Call them cacao nibs or cocoa nibs or chocolate nibs or just plain old nibs. We will happily sprinkle them on oatmeal, bake them into muffins, and stir them into ice cream regardless of name. There's just so much we can do with this crunchy, bitter-sweet ingredient.
When I set out to write my first book, one of the first recipes I knew I wanted to include was one for individual steamed pudding cakes. I ended up doing a lemon cakelet after a pregnancy-inspired double-order at a neighborhood eatery called Mary's Fish Camp. The chef there walked me through the magic of a pudding cake; how, thanks to an imbalance of wet to dry ingredients, a creamy smooth pudding layer forms on the bottom and a layer of fluffy sponge cake blossoms on top.
Milk, dark, bittersweet — from desserts to cake to handcrafted bites, what are the best wines to pair with this wonderful food of love — chocolate? Read to discover some wines to pour with your favorite kind of chocolate this weekend.
To me, brownies are the Plain Jane of the dessert table. I'll usually pass over those stodgy squares for something more pert, like lemon squares or a cup of pudding. But add something creamy to the top of a brownie, or perhaps some tart fruit, and I'm all in. These brownies are all dressed up and ready to catch someone's eye: Their thick, fudgy bottom is studded with raspberries and topped with a sweet, creamy goat cheese swirl.
Valentine's Day is a week from tomorrow, which is as good an excuse as any to focus on chocolate for just a moment. Chocolate and Valentine's — together they make a February cliché, but this collection of chocolate recipes we have for you today is anything but trite.
Lindsay of the lovely food blog Love & Olive Oil and I have something in common: We like boozy cakes. We also like layer cakes with a serious footprint; if I'm going to eat cake, I want cake — preferably stacked up four layers high. This chocolate cake packs a lot in — red wine, blackberries, buttercream — and it's tall, so it fits the bill admirably.
I'm currently writing a book on pudding, so as you might imagine, I am intensely interested in all things mousse and pudding at the moment. I'm always on the lookout for unusual new recipes, and the most interesting one I've seen lately is this two-ingredient mousse that breaks the cardinal rule of working with chocolate — and yet somehow it makes amazing mousse in just five minutes! How?
Birthdays come and go each year and how you celebrate is entirely up to you. One thing I can count on as I age (gracefully, I hope) is that I'll be making an outrageous, over–the–top, in–your–face type of cake. This year's flavor was a personal best (Double Chocolate Sour Cream) and I have no regrets. Why do I take on this unconventional task? Read on to find out and to get this delicious, decadent recipe.
It doesn't matter what type of chocolate you like: we had you covered this year. Maybe you're looking for something extra dark and salty? Something light like a muffin? There's a recipe for every chocolate craving in existence after the jump.
Q: I bought chocolate discs last year to make the home-made peppermint patty candies that you have on your site. Time got away from me and I never made them. This year I want to make them and pulled out the chocolate discs that I bought last year and they have that "old" chocolate look with the white stuff on it. Will this white stuff go away when I melt it? Will it come back when it then dries on my candies?