fitness, food, health, taste

The Bean and the Berry’s

Greek homemade vegan dark chocolate 

The combination of black chocolate with dried fruits (superfoods) and take off the taste and nutritional value.

The amazing and extra tasteful Bean and Berry chocolate is black, organic, chocolate containing 70% cocoa, supplemented with superfoods, combining great taste, aroma and rich benefits for health.

Fall 16-17, Lifestyle, taste

Fall for the best millefeuille

Back to our bases…back to Konstantinidi


Fall has arrived and so have our sweet traditions. The luxury pastry shop Konstantinidis, isn’t just a place where you can taste the sweet-ness of life, it’s your pastry shop, where you can find your favorite and significant pastries. Nothing changes in Konstantinidis, since the history of it (started in 1920), tends to evolve and enclose the secret ingredients of tasteful memories.

Try the marvelous chocolate pie, the millefeuille that is made step by step in front of your eyes, the kadayif ice cream. You will also be addicted to the all kinds of chocolate-related sweets, besides the award-winning ice cream and of course, the one of a kind millefeuille.

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Peanut butter chocolate chip cookie parfaits

A sweet to die for 

peanut butter



  • 1 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup butter, at room temperature
  • 2 cups chocolate chips

Peanut Butter Filling

  • 4 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 cup icing sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons heavy whipping cream

Chocolate Filling

  • 8 ounces dark chocolate
  • 1 cup heavy whipping cream
  • Pinch of salt


  • 1/2 cup fresh whipped cream
  • Peanut butter cups

Check the instructions here


Chocolate almond braid

An easy and tasteful recipe

Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart. Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.

Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.

Bake at 213°C for 25 minutes!


Summer sin

Check out the amazing maltesers cake 

maltesers cake


I know it is Summer time and we can’t even drean to taste it, but why not? For those who know how to leave and appreciate a good chocolate cake, check this recipe.

You will need:
– 3 eggs, lightly whisked;
– 1 tbs milk, extra/;
– 50g (1/2 cup) cocoa powder;
– 75g (1/2 cup) plain flour;
– 95g (3/4 cup) malted milk powder;
– 115g (3/4 cup) self-raising flour;
– 125g butter, chopped;
– 185ml (3/4 cup) milk;
– 185g butter, extra, at room temperature;
– 200g (1 cup, firmly packed) brown sugar;
– 345g (2 1/4 cups) icing sugar mixture;
– 465g Maltesers.
For the Ganache:
– 300g dark cooking chocolate, finely chopped;
– 125ml (1/2 cup) thickened cream;
– 30g butter.

Directions: Take a round cake pan and grease it with butter, then take the baking paper and line it’s base and side. Preheat the oven at 160 C. Place together in a bowl the brown sugar, butter and milk, and melt all stirring continuously until the mixture is smooth. Put in the cocoa powder and the flower and whisk everything in, add the egg and whisk again. Pour mixture into the round pan and bake for about 55 minutes. To check if it is done, insert a skewer into the middle of it, if it comes out clean then it is done. Take the pan outside the oven and leet it to cool completely. Moving to the ganache, take the cream, butter and chocolate and melt them stirring continuously until the mixture becomes smooth. Take the extra butter and beat it with an electric beater until creamy and pale, put in the malted milk powder, the icing sugar and extra milk and continue beating until fluffy. Finally, add 1 ½ tbs ganache and beat. Set aside the rest of the ganache until it gets thick, spreadable and glossy. Cut the cake in four layers horizontally using a serrated knife, set the base of the cake on a platter and spread over it ⅓ of the icing. Continue with the next layer of cake and the icing two more times and stop with the last layer of cake. Now put the cake in the fridge for cooling for about 1 and a half hours. Take the cake out and spread the ganache over it and decorate with Maltesers, or any other chocolate candies you like.

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Chocolate Chip Cookies


Marvelously chewy, chocolate-rich cookie

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔ cups (8 1/2 ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.


Choco pizza #3

Chocolate tribute …

A controversial combination, pizza and chocolate come together and dazzle our taste. Try it!

Pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.


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food, taste

Oreo Madness in-trending 6

Fast, easy, yummy

Attention, baking is not included. You wake up one day and you have a “want to eat chocolate need”, story of your life, i know! So if you want to make something yummy for you and your favorite people, you have to play it safe and choose oreo cookies as the main ingredient of your recipe.


Let’s do it

We need

1 Pack of Oreos

1 cup of milk

Cool whip, light, or fat free will also work if you are looking to cut a few extra calories off.

Let’s cut to the chase

Dip the cookies in the milk, for a second or two, and then let them rest. Spread whip cream on the top and then put one more layer of oreo cookies, and then again whip cream. On the top, if you have a few extra cookies, crumble them, and spread them. It’s ready to amuse your senses.