Chocolate

This make-ahead retro dessert, an irresistible combination of dark chocolate custard and whipped cream, is making a comeback on restaurant menus.

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On our hot Christmas days, this light and refreshing pudding is the kind of dessert we all need.

Katrina Meynink gives the festive favourite a toasty, tasty upgrade. Pa-rum, pum-pum, pum.

The founder of Sydney pastry shop Flour and Stone shares the recipe for her beautiful siren cake from her new cookbook, Love Crumbs.

But spare a thought for the small family farms of West Africa, who aren’t getting their fair share of soaring commodity prices.

An unassuming cake full of rich texture and bursting with “little pockets of flavour”.

Soaring cocoa prices have shaken Australia’s $5.5 billion chocolate industry, putting smaller chocolate makers at risk.

Chocoholics headed to Abbotsford Convent to give thanks for chocolate.

Julia Busuttil Nishimura tops the weekend brunch favourite with velvety choc-nut spread and fresh fruit.

Its simple batter comes together in one bowl, and the mascarpone icing can be whipped up by hand.