I first saw it on my feed in the beginning of August: a thick, brick-like chocolate bar filled with a pistachio-green substance that both looked gooey and sounded crunchy whenever someone took a bite.

Rochelle Bilow is a commerce editor, food writer, and novelist. A graduate of the French Culinary Institute, she has been writing about food professionally for over a decade. She has contributed ...

Perhaps you're one of the many people who've switched from milk to dark chocolate because the latter has less sugar and more ...

Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the ...

This moist chocolate cake is made in one bowl, so its rich, decadent flavor betrays how easy it is to make. Laura Kanya served as a recipe tester and developer in the Vermont test kitchen of Dotdash ...

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'. This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans).

Houston shops recently hopped on the trend and have seen major interest in the chocolate, leading to long lines or sold-out stores. Mostly Chocolate on North Post Oak Road sold out of the knafeh ...