Happy Chocolate Day! February 9, 2025
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus ½ teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Total Time: 1 hour 55 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes, plus 50 minutes’ cooling
Ingredients:
Yield:
8 to 10 servings
6ounces/170 grams roasted, salted almonds (see Tip)
1cup/200 grams granulated sugar
8ounces/227 grams bittersweet chocolate, chopped
1cup/227 grams salted butter, chopped
1tablespoon pure vanilla extract
1teaspoon instant espresso powder (optional)
½teaspoon kosher salt (such as Diamond Crystal)
6large eggs
Powdered sugar or unsweetened cocoa powder, for dusting
Preparation
Step 1
Heat the oven to 325 degrees. Process the almonds and all but 2 tablespoons of the sugar (¾ cup plus 2 tablespoons/175 grams) in a food processor until finely ground.
Step 2
Set a large heatproof bowl over a pot of barely simmering water. Be sure the water doesn’t touch the bottom of the bowl. Add the chocolate and butter to the bowl and heat, stirring, until both are melted and combined. Remove from the heat and stir in the vanilla, espresso powder, if using, and salt. Add the almond mixture to the melted chocolate mixture and stir to combine.
Step 3
Separate the egg whites and yolks. Stir the yolks into the chocolate mixture and place the whites in a large bowl or the bowl of a stand mixer. With an electric mixer or a stand mixer on medium, beat the egg whites until foamy. Increase the speed to high and continue to beat the egg whites, gradually adding the remaining 2 tablespoons sugar, until medium-stiff peaks form, about 2 minutes.
Step 4
Use a large flexible spatula to fold the egg whites into the chocolate mixture by gently scooping up some of the mixture from the bottom and folding it over the top, rotating the bowl and repeating until combined. It’s OK if you have a few streaks of white remaining.
Step 5
Transfer the mixture to a 9-inch springform pan with a removable bottom. Bake until a toothpick inserted into the cake about 2 inches from the edge comes out with moist crumbs attached, 30 to 40 minutes.
Step 6
Transfer the cake to a rack to cool. When completely cool, run a paring knife around the edges to release the cake then remove the pan edge. Transfer cake to a serving plate and dust with powdered sugar or cocoa powder to serve. Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to one month. Thaw at room temperature to serve.
Tip
You can substitute an equal weight of almond flour plus an extra ½ teaspoon of salt for the roasted, salted almonds.
As posted on Cooking.NYTimes.com by Samantha Seneviratne.
Federal officials have upgraded a chocolate recall to the highest risk level over fears that consuming the product could “cause serious adverse health consequences or death.” Three products from Cal Yee Farm — Dark Chocolate Almonds, Dark Chocolate Apricots and Dark Chocolate Walnuts — have been given a Class 1 classification for containing undeclared milk, according to the FDA. Undeclared milk in food products can lead to serious health issues for people with milk allergies, including hives, cramps, dizziness, swollen vocal cords and unconsciousness, and cause death, according to the FDA’s update, which was issued on Jan. 22.
Some chocolate lovers opt for the 80% and over chocolate in winter. There is good reason for this: it’s got more health benefits and far less sugar, and if you don’t eat loads of sugar anyway a very high percentage chocolate tastes epic and actually quite sweet. Here are some worth trying, as noted by Annalisa Barbieri, in THEGUARDIAN.COM: Asda has an excellent Ugandan 85%, £1.85/100g. Waitrose’s No 1 range, £2.25/100g, has two great contenders: Peruvian 80% and 90% Ecuadorian, if you fancy something even darker. Marks & Spencer meanwhile has a super offering, too: 85% Peruvian, £2.25/100g. Are these all actually made by the same company? That would be telling. Apologies for mentioning this one again, but it’s worth it: Lumi’s Ugandan 80% with cocoa nibs, £7.50/100g, is a storming success. Annalisa’s current favorite is Rózsavölgyi Csokoládé – Sur Del Lago 84%, £9.95/70g. Venezuelan beans, made in Hungary; this bar is ‘beautifully balanced’, very classy, so tasty and elegantly wrapped.
Hershey’s and Breyers are introducing a Campfire Collection, including S’mores ice cream, S’mores Bars, and S’mores Sandwiches. The headliner of the collection is the S’mores ice cream tubs and pints, which feature toasted marshmallow-flavored ice cream with graham cracker crumbs and Hershey’s chocolate swirls. The S’mores Bars are unlike anything you’ve seen before with toasted marshmallow ice cream encased in Hershey’s chocolate and dipped in graham cracker crumbs. Think of it as a s’mores-flavored Good Humor bar (which is also owned by Breyers’ parent company, Unilever). Last, but certainly not least, is the S’mores Sandwich, which is the most similar to the original campfire treat. It features toasted marshmallow-flavored ice cream swirled with Hershey’s chocolate, sandwiched between two graham cracker wafers. Breyers’ entire Campfire Collection hits retailers nationwide on Jan. 1, 2025.
The experts recommend keeping chocolate in your cupboard rather than the fridge, as the latter may be too cold for your tasty treats.
Mars Inc. introduced the trademark detail in 1950 to distinguish real-deal M&M’s from imitations. The M&M’s name references the initials of the chocolate company’s two co-founders, Forrest Mars Sr. and Bruce Murrie (both the sons of chocolate company executives). Mars bought out Murrie’s share of the company in 1946, four years before the stamp was introduced, which means we can safely assume the “m” stands for Mars.
There’s one brand that consistently earns top marks from chefs, and it’s the same one that came out on top in the Allrecipes taste test: Häagen-Dazs Chocolate Ice Cream.
Giving soldiers delicious chocolate would pose a number of problems: They might eat it too soon, or they might use it as currency and trade it for other goods like cigarettes and magazines with pictures of scantily-clad women. The army wanted to avoid making these chocolate bars desirable because they were meant to keep soldiers alive in an emergency situation.
While chocolate products like a Hershey’s bar are a staple in a candy aisle, with more than 373million produced each year, consumers from Europe and the UK can barely stomach the product due to one gross ingredient – butyric acid, a compound found in human vomit.
Unfortunately, overindulging in chocolate can lead to weight gain, tooth decay and an increased risk of developing heart disease, Type 2 diabetes and high cholesterol. But could it be fatal? Sure — if you eat enough. (Click, HERE, for more info)
As the Birmingham-born chocolate brand loses its royal warrant, Katie Rosseinsky presents the case against this iconic British treat (click, HERE).
Chocolate firm Cadbury said on Monday it was “disappointed” after losing its royal warrant for the first time in 170 years following King Charles III’s first review of the coveted list since becoming monarch.
Tony’s Chocolonely’s mission to support ethical chocolate is through a direct trade model, ensuring fair prices and better conditions for cocoa farmers, and this mission is reinforced every step of the way, from production to design. Its signature uneven bar shaping is meant to symbolize wealth inequality in the chocolate industry, sparking consumer awareness. Vibrant packaging combines playful branding with a serious mission, engaging customers in the fight for a fairer and more transparent chocolate supply chain. Devin Parr, with the help of his children, tried 12 Tony’s Chocolonely chocolate bars and ranked them. You can find the results, HERE.
Dark chocolate consumption may lower the risk of type 2 diabetes by 21%, while milk chocolate does not show similar benefits, according to a Harvard study. A new study from Harvard T.H. Chan School of Public Health suggests that consuming dark chocolate, but not milk chocolate, may be linked to a reduced risk of developing type 2 diabetes (T2D).
A new study finds people who have a habit of eating a little dark chocolate — about an ounce per day — have a 21% lower risk of developing Type 2 diabetes, compared to people who don’t consume it.
Scientists have discovered a new way of making chocolate that uses the entire cocoa pod to reduce waste and improve farmer revenue streams. But can chocolate made any other way taste as sweet?
Drug testing on “Polka Dot” labeled chocolate bars seized back in September by narcotics detectives from the Sheriff’s department from a Chula Vista business found that the products had been adulterated with several controlled substances, including Amanita Muscaria mushrooms, better known as “magic mushrooms,” a strong psychedelic drug and hallucinogen.
Hope this doesn’t ruin your day, but Baker’s Chocolate wasn’t created for bakers, it’s chocolate originally produced in Dorchester, MA by John Hannon with his partner Dr. James Baker. Hannon sailed to the West Indies in 1779 and never came back, so Dr. Baker changed the name to the Baker Chocolate Company.
Mushroom Magic Blend Chocolate Bars contain illegal psychoactive drugs, putting consumers at risk of injury, illness, or death, the California Department of Public Health reports.
The chocolate candy is getting a festive twist for the holidays. The popular chocolate candy has rolled out its first holiday-shaped treat and fans are here for it. A popular food blogger shared that “New Kit Kat Santas are starting to appear in stores for the holiday season.” They continued, sharing that they found an 8.85 ounce bag of the individually wrapped snack size candies at World Market.
Eating chocolate in the morning can give you a quick energy and mood boost, burn fat and reduce blood sugar levels. Afternoons are a great time to indulge, especially when you need a pick-me-up to beat the post-lunch slump. For people who tend to live their best lives in the evening, unfortunately, chocolate cannot keep up with that lifestyle. Read more, HERE.
Chocolate lovers already feeling the sting of high prices should brace for worse: costs will continue to rise as global cocoa supplies are at their lowest level in two decades. But spare a thought for cocoa farmers in west Africa, battling poor weather, crippling crop diseases as well as local and international governments – all while missing out on their fair share of the price hike.
With Halloween and Christmas around the corner, many of us will be starting to stockpile our seasonal chocolate treats, but where should we store them? While some people prefer to store chocolate in the fridge to keep them chilled, others opt for a cupboard to keep them cool. To put an end to the debacle, Joshua Houston, Food Storage Expert at Household Quotes has warned against refrigerating chocolate. Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge. Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring. Discoloring is another big problem, this occurs when moisture in a fridge results in ‘sugar bloom’, which is where sugar rises to the surface.
Click, HERE, for more info and answer to questions such as “can chocolate go bad?” and “where should you store chocolate?”.
According to a recent survey from the National Confectioners Association (NCA), 94% will share chocolate and candy with friends and family, demonstrating the unparalleled consumer demand fueling remarkable retail trends like “Summerween” and “Aug-tober.”
This ice cream is not for the faint of heart. There are four forms of chocolate in there. “This one is for our chocolate fans,” said Joe Robertson, executive director of advertising and marketing. “Chocolate Brownie Truffle is rich with flavor. We have combined our Milk Chocolate ice cream with chunks of delicious brownies and decadent truffles. And we added a smooth chocolate icing swirl for even more chocolate flavor. Our new Chocolate Brownie Truffle is the perfect ice cream to start the fall season.”
Nestlé has unveiled its Christmas range for 2024 which features several new chocolates including a new look Quality Street range. The confectionery company is well known for chocolate products including Smarties, Quality Street, KitKat and Milkybar. Nestle has already spoilt fans in 2024 with the release of several new chocolate bars. In June, the company revealed the launch of the new KitKat Chunky Crunchy Double Chocolate. While other new releases in 2024 have included a white chocolate KitKat and several new Aero flavors including Strawberry and choco-hazelnut.
If you can bake cakes entirely from scratch, you can do most things in life. I’m absolutely sure of it. Make this flourless chocolate cake and you’ll feel like you’ve conquered the world—not because it’s a difficult recipe, but because you’ll have just made one of the most scrumptious chocolate desserts ever. It may sound impossible to make a cake without flour or even any baking soda or baking powder, but it’s entirely possible, dear friends. The fact that the cake is flourless just means that it’s ultra moist, dense, and extremely fudgy. The key here is to beat the eggs and sugars together for the allotted time—eight to 10 minutes. Doing this whips some air into the batter which adds volume to the cake and helps it rise. You’ll also want to be sure to use a nonstick springform pan so that the cake comes out flawlessly. This cake is a little more sophisticated than your standard chocolate cake, and really it’s even easier because you don’t have to fuss with frosting!
Ingredients:
Nonstick cooking spray, for the pan
8 oz. chopped semisweet chocolate
1 c. (2 sticks) salted butter, cubed
3/4 c. granulated sugar
1/4 c. packed light brown sugar
6 large eggs, at room temperature
1/2 c. unsweetened cocoa powder
1 Tbsp. vanilla extract
Pinch of kosher salt
Powdered sugar, for sprinkling
Directions:
1
Preheat the oven to 325°F. Spray a 9-inch nonstick springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
2
In a double-boiler or heatproof bowl set over (not in) a pot of boiling water, melt the chocolate and butter, stirring to avoid burning. Set aside to cool for several minutes.
3
In the bowl of a stand mixer fitted with a whisk attachment, beat the granulated sugar, brown sugar, and eggs at medium-high speed until fluffy, 8 to 10 minutes. With the mixer on low, add the cocoa powder, vanilla, and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
4
Pour the batter into the prepared pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Let the cake cool completely, then chill in the refrigerator for at least 2 hours or overnight.
5
Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.
As posted on ThePioneerWoman.com
Costco, home of the $5 rotisserie chicken and absurdly-sized boxes of granola bars. Kirkland Signature offers a variety of snack bars — most featuring some form of chocolate — in packages containing anywhere from 20 to 120 bars. While it may be tempting to reach for that box with the most in it, quality over quantity comes into play here. Tasting Table’s Megan Hageman tested and ranked 5 of the best snack bars at Costco and concluded that the absolute best is the Kirkland Signature Dipped & Chewy Granola Bars. Where the other Costco bars have chocolate chips mixed into the oats, a bottom side coated in chocolate, a chocolate drizzle, or a chocolate-flavored protein powder base, the Dipped & Chewy bars feature a generous layer around the entire bar. More chocolate is never a bad thing, and the amount of it in the photo on the box is pretty enticing, but it’s not just the chocolate that makes this bar rank higher than the others. What’s found inside that magical chocolate coating is just as delicious. These bars are made of super crunchy rice crisps and oats, which provide a satisfying contrast to the creamy chocolate. Like the name says, though, they are just as chewy as they are crunchy and creamy. This is thanks to the layer of caramel found between the rice crisp and oat base and the top layer of chocolate.
Chocolate prices soared by 11% in the year to August in bad news for households ahead of Halloween, figures show.
A recent sampling assignment conducted by the U.S. Food and Drug Administration (FDA) found 6.2 percent of dark chocolate and chocolate-containing products labeled as “dairy-free” to contain milk, although all samples positive for milk were also labeled with some form of milk allergen advisory statement (e.g., “made in a facility that also processes milk”).
The chocolatier has brought out a fun new edition of their iconic treat for fall-lovers with the brand-new Milk Chocolate Pumpkin Pie M&Ms. The indulgent candy features the cozy classic autumnal flavor of pumpkin spice blended in with decadent milk chocolate. Fall fans have hailed the “miniature forkfuls of pumpkin pie in perfect bite-sized candy-coated pieces” as “delightful” and “better than the originals”. The M&Ms are wrapped in a festive shell and come in brown, white and orange colors to mark the season, which also coincides with Halloween. Individual candies are bigger than classic M&M’s and can be compared to Peanut Butter M&M’s. Seven ounce bags are available across select retailers nationwide, including Target and Instacart for a limited time.
Contrary to popular belief, you can go wrong when gifting chocolate. That’s because not all chocolate is created equal. There’s a big difference between the bag of off-brand Nutella wafers you pick up on a whim while standing in the checkout line at T.J. Maxx and a collection of handcrafted luxury chocolates made with the freshest Piedmont hazelnut paste. And while we’d likely eat any kind of chocolate that came our way, a low-quality piece of candy doesn’t exactly utter “you are special to me.” There’s a time and place for your standard supermarket milk chocolate bar, but we implore you to use this as an opportunity to get creative—it’ll make your gift all the more memorable. Click, HERE, for special treats!
Blue Bell introduced Chocolate Brownie Truffle Ice Cream, intended for the fall season. Chocolate Brownie Truffle is Milk Chocolate Ice Cream loaded with brownies, dark chocolate-flavored truffles and a chocolate icing swirl. “This one is for our chocolate fans,” said Joe Robertson, executive director of advertising and marketing. “Chocolate Brownie Truffle is rich with flavor. We have combined our Milk Chocolate Ice Cream with chunks of delicious brownies and decadent truffles. And we added a smooth chocolate icing swirl for even more chocolate flavor. Our new Chocolate Brownie Truffle is the perfect ice cream to start the fall season.”
When Strawberried & Peanut Butter M&M’s took over shelves in 2009, candy-obsessed shoppers couldn’t get enough. The flavor was a hit, featuring a nostalgic crunchy coating and a jammy-nutty filling. That is until it got discontinued in 2015. But, according to reports from @candyhunting, a popular site for the latest updates on all things confections, peanut butter and jelly M&M’s are set to make a comeback soon. This news is a big deal; the flavor still gets attention years later. According to a Reddit post from 2023, one user shared, “I used to get them after school at 7/11 once or twice a week — this is coming from a guy who was never too keen on M&Ms.”
It’s been a rough year for chocoholics. Spot prices for cocoa nearly tripled earlier this year, and consumers looking for a cocoa fix have had to cover those costs. But news from Switzerland, the mecca of chocolate offerings, could offer some hope.
Attention Reese’s peanut butter cup lovers you can now get your favorite favorite ooey gooey peanut butter chocolate candy with an extra layer of chocolatey filling. Reese’s has announced their newest chocolatey creation which is called the Reese’s Chocolate Lava Big Cup. “Reese’s Chocolate Lava Big Cup delivers a satisfying treat that helps fans experience a unique, tasteful adventure through its decadent chocolate lava layer.” Melissa Blette, senior brand manager, at Reese’s, said. Reese’s Chocolate Lava Big Cup is available in standard and king sizes at retailers nationwide.
On July 31, a Reddit user shared some intel on a product favored by both Costco-lovers and chocolate chip cookie-makers: Kirkland Signature chocolate chips had been replaced at their local store. “They completely replaced the chocolate chips with Nestle,” wrote u/SomeRealTomfoolery in r/Costco, showing a rack of Nestlé Toll House Semi-Sweet Morsels in 72-ounce bags in a Costco store. The post went viral with more than 500 reactions and 160 comments. On July 3, one Redditor posted a screenshot of a message they say was sent by a Costco representative explaining why its buying team made the switch. In the letter, the alleged representative cites rising costs as a reason for the discontinuation.
Coca-Cola and Oreo joined forces for an unexpectedly delicious collaboration. The brands created two limited-time products: Coca-Cola Oreo Zero Sugar soda and Oreo Coca-Cola cookies. The dessert and drink items, both of which are available starting on Sept. 9, come in special packaging with a sleek, black background. They are decorated with images of Oreos stacked in an arrangement that resembles the silhouette of a classic Coca-Cola glass bottle. But what’s inside each package is what really shines. Oreo Coca-Cola sandwich cookies are made of two different cookies. One cookie looks like the classic chocolate Oreo cookie but has a pop of soda flavor from Coca-Cola syrup. The other half of the sandwich is a red-colored golden Oreo cookie with the “Coca-Cola” logo and bubble designs. A classic cream layer and popping candies that are meant to replicate the fizziness of sipping soda are sandwiched between the black and red cookies. According to a press release, Coca-Cola Oreo Zero Sugar is meant to combine a “smooth fusion of a refreshing Coca-Cola taste with flavorful hints inspired by Oreo cookies.”
A Michigan chocolate shop has been listed as one of the Top 10 in the entire country. Bon Bon Bon has landed at No. 7 on USA Today’s 10 Best Chocolate Shops in the U.S. list. “This Hamtramck-based artisan chocolate company creates bonbons with clever flavor combinations and eye-catching designs that look as delicious as they taste,” USA Today wrote. Bon Bon Bon founder and Head Chocolatier, Alexandra Clark, started the business 10 years ago in the back of a Coney Island restaurant. Since then, she has landed on Forbes “30 under 30″ list as she and her chocolatiers make more than 100 different varieties of custom hand-made chocolates with two locations in Detroit and one in Ann Arbor. “In their handiwork, Bon Bon Bon’s confectioners — lovingly nicknamed ‘The Babes Babes Babes’ — apply classic French techniques with Detroit ingenuity, along with local ingredients, to make these delectables,” USA Today added. And just this month, Clark announced she will open her first chocolate shop outside of Michigan, not including pop-ups. The shop will be in Boston.
Here are the other chocolate shops on the 10 Best list:
No. 1: Pizzelle’s Confections – Huntsville, AL
No. 2: Piety and Desire Chocolate – New Orleans
No. 3: Saratoga Chocolate Co. – Saratoga Springs, NY
No. 4: Chocolat Uzma – Chicago
No. 5: LaRue Fine Chocolate – Greenville, SC
No. 6: Videri Chocolate Factory – Raleigh, NC
No. 8: Mon Aimee Chocolat – Pittsburgh, PA
No. 9: Eldora Chocolate – Albuquerque, NM
No. 10: Ragged Coast Chocolates – Westbrook, ME
Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. They are now thought of the official Olympic Chocolate Muffins. They’re tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!
Equipment:
1 muffin pan
2 Medium bowls
1 small saucepan
1 small bowl
Ingredients:
Chocolate Muffins:
▢125 (1/2) grams (cup) granulated sugar
▢1 large egg
▢1/4 cup neutral oil, (such as vegetable, canola or avocado oil)
▢1 teaspoon instant coffee
▢1 teaspoon pure vanilla extract , homemade or store-bought
▢1/4 teaspoon kosher salt
▢1/2 teaspoon baking soda
▢1 (120) cup (g) all-purpose flour
▢35 (1/3) grams (cup) baking cocoa
▢150(5) ml(ounces) buttermilk, warmed
▢Handful milk or dark chocolate chunks
Chocolate Ganache:
▢1 ounce dark chocolate, chopped
▢1/4 cup heavy cream
Instructions:
To Make the Chocolate Muffins:
Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
Add four tulip muffin liners to a muffin tin. If you’re using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
To Make the Ganache:
While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.
As posted on aCozyKitchen.com
Spain is known for a solid version of the treat, best enjoyed in the country’s Northwest. Specifically, the region of Castilla y León epitomizes the unique nature of Spanish chocolate, thanks to a history that’s as rich as any dark chocolate.
Mesoamerica is often considered the ‘homeland’ of chocolate due to its significance for many ancient cultures in this region, but the cocoa tree, Theobroma cacao, in fact originated in the tropical rainforests of South America. Until now, though, our understanding of the plant’s early use – and how and when it spread to other parts of the Americas – has been limited.
The true culprits behind blemishes are likely a complex interplay of factors like genetics, hormones, age and stress.
EATING chocolate could halve the risk of gum disease, researchers believe. Antioxidants from cocoa beans particularly in dark chocolate may be behind it, the experts reckon.
Holland America Line is partnering with Lindt to offer sweets to guests at various points during their cruise. Under the partnership, guests will find Lindt Lindor milk chocolate truffles or sea salt milk chocolate truffles in their stateroom after returning from their once-a-cruise Gala Night activities. Guests will also see Lindt chocolate desserts on their dinner menu, such as a tulip-shaped chocolate mousse cake. Other desserts, including Lindt sundae, Lindt flourless chocolate cake, and Lindt chocolate tulips will be available.
The leader of a scamming network that operated via false chocolate sales has been sentenced to a prison term and a fine by the Walloon Brabant Criminal Court. The group hired vehicles under false names, sought out elderly individuals and sold them chocolate. Disguised as scouts, they insisted on digital transactions only, declining cash payments and offering to assist the targeted senior citizens by entering their confidential PINs on their behalf. Once in possession of the necessary codes, the group would return a fake bank card, identical to the original. These cards had been stolen from the same bank during previous illegal operations. By the time victims realized their debit cards had been swapped, the culprits had already made withdrawals and purchases from their accounts.
Nestlé, which manufactures KitKat candy bars, has issued a stern warning for consumers who love chocolate. The food company, which manufactures popular brands such as KitKat, Toll House and Nesquik, claims that consumers have yet to feel the full impact of the global cocoa shortage, and that it will soon start to put a damper on their wallets as companies are facing higher costs to make goods that contain the ingredient.
In 2021, Godiva closed all of its cafes and stores in North America. What prompted the brand to shut down in-person visits in the U.S. all in one sweep? It turns out smaller restaurants weren’t the only ones to struggle during the pandemic. In March 2021, Godiva closed 128 stores due to a declining number of in-person shoppers and a shift in consumer buying habits caused in part by the rise of Covid-19 in 2020.
Chocolate lovers may have been alarmed by a 2023 Consumer Reports finding that some dark chocolate brands could contain harmful levels of lead and cadmium. However, a new study by Tulane University published in Food Research International has found that dark chocolate poses no adverse risk for adults and contains nutritionally beneficial levels of essential minerals.
Researchers at ETH Zurich, in collaboration with start-up Koa and chocolate manufacturer Felchlin, have developed a new type of chocolate that fully utilizes the cocoa fruit. This innovation aims to improve sustainability, nutritional value, and farmers’ income.
M&M’s has a new flavor that’s holiday-specific, but you won’t necessarily have to wait until then to find it. M&M’s is launching a brand new Milk Chocolate Pumpkin Pie Flavor that will soon hit store shelves nationwide. Even though summer has yet to officially start, you won’t have to wait for sweater weather to enjoy the flavors of pumpkin spice wrapped in a milk chocolate shell. Fans of the fall flavor can grab a bag to devour while sitting poolside. In addition to the new pumpkin pie flavor, fan favorite M&M’s Ghouls in a blend of milk chocolate, peanut, and peanut butter will also be making a comeback for the season, along with the Ghoulish Green Snickers and Twix bars.