The Toledo District is one of Belize’s lesser known areas, and receives far less tourism than other parts of the country. Its relatively remote location is ideal for travelers looking to road trip through Belize, and what better reason to head south than for a chocolate festival?

If you’ve never had Belizean chocolate, you are missing out. Cacao is native to the Americas and the southern part of Belize is renowned for its superior cacao. While chocolate, such as THC Chocolate Bars Canada, is certainly an important local product, it’s not surprising that cacao beans also provide an excellent export crop for Belize.

The Chocolate Festival of Belize is a three day festival typically falling later in May, the same weekend as the Commonwealth Day Holiday.

Wine and Chocolate kick off the event on Friday night with a variety of fine wines, Belizean chocolate, and even a specially brewed Belikin Chocolate Stout. You’ll need to purchase tickets in advance for this event to save $10 BZ. The festival website has a list of all the phone numbers you can call to order tickets in advance.

In conjunction with the festival, you’ll find the Taste of Toledo street fair in Punta Gorda town. This pedestrian only street fair is held on the Saturday of the festival weekend, and showcases art, food, and music from the five primary cultures that make up the Toledo District. These ethnic groups include: Garifuna, Maya, Kriol, Mestizo, and East Indian.

Booths will feature some awesome food, chocolate of course, crafts, and other interesting local products. Look for a chocolate connection on many products, be it chocolate soap or hand-carved masks depicting cacao. Some of Belize’s best chocolatiers will be in attendance answering any questions you may have on the chocolate making process.

One of the highlights of the festival is the Taste of Toledo cooking competition — with prizes given for the best use of cacao in both savory and sweet creations.

If you can stay the whole weekend, the finale takes place on the last day (Sunday) of the festival. There are live musical performances throughout the day, Garifuna drumming, Mayan harp groups, and more. Be sure to purchase artisan souvenirs like baskets, hammocks, carvings, and of course, lots of chocolate for your family and friends back home!

Traveling with kids? There will be a Cacao for Kids section where kids can be left supervised in a safe environment while you go explore the street fair. Activities for kids include face painting, finger painting, handcrafted jewelry making, and more.

Wondering what makes Belizean chocolate some of the best? Like other food products, and most certainly wine, soil and climate play an integral role in the success of cacao growth. This is typically referred to as terroir, and if you’re an oenophile like myself, you know that terroir is a very important part of growing grapes.

Aside from its superior quality, I love Belizean chocolate as it’s all produced by local, “mom and pop” type businesses. There are four main producers in Belize, several of which you may already be familiar with. These include Ix Cacao (San Felipe Village), Kakaw Chocolate (San Pedro), Goss Chocolate (Seine Bight), and Cotton Tree Chocolate (Punta Gorda).

If your Belize road trip includes a boat ride or flight out to Ambergris Caye, be sure to stop by the Belize Chocolate Company on Front Street and enjoy some freshly made chocolates, and other sublime treats like chocolate coffee, chocolate cheesecake, and more. Sit inside where it’s cool, or enjoy the sea breeze and people watch from the outdoor bench.

The 2016 Chocolate Festival of Belize takes place on May 20-22. For more information, be sure to visit the Chocolate Festival of Belize’s website, stop in at the Belize Chocolate Company in San Pedro for more information, and read My Beautiful Belize for more festival updates.

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This post was in partnership with Alamo Rental Car, but as always, thoughts and opinions are my own. 

For this most recent trip to Hong Kong, I decided to try a little different approach to tackling some of my food research updates. Rather than take to the blogs of my favorite food blogger friends, I relied solely on their Instagram accounts to compile my “must try” foods. One theme was tackling a solid list of soft serve ice cream joints, a major craze in parts of Asia these days. One of the first, and oh so Instagramable ones, is Sweet Monster Popcorn Ice Cream from Korea.

I’ve seen many Hong Kong foodies posting IGs and blog posts about Sweet Monster’s instant popularity as soon as the store opened. It’s a pretty simple, but delicious, concept — soft serve ice cream and popcorn! You can also get just regular ice cream, but it’s the combination of soft serve and popcorn that makes Sweet Monster such a hit.

Sweet Monster’s Ice Cream Base

One of the key elements to good soft serve ice cream is the quality of the milk base. Sweet Monster makes their soft serve fresh in-house every day, using more than 75% milk content as the main ingredient. The ice cream is rich and has just the right amount of sweetness.

Sweet Monster Popcorn

The most iconic popcorn option at Sweet Monster is the Cheese and Caramel Monster. It’s a mountainous soft serve ice cream base with a mixture of cheesey and caramel popcorn crusted along the mountaintop. Other options include flavors like chocolate, milk, or strawberry.

The Monster Popcorn is made with non-GMO corn and popped by air in Korea. They also emphatically ensure no trans fat, saturated fat, or artificial colors are used either. You can buy Monster Popcorn in tubs as well.

Other Sweet Monster Menu Items

If ice cream and popcorn aren’t enough, Sweet Monster offers a variety of other menu items as well. They are known for their cakes, which look absolutely delicious. Tiramasu or Cheesecake bases are topped with a variety of delectable toppings like blueberries or caramel walnut on the cheesecake, or banana Nutella or pistachio almond on the tiramasu. They even offers a menu item of soft serve ice cream with a piece of cake on the side!

Other menu items at Sweet Monster include Monster Coffee, hot chocolate, or various cold fruit-ade drinks.

Sweet Monster Character Icons

Not surprisingly, Sweet Monster has some adorable character mascots. The cartoon critters include various “mons” themed to each of their menu items. My favorites? A tie between BLUEmon, CHOCOmon, and POPmon.

The Sweet Monster tag line is “American Festival Sweets.” These are items you’d typically expect to find at American festivals, carnivals, and theme parks.

Sweet Monster Locations

If you’re traveling in Korea, you’ll undoubtedly come across a number of Sweet Monster locations. If you’re only passing through Seoul on a layover, there is even a location at the Incheon Airport.

Outside of South Korea, your options are still pretty limited. The Hong Kong branch is located in Mongkok at the Langham Place Mall. It’s a bit tricky to find as it’s tucked under an escalator and we walked by it twice, as at first glance, it looked like a Ben & Jerry’s logo from a distance! It’s only been open since August, 2015, so it’s still quite popular. We lucked out and went on a rainy day when most people were in line for Dreyer’s in the mall for some reason so we had no wait whatsoever, but I hear that may not always be the case.

China has a location in Chengdu, Singapore has one in Plaza Singapura, and there are two in Thailand I believe. The most interesting new locations to note that still say coming soon are in the UAE and Saudi Arabia! Want to own your own Sweet Monster? They are looking for franchisees in Vietnam, Beijing, Malaysia, Indonesia, Shanghai, and even Taiwan. Maybe that’s my way to move back to Taiwan!

[color-box]Interested in food-related activities in Hong Kong? Consider a cooking class or book a Hong Kong neighborhood food tour. [/color-box]

Our Verdict of Sweet Monster Ice Cream

We opted to order only the Cheese & Caramel Monster to split as one ice cream can definitely feed two people (and we needed to save room for hitting another ice cream place in the same day to complete my list.) LOL!

You can definitely taste the milk in the ice cream, and it’s not overly sweet. I prefer the natural flavor of the milk in a soft serve ice cream, not mounds of sugar. And, you don’t want an ice cream that overpowers the popcorn either. The cheese and caramel popcorn were a nice blend of sweet and savory, and I will readily admit, I could’ve easily eaten one on my own. My only regret was not buying some of the popcorn to take away!

One thing to note is the Sweet Monster ice cream creations are one size only, another good reason to share between two people. And, as trendy ice cream concoctions go, the price is really reasonable — 39HKD, which is around $5 US. Other menu items vary and cost more, like the shakes, cakes, etc.

I can’t speak to other locations, but be prepared to stand and eat your ice cream or take your cake/drink to go. Because it’s literally like a fast food stand under the escalator, you won’t find seats or a restaurant seating area. Most people stand off to the side by the cute BLUEmon character to eat their ice cream.

I’d like to try some of their drinks and cakes on a future visit for sure. I also have my eye on that cake and ice cream combo!

[color-box] Planning a trip to Hong Kong? Stay right at the Langham Place in Mongkok or explore other available Hong Kong hotels for your trip.[/color-box]

This post is the first in a series of upcoming sweet “Sinful Sunday” posts outlining some of the best ice cream joints in both Hong Kong and Japan!

Have you been to any of the Sweet Monster locations? What’s your favorite and most recommended menu item? 

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In conjunction with S.T.A.Y., Chef Alleno designed a more casual outlet to showcase traditional Parisian style tea time, along with signature French pastries. In January 2012, Sweet Tea soft-opened on the 4^th floor of Taipei 101, just steps away from S.T.A.Y.

Back in March, Chef Alleno visited Taipei to coordinate a gala dinner and celebrate the official grand opening of Sweet Tea with a presentation for local media. I had the pleasure of meeting Chef Alleno at the gala dinner the night before so I was looking forward to the press event and learning more about his latest creation.

Chef Alleno has a background as a pastry chef so the creations at Sweet Tea were quite intricate and extremely elegant. The concept of Sweet Tea is very feminine on purpose and definitely caters to Taipei’s more upscale female population.

The open-air tearoom sits in the middle of the most scenic area of Taipei 101’s mall, flanked by luxury stores and one “leg” of Taipei 101 itself. The theming and attention to detail certainly blend with its location, in the more ritzy XinYi area of Taipei.

Yannick’s vision for Sweet Tea was to have pastries treated as luxury items and, therefore, presented as artful creations. They are showcased as “luxury jewels” in elegant crystal boxes, all of which seemed to be a big hit with the female members of the local press.

The colors at Sweet Tea also lean to the feminine side, as bright pops of blue, yellow, pink, and green, are found on everything from glasses to the boxes and bags. The feminine design is not nauseating to the point where a man would be uncomfortable enjoying tea and a decadent French pastry as well.

One of the benefits of attending a press event is the ability to try the food you are writing about, and, of course, there was an abundant supply of pastries for us to enjoy.  They had created tiny versions of several signature pastries, which was perfect.

While we only sampled a small portion of what is available at Sweet Tea, I am confident when I say that probably anything you order is going to be amazing. All pastries are made fresh daily and include classics like croissants, macarons, and Madeleines.

Here’s a look at some of what we sampled:

Vanilla Mille-Feuille

This classic French pastry is very popular, but it’s not one that I’ve typically been drawn to. Most times, I find it too sweet and rich for my taste.

Gasp! I know….how could I not like it right?  Well, I’m the girl who scrapes off ¾ of the buttercream frosting on cakes if that tells you anything.

I was surprised to see Yannick’s take on the traditional classic pastry – rather than the expected square, his is round. The cake layer is quite crisp with sweet caramelization on the top.  The filling is one I would never scrape off of anything – a rich Tahitian vanilla – one of my absolute favorite flavors.

St. Honore

This is named for the French patron saint of bakers and pastry chefs, Saint Honore. Typically, this pastry has puffed pastry, small cream puffs, caramelized sugar, and finished with whipped cream that utilizes a special St. Honore piping tip.

Chocolate Croissant

Yannick had come by to talk to me early in the event and told me I needed to definitely try the chocolate croissant as it’s one of his personal favorites and a signature item at Sweet Tea. He calls it “Choc Alleno” and it is pretty much a chocolategasm. The croissant itself is flaky and rich, while the chocolate is decadent without being overpowering.  Not surprisingly, Yannick insists on using only the best French chocolate for this pastry.

Macarons and Madeleines

Two other French classics were on hand for us to sample. I’ve become a bit of a macaron addict the past several years as new chocolatiers and pastry shops open in Taipei – many of them renowned artisans from Paris and Japan. Macarons are either hit or miss – they either seem to be perfect or a disaster, never really in between.  I’ve probably sampled macarons from 10 or more shops over the past six to eight months and these were definitely among my top two. The meringue on the macaron was so delicate and light, while the filling was not overpowering or sickeningly sweet ganache.

The Madeleines were divine and next to Robuchon’s, the best I’ve had.

Chef Demo – Sweet’dwich

During the event, Chef Alleno drew the biggest crowd when he demonstrated how to make one of his best signature items, the Sweet’dwich.  Every photographer ran up to capture this while one of the local journalists served as his assistant.  The Sweet’dwich is inspired by traditional salty sandwiches, but contains some beautiful sweet elements.  He uses brioche bread instead of a crispy puff and you can choose from three flavors: strawberry, praline chocolate, and Tropezien. Each one is quite different and Yannick uses a variety of flavors and textures to really create a unique culinary experience.

The strawberry is the most popular, which is a mix of pistachio flavor custard and fresh strawberries, topped with pistachio crackles and sugar powders.

Salty Sandwiches

While the main focus is on pastries, there are also a number of tea style salty sandwiches available.  Both at lunch and in the afternoon, there is a small menu of salads and sandwiches. We sampled several of the sandwiches, which were also nicely executed with soft bread and good flavor.

About Chef Yannick Alleno

For those unfamiliar with Chef Alleno, he earned three Michelin stars for his work at Hotel Le Meurice in Paris in 2007.  He was elected “Best Chef of the Year” in 2008 byThe Chef Magazine.  In the same year, he developed his own company, “Group Yannick Alleno”, which has since been responsible for his ventures outside of Paris.  In addition, his mission is to help hoteliers and food professionals by offering his skills. He became involved in Le 1947 at “Cheval Blanc” in Courchevel, and after one season, it earned two Michelin stars.  Alleno also took over the F&B operations of “The Royal Mansour” in Marrakech with two “Grande Table” (French and Moroccan), andthe “One & Only The Palm” in Dubai.  In addition to his two S.T.A.Y. outlets in Beijing and Beirut, he also opened a Sweet Tea in Beirut as well.

While I attended this event as a member of the press and my afternoon was comped, all opinions and views expressed are my own.

Like most kids in America, I grew up eating ice cream regularly, especially during the summer months. I can still remember lounging in the pool and waiting for the sound of our neighborhood ice cream truck making its way down the street. My best friend and I would bolt from the pool and make our way to the front yard as soon as we’d hear the music, which now, as an adult, I find extremely annoying ironically.

One thing I learned early on in my childhood was regular ice cream soon bored me. I think there’s a reason they refer to boring things as “vanilla” sometimes. I was not a vanilla ice cream kinda girl, unless it had heaps of caramel on it. I can distinctly remember driving my parents bonkers during multiple pouting fits if we went to our local Foster Freeze and they didn’t have chocolate that day.

As I got older (aka had my own money) I started buying more interesting and unique flavors of ice cream, like ice cream rexburg, — the more stuff mixed in, the better!

And then in 2006, I visited Italy for the first time.

Gelato…The answer to all my frozen dessert dreams.

Sadly, it seemed to be a fleeting affair as I did not indulge in too much gelato since that trip. Perhaps, it was discovering Movenpick’s decadent ice cream and various shaved ice desserts the last few years in Asia that distracted me from my true love.

And then, the Blogville project with the Emilia Romagna Tourism Board presented itself, and I suddenly found myself back in Italy three different times for a total of 25 days between May and now. In fact, I just returned from Italy yesterday.

Gelato and I were reunited and it was love at first bite all over again — we picked up right where we left off so long ago.

Wonder what the differences are between gelato and ice cream? Despite many saying that gelato is just Italian ice cream, there are noticeable and important differences that separate gelato from the traditional ice cream many of us grew up with. In fact, you can spot the difference by making ice-cream and gelato yourself.

Gelato has Less Air and Lower Fat

Gelato has much less air than traditional ice cream, which can be as much as 50% air. And for those concerned about the fat content in ice cream, check out gelato! Gelato typically has 4-6% fat whereas ice cream may contain as much as 16% in some cases.

Gelato is Made Daily

Typically, gelato is made on a daily basis in gelaterias in Italy whereas ice cream is often made in large batches incorporating ingredients designed to ensure its lengthy storage in the freezer.

Gelato has a Stronger Flavor

Because of the less incorporated air, lower fat, and higher temperature, you have probably noticed you get a more pronounced flavor profile versus eating ice cream of same flavor. According to the Carpigiani Gelato University in Bologna, this is because the higher fat content in ice cream coats the tongue, the less air in gelato provides more flavor in each spoonful, and your taste buds are not dulled from the frozen temperature of ice cream.

The stronger flavor profile, the softer and more smooth texture, and the lower fat content are just a few of the reasons I prefer authentic gelato over ice cream. I could not, and would not, eat ice cream every day, but I could, and did in a few instances, eat gelato every day in Italy. Blog posts of all the amazing gelato I consumed in Emilia Romagna still to come!

I think it’s safe to say after Blogville, my love affair with gelato is likely to transition into a more long-term romance. Fortunately, there is a pretty decent gelato place next to the new apartment in the Netherlands, and I am thinking of taking my love of gelato to a new level — perhaps taking a class and learning how to make it myself!

While my stay(s) in Emilia Romagna were hosted by the tourism board, all views and opinions are my own.

Not a big chocolate fan? Try one of the a la carte menu items like The Ritz-Carlton club sandwich (165 HKD), a Caesar (180 HKD) or Nicoise salad (170 HKD) and more.

Ever tried a savory chocolate dish?  If only I’d had one of these years ago for an office cooking competition that required me to create a main dish with chocolate in it!   The Chocolate Library has a couple of interesting items like duck foie gras terrine with coffee and cocoa nibs and toasted walnut raisin bread (185 HKD), or a smoked barberie duck breast with cantaloupe melon confit and chocolate balsamic dressing (185 HKD).

One note on the regular menu items — we did not find the chocolate pancake stack or the signature lobster omelet that Melanie Nayer wrote about in her Huffington Post article.  We were there for the soft grand opening and now that The Ritz-Carlton has had its official grand opening in May, the menu might be different now.  I was really looking forward to those chocolate pancakes!

We also inquired about the special chocolate humidor pictured in her article that you could have engraved and personalized, but alas, not yet available.  Not surprisingly, since it was the soft opening weekend, no one really understood what we were asking about.  Finally the manager came out and said they did not have the chocolate humidors.  He could not provide an expected date, but I have to guess with the official grand opening complete, they should be available now or relatively soon.  (We also asked Melanie when we saw her later that day, but she didn’t have any additional information either).

Since we struck out on the pancakes and humidor — it obviously meant one thing.  We were meant to come for the Chocolate Afternoon Tea rather than breakfast on Sunday!

Sunday morning, we nibbled a bit in the Club Lounge and asked about reservations for the Afternoon Tea since we now had someone joining us.  One of our favorite food bloggers from Hong Kong, 3starbackpacker, was eating at Tin Lung Heen that morning and we’d made plans the day before to meet up for an afternoon at the Chocolate Library.

Unfortunately, it turns out they were not taking reservations (even from hotel guests) as they expected it to be busy.  Brett and I decided to go early to ensure we didn’t miss out — they would not seat people for the tea until it was close to 3pm, so we sat in the lobby for about 30 minutes to ensure we snagged a table.

No problem getting a table and it was surprisingly still only about half-full when we left at 5pm.  One note though — I have since heard from several readers that it is impossible to get reservations now due to its popularity — in fact, I heard from one person they are booked out until August!  If the Chocolate Library is on your list, be sure to contact The Ritz-Carlton directly and find out what availability they have.  If they are indeed booked up that far out, you may be disappointed if you just show up with hopes of walking in.

Now, for the food! 3starbackpacker decided to try their chocolate soufflé, and Brett and I ordered the Chocolate Afternoon Tea set of course.  As with any good soufflé, it takes 20 minutes so we started off with a round of drinks.

Eight words for you…

The Ritz-Carlton Hong Kong Signature Dark Chocolate.

Oh…my….god.  It was hot chocolate nirvana.  Incredibly rich, decadent, and worth every calorie!

While obviously not as extensive as the Chinese tea offerings in Tin Lung Heen, the Chocolate Library’s tea menu is decent.  There are several selections of black tea (Puer’h included), a classic Tie Guan Yin Oolong tea, and several green tea varieties.  All specialty teas are 70 HKD each.  English style tea fans will find traditional selections available as well.

3StarBackpacker’s soufflé came out perfectly done and our Chocolate Tea Set was much more than we were expecting.  It was rather huge and I recommend coming hungry, otherwise you may experience some difficulty in finishing.  A couple of the desserts on the tea set were in the Club Level Lounge as well, so I knew which one(s) to skip if I couldn’t finish.

Here’s a look at the tea set — there are two savory sandwiches and the rest are rich, decadent, desserts that are worth every bite!

Would we go back again? Absolutely, but I recommend if you are staying on a floor with Club Level access and looking to maximize your dining opportunities — skip the tea set itself (since many of the desserts will likely be available in the Club Lounge) and try some of the other menu specialties you can’t get elsewhere on the property.

The Ritz-Carlton, Hong Kong
Chocolate Library 103rd floor
International Commerce Centre, 1 Austin Road West
Kowloon, Hong Kong (Kowloon Station MRT)
Phone: +852 2263 2263
The Ritz-Carlton, Hong Kong Website

More posts on The Ritz-Carlton, Hong Kong dining:

Tin Lung Heen: Cantonese Dim Sum at The Ritz-Carlton, Hong Kong

Although its origin is somewhat disputed (ok, passionately disputed) between Australia and New Zealand, most people credit New Zealand with the creation of this tasty treat.

Much like frosting on a cake, most Pavlovas are covered and decorated with whipped cream.  A signature element is the fresh tropical and vibrant colored fruits that adorn the sides and top of the Pavlova — strawberries, passionfruit, and kiwi being some of the most commonly used fruits.

Whether you give New Zealand the win on its origin or not, Pavlova is still an important part of the country’s cuisine.  When visiting New Zealand, this should be on your short list of foods to try — especially if you have a sweet tooth.  Pavlova reminds me of a mixture of a meringue drop cookie and a roasted marshmallow.  The crust has the hard exterior like the meringue drop, but the inside is soft and sticky, like the marshmallow topping on Thanksgiving Day yams or sweet potatoes.

New Zealand is passionate about the Pavlova and it usually makes an appearance during celebrations and special events — often in grand scale.  Since 1999, New Zealand has broken its own world record in crafting the “world’s biggest Pavlova.”    The most recent one was presented in Christchurch back in August, 2010.  Capable of feeding 10,000 people, the 50 square meter Pavlova was made with 10,000 egg whites and more than 600 kg of sugar!  The Pavlova was shaped like a rugby field to coincide with the Bledisloe Cup rugby match in Christchurch being held during the same weekend.

If you want to try your hand at making a Pavlova before visiting New Zealand, here are a couple recipes you can try at home.

• Mixed Berry Pavlova from Food Network’s Barefoot Contessa
• BBC Good Food Pavlova Recipe
• Pavlova from All Recipes

Have you tried a Pavlova in New Zealand?  Please share if you have any recommendations on who makes the best Pavlova in New Zealand!

This post is part of the #Blog4NZ event taking place March 21-23. Please help this worthy cause and support tourism to New Zealand by sharing this article across your social networks.

Anyone who knows me well knows that aside from food, wine, and travel, my biggest passion in life is Disney! I grew up near Disneyland, have maintained an annual pass for years and my dream was eventually to visit all the Disney Parks in the world. Little did I know back then I would wind up living in Asia and visiting both Tokyo and Hong Kong multiple times a year. We just got back from a week in Japan for Brett’s birthday and I had to slip in a day at Disney too! This photo is one of the seasonal treats and souvenir plates offered at Tokyo Disneyland during the Christmas Fantasy celebration. Unlike most theme park food, Tokyo Disney has good offerings at reasonable prices (especially considering it’s Japan!) This is a strawberry cream puff with a chocolate reindeer on top that comes with the adorable (dated) souvenir plate for 600 yen.

To see all the seasonal treats offered at both Tokyo Disneyland and Tokyo DisneySEA, I have two posts on my Disney travel blog with lots of photos. Enjoy and Happy Holidays!

2010 Christmas Treats at Tokyo Disneyland and Tokyo DisneySEA

Duffy the Disney Bear and Shellie May Christmas Treats at Tokyo DisneySEA

I had never been exposed to these French masterpieces until my trips to Belgium and France where nearly every other window we passed was a bakery who specialized in these addicting treats.  We’ve tried a few in other places around the world, but the Pierre Herme ones are the best I have ever tried.  Other have been chalky tasting and the fillings have been lacking.  Looking forward to getting more of these in just a few days!

Have you tried macarons?  If so, any recommendations we should try?  Your favorite flavors?  If you have tried making them at home and have a favorite recipe you can share, please let us know!

Known as “xue hua bing” in Chinese, snow ice is a popular dessert in Taiwan.  It is made with condensed milk and/or juice and shaved into the thin sheets, with various toppings added.  Popular options include the regular xue hua bing with passion fruit, chocolate, or mango, while other varieties include green tea snow ice topped with red bean, or peanut snow ice, topped with sprinkles.

This was a delicious trio of Creme Brulee from a restaurant in Dusseldorf, Germany called Architektur – sugar beets, pandan, and rose pepper.