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                    [Title] => Hearty treats by Chocolatier Benoit Nicolay
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Most chocolate found on the market today is made with vegetable oils or hydrogenated fats to stabilize the chocolate, preventing it from melting in our sultry tropical weather.
                    [DatePublished] => 2010-02-14 00:00:00
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                    [Title] => My best crepe secret
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Crepe, the versatile dish invented by the French in the Brittany region located in Northern  France, is now a crowd favorite. It is eaten as a meal in itself, commonly known as savory galletes, or as a dessert,.....
                    [DatePublished] => 2008-05-15 00:00:00
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                    [AuthorName] => Ernest Reynoso Gala
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                    [Title] => Care for crepes?
                    [Summary] => For a nation brought up on thick pancakes (some refer to them as hotcakes), drowning in butter and maple syrup, crepes seem to be viewed with much suspicion. Blame it on its name (we’ve actually overheard someone mistake it for that perennial art material crepe paper) or its French origin, which seems to intimidate a lot of Filipinos. If the number of creperies around the metropolis is any indication, crepes haven’t really penetrated the pancake-infused taste buds of the average Pinoy diner.


                    [DatePublished] => 2004-03-25 00:00:00
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                    [AuthorName] => Lynette Lee  Corporal
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CREPE

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                    [Title] => Hearty treats by Chocolatier Benoit Nicolay
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                    [DatePublished] => 2010-02-14 00:00:00
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                    [Title] => My best crepe secret
                    [Summary] => 
Crepe, the versatile dish invented by the French in the Brittany region located in Northern  France, is now a crowd favorite. It is eaten as a meal in itself, commonly known as savory galletes, or as a dessert,.....
                    [DatePublished] => 2008-05-15 00:00:00
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                    [AuthorName] => Ernest Reynoso Gala
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                    [Title] => Care for crepes?
                    [Summary] => For a nation brought up on thick pancakes (some refer to them as hotcakes), drowning in butter and maple syrup, crepes seem to be viewed with much suspicion. Blame it on its name (we’ve actually overheard someone mistake it for that perennial art material crepe paper) or its French origin, which seems to intimidate a lot of Filipinos. If the number of creperies around the metropolis is any indication, crepes haven’t really penetrated the pancake-infused taste buds of the average Pinoy diner.


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                    [ColumnID] => 133272
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Hearty treats by Chocolatier Benoit Nicolay

February 14, 2010 - 12:00am

Most chocolate found on the market today is made with vegetable oils or hydrogenated fats to stabilize the chocolate, preventing it from melting in our sultry tropical weather.

Sunday Lifestyle

My best crepe secret

By Ernest Reynoso Gala | May 15, 2008 - 12:00am

Crepe, the versatile dish invented by the French in the Brittany region located in Northern France, is now a crowd favorite. It is eaten as a meal in itself, commonly known as savory galletes, or as a dessert,...

Food and Leisure

Care for crepes?

By Lynette Lee Corporal | March 25, 2004 - 12:00am

For a nation brought up on thick pancakes (some refer to them as hotcakes), drowning in butter and maple syrup, crepes seem to be viewed with much suspicion. Blame it on its name (we’ve actually overheard someone...

Food and Leisure