Podcasts about chocolate bars

Sometimes the CheapShow PO Box is full of all sorts of horrors and shocks, but this week on the economy comedy podcast, there is a refreshing change of pace. A MASSIVE PO Box delivery offers a wide range of charity shop surprises, ranging from super rare board games and fascinating books to delightful 7 Inch vinyl records! There is a LOT to get through, so there is no messing about as Paul and Eli dive deep in the box of treats… Well Okay, there is a LOT of messing about, and that's why this episode is as long as it is. So hold tight we bounce from Cannon & Ball, Play School, and Disney hits to Chocolate Bar based board games and Keep Fit records… there is a lot to take in. The ultimate question is, who out of Paul and Eli get over-excited the most? PRE-ORDER The CheapShow Album, celebrating 10 years of the podcast! Get yours here: https://www.diggersfactory.com/vinyl/327144/cheapshow-cheapshow All purchases of the physical vinyl album come with a digital download and 3 bonus tracks! SEE US LIVE: Oct 18th @ The Cheerful Earful Podcast Fesitval 2.30pm, London https://cheerfulearful.podlifeevents.com/festival/cheapshow---live-from-cheerful-earful-podcast-festival-18th-oct-2025-tickets See pics/videos for this episode on our website: https://www.thecheapshow.co.uk/ep-438-a-box-of-delights And if you like us, why not support us: www.patreon.com/cheapshow If you want to get involved, email us at thecheapshow@gmail.com For all other information, please visit: www.thecheapshow.co.uk Like, Review, Share, Comment... LOVE US! MERCH Official CheapShow Magazine Shop: www.cheapmag.shop Send Us Stuff: CheapShow PO BOX 1309 Harrow HA1 9QJ

Ian gets stuck into a Dubai chocolate bar live on air. Mary, a lollipop lady from Dublin, kick-starts the nation. Songwriter Ben Pyne from Balbriggan chats to Ian live from the Eurovision, and we discover what your ice cream habits say about you! Subscribe to The Ian Dempsey Breakfast Show wherever you get your podcasts

A round-up of the main headlines in Sweden on April 23rd, 2025. You can hear more reports on our homepage www.radiosweden.se, or in the app Sveriges Radio Play. Presenter/Producer: Kris Boswell

Fairy Forts, Anthrax, Dubai Chocolate bars and Segulls are all intimately connected Hosted on Acast. See acast.com/privacy for more information.

BEST OF : Mick in the Morning is taking a short break, but in the meantime we're reliving some of the best stuff from the show so far in 2025. Today find out who has four nipples and who has a nipple ring; Someone on the team has been told that they've got good bins; We discuss our favourite chocolate bars; and we take a look at why sportspeople sometimes don't become good politicians. Mick in the Morning with Roo, Titus and Rosie will return LIVE to 105.1 Triple M Melbourne on Monday April 28. To watch Mick in the Morning in action, follow @molloy and @triplemmelb on Instagram.See omnystudio.com/listener for privacy information.

Episode 62 (10/04/25) On this episode - To kick things off, special guest, Jacamo (making his quarterly appearance) talks about his holiday in Thailand and the excitement of being caught in the recent earthquake out there. Then there's Mad Max's real name, interesting stories behind well known parts of 2 classic songs, news reporters that seem happy to be reporting a disaster, the works and life of Geoffrey Hughes in 'Barry's Masters of Comedy' (with “impressions”), an improv of how to deal with a drunk customer as a security officer, the Omaze house house giveaways, preferring moody shop workers to overly friendly ones and our own experiences working in various customer service roles, remembering TV show This Is Your Life, the charges against Russel Brand, remembering Val Kilmer's finest roles (including Doc Holiday and a commonly misquoted line), more ideas for Barry's detective show 'Shetland', forgotten pop stars, a ‘Dead Celebrity Seance', recommendations, Future Greg and a whole lot more!

In episode 1844, Miles and guest co-host Blake Wexler are joined by musician and host of Hood Politics, Propaganda, to discuss… Here Come The Regrets…, The Hershey Movie Is Even Worse Than You Think and more! Sen. Thom Tillis (R-NC) on tariff strategy: "Whose throat do I get to choke if this proves to be wrong?" Hershey Chocolate Movie Set With ‘Mean Girls’ Director, Finn Wittrock and Alexandra Daddario to Star (EXCLUSIVE) ‘The Studio’ Gets Closer to Real Life: Hershey Chocolate Movie in the Works with Finn Wittrock and Alexandra Daddario Hershey’s Once Violently Suppressed a Strike by Chocolate Workers The Milton Hershey School: Making Dreams Come True Hershey profits benefit a boarding school that spends lavishly on its low-income students. But that investment comes with strings attached — leaving some students behind and others mired in debt. 'Chocolate Trust' book raises questions about Milton Hershey School and education of students Milton’s Bittersweet Legacy: Unsavory Scandals Former Milton Hershey School House Parent accused of sexually abusing minor LISTEN: Passion Project by Propaganda ft. Blu (OUT THIS FRIDAY!) WATCH: The Daily Zeitgeist on Youtube! L.A. Wildfire Relief: Displaced Black Families GoFund Me Directory See omnystudio.com/listener for privacy information.

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

It's an all Meiji chocolate episode on You Tried Dat?? this week.  Three flavors of chocolate bars compete: Black, Milk, and Himilk.  They also answer some more fan questions about cloning before returning, once again, to learn about some of the weirdest posts on Nextdoor. Follow us on Instagram to see pictures of the snacks @youtrieddat.

You might have heard that Mercy Ships holds the world record for the largest civilian hospital ship. 

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ASMR Giant Chocolate Bar Tapping, Cutting, Snapping Sounds (No Talking)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What makes a restaurant sexy? Co-hosts George Mahe and Cheryl Baehr have some thoughts, as well as their picks for the spiciest spots in St. Louis. Recorded by candlelight and over a bottle of wine, George and Cheryl uncover some hidden gems and perennial favorites, and touch on a few interesting tidbits that will help you heat up your Valentine’s Day, including: The difference between a romantic restaurant and a sexy restaurant A certain restaurant table that might be the most coveted couples spot in town The well-known bar that is so sultry, it has a “no hanky-panky” policy printed on its menu If you’re looking to turn up the heat, this is an episode you won’t want to miss. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by The Repertory Theatre of St. Louis and supported by Violet's at The Train Shed. The Rep presents Lynn Nottage's Clyde’s (February 5–March 2), a five-time Tony Award-nominated play. Set in a truck stop sandwich shop, Clyde’s follows formerly incarcerated kitchen workers on their quest for redemption and the perfect sandwich. For tickets, visit repstl.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Zanti’s Deli: 181 Concord Plaza, Sappington, 314-270-3175 Pete’s Italian Baking Company: 1711 Hereford, Ellendale, 314-282-0288 Roberto’s Trattoria: 145 Concord Plaza, Sappington, 314-842-9998 Roberto’s at Tesson Ridge Noto: 5105 Westwood, St. Peters, 636-244-0874 Bistro La Floraison: 7637 Wydown, Clayton, 314-725-8880 Bar Moro: 7610 Wydown, Clayton Esca: 5095 Delmar, Delmar Loop, 314-365-2686 Idol Wolf: 1528 Locust, Downtown West, 314-325-0360 The Bellwether: 1419 Carroll, Soulard, 314-380-3086 Wright’s Tavern: 7624 Wydown, Clayton, 314-390-1466 Basso: 7036 Clayton Ave, The Hill, 314-932-7820 Basso at Westport Baileys’ Chocolate Bar: 1915 Park, Lafayette Square, akar: 7641 Wydown, Clayton, 314-553-9914 None of the Above: 3730 Foundry Way, The Grove, 314-656-6682 Bullock Room at Planter’s House: 1000 Mississippi, Soulard, 314-696-2603 Brass Bar at Brasserie: 4584 Laclede, Central West End, 314-361-1200 You may also enjoy these SLM articles: A Valentine's Day guide to St. Louis restaurants Best chocolate shops in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

EMMA LEE M.C. talks about the importance of gratitude, her complicated relationship with Hip-Hop, working with producer Roccwell, and their EP, Chocolate Bars.

Episode #80 is a replay of one of the Top 3 downloaded Episodes in the 6 Year history of Bend Don't Break. It was originally played over 65 Episodes ago. Lane Douglas Hunt. Lane has been a member with the Victoria Police Department since 2008. She has spent most of her career on the front lines in patrol where she was on the Greater Victoria Emergency Response Team for 6 years. Currently, she serves as the Explosives Technician, a Detective in the Special Victims Unit, and a member of the Critical Incident Stress Management Team. Outside of work, Lane and her amazing husband, Jeff, are parents to 2 dogs, 50 chickens, a 700-gallon reef tank, and 5 honey bee hives! When they aren't lifting weights or farming they are riding their Harleys on beautiful Vancouver Island together. In this episode, Lane has an amazing story to share that displays incredible resiliency. The incident happened back in 2011 when she was just a junior member at 24 years old with less than 2 ½ years on the job. Her day started off like any other. She spent the morning filing paperwork and was called to a routine call at a 7-Eleven for someone who reportedly stole a chocolate bar. This routine call took a turn for the worst when she was targeted for a spontaneous attack. In this powerful story that Lane shares with listeners, she details out all of the events that took place, what she gained from these experiences, and her advice to others. She also speaks about the post-traumatic stress that came with it, but mostly her post-traumatic growth and how she managed to reduce her stress.

ASMR Giant Chocolate Bar Tapping, Cutting, Snapping Sounds (No Talking)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-The Weather Is Cooling Starting Next Week-Sheikh Abdullah Engages In Regional Talks on Syria's Future-Elon Musk Is Tweeting About The UAE Again!-How to Shop for Christmas Decorations in Dubai!-‘Dubai Chocolate Bar' Is Among The World's Top Google Searches For 2024!

Hi friends, I'm Scott and this is What a Weird Week, a show about the weird stuff in the news. See below for a transcript of the podcast episode. To subscribe to the podcast or for social media and more links, you can get everything at www.shownotes.page. These are the shownotes for Season 5, Ep 49 first published on Friday Dec 6 2024. Here are this week's stories... Australian restaurant sets Guinness World Record with 1,212-pound kebab https://www.guinnessworldrecords.com/news/2024/11/worlds-largest-kebab-and-fries-fills-dumpster-sized-container-and-weighs-660-lbs Man receives $2.53 compensation for smooth Mars bar missing its signature ripple https://www.bbc.com/news/articles/cx247dwx1p7o Cryptocurrency entrepreneur eats $6.2 million banana art after purchasing it at auction https://www.tiktok.com/@dailymail/video/7442716275274419499 Miller High Life Introduces Dive Bar-Scented Perfume https://www.today.com/food/trends/miller-high-life-dive-bar-perfume-rcna183045 Guilt tipping is real and bad for business. https://studyfinds.org/guilt-tipping-changing-consumers/ Blank white canvas valued at over $1.5 million to be auctioned in Germany https://www.ndtv.com/world-news/this-blank-pure-white-canvas-expected-to-sell-for-over-1-5-million-7176018 9-Year-Old Boy and the 60,000-Year-Old discovery https://www.jpost.com/archaeology/archaeology-around-the-world/article-831604 Loch Ness Monster Mystery: Expert Suggests 'Standing Waves' Could Be Behind Sightings https://www.dailymail.co.uk/sciencetech/article-14136099/Mystery-Loch-Ness-Monster-finally-SOLVED.html Cow Fart Reduction: Feeding grazing cattle seaweed can reduce methane emissions by almost 40% https://e360.yale.edu/digest/cows-seaweed-methane Underwater Man: "I think I'm still married" https://nypost.com/2024/12/04/lifestyle/im-living-underwater-for-120-days-to-break-a-world-record/ Resetting your "V card" via $19000 medical procedure https://nypost.com/2024/12/04/lifestyle/influencer-drops-19k-on-surgery-to-become-a-virgin-again-but-a-doctor-warns-of-the-risks-involved/ Oldest Bird known to science has laid an egg (74 years young!) https://apnews.com/article/oldest-bird-lays-egg-wisdom-hawaii-5e7867ba9c8a51373d4d570f73fa7c2d

On this week's episode, host Caryn Antonini is joined by Kasia Bosne, CEO and founder of Rawmanticchocolate, handcrafted, all natural, organic chocolate products which includes bars, truffles and other treats. Kasia began her career in the fashion industry, and while working as a style maven for over two decades with top brands and designers, she found inspiration to create her healthy snacks. Kasia's mission is to create healthy snack bars with clean ingredients to give you the energy to get through the day.For more information on our guest:Vegan Chocolate truffles, Chocolate Bars and Organic Protein Barsrawmanticchocolate.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

The Beracha recited over a chocolate bar that contains nuts is "She'ha'kol." The chocolate is clearly the primary component, while the nuts are secondary, and therefore one should recite "She'ha'kol" over the chocolate, and this Beracha covers the nuts. If one eats nuts with a thin glaze of honey, the Beracha is "Ha'etz." Although Hacham Bension Abba Shaul (Israel, 1924-1998) was uncertain about which Beracha to recite, the consensus among the Poskim is that the thin glaze is subordinate to the nut, and therefore the Beracha of "Ha'etz" covers the glaze. However, if one eats peanuts that are coated with dough, then the Beracha is "Mezonot." There is a fundamental rule that if a food product contains flour, then even if the flour constitutes a small minority of the food, nevertheless, it is considered the primary ingredient and the Beracha is "Mezonot," unless the flour is added only to keep the ingredients together. As long as the flour is added for purposes of satiation, and not just for the consistency, it is considered the primary ingredient. Therefore, the Beracha over peanuts with a coating of dough is "Mezonot." Summary: The Beracha over a chocolate bar with nuts is "She'ha'kol." The Beracha over nuts that have a thin honey glaze is "Ha'etz." The Beracha over a nut covered with dough is "Mezonot."

ASMR Giant Chocolate Bar Tapping, Cutting, Snapping Sounds (No Talking)Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

...eating through the layers of your chocolate bars. =D 

We first heard from Lisa Schoenbeck, who owns Good Good Chocolates--a artisan chocolatier who our host first met during an event years ago, and has been buying chocolates from ever since. Lisa is passionate about only using the highest quality ingredients to create Good Good Chocolate's Bon Bon and Chocolate Bars, something you can taste in every silky bite. The flavors, artistry, and textures that result from her passion will keep you coming back again...and again. And to make it even easier to visit, she is opening up a new location! So tune in to hear the exciting news and find out where and when you can experience her chocolates for yourself!https://www.goodgoodchocolates.comWe next heard from Jaclyn Ferry who is the owner and self-taught baker behind Ferry Good Treats. Jaclyn began her baked goods journey after making a Marshmallow Whipped Cheesecake for a friend. After tasting it, that same friend encouraged Jaclyn to start selling her cheesecake online--86 orders later, Ferry Good Treats was born. Years later, Jaclyn opened the doors to her store front, and has continued to grow--finding notariety along the way. So make sure to check out Ferry Good Treats to enjoy one of her custom-made cakes, cupcakes, and sugar cookies--just make sure to order 2 to 4 weeks in advance.https://www.ferrygoodtreats.comLastly, we're scooping up some more exciting news with the owner of Cloud Cups Gelato's Galen Thomas. Galen has joined the show before, and our host was more than a little excited to share his big announcement: Cloud Cups Gelato will host a soft & Grand opening in Fishtown! This Friday (November 1st), you can visit Cloud Cups and be one of the first individuals to visit the new location!!! Come out to celebrate their opening, and get the scoop on even more exciting news when you do! Want to know more? Then stay tuned in till the end of Food Farms And Chefs Radio Show to hear what Galen has in store!https://cloudcupsgelato.com

Mary Luz Mejia is a freelance food and travel journalist who has trained at the International Institute of Chocolate and Cacao Tasting Learn more about your ad choices. Visit megaphone.fm/adchoices

When it comes to the lifestyle of a ski town, Utah is a real pioneer. When High West began distilling in Utah nearly 20 years ago, it was the first ski town distillery in America. Ritual Chocolate followed suit, moving to Utah in 2015. In this episode, Last Chair explores the magic of whiskey and chocolate, and the unique experiences these two Utah companies are offering visitors.Back in season one of Last Chair, we talked with High West founder David Perkins, who told the unique story of how Utah became its home. Today, High West is a must-visit stop in either its Park City or its Wanship locations, and is one of America's most innovative distilleries. The High West brand represents the spirit of the west.So imagine this. When Ritual co-founder Anna Seear came to town, she started envisioning what it would be like to soak cacao nibs in used High West barrels. The distillery was also intrigued. Anna gets used High West barrels and create distinctive Ritual Bourbon Barrel bars. Then she gives the barrels back, and High West uses the chocolatey wooden kegs to create a unique Barrel Select – whiskey up front with a hint of chocolate aroma and taste in the back.There's a lot to learn in this entertaining episode of Last Chair, including a user's guide to enjoying some of the world's most notable whiskey and chocolate.LAST CHAIR GUESTSHolly BoothBeverage Manager, High WestHolly Booth defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure, celebrating the spirit of the American West. You can find Holly on the mountain, but she's most at home with a fly rod on Utah's lakes and streams.Anna SeearPresident & Co-Founder, Ritual ChocolateAnna Seear and her partner Robbie Stout didn't know much about chocolate, but they loved it! They started their company in Denver, moving to Utah for a lifestyle change – to be closer to the mountains. You can find Anna and her family skinning up Pine Canyon Road from their Midway home.Cayla GaseauSensory Manager, High WestWhat's a sensory manager? Well, Cayla Gaseau has one of those dream jobs! Her role is to help with tasting each barrel and working with the High West team on whiskeys that might have up to 25 different blends, like Midwinter Night's Dram. You can find her hiking places like Mt. Superior in Little Cottonwood Canyon.WHAT GOES INTO A HIGH WEST COCKTAIL?Holly Booth: “Our job is really to highlight the whiskey – to highlight the beauty of what we distill. Things that we can highlight are already existing within that particular whiskey. And then we kind of build around that.”HOW DO YOU BLEND BOURBON INTO CHOCOLATE?Anna Seear: “We soak our cacao nibs in the bourbon barrels for a few months and got in all those lovely kind of oaky cherry notes,” said Seear. “Then we take the the nibs and make the chocolate, add the sugar and produce our Bourbon Barrel Bar, which has been very popular.”DESCRIBE THE PROCESS OF DISTILLING WHISKEY WITH CHOCOLATE.Cayla Gaseau: “This is one of our Barrel Selects – a single barrel. We took the Ritual chocolate barrel and put in a unique blend of straight bourbon whiskeys between four and nine years old. The majority, though, is around seven years old. We really wanted to highlight the element that cacao complements in bourbon, which is a lot of the vanilla caramel and that deep sweetness. We finished it in this barrel for nine months and then dumped it and went directly to bottle – didn't proof down. I believe it's right around 102 or 103 proof – so a little spicy, but really delicious on the palate.”WHAT'S THE ORIGIN OF THE RITUAL NAME?Anna Seear: “It's a call back to the history of cacao and how it was used in the rituals and ceremonies by the Mayans and the Aztecs and how it was it was truly held in high regard and respected. Chocolate should be appreciated like a fine food.”PULL QUOTE“The synergy between our companies and what we've done in Utah, bears that pioneering spirit that's inherent within Utah.” - Holly Booth HIGH WEST CAMPFIRE OLD FASHIONED2 oz High West Campfire Whiskey.25 oz Simple Syrup (Holly likes sugar in the raw or demerara sugar)2-3 dashes of Angostura BittersOrange & Lemon peel garnish or orange peel & Luxardo cherry garnishEnjoy with a Ritual S'mores barSUGGESTED WHISKEY-CHOCOLATE PAIRINGSCask Series Distillery Select B#35195 - Bourbon Barrel Bar (created in the barrel)Midwinter's Night Dram Act 12 - The Après Chocolate Bar (sparkling white wine and dried raspberries)Campfire Whiskey - S'Mores Bar (just like sitting around the campfire)

When it comes to the lifestyle of a ski town, Utah is a real pioneer. When High West began distilling in Utah nearly 20 years ago, it was the first ski town distillery in America. Ritual Chocolate followed suit, moving to Utah in 2015. In this episode, Last Chair explores the magic of whiskey and chocolate, and the unique experiences these two Utah companies are offering visitors.Back in season one of Last Chair, we talked with High West founder David Perkins, who told the unique story of how Utah became its home. Today, High West is a must-visit stop in either its Park City or its Wanship locations, and is one of America's most innovative distilleries. The High West brand represents the spirit of the west.So imagine this. When Ritual co-founder Anna Seear came to town, she started envisioning what it would be like to soak cacao nibs in used High West barrels. The distillery was also intrigued. Anna gets used High West barrels and create distinctive Ritual Bourbon Barrel bars. Then she gives the barrels back, and High West uses the chocolatey wooden kegs to create a unique Barrel Select – whiskey up front with a hint of chocolate aroma and taste in the back.There's a lot to learn in this entertaining episode of Last Chair, including a user's guide to enjoying some of the world's most notable whiskey and chocolate.LAST CHAIR GUESTSHolly BoothBeverage Manager, High WestHolly Booth defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure, celebrating the spirit of the American West. You can find Holly on the mountain, but she's most at home with a fly rod on Utah's lakes and streams.Anna SeearPresident & Co-Founder, Ritual ChocolateAnna Seear and her partner Robbie Stout didn't know much about chocolate, but they loved it! They started their company in Denver, moving to Utah for a lifestyle change – to be closer to the mountains. You can find Anna and her family skinning up Pine Canyon Road from their Midway home.Cayla GaseauSensory Manager, High WestWhat's a sensory manager? Well, Cayla Gaseau has one of those dream jobs! Her role is to help with tasting each barrel and working with the High West team on whiskeys that might have up to 25 different blends, like Midwinter Night's Dram. You can find her hiking places like Mt. Superior in Little Cottonwood Canyon.WHAT GOES INTO A HIGH WEST COCKTAIL?Holly Booth: “Our job is really to highlight the whiskey – to highlight the beauty of what we distill. Things that we can highlight are already existing within that particular whiskey. And then we kind of build around that.”HOW DO YOU BLEND BOURBON INTO CHOCOLATE?Anna Seear: “We soak our cacao nibs in the bourbon barrels for a few months and got in all those lovely kind of oaky cherry notes,” said Seear. “Then we take the the nibs and make the chocolate, add the sugar and produce our Bourbon Barrel Bar, which has been very popular.”DESCRIBE THE PROCESS OF DISTILLING WHISKEY WITH CHOCOLATE.Cayla Gaseau: “This is one of our Barrel Selects – a single barrel. We took the Ritual chocolate barrel and put in a unique blend of straight bourbon whiskeys between four and nine years old. The majority, though, is around seven years old. We really wanted to highlight the element that cacao complements in bourbon, which is a lot of the vanilla caramel and that deep sweetness. We finished it in this barrel for nine months and then dumped it and went directly to bottle – didn't proof down. I believe it's right around 102 or 103 proof – so a little spicy, but really delicious on the palate.”WHAT'S THE ORIGIN OF THE RITUAL NAME?Anna Seear: “It's a call back to the history of cacao and how it was used in the rituals and ceremonies by the Mayans and the Aztecs and how it was it was truly held in high regard and respected. Chocolate should be appreciated like a fine food.”PULL QUOTE“The synergy between our companies and what we've done in Utah, bears that pioneering spirit that's inherent within Utah.” - Holly Booth HIGH WEST CAMPFIRE OLD FASHIONED2 oz High West Campfire Whiskey.25 oz Simple Syrup (Holly likes sugar in the raw or demerara sugar)2-3 dashes of Angostura BittersOrange & Lemon peel garnish or orange peel & Luxardo cherry garnishEnjoy with a Ritual S'mores barSUGGESTED WHISKEY-CHOCOLATE PAIRINGSCask Series Distillery Select B#35195 - Bourbon Barrel Bar (created in the barrel)Midwinter's Night Dram Act 12 - The Après Chocolate Bar (sparkling white wine and dried raspberries)Campfire Whiskey - S'Mores Bar (just like sitting around the campfire)

In this episode, we dive deep into the latest viral sensation sweeping TikTok—The Dubai Pistachio Chocolate Bar! What's all the hype about, and is it worth the buzz? We explore the fascinating story behind this unique treat, originally created by Sarah Hamouda at FIX Dessert Chocolatier in Dubai. From its crunchy kataifi to its decadent pistachio cream, this chocolate bar is more than just a dessert—it's an exclusive, hand-crafted experience that's flown off the shelves globally. And for all you trend chasers, we've got exciting news! Shroom Groove Stores now offer our very own Viral Dubai Pistachio Chocolate Bar, infused with 5 grams of psychedelic mushrooms. Yes, this limited-edition bar is not just a sweet treat—it's a journey of self-discovery and mental clarity.  Tune in to learn more about why everyone's talking about the Dubai Chocolate Bar, and how you can get your hands on this trending treat with an extra twist. Don't miss your chance to snag your own from Shroom Groove before they sell out! For more insights, visit our blog or subscribe to our podcast. Subscribe to our newsletter: ⁠https://theshroomgroove.com/registration/⁠ —---- Follow us on Instagram and Facebook @theshroomgroove Subscribe on YouTube @crafttherapypodcast

For the past 20 years, The Bailey family has been a staple for the St. Louis culinary scene. Dave and Kara Baileys' story began in the early 2000's as they met while Dave was serving tables at Sasha's on Demun. In 2004, they opened the doors to Baileys' Chocolate Bar which has became a classic St. Louis establishment over the next 20 years. It didn't stop with Chocolate Bar, they opened other concepts including Rooster, Baileys' Range, Bridge Tap House & Wine Bar, Small Batch, along with other concepts and wedding venues. Dave & Kara have continued to add to their culinary legacy with the announcement of their third Rooster location opening in just a few weeks in Downtown Clayton. In this episode we talk about the journey, entrepreneurship, Baileys' Chocolate Bar 20 Year Anniversary, and so much more.Support the show

and more Fun Facts to wow the crowd! ;) 

In This Episode Alan Is Back.We Talk About Our Top Five Chocolate Bars Currently Also The Bars We Cannot Stand.Comment On Your Favorite Chocolate Bars.

Have you ever felt like your dream job turned into a nightmare, leaving you with crumbling self-esteem and overwhelming stress? In Episode 26 of It's a Mindset, I'm thrilled to welcome Danielle Colley, a speaker, coach, and author of The Chocolate Bar Life. After being fired from her dream job as a journalist, Danielle faced severe burnout while juggling the pressures of single parenthood. Her story took a transformative turn when a simple conversation about chocolate inspired her to redefine what a fulfilling life looks like. Danielle's journey is a testament to resilience and the power of shifting perspectives. Through candid storytelling and heartfelt insights, she reveals how she used the Mars Bar analogy to balance work, rest, and play - concepts that form the basis of her book. We dive into her experiences of burnout, her passion for travel, and the lessons she learned from climbing Mt. Kilimanjaro. Key Episode Takeaways: How Danielle navigated the challenges of single motherhood and professional burnout to create a life she loves. Discover the Mars Bar analogy for balancing work, rest, and play, and how it can help you find harmony. Hear Danielle's inspiring story about her climb ofMt. Kilimanjaro and the unexpected lessons learned. 'Stay Yummy' is my favourite quote from the podcast and Danielle's approach to living a life of fulfilment and joy. As someone who is passionate about empowering others to create the life they truly want, I deeply relate to Danielle's mission. Her story of overcoming adversity and aligning her life with her true desires is incredibly inspiring. About the Guest: Danielle is a speaker, coach and author of The Chocolate Bar Life. After being fired from her dream job as a journalist, her self esteem plummeted and her stress levels soared. Danielle was a single parent at the time and the pressures of life piled on until she experienced total burnout. She changed her life, and a chance conversation about chocolate turned into an idea that enabled Danielle to change her perspective about what a good life looks like and help other people struggling with their balance of success, and happiness which has become the basis for her first book. Show Resources: Check out Danielle's website - HERE Check out The Chocolate Bar Life website - HERE Follow Danielle on Instagram - HERE Follow Emma, the podcast host on Instagram - HERE If you LOVED this episode, make sure to share it on your Instagram stories and tag us @emmalagerlow and @iamdaniellecolley! Tune in to Episode 26 and let Danielle's passion and charisma inspire you to embrace your own journey towards a chocolate bar life.

Headlines: - Dubai's FIX Dessert Chocolatier Creates Exclusive Chocolate for Sheikh Hamdan- Al Jazeera Launches Arabic-Only Streaming Platform "Al Jazeera 360"- Nawy Shares: A Game-Changer in Egypt's Real Estate Market

From episode #364 - This chat involves a lad waking up at a bike show wearing women's lacey underwear with a chocolate bar stuffed up his bum. Standard Tuesday morning, right? Give us a follow if you haven't already ~ Jay and Dunc. Want to get in touch? Hit us up, here: https://linktr.ee/notforradioSee omnystudio.com/listener for privacy information.

Chef Nouel Catis, the creator of the viral Fix Chocolate Bar, says he's got new recipes coming out soon!See omnystudio.com/listener for privacy information.

Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest news from the Houston restaurant and bar scene. Eric and Mary discuss Molihua closing to reconceptualization after being opened for 3 months inside the Blossom Hotel, the announcement of a 4th location for Jonathan's the Rub set for Cypress, and the opening of Winfield's Chocolate Bar's new location in the Galleria area. In the Restaurants of the Week portion The Marigold Club is featured.    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: High Profile Med Center Sushi Restaurant Shutters After Only 3 Months Houston Eatery Known for Lobster Tacos Picks Cypress for 4th Location Favorite Houston Chocolate Shop Unwraps New Galleria-Area Store Houston Chef Celebrates Food Network Debut with Epic Watch Party Austin's Smash-Hit Wagyu Smash Burgers Debut at Lively EaDo Bar

On this episode of the Inspiring Great Leaders Podcast, Craig Johns speaks with Danielle Colley about The Chocolate Bar Life, understanding what burnout is, and how work culture affects our mental health. We also dive deeper into what a Mars Bar is and why we should prioritize work, rest, play.

Feeling out of balance in life? Is life or work taking over and you feel tired and overwhelmed all of the time? You aren't alone according to a recent study, 27% of women aged between 45-64 report feeling completely overwhelmed by stress each day, feeling burned out and with poor mental health.In this episode of the Women Living Well After 50 Podcast, my guest is Danielle Colley, author of The Chocolate Bar Life – Creating a Delicious Balance between Work, Rest and Play – just like the Mars Bar. Danielle has been there and her book is full of personal examples and those of her clients which I know we all can relate to.Meet DanielleDanielle Colley is an integrative life coach, speaker, event facilitator and writer. For the past five years, she has been helping people who are feeling stuck and dissatisfied with their lives to reach their full potential. Hundreds of people have taken Danielle's courses at Your Good Life on confidence, self-worth and courage. Danielle also delivers leadership workshops for well-known brands that include Sony Pictures Television, F45, The Leadership Institute and Transport New South Wales. Danielle is sought after for her authentic, relatable style and her ability to create meaningful change in people's lives. Danielle lives by the sea one hour south of Sydney, with her husband, her two kids, and their goofy dog, RockyConnect with DanielleWeblink: https://daniellecolley.com.auLinkedIn: https://www.linkedin.com/in/danielle-colley-4b344926/Instagram: https://www.instagram.com/iamdaniellecolley/Facebook: https://www.facebook.com/IAmDanielleColleyThanks for reading Women Living Well After 50 with Sue Loncaric! Subscribe for free to receive new posts and support my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit womenlivingwellafter50.substack.com

-Fix Dessert's $18.58 Chocolate Bars: The Sweet Investment That's Turning Heads-Dubai's New Residents Shift to Property Ownership Amid Rising Rents-UAE Leads GCC Projects with $16.34 Billion in Q2 2024"

Over 25 of the best chocolate makers from Australia, New Zealand and the Pacific came to celebrate delicious and ethical chocolate products.

Send us a Text Message.In this episode, Shawn Askinosie, founder of Askinosie Chocolate, shares his journey from being a criminal defense lawyer to pursuing chocolate. Takeaways:Tragedy can lead to finding one's life purpose.Rising cocoa bean prices pose challenges for chocolate makers.Building relationships with farmers is crucial in the chocolate industry.Profit sharing can have a positive impact on farmers and their communities. Askinosie's bean-to-bar chocolate company pays cocoa farmers a higher price and provides them with advance payments, improving their lives and communities.The company has funded projects such as metal roofs for homes, making a significant impact on the communities they work with.The Chocolate University program offers transformative experiences for students, teaching them about the impact of their work and the importance of human connection.Shawn highlights the challenges of technology and the need for in-person connections and authentic experiences in today's world.

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Almond-covered chocolate, a new whitening toothpaste and the cut-price wine of the summer. Kat and Marianne are loving two out of three... Learn more about your ad choices. Visit podcastchoices.com/adchoices

Springtime is in full tilt in St. Louis, which means it's finally patio season. St. Louis has so many great patios that it warranted two episodes. In Part 1, George Mahe and Cheryl Baehr talk about the gold standard of outdoor dining, discussing St. Louis' most iconic spots, notable rooftops, and newer restaurants with great patios. In Part 2, dropping May 29, they'll dive even deeper into the alfresco dining scene, including hidden gems and honorable mentions. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. Part 2 is sponsored by Westport Plaza and supported by Opera Theatre of Saint Louis. Parties on the Plaza is back and better than ever. The parties will rock the new green space in the center of Westport Plaza every third Thursday from May through October, 4:30–7:30 p.m. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in Part 2: O+O Pizza: 102 W. Lockwood, Webster Groves, 314-721-5422.  The Mack: 4615 Macklind, Southampton, 314-832-8199. Sureste: 3730 Foundry Way (City Foundry STL), Midtown, no phone El Molino del Sureste: 5507 S. Kingshighway, Southhampton, 314-925-8431. POP: 1915 Park, Lafayette Square, 314-241-8400. Bailey's Chocolate Bar: 1915 Park, Lafayette Square, 314-241-8100 33 Wine Shop & Bar: 1913 Park. Lafayette Square, 314-231-9463. Oliva Café / Oliva on the Hill / Wine Down Wednesdays: 4915 Daggett, The Hill, 314-899-6271. Catering St. Louis Big Sky Café: 47 S. Old Orchard, Webster Groves, 314-962-5757. Riccardo's on Broadway: 1432 N. Broadway, River North, 314-925-8545. Shay's Creole Smokehouse (at Old Mill Stream Inn): 912 S. Main, St. Charles, 314-852-2803 The Royale: 3232 S. Kingshighway, Tower Grove South, 314-772-3600. The Gin Room / Salve Osteria: 3200 S. Grand, South Grand, 314-771-3411. Broadway Oyster Bar: 736 S. Broadway, Downtown, 314-621-8811. The Golden Hoosier: 3707 S. Kingshighway, Kingshighway Hills, 314-354-8044. Cleaver & Cocktail: 13360 Clayton #104, Town & Country, 314-530-9700. Wild Crush Wine Bar(n): 13360 Clayton # 105, Town & Country, 314-392-9594.  The Frisco: 8110 Big Bend, Webster Groves, 314-455-1090. Taco Buddha – U City: 7405 Pershing, U City, 314-502.9951.  Bar Italia: 13 Maryland Plz., CWE, 314-361-7010.  Brasserie by Niche: 4580 Laclede, CWE, 314-454-0600. Bishop's Post: 16125 Chesterfield Airport W, Chesterfield, 636-536-9404. Hendel's: 599 Rue St. Denis, Florissant, 314-837-2304. Tony's: 105 Carondelet Plz., Clayton, 314-231-7007. Eclipse's Rooftop Garden Bar (Moonrise Hotel): 6117 Delmar, East Loop, 314-721-1111. Dominic's: 5101 Wilson, The Hill, 314-771-1632. Charlie Gitto's on the Hill: 5226 Shaw, The Hill, 314-772-8898. WXYZ Bar (Aloft St. Louis Cortex): 4245 Duncan, CWE/Cortex, 314-639-0050. Have A Cow Cattle Co.: 2742 Lafayette, Gate District, 314-261-0305. Bowood by Niche: 4605 Olive, CWE, 314-454-6868. Seven Gables Inn: 26 N. Meramec, Clayton, 314-863-8400. You may also enjoy these SLM articles: The best patios in St. Louis Best dog-friendly patios in St. Louis See omnystudio.com/listener for privacy information.

More misadventures in parenting, life, and beyond... with Rob and Josh. Please leave a rating and review you filthy street dogs... xx If you want to get in touch with the show with any correspondence, kids intro audio clips, small business shout outs, and more.... here's how: EMAIL: Hello@lockdownparenting.co.uk INSTAGRAM: @parentinghell Parenting Hell is a Spotify Podcast, available free everywhere every Tuesday and Friday.  Join the mailing list to be first to hear about live show dates and tickets, Parenting Hell merch and any other exciting news... MAILING LIST: parentinghellpodcast.mailchimpsites.com  A 'Keep It Light Media' Production  Sales, advertising, and general enquiries: hello@keepitlightmedia.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Megan finds out about the game “Name 10 Chocolate Bars.” Pepper finally remembers to scold Dylan for his Banana shopping! Bachelor Cam and Catherine: update on their first date post-Dylan. Dylan exposes Pepper's love notes! Dylan's 3 Things: Robbie's new playoff song is released on Friday. Pepper and Robbie discuss the No-Snow Rules & Regulations!

It's crazy to think that we've done 134 episodes about junk food and nothing else, right? Friend of the pod and returning guest Captain Yuma joins us for this VERY NORMAL AND DEFINITELY NOT SPECIAL BECAUSE OF THE AIR DATE episode of Adventures in Snacking. Stay up-to-date with Yuma @yumabooma on Instagram, and be sure to download the CW app to see him on NWA Powerr!Save 20% on Liquid I.V. by using our offer code at liquid-iv.comFollow us @aic_podcast on Instagram, Facebook, Twitter, and YouTubeIntro and other voices by Joe Azzarihttps://www.instagram.com/voicesbyjoe/Theme Music is "Game Boy Horror" by the Zombie DandiesProudly part of the Non-Productive Network

On today's show, the lads debate the respectability of different jobs, from podcasting to lead consultants on neonatal wards - fancy entering into business with Willy Wonka himself? Luke thinks not.Elsewhere, Luke tells us about the only acceptable form of WhatsApp etiquette. Plus, Pete talks all things Photoshop with a deep dive into Brian Eno's diary and a long-awaited royal update on Kate Middleton - forget self-help guru, Pete's set his sights on becoming a royal correspondent next!Want to get in touch with the show? Email: hello@lukeandpeteshow.com or you can get in touch on Twitter or Instagram: @lukeandpeteshow. Follow us @thelukeandpeteshow.***Please take the time to rate and review us on Apple, Spotify or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Welcome to a riveting episode where we sit down with Brad Roth, a true titan in real estate whose sales prowess eclipses the $300 million mark. Our conversation peels back the layers of a mastermind's journey, from Brad's genesis as a child entrepreneur to the heights of his industry success. Step inside the world of a mogul who preaches the gospel of people over profits, and discover the strategies that can revolutionize your approach to the market. Whether you're an investor holding a license or a rookie looking to learn, there's a wealth of wisdom waiting for you.Ever wondered what drives a person to excel beyond their humble beginnings? Hear Brad narrate the pivotal experiences that paved his way from peddling chocolate bars to dominating sales; a testament to the indomitable entrepreneurial spirit. Our exchange traverses through the tapestry of life lessons and personal tales that intertwine with professional triumph. Get ready for an intimate glimpse into the sacrifices made and the determination held aloft amidst the demands of family, career, and the unrelenting pursuit of success.Wrap up your experience with us by exploring the nuances of communication critical to forging lasting business relationships, the resilience borne from overcoming hardships, and the celebration of life's simpler joys, such as a shared love for sushi and classic rock anthems. In this exchange, Brad and I delve into the art of self-love, its ripple effect on mental wellness, and the profound power of setting intentions. With every story and strategy shared, this episode promises to leave you with not just a roadmap to real estate success, but a heart full of inspiration for life's many adventures. Thanks again for listening. Don't forget to subscribe, share, and leave a FIVE-STAR review.Head to Dwanderful right now to claim your free real estate investing kit. And follow:http://www.Dwanderful.comhttp://www.facebook.com/Dwanderfulhttp://www.Instagram.com/Dwanderful http://www.youtube.com/DwanderfulRealEstateInvestingChannelMake it a Dwanderful Day!