According to the e-mail that's going around, the "Hershey Man" can tell your age using "chocolate math."

Here are the steps:

1. First of all, pick the number of times a week that you would like to have chocolate (more than once but less than 10)
2. Multiply this number by 2 (just to be bold)
3. Add 5
4. Multiply by 50
5. If you have already had your birthday this year add 1759. Else, add 1758.
6. Subtract the four digit year that you were born.
7. You should have a three digit number.

The first digit of this was your original number (i.e., how many times you want to have chocolate each week). The next two numbers are your age.

Furthermore, this trick "only works for 2009."

Working out the algebra, you find out why:

• (2n+5)x50 + 1759 - birth year, where n is the number of times/week you like to have chocolate and birthday has occurred or
• (2n+5)x50 + 1758 - birth year, where n is the number of times/week you like to have chocolate and birthday has not occurred

And:

• 100n + 250 + 1759 - birth year -> 100n + (2009 - birth year), where n is the number of times/week you like to have chocolate and birthday has occurred or
• 100n + 250 + 1758 - birth year -> 100n + (2008 - birth year) where n is the number of times/week you like to have chocolate and birthday has not occurred

In other words, the trick sticks your chosen number into the 100's place and prays that you're not 100+ years old.

For it to work next year, simply increment the 1759 and 1758 by one, respectively.

I'm just glad there are no consequences for not perpetuating the e-mail like "Forward this e-mail to 3 friends in the next five minutes or you'll turn into a chocolate Easter bunny."

Lately, I have been following a wonderful blog on parenting, called "a peek inside the fishbowl." It is operated by writer, parent, and one of Westboro's own, Andrea Tomkins. She has been blogging for ten years. In other words, despites it modern look and feel, her blog predates Web 2.0. She micro-blogs too. Those of us on Twitter, know her as @missfish. There, she has several hundred followers, myself included. At the moment, she has been asked to guest write for the Canadian Family Magazine's "Family Jewels" blog. It is also worth the visit.

Before anyone asks, Westboro neighbours on the Wellington Village, where my better half and I make our home. Andrea is very familiar with this area of Ottawa and her blog has useful tidbits on things to see and do, including many that are food related. Most are family oriented.

On Monday, she asked her readers what are their favourite sources for Easter chocolate. Some of the accounts forwarded will end up in a piece she is writing on the subject. I replied with something borderline nonsensical

For chocolate, Easter or otherwise, there?s a decent chocolatier across from Promenade du Portage in Gatineau (aka: Hull). It?s next door to La Joie shawarma house.

As someone who appreciates good food and the care that goes into making it, I intend this entry to remedy the situation.

Since I have spent the last five years working in Gatineau, just across the Ottawa river, I have had to find a nearby source of chocolate to sate my cravings. When I was working at Place Du Portage, I found a little shop, owned and operated by Master Chocolatier Nathalie Borne, on Promenade du Portage (173). It is called "Miss Chocolat: Petits Douceurs Chocolatees."

Ever since, I have dropped by from time to time to buy little bags of artisanal chocolates, usually 2-3 per bag. Today, I picked up a random 7 piece sampling to demonstrate why I keep going back.

7 piece bag of chocolates

seven expertly crafted chocolates by expert hands

chocolate identification
Some are made with quality dark chocolate. Others, creamy milk chocolate. Their fillings can be outright daring. If, you are adventurous like me, let the person behind the counter pick for you. Amongst the seven are pairings of dark and milk chocolate with ginger and cardamom; milk chocolate ganache with star anise; dark chocolate ganache with beer; and dark chocolate ganache with a masala spice mix.

Of the seven, two sated my chocolate appetite, so I will have to savour the rest later.

Azteque

Douceur a l'orange
Each chocolate was an exquisite taste experience.

Chocolates from Miss Chocolat tend to be experiences. Some temper bitter dark chocolate with spice or fruit. Some balance sweet milk chocolate with herbs. Others are boxed chocolate classics, only done really well.

Please bear in mind that Miss Chocolat sells artisanal products. Each chocolate costs $1.50, easily the cost of a chocolate bar from the local corner store. Trust me, with their dark chocolate at 72% cocoa and milk chocolate at 38% cocoa, there is no comparison.

To my chocoholic readers, forget the Hershey bar, take two of these and call me in the morning.

To @missfish and others, Miss Chocolat also makes a line of diabetic chocolates. They make seasonal chocolate, including Easter one's. They teach the art of chocolate making.

Here is their business card:

Front

Back

Particulars:
Miss Chocolat: Petits Douceurs Chocolatees
173 Promenade du Portage
Gatineau
(819)775-3499
Website

According to the New York Times, when employment increases and economic turmoil worsens, adults reach for sweets. This, according to candy store owners and candy makers. Chicago's Candyality reported a jump in business of nearly 80 percent compared to last year. Likewise, San Franciso's Candy Store reported tripled orders for candies like Necco Wafers and Mallo Cups in recent months.

Candy makers have reported rising sales and surprising profits as other manufacturers struggle to survive. Cadbury reported a 30 percent rise in profits for 2008 while Nestle?s profits grew by 10.9 percent. Hershey, reported a 8.5 percent rise in the fourth quarter.

Theories to explain the phenomenon vary. For some, sugar simply makes you "feel good." It provides an emotional boost. For others, candy provides a nostalgic reminder of better times. It is low-cost and portable, making it an affordable and convenient escape.

It should be noted that candy demonstrated itself to be somewhat recession proof during another bout of economic woe as well. During the Great Depression, candy companies thrived, introducing an array of new products. Some, like Snickers, Tootsie Pops, Mars Bars with Almonds, and Three Muskateers remain popular today. According to Hershey's Archive director, Pamela Whitenack, Hershey was "the" dominant candy brand during the depression. Hershey not only remained profitable but was able to finance its own work program for the unemployed.

Happily, I'm not alone in seeking comfort in my own candy stash. The black surface under the candy pictured is the bottom of my desk drawer in the office. What surprises me is that the piece from the New York times concentrates on what it deems old fashioned candies like Mary Janes, Gummy Bears, Violet Gum and Jelly Bellies. These, being the preferred candies. It also mentions that non-premium brands of chocolate are benefiting, whereas premium brands are not.

Me, premium or otherwise, I'm not divulging the location of my chocolate stash!

Just before Christmas (December 7, 2008), CTV reported that the Canadian Food Inspection Agency (CFIA) was warning people with milk allergies to avoid two varieties of Life-brand chocolate bars. Accordingly, Life-brand Premium Swiss Dark Chocolate with Orange and Life-brand Premium Swiss Dark Chocolate with 72 per cent Cocoa may contained milk that was not declared on the label. Both were sold through Shopper's Drug Mart and Pharmaprix.

I'm wondering what the CFIA would say if they found the following as I did when I opened a 300 g box of Life-brand After Dinner Mints:

The box wouldn't open as I found the top flap glued shut

Then, I noticed that half of the mints wouldn't come out of the box.

There's even glue in the envelops holding the mints.

And here's the glue holding the envelops to the box.

I guess someone was overzealous with sealing the boxes after filling them with wrapped mints.

Suffice it to say glue encased chocolates met the bin with prejudice. I'm not impressed with Life-Brand chocolates at the moment.

On the bright side, at least the Life-Brand Mints weren't outwardly sporting a coating of coloured glue. Here are images of "cream cakes" that the Superstore at Carling and Kirkwood experimented with one summer in 2007.

Lemon Cream Cake

Strawberry Cream Cake
I'm not entirely sure what the shiny plastic frosting/icing/shellac is supposed to resemble, but it did not look at all natural. Given that these cakes are no longer available, I don't think they sold well either.

With respect to Cadbury's Caramilk Secret, the caramel is added to the chocolate bars the same way stuffed chocolates are made; by creating a mold with tempered chocolate, filling it, and topping it off with more tempered chocolate. There is a wonderfully well illustrated explanation at Ian Bailey's Sympatico web space.

This Christmas Ottawa was mired in a labour dispute that brought the city to its knees. The entire public transit system grounded to a halt when the union, representing employees with OC Traspo, clashed with Ottawa's City Council and its Mayor, Larry O-Brien. This left a good number of residents with significant challenges getting around during the holiday season, myself included. Where once I had a 15 minute commute to work by bus, I now had an hour long walk into Hull.

Nevertheless, my better half and I kept the now 3 year tradition of Christmas Baskets alive. In fact, we completely redesigned the 2007 Christmas Basket and put the prototype into production. Four models were released for shipping on December 20, 2008, just in time for Christmas Eve.

Introducing the 2008 lineup:

Christmas 2008 Baskets

This year, we traded up ceramic mugs for Christmas tins, shaped like lunch boxes. The tins came from Dollarama. The tins of butter cookies, Pharma Plus and the Maple Cookies, Sears. Instead of raiding the local Giant Tiger, we picked up large boxes of provisions (i.e. chocolates) from Costco.

Materials

Here are close ups of the finished products:

A lovely blue model

Another blue model

Limited edition red model

Here are the baskets, wrapped for shipping:

Blue Baskets

Individual Blue Basket

Red Basket

And yes, each found a grateful home!

We here at foodiePrints hope you had a Merry Christmas and wish you a Happy New Year!