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magazine bittersweet chocolate and carob ganache toast
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The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.
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You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!
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Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.
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Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.
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A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.
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Articles
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Cooking
Like cabbage pierogies and sugared shortbread.
The Bon Appétit Staff
Shopping
Whether for a special occasion or any old Tuesday, these are the milks, darks, and even whites you need.
MacKenzie Chung Fegan
Cooking
We sampled bittersweet bars from Godiva, Ghiradelli, and Guittard to find the best chocolate to keep in your pantry.
Sam Stone
Shopping
Whether you’re looking for classic truffles, artisanal bonbons, or the gooiest chocolate chip cookies—we’ve got you covered.
Kate Kassin
Culture
A roundup of food news from around the Internet on August 20, 2014.
Rochelle Bilow
Culture
Plus, chicken-'n-waffles-flavored syrup, the Most Instagrammed Day in History, and more in our daily roundup of food news
Danielle Walsh
Videos
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Pastry chef Caroline Schiff joins Bon Appétit to make her perfect chocolate cake: an ultra-moist, four-layer showstopper with silky chocolate Swiss meringue buttercream and a glossy chocolate sauce soak. From using oil and sour cream for a soft, tender crumb to balancing dark and milk chocolate with flaky sea salt, Caroline shares her best baking tricks for creating a rich yet surprisingly light chocolate cake from scratch.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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Pastry chef Caroline Schiff shares her ultimate chocolate chip cookie recipe using two special ingredients. Discover how brown butter and malted milk powder create irresistibly chewy centers, crisp edges, and deep toffee-like flavor for the perfect cookie.
For more recipes like this one, preorder Caroline’s cookbook Daily Dessert, out 10/13/26: https://www.pastryschiff.com/cookbook/
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Move over chocolate chip, there’s a new treat in town. This festive take on shortbread is not your average holiday cookie. It seamlessly straddles sweet and savory with its pistachio cookie base and 60% dark chocolate topping (with a sprinkling of crunchy nuts, of course). Let the dishes do the rest and serve them on Lenox Blue Bay pieces, an easy-to-mix-and-match collection with microwave-safe gold trim, for a fun, festive finish.
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What does this mega-bakery have to offer? The Tartine Manufactory has wine, ice cream, and oh yeah– bread. Pastries. The desserts just keep coming!
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes salted chocolate halva. Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert. Halva can be a little tricky to make at first, and a candy thermometer is key to nailing the right temperature, which creates the desired flaky, crystallized texture.
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-chocolate-halva%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">