Category: Baking / Cooking

Cocoa Loco: 50 Best Chocolate Recipes

Chocolate, in all its silky, indulgent glory, has a way of transforming an ordinary moment into something extraordinary.

Whether it’s the subtle bitterness of dark chocolate, the creamy comfort of milk, or the velvety sweetness of white, this universally cherished treat is a timeless favorite, at the heart of grand celebrations, quiet afternoons, and everything in between. Its versatility knows no bounds; chocolate can be as complex or as simple as the occasion calls for.

In this collection, I’ve compiled my best ideas to help satiate any chocoholic. Showcasing the depth and range of this beloved ingredient, from classic desserts to innovative creations that push conventional boundaries. No matter the craving, there’s a chocolate recipe here for you.

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Hannah (BitterSweet)9 Comments

Whiskey Business with Brownies

Does the world need another brownie recipe?

That’s the question I posed on social media, teasing a photo of just such a thing. Perfectly squared, with razor-sharp edges and straight sides, stacked beguiling towards the viewer, even they seemed aware of what an obvious ask this was. The answer landed even before the question mark was fully formed.

“There is always a good reason to create a new brownie recipe. After all, brownies = joy.”
“The world 🌍 ALWAYS needs another brownie recipe!”
“Yes of course.”
“Yes, please!”
“Well duh!! 😍😍😍”

The people have spoken.

Better Than Basic

While we can agree that there’s no limit to brownie recipes, I’m not one go all the way back to basics. There needs to be at least a small twist, a little something that sets them apart from their fudgy brethren. To that end, I offer two shots of salted caramel-flavored whiskey, warm and rich, alongside nutty toasted pecans. A gentle snow of flaky sea salt feels necessary to round out the theme, ending each bite on a saline high note, thin crystals crunching gently into the glossy surface.

Sweet Stories, Edible Memories

This recipe in particular holds stories, coming from a specific set of circumstances that made me want to preheat the oven in the first place. An embarrassment of riches came from my neighbor’s pecan tree, and a stunning amount of that plunder went to me. Stashed carefully in the freezer for safe keeping, I’ve been working down the surplus slowly, thoughtfully, while trying to think of ways to repay such a gift. This same neighbor and I sometimes share fresh pecans and shots of this particular whiskey to gossip about the community, complain about work, or just catch up, so I knew these ingredients already had a strong affinity. All I had to do was add chocolate.

So, settling the debate once and for all, the world needs many, many more brownie recipes! They don’t need to be earth-shaking, wildly creative, never-before-tasted creations to make a big impact, and more importantly, taste like a little morsel of joy. Sometimes, a little salt, a splash of whiskey, a handful of pecans, and a whole lot of love can do that.

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Hannah (BitterSweet)1 Comment

Level Nineteen, Unlocked

Time really does accelerate as we get older. At least, we experience it differently, as days blur into the next, one after another in a largely unremarkable stretch, until we find ourselves at another milestone, seemingly out of the blue. So here we are, entering the 19th year of BitterSweet, in some unfathomable twist of fate. It was never meant to endure through such trials and tribulations, becoming such a pivotal part of my career and the subsequent life built around it, but it’s truly taken on a life of its own. Now verging on adulthood in its final teenage year, I think it’s here to stay, for as long as I do.

For this anniversary, which seems like a forgettable one, just on the precipice of the big two-oh, I thought I would share recipes to follow suit. Instead of compiling the most popular options, I’d like to shine a light on 19 forgotten recipes. These are pieces that I personally loved, going through great lengths to create, capture, and preserve in digital form, but for whatever reason, never hit it big and became lost in time. It’s to be expected when you have 200 recipes housed on wholly separate pages of this antiquated, unintegrated online platform.

I’m honestly thrilled whenever someone pulls out a lost gem and leaves a comment so please, dig deep; laugh at my old, terrible photos; taunt me for my overwritten intros; and of course, tell me what you love and hate about the recipes! Even for my beloved regulars that dutifully carry this burden, I’d implore you to take a look back. Given that even I forget about some of my work, I bet there are some hidden treasures you’ve overlooked, too.

Cheers to another year… Long live BitterSweet!

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Hannah (BitterSweet)15 Comments

A Night Market To Remember

Have you ever had an insatiable craving for a food you’ve never had? Like nostalgia for something you’ve never done before, it feels so intimately familiar, so deeply embedded within your psyche, that it’s impossible to separate from your actual lived experience. For me, such is the case for Taiwanese popcorn chicken.

I can smell the fragrant oil infused with five spice and soy sauce, feel the crisp batter shattering between my teeth, and taste the heady umami of the entire composition blending into one arresting high note, like a flavor so loud you can actually hear it. Forgive me for waxing poetic, but if there was ever a dish to command such flowery prose, this is it.

Ingredient Upgrades

For me, the barrier to recreating my false memory of Taiwanese popcorn chicken isn’t replacing the poultry. Thick, juicy Donko Sugimoto shiitake mushroom caps, which come with the added bonus of ample umami already built in, make that a snap. Rather, it’s the mental block I encounter when considering deep-frying foods. Tending all that scalding hot oil just isn’t a fun prospect when cravings strike, which is why I opted for the healthier, less dangerous approach of air frying. Don’t worry, it’s not a sacrifice; the results are every bit as golden brown, crispy, and delicious.

Shining a Light on Taiwanese Night Market Street Eats

Taiwanese popcorn chicken, or yan su ji (éčœé…„雞), is a beloved street food that’s a fundamental pillar of Taiwan’s bustling night markets. Quick to prepare, cheap, and easy to eat without breaking your stride, this snack is often served out of bags and eaten using toothpicks. Meant for sharing, perfect to pair with a few drinks, it’s a solid plan to either kick off or wind down your evening with an order.

Unforgettable Flavors

Deceptively simple, as many of the best things are, because the secret is in the seasoning. White pepper and Sichuan peppercorns create a warm, tingling heat that grows without stinging the sinuses, introducing a mala (mouth-numbing) sensation with a citrus-y brightness. You can feel the flame without getting burned, wild as that may sound. It’s hard to describe because it’s more than a basic flavor, which is a large part of the appeal.

Fresh basil leaves get the same treatment, fried for just a moment, until crisp and almost translucent. Balancing out the complete array of flavors with an herbal, sweet, and pungent finish, it’s another example of contrasting elements working in harmony. It’s a perfect microcosm of Taiwan’s approach to food: bold, intricate, and crafted with finesse.

Swaps and Substitutions

Given such a short list of ingredients, each one counts. Donko Sugimoto shiitake mushrooms are a non-negotiable. Firmer and thicker than plebeian shiitakes, they have a deeper, more concentrated and intense umami flavor to match. If you don’t spring for the real deal, it won’t measure up. Aside from that core component, there is some room for adaptation and substitutions:

  • Soy Sauce – Tamari or coconut aminos are great swaps, and you can opt for low-sodium versions if you’d like.
  • Chinkiang (Zhenjiang) Black Vinegar – Sweeter and more mellow than most vinegars, this is one I could drink straight from the bottle. In a pinch, aged balsamic can take its place.
  • Five-Spice Powder – Ratios vary depending on who you ask, but here’s how I like to mix mine up at home. Combine 2 Tablespoons Ground Star Anise, 2 Tablespoons Crushed Cinnamon Stick Pieces, 2 Teaspoons Ground Fennel Seeds, 2 Teaspoons Ground Ginger, and 1/4 Teaspoon Ground Cloves in a coffee or spice grinder and pulverize everything to a fine, consistent powder.
  • Granulated Sugar – It’s a teeny tiny mount, but if you must keep things strictly sugar-free, use a drop of liquid stevia or monk fruit concentrate instead.
  • White Pepper – Ground ginger or mustard, while not an exact match, can fill the gaps, though I’d strongly suggest you not trying to make this trade for best results.
  • :Tapioca Starch, Cornstarch, or Potato Starch – Still need more options? Fine! Pick a starch, any starch: Arrowroot, wheat starch, sweet potato starch, cassava flour, rice flour or any combination should do the trick.
  • Sichuan Peppercorns – There’s no replacing the mala sensation, but you could create a reasonably satisfying piquancy with ground black pepper and a pinch of lemon zest.
  • Shiitake Powder or MSG – You can never have too much umami. Though optional, these put the dish over the top.

Memories In The Making

Even without legitimate memories of Taiwanese popcorn chicken, popcorn shiitake far exceeds them. Rich, meaty shiitake mushrooms have a big umami advantage, and use a fraction of the oil it would take for the traditional deep-fried approach. You get all the spicy, crispy, savory satisfaction to create a fresh, lasting impression—for real this time.

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Hannah (BitterSweet)8 Comments

Unseasonable, Not Unreasonable

Eggplant and tomatoes, in the dead of winter? Oh no, that’s not very seasonal of me. Such a terrible faux pas, such an obvious insult to The Natural Order Of Things. I should have just saved this for a few months and pretended it was devised in that moment, in the warm sunshine of late June, when flowers are blooming and an abundance of produce explodes back into farmers markets. I did consider it, strongly, but I also considered the fact that a little bite of summer in the middle of a dark, cold, forbidding day might be what we all need.

Let’s not kid ourselves: these ingredients are still in grocery stores across the world. It doesn’t matter where you live, or where the vegetables came from, because they’ll find their way to your local market whether you like it or not. We can thank globalization and climate change equally for that. In no way would I suggest that they’ll be as flavorful and ambrosial as peak season produce, locally grown in organic soil, mind you. I’m only suggesting that we have the option to indulge, in this small way, as a preview of what’s to come. When you need a little reminder that there’s a light at the end of the tunnel, you already have the tools to see it. These vegetables will exist anyway; it would be a shame to let them languish, unloved.

Graffiti eggplant is a particularly arresting specimen, striped as if colored with gentle brushstrokes of glossy purple paint. No different from Italian globe eggplant otherwise, in terms of shape, size, or flavor, but an eye catching reminder that the fruit itself exists (and yes, it is a fruit, botanically speaking.) Best when on the smaller size to reduce the amount of watery seeds, it cooks quickly and easily in the air fryer. Sure, it would no doubt be brilliant on the grill, but let’s not forget about the actual temperature outside right now. Tender to the point of melting onto your fork, that silky sensation is heightened against the cool, toothsome pop of raw cherry tomatoes. Basil, the harbinger of midsummer revelry, feels mandatory in this situation, bright and citrus-y, bold and fresh.

That’s all it is: Eggplant and tomatoes. I would apologize for my crime against sustainability, but honestly? I have no remorse. In fact, I’d do it all again, and encourage you to as well. Like celebrating Christmas in July, sometimes we need to do what brings us the most joy, not what makes the most logical sense.

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Hannah (BitterSweet)7 Comments