Arnon Oren, of Oren's Kitchen in Berkeley California, created this sweet confection when he was our executive chef. Arnon also served it crushed and sprinkled over a salad of endive, roasted beets, and goat cheese.
Pastry chef Eric Shelton's buttery, chocolate caramels have a full-bodied, deeply satisfying flavor.
Pastry chef Nicole Plue created this rich smooth nutty chocolate confection on a crunchy base using peanuts rather than the traditional hazelnuts.
Culinary Institute of America's chef instructor, Stephen Durfee turned this campfire classic into a tour de force, using our superb chocolate, homemade marshmallows and homemade graham crackers.
The flavor of Irish Cream Liqueur melds well with milk chocolate. You can adjust this recipe to taste, according to how subtle—or pronounced — a liqueur flavor you would like in these creamy truffles.
From The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg (Hyperion, 2006).
Created by Alice Medrich, these chocolates have a thin hard shell around a decadently soft center underscored with the warmth and fragrance of a single-malt Scotch.
Chocolate-coated pretzel "twigs" are cleverly assembled into a basket, using a bowl lined with plastic wrap for a mold.
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