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Why have a croissant when you can have a chocolate croissant?
These artisans are melting our hearts
What’s sexier than knowing where your cacao beans were sourced from?
Leave cheap candy for the trick-or-treaters and come taste the good stuff
And right before Easter, too…
Nicole Trutanich, of Bar Au Chocolat in Manhattan Beach, imports cocoa directly from small equatorial farms, rather than melting down bulk chocolate
A giant gingerbread house and a chocolate seminar are just two things to look forward to this month
From Michael Mina’s new brasserie at Aria to ramen and whiskey Downtown
Hey, you got your Casamigos in my peanut butter cup
If Christmas hasn’t expanded your waistline enough, Indulge LA is calling.
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