'chocolate' on Serious Eats

Ask a Cicerone: How to Pair Beer and Chocolate

If you love beer and you love chocolate, your Valentine's Day is going to be a good one. Especially now that you're armed with the advice we're sharing today: expert tips on how to find the best beers to serve with chocolate treats, whether they're simple bars, spiced-up truffles, or chocolates filled with nuts or caramel. More

From the Blender: 'Frozen Monkey' Coffee Chocolate Banana Smoothie

The original Frozen Monkey came from Hoboken, NJ's erstwhile cafe of the same name. That establishment was Hoboken's first Tasti D Lite purveyor, back when at least a certain segment of the population could utter such facts with genuine enthusiasm. The original shake combined brewed coffee, a sliced banana, and the Tasti D flavor of your choice. It was genuinely delicious and arguably breakfast. We went through a lot together. More

Please Stop Pairing Red Wine and Chocolate

For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? I don't know. But I'm here to help. More

We Try Canfield's Diet Chocolate Fudge Soda

Canfield's Diet Chocolate Fudge soda was dreamed up as a diet aid by one of the executives of the A.J. Canfield Company back in the mid-1970s. This executive, it seems, was a chocoholic who hoped that a zero-calorie fudge soda might stem his cravings and slim his figure. The soda lingered in the shadows of the novelty-drink world until, back in 1985, the Chicago Tribune's Bob Greene wrote in his nationally-syndicated column that "a sip of the stuff is like biting into a hot fudge sundae." Sales went up 5,000 percent. More

Drink Beer With Chocolate on Valentine's Day

As a general rule, when pairing beer with chocolates, you want to go rich and go malty. The toast, roast, caramel, and chocolate flavors of malt-forward beers are a perfect match for the decadent creaminess of truffles or the bitter bite of high-cocoa chocolate. Tart fruit lambics are also fun partners for chocolate treats: they beautiful balance the richness of creamy ganache fillings. But don't ignore the bitter brews completely: roasty beers can work the way the coffee does with sweets, and in combination with the right dessert, a balanced IPA can be just the thing to make your tastebuds swoon. More

DIY vs. Buy: Should I Make My Own Chocolate Liqueur?

When I see the words "chocolate cocktail" or "chocolate martini" on a menu, I'll often launch into a (ok, yeah, obnoxious) tirade against hiding the taste of liquor in cocktails and serving 1,500-calorie, alcoholic sugar bombs topped with whipped cream. Then, once I stop emitting sparks, I'll order one anyway. I love a spiked chocolate milkshake like it's family. More

Chocolate Made of Coffee: KA-POW! by SahagĂșn Chocolates

Though not indigenous to the same region, coffee and cacao plants have long been closely linked, courtesy of both an overlapping trajectory of transplanting and the almost startlingly similar set of processing steps it takes to transform each into the treats we love. Portland, Oregon micro-chocolatier SahagĂșn has taken chocolate and coffee's connection one step further with the cheekily named KA-POW! bar, in which single-origin coffee beans replace the traditional roasted cacao. More

Choffy: Chocolate You Brew Like Coffee

Sometimes hot chocolate can feel too heavy and filling, but chocolate-flavored teas are often weak and unsatisfying. What's a cacao lover to do? The folks at Choffy are offering one unusual solution: they're bagging 100% organic cacao beans, roasted and ground, and meant be brewed like coffee. More

Valentine's Day: Does It Have to Be the Worst Cocktail Day of the Year?

Many Valentine's Day drink suggestions include the use of chocolate-flavored spirits or liqueurs, and this is where things usually go off track (assuming they were ever on the right track to begin with). Chocolate is a beautiful flavor when properly delivered, but most often when the flavor appears in the cocktail realm, it's the kind of chocolate with a chemically saccharine, tooth-achingly sweetness. Let's talk about ways to use chocolate liqueurs without turning your drink into an alcopop. More

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