Try one of these 10 chef-approved ways to upgrade your hot chocolate this winter, from warming spices to boozy twists and ultra-creamy textures.

There’s nothing quite like a warm, steaming cup of hot chocolate on a cold winter day — even more so if you’ve topped it with marshmallows, whipped cream, chocolate shavings… or all of those! In the ...

Chocolate is so been-there-done-that. Eager for new tastes and adventures, several Bay Area chefs have been exploring chocolate in its "before" stage: the cocoa nib. Resembling coarsely crushed coffee ...

Cocoa trees grow within 20 degrees of the equator. There are two types of cocoa: forastero and criollo. Forastero is used for bulk cocoa and milk chocolate. Criollo beans produce the finest and most ...

Chocolate comes from the tropical cacao tree. The cacao bean, the rawest form of chocolate, can be harvested and consumed directly (cacao), roasted and turned into powder (cocoa) or made into ...

You may think you know all there is about chocolate, but cacao beans are only part of the story. With a rich history, cacao has been used as currency, for medicinal remedies, during spiritual rituals, ...

Hot chocolate is made with actual chocolate, hot cocoa relies on cocoa powder. There's something magical about winter that makes us crave a steaming mug of something chocolatey. Whether you're curled ...

Dandelion pastry chef Lisa Vega’s first tea menu will be served this Sunday, May 12, just in time for Mother’s Day. Then, on Tuesday, May 14, Bloom opens for its a full suite of options: A breakfast ...