The 99 Percent posted a Q & A with Dutch design duo Lernert & Sander on their creative process and fighting procrastination. But because Easter Sunday is a day of rest, here’s one way for you to procrastinate.
The following video is like biting the ears off of your chocolate bunny, multiplied by 100. Destruction can be quite beautiful when it’s set to an innocent “la la la” soundtrack. Warning: forty chocolate bunnies were destroyed in the making of this video. The duo explain their inspiration:
We wanted to make something that taught children in a very indirect way that they can’t and will not always get what they want. We deeply feel the times we live in are creating “on demand-monsters,” a click-and-go generation at large, that later grow up expecting to get everything, right here and right now.
Chocolate Bunny from Lernert & Sander on Vimeo.
Happy Easter Sunday!
Kit Kat, the cheesy version.
Because it’s Friday, I bring you a magical treat all the way from Japan.
If you’re like most people, you love cheese and you love chocolate. If I could only have one for the rest of my life, I’d pick cheese, but only because it’s worse for you calorie-wise. For you, the choice might be as easy as whether you’re in the mood for something savoury or something sweet.
Now you don’t have to make that decision. Cheese and chocolate have coalesced into one, in a brilliant creation called Kit Kat Cheese.
When my friend Chris whipped out the Kit Kat Cheese, we were more curious than a horror movie protagonist in a dark basement. Read More
Eight new truffle flavours at Choklat were released on Saturday March 5th. Choklat’s truffles are made to order and made with no preservatives so must be eaten within two weeks.
I recently had their key lime truffle filling dipped in milk chocolate and rolled in graham crackers. I loved it the first time but most recently found the filling to be lacking punch, especially when compared to the zingy and tart vodka, passion fruit and lime chocolate I had in Bruges from The Chocolate Line. Hopefully Choklat’s new flavours are livelier.
After months of testing, the new truffle fillings are: Read More
Cacao beans.
Valentine’s day sneaks up on me every year. Christmas is over. January’s a write-off. February continues the trend of nothingness, right? I am always wrong. Inevitably, I am left scrambling to make restaurant reservations and look for gift ideas.
This year Valentine’s Day is all about chocolate. Girls love eating chocolate and are thrilled when they are gifted with the high quality stuff. Note that the chocolate must be high quality. Don’t get those flimsy cardboard boxes from the drugstore.
Choklat is one of Calgary’s best kept secrets. Their truffles and bars are truly one of a kind, so you don’t reek of desperate last-second gift giving, even if that’s exactly what you’re doing! Read More
Follow I Came for the Food on Twitter! twitter.com/icameforthefood
I am a lover of all things bacon. The love affair is so bad that anytime something on a menu has bacon on it, I order it. My preferences are always savoury over sweet, bacon over other meats. I am also all for combining different textures. Epiphanie Chocolate‘s bacon chocolate piqued my interest. It contains double-smoked bacon from Canmore’s Valbella meats, wrapped in dark chocolate from Davao, Phillipines.
A few years ago I made chocolate-covered-bacon for a party, which were essentially bacon strips dipped in dark chocolate. Presentation-wise, they kind of looked like thin pieces of…poo. Guests’ reactions were wildly unpredictable but wavered between extreme dislike and extreme curiosity. Ok, most people hated it. I thought it was genius, even if my bacon-to-chocolate ratio was off (too much bacon, not enough chocolate). Read More
Follow I Came for the Food on Twitter! twitter.com/icameforthefood
File this under the fail blog.
With Calgary’s wintery weather of late, I decided a hot chocolate from Phil & Sebastian Coffee Roasters would warm me up nicely.
Phil & Sebastian is one of Calgary’s most exalted coffee houses. P & S were two University of Calgary students who became obsessed with coffee and started a stand at the Calgary Farmers’ Market. They were the first to procure the coveted Clover, an $11,000 coffee machine that has precise controls for brewing time, temperature and water, ensuring a consistent cuppa every time. Recently, they opened a second location in trendy Marda Loop.
Too bad their hot chocolate sucks. I had phoned beforehand and was told their hot chocolate is made with ground Verona dark chocolate, dulce de leche (Spanish caramel) and whole milk so you can imagine my anticipation. What I get is a bland and lukewarm mess with a gritty aftertaste. It looked pretty with its foamy latte art and the initial thickness was good, but overall, this was likely the worst $3.85 I’ve spent all year on a drink. Hot chocolate is not P & S’s specialty, but I expected much more from them given their shiny reputation.
I thought hot chocolate was supposed to be both hot and tasty. Guess not.
It’s up to you to decide for yourself (maybe I got a barista on an “off” day), but should you try it after all, don’t say I didn’t warn you…
Happy drinking,
-Anh
Phil & Sebastian Coffee Roasters
Marda Loop, 2043 33rd Ave SW, Calgary. 403-686-1221, Weekdays 6:30 am to 9 pm, Weekends 7:30 am to 9 pm.
Calgary Farmers Market, H6, 4421 Quesnay Wood SW, Calgary. Fri & Sat 8:30 am to 5 pm, Sunday 8:30 am to 4 pm, Mon – Thurs closed.
