookies deflated, thinned out, and spread more. Lifting the pan, then banging it down, forces cookies to breathe out all their hot air and become less puffy and cakey. It was an aha moment for Kieffer. She loved how pan-banging set the cookies’ edges, encouraged a gooey center, and, most of all, set off a wave of concentric ripples, like dropping a stone into a puddle. From then on, she “started incorporating it into almost every cookie recipe.” TO CHECK OUT ALL HER EXPERIMENTATION AND RECIPE, CLICK HERE.

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Chocolate Cheesecake Dip

What more can we say? It’s as good as it sounds!

Ingredients
• 4 ounces semi-sweet baking chocolate
• 8 ounces cream cheese room temperature
• 1/2 cup powdered sugar
• 2 tablespoons salted butter room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 cup heavy whipping cream
• 1 tablespoon mini semi-sweet chocolate chips

Dipping Items
• 4 1-ounce packages Vanilla Animal Cookies
• 4 1-ounce packages Chocolate Chip Cookie
• 1 cup Cheddar Lions
• 1 14-ounce package Sweet Apple Slices
• 16 ounces fresh strawberries
• 6 ounces fresh blueberries
• 1 banana, sliced

INSTRUCTIONS
• Melt the baking chocolate in a microwavable bowl for 30-second intervals, stirring in between until completely melted and smooth.
1. In a mixing bowl, mix together the cream cheese, powdered sugar, butter, vanilla, and melted chocolate until well combined. Scrape down the sides of the bowl as needed.
2. Slowly pour in the heavy whipping cream and beat for about three minutes until soft, but somewhat sturdy peaks form.
3. Spoon into a serving bowl and refrigerate for 30 minutes before serving.
4. Place the bowl of Chocolate Cheesecake Dip into the middle of a tray or large cutting board. Around the bowl, place the Vanilla Animal Cookies, Mini Chocolate Chip Cookies, and Cheddar Lions interspaced with the assorted fruit.
Recipe Notes
Makes about 3 1/3 cups calculated at 1/3 cup serving per person. Refrigerate until serving as well as any unused portion.

Presented by Shona House, Faith Baked Cakes