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Chocolate

FOOD
October 14, 2010
  Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1. Heat the oven to 350 degrees.
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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.
BUSINESS
January 17, 2014 | By Salvador Rodriguez
Some day, the Hershey chocolate you eat may come in all sorts of weird shapes and sizes. The Hershey Co. this week announced it has agreed to a multiyear partnership with 3D Systems, a company known for building a 3D printer capable of creating objects out of foods, including chocolate. "Whether it's creating a whole new form of candy or developing a new way to produce it, we embrace new technologies such as 3D printing as a way to keep moving our timeless confectionery treats into the future,” said William Papa, The Hershey Co.'s chief research and development officer, in a statement . PHOTOS: Top 10 tech gadgets we want to see in 2014 Hershey is the first major food company to jump into 3D printing and it could pay off for the chocolate maker should 3D-printed confectioneries take off. 3D Systems gained some attention earlier this month at the Consumer Electronics Show where it showcased the ChefJet, which was printing chocolate objects at the electronics convention.
BUSINESS
February 13, 2014 | By Salvador Rodriguez
Ford has teamed up with 3D System to create tiny, chocolate versions of the new 2015 Mustang. The small, sugar-filled Mustangs are the first 3-D-printed cars that can be eaten, the companies claim. 3D Systems and Ford created the chocolaty confections as part of Valentine's Day-themed marketing for the 2015 Mustang, which was announced in December and will go on sale in late 2014. Meanwhile, 3D Systems has built a reputation for itself in the 3-D printing world thanks to the ChefJet, a 3-D printer announced in January that can make objects in chocolate, vanilla, mint, sour apple, cherry or watermelon flavor.
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.
FOOD
January 6, 2010
  White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour, 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: From Noelle Carter. This recipe calls for finishing the bread pudding in the oven so the topping is lightly toasted and colored, as with oven-made bread pudding. If possible, cut the bread the night before making the pudding to allow the cubes to dry out. For the bread pudding Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
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.
SCIENCE
September 20, 2012 | By Jon Bardin, Los Angeles Times
Scientists have discovered a brain area that helps control your desire to eat sweet, hyper-palatable foods like chocolate. The area, part of a larger brain region called the striatum, had previously been primarily linked to the control of physical movement. The new research, published this week in the journal Current Biology and carried out in rats, adds the piece of neuronal turf to a growing list of areas whose function can best be described as, "Oooh, I want some of that!" The scientists, from the University of Michigan, studied the area because there were some hints that it might be involved in reward-seeking behavior, specifically in encoding just how rewarding something should feel.
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