What you'll need:
1. Melt the dark chocolate in a bowl over hot water.
2. Add the cornflakes and marshmallows to the melted chocolate.Wednesday, 15 August, 2012, 11:11pm
The macadamia is one of the most luxurious of nuts. Large, round, sweet and extremely rich and fatty, the macadamia is also one of the most expensive, largely because the smooth, seamless shell is extremely difficult to crack, needing a reported 21kg of pressure per square centimetre.8 Jul 2012 - 12:00am
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
Trying to kick your chocolate habit? You may not need to. New evidence suggests that adults who eat chocolate frequently are thinner than those who don't.27 Mar 2012 - 12:00am
Monde Chocolatier on the 10th floor is an interesting discovery: a combined coffee shop and hand-made chocolate emporium. Run by two brothers and operating in Horizon Plaza since 2005, there is no mass assembly line - just artisans busy creating a small number of edible works of art. Take a seat, order a coffee and treat your senses with a selection of exquisite hand-crafted confections.12 Oct 2011 - 12:00am
Hong Kong-born Senna Lamba has just launched Teensum.com, a teen-oriented community website devoted to food and cooking.
'I found there was no specific food website for teens and kids in Hong Kong,' she says.4 Sep 2011 - 12:00am
Jean-Paul Hevin has the enviable job of creating delicious chocolates and hopes his customers experience the pleasure of eating them. He was confirmed not only as 'best chocolatier in France', but also honoured for having the 'best hot chocolate in France' at the Salon du Chocolat last month in Paris.12 Dec 2010 - 12:00am
Chocolate is a sensuous food that, unfortunately, is rarely used in the kitchen beyond taking the role of sickly sweet filling. Using it as a coating for the humble walnut, though, can give you a range of flavours depending on the chocolate's sweetness, cacao content and the origin of the cacao beans. The slight bitterness of walnuts makes the combination enjoyable without tiring the palate.18 Apr 2010 - 12:00am
WE'VE COME a long way since the Mars Bar. The way some people describe chocolate today, it's hard not to mistake it for oenophile chit chat, with all the 'powerful tannins', 'acidulous fruitiness', 'lingering notes' and 'woody aromas' being flung around over Grand Crus.5 Feb 2010 - 12:00am
Chocolates don't just make consumers happy, they keep chefs happy too. Richard Ekkebus (pictured), executive chef of Amber at The Landmark Mandarin Oriental, is a chocoholic - and what better way to prove it than to come up with a choc-full dessert menu?9 Sep 2009 - 12:00am
Caramel can be fascinating. Starting with one of the most basic of ingredients - sugar - you can make something that is achingly sweet, burnt and bitter or something in between; that is either liquid or solid. Caramel gets very hot, so take care not to burn yourself if you use these recipes.
Chocolate and salted caramel tarts (pictured)22 Mar 2009 - 12:00am
This week Gina Jamieson, 13
Gina asks: I have a sweet tooth, especially for chocolate. Are there any healthy chocolate desserts I can make?8 Feb 2009 - 12:00am
Antique Patisserie & Fine Chocolates
32 Lyndhurst Terrace, Central, tel: 2542 2816 Popular flavours: rose, chocolate, strawberry
Ceres Boulangerie et Patisserie
19 Fuk Lo Tsun Road, Kowloon City, tel: 2716 3383 Popular flavours: cartoon macarons (raspberry, chocolate or pistachio), hazelnut, chocolate
Chocolux17 Jul 2008 - 12:00am
The luxury chocolate market just got a bit more crowded, with another maker from France opening a store in Pacific Place.16 Jun 2008 - 12:00am