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"The worst is still yet to come": Grim warning for chocolate lovers

Chocolate lovers could be facing a potential nightmare ahead of the festive season as cocoa supplies hit an all time low, driving confectionary prices to a record high. Most of the world's cocoa beans are grown in West Africa, where ongoing inclement weather and crippling crop diseases, coupled with economy-wide pressures like rising labour, packaging and energy costs, have put unprecedented pressure on the chocolate industry in recent months. However, market analyst Rabobank’s Paul Joules told <a title="www.smh.com.au" href="https://www.smh.com.au/politics/federal/why-a-global-cocoa-crunch-will-sour-chocolate-for-years-to-come-20240927-p5ke0w.html" target="_blank" rel="noopener">The Sydney Morning Herald, </a> “the worst is still yet to come for consumers”, as the stockpiles of cocoa that manufacturers have been relying on for the past 18 months have run out. “While hedging has protected many manufacturers from the worst effects of the price rises until now, eventually all these forward contracts will get used up, and prices will have to increase to reflect the current cocoa price,” Rabobank’s Soaring chocolate prices report, released last week, read. Rabobank wanted that the increased costs of manufacturing will be passed down to consumers, with dark chocolate lovers being the most affected due to the high concentration of cocoa. Analysis by Mr Joules found that, worldwide, a 100 gram block of chocolate with 70 per cent cocoa content could rise from $4.90 to $6.50, with a “similar increase could be expected in Australia”. “It can take anywhere from six to 12 months for … price hikes to be reflected in the retail pricing of products,” Saxo Head of Commodity Strategy, Ole Sloth Hansen said. “The trend of shrinkflation is likely to become more pronounced. Consequently, while there might not be a stark rise in the price tags of chocolate items, the quantity offered for the same price will see a reduction.” Image credits: Shutterstock

Money & Banking

Don’t give mum chocolates for Mother’s Day. Take on more housework, share the mental load and advocate for equality instead

<a href="https://theconversation.com/profiles/leah-ruppanner-106371">Leah Ruppanner</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> With Mother’s Day right around the corner, many grateful and loving families are thinking about what to give mum to show their appreciation. Should you give her chocolate? Nope. Fancy soaps? Nope. Fuzzy slippers, pyjamas, scented candles? No, no and no. On this Mother’s Day, keep your cash and give your wonderful mother gifts that will actually have a long-term impact on her health and well-being. <h2>1. Do a chore that mum hates and hold onto it … forever</h2> Research <a href="https://www.tandfonline.com/doi/full/10.1080/13545701.2020.1831039">shows</a> men have increased the amount of time spent on housework and childcare and that mothers, over time, are doing less (hooray!). But, women <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1741-3737.2008.00479.x">still do more housework</a> than men, especially when <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/gwao.12497?fbclid=IwAR2dp04p2sFqbDqdehXmXgDSfTYwX3GRzP7ScMJhSOrMePTGQVErR2TTX88">kids are in the home</a>. Further, <a href="https://journals.sagepub.com/doi/abs/10.1177/0891243205285212">men tend to pick up the more desirable tasks</a>, like <a href="https://www.jstor.org/stable/3598304">cooking and playing with the kids</a>, leaving mothers to do the less pleasurable chores (think cleaning toilets and clearing out fridges). The chore divide in same-sex relationships is generally found to be more equal, but some critique suggests equality may suffer <a href="https://www.nytimes.com/2018/05/16/upshot/same-sex-couples-divide-chores-much-more-evenly-until-they-become-parents.html">once kids are involved</a>. This year give your mum (or mums) the gift of equal housework and childcare sharing – start by taking the most-hated tasks and then hold onto them… forever. <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/gwao.12727">Research</a> shows housework inequality is bad for women’s mental health. Undervaluing women’s housework and unequal sharing of the chores deteriorates <a href="https://link.springer.com/article/10.1007/s11199-022-01282-5">relationship quality</a>, and <a href="https://journals.sagepub.com/doi/full/10.1177/0038038516674664">leads to divorce</a>. Housework and childcare take up valuable time to keep the family happy, harmonious and thriving, often at the expense of mum’s health and well-being. So, skip the chocolates and show mum love by doing the worst, most drudgerous and constant household chores (hello, cleaning mouldy showers!) and keep doing these… forever. <h2>2. Initiate a mental unload</h2> The <a href="https://www.abc.net.au/news/health/2017-09-14/the-mental-load-and-what-to-do-about-it/8942032">mental load</a> is all of the planning, organising and management work necessary to keep the family running. The mental load is often perceived as list making or allocating tasks to family members. But, it’s so much more – it is the <a href="https://theconversation.com/planning-stress-and-worry-put-the-mental-load-on-mothers-will-2022-be-the-year-they-share-the-burden-172599">emotional work</a> that goes with this thinking work. The mental load is the worry work that never ends and can be done <a href="https://www.tandfonline.com/doi/abs/10.1080/13668803.2021.2002813">anywhere, anytime and with anyone</a> (in, for example, said mouldy shower). Because the mental load is performed inside our heads, it is invisible. That means we don’t know when we or others are performing this labour unless we really tune in. In fact, it is often when we tune in through quiet time, relaxation or meditation that the mental load rears its ugly head. Suddenly you remind yourself to buy oranges for the weekend soccer game, organise a family movie night and don’t forget to check in on nanna. Women in heterosexual relationships are <a href="https://journals.sagepub.com/doi/abs/10.1177/0003122419859007">shown to do more</a> of the mental load with serious consequences for their mental health. But we don’t have a comprehensive measurement of how much women do it nor how it is allocated in same-sex couples. So, on this mothers’ day spend some time talking about, cataloguing, and equalising the family’s mental load. This isn’t just making a list about what has to be done but also understanding <a href="https://www.abc.net.au/news/health/2017-09-14/the-mental-load-and-what-to-do-about-it/8942032">how the mental load</a> connects to the emotional health of the family, and the person carrying this <a href="https://www.newamerica.org/better-life-lab/blog/making-the-mental-load-visible/">invisible labour, worry and stress</a>. <h2>3. Speak up for your mum and all caregivers</h2> Families alone cannot bear the brunt of the caregiving necessary to keep us thriving. Governments, workplaces and local communities also play a critical role. For this mothers’ day, pick an issue impacting mothers (for example, equal pay, affordable childcare or paid family leave) and do one thing to help move the needle. Write a letter to your boss, your local MP, or donate money to an advocacy organisation advancing gender equality. Or, role model these behaviours yourself – normalise caregiving as a critical piece of being an effective worker, create policies and practices that support junior staff to care for themselves, their families and their communities and use these policies. <a href="https://journals.sagepub.com/doi/abs/10.1177/0891243216649946">Research</a> shows men want to be equal carers and sharers but often fear what taking time off for caregiving will signal to their employer despite evidence that fathers who request flexible work are perceived more <a href="https://academic.oup.com/sf/article-abstract/94/4/1567/2461609?login=false">favourably</a>. Appearing to be singularly devoted to work was shown to be impossible during the pandemic with kids, spouses, partners, and pets home all day long. Learning to create more care-inclusive workplaces and communities is critical. Paid parental leave, affordable and accessible high-quality childcare, flexibility in how, when and where we work and greater investments in paid sick leave, long-term disability support and aged care are just a few policies that would strengthen the care safety net. We will all be called upon to care at some point in our lives – let’s create the environments that support caregiving for all, not just mum.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/182330/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/leah-ruppanner-106371">Leah Ruppanner</a>, Professor of Sociology and Founding Director of The Future of Work Lab, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/dont-give-mum-chocolates-for-mothers-day-take-on-more-housework-share-the-mental-load-and-advocate-for-equality-instead-182330">original article</a>.

Family & Pets

Eating some chocolate really might be good for you – here’s what the research says

<a href="https://theconversation.com/profiles/dan-baumgardt-1451396">Dan Baumgardt</a>, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> Although it always makes me scoff slightly to see Easter eggs making their first appearance in supermarkets at the end of December, there are few people who aren’t delighted to receive a bit of chocolate every year. It makes sense that too much chocolate would be bad for you because of the high fat and sugar content in most products. But what should we make of common claims that eating some chocolate is actually good for you? Happily, there is a fair amount of evidence that shows, in the right circumstances, chocolate may be both beneficial for your heart and good for your mental state. In fact, chocolate – or more specifically cacao, the raw, unrefined bean – is a medicinal wonder. It contains many different active compounds which can evoke pharmacological effects within the body, like medicines or drugs. Compounds that lead to neurological effects in the brain have to be able to cross the <a href="https://link.springer.com/chapter/10.1007/978-3-642-13443-2_7">blood-brain barrier</a>, the protective shield which prevents harmful substances – like toxins and bacteria – entering the delicate nervous tissue. One of these is the compound <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3672386/">theobromine</a>, which is also found in tea and contributes towards its bitter taste. Tea and chocolate also contain caffeine, which theobromine is related to as part of the purine family of chemicals. These chemicals, among others, contribute to chocolate’s addictive nature. They have the ability to cross the blood-brain barrier, where they can influence the nervous system. They are therefore known as <a href="https://pubmed.ncbi.nlm.nih.gov/15549276/">psychoactive</a> chemicals. <figure><iframe src="https://www.youtube.com/embed/HloqayQdR6M?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> What effects can chocolate have on mood? Well, <a href="https://academic.oup.com/nutritionreviews/article/71/10/665/1931144?login=false">a systematic review</a> looked at a group of studies which examined the feelings and emotions associated with consuming chocolate. Most demonstrated improvements in mood, anxiety, energy and states of arousal. Some noted the feeling of guilt, which is perhaps something we’ve all felt after one too many Dairy Milks. <h2>Health benefits of cocoa</h2> There are other organs, aside from the brain, that might benefit from the medicinal effects of cocoa. For centuries, chocolate has been used as a medicine to treat a <a href="https://pubmed.ncbi.nlm.nih.gov/10917925/">long list of diseases</a> including anaemia, tuberculosis, gout and even low libido. These might be spurious claims but there is evidence to suggest that eating cacao has a positive effect on the cardiovascular system. First, it can prevent <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068178/">endothelial dysfunction</a>. This is the process through which arteries harden and get laden down with fatty plaques, which can in turn lead to heart attacks and strokes. Eating dark chocolate may also reduce <a href="https://www.sciencedirect.com/science/article/pii/S1537189115001135?via%3Dihub">blood pressure</a>, which is another risk factor for developing arterial disease, and prevent formation of clots which block up blood vessels. <figure><iframe src="https://www.youtube.com/embed/8VUcPCbSSCY?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> Some studies have suggested that dark chocolate might be useful in adjusting ratios of <a href="https://pubmed.ncbi.nlm.nih.gov/20968113/">high-density lipoprotein cholesterol</a>, which can help protect the heart. Others have examined insulin resistance, the phenomenon associated with Type 2 diabetes and weight gain. They suggest that the <a href="https://www.sciencedirect.com/science/article/pii/S0963996900000697#:%7E:text=Cocoa%20is%20rich%20in%20polyphenols%20particularly%20in%20catechins,and%20cocoa%20powder%20have%20been%20published%20only%20recently.">polyphenols</a> – chemical compounds present in plants – found in foodstuffs like chocolate may also lead to <a href="https://pubmed.ncbi.nlm.nih.gov/29993262/">improved control of blood sugars</a>. <h2>Chocolate toxicity</h2> As much as chocolate might be considered a medicine for some, it can be a poison for others. It’s well documented that the ingestion of caffeine and theobromine is highly toxic for domestic animals. Dogs are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4801869/">particularly affected</a> because of their often voracious appetites and generally unfussy natures. The culprit is often dark chocolate, which can provoke symptoms of agitation, rigid muscles and even seizures. In certain cases, if ingested in high enough quantities, it can lead to comas and abnormal, even fatal heart rhythms. Some of the compounds found in chocolate have also been found to have potentially negative effects in humans. Chocolate is a source of oxalate which, along with calcium, is one of the main components of <a href="https://pubmed.ncbi.nlm.nih.gov/20301742/">kidney stones</a>. Some clinical groups have advised against consuming oxalate rich foods, such as spinach and rhubarb – and chocolate, for those who suffer from recurrent kidney stones. So, what should all this mean for our chocolate consumption habits? Science points in the direction of chocolate that has as high a cocoa solid content as possible, and the minimum of extras. The potentially harmful effects of chocolate are more related to fat and sugar, and may counteract any possible benefits. A daily dose of 20g-30g of plain or dark chocolate with cocoa solids above 70% – rather than milk chocolate, which contains fewer solids and white chocolate, which contains none – could lead to a greater health benefit, as well as a greater high. But whatever chocolate you go for, please don’t share it with the dog.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/226759/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/dan-baumgardt-1451396">Dan Baumgardt</a>, Senior Lecturer, School of Physiology, Pharmacology and Neuroscience, <a href="https://theconversation.com/institutions/university-of-bristol-1211">University of Bristol</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/eating-some-chocolate-really-might-be-good-for-you-heres-what-the-research-says-226759">original article</a>.

Body

Here’s why having chocolate can make you feel great or a bit sick – plus 4 tips for better eating

<a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Australians are <a href="https://www.retail.org.au/media/sweet-spending-boon-predicted-for-easter-retail">predicted</a> to spend around A$1.7 billion on chocolates, hot cross buns and other special foods this Easter season. Chocolate has a long history of production and consumption. It is made from cacao beans that go through processes including fermentation, drying, roasting and grounding. What is left is a rich and fatty liquor that is pressed to remove the fat (cocoa butter) and the cacao (or “cocoa”) powder which will then be mixed with different ingredients to produce dark, milk, white and other types of chocolates. There are several health benefits and potential problems that come in these sweet chocolatey packages. <h2>The good news</h2> Cacao beans contain <a href="https://foodstruct.com/food/cocoa-bean">minerals</a> like iron, potassium, magnesium, zinc and phosphorus and some vitamins. They are also rich in beneficial chemicals called <a href="https://pubmed.ncbi.nlm.nih.gov/23150750/">polyphenols</a>. These are great antioxidants, with the potential to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">improve heart health</a>, increase <a href="https://pubmed.ncbi.nlm.nih.gov/25164923/">nitric oxide</a> (which dilates blood vessels) and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3488419/">reduce blood pressure</a>, provide food for gut microbiota and <a href="https://www.mdpi.com/2072-6643/12/7/1908">promote gut health</a>, boost the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465250/">immune system</a> and reduce inflammation. However, the concentration of polyphenols in the chocolate we eat depends largely on the cocoa solid amounts used in the final product. In general terms, the darker the chocolate, the more cocoa solids, minerals and polyphenols it has. For example, dark chocolates may have around <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">seven times more polyphenols</a> compared to white chocolates and <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2011.614984">three times more polyphenols</a> compared to milk chocolates. <h2>But also some bad news</h2> Unfortunately, the <a href="https://theconversation.com/treat-or-treatment-chocolate-is-good-but-cocoa-is-better-for-your-heart-3084">health benefits of cocoa solids</a> are easily offset by the high sugar and fat content of modern-day chocolates. For example, milk and white chocolate eggs are on average 50% sugar, 40% fat (mostly saturated fats) – which means a lot of added kilojoules (calories). Also, there may be some side effects that come with ingesting chocolate. Cocoa beans include a compound called theobromine. While it has the anti-inflammatory properties responsible for some of the health benefits of chocolate, it is also a mild brain stimulant that acts in a similar way to caffeine. The mood boost it offers may also be partly responsible for how much we <a href="https://www.frontiersin.org/articles/10.3389/fphar.2015.00030/full?crsi=662496658&cicada_org_src=healthwebmagazine.com&cicada_org_mdm=direct">like chocolate</a>. Dark chocolate has higher theobromine compared to milk and white chocolate. But accordingly, overindulging in chocolate (and therefore theobromine) may lead to feeling restless, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3672386/">headaches</a> and nausea. <h2>What else is in your chocolate?</h2> Milk and dairy-based chocolates may also cause stomach upset, abdominal pain and bloating in people with <a href="https://dietitiansaustralia.org.au/health-advice/lactose-intolerance">lactose intolerance</a>. This happens when we don’t produce enough lactase enzymes to digest milk sugar (lactose). People with lactose intolerance can usually tolerate up to 6 grams of lactose without showing symptoms. Milk chocolate can have around <a href="https://www.ncbi.nlm.nih.gov/books/NBK310258/">3 grams of lactose</a> per 40 grams (the size of a standard chocolate bar). So two chocolate bars (or the equivalent in milk chocolate eggs or bunnies) may be enough to cause symptoms. It’s worth noting that lactase enzyme activity dramatically declines as we age, with the highest activity in newborns and children. So lactose sensitivity or intolerance may not be such an issue for your kids and your symptoms may increase over time. Genetics also plays a major role in how sensitive people are to lactose. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6815241/">Allergic reactions</a> to chocolate are usually due to the added ingredients or cross-contamination with potential allergens such as nuts, milk, soy, and some sweeteners used in the production of chocolate. Symptoms can be mild (acne, rashes and stomach pain) or more severe (swelling of the throat and tongue and shortness of breath). If you or your family members have known allergic reactions, make sure you read the label before indulging – especially in a whole block or basket of the stuff. And if you or your family members do experience symptoms of an allergic reaction after eating chocolate, <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/allergic-reactions-emergency-first-aid">seek medical attention</a> immediately. <h2>4 take home tips</h2> So, if you are like me and have a weakness for chocolate there are a few things you can do to make the experience a good one.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202848/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <ol> <li>keep an eye out for the darker chocolate varieties with higher cocoa solids. You may notice a percentage on labelling, which refers to how much of its weight is from cocoa beans. In general, the higher this percentage, the lower the sugar. White chocolate has almost no cocoa solid, and mostly cocoa butter, sugar and other ingredients. Dark chocolate has 50–100% cocoa beans, and less sugar. Aim for at least 70% cocoa</li> <li>read the fine print for additives and possible cross-contamination, especially if allergies might be an issue</li> <li>the ingredients list and nutrition information panel should tell you all about the chocolate you choosing. Go for varieties with lower sugar and less saturated fat. Nuts, seeds and dried fruits are better ingredients to have in your chocolate than sugar, creme, syrup, and caramel</li> <li>finally, treat yourself – but keep the amount you have within sensible limits!</li> </ol> <a href="https://theconversation.com/profiles/saman-khalesi-366871">Saman Khalesi</a>, Postdoctoral Fellow of the National Heart Foundation & Senior Lecturer and Discipline Lead in Nutrition, School of Health, Medical and Applied Sciences, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/heres-why-having-chocolate-can-make-you-feel-great-or-a-bit-sick-plus-4-tips-for-better-eating-202848">original article</a>.

Food & Wine

3 health benefits of dark chocolate

Although it seems too good to be true, dark chocolate can actually be good for you! When consumed in moderation, this delicious treat has some powerful health benefits. Following are three of the major reasons to indulge. 1. It can help prevent heart disease Like tea, dark chocolate contains flavonoids, which are compounds that act as antioxidants. Flavonoids protect cells from harmful molecules – called free radicals – that are produced when the body breaks down food or is exposed to sunlight or smoke. Free radicals can cause cell damage that leads to heart disease. Flavonoids can also lower blood pressure and reduce LDL cholesterol (ie, the bad cholesterol) by up to 10%. 2. It can improve your mood Dark chocolate stimulates the production of endorphins, chemicals in the brain that bring on feelings of pleasure. It also contains the chemical serotonin, which acts as an anti-depressant. 3. It can protect your skin German researchers found that the flavonoids in dark chocolate absorb UV light, help protect and increase blood flow to the skin, and improve skin’s hydration and complexion. Here's the caveat For all of its health benefits, though, dark chocolate does contain a lot of calories. So, experts recommend sticking to no more than 60g – about two to three squares – of the sweet stuff per day. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/uncategorized/3-health-benefits-of-dark-chocolate" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

Major Cadbury change is a far cry from a fan favourite

Fans of Favourites have been left scowling - or delighting, as lines were drawn on both sides of the great Flake versus Twirl debate - at their chocolate over an update by Cadbury. The confectionary giant made the now-controversial choice to swap out the classic Dream and Flake feature items, replacing them with the likes of Caramilks and Twirls. And when one Reddit user made the realisation, they wasted no time in taking to the popular internet forum to get the opinion of fellow sweet-toothed users. “Shrinkflation has reached Favourites,” they titled their post. “Dream and flake [are] now replaced with Caramilk and Twirl.” Alongside the text, they shared two images: one of the front of two Favourites boxes, and another of the back. The differences in their content was immediately obvious, as well as the 50g decrease between the two, with over 800 flocking to the comments section to share their thoughts on the matter. “No Flake = No Favourites,” one declared. “Why replace the best two?!!” another asked. Meanwhile, someone else had a slightly different - but still pressing - concern, asking, “can’t they, like, remove Picnics?” Many were of the opinion that it was actually a good move by Cadbury, believing Twirls to simply be the new-and-improved version of a Flake. However, most seemed to agree that Caramilk wasn’t nearly as desirable as the discarded Dream. “Twirl is just a better version of Flake,” one said, “with the extra coat of chocolate to keep the mess from falling out of your hand.” “Twirl is just a more structurally-sound version of Flake. Definitely an improvement IMO [in my opinion],” another said. “A Flake with its sh*t together,” came the agreement from another commenter. “A business Flake, if you will.” Someone else swooped in then to add that it was just “a Flake that’s been to therapy.” “Twirl replacing Flake is fine but no Dream?? That’s like my favourite… (caramilk is no dream replacement imo),” one lamented. And when someone stated that a Twirl is just a superior Flake, another user did agree, but not without adding “[I] am devo about dream though”. “All youse out here claiming Twirls are better than Flakes are nuts,” someone argued anyway. “The crumbly texture is so much better. Plus Flake in a 30c cone is one of the all time combos.” One even came equipped with a new tagline suggestion for the company, writing “Cadbury Favourites: ‘I wanted to get you a gift, but I didn’t want it to be nice’.” And some simply wanted to keep the peace, pointing out that “they're called Favourites, Cadbury probably changes them up to reflect what are selling better at the time”. Images: Reddit

Food & Wine

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Shoppers left feeling nostalgic over new chocolate treats

Chocolate lovers are in for a treat with Cadbury’s new range hitting supermarket shelves. The confectionary giant’s new “slices” range may feel quite familiar to some, especially those who often follow their sweet tooth into well-stocked bakeries, which makes perfect sense when considering the new blocks are inspired by the likes of crackle, hedgehog, and mint cream slices. <a href="https://www.cadbury.com.au/brand/cadbury-slices">The Cadbury Slices</a>, which carry a price tag of $5.50, are described by their makers as being “inspired by iconic Australian bakery slices and mixed with our iconic Cadbury chocolate to create a new way to enjoy icons, perfect for sharing.” They were an immediate hit with the masses, with one social media snack reviewer even declaring one of the new blocks to be “up there with some of my current favourites”. In a video posted to her Instagram account, she could be seen entering a Woolworths supermarket to pick up the new range, and outlined her journey before reviewing the goods. She did not, however, try the Old Gold mint cream, noting that she wasn’t really a fan of mint chocolate to begin with. First up was the Caramilk hedgehog, and after explaining the “classic Aussie no-bake slice”, she described how the block had a Caramilk base and contained almonds, toasted coconut, and rice crisps, before noting that she “absolutely loved the taste”. Next came the block “inspired by a chocolate crackle”, which also featured rice crisps and toasted coconut, and “definitely resembled the chocolate crackle flavour”. She noted that it had that “recognisable Copha taste”, although she didn’t believe that was one of the ingredients. “It was so delicious,” she surmised, “and I hope this one stays around for a while.” <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Snack Reviews Aus (@snackreviews_aus)</a> </div> </blockquote> Her joy at the range and their nostalgic flavours were exactly what the company had been aiming for, and as Paul Chatfield - vice president marketing for ANZ Mondelez International - told news.com.au, “the new Cadbury Slices range, features a variety of familiar and nostalgic flavours that Cadbury and chocolate-fans alike will enjoy. “We know Aussies share fond memories of bakery slices and hope they too will build new memories with family and friends as they share a Cadbury Slices block.” Images: Instagram

Food & Wine

“What do I actually do?”: Woman’s costly chocolate-coated crisis

A woman in the United States has been left with quite the mess on her hands after her cake order took a questionable - and rather expensive - turn. In a video posted to TikTok, by user @libbycarlsonn, she revealed what had become of her $300 USD (~$443 AUD/NZD) request after it had been dropped off by the baker. The clip featured her with a hand covering her face and the text “guys I paid $300 for this and the lady just dropped it off what do I actually do” across the top of the screen. It continued on to show an image of a carefully constructed chocolate cake, the one that the TikToker had been hoping to receive, and concluded with what she’d actually been delivered: something best described as a sort of chocolate avalanche, with chocolate melting down haphazardly placed chunks of cake, and a dusting of sprinkles over it all. “TikTok, work your magic because I need advice right now," her caption read. The video gained over 3.7m views, and over 4,000 comments, though most weren’t offering advice so much as commiserating with her, or poking fun at the sillier side of her situation, and many were of the opinion that she should demand a refund immediately. “When you say dropped it off, did she literally drop it?” one user wanted to know. “Also how is that the same as the one in the photo??? HOW?” Another pressing concern came soon after, with someone asking “why are there sprinkles???” “Put it in the fridge probably just melted a bit,” one suggested. “No way that’s what they gave you!! I would’ve flip[ped] that cake onto their face. Wow!!” another said. “Tbf…. I prefer the disaster cake,” one shared, “it looks tastier but I’d definitely ask for a refund.” Another felt quite strongly about that, telling the TikToker “well obviously it's false advertising and that's illegal”. One, however, simply refused to accept that the story was true, writing “I’m sorry I literally do not believe you”. “Girl you made that. Quit playing! Lol,” another agreed. And as one said, “honestly, there’s no way this is true or you dropped it before posting.” Images: TikTok

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

“100 is just a number”: Centenarian’s sweet solution for a long and happy life

When Shirley Goodman reached the milestone age of 100 years old, the last thing on her mind was slowing down. And the centenarian, who lives in Florida, has shared her advice for living a long and happy life - though what she had to say has taken many by surprise. Rather than stressing the importance of getting enough rest and following a strict diet, as we so often hear, Shirley believes her passion for having fun, doing what she enjoys, and eating her share of well-deserved treats to be the secret of her success. As Shirley told Today, “I feel great. 100 is just a number to me.” This is despite the two open-heart surgeries she has undergone - including a bypass, and the installation of a pacemaker and a stent. Shirley also experiences difficulties with her vision and her hearing, but nothing will keep her from embracing life and doing what she loves: dancing. “My legs are still working,” she said. “I’m an optimist. I try to do positive thinking all the time. That’s very important. I have a bracelet that says ‘Positivity’ on it. “I wear it every day and I try to stay positive.” She started dancing when she was just eight years old, even opening up her own dance school at 17. And while she did close down her business after marrying, she never gave it up, following her heart - and her dancing feet - in her free time instead. And in recent years, Shirley has taken that same passion to a whole new realm, establishing herself on the internet as ‘The Dancing Nana’. On Instagram, her family regularly share clips of Shirley dancing, and even participating in some viral internet trends, from doing ‘the floss dance’ to ‘the Tush Push’. It was the latter that propelled her to viral heights in 2019, when a clip surfaced of a then-96-year-old Shirley enjoying herself at her nephew’s wedding reception, outshining the younger guests on the dance floor with her spectacular footwork and twirls. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/BwLLINgB2uX/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BwLLINgB2uX/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by The Dancing Nana (@the.dancing.nana)</a> </div> </blockquote> “I would advise people,” she told Today, “if they like music at all, to keep it in their lives and don’t just sit home in a rocking chair.” “I attribute [my long life] mostly to two things. One is my family,” she later added, “I have a wonderful, devoted family. “And the jazz, the music down here in Sarasota, and my tap dancing. That’s what keeps me going.” And while Shirley has dabbled in other pursuits, dancing still holds the key to her heart, as nothing else quite took with her, with the 100-year-old confessing that she “wasn’t crazy” about golf, and played tennis until she was 90. “I only walk as far as my mailbox,” she added, “which is about five minutes.” She does, however, enjoy her share of yoga. Every morning, she FaceTimes her daughter for a session, and the two spend some mindful time together from their respective homes in Florida and New York. Another thing Shirley very much enjoys is a sweet treat. And as some longevity experts admitted to Today, many who reach impressive ages like Shirley don’t often focus on their recommended share of vitamins and other ‘healthy’ snacks. “I don’t eat healthy food,” Shirley admitted. “My kids would holler at me … but when I hit 90, they stopped bothering me.” As Shirley’s 71-year-old daughter Joan added, they all just assumed Shirley was going to outlive them, but that “you would not want to write a cookbook based on her nutritional recommendations. I think the secret is to enjoy what you’re eating.” Top of Shirley’s most loved menu is “anything that’s cooked in batter”, or some chocolate and other sweets of the like. She enjoys a piece of chocolate after each of her meals, and views breakfast as the perfect opportunity for a chocolate chip cookie - however, you won’t catch her nibbling on any dark varieties, as milk chocolate with some nuts is what she prefers to reach for. And when it comes to home cooked meals with some vegetables, Shirley isn’t a fan. “I say ‘cook’ is a four letter word, so I don’t cook very much,” said. “I eat very small portions, but I eat everything and anything I like.” Images: Instagram

Caring

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: · 250g butter plus 25g, softened · ¾ cup caster sugar · 2 teaspoons vanilla extract · 2 ½ cups plain flour · 1 teaspoon baking powder · ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra · 1 tin sweetened condensed milk · 1 tin condensed milk caramel · 1 tablespoon golden syrup · 125g 50 per cent dark chocolate, roughly chopped Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

The unusual reason behind Toblerone’s new look

The makers of Toblerone chocolate bars will remove the Matterhorn mountain peak from its packaging after some of its production processes were moved outside of Switzerland. In 2017, Switzerland introduced strict rules about the use of its national symbols in marketing. Companies looking to display Swiss iconography to promote milk-based products must be made exclusively in Switzerland. Other foods need to be at least 80 per cent made in Switzerland. The 4478-metre Matterhorn is shaped like a pyramid, with its form echoed along the lines of the infamous choccy bar. Inside the image of the Matterhorn on Toblerone bars is a bear, the symbol of the town Bern, which is the Swiss capital and where the bars have been produced since 1908. The US firm Mondelēz, which owns Toblerone, told the Aargauer Zeitung newspaper the imagery on its packaging would soon be changed. "The packaging redesign introduces a modernised and streamlined mountain logo that aligns with the geometric and triangular aesthetic," a Mondelēz spokesperson said in a statement. The labelling for Toblerone will now say "established in Switzerland", rather than "of Switzerland”. Mondelēz announced in 2022 that it would move some of the production to Slovakia at the end of 2023. Image credit: Getty

Food & Wine

From Chaucer to chocolates: how Valentine’s Day gifts have changed over the centuries

For Valentine’s Day, some couples only roll their eyes at each other in mutual cynicism. The capitalisation of love in the modern world can certainly seem banal. But Valentine’s Day gifts are hardly a contemporary invention. People have been celebrating the day and gifting love tokens for hundreds of years. We should first turn to Geoffrey Chaucer, the 14th-century poet, civil servant and keen European traveller. Chaucer’s poem from the 1380s, The Parliament of Fowls, is held to be the first reference to February 14 as a day about love. This day was already a feast day of several mysterious early Roman <a href="https://theconversation.com/st-valentines-a-minor-day-in-a-medieval-calendar-packed-with-festivals-71225">martyred Saint Valentines</a>, but Chaucer described it as a day for people to choose their lovers. He knew that was easier said than done. The narrator of the poem is unsuccessful in love, despairing that life is short compared with how long it takes to learn to love well. He falls asleep and dreams of a garden in which all the different birds of the world have gathered. Nature explains to the assembled flocks that, like every year on St Valentine’s Day, they have come to pick their partners in accordance with her rules. But this process causes confusion and debate: the birds can’t agree what it means to follow her rules because they all value different things in their partners. <h2>Legal and emotional significance</h2> Like today, in Chaucer’s time gift-giving could be highly ritualised and symbolise intention and commitment. In Old and Middle English, a “wed” was any sort of token pledged to guarantee a promise. It was not until the 13th century that a “wedding” came to mean a nuptial ceremony. The same period saw marriage transform into a Christianised and unbreakable commitment (<a href="https://www.washingtonpost.com/news/acts-of-faith/wp/2016/04/08/the-catholic-church-didnt-even-consider-marriage-a-sacrament-for-centuries/">a sacrament of the Church</a>). New conventions of love developed in songs, <a href="https://www.bl.uk/medieval-literature/articles/love-and-chivalry-in-the-middle-ages">stories</a> and other types of <a href="https://collections.vam.ac.uk/item/O90898/scenes-from-romance-literature-casket-unknown/">art</a>. These conventions influenced broader cultural ideas of emotion: love letters were written, grand acts of service were celebrated, and tokens of love were given. Rings, brooches, girdles (belts), gloves, gauntlets (sleeves), kerchiefs or other personalised textiles, combs, mirrors, purses, boxes, vessels and pictures – and even fish – are just some examples of <a href="https://books.google.com.au/books/about/The_Medieval_Art_of_Love.html?id=vDqSQgAACAAJ&redir_esc=y">romantic gifts</a> recorded from the late middle ages. In stories, gifts could be imbued with magical powers. In the 13th century, in a history of the world, Rudolf von Ems recorded how Moses, when <a href="https://yalebooks.yale.edu/2021/04/13/medieval-artists-painted-such-things-images-that-surprise-and-delight-in-illuminated-world-chronicles/">obliged to return home</a> and leave his first wife Tharbis, an Ethiopian princess, had two rings made. The one he gave her would cause Tharbis to forget him. He always wore its pair which kept her memory forever fresh in his mind. Outside of stories, gifts could have legal significance: wedding rings, important from the 13th century, could prove that a marriage had occurred by evidencing the intention and consent of the giver and recipient. <h2>The art of loving</h2> Like Chaucer, 20th-century German psychologist Erich Fromm thought people could learn the art of loving. Fromm thought love was an act of giving not just material things, but one’s joy, interest, understanding, knowledge, humour and sadness. While these gifts might take some time and practice, there are more straightforward ideas from history. Manufactured <a href="https://www.vam.ac.uk/blog/caring-for-our-collections/victorian-valentines">cards</a> have dominated since the industrial revolution, taking their place alongside other now traditional presents such as flowers, jewellery, intimate apparel and consumables (now more often <a href="https://www.npr.org/sections/thesalt/2017/02/14/514565105/chocolate-love-s-sweet-but-not-necessarily-innocent-consort">chocolates</a> than fish). All can be <a href="https://emotionsblog.history.qmul.ac.uk/2014/12/love-in-objects/">personalised</a> for that intimate touch. There have, of course, been weirder examples of love gifts, such as Angelina Jolie and Billy Bob Thornton exchanging necklaces with silver pendants smeared with <a href="https://www.vanityfair.com/hollywood/2014/10/billy-bob-thornton-angelina-jolie-blood-vial">each other’s blood</a>. Artist Dora Maar was so upset when her <a href="https://www.theparisreview.org/blog/2017/11/09/how-picasso-bled-the-women-in-his-life-for-art/">notoriously bad lover Pablo Picasso </a>complained about having to trade a painting for a ruby ring she immediately threw the ring in the Seine. Picasso soon replaced it with <a href="https://www.sothebys.com/en/auctions/ecatalogue/2017/actual-size-l17007/lot.18.html">another</a>, this one featuring Maar’s portrait. A good love token can long outlast the feelings that prompt its giving: a flower pressed in a book, a trinket at the bottom of a box, a fading heartfelt card or a bittersweet song that jolts you back to an earlier time. In this way, the meaning of gifts can change as they become reminders that all things pass. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/from-chaucer-to-chocolates-how-valentines-day-gifts-have-changed-over-the-centuries-198512" target="_blank" rel="noopener">The Conversation</a>.

Relationships

Whittaker's chocolate praised for new packaging detail

A popular New Zealand chocolate brand is helping to revitalise te reo, the official Māori language, one block at a time. To celebrate Māori Language Week, Whittaker's revealed it was introducing special edition packaging for one of its most popular blocks, which has gone down a treat with Kiwi shoppers. From August 22, the packaging of Dreamy Milk blocks will be translated into te reo to read Miraka Kirīmi. Matt Whittaker, the brand's chief operating officer, said the family-run business hoped the label would contribute to "revitalising" te reo, which is <a href="https://www.endangeredlanguages.com/lang/3571" target="_blank" rel="noopener">considered endangered</a> and has only 127,000 native speakers worldwide according to the Endangered Languages Project. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/whittakers-choc.jpg" alt="" width="740" height="996" /> Whittaker’s announced it would translate the packaging of its Dreamy Milk chocolate bar into te reo for Māori Language Week. Image: Twitter “As a family-owned business that makes all of its world-class chocolate at its one factory in Porirua New Zealand, we are proud to celebrate Te Wiki o te Reo Māori (Māori Language Week),” Mr Whittaker said. “The label has been translated into te reo with support and guidance from our friends at the Māori Language Commission, Te Taura Whiri i te Reo Māori. “Our hope is that the label contributes to revitalising te Reo in New Zealand, and we hope chocolate lovers in New Zealand enjoy a block of Miraka Kirīmi with their friends and whānau (extended family).” Though there has been some opposition to the move, including right-wing commentator Cam Slater, it has been greatly outweighed by support. Those who were upset took to social media to claim the wrapper was a “step too far”, with others responding that they would buy extra bars to annoy the “racist haters”. <blockquote class="twitter-tweet"> Huge shoutout for Te Taura Whiri for continuing your mahi to normalise our reo, the latest being the Whittaker’s Miraka Kirīmi. Thank you both for sticking your necks out on the line while racists and bigots slam you from all directions with hate and disgusting comments. — Te Matahiapo (@HynesSafari) <a href="https://twitter.com/HynesSafari/status/1559414028820107265?ref_src=twsrc%5Etfw">August 16, 2022</a></blockquote> “Whittaker’s, you’re a class act. Love this,” one fan wrote on Instagram. “Why are people mad about te reo chocolate wrappers? I think it’s sick AF. In fact I will be stockpiling the te reo Whittaker’s bars and keeping the outer wrappers in perfect condition so I can buy new bars and replace the outer layer with a te reo one every time,” another shared on Twitter. “I particularly like Whittaker’s Miraka Kirimi and am thrilled by the chance to mark Maori language week by eating chocolate,” a third said. Māori presenter and content creator Sonny Ngatai dubbed the decision as “awesome”, adding that he hoped it would prompt more brands to use te reo on products in supermarkets. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/ChT_HnmFKCF/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/ChT_HnmFKCF/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by ＳＯＮＮＹ　ＮＧＡＴＡＩ (@sonny_ngatai)</a> </div> </blockquote> Professor Rawinia Higgins, the Māori Language Commissioner, also welcomed Whittaker’s move, adding that those who claimed it was woke or a “step too far” don’t realise that te reo is already an accepted part of New Zealand’s identity. “For those who have complained that this is a step too far for our country: The reality is that the rest of New Zealand has already taken that step,” she told <a href="https://www.stuff.co.nz/pou-tiaki/300662596/chocolate-lovers-stand-up-against-racist-backlash-to-whittakers-miraka-kirmi?utm_source=dlvr.it&utm_medium=twitter" target="_blank" rel="noopener">Stuff NZ</a>. “We know that eight in 10 of us see te reo as part of our identity as a Kiwi while one in three of us can speak more than a few words of Māori. “Young New Zealanders are helping to drive change. They are not threatened when they see or hear te reo; they see te reo as absolutely normal.” Image: Twitter

Food & Wine

Willy Wonka fun facts

*Willy Wonka Willy Wonka everybody give a cheer HOORAY* Don’t pretend you did not sing that like the Oompa Loompa’s did because that is such a classic. Obviously the one with the late Gene Wilder, even though the one with Johnny Depp isn’t that bad either. Willy Wonka and the Chocolate Factory came out in 1971 and was based on the 1964 book Charlie and the Chocolate Factory by British author Roald Dahl. To this very day it remains a classic to grandparents, parents and even kids who grew up watching it. We all secretly wished we could visit Willy Wonka’s factory and consume all the chocolate possible…just like Augustus Gloop wanted to. But did you know that Willy Wonka’s factory wasn’t actually a factory? Yes, the movie has some delicious facts despite being released 51 years ago. <ol> <li dir="ltr" aria-level="1"> Wonka’s limping entrance was Gene Wilder’s idea </li> </ol> The first time everyone finally meets Willy Wonka is when he is limping. This idea came to Gene Wilder who suggested it would be perfect to keep the crowd on its toes. The director questioned why he would want to do that to which Gene responded: “Because from that time on, no one will know if I’m lying or telling the truth.” <ol start="2"> <li dir="ltr" aria-level="1"> Almost everything was edible </li> </ol> Remember when Willy Wonka said “everything in this room is edible except for me”? Well they weren’t lying because everything in the factory was edible. Except for that floral cup he would drink from which was actually made from wax. Gene would bite into it and continue biting until the shot was perfect. <ol start="3"> <li dir="ltr" aria-level="1"> Chocolate river not actually made out of chocolate </li> </ol> Would’ve been a dream come true had that river actually been made out of chocolate. It was however filled with brown-coloured water which eventually stunk up the place. In the remake, thick, fake chocolate was actually used. <ol start="4"> <li dir="ltr" aria-level="1"> Charlie and Wonka were close in real life </li> </ol> Peter Ostrum, the actor who played Charlie, said Wilder “treated people with respect and dignity.” He said Wilder would always buy a chocolate bar after lunch and share it with him. <ol start="5"> <li dir="ltr" aria-level="1"> Not a factory </li> </ol> The movie was filmed in Germany and Willy Wonka’s “factory” was in fact a power plant. The director chose that place on purpose so viewers would not immediately pick up where the story was set. <ol start="6"> <li dir="ltr" aria-level="1"> Roald Dahl HATED it </li> </ol> Author Roald Dahl actually hated the film and refused to grant the film rights to a sequel. It was only 15 years after he died that a remake was approved. Image: Getty

Movies

Delicious and easy decadent double chocolate mousse cake

Image: Instagram The delicious. team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies & Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake. For all the information about the new range of delicious. cake mixes you can visit <a rel="noopener" href="https://www.delicious.com.au/bakingrange" target="_blank" class="css-1h8ruiq-StyledTextLink ezegcyi0" data-link-type="article-inline">delicious.com.au/bakingrange</a> DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP Serves: 12 INGREDIENTS DOUBLE CHOC MOUSSE CAKE BASE RECIPE 1 x packet delicious. double choc mousse baking mix 80g unsalted butter, melted 2 large eggs 2 1/3 cups (580ml) cold full cream milk 150ml cold thickened cream CHOCOLATE SHARDS 100g dark chocolate, chopped WHIPPED VANILLA MASCARPONE 1/2 cup (125g) mascarpone 1/2 cup (80g) pure icing sugar, sifted 2 tsp vanilla bean paste 1 1/2 cup (375ml) thickened cream COFFEE SYRUP 3/4 cup (165g) caster sugar 3/4 cup (180ml) strong coffee 1 tsp vanilla bean paste METHOD 1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside. 2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve. 3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely. 4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form. 5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.

Food & Wine

When is milk chocolate good for you?

<div class="copy"> It’s always gratifying to hear that our guilty pleasures can have health benefits – like dark chocolate being <a rel="noreferrer noopener" href="https://cosmosmagazine.com/biology/eating-chocolate-helps-keep-your-heart-beating/" target="_blank">good for your heart</a>, or coffee <a rel="noreferrer noopener" href="https://cosmosmagazine.com/health/body-and-mind/coffee-may-prevent-chronic-liver-disease/" target="_blank">preventing</a> chronic liver disease, or wine keeping your teeth <a rel="noreferrer noopener" href="https://cosmosmagazine.com/biology/want-healthy-teeth-drink-red-wine/" target="_blank">healthy</a> – but what about milk chocolate? Though it’s higher in fat, sugar and calories than dark chocolate, milk chocolate’s effect on your health depends on when you eat it, according to a new study <a rel="noreferrer noopener" href="https://faseb.onlinelibrary.wiley.com/doi/10.1096/fj.202002770RR" target="_blank">published</a> in The FASEB Journal. Spanish and US researchers set out to understand how the timing of milk chocolate consumption affects human health. Nineteen participants – all postmenopausal women – were split into groups and asked to eat no chocolate, eat 100 grams of milk chocolate within an hour of waking up, or eat the same amount an hour before going to sleep. During the study, other factors were recorded, including the participants’ weight, physical activity, hunger and cortisol levels, number of calories consumed per day, and glucose metabolism. “One of the surprises was that despite eating close to 550 kilocalories [of chocolate] per day for two weeks, people didn’t gain weight, either when taken in the morning or in the evening,” says co-researcher Frank Scheer, a neuroscientist and professor of medicine at Harvard Medical School. “The morning group showed more fat oxidation, as opposed to the evening group, which had more carbohydrate oxidation occurring. So the mechanisms appear to be different, but both led to no weight gain in these two cohorts.” In the morning group, fasting glucose levels also went down, along with waist circumference. “Waist circumference is really thought to be primarily related to visceral fat, which has been associated with adverse metabolic effects,” says Scheer. The mechanism behind the loss of waist circumference is unclear. It may be due to the fact that 100 grams of milk chocolate is approximately 30% of a typical daily calorie intake, so participants may have cut down other food intake for the day. This study builds on previous research, which has <a rel="noreferrer noopener" href="https://www.nature.com/articles/s41598-020-63227-w" target="_blank">shown</a> that the timing of chocolate consumption in rats affected their circadian rhythms, preventing their sleep cycles from becoming disrupted during simulated jetlag. Other studies have also <a rel="noreferrer noopener" href="https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-society/article/shiftwork-is-time-of-eating-determining-metabolic-health-evidence-from-animal-models/8206519ACC4CA25C459525F01DB94280" target="_blank">suggested</a> that mistiming food intake can lead to obesity and problems controlling glucose. It’s clear that the time at which we eat is important to energy balance and metabolism. But further research is needed, with a larger and more diverse group of participants over a longer period of time, because the findings pose even more questions for the researchers. “Are these findings due to effects that the energy timing has on metabolism?” asks Scheer. “If you eat chocolate in the morning, for example, does the body, by perceiving this kind of excess energy, then dial up energy expenditure or dial down cravings for food? And then, in addition to hedonic mechanisms and energy-balance mechanisms, could it be anything more specific to the content of the micronutrients in chocolate?”  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=157513&title=When+is+milk+chocolate+good+for+you%3F" alt="" width="1" height="1" /> </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/nutrition/when-is-milk-chocolate-good-for-you/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/lauren-fuge">Lauren Fuge</a>. Lauren Fuge is a science journalist at Cosmos. She holds a BSc in physics from the University of Adelaide and a BA in English and creative writing from Flinders University. </div>

Food & Wine

Try this healthy blueberry chocolate cake

A healthy diet does not have to be boring. This indulgent cake is paleo-friendly, meaning that it is free from refined sugar, grains and dairy products. Perfect for the whole family! Serves 10-12 Ingredients Base <ul> <li>1 cup unsweetened shredded coconut</li> <li>1 cup raw walnuts</li> <li>¼ raw cacao powder</li> <li>2 tbs. coconut oil</li> <li>1 tbs. raw honey (or rice malt syrup)</li> </ul> Filling <ul> <li>2 cups raw cashews (soaked overnight – if you don’t it will still work, just won’t be as smooth!)</li> <li>1 cup coconut milk</li> <li>1 cup blueberries (fresh or thawed frozen)</li> <li>1/3 cup coconut oil</li> <li>1 tbs. raw honey</li> <li>1 tsp. 100% vanilla extract</li> </ul> Topping <ul> <li>1 cup fresh blueberries</li> <li>¾ cup raw cashews crushed</li> <li>1 tbs. coconut sugar</li> <li>1 tbs. ghee or coconut oil</li> <li>½ a batch of paleo chocolate (recipe available here)</li> </ul> Method 1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil. 2. Start with the base. In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms. 3. Add the coconut oil and raw honey and whiz until it becomes a choc butter. 4. Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base. 5. Place in the freezer. 6. Now for the filling: Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract. 7. Whiz until completely smooth, this will take around 5 minutes. 8. Take the base out of the freezer and pour the filling on top of the base. 9. Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set. 10. Take the cake out of the freezer and let sit for 10 minutes. 11. Meanwhile, time for the toppings! You'll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat. 12. Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool. 13. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge). 14. Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/choc-blueberry-cake" target="_blank">Wyza.com.au.</a>

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When is milk chocolate good for you?

Try this healthy blueberry chocolate cake