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Bittersweet 70%

Chocolate Sorbet

This intensely flavorful sorbet was created by Claudia Fleming, pastry chef at Gramercy Tavern, New York City.

Alice Medrich created these extra big, extra thin crispy cookies for our original factory store. We simply couldn't make enough of them.

These are a little more old fashioned and a little less intense than Robert's fudgy brownies, but they're still very chocolaty and satisfying.

These deep, dark, tender biscotti, created by celebrity pastry chef Sherry Yard, are redolent with white wine, ground coffee beans and cinnamon.

This luxuriously smooth fondue from author and Home Chef Cookware Stores founder Judith Ets-Hokins is perfect for dipping.

Chef Joanne Chang created these terrific cookies that get their tender centers and crunchy edges from a combination of all-purpose and bread flours.

Individual chocolate cakes that burst with molten chocolate when you break them open with your fork - what's not to love?

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