203 mark recipes

A simple and easy to make fudge recipe using only pantry staples.

Sugar-free chocolate bark candy made with diabetic-friendly chocolate coating, crunchy cereal, and watermelon seeds. Just 3 ingredients melted in a double boiler and snapped into pieces.

Sugar-free chocolate coating melts together with crunchy cereal and seeds, then hardens into bark candy that's perfect for diabetics or anyone watching their sugar intake without sacrificing sweet treats.

White chocolate bark studded with toasted almonds and colorful apricot jelly beans for a quick, no-bake candy that's ready in 30 minutes.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Microwave dark chocolate fudge made with corn syrup, evaporated milk, chocolate chips, walnuts, and powdered sugar. No candy thermometer, no soft-ball stage, just 3 minutes in the microwave to creamy fudge.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

Double Dark Chocolate Cake with White Chocolate Sauce recipe

Elegant dark chocolate torte layered with rich chocolate mousse on a thin cocoa sponge, served with homemade orange caramel confit sauce. A restaurant-level dessert you can make at home.

Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Cafe de olla style Mexican coffee simmers ground coffee with a cinnamon stick and sweetens with dark brown sugar (or piloncillo). Traditional rustic spiced coffee made in one pot.