• Yuengling partners with Hershey's to create its first-ever chocolate beer — here for a limited time only

    Yuengling and Hershey have teamed up “for the first time in their history” to create a Yuengling Hershey’s Chocolate Porter.

  • Gourmet KitKat bars are here, but they don't come cheap

    Forget picking up a candy bar in the grocery store checkout line — Nestlé’s latest creation involves custom-order chocolate with over 1,500 different flavor combinations.

  • For World Chocolate Day 2019, revisit these '70s and '80s vintage candy bars

    We're feeling nostalgic for all the sweet, crunchy, gooey retro chocolate bars that have been discontinued over the years.

  • Holiday cookie bakers upset over Hershey's Kisses' missing tips: 'Reform the tip!'

    A group of bakers noticed that the Hershey's Kisses they were baking with were missing their tips, and people weren't happy about it.

  • We tried avocado chocolate toast, the new 'it' food according to at least one pop star

    Like any good millennial, there are a few things I enjoy: #catsofInstagram, '90s nostalgia, and the overwhelming sense of entitlement that comes with contributing to the demise of entire industries, like soap.  But if there's a stereotypical millennial trait I identify with most, it's my love of avocados.  SEE ALSO: Shout-out to this Dunkin' Donuts for replacing its broken drive-thru speaker with a baby monitor So when pop star Anne-Marie tried to make chocolate avocado toast <em>a thing </em>this weekend, I'll admit I was slightly intrigued. I just made avocado and chocolate spread on toast and before u say ew please try it — ANNE♥MARIE (@AnneMarie) August 18, 2018 Intrigue quickly turned to horror, though, when my editor asked if I would try to recreate the "recipe" myself. You know, for journalism. But being the serious professional I am, I agreed to the assignment and promptly headed for the farmers market.  Step one: acquiring the goods When @dlberes tells you your next assignment is to make avocado chocolate toast (!!), you go to the farmers market — Karissa Bell (@karissabe) August 19, 2018 It's 8:30 a.m. on a Sunday morning in the middle of summer in San Francisco — which means it's freezing and foggy. Luckily, the neighborhood farmers market is already almost entirely set up.  The "extra large" avocados.Image: Karissa bell/mashableHalfway down the street, I hit the jackpot: an entire stand full of avocados from Southern California. As I wait for the woman in front of me to finish her purchase, I wonder if I should tell the avocado vendor about my little project. I do, and the dialogue goes like this: <em>Me: Hi, I need one avocado.</em> <em>Her: OK.</em> <em>Me: But I need one that’s soft.</em> <em>Her: Oh... you want to eat it today? (She looks mildly alarmed.)</em> <em>Me: Yes. </em> <em>*We both begin gingerly squeezing avocados until she hands me one that she says is suitable for immediate consumption*</em> It is an "extra large" avocado. It costs $2.75. I decide it's best not to tell her what I have planned for it. Step two: chocolate crisis Next comes what I knew would be the most challenging part of my supply run: I need to find some kind of "chocolate spread."  My editor and I agreed that Nutella would probably do the trick, but it's not exactly a staple of farmers market cuisine. I wonder wildly if there's someone selling crepes whom I can persuade to sell me a single-serving of Nutella, but there are none in sight. Maybe I can find some sort of artisanal chocolaty spread amongst the stalls?  I'm almost at the end of the market when I see some jars with brownish contents and briefly get excited. I walk over only to find that it's olives and homemade kimchi.  Image: karissa bell/mashableI begin to panic slightly as I walk up the street, hoping that maybe the corner store will be open. Of course it isn't, but then I remember the bakery around the corner. I decide to improvise with a chocolate croissant that I'll just scoop the innards out of. I buy one for $4.75.  AS LAST, ASSEMBLY What have I done. — Karissa Bell (@karissabe) August 19, 2018 First, I gather all my ingredients. I pull out the avocado and croissant, then grab half a baguette I have left over from a dinner party last night. I slice up the bread and throw it in the toaster. While it's toasting, I begin disassembling the croissant so I can scoop out it chocolate filling. It's trickier than I thought — the chocolate is carefully rolled into the bottom of the croissant — but I manage to get it out without making a mess. Image: karissa bell/mashableThe toaster dings, so I grab the baguette and spread on a thin layer of chocolate. I cut up my avocado and am pleased to find it's just the right amount of soft without being overly squishy.  I carefully balance avocado slices onto the chocolate spread. I decide to add a pinch of sea salt on top to help the two flavors meld.  Avocado + chocolate in all its glory.Image: karissa bell/mashableI spend the next five minutes staring at my creation, willing myself to take a bite. My editor says it looks good, but I'm still hesitant to eat it. I decide to go into another room to take some more photos.  Finally, I can't put it off any longer.  Digging in I take a bite. It's better than I expected! But I wouldn't exactly call it tasty. The bittersweet chocolate filling from the croissant is extremely strong and overpowers the taste of the avocado.  The resulting flavor is chocolate with a strange, creamy, avocado texture. The salt was definitely a good idea, as it helps balance the sweetness from the chocolate. Well, I tried it. Everything tastes like chocolate (w/ the texture of avocado) — Karissa Bell (@karissabe) August 19, 2018 I chew slowly. It's not exactly good, but it's not terrible, either. I think that maybe it would be a good way to trick picky children into eating avocados.  To be honest, I'm still not sure why anyone would <em>want</em> to combine these ingredients, but I'm trying to keep an open mind. I realize I'm still not sure if I executed this properly — would Nutella have been better? Is there some other chocolaty spread that's more suited for avocados that I don't know about? I may never be certain, but it probably doesn't matter because I don't think I'll be making dessert avocado toast again any time soon. P.S. Anne-Marie, if you're reading this, tell me what you think of my toast. WATCH: Tasty-inspired mac 'n' cheese: We're doing it wrong

  • Husband keeps beautiful Valentine's Day tradition going for 39 years

    For nearly 40 years, this husband has been getting his wife the very same Valentine's Day chocolates.

  • Simone Biles on her favorite 'cheat day' treats and what's to come in 2018

    Get the inside scoop on what Olympic gymnast Simone Biles does when she isn't traveling, training or winning gold medals.

  • Nutella has changed its recipe, and fans aren't happy about it

    Nutella devotees have rushed to Twitter to boycott the brand, which has changed its recipe.

  • PSA: Hershey’s Is Opening A Spa And There Is Chocolate Involved

    We think we can all agree that this has been the ideal week for dreaming of escaping whatever specific world in which you live … for a variety of reasons. First, we had 2-for-1 tickets to Greece and now comes news that iconic chocolate brand Hershey’s is opening a spa next month. Though we were […]

  • Reasons to Celebrate Chocolate Today

    Happy National Chocolate Day! Aside from the obvious reasons to indulge, dark chocolate has benefits that may actually be good for our health. Not that anyone needs an excuse to indulge in the sweet stuff, but a study recently found a link between eating dark chocolate and reducing one’s risk of a fatal heart condition. Chocoholics everywhere — rejoice!

  • Snorting Chocolate Is an Actual Thing. But Is it Safe?

    Coco Loko is a chocolate powder from a company called Legal Lean, and it’s made specifically for people to snort.

  • Eating More Chocolate May Reduce Your Risk of a Fatal Heart Condition

    A study by Harvard University has found a link between eating more chocolate and reducing your risk of a fatal heart condition, called atrial fibrillation.

  • The Best Cure for a Cough May Actually Be Chocolate

    It might be time to bid that honey tea goodbye.

  • Nestlé Is Cutting Almost Half the Sugar in Your Chocolate

    Nestlé says it will drastically lower the amount of sugar in its chocolate by using a new form of it that dissolves faster in a variety of its sweets in 2018.

  • Here's Why You Should Be Using Chocolate in Your Skincare Routine

    Today is World Chocolate Day, and while there’s no excuse like the holiday to grab a chocolate bar on your lunch break, we have some guilt-free ways to incorporate the delicious treat into your regular routine.

  • Raw Chocolate Instant Energy Treats

    Chocolatey, energizing goodness!

  • 7 Legitimate Health Benefits Of Chocolate

    Pure, unadulterated dark chocolate just might save your life.

  • Baked Chocolate Mousse from Cooking Light’s ‘Incredibly Decadent Desserts’

    This baked chocolate mousse recipe comes from Cooking Light’s 'Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less,' a Yahoo Food Cookbook of the Week.

  • Raw Vegan Chocolate Cheesecake

    This is the best treat for anyone who’s gluten- or dairy-free, raw or vegan. It’s simply delicious and rich in nuts, vanilla and cinnamon.

  • Cherry Cheesecake Brownies from Cooking Light’s ‘Incredibly Decadent Desserts’

    This cherry cheesecake brownie recipe comes from this week’s Cookbook of the Week: Cooking Light’s 'Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less' by Deb Wise (Oxmoor House), a recipe developer and tester for Cooking Light magazine.