Chocolate is in season any time of year, of course. And yet the shiny, bittersweet chunks of slightly acidic dark chocolate seem to belong to late winter - rich but without the sweetness of holiday or Valentine's desserts, and easily paired with a bit of tummy-warming booze.
In February and March we gravitate towards desserts that show off the dark side of chocolate, letting it stand up for itself without the prop of too much sugar. Read on for recipes that have us eyeing that block of Scharffen Berger...
The simplest, strangest, and yet perhaps most perfect way to enjoy dark chocolate in the winter is Amanda Hesser's toasts with dark chocolate, salt, and olive oil, seen here at the Amateur Gourmet. For those of us who like our sweet with our salty, and just love our carbohydrates, this looks like heaven on sliced bread. Anyone ever tried it?
Another bread and chocolate pairing that looks quite appealing is this Soda Bread with Dark Chocolate and Candied Orange Peel. We're sure that this would be good with candied lemon peel as well, if you've got some laying around you need to use up, as we do.
For slotting chocolate into your morning meal, try Dorie Greenspan's Chocolate Bread Pudding or this Pear and Chocolate Tart. OK, we admit that's stretching breakfast indulgence a bit far, but certainly no one can argue the place of Chocolate Croissants at the Saturday breakfast table, alongside a steaming pot of dark coffee.
And of course you can just go for broke with Nicole's Tofu Chocolate Pie or Boca Negra Cake - really just chocolate, booze, and a few other minor things.