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Chocolate

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FOOD
July 26, 2007
NEWS
October 21, 2007 | By Rick Nichols, Inquirer Columnist
24 S. High St. West Chester www.eclatchocolate.com 610-692-5206
ENTERTAINMENT
September 2, 2010
8 tonight DISCOVERY Chocolate has an outrageous history, intricate scientific structure and even health benefits. It also energized the Aztecs, transformed television, helped win World War II and may save the rain forest.
FOOD
October 10, 2014 | By Samantha Melamed, Inquirer Staff Writer
Benjamin Franklin may be best known as a diplomat, author, journalist, and inventor, but he would also have merited another label: chocoholic. It turns out that Philadelphia's favorite forefather not only advertised chocolate for sale in his print shop as early as 1739, but also secured six pounds of it per officer for special troop rations during the French and Indian War. Chocolate has flavored this region's culinary and industrial history for...
LIVING
June 21, 1987 | By Pat Croce, Special to The Inquirer
Do you know that the United States is the world's largest importer of cocoa? That each American gobbles an average of 9.7 pounds of chocolate candy a year? That chocolates are chock-full of saturated fats? But this, or anything else, doesn't seem to matter much when you've got your heart set on devouring a morsel or more of chocolate. You know the feeling - you see an ad for a candy bar and, suddenly, you find yourself at the store, scanning the candy aisle for the perfect fix. There's no denying chocolate's powers to tantalize, and no wonder that it has a reputation as a cure-all.
NEWS
August 27, 1999 | by Gary Thompson, Daily News Movie Critic
A few days ago, a newspaper in San Diego pulled ads for "Better Than Chocolate" because they featured the word "lesbian. " Apparently, the paper is showing a belated concern for the sensitivity of readers, who presumably had already digested the ads for "American Pie," which use a variety of puns to herald its story of a male teen, a chronic masturbator who finds an outlet for his sex drive by harpooning a warm dessert. As heterosexual comedies (if having sex with a pie can be said to be heterosexual)
FOOD
February 17, 1993 | by Polly Fisher, Special to the Daily News
Dear Polly: I am trying to stay away from caffeine, and friends have suggested that I avoid drinking hot cocoa and other chocolate drinks. Is this true? How much caffeine is in chocolate? - Amanda Dear Amanda: It is true that cocoa and chocolate products contain some caffeine; however, the amount they contain is quite low compared to other beverages such as coffee, tea and cola drinks. Whether this small amount can affect an individual depends upon how sensitive you are to caffeine.
FOOD
January 6, 1988 | By SONJA HEINZE, Special to the Daily News
Q. Lately, carob has become popular as a substitute for chocolate. As a child I used to love to eat carob pods. I still like them but wonder whether they are fattening, whether they contain cholesterol, and whether they are any good from a dietary viewpoint. E. Blattberg Deerfield Beach, Fla. A. Carob is the fleshy pod of an evergreen tree native to the Middle East. The pods are about six inches long, leathery on the outside and sweet on the inside, and have a sugar content of up to 50 percent.
NEWS
February 14, 1990 | By Donna St. George, Inquirer Staff Writer
From the doorway you can see her - past polished showcases of carefully arranged chocolates, beyond solid mahogany counter tops filled with felt and foil hearts, behind towering stacks of ribbon-tied, red-wrapped candy boxes. There, bent over a worktable in the back of Shane Candy Co. in Old City, is the white-haired, white-aproned woman who - she'll be happy to tell you - has hand-dipped every almond crunch and every vanilla cream. And every marshmallow and every cashew, every glazed cherry and peanut butter ball, every nougat and coconut cluster.
NEWS
July 2, 1988 | By Carrie Rickey, Inquirer Movie Critic
Leave it to the British, whose enduring contribution to world cuisine is the kidney pie, to imagine a comedy about meat-filled bonbons. The so-called comedy in question is Consuming Passions, and the so-called meat in question is human flesh. At last, a movie that will appeal to the refined palates of chocoholics and cannibals. Adapted from a story by Monty Pythoners Michael Palin and Terry Jones, Consuming Passions is about a century-old British chocolate company taken over by a conglomerate that wants to maximize profits.
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ARTICLES BY DATE
BUSINESS
July 25, 2016 | By Bob Fernandez, Staff Writer
With mass-market U.S. chocolate consumption on the wane and millennial tastes trending toward health-conscious snacks, the Hershey Co. chocolate giant faces a challenging future, analysts say. While the central Pennsylvania company has been developing new product lines, its "category has been declining with the changing tastes of millennials," said Jack Russo, senior consumer staples analyst with Edward Jones. "Snacking is taking a different form, more protein" - energy bars, jerky, and fruits and nuts.
FOOD
June 24, 2016
The Garden State, translated to the plate What does New Jersey taste like? Author John Holl attempts to answer that question in 150 recipes, in the new book Dishing Up New Jersey (Storey, May 2016). Local contributions include a recipe for honey-thyme caramels from Haddon Township's Mecha Artisan Chocolate and ancho and ale chili from the Blue Rose Inn in Cape May. - Samantha Melamed Dishing Up New Jersey, $19.95, at the Cook Book Stall at Reading Terminal Market, 12th and Arch Streets, Philadelphia, 267-237-8986, thecookbookstall.com Pastry perfection Combine the goodness of a Jewish bakery with the skill of a trained pastry chef and you have Tova du Plessis' new Essen Bakery in South Philadelphia.
NEWS
June 24, 2016 | By Casey Gilman, Staff Writer
On a cool aluminum lab bench at Temple University sit plastic tubs of hard, dark chocolate. A visitor reaches into the tub labeled "Sample B," breaks off a chunk of the smooth chocolate, and slowly chews it. Her eyes open wide. "It's really good," she says. She smiles broadly. You might think chocolate that's been pushed through an electric field in a physics lab would be icky. But, a reporter found, it is rich in flavor and smooth. And, surprisingly, it's lower in fat. Welcome to the newest twist to an ancient treat.
NEWS
June 11, 2016 | Jacqueline L. Urgo, Staff Writer
What they are:  Imagine the creamiest, most delicious gelato that's ever graced your lips and tongue. Then picture it on a stick . . . you know, like a Popsicle. But a more grown-up version of a Popsicle - on one of those fat little Popsicle sticks. The treat is a visually appealing hue, and the concoction itself is a trendy flavor like maple bacon or Nutella. That's what Tracy Donovan and her family imagined when they came up with the idea for their summertime business called POPularity Pops, which is beginning its third season in a little storefront on Bay Avenue in Beach Haven, Long Beach Island.
ENTERTAINMENT
April 27, 2016
DEAR ABBY: For the last five months, I have been talking to a guy I met via a dating app. We live a few states apart and have yet to meet in person, but we communicate regularly. With my tax refund this year, I'd like to do something for me. He suggested that I visit him. I don't get any red flags from him, and I'm sure I'd be 100 percent safe while I'm there. However, I'm anxious about taking a trip by myself to visit a guy I've developed a massive crush on. I have thought about offering to pay his way here instead, or simply not going at all. I asked my friends and family for their opinions.
FOOD
April 22, 2016
Makes 20 servings. 1 box matzo 1 pound unsalted butter 2 tablespoons corn syrup 2 cups sugar 6 ounces dark chocolate chips 6 ounces toasted sliced almonds 1. Line an 18-by-13-inch baking sheet with parchment paper, and place it on a heat-resistant surface or a towel. Lay down a single layer of matzo so it covers the entire tray. Break pieces to fill in the smaller gaps. 2. To make the toffee, place the butter, sugar, and corn syrup in a pan and put on medium heat.
ENTERTAINMENT
February 18, 2016
Happy belated Valentine's Day! Hope you used the day to recommit yourself to love, both romantic and platonic. Because in all its forms, love is our best weapon for promoting well-being. You see, true love requires sacrifice, not just empty promises. Self-love, romantic love, and familial love can be great motivators to help us get healthy and live healthier lives. February is a great time to spread awareness about the importance of overall health and heart health in particular.
TRAVEL
February 14, 2016
Valentine's Day is a time to think about romantic getaways. Because one of the most popular gifts is chocolate, here are some destinations where you can share your love for each other with your love of chocolate. Until the early 1900s, Ecuador was the world leader in cocoa bean production. The country is reviving the industry with a focus on artisan-style beans. Intrepid travelers can head into the mountains to tour cocoa plantations and take extensive classes in production. But even visitors to the Galapagos have multiple opportunities to taste gourmet chocolates.
FOOD
February 12, 2016
Makes 8 servings Chocolate ganache: 9 ounces dark chocolate (70 percent cocoa solids), broken into 3/4-inch pieces 2/3 cup unsalted butter, cut into 3/4-inch, plus extra for greasing the dish 1 egg, plus 3 egg yolks 5 tablespoons superfine sugar Coarse sea salt, to serve Spice Mix: 2 teaspoons coriander seeds 3/4 teaspoon black peppercorns 1 small cinnamon stick 1 whole star anise 8 cardamom pods...
NEWS
February 12, 2016 | By A.D. Amorosi, For The Inquirer
The expanded 25th-anniversary edition of Karen Finley's Shock Treatment brings her Thursday to the Free Library. In the introduction, Finley reminds readers of the 1980s and '90s culture wars and social divides that first brought the performance artist/poet to prominence. The new edition of the 1990 book contains the raw record of Finley's controversial late-'80s and early-'90s theatrical performances, embracing then-taboo topics. Her graphic discussion (and frenetic, naked depiction)
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