Having taken advantage of the Gawker offer for 50% off a week of Blue Apron, I thought I’d write about the food I got and how I liked it! (I’m not being paid to do this or anything, I just thought it might be useful for you guys to hear how it is—but wouldn’t it be great if they DID pay me??) This means that the six…
If you encounter Lindt's Cioccolata Calda: buy it. It is heavenly and a bit like drinking hot chocolate pudding. It's thick enough to suspend chopped nuts, it's thick enough to spread on toast and it cures the world's evils.
Hey there vegans of GT and BKT, I need your sage advice! I want to make some of my delicious chewy chocolate chip cookies for my work frandz but a couple of them are vegan. My recipe calls for butter and eggs. I figure I can sub vegetable oil for the butter, but what about the eggs?
I for one cannot stand Easter Creme Eggs, but I know that other people love them, so I thought I would share this.
I am melting chocolate disks into hot milk. I am nibbling on a chocolate/caramel bar. I am not a sweets person. Please send help.
I want to make chocolate cupcakes with a bourbon fudge filling. I'll ice them with chocolate cream cheese frosting (because I have a whole bunch of cream cheese frosting in the freezer I want to use up). I know I could just fill them with the same thing I frost them with, but I don't want to! So I won't!
If a cup of hot chocolate sounds good to you, this video from America's Test Kitchen shows you how to make your own "instant" hot chocolate from real chocolate that you can heat up any time you want a cup. Best of all, you can make it using whatever chocolate you prefer, and flavor to your tastes.
You can wear chocolate shoes, a chocolate dress, and (of course) a chocolate bustier. Also, don't forget that fashionable shift made with Smarties. Here are our favorite chocolate fashions.
I'm off for a second interview at the chocolate shop. Commence droolage.