Heaven launched a promo entitled "My Taste of Heaven". For promo details and mechanics just click here: "My Taste of Heaven"About Us
- Munch and Gulps
- “Munch” (to chew or eat audibly or with pleasure) and “Gulps” (to swallow rapidly in large amounts). A blog that sprung out of two sisters' passion for food. A compilation of food trips, food finds, recipes and other information akin to food. Be it high end or street food. Be it home-cooked or chef-made. Be it eaten hot or cold. Be it eaten cooked or raw. Let’s list and hunt for ingredients..let’s chop, slice, dice, mince, julliene..let’s boil, marinate, poach, bland..let’s stir-fry, barbecue, deep fry, bake..let’s plate and decorate..let’s mix, blend, squeeze and concoct. Let’s share recipes and other food information. Let’s Munch and Gulp..Bon Appetit and Cheers! =]
Showing posts with label Heavenly Chocolates. Show all posts
Showing posts with label Heavenly Chocolates. Show all posts
Tuesday, August 10, 2010
My Taste of Heaven
Heaven launched a promo entitled "My Taste of Heaven". For promo details and mechanics just click here: "My Taste of Heaven"
Monday, February 15, 2010
Chocolates 101 by Chocolatier Benjamin Pedro of Heavenly Chocolates
*photo credits: pinayads.com
Chocolatier Benjamin Pedro started off with a brief history of chocolates from the Mayans (500 A.D.) who used Cacao beans as currency; the Aztecs (15000) when Hernan Cortez met Montezuma and brought the Cacao-Elite lifestyle to Europe to the present.
Caco (theobroma Cacao) cocoa plant; “food of the gods”; from the Aztec language word of “Cacahuati”. The choco-tasting started from Champagne Sachi/Chocolate Nama, a bit of Peru (which was mild with a hint of dry flowers), but I liked Mexico harsh and intense. Ivory Coast has basic taste; Madagascar has fruity notes and Ecuador of smooth and intense cocoa taste are also available at their shop along Roces Avenue perpendicular to Tomas Morato in Quezon City.
The flavour factors depends on the following factors: Bean variety; Climate and Altitiude; Harvest Technique; Roasting Practices; Conching Process; Flavour Release and of course, Personal Mood. The important process starts from the Harvesting, Fermenting and then the Drying..from from the farm, to the cocoa processor to its Tempering (preferred liquid, semi-liquid and solid form).
*For Chocolate Seminars and other inquiries: Heavenly Chocolates is located at Roces Ave. perpendicular to Tomas Morato St. Q.C.Heavenly Chocolates
If you’re along Tomas Morato – Roces Avenue in Quezon City, then you MUST drop by Heavenly Chocolates!
Their specialties are Montezuma Chocolate Pasta, Ghana Hot Chocolate and Sachi NAMA’s!
Their Baker’s series cookies derive their chocolate ingredients are from Peru, Ghana, Ecuador, Ivory Coast.
Aside from the eats they of course have the Dipper Plate; Chocolate Dips (your choice of Belgian Dark, Swiss Milk, Hazelnut [Gianduja] or French Dark]) choice of Coffee Liquer, Irish Cream, Amaretto, etc.; Hot drinks of Belgian Milk Choco, Swiss Mocha Blend or English Malt Choco; Cold drinks of Mexican Mocha, Irish Creme Cacao, etc.
Congratulations Chocolatier Benjamin Pedro!
Heavenly Chocolates is located at: Unit 1, Roces Centre, 127 Roces Avenue, Q. C.
contact details: (63 2) 666-2208, (63 915) 788-2105
They are open Monday to Saturday 1:00pm to 10:00pm
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