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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

ON OUR RADAR: Interesting Nibbles From The Past Week

- The Los Angeles Times tastes 23 dark chocolate bars. While we agree with quite a few of their choices, their last-place bar, Theo’s 75% Ivory Coast, to which the Times ascribed “flat, chalky texture; there’s little chocolate flavor and no finish,” was ranked “phenomenal” by THE NIBBLE tasters earlier this year. We also liked the 70% Santander bar that the Times tasters placed second-to-last. In wine circles, bottle variation is frequent—even bottles of wine pulled from the same case can taste very different. So are we seeing “bar variation?” You can read our detailed reviews of Theo Chocolate and Santander Chocolate, and many of the other bars reviewed by the L.A. Times in the Chocolate Section of THE NIBBLE online magazine.
– If you are seduced enough by a pretty picture to make the recipe, then TasteSpotting.com is for you. Pore over the luscious photos; then click through to the blog on which they appear, and find the recipe. Some non-recipe photos appear, like carved pumpkins and racks of aging cheeses.
  Theo Chocolate Bars
Theo’s Ivory Coast bar, spurned by the L.A. Times, adored by THE NIBBLE.
- Food blog Chez Pim urges you to participate in the 4th Annual Menu For Hope. This annual fundraising event is coordinated by food bloggers from all over the world. From now until December 21, check out the raffle offerings and bid on the prizes. Contributions go to the U.N. World Food Programme. Last year, Menu For Hope raised $60,925.12. If charity isn’t enough of a motivator, consider these incredible prizes: touring the El Bulli laboratory with Ferran Adrià, a historic British meal prepared by The Fat Duck’s Heston Blumenthal and a lunch date with food science writer Harold McGee.
– The battle royale of cookbooks: Are the mammoth Gourmet and Bon Appetit recipe compendia fighting it out like the Crips and the Bloods?





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