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. I brought this cake to a pizza party, and nobody could tell it…

  • 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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