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…

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…

Warm up with spiked hot chocolate

This time of year, the cold air and brisk wind makes it hard to stay warm. Hot beverages really help do the trick; add some booze and you’ll forget you just came in from the cold…well, almost. A steaming nightcap of spiked hot chocolate is even better; it’s a simple and satisfying indulgence to end…

In search of the world’s best hot chocolate

Anyone who knows me knows that chocolate is the food love of my life, my desert island food (or, should I say dessert island!).  I typically prefer to eat my chocolate calories, rather than drink them; yet good chocolate is good chocolate, no matter the form. I was raised on my mother’s homemade, stovetop cocoa…

It’s Chocolate Month at The Culinary Diplomat!

Welcome to the official launch of Chocolate Month here at The Culinary Diplomat.  Throughout the month of February, we will pay homage to the sultry sweet that has inspired conquests – political and romantic alike – for thousands of years.  Chocoholics around the world: unite! Our Chocolate Month series will travel the world high and…