[1] A California Vermentino from Rodney Strong Vineyards served with chilled cucumber soup (photo © California Wine Institute).

[2] A Tuscan Vermentino with oysters or any shellfish (photo © The Nibble).

[3] Surrau “Limizzani” Vermentino di Gallura DOCG is a classic, with vibrant citrus, sea salt minerality†, and white flower aromas. From the top growing area in the top Vermentino-producing region, Sardinia, it typically costs around $17 to $20 per bottle (photo © Vintage 38).

[4] Vermentino is a good “sandwich wine” for cheese, veggie, poultry, tuna, and other lighter fillings. It’s shown here with our mozzarella-raspberry-basil grilled cheese recipe. The saltiness† of the wine balances the mozzarella, while the herbal notes sing with the fresh basil (photo © The Nibble).

[5] One of America’s finest Vermentinos is made at Barboursville Vineyards in Virginia, just north of Charlottesville. The shellfish pairing is spot-on (photo © Barboursville Vineyards).

[6] Artichokes are famously difficult to pair with wine, as are asparagus. Vermentino is one that works (photo © Nati | Pexels).

[7] Miraval, a highly-regarded rosé from Southern France that’s co-owned by actor Brad Pitt, includes Vermentino in its blend. In France, the grape is called Rolle (photo © Miraval).

[8] Asparagus, which like artichokes is difficult to pair with wine, also enjoys being matched with Vermentino. In this recipe, pesto and goat cheese, two other Vermentino-friendly flavors, round out the dish. Here’s the recipe (photo © California Wine Institute).  

August 4th is National White Wine Day, and we’ve got one that’s possibly new to you: Vermentino.

Vermentino is an Italian white grape that creates light-bodied, aromatic, citrusy wines known for their thirst-quenching acidity.

The grapes are primarily grown in Mediterranean coastal regions, and are famously “salty†” due to the sea breezes that waft over the vineyards.

Vermentino is so little-known in the U.S. that we didn’t even include it on our list of 22 white wines to try.

According to California’s 2020 Grape Acreage Report, there are only 123 acres of Vermentino planted in California, compared to a whopping 90,684 acres for Chardonnay, the most popular white wine grape.

Even in its homeland of Italy, Vermentino was long considered a simple, high-yield table wine consumed locally by fishermen.
 

[9] A Vermentino vineyard from Siddùra, an award winner from the finest region in Sardinia: Gallura DOCG (photo © Wine And Travel Italy).
 
A New Life For Vermentino

Starting in the 1980s, winemakers began experimenting with temperature-controlled fermentation and lees aging (leaving the wine on the yeast cells, or lees††).

This transformed Vermentino from a simple porch wine** into a sophisticated white that can compete with Sauvignon Blanc or Albariño.

And because consumers are always looking for new-to-them, affordable wines, Vermentino has recently become an “it” wine.

Bright, crisp, and full of personality, with flavors of lime, green apple and a hint of white peach, it’s approachable, food-friendly and perfect for everything from casual weeknight dinners to more festive fare.

If you’re a fan of Albariño, Sauvignon Blanc, Soave, or Australian Semillon, give Vermentino a try.

Below:

> What is Vermentino?

> Primary growing areas.

> California vs. European Vermentino.

> Aging potential.

> Food pairings with Vermentino.

> The history of Vermentino.

Elsewhere on The Nibble:

> What is Albarino?

> A brief history of wine.

> The year’s 22+ white wine holidays.

> 22 white wines you should know.

> The year’s 25 red wine holidays.
 
 
1. WHAT IS VERMENTINO?

Most Vermentino is made to be drunk young and fresh, emphasizing its notes of citrus, green apple, white flowers, herbas, acidity, and sometimes that famous, lightly saline finish.

Since quite a few vineyards are on the coast, the sea breezes confer a distinctive saline/mineral character—especially wines from Sardinia and Liguria.

This doesn’t mean the wine tastes salty. See the †footnote below for what salty/saline means in winespeak.
 

[10] Vermentino is made around the world. Here, Koerner Rolle (Australia), Marchesi Antinori Vermentino Bolgheri (Tuscany); Poggio al Tesoro, “Solosole” (Tuscany); Barboursville Vineyards Vermentino Reserve (Virginia USA); Yves Leccia, “E Croce” Patrimonio Blanc (Corsica, France); Argiolias, Costamolinio, (Sardinia). Read the reviews at Imbibe Magazine (photo via Imbibe).
 
 
2. Primary Growing Areas

While the principal producing country Italy, here are its compatriots in Vermentino, from largest to smallest production:

 
 
3. Californian Vs. European Vermentino

European and California Vermentino are made from the same grape, but they often express themselves quite differently because of climate, soils, and winemaking philosophy.

Some Europeans to seek out: Château Barbanau, L’Instant Blanc (Provence, France), Contini Tyrsos, Vermentino di Sardegna DOC (Sardinia), U San Muletto “Irrésistible Blanc” (Corsica, France), Vigne Surrau 2015 Branu, Vermentino di Gallura DOCG (Sardinia, Italy). Plus, from Down Under, Berton Vineyards, Metal Label Vermentino (Riverina, New South Wales, Australia).
 

[11] A quick comparison of flavor profiles based on the terroirs of Europe and California (Abacus chart).
 
 
4. Aging Potential

Everyday, unoaked Vermentino should be drink within 1–3 years of the vintage. Better producers make more concentrated wines that are often enjoyable for 3–5 years.

Premium, structured wines—especially some Vermentino di Gallura, late-harvested, lees-aged, or partially oak-aged bottlings—may develop well for 5–8 years, and occasionally longer.

With age, the wine generally loses some of its bright citrus and floral freshness. It may become softer and more rounded, with notes of honey, dried herbs, nuts, or preserved fruit.

But eventually, as with all wines, oxidation and declining acidity make it taste flat or dull. The exact window depends on the producer, vintage, alcohol and acidity, winemaking, closure, and storage conditions.

As with all wines, store the bottles in cool, dark place at a fairly constant temperature. Heat is much more damaging than simply keeping the bottle an extra year.

 

[12] A buffet for Vermentino. Top: plateau de fruits de mer, herb-roasted chicken. Bottom row: roasted branzino, linguine alla vongole (clam sauce), asparagus vinaigrette (photo © The Nibble).
 
4. FOOD PAIRINGS WITH VERMENTINO

Bright, zesty flavors make Vermentino a great choice for everything from casual weeknight dinners to fancier dinners to parties.

While the wine is light and refreshing for summer, its balance of fruit, acidity and subtle herbal notes makes it an ideal wine for exploring new pairings year-round.

Seafood & Poultry

 
Other Mains

 
Cheeses

 
Vegetables

 
Check out this recipe, created to pair with Vermentino:

 
Dessert

Pairing Vermentino with dessert is tricky because the wine is bone-dry. Served with something sugary, the wine will taste sour and thin. Here are some desserts that do work.

 
 
5. THE HISTORY OF VERMENTINO

Vermentino is a grape of uncertain origins. For a long time, it was believed that Vermentino originated in Aragon* in northeastern Spain, and traveled through Corsica and Sardinia to Italy.

However, following recent DNA testing, most ampelographers (grape historians) now believe it is likely indigenous to Italy, specifically the coastal regions of the Tyrrhenian Sea, the body of water that spans western coast of Italy eastward to and the islands of Corsica, Sardinia, and Sicily.

To add to the confusion, this genetic testing, in the late 20th century, proved that Vermentino and three other grapes are the same grape variety: Vermentino (Tuscany and Sardinia, Italy), Favorita (Piedmont, Italy), Pigato (Liguria, Italy), and Rolle (Provence and Languedoc, France—nobody knows why it’s called Rolle, an old Provençal word related to “round” and perhaps referring to the shape of the grapes).

These different regions developed their own names for it, and it wasn’t until DNA testing became available that the industry realized these four grapes were one and the same.
 
In The Beginning

Unlike grapes such as Chardonnay or Riesling, there isn’t a well-documented origin story for Vermentino. While it’s possible that Vermentino is older, we can document that it has been cultivated in Europe for at least 600–700 years.

Historians and grape geneticists have pieced together this timeline:

 
_________________
 
*Aragon is an autonomous community, Spain’s highest-level political and administrative division, comparable to a U.S. state or Canadian province.

**Porch wine is a casual term for light, crisp, and refreshing wines, chilled for relaxed, warm-weather sipping (e.g. on the porch). These easy-drinking wines are highly affordable, with bright fruit flavors.

†A “salty” or “saline” wine doesn’t suggesting it tastes like seawater. Rather, it’s a refined sensory experience that functions more like a seasoning than a primary flavor. It’s almost always a slight hint or a subtle sensation rather than the literal flavor of table salt. It’s often compared to the smell of a sea breeze. Similar to how a pinch of salt on a sliced tomato makes the tomato taste more like flavorful, the salinity in Vermentino heightens the perception of its citrus and herbal notes.

††Lees are the sedimentary deposits of dead yeast cells and grape particles left behind after fermentation. Winemakers often let wine age on their lees to enhance complexity, soften tannins, and add rich, creamy textures and toasted flavors like brioche or almond to the finished wine.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
   ]]> https://blog.thenibble.com/2026/05/11/the-best-dubai-chocolate-history-of-dubai-chocolate/ Mon, 11 May 2026 15:07:03 +0000 https://blog.thenibble.com/?p=151172
Continue reading "The Best Dubai Chocolate & History Of Dubai Chocolate" →]]>  
By now, the global Dubai chocolate craze that began in 2023 has resulted in many copycats of the original layered chocolate bar, plus a porting of the flavors to brownies, cakes, cheesecakes, cookies, croissants, iced coffee, pancakes, pistachio butter cups, and dozens more (see the ††footnote). There are even Dubai chocolate beers!

The marvelous chocolate bar sought by so many is filled with chopped pistachio nuts, tahini (sesame paste) mixed with pistachio cream, and knafeh, a crispy, flaky, traditional Middle Eastern pastry made from shredded phyllo dough* (photo #20).

Chocolate combined with pistachio isn’t a new idea, but the crunchy nature of the knafeh and tahini-pistachio cream filling have created something unique and wonderful.

We acknowledge that we’ve never had the original Dubai chocolate created by Sarah Hamouda (photo #6), a British-Egyptian entrepreneur living in Dubai, United Arab Emirates.

Her atelier, FIX Dessert Chocolatier, can only make 500 bars a day, and even if you get to Dubai, they are only available via Deliveroo.

You can’t walk into a store to buy one, except for two pop-up-type locations at the Dubai Airport. (But warning: See the sad airport story in the ***footnote below.)

Otherwise, an order window opens twice a day in the online store, and the bars are usually sold out within a few minutes. [source].

You can order online, shipped from Dubai. As of this writing the bars are $20 U.S. on the website. We
plan to host a mega-tasting of all† of Sarah’s products this fall.

The bar that launched 1,000 likes (well millions, actually) debuted in 2022 (see the history below).

Sarah did not call it Dubai chocolate. That name was bestowed by Tik-Tok.

However, since the craze began, we’ve tasted every Dubai chocolate we could get our hands on: brands from the U.S., Europe, and Turkey.

Will the original bar best the current leader in our tastings, Dubai chocolate from Swiss chocolatier Läderach?
 
 
LOVE AT FIRST BITE

Since we had our first bite of Läderach’s Dubai chocolate, we’ve scoured America and beyond to find the best—and it’s not surprising that we found it from…drum roll…

Läderach! It’s the best Dubai chocolate by far, and it’s our Top Pick Of The Week.

Given how much we love pistachio, chocolate, and phyllo, we’d go so far as to call it our Top Pick Of The Year.

Before we extol the glory of Läderach, we’ll start with the origin of Dubai chocolate.

Below:

> The history of Dubai chocolate.

> What makes one bar better than the next?

> Our favorite Dubai chocolate from Läderach.

> Pairing wine with Dubai chocolate.

> A recipe to make your own Dubai chocolate.

Elsewhere on The Nibble:

> The history of chocolate.

> The history of pistachios.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.

> Pairing wine with chocolate.
 

[13] The original Dubai chocolate bar by Sarah Hamouda, made in Dubai, U.A.R., is called “Can’t Get Knafeh Of It,” punning on the crunchy knafeh inside the bar.
 
 
THE HISTORY OF DUBAI CHOCOLATE

Like some other culinary creations (Fettuccine Alfredo being the best-known), Dubai chocolate was born from pregnancy cravings.

As a high-end chocolatier, Sarah had plenty of crave-worthy treats from which to choose, but she wanted a chocolate bar with the flavors and textures of traditional Middle Eastern desserts.

She first imagined the bar in 2021, while she was pregnant. She and her husband Yezen Alani, co-owner of FIX, started to develop the bar the following year, while maintaining their corporate jobs.

The first bars were milk chocolate, followed by dark and white chocolate versions.
 

[14] Popularity of the original led to a dark chocolate Can’t Get Knafeh Of It.
 
 
The Anatomy Of The Bar

The name of the original FIX bar is Can’t Get Knafeh Of It, a chocolate bar filled with:

 
Here’s a surprise: Sarah Hamouda did not call her creation “Dubai Chocolate.” The soon to be world-famous bar was called “Can’t Get Knafeh Of It.”

She applies punny names to all* of her bars.

The layered ingredients create a unique texture contrast between the smooth chocolate exterior and the crunchy, nutty filling.

What started as a local Dubai delicacy quickly exploded into an international phenomenon when videos of people biting into the chocolate bars went viral on social media.
 

[15] The third in the triad: white chocolate Can’t Get Knafeh Of It.
 
 
The Origin Of The Name “Dubai Chocolate”

The name “Dubai chocolate” name evolved from a TikTok post that went viral in late 2023, after a food influencer, Maria Vehera, posted a video of herself eating one of the bars.

Thousands, and then millions, of viewers began searching for “that chocolate from Dubai” and it became a global sensation (one source cites 100 million views!). The visual appeal of the green pistachio filling against the chocolate and the hand-painted splash design on top made it perfect for exploding on social media.

“Dubai chocolate” became the catch-all search term, and the name for the thousands of copycats that followed—not just in chocolate, but in everything from pastry to beer.

Not surprisngly, FIX Dessert Chocolatier’s handmade bars sold out as fast as they could be created.
 
 
How Can You Get One?

The scarcity drove even more interest, with people traveling to Dubai specifically to try the chocolate or having friends bring bars back from trips.

Ever if you’re in Dubai, it can be tough to get your hands on FIX’s Can’t Get Knafeh of It.

The bars are only available via Deliveroo at specific times in Dubai.

Not surprisngly, Fix Dessert Chocolatier’s original bars selling out constantly and commanding premium prices. This scarcity drove even more interest, with people traveling to Dubai specifically to try the chocolate or having friends bring bars back from trips.

The viral success prompted chocolate makers worldwide to create their own versions of Dubai chocolate, leading to variations that incorporate different nuts, flavors, and textures while maintaining the core concept of kunafa-filled chocolate.

Alas, since ingredients can’t be copyrighted, Sarah may never receive the wealth and glory she deserves from her marvelous creation.

At best, a number of fanatics (like us) will order from her website for delivery overseas, and Dubai will become a tourist mecca.

And our best advice: Order the Dubai chocolate from Läderach.
 
 
Copycat Bars

As you can imagine, the quality of the bars varies with the overall quality of the producer.

Chocolate is categorized by‡:

 
There are also small bean-to-bar artisan chocolatiers. In the U.S., these include Amano, Askinosie, Dandelion, Fruition, Mast, Raaka, Taza, and Theo, among others.

After we tried the first 20 mass-market and commercial brands, and those from one level above, we decided to try only those of our favorite chocolatiers.
 

[16] You can have your cake, and a piece of Dubai chocolate, too (this is Läderach). Or, if you prefer:

 
 
 
WHAT MAKES ONE BAR BETTER THAN THE NEXT?

It’s the quality of the ingredients, of course, but also the preparation and the proportion.

“Proportion” turned out to be rather important.

Starting with the ingredients:  

[1] Worth every cent—and calorie—is Läderach’s version of Dubai chocolate (photo: The Nibble).

[2] The ingredients. The thin white strands are the kataifi (photos #2 through #5 and #18 © Läderach).

[3] With all ingredients now incorporated into Läderach’s chocolate slab, a contrasting color of chocolate is used for a zigzag design.

[4] The huge slab is broken down into sizes for sale.

[5] Yes, we’ll take both pieces!

[6] Sarah Hamoudi, creator of what became known as “Dubai chocolate” (photo © FIX Dessert Chocolatier).

Everybody gets into the act:

[7] Dubai cheesecake (photo © Recipes By Mama | Chat GPT).

[8] Dubai brownies (photo © Dolce Bakes).

[9] A Dubai chocolate Easter Egg from a top Los Angeles chocolatier (photo © Compartes).

[10] Not just any pain au chocolate: a Dubai chocolate croissant (photo © Cocorico Boulangerie | Instagram).

[11] Dubai chocolate iced coffee to go with the croissant above. Here’s the recipe but you’ll need to run it through Google Translate (photo © Coffees GR).

[12] One of a number of craft brew Dubai chocolate beers (photos #12, #13, #14, #15, #16, #17, and #18: The Nibble).

[12b] IHOP’s Dubai chocolate pancakes, a limited-time offer (photo © IHOP).

 
To this standard list, we have to add:

 
But we far preferred Läderach’s thin, slab style, about half as thick.

 

[17] Our Top Pick Of The Week (and Top Pick Of The Year): Läderach’s Dubai chocolate.
 
 
THE HISTORY OF LÄDERACH & FRISCHSHOGGI CHOCOLATE

Läderach was founded in 1962 in a small village in the central-eastern part of Switzerland. Founder Rudolf Läderach Jr. came from a local family of bakers.

In 1970, Rudolf patented a revolutionary process for manufacturing thin-walled, hollow chocolate balls to be filled for truffles. Chocolate truffle shells were difficult and messy to produce. His invention enabled chocolatiers to fill the premade shells efficiently, fundamentally changing professional truffle production.

For decades, Läderach operated primarily as a B2B supplier, providing the shells and other high-quality chocolate products to pastry shops and hotels. In 1981, Läderach expanded to Dillenburg, Germany and began to export overseas.

It wasn’t until 2004, following the acquisition of a retailer of premium chocolates, pralines, and confectionery—the Swiss confectionery chain Merkur Confiserie AG—that Merkur’s chain of retail chocolate boutiques enabled Läderach to become a global consumer brand, rebranded with the Läderach name.

Twenty years later, by 2024, Läderach employed some 2,000 people in 20 countries. The company has 220 boutiques, 100 of which are located in Europe; and as of early 2026, 40 to 45 boutiques across the U.S.**. It also sells online.
 
 
The FrischSchoggi Line

The FrischSchoggi line (Swiss German for “fresh chocolate”), of which their Dubai is part, was launched in 2004. It was a deliberate attempt to move away from the boxed chocolates that had been around since the Victorian age.

(Richard Cadbury is credited with the invention of boxed chocolates in 1861, with his “Fancy Box.” Prior to then, chocolates were sold in simple paper bags or plain tins. Richard, who was also an artist, designed a highly decorative box featuring a painting of his own daughter holding a kitten.)

Back to FrischSchoggi:

The chocolate was made in slabs like bark, but the key selling point was freshness. The chocolate is produced in Switzerland and shipped to global boutiques within days.

The customer experience was also exciting: large, hand-broken slabs behind glass display cases. Customers specify the exact weight or piece they want, and it is packaged in transparent bags to showcase the texture. There are numerous flavors. (We frequently give them as impressive little gifts). These are currently available in the U.S.:

 
When Läderach first launched Dubai FrischSchoggi, it was so coveted they had to implement a “one slab per person” rule in stores to prevent “chocolate scalping.”

> Get yours at Laderach.com.

> Take a look at all the FrischSchoggi flavors. You’ll want to bite every one!

> Läderach makes itx easy with curated assortments. There are 12 flavors in this large “boat”:
 

[18] It’s a FrischSchoggi festival! Get yours and invite your chocolate-connoisseur friends. Check out the wine pairings below.
 
 
PAIRING WINE WITH DUBAI CHOCOLATE

Pairings With Milk Or White Chocolate

Red Wines

 
White Wines

 
Pairings With Dark Chocolate

Since dark chocolate has more tannin, bitterness, and intensity, it pairs better with wines with a heavier weight:

 
 
A RECIPE TO MAKE YOUR OWN DUBAI CHOCOLATE

Thanks to Lindt for this recipe (photo below).
 

[19] Make plenty: Everyone will want some (photo © Lindt).
 
________________

*The FIX bars currently include Butter to Be Safe Than Salty, Baklawa 2 The Future, Can’t Get Knafeh of It, Cereously Chewsy, Honey I’m Comb, Jam or Go Nuts, Mahalabi Or Not To Be, Mind Your Own Speculoos, Pick Up A Pretzel, and Time To Mango.

**Current U.S. Läderach locations: California (Bay Area, Los Angeles, San Diego, San Francisco), Florida (Boca Raton, Ft. Lauderdale, Miami, Orlando, Palm Beach, Tampa Bay), Massachusetts (Boston, Braintree), New Jersey (Paramus, Short Hills), New York Metropolitan Area (Manhattan, Long Island, Central Valley), Texas (Houston, Dallas), and the Washington D.C. and Northern Virginia Area (Arlington and Tysons Corner).
 
***From FIX’s Instagram page: “So upset I came dubai for 2 hours to catch flight to uk but cant find ur stall there u should have stall both gate A n gate B but how i go to ur stall then go my gate not possible” [source].

†Kadayif (kataifi) refers specifically to the shredded, angel-hair-like pastry dough, ingredient. It’s also called kadayıf in Turkish). It looks like thin, pale noodles or shredded wheat and is made by drizzling batter through a fine sieve onto a hot surface, creating wispy strands that are typically toasted in butter until crunchy. It’s an ingredient in different desserts or savory dishes. Kadayif and kunafa is the term used in Turkey and Arabic regions, while kataifi is the common Greek term.

Knafeh (kunafa) is a classic Middle Eastern/Levantine pastry, the final, cream- or cheese-layered dessert made using shredded kataifi dough as its base and topping, soaked in syrup.

In the context of Dubai chocolate, the Can’t Get Knafeh of It chocolate bar from FIX Dessert Chocolatier uses toasted kataifi strands mixed with pistachio cream and tahini, all enveloped in chocolate. Thus, the filling is inspired by knafeh’s flavor profile and uses knafeh’s signature ingredient, kataifi, in a deconstructed, no-syrup, chocolate-bar format.
 

[20] Shredded phyllo is known as kadayif or kataifi (photo © Aslid | Amazon).

††More Dubai-flavored products:
> Baked goods: babka, brioche, brownies, cakes, cheesecakes, cinnamon rolls, cookies, crêpes, cronuts/donuts, croissants, éclairs, macarons, muffins, tarts/tartlets.
> Beverages: cappuccinos/lattes, hot chocolate, iced coffee drinks, matcha drinks, milkshakes, smoothies.
> Frozen foods: ice cream/gelato/Frozen yogurt, ice cream bars/rolls/sandwiches.
> Spreads and confections: brittle/bark, caramels, chocolate bars/chocolates/truffles, fudge, pistachio butter cups, pistachio knafeh spread (like Nutella and Speculoos).
> More: granola, oatmeal, overnight oats, pancakes/waffles, popcorn, protein bars/energy bites, yogurt/yogurt parfaits.
 
‡These are just examples of companies in the categories, and does not mean that all of them produce Dubai chocolate.

‡‡No one in the U.S. can explain why only the milk chocolate Dubai is available here. While it’s our favorite, we have pals who bring the dark and white Dubai back from Europe. Dubai pralines (bonbons) are available in dark, milk, and mixed dark/milk boxes.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

   ]]> https://blog.thenibble.com/2026/04/10/ele-chocolates-probiotic-bites-a-chocolate-a-day-is-good/ Fri, 10 Apr 2026 21:16:37 +0000 https://blog.thenibble.com/?p=157843
Continue reading "Ele Chocolates Probiotic Bites: A Chocolate A Day Is Good!" →]]>

[1] Each morning, we enjoy one Probiotic Bite with our first cup of coffee (Abacus Photo).

[2] The bites are made from organic 70% cacao (dark chocolate (photos #2, #3, #5, and 6 © Ele Chocolates).

[3] Tempting, but you can only eat one a day, the effective dose.

[4] It begins with single origin, organic, Fair Trade certified cacao beans (photo © Tetiana Bykovets | Unsplash).  

The Nibble doesn’t typically cover health and wellness foods. But we were treated to a jar of Probiotic Bites from Ele Chocolates and we liked them so much, that after our initial supply ran low we became a monthly subscriber.

After several months, they’ve become such a part of our morning ritual that they’re our Top Pick Of The Week.

With Mother’s Day coming up, we’re gifting bottles to several of our friends.

What if you could start the day with a piece of chocolate that’s delicious, healthful, and probiotic, yet contributes just 62 calories along with your morning cup of coffee or tea? (It can be consumed without any beverage at all.)

Designed as a functional supplement, the delicious flavor comes from single origin, organic, Fair Trade certified, 70% cacao dark chocolate. The innovative product is made by Ele Chocolates, a partnership between of one of our favorite artisan chocolate lines, The Cordial Cherry (another Nibble Top Pick Of The Week), and Synbiotic Health, a biotech company specializing in probiotics.
 
 
WHAT’S IN THEM?

The ingredients are simple: cacao, coconut oil, and billions of friendly microorganisms from specific probiotic strains. The magic comes from how they’re put together.

The Bites:

 
Below:

> How do Probiotic Bites help your system?

> Why two particular strains are used.

> Where to buy.

> About Ele Chocolates.

> About Synbiotic Health.

Elsewhere on The Nibble:

> What is probiotic food?

> Probiotics, prebiotics, and synbiotics.
 
 
PROBIOTIC BITES: HOW DO THEY HELP?

While these statements have not been evaluated by the Food and Drug Administration.

Probiotic Bites are not intended to diagnose, treat, cure, or prevent illness or disease.

Ele says that taking one Probiotic Bite a day can help you maintain a healthy and balanced digestive and immune system.

Their tests have shown that the Probiotic Bites:

Standard probiotics, like the “live” ones found in some yogurts, often die off in the stomach. These two strains were selected using in-vivo selectio” (iVS) and in-vitro enrichment (iVE), techniques used to find the “tough” bacteria that can actually reach the gut alive and perform functional tasks like producing vitamins or calming inflammation.

These two specific strains of probiotic bacteria were developed by Synbiotic Health.

Bifidobacterium adolescentis, iVS-1®, is naturally occurring in the human gut and is chosen for its “ecological fitness,” meaning it’s particularly good at surviving the journey through the digestive system and colonizing the gut.

 
Bifidobacterium longum, iVE-15®, is one of the most well-researched probiotic species. The iVE-15 strain is specifically selected for its ability to thrive in the human microbiome.

 
 
GET YOUR PROBIOTIC BITES

We don’t give healthcare advice. We also don’t use probiotic supplements—we don’t need them.

So we can say, as an avocational user: We’re in it for the chocolate. It’s a happy and healthy way to start the day. To us, Probiotic Bites are a treat.

If you do take probiotic supplements, consult with your healthcare provider for advice.

One consideration might be the cost. With a 10% discount for monthly subscribers, a 30-day supply is $45 a month.

Is it worth $1.50 a day—or is it even possible for many budgets—to enjoy a piece of good-for-you chocolate?

We can only say that it makes us happy to wake up each morning and head to the kitchen to make coffee and enjoy our Probiotic Bite.

> The Bites are sold on the company website as well as on Amazon.

While there are rave reviews, i.e. “this solved my problem,” on both sites, we were surprised to see a couple of lower reviews on Amazon because the purchasers didn’t like the taste.

Frankly, we love the taste…but as we all know, chacun à son goût, to each his own taste.
 

[6] A year’s supply. Actually, you can get your monthly refills in sustainable brown bags.
 
 
ABOUT ELE CHOCOLATES

“Ele” (pronounced EL-uh) is short for “Elemental,” a name that reflects the company’s mission to support health at its “elemental core.”

The name signals that the product is a fundamental building block for gut health, rather than just a standard confection.

The company was founded in 2022 as a collaboration between Melissa Stephens, the artisanal chocolatier of The Cordial Cherry, her daughter, Hannah Humeniuk, and biotech company Synbiotic Health.

The CEO of Synbiotic, a customer of The Cordial Cherry, reached out to propose combining their chocolate-making expertise with his company’s probiotic strains.
 
 
ABOUT SYNBIOTIC HEALTH

Synbiotic‡ Health is a biotechnology company that specializes in the research and development of “ecologically advanced” probiotics and synbiotics. Unlike many supplement companies that simply market existing strains, Synbiotic Health is a research firm that discovers and licenses its own proprietary bacterial strains.

The company is considered highly respected within the scientific and nutraceutical communities due to their academic pedigree and rigorous approach to clinical validation. The company was founded in 2017 by four prominent microbiome researchers, world-renowned experts in gut ecology and fermentation.

Their lead strain, iVS-1®, is backed by peer-reviewed human clinical trials published in high-impact journals like Microbiome and Applied and Environmental Microbiology.
 
________________
 
*Maldigestion is the biological process of what is happening (or not happening) in your gut. Lactose intolerance is physical symptom: how you feel because of maldigestion.

†Inulin (FOS) (25 mg) is sourced from organic Jerusalem artichokes. Xylooligosaccharides (XOS) (15 mg) are sourced from organic cane sugar.

‡More terms to know:

Synbiotic is the “1+1=3” of gut health. It’s the combination of a probiotic (the live bacteria) and a prebiotic (the fiber “food” that helps those bacteria grow).

CFU (Colony Forming Units) is the measure of how many billions of live, active bacteria are in each chocolate bite.

In-Vivo Selection (IVS) is is the process Synbiotic Health uses to pick bacteria that have been proven to survive inside a living body, rather than just in a petri dish.
 

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   ]]> https://blog.thenibble.com/2026/02/16/homemade-ice-cream-in-5-minutes-with-a-tern-ice-cream-maker/ Mon, 16 Feb 2026 22:01:51 +0000 https://blog.thenibble.com/?p=152344
Continue reading "Homemade Ice Cream In 5 Minutes With A Tern Ice Cream Maker" →]]>

[1] We adore our Tern ice cream maker (photo © The Nibble).

[2] Just hold the paddle against the side of the bowl and watch your ice cream harden (photos #2 through #6 © Tern Ice Cream).

[3] Most commercial berry ice creams don’t have enough berry intensity for us. Strawberry typically tastes like “strawberries and cream” instead of deep, luscious berries. So: We make our own!

[4] Peanut butter ice cream. Unlike commercial brands, you can make it crunchy!

[5] We love coconut ice cream. We added chocolate chips to our batch.

[6] When you make your own coffee ice cream, you can make the coffee flavor as intense as you like.

[7] Don’t forget sorbet—especially the flavors you want but can’t find in stores (photo © Sebastian Coman Photography | Unsplash).

[8] We made apple cinnamon ice cream to top apple pie. We’ve also made Cheddar ice cream and blue cheese ice cream (photo © Spencer | Pexels).

[9] When you want blueberry swirl frozen yogurt, rev up your Tern (photo © Elena Leya | Unsplash).

[10] Corn ice cream is a flavor we adore. Although we tend to make it with summer corn, canned or frozen corn work too. Here’s the recipe (photo © Taste Of Home).  

Updated July 2026

The best gift we received this past holiday season—by far—is the Tern Craft Ice Cream Maker. Luscious ice cream, frozen yogurt, or sorbet is ready in just five minutes (with the bowl kept in the freezer and the base mix previously chilled).

It’s our Top Pick Of The Week (and perhaps every week forever!).

Watch it making ice cream here:

 
> The year’s 50+ ice cream holidays.

> The different types of frozen desserts: a photo glossary.

> The history of ice cream.

> The history of the ice cream maker.
 
 
TERN: THE BEST SMALL ICE CREAM MAKER WE’VE TRIED

We’ve been making ice cream at home since childhood. Our mother had one of the hand-cranked White Mountain ice cream makers (photo #11), which set a quart-size cylinder of ice cream base into an old-fashioned wood bucket of rock salt. Adding water to the bucket created the slurry that froze the ice cream.

But it required the upper arm strength to turn the crank for 30 to 45 minutes. (And we’re always surprised that despite creating electric versions decades ago, the hand-cranked versions are still sold!)

In the 1970s, electric ice cream makers for home use appeared. No more upper arm workout, and it used regular ice cubes instead of the rock salt slurry (photo #12).

Cuisinart introduced its first electric home ice cream maker in 1978. We got one as a birthday gift, and happily created flavors that could not be purchased in stores (banana chocolate chip [a decade before Chunky Monkey!], Grand Marnier, malted milk ball, vanilla double malt, and peach [a favorite flavor we could enjoy all year round, using frozen peaches]).

But the real advance was the unit that didn’t require ice. In 1984, the Donvier ice cream maker was introduced to the U.S. from Japan. It was the first unit to use frozen gel in a double-walled canister to chill the ice cream, instead of ice and water.

You’d freeze the metal cylinder overnight in your freezer, then pour in the ice cream mixture and manually turn the handle intermittently for 15–30 minutes. Yes, it was manual—but not painfully so.

Then came a parade of small ice cream makers with pre-frozen cylinders that had electricity! We tried a few of them but never found the perfect one. Our complaint generally was that they didn’t freeze the ice cream firmly enough to enjoy it right out of the churn. We had to place the ice cream in the freezer to harden.

So when we opened the box and pulled out the Tern, it was with both anticipation but also and concern. But Tern is a champion: firm ice cream in an amazingly swift five minutes. And at just 8″ x 10″ x 12″, it’s a space saver as well.

That’s it in a nutshell. For “beyond the nutshell,” keep scrolling.

And for the story of the weirdest ice cream maker we’ve ever tried, see the †footnote below.
 
 
IS THE TERN FOR YOU?

If you like to cook, then YES! If you’d like artisan alternatives beyond what you can buy at the grocer’s, then YES! If you want your ice cream ready in 5 minutes (with planning ahead to chill the mix and the bowl), then YES! If you don’t need to produce large quantities, then YES!

The Tern Craft Ice Cream Maker succeeds brilliantly at what it sets out to do: produce small batches of genuinely premium ice cream quickly, using an artisan-style process.

It makes a pint at a time, so it’s not for a crowd—but it’s perfect if you want ice cream for two.

At just under one hundred twenty dollars, it’s an investment, but one that pays dividends of delight.

While the company doesn’t make any “savings” claims, we’ve found that the cost of ingredients is far less than the $7-$10 that better pints of ice cream cost in our area.
 
 
GET YOUR TERN

> Head to TernIceCream.com.
 
 
MORE TO KNOW

It’s So Fast!

In a world of automatic ice cream machines that churn away for 25 to 40 minutes, the Tern Craft Ice Cream Maker promises something different: ready-to-eat, artisan-quality ice cream in five minutes. And it delivers!
 
 
The Simple Process

The five-minute churning time is accurate for the actual ice cream making, but this doesn’t include preparation time for your base mixture or the overnight freezing requirement for the bowl. If you decide at eight in the evening that you want ice cream, the Tern won’t help you unless you’ve kept the bowl in the freezer.

The company recommends leaving it there permanently, which is reasonable if you have a small amount of freezer space to spare.

For simple, no-cook vanilla ice cream recipes, it takes less than 60 seconds to whisk together the cream, milk, sugar, and vanilla. If you’re making a custard base with egg yolks, it needs to be whisked for 5 minutes in a saucepan.

Whatever the recipe, it needs two hours of chilling. However, this is true with any automatic ice cream maker.

 
The task is pretty effortless, and it’s enjoyable to watch the frozen treat come together. Numerous electric ice cream makers have you push a button and walk away, but the five minutes of interactive “work” with the paddle is fun.

The only drawback is that it makes a pint at a time, not a quart (the same is true with other smaller machines). For two people, that’s enough; for a larger family, not.

However, you can purchase an extra bowl and be ready to make the next pint as soon as the first bowl is done spinning.

And if you work quickly, you can sometimes get a second batch out of the same bowl before it needs to return to the freezer.

Either way, you have means to make a quart.
 
 
The Result: Simply Wonderful Ice Cream!

The quality of its finished product is truly wonderful. Using only the recipes provided by the manufacturer, we enjoyed bowl after bowl of ice cream, custard (i.e., Philadelphia stye, with egg yolks), gelato, and sorbet.

The ice cream comes out firm and scoopable immediately, ready for a bowl or cone—unlike other home machines where the mixture resembles soft-serve and requires additional freezing time.

Non-dairy milks work equally well. In fact, if you’ve been less than thrilled with how your current machine makes plant-based ice cream, we can assure you the recipes we made with coconut cream and oat milk were just as impressive as cow-based.

Because the rapid freezing technology creates a superior texture regardless of fat content, you can reduce the amount of cream and egg yolks in recipes.

You can also use the sweetener of choice, including non-caloric options.
 


[11] Our mother hand-cranked our family’s ice cream (photo © The Nibble).
 
 
How Tern Came To Be

Tern was created by mechanical engineer Josh Stuckey after years of disappointment with home ice cream makers. They took too long to freeze batches, resulting in larger ice crystals and less smooth, less creamy ice cream.

After studying ice cream production books written for the industry, Stuckey realized that the difference was speed. Commercial artisan machines freeze ice cream rapidly, creating smaller ice crystals.

After almost two decades of testing, dozens of design integrations, and many hundreds of hours of making ice cream, he found the solution.

 
For how the Tern got its name, see the *footnote below.

Out of curiosity, we looked up the the shortest migration journey—representing the shortest amount of time to make a batch of ice cream. That title belongs to North America’s blue grouse, which migrates just 300 meters (about 1,000 feet) vertically down the mountain to breed. And it doesn’t fly, it walks!
 
†Here’s a fun ice cream story that’s absolutely true. Somewhere around 2010, a company sent The Nibble an ice cream maker, hoping for a review. It was a large plastic ball, perhaps eight inches in diameter, that screwed apart. You poured your ice cream mixture into the ball and then kicked it around, like a soccer ball. I recall the pitch was something like “The kids get to make their own ice cream while having fun playing ball.”

It sounded too good to be true, but how could we resist a sample to try? You won’t be surprised to hear that it did not work. We ended up with the same cream mixture we had put in—and ended up drinking it like a milkshake.

What we subsequently found out from an engineer friend is that it never could have worked. Basic thermodynamics says you need sustained cold temperatures to freeze ice cream, not the brief contact with a cold surface while being kicked around a yard. The mixture just sloshed, around getting warmer from all that motion and friction!

There’s a sucker born every minute, and at least all it cost The Nibble was a few dollars’ worth of heavy cream.
 
 

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   ]]> https://blog.thenibble.com/2026/01/20/celebrate-ginuary-a-whole-month-devoted-to-gin/ Tue, 20 Jan 2026 16:01:19 +0000 https://blog.thenibble.com/?p=155749
Continue reading "Celebrate Ginuary: A Whole Month Devoted To Gin" →]]>

[1] Isolation Proof Original Small Batch Gin (all photos © Isolation Proof | Gentl & Hyers, except as noted).

[2] Isolation Proof Mushroom Gin with [perhaps] the world’s first Mushroom Margaritas.

[3] Isolation Proof Orchard Gin, infused with wild apples.

[4] Isolation Proof Ramp Gin, infused with wild ramps.

[5] Isolation Proof Strawberry Rhubarb Gin.

[6] Cubeb (Piper cubeba) is the berry of a tropical vine, is also known as “tailed pepper” for the small stalk attached to its dried berry (similar to Szechuan peppercorns) and Java pepper. It has a complex, slightly bitter, peppery flavor with hints of allspice, mint, and eucalyptus (photos #6 and #7 © Silk Road Spices).

[7] Juniper berries, the basis of all gin.  

A whole month devoted to gin! We’ve been keeping our Top Pick Of The Week, Isolation Proof Gin, on ice (as it were), just waiting for Ginuary.

We tried it last spring at a gin tasting of 20 or so artisan brands. It was the clear standout for us (understanding that everyone’s palate may seek a different experience). Our accolade follows.

> The history of Ginuary is below, along with a Freezer Martini tip.

> The history of gin.

> The different types (expressions) of gin.

> The year’s 14 gin holidays.
 
 
ISOLATION PROOF GIN, OUR TOP PICK OF THE WEEK

Isolation Proof Gin is a small distillery, its spirits crafted by Jake Sherry, a gifted artisan.

He is dedicated not to churning out the identical gin year after year, but to capturing the essence of each season (not unlike how each vintage of wine reflects the unique qualities of that season).

As a result, he creates limited-edition releases that showcase the unique botanicals flourishing in the Western Catskill Mountains* in New York State.

The brand was born in 2020 in a wooden barn in the Catskills, from a desire to make sustainable spirits using local ingredient. It began during the pandemic, and the isolation of quarantine.

A stylistic cross between London Dry and New American style gin‡ (the different styles of gin), Isolation Proof Original Gin is earthy and spicy.

It has a backbone of sweetness from licorice and orange peel, and a signature peppery finish from the cubeb berry, a spice from a tropical vine (photo #6). It’s versatile in cocktails and extraordinarily sippable by itself.

With its other expressions, the line also pushes the boundaries of flavored gin: not gimmicky, but profound.

Just a single distillation with botanicals. We love the natural minerality that comes through in our spring water, and the temperature fluctuations that occur across all four seasons. The result of working with

For people concerned with sustainability, As a farm distillery, we source 80%+ of our raw ingredients from New York State, including our base spirit which is made from 100% up-cycled whey, dairy by-product that would otherwise be thrown away. The whey is converted to sugar, which is converted to alcohol, which we convert to sustainable and delicious gin.

From Isolation Proof’s own description, the name is tied to the idea of isolation—they started during the pandemic and the name is “a nod to the solitariness of quarantine.”

> Get your Isolation Proof Gin here!
 
 
THE EXPRESSIONS OF ISOLATION PROOF GIN

All of the brand’s expressions begin with signature seven core botanicals: juniper berries (photo #7) plus angelica root, cassia bark, coriander, cubeb*, licorice root, and orange peel.

We sipped all of them straight, but the brand offers cocktail advice plus (with recipes on the website).
 
Original Small Batch Gin

Original expression (photo #1) is a cross between London Dry and American style gins‡. Its earthy and spicy tones, join a backbone of sweetness from organic licorice and orange peel and a signature peppery finish from cubeb berries (photo #6). This complex yet sprightly botanical profile makes Original our current favorite gin for straight sipping (or for cocktails, of course—but do try it straight).

Mushroom Gin

Don’t be surprised; it’s a very special, beguiling gin for mushroom lovers (photo #2). Earthy and savory, the distillation includes maitake and shiitake mushrooms, along with chamomile and green coriander. It’s an umami gin.

Orchard Gin

The orchard is an apple orchard; the gin is a malty, full-bodied, modernized Old Tom gin† with hints of apple, pear, cocoa and spice (photo #3). Macerated wild apples are picked from the distillery’s own property, with diced dried pears added post distillation. The final step is a brief steep in loose leaf Assam tea.

Ramp Gin

The distiller calls it “our wildest gin yet…zany, yet refined…sagacious…beguiling. The embodiment of earthiness and vernal flavor, it sizzles with freshly-picked wild ramps.” As you can see in photo #4, it’s a beautiful shade of pale green. It’s a must-try for Dirty Martini fans. Feel free to add some orange bitters, which layer on complexity without fighting with the olive juice.

Strawberry Rhubarb Gin

The beautiful pink hue (photo #5) results from adding local strawberries and rhubarb to the still, followed by pink peppercorn, grapefruit peel, blood orange peel, and a touch of cardamom. In addition to straight sipping, use this expression with citrus-forward cocktails and summery classics like the Gin & Tonic, Gimlet, and White Negroni‡‡.
 
 
GET YOUR ISOLATION PROOF GIN

We adore the Original Small Batch. It’s become our favorite sipping gin—and that says a lot, given the different fine brands we’ve enjoyed.

It’s a perfect gin-lover’s gift, something truly special. In addition to Original, consider:

 
> Head to Isolation Proof.

Below: The history of Ginuary and Freezer Martinis.  

 
 
THE HISTORY OF GINUARY

Ginuary traces its roots to 2012. It began as a social media experiment by “Miss Ginuary,” the pseudonym of an Australian blogger who committed to trying a new gin drink recipe every day throughout the month of January.

“Ginuary” is a playful portmanteau of “gin” and “January.”

Her act, which spawned a global movement, was created as the counterpoint to Dry January, when some people choose to abstain from drinking.

Instead of abstaining from alcohol, Ginuary encourages enthusiasts to explore the history, different styles, and botanical varieties of gin.

Ginuary has become a month-long celebration featuring festivals, tastings, new cocktails, brand promotions, and other celebrations.
 
 
FREEZER MARTINIS

Some people drink gin at room temperature, others prefer it chilled.

For the chilled crowd, Isolation Proof suggests making a bottle of Freezer Martinis: 2 parts gin, 1 part vermouth, 0.5 parts water.

You can grab the bottle from the freezer whenever you decide to call “Martini time!” and enjoy a very chilled drink.

> Here’s more about Freezer Martinis.
 
________________
 
*While the Eastern Catskills are known for the Hudson River, the Hudson River School Of Art, and Rip Van Winkle’s fictional village (the real-life hamlet of Palenville), the Western Catskills—primarily encompassing Delaware County—are known for a more rugged, agricultural, and “off-the-beaten-path” charm. The region is famous as the birthplace of American fly fishing. It’s also known for, among other things, the “book village” of Hobart and the Pakatakan Farmers Market, one of the most famous farmers’ markets in the state.

†Old Tom gin is a historical style that’s typically sweeter and rounder than London Dry gin. It was the bridge between the older Dutch Genever style and the modern dry gins.

‡American style gin refers to a movement led by U.S. craft distillers (like Aviation in Portland (Oregon), Bluecoat in Philadelphia, and St. George in California). It implies a “New World” botanical-forward (citrus, floral, or spice) approach, with juniper as a supporting or equal parter. One can find a variety of different notes—citrus, cucumber, lavender, rose, sarsaparilla, and even apples, grapes, or honey.

London Dry gin, on the other hand, is juniper-forward (piney, resinous notes), with well-defined notes of angelica root, black pepper, and pine.

‡‡The White Negroni is a modern variation of a classic cocktail that replaces the Campari and sweet vermouth of a Negroni with French-inspired, paler alternatives: a bittersweet gentian liqueur (typically Suze) and a floral, wine-based apéritif (typically Lillet Blanc). The result is a lighter, brighter, more herbaceous, and subtly bitter drink.
 

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