chocolate fountain

One of the best way to serve chocolates on your table is to let it flow through a chocolate fountain. This appliance will surely be enjoyed by your family and friends… most especially the kids. It will make a lovely effect on your table in any occasion like birthdays, weddings, baptismal, business meetings, parties, and holidays as well. Visually yummy as the melted chocolate flows while being surrounded with all the fruit slices such as bananas, strawberries  and melons, bread sticks, biscuits and marshmallows… waiting to be dipped in this sweet brown treat.

chocolate fountain parts

Its parts consists of the tower (the brown one on the right side), the screw (the black one below the tower) which will be inserted in the middle of the tower, the motor block (the three brown screw head-like on top of the appliance’s reservoir) where the tower will be placed, the heating switch and the motor switch (the two red buttons near the base of the appliance).

You can use pure chocolate, milk chocolate, white chocolate, dark chocolate in the said appliance. AVOID using chocolate with raisins, almonds, and nuts for these will block the rotation of the screw. NEVER use cold liquid in the fountain or even adding it in the melted chocolate for it will stop it from flowing. Just make sure that you are going to use completely melted chocolate. You can add oil if needed to make it really thin. For the chocolate preparation you can melt the chocolate in the microwave oven or in a saucepan or you can buy an already melted chocolate fondue in a pack.

For adult parties and for a different taste, you can add liquor by using a measuring jug. Desired liquor taste such as Kahlua, Grand Marnier, Frangelico, Cre’me de Menthe, and Godiva Liquor to name a few. You can also add chocolate flavors with taste of orange, hazelnut, mocha, mint, and coconut.

chocolate fountain with plug

Buying a chocolate fountain of any brand comes along with a warranty and user’s manual or guide for proper usage that SHOULD BE FOLLOWED for SAFETY use.

Photos by: Sukito San

food moment: ICE SCRAMBLE a.k.a. “ISKRAMBOL”

iskrambol with chocolate syrup

When I was a kid during my elementary years… one of my favorite food that I usually buy after school that was sold in food carts placed in a styrobox along the street near the entrance of the campus is… the famous “iskrambol”.

“Iskrambol” is a slang term derived from the word “Ice Scramble”, a shortcut street call per sé. It is the Filipino version of slurpee or slushy made of shaved ice and which is usually in bright pink color. Sometimes, This sweet street food is commonly topped with chocolate syrup with sugar caramel and powdered milk.

iskrambol toppings

As time flies, “iskrambol” evolved into something classy and with many choices of toppings aside  from the said syrup. New toppings such as marshmallows, pinipig and colorful candy sprinklers. You can now enjoy it in different colors as well such as yellow, orange and green. Presently, it is already being sold in malls and open for franchising in many brand names to choose from. Definitely a yummy and an affordable treat to beat the heat of the sun.


Until now, eating it or just even looking at it reminds me of my foodtrippin’ fun childhood days!

Photos by: Sukito San


This video is simply good! It shows how a talented vendor creates a dragon lollipop. Worth watching…

(Kindly CLiCK the PHOTO BELOW to WATCH the VIDEO on its LiNK)

Sugar Dragon Lollipop

Credit Goes to the Original Owner of the Video


One thing that comes to mind whenever we heard the city of Batac in Ilocos Norte is their famous traditional food, the “Batac Empanada”. The featured food gives name to their “Empanada Festival” which is celebrated every 23rd of June. Despite the heavy rain brought by the tropical storm “Falcon” this year (2010), the fiesta made its way to be celebrated. The said festival is accredited by the National Commission on Culture and the Arts as one of the major festivities in the Philippines and has proven itself to be a great tourism event as it also promotes Batac’s cultural development in the whole country. The festival features the Street Dance and Float Parade and Fireworks Display as well. Other activities included are the “empanada cooking contest”, its preparation… and the “empanada eating contest”. The best part of it all is the free empanada for everyone in the festival who’s craving to taste the well-known delicacy.

The fillings of the BATAC EMPANADA are egg, mongo, grated papaya, chopped longganisa (Ilocano)… with rice flour as its crispy dough wrapper and then deep-fried after the fillings are sealed inside the wrapper. And the result… a taste of heaven!

food feature: TAHO!

“Taho” is one of the most famous Filipino delicacy that you can see as it was being sold in the street usually every morning. This sweet food captures the taste of both young and old especially the children. Derived from the influence of the Chinese cuisine, this food is made out of fresh soya or soybean which is also used in making soy sauce. It includes “arnibal” (caramelized brown sugar) or sweet vanilla syrup with the combination of pearl sago bought from local market and are boiled to a gummy-like condition until it turns out to be transluscent white.


The “Magtataho” are commonly seen strolling in the streets, parks, markets and other public places where people can see them easily. They usually carry these two metal buckets in a yoke. One bucket contains the soya while the other one has dividers and contains the syrup, the pearl sago and the coins separated on the other part of the bucket. You can have a taste of this delicacy for ten pesos (Php 10.00) or sometimes with five pesos (Php 5.00) depending on the size of the plastic cup. You can also bring you own glass where the vendor will fill it up with “taho” and the price will depend on the size of your glass. Anyways, you’ll never unmind the vendor for you can always hear him shouting, “Tahoooo! tahooo!”, several times as he passed you by. Nowadays, the syrup is available in many flavor choices like the strawberry (in Baguio), buko pandan and honey. 

Photos by: Sukito San

food feature: “DIRTY ICE CREAM”

Summer is fast approaching and seeing this colorful yellow pushcart in the street as you hear a spontaneous bell ringing only means one thing in mind… and that is the Pinoy version of the street ice cream to cool you down. One of the most popular food that I’ve grown up with is the Filipino “sorbetes” also known as the “dirty ice cream”. Actually, I really don’t know the real reason if why is it called “dirty ice cream” until now and no one can still give a definite answer about the origin of its alias and how and when it started to be called that way. It doesn’t really sound luscious especially when associated with a food. Most of all in an all-time favorite delight in the Philippines. I assumed that it was called as “dirty” because it was sold in the street, exposed in dirt, pollution and heat. Another reason might be because it’s not factory made and manufactured compared to the branded ice cream labels.

Based on the research… it’s been there since the 1920’s wherein the process of making and selling it in a colorful cart remains the same. Way back decades ago, dealers of the timeless ice cream bred their cows and milked them with their own hands to make sure that the freshness and the sanitation of the milk necessary to make this ice cream. To tell you frankly, it really tastes good and delicious. And when you have a taste of it… you will forget that you just bought it in the street. If I will rate it with 5 stars as the highest… I’ll be giving it 5. Yet, 4 stars on its sanitation due to the way it’s been sold although it’s one of its recognizable trademark. There’s a distinctive taste that makes it different from the other commercial ice cream and that I can suggest you should try for yourself. Nowadays, dirty ice cream’s yellow pushcart also sells burger buns for those costumers who want their ice cream being spread in a bread aside from having it in  sugar cone or plastic cups.

Anyways, it’s only in the Philippines and I’m proud that its been a part of my country’s culture specifically in local sweets and treats.


My sister’s wedding cake… Red Ribbon’s “Lilac and Pink”. Available in two colors, namely: lilac and pink.

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