The Legend of the Choco Taco [Eater] “For just about everyone other than the French inventor of the Cronut, the Choco Taco [wiki] is the stuff of nostalgic summer sweet tooth obsession — the most beloved and innovative of all the American ice cream "novelties." Its acolytes are legion. Restaurant pastry chefs and boutique scoop shop owners regularly pay homage.”
Since the controversial 2010 takeover of the British company Cadbury, by the makers of processed cheese slices Kraft, consumers of chocolate have been dismayed at the many changes brought in by the new owners. But the breaking point of many has been reached as the recipe for Cadbury Creme Eggs in the UK is changed, replacing dairy milk chocolate with standard cocoa mix chocolate. To add insult to culinary injury, Mondelez International, owned by Kraft Foods, is also introducing five eggs in a pack instead of three and six-packs. The opinions of actors and wallpaper designers. [more inside]
Wondering what the best chocolates in the world are? Don't simply Google it, as you'll get a lot of distorted, out-of-date, and uninformed opinion. Instead, look to the experts at C Spot, Seventy Percent, and the International Chocolate Awards, with last year's award winners including Pacari 70%, Friis-Holm's 55% Dark Milk Bar, and the truffles at Paul A. Young. This year's World competition is ongoing, with some results in for the Americas, Europe, and Canada.
The Girl Scouts published the first recipe for Some Mores in 1927, and it just took off. The s'more has become an All-American campfire treat … and the combination of warm gooey marshmallow, melty chocolate, and crisp graham cracker has inspired a bunch of other s'more-inspired recipes. I give you: Triple dipped apples. Pie. Popcorn. Mini donuts. Stuffed cookies. Dip. Ice cream. Chocolatier ice cream. Homemade pop tarts. Macarons. Cups. Fudge. Krispies Bar. Truffles. Cheesecake. Pie pops. Bites. Milkshake. Empanadas. Trifles. Frozen. [more inside]
Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
For the latest edition of The Food Lab J. Kenji Lopez-Alt made 1,536 cookies in search of the perfect chocolate chip cookie.
Pie-Town was held today (in Chicago) with America’s Baking Competition finalist Francine Bryson and her (no kidding) Chocolate Peanut Butter Bacon Pie! And with National Pie-Day coming up in January, again, you'll be all ready for the Great American Pie Festival next April with the National Pie Championships in Florida. Or stay at home and try out the winning recipes from last year (mostly non-bacon, non chocolate, non-peanut butter fruit pies, but still...Pie!)
The true secret of Easter - but are toys replacing candy (or, more awfully, live animals) as the traditional Easter gift? And is that a bad thing?
Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
A dude eats nothing but Christmas candy for a week.
Playing with Fire and Water is a blog by a freelance chef who creates some of the most interesting and delicious looking food creations. The best part? The accompanying science behind it and recipes. Amateur chefs and food nerds, eat your heart out. [more inside]
Ice cream sundaes are good, but what if you could eat the bowl? On a suggestion from his son, Michael Ruhlman, food writer and critic, figures out how to make a chocolate chip cookie ice cream bowl... and tells you how to do it too.
According to legend, Einstein was eating chocolate when he came upon the theory of relativity. These sites are all about chocolate and candy in general. Chocolate Obsession. Hyperbole? Maybe. Just a little. Ok, a lot. Chocolate does have a lot to offer, though. It is a one of a kind food characterized by a truly unique and intense flavor. The idea of Jim's Chocolate Mission came after a discussion with friends about the greatest chocolate bar. Was is the Wispa? Galaxy? Clark? The Chocolate Review is most likely to review English chocolate because that's where they're from, but they also do imports. [more inside]
Smartie Art by Prudence Emma Straite; who previously has made works of Dali (and whole rooms) from chocolate and the Pope (and the Coliseum) from pizza. (Radio 4 doc - real audio) (PS. The blue Smartie is back)
You can't POSSIBLY be serious. The fact that modern breakfast foods (or at least, foods normally associated with breakfast) have expanded to include items such as cereals whose marshmallow content threatens to outweigh the actual nutritious content, slightly more nutritious items covered in frosting, and of course, the wide variety of chocolate flavored items, cereals, milk, muffins, and so on. But that's just breakfast. Now, however, we're getting into personal hygiene. And that may just be Snakes On A Plane dangerous.
Chocolate dipped pork fat is now on the menu in one of the Ukraine's trendiest restaurants. Because regular pork fat isn't chocolately enough.
Chocolate french fries? I thought Heinz might have gone too far with green ketchup, but Cocoa Crispers, "brown chocolate fries designed for kids with a sweet tooth" really make my stomach turn. Also announced: Crunchy Rings - basically Tater Tots with a hole in the middle. Yum.
Kobe Bryant's favorite spread. *Insert joke here* After a long, exhausting day of running drills in practice and shooting free throws, nothing spells refreshment quite like N-U-T-E-L-L-A. Maybe Cookie Dough Sport wasn't so far off the mark. Plus, the rest of the page is truly frightening.