Peep in a vacuum

Ok, this is a bit late since prime Peeps season is long gone, but it’s so cool I’m going to share anyway. From Slate’s Bad Astronomy blogger Phil Plait, check out what happens to a marshmallow Peep in a vacuum. For the science behind what’s going on, you’ll have to read Phil’s explanation.  

British candy quiz

From the folks at Yolli, a fun candy quiz where you guy the candy bar from its wrapper. I only got 30/40 because I didn’t recognize some of the British bars. Can you do better?

Bad news for chocolate lovers’ wallets

Via Slate, more news on price hikes for chocolate: Mars is going to raise chocolate prices by about 7%, while Hershey’s will raise their prices by 8%. Prices on cocoa beans just keep going up! I hope some of that price hike is trickling its way down to the actual cocoa farmers.

Alcove Chocolates – Brownie

Last week, I covered Alcove Chocolates‘ mimosa, red velvet, fleur de sel, and fleur de pretzel chocolate bars. Today, I’ve got a rundown of their Brownie bar, another free sample from Alcove Chocolates. My boyfriend loves brownies – he can easily pack away half a pan in one sitting – so he was super excited…

Alcove Chocolates – Fleur de Pretzel

On Monday, I covered 3 flavors of Alcove Chocolates that I had received as free samples. Today, it’s time to write about another Alcove treat, their Fleur de Pretzel bar. They described it as “rich milk chocolate paired with crunchy new york [sic. They seem to be allergic to the shift key on their website.]…

Edible blown glass made of sugar

Aureole is a restaurant that I will likely never be able to afford to eat at. Thanks to Serious Eats, however, I can vicariously visit through this behind the scenes photo slideshow. It documents how Aureole uses glass-blowing techniques to make little sugar globes to decorate their desserts. It’s amazing. And why Aureole is so expensive….