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Nut Clusters and Dark Chocolates by Way of Beirut
Maha Alami, who is from Beirut, Lebanon, learned to make chocolates there from her mother. After a career in banking, she’s now turned to chocolates and is making excellent assortments, many of the pieces nut-based and most enrobed in her own blend of fine 70 percent semisweet. She does her work at Hot Bread Kitchen in East Harlem and sells her treats online and in the Plaza Food Hall and Épicerie Boulud at Lincoln Center. She has some new heart-shaped pieces and boxes for Feb. 14: Maha Chocolate, $16.95 to $62.95, 866-969-6242, mahachocolate.com.
The Chocolate Lover’s Guide
Indulge for a moment or two by learning more about this most delectable treat.
You may have heard about chocolate’s potential health benefits. But is it really good for you?
A recent report found high concentrations of cadmium and lead in dark chocolate. There’s no reason to panic, experts say — but it’s worth a closer look.
What is it like to work with chocolate? A chocolate maker in California spoke of his fascination with cacao beans and the tastes he looks for in his products.
Convenience is only one reason to love chocolate chips. They also hold their shape better than bars and deliver more flavor in baked goods, Genevieve Ko writes.
Hungry yet? Try these make-ahead desserts, an unfussy mousse or one of our most popular chocolate recipes.
Not in the mood for baking? Wirecutter has selected for you the best boxed chocolates.
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