Sunday, December 28, 2014



Thursday, October 21, 2010

Foodista's Best of Food Blogs Cookbook Now Available on Amazon

Can you see me?

.... and my face is on it!

It's official: you can now get your hands on Foodista's Best of Food Blogs Cookbook via Amazon.  There are 100 recipes in this juicy collection, including Married to Chocolate's pimped out No-Bake Frozen S'mores Bars. WOOT!

I've been the biggest slacker on blogging (how dare me!). But between moving half way across the world (more on that soon) and starting a new job (more on that too), I haven't found enough time to date my chocolates. But fear not, I have a big fat pile of chocolates from all over the globe sitting in the pantry waiting for me. And I'm ready to mingle.

It's going to be so easy making it up to you.

- Kris Alcantara

Loving my chocolate-covered dates from the Middle East! This is a love story you'll want to hear. Stay tuned!

Monday, October 4, 2010

Dark Chocolate Truffles by Michel Cluizel

Look at the size of that truffle! Only at Michel Cluizel.
When you're unemployed and living in one of the most expensive cities in the world, stepping into Michel Cluizel's fancy 5th avenue chocolate boutique can be heartbreaking.

See, his $4/piece dark chocolate truffles had absolutely no place in my budget, especially since I had already blown money on rent, a $115 parking ticket, and dinner at Momofuku. But like a total pushover, I gave in.

I settled for the smaller, $2-version as a compromise, and I bought just one. Slowly, I took a bite, and let the cocoa powder rub on my teeth. This is the part where the cocoa content—rich, dark, and boldly-flavored—made my heart race. It wasn't the kind of truffle that tried so hard to be creamy it ended up greasy (ewww!). Instead, the cream was expertly muted with densely-packed chocolate, flaunting a completely decadent texture minus the fluff. Hey, it takes guts to do that—and lots of sexy chocolate wisdom.

Michel Cluizel, you are a man after my heart. And my wallet.

A happy girl with her lonely Michel Cluizel Truffle
- Kris Alcantara

Deets! Or Yelp it.
Michel Cluizel
584 5th Ave
(between 47th St & 46th St)
New York, NY 10036

Sunday, September 19, 2010

Preview: Vegan Chocolate Truffles

cocoa v edited 1
Vegan Chocolate Truffles by Cocoa V

Verdict for vegan chocolate truffles--yay or nay? Stay tuned.

- Kris Alcantara

Currently blogging live from Seoul, Korea, where I just bought $20-worth of crazy Korean chocolate (kimchi chocolate, anyone?). Anyong Haseyo!

Friday, September 10, 2010

Meet My Cool Summer Flings

Summer fling (n): a brief, casual relationship; something light and fun-filled. Usually not exclusive to one person, ends in a mutual agreement of friendship.

I've shamelessly flirted with far too many frozen desserts this summer, and only one of them was chocolate! I'm talking weekly visits to Lula's Apothecary in June, happy hours at Pink Berry in July, and consistent consumption of melon-flavored popsicles from an Asian grocery in August. Did I mention I'm not an ice cream person? These cold indulgences happen strictly during the summer time, hence I call them my summer flings. 

1. Pineapple Dole Whip Ice Cream
Honolulu, Hawaii... and notoriously at Disneyland Parks

Non-dairy and 90 calories? Sold. A Hawaii original before it was adopted by the Disney clan, this soft-serve ice cream has a subtle citrus taste and a creamy finish. Light, refreshing, addictive. And if Youtube videos count for something, Dole Whip has been known to cause intense, unexplainable desires to recreate the flavor and make it at home.

Pineapple Dole Whip Ice Cream

2. Yogurtland
 Located in various states in the US including New York, Hawaii, and California

My Yogurtland creation: tangy mango yogurt with chewy mochi and popping boba

I consider Yogurtland the new school of frozen yogurt. Hot in the heels of similar fro-yo chains like Pink Berry and Red Mango, this yogurt stands out with DIY servings. Meaning you can pile on multiple flavors (and even pull the lever yourself), toppings and pay per pound. My favorite new topping: the "popping" bobas (like bubble tea "bobas" but they burst in your mouth). It's a trip.

3. Van Leeuwen Artisan Ice Cream
Mobile Ice Cream Truck, New York City

Arguably one of the most elusive and most sought-after ice cream trucks in Manhattan, Van Leeuwen dishes out organic, artisanal ice cream. The Gianduja flavor spoils you with chocolate from Michel Cluizel at $4 a cup. Other interesting flavors include Pistachio, Ginger, and Red Currant.

Leeuwen's Gianduja Organic Ice Cream with Michel Cluizel Chocolate
Is it just me, or did summer go by way too fast this year?

- Kris Alcantara

Friday, September 3, 2010

My No-Bake Frozen S'mores Bars Recipe WON!

One big "BOO-YAH!" is in order. Married to Chocolate is going to be in a Best of Food Blogs cookbook!

My No-Bake Frozen S'mores Bar Recipe was among the recipes chosen for Foodista's Best of Food Blogs cookbook. Over 1,500 recipes were submitted and this bad boy snagged a spot. 

Born out of the "Blog to Book" panel at the International Food Blogger Conference last year, the cookbook was created (btw, this is the point where all humility goes out the window), "to celebrate the best food bloggers in the world." Totally feeling like a rockstar right now. To celebrate, I'm posting scenes from the makings of a No-Bake Frozen S'mores Bar. Boo-yah!!

Roll out the red carpet folks, my No-Bake Frozen S'mores Bars creation is coming to a bookstore near YOU!

- Kris Alcantara

Stay tuned for more details about the cookbook...release date is scheduled in October! 

Sunday, August 22, 2010

SNEAK PEEK: I Heart Hawaii

So, this is what my suitcase looked like after spending a week in Hawaii. What?

Full post coming soon.

Aloha and many mahalos,
- Kris Alcantara

Keep warm this rainy Sunday, you!

Friday, August 20, 2010

Chocolate of Choice: Twix Caramel Cookie Bar

 L.A. blogger Carren Jao and her fiance Carlos Pineda sharing a Twix Caramel Cookie Bar. Sweet!

Name Carren Jao
Hometown Manila, Philippines
Occupation Job-hunter, L.A. blogger
Chocolate of Choice Twix Caramel Cookie Bar

I'm actually not much of a caramel fan, but Twix found the perfect kind of caramel sweet for me. The added biscuit crunch at the end is also very satisfying. The best thing about it? It's made for sharing. Sending you a picture of me and my fiance, Carlos Pineda, sharing the same Twix.

- Carren, Los Angeles
Read all about Carren's adventures in Hollywoodland at uncoverLA

Chocolate IS meant for sharing! 

What's your favorite chocolate? Send me a picture of you and your chocolate BFF at for a chance to be published on the blog. It'll be fun! - Kris
Coming up next: Married to Chocolate gets a tan!

Stay tuned for drool-worthy dessert finds in Honolulu, Hawaii. Get excited.

Sunday, August 8, 2010

5 Easy Ways to Love Chocolate (and Not Get Fat)

SAVE SOME FOR LATER. Break up a chocolate bar into seven pieces and enjoy chocolate everyday, guilt-free.

"You don't look like someone with a chocolate blog." I get this accusation a lot, and I'm totally not offended. Just because I love chocolate doesn't mean I want to look the part. Who said being a voracious dessert-eater meant weighing 200 pounds anyway? I wear a size 2, and I plan on staying a size 2 for as long as my body and my appetite for chocolate will let me. You've heard that plenty of exercise keeps your gut in check. But let me tell you something you don't already know... and actually want to hear.

Five Easy Ways to Love Chocolate (and Not Get Fat)

1. Eat chocolate for breakfast. I can write a book about this philosophy but all you really need to know is this: eating the good stuff earlier in the day means you get the whole day to burn it. Research shows chocolate boosts energy levels (comparable to coffee) anyway. The first thing I did when I woke up this morning was eat two squares of Cote d Or's dark chocolate with pistachios. I ate it with my eyes half-open—and no shame.
  • (Psst, I'm not the only one who thinks chocolate for breakfast is cool. See what Serious Eats had to say about the phenomenon.)
2. Make dark chocolates your new BFF. And unless it's your favorite thing in the world, stay away from white chocolate. That's all milk, cream, and sugar and none of the good stuff. Don't like dark chocolate? There's a way to transition. Several chocolatiers have begun developing a hybrid called "dark milk chocolate." Read up on what a Tuscan chocolatier is doing to resolve tension between dark chocolate and milk chocolate lovers here.

3. Eat chocolate when you're happy. So you know that logic that justifies a chocolate binge when you're feeling low in spirits and high in cravings? Well, that logic makes you fat. Make chocolates a reason to celebrate instead and save yourself the mindless eating. Pity parties are never cool anyway, and waking up next to empty candy wrappers? Not sexy.

4. Saving some for later saves you calories. I've been known to tear through a box of truffles like nobody's business but on days when I practice more self-control (i.e. bikini season), I eat chocolate in bits and pieces. It once took me three days to finish a 2X3 brownie (and it tasted better the more I ate it!). Break that candy bar into seven pieces and enjoy chocolate everyday—minus the guilt.

and my favorite rule of thumb...

Kat, Pam, and I shared this cup of Pink Berry between the three of us.. and took funny photos while we waited

5. Sharing is caring...for your body. Your pre-school teacher was right all along. This no-fail rule cuts your calorie intake by as much as half—or so much more, depending on how many dessert buddies you have. Believe that good chocolate must be shared, if only because calories must be split. Keep this in mind the next time you hide chocolate under your pillow.

And that's how it's done.

- Kris Alcantara

Monday, August 2, 2010

No-Bake Mondays: Chocolate Mousse by La Maison du Chocolat

Chocolate tastings are so much funner when you have someone to share it with. Thanks Krista!

Okay, it's been a little too quiet at the no-bake kitchen lately and I really have NYC to blame for that.

It's SO distracting having bakeries and chocolate bars and candy shops at every corner! [No, I am not complaining.] That said, I am having a ball scouring the city for the best places for dessert and I can't wait to tell you ALL about it.

Today's no-bake recipe is a loaner from La Maison du Chocolat (omg, remember their truffles?). Last spring, my friend Krista Soriano (one of Elle magazine's online editors) took me to La Maison's Upper East Side store where a bunch of press people gathered for a private chocolate tasting. They shared this chocolate mousse recipe with us and I'm excited to share it with you!

Admittedly, it's a lot more involved that my usual no-bake creations but take it from people who know their chocolate - this chocolate mousse recipe sounds like a winner! So bring out the fancy in you and make it for that extra-special occasion.. like, you know, surviving Monday.

No-Bake Mondays: Chocolate Mousse by La Maison du Chocolat
Serves 6

200 grams Kuruba dark chocolate*
5 tbsp butter, unsalted
1 tbsp and 1/4 tsp cocoa powder, unsweetened
5 eggs
1/3 cup castor sugar (superfine sugar)

1. Separate the egg whites from the yolks.
2. Break the chocolate into pieces and melt in a double boiler with the butter and cocoa powder.
3. Remove from the heat and add the egg yolks (room temperature) one by one, whisking continuously to temper the eggs.
4. Beat the egg whites into soft peaks and add the sugar at the end.
5. Fold the egg whites with a spatula into the melted chocolate and sifted cocoa.
6. Pour the mixture into a glass dish and refrigerate for a minimum of three hours.
7. Before serving, garnish with shavings of dark or milk chocolate.

*Kuruba chocolate is a La Maison du Chocolat brand but you should be able to substitute a dark chocolate baking bar of your choice.
*Gilles Marchal, La Maison's master chef, suggests adding a fruit flavor to this light chocolate mousse by adding finely grated zests of lemon, or orange to the melted chocolate before adding the egg whites.

Have fun!

- Kris Alcantara

I'll be back in the no-bake kitchen soon, I promise!