Even a single drop of water can cause chocolate to seize by clumping sugar crystals, but adding enough hot liquid can dissolve the sugar and restore a smooth, workable texture. Overheating chocolate ...

Whether you are delving into the art of crafting chocolate confections or simply one who delights in desserts, you have likely heard of tempered chocolate. Just as with glass, tempering chocolate is ...

Few kitchen failures feel as final as seized chocolate. One moment, the chocolate is smooth and glossy—the next, it's thick, grainy, and clumped like wet sand. It won't pour, barely stirs, and seems ...

I live for those little bean-to-bar sanctuaries where the air hits you like a warm, velvet hug of toasted nibs and browned butter. Michigan’s artisanal chocolate shops are the ultimate destination for ...

The latest creation from the Achatz Handmade Pie Co. will cost you $40, assuming you can find one. If that seems like a lot, it's only because you haven't seen an actual Achatz apply the finishing ...

A tiny bit of water can ruin melted chocolate, but the right amount can save it. Here is the kitchen science behind seized chocolate and what to do when it happens. Even a single drop of water can ...

Midday in February begs for something savory and warm that you can actually hold. The handheld pot pies are the answer to that craving, featuring creamy, vegetable-studded interiors and a crust that ...

Chocolatiers explain why bars can develop those white, chalky streaks — and how to keep bloom at bay.

When you have too many chocolate truffles, repurpose them to top popcorn, fold into brownies, or even mix inside milkshakes.