Last night was the second-to-last night of the chocolate tour, and we spent it on Mort’s boat, which is anchored in the Seine, just off the place de la Concorde. Like so many things, the evening began with the best of intentions. On the next boat over, la mère and le père went away for the holiday weekend, leaving the teenage son alone to have…
We’re mid-week into our Paris Chocolate Tour here and we’re having a great time. Everyone’s enjoying the unusually fine weather, and of course, the chocolate. I wanted to post a few shots and notes in my spare seven minutes—it’s 5:34am so forgive any typos or missed links. I’ll catch ’em later…in my free time ; ) Cheerful, and the amazingly-talented, Jean-Charles Rochoux shows us a…
New chocolate-makers are springing up across America, in the most unlikeliest of places. Like Missouri. Who’d a thunk it? Using good ‘ol American ingenuity, a little over a year ago, Alan McClure started grinding up beans and molding them into lithe bars of very dark, and very sleek, bittersweet chocolate. His company, Patric chocolate, makes bars that are “micro-produced,” and he’s got two in his…
When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard. I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it…
Every time I go to Austin, it seems like I’m running into town, doing a class, then racing on to the next city. So this last time, I slipped in under the cover of darkness, and arrived a day early. Sure I wanted more time to gorge on Texas bbq and Mexican food. But what I really wanted to do was spend some time at…
Many of you have asked about my Food Photography Gear, so here’s the run-down on how I take and process some of the photos on the blog, as well as the equipment that I use. The first thing I might say is that taking a good picture is partly the camera, but it is also the person behind it. I don’t consider myself a professional…
There’s a nifty guidebook to the bakeries, chocolate shops, and tea salons, called The Pâtisseries of Paris. This handy little book is full of great addresses and tips, and is just small enough to slip in your shoulder bag when hitting the streets of Paris, should you come to Paris on a mission for sweets. I was surprised at how in-depth this guide takes you….
Let’s get right to the point: this is my killer app recipe, the one I go to more than anything else. I could tell a million stories about this, but I’ll just skip all that stuff for now, and scoot right to the goods. I love these peanuts! Not only are they absolutely scrumptious and the easiest candy you can make, but if you keep…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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