If left to my own devices, I’d put chocolate at the top of the food pyramid, and not just any chocolate, a good dark one with 70 % or more cocoa. Chocoholics would probably agree with this reordering of the celebrated food chart, especially as February 14th approaches.

Each year I create a new chocolate treat to savor for Valentine’s Day, so for the past few days I’ve been working on a recipe for dark chocolate hazelnut cupcakes. Although baked in standard muffin tins, these rich cakes are petit, doming only slightly above their paper liners, but they are densely packed with intense chocolate flavor. Continue reading →