Tag: food

Trader Joe\’s

Categories UncategorizedLeave a Comment on Trader Joe\’s
Photo Source
Speculoos Cookie Butter is one of the many food trend that happened in 2012-2013. At first, I didn\’t understand why. I\’ve known about Trader Joe\’s from my husband way before the hype. I was wondering how it became an food trend. According to a friend it was shared in Instagram by Pinoy celebs. Of course, with their legion of followers everybody\’s curiosity will spark. Why would they even bother to post if it\’s not really delicious?! But I didn\’t bother to jump in the hype because it\’s mahalia jackson. Imagine they resell it for 400 pesos per piece! (Ok fine, have to pay for shipping)
I was able to try it here in the US. At hindi pa agad-agad ha! Most of the time when we visit TJ\’s in Eastlake this is what I would see from the speculoos shelves…

//instagram.com/p/eY8-1muUeK

The cookie butter\’s taste is still very much like peanut butter with hint of ginger cookies. I find it different and unique because I never thought you can add cookies in peanut butter. Though I\’m also aware that the TJ brand is not original speculoos. I heard it hails somewhere from Europe.
Aside from the cookie butter they also have lots of organic goodies. From cookies, mini cakes, wine, chocolates, pasta, chips, fruits, veggies etc. There\’s lots to see inside aside from the cookie butter. It\’s nice to actually experience that the store has a variety to offer. 

We made the stores bigger (if you can imagine), decked the walls with cedar planks and donned our crew in cool Hawaiian shirts. Most importantly, we started putting innovative, hard-to-find, great-tasting foods in the \”Trader Joe\’s\” name. That cut our costs and saved you money. Still does. —SOURCE

The store\’s humble beginnings dates back from 1958. They have a rich history, go check out their timelime.

20120229-leschocolatsdebelgique-traderjoes3newchocolatebars-main.JPG
Photo Source 
My favorite chocolate among the rest. They also come in dark chocolate and 73% super dark chocolate with almonds.
I don\’t eat brussel sprouts but I love the calligraphy sign for it.
Is someone thinking of bringing Trader Joe\’s to Manila? I think it\’ll be better if there\’s a creation of an organic grocery store that would feature products from our local farmers and food entrepreneurs. 
XOXO

Chocolates

Categories UncategorizedLeave a Comment on Chocolates
Ever since the world began… I love chocolate. I\’m very particular with it being as purely chocolate. I don\’t want any nuts, almonds or whatsoever. I find it intrusive of the chocolate\’s taste (this is to no offense for people who loves chocs with nuts et.al.).  As I grow older I learned to appreciate its other form and texture (but still no nuts for me).  People are getting creative and artisanal chocolates are starting to have a niche in the pop market. The choices are endless.


1. Theo and Philo

Cacao from Davao, Sugar from Bacolod

At our factory, each batch of chocolate is produced in small quantities (actually, it would be \”micro\” in industry standards) and overseen personally by people instead of machines. We take great care, time and effort to ensure that each step starting from the selection of the cacao bean to the final step of molding and packing, we are only offering the best we can offer.-Philo, Founder  

First saw them in TFC as Pinoy\’s who makes a difference. Yup they are making waves. Who would\’ve thought that Philippine Lemon and Dark chocolate can make a nice combination. Though I have yet to try it because the last time I dropped by at the Team Manila Store in SM MOA they are sold out.
Got this from @lucytgomez\’\’s instagram.
I tried their milk chocolate variant. I like it because it doesn\’t melt quickly and not that sweet. It feels lightweight when you\’re chewing it so it doesn\’t really stick too much in between the teeth ( but toothbrushing is still a must after eating chocs).

                             

2. Royce

ROYCE\’ was founded in Sapporo in 1983. Through acquiring the best techniques and enriching our experience, we are able to make chocolate of world-class quality in Hokkaido where the climate and the clean air are ideal for making confections. The fundamental principle of Royce\’ has been and will always be the painstaking sourcing of high quality ingredients. —-SOURCE

I found out about Royce from ina-idol na blogger Chuvaness.
I got a first taste of it when I got lost in Makati and stumbled upon Greenbelt. They offer free taste for certain products. I tasted one of the Nama chocolate. I felt the Ratatouille fireworks again. If  at that time I\’m not in my sanity, I could\’ve just grabbed the jar from the salesperson  and eat everything. It\’s very delicious and not that sweet!!! Out of my price range so I just settled to fantasize about it.
I just want to thank God for the opportunity of affording it now. One of my guilty pleasures every pay day.
Chocolate Bar
Chocolate Truffles. My favorite is the one with champagne (Pierre Mignon)

3. Mark and Spencer\’s Tea Cakes

In our side of the world we call it Chocolate Mallows. Though we also have our own version. I like the M&S version better because of the soft biscuit base.
I remember when I was in college, I was selling chocolate mallows to have extra baon. And we also used to sell it (together with cookies and crackers) as a fundraiser during our Community Health Nursing. Through a kakilala, I was able to get directly from the factory at a lower price. I\’m not sure this factory in Mamplasan are still making mallows. This said mallows are almost magka-level with the tea cakes.
Yum!
Till next chocolate adventure!