Chocolate Recipes • baste cut fold

Though finicky at times, I really enjoy working with chocolate. I learned the fundamentals in the Ecole Chocolat Professional Chocolatier Program, and later refined my chocolatemaking skills at Le Cordon Bleu. Since then, I’ve spend countless hours creating bon bons, bars, and truffles, and developing unique chocolate recipes to share.

Explore my recipes for truffles, barks, ganaches, buttercream eggs, and more.

Coconut milk truffles and green basil leaves — Basil Coconut Truffles

A bowl of white chocolate bark — Valentine Chocolate Bark

Candy cane chocolate truffles and crushed candy canes on white surface — Candy Cane Truffles

Guinness and Dark Chocolate Truffles — Guinness Truffles

Peanut Butter Easter Eggs — Peanut Butter Eggs

Earl Grey and White Chocolate Ganache — Earl Grey Ganache

Chocolate Sea Salt Peanut Clusters — Chocolate Peanut Clusters

Candied grapefruit dipped in chocolate — Candied Grapefruit

Red wine truffles, cocoa powder, and glass of wine — Red Wine Truffles

Raspberry truffles on white background — Raspberry Truffles

Homemade chocolate covered cherries — Cherry Cordials

Green Chocolate Lucky Charms Bark — Lucky Charms Bark

Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.