Written by Chrissie of Awaken Your Senses.
Chocolate is everywhere. And for most of us we have a love affair going on with it. It is magical elixir that, with just one bite, all the world is right again. It is mysterious and dark with a velvety smooth, deep rich flavor that elevates our tasting experience to completely new heights. How can we not be in love with chocolate?

This is the ultimate chocolate experience, reaching that place that just one bite will transport you to, being fully present in the moment of tasting it, experiencing it with all of your senses. This is what a good quality chocolate will do to you, and is what I believe makes it so magical. So what happens then when we try to include that elixir ingredient in our own dessert creations? A bit of amnesia begins to surface...

When we go to bake something using chocolate we seem to forget about that magical experience that we had before. We begin to lower our standards when selecting a chocolate to use in our kitchen, thinking that it won't make that much of a difference given all the other ingredients that will be mixed in. But I am here to tell you that it definitely does.

When using chocolate in the kitchen, the quality of chocolate that you use will make or break the dessert (or savory dish) that you are trying to make. Just like you would take the time to go to the farmer's market to select fresh and flavorful ingredients, you should also take your time in selecting the chocolate you use.

Photos & Written by Peta of Peta Eats

Let’s be honest here, we’ve all done it. Been going for that euphoric experience only to be disappointed and let down. That moment of panic and shame and then the sick feeling in the stomach as you stare at the results and think ‘What the hell will I do now’ and then, depending on who is home, a house full of rude words you’d never say in polite company.

I had that recently while making my Lemon Overload Cake. The white chocolate I was using to cover up the pieced together outside of the cake seized. I thought I had done it right. I put the white chocolate in with the cream and put it over a barely simmering pan of water and as soon as the chocolate started to melt it seized.

Written by Fabi of fabsfood.

Capri, a summer day around 1920.

Carmine Di Fiore woke up a little concerned that morning. The faces of those three men who ordered a chocolate cake the day before were frightening. At least that’s what he thought when he was told who they were: They worked for Al Capone, and even if they didn’t look that much like his thugs, he shivered picturing his body sinking in the Adriatic sea, with a concrete block chained to his feet in case they didn’t like the cake.

He came early to his laboratory and started to work. Hit the furnace and gathered all the ingredients on the table: flour, eggs, almonds, chocolate, butter, sugar...

When the cake was ready and he removed it from the furnace he couldn’t help but scream when he realized something got wrong: The cake was flatter and darker than usual, but why, why, why????

Researched and Written by Evelyne of Cheap Ethnic Eatz.

Tonight I am having a mini baking marathon with a girlfriend. Our goal is to complete three recipes (including the December Baker’s Challenge which is due today!) And so last night I was ticking off which ingredients I had in my cupboard and which ones I needed to buy. With Christmas now less then a month away my head started reeling with possible treats I could bake this year. Another list in my head was forming of ingredient purchases to come.

Did I mention I have not even considered sitting down and making a list of gifts I need to buy? As much as I love the holidays it’s a bit tougher this year with the economy. We are all feeling the pinch. But I am a good baker…as you are I am sure. How about baking some treats for friends and family this year instead of gifts? Oh this could be a gold mind idea! I have baked in the past some hostess gifts but how about a large batch of various cookies, bars, and candies as a main gift!