Tumblr posts tagged #chocolate from across Tumblr — no login required.
Talmone Chocolate Eggs Alberto Bianchi 1932 33
Talmone Chocolate Eggs — Alberto Bianchi, 1932-33 This charming poster from 1932-33 was created by Alberto Bianchi to promote chocolate Easter eggs from Talmone, one of Italy’s most historic chocolate makers and a name that, for generations of Italians, was inseparable from the joy of Easter morning. Talmone was founded in Turin in 1850, and quickly became one of Italy’s pioneering chocolate manufacturers — among the first in the country to produce chocolate on an industrial scale. By the 1930s, the brand had built a reputation not only for quality but for the playful, colourful advertising that accompanied its products, with chocolate eggs in particular becoming a beloved seasonal tradition. Alberto Bianchi worked in the lively tradition of Italian commercial illustration of the period, producing imagery designed to delight as much as to sell — bright colours, joyful compositions and a sense of celebration that suited the festive nature of the product perfectly. This poster is a wonderful piece of Italian confectionery history, evoking the excitement of Easter in 1930s Italy. Digitally restored by an artist (wear removed, colours refreshed, vintage character retained). Copyright: Personal use only — no resale or redistribution. Download includes 5 high-resolution JPEG files: 4×5 (up to 40×50cm) · 3×4 (up to 18×24″) · 2×3 (up to 24×36″) · International (A5–A1, 50×70cm) · 11×14″
THE BEWITCHING KITCHEN TURNS 17! Sometimes I cannot quite believe that I’ve been doing this for seventeen years, but what is even more amazing to me, is that I still feel a wonderful thrill every time I hit “publish” on a new post. And yes, I realize I’ve said that before, after all, it’s been seventeen years of cooking and sharing joy. To celebrate the occasion, I baked a cake, but to be completely honest, there were a few… THE BEWITCHING KITCHEN TURNS 17!
Fudgy, chewy, crinkled top mini eggs brownies🤤 Ingredients: •170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g milk or dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour •80-100g chopped mini eggs Instructions: • Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there’re no lumps in it and set it aside to cool. •Preheat the oven at 166C (fan oven) if you’re using dark colour aluminum pan or at 176C (fan oven) if using lighter colour aluminum pan. •Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper. •In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. This step is essential for achieving that shiny, crinkly top. •Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together. •Add the all-purpose flour and salt and mix just until combined, avoid overmixing. •Fold in the chopped mini eggs until evenly distributed. •Pour the batter into the prepared pan and bake for about 30-40 minutes. •Begin checking at the 30 minutes mark by inserting a knife into the center. The brownies are done when the edges are set and the knife comes out with a little batter still clinging to it. Depending on your oven, total bake time may be up to 40 minutes. •Let them cool down when they’re done baking and then cut them into pieces. Serve with vanilla ice cream & enjoy!
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