Tag: Chocolate

Mint Chocolate Layer Cake: A Craveable Flavor Combo in Cake Form

by in Holidays, Recipes, December 6th, 2016

Mint Chocolate Layer CakeOne of my favorite things about December is embracing all things mint. We add that glorious flavoring to hot cocoa, brownies, cookies and most definitely cake. This cake in particular features four moist layers of dark chocolate cake and a delicate minty buttercream slathered between the layers. The cake is covered in chocolate buttercream and topped off with a mint-green chocolate curl for both decoration and an extra boost of mint flavor. Check out the decadent recipe below.

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Chefs’ Picks: Secret Indulgences

by in Restaurants, September 10th, 2016

Black Raspberry Ice Cream from Graeter's Ice Cream
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Everyone has one: a beloved food item that is soothing and uplifting, but is also kind of unhealthy and possibly somewhat embarrassing to admit they eat. It’s OK if you covertly love that chain restaurant’s queso dip, or gas station hot dogs or snack cakes from the convenience store. Even chefs have special comfort dishes. Here, four divulge their favorite secret indulgences. Read more

Foodie Call with Justin Warner: Chocolate Wine Cubes

by in Food Network Chef, June 6th, 2016

On this episode of Foodie Call, chocolate marries wine, and we all live happily ever after. But first, eponymous chocolatier Jacques Torres (perhaps you’ve heard of Mr. Chocolate?) stops by to officiate — and by that we mean he schools Justin Warner in the oh so important technique of tempering chocolate.

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Ree Drummond’s Easy Baked Fudge — Most Popular Pin of the Week

by in Community, March 6th, 2016

Baked FudgeSix ingredients — that’s all it takes to turn out this week’s Most Popular Pin of the Week, a surprisingly simple dessert that’s ideal for not just a family-friendly treat but also your next dinner party. “It’s sort of like a brownie that hasn’t been allowed to cook all the way through,” The Pioneer Woman explains of her deep-chocolate indulgence, which boasts the gooey richness you know and love. Follow Ree’s lead and finish each individual serving with a scoop of fluffy whipped cream or ice cream for added decadence.

For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Baked Fudge

College Students Learn Complex Science with Chocolate

by in News, February 26th, 2016

College Students Learn Complex Science with ChocolateChocolate can make anything better — including, it turns out, complex matters of science. That’s apparently the thinking behind a materials science and engineering course on offer at Johns Hopkins University in which undergraduate students learn the concepts of thermodynamics by experimenting with chocolate.

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How to Have Chocolate for Dinner (and Dessert, Of Course)

by in Recipes, Shows, February 13th, 2016

Cocoa-Rubbed New York Strip Steak for TwoNot only is Valentine’s Day a chance to celebrate your love for the special someone in your life, but it’s also an ideal time to profess your devotion — to chocolate. This fan-favorite ingredient is a go-to pick in rich sweet treats, but believe it or not, it can also star in savory dishes. As you plan tomorrow’s menu, try treating your sweetie to a dinner featuring cocoa powder, like the one Geoffrey Zakarian made on this morning’s all-new episode of The Kitchen, and finishing with a decadent dessert to wrap up the meal. Get the recipe for GZ’s impressive steak for two below, and check out the trio of chocolatey desserts for next-level dessert inspiration.

The secret to Geoffrey’s Cocoa-Rubbed New York Strip Steak for Two (pictured above) is balancing the flavor of the cocoa with smoky ingredients, like Hungarian paprika and ancho chile powder, to create a bold spice rub. GZ quickly sears the beef so it achieves a golden, caramelized exterior, then moves it to the oven to finish cooking. To round out the meat, opt for a fresh side dish of balsamic-laced beets, which turn tender after roasting.

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Give White Chocolate a Chance

by in Food Network Magazine, Recipes, February 12th, 2016

caramelized white chocolateThere are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.

Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.

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For the Love of Salty Sweets: Rich Chocolate Brownies with Sea Salt

by in Books, February 11th, 2016

Heather Baird of Sprinkle Bakes is back and more delicious than ever with her sophomore cookbook, Sea Salt Sweet. Sea Salt Sweet strikes the perfect balance between the art and the science of pastry and baking with fun, accessible recipes that tickle both your sweet cravings and your salty ones.

We checked in with Baird to get her top do’s and don’ts for using salt. Hear what she has to say below, and read on for some of her favorite salty-sweet flavor combinations. And those brownies up there? Those are Baird’s Double Chocolate Cream Cheese Brownies with Maldon Flake. Check out the recipe for these beauties below.

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5 Chocolatey Treats Better Than a Box of Store-Bought Truffles — Comfort Food Feast

by in Holidays, Recipes, February 11th, 2016

Brownie TartListen, we can’t all be the best kind of significant other on Valentine’s Day. You know, the kind who plans for days, greets his or her love with roses and slaves over an open flame to cook a homemade meal. But you can do almost that (and get a whole lot of credit for it). This year, roll up your sleeves for one of these made-with-love treats for the chocoholic in your life. They’re way better than anything you’d pick up at the store.

If slicing into Ina Garten’s Brownie Tart with your love by your side isn’t the best way to spend Valentine’s Day, we don’t know what is. Dense and gooey, it’s made with only a half-cup of flour, so nothing gets in the way of the chocolate.

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Spike It: Red Wine Hot Fudge Sauce

by in Recipes, February 10th, 2016

Spike It: Red Wine Hot Fudge SauceHot fudge was such a huge staple in my childhood pantry, and it didn’t really have anything to do with ice cream. Well, OK — it had a little bit to do with ice cream. But it had a lot to do with the fact that both my brothers and I had a serious obsession with dipping a spoon into the cold “hot” fudge in the fridge and eating it as a snack. Or should I say, sneaking it as a snack. It’s not like my mom really condoned our doing that all that time.

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