Atole is a Mexican drink, made from masa flour and piloncillo – Mexican brown sugar. It is traditionally a holiday drink, but this chocolate atole (also known in an ever-so-slightly different version as champurrado) recipe would be scrumptious just about any time, don’t you think? Like right now maybe? Use Mexican chocolate and piloncillo for the most authentic flavor. Serves: 4 1/3 cup finely ground masa harina (Maseca) 1 tablespoon cornstarch 1/2 cup cold water 4 cups milk 3/4 cup packed dark brown sugar (or piloncillo, see note) 2 ounces semisweet chocolate, chopped Dash of ground cinnamon 2-inch piece of vanilla bean, split to expose seeds, or 1 teaspoon vanilla [Read more] [Read more]

Well, here’s something in the news that is bound to stir the chocolate pot a little bit. On April 1st, just in time for Easter, a 6 foot chocolate statue of Jesus will be unveiled by its creator, Cosimo Cavallaro, in Lab Gallery in the Roger Smith Hotel in midtown Manhattan. The statue will be positioned on the cross, and will be available for viewing from the street from midnight-1am, and from 6-7pm until April 7th. The statue was created from 200 pounds of chocolate and can currently be seen on the front page of his website at CosimoCavallaro.com. What do you think – an inspired piece of work, or a blasphemy? [Read more]

Tis the season to hunt down great candy – and one part of my hunt is for great sugar free candy for my husband who is diabetic, and LOVES chocolate. Not only that, he is incredibly picky about his chocolate, making it necessary to start early to find something great for him. A Bountiful Harvest is one of our favorite chocolatiers – partially because of the fabulous sugar free chocolates they make and partially because their presentation is so beautiful. Check out this bunny that is coming home with us for Easter – he is too beautiful to eat, really. Not. [Read more]

There’s nothing like reading about chocolate and eating Oreos. Yum. I love my work. Godiva may be a master chocolatier, but there is nothing like an Oreo and a big glass of milk. Do you agree? Some Oreo info from Wikipedia: Originally, Oreo cookies were mound-shaped. The source of the name “Oreo” comes from the Greek “ωραίο” – “oreo,” meaning “beautiful” or “nice.” The modern design of the Oreo cookie allows it to be eaten in several ways. Some people twist apart the wafers and eat the filling first; others eat the cookie without taking it apart. Some prefer to eat Oreo cookies after dunking them in milk. According to a statement from Kim McMiller, an Associate Director... [Read more]

Chocolate Raspberry Truffles are incredibly elegant, unbelievably delicious and surprisingly easy to make. My favorite comes from Godiva, with a very close second coming from my own kitchen. This is my recipe (which I have had on a card for years and years, but I believe came from a Williams-Sonoma cookbook that belongs to a friend): 6 Tbs unsalted butter 8 oz semisweet or bittersweet chocolate, chopped (the better the chocolate, the better the truffles!) 1/2 cup good quality seedless jam (Polaner All-Fruit is my favorite) 3 Tbs Chambord liqueur 1/3 cup sugar Place the butter and chocolate in the top pan of a double boiler, stir until melted and smooth. Remove from the heat and stir in jam and liqueur. Pour mixture in a shallow pan, cover... [Read more]