Raaka’s new book The Art and Craft of Chocolate invites readers to take a deeper and more “cuisine-focused” look at a ubiquitous product.
Fruition Chocolate’s Bryan Graham isn’t like most craft chocolate makers who tend to focus on two-ingredient, single-origin dark bars.
The legendary dark chocolate layer cake has become a hit the world over, with variations available far and wide. Here’s where to try it.
A neapolitan marshmallow that will take on the shape of an ice cream bar and a line of saucy truffles are in the works.
While peering into his freezer one day, Jon Good remembered he had an ice cube tray in the shape of the Millennium Falcon.
JoMart Chocolates turns out chocolates, candies and spicy peanut butter cups (a more recent invention) by hand.
You’ll be able to taste fresh cacao fruit, nibs and finished chocolate.
Plus: A guide to traveling the world through origin-made chocolate.
To stay on top of some of the city’s best chocolate, we keep an eye on these Instagram accounts.
Chocolate labels, farm robots, faux-beef and everything else worth reading about in food this week.
DIY brew kits, make-your-own chocolate classes, international culinary immersions and more.
We’ve been gnawing on apples since October, but we’ll cheer ourselves up with something as golden as the sun: candied citrus peel, courtesy of those sweet girls at Liddabit.