Oxford University scientists have custom-built a 3-D printer that can create a new type of material with the properties of living tissues.Monday, 8 April, 2013, 10:27am
Enjoy those Easter eggs while you have the chance, that’s the message from the world’s chocolate growers. It seems chocolate will soon become so expensive only the wealthy will be able to afford it. This could be the last Easter of reasonably-priced and plentiful chocolate as this year the industry has been hit by a double whammy: disease and scarcity.1 Apr 2013 - 6:41pm
Some of the world's finest chocolatiers have set up shop on the mainland in recent years, hoping to capitalise on the country's hunger for luxury goods. But to what extent sweet-toothed mainlanders will be tempted by premium chocolate, and how big the market will be, remains to be seen.22 Mar 2013 - 11:39am
Although chocolate can be enjoyed all year round, Janus Chan, general manager of Vero, said Lunar New Year and Valentine's Day have to be when the treat is most sought after.21 Jan 2013 - 5:05am
I have a love-hate relationship with making chocolate confections. On the plus side, it's challenging, fun to do and, if done right, the results are beautiful, impressive and delicious. On the minus side, it's messy and, if done wrong, the chocolates can look ugly (although often they still taste delicious).5 Jan 2013 - 10:54pm
Roger Chan, 34, co-founded Hong Kong's first artisanal chocolate company Vero in 2004. Its high-end treats are still available at a boutique in Landmark in Central, while the chocolate workshop that opened four years ago at Fenwick Pier closed this summer. A new flagship store is opening next year.
Vero is one of Hong Kong's first artisanal producers. How has the scene grown?22 Nov 2012 - 9:01am
Of all the chocolate research out there, the most unabashed tribute to the "dark gold" has to be a study just published in one of the world's most prestigious medical journals.
Drum roll, please.
The higher a country's chocolate consumption, the more Nobel laureates it spawns per capita, according to findings released in the New England Journal of Medicine.12 Oct 2012 - 4:04am
Chocolate has come a long way. Back in the day, milk chocolate was almost all you could get. That was mostly about the sugar, and had little to do with the cacao itself.13 Sep 2012 - 11:58am
To many Mexicans, mole (pronounced mo-lay) shows their national cuisine at its finest and most complex.13 Sep 2012 - 11:59am
Eating a standard chocolate bar every week could lower a man's risk of having a stroke in later life by 17 per cent, according to a study. It suggests that eating even more chocolate could reduce the risks further.31 Aug 2012 - 4:11am
Everyone loves chocolate. And the more guilty the pleasure, the more we reach for studies which prove that - contrary to received wisdom - chocolate may actually be good for us. So good in fact, that its sales last year in Hong Kong increased 6 per cent to HK$1.3 billion, according to Euromonitor International.26 Jun 2012 - 12:00am
If the health benefits of chocolate derive from the antioxidants in cocoa, as seems likely, then there's no point eating a Snickers bar and expecting it to help your heart. You're going to need something with a higher cocoa content. The problem is, cocoa is bitter, too much so for some.26 Jun 2012 - 12:00am
James Averdieck took a simple idea and made it big. Anna Healy Fenton catches up with the king of pudding.25 Jun 2012 - 12:00am
Movenpick Swiss Chocolate
The flavours of this brand are quite subtle, which means that the first spoonful may seem uninteresting. Don't be deceived - this satiates chocolate cravings and is a great summer refreshment at the same time. Shavings of chocolate provide a slight crunch and are well-distributed, adding pleasing bursts of cocoa richness.14 Jun 2012 - 12:00am
Save your skin22 Apr 2012 - 12:00am