Category: news

I mentioned yesterday that I visited Olive & Sinclair, a Nashville bean-to-bar chocolate maker, while I was in town for a wedding. There were some chocolate truffles filled with a boozy caramel for sale – if I remember correctly, they were called Whisky Musket Balls? At any rate, I bought one to try. It was pricey…

Part of my recent travels included a weekend in Nashville for a wedding. My awesome friend Kevin took me to Olive & Sinclair, a local bean-to-bar chocolate maker in Nashville. It was a fun visit. They’ve got free samples of everything lying around, so of course I tried it all. I also bought a box of…

I’ve been traveling quite a bit recently, so I’ve been too busy to write new reviews. Hopefully I’ll be able to play some catch-up this weekend, as I’ve got some new free samples that just rolled in. In the meantime, I’ve got some photos from my travels to share. I found this pee candy (“Urine…

Bon Appétit has a slideshow of “19 foreign candies to buy while traveling“. For some reason, they’ve got Japanese Kit Kats in the slideshow header but not in the actual slideshow, which is a shame because Japanese Kit Kats are awesome. Which reminds me, I’ve got some cheesecake flavored ones stashed away from this past March. I…

Via Eater, here’s good news for anyone with an extra $133,000 lying around and a wish to take care of potty business in a bathroom made entirely of chocolate: you can buy a sink, toilet, tub, and bidet made entirely of chocolate! For that aforementioned $133k. Apparently the company that made the chocolate plumbing fixtures is…

Here’s yet another post on baking with chocolate from Serious Eats. We’ve got a triptych! The last is a long and thorough write-up all about chocolate baking, from cacao percentages to chocolate types.

More on baking with chocolate from Serious Eats. This time, an explanation of why unsweetened chocolate and cocoa powder can’t be subbed for each other. The former has cocoa butter; the latter does not.

From Serious Eats, a description of the difference between Natural and Dutched cocoa powder. Honestly, I never pay attention and just use whatever we’ve got in the can at home, but it does make a difference, apparently.

This is not exactly candy, but it was so cool that I had to share: Serious Eats with a long and informative write-up on how bees make honey. Spoiler alert: honey is bee vomit!

If you’re not following me on Twitter, you missed this cool post on Chocablog about a pop-up shop in the UK that will let you design and make your own Magnum Ice Cream bar. Very cool, and I want one! PS: I think magnum doesn’t quite have the same connotations in England as it does…