And the best chocolate makers in the country are...

Zagat, January 2017

How tropical fruit turns to the dark side, in words and in a 45-second video!

Saveur, December 2016

Drinking chocolate, anyone?

Men's Health, December 2016

A look at lawyers who have started life anew as entrepreneurs, from Shawn Askinosie of Askinosie Chocolate to Matt Tolnick of Lawless Jerky.

Fortune, August 2016

So many sweet, creamy treats to satisfy your inner chocoholic.

Food Republic, August 2016

Why do we perpetuate the fiction that it tastes anything like real chocolate?

Extra Crispy, June 2016

For starters, wake and taste.

Food Republic, Feb. 2016

Dark AND milk?! Yes, it's real, and it's delicious.

The Kitchn, Feb. 2016

Here's a cheat sheet to make you look like a bona fide expert.

The Kitchn, Feb. 2016

Chocolate actually has terroir, and other fun facts.

The Kitchn, Feb. 2016

And what the heck does "bean to bar" even mean?

The Kitchn, Feb. 2016

A blogger has come out with damning allegations about the Brooklyn chocolate company's early days.

Slate, Dec. 2015

For years we Jews have sighed and taken our waxy, poor-quality gelt with a grimace. Until now. Fortunately for everyone with taste buds, many high-end chocolatiers have started making artisanal gelt. Here are the seven best.

Food Republic, Dec. 2015

Top chocolatiers are making high-end sweets for the holiday.

Tasting Table, Oct. 2015

The 14 stores across the city where you can find your craft chocolate fix.

Gothamist, Aug. 2015

Chocolate mousse massages, cacao facials, and even a few chocolate mani-pedis.

Travel + Leisure, August 2015

If you think of chocolate as a sixth food group (like I do), there's no need for you to go without it for three full months. Here are six bars that pair particularly well with hot weather:

Tasting Table, August 2015

The better the chocolate, the better the ice cream. (Photo by Jenny Sathngam)

Camille Styles, August 2015

Ice cream makers are turning to craft chocolate to up their game.

Tasting Table, July 2015

Move over, peanut butter cups. Chocolate and sesame is my new favorite dessert.

Tasting Table, May 2015

Despite what some Roald Dahl books would have you believe, most chocolate makers will open their factories for tours (read: free samples). 

Travel + Leisure, April 2015

Why do specialty shops refuse to carry one of the best-known craft chocolate brands in the country?

Slate, March 2015

First it was wine. Then coffee. And now it's chocolate. The West Coast has always been one step ahead on food trends, and it's ahead of the curve again — this time with craft chocolate.

Food Republic, Feb. 2015

I did a taste test (poor me) to find the best affordably priced bars in big-box stores near you.

The Real Deal, Feb. 2015

Why you should be drinking cacao tea, and where to find it (and make it at home!). (Photo by Katie Foster)

Tasting Table, Feb. 2015

Restaurants and chefs are joining the trend by using craft bars in high-end desserts. (Photo by Clay WIlliams)

Zagat National, Feb. 2015

You know your grapes. You know your coffee beans. But do you know your cacao beans?

Food & Wine, Feb. 2015

Trinidad and Tobago's Cocoa Research Centre may just solve our current cacao conundrum and make chocolate taste better while doing so.

Slate, Jan. 2015

Number One: Look for the words "bean to bar."

TasteBook, Jan. 2015

Scott Moore, Jr., smokes his cocoa beans in a barbecue pit because, well, Texans will eat anything smoked ("even a two-by-four," he says).

New York Times, Oct. 2014

How the unlikely use of a barbecue pit creates the best artisanal chocolate in Texas.

Texas Monthly, Oct. 2014 (originally in the New York Times)

Craft chocolate makers use everything from juicers to Indian dal-grinding machines to make their small-batch, artisanal chocolate. 

Modern Farmer, Sept. 2014

Dark, strong and liquified is the way to go.

Food Republic, Sept. 2014

Austin is becoming quite the chocolate town.

Zagat, July 2014

Austin chocolatier Krystal Craig is doing some pretty remarkable things. Here's a day in her life.

Zagat, Oct. 2013

Hamerman’s organic chocolates are all around 80% cacao and have very little sugar while still managing to taste great, which means she has truly made the perfect food.

Zagat, April 2014

Top-notch chefs like Momofuku's Christina Tosi and the Institute of Culinary Education's Michael Laiskonis thrilled Austinites with a mult-course all-dessert dinner. 

Tribeza, May 2013