"dark chocolate" news and stories

Luxurious and creamy, homemade hot cocoa is a step up from the instant powder we turn to so often during the winter months.

Inspired by a main character in a book who ordered hot chocolate at a ski chalet, the author of this recipe heated half and half until it started to boil then poured it over broken pieces of dark chocolate. Chocolate shavings top this decadent brew. While not as "instant" as its counterpart, the velvety texture of the chocolate mixed with the milk are well worth the wait.

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Don't have chocolate sauce in the fridge? No problem. A decadent sauce is a snap to create.

Next Saturday is Valentine's Day. I know that for some people, it's a holiday about love, romance and jewelry. However, for me, it will always be a day devoted to candy, particularly chocolate. When I was growing up, my mom would always leave little baskets of treats at our places at the breakfast table, and so my sister I would start the day with a chocolate heart, along with our Cheerios. The school day would progress with a parade of conversation hearts, red gummies and more chocolate.

In honor of coming holiday, I'm going to be featuring some of the best chocolates that have come my way in recent days. One of my very favorites that I discovered last summer is Askinosie Chocolate. It's made by a man who is absolutely passionate about chocolate and who travels the world to meet the farmers who grow his beans. The resulting chocolate bars are single source and hand roasted, making for seriously intense and unique flavors. If you're shopping for a dark chocolate lover who's interested in terroir and the artisanal process, this would be an excellent choice.

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I have always had something of a sweet tooth. At the age of two, I knew how to spell ice cream, foiling my parents' clever attempts to plan out treats for themselves for after I went to bed. As I got older, I was a fool for Jolly Ranchers, Sugar Daddies and Lik-M-Aid.

These days, the desire for sweet things remains, although I try to keep it in check for the sake of my dental health and waistline. However, I often find myself craving something sweet after lunch or dinner and if I'm not careful, those sugar yearnings can explode into some seriously unwise indulgences.

Thankfully, about six months ago, I discovered Sweetriot. These tiny, dark chocolate-cover cacao nibs satisfy my need for a sweet treat without blowing the calorie bank and for some unknown reason, I'm able to make a single 1-ounce tin last for weeks. There's something about the marginally sweet dark chocolate, coupled with the slightly bitter crunch of the nib that keeps my tastebuds happy.

If you're a chocolate lover who needs something tiny to keep your sugar cravings tame, I highly recommend these little guys.

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At New York City's Roasting Plant Coffee Company (81 Orchard St. between Broome and Grand streets, and 75 Greenwich Ave. at Seventh Ave., 212-775-7755), they have to-die-for hot chocolate. The recipe is shockingly simple, and you can make it at home!

The secret? Gelato.

Go buy a pint of your favorite chocolate gelato (dark chocolate is recommeneded), put a scoop in a mug, and let it melt. Add steamed milk to taste. Top it with marshmallows or whipped cream and chocolate chips (right). Done! Classy, frothy hot chocolate with a divine, rich flavor.

If you want pre-melted gelato at your beck and call (pour steamed milk on frozen gelato and you get "lukewarm chocolate"), keep some in your fridge in a sealable tupperware container, and use it within two days.

[via Tasting Table]