Hershey announced last week that its prices would increase due to a rise in the cost of chocolate ingredients. Very soon, those amazing Hershey’s Cookies ‘n’ Creme bars (or am I the only one who likes those?) will now cost eight percent more, and so will every other treat the company makes. Other candy companies will probably follow suit. The price increase is effective immediately, and it’s time to stock up on chocolate in case the price goes up even higher in the future.
By sales, Hershey is the top candy maker in the US, and it also sells 40 percent of dark chocolate in the country, so we’re pretty much at its mercy to cut us a deal on our chocolate fix. The rise in the price of ingredients can be attributed to a growing chocolate market in Asia, and chocolate consumption is still rising in the US, which makes the demand that much greater. Researchers have predicted that there could be a one million-ton international cocoa bean deficit by 2020. Halloween is going to be a struggle this year. [Quartz]
As if a gorgeous boutique hotel tucked into the rainforest of a Caribbean island could get any more perfect, what if that hotel was chocolate themed? Such a wonderland exists, and it’s called Hotel Chocolat, a luxurious lodging option on the island of St. Lucia, operated by a gourmet chocolate company of the same name. In addition to an infinity pool and speedboat taxi to the beaches, Hotel Chocolat partners with St. Lucian farmers to harvest local cocoa, which is used liberally in the hotel’s spa treatments and restaurant menu. A cacoa oil massage followed by a fresh cacao bellini on the balcony? Yes, please! Guests can also tour the estate’s cocoa groves, pick ripe pods off the trees, and make their own chocolate bars. At $500 a night, Hotel Chocolat is a “maybe if I win the lottery” option for most of us, but definitely a fun destination to dream about on a rainy Monday, no?
In Japan, the women don’t mess around on Valentine’s Day. They give handmade chocolates known honmei choco, or true feelings chocolate, to the boy they want to be their Valentine. How artisan. But not so sanitary considering that some girls to add secret ingredients to their confections: period blood, spit or pubic hair. A “spell” trending on Twitter suggests that this year, girls “mix [their] blood” or other DNA-rich ingredients “into the Valentine’s Day chocolates” to ensure that their “love will be returned.” OH YUMMY. Japan Crush did us the great favor of translating some of the honmei choco “spell” tweets. After the jump, some baking confessions that just might put you off chocolate forever. Keep reading »
While we love the creativity of this ridiculous, made-up holiday, the truth is that there are some things that just do not need to be covered in chocolate. There are some things that shouldn’t even be dipped in chocolate. In fact, there are some things that shouldn’t even know chocolate exists for dipping/covering. Read more on Huffington Post …
The “poopetrator” who left human poop in the dorm laundry machines is still at large at Yale University. But fortunately the brown stuff that was smeared on clothing on Friday was just chocolate, not feces. Rumors are circulating that a “senior society” called the Pundits may have smeared chocolate on items hanging from a clothing line as a (gross) prank and then alerted the campus to it with an email from an account called email@example.com. I’m glad that the affected students/staff only had to wash chocolate, not shit, from their clothes. But I think I can probably speak for everyone on the Yale campus when I predict they’ll never look at chocolate the same way again. [Huffington Post] [Image of melted chocolate via Shutterstock]
This may be a big week for ga -rights activists, America, and, like, history. But it’s also a big week for all us chocolate peanut butter lovers out there. That’s right, Sweet Baby Jesus Chocolate Peanut Butter Porter has descended from the heavens (or Abington, Maryland) and graced us with its sweet, sudsy presence. For a measly $10 at DuClaw Brewing, you can get buzzed on the chocolately-peanut-buttery libation that actually tastes and smells like a chocolate peanut cup, according to Uncrate. No word on where else in the States it’s hopping (heh) up next, but sweet baby Jesus, we hope it’s in ours. [Uncrate]
Here’s what you need to know about what you’re looking at right now:
- These life-sized, disembodied baby heads are made entirely of white chocolate.
- They were created by Conjurer’s Kitchen (those people who make the STD cupcakes) for a private commission. (OMG, WHO!?)
- They are horrifying.
OK. That’s all. I need to go eat a chocolate bar right away to get me back in touch with my love of sugar. [Gizmodo]
Forget about the 12 days of Christmas — for chocoholics, Decembers is all about the 25 days of CHOCOLATE. For those of you who weren’t lucky enough to grow up with the Advent calendar tradition, it’s a calendar with 25 tiny boxes, which each contains a piece of chocolate inside. This festive Advent calendar from Starbucks gives you a piece of chocolate every day throughout the month of January until Christmas, plus five tiny presents inside. Don’t tell Santa that your sweet tooth has been very naughty this year. [$29.95, Starbucks Store]
I am certain that I am a woman. Here’s proof: these two mammary glands, my monthly menstruation and, oh yes, I am utterly addicted to chocolate.
The way I eat chocolate — the way I fiend for it — you’d think there was some Darwinian motivation behind it. Throughout my life, I have always kept a bar in the freezer or surreptitiously brought the chocolate chips back to my bed for a midnight to three a.m. snack. And I’m not alone; the US consumer eats about 12 pounds of chocolate a year.
So, why am I craving the brown stuff almost every day? I know people dub themselves “chocoholics,” but is there any proof that doing cocoa is actually physically addictive? And if we’re chowing down the 3,400-year-old treat like it is going out of style, is it really that bad for us? It seems like I had only heard conflicting reviews of my go-to taste bud charmer, so I wanted to sit the jury down myself and get a verdict once and for all. Keep reading »
The sophisticated palate knows: A balance of savory and sweet makes the most satisfying treat. But even the least sophisticated tastes can appreciate the merits of chocolate and bacon. But together? Well, if you like dark chocolate and you like bacon (is there anyone who doesn’t?), you’re going to dig their love child, Mo’s Dark Chocolate Bacon Bar by Vosges. Once your mouth knows the bliss of consuming hickory smoked bacon, Alder wood smoked salt and and 62 percent dark chocolate together, no other chocolate bar will do. [$7.50, Vosges Chocolate]