Chocolate and Peanut Butter Agnolotti: Milk Chocolate Cake, Candied Peanuts, and Fleur de Sel
Salted Chocolate Cream, Passionfruit Gelée, Chocolate Mousse, Moist Macarons, and Cocoa Nib Tuile
Chocolate and Pistachio Terrine, Blue Cheese Sauce, Chocolate Sauce, Fig Espuma, and Violet Cotton Candy
Chocolate Genoise, Chocolate Mousse, Mirror Glaze, Chocolate Meringue
Salty Caramel Ganache, Chocolate Sablé, Cacao Nib Tuile, Dark Chocolate Sorbet, and Dark Chocolate Globe
Curried Dark Chocolate Truffles with Cayenne Filling
Taza Chocolate Crémeux, Hand-harvested Sea Salt, Vanilla Mascarpone, Brown Sugar Granola, Salted Caramel, and Malted Milk Chocolate Sauce
Chocolate: Raising the Bar
Decadent and Balanced: Chocolate Desserts that Work
The Weekly Mix: Chocolate Voodoo at <em>Loa</em> New Orleans
Chocolate and Beer Pairings
Special Edition: Invasion of the Drinking Chocolates!
For Chocolate Lovers Only: Mendiants
The World of Chocolate is More Than Bittersweet or Chocolate Tasting 101
The Product: Fair Trade, the Other Chocolate
Eating Americana: Shane Confectionery’s Whirly Berley Bar
Cultivating a New Approach to Chocolate
The New American Chocolate Movement
The Reluctant Pastry Chef
Reaping the Benefits of Chocolate, in the Raw