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FOOD
March 23, 2013
  Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces)
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TRAVEL
November 21, 2010
If you go Some shops have multiple locations. Jacques Genin, 133 Rue de Turenne, Paris; 1-4577-2901 Jean-Charles Rochoux, 16 Rue d' Assas, Paris; 1-4284-2945, http://www.jcrochoux.fr Cacao et Chocolat, 63 Rue Saint Louis en L'lle, Paris; 1-4633-3333, http://www.cacaoetchocolat.com Servant , 5 Rue de Sèvres, Paris; 1-4548-8360, http://www.chocolaterie-servant.com
FOOD
February 25, 2010
Double chocolate zucchini mini-muffins Total time: 45 minutes, plus cooling time Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins 3 1/2 ounces bittersweet dark chocolate, coarsely chopped 1/2 cup oil, divided 3/4 cup (3.2 ounces) unbleached flour 3/4 cup (3 ounces) pastry flour 1/4 cup unsweetened cocoa powder, plus extra for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated or turbinado sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/2 cups medium grated zucchini Powdered sugar, for dusting 1. Heat the oven to 350 degrees.
NEWS
March 21, 2013 | By Jay Jones
With Easter just around the corner, Vegas visitors won't want to miss the jaw-dropping holiday display at the L'Atelier de Joel Robuchon restaurant inside the MGM Grand resort. Made from more than 70 pounds of dark, milk and white chocolate, the display includes sculptures of about 150 flowers, 120 eggs and 60 hens. Completing the menagerie are bunnies, birds and butterflies, all of them literally good enough to eat. Executive Pastry Chef Kamel Guechida and a team of four spent eight weeks designing and crafting the elaborate celebration of Easter.
SCIENCE
March 20, 2013 | By Julie Cart
As everyone knows, Friday, March 22, is World Water Day. Herewith, a few obscure facts about water, courtesy of water policy expert Christiane Barranguet, and links to the scientific studies from which the information is derived.  --Drinking an iced beverage before eating chocolate will dull the sweet, creamy or chocolaty taste. The study's authors suggest that this helps explain why North Americans - who commonly consume iced drinks - eat more highly sweetened foods.  --Downing six to eight glasses of water each day is  commonly cited practice to keep skin looking young.
NEWS
February 14, 2013 | By Jenn Harris
Hey Girl, Happy Valentine's Day. It's me. Ryan Gosling. Wouldn't it be great if you picked up your ringing phone today and it was Ryan Gosling calling? His smirking face with that signature furrowed brow and blue eyes filling your calling screen? Well now you can, sort of. Hasty Torres of Madame Chocolat at D.L. & Co. Beverly Hills has created a custom chocolate iPhone. For $35 you can make it look like Ryan Gosling, a.k.a. Mr. Perfect, or whoever your crush may be, is calling.
HEALTH
November 29, 2010 | By Joe Graedon and Theresa Graedon, Special to the Los Angeles Times
I read with interest that eating three almonds before or after a meal could help with heartburn. Do you see any problem with the almonds being chocolate-covered? We're afraid so. Although they are delicious, chocolate-covered almonds are unlikely to be helpful. That's because chocolate may relax the lower esophageal sphincter, the ring of muscle that separates the stomach from the esophagus. Heartburn happens when this muscle relaxes and allows acid to splash back up into the swallowing tube.
NEWS
August 29, 2011 | By Karen Kaplan, Los Angeles Times/For the Booster Shots blog
While medical researchers are busy trying to figure out why chocolate appears to lower the risk of developing heart disease, chemists are studying the more pressing question of just what gives cocoa beans their irresistible aroma and taste. Cocoa beans contain hundreds of compounds, all of which combine in the nose and mouth to produce the flavor we know as chocolate. But Peter Schieberle , a professor at the Institute for Food Chemistry at the Technical University in Munich, Germany, figured out that he needed only 25 of these compounds to trick taste testers into thinking they had sampled actual chocolate.
NEWS
February 1, 2013 | By S. Irene Virbila
Cult notebook Moleskine's  Passion series includes a notebook for every burgeoning gastronome's obsession. That would be dedicated notebooks for beer, chocolate and coffee. And now wine. Keep your notes all in one place so you don't forget how much you liked that Musar Jeune from Chateau Musar in Lebanon's Bekaa Valley or that bar of Green & Black's organic chocolate. The Passions Wine Journal , billed as “your ideal wine cellar on paper,” has six sections to fill in: Sparkling, White, Rose, Red, Fortified/Sweet, Spirits.
SCIENCE
August 3, 2012 | By Thomas H. Maugh II
Archaeologists have found residues of cacao -- or chocolate -- on 2,500-year-old plate fragments from the Northern Maya Lowlands in Yucatan, Mexico. Although cacao residue has been found in cups from other sites that are 1,000 years older, this is the oldest trace of cacao in this northern region. Perhaps more important, it is the first evidence that the Maya used cacao for anything other than as a drink. The presence of cacao on a plate suggests that it was used as a spice or sauce for food.
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