Boing Boing TV takes us into the factory of San Francisco-based chocolate manufacturing company TCHO. Founder Timothy Childs, former space shuttle technologist, shows us how Space Shuttle tape, a RONCO turkey oven, and stone grinders are used in the Research and Development lab, and how computer vision techniques are reducing labor. Also, learn about the science behind the crystallization of chocolate. Watch the video after the jump.... More

Photograph from rahims on Flickr This chocolate bar was so close to being the chocolate bar of my Internet meme dreams; it just needs a space between the "O" and the "RLY." If the word "ORLY" reminds you of an airport in Paris and not a snowy owl, then you are safely beyond the grasp of the Internet's attempt to destroy your brain. Not in this category: ytmnd's many ORLY chocolate homages (warning: annoying music automatically plays).. [via Neatorama]... More

Pretzels, strawberries, and bananas do their share of bathing in chocolate, but bacon? These indulgent strips are a new item at Marini's Candies in Santa Cruz, California, brought to our attention by Serious Eater Fast Food Critic. Do we consider this pushing bacon's limits? Or accentuating its beauty? Yet another sign that bacon is taking over the world.... More

Judging from the preview episode that aired this past Sunday night, the new Dinner Impossible with Michael Symon looks like a winner. This episode takes place in Wildwood, New Jersey, with a challenge to make "upscale boardwalk food" for 600 people using the boardwalk's vendors and supplies. In a stroke of brilliance, Symon gets the venerable Laura's Fudge to help make chocolate-covered bacon with almonds. Video of the bacon after the jump.... More

Who needs peanut butter or caramel when you can fill your chocolate bar with radium? Sold by Burk & Braun of Germany from 1931 to 1936, this candy was promoted for "its rejuvenation power," believe it or not. But apparently this was normal back then—people had some strange notions about radium's "therapeutic" qualities, adding it to everything toothpaste to baby blankets. Not exactly the same as putting the other kind of coke in Coke, but not far off either.... More

No, someone did not sneak an iPhone into the pile of strawberries next to the fondue pot. That's because no one wants his iPhone to be eaten—which makes Homade's chocolate bar-inspired Chococase iPhone protector seem like a somewhat dangerous idea. If it were my $400 gadget extraordinaire, I would rather decrease the chances that someone might try to take a bite out of it. Besides, brown rubber kind of ruins the high-tech appeal. Still, I guess it is sort of cool looking. Just keep it away from anyone who looks hungry and nearsighted. [via Boing Boing Gadgets]... More

If you're not sure exactly how to approach fudgy brownies, Matthew Amster-Burton is your go-to guy. He answers his own comprehensive list of cocoa powder FAQs on Culinate. The article enlightens chocolate lovers about uses, measurement, fanciness, and Dutched vs. natural. A sample insight: Q: Is higher-fat or lower-fat cocoa better? A: You’re kidding, right? Related What's the best cocoa powder for chocolate cake? What brand cocoa powder is most chocolaty for baking? Your favorite hot cocoa recipe... More

The limited-edition Indiana Jones Snickers bar. What makes it Indy-worthy? It has a hint of coconut in it. And can I just say that that little addition makes all the difference? More

Mesoamerican figure from the Chocolate Museum in Cologne, Germany: Photograph from mitko_denev on Flickr While at Baja Fresh last week, I noticed a basket of saran-wrapped cookies near the register. Each label said "Aztec Chocolate Chunk Cookie" and the lady who just rang up my steak tostada looked at me and swore, "They are really, really good." The ingredients didn't look too 13th century Aztec: enriched bleached wheat flour, dextrose, palm oil, high fructose corn syrup. There was one mention of "spices" near the bottom, but nothing specific about chili peppers or aromatic flowers, an integral part of the original Aztec recipe. Cinnamony and buttery, the cookie was good—the lady was right—but not necessarily Aztec-y. According to folklore, the Aztec... More

It is nearly impossible to visit Torino without having a deep, personal encounter with chocolate in some way, shape, or form. More