Polish chocolate block (in Polish: blok czekoladowy) is a nostalgic, no-bake chocolate dessert that became especially popular in Poland during the communist era (PRL period). It is rich, dense, and slightly crumbly—somewhere between fudge and a chocolate cake— filled with crushed biscuits, dried fruit and nuts.

Veggie Cups seem to be everywhere lately—at your favorite coffee shop, at the bakery counter, and on grocery store shelves. Everyone loves them, and that’s reason enough to start baking them at home. They come together quickly, require simple ingredients, and taste far better than anything store-bought.

My version bakes up soft on the inside, lightly crisp on top, and full of colorful, wholesome vegetables. Every bite feels light yet satisfying, with a delicate texture and savory flavor that pairs beautifully with your favorite dips or sauces.

Chocolate cramique comes from northern France and Belgium. Bakers there have made it for generations. It is part of daily life, not a festive dessert.

Cramique is a soft, lightly sweet bread. It sits between brioche and milk bread. Eggs, butter, and milk give it a rich texture. Bakers add chocolate chips, raisins, or pearl sugar to the dough.
Today, chocolate cramique stands as a small but delicious example of how regional food traditions ignore political borders, evolving instead through local tastes, ingredients, and habits—warm, simple, and meant to be eaten fresh.