#dark-chocolate

#dark-chocolate

Some people don't temper chocolate for their chocolate bark, but I've found it makes a difference. Tempered chocolate has a glossy sheen, stays firm at room temperature, and snaps cleanly when you break it. Without tempering, you can end up with chocolate with a dull color, and it can develop white streaks after storage (called chocolate bloom: which has happened to me more than once!).

Thirty-one years. That's how long Reese's Puffs has kept the exact same chocolate formula in those crunchy little spheres, and honestly, nobody was really asking them to change it, which is precisely why this announcement from General Mills is a rather pleasant surprise: dark chocolate's taking over our familiar breakfast cereal. While Reese's

Choco-holics know that their favorite sweet can be used alongside a number of different ingredients. Among the typical foods you can dip into or cover with chocolate, there are also plenty of unexpected chocolate pairings worth trying. For a fruity treat that strays just slightly off the beaten path, you can give your next chocolate dessert a unique tropical spin with the tangy addition of pineapple.

Adding cocoa to chili creates a delicious flavor enhancement. Unsweetened cocoa intensifies savory elements without adding sugar, making chili richer and more umami.

Trader Joe's 72% cacao dark chocolate bar is surprisingly better than beloved brands, ranked among the top choices in comparison to Lindt and Ghirardelli.