French fashion designers don't hold a monopoly on haute.
Every April the country's top pâtissiers and chocolatiers prove they can be just as outlandish as they unveil their annual collection of chocolate Easter eggs.
These edible delights take countless forms.
Master pâtissier Christophe Roussel looked east when creating "Sweet Japon," a sushi plate made entirely of chocolate, chocolate paste, marzipan and nougat.
Chopsticks allow chocoholics to dip their sugary maki and sushi in salted butter caramel.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
As a firm believer in the almighty power of chocolate, this was big news for me, and every eight-year-old in the country: Last week, Crest unveiled chocolate toothpaste. To be clear, it’s just chocolate (and mint) flavored; the tooth-cleaning power comes from sodium fluoride. But still.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
This Valentine’s Day it’s very important to keep in mind that there’s a paranoid conspiracy floating around our world to the effect that red wine goes well with chocolate. This delusion isn’t quite on the order of believing that the moon landing was a hoax, but it’s pernicious nonetheless.
"So tell me," an old school friend asked, "if the demand for chocolate is so high, why are cocoa farmers so poor?"
We were sitting in the local pub, just days after I returned from a trip to the Ivory Coast, filming a CNN documentary about child labor and poverty in the chocolate industry.
Two years after CNN's Freedom Project exposed Chocolate's Child Slaves, it was time to return to the cocoa plantations to unwrap the chocolate supply chain, to investigate what progress has been made to stop child labor and to explore how farmers can get more money for their beans.
Chocolate is the "food of the gods,” a sweet treat for many across the world, and a booming industry worth an estimated $110 billion a year. But as we unwrap a favorite bar or tuck into a truffle, how many of us take the time to think about where it came from, and who helped in its transformation from the humble cocoa bean?
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