Starting this weekend, you’ll be able to buy my delectable Chocolat Chaud au Caramel-Beurre-Salé, aka Hot Chocolate with Salted-Butter Caramel, right here in Paris. In partnership with Régis Dion, of La Farandole des Sels, we’ve put together a packet using a special recipe I’ve created for making the richest, most luscious hot chocolate in your own home using his silky-smooth creamy caramel-beurre-salé and fleur de…
Below is a list of food blogs that I invited people to add, so they’d have a place to share their sites with me, as well as others. I’ve since discontinued that, because I recently added a ‘rolling’ blog feature which presents the blogs that I currently read, and changes as they’re updated, automatically. You can check these out on my Links page. In the…
Thank you all for your kind words about winning the Food Blog Award for Best Chef’s Blog. It was nice to be noticed and recognized for the blog, and I’m glad so many of you are enjoying my adventures, tips, whining, recipes, ramblings, stories, travels, and other things I post here on the site. I don’t think anyone starts a food blog for any reason…
Did you know that when a chocolate cake recipe says to “Grease a cake pan and dust it with flour”, you can substitute unsweetened cocoa powder for the flour? Here’s a favorite chocolate cake recipe tip: Simply butter the cake pan then spoon in a heaping spoonful of cocoa powder, then shake the pan to distribute the cocoa over the bottom and sides of the…
I’m fortunate to live in Paris, a city where there’s an unusually large amount of very good chocolate shops. With so many to choose from, it’s hard to whittle it down to just the few, most perfect ones. But I must. And one of them is John-Charles Rochoux. His jewel box of a shop is located just off the bustling rue de Rennes. It’s not just…
Since I write in English quite a bit better than I do in French, the blog and my recipes are in the language of Shakespeare. However I realize a portion of my readers aren’t native English speakers, yet tirelessly trudge through my writings sans complaint. This post is for you. I would venture to guess about 90%* of the recipes in print and on the…
The long-awaited chocolate television program which I participated in, Chocolate Confidential, is set to air this month on the Canadian Broadcasting Corporation (CBC) this month. (They rejected my preferred title, David Lebovitz’s Chocolate Hour, for some inexplicable reason…) It’ll be shown nationwide on Thursday, January 25th at 8pm, and will be repeated on the Canadian news network the following day (check listings for time.) In…
Let’s start 2007 off on a very chocolaty note, shall we? I’m the host for Sugar High Friday this month, and for some reason after hardly any discussion at all, chocolate seemed to be the natural candidate for my theme. This sweet event was created by Jennifer, of Domestic Goddess and I invite any and all food bloggers out there to participate. (Well, maybe not…
I’ve been spotted around the web… …with Context Travel, in an interview about Paris sweets & eats. …in an audio tour chatting about the Marais. …profiled in The New Wave of Food Blogs, an article by Dianne Jacob, author of Will Write For Food. …and…Ouch! (Ok, ok…I like the damn bread. It’s the best thing ever! Yikes…)
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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