- Chocolate Crème Brûlée
- Dark Chocolate-Chunk Brownies
- Chocolate-Banana Cream Tartlets
- Molten Chocolate-Caramel Cake
It has been the subject of lore and the object of cravings for centuries. Historical and fictional notables from Montezuma to Harry Potter have self-medicated with the stuff to great effect.
Chocolate has a power to captivate unlike any other food, and its heady hold shows no signs of abating: our taste for chocolate is growing even darker and more complex.
High-quality dark chocolate is more widely available than ever, from imported standbys like Lindt and Valrhona to domestically produced Guittard (which now offers single-bean varietal chocolates) and Scharffen Berger.
Dark chocolates are meant to be savored for their deliciously bitter underlying citrus, caramel, or tobaccolike notes.
The same subtle flavors can elevate baked goods; choose a chocolate for baking that you enjoy eating.
These four spectacular desserts ― from crème brûlée with a chocolate candy top to a chocolate-caramel cake with a gooey center ― demonstrate the allure of chocolate's dark side.