Solving Two Problems
I’m currently working on solving two problems, and I beg forgiveness.
I recently upgraded to a digital SLR camera, and I’ve been struggling to understand all those little dials, digital read-outs, flashing numbers, and the myriad of switches that will make me look like the pros.
So that’s one problem I’m tackling.
The next problem: I have too much chocolate.
Here is Paris, the temperature is starting to soar and after a recent project I worked on with several of the top chocolatiers in Paris I was handed multiple boxes of chocolates to sample and taste.
(“What project?”, you might be asking. I’ll be sending more information about that to my Subscribers. What? You’re not a Subscriber? Enter your email address is the green box on the right and you’ll get wild and wacky updates from me.)
So I hope you indulge me in letting my try out my new camera photos here on the site, and I’ll be introducing some wonderful chocolates, and other French confections, in the next few postings. Some of the postings will be short and sweet, and others I’ll ramble like a madman on chocolate. And sugar.
The chocolates above are from Patrick Roger, one of my favorite chocolatiers in Paris. The collection is called Le Best-of and each stick contains something different:
- Ganache baies de Sechuan: Chocolate ganache seasoned with grains of Sichuan pepper.
- Gananche mandarine: Ganache infused with tangerine peel.
- Ganache citron vert: Ganache with lime zest and a touch of the lively juice.
- Pâde d’amande chocolat et châtaigne: Almond paste compounded with chestnut puree.
- Praliné nougatine: Crunchy nougat paste. (my favorite!)
- Ganache et gelée de coings: Jellied quince paste layered between chocolate cream.
- Mousse caramel: Caramel mousse (ok, I lied…this is my favorite…or am I allowed two?)
108 Blvd Saint-Germain
Tel: 01 43 29 38 42
47 rue Houdon
(RER station B: Seaux)
Tel: 01 47 02 30 17
(And Muchas Gracias to a certain señorita too!)