A school of fish

I have heard this kind of chocolate center called a "fondant" center, and maybe that's correct, but I don't like it becaus...

I thought these chocolate-dipped caramels were the best we'd ever made, but looking at last time , I'm not totally sure—they were pr...

Did you know that USU has a chocolate factory? We certainly did not (it has come into existence since the last time we had a Chocolate Unit…...

Tempering chocolate is one of those things that seems hard until you learn about it, and then it seems easy, and then it seems hard again th...