Chocolate, whether in the form of a candy bar or as a drizzle for ice cream, is a delight for many. Although melted chocolate and tempered chocolate are often associated with one another, the two ...

I spent eight weeks in India this summer, and most of the time I was in other people's kitchens. I took more cooking classes than I have taken in my entire life — 13, to be exact. One of the concepts ...

Glossy, velvety chocolate that snaps in the fingers and melts in the mouth is the chocolatier’s dream. But crafting cocoa confections with this optimal texture is no easy feat. The endeavor, known as ...

Our love for chocolate is eternal, but just like in all healthy relationships; we have a few things that work and a few that just don't work. And, wise is the person who understands their true love ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Tempering eggs isn't for the faint of heart, or at least that's what most of us believe. Pouring a raw egg mixture into a hot liquid is a high-risk, high-reward situation with no middle ground. Either ...