Hey Lifehacker! I've been munching on Twix bars since I was able to walk and I recently noticed a distinct change in the way they taste, like the chocolate didn't taste the same? I swear something changed. What happened? I haven't seen any information about this anywhere.

I have good news and I have bad news. The bad news is that you've been buying hot chocolate mixes unnecessarily, but the good news is that you're going to learn two different methods for making rich, drinkable chocolate for cosy cold days and you're going to do it with stuff you probably already have in your kitchen.

Cadbury's milk-chocolate Easter Bilby is dead. The company confirmed that the popular Easter snack has been discontinued due to declining sales. Here are the details.

Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.

Some time ago I spent the better part of two years of my young life working in a fancy imported chocolate shop, a period during which the approach of chocolate-themed holidays like Valentine's and Easter was frankly terrifying. After spending so much time enlightening customers about the virtues of fine chocolate, I've gained quite a bit of knowledge that I'm willing to share with you, whether you're starting your journey into chocolate snobbery or just making sure you buy the right chocolates for your significant other.

I love a Whitman's sampler, but I buy those for myself February 15, when they are half-price. Though I'm not one to turn down a box of chocolate on Valentine's Day, giving them can feel a little impersonal, and we can do better.

Snappy, treat-studded chocolate bark is a holiday treat that is always met with much enthusiasm. (Williams Sonoma is able to charge $42 for 454g of their peppermint iteration, making it more expensive than organic rib eye.) There is, however, no reason to spend a bunch on bark, as it can be made in your kitchen with very little effort.

Someone in my household managed to get the sticky, sugary residue of Halloween lollies (chocolate and fruity/hard lollies) onto our wooden coffee table. NBD in that it wasn't an expensive item, by any means, but I'd still prefer to clean it than to replace it. How can I get the patch of sticky stuff off without ruining the finish? I've tried a coarse sponge and detergent, with no luck.

Formerly just a NSW phenomenon (and a limited one at that), Australians across the country will soon be able to enjoy a "Frozen Oak" by popping into their local Caltex. The fusion of chocolate, ice and milk is being rolled out in Queensland, Victoria, Western Australia and South Australia over the next two weeks.

Do you have a vague notion of chocolate, perhaps dark chocolate, as being good for you? It's good for your heart health, or something. On some level you know that a candy is not actually a health food, but it seems like there's always a headline saying it is.

Some folks relieve stress by baking sourdough bread or elaborate layer cakes; good for them. When I'm sad and stressed, I need the shortest, hardest-to-mess-up path to a lot of chocolate I can find. For me, that path always leads to cocoa brownies.

Have you ever been tucking into an Ice Vovo, Wagon Wheel, Caramel Crowns or Mint Slice and thought to yourself: "this is delish, but it needs to be cold as buggery"? Well, it appears the biscuit gods have heard you. Arnott's is teaming up with Peters Ice Cream to turn four of its favourite products into frozen desserts. Here are the details!

It's time to do another reality check on the latest health news. This week people are telling us to snort cocoa powder but not to eat our own personal organ meats. Does their advice check out? Let's dig in.

Apparently, July 7 is World Chocolate Day. (The more you know.) To celebrate, Cadbury is launching six new flavours in its Dairy Milk chocolate range. Yep. It's going to be an extra porky winter.

Welcome to this week's edition of Will It Sous Vide?, the column where I make things with my immersion circulator.

Easter has passed and the bunny has come and gone, but the chocolate remains. You may have some leftovers, or you may -- in your infinite wisdom -- have hit up the clearance aisle to stock up on peanut butter eggs and hollow chocolate rabbits. Either way, here are some of the most delicious things you can do with your sweet haul besides just eating it.

Easter candy is the best seasonal candy, and Cadbury eggs are the ultimate in Easter candy. Eating them fresh from the foil is delightful, but wrapping and baking them in crescent roll dough takes them to a warm, gooey, ridiculous place.

Today is National Tim Tam Day. No, really. To celebrate, we're trying some of Arnott's gelato-inspired Tim Tam Messina biscuits: Salted Caramel & Vanilla and Choc Mint.

Many boxed chocolates come with a little menu that tells you what kind of chocolate you're dealing with. It's useful if you want to, say, eat all the caramels and leave the coconuts, but even if you don't have a guide, it's pretty easy to identify chocolate types just by their shape.