One blogger’s quest for chocolate-based holiday cheer goes unrewarded.

calling names). I tried it a couple of times later and had the same opinion. Has it really changed for the better or just chnaged back to what it used to be? In any event, I wouldn’t consider it to be near Scharffen Berger.

The popular Cal-Ital restaurant in San Francisco is still one of our favorites.

Cocoa nibs are the very essence of chocolate. They’re shelled, roasted cocoa beans that have been ground into little bits. You can use them in baking where you’d use nuts, to add a bit of cocoa-intense crunchiness....

In the future, all restaurants are Taco Bell, and all chocolate is Hershey’s.

You don’t need to shell out for five-star brands.

An insane confection with banana, chocolate, and peanut butter.

All three of the chocolates you mention are better choices for baking than Ghiradelli — in this case, you get what you pay for. In my experience, the Scharffen Berger tends to be fresher tasting than the other two.

The eco-conscious chocolate company Dagoba was acquired last week by Hershey, becoming the fourth artisan chocolatier to be bought by a cocoa behemoth in the last two years. The move has caused a stir in the candy-blogging world.

Speculation that Hershey might merge with British confectionery Cadbury was dispelled on Sunday. No chocolate crème egg kisses for us.

The new breed of American chocolate-maker relies on technology to produce higher-quality bars than ever before.

New York magazine is frontin’ chocolate and pork for this year’s foodie-friendly holiday gifts.

Tips to make brownies more healthful without robbing them of their essential brownieness.

The world’s love for the dark stuff is causing a massive global shortage of cacao beans.

Scharffen Berger Chocolate?