These sandwich cookies -- sweet, chewy, almond treats with a shmear of chocolate holding them together -- were one of the untouchables. When I left Mistral to open Flour, I thought often of these ...

The key to a firmly set but fudgy texture is using bittersweet chocolate ... Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt ...

creamy chocolate cake that we serve with chocolate-covered almonds, hazelnuts and honeycomb on top and on the side and -- against all reason -- hot fudge on top. It’s what I think of as a black ...

Rather, opt for bittersweet chocolate sold in bars ... Add the remaining chopped chocolate, the almonds, pistachios and cherries. Lightly flour your hands and knead gently until the ingredients ...

This super-chunky dark chocolate bark from chocolatier Jacques Torres only requires a few ingredients — dark chocolate, roasted whole almonds ... studded with chopped bittersweet chocolate ...

Crucially, almond bark is not the same as chocolate ... "But generally, high-quality semisweet or bittersweet chocolate is the best for all-around baking." It is best to reach for real chocolate ...

Made with halved fresh cherries, nutty blue corn flour, almond extract ... also studded with a pound and a half of chocolate chunks: 12 ounces each of bittersweet and white chocolate.

as almond flour alone worked well. To achieve a complex chocolatiness, we use both cocoa powder and bittersweet chocolate. For best results, look for chocolate with about 70 percent cocoa solids.

as almond flour alone worked well. To achieve a complex chocolatiness, we use both cocoa powder and bittersweet chocolate. For best results, look for chocolate with about 70 percent cocoa solids.