Alix Traeger is serving up comfort and keeping it real in her debut cookbook, reminding readers that mistakes in the kitchen and in life can lead to something unexpectedly delicious. For the "GMA" ...

A chocolate cookie crust and creamy chocolate filling make this no-bake chocolate cheesecake as decadent as it is easy. A quick cherry compote tops the cheesecake, but you can also use store-bought.

With Easter around the corner, you’ll have seen chocolate Easter eggs on supermarket shelves. Maybe you’ve bought some already. But is there a difference between Easter chocolate and the everyday kind ...

It's more about the taste, texture and smell. The difference between Easter chocolate and regular chocolate is more about how ...

To make a blonde chocolate ganache terrine, chop and melt 640g blond chocolate in the microwave. Boil 220g heavy cream and mix with the chocolate until emulsified. When the temperature drops below ...

Tempering chocolate can be a very important step depending on what your goal is in the kitchen. For the casual baker, here's ...

To make the dessert, crush a couple of matzo (also known as matzoh) sheets into small pieces and stir them into a bowl of melted chocolate, along with unsweetened shredded coconut and chopped dates.

It didn't taste as good as real chocolate, and it didn't melt in your mouth in the same ... But the chocolatey texture of the coating is impressive. The same applies to ChoViva-covered biscuits ...