Recently I visited the incredible laboratory of master French chocolatier Patrick Roger. His shops in Paris are some of my favorite places to swoon over chocolate and it was wonderful to have the chance to step behind-the-scenes and watch him make his extraordinary confections and impressive chocolate sculptures. Join me as I check out his workshop, as well as visit his garden and apiary. (Video…
I know I’m just starting here, but before you and I go any further, I just have to say one thing about these brownies: They’re pretty insane. I made these brownies about fifteen years ago and found it patiently waiting in the back of my recipe files. And giving it a read-through, it all came flooding back to me and I was struck with the…
[Update: This shop is now closed.] Even though it wasn’t Sunday, I decided to go to Un Dimanche à Paris anyway. This sleek showcase of chocolate is located in an under-utilized arcade on the Left Bank, near where the saleswoman told me has become “The quartier of chocolate.” The owner of the shop is Pierre Cluizel of the famed French chocolate family, but he’s striking…
I was a little perplexed as to what constitutes authentic Mexican Hot Chocolate. Thankfully a reader from Mexico explained to me that unlike other hot chocolate “drinks” in the Mexican repertoire, it traditionally was a mixture of cocoa beans and sweetener. Yet nowadays folks generally use sweet chocolate bars as a base, which are made from coarsely ground chocolate with a dose of cinnamon and…
Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive…
I realized the other day while gathering and tabulating receipts for the year, that my expenses for cheese far outweighed my expenses for chocolate. I’ve always been fascinated, and wanted to highlight on the site, some of the great bean-to-bar chocolates being made in America since I know it can be a tough business making chocolate on a small scale. But one that fell under…
I wasn’t expecting to find a great chocolate shop in the Jura, a region of France known best for its exceptional cheeses, namely Mont d’Or, Comté, and Bleu de Gex. But a friend had arranged a visit for me since he knew I loved chocolate, and I was surprised (yet happy) to see such a sleek store run by a master chocolatier in a lesser-known…
There’s one thing difficult about living in France. And that’s getting recipes from a French woman. It’s not because they closely guard their secrets (which every woman has the right to do), but it’s because they frequently use recipes as guidelines, rather than making them by following exact proportions and fixed preparation times. So if you ask a question about a recipe, you may get…
No one was happier than I was to receive the news, directly from the chocolate-maker himself, that Askinosie was jarring up a chocolate and hazelnut spread. To make the spread, cocoa powder is made from pulverized cocoa beans sourced directly from the farmers in the Philippines, and hazelnut butter is made from nuts harvested from an orchard in the Pacific Northwest. Then they’re both ground…
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