28th Jul 2022 | Posted by Achim Peters in The Scientific American
Why Do We Crave Sweets When We’re Stressed?
Although our brain accounts for just 2 percent of
our body weight, the organ consumes half of our daily carbohydrate
requirements—and glucose is its most important fuel. Under acute stress
the brain requires some 12 percent more energy, leading many to reach
for sugary snacks.
Carbohydrates provide the body with the quickest
source of energy. In fact, in cognitive tests subjects who were stressed
performed poorly prior to eating. Their per
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14th Jul 2022 | Posted by https://firefly-uk.com/journal/chocolate-packaging-unwrapped
PACKAGING REVIEW BY FIREFLY
In today’s competitive landscape, chocolate
packaging has become a canvas, an opportunity for brands to distil their
unique personality and tell consumers exactly why they should pick
them.Playing
with pattern, The Chocolatier have positioned themselves at the premium
end of the market with their opulent packaging. The brand have fused
cut-out geometric shapes with detailed, hand-drawn illustrations to
create a collage effect, whilst the subtle use of gold foiling and art
deco lo
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8th Mar 2022 | Posted by almonds.com
RECIPE: Dark Chocolate Bark with Pretzels and Candied Slivered Almond & Currants
LINK TO ORIGINAL PAGEIngredients
Serves: 10
75g slivered almonds50g caster sugar5g cocoa butter40g currants60g salted pretzels200g 70% dark chocolate
Preparation
Candy the caster sugar to an amber gold color. To do this,
warm a dry pan on medium heat. Once hot, add h
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1st Apr 2021 | Posted by The Chocolatier | Credit Leo Gong Photography
RECIPE: Californian Almond, Candied Orange & Coconut Mendiant
Developed by Aneesh Popat (The Chocolatier) on behalf of the Almond Board of California.www.almonds.com
Ingredients
Serves: 20 dark chocolate discs and 20 milk chocolate discs
200g Milk Chocolate200g Dark Chocolate40 Almonds40 Coconut Flakes40 strips, Orange peel (3-4cm)
Preparation
The day before you make the men
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20th Dec 2020 | Posted by Aneesh Popat
RECIPE: ANEESH POPAT’S ULTIMATE CHOCOLATE TART
Earlier this year I made one of my all-time favourite recipes on BBC's Nadiya Bakes. After many many requests I am sharing this recipe. It is a very simple recipe but incredibly delicious. Of course, with such few ingredients quality chocolate is paramount. After all, in a water ganache, water being flavourless all you will taste is chocolate, so it needs to be the precious kind.
I hope you enjoy making and eating this delight as much as I do.
Prep time: 15 minutes.
Cook time: 20
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