In this Nordic dessert, cardamom goes beautifully with velvety ganache and crunchy meringue.
Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence.
Dark chocolate, double cream and delicious choux pastry – these churros combine the decadent things in life to create the ultimate Mexican dessert.
Helen Wilcock satisfies her sweet tooth with a decadent evening spent devouring Sanderson’s special National Chocolate Week menu.
The Wordrobe has teamed up with Willie’s Cacao to treat one lucky reader to £100 worth of irresistible chocolate bars.
Perfect the art of ganache with James Martin’s moreish recipe.
Calling all chocoholics – The Wordrobe have teamed up with Willie’s Cacao to treat one lucky reader to a decadent El Grande hamper worth £99.
If you harbour a serious sweet tooth, you’ll love The Wordrobe’s pick of the world’s best hotels for chocolate connoisseurs.
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
Bored of the same old Easter eggs? Think again. These 16 extravagant eggs are as chic(k) as they get.
Calling all chocoholics! The Wordrobe has partnered with Seed & Bean to treat you to a hamper brimming with 26 award-winning chocolate bars.
Master chocolatier Julien Merceron shares the secret to moulding the perfect Easter egg.
The Easter bunny has been, and oh my he’s been good to me. Flowers,…