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May 5, 2011
  Chocolate chiffon cake with chocolate glaze Total time: 1 hour, 45 minutes plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
April 19, 2014 | By April Orcutt
KAILUA-KONA, Hawaii - "Don't dip your head into the dark chocolate," a male voice behind me said. Dark melted chocolate swirled in 2-foot-wide pots, filling the air with the scent of cocoa as our group toured the Original Hawaiian Chocolate Factory in Kailua Kona on the Big Island. During our weeklong trip to the Big Island in October, my husband, Michael, and I had decided that when we weren't snorkeling, we would explore its back roads, an investigation that soon turned into a do-it-yourself foodie tour of the Kona Coast.
July 28, 2012
  Total time: 15 minutes Servings: Makes about 2½ cups glaze 1 pound bittersweet or semisweet chocolate (chips or finely diced) 1/4 cup (½ stick) butter 1/2 cup heavy cream 1/2 cup water 3/4 teaspoon vanilla extract 2 tablespoons corn syrup Pinch salt 1. Place the chocolate in a large bowl. 2. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat.
April 18, 2014 | By Mary MacVean
Removing chocolate milk from school cafeterias has been promoted over the last few years as a way to reduce the sugar kids consume and decried as a sure way to keep kids from getting the nutrients in milk. Both might be the case, researchers at Cornell University say. “On average, milk sales drop by 10%, 29% of white milk gets thrown out, and participation in the school lunch program may also decrease,” reported Andrew Hanks, research associate at Cornell's Dyson School of Applied Economics and Management.
January 20, 2011
  Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Servings: 3 to 4 dozen small candies Note: If you're making these with kids, you can substitute orange juice for the wine and omit the liqueur. For adult tastes, you might like to use chocolate with 70% cacao.
July 21, 2010 | Karen Kaplan, Los Angeles Times
Here's some news you've been waiting for: Chocolate is a health food! Well, maybe not. But it can be part of a healthy diet. It's true – 70% of dieticians said you can eat 100 calories worth of chocolate each day "while maintaining a balanced lifestyle." Nearly as many agreed that you could eat that much chocolate daily and still lose weight. OK, so that survey was not scientific, and the results don't necessarily reflect the opinions of dieticians as a whole.
October 20, 2011
While you could probably top a pretzel with almost anything, there are certain toppings and combinations that work best. Coarse salt is always a favorite. You can find "pretzel salt" at many cooking and baking supply stores, as well as select gourmet markets. Substitute another coarse salt if you can't locate it, but stay away from fine table salt — the fine grain can melt into the pretzel as it bakes, and you won't get the same wonderful "crunch" you get with coarse salt. You can also try one or a combination of seeds, such as sunflower, pumpkin, poppy and sesame.
October 14, 2010
  Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1. Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.
December 4, 2012 | By Noelle Carter
If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape. Store your chocolate in a cool, dry place -- we keep ours tucked away in a cabinet in the Test Kitchen. Do not refrigerate or freeze the chocolate, and keep it away from excessive heat. Store the chocolate wrapped tightly in plastic wrap (some experts also recommend wrapping the plastic-wrapped chocolate in foil to further preserve)
March 23, 2013
  Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces)
February 13, 2014 | By Salvador Rodriguez
Ford has teamed up with 3D System to create tiny, chocolate versions of the new 2015 Mustang. The small, sugar-filled Mustangs are the first 3-D-printed cars that can be eaten, the companies claim. 3D Systems and Ford created the chocolaty confections as part of Valentine's Day-themed marketing for the 2015 Mustang, which was announced in December and will go on sale in late 2014. Meanwhile, 3D Systems has built a reputation for itself in the 3-D printing world thanks to the ChefJet, a 3-D printer announced in January that can make objects in chocolate, vanilla, mint, sour apple, cherry or watermelon flavor.
January 28, 2014 | By Ricardo Lopez
It's late January, so unless there's a version of April Fools' Day this month, Crest isn't kidding when it said Tuesday it has introduced a line of toothpaste with flavors that include chocolate and vanilla.  A team of Procter & Gamble in-house "flavorists" developed the line of flavored toothpaste, the company said. With names like Mint Chocolate Trek, Vanilla Mint Spark and Lime Spearmint Zest, the toothpastes are touted to have the same cavity protection and cleaning qualities of conventional toothpaste.  "Crest is always looking at trends to develop products that give consumers a unique yet effective experience,” said Rishi Dhingra, Procter & Gamble's marketing director.
January 17, 2014 | By Salvador Rodriguez
Some day, the Hershey chocolate you eat may come in all sorts of weird shapes and sizes. The Hershey Co. this week announced it has agreed to a multiyear partnership with 3D Systems, a company known for building a 3D printer capable of creating objects out of foods, including chocolate. "Whether it's creating a whole new form of candy or developing a new way to produce it, we embrace new technologies such as 3D printing as a way to keep moving our timeless confectionery treats into the future,” said William Papa, The Hershey Co.'s chief research and development officer, in a statement . PHOTOS: Top 10 tech gadgets we want to see in 2014 Hershey is the first major food company to jump into 3D printing and it could pay off for the chocolate maker should 3D-printed confectioneries take off. 3D Systems gained some attention earlier this month at the Consumer Electronics Show where it showcased the ChefJet, which was printing chocolate objects at the electronics convention.
December 12, 2013 | By Yvonne Villarreal
She may no longer be the new girl, but Zooey Deschanel seems to be having some luck making her persona as an awards girl stick. The 33-year-old actress, who headlines the Fox comedy "New Girl," scored her second Golden Globe nomination when the selections were announced Thursday morning. But getting the news to Deschanel nearly required a wacky "New Girl-ish" plan -- she had left her phone in her trailer while shooting the forthcoming post-Super Bowl episode. "I've been up for 20 hours, I'm not fully alive," Deschanel joked.
October 30, 2013 | By Mary MacVean
When I saw gluten-free Joe-Joe's chocolate sandwich cookies on my last trip to Trader Joe's, I thought I'd check out some chocolate options. I easily found six in supermarkets. They're all pretty good, and some are much better than that. As is often the case, it's the consistency that differentiates these gluten-free baked foods from those made with wheat flour. But the chocolate helps. It's a strong flavor and helps to compensate for flavors our palates might not be accustomed to. Of course, for people with celiac disease, that's a small price to pay, when the tiniest bit of gluten can mean a week or more of illness.
September 16, 2013 | By Amy Hubbard
NASA astronaut Karen Nyberg says when a new cargo ship arrives this weekend at the International Space Station, she'll be unwrapping the chocolate. Like soldiers and college students everywhere, Nyberg gets excited about care packages from home. She told Associated Press that something freshly baked would be better, but she'll settle for chocolate. Her husband, astronaut Douglas Hurley, arranged to have the package stowed aboard the Cygnus. It's the debut of the space station delivery service by Virginia's Orbital Sciences Corp.
August 26, 2013 | By Ricardo Lopez
ConAgra foods has recalled some Kroger's chocolate chip cookie dough packages because they actually contain peanut butter cookie dough.  People with a peanut allergy are at risk, the U.S. Food and Drug Administration said Sunday, but the company reported that the mix-up hasn't caused any illnesses so far.  Celebrity products: Perfume, protein pudding and more The voluntary recall affects an unspecified number of cookie dough packages...
August 14, 2013 | By S. Irene Virbila
Do you find chocolate appearing in your dreams? Do you lay out a box of chocolates by the bed to accompany a good book? Do you carry chocolate in your purse at all times? Then this may be the fantasy trip for you. San Francisco's Dandelion Chocolate is leading an eight-day chocolate adventure to Belize in early November. Chocolate 301, which follows Chocolate 101 (Introduction to Chocolate Industry Lecture & Taste Lab) and Chocolate 201 (Small Batch Chocolate Making Lab)
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