A few years ago an American friend asked me about opening a pop-up store in Paris, featuring something he creates with chocolate in New York City. At the time, I advised against it. People outside of the United States do have some preconceived notions about how Americans eat (many still think we all eat at fast-food restaurants), but a recent wave of magazine articles about…
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…
I’ve been a little lax in my duties around here reporting on chocolate. In my defense, I’ve been sidetracked by bacon, seaweed, and kimchi. But man cannot live by chocolate alone, even in Paris. Speaking of chocolate, when I was doing research for my chocolate book, it was challenging to find people to talk about what they do. I met with one representative from a…
The other night I was having dinner in a restaurant, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued, as well as that of the two Belgian women at…
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