Who would have guessed that the key to a healthy heart really is chocolate after all?
First it was wine lovers, then the Aeropress-wielding coffee fans. Ahead of the Valentine’s chocolate feast, our reporter discovers a new breed of devotees.
Ranjani Rajendra roasts, shells and tempers a handful of locally-grown cocoa beans to tell the story of a single-origin bar.
Chocolate. It’s one of life’s great comfort foods. Bite into a bar of chocolate and a taste sensation overruns your senses. It helps to get you through troubled times and balance out over-rich meals.
Researchers claim chocoholics will be able to increase their enjoyment of the snacks by listening to music.
It’s good news for chocolate fans as a new study suggests that eating chocolate could actually make you smarter. In fact, a group of scientists are actually recommending you eat more of it.
Chocolate has tempted the world more than any other dessert. Though our first instinct is to quickly indulge in chocolate’s creamy goodness, scientists have discovered that to fully experience chocolate, it should be savoured.
Should I take the last chocolate? I didn’t know it was the last one when, feeling peckish on a recent afternoon, I rose from my desk and walked across the newsroom toward where my editor, Victoria, sits. She keeps on…
Chocolate makes me happy and has become an incredibly popular food product that millions indulge in every day, thanks to its unique, rich, and sweet taste.
Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again.