It’s delicious. It’s epic. It makes all your nostalgic diner dreams come true. We love a twist at BA. It’s why we put miso in an otherwise traditional blueberry cake, tahini in a classic chocolate brownie,
Made from 80% cocoa solids or more, these extra-dark chocolates range from bitter and bold to fruity and bright. Virtually all of my recipes for chocolaty desserts call for chocolate bars in the 70% range.
KONA, Ghana—An international cartel is coming for your daily chocolate fix. The West African nations of Ivory Coast and Ghana, which combined produce more than 60% of the world’s cocoa, have banded together
For columnist Carlos C. Olaechea, panettone—or panetón, as it's known in Peru—was always dry and disappointing. That is, until he combined it with another holiday tradition: his dad's hot chocolate. For