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Last week, one of the titans of chocolate entered into eternity. Rudolph R. Sprüngli, owner and chair of the largest prestige chocolate company in the world, Chocoladefabriken Lindt & Sprüngli A.G., passed away in Geneva at the age of 88. If you have noticed the pervasiveness of Lindt chocolate throughout your town, it is thanks…
Continue reading “NEWS: Lindt Chocolate Owner/Chair Dies”
[1] Pair a regular or chocolate stout with dark chocolate (photo © Taza Chocolate) . [2] If you’re enjoying bonbons with different-flavored centers, pairing beers to the centers is the way to go (photo © Lake Champlain Chocolates). . For years, beer and chocolate lovers have traveled beyond the enjoyment of a good chocolate…
Continue reading “Chocolate & Beer Pairing (February 1, NYC & Perhaps In Your ‘Hood)”
Cacao beans: victims of El Niño. According to the International Cocoa Organisation (ICCO), the world’s current cocoa shortfall is now 55% larger than previously thought, due to adverse weather conditions that caused crop reductions over the 2006/2007 season. The global production deficit is now estimated at 242,000 tonnes. Severe dry and windy conditions affected…
Continue reading “NEWS: Bad Crops Lead To Higher Cacao Prices”
Sorry, Charlie: You’re not “packed with healthy antioxidants.” At last—a medical journal has come out with what THE NIBBLE has been claiming for the past two years: Dark chocolate is not “health food.” Contrary to all of the claims touting the “antioxidant benefits of chocolate,” The Lancet, published in the U.K. and one of the…
Continue reading “NEWS: Dark Chocolate Isn’t “Healthy””
We love those luxury, super-rich hot chocolates that can cost up to $25 a box. Some are simply chopped up bits of fine chocolate, so you can make your own for far less money by chopping up a good chocolate bar. Combine 1 ounce (3 tablespoons) of chopped chocolate with 1 ounce of whole milk…
Continue reading “FOOD TIP OF THE DAY: Gourmet Hot Chocolate”
