How to use Chocolate

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Feb 9, 2015

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Burnt Caramel Sauce

Who would want to burn anything? Master chocolatier Michael Recchiuti knows that burning sugar brings out a great flavor. Pour this sauce ...
Chocolate Covered Squid - Valentine's Day Candy From the Sea

What better way to say "I heart you" on Valentines Day then with chocolate covered squid? I happened to be cooking some squi...
Giant Ferrero Rocher Recipe

Do you want to do giant things with your life? Me too, watch this weeks video and you’ll be inspired by the wonderful people w...
Giant Kit Kat recipe

Is this the world’s biggest Kit Kat? To make your own all you need is wafers and chocolate, lots and lots of chocolate. The trick...
Burnt Caramel Sauce

Who would want to burn anything? Master chocolatier Michael Recchiuti knows that burning sugar brings out a great flavor. Pour this sauce ...
Raspberry Chocolate Truffle Tart

Raspberries and chocolate pair up beautifully in this sophisticated but easy-to-make dessert. Use raspberry coulis if fresh berries aren...
Chocolate Arbequina Truffles

Olive oil is used in both sweet and savory creations in the Mediterranean, and here, the rich fruity notes of Arbequina olives from Califor...
Traditional-Ale Truffles

Paul A.Young is Britain's most lauded chocolatier because of his daring and dazzling flavor combinations. This is the man who invented...
Chocolate Butter

Serve this velvety spread at room temperature with toast or croissants. Pass the chocolate butter around and let everyone spread on their o...
Lemon Verbena Ganache

Modern chocolatiers love experimenting with unusual flavour combinations. This recipe takes full advantage of the fragrant herb, lemon ver...