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Dual Chocolate Blackberry Tarts

Mariana Leung / Wicked Finch Farm, Pawling The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on

Cocoa Connoisseurs

SPENDING A COLD WINTER DAY out in the snow and ice practically demands a steaming mug of hot cocoa. The common, store-bought packets may do for some in a pinch, but

Raising the Chocolate Bar

THE AROMA OF CHOCOLATE PERFUMES THE AIR of the Fruition Chocolate shop. Machinery buzzes in the background as cocoa nibs are ground into a shiny paste. Gracious, soft-spoken and chocolate-obsessed, owner

Peter Rose’s Hot Chocolate

Peter Rose Servings: (8) 4-ounce cups Ingredients 4 squares unsweetened baking chocolate, cut into quarters 1/2 teaspoon cinnamon 1/8 teaspoon cayenne pepper (or more to taste) 1/4 teaspoon ginger 4

Hazelnut Biscotti

Vicki Zeph, Zeph’s Ingredients 2 whole eggs 1 egg yolk 1 cup sugar 1/2 teaspoon vanilla 1-3/4 cups all purpose flour 1/2 teaspoon baking powder pinch of salt 2 cups

Flourless Chocolate Cake

Jocelyn Beverly Yields one 8-inch cake. Ingredients 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers) 13 tablespoons butter 7 large eggs (at room temperature, separated)

Bittersweet Chocolate Souffle

Dan Budd, Taste Budd’s Chocolate Dreams Yields 5 to 6 8-ounce souffles Ingredients For molds 4 ounces softened butter 8 ounces granulated sugar Pastry cream base 16 ounces (2 cups)

Biscuits de Chocolat

Barbara Ketcham Wheaton Ingredients 2 one-ounce tablets of semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, stiffly beaten 1/2 cup cake flour 2 tablespoons confectioner’s sugar

Hudson Valley Restaurant Week is back this April 8-21!