Jeju Island Chocolates

My friend Hyunchung and her sister Su, both from Seoul, are here in Manila for a short vacation. What’s cool is that prior to their visit, I have been in constant communication with Hyunchung because I am going to Seoul in March this year and I will stay at their guesthouse. I haven’t been there but based on the comments of people, I’m convinced that their guesthouse is the best choice for me. It’s a pretty house located in the heart of Seoul and is just about a 5-10min walking distance to most of the historical places any tourist would wanna visit. If ever you are going to Seoul and you’re looking for a great place to stay in with warm, hospitable and friendly hosts who can speak English and are super nice enough to tell you where to go and how to enjoy Seoul like a local, may I suggest that you please stay in 126 Mansion. Go to their website and find out why, even if I haven’t been there, I am already raving about it ๐Ÿ™‚

Hyunchung and Su are so sweet and thoughtful that they even brought me a present when we first met last Monday. They gave me a box full of tangerine-filled chocolates from Jeju Island. I’ll be posting some more pics of Hyunchung and Su and our dinner last night but for now, let me leave you with the photos of the chocolates they gave me.

๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค Kamsahamnida, Hyunchung and Su! See you in March!

It Takes Two To Make A Thing Go Right: Same Batter, Two Cupcakes ~ Chocolate and Ube

So, I got this recipe for a chiffon cake from my weekend basic cake and cake decoration class and I used that to make cupcakes. I was hoping I could make a real cake today with icing and all the works but my plan didn’t push through. There’s always a next time for that though.

Meantime, I made gorgeous cupcakes today using, as I said, the chiffon cake recipe I recently learned. The cupcakes were moist, soft and really flavorful. I am so excited to try out the other variations and there are tons of them!

So, using the same basic cake batter and egg white mixture, I created two equally delish cupcakes: Chocolate and Ube.

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Tsokolate De Batirol

Who doesn’t love chocolates? We love it in whatever form it comes from. We’ve seen how versatile chocolates are because we use them not only for desserts but for any type of dish actually. In fact, if you haven’t heard about chocolates with bacon, well, welcome to earth! Some people haveย  even gotten so creative that they conceptualized and put up restaurants that serve all types of dishes using chocolates (Chocolate Fire for instance, which I shall write about in a future post).

However, at this age where we’ve become so advanced and creativity on chocolates has been raised to a higher level, wouldn’t it be nice to re-visit tradition and enjoy the simple pleasure of sipping a good cup of hot tsokolate de batirol?

It would not only satisfy your curiosity and craving. It will actually heal your soul. Ah, the power of chocolates! ๐Ÿ™‚

Tsokolate Tablea

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Chocolate Brownie Raspberry Trifle

This is my last recipe installment for my entry to Foodbuzz’s 24×24 this month.

In my Thanksgiving dinner called “Beyond Turkey, A Modern Thanksgiving Dinner,” I decided to serve a trifle in lieu of the traditional pie for dessert. This was actually inspired by the recipe for Raspberry, White Chocolate and Almond Trifle from However, instead of using white chocolates and almonds, I went towards the direction of dark chocolate brownies. I wanted the richness of dark chocolates to blend with the sweet tangy flavor of the raspberry sauce. This dessert also has a sweet and smooth finish every bite because of the luscious vanilla pudding and cream topping.

Go ahead, indulge! ๐Ÿ˜›

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Askinosie Chocolate

This is not a review of Askinosie Chocolate. I hope this would be one but nope, I haven’t tried it. I am DREAMING to try it and hopefully soon enough, I would (this December, I hope… dear Sister, please read this). These are the reasons why I’m writing about it:

1. I’ve always wonderedย (and really amazed at that) about the connection between lawyers and food. Askinosie Chocolate is a small batch bean-to-bar chocolate maker based in Springfield, Missouri. The founder is Shawn Askinosie, a criminal defense lawyer!ย 

2. There is a Filipino pride involved. Shawn sources his chocolates from Soconusco, Mexico, San Jose del Tambo Ecuador, and… Filipinos brace yourselves… Davao, Philippines!

3.ย  The packaging is really hip… my friends would know I have this huge “crush” on anything hip like Ace Hotel in New York. Askinosie Chocolate’s packaging is everything I have dreamed of in a chocolate bar.

Now let’s see the star of this post:


There are two variants for the Davao bars: the 77% dark chocolate and the dark milk chocolate + fleur de sel. Each bar costs $8 but they’re both out of stock ๐Ÿ˜ฆ

I’m really excited to have my first try of Askinosie’s in December. *fingers crossed*

If you want to know more about Askinosie Chocolates, you can read the Interview with the founder himself or go to their website directly.

At the current state of things, Royce Chocolates top my list and I’m dying to find out if Askinosie will beat it ๐Ÿ˜€

What about you? ๐Ÿ™‚