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Hot Chocolate

NEWS
February 24, 1994
Cup of J coffeehouse in Pomona features different types of live music, from unplugged to alternative to jazz, most weekend nights, along with a huge selection of drinks you don't need an ID for. Don't like coffee? No sweat. You can get hot chocolate or an Italian soda, or something else. Where: Cup of J, 3560 Temple Ave., Pomona. How much: No cover charge. Drinks range from 85 cents to $3, food tops out at $3.85 for an entree croissant. $3 minimum purchase Saturday nights. When: 7 a.m. to 11 p.
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FOOD
April 6, 1995 | KATHIE JENKINS
No one leaves Chicago's Le Francais without sampling the silky chocolate sorbet, the rich chocolate creme brulee , the souffle that erupts molten chocolate or some other intense chocolate creation. Mary Beth Liccioni's desserts are so popular at the reknowned French restaurant that four years ago she and her husband, Roland, created Chocolats Le Francais, a retail and mail order business for the chocolates.
FOOD
February 28, 2001 | HESEON PARK, SPECIAL TO THE TIMES
When winter's rains sweep through chilly Southern California, all I want to do is rush indoors, cozy up to a good book and prepare a steaming pot of chocolat chaud. Instantly, my thoughts wrap around the memory of the hot chocolate served at the chateau in Belgium. The Chateau du Pont d'Oie, literally "the castle of the goose bridge," made hot chocolate unlike any other.
SCIENCE
December 5, 2013 | By Geoffrey Mohan, This post has been corrected, as indicated below
If you enjoy Pi Day (3/14) and Avogadro's Number Day (10/23), then get this: today is a Pythagorean triple date. You'd have to be a serious math nerd to recognize that the sum of the squares of 5 and 12 equals the square of 13. Which is exactly what the co-founders of the National Museum of Mathematics (MoMath) noticed. So, along with some 2,000 fellow math geeks and museum staff, MoMath co-founder Cindy Lawrence will help surround the most well-known right-triangle-based edifice in the country -- New York's Flatiron Building -- and execute a glow-stick proof of the ancient Greek mathematican's famed theorem.
CALIFORNIA | LOCAL
June 14, 1996
Re "Saturday's Sundaes to be Parlor's Last," June 7: Reading of the closing of C.C. Brown's ice cream parlor in Hollywood was like reading of the unexpected death of a dear, dear friend. I cannot imagine my Los Angeles without the legendary birthplace of the hot fudge sundae and I am not coping with such tragic news very well. There are many memories of that wonderful place I grew up with: My first wide-eyed visit as an 8-year-old with my mother; an hour spent sequestered in one of its high-backed booths with my first date in junior high; a rowdy stop with a group of friends after my high school prom; a quick call to the place with my wife on our wedding day--she in her wedding gown, me in my tux; and my 5-year-old daughter's first wide-eyed visit there last year.
NEWS
September 19, 2002 | ADAM BREGMAN
The Smell 247 S. Main St., downtown L.A. (213) 833-2843 Art, experimental music, punk benefits for anarchist causes, indie-rock, Japanese noise and underground film screenings make up the bulk of the entertainment at this club, which looks and smells like a squatter's camp. Having moved downtown from North Hollywood, this club is absolutely vital to the all-ages scene. What the kids say: "It's nice to have a club that's not solely based on making money." * Chain Reaction 1652 W. Lincoln Ave.
NEWS
November 12, 2012 | By Jay Jones
If palm trees and sunshine don't put you in the holiday spirit, Grouse Mountain might. The year-round Canadian playground is just 15 minutes from downtown Vancouver, British Columbia. Upon arrival, visitors are whisked to the 3,700-foot summit in bright red Skyride gondolas that will be decorated with antlers and a red nose as part of the resort's Reindeer Games theme. The Peak of Christmas festival runs Nov. 24 to Dec. 24 and includes interacting with real reindeer in a natural habitat, caroling during sleigh rides through the snowy woods and ice skating on an 8,000-square-foot pond.
MAGAZINE
December 1, 1985
Chocolate, in its dusky richness, inspires passionate devotees like no other food. Chocolate lovers light up as they reminisce about a certain hand-dipped truffle, or the taste of a favorite fudge. Meet the makings of another dark, secret memory: a dark chocolate mousse in a buttery pecan crust, topped with whipped cream and served in a pool of toffee sauce. PRODUCED BY ROBIN TUCKER FOOD STYLIST: JANET MILLER TABLEWARE FROM BULLOCKS WILSHIRE R.G.'
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