dICEd Blog Listing

While delicate soufflés may seem like an impossible feat of physics and chemistry, this classic chocolate soufflé recipe from Chef Nick Malgieri, former Director of Pastry & Baking Arts Programs at...

The naturally vegan, antioxidant-rich cocoa bean has been worshipped for centuries, and we still can’t get enough of it today. When using chocolate in dessert recipes, our Plant-Based Culinary Arts...

To successfully create a chocolate showpiece, a pastry chef must master several fundamental techniques. This elaborate and eye-catching confection is assigned to students at the end of the Chocolate...

As a longtime working pastry chef, I’m no stranger to thinking at the leading edge of fads and trends emerging both within the industry, and among guests and customers as well. Now that my headspace...

The Chocolate Lab’s origin story dates back nearly nine years when ICE began to outgrow its New York campus on West 23rd Street. The initial seed of an idea — perhaps carving out a small corner of a...

Joshua McCain (Management, ‘18/Pastry, ‘21) didn’t always love to cook. At first, he simply made food to help his family. As the oldest of four children to a single mother, Joshua was often...

Long before I developed a passion for working with chocolate, I began fostering a love for coffee. I don’t exactly recall the occasion of my first pre-teen taste of coffee, but it subconsciously...

Every once in a while, a technique or a preparation will inspire me to reflect on some of the philosophical aspects of cooking. If I were to reduce the act of cooking down to the simplest of concepts...

As someone who spends a lot of time thinking about the chocolate-making process and complexity of the cacao supply chain , I notice most of the consumer-facing education efforts (and even those aimed...

In its earliest modern form, in the days of the 19th-century Industrial Revolution, chocolate would have been sold unsweetened in rough blocks and cakes, to be ground or broken up by the end-user for...

I have been tracking some of these developments and the varied responses since the outset of the pandemic, and this week I reached out to several colleagues to assess their individual perspectives on...

The fudge balls are inspired by Brazilian brigadeiros, a traditional dessert and version of truffles. They are rolled in sprinkles, chopped nuts and coconut, and Chef Tracy put her spooky spin on them...