I keep a piece of paper near my front door. On it are places in Paris that I want to visit. When I hear about a place that sounds interesting, on the list it goes. Unfortunately, it seems as soon as I cross one off, a few more get added. And the list gets longer and longer and longer and longer and… One particular spot…
For my birthday, back in December, Romain presented me with a Kalouga bar from Bernachon, handwrapped personally for me by Denise Acabo of A l’Etoile d’Or, one the best, and wackiest, candy and chocolate shops anywhere in the world. I’ve been afraid to open it since I know what’ll happen once I do. So I’ve been saving it for a special occasion, or a WTF…
All I can say is—I hope they work… Les Chocolats Bernard Dufoux 32, rue Centrale La Clayette Tél: 03 85 28 08 10 Also available at: A l’Etoile d’Or 30, rue Fontaine (9th) Paris Tél: 01 48 74 59 55
When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread…
A while back, I was invited to do a hands-on candy-making class in Salt Lake City. As usual, I arrived way-too-early, because I’m like that (to make sure I’m ready), and when the doors opened, in walked in all the participants. Shortly after I demonstrated a few things we were going to make, everyone got to work and I started mingling with the participants. I…
If you’re thinking that you’ve been ‘set up’ by the previous post for Chocolate Sherbet, je suis coupable. (I am guilty.) You likely know Adam Ried as the man who obsessively tests equipment and recipes on America’s Test Kitchen. He was also an editor at Cook’s Illustrated for ten years. So when I saw his new book devoted to milkshakes, because I always have a…
For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is, technically a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or may have egg whites. If you’re avoiding milk, you could use a non-dairy alternative, such as rice, coconut, almond, or soy milk. Or if you prefer, you can water in place of the milk…
Mailboxes across France are smelling a little better recently. Because last month, La Poste released a limited-edition of, yes, chocolate stamps—or des timbres au chocolat. When I saw them over at La Cuisine de Babeth, I raced over to my local branch of La Poste and asked to buy a sheet. When the woman behind the counter handed the sheet over, the smell of chocolate…
I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona, everyone began clamoring for the secret technique for the caramelized white chocolate that was shown. Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it,…
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