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Entries tagged with 'chocolate'

Booze-Inspired Hoppy Chocolate for NYC Craft Beer Week

Sugar Rush Niko Triantafillou 2 comments

Raaka Chocolates has two inspired by booze: one malty, hoppy porter bar and another made with cocoa nibs aged in bourbon casks. More

White Chocolate Wasabi Peas From Francisco Migoya's Hudson Chocolate

Sugar Rush Niko Triantafillou 2 comments

If you're looking for a last minute stocking stuffer or something other than wine to bring to a holiday party, Hudson Chocolates' Wasabi Peas ($12) may be just the thing. More

A Chocolate Shop in Forest Hills, 80+ Years and Counting

Sugar Rush Max Falkowitz 7 comments

A British candy is the must-order at this Austrian chocolate shop. More

Video: A Different Kind of Factory at Jomart Chocolates

James Boo 2 comments

A look at a chocolate maker that still does things the old fashioned way. More

Roni-Sue's Dark Chocolate-Covered Pretzels

Sugar Rush Niko Triantafillou Post a comment

Roni-Sue's uses an ├╝ber-crunchy Martin's pretzel and rich, single origin dark chocolate to elevate simple chocolate covered pretzels into a high-end dessert snack. More

Sugar Rush: Nama Chocolates by ROYCE'

Sugar Rush Kathy YL Chan 6 comments

Nama Chocolates are the signature sweets at the newly opened ROYCE' in midtown. More

Sugar Rush: Jeweled Pralines at Neuhaus

Sugar Rush Kathy YL Chan Post a comment

Neuhaus recently introduced five chocolates as part of their new Precious Collection ($50 for a set of 20 chocolates). The pralines, smooth and glossy, are cut in the shapes of jewels with names to match. More

Scenes from the New York Chocolate Show

Jacqueline Raposo 1 comment

The 15th Annual Chocolate Show filled the Metropolitan Pavilion in Chelsea. About 50 companies represented, from names we know and love (Francois Payard, Brooklyn Dark, Valhrona) to those who are a bit of a find (Co. Co. Sala, Eclat, Jer's), to those doing good for the world with cooperatives and earth-friendly ingredients (Gnosis, Kallari, Cooperbahia). They brought the classic, the classy, and everything in between. More

Food Artisans: Cacao Prieto

Food Artisans Stephanie Klose Post a comment

By vertically integrating (owning or having an involvement in every company along the supply line) his chocolate company, Daniel Prieto Preston of Cacao Prieto is able to focus on the quality and flavor of the product at every step in the process. More

Sugar Rush: German Chocolate Cake at Death & Co.

Sugar Rush Kathy YL Chan Post a comment

They don't usually do desserts to-go at Death & Co., but ask nicely and the kitchen just might find a little plastic container to house their German Chocolate Cake ($9). It's nothing too inventive, just the traditional version (plus a drizzle of dulce de leche) done very well. And sometimes that's exactly what you crave. More

First Look: The Neuhaus Chocolate Flagship Store on Madison Avenue

Max Falkowitz 8 comments

If you've ever enjoyed a praline—the European chocolate confection with a paste made of nuts and sugar, not the New Orleans praw-leehn—you have Neuhaus to thank. Though the Belgian company (which celebrated its sesquicentennial a few years ago) has had a presence in New York for a while now, the new Madison Avenue location is their proud flagship. More

Where to get Cool, Creative Chocolate Easter Bunnies and Eggs in New York

Max Falkowitz 1 comment

Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets. More

Afternoon Snack: Chocolate Bread from Dominique Ansel

Afternoon Snack Max Falkowitz 3 comments

This barely—and I mean barely—sweet Chocolate Bread from Dominique Ansel is a great way to experience the fresh, fruity qualities of chocolate without all the sugar. More

Sugar Rush: Chocolates at Laughing Man

Sugar Rush Kathy YL Chan 1 comment

Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches. More

Behind The Scenes At Kee's Chocolates, NYC

Donny Tsang 8 comments

Kee's Chocolates in New York's Soho makes some of our favorite chocolates in NYC, and in more than 50 flavors; we can't get enough of it. Owner and chocolatier Kee Ling Tong left her corporate job many years ago in pursuit of a more fulfilling and hands-on career. Nowadays you can find her in the kitchen churning out batch after batch of chocolates, all made by hand. We spent a few hours in the kitchen with Kee herself to see how some of her popular chocolates are made. More

Sugar Rush: Japanese-Inspired Chocolates at Chocolat Moderne

Sugar Rush Kathy YL Chan Post a comment

Flatiron-based Chocolat Moderne, a favorite among many chocolate aficionados, has always kept a low profile. You might have seen their chocolates in Dean & Deluca's and other specialty shops, but for the best experience, go straight to the source. More

Food Artisans: Raaka Chocolate

Food Artisans Stephanie Klose Post a comment

Ryan Cheney has two aims for his Clinton Hill company, Raaka Chocolate: making chocolate in an unusual way and improving quality of life through business. For the former, he produces what he calls "virgin chocolate" from unroasted cocoa beans. More

Sugar Rush: Flourless Chocolate Cake at Spot Dessert Bar

Sugar Rush Kathy YL Chan 1 comment

It's not just any flourless chocolate cake. This one from Spot Dessert Bar in the East Village comes with a white shower of coconut snow, a clean (though plenty bold) flavor concoction made from a seemingly simple base of coconut milk and water. More

Sugar Rush: Xocolatti at The Chocolate Library

Sugar Rush Kathy YL Chan Post a comment

was first introduced to Xocolatti at a friend's dinner party, where glasses of champagne were accompanied by truffles. The one on my plate was a pistachio—a blend of chocolate ganache and pistachio paste, all rolled in crushed pistachios. More

Sugar Rush: Chocolate Twigs by Mademoiselle de Margaux

Sugar Rush Kathy YL Chan 1 comment

The twigs come in plain dark chocolate and five flavors including mint, raspberry, cappuccino, and toffee, but I'm still partial to the classic orange. More

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