Chocolate Energy Bites

Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite nutritious and energizing snack. Big thumbs up.

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A dark chocolate energy bite always delights. They can punctuate any afternoon as a snack, travel well on road trips, and make a thoughtful homemade gift for any chocolate lovers in your life.
chocolate energy bites topped with all sorts of pretty, delicious ingredients

Chocolate Energy Bites: The Concept

These are homemade squares of good-quality dark chocolate crammed with as much good stuff as it can hold. I love to pack the little bars with all manner of chopped nuts, seeds, and dried fruit. Sprinkle them with things like bee or fennel pollen, crushed rose petals, sea salt, and more nuts and seeds to give them a bit of nutritional boost, and to bump up the pretty.
chocolate energy bites topped with all sorts of pretty, delicious ingredients

After you make a batch, wrap them in gold foil candy paper, or parchment, and place in a drawer. You’re set for the month. For this round of bites, I used a mix of almonds, pecans, walnuts, hazelnuts, and dried nectarines. But, as you can imagine, the recipe is very flexible – dates, raisins, dried blueberries or cherries, all make good substitutions. Use great quality dark chocolate – 70% or higher if possible. 

a range of topping ingredients including rose petals, dried plums, almonds, chia seeds
See all the toppings and inclusions for these energy bites in the photo above.

chocolate energy bites alongside a wood handled paring knife

More Homemade Food Gifts

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Brown Sugar Sandwich Cookies

Chocolate stuffed sandwich cookies made with a poppy-flecked brown sugar dough, lots of vanilla, and a bit of a salty sweet crust on top.

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Sandwich cookies need to be worth the effort. They involve multiple steps and components. There is often rolling and stamping and re-rolling involved. On top of that, usually they should look matchy-matchy, each cookie the same as the next. So yeah, there is effort and precision involved in achieving that. These are worth the fuss. A poppy-flecked, brown sugar dough has a mellow, full sweetness. The butter in the dough browns just enough in the oven to be fragrant, melding vanilla and sugar notes. Chocolate functions as binding bridge between two wafer-thin coins. They’re wonderful and worth it.side view of a stack of sandwich cookies each filled with chocolate

Brown Sugar Sandwich Cookies: Tips & tricks

Here’s what you’re going for. Thin cookies, thin smear of chocolate. Crisp and snappy. There’s nothing complcated about making these cookies, but there are a few tricks to making these cookies extra good. Listen up.
a single sandwich cookie filled with chocolate with sugar on top
Make it thin: The first tip is simple – roll the cookie dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin. The resulting cookies will be crisp, elegant, and lovely to look at. Like the photo below.
cookies after baking on a baking sheet
Restraint: Resist going overboard with the chocolate. You want just a bit of chocolate sandwiched between just a bit of cookie. Have a look at the photo below. Too much cookie and the ratio gets thrown off. 
a single sandwich cookie filled with chocolate with sugar on top
Bake it right: The last important thing to be mindful of is baking time. You want these cookies to bake until they are beautifully golden, particularly on the bottom edges where the cookies meet the baking sheet. This will give you snap and structure once the cookies have cooled. Don’t turn your back while they’re baking, cookies this thin will go from blond to burned in a heartbeat. Go for golden!
side view of a stack of thin cookies

More cookie recipe:

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Coconut Chocolate Pudding

A deeply dark and impossibly decadent coconut chocolate pudding. Creamy coconut milk base infused with a whisper of warming spices.

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This chocolate pudding recipe took a while to get just right. It took almost thirty dollars in premium chocolate and many lackluster attempts to come up a version special enough to share with you. Before this there were bland puddings, runny puddings (yuck), and oddly rubbery ones as well. But this version is a keeper.
chocolate pudding in a glass bowl with whipped cream on top

This chocolate pudding is deeply dark with intense chocolate flavor. It is rich, glossy, fragrant, and silky smooth. I use a coconut milk base in place of dairy, and infuse the mixture with a whisper of warming spices to give it a wink of something special, a bit of unexpected magic.

Hitting the Mark

On my journey to the final recipe, I ran into a number of problems that needed to be addressed. I had a pudding in mind, and a game plan of how to achieve it. The version in my mind was a serious and sophisticated dark chocolate pudding. I planned to use a dairy-free coconut milk base, arrowroot would be used as the thickener, non-alkalized cocoa powder (natural, not Dutch processed) would be enlisted, as would semi-sweet chocolate. I’m usually somewhat close to the mark when imagining how ingredients will come together into a final creation or recipe, but my first attempt here was wildly off. The pudding took almost twelve hours to achieve any sort of set, and even then it was on the runny side.

ingredients for chocolate pudding in a bowl


It dawned on me the acidity in the non-alkalized (natural) cocoa powder might be rendering the arrowroot thickener ineffective, so I corrected for that variable and made changes a bit at a time over the course of five batches until I finally had a chocolate pudding recipe that matched the one in my imagination. It’s a beautiful silky texture glossy triumph.  If you love a little pot of chocolate pudding as a treat, this is one to try. Pictured below is the slurry of ingredients that will be added to coconut milk over heat.
ingredients for chocolate pudding mixed together in a bowl

The great thing about making chocolate pudding like this one?  It only takes a few minutes of active cooking time. As far as substitutions go, if you want to use regular or low-fat milk, give it a go. You can use cornstarch in place of the arrowroot, but it didn’t deliver the smooth glossy texture and sheen that came with using arrowroot powder. I also mention a few other variables to play with in the recipe head notes.

a bite of chocolate pudding on a spoon with a bit of whipped cream

Variations: Chocolate Pudding

  • Toasted Almond Chocolate Pudding: Swap almond extract instead of vanilla extract. Swap out the toasted coconut for toasted almond slices, and skip the curry powder.

chocolate pudding in a glass bowl with whipped cream and toasted coconut on top

More pudding recipes:

  • Glissade Chocolate Pudding: This is my other favorite chocolate pudding. It is ridiculously rich and wonderful. It’s not like a typical American chocolate pudding, it has no milk, cocoa powder, or cornstarch (or arrowroot). It’s more of a deep, concentrated, dark chocolate mousse, although if you’re used to chocolate mousse that has whipped cream folded in, it’s different from that as well.
  • Tapioca Pudding: If you’re on the lookout for a creamy, delicious, vanilla-spiked tapioca pudding recipe, this is it. Inspired by the tapioca enthusiasts in my family.

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Chocolate Bundt Cake

Slathered with chocolate buttermilk icing, this beautifully moist chocolate bundt cake is made with a blend of whole wheat and all-purpose flours, stout beer, maple syrup and brown sugar. It’s the perfect travel-friendly treat.

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Slices of this chocolate bundt cake spent the better part of the past week in the car with me. Each piece, wrapped in parchment, was tucked between the Ak-Mak crackers and a jar of almond butter. It is a fine travel cake, one that can handle a day or two in the car- blizzards, bumps in the road, hairpin turns, and all. Topped with a generous sweep of chocolate buttermilk icing, it’s unfussy, and ready to frost straight from the pan.

a close up photo of a slice of chocolate bundt cake with thick chocolate frosting on the top

Chocolate Bundt Cake: Key Ingredients

Flours: I make this bundt cake with an equal blend of whole wheat and all-purpose flours. Whole wheat flour brings a bit of heartiness and added structure (and flavor!) to the cake.

Sugars: This cake gets tempered sweetness and a moist, tender texture from maple syrup and dark brown sugar.

Stout: I use dark stout beer in the batter. It’s the wildcard ingredient that lends a malty base note and depth of flavor. Go for a not-too-hoppy porter or stout. Beyond that, chocolate porter or chocolate stout would both be good choices. I know many of you can get your hands on a Guinness, which is totally fine as well.

Yogurt and Melted Butter: The core liquids in this bundt cake batter help deliver a rich, flavorful cake that is effortlessly sliceable and a bit less decadent than typical versions (without sacrificing deliciousness!).

a chocolate bundt cake sitting on top of a table ready to be served

What If I don’t have a Bundt Pan?

For those of you who don’t have a bundt pan, no problem! You can bake this cake batter in a wide range of pans. It makes great little cakes, and loaf cakes, and cupcakes. You know the drill, adjust the baking time, and bake until the sides of the cake start to pull away from the pan a bit, and a tester/knife inserted into the center comes out clean.

a slice of chocolate bundt cake neatly wrapped in parchment paper and tied with a piece of string
This cake travels beautifully wrapped in parchment paper or waxed paper bag. A stretch of common string secures the wrapper in place.
a large slice of chocolate bundt cake being held on a piece of parchment paper

Chocolate Bundt Cake: Variations

Coffee Version: A number of people over the years have asked about making a version without beer. You can use I cup of strong coffee in place of the 1 cup of reduced beer.

Chocolate Bundt with Olive Oil: Laura mentions, “ made this cake tonight with 1/3 cup extra virgin olive oil, which I mixed in with the yogurt egg mixture, instead of butter and it turned out delightful. Next time I might add thick pieces of dark chocolate into the batter, too.”
a close up photo of a slice of chocolate bundt cake with thick chocolate frosting on the top and a cake server

I hope you enjoy this cake as much as we have! It was just the thing to unwrap on a picnic table underneath a grove of sky-scraping redwood trees.
a road leading to a picnic spot in Oregon

More Cake Recipes

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Mesquite Chocolate Chip Cookies

Mesquite flour adds a wonderful accent to these oat and walnut studded chocolate chip cookies. If you’ve never baked with it, this is your encouragement

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If you’re looking for a unique and special chocolate chip cookie, this is the recipe. I developed a version of these for my book Super Natural Cooking circa 2007 and they’ve had a special place in my heart (and kitchen!) in the years since. If I were going to enter a cookie contest, these might very well be my entry. The flavor is that good. To make them requires tracking down one specialty ingredient, mesquite flour. I promise it is worth the extra effort. Mesquite flour is a wonderful, fragrant flour made from the ground-up pods of the mesquite tree. It has a slightly sweet and chocolaty flavor, with a touch of malt and smokiness. You can use it all sorts of things, far beyond these cookies, including pancake mixes, waffle mixes, oatmeal, and sweet quick breads.
Mesquite Chocolate Chip Cookies on a Baking Sheet

Ingredient Spotlight: Mesquite Flour

Chances are you’re new to mesquite flour, so here’s a bit about where it comes from. First thing, mesquite trees are very generous and play an important role in the lives of many native cultures in the Americas. They grow in a wide area ranging from the Southwestern United States all the way through Central and South America – the Sonoran desert, Chihuahuan Desert, Texas, California, Arizona, New Mexico. If you’ve driven through the Southwest, you’ve seen a lot of mesquite. And, as you can see from this list, mesquite are drought-tolerant and thrive in hot and arid climates. They are also remarkably resilient plants that give back in many ways and contribute life-sustaining properties to the communities they are a part of. Mesquite also nitrogen fixes, so it gives back to the land in that way as well.

Different parts of the plant are used for different purposes. Mesquite wood has long been used as fuel or shelter. Beyond that, flour ground from mesquite pods are an important food source, celebrated for being nutrient-rich profile, contributing fiber, protein and complex carbohydrates to traditional diets. The plant has medicinal uses as well as ceremonial. So, mesquite flour, a wonderfully delicious ingredient plays a rich and important role in many cultures.
Mesquite Chocolate Chip Cookies on a Baking Sheet

Where to Buy Mesquite Flour

Sourcing mesquite flour will take a bit of effort. Look for products that are sustainably harvested preferably using traditional methods. You want 100% mesquite flour with no other added ingredients or flavoring. If you roadtrip through the Southwest, keep an eye out at local markets and farmers’ markets for bags of mesquite flour. This is where you’re likely to find locally produced products.  Unfortunately, the ones I’ve picked up in the past that way don’t have active websites. This Peruvian mesquite flours mentioned below have been reliably good, and are easy to get. Please let me know in the comments if you are using local mesquite flour and can point me to a site to order.

Mesquite Chocolate Chip Cookies on a Baking Sheet

What if I don’t have Mesquite Flour?

If you don’t have mesquite flour, substitute 1 cup whole wheat pastry flour OR all-purpose flour in its place; your chocolate chip cookies will still turn out chocolate chewy and fantastic.

Mesquite Chocolate Chip Cookies on a Baking Sheet

How To Freeze Cookies:

Scoop cookie dough onto a parchment-lined cookie sheet. Freeze for an hour or so and then transfer the frozen dough balls to a container or freezer bag. The will keep, frozen, for a month or two. Bake at the regular the temperature, adding a couple minutes to the overall baking time. You can see them arranged to be frozen in the photo above.

Below you can see the cookies ready to go into the oven. I use a 2 tablespoon ice cream scoop to get uniform cookies. This recipe makes a lot of cookie dough. The motto here is bake some, freeze some. 
Mesquite Chocolate Chip Cookies on a Baking Sheet


Avoid over-baking these cookies. The dough is darker that cookies made exclusively with unbleached all-purpose flour. Because of this, it can be a bit trickier to tell when they’re fully baked. Look at the edges of the cookies, where the dough touches the pan. You want that to be nice and golden.

Mesquite Chocolate Chip Cookies on a Baking Sheet
Lastly, lets talk about add-ins. These cookies are loaded with chocolate chunks and boosted with walnut pieces. I feel like the chocolate is key here, and I love the chocolate walnut combination. But I encourage you to experiment with other combinations. A bit of espresso powder might be nice. Or maybe some sort of toasted coconut version.
Mesquite Chocolate Chip Cookies on a Baking Sheet

Related Recipes

Here’s where you can find all the cookie recipes. I love chocolate chip cookies and you can find a number of different takes on them including David Lebovitz’s Great Chocolate Chip Cookies, Itsy Bitsy Chocolate Chip Cookies, Whole Wheat Oatmeal Chocolate Chip Cookies (best ice cream sandwich cookies), Chickpea Chocolate Chip Cookies, this Whole Wheat Chocolate Chip Skillet Cookie, and these Healthful Double Chocolate Cookies.

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Smoked Chocolate Mousse

A deep, concentrated dark chocolate mousse made with gently smoked chocolate. I’ve used my stovetop smoker for many things, but chocolate didn’t occur to me until recently.

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Gently smoking chocolate is amazing. The fat in the chocolate is receptive to whatever you’re using for smoking – I’ve used cherrywood, applewood, hickory, and rosemary in the past. The trick is maintaining those wonderful smoky notes when you take the next step. I haven’t had much luck using smoked chocolate in cakes and cookies, but when you use it in more direct (and concentrated) desserts like pudding and this chocolate mousse, it can be a delightfully surprising game-changer. 
Smoked Chocolate Mousse in a Small Glass

How We Got Here

The road to this chocolate mousse recipe wasn’t linear.  On a whim, I decided to smoke chocolate in my donabe & it blew my mind. I smoke all sorts of things in the ibushi gin (smoker donabe) – tomatoes, veg, nuts, hardboiled eggs, tofu, etc. But the first time I tried smoking chocolate was this summer. I used Guittard 72% (because I almost always buy Guittard) and the chocolate ended up tasting subtly smoked but also like dark caramel was threaded in. I was blown away. My first idea was to use it in basic molten chocolate baby cakes, but that was a big fail. The flavor just baked out. 
Smoked Chocolate Mousse in a Small Glass From the Side


Around the same time, I was chatting with Amy Guittard, telling her what I was doing & she asked me to be part of a holiday promo campaign along with Sylvie from Just Date (who I’m also a big fan of from my San Francisco days). So here we are. I started thinking about where the smoked chocolate might really shine. I ended up developing this smoked chocolate mousse recipe & love, love, love it. You can see the smoker in action here. The chocolate mousse ended up being a great vehicle, but I can also imagine chocolate frosting, a thick hot chocolate drink, or maybe a smoked chocolate fondue working beautifully as well. I used Guittard 72% Sante Dark Chocolate Chips made with coconut sugar and Just Date organic date sugar. If needed, you can substitute another chocolate (shoot for 60% – 80% cacao), and granulated cane sugar will also work.

Smoking Chocolate

If you don’t have access to a stovetop smoker, no problem, an unsmoked version has long been a family favorite. This is the stovetop smoker donabe (ibushi gin) I use:  The main thing to be considerate of is strength. You’re much better off under-smoking ingredients versus overdoing it. Taking good notes has been helpful. As I experiment I make note of what is being smoked, the wood source, timing and “notes to self” for next time.

Smoked Chocolate Mousse Recipe

Make-ahead Chocolate Mousse

This is the perfect make-ahead dessert, and it’s best when you make it a day ahead of time. It’s the perfect dessert for holidays or when you’re having friends over. You need time for the mousse to set and can do everything in the days before serving. Serve straight from the refrigerator.

Lastly, as noted below, this recipe does feature raw egg* The standard disclaimer recommends children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.

More Chocolate Recipes

There are a lot of chocolate recipes on the site, so have a look around. A few favorites include these all-time fave chocolate brownies, chocolate puddle cookies, and this flourless chocolate cake

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Violet Bakery Chocolate Devil’s Food Cake

This is exactly what you want when you’re craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender.

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What you see here is the Violet Bakery Chocolate Devil’s Food Cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender. It’s exactly what you want when you’re craving a homemade chocolate cake – an ace in that regard.

Violet Bakery Chocolate Devil's Food Cake

I love a beautiful, frosted, homemade cake like no one else, but only bake them now-and-then. Because, cake. If it’s there, I want to eat it. All of it. More often than not, I throw together quick and easy loaf cakes (like this, this, and this) and call it a day. But a devil’s food cake like this one, moist with rich chocolate flavor, is special. And worth the extra effort!

Violet Bakery Chocolate Devil's Food Cake


I brought back a beautiful brass cake server from Simon Marks in Jaipur, and because my birthday was just around the corner, and because Claire Ptak’s Violet Bakery Cookbook was winking at me, I pulled my favorite mixing bowl from the shelf, and checked to see if I had enough buttermilk. The devil’s food cake was meant to be, I had all the ingredients on hand, and shy of the buttermilk, you probably do too.

Violet Bakery Chocolate Devil's Food Cake

Devil’s Food Cake Finishing Touch

The frosting here is Claire’s Marshmallow Icing, also in the same beautiful book. It’s billowy, sweet, vanilla-flecked, and a compelling alternative to buttercream. You’ll want to put it on the cake, and everything else edible in your life. It’s a frosting that pairs beautifully with devil’s food cake. I also found myself dipping berries into it, and orange segments, and my fingers. The marshmallow icing reminded me a bit of Simon’s incredible cannoli filling at Caffé Palladio. So so so so good and a wonderful tie-in to my brass server! 

Violet Bakery Chocolate Devil's Food Cake

More Chocolate Inspiration

Lastly, if you’re looking for other amazing chocolate recipes to try, this flourless chocolate cake is a favorite, and you can’t go wrong with these brownies.

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Chickpea Chocolate Chip Cookies

From The Miller’s Daughter cookbook, these chocolate-flecked cookies are made with chickpea flour, tahini, and brown sugar for a brilliant twist on peanut butter chocolate chip cookies. The texture is crisp at the edges and soft-centered with oozy puddles of chocolate throughout.

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When a cookbook author uses a headnote to tell you to bookmark a page, I’ve learned to do it. That’s exactly how I found myself baking these brilliant Chickpea Chocolate Chip Cookies. Emma Zimmerman enthusiastically included the recipe in her new cookbook, The Miller’s Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills. The cookies are made with chickpea flour, tahini, and brown sugar for a brilliant twist on peanut butter chocolate chip cookies. The texture is crisp at the edges and soft-centered with oozy puddles of chocolate throughout.
Chickpea Chocolate Chip Cookies on a Baking Sheet

The Miller’s Daughter

I was hoping to catch a glimpse of Emma’s new book before it was released. Emma and her father run Hayden Flour Mills on the outskirts of rural Phoenix, Arizona where they champion rare, near-extinct heritage flours and ancient grains. If you’ve only ever baked with all-purpose white flour, exploring the world of grains and flours like the ones Emma and her father grow and mill can be a complete game-changer. Creatively, it opens up a world of flavor and depth. Environmentally, growing these grains improves crop diversification and reduces mono crops. And, eating a diverse range of grains and pulses helps to keep your microbiome happy. So, big wins on many fronts.

The Miller’s Daughter cookbook has chapters on: White Sonora, Heritage Bread Wheat, Farro, Barley, Einkorn, Corn, Durum, Chickpeas, Oats, and Rye.
The Miller's Daughter Cookbook
We were heading east last month with the Airstream and my hope was that maybe we could visit Emma and the mill as we would be in the general vicinity of Phoenix. But the winds were SO BAD the whole time we were towing that we had to drive extra early in the mornings when the winds were calm and stayed parked as much as possible aside from that. It made “winging-it” with our schedule difficult. And although I didn’t get to congratulate Emma in person, she was kind enough to send me the book which arrived shortly after we got home. If you love baking and cooking with unusual flours, whole grains, and the like as much as I do, I suspect you’ll love this book. The story of how their mill came to be is an inspiration for anyone thinking about starting a passion-driven business in the food space. Also, Emma’s dress game is exceptionally strong.
Chickpea Chocolate Chip Cookies on a Marble Counter with Drinking Glass and White Plate

Chickpea Chocolate Chip Cookies

These cookies sit in the chickpea chapter, and rival some of the best chocolate chip cookies I’ve had. They’re sophisticated on the flavor front, and when baked to golden-edged perfection, the texture is a journey in itself. You get a bit of snap at the edges once the cookies have cooled, and dense chewiness as you work toward the center of the cookie. If you love a good chocolate chip cookie, I have to second Emma’s sentiment and encourage you to give these a go.
Chickpea Chocolate Chip Cookies on a Parchment-lined Baking Sheet

A Couple Tips

  • Chocolate: Use a good dark chocolate chip here, or chunks. I used Guittard 63% extra dark chocolate baking chips, and they were just right. I don’t love “perfect” chips in my cookies, so I gave them a quick chop before folding into the batter. Bingo.
  • Freezing: These cookies freeze well. So, if you end up wanting to bake a bunch and save some for later just set them out on a counter to come back up to room temperature. They also bake beautifully from frozen dough, just tack on a few extra minutes to your baking time.
  • Size: Emma bakes these bite-sized, using 1 tablespoon of dough per cookie. After a few batches, I’ve landed on 3 tablespoons of dough per cookie as my preferred size for this recipe. It’s the size of my favorite cookie scoop, and gives me the texture I like in a cookie like this. Play around & experiment!

Cookie Ingredients Arranged on Counter

Links and Inspiration

If you’re looking for more inspiration and ideas of how to explore these amazing flours and grains, here are a few links to point you in the right direction.

Freshly Baked Cookies on a Plate

Please let me know if you make these! Or if you try any other recipes from Emma’s book. The next recipe I’m going to make is the Saffron Strawberry Galette with Messy Rye Crust, and then I plan to jump into a few of the savory recipes. If you’re looking for more after baking these, here’s where all the cookie recipes live. Happy baking!

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Incredible Chocolate Desserts

This article is from Delicious Everyday.
Chocolate is king when it comes to dessert flavors. This list of incredible chocolate desserts has everything from macarons to cakes to brownies—everything you need for a delicious dessert.
This content …

This article is from Delicious Everyday.

Chocolate is king when it comes to dessert flavors. This list of incredible chocolate desserts has everything from macarons to cakes to brownies—everything you need for a delicious dessert.

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