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 ...

Sprinkle cacao nibs over your morning cereal for an added texture and flavor boost. The slight bitterness of the nibs balances out the sweetness of fruits or honey you may add. Not only do they add ...

Videri Chocolate has been a previous secret ingredient during the Got to Be NC Competition Dining series, so the idea that it might pop up again seemed pretty reasonable. But this year, Competition ...

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 ...

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 ...

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 ...

Here’s some hopeful news for all you C students out there: At the prestigious Le Cordon Bleu culinary school in Paris, Stephen Smith’s “worst subject of everything was chocolate.” Apparently, he got ...