I made the Milk Bar Chocolate Malt Cake by Christina Tosi - and it’s a chocolate lover’s dream. In this video, I walk through each step of this decadent recipe, from the rich chocolate cake layers and ...

This World Chocolate Day, Vanshika spotlights chocolate not as dessert, but as an ingredient on par with salt, spice, and ...

Sunshine-yellow custard cradling sliced bananas beneath a cloud of whipped cream – that’s the California diner classic that ...

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Nestled in the heart of Lima, Ohio sits a gleaming white Art Deco treasure where time stands still and taste buds rejoice at the perfect marriage of juicy square burgers and creamy, dreamy malts.

This will create the cracking on top of the brownies. 3. Mix in chocolate mixture and vanilla by hand with the use of a spatula. 4. Add flour and fold in until there are no more lumps. 5.

1 cup packed Malted Cookie Dough (recipe follows), frozen ¾ cup Malted Fudge (recipe follows) In a medium bowl, combine the ice cream base, molasses, vanilla and salt, and whisk until smooth.

1 teaspoon molasses (not blackstrap) 1 teaspoon pure vanilla extract ½ cup all-purpose flour, toasted 2 tablespoons malt powder ¼ cup finely chopped (chip-size pieces) dark chocolate Directions ...

Whisk until the chocolate is completely melted and combined. Let cool to room temperature and then use immediately or store it in an airtight container in the fridge for up to 2 weeks.

1 cup packed Malted Cookie Dough (recipe follows), frozen ¾ cup Malted Fudge (recipe follows) In a medium bowl, combine the ice cream base, molasses, vanilla and salt, and whisk until smooth.