Aside from the constant threat of wasp stings, sandy sandwiches, and sweat patches, one of the biggest challenges of summer is keeping your chocolate from melting.
Sure, melted chocolate is basically the closest thing most of us can get to liquid gold. But sometimes it’s nice to keep our chocolate intact. So how do we do it when everything around us is melting? Here are a few well-tried methods, so you can enjoy your chocolate intact and as it was intended.
Ignore everything you’ve ever been told and do eat straight from the fridge
There’s a certain stigma attached to standing in front of an open fridge and picking food from it. We blame romcoms. But sometimes, you need to do the unthinkable in order to enjoy your chocolate. We’re talking fridge door wide open, unashamed, eating straight from the fridge as you stare into its abyss.
Cooler bags are your best friend
Whether you’re packing for a picnic or a normal day in the office,
It’s holiday season – but who just wants to go and sit by the pool when you can visit some of the best chocolate destinations?
Chocolate is enjoyed and produced all over the world – here are some of the best places to visit if you want to take your love of chocolate on holiday with you this year.
Otherwise known as the country where milk chocolate was invented, Switzerland is heaving with amazing chocolate. You can visit a number of factories amongst the beautiful countryside, where you can watch the production, and learn about chocolate’s history in the country.
Brussels, in particular, is the place to visit. The capital city is often called the “Chocolate Capital of the World” and is filled to the brim with chocolate shops (more chocolatiers per square foot than in any other city in the world, apparently). Brussels is also home to two of the biggest chocolate companies on the planet, Godiva, and Leonidas – a
Chocolate spread will never get old. Here at Choc on Choc, we love slathering it on warm toast all year round – so here’s a little recipe (taken from Jamie Oliver) to get you through the last slices from that loaf of bread.
Spread 40g of hazelnuts evenly on a baking tray and cook at 200ºC/400ºF/gas 6 for 10 minutes until golden, then leave them to cool completely.
Place the cooled nuts in a blender with 100g of golden caster sugar and blitz until you get a fairly smooth paste. Then, break up 450g of quality dark chocolate, at least 70% cocoa solids, into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted, then add in 225ml of double cream and 100g of unsalted butter.
Stir until the mixture is smooth and combined, then fold in 1 big pinch of sea salt and the hazelnut paste you made earlier. Divide the spread into sterilised jars, and you can store it for a few weeks in the fridge. Now get some bread in that toas
The best chocolate combinations
Chocolate is our number one love, of course, but we can’t deny that it works really well with other foods, flavours, and textures, too.
And others are cottoning on to the powerful combination powers of chocolate. In the news this month, New Zealand craft beer brand, Garage Project, is making a limited edition chocolate beer in Australia. And it got us thinking about our favourite things to eat with our chocolate for twice the indulgence.
We are thrilled to have been featured on ITV's This Morning with Phil & Holly on a segment about the Perfect Teachers Gift.
The nations favourite duo agreed that giving flowers is a thing of the past and had an interesting range of alternative gifts (although we're not too sure about the pork scratchings here at Choc on Choc HQ!).
So whether you’re looking for a more luxurious upgrade to your favourite teacher’s end-of-term present, or you just really want to say 'thank you very much' to your favourite teacher, we have that perfect chocolate gift.
Afterall who doesn't love biscuits and of course chocolate!
Whether you’re a melt-on-the-tongue or chew-straight-away kind of chocolate-eater, we all enjoy our chocolate differently. But have you ever tried to taste it like the professionals?
Just like wine and cheese, good quality chocolate is a complex food that deserves all of our attention. There are so many things that alter the flavour, from the cocoa bean to the final moments before it gets packaged up, ready to catch your eye on the shelf.
Here are a few tips to try it yourself at home with some good quality, high cocoa content chocolate.
Before you even come to eat the chocolate, make sure it’s been stored in a cool, dry place (but not the fridge).
Then, resist all temptation and just look at your chocolate. The perfect piece should be glossy and smooth, free of bubbles, cracks or pale streaks (this happens when cocoa butter isn’t mixed in properly).
Before you take a first bite, make sure you haven’t had any strong flavours recently, like gar
Whether you’re baking, or you simply fancy having some melted chocolate just because, there are two main methods to doing this. But melting chocolate is a fine art – so here are some tips.
The first method is melting chocolate over the hob, using boiling water. For this, you’ll need a saucepan filled with a few inches of simmering water, with a bowl floating on top (not touching the pan). Break the chocolate into very small pieces to ensure it melts evenly.
The trick here is to make sure no water gets into the mixture, and to keep the heat low. Make sure you keep stirring the mixture, as chocolate is deceiving, and is usually more melted than it first appears.
The second method is to melt your chocolate in the microwave. For this, you’ll need to ensure you have a sturdy microwavable container, such as a bowl, that keeps relatively cool upon heating.
If you’ve ever wondered which would win in a fight, between a slab of chocolate or a ham sandwich, wonder no longer. Science has the answers.
In a study published last week in the Cell Metabolism journal, scientists found that chocolate would be the clear winner.
Researchers asked volunteers were asked to put monetary bids on a variety of different foods, and found that they placed higher bids on things like cake, chocolate and sugary treats over savoury snacks like cheese and crackers.
This, they concluded, shows that we value foods higher in fat and carbohydrates, and this effect is caused by our central reward system in our brain. In other words, getting chocolate as a gift for your loved ones will make you look even more generous!
We love a good chocolate truffle here at Choc on Choc, and we know we’re not alone. Crisp chocolate shells encasing a gooey, melt-on-the-tongue chocolate centre – what’s not to love?
Here are some of our favourite Choc on Choc truffles, not that we’re trying to tempt you…
Our delicious selection box is perfect for those who just can’t bring themselves to pick one type of truffle.
Our box of nine truffles contains three of our most delicious truffles: salted caramel, triple chocolate brownie and strawberry champagne. Not only will your tastebuds be treat to three deliciously different fillings, but we’ve also made sure to give you a selection of white, milk and dark chocolate, too.
One of life’s fundamental truths is that people with chocolate are the most popular. And now there’s scientific evidence to prove it.
Giving a student a chocolate cookie has a been found to have a huge impact on how students feel about their teachers, according to new research.
The study, to be published in the journal Medical Education, found that tutors who gave their university students chocolate cookies scored significantly better in evaluation surveys than those who were given nothing.
These cookie-giving tutors were also rated as having better teaching materials, and their overall scores for the quality of their course were better.
The researchers said that their findings might just give teachers new ideas if they want to improve their evaluation scores using “food-related interventions”. I.e. giving them chocolate.
So the motto of all t