Our chocolate chili rub has been a longtime favorite for regulars, bringing a little sweet heat to a whole variety of dishes. It has cocoa, red pepper, garlic, sesame seeds and pumpkin seeds for a sweet and salty kick with a rich chocolate flavor.
These are an addictively delicious snack and I agree wholeheartedly with Christina, don't make the mistake of reserving these only for the holidays! They make the perfect pocket snack for a day on the slopes. In fact, my first batch was devoured within seconds by a mob of hungry sledders this past weekend.
I absolutely love the hummingbird truffle we make and decided to use that as inspiration for a chocolate milkshake with bright floral and fruity flavors! This shake is definitely a treat, perfect for a sunny fall afternoon. If you don't have access to the tea used in our truffle, use dried hibiscus mixed with dried cherries and blueberries. The milk and ice cream could be replaced with their non-dairy counterparts to make a vegan version.
This recipe is inspired by one of my favorite street treats from when I was a graduate student living in Chiapas, Mexico on a shoestring budget. Licuados or Batidos (as they are called in Cuba and along the Caribbean Coast) were my favorite inexpensive, quick meal made from milk, fruit and - in the case of my favorite combination of choco-banana - Nesquik.
Learn how to make homemade chocolate bark with your favorite toppings for a simple and beautiful treat. This bark makes a great gift, too! Find a cute box or tin and give the gift of something handmade and delicious.