'cocoa' on Serious Eats

Chocoholic: Parisian Hot Chocolate

Through serendipity I suddenly found myself in one of the best Christmas markets in Paris. Tiny chalets twinkling with holiday lights lined the tourist-filled street, selling everything from crafts to sausages and cheese. After spotting a long queue at the chocolate chaud (hot chocolate) booth, I couldn't resist the urge to practice my French and warm up a bit. More

Preserved: Raspberry Cocoa Jam

Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. Besides, what goes together better than berries and chocolate? This simple-yet-luxurious jam is practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too. More

What to Do with Cocoa Nibs

They're showing up in more places than ever: baked in fancy restaurant desserts, folded into ice cream, and even lining the shelves of grocery stores. But their exact origin and nature is still something of a mystery to many people. I'm talking about cocoa nibs. What are they? Bits of fermented, dried, roasted and crushed cacao bean. They're extremely good for you, and have an intense chocolatey taste, but aren't sweet at all. More

Is Chocolate a Health Food?

Photographs by Robyn Lee With recent interest surrounding whether chocolate is a health food, I am regularly asked: "Is chocolate a health food?" What's the deal? It seems like everyday, there's a news report about a medical study confirming... More

Crudo, the Chocolate; Not the Raw Fish

Photograph of a longitudinal conche at the Felchlin factory in Schywz, Swtizerland. As an invited guest and featured speaker at the 100th anniversary celebration for major chocolate company Max Felchlin AG in Switzerland last week, I was reminded that... More

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