Chocolate

Pastry Essentials: Chocolate Cheesecake Recipe

Master the Rolls-Royce of decadent cheesecakes!
Aug 22, 2014 12:00 pm
chocolate cheesecake recipe

You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made a chocolate cheesecake so sinful that it barely lasted an hour. Or maybe tell us that after it happens.

Cocoa Tea: The Best Hot Beverage You're Not Drinking, But Should Be

And we are NOT talking about hot cocoa
Aug 18, 2014 9:00 am

First things first: Cocoa Tea is not the official married name of Ice-T's wife Coco. It's a hot drink from the Caribbean island of St. Lucia and a complete 180 from that tired, sugar-filled cup of hot cocoa with the tiny, completely artificial marshmallows that you love so much. You can think of cocoa tea just like your morning cup of coffee, except instead of roasted coffee beans, it's brewed with roasted cocoa nibs. Mind blown yet?

DIY Brazil Nut Pralines Recipe

Make these simple crunchy nut pralines at home
Aug 13, 2014 3:00 pm

You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made Brazil nut pralines so addictive that a double-batch barely lasted a week. Or maybe tell us that after it happens. 

 

What's The Deal With Raw Chocolate? And Why Am I Paying $14 For A Bar?

Experts give us reasons to seek out uncooked cacao
Jul 28, 2014 9:00 am

What's better, chocolate "cooked" below 140 degrees? 150? And what about 73-percent raw and roasted? Or, a 50-percent split? After talking to experts in the industry, Linnea Covington got a handle on the many opinions in the raw chocolate game. Here's what she learned.

The Easiest Vegan Cocoa Espresso Mousse Recipe. Period.

Wait, with avocado? Trust us, this is a winner.
Jul 21, 2014 12:00 pm
vegan cocoa mousse recipe

We borrowed this vegan cocoa espresso mousse recipe from chef Laurent Mechin at Jill's Restaurant in Boulder, Colorado. We love Meatless Mondays, but the crew at Jill's takes it a step further with Vegan Fridays, which is where you can find this smooth and creamy play on chocolate mousse along with a few dozen other totally delicious, animal-free dishes. Got a food processor? Good, you're ready to go. 

Salted Butter Caramel-Chocolate Mousse Recipe

A fine dessert from David Lebovitz's Paris kitchen
Jun 20, 2014 2:00 pm
david lebovitz chocolate mousse

Look no further than renowned culinary author David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn the classics right the first time, or dive a little deeper to lesser-known French dishes influenced by countless ethnic cuisines that you'll make again and again. Mousse au chocolat just got fancy. 

Chocolate Bars Inspired By Jackson Pollock, Maybe An Acid Trip

A chocolate tribute to the expressionist artist
Jun 18, 2014 10:00 am

Check out these chocolate bars inspired by the American abstract expressionist Jackson Pollock. The artist’s iconic style is recreated on chocolate by hand-painting cocoa butter with all-natural food coloring. The bars are made of 55% Colombian cocoa concentration, and are not only stunning but also rich in flavor.  

Espresso French Silk Pie With Blackberry Compote Recipe

A fluffy espresso-infused pie with seasonal fruit
Jun 5, 2014 3:00 pm

If you're going to buy a book about pie, make it Teeny Lamothe's Tour Of Pie. The noted baker and expert has been featured on some of our favorite blogs and websites and released her first cookbook this spring. Whether it's a crumble, buckle, brown Betty or just a classic, friendly pie you're looking to bake, Teeny's got about a ton of options for you. First up, a creamy espresso-infused, blackberry-topped creation we can't wait to make. 

ADVERTISEMENT

Follow Food Republic

If you were thinking "add bacon," we did.
Britain stops rinsing raw chicken. We should, too.
Every man needs a meatloaf recipe in their arsenal
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.