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Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspb...

"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chu...

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her Halloween...

Didier Murat makes this soft, chewy nougat at Vergennes Laundry and also sells it under the Vadeboncoeur label online...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her trick-or-...

These nuts are an addictive combination of sweet, spicy and sticky-crunchy.

Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and t...

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