'Serious Chocolate' on Serious Eats

Serious Chocolate: Meltaways, and the Science Behind Eutectics

Allow me to introduce you to one of my favorite words: eutectic. A eutectic, in confectionery terms, is a combination of fats that melts at a lower temperature than any one of the fats by itself. The eutectic you probably most often encounter on a day-to-day basis is milk chocolate. The magical power of the eutectic is particularly well (and tastily) illustrated in the center known as a meltaway. More

6 Ways to Celebrate American Chocolate Week

I have a confession to make, dear readers. Until just a few days ago, I had no idea that this week was American Chocolate Week. It seems to me a perfect opportunity to go learn something about chocolate that you didn't know before; or try a new kind of chocolate; or test out that chocolate recipe you've been staring at for the last few months. Now, you can celebrate however you want, but in the slideshow are just a few of my suggestions. More

Chocolates for New Year's Resolution Makers and Breakers

One of the first things that people generally give up when trying to get back on the health wagon is sweets—particularly chocolate. But let's not forget that chocolate is actually good for you; in moderation, of course. Here are my favorite three healthy(-er) chocolate treats to start the new year off right, and three more indulgent ones for those who, like me, don't bother with resolutions. More

Chocolate Turtle Cookies

I upped the salt in this recipe significantly. Seriously, if you ever wondered what made a fancy restaurant dessert or an upscale bakery treat soooo tasty, it's almost certainly one of two things: lots and lots of salt, or lots and lots of butter. Both of these things are what make these cookies so tasty, and so very perfect for the holidays. More

Leon's Favorite Chocolate Cake: The Chocolate Cake You Can Eat for Breakfast

The lovely thing about this cake is it's chocolatey—especially if you use a really good, flavorful chocolate—but not too heavy or sweet. It's baked in a tube or bundt pan, which I always consider to be the unassuming Casual Wear of cakedom; and it requires no sugary glaze or frosting. It's a cake that could fit on a dessert plate with whipped cream, or just as easily on a tea tray for an afternoon snack. Or, if you're me, for breakfast. More

Banana Bread: Don't Fuss with Grandpa Rozzy's Recipe

So why should you care about banana bread? First of all, it's stupid-easy to make, and if you bake at all, you probably already have everything you need in your pantry. Secondly, you can eat it anytime: for breakfast, toasted with a little cream cheese; for an afternoon snack; for a sweet treat after dinner. But most importantly, of course, it's moist and tasty. More

The Best and Worst of Halloween Candy

Oh, Halloween. The one day of the year where you knock on strangers' doors and demand free candy. Well, I guess you could do that any day, but on Halloween you'll actually get it. There is an overwhelming variety of special spookily themed treats, but I've divided them into four arbitrary categories (the stalwarts, seasonal chocolates, all-sugar-all-the-time, and gross-out candy) and picked my favorite and least favorite in each. Are you with me? More

Scotch Pairings with Chocolate

This had to be one of my favorite Serious Chocolate columns to write: a scotch and chocolate pairing session with Marcia of Sip Smoke Savor. She sent me seven bottles of nice single malt scotch, a box of nine Chuao chocolates, and guided me through the pairing. It was very edifying, especially for someone like me who has long been intimidated by single malt scotch ("do you detect a hint of saddle leather, Wilfred?" "Quite so, Algernon, quite so"). The chocolate mitigates the alcohol burn and more medicinal flavors in some of the whiskies, so you can taste other notes more clearly than you might alone, especially if you're not already an expert. Here are seven pairings. More

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