Been wondering all week about the gooey, nut-studded, fudge-drenched dessert on the cover of Chocolate Epiphany? It's a flourless milk chocolate cake with grapefruit and hazelnuts. The recipe is simple to prepare and yields extraordinary results. The mild milk chocolate...
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Today's Cook the Book recipe for chocolate sticky toffee pudding puts a multinational spin on a traditional British dessert. French pastry chef François Payard adds Dutch-processed cocoa powder and semisweet chocolate chips to the sponge cakes, and Irish cream liqueur...
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Classic, buttery brioche is delicious enough on it own. This version adds chocolate—twice—elevating it to sumptuous new heights. Cocoa powder is incorporated into the dough, and chocolate chips are folded into the brioche as it is shaped. To make individual...
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The following recipe is from the August 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Revered pastry chef and author François Payard notes that, "while not specifically low in fat," you...
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Almost everyone is a chocolate lover. But recently, more and more people are making the leap to chocolate connoisseur. This new breed of aficionado is interested in more than milk vs. semisweet, Scharffen Berger vs. Callebaut. They want to know...
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Biscotti are one of my favorite kinds of cookie to bake. First, the results are a bit more impressive-looking than drop varieties. Second, they last forever (well, up to two weeks) when wrapped tightly. Third, and most importantly, it’s perfectly...
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