A subtle amaretto and brown sugar custard base gets a burst of chocolate from cocoa almond spread and chocolate bark. It’s sure to be a crowd pleaser! For my latest diabolical ice cream creation, I drew inspiration from my favorite nocciola (hazelnut) and amaretto Italian gelato flavors. As I’ve found home ice cream makers and…
Category: Chocolate
The Ghirardelli Chocolate Festival
Ghirardelli, a San Francisco icon, is the perfect host, and its bayside Ghirardelli Square is the perfect setting for a festival celebrating all things chocolate. Experience the gluttony and homage to all things chocolate. For 20 years, Ghirardelli Chocolate Company has hosted an annual chocolate festival outside its factory at Ghirardelli Square near Fisherman’s Wharf…
A visit to Atlanta’s Krog St. Market
Today, we explore Atlanta, Georgia’s Krog St. Market, an urban food hall and recent addition to Atlanta’s food scene. Farmer’s market it is not, but its eateries and vendors showcase local products, as well as food and craft artisans that appeal to hipsters and Buy Local fans alike. The urban food hall is not a…
A tour of Belgium’s chocolatiers
Does Belgian chocolate live up to its hype? My answer: Absolument or absoluut (“Absolutely” in French and Dutch)! I’ve had the privilege of scouring Brussels and Bruges (Brugge) for chocolate. I’ve tried hot chocolate (see my post about my search for the best), chocolate glace (ice cream), truffles, bar chocolate, ubiquitious chocolatiers that cater to…
Healthy Diplomat: Chocolate superfood cookies – paleo, vegan, and packed with chocolate
Clearly, I wouldn’t have started a food blog if I did not enjoy food. I love to experience good food. As you have seen from my posts thus far, and in particular, during Chocolate Month, I enjoy chocolate, and I don’t shy far away from good, rich, indulgent chocolate recipes. But that’s not how and…
The CD’s oatmeal chocolate chunk cookies with vodka-spiked mandarins
I got my start in adapting recipes and baking at the age of eight, when I realized I loved cookie dough, but I wasn’t a huge fan of the alternating result of either spongy, cake-like biscuits or flat and crispy baked cookies my mother turned out. So I took it upon myself to read, learn,…
Extreme chocolates in the Baltic States
Didn’t the Baltic series end a few weeks ago? you may be wondering if you saw the title. If you haven’t checked out my series on the cuisine of the Baltic States, please do so. Tabling a discussion on Baltic chocolates felt appropriate to include in Chocolate Month. The Baltic States certainly are not world-renowned…
You, too, can make French macarons – trois façons
In honor of Chocolate Month and Valentine’s Day, I’m sharing a recipe for an exotic flavor trio of the romantic French macaron – a rich, sensual chocolate with rum ganache filling; a tropical basil-lime; and a buttery dulce de leche peanut. All three variations – the trois façons – are certain to impress. I have…
“Old-Fashioned” Truffle Brownies with whiskey cherries
Who can resist this dark, rich brownie with a hint of a classic cocktail: The Old Fashioned. Really? Just in time for Valentine’s Day is one of my favorite chocolate recipes to share with your Valentine; they will appreciate the homemade decadence much more than a box of chocolate covered cherries, believe me! Whiskey-accented cherry…
Healthy Diplomat: Vegan, no sugar added hot cocoa that actually tastes good!
If you were either intrigued or not scared off by the title of this post, thank you for taking a peek! In my last post, I offered a simple recipe for indulgent spiked hot chocolate. While one could easily make it vegan by substituting a non-dairy milk – such as almond, soy, or coconut –…
The Culinary Diplomat 