Sweet Tooth

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. 

Summer Sweets! Make This Chinese Mango Pudding Recipe

Smooth summer mango makes a great chilled dessert
Jul 18, 2014 2:00 pm
chinese mango pudding recipe

You may have other culinary goals if you're in Manchester, England, but put Sweet Mandarin on your "to-visit" list in case you feel like deviating from regional fare. Twin sisters and Sweet Mandarin owners Helen and Lisa Tse put modern Chinese food on the map with their popular restaurant, and recently released their first cookbook. Mango pudding is the perfect way to end a homemade Chinese feast.

We Found The Best Bulk Candy Website On The Internet

Don't pick out the orange Starbursts. Buy them.
Jul 17, 2014 10:00 am

LA-based Temptation Candy is pretty much the holy grail for anyone who's ever been stuck with a bunch of grape Jolly Ranchers at the bottom of the bag. You ate the watermelons first, then the cherries and blue raspberries (razzberries?), grudgingly polished off the green apples and scoffed at the lemons, which you then polished off. Thanks to Temptation Candy, you never even have to get as far as the green apples. You can buy whatever flavors you like most. 

8 Ways To Bake With Your Booze Of Choice

Bake with beer, limoncello, whiskey, you name it!
Jul 11, 2014 1:30 pm

We love adding booze into our baking routine. Yes, a nice glass or bottle of wine while baking is delightful. Kidding (not kidding). For us, baking with booze starts with a vodka-spiked pie crust. Try this and you will never go back. Where does it end? As long as you have a bottle of something good and a hankering for something sweet and baked, it never has to. 

14 Summer Desserts Starring All That Awesome Seasonal Fruit

Popsicles, sorbets, cakes, pies, cobblers and more!
Jun 25, 2014 2:00 pm

Look at all that fruit! The farmers market is officially a bonanza of natural goodness, but while there's nothing quite like biting into a perfectly ripe strawberry...well, we invented pies, cakes and pudding for a reason. Check out our favorite dessert recipe for stone fruits, melons and berries — some especially for the freezer when the temperature spikes.

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.  

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