Have you ever tried your hand at molding your own chocolate? It doesn't have to be a special occasion and there's no expensive molds required when you have a well stocked pantry. Want to see which three items you can use in your kitchen for perfectly molded custom sweets? More

In the summer, there are often competing forces when it comes to dessert. First are all the wonderful fruit desserts that we can really only have during these three or four months. (Hopefully you've had your fill of crumbles, crisps and pies this season. If not, you've got a little time yet.) The other force, for me at least, are the overly-sweet, fluffy cupcakes and confections you find at weddings, graduations and other summer celebrations. Often nice to look at, they generally don't taste all that great. So by the end of the summer, I find myself craving something different, a not-messing-around dessert: chocolate cake. More

I go through phases. I used to be a decidedly dark chocolate gal, but these days I flirt with the milk chocolate side of things as well. In the winter, a cup of hot chocolate is often dessert and in the summer, a few squares of a Ritter bar does the trick. It's certainly not news to you that some chocolate is much better than others, but why is this so? I decided to look at the ultimate favorite, Belgian chocolate, to see what sets it apart. More

This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. And like all such things, it's best served warm and with a generous scoop of vanilla ice cream. More

I was honored when my dear friend Maggie recently asked for my baking assistance; she wanted to conquer her grandmother's celebrated chocolate cake recipe and thought I might be able to help. Although it is a beloved family favorite, not a single relative has been successful in their attempts to recreate it. I was (overly) confident in my abilities and gladly accepted the challenge. Little did I know how much of a challenge it would turn out to be. More

Have you ever tried making homemade Oreo cookies and couldn't quite get that exact Oreo cookie color? Or hankered for a slice of devil's food cake that was as deep and dark and chocolatey as you always think it should be? The answer, fellow bakers, is black cocoa powder. More

I first met Charley and Jessica while shooting their home for an Apartment Therapy house tour. Their entire house has a perfectly lived-in, chic vibe — family-friendly yet unbelievably cool and handmade vibe. The kitchen? It's no different. And what would you expect? This couple makes chocolate for a living!

More

Q: What is a good way to preserve homemade fudge sauce? I have a great family recipe that I would love to give as gifts, but I worry that it would have to be constantly refrigerated and only last for a few days.

Sent by Liz More

Cacao nibs are the perfect addition to most morning recipes because they're not too sweet and add a complexity difficult to achieve with other more common flavors like maple syrup, nuts or fresh fruit. Here are a few tips to get you started on cacao nibs in the morning. More

Well hello there everyone. It's the weekend — a blessedly long weekend — and we have one last recipe for you to cap off Ice Cream Week: An easier, quicker take on the classic ice cream cake, one that will take you only about 10 minutes to put together. But be warned: the last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake. More