Editor's note: This week, it's, like, omigawd, totally '80s for our daily In Videos segment. Big hair, breakdancing, and before-they-were-big celebrity commercial appearances to the max. So kick back your fat-laced high tops and take a chill pill. —The Serious Eats Team How did Hershey and Pringles manage to peddle their addictive snacks to the young, impressionable youth of the '80s? Through the power of breakdancing. And not just any breakdancing, but the kind that can only be accomplished by an entire student body moving in perfect harmony to a beat brought forth by a crazed desire for junk food. After the jump, check out these commercials and a bonus video of a tween Alfonso Ribeiro (aka Carlton Banks) teaching... More

Candyblog awards the Easter candy, Marshmallow Peeps inside a Milk Chocolate Egg, a 5 out of 10, or "Pleasant" on a scale of "Inedible" to "Superb." Guess what it's made of? Just guess! So yes, this is where Peeps come from—within the thick concave walls of "passable" milk chocolate. Some of Candyblog's commenters pointed out that with some graham crackers and a source of heat, this candy could double as filling for s'mores. Granted, the Peep would die in the process, but it all ends up in the same place anyway. Previously: DIY Peeps, WaPo Peeps Diorama Contest, Pimp Your Peeps, Ten Plagues of Peeps.... More

Photographs taken by Rachel Ben How well do you know your candy bar innards? Test your knowledge by taking the Candy Bar Identification Quiz. Whether this is a quiz you want to score high on is debatable. Candy bar photographer Rachel Been has set up the blog Cross Sectioning to document "the innards of things." [via Slashfood]... More

I love Cybele's semi-scathing in-depth review of Palmer's hollow chocolate flavored bunny. Yes, chocolate flavored—cocoa is the fourth ingredient. Cybele explains just how much of an effective role it plays in the nuances of flavor possessed by this bunny-shaped mass: Sometimes I wonder if Palmer is doing the cocoa industry a service by buying beans that would otherwise be turned into compost or rot in the co-op storehouses. I don’t think I’d mind their products if they were sold as “biodegradable decorations” ... but sadly the appearance of a nutrition label seems to indicate they really do think people want to eat it. "Biodegradable decorations" is my new favorite euphemism for "crappy chocolate."... More

Photograph courtesy of Peter Costantinidis With about a dozen banquette seats sandwiched between flame-red walls, and with just as many hot chocolate flavors (American-style dark chocolate, Venezuelan chile spice, coconut curry, Chinese five-spice, passion fruit, raspberry, citrus, peanut butter, hazelnut, mint, mocha, and espresso), the new Christopher Elbow Artisanal Chocolate shop is open for business in San Francisco's Hayes Valley. Christopher Elbow flew in from his home base in Kansas City, Missouri, to open the doors just nine days before Valentine's Day, with a lineup featuring his signature Peanut Praline with Pop Rocks bon bon and a special-edition Absinthe Ganache candy, named for the restaurant across the street.... More

Cadbury's latest ad campaign for their Creme Eggs shows the eggs using creative methods to release their creamy innards because "Creme Eggs only want one thing: to let their goo out." I see this more as a collection of ideas for how to commit suicide if you're a Creme Egg, but maybe the eggs continue to live on even after they've been smashed and sliced and...um...maybe not. Watch the candy carnage after the jump.... More

Thank you notes get a "sweet" upgrade with Tokyo Super Sweets' Arigachoco. Based on a fusion of the Japanese word for "thank you" (arigato) and "chocolate," these chocolates (green tea-flavored, enrobed in a white chocolate coating) come with a QR code on the box. Scan the code with your cell phone and you'll receive a message of thanks that the sender picked for you (all ending cutely with "Arigachoco!"). Saves you from buying all that unnecessary stationery, eh? [via Trends in Japan]... More

Have you ever wondered what chocolates do on Valentine's Day? Contrary to popular belief, they're not just inanimate objects incapable of showing true love—they can totally get their freak on. Watch the chocolate mating ritual after the jump. Somewhat NSFW, more so if you have your sound turned up.... More

Candy can be a beautiful thing, but throw Valentine's Day into the equation and suddenly every candy company unloads the kitschiest, tackiest, most undelicious confection onto the shelves. Sometimes it's the thought that counts, but other times, it's just a waste of perfectly good sugar—and, potentially, a relationship killer. We went on a hunt to find the best of the worst so you could see how bad it really is out there. More

Cosmic Chocolate's Carly Baumann knows how to groove with the best of them. Her lips—and her chocolates—are always sparkling, and her candymaking goal, in her own words, is to "create luscious bites of elation and share with you our feelings of desire, expectancy, and satisfaction." So, no, Baumann didn't just pour melted chocolate into heart-shape molds, pop them out, and tie them up with red ribbons this Valentine's Day. Instead, she developed the Cosmic Bliss Heart Collection, whose flavors—Espresso Cognac, Lemon Basil, Black Current Violet, "Gianduya," Peanut Butter Honey, Passion Fruit, Red Hot Cinnamon, Sea Salt Caramel, and Strawberry Champagne—anticipate the full range of libidinous urges. The entire nine-piece collection costs $20. And in case you want to experiment elsewhere,... More