The fudge balls are inspired by Brazilian brigadeiros, a traditional dessert and version of truffles. They are rolled in sprinkles, chopped nuts and coconut, and Chef Tracy put her spooky spin on them...
"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...
I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...
Kate McAleer (Pastry/Management, '11) is the founder of Bixby & Co., a craft confectionery in Rockland, Maine. Her company produces organic chocolates, single-origin bean-to-bar chocolates, drinking...
Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold...
The use of cacao at the time was still limited to drinks, but within one hundred years it would evolve into the sweet confection we know today. The ICE Chocolate Lab strives to explore not just the...
In Ecuador, cacao has been around since prehistoric times. Ranked 4th in the world for cacao production after the Ivory Coast, Ghana and Indonesia, they help to grow 65% of the world’s production and...
Treat yourself or your special someone to steak, pizza, bourbon or pasta in a hands-on recreational class. In New York, couples classes include Bourbon Steakhouse, Homemade Pasta, and Pizza & Wine Bar...
I love the way in which the depth of balsamic vinegar marries with the bitter complexity of caramel and dark chocolate. The tartness of balsamic combined with the raisin-y sweetness of the aged...
Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest...
What led you to a career in pastry? People in the food world normally reminisce about cooking with their moms, but my mom is not a cook. Everything we ate came out of a box or a can, and when I moved...
Chef Diego began baking with his grandmother's chocolate cake recipe as a teenager, then took Confectionery and Bakery classes at SENAI, an industrial school in São Paulo, where he graduated as a Food...