Reese's Peanut Butter Cups Are Perfect, No Notes
Channel the confidence of a snack that knows exactly what it is.
17 Types of Chocolate Chefs Always Have in Their Pantry
From off-the-wall flavors like truffle fries to classic chocolate bars like Toblerone, here’s what the pros stash on their shelves.
Tropical Mendiants
Chef Paola Velez's stunning mendiants are surprisingly easy to make with her simple method for tempering chocolate in the microwave. Piped into rounds, the chocolates are topped with a colorful mix of tropical fruit, toasted nuts, and seeds. Like mini, open-faced chocolate candy bars, the mendiants can be made ahead and served right from the fridge.
F&W Game Changers: Chocolate for Change
These companies are ensuring a sustainable future for cocoa.
How I Learned to Temper Chocolate Without Losing My Mind
The key is patience. And a good thermometer.
The Best Valentine's Day Dessert Is Still Molten Chocolate Cake
It used to dominate restaurant menus across the country, and for good reason.
