Cocoa trees grow within 20 degrees of the equator. There are two types of cocoa: forastero and criollo. Forastero is used for bulk cocoa and milk chocolate. Criollo beans produce the finest and most ...

Warm from the oven, these cookies are slightly crisp on the outside and chewy on the inside. Bake as many as you plan to eat in a day and keep the rest of the dough refrigerated until you’re ready for ...

Last week, we reviewed the process of making chocolate from pods to nibs. Today, we will describe the steps involved in refining nibs into chocolate candy. Last week, we reviewed the process of making ...

I absolutely love this version of raw classic brownies with rich flavors of chocolate, and a hint of espresso. The secret to making these brownies, guilt- free and nutritious, is the additions of the ...

These crumbly, yet crisp biscotti are loaded with crushed bitter chocolate nibs (the inside of the cocoa bean), dark red Dutch process cocoa, and dried sweetened sour cherries. Almond extract and ...