a love letter to dark chocolate
I eat dark chocolate every single day of my life—so if I miss a day, please check for a pulse. If you have yet to fall in love with dark chocolate, maybe you just need a strategy. Rather than comparing it to milk chocolate, you might think of it as its own entity. Try tapping into the part of your palate that likes coffee. Ease into it, beginning with 55% and working your way up to 70%. And just in case you need another nudge in that direction, UCSD researcher Dr. Pam Taub, an expert on the cardiovascular benefits of dark chocolate, is here to share her research and some of the reasons you should consider it a friend with benefits.
Dark Chocolate Pots de Crème
Creamy, dreamy, and totally customizable
The creation of this recipe was a pivotal moment for me. It was the first “clean” recipe I developed after making a paradigm shift in my diet and my identity, from specialty food shop owner to clean eater. It marks the moment when I felt a deep sense of relief in realizing I could still make scrumptious food to feed my people, despite omitting gluten, grain, dairy, nightshades, etc.
These irresistible pots of creamy dark chocolate are ridiculously easy and are the perfect way to punctuate a meal. Chocolate and raspberry are a classic coupling. But you can customize to your taste by topping each one (depending on the season) with fresh cherries, strawberries, toasted hazelnuts, or coconut flakes instead.