Thursday, March 06, 2014

Cadbury has opened a new café beside their visitor operations in Dunedin. The highlights of the café are that it is not only interactive; it is also the only café in a factory location, which is outside of its flagship Cadbury World in Bournville, England, that offers food and drink to the public.

The idea behind an interactive café stems from the British multinational confectionery company’s desire to bring the magic back into the cafe experience and let customers use Cadbury products to design their own creations.

"We're inviting people to interact with the food and have fun with it," Events Manager Kylie Rawhiu-Karawana said.

Some of the treats found at the Cadbury Cafe.
She added, "You'll be able to inject salted caramel into your own profiterole or your own cronut – fun things like that. You get to play with your food a little bit and not get yelled at!"

The café serves a range of baked goods and sweet treats, a unique four-country roast coffee blend as well as drinks inspired by Cadbury's chocolate range, providing patrons plenty of options for customization.

Patrons will have plenty of options to customize their treats.
The interior of the cafe.
"Our head barista, Phil McDonald, has developed a 'Pinky' hot chocolate. It has a Caramello hot chocolate on the bottom, molten strawberry marshmallow, which you pipe yourself above that, topped off with a little bit of Cadbury Dairy Milk on the top,” Rawhiu-Karawana said.

The interactive café is open to the general public, not just those taking the company's guided tours.

Cadbury opens first factory café

Posted by Scoopy Scoop
Wednesday, March 05, 2014

Magnum recently held an official launch party to commemorate the arrival of their Gold ice cream in Malaysia, which is finally about time!

The local event was attended by Caroline Correa, a Brazilian model film and stage actress who starred in a television commercial for Magnum Gold, directed by Bryan Singer with actor Benicio del Toro.

Local celebrities such as Andrea Fonseka, Chef Wan and Linora Low were also there.



For the curious, Magnum Gold is described by the British/Dutch Unilever company as “Silky vanilla bean ice cream swirled with sea salt caramel and covered in a golden coating made with Belgian Milk Chocolate.”

Magnum Gold is now available at all local leading supermarkets nationwide. Previously, Singapore was the only Asian country where the ice cream can be found.

A look at the Magnum Gold ice cream.
Thursday, February 27, 2014

Ben & Jerry's have invented four new flavours for their popular ‘Core’ line of ice cream pints in addition to the existing four flavours in the U.K., and according to the headlines, they “could change ice cream forever”.

Ice cream-holics usually can’t decide which flavours to buy. Additionally, eating fudge sundae is a hassle for them because they have to eat all the fudge first since it is spooned over the top, and the ice cream at the bottom is left fudge-less.

Both of these issues have led to the creation of the Core ice cream, with two flavours in one pint and a fudge centre that runs all the way down, dividing both flavours.

The four new flavours are Hazed & Confused, Chocolate Peanut Butter Fudge, Salted Caramel and That's My Jam.

The new 'Core' flavours from Ben & Jerry's.
Hazed & Confused is chocolate and hazelnut ice cream with fudge chips and a hazelnut fudge core; Chocolate Peanut Butter Fudge is chocolate and peanut butter ice cream with mini peanut butter cups and a peanut butter fudge core; That's My Jam is chocolate and raspberry ice cream with a raspberry core complete with seeds like real jam.

Salted Caramel is the only Core ice cream that comes in a single flavour, which is sweet cream ice cream with blonde brownies bits in it and a salted caramel core.

The pints are USD 4.39 each and will first be hitting stores in the U.S. this month. Considering that Ben & Jerry’s ice cream pints are sold in both Malaysia and Singapore, (there are even Ben & Jerry’s outlets in Singapore) it won’t be long till the company makes their Core ice creams available in the countries as well.
Friday, February 21, 2014
Recently, Time magazine published a list of the top 13 candy bars that have made the most impact on the chocolate-bar industry and its consumers by interviewing "candy experts and historians" and the prize goes to, Kit Kat.

The chocolate-covered wafer biscuit bar confection now-produced by Nestlé is not only the first candy bar to be marketed as a “social snack”, with the well-known tagline “Have a break, have a Kit Kat”, but also the first to become a global obsession.

For example, even Google’s Android named its operating system “KitKat” last year.

Kit Kat opened its first store in Tokyo this past January, selling flavours such as wasabi, edamame and sweet potato, and the creation of the Kit Kat Cake by fans.

Other candy bars that made it into the list are Hershey’s Milk Chocolate, Toblerone, Nestlé Milk Chocolate and Snickers. The Nestlé Crunch ended up in the 10th place because Time felt that the candy used cheap puffed rice to lower the cost of candy bars.

Conversely, the Milky Way candy bar ranked at No. 12 was credited for being the first chocolate bar to mimic an actual dessert: the Milky Way malted milkshake.

The least influential candy bar in the list is the Wonka Bar, produced by Quaker Oats Company. The Wonka Bar was introduced as a promotional stunt for the 1971 film version of the Roald Dahl children's novel "Charlie and the Chocolate Factory."

The full list of “The 13 Most Influential Candy Bars of All Time” is as follows:

1. Kit Kat

2. Hershey’s Milk Chocolate

3. Toblerone

4. Nestlé Milk Chocolate

5. Snickers
6. Chicken Dinner
7. Grenada Chocolate

8. Scharffen Berger
9. Cadbury Milk Chocolate
10. Nestlé Crunch
11. Baby Ruth
12. Milky Way
13. Wonka Bar

Kit Kat no. 1 in Time magazine

Posted by Scoopy Scoop
Thursday, February 20, 2014

Warren Buffett’s International Dairy Queen Inc, which owns a chain of soft serve and fast food restaurants, is set to expand beyond the U.S. and Canada, with new branches being opened in Taiwan and Vietnam.

In December, a Dairy Queen store opened in Taipei while last week, two Dairy Queen stores opened in Ho Chi Minh City, Vietnam. The latter marks Dairy Queen’s entry into the country. This year, the franchise plans to open six more outlets in Taiwan and Vietnam.

Dairy Queen's Green Tea flavour catering to the Asian market
The Green Tea Blizzard!

“We can leverage our people and we can leverage our supply chain by expanding in Taiwan”, Jean Champagne, chief operating officer of international groups, said.

Dairy Queen already has more than 600 stores in China.

For its branches in Asia, Dairy Queen has launched flavours to cater to local tastes such as green tea with red bean or almond and extra green tea.

There are Dairy Queen outlets in Singapore and Brunei, but not Malaysia, so let’s hope that the franchise’s expansion plans will include Malaysia soon!
Wednesday, February 19, 2014

This year marks Australian food company Arnott's Tim Tam’s 50th birthday, and as such, Arnott’s has teamed up with Adriano Zumbo, an Australian patisserie and chef, known for his croquembouche tower, V8 cake, and fairytale house on “MasterChef Australia” to create three limited edition flavours for sale.

The three flavours that the "Patisserie of Pain" came up with seems tame enough though, which are raspberry white chocolate, salted caramel and chocolate brownie. The flavours took Zumbo a year to develop.

“It’s an honour to do it with such an iconic brand,” he said. “There were some flavours that didn’t work, like doughnut-flavoured Tim Tams. You’ve got to keep it quite simple. You can’t go too crazy.”

No word on whether the three limited edition Tim Tam will be available in Malaysia or Singapore in addition to the basic range, but Australian supermarkets such as Coles and Woolies as well as selected independent grocers will start selling them in "treat packs" come March.

Tim Tam is a brand of chocolate biscuit that was created in 1964 by Arnott’s director of food technology Ian Norris. The original Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.
Monday, February 17, 2014

Before 2014, we could only speculate at what the next dessert wave to hit foodies and dessert-lovers all over the world, but now, we have more than some inkling, as the latest report is supported by market research.

The Food Channel, an original content creation & media company that bring food knowledge—trends, stories, recipes, products and show—to people in an entertaining way, has released a report titled “Top Ten Dessert Trends for 2014”.

The report is based on research conducted in conjunction with CultureWaves and is sponsored by Otis Spunkmeyer. The list identifies the significant behaviours of consumers, foodservice professionals and manufacturers, which brings us these results:

Spoon Desserts
Desserts that can be scooped up with a spoon—called “spoonables”—will be big. Then again, most desserts are best eaten with a spoon, so “spoonables” are best described as desserts that are soft, like pudding. As you can see, we are already big fans of these desserts, which is why our website is called Scoopy Scoop.

Layers
It comes as no surprise that layered desserts are also in, such as Layered Strawberry Shortcake, Mille Crêpes and our local Pandan Layer Cake. This is because layered desserts equals more variations and flavours. For example, Strawberries and Cream Sponge Cake looks and tastes better than regular sponge cake.


Hand Pies

Hand Pies are mini versions of pies small enough to fit in your hand. Mini desserts are becoming more popular because it allows you to indulge without worrying about being too full and your sugar intake.




Midwestern Influence

Midwestern desserts are cobblers, pies, crisps, tarts, upside down cakes and bar cookies. These desserts tend to be simple yet hearty, sweet and savoury.




Mashups and Muffins

Contrary to the slew of cupcakes shops, it’s muffins that people are craving this year, as well as mashups like the cronut and duffin.





Pepper, Flavoured Salts, and International Spices

Desserts now incorporate stronger spices such as cracked pepper and kosher salt in order to better bring out the flavour of the dessert.





Dessert Butters

Dessert Butters are actually ground up cookies turned into a soft filling to provide more texture than your usual spreads. They are then layered onto squares or sandwich cookies such as the Peanut Butter and Chocolate Cookie.


Crepes

Move aside pancakes to make way for crepes! Crepes are essentially French-style pancakes that are very thin and usually made from wheat flour or buckwheat flour.



Nuts

Any person who’s watching their health will agree that nuts are good for you because they are packed with protein, fibre and essential fats, so everyone’s adding them in desserts now.



Small Batch Desserts

Smaller is now better! Not only does baking in small batches avoid waste, it also allows you to try out more recipes that you would otherwise save for another week because you've made a huge batch of chocolate chip cookies that need to be finished.

Dessert Trends for 2014!

Posted by Scoopy Scoop
Friday, February 14, 2014

Oftentimes, we eat a dessert that we describe as “better than sex”. But what if there is an actual dessert that is called “Better Than Sex”?

Not to be confused with Better Than Sex Cake or Better Than Sex Cookies, the dessert has been called various names since its inception, such as; Better Than Robert Redford, Chocolate Sin, Sex in a Pan, Heaven in a Pan, Almost a Sin, Chocolate Slush, Girdle Buster, Chocolate Pudding Dessert, Chocolate Delight, Chocolate Dream, Mississippi Mud and Holy Smoke.

By now, you must be curious about this sweet treat that has gotten everyone’s praises. The recipe has been in existence since the early 80’s, which earned it the name “Better Than Robert Redford”, who was the hottest celebrity then. It consists of four layers – the first layer is a nutty, buttery crust, the second layer is cream cheese, powdered sugar, and whipped topping, the third layer is chocolate pudding, and the fourth layer is whipped topping with mini chocolate chips, chocolate curls, chopped nuts garnish.

Sounds too good to be true? Not to worry, we have the recipe right here for you to try out and you can decide for yourself if it really is better than sex! Credit for the recipe goes to the Baltimore Post-Examiner.

INGREDIENTS
1 cup flour
½ cup powdered sugar
1 stick margarine
1 cup chopped nuts
1 8 oz. package of Philadelphia cream cheese (softened)
½ teaspoon vanilla
1 cup Cool Whip
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk
1 cup mini chocolate chips or chocolate curls
Whipped Cream

DIRECTIONS
1. Mix first four ingredients and press into well-greased 9 x 13 pan and bake for about 10 minutes at 350 degrees. Take baked curst out of the oven and cool completely.

2. Mix together cream cheese, vanilla and Cool Whip. Spread over cooled crust.

3. Mix together chocolate pudding, vanilla pudding and milk. Spread on top of the cream cheese mixture.

4. Spread whipped cream and mini chocolate chips/chocolate curls on top. Chill thoroughly before serving.

'Better Than Sex' dessert

Posted by Scoopy Scoop
Thursday, February 13, 2014

There is no rule that specifies that the female-folk have to give the male-folk she likes chocolates on Valentine’s Day, but it is a common favourite after red roses. However, a disturbing chocolate trend has started on Twitter, and it is sending the men into a state of alarm. We give you: “menstrual blood Valentine’s chocolates”.

Much like the well-known nasi kangkang, in which a woman cooks a bowl of rice, squats over it sans clothes and lets her womanly essence mix into the steam of the rice and feeds it to her man, adding menstrual blood to handmade Valentine’s chocolates is a love potion that will ensure that their love is reciprocated.

It remains to be seen if “menstrual blood Valentine’s chocolates” is a hoax, but considering the number of tweets and comments (the thread has been retweeted over 15,000 times, and clocked up around 200,000 views), there is bound to be one or two women who believe in it. Here are some examples:

“Please gods. Please send me my period on the day I make my Valentine’s chocolates.”

“If you want to put something of your own into honmei choco for Valentine’s day, I think that it’s actually best not to put hair, or pubic hair, or blood that you’ve got through the normal way, but rather to put those chunks of liver things that you get when you’re on your period!!! I mean, menstrual blood is the lining of your uterus, so doesn’t it excite you to think of him putting that in his mouth? What’s more, because it’s hard, he’ll never find out! Magnificent!”

“Putting your own blood in the Valentine’s chocolate you’re going to give to the boy you like — isn’t that pretty much the norm for us girls?”

Men who are not living in Japan have explained that they are not as worried since this trend seems to be popular only among Japanese women, but who is to say that the handmade chocolates you receive from other parts of the world do not contain any extra ingredients? That’s like saying only Japan has crazy people.
Tuesday, February 11, 2014

Of all the businesses to be running, who would have thought that selling ice cream would be one of the more profitable gigs? However,  you can’t sell just any ice cream, you would have to sell Aiskrim Goyang, which more or less translates to wobbly/shaky ice cream.

As reported in Bernama, Malik Mizan, a former naval officer and Chief Executive Officer for Duta Prosper Sdn Bhd., conceived the idea for Aiskrim Goyang, priced at RM1 each, where coarse salt, ice blocks and water is added into the machine filled with moulds. The ice cream liquid mixture is then poured into moulds, and the machine shakes them to mix and freeze the ice cream.
To make Aiskrim Goyang, one needs this machine.
When it reaches half freeze stage, the bamboo sticks to hold the ice cream will be inserted into the mould tubes and shaken again to freeze the ice cream completely.

Malik expects to establish up to 10 ice cream millionaires throughout the country within the next five years through his ice cream franchise, “Best Ice Cream”. His confidence stems from the fact that the business concept is simple enough. The capital needed is small with low risk, and all it takes to succeed is the young entrepreneurs’ hard work and dedication.

Best Ice Cream stalls located near schools seem to fare well with the crowd.
For a capital investment of RM 10,000, the company will provide young entrepreneurs with a two-day, 1-night training that covers the ways to make the ice cream, managing the business, maintaining the equipment, marketing strategy and innovation.

In addition, the company will provide the kiosk, ice cream making machine, freezer, an ice cream man bell, T-shirt, cap, apron, bamboo sticks and the raw material.

A group of children enjoying their Aiskrim Goyang.
The 54-year-old father remarked that his franchise could return up to RM 10,000 per month, and for every friend introduced to participate in the franchise, the young entrepreneurs will be paid RM 500.

Compared to the Aiskrim Goyang made in Thailand, which uses carbonated drinks, Best Ice Cream is alleged to use healthier ingredients such as skimmed powdered milk, cocoa butter, palm kernel oil, as well as vanilla, chocolate and strawberry flavouring. Best Ice Cream Aiskrim Goyang is also softer in texture.

Malik plans to expand his franchise to Indonesia when the time is right.
Friday, February 07, 2014

Looking to bake something for your sweetheart on Valentine’s Day, but at a loss for ideas? We get it; just giving chocolate seems so CLICHED while making cupcakes or chocolate cakes doesn’t seem fancy enough given the occasion.

This February, the new IN dessert is - wait for it - Red Velvet Molten Chocolate Lava Cake. SONIC, America's Drive-In, that is the nation's largest chain of drive-in restaurants, has already hopped on board this dessert trend by launching their Red Velvet Molten Cake Sundae. The dessert is made with moist red velvet molten cake on a bed of rich cheesecake and crowned with a swirl of SONIC’s Real Ice Cream.

SONIC’s Red Velvet Molten Cake Sundae is not available outside of America, but don’t worry, we’ve got the perfect recipe for you, thanks to Half Baked Harvest, to make your own Red Velvet Molten Chocolate Lava Cake!

SONIC’s Red Velvet Molten Cake Sundae, which is said to make red roses seem overrated. 

INGREDIENTS

Lava Cakes
4 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
3 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1-2 teaspoons red food colouring
Coconut whipped cream, whipped cream or ice cream, for serving (optional)

Ganache
4 1/2 ounces (about 3/4 cup) semi-sweet chocolate chips
1/2 cup canned coconut milk or heavy cream
1/2 tablespoon vanilla extract

DIRECTIONS

1. First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream). Microwave on high for 30-second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Cover and place in the fridge.

2. Grease 6 (4 ounce) ramekins or 4 (6 ounce ramekins) and place on a baking sheet.

3. Heat the chocolate and butter together on low in a small saucepan, stirring until just melted. Watch it closely to make sure it does not burn. Remove from the heat and stir in the flour and salt until smooth.

4. Add the eggs to a large mixing bowl. Using an electric mixer beat the eggs and slowly add the sugar until the eggs are pale in colour, about four minutes. Add the vanilla extract and food colouring, mix until combined. Pour in the melted chocolate mixture and use a rubber spatula or wooden spoon to fold the chocolate into the eggs until just combined. Divide the mixture among the prepared ramekins.

5. Now grab your ganache from the fridge and spoon about 1-2 heaping teaspoons of ganache (you will not use it all) right into the centre of the ramekins. Use a spoon to scoop the red velvet mixture over the ganache. Cover the ramekins and place in the fridge for 15 minutes.

6. Meanwhile preheat the oven to 350 degrees F. After 15 minutes remove from the fridge and place in the oven. Bake for 10-20 minutes (10 minutes for 4 ounce ramekins and 18 minutes for 6 ounce ramekins). Loosen the edges of the cakes with a butter knife and turn out onto plates. Serve immediately with whipped cream or vanilla ice cream. I also added some toasted coconut, shaved chocolate and pomegranate arils.

Red Velvet Molten Chocolate Lava Cupcakes.

You can also modify the recipe to make cupcakes instead of cakes, if you so prefer. This is how you do Valentine’s Day right!
Thursday, February 06, 2014

Ah, Nutella. It's the chocolate hazelnut spread everybody enjoys. Even if you don't enjoy it or if you have a nut allergy, Nutella has been on a large number of lips, and it's not just because they haven't wiped properly after eating.

Although it is amazing enough on bread, we have compiled a few of the most mouth watering recipes made with the chocolate hazelnut spread, and the irresistible photos that come with it.

Layered Nutella Mousse Jars
Nutella and Sea Salt Fudge
Nutella Souffle
Nutella Cheesecake
Pumpkin bread pudding with Nutella glaze
Flourless Nutella Cake
Nutella Truffles
Nutella filled Venitian Fritelle
Coffee-Nutella Smores pie

Must-try Nutella recipes

Posted by Scoopy Scoop

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