I was excited to finally visit the famed kitchen of La Maison du Chocolat, just outside of Paris. Robert Linxe, who was born in the Basque region founded La Maison du Chocolat. He was one the major proponents of using ganache in his chocolates; that slightly-airy amalgamation of chocolate and cream. Then he went on to develop a flavor palette of ganache-based chocolates…and the rest…
The problem around here is that I buy chocolate in 5 kilo, about 11#, boxes and every afternoon, and sometimes (ok…make that ‘often’…) first thing in the morning, I dig my hand deep in the box and pull out a few pistols every time I walk by. People have the impression that I eat chocolate all the time, every day. And although I usually deny…
Living in a foreign country, as an outsider, you tend to notice lots of contradictions. If you try to learn the native language, like I am, you’ll notice there’s all sorts of curiosities specifically designed to trip your up. When people ask me what I do all day, they don’t realize that just to do something as basic as write a check, I often have…
My ultra-special mix for Hot Chocolate with Salted Butter Caramel is now available at several outdoor markets in Paris, and we hope to make it available to our friends in the US and elsewhere. One kit makes 6 warming cups of the most luscious hot chocolate you’ll ever have since it’s infused with smooth, buttery salted caramel (made with Breton butter), bittersweet French chocolate, and…
I met Gale Gand a few years back at a culinary conference. I love meeting other bakers since we all share an unspoken bond, and we’re generally the nicest people you’re likely to meet (if I do say so myself). And I was happy to discover that Gale was no exception. Gale’s the author of four highly-regarded books on baking, Just A Bite, Butter Sugar…
Here it is! The final round-up for Sugar High Friday #27: Chocolate By Brand. These are the last entries for the event and thanks to everyone for their participation. I was overwhelmed by the number of entries (to say the least…) but was happy there was so much interest in chocolate and was amazed at all the beautiful and well-crated dessert folks are making out…
The Round-Up Continues… Ashley made Chocolate Truffles with Edible Gold with a basic ganache using Valrhona 70% Guanaja chocolate. At Gastronomicon, she dipped her way to passionate delight with Passionfruit Truffles surrounded by El Rey chocolate, used for its robust flavor. Baked Chocolate Fudge was a New Zealand treat from Arfi, who used Whittaker’s 72% dark to scratch that chocolate itch. Over at Café Lynnylu,…
The avalanche of entries for Sugar High Friday #27: Chocolate By Brand continues. Thanks again to all participants, and be sure to visit their sites and click on the chocolate links to learn more about the different kinds of chocolate used from around the globe. This entry takes us all over the world, from Paris, to America, through South and Central America, as well as…
The word ‘consulting’ always sounds like a dream job when you’re working in a restaurant kitchen, slaving over a hot stove as a line or prep cook. As a consultant, it sounds like you sweep into a kitchen whenever you feel like it, and bake something up with the staff. But it’s rather challenging work. Restaurants call in consultants when the kitchen is in dire…
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