Chocolate

  • I made this chocolate avocado tart twice due to an abundance of summer avocados and because it was just that good. For a dessert that’s vegan, gluten free, and raw, it’s incredibly rich in taste and texture, somewhere between a ganache and a chocolate silk pie. Based closely off the…

  • I purchased a bag of locally grown cacao powder on a recent trip to the Dominican Republic. Cacao is cocoa in its raw form. It’s less refined and retains many nutrients because it isn’t heated like cocoa. If you get the chance, I recommend trying it. I brought this cake…

  • Dark yet surprisingly light, this fantastic chocolate gelato from Alice Medrich’s latest book, Flavor Flours, uses superfine white rice flour, a favorite of pastry chefs for thickening pastry creams, in the gelato base for a clean, singular dark chocolate flavor. As my quest for the best homemade dark chocolate ice…

  • Crispy edges and chewy middles.  Toasty brown butter, two kinds of dark chocolate, raw cane sugar… A little extra special. I took the last chocolate chip cookie recipe from Not Without Salt, browned the butter, and ever so slightly decreased the sugar for one crowd pleasing chocolate chip cookie, which…

  • Also known as double peppermint crunch chocolate shortbread cookies. But let’s just call them Maine Squeeze cookies because I made a moose cookie (also a hedgehog and a snail) for my main squeeze and posted them on Instagram with the caption For my “Maine” squeeze. Get it?? They also got eaten in Maine.…

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