Whatever your inclination, it’s difficult to ignore that sandwiched between the Vernal equinox and Beltane, it’s Easter time already. So Happy Easter, Frohe Ostern or Καλό Πάσχα, as they say down south, to all readers of this O’Really? blog.
If you’re gorging yourself on chocolate (see picture right), you might like to consider the food science behind it all thanks to a book [1] by Stephen Beckett published by the Royal Society of Chemistry. Ever wondered why melted chocolate that is put back in the fridge doesn’t quite taste the same? This book will tell you, and a whole lot more besides.
As for the chocolate bunnies, my language skills (german and greek) are a load of old arsch, but the cartoon over on the right roughly translates as follows.
- Chocolate Bunny #1, with missing posterior: “Mein arsch tut weh!!” (“My arse hurts!!”)
- Chocolate Bunny #2, with missing ears: “Was?” (“What?”)
Happy Chocolatey Holidays wherever you are…
References
- Stephen T. Beckett (2000). The Science Of Chocolate Royal Society of Chemistry Publihshing DOI: 10.1039/9781847552143
- Anon (2010). Book Review of The Science of Chocolate The Science of Chocolate. By Stephen T. Beckett (Nestle Product Technology Centre). Royal Society of Chemistry , Cambridge . 2008. xii + 240 pp. 6 × 9 in. £24.95. ISBN 78-0-85404-970-7. Journal of Natural Products DOI: 10.1021/np100172s
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