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1 hr ago | SeacoastOnline
Things in town promise to get a bit more chocolatey now that the Planning Board has given Lindt & Sprungli its unanimous conditional approval Wednesday night.
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5 hrs ago | Evening News
Ellie Ray gave up chocolate for February to raise money for the Red Balloon Centre, for which her step dad Danny Moloney is very proud.
One of the more heartening stories to come roaring down the information highway of late, at least about food, involves an unbeatable combination: dark chocolate desserts and red wines.
An indulgence and premiumisation trend is developing in chocolate confectionery, which is seeing increasing importance of adult-oriented products, like chocolate tablets with higher percentages of cacao content, like Costa 70% or specialty flavoured chocolate tablets, like sesame, orange or marzipan.
Satisfy your sweet tooth and get it a bit tipsy at the same time when you do shots from these cool new Chocolate Shot Glasses .
Ed. Note: Welcome to our newest column, Seasonal Sweets, where Jenny McCoy - pastry chef, ICE instructor, and author of Desserts for Every Season - will be sharing a recipe that highlights the best ingredients of the season.
Chef Paul Brans concocts chocolate-covered sponge toffee, a honeycombed sweet with a hint of nostalgia, for Oliver and Bonacini customers and for interactive stations at weddings and other events.
The San Francisco International Chocolate Salon isn't messing around. If you're really serious about chocolate - and serious about having some fun - the 8th annual event is a go-to.
Longtime local chocolatier Chocolate Chocolate Chocolate is now selling Fair Trade chocolate.
A prolific Nolan Witman of Hockessin took home a grand prize ribbon for his Lego wonderland.
The eight annual fundraiser for Exploration Place takes place at the museum, 300 N. McLean, and will fill the halls with all things chocolate.
You can create a menu to plan your next party or event and publish it to share with friends - for FREE! Place the chocolate and butter in the top of a double-boiler over barely simmering water, and heat, stirring often, until melted.
If Willy Wonka had wandered into Cambridge Cookery School on Saturday, he would have felt very much at home.
We all know that there's little need to fuss with the classic magic bar. The combination of buttery graham crumbs, coconut, walnuts, and chocolate chips all bound together by condensed milk is perfection in and of itself - not to mention how freakin' mindless it is to make.
For those who didn't get their fill of Mardi Gras, or perhaps over filled, a tall glass of chicory coffee may be just the thematic antidote.
Now is the time to enjoy the pleasure of a lower-profile cookie. Sure, it might not necessarily possess the flashy individuality required to make a favorable impression on a crowded holiday tray, yet it still manages to cover all the cookie bases -- and then some -- without resorting to Toll House familiarity.