Recipe: Michael Reardon's Chocolate–Caramel Tart with Fleur de Sel

Chocolate Caramel Tartlets The beloved combination of salt and caramel is famously addictive—so addictive that eating a single cellophane-wrapped confection does little to dispel our cravings. Thankfully, chef Michael Reardon sent us his recipe for these indulgent tartlets, which are enriched with a layer of chocolate ganache. It's the perfectly portioned salt-meets-sweet treat. Get the recipe here.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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Recipe: Chocolate Rice Pudding with Chile Fudge Sauce

Chocolate Rice Pudding with Chile Fudge Sauce Looking for a chocolate dessert that will put a little kick in your Valentine's Day? This offbeat rice pudding from Buffalo chef Mike Andrzejewski gets a kiss of heat from regular old hot sauce. If you've already settled on a dessert for Monday, you can taste chef Andrzejewski's dish at his Beard House dinner on February 16.

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Test Your Eat-Q: Chocolate

chocolate Valentine's Day is upon us and everywhere you look it's chocolate, chocolate, chocolate. Think you know all there is to know about everyone's favorite February treat? Here's your chance to find out: How many Hershey Kisses are manufactured on an average day at the Hershey Chocolate factory in Hershey, Pennsylvania?
A. 12 million B. 33 million C. 50 million D. 80 million
Get the answer and take the rest of our Eat-Q quiz here.

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Recipe: Dark Chocolate–Passion Fruit Tart

Megan Romano's recipe for Dark Chocolate Passion Fruit Tart, from the James Beard Foundation When Charlie Palmer's team claimed the Beard House kitchen earlier this month, Megan Romano and Jennifer Yee, who supervise sweets at Aureole's Las Vegas and New York locations, respectively, put out two technically impressive desserts. Romano contributed this towering tropical tart, joined by passion fruit semifreddo, passion fruit–tangerine sorbet, and tangerine gelée. If you're looking for a challenge, this is it. (Yee served a plum soup with green grape sorbet, horchata gelée, and rice cluster,

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