18 ounces chopped milk or semisweet chocolate, or 3 heaping cups chocolate chips Make the pistachio cream: In a food processor, combine pistachios, sugar, olive oil, vanilla and salt. Process ...

Toast the kataifi: In a large, high-sided skillet or large pot over medium heat, melt the butter. When it starts to bubble, ...

It's more about the taste, texture and smell. The difference between Easter chocolate and regular chocolate is more about how ...