The owner of Chicago-based Vosges Haut-Chocolate will be making her mass-market chocolate debut at a store near you. more ›

It's a royal bummer when your bananas go over-ripe. They're brown and squishy and no longer suitable for regular consumption. Freeze them and use them for bread. more ›

If you need some last-minute treats for your sweetheart (or for yourself, let's be honest) try these two decadent chocolate recipes. more ›

Pastry chef Patrick Fahy, formerly of Blackbird, has established himself at Cafe des Architectes. We stopped in to see what he could dish out. more ›

Entertaining doesn't get much easier than our banana and chocolate puff pastries with a crispy brown sugar topping. Frozen puff pastry is a great go-to when you don't have time to monkey around with making your own dough. Also, we know that you are just as lazy as we are, so shortcuts are welcome when there's other fun stuff to do. These single-serving sized pastries are perfect for making a quick breakfast or brunch for guests - pick up some naners and chocolate chips and make some yourself this week. more ›

Do you love Vosges Chocolate? Do you like free stuff? Well, we just got a tip via twitter from Vosges. They were teasing the twitterverse about a free chocolate event tomorrow, and we poked them until they gave in. In what they are calling a "random act of chocolate," Vosges will be giving away free mini exotics bars tomorrow from 7:30-9 AM at Union Station. They have over 3000 bars to give away. Go get yours! more ›

We're suckers (no pun intended) for a good candy shop. Which is why when we saw the sidewalk sandwich board for Amy's Candy Bar when wandering around Ravenswood (text: Keep Calm and Have More Candy) we pestered our companion until we got to stop. What can we say? Something about candy stores make us act like children. more ›

"I want to demystify the art of making truffles. It's not that complicated!" On that reassuring note, I began a truffle-making class with Katherine Anne Duncan, founder of Katherine Anne Confections. I'd visited Katherine before, and been impressed by her truffles, dipped caramels and other goodies - but things have moved forward for her company. No longer working out of a shared kitchen, Katherine now has her own, dedicated space in Logan Square where she can produce truffles and hold classes and events. I joined other truffle novices, rolled up our sleeves and got busy. more ›

Despite the raging storms that are mercilessly pummeling Chicago, it's still officially summertime and that means you officially need to get in front of the grill. Summertime is a great time to try grilling things you might not think to grill; think avocados, watermelon, and peaches. This week, try grilling bananas - we'll show you how. This is an easy way to end a cookout, because the grill will already be hot. more ›

The Feast reports that the Choco-Dog, the single most decadent food item in Chicago's sausage-filled history, is back on the menu at Hot Doug's for this week only. The sausage/dessert/calorie bomb of yuminess includes a homemade pork, dried cherry, and apple sausage topped with Vosges' Mo's bacon Bar. We can just die happy, right there. more ›

We've gushed about the wonderful products made by Nicole Greene's truffle truffle before, but these take the cake. It's not often that you can eat a dessert and feel civic pride, but these beautiful candies are like little bundles of Chicago happiness, all wrapped up in a chocolate shell. The "i 'heart' Chicago" collection includes truffles made with Metropolis Coffee, Spice House spices and Half Acre Beer, and they go on sale next Monday. more ›

When the Morton Salt company tagged its best-selling table salt with the line “when it rains it pours”, few could have imagined that phrase would be prophetic of a growing gourmet industry. Simple iodized salt, though still a staple on most tables, has lately been eclipsed by the culinary juggernaut that is sea salt. From entrees to desserts, the use of sea salts by chefs and confectioners has become both an enticement and a mark of excellence. But what is the big deal? How is sea salt different from what mom and dad used to fill the shakers we did not want to put down as kids? The industry is booming, Luckily it does not take much for one to become a sea salt connoisseur. more ›

Rare is the person that will readily admit that he or she needs a little help in the bedroom. Yet if we were really such outstanding lovers all of the time, the adult novelties business would not be the multi-billion dollar industry it is. Let's face it, whether it is in the warm up or the execution, we can all use a little extra "somethin' somethin'" once in awhile. Making love, for what the cliches are worth, really is like building a fire. Having a little extra kindling on hand is never a bad idea. Enough with the tacky metaphors though. This is a food column. Let's talk aphrodisiacs, folks! more ›

Valentine's Day is a contentious holiday. Some love it while others detest it, and these feelings are usually contingent on who accompanies us on any particular February 14th. I asked the Chicagoist foodies to tell me their favorite things about Valentine's Day, defined however they liked. Single, coupled, fine dining or home on the couch - these are our favorite. Caitlin prefers wine to chocolate, Minna is annoyed by American V-Day, John likes trashy heart-shaped candy. If you have a great story, add it in the comments. more ›

Want something a bit more interactive for your Valentine's Day celebration? Oh, get your head out of the gutter - we meant food! Logan Square Kitchen is hosting a special Valentine's Day pastry market on February 12th and 13th. Rather than surprising your loved one with chocolates and cakes, why not shop for them together and support local business at the same time? Some great vendors will be there, including: more ›

Hey, Chicago bakers, get off your duffs and win us $10,000, will ya? We just found out that there are only a few more days to enter the Scharffen Berger and TuttieFoodie.com Chocolate Cupcake Adventure Contest. The contest is nationwide, but Chicago is home to the absolute best home bakers in the country, obv. Let’s bring that prize money home! Contestants 18 years or older submit an original cupcake recipe in order to win $10,000, a trip to New York to distribute their cupcake from a truck, and a feature in the Food Network Magazine. Second and third prizes aren’t too shabby either, coming in at $7,000 and $3,000. more ›

24 cans. That's how much Four Loko it would take to drop you in your tracks (in the death sense) according to a piece in Esquire magazine. In case anyone has forgotten, Four Loko is the caffeinated malt-liquor concoction that has the nation all a-tizzy, and a can contains as much caffeine as 4 shots of espresso. more ›

It's our firm belief that Gene Wilder would take Johnny Depp in a fight faster than you can say "vermicious knid," which is why we're so thrilled that The Fulton River District will be screening the original Willy Wonka & the Chocolate Factory as part of Movies in the Park next week. It's Tuesday, June 29, and is being co-sponsored by The Blommer Chocolate Company, which has been scenting various Chicago neighborhoods since 1939. more ›

Mars Inc. is closing five of its six Illinois Ethel's Chocolate locations by the end of the month. Fans of Mars's haute chocolate salon will have to travel to Skokie to get their fix. [Crain's] more ›

Biting into a peanut butter bonbon from Vosges Haut-Chocolat can be a transcendent experience. So, evidently, can being in the Chaturanga position. Combine the two and you’re well on your way to inner bliss at the Chocolate and Book Signing by David Romanelli at Vosges’ Armitage location. more ›

• How to make bacon cups (H/T, McSkippy) [Merriment Design]
• Alpana Singh has some wine and dessert pairings for Valentine's Day. [WWAD]
• Also in time for Valentine's Day, Taste of Peru's sopa de viagra reminds us that we need to get up there and formally review our favorite Peruvian restaurant. [Sun-Times]

The Grainger Ballroom at Symphony Center will be the site for taste TV's inaugural Chicago Luxury Chocolate Salon Sunday from 11 a.m.- 5 p.m. Over two dozen chocolatiers, confectioners and chocolate-related companies will be showcasing their products, offering tastings and chefs demonstrations, and panel discussions with confectioners and authors. The salon will also feature a judged competition. more ›

This is just to tease inspire you. A couple months ago when we shared our recipe for banana bread we asked what sort of extras you like to mix in. This weekend we made banana bread again and stirred in a half cup each of dark chocolate chips and chopped hazelnuts. And then we sprinkled some of each on the top before popping the pan into the oven. We had family visiting later on and they destroyed the loaf. So great as a morning coffee cake or even as an after-lunch dessert, since it's pretty sweet. more ›

On a recent trip out East, a family member convinced us to reconsider the chocolate covered pretzel. We were not convinced that anyone had finally struck the fine balance between salty and sweet, crunchy and smooth. Into our mouth went a pretzel, lightly coated with milk chocolate and small red candied dots. Chew, chew, chew,…hmm, salty and sweet but with a kick. It was a Mexican hot chocolate pretzel. Who knew they came like this? Next, we tried a pretzel with Chai spice infused chocolate. Then dark chocolate with a hint of mint. These were not the heavily coated, waxy chocolate covered pretzels we’d tried before. These pretzels were crisp and the light coat of chocolate let the saltiness of the pretzel stand out. The different flavors added a great and unique component to the treat. more ›

Moonstruck Chocolate Company, a national purveyor of cute and tasty chocolate treats, is closing its Chicago location today. Crain's Chicago Business reports that the company simply couldn’t cope with competition from the variety of both coffee shops and chocolatiers in the neighborhood, most notably Vosges and Ethels. [.] Their chocolates had received an incredible amount of press (including being picked by Oprah as one of her "favorite things") but this apparently didn't generate enough walk-in business. more ›

Ruben Zarate attempted to rob a muffler shop on the Northwest Side yesterday, but employees told him only their boss could open the safe, and he wasn't there. So Zarate gave them his phone number and told them to call when the boss got in. They called the police instead. Police wound up shooting Zarate when he returned to the store; he survived and is being charged with attempted armed robbery and aggravated assault of a police officer. [Trib] more ›

We're going to be doing a special Valentine's Day version of the Buffet next week. Until then, here are some events to tie you over. more ›

If your Valentine has a sweet tooth and you're looking for something special to make for him or her on the big day, this chocolate-dipped shortbread may be just the thing. These cookies only have six ingredients, all of which we had in our kitchen already. Score! Love it when that happens. more ›

A truck hauling chocolate overturned on the northbound Skyway this morning, spilling diesel fuel but none of its precious cargo. The semi, carrying 4,000 gallons of liquid chocolate, crashed near 71st Street. Three people suffered minor injuries, and we're left to fantasize about the nastiest, biggest fondue party that could have been. We're still trying to figure out why chocolate would be transported in its liquid state and where exactly it was headed. more ›

Our winter just became more tolerable with the news that chocolate maker Barry Callebaut A.G. is opening a chocolate academy in Chicago. The academy, slated to open in June, will be in Callebaut's local headquarters in the Montgomery Ward building on West Chicago in River West and fulfills the company's desire to have an academy in the United States. more ›