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Nov 6, 2017 | Contributor: Steve MirskyThere are many ways to enjoy chocolate. You can drizzle it on your ice cream, shave it from a block, or mindlessly take bite after bite from your favorite bar. But the highest form of chocolate indulgence is savoring top grade cacao crafted with just the right combinations of quality ingredients. ... Read More | 
Dec 26, 2013 | Contributor: Kellie K. SpeedIt’s the holidays, which usually means indulging in tasty chocolates every now and then. And when the season is over, we’ve found a place to enjoy the dark treats year-round in Boston. Meet the Hotel Chocolat, not an actual hotel, but a retail chocoholic’s dream come true. Filled with every sort of chocolate imaginable, the store unveiled their flagship Cocoa Bar-Café last week, complete with private tasting room. ... Read More | 
Nov 4, 2013 | Contributor: Mila PantovichWho doesn't like chocolate? And, if you know of some people, you definitely should never trust them. For the normal folks in your life, consider giving them a decadent collection from zChocolat — or buy them for yourself. ... Read More | 
Jan 9, 2012 | Contributor: Karin LeperiI have never been a fan of chocolate. Where others crave chocolaty delights for dessert, I have always been one to shy away from such treats — preferring alternatives like key lime pie, crème brulee, and vintage bread pudding in its stead.... Read More | 
Feb 2, 2012 | Contributor: Lena KatzIn every long-term relationship, there comes a Valentine’s Day (or perhaps a birthday) where one confronts an uncomfortable truth: Heart-shaped boxes of chocolates make boring gifts. In fact, most of the classic sweetheart presents show no creativity. Twee little pastel parcels of cupcakes? So 2010!... Read More | 
Dec 13, 2011 | Contributor: Steve MirskyTucked away on Cathedral Place across from the Plaza in St. Augustine’s historic district, Jean Stephane Poinard serves up la cuisine de meres “French home cuisine.” To your left upon entering Bistro de Leon is a tantalizing display case filled with tarts and other fresh baked desserts. To your right and further into the dining area’s interior, intimate yet unpretentious tables await.... Read More | 
Dec 8, 2011 | Contributor: Lena KatzWith Thanksgiving under our belts, the eating is just getting better for winter, with festivals dedicated to wine, sweets, savories, and everything else a gastronomic adventurer likes.... Read More | 
Dec 2, 2011 | Contributor: Kellie K. SpeedMost Bostonians have been to the famed Phillips Candy House; the small house located on Morrissey Boulevard, which continues to churn out artisan chocolates by hand in small batches. If you haven’t yet been, with the holidays now approaching, there is no better time to go.... Read More | 
Oct 14, 2011 | Contributor: Jared Paul SternTwo famed French brands, Rémy Martin and La Maison du Chocolat, have created a new limited edition gift box for lovers of both fine cognac and chocolate. Called "Mysteries of the Angels," only 250 of the exclusive sets will be available for sale worldwide this fall at select locations including Harrods in the UK.... Read More | 
Oct 4, 2011 | Contributor: Eric MeyersThe Ritz-Carlton, Charlotte opened a new dining and drinking venue last weekend with the debut of Bar Cocoa. The bar is a restaurant and retail space featuring all shapes and forms of chocolate. All-day dining, daily chocolate teas, and a five-course dessert menu are just a few of Bar Cocoa’s offerings.... Read More | 
Sep 30, 2011 | Contributor: Deidre Woollard | 1 CommentLove doughnuts and chocolate? The two come together in Choclatique's new Designer Donuts. The adorable ring-shaped treats are actually handmade miniature chocolates that look and taste like real doughnuts and come in just about every favorite doughnut flavor you can imagine. Choclatique’s Designer Donuts are around about 60 calories each, much less than your average doughnut.... Read More | 
Sep 29, 2011 | Contributor: The Daily MealSet in the Swiss countryside, Maison Cailler is one of the founders of milk chocolate. Straying from the commonly used powdered milk, Alexandre-Louis Cailler used fresh cows' milk to create that creamy texture we associate today with milk chocolate. Maison Cailler isn't afraid of sharing, so visitors can partake in classes on truffle making (complete with choco-vernacular and a Cailler apron) before they wander the grounds of the magnificent Swiss home, which always smells of chocolate.... Read More | 
Sep 29, 2011 | Contributor: The Daily Meal | 2 CommentsThe word connoisseur is thrown around too easily these days. Knowing how to sniff brandy, aerate your red wine, or distinguish between East and West Coast oysters is simply a matter of taste. Likewise, knowing the joys of nibbling on small squares of 70% dark chocolate with a hint of sea salt does not an expert make. It makes a true appreciator of the finer things in life; it makes a savvy tastemaker. If you’re vying to upgrade from bystander to real connoisseur (from social chocolate-lover to official taste-tester), it’s time to go behind the scenes.... Read More | 
Sep 20, 2011 | Contributor: Katherine Bond | 1 CommentPut your fork down. Back away from the wine glass. If there were ever a time to indulge in chocolate, it would be now. US News and World Report just published some info that even your cardiologist would approve of. Seven independent studies involving 114,000 people demonstrated that those who ate chocolate at least once a week lowered their risk of heart disease by 37 percent, their risk of diabetes by 31 percent, and their risk of stroke by 29 percent, compared to those who ate little or no chocolate at all. Even more encouraging, the researchers found no distinction between dark or milk chocolate varieties.... Read More |
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