Chocolate

These MICHELIN restaurants bring chocolate front and center, from a decadent mole at Pujol in Mexico City to a perfect slice of cake at Moody Tongue in Chicago.

Impress guests or your +1 this Valentine's Day or any day with this exquisite chocolate tart by François Perret, pastry chef at the Ritz Paris.

The 20th of March is International Macaron Day, so to mark the occasion, we’re sharing a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

We take a look at 10 chocolate creations recently enjoyed by our Michelin Inspectors

Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.

A new entrant in the chocolate scene, pink-hued chocolate joins dark, milk and white chocolate as a contender in the field of desserts.

Chef Alex Phan of PORTA shows the versatility of good chocolate in a savoury dish.

The chocolatier of K+M Extravirgin Chocolate uses olive oil to produce a "healthier" bar.

Just quality chocolate and fresh milk are needed, but temperature control is crucial. Never have a bad cuppa again with these tips.

Love indulging in the velvety chocolate? Find out what lies beneath a block of Japanese-style ganache.

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

Pastry chefs Marc Aumont and Ron Paprocki each create signature bonbons and bars with a nod to New York City.

Chef of La Maison du Chocolat Nicolas Cloiseau shares his tips.

From craft beer brewers to boutique chocolate producers, a new generation of artisans exhibiting at SPRMRKT this month are the faces of contemporary Vietnam.

Toast The Inn at Little Washington's 40th anniversary with this dessert recipe.

Savour the rich and complex flavours in a premium slab of chocolate.