Whether you consider it a daily necessity, an indulgence, or your drug of choice, chocolate is a marvel. To fully appreciate it, though, you need to understand its amazing chemical properties. Here is your rare chance to learn more about that beloved sweet treat.
While we usually reserve this space to recommend things we think are worth eating, this week, we're turning to a favorite cold-weather remedy that's drinkable: hot chocolate. As a kid, my experience was limited to Swiss Miss (with water, thanks Mom).
For this installment of The Weekly Guide, Eight Forty-Eight turned to someone who knows a little something about looking for life’s sweeter moments.Katrina Markoff is the owner and founder of Vosges Haut-Chocolat.She joined Eight Forty-Eight to share what she has planned for the holiday weeken
I was walking along the Embarcadero in San Francisco earlier this week, and spotted a familiar sign on the side of one of the enormous piers that juts into the harbor.It said simply “New American Chocolate” and next to it, "TCHO."
I've never been a huge fan of chocolate desserts. I did enjoy Jean Georges' molten lava cake when it first arrived in the 90s, but for some reason, I've always felt too many pastry chefs leaned too heavily on the chocolate portions of their menus, phoning it in with a pudding, cake or ice cream.