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chocolate, culture, and the politics of food

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Chocolate Recipe Roundup

We’ve had a rainy December here in New England, quite different from the dream of a white Christmas that many hold dear. But chocolate always helps to inspire the holiday spirit. Below you’ll find several of my favorite recipes from some of today’s finest (pastry) chefs and chocolatiers. Happy holidays!

Olive Oil Cake
Pastry chef Kim Boyce specializes in baking with whole grains. In this unique recipe, she brings together spelt flour, olive oil, rosemary, and chocolate.

Goat Cheese Souffles
For dramatic flavor effect, pastry chef and chocolatier Michael Recciutti’s recipe pairs goat cheese and cacao nibs.

Espresso and Chocolate Chip Cookies
Chef Rhonda Ruckman’s Twitter feed, featuring photos of her latest pastry creations, often made with Patric Chocolate, is a favorite of mine. This recipe, from her days as proprietor of the now-closed Dallas bakery Doughmonkey, features a classic flavor pairing — dark chocolate and espresso beans — in fudgey cookie form.

Chocolate Thumbprint Cookies
Kathleen King’s thumbprint cookies are soft, chewy, and chocolatey.

Chocolate and Cinnamon Swirl Meringues
This meringue recipe from Annie Rigg tastes like a chocolatey, spicy, crispy on the outside, chewy on the inside sugar cloud.

Chocolate Babka
The Martha Stewart recipe for chocolate babka with cinnamon is sumptuous and buttery. It is an annual star in our household.

Chocolate Soup
A simple list of ingredients for an incredibly sophisticated dessert, from water ganache pioneer Damian Allsop.

And why try only one when you could try three hot chocolate recipes? This year, I am packing the dry ingredients with instructions and gifting them to loved ones.

Aztec-Style Hot Chocolate
British pastry chef and chocolatier Paul A. Young’s spiced hot chocolate recipe is earthy and warm.

Hot Chocolate Agasajo
Chocolate expert and James Beard award-winning chef Maricel Presilla brings together stellar chocolate with a vibrant blend of spices in this unforgettable recipe.

Hot Chocolate with Máchica
This second recipe from Presilla with barley, dark brown sugar, and cinnamon is hearty and satisfying.

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  Bittersweet Notes is an open source research project on chocolate, culture, and the politics of food. I invite you to join me as I explore the story of chocolate and the life stories of those involved with chocolate at its many stages of production and consumption.

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