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July 21, 2013 | By Bob Pool
His escape from the Nazis was more like "Willy Wonka & the Chocolate Factory" than "The Sound of Music," Leon Prochnik admits. Prochnik was 6 when his family fled Poland as Hitler's army invaded the country. As they were smuggled out of the country, they left behind a luxurious life made possible by their Krakow chocolate-making business. "There was this big, giant tub of chocolate in the factory" that was used in Milka candy bars, Prochnik said. "When nobody was looking, I'd stick my arm in up to my elbow and then lick off the chocolate.
July 20, 2013 | By Charles McNulty, Los Angeles Times Theater Critic
LONDON - Traveling to London this summer or just curious about the current state of theatrical affairs? Here's my score card of the scene after a week spent scurrying in and around the West End. "Strange Interlude" at the National Theatre Eugene O'Neill's sweeping drama about a woman trying to find the thread of her life after the death of her beloved fiancé is notable for the way the characters voice their inner thoughts. Experimental for its time, this 1928 Pulitzer Prize-winning play can seem like a clunky Freudian melodrama today.
July 8, 2013 | By Mary MacVean
If you're like me, often asked to bring the dessert to a party, you might also have noticed that there are more requests for gluten-free desserts. Of course, that could be a flourless cake. Or a terrific fruit salad. Or ice cream. But the other night I wanted to bring a Bundt cake. In part, that's because I'd like to get gluten-free baking to be a broader part of my choices. So I took an easy recipe from the food site Food 52 . It's called “Chocolate Bundt Cake,” and it comes from “KelseyTheNaptimeChef,” which might correctly lead you to believe it's no muss, no fuss.
June 19, 2013 | By Isabella Alsobrook
For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious , I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain. Yes, it is frustrating not to be able to go out to eat and to have to grill each farmer to pinpoint where everything was grown, but I never anticipated the biggest challenges.
May 30, 2013 | By Amy Nicholson
Today at the ice cream truck, a free sample of chocolate soft serve comes at a price: You have to deal with Jillian (Jess Weixler). Hungover, bitter and thoroughly uninvested in the success of the company's promotional giveaway that gives "Free Samples" its title, Jillian is a law school dropout guilted into subbing in for her best friend, Nancy (Halley Feiffer), who is stuck at an intervention for her alcoholic brother. (Never mind that Jillian can probably drink him under the table.)
May 25, 2013
  30 minutes. Serves 2 to 4 1 cup (4.25 ounces) flour 1/8 teaspoon salt 1/3 cup sweetened cocoa powder 1 tablespoon espresso powder 2 tablespoons brown sugar Zest of 1 orange (optional) 4 eggs, lightly beaten 3/4 cup milk 1 teaspoon almond extract (optional) 1/4 cup (½ stick) butter Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, cocoa powder, espresso powder, brown sugar and orange zest. In a separate bowl, beat the eggs, milk and almond extract, then beat the egg mixture into the flour.
May 15, 2013
Mom's chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies. Note: This recipe comes from my mother, who was a home ec teacher. It's the one she taught me and my sister, and our friends from high school -- all of whom would gather in our kitchen after school. She added the oatmeal because it was a Quaker school. My mother made these cookies with Crisco and generic bags of chocolate chips. I use unsalted butter and coarsely chopped Valrhona chocolate (71%)
May 15, 2013 | By Noelle Carter
Happy National Chocolate Chip Cookie Day! Whether you're more of a crisp and crumbly kind of fan, or you prefer yours soft and chewy, this all-inclusive celebration requires only one thing: a sweet tooth. Oh, and plenty of chocolate. Ever wonder how the chocolate chip cookie came to be? The cookie was created in the 1930s by Ruth Wakefield at the Toll House Inn in Whitman, Mass. According to Nestle , Wakefield added bits of chopped chocolate to a batch of butter cookie dough, expecting the chocolate to melt into the cookies as they baked.
April 27, 2013
  1 hour, plus setting times. Serves 8 Chocolate glaze 1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 2 tablespoons brandy 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use. Bittersweet chocolate tartufo 1/2 pound bittersweet chocolate (preferably 70% Cordillera)
April 27, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: On a recent trip to London, I was quite taken with the chocolate chip cookies I ate at Gail's restaurant and bakery [341 Fulham Road in Chelsea]. I would be very greatful if you could obtain the recipe. Jonathon Most Los Angeles Dear Jonathon: Crunchy around the edges but oh-so ooey-gooey tender in the center - and with no shortage of chocolate to boot - these are a chocolate chip cookie lover's dream come true. The recipe makes enough for a dozen generously sized cookies, but I'd recommend doubling it. Trust me on this one. Gail's Artisan Bakery chocolate chip cookies 1 hour, plus chilling time for the dough.
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