For all Chocolovers!

Smoked sponge with crunchy cocoa, whisky ice cream, slush, mint and green bean. Photo: Courtesy of Martin Berasategui

Who doesn’t like chocolate? It’s one of the most loved ingredients and one of those which offer the wider possibilities of use. So I am warmly inviting you to discover the chocolate world with me. In October 2014 I have launched London Chocolovers, a lovely project sponsored by Cacao Barry, one of the best gourmet chocolates. Through … Continue reading

Happy Easter with Vinitaly’s designer recipes

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A preview of Vinitaly with the menu created by chefs Enrico Bartolini (starter), Piero Bertinotti (first course), Fabio Baldassarre (second course) and Massimo Spigaroli (dessert) – the stars of “Designer Restaurant” during the most important professional exhibition dedicated to wine scheduled in Verona 7-10 April. Verona, 29 March 2013 – Haute cuisine recipes for Easter lunch … Continue reading

Nudo Cioccolatini: Olive oil chocolates made by a local Italian community (nuns too)

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  With chocolatiers known simply as “Ivan and Michele” and packaged by local nuns, Nudo‘s new olive oil Cioccolatini are a community project from top to bottom. Based in Italy’s Le Marche region, Nudo (a family-run operation itself) tapped Ivan and Michele to take their astounding olive oil in a sweet direction—but not without a few road bumps along the … Continue reading

Chocolate Mountains

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If you’re looking for an unusual chocolate experience look no further than Icelandic product designer Brynhildur Pálsdóttir’s Chocolate Mountains. Brynhildur created the molds and worked with Iceland’s premier chocolatier Hafliði Ragnarsson to develop and produce the complex confections. Each of the four multi-layered mountains is an edible model of a real geological structure, which Pálsdóttir details in … Continue reading

Taste 2011: Love Food, Love Taste!

Photo by: Cinzia Bonfà

  LOVE FOOD, LOVE TASTE! is slogan of the salon-event dedicated to the best tastes of the Italian lifestyle and table design, which happened in Florence from March 12th to 14th. This year 250 companies from all the Italy participated in this journey of the good, beautiful, colourful between fruit jams, mustards, pasta, beer, chocolate, … Continue reading

Chocolate with real gold packed with Swarovski crystals

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It’s not unusual for gold to be used in products for food and drink. The Chocolate is so special because the chocolate comes with 24 karat gold flakes and is wrapped with Swarovski crystals. A fusion of British artisan and Italian passion, the Chocolate has taken more than two years to perfect and then offer this pleasure of sensory experience. … Continue reading

So good magazine

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“So Good” is a biannual publication in English aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general. It is an international magazine with a pronounced exclusive nature. Thanks to its international coverage, the most prominent master pastry chefs, máctres glaciers and … Continue reading

Chantal Coady and the New British Chocolate School

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When Chantal Coady was a child, she dreamed about chocolate. “I would go to sleep thinking about ‘Charlie and the Chocolate Factory’ and dream of wandering through those valleys of chocolate. One of my tragedies was waking up; Having dreamt I had stashed a great deal of chocolate under my pillow, when I woke up, … Continue reading

Dark chocolate better then the fruit juice

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Great news for chocolate lovers: new research published February 7 in Chemistry Central Journal claims that chocolate contains more antioxidants (polyphenols and flavanols) than fruit juice. Take note: the research was conducted by Hershey. When researchers at the Hershey Center for Health & Nutrition compared antioxidants in dark chocolate to those in fruit juice powder, they … Continue reading

How Chocolate Covered the Globe

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Two cheers for Hernán Cortés. He may have bullied Montezuma and victimized the Aztecs, but he gave the rest of us chocolate. First cultivated by the Olmec Indians more than 1,000 years ago, the beans of the cocoa plant were used by the locals to produce a bitter but bracing drink that the conquistadors took … Continue reading