Chocolate

Since we offer only one chocolate cookie on our assorted cookie plate, we made sure that cookie is as chocolatey as possible. We call them maltagliati, which means “badly cut.” In truth, the dough is not cut at all; the pieces are torn from a slab of chilled dough. In any case, the cookies are sure to please any dark-chocolate lover.

Raspberry jam is the core of these delightful candies.

Apricot and chocolate is a superb combination of flavors. This fruit confection makes an attractive presentation.

Dipping strawberries in chocolate is so easy and the results are so delicious. The flavor combination can’t be beat.

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

This classic nougat is chock-full of almonds and candied orange peel. After you try it, you will doubtless never eat store-bought nougat again.

This chocolate-dipped nougat combines praline paste and hazelnuts. It is always a winner, especially with chocolate lovers.

This unusual fudge is flavored with the same spices and other ingredients that create the warm, robust flavor of gingerbread.

I originally created this recipe for Bon Appétit magazine. With its deep undertones of coffee and chocolate, it is one of my favorites.

This chocolate nougat has a pronounced honey flavor. It is soft and chewy, with a slight crunchy texture from the hazelnuts.

In these candies, two layers of natural-colored marzipan surround a rich chocolate cream filling. They are cut into squares and dipped in chocolate for a doubly delicious flavor.

This is the old-fashioned fudge remembered from childhood. It is rich and creamy with lots of chocolate and walnuts. My husband says this tastes like the fudge his grandmother used to make.

This one-bite goody has chocolate both inside and out.

These rich and chewy confections are an old-world classic, unusual in that they are first cooked and then baked. A mélange of ingredients, including honey and candied orange peel, is used to make them; their underside is covered with bittersweet chocolate.

Chocolate and hazelnuts are a classic combination. This confection is made by dipping hazelnut butter caramel into chocolate.

Sugar, water, butter, and chopped almonds are cooked together until they caramelize to make this rich and chewy classic confection. Cut into rectangular shapes, dipped in chocolate, and covered with chopped almonds, these are hard to resist.

Chocolate caramels with cashews are dipped in bittersweet chocolate for a very chocolaty and nutty candy. These are my husband’s favorite caramel candies.

A relative of English toffee, krokant is a chewy nut brittle rich with almonds, butter, and vanilla. It is eaten plain or dressed up by dipping in chocolate. It is also used to make other candies.

Nougatine is a crisp nut brittle made by cooking sugar with no liquid. The sugar must be stirred constantly to avoid burning and prevent lumps from forming. Nougatine is eaten plain, dipped in chocolate, or used as an ingredient in other candies.