Whether it's a small square or an all-out triple-choc threat, there's no denying the addictive pull of cacao. Just try to resist our chocolate pancakes.
This Cape Town take on the Italian classic pairs cardamom, rose syrup and chocolate for a fragrant spin.
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.
You've tried milk, dark, and white. Now, get ready for the newest member of the cocoa family: Ruby chocolate.
It’s a love affair that goes way back, and one we wish to celebrate.
This is my take on Dominique Ansel’s shot glass forged from a choc chip cookie, filled with warm milk. Mine is made with an oatmeal cookie.
Do you need a special kind of chocolate to reap the benefits? And what about raw cacao?
Cocoa and vanilla cake batters "spooned" into a tube tin create this fun zebra pattern.
This riff on the Italian classic skips on the espresso and opts for an injection of hot chocolate instead, teamed with an extra layer of chocolate mousse.
This cake won me third place at the Bream Creek Show. I was so excited I didn’t stop bragging about it for a week.
These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.
Strange as it may sound, the eggplant works brilliantly with the dark, flavonoid-rich chocolate. Truly yummy.
A favourite Danish breakfast food is pålægschokolade - wafer-thin sheets of chocolate that are used for sandwiches. This recipe combines the iconic Danish open...