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.
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.
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.
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.
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!
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.
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.
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.
When norcalgirl21 put in a request for a Lava Cake recipe, the first thing I thought of was Nigella Lawson's Choco-Hoto-Pots, although I like to refer to them simply as chocolate pots. This is a classic Nigella recipe: simple, quick and outrageously decadent. Warm, gooey, chocolatey heaven! I have yet to serve these and not have the conversation come to a halt, leaving only the sound of spoons scraping against porcelain and the occasional sigh of pleasure.
What I'm about to tell you could mean drastic consequences for your love life: the pairing of wine and chocolate—yes, Romance 101, that alluring combo of alcohol and aphrodisiac—is actually not a suitable pairing at all, according to some food scientists. They say to think of it more as a familial pairing, like a mother and daughter relationship, rather than an amorous coupling. (Wow. Major mood killer.)