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“Everyone needs a go-to hot-fudge sauce, and this is mine.” –Hayden Mundy Moore, professional chocolate whisperer
8 ounces bittersweet chocolate, chopped
1½ cups heavy cream
2 tablespoons light corn syrup or golden syrup
¼ teaspoon kosher salt or flaky sea salt
1 teaspoon vanilla extract
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What if…you could eat chocolate all day?
One of my favorite things about writing a chocolate-themed cozy mystery series is (not surprisingly) all the chocolate! While dreaming up new adventures for Hayden Mundy Moore, my chocolate expert turned amateur sleuth, I spend weeks immersed in all the delectable flavors and aromas of Theobroma cacao. This (naturally) leads to eating a lot of chocolate. Chocolate chip cookies! Chocolate cake! Chocolate gelato! Nothing wrong with that, right?
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Get fancy and make this chocolate caramel tart from Food 52! It’s easier than it looks. http://buff.ly/1cZ7I7T
Amazing grilled chocolate sandwiches. Thanks, Alice Medrich! Make them today: http://buff.ly/1J3nEo6
Too hot for chocolat chaud? Never! Nobody writes an entertaining recipe like David Lebovitz: http://goo.gl/4CzM8G
Find out how to make…
- chocolate “un-cinnamon” rolls
- “now now now” chocolate sugar toast
- can’t miss hot fudge sauce
- chocolate stout affogato
p.s. — Tell us your favorite way to eat chocolate and help us bring you even better recipes.