Archive | March, 2014


How to Make Chocolate Mooncake

Mooncakes originated from Asia, specially from China. Ancient traditions includes mooncake serving to royal family and aristocrats diner. Or served it with tea. It looks like this (Traditionally)


How did Mooncake became part of the Yuan Dynasty?

They call it Ming Revolution. There is a folk tale about the overthrow of Mongol rule facilitated by messages smuggled in moon cakes.

Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to have been conceived by Zhu Yuanzhang (朱元璋) and his advisor Liu Bowen (劉伯溫), who circulated a rumor that a deadly plague of “Hóuzi chuánwěi jíbìng de” was spreading, and the only way to prevent it was to eat special mooncakes, which would instantly revive and give special powers to the user. This prompted the quick distribution of mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.

Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. To read the encrypted message, each of the four mooncakes packaged together must be cut into four parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.

Pretty interesting huh? ^^

There are different uses of mooncakes in Asia as well as different version from

  • Indonesia
  • Thailand
  • Japan
  • Philippines
  • Taiwan
  • Vietnam

But this version that you are about to read once you scroll down your computer mouse has an exciting twist! It is made of Chocolates! ^o^

All you need is:

  • 1 tsp of chocolate powder/melted chocolate
  • 300g golden syrup
  • 3/4 tbsp alkaline water
  • 1/2 tsp coffee
  • 75ml of corn oil

Sift twice:

  • 25 g of cocoa powder
  • 375g g plain flour

Note: To make the egg glaze you must mix it well and then strain and YOU MUST HAVE A WOODEN MOLD with crazy designs that will complete that rituals.

Fillings: Choose either Cream Cheese or Durian filling or Chocolates (Be brave and try anything that suits you! hahaha!


1 egg yolk
1/2 tbsp water
Large pinch of salt
Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.

Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours.

Divide pastry dough into small 45g balls. Flatten dough and wrap cream cheese filling (or whatever you like) Dust wooden mold lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays.

Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.

It supposed to looked like this or if you have a better wooden mold for mooncakes that will make your mooncake look better…



Yeeeey! Let’s eat! I have one here…I didn’t made it though..just bought it yesterday! But this recipe looks easy and interesting so will definitely try to make it on my own neh! Lols.^^


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Awsome Party Dessert

Throwing a party isn’t as easy and fun as it looks..of course you need to prepare everything beforehand from decors to foods and drinks, parlor games and music and make sure that your guests will have fun! That’s not easy! Last but not the least you have to make sure your “DESSERT” will end the party with a blast!

In that case why don’t you try this recipe!

Chocolate Ganache Tart with beetroot,cherry and brandy jelly ^^



  • 3 (about 125g) baby beetroot
  • 300g fresh cherries, pitted
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) brandy
  • 60ml (1/4 cup) water
  • 1 tbs lemon juice
  • Egg white, to brush
  • 400g dark chocolate, finely chopped
  • 330ml (1 1/3 cups) thickened cream
  • 3 gelatine leaves
  • Micro herbs, to serve

Chocolate pastry

  • 250g (1 2/3 cups) plain flour
  • 150g unsalted butter, chilled, chopped
  • 45g (1/4 cup) icing sugar mixture
  • 2 tbs cocoa powder
  • 2 egg yolks


  1. Preheat the oven to 180°C. Lightly grease a 3cm-deep, 24.5cm (base measurement) fluted tart tin, with removable base.

  2. For the pastry, process the flour, butter, icing sugar and cocoa in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in fridge for 30 minutes to rest. Roll the out the pastry between 2 sheets of baking paper to a 4mm-thick disc. Line the prepared tin with the pastry. Trim any excess. Place in the fridge for 30 minutes to rest.
  3. Meanwhile, wrap the beetroot in foil and roast for 40 minutes or until tender. Cool. Peel and halve beetroot. Process the beetroot and cherries in a food processor until finely chopped.

  4. Stir the sugar and brandy in a small saucepan over medium-low heat for 1-2 minutes or until sugar dissolves. Bring to the boil. Simmer for 1 minute or until thickened slightly. Add sugar syrup, water and lemon juice to beetroot mixture and process until smooth. Strain through a sieve set over a bowl, pressing to extract extra liquid. Discard solids. Strain liquid again. You should have approximately 1 cup of liquid. If short, top up with water.
  5. Place the tin on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes or until firm. Remove the paper and pastry weights or rice. Bake for 12-15 minutes or until cooked through. Brush the base and any cracks with egg white. Place in oven for 2 minutes. Set aside to cool.
  6. Place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium-low heat. Pour over the chocolate. Stand for 2 minutes. Stir until melted and smooth. Cool for 5 minutes, stirring occasionally. Pour over the pastry and place in the fridge for 1 hour to set.
  7. Soak gelatine leaves in cold water for 5 minutes. Squeeze to remove excess liquid. Stir in a small saucepan over low heat for 30 seconds or until dissolved. Remove from heat and whisk in beetroot mixture. Strain into a jug. Remove any foam from the surface. Pour over chocolate, do not over-fill. Chill for 2 hours or until set. Stand at room temperature for 15 minutes before serving. Sprinkle with herbs.

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Dark Chocolate

Chocolate for Diabetic Patients



If you have diabetes, you can eat anything — although possibly not in the quantities you’d like. That includes chocolate. Some types of chocolate, such as dark chocolate, might even have health benefits, in moderation. Portion control is the key to enjoying foods like chocolate if you have diabetes, the American Diabetes Association reports. Dark chocolate is rich in polyphenols, plant substances that act as antioxidants and that might also help prevent heart disease and lower blood glucose levels.

Types of Chocolate

All chocolate is not created equal in terms of health benefits. When it comes to foods high in simple sugars, less is better if you have diabetes. Dark chocolate contains more cocoa and less sugar than milk chocolate, so you can eat a little more of it if you’re controlling your calories or sugar intake. With dark chocolate, the higher the cocoa percentage, the better it is for you. Look for dark chocolate with at least 70 percent cocoa, registered dietitian Mitzi Dulan recommends. White chocolate contains no cocoa and is higher in calories and saturated fat than dark or milk chocolate.

Potential Benefits

In an Italian study published in the March 2005 issue of “The American Journal of Clinical Nutrition,” healthy subjects who consumed dark chocolate for seven days had decreased insulin resistance as well as lower blood pressure. Insulin resistance restricts the uptake of glucose into cells, which causes blood glucose levels to rise. People who ate white chocolate did not experience a decrease in blood pressure or insulin resistance. In a British study published in the November 2010 issue of “Diabetic Medicine,” diabetics who consumed chocolate high in cocoa for 16 weeks experienced a decrease in total cholesterol and an increase in high-density lipoprotein, the so-called “good” cholesterol.

Counting Carbohydrates

When you have diabetes, eating can become a numbers game. Keeping track of the amount of carbohydrate you eat daily can help you keep your blood sugar under control. Your doctor and dietitian can help you plan a diet that allows for some simple sugars each day; the amount will vary, depending on your blood glucose levels and activity levels. Most of your carbohydrates should come from complex carbohydrates, because they help stabilize your blood sugar. The amount of simple sugars in chocolate varies, with 15 grams per ounce in milk chocolate, 14.8 grams in white chocolate and around 12.5 grams per ounce in dark chocolate.


Viewing chocolate as good for you can tempt you to eat more of it than you should. While chocolate may have some health benefits, eating too much will lead to weight gain, the number one risk factor for type 2 diabetes, according to the Harvard School of Public Health. Dark chocolate also contains saturated fat, which can raise cholesterol. Adding a 200-calorie bar of dark chocolate without subtracting something else from your diet will add 1,400 calories per week to your total; over one year, this will lead to a 20-pound weight gain, since it takes 3,500 calories to put on 1 pound of weight. Replace a sugary snack with dark chocolate instead.





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Chocolate Hills! – Bohol, Philippines

No! It’s not actually a real chocolate!


The Chocolate Hills is a geological formation in Bohol Province, Philippines.There are at least 1,260 hills but there may be as many as 1,776 hills spread over an area of more than 50 square kilometres (20 sq mi). They are covered in green grass that turns brown (like chocolate) during the dry season, hence the name.

The Chocolate Hills is a famous tourist attraction of Bohol. They are featured in the provincial flag and seal to symbolize the abundance of natural attractions in the province.They are in the Philippine Tourism Authority’s list of tourist destinations in the Philippines;they have been declared the country’s third National Geological Monument and proposed for inclusion in the UNESCO World Heritage List.


The Chocolate Hills form a rolling terrain of haycock hills – mounds of a generally conical and almost symmetrical shape.Estimated to be from 1,268 to about 1,776 individual mounds, these cone-shaped or dome-shaped hills are actually made of grass-covered limestone. The domes vary in sizes from 30 to 50 metres (98 to 164 ft) high with the largest being 120 metres (390 ft) in height. Bohol’s “main attraction”, these unique mound-shaped hills are scattered by the hundreds throughout the towns of Carmen, Batuan and Sagbayan in Bohol.

During the dry season, the grass-covered hills dry up and turn chocolate brown. This transforms the area into seemingly endless rows of “chocolate kisses”. The branded confection is the inspiration behind the name, Chocolate Hills.

Legend says…

Four legends explain the formation of the Chocolate Hills. The first tells the story of two feuding giants who hurled rocks, boulders, and sand at each other. The fighting lasted for days, and exhausted the two giants. In their exhaustion, they forgot about their feud and became friends, but when they left they forgot to clean up the mess they had made during their battle, hence the Chocolate Hills.

A more romantic legend tells of a giant named Arogo who was extremely powerful and youthful. Arogo fell in love with Aloya, who was a simple mortal. Aloya’s death caused Arogo much pain and misery, and in his sorrow he could not stop crying. When his tears dried, the Chocolate Hills were formed.

The third legend tells of a town being plagued by a giant carabao, who ate all of their crops. Finally having had enough, the townsfolk took all of their spoiled food and placed it in such a way that the carabao would not miss it. Sure enough, the carabao ate it, but his stomach couldn’t handle the spoiled food, so he defecated, leaving behind him a mound of feces, until he had emptied his stomach of the food. The feces then dried, forming the Chocolate Hills.

The last legend is about a gluttonous giant named Miguel that eats everything in his path. One day he came to a plain. He saw a beautiful young woman named Adrianna. To win her affection, he needed to lose weight. So he excreted everything he ate. In the end, his fecal matter covered the land and he won Adrianna’s affection.

As a chocolate enthusiast I was fortunate to had a chance to visit this place during dry season where you can really check-out those Giant Chocolate Kisses look-like!!! It’s sooo chocolatey brown, I wish it was real! Coz I think I can eat them all for the rest of my life hahahaha ^^

If you want to visit this place email us or follow us on facebook and will help you set your vacation hassle free with Hotel accommodation and Scheduled Tours.

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13484-mini-cake-pop-classic-designs-one-dozen_250x250 Review^^ is an online retailer of various types of chocolate. The company sells the confections of many chocolate makers in the United States.

Their Best Sellers are:

Premium Truffle Assortment


“This was a gourmet chocolate experience. I especially enjoyed the surprise of rich flavors that accent the creamy truffle chocolates. Premium is definitely an understatement for the large selection of exclusive chocolates that I received. It was like a special chocolate retreat. Each truffle was decorated as individual works of delicious art.    – Pearl Thompson


Dark Signature Assortment 1 Lb



“I adore dark chocolate. This was such a wonderful surprise gift from my boys for my birthday. They know I will only eat dark chocolate. This dark chocolate is so wonderful. The assortment of chocolates is perfect although I would like more nuts. I absolutely love the English toffee. I couldn’t be more pleased with my gift. Thank you!   ” - Terri Marx

Dark Chocolate Brownies



“These Dark Chocolate Brownies are Delicious!  I was surprised how heavy the beautifully presented box was but after the first bite of dense fudgey goodness I was sold.  I imagine I will find myself coming back for more in the near future.  Thanks for the great experience!   – Kate

Sea Salt Caramel Collection



“Oh my God! A friend just dropped off a 4-piece box and my manager and I polished them off in 10 seconds flat! Delicious. Gorgeous presentation; love the logo and all the design elements of the packaging and website”
-Diane M., USA
Milk Chocolate Deluxe Assortment
“BEST CHOCOLATES I HAVE EVER TASTEDI have always liked chocolate so I would buy them from various grocery markets until I came across this site.. I am now a loyal Customer. These chocolates arrived at front door packed in ice with additional cost but worth it. They were fresh & delicious I savored them for days.. Can’t wait for next order!” - Shana Turner
Ghirardelli Galore
“What a great gift idea for any occasion. The chocolates were delicious, according to my neice who was the recipient of this wonderful product. She enjoyed the appearance of the product which was nicely wrapped, as well as the delicious chocolates! She loved this gift.” - Denise
12 Classic Design Cake Pops
“This was my first time ordering from and I’m so glad that I did! I received my cake pops just a few days after ordering them and they were awesome!! They were beautifully decorated and the cake itself was very moist and dense. Everyone in my family just loved them and are wanting me to order more!    K. Geiger
For more information about their best seller products and how to order please visit their site at
Who’s Hungry??? ^^


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Chocolate Toothpaste?

6c225dcfbcf54998b1f9b324323d745aCrest Be is introducing some new and groundbreaking toothpaste flavors like lime spearmint zest, vanilla mint spark, and mint chocolate trek.

Fret not, your dentist will not disapprove. The executives of Procter & Gamble are quick to point out that Be has the “foundational benefits needed for oral health including cavity protection, cleaning, fresh breath and whitening.”

They are expected to hit the shelves first week of February in the U.S., then in Canada shortly thereafter

The new-fangled flavors offer a new sensation compared to the standby mint and cinnamon varieties that pepper Crest’s offerings.

Procter & Gamble’s Crest comes next to Colgate in the market. Crest reels in about $2.3 billion in sales across the globe, based on industry tracker Euromonitor International. The new flavor innovations are said to aim at injecting some excitement into an otherwise mundane activity, which is brushing.

It is supposedly an effort to lure in new adventurous, “experiential consumers.”

Karen Machleit, who is the head of the marketing department at the University of Cincinnati, stated that Procter & Gamble is doing this in an attempt to attract brand-switchers who are always on the lookout for something new. “It’s a way of reinvigorating interest in a brand,” she said. “By having a variety of products, they keep consumers from switching.”

“Daredevils, have we got a surprise for you,” Crest says on the Be website. “It’s a whole new world of deliciousness for toothbrushes everywhere. And it’s ready to take your mouth on an exhilarating ride. Better buckle up.”

Creations such as this one do not startle me anymore. More and more companies want to cater to people who are on the lookout for anything that allows them to do self-expression. Of course the introduction of unexpected flavors always has a certain appeal.

As we always say here in Chocolate lovers, we share stories and topics about “Everything Chocolate!” So anything, basically anything that has to do with Chocolate..we want that story! Like this one. Way to go Crest Be!


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Hotel Chocolat – What about it?

Hotel Chocolat is a British chocolatier and cocoa grower, with over seventy stores in the United Kingdom and five stores within the United States and the Middle East. Hotel Chocolat is the only company in the United Kingdom to grow cocoa on its own plantation.



Hotel Chocolat on Newbury Street in Boston.

Their Products:

Giant Slabs 


Hotel Chocolat’s Giant Slabs, each weighing in at half a kilogram are the company’s own unique creation. When molten chocolate couverture is poured onto a marble table, it naturally sets in its very own “unique” shape and Hotel Chocolat have since protected this shape from being used by anyone else. The Giant Slabs are made in ten different flavours (plus seasonal varieties) such as the “Rocky Road”, “Fruit & Nut” and “Cookie Choc Chip” and Cookies and Caramel and they currently retail at £16.00 (approx. $22).




Hotel Chocolat stock a variety of different filled and solid chocolates in their Selector range, featuring well over 150 different varieties, in addition to a selection of guest recipes that come from the Chocolate Tasting Club. A selection of this range can be found in all of the stores in the UK, and retail at £3.75, or £3.20 each for three or more.

Selectors are assigned to different categories such as solid chocolates, fruity and boozy chocolates, as well as chilli, ginger and cinnamon. There are always new selectors that are added to the range, on average every three weeks.

Sleekster Selections



These are some of Hotel Chocolat’s best-selling boxed chocolate selections because they are in ‘sleek’ boxes designed to fit through the average letterbox, in an attempt to make them good gifts. They are available in a variety of themed selections including the all-time favourite, Everything, as well as Serious Dark Fix, Truffles and Exuberantly Fruity.


Liquid Chocolat



Hotel Chocolat’s hot chocolate contains less sugar and more cocoa compared to normal hot chocolate. Liquid Chocolat ranges in flavours: from a ‘Caramel’ chocolate combination to an ‘Aztec Chilli’ made with 72% dark chocolaten with a spicy twist. The company stock these varieties in all of their stores, as well as on their website. The standard sized tins retail at £10.00.

The Purist



Within Hotel Chocolat, the Purist range lends itself to the discovery and exploration of some of the world’s rarest, most sought-after cocoa. These different strains of cocoa are obtained from various plantations around the world, including Venezuela, Ecuador and the company’s very own St. Lucian cocoa from their estate in the West Indies. Within this particular range, Hotel Chocolat sell a multitude of bars ranging from a 50%-cocoa St Lucian Milk to two 100%-cocoa bars from Ecuador and the Dominican Republic. The range also includes Trinitario cocoa nibs wrapped in either house milk or house dark chocolate, containing naturally occurring vitamins and minerals from the cocoa bean. Hotel Chocolat’s range of dark chocolates are also high in antioxidants (flavonoids).

Cocoa Juvenate Beauty Range



Developed at the spa of the same name at the company’s Boucan Hotel & Restaurant on Saint Lucia, the range makes full use of cocoa’s natural richness in antioxidants, vitamins and minerals, with nourishing, softening and hydrating properties. The range launched with nine products – Lip Balm, Body Oil, Hand Cream, Warming Body Mask, Body Polish, Body Butter, Hand & Body Wash, Hand & Body Lotion and a Treatment Candle – with more in development.

Well most of the reviews we made here in Chocolate Lovers were all based on reliable resources and if you want to learn more about their site please visit and enjoy their products and restaurants.

If you have any suggestions or topics you want us to discuss right here,you can email us or follow us on our facebook page. ^^



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Godiva Chocolatier Truffle Flights Review ^^

Godiva Chocolatier is a manufacturer of premium chocolates and related products. Godiva, founded in Belgium in 1926, was purchased by the Turkish Yıldız Holding, owner of the Ülker Group, on November 20, 2007.[1][2][3][4] Godiva owns and operates more than 600 retail boutiques and shops in the United States, Canada, Europe, and Asia and is available via over 10,000 specialty retailers.[5]

In addition to chocolates, Godiva also sells truffles, coffee, cocoa, biscuits, dipped fruits and sweets, chocolate liqueur, shakes, wedding and party favors and other items arranged in gift baskets. Godiva’s signature package is the Gold Ballotin (French for “small, elegant box of chocolates”). Godiva also produces seasonal and limited-edition chocolates with special packaging for all major holidays. Godiva also has license agreements for the production of ice cream, cheesecake, coffee pods and liqueur that comes in several chocolate-related flavors.

Godiva is proud to showcase their amazing bunch of chocolate goodness! They call it Godiva Truffle Flights

Each flight features six hand selected truffles that are placed in order for the ideal tasting experience.  Tasting a GODIVA Truffle flight is a progressive exploration of flavors, textures and aromas. Each box offers a deliciously rich taste journey, with a beginning, middle and end that consistently unveils new surprises, experiences and sensations. THEY ARE AMAZING!

Godiva Nut Lovers Truffle Flight has a wonderful assortment of decadent, perfect chocolate truffles like Salted Almond, Hazelnut Crunch, Pecan Caramel, Butterscotch Walnut, Maple Walnut, Pistachio.




Ultimate Dessert Truffle Flight has Chocolate Éclair, Crème Brulee, Red Velvet Cake, Chocolate Lava Cake, Tiramisu, Strawberry Crème Tarte.
Heavenly Mousse Truffle Flight has  Dark Chocolate Vanilla Mousse, Milk Chocolate Mousse, Strawberry Mousse, Lemon Mousse, Peach Mousse and Café Au Lait Mousse.
Cake Truffle Flight has Birthday Cake, Pineapple Hummingbird Cake, Cheesecake, Red Velvet Cake, Chocolate Lava Cake, Lemon Chiffon Cake.
Milk Chocolate Lovers Truffle Flight has Chocolate Éclair, Milk Chocolate Mousse, Milk Chocolate, Butterscotch Walnut, Salted Almond, Hazelnut Crunch.
Wouldn’t you agree that these gorgeous mouth-watering looking truffles are worth eating for? It can possibly be yours!
Check out their website here GODIVA and register here REGISTRATION
When you become a member don’t forget to share the experience with us here in Chocolate Lovers. Okay!!

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The Chocolate tasting Club

The Chocolate Tasting Club Review ^^

For those who don’t have any idea about The Chocolate Tasting Club this is a brief preview about their story:

They founded this Tasting Club with just one aim in mind – to thrill their Club members with exciting chocolates. And that is exactly what they have done, for over 14 years now! As you can imagine, keeping 100,000 chocolate-loving Tasting Club members satisfied with a different selection every month equals a great deal of chocolate recipes to create.

The question is… how do they do it? The answer lies in the format of the Club itself – whereby they create a different selection of chocolates every month and their members tell them if they’d like to receive it. Every box they do receive contains a scorecard and they invite them to let them know what they thought of each chocolate (there’s an online version too). Those scores and comments in turn guide them in the creation of new recipes, although you can be sure that they always seek to challenge with some more ‘Off the Wall’ ideas too. That they call it Chocolate Democracy.

These are the Introductory Selections you can choose from if you want to become a member

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Chocolate Lovers Cadbury Review ^^


Cadbury is a British multinational confectionery company owned by Mondelēz International. It is the second largest confectionery brand in the world after Wrigley’s. Cadbury was established in Birmingham in 1824, by John Cadbury who sold tea, coffee and drinking chocolate. Cadbury developed the business with his brother Benjamin, followed by his sons Richard and George. George developed the Bournville estate, a model village designed to give the company’s workers improved living conditions.

Cadbury is best known for its confectionery products including the Dairy Milk chocolate, the Creme Egg, and the Roses selection box. Dairy Milk chocolate in particular, introduced in 1905, used a higher proportion of milk within the recipe compared with rival products. By 1914, the chocolate was the company’s best-selling product. Creme Eggs are made available for sale in the United Kingdom (now available all year) from January of each year until Easter, and are the best-selling confectionary product in the country during the period.

Well this is just some information from the company and the inventor itself Mr. John Cadbury. As for our Cadbury Dairy Milk, there are a lot versions from different countries that made and impact to Chocolate world.

Cadbury Dairy Milk Chocolate Bars, 12-Count – has a sweet taste without being sickly, meaning not too overwhelming sweetness. It’s creamy but you can still taste the chocolate. It’s inexpensive without being cheap. Simple pleasures.

Although some negative comments were spreading all over the town, some disappointments, we’ve read some of it but here in Chocolate Lovers we decided to give a fair review. Although it’s not a 100% Chocolate since it has “Dairy Milk”, still, many people love the classic Cadbury that we used to eat when we were kids and up to now. It’s not a surprise shocker that kids today still love it.

For Chocoholic people like us, of course we can easily tell the difference between 100% Chocolate and plain Chocolate Milk. However Cadbury made a name for itself and made its name stay on the map (at least they were able to) How they did it clearly shows that they still deserved to be popular and deserved to be remembered by the next generation. Find out why! Read our article Feb. 2,2014 Article “Sweetest History”.

We happened to do our next one week articles focused on Chocolate brand reviews. ^^ yipeeee! Stay tune..hehehe

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How to make classic Chocolate Mousse –

With regards to Chocolate Mousse you might wanna ask this questions, why it is often served in many occasions? Well you might agree to this following reasons: It’s very entertaining.  It looks pretty. Why it is easy to served? Well everyone can have their own serving. Very easy to make.

Creating Chocolate mousse can be tricky. To create a perfect fluffy mousse, you shouldn’t incorporate the egg yolks when chocolate is still too warm it will cook. If you put egg yolks when it’s too cold it will seized up when other ingredients were added. You should fold the egg whites and whipped cream in when stirring otherwise it will not become fluffy, but dense.

If you want to serve your mousse straight with no added cream or fruit and you just happen to loved the bittersweet taste, you can use 70% cocoa dark chocolate. You can also add fruits or more whipped cream if you like. By the way raspberries are a great compliment for chocolates. But in this recipe we’re not going to use egg yolks instead we are using gelatin.

So without further ado we want to show you how to make a classic Chocolate Mousse…

Here’s what you gonna need:

  • 1-7 gram envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 table spoon sugar
  • 1 1/2 cups evaporated milk
  • 2 cups semi sweet chocolate morsel
  • 1 table spoon vanilla extract
  • whipped cream and cherries for toppings


Combine Gelatin and water in a saucepan. Stir over low-heat until gelatin is dissolved. Add sugar  and evaporated milk. Continue stirring until milk is steaming hot. Do not boil. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds. Refrigerate for at least 3 hours or until set. Top with whipped cream and cherries served chilled.


I’ve seen so many recipes and different version of chocolate mousse with added twist. Some although haven’t tried it yet but looks delicious. You can also add your special twist on your chocolate mousse if you want. After all here in Chocolate Lovers we encourage you guys to try different recipes or even create your own remember, there’s nothing wrong on trying new things and eating new and exciting recipes.

For more recipes see our Chocolate Lovers Archives and choose recipes that you want to try for yourself.

You can also send us emails for your requested topics and you can be sure that we read all your request and we’ll write it for you.  ^^



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