Holiday Cookies: Gluten-Free Chocolate Meringues

By Kim Laidlaw & Wendy Goodfriend | December 13, 2015 Gluten-Free Chocolate Meringues (Wendy Goodfriend) Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue? Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less …

Are You Baking With the Right Chocolate? – Bon Appétit

… complete guide to buying and baking with chocolate. Bars, Blocks, Chips, Wafers, or Powder? You should never bake with chocolate you wouldn’t eat out-of-hand. “I wouldn’t bake with an $11 artisanal bar,” says senior associate editor Claire Saffitz. On the other hand, “it should be delicious enough on its own to eat as a snack.” Back in the baking aisle, there are five main formats of baking chocolate: bars, blocks, wafers, chips, and cocoa powder. To continue reading this article, …

Temper chocolate for perfect candy – On the Food Trail

By On The Food Trail | December 3, 2015 Apologies for this not-at-all-humble brag, but I give the best homemade candy to my friends at this time of year. As in, spouses-hide-it-from-one-another, good candy. I have been doing this for 30 years, and if I stopped now, there would be hell to pay. Still, every now and then, I daydream about some other, easier gift. Why? Because for exquisite candy, I have to temper chocolate. Chocolate, you see, has some unusual molecular properties. cocoa fat, …

How to Make Caramelized White Chocolate – Bon Appétit

… flavor is surprisingly complex and nutty, somewhere between dulce de leche, butterscotch, and caramel. For the best flavor and texture, use a good-quality white chocolate that’s at least 30 percent cocoa butter (we like Valrhona). A low-quality white chocolate tends to have more stabilizers that can seize in the oven and taste waxy. To achieve a silky-smooth texture, add a tablespoon of fat like vegetable oil or virgin coconut oil to the chocolate. Stir the mixture every 15 minutes or so with …

Soup Tuesday: Kakósúpa, Icelandic Chocolate Soup – The Reykjavik Grapevine

By York Underwood | December 1, 2015 Photo by York Underwood Whoa! It’s the first winter storm here in Iceland. It’s the perfect day to make Icelandic Chocolate Soup: Kakósúpa. Actually, Kakósúpa better translates as “cocoa soup” — and that’s what it is. But we chose to go with delicious dark chocolate, while retaining the classic Icelandic name. It’s our magazine, we can do what we want. Chocolate Soup? Yes, chocolate …