Belgian Chocolate

Belgian chocolatier Dumon opens its first shop in Asia recently in Hong Kong. All the chocolates are made in Belgium and shipped by air to Hong Kong.

Jumble Dessert

Baked Jumbo Strawberry Souffle

The souffle is offered by the Pierside Bar & Restaurant in Hong Kong and is big enough for two people. There are strawberries in the bottom of the bowl. The souffle is served with a strawberry sauce.

What’s for Lunch?

Japanese Lunch for Two

The Menu


Gyoza in Soup

Miso Soba

Fruit-juice-infused Chocolate with 50 Percent Less Fat

Already renowned as a healthy treat when enjoyed in moderation, chocolate could become even more salubrious if manufacturers embraced new technology for making “fruit-juice-infused chocolate,” a scientist said here today. The presentation was part of the 245th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society, which continues through Thursday.

Stefan A. F. Bon, Ph.D., who led the research, explained that the technology would allow manufacture of chocolate with fruit juice, vitamin C water or diet cola replacing up to 50 percent of the fat. The juice is in the form of micro-bubbles that help chocolate retain the lush, velvety “mouth-feel” — the texture that is firm and snappy to the bite and yet melts in the mouth. The process also prevents “sugar bloom,” the unappetizing white film that coats the surface of chocolate that has been on the shelf for a while.

“We have established the chemistry that’s a starting point for healthier chocolate confectionary,” Bon said. “This approach maintains the things that make chocolate ‘chocolatey’, but with fruit juice instead of fat. Now we’re hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy.

Chocolate’s high fat and sugar content is a downside, compared to its high levels of healthful plant-based substances termed antioxidants or flavonoids, Bon explained. A 2-ounce serving of premium dark chocolate may contain 13 grams of fat ― 20 percent of the total daily fat recommended for a person who eats 2,000 calories per day. Much of that fat is the unhealthy saturated variety. Substituting fruit juice or cola also reduces the overall sugar content of the candy.

The technology works with dark, milk and white chocolate. Bon’s team at the University of Warwick in the United Kingdom has made chocolate infused with apple, orange and cranberry juice.

“Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionary,” he said. “Since the juice is spread out in the chocolate, it doesn’t overpower the taste of the chocolate. We believe that the technology adds an interesting twist to the range of chocolate confectionary products available,” according to Bon. “The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content.”

Bon’s team used fruit juices and other food-approved ingredients to form a Pickering emulsion, named for British chemist Percival Spencer Umfreville Pickering. In 1907, Pickering discovered a new way to stabilize emulsions ― combinations of liquids like the egg yolk and oil in mayonnaise that normally would not mix together. Chocolate is an emulsion of cocoa butter and water or milk combined with cocoa powder. Lecithin appears on the ingredient label in many chocolates because it is an emulsifier that fosters the process. Pickering’s method used solid particles rather than an emulsifier, and Bon’s team embraced that century-old approach in their work.

Source: American Chemical Society

Appetizer of Grilled Oyster


16 oysters, shucked
2 tbsp salted butter, melted
2 tsp fresh lemon juice
1/2 tsp minced lemon zest
3/4 cup fresh bread crumbs, very finely ground
1/2 tsp Italian parsley leaves
1/2 tsp curry powder
lemon rounds and parsley sprigs for garnish
4 wooden skewers soaked in water for 30 minutes


  1. Preheat a broiler (grill).
  2. Pat dry oysters with paper towels. Thread 4 oysters onto each skewer.
  3. Combine butter and lemon juice. Brush the oysters thoroughly.
  4. Mix together bread crumbs, lemon zest, parsley, curry powder, salt and pepper to taste. Gently roll the skewers in the breadcrumb mixture to coat the oysters as evenly as possible.
  5. Arrange the skewers on a broiler pan and place under the broiler. Grill for about 4 minutes until golden. Turn skewers over and baste with a little more butter mixture, if desired. Grill for another 3 minutes until crisp and golden.
  6. Remove to serving platter and let cool for 1 minute. Garnish with lemon rounds and parsley sprigs before serving.

Source: Woman’s Day

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