5 Ingredients or Fewer

Look for a coconut that is heavy for its size; when you shake it, you should be able to hear the liquid sloshing inside. The husk should be dark brown without any cracks (which could allow moisture to escape), and the eyes should be dry and free of mold.

These chocolate curls add a playful touch to the tops of cakes, pies, and tarts. Working with a block of chocolate (instead of a bar) makes it easier to form the curls. It also helps if the chocolate is slightly warm; if necessary, microwave it for about ten seconds, being careful not to let it melt.

This dough is the building block for many classic French pastries.

If you want to give this frosting extra flavor, add a teaspoon of mint, orange, or coffee extract after the chocolate has been incorporated. To frost a four-layer cake you will need to increase the ingredients accordingly: use 24 ounces chocolate, 4 1/2 sticks butter, 3/4 cup sugar, and 1/2 cup plus 1 tablespoon each cocoa and boiling water. Alternatively, halving this recipe makes just enough for a standard sheet cake or a dozen cupcakes.

Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.

Ganache can be kept, tightly covered, in the refrigerator for up to three days. Before using, warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.

If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.

This recipe produces a caramel that, once cooled, is quite stiff—the ideal consistency for making bar cookies. If you plan to pour it over cake or ice cream, simply double the amount of heavy cream. This caramel can be refrigerated, tightly covered, for up to three days.