Your favorite chocolate may not be fair trade certified. Here's a guide to 8 of the most common sustainable cocoa certifications.

Quick and easy chocolate chip cookie recipe.

How does a chocolate fountain work and what can I do if my home fountain doesn't work properly? This article explains how chocolate fountains work and how to get the most out of your home fountain.

Chino Valley Ranchers' organic and cage-free eggs were featured on Belinda Kraemer's Instagram profile @beachsidekitchen.

Arttowngifts.com helps customers make Valentine's Day unforgettable with gifts that will make this special day one to remember.

This easy and tasty recipe can be made in the microwave

You could previously only buy the two chocolate bars in Australia.

The invention relates to a device (1) for producing chocolate by mixing and grinding ingredients, such as cacao mass, cacao butter, sugar and/or milk powder, comprising a mixer (3), a grinder (4), and means for passing the mixture from the mixer (3) to the grinder (4). The mixer (3) comprises a toroidal, preferably annular vessel (6) for receiving and mixing the ingredients.

A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished product; loading at least a third ingredient through the inlet; mixing the third ingredient with the previously ground mixture to form a further mixture; bringing the further mixture to a given temperature to obtain the semifinished product; and transferring the semifinished product to a storage or packaging station.

Someday soon we'll be able to open Studio B back up for live sessions... In the meantime, revisit this one with the Carolina Chocolate Drops from their heyday in 2010, on "This Old Porch."

Mondelez, owner of Cadbury’s, said its sales in the first phase of the lockdown was reduced to nil due to closure of plants, lack of have people from the distribution centers and non-availability of trucks.

Ambrosia Sipping Chocolate is a brand new, gourmet hot chocolate that’s made in Traverse City. It hits the market on April 15th. “It’s literally like you’re drinking chocolate bars because that’s exactly what it is,” says co-owner Matt Shepler.

ASMR, or Autonomous Sensory Meridian Response, is a new phenomenon being embraced by brands everywhere, in an attempt to tingle your senses and open your wallet.

Keeping it real has gone wrong.

Just when you thought it couldn't get any worse.

A flourless chocolate cake to help ease your lockdown woes.

craving more? check out TasteSpotting

These vegan double chocolate muffins are so soft, moist and packed with chocolate flavor! Dark cocoa and chocolate chip dairy free muffins recipe!

craving more? check out TasteSpotting

A family recipe for a simple, moist chocolate zucchini cake made delicious by grated zucchini, oil, buttermilk and cocoa.

craving more? check out TasteSpotting

This amazing Vegan Almond Dark Chocolate is the best dessert for all chocolate lovers, that you must try!

craving more? check out TasteSpotting

A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

     Life really is like a box of chocolates. The really good kind is usually around 200 calories, and you can never consume just one. That becomes problematic, especially in a generation where one of anything is never enough.
     After my minor heart surgery in 2008, I became afraid to do anything but sit on the couch. Everything I did, from my job to my relationships, was settled and done by sitting, not acting. Now, three years later and over 110 pounds over weight, I feel like a new age rendition of The Blob. To conquer my weight gain, I have decided to train for a five mile swim of the Hoover Damn in October of this year. Going from couch to athlete will be a hard struggle, which I know will change my life forever. 
Being an active swimmer / water polo player and all around athlete in high school, weight was never an issue. Now, almost seven years later, I feel like I need an oxygen tank just to walk to my car some mornings. Motivation since high school has been a battle. How do you motivate yourself when you hate yourself? For almost two months now, I have been eating right and holding myself accountable for this mess I have caused myself. Almost eight pounds lighter than when I started, I feel triumphant. Eight pounds is not cause for celebration just yet, but I have this sense of accomplishment and energy—so much energy! I feel like I can do anything. My motivation will be to endure a five mile swim in less than ten months to change my life forever. 
     For your reading pleasure, (because we all love drama) I will be blogging every day about my struggles. Who knows what ten months will bring me, but weight loss is a life change and is hard to do. Follow me on my quest toward health, and I'll teach you the true skinny on being fat.

• 2 bananas, sliced and frozen ($.60)
• 1/2 cup almond milk ($.40)
• 2 tablespoons raw cacao powder or cocoa powder
• pinch salt
• few drops of stevia, if more sweetness is desired

• 1/4 cup melted coconut oil ($.80)
• 1/4 cup raw cacao powder or cocoa powder ($.80)
• 1/4 cup finely ground coconut palm sugar ($.80)
• pinch salt 
• 2 tablespoons chopped pistachios ($.40)

1. Place all fudgesicle ingredients into  blender and puree until very smooth. Add more almond milk or water if needed to facilitate blending. 
2. Pour into popsicle molds and freeze for several hours until fully frozen. 
3. Prepare the chocolate shell coating. 
4. Place all the chocolate shell coating ingredients into a small bowl and stir well until smooth.
5. Remove the fidgesicles from the freezer and pop them out of their molds.
6. Dip the fudgescicles into the hard chocolate shell, or drizzle it over them to coat. 
7. Just heating the coconut oil up enough to melt it and not any warmer will yield the best results. If needed, gently remelt the chocolate hard shell. 
8. Add a sprinkle of chopped pistachios or other chopped nut, if desired. Cacao nibs also work well.
9. Any leftovers can be wrapped and stored in the freezer for a week or so.

• 1 orange, peeled and frozen ($.50)
• 2 bananas, peeled, sliced, and frozen ($.40)
• 1 cup hemp milk ($1.00)
• 3 tablespoons cacao powder ($.30) 
• 1/2 teaspoon orange extract
• few drops stevia (optional)
• pinch salt
• 6 ice cubes
• water for blending, if necessary

1. In a high speed blender, puree all ingredients until very smooth and creamy. 
2. Add water if needed for ease of blender or if a thinner smoothie is desired. 

A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

The weekend was very full as I had my allday program beginning at 11 a.m. and finishing around 9 p.m. In that course of time we practiced breathing techniques sang an old Rogers and Hart song to be prepared for next class engaged in all sorts of mo

Some chocolate makers added masks to their bunnies to reflect the coronavirus era

This fast, easy chocolate soufflé recipe requires only three ingredients.

This coronavirus quarantine dessert recipe is surprisingly simple. The easiest chocolate souffle recipe has only three ingredients and is ready in less than 30 minutes.

Neither too dense nor fluffy, this deeply flavorful loaf has a just-right tenderness. Dark chocolate baked into the bread and crunchy peanuts on top make it extra tasty.

The best banana bread recipe is a vegan banana bread with chocolate chips and a peanut crumble. This comes from Valerie Gordon of Valerie Confections in Echo Park.

Cheesecake: 1/4 cups chocolate or coconut biscuit crumbs 80g butter, melted 500g cream cheese, softened 1/4 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 200g dark chocolate melted and cooled slightly 2 splashes of rum 1 cup Baffle Creek Cream, softly whipped Salted Caramel Popcorn: 1 1/2 cup caster sugar 1/2 cup water 2/3 cup brown sugar 300ml thickened cream 1/2 - 1 tablespoon sea salt flakes 200g popcorn, popped

A delicious treat for the serious chocolate lover

Chocolate. Cherries. Ice Cream. Need we say more?

I love Christmas my all time favourite time of year. It's also a great time for awesome summer sweet produce. Muscovado brown sugar is a treacle like flavour and makes a welcome texture to a traditional pavlova.

This is a glorious match! Free stone yellow and white peaches are perfect at the moment but wont last much longer so enjoy them while you can

140g unsalted butter 200g dark chocolate 100g light brown sugar 100g caster sugar 2 teaspoons vanilla extract 2 eggs 1 egg yolk 85g plain flour 55g macadamia nuts, lightly toasted, chopped 30g crystallised ginger, chopped Sifted cocoa powder, to dust

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.

This simple recipe is bursting with sweetness from the figs, combined with a hearty crunch of hazlenuts.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Kirsten Tibbals

125g butter, softened 1 cup caster sugar 1 egg 1 tsp vanilla essence 1 and 1/2 cups plain flour, sifted 1 tsp baking powder 1/4 tsp. pepper leaf spice, ground 1 cup white chocolate chips 1/3 cup raw macadamia nuts, chopped

honeycomb 40 g (11/2 oz) honey 70 g (21/2 oz) glucose syrup 200 g (7 oz) caster (superfine) sugar 1 teaspoon bicarbonate of soda (baking soda), sifted mousse 200 g (7 oz/11/3 cups) chopped good-quality dark chocolate, such as couverture (see note, page 235) 40 g (11/2 oz) unsalted butter, chopped 4 eggs, separated 150 g (51/2 oz/2/3 heaped cup) sugar espresso sauce 250 ml (9 fl oz/1 cup) espresso coffee 100 g (31/2 oz/1/2 cup) sugar 2 tablespoons kahlua

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive at 3.30PM. It was shared by Monique Bowley, director of Podcasts at Mamamia Womens Network, and one-time Great Australian Bake Off contestant.

This is the biscuit base to sprinkle in top of the cake Make enough to accomodate 22 cm round tin 50 g Unsalted Butter 50 g Raw Sugar 50 g Almond Meal 8 g of Coco Powder Pinch of Salt 40 g plain Flour Beat all ingredients together in machine with k beater Roll into oblong wrap in glad and freeze Cake mix 250 g eggs or 5 x large eggs 75 g of local honey 125 g castor sugar beat all ingredients together 75 g Almond Meal 120 g plain Flour 25 g coco powder 8 g Baking powder sieve ingredients Add to egg mix then add 120 ml of double Cream Melt together 70 g 70% best quality chocolate 75 g unsalted butter

Shannon Martinez & Mo Wyse, authors of 'Smith & Daughters A Cookbook (that happens to be vegan)', shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.