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Chocolate News!

Chocolate may protect the brain from strokes

A study following more than 37,000 Swedish men showed those eating the most chocolate were the least likely to have a stroke. It follows on from other studies that have suggested eating chocolate can improve the health of the heart.The Swedish men were split into four groups based on the amount of chocolate, with the bottom group eating, on average, no chocolate each week and the top group having 63g (2.2oz) - slightly more than an average bar.

Comparing the top and bottom groups showed those eating the most chocolate were 17% less likely to have a stroke during the study, published in the journal Neurology.

So get eating!!

Caramel Truffles - An easy yet fun recipe!


  • 26 Werther's® Original Chewy Caramels
  • 1 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips
  • 1 tablespoon shortening


  • Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.
  • Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm.
  • In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until firm. Yield: 2-1/2 dozen.

Note: This recipe was tested in a 1,100-watt microwave.

Chocolate Problems! - Stuck on something? Ask Us!

Top Problem!

I have been trying to make chocolate molds for my family and friends for Christmas gifts but I have been having two different problems. The first is that my candies are getting pretty sticky after they come out of the molds and sit for a few minutes. I think that the problem is that humidity is condensing on the top of the candies but I have no clue as to how to prevent that. The other problem is that my candies become grainy with time. I test my temper so I know that isn’t the problem and from what I have read that is usually the cause. I am clueless as to what I am doing wrong. Can some one PLEASE help me?

Thanks in Advance,

Solution - From the Experts

I know you said you "tested the temper", but was that the temperature of the chocolate or are you tempering it before molding it? Graininess is usually because of the chocolate not being tempered. You're absolutely correct on the stickiness--moisture's usually the cause. The room may be too humid and, since most kitchens aren't the easiest places to dehumidify, you can try allowing the chocolate to warm up a bit (in case you were letting it set in a cooler environment) closer to room temp before unmolding it.

Hope it helps!
The Chocoholic Team

Fact of the Month!

People spend more than 7 billion dollars a year on chocolate!

Mars Bar Cake Recipe!


Serves: 20

  • 3 Mars Bars
  • 75g margarine
  • 3 tablespoons golden syrup
  • 225g Rice Krispies
  • 1 large plain chocolate bar
  • Preparation method

    Prep: 30 mins | Cook: 25 mins | Extra time: 1 hour, setting


    Cut Mars Bars into small pieces. Melt marg, syrup and Mars Bars in a pan.


    Put Rice Krispies in a bowl and add melted mixture form pan slowly. Mix well. Press mixture flat into a baking tray then leave to cool.


    Melt the choc and spread over the top. Leave to set, then cut into squares.


    If making with children, supervise them when they melt the marg, syrup and Mars Bars.


    When setting the cake, I put it in the freezer for a short while but keep checking it so it doesn't freeze.


    The amount of portions you receive from this cake will depend on how deep you make it and how big you cut your portions.