The great thing about being back in America, is that we’re on all the same page about a lot of things. I feel comfortable going into stores and asking for help and thankfully, there’s literally hundreds of shampoos to choose from, because really, they’re all that different. Really. Sure we disagree about politics, religion, and Lou Dobbs (Can someone just say to him, “Okay. We…
They say that two of the worst things that you can eat are Fritos and white chocolate. I’ve been here less than 24 hours and I’ve already slipped on one. Guess I’ll just have to stick with laying off the white chocolate.
I was wrestling with coming up with an agave-sweetened chocolate cake that was delicate yet oh-so luscious, and tasted so insanely chocolaty, almost over-the-top, that no one would be missing a dang thing. Unfortunately I didn’t have much time—or success, and after re-washing my cake pan and mixer bowl one too many times, I gave up for good. (And no requests for the recipe in…
I don’t get it. Why are these called wine gums? According to Wikipedia, it’s because the flavors are “similar to the experience of savoring a fine wine”. You know, I like gummy candies. A lot. And I like wine too. But I see zero connection between the two. Zilch. I bought these a while back in London, intrigued by the little words on each one:…
Registration is now open for my upcoming classes at Central Market in Texas next month and some of the classes are almost full. These are my only US dates this spring (unless someone has a spare ticket for a sidetrip to Hawaii) so come join me for a fun-filled class where I’ll be teaching Parisian Chocolate Desserts. April 9: Austin April 10: Dallas April 11:…
If I had to name my top three desserts, in that too-brief list would be Black & White Cookies. I can’t visit New York without having at least one per day, although it’s getting tougher and tougher to find a decent one there. On my last trip I found a lot of shrink-wrapped cookies, but there’s nothing like biting into a jumbo-sized fluffy disk of…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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