Chocolate Fondue For Two
The extra cocoa butter in our chocolate makes it melt quickly and smoothly for the easiest fondue ever
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Champagne Truffles
Start the New Year off right with Champagne truffles made with bittersweet chocolate
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How to make a Chocolate Charcuterie Board
5 years ago, in 2014, our herb-infused Rosemary Fusion bar won a World Silver medal at the International Chocolate Awards. It was a game-changer.
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Scotch Truffles - from Ecole Chocolat
Scotch and chocolate are a winning combination in this easy recipe
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How to Temper Chocolate using the Microwave
Tempering chocolate is essential for a shiny smooth chocolate finish for dipping chocolates
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Ruby Crackle "Magic Shell" for Ice Cream
This chocolate sauce hardens when it hits ice cream!
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Ruby Dark Chocolate Bark
An easy and delicious bark that doesn't require tempered chocolate
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Ruby and White Chocolate Bark
A little bit of coconut oil makes this bark set up fast and delicious — no tempering required
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Hot Chocolate the Cococo Way
The best hot chocolate always starts with the best couverture chocolate!
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