Chocolate Connoisseur
Chocolate for Ice Cream and Frozen Desserts
How chocolate behaves in ice cream, semifreddo, frozen mousse, sauces, chips, and ribbons when cold changes sweetness, …
Cocoa Powder
Chocolate Connoisseur
Savory Cacao Cooking: Cocoa, Nibs, and Chocolate Beyond Dessert
How unsweetened cocoa, cacao nibs, and dark chocolate bring bitterness, roast, body, and depth to savory sauces, stews, …
Chocolate Connoisseur
Cocoa Powder: Natural, Dutch-Process, and How to Choose
How natural, Dutch-process, and black cocoa powders differ in acidity, color, flavor, and baking behavior.
Chocolate Connoisseur
Choosing Chocolate for Baking
How to choose bars, chips, cocoa powder, and couverture for brownies, cakes, cookies, ganache, and glazes.