If you’re cooking with chocolate, it’s hard to make something that’s not delicious. Here are 9 fantastic ways to use it.
Sweet, creamy, often ending in -tini and served with a sugared rim, typical chocolate cocktails don't deserve much respect. But these do.
Three Little Halves blogger and illustrator Aleksandra Mojsilovic reimagines party prep with affordable, edible table displays created on Kraft paper.
From bacon to peanut butter, inspired entrepreneurs are heating up much more than chocolate and milk this winter. Here, five strange and wonderful takes on hot chocolate.
With four days to go, piq chocolates needs less than $500 to successfully fund a $25,000 Kickstarter campaign to make custom chocolates. If you've always wanted to be immortalized in chocolate, they can do it. The Austin-based company lets customers design squares, bars and small 3D chocolates online and then produces them for delivery around the country. They plan to get chocolates to backers by mid-December so this is a chance to create a holiday card that no one would ever toss. Because they can eat it!
Related: Coolest Crowdfunded Food Projects
Credit Mr. Chocolate, Jacques Torres, with turning crispy cereal into a not-too-unhealthy candy-snack hybrid. He sells chocolate-covered corn flakes at his eponymous shops in New York and shared the recipe with F&W. Requiring just two ingredients and a microwave, the crunchy sweets would make an awesomely quick addition to a Halloween party. Follow the step-by-step guide in this new slideshow from Matthew Armendariz of mattbites.com: How to Make Chocolate Corn Flakes
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
Baking with chocolate has come a long way since Etienne Guittard started his company in California nearly 150 years ago. Then, recipes simply called for chocolate; they didn’t even specify “dark,” as milk chocolate hadn’t been invented. Nowadays, recipes usually specify semisweet or bittersweet chocolate, and many are starting to call for chocolate with specific percentages of cacao. Guittard’s three new fair trade–certified bars , called the Collection Etienne, cover all the bases for bakers: There’s semisweet at 64 percent, bittersweet at 70 percent and unsweetened chocolate at 100 percent. All three offer deep, lush chocolate flavor, and the two-ounce bars, packed three to a box, are easy to snap off and use ($7 for six ounces). www.guittard.com/
If you need some inspiration, here are three of my favorite chocolate recipes:
Salted Fudge Brownies
Chocolate Soufflé Sundae
Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream
Photo © David Malosh/ Art © James Maikowski.
Boxed candies can be supremely delicious and sexy. But to impress the truly chocolate-obsessed Valentine on Thursday—and provide shopping alternatives for stumped procrastinators—Momofuku Milk Bar’s sugar mastermind, Christina Tosi, reveals some of the more creative ways to enjoy chocolate.
1. Pair with fruits and vegetables. “Chocolate is a great way to hide the ‘healthy’ in your next tomato cake, beet, celery root or potato concoction, or zucchini bread!”
2. Serve with cheese. “Dark chocolate is great with any grassy cheese, and a great surprise on a cheese platter. You can even make a killer fudge sauce/spread with some grassy goat milk, to sit on your next cheese platter.”
3. Burn it. “Did you know that burning white chocolate slowly makes the most delicious, sweet brown butter bits?” Now you do.
4. Eat it on toast. “Or in toast! With passion fruit curd and a cup of coffee.”
Follow writer Jasmin Sun on Twitter @jasminsun.
Courtesy of The City Bakery
One of the best hot chocolates in the country will soon be available nationwide. New York’s City Bakery has become famous for its dedication to hot chocolate: During its annual Hot Chocolate Festival in February, it offers different flavors (fresh ginger, bourbon) every day. But owner Maury Rubin’s classic version has the biggest cult following. Count F&W’s editor in chief, Dana Cowin, among the drink’s fervent devotees. “I will take a 40-minute trip downtown for this hot chocolate because it’s available nowhere else in the universe,” she says. That's about to change.
Turning crêpes with a spatula often causes them to break. The easiest way
to flip them is with your fingers. Use a spatula or a table knife to lift up
the edge, then gently pick up the crêpe and flip it over.
© William Meppem
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
The funny thing about crêpes is that I always forget just how easy they are to make until I have to test or develop a recipe for them. Then, I remind myself to make them more often (which I never do). I have started tearing out, bookmarking and flagging old recipes that I’ve either developed or tested and loved and have forgotten about. (I may have to try get a Pinterest account.)
It’s hard to remember what happened last week, let alone in 2001 (unless, of course, you’re Tina Ujlaki, whose memory is positively elephant-like), so forcing myself to look back has been supercomforting. There are dozens and dozens of recipes that I’d always wanted to make again, but then I had to move on to the next thing and poof, they disappeared. I’m going to try this chocolate and dulce de leche torte again—I know my kids will go crazy for it. SEE RECIPE »