For those of you whose interest has been picqued by my interview with Frederick Schilling of Dagoba chocolate, Frederick sent me the scoop on his new partnership with Artisan Confections, a division of Hershey’s chocolate. Here’s an except from that message: “So, what’s in store for Dagoba now? Well, for the most part, nothing is going to change. Dagoba will remain in Ashland doing what…
Whew! I’ve finally turned in my manuscript and off it goes back to my editor to check over everything I did. And so I’m turning my attention to cleaning up some of the stuff I have sitting on my computer. I have this big, massive, overloaded file staring at me on my desktop, called ‘Blog Entries’. Living between two cultures often presents a lot of…
People come from all over the world to sip le chocolat chaud in the busy and cozy cafés in Paris. And there’s a reason for that – it’s excellent! But you can’t just walk into any café and be assured of a great cup. Thankfully you’ll find a number of places in Paris that take the time to pour an excellent cup of hot chocolate….
“I am screwed”, I’m thinking. Ok, I’ve been living here for a few years now, and I should know better, but I fell for the oldest trick in the book. A week or so ago, I invited a few friends and acquaintances over for dinner. One of them, who is French, has always been a bit scornful of me, from my lack of complete fluency…
Although not Michelin-starred, one of my favorite restaurants in Paris is Les Papilles. I have to admit that I rarely go there, since it’s equally far from any métro station, and I don’t make it over to that part of town very often. But when a friend called me about having a leisurely Saturday lunch, I jumped at the opportunity to revisit the restaurant. A…
I was trying to avoid commenting on the Michelin flap in San Francisco, where stars were recently bestowed on a precious few restaurants there. Since I no longer live in San Francisco, I can’t really comment on their recommendation (except for Manresa, which I did manage to eat at, and was excellent, stars or no stars.) I’ve eaten at several two- and three-star restaurants here…
When I take folks into épiceries in Paris, I invariably drag them to the honey aisle. I start explaining how the French love honey, and buy it based on what varietal it is…rather than just stopping in the supermarket and picking up a jar of that vaguely interesting looking syrup that you know is going to leave an annoying sticky ring from the bottom of…
I always thought it would be fun to have friends who were celebrities. I mean, wouldn’t it be fun to just pick up the phone, and have conversations like… “Hey Uma, wanna head out and get a bite to eat?” “Gee Mariah, I am just too dead-tired to stay home and watch Glitter again.” “Babysit again, Katie? But you know how Tom feels about leaving…
The hardest of all foods to photograph, I’ve learned, are chocolate-covered marshmallows. The bright, fluffy, vanilla-flecked cubes of sweet, airy marshmallow in contrast to the thin, intensely-flavored coating of bittersweet chocolate certainly presents a challenge. I futzed around a bit, trying to figure out how to show the lofty-white cubes in juxtaposition to the coating of pure, dark chocolate. They’re such diverse colors and textures…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
