We’re gearing up to bring you live footage from The Chocolate Show in New York City this weekend (more details coming up!). Is it any wonder we’ve had chocolate on our minds lately?
Here’s an impossible scenario, but play along: (For some crazy reason), you can only make one recipe from Absolutely Chocolate, the newest cookbook from the editors of Fine Cooking.
Quick! What’s it gonna be?
If the gun was to my head and I was charged with making only one recipe from Absolutely Chocolate, it would have to be the Chewy Chocolate-Chip Cookies. A). because they’re chocolate chip cookies (probably my favorite food after bacon), and B). because they’re chewy (the crispy kind just don’t do it for me). How about you?
—Laurie Buckle, editor
How can you possibly choose?? There are at least 10 things I want to make from this book—and that’s after editing down my list. At first I was tempted by the Deep, Dark Chocolate Stout Cake. But then I wavered toward the Chocolate Roulade with Raspberry Filling, before settling for the Luscious Chocolate Mousse Layer Cake. I think.
—Laura Giannatempo, associate editor
|Chocolate Stout Cake||Chocolate Roulade with Raspberry Filling||Chocolate Mousse Layer Cake|
Well, it’s a no-brainer for me: the Flourless Chocolate Cake with Chocolate Glaze. I edited that recipe when it was going through our test kitchen, and let me tell you, I never missed a tasting. It’s everything you want in a chocolate cake—it’s deep, dark, rich, sinful, and easy to make, to boot. What’s not to love?
—Rebecca Freedman, senior editor
I know chocolate and peanut butter are (ahem!) a somewhat controversial combination in these halls, but for me it’s the perfect sweet-salty marriage. So I’m dying to make Abby Dodge’s Chocolate-Glazed Peanut Butter Tart. With its chocolate cookie crust, it looks like a giant Reese’s Peanut Butter Cup, but with a bittersweet ganache glaze, I’m thinking it’s even better.
—Sarah Breckenridge, Web producer
There’s no way I can pick just one recipe; thank goodness there’s no gun to MY head! I mean, chocolate for breakfast sounds heavenly, so you can count me in on the Chocolate French Toast Sandwiches. And since chocolate and strawberries is one of my favorite combinations, I’ll also make the Chocolate Strawberry Shortcakes as soon as berries are back in season. I’ve already made the one-pot Port Ganache-Glazed Brownies with Dried Cherries dozens of times—and they always impress. Chocoholics Anonymous, here I come!
—Denise Mickelsen, associate editor
|Chocolate French Toast Sandwiches||Chocolate Strawberry Shortcakes|