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.

patrickrogerbatons.jpg

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?)

Patrick Roger
108 Blvd Saint-Germain
Paris
Tel: 01 43 29 38 42
M: Odéon

47 rue Houdon
Seaux
(RER station B: Seaux)
Tel: 01 47 02 30 17

(And Muchas Gracias to a certain señorita too!)

Categories:

Paris and France

23 comments

  • you looking for help? or just explaining the situation?! :)

  • David,
    I’m curious, what SLR did you get?
    Also, if you have too many chocolates, well, you know, mail to Barcelona is not expensive… I mean, if you had to get rid of some of them, I guess I could go the extra mile and take some :).

    sd

  • very nice.. I notice the improvement!

  • DEEEELicious photo, David!

  • Almond paste compounded with chestnut puree? Jellied quince between chocolate cream? Oh yes, PLEASE.

  • I have the solution for you: send me the chocolates, we’re almost in winter here!!

  • Are those teeth – marks? Man, I wish they were mine

  • What I would give for such a problem! My Patrick Roget are all gone.

  • David,
    You’re so lucky! And the photo is gorgeous – I think you’re already getting the hang of it! The photo and descriptions have me drooling…

  • My word, David, you must have a cool place somewhere. Where do you keep your wine? Do you need to rent a cave? I happen to have a very small one– 55° F year round.

  • You had me at “Chocolate ganache seasoned with grains of Sichuan pepper.”

    That is really a wonderful photo, btw.

  • YUMMY! Chocolate with Sichuan pepper sounds sooooooooooo good right now.

  • SD: Since I’m kinda a rebel, I got a Canon Rebel XT. Now I’m ready to get wild.

    Mb: Yes, those are my teethmakers. Me and Madonna have one thing in common: a diastema (and that’s about it, I’m afraid.)

    Judith: I live on the roof. The only place cool around here is the fridge, and it’s full of stinky cheese.

    Janet: You should have kept some here. I would have saved them for you. Not! : )

    And everyone else, those chocolate batons were even better than they looked. The quince ones are incredible too! VIva Monseur Roget!

  • My wife loves your blog so much that when she saw you were having camera trouble, she immediately compelled me to let you know that if you have any questions, please let me (digital photography professional) know and I’ll be happy to help out.

  • Gorgeous pic David! I wish the teethmarks would be mine.
    This chocolate looks so delicious. I think i’m going either to order a box or to make some chocolate treats (now i’ve got the great PH10 book).

    xoxo
    Fanny

  • Too much chocolate.
    HAHAHAHAHAHAHAHAhahahaha!
    Heh!
    Don’t be ridiculous… :-)

  • I was wondering when you might mention Patrick Roger’s chocolates, the most divine chocolates I’ve had (though I haven’t tried your other faves in Paris). I live two metro stops away and pick up a box for ourselves whenever we pick up a gift box. Unfortunately, they don’t last long around my husband. :(

  • Oops, i think i forgot to tell you that if you ever need any help (and i’m talking about the chocolate side of the problem here) you really should’nt hesitate to give me a call.

    Fanny

  • Josh: Expect a ticket to Paris in the mail. You wife can come too. I need all the help I can get during my chocolate ‘meltdown’ (it’s like August in Paris at the moment.)

    Fanny: PH 10 scares me. It’s huge! Let me know how the recipes turn out. I’d put it on my wish list, but don’t have the room for it chez moi.

    Cathy: Hey I’m mentioned Patrick Roger here on the site a few times. (Use the search engine to find them.)
    And if you can’t consume your fill of chocolate in the two métro stops between the shop and your husband, you need to learn to eat quicker. I could do some serious damage in two métro stops. But since I live by myself, I don’t have to share.

  • You can never have to much chocolate.

  • Hi David,
    i’ve only tried two recipes from PH10 yet:
    macarons plenitude (so so good — http://foodbeam.blogspot.com/2006/03/macaron-plenitude-or-using-one-of-most.html) and symphonie (i was very happy with the result: light and creamy at the same time — http://foodbeam.blogspot.com/2006/05/bon-anniversaire-tarte-fine-aux.html).
    Actually i haven’t regretted my (let’s call it compulsive) buy.

    You should go for it, really!

    xoxo
    Fanny

  • david, david, daivd… there is no such thing as TOO MUCH CHOCOLATE!

    your could send it to me. :)

  • I think you figured that camera out. That photo is beautiful.