chocolate

Do you sneeze when eating dark chocolate? It’s not an allergy, it’s a “bug” in your DNA inherited from Neanderthals

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Buy a bar of chocolate with 90% cocoa to get home and put the first piece in your mouth to have that bitter and pleasant hit that many seek. But what you find is a series of sneezes as if it were an allergy. If you have identified with this microstory, you are not allergic to cocoa, but you are part of a curious minority victim of a neurological “short circuit” that science has studied and that could directly connect with Neanderthals. A crossing of cables. Sometimes the body gives us many surprises, such as sneezing when we get a bit of sun after leaving the house. But if we focus on chocolate, the reality is that We are not talking about an immune response with histamine involved. The explanation most accepted by the scientific community lies in the trigeminal nerve. The trigeminal nerve is one of the most important nerves we have and is responsible for transmitting sensitive information from the face to the brain. In the event that we eat dark chocolate, especially with a purity greater than 70%, compounds such as theobromine and caffeine intensely stimulate taste receptors. The theory. What is being proposed right now is that in certain people this signal is so powerful that the trigeminal nerve becomes “confused.” In this way, when passing close to the optic nerve and the respiratory tract, the brain interprets this explosion of bitter and intense taste as a nasal irritant or a powerful visual signal, triggering the sneeze to “expel” the supposed threat. The solar connection. As we have mentioned previously, there is a well-documented phenomenon in which 25-30% of the population sneezes when looking at bright light like that of the Sun. This is what is known as a photic sneeze reflex and science has strong support for stating that it is due to hyperexcitability in the visual cortex. Well, chocolate sneezing seems to be a variant or “first cousin” of this photic reflex. In fact, it is quite likely that if a person sneezes on chocolate, they will also do so when leaving the house on a sunny day. Both are failures in the filtering of signals in the trigeminal nerve. Neanderthal heritage. As explained by biologist Gerry Ward in an archived blog postthis trait is not a random error that exists in the population, but is a direct inheritance in our genetic material, and goes one step further by pointing out that it may come directly from Neanderthals. The hypothesis on the table is that, in prehistoric times, this reflex acted as a defense mechanism to clean the respiratory tract against unknown tastes or smells that could be dangerous. In this way, what today is a great nuisance when eating a simple dessert, 40,000 years ago could have been a great evolutionary advantage that marked the survival of certain individuals. It’s more complex. Although dissemination almost always falls into great simplicity, genetic data is complex. In this case, Ward’s theory placed the responsible gene in the chromosome 11but later data from 23andMe, the famous genetic analysis company, identified specific markers associated with this phenomenon on chromosome 12. But this later changed, since studies on the photic reflex pointed to variations in the chromosomes 2 and 3. This suggests that the trait is polygenic since there is not a single “switch” for sneezing, but rather several genetic components that increase the probability of suffering from it. How many suffer from it. Although a priori you may hear that this is a ‘problem’ that is present in 30% of the population, the reality is that this figure corresponds to the photic reflex related to sunlight. The sneeze caused specifically by dark chocolate is much more unique, since, according to data collected by 23andMe among its users, only about 1% of the population reports systematically sneezing after consuming dark chocolate. In this way, we are facing a select club within the largest group of those who sneeze for light. Images | Tetiana Bykovets Towfiqu barbhuiya In Xataka | Something strange is happening with the chocolate crisis in Spain: households consume less, but business improves

The price of chocolate is rising so much that chocolate bars are no longer legally chocolate bars.

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Imagine for a moment that Nocilla, the famous Spanish spread, reduced the chocolate in its recipe so much that they could not use its famous ditty about “milk, cocoa, hazelnuts and sugar” without incurring fraud. Imagine the shock, the controversy, the disbelief. Well, something very similar to that. just happened in the uk and, honestly, it is a warning of the future of chocolate. What has happened? For decades, McVitie’s tried to become in the UK’s quintessential chocolate cookie: “If you like your cookies with lots of chocolate, join our club,” has been their advertising slogan all this time. But that’s over: Pladis, the parent company (one of the country’s largest producers of cookies, sweets and salty snacks), has so limited the chocolate in the recipe for its Club cookies and Penguin bars that, legally, they are no longer chocolate cookies. Now They only have a chocolate ‘flavor’. But why? The explanation is simple: cocoa prices have risen so much (especially, in 2024 and early 2025) and skyrocketing production costs. As we have been warning for months, this pressure was wreaking havoc on the world of chocolate. Manufacturers very quickly realized that they could not transfer all the increases to final prices: demand was going to be savagely reduced. The reduflation and countless other strategies to contain prices. And as both in the United Kingdom and in the European Union, the regulation requires that at least 20% of the product are “cocoa solids”crossing that line requires a change of name. And what does all this imply? Although it may seem strange, the consequences of all this in October 2025 are that although consumption falls due to price, business improves. Although chocolate is 13% more expensive today than at the beginning of the year and almost 19% more than just a year ago; the sector has been able to generate more than 80 million profit than last year. However, the future is uncertain. In a recent report, Produlce (the sector’s employers’ association) recognized that consumption fell last year (according to their calculations, by 8.6%), although spending per person increased by 5.5%. But that is something worrying: because, despite the fact that cocoa is giving some rest, the price is still double what is usual. And everything suggests that will continue to rise in the medium term. Image | Ubcule | Monika Guzikowska In Xataka | A chocolate bar filled with pistachio has become the most desired viral on TikTok: the “Dubai chocolate”

In Spain, eating chocolate is becoming a luxury. And that has begun to take its toll on your consumption

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Despite price swings And that the tablets no longer take the deficated rhythm of A few months agothe chocolate market continues to cross turbulence. The latest IPC data show that eating chocolate today comes out 19% more expensive that a year ago, which threatens to convert the chocolates and chocolates into (almost) a luxury. Consumption is not falling to the same extent in which prices rise, but the industry begins to understand a reality: demand, even the very very chocolate, It is not immune to inflation. The big question is now … Will prices continue to upload? A percentage: -13%. They do not run good times for cocoa and chocolate lovers. It is something that We have been saying. Your crisis responds to A mixture of factors that transcend Spain, but still the data that are coming from the national market help to better understand its evolution and perspectives. One of the last clues is the INE in your price index August. It shows that both chocolate and cocoa powder continue to make more expensive. The first is today 13.1% more expensive than in January and 18.8% more than a year ago. In the case of the second, the product that is marketed in dust, the percentages are respectively at 10 and 11.8%. They are not as strong increases as those of a few months ago, when the interannual chocolate climb touched 25%but still far exceed General Food CPIwhich barely grew 1.8%. Consumption, in retreat. The price is not the only clue we have to understand the chocolate situation in Spain. Moreover, there is another equally important (or even more) indicator that is directly related to the evolution of costs: demand. And this is also far from moving in positive values. As the price of chocolates, tablets, nougat and other cocoa products rose, its demand was contracted. And what, how has you denounced Facua, at least part of the sector attempted to compensate for raw materials through a strategy of “Redouflation”which basically consists in reducing the size of the product without touching its price. At the end of 2024, for example, the organization detected that practice in Christmas sweets. And how does demand evolve? If we talk about chocolates, cocoa and their derivatives, the data from the Ministry of Agriculture, Fisheries and Food draw a negative curve. Your study ‘Food consumption in Spain’prepared with data from 2024, shows that last year we buy less than the previous one. The fall was 4.4%, although in the specific case of per capita consumption the setback was higher, 5.6%staying at about 3.03 kilos per individual and year. “In the long term, the purchase of these products by Spanish households decreases, because 4.7% less chocolates/cacaos are bought than with respect to 2008,” Precian From map, which clarify in any case that this setback does not affect the entire sector equally. In fact, it is concentrated in derivatives, which retreat 10%. Chocolates grew 6.2%. Four of the 2024 food report published by the Government. Are there more updated data? Yes. And although the figures change the sign, negative. Updated data The Ministry on Food Consumption shows that in the mobile year at the end of the first quarter (March 24-March 25) the demand for chocolates and cocoa in Spain had reduced 6.1%, leaving per capita intake by 2.96 kg. A year earlier that indicator was greater: 3.19 kg. Now, that fall leaves a positive reading for the industry: chocolate is enduring the price increase well. Or at least he is not suffering as much as he could. It is reflected by another report published in July by Nielseniq, which esteem That the demand for sweets in general has contracted 2.6%, that of chocolate 3.2%and that of cocoa 1.7%. It may seem a lot, but it shows an amazing resistance of the product if one takes into account that in a few years it reached take up 30%. Less consumption, more expense. The Data from the Ministry of Food They show a curious trend in the chocolate sector, one that is probably explained by that decoupling between the rhythm to which prices rise and to which demand lowers. In 2024 we might have bought less chocolate, cocoa and derived products, but if we talk about the money moved in the market the data is superior. “In terms of value, the category closes with an increase of 6.4%, which means a gain of 86.5 million euros for the industry,” Confirm the mapwhich has also found the increase in ounces throughout the year 2024. “The average price of these products is € 10.11/kilo, a figure that is 11.3% greater than last year, an increase of € 1.02/kilo.” Year (Tam March) Consumption (kg/per capita) of chocolates/cacaos/dirt 2O25 2.96 2024 3.19 2023 3.21 2022 3.54 2021 4.03 2020 3.57 2019 3.57 Millions of millions (which). The Photo of the year included between the months of March 2024 and 2025 is similar. The millions of kilos of chocolate that moved in the industry fall, but the millions of euros of billing rise. To be precise, the first indicator retreated 6.1%. The second grew by 7.1%. In fact it is one of the greatest increases between the categories identified by Map in its latest report. Only the prepared dishes (10.8%), olive oil (11.8%), frozen potatoes (11.9%), some fresh fruits (8%) and part of the wine industry, although with lower billing levels, are exceeded. How does the industry respond? Recently, coinciding with the World Chocolate DayEfe published a balance that shows that (despite everything) the chocolate industry is maintaining its sales and enduring the guy. It does so in thanks to exports. According to the data it manages, in 2024 consumption grew by 7.5% in value while its volume was reduced by 3.9%. I wish They stand out That data and remember that in 2023 the difference between spending and volume was more pronounced. “There is an effort, since profitability is reduced by the cost of raw material.” For the Spanish industry … Read more

We have been studying chocolate and tea compounds for more than 75 years. Now we know that they help control blood pressure

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A well -known Anglo -Saxon saying that an apple per day keeps doctors at bay. The nutrients of these fruits are undoubtedly a good way to prevent in the field of health. However, the healthy compounds we find in fruits such as apple or grapes are not their exclusive heritage of these. Some can also find them in tastier foods such as tea or chocolate. Flavanoles This is the case of the flavanoles (or flavan-3-tools), some compounds that, as a study has just verified, They can help us to keep our blood pressure under control. The study suggests that foods rich in these compounds, such as tea, chocolate, and fruits such as apple and grapes can help us reduce our blood pressure and with it our cardiovascular health. “The findings are hopeful for those who seek accessible ways to manage their blood pressure and support their cardiac health through enjoyable changes. Incorporating small amounts of foods commonly consumed, such as tea, apples, dark chocolate, or cocoa powder in a balanced diet can provide beneficial amounts of flavan-3-tools,” stood out in a press release Christian Heiss, co -author of the study. This last point is important, a balanced diet is always key when taking the nutritional advantages of any food. As Heiss himself clarifies, this type of dietary changes never serve as replacement for drugs, interventions and treatments prescribed by health professionals. These foods can be considered as an additional source of Flavanoles, but it may not be the main one. Old acquaintances. Flavanoles are old acquaintances for nutrition experts. These compounds are related to the color of some foods of plant origin, but throughout the last decades we have been detecting possible benefits of these compounds in people’s health. A decade ago, for example, it was observed Thanks to a study with mice that these compounds could delay the progression of type 2 diabetes. Other studies They have detected a positive effect of these compounds About memorythat It could be mediated for its positive effect on blood circulation. 75 years of research. The new study Show the results of a review of scientific and subsequent meta -analysis literature. The team compiled randomized essays published between 1946 and 2024, in which the effects on the blood pressure of rich foods in flanks and supplements of these compounds were tested. From these analyzes, the team concluded that foods rich in Flavenoles “considerably” high blood pressure, which supports its use in cardiovascular prevention. These foods “should be considered as effective components of interventions (based on healthy habits) to reduce blood pressure and cardiovascular prevention,” The team points out. The details of the study have been published In an article In the magazine European Journal of Preventive Cardiology. A grain of sand. Nutrition is a complex science and that is why we must take into account very different considerations. For example, that a food is rich in a certain compound does not always mean that its consumption will allow us to reach the amounts that we require from the nutrient. It is also important to know if there are other nutrients or compounds that may affect us. For example, both black chocolate and milk chocolate can contribute to us Flavenoles, but the second probably also gives us excessive amounts of sugar that counteract the positive impact of these compounds. In Xataka | We go to the most expensive chocolate in history: how the cocoa crisis will shoot its price Image | Maryam Nemati

Lidl took a limited version of Dubai chocolate. Hours later I was exhausted gold price in Vinned

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The idea was good. At least on paper. A few days ago Lidl decided to delight cocoa lovers by selling, in a very limited way, its own version of the “Dubai chocolate”a delicatessen based on cocoa, pistachio and Kadayif Turk who despite his short life has managed to reach the Holy Grail of Modern Marketing: The virality In networks. For more Inri, Lidl sold its tablets for 4.49 euros, well below of what the brand that has popularized them cost, Fix dessert chocolatier. The problem is that Lidl’s offer lasted Only a few days. And that unleashed a Chocolate furywith tails in the super, early risers, Cabreos And also Some speculation. Chocolate obsession. That chocolate raises passions is not a novelty. If what we are talking about is “Dubai chocolate” However, passion directly becomes virality and obsession. Although the phenomenon around him is relatively recent and starts after In 2021 Fix dessert chocolatier The flavors of the Middle East will combine in a tablet with the classic chocolate, in just a few years the sweet Dubaiti origin has earned a legion of fans. Videos circulate (many, many) on networks How to prepare it at home, recordings of Influencers that They give their opinion about Its flavor, Explanations Why is it so popular, comments of pastry experts … And that Fix Dessert Chocolatier tablets are not exactly cheap. Much of his secret is in Your recipethat combines chocolate with milk, pistachio paste, tahini and kunafa mass or kataifi noodles. All in tablets of considerable thickness and with an outer touch. Click on the image to go to Tweet. Where there is an obsession … There is a good business. And that has not long to understand Fix Desert, but also other companies that have sought ways to take advantage of the enormous interest in these ounces of chocolate stuffed with pistachio. One of them was the Lidl supermarket chain, which a few days ago announced in networks The launch of a “Dubai” tablet prepared by JD Gross, its brand of “Premium chocolates”. His announcement generated considerable expectation (with more than 32,600 likes in the original Instagram publication and news about the launch in various media) and ended up combining three factors difficult to harmonize. Which is it? The expectation for the launch, the obsession around the Dubai chocolate and the haste. The Tablets of the German chain were put for sale by 4.49 eurosquite less than those of the Dubaiti brand, and (most importantly) for a very limited time. In Your adLidl already warned that they would be available in their stores only a few days: from Friday 21 to Sunday 23. And what happened? Scenes similar to those seen in stores during large pitches or remind of the golden years of the sales. Chocolate fever resulted in early risers and tails of customers who wanted to be the first to reach the sweet shelves. Maybe it seems exaggerated, but in Tiktok they can be seen some Videosof people who, despite being in a Lidl early in the morning they had run out of their Dubai tablet. “They have brought this. You explain to me where you go with this!” He complained a Tiktoker While teaching a small completely empty cardboard box in the chocolate section. “Everyone here at nine in the morning, logically with that small palace we have run out of Dubai chocolate. But well … we will continue trying.” It is not the only one. Others They opted directly for going to more supermarkets. From the shelves to Vinted. Not all those tablets sold in record time by Lidl ended up starring videos in networks, devoured or stored in the pantries of Dubai chocolate fans. A few ended in a very different place: second -hand sale platforms. In Vinned For example, ads could be found from individuals determined to take advantage of the very high demand of the sweet Emiratí. Of course, at prices quite superior to those who charged Lidl in his supermarkets. On Saturday a user He complained In X that the tablets that were on sale in stores for less than 5 euros were offered in Vinned for 20, 35, 50 or even 60 euros. “People who are selling Lidl’s Dubai chocolate in Vinned, you give a lot He complained On Friday another tweet. Looking at Spain … and beyond. Dubai chocolate fever is not exclusive to Spain. In the United Kingdom Lidl met A similar phenomenon When a limited edition of its Dubai -style chocolate is released: a surprising impact on networks and a delirious sales rhythm of 72 tablets per minute through its Tiktok channel, according to The data that manages The Grocer. In less than an hour and a half They had exhausted all stocks. The phenomenon is not exclusive to the German chain. Other brands have also tried to take advantage of the interest that the chocolate with a pistachio and Kadayifboth supermarket chains and chocolate companies or even small businesses. All often have a peculiarity: their chocolate is not exactly economic. The boards do not require an exorbitant disbursement, but the price per kilo is analyzed 37 or even 80 euros. Images | Tiktok and Lidl In Xataka | The secret for a healthier chocolate is in prebiotics and probiotics. And now we know the “recipe”

Mrbeast has discovered a much more lucrative business than making videos on YouTube: Sell chocolate

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Mrbeast became a Internet superstar globally Thanks to his video and challenges on YouTube. However, far from beating content creation, the youtuber has managed to transform its fame into A business empire diversified valued in billions of dollars. Ironically, the main engine of this empire is no longer the more than 377 million Mrbeast followers and its most crazy challenges: selling chocolate has been much more profitable. The teenager who became a millionaire playing. Jimmy Donaldson, the name behind Mrbeast, began his adventure on YouTube in 2012 with only 11 years. Like most kids of his age, his first videos showed him playing fashion video games: Call of Duty and Minecraft. For years, he analyzed what type of content he worked better on the platform, learning the secrets of the algorithm and how to capture the audience’s attention. YouTube was small. He cannot be denied that he knew how to find the correct key and turned what began as a hobby, into a lucrative business that It led him to leave the university to devote yourself completely to your career on YouTube. In recent years, their videos have almost become blockbusters with hundreds of millions of visualizations worldwide, with challenges as popular as the recreation of “The squid game “in real lifetheir experiences of survival in extreme situations or Your own program In Amazon Prime Video. Diversify the business. However, despite the fact that the YouTube channel continues to be a pillar in the Holding of Beast Industries companies that Donaldson has created, it is not, from afar, the most profitable. The conglomerate of MRBASET companies has Lunchly under its umbrella, a brand of snacks, ViewStats, a software company for content creators. However, the real Crown jewel It is feastable, its chocolate bars brand. Feastable: nobody bites a sweet. Mrbeast’s incursion into the chocolate world began in 2021 with the launch of feastable. The brand became popular immediately because youtuber and their adventure companions usually consume them in their videos, and have even turned their chocolates into the protagonist of some of them. To promote their chocolates, Mrbeast challenged his followers to find a golden ticket on their chocolate bars, and invited the winners to compete for a boat of $ 500,000 in cash in one of their videos, to the purest Willy Wonka style. This strategy, combined with the quality of Your chocolate barscatapulted feastable to sales success. The chocolate empire surpasses the media empire. According to published Bloombergdocuments sent to possible investors, feastable registered sales valued at 250 million dollars last year, with benefits that exceeded 20 million. In contrast, the media business of MRBAST, which includes its YouTube channel and its reality show for Prime Video, generated a similar sales volume, but recorded losses close to 80 million dollars. “I lost dozens of millions of dollars in Beast Games,” Donaldson confessed a few days ago In the podcast The Diary of A CEO. The food business ate YouTube. These figures published in Bloomberg’s article reveal that The chocolate business Mrbeast is currently more profitable than what the YouTuber generates with its videos. In fact, Beast Industries forecasts suggest that feastable will triple its size in the next two years. According to that data, last year, the United Arab Emirates investor Alpha Wave directed An investment round For Beast Industries, and valued Donaldson’s holding company in about 5,000 million dollarscompared to its last 2023 valuation that was 1.5 billion dollars. By 2026, the company of MR.BaAST estimates that the income from the business creation business will represent only a fifth of its total income. In Xataka | If the question is “how much money you can earn sleeping on Twitch”, the answer is Muroonh: $ 17,000 Image | Feastable

The secret for a healthier chocolate is in prebiotics and probiotics. And now we know the “recipe”

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The effect of chocolate on our health is ambiguous. Although some of these preparations based on the fruit of cocoa can report benefits for our health, the usual thing is usually that the sugar and other additions end up deriving in a final product far from being classified as “healthy”. Chocolate, healthier. Now, a group of researchers works on the development of a chocolate with additives that make it healthier. For this they have resorted to add prebiotic and probiotic ingredients in their recipe. Prebiotics + probiotics. Pre- and probiotics are two types of foods that help Regulate our intestinal microbioma. The difference between them is how they do it. Prebiotics are foods that provide nutrients to this microbiome. While probiotics are foods that provide us with microbiota, that is, they contain organisms such as bacteria that help us develop our digestive functions more effectively. The proposal of this team of researchers is to add prebiotic and probiotic ingredients to chocolate. Until now, the idea of ​​adding these elements to chocolate had already been investigated, but doing so had become a somewhat “laborious” task, those responsible for the new study explain. To avoid this complication, the team decided to resort to prebiotics that required a minimum processing such as corn and honey. Five formulas. The team combined the ingredients in different ways to obtain five formulas to compare. The first, reference, contained the usual ingredients in chocolate (such as cocoa butter, powdered cocoa and powdered milk). The rest contained prebiotics (corn and honey); a prebiotic (which could be Lactobacillus Acidophilus LA-14, o Lactobacillus rhamnosus Gg), and an additive to give flavor (which would be cinnamon or orange). Keeping sensations. One of the factors that the equipment wanted to put to the test were the fat levels of these products since the texture of the resulting product depends on these. They found that the formulas maintained this characteristic consistently but also pointed out some differences between conventional chocolate and sinbiotics (those that were subject to the study). For example They observed They added orange showed a lower pH (greater acidity), greater humidity and higher protein levels compared to the rest. They also observed that the four symbiotic chocolates presented higher levels of antioxidants. These lost some consistency, which made them less crispy. Counting microbes. The study also included an analysis of the survival capacity of the bacteria used. They found that these continued to maintain their vitality after 125 days of chocolate storage. The team also submitted these to “stomach conditions” and found that microbes were also able to survive these conditions for more than five hours. The details of the study were published In an article In the magazine ACS Food Science & Technology. The benefits (and risks) of chocolate. The effects, positive and negative, of chocolate can be associated with certain compounds, some present in their main ingredient and others in additives. One of the key elements is antioxidants. Antioxidants are especially in black chocolate, and among them Epicatechina stands outa type of flavonol. These compounds can protect us from free radicals, which has been associated with better cardiac health, a “balanced” immune system, a lower risk of diabetes, and other potential benefits. On the other hand, the sugars and fats present in chocolates can be made harmful if we consume excessive amounts, especially if we consume is not dark chocolate but more sweetened versions of the product. In Xataka | Some scientists designed the “perfect chocolate”, and the secret is in physics Image | Tamas Pap

the ‘chocolate cherry’ color and square nails are trending

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Jennifer Lopez, like kylie jennerhas confirmed the prediction of famous manicurist Gina Edwards: “square nails inspired by the 90s will set the trend this fall-winter,” she predicted. It seems that the elegant minimalism and unique details star in the season’s proposals, turning nails into a key accessory for any look. Jlo is clear about it and that is why she has opted for this design for the promotion of the new movie he stars in: Unstoppable. It is a long autobiographical story that tells the story of Anthony Robles, a wrestler who was born without a leg and overcame numerous obstacles to become a national wrestling champion. Jennifer Lopez plays Judy Robles, the wrestler’s mother. In full tour to publicize the filmJlo has also leaned towards the enamel that is in fashion: the cherry chocolatein which, by the way, we see her looking gorgeous. Jlo’s manicures become a trend It is not the first time that JLo confirms a manicure trend and makes it her own. This winter, according to Sofya Khasanova, co-owner of Siberia, there are four color ranges that will be in fashion. dark purple: Dark purple has established itself as one of the most popular colors of the season. This shade balances fun and sophistication, adapting to any occasion. With a pearl finish, purple is transformed into an even more luxurious and refined option. All shades of gray: gray tones have become a must of winter. From a single shade to mixtures of several shades, gray nails, especially with pearl finishesoffer an elegant manicure that is easy to combine with any style. Dark blue and green: For those looking for something different, dark shades of blue and green are ideal. These colors stand out for their sophistication and versatility, being perfect for short and long nails, square or round. classic red: Red, the timeless color par excellence, remains a safe and sophisticated choice. During winter 2025, darker tones dominate, providing an air of elegance and sophistication that never goes out of style. But JLo has gone one step further and has blended the first color with the last, also giving it a touch of brown, which is the quintessential fashion everything this season. © tombachik © Jlo Jennifer Lopez usually trusts the man who is also Selena Gomez’s manicuristTom Bachik. The singer usually maintains the length of her nails and always moves between reds, Bordeauxearth colors and the most neutral ones. It is the first time, however, that we see her look such long square nails. The also actress usually prefers more almond-shaped silhouettes But, like a good trend setter, this winter she prefers the fashionable way. © tombachik © tombachik © tombachik Another detail to take into account about JLo’s manicure is that rarely chooses nail arts striking. The businesswoman also prefers smooth enamels and usually chooses the classic finish: gloss. This year, however, the cat-eye effect, tortoiseshell and the snake effect are also going to be a trend. Do you dare with them or are you from JLo’s team and you stay with the most discreet version of fashion of the moment?

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