This Week in Chocolate: Dec. 27 – Jan. 3

Our weekly roundup of chocolate related news, politics and products. See what’s happened every Sunday.

Happy New Year

We’re back. We hope you all had a great holiday season and a great start to the new year. 2016 here we come.

Steak and Chocolate Diet

Remember the low fat craze of the 80’s? All of those delicious foods of weird colors? Remember no longer. Basically this is a low carb, high fat/protein diet. But it has chocolate sauce so it wins. (You’ll have to make your own. None of this stuff!)

Chomp L’oeil

Every new years a show on Japanese TV makes guests bite on objects in a room because some are actually made out of chocolate. Think you can guess what’s what? Think you have strong teeth?

Won’t melt in your hand

Provided your hand isn’t 4º warmer than before. Callebaut has started selling “heat-resistant” chocolate that melts at 38ºC, higher than the previous 34ºC. Might not seem like much but they’re guessing that this new luxury chocolate will find new markets in the Middle East and in warmer climates. Science!

Philippines contains contamination

The Philippines have been putting a lot of focus into growing their cacao harvest. Part of that has to do with controlling the moisture level to prevent spoiling. I love reading articles like this because it reminds me how lucky I am that I just have to worry about eating chocolate and not handling it.

Chocolate in cycles

Dark chocolate might boost time trial performances for amateur cyclists. Eating 40g of dark chocolate might help your “gas exchange threshold”. It also gave a 6% boost to your V2Omax. That sounds pretty neat whatever that is!

That’s all the news for this week! See you next Sunday.


Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.


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