Do you know that……the first Toblerone chocolate bar was created in a confectionary store called Fabrique de Chocolat Berne, Tobler & Cie by Jean Tobler with his son and Emil Baumann in 1908?
… Toblerone came from Jean Tobler’s last name Tobler and the Italian word “torrone” which means nougat?
…the Toblerone brand and shape received a trademark in 1909 from the Federal Institute for Intellectual Property in Bern? This means that no one else can produce triangular chocolates.
…the triangular shape of the toblerone represents the Matterhorn in Switzerland? This is why in some parts of the world, each chunk is referred to as an “Alp.”
…the number of Toblerone’s produced daily would stretch over a distance of 283 km. when laid end to end?
…the number of peaks per Toblerone increases according to the size? For example, the minis have just three peaks, the 35g bars nine peaks and the 100g 12 peaks.
…Toblerone is sold in 110 countries and latest figures show that the top three consumers of Toblerone are the Swiss, British and Australians, respectively?
…the Toblerone Matterhorn logo also conceals the figure of a bear? The bear is the emblem of the town of Berne where the factory was located.
…in Season 14, Episode 18 of the Emmy Award Winning series The Simpsons titled, “Dude, Where’s my Ranch?” an out of control beaver is seen gnawing on a bar of Toblerone.
(Source: Kraft foods’ press release for Toblerone’s National Thank You Day 2)
Read more...
Category: Main dish (juicy slices of pork drizzled with a refreshing cream sauce)
The buttercream melts in your mouth and is so creamy you can even forget how your most recent break-up felt. The layered meringue is not too sweet and perfectly complements the creaminess of its icing. What makes it more delicious are the pistachio bits which serve as the cake’s “crowning glory.” The neutralizing effect of pistachio’s crisp and salt gives a different twist to a supposed-to-be too-sweet-to-taste dessert.
16 ounce for P18.00
Brocolli - there is nothing special about this dish except that it is a vegetable, which I always crave for, and that it is Nice's favorite. Mannang cooked it the way I like it: steamed, half-cooked, crunchy and with oyster sauce.
Talangkanin is the specialty of Kaya (Korean) Restaurant and is originally called Aligue Bibimbap. Its main ingredients are chili aligue rice, sunny side-up egg, steamed spinach, stripped carrots, mongo sprout or togue, auricularia (taingang daga) mushrooms, and stir-fried shrimp and squid.
LZM Lutong Bahay Specialties is located at By-Pass, San Vicente, Silang, Cavite and has a number of branches all over the South, including the one in Tagaytay City. Their specialty?
LZM also specializes in Bulalo (P360) but since our colleague, Ted, does not eat bulalo, we ordered Sinigang na Hipon (P240), which is also one of my favorites. Yes, it was good, too, although it tasted ordinary. I mean, nothing special. I regret we didn't order bulalo. *can't sleep lol* 
