Last Call: This easy test will tell you how good your chocolate is

Again, just when I thought I had a great job… Professional chocolate taster Angus Kennedy (editor of Kennedy’s Confection magazine) offers a super-easy way to test the quality of your chocolate. In this Business Insider video, he demonstrates that when he snaps various chocolate bars, the high-quality chocolate makes…

EU: Kit Kat’s “four-finger” bar may be iconic, but it’s not a trademark 

Few candy bars share Kit Kat’s convenient four-bar snap-off setup. But apparently that doesn’t mean that Nestlé, Kit Kat’s parent company, can corner the market on that particular candy bar form. The BBC reports today that “The European Court Of Justice has thrown out an appeal by the chocolate bar’s maker, Nestlé,…

Cadbury invites aspiring Willy Wonkas to invent a new chocolate bar

The Lay’s “Do Us A Flavor” campaigns give away big money. So noted. Those brave or foolish enough to enter those choppy potato-chip waters could win a million bucks. That is a large sum. I acknowledge it. But the “Do Us A Flavor” also brought us the Cappuccino potato chip (fortunately it didn’t make it past the…

Revisit the horror of that time carob tried to replace chocolate in the ’70s 

Those of you who didn’t grow up in the ’70s will never know the trauma of the various “healthy” foods—like muesli and bean sprouts—that tried to enter the culinary vernacular. During that auspicious decade, germ-filled salad bars and brick-like brown breads were commonplace. In a bitter nutshell, it was a horrible…

Ben & Jerry’s new 2018 flavors include chocolate plus fudge with truffle in chocolate

January is either the worst time to release a new line of ice cream flavors (it’s frickin’ cold!) or the best (we’re frickin’ bored!) To kick off the new year, Ben & Jerry’s is going with the latter. After so many years of churning out rich, progressively minded pints of ice cream, it seems that inspired dessert…

Hot-chocolate secrets, spilled

As we live in Chicago and winters here are a stupid kind of cold, we’d rather not venture outside and instead, stay in and make frothy mugs of hot chocolate. We weren’t satisfied with the Swiss Miss instant stuff, so we asked some of our favorite chefs for advice, as well as our internal staff, several of whom are…