Prettier than your average, Say It With Cake tiramisu charlotte hits all the right chocolate and coffee notes, using sponge cake to support rich layers of creamy mascarpone and coffee syrup. Surrounded by lady fingers and dusted with cocoa, it's as delicious as it is elegant.
'cocoa' on Serious Eats
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.
Okay, let me get this straight. It's Black Friday, the day after Thanksgiving, and you've bellied up to Serious Eats for more? Either you're not an American or you're an exceptionally good one. In any case, winter has almost arrived and with it? Hot cocoa season.
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.
Some of this has been covered in previous posts, but it can't hurt to have some chocolate terms you can comfortably throw around. Here are the basic ones—feel free to add yours in the comments!
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.
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...
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...