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Linni Kral is a writer, editor, activist, and friend living in Brooklyn, with past lives in Boston, L.A., and Chicago. Her writing has been featured in the Atlantic & Atlas Obscura, among others. She’s happiest in the company of cows, books, and groceries.

A Different Kind of Cocoa Butter


Remember those whackable chocolate oranges? Imagine that, spread on a pancake. Such is the magic of this recipe, wherein the savory crunch of roasted nibs and the floral delicacy of orange blossom and honey come together to launch your chocolate-orange memories into the 2020s. ►Add 2 sticks unsalted cultured butter to the bowl of a […]

When Chocolate Is Actually Good For You


The Aztecs and Mayans thought it made their soldiers stronger for battle. Dominican friars in the 16th century were so enamored with the stuff, they made allowances for it during fasting. Nowadays, marathon runners chug chocolate milk to replenish after races and scientists (who may or may not have more important things to do) conduct […]

Great 28 Pairings: CBD Drinks


These are stressful times. We can no longer look to pure hedonism to guide our snacking decisions—now, a mandate for calm and wellness directs our selections. So much, in fact, that a non-psychoactive compound in marijuana is all over grocery stores. That’s right, we’re talking about cannabidiol, alias CBD—darling of the anxious masses, whose star […]

Bean to Bar


Illustrations by Beatriz Gutierrez  How a pulpy white pod becomes dark, velvety chocolate: 1. The Theobroma cacao tree grows year-round, clustered on either side of the equator. Its flowers are pollinated by flies called midges; 5 to 7 months later, football-shaped pods appear. 2. These large pods sprout directly from the trunk and range in […]

Farms & Fermentaries


You know that bumper sticker “No Farms, No Food”? Well, the same goes for cacao. We simply wouldn’t have chocolate if it weren’t for farmers, so we can’t talk about chocolate without shining a light on a few of the equatorial operations behind your favorite bars. FARMS AKESSON’S ORGANIC/SOMIA PLANTATION Location: Sambirano Valley, Madagascar Farmer: […]

Cheesy Chocolate Overload


Turns out we aren’t the only ones who think cheese and chocolate have serious chemistry. Several chocolate makers (and even some cheesemakers) have capitalized on this flavor combo, crafting products that highlight the love connection between the two ingredients.  Lillie Belle Farms’ Smokey Blue Truffles enrobe Rogue Creamery blue and toasted Almonds in milky sweet […]

Friends in Ferment


If you want to get along with someone, you need something in common. Fortunately, nibs and curds share not only an abundance of flavor, but the very source of that flavor: fermentation. Both chocolate and cheese are the result of what many affectionately call “controlled rot,” and you can’t make either without bacteria and time. […]

Our Favorite Bars


Chocolate + cheese is a pairing made in heaven, and these bars are some of our go-tos when we’re looking for a sweet accompaniment to match with our favorite fromage.  Pump Street Oat Milk 60% Bar Cinnamon, fudge, porridge, sweet cream Origins: UK; Ecuador Pair with: Piquant cheeses (like older Pecorino, Manchego DOP, or Mahón […]

Make Your Own Bark


Step aside, membrillo. Chocolate is technically a fruit paste in its own way, and there’s no reason you can’t serve a slab of it on your cheese plate. Adapted from Yotam Ottolenghi’s Mint and Pistachio Chocolate Fridge Cake, this recipe was designed to work with whatever you have on hand. Try including your favorite cheese […]

Hot Cocoa, Two Ways


Though prepared differently all over the world, most cultures seem to understand the appeal of a steaming cup of cocoa. France adds vanilla, Austria adds egg yolk, some throw coffee in there, others top with whipped cream. For these two recipes, we looked to regions where cacao has been grown for centuries to see how […]