Think it's easy to self-publish online?
Two new options from Heidi and Elise that do make it easy to create compilation cookbooks.
Paris' chic-est pipi palace.
Were these all the cutest moments of 2007—or what?
(I watched it twice in a row on the plane! Too cute...)
Meet Alice Medrich, and make a recipe.
I chewed on that?
American-made absinthe...at last.
Paris chocolate round-up. (Thanks Janet!)
Chocolatier Jean-Charles Rochoux is now online, and you can order chocolates from Patrick Roger via the web.
And a shout-out to some wonderful, small-scale American chocolatiers and candymakers:
Find me on Facebook!
what is that beautiful green chocolate? mmm
Will you be making absinthe ice cream now? (You should!)
Yes, what IS it?
Devil!
I've tasted those wonderful absinthe ganache chocolates at the Via Chocolate gallery, may it be you found a recipe for that too? If so I'm gonna call you santa!
Lucie B: You can simply add some absinthe to your favorite ganache, or use the recipe in The Great Book of Chocolate for dipped ganache-filled truffles.
(Or follow the instructions on Michael Ruhlman's site, via the link.)
Vert d'Absinthe in Paris carries absinthe too.
Linda & Jess: It's matcha green tea—so green, isn't it?
Tcho chocolate -- what is their chocolate like?
You snagged me - first with this picture, then with your Flickr account.
Time to return the favor: Lilamand, in Provence
Casey: Haven't tasted Tcho chocolate. I think you have to go there and get it?
Tags: Thanks...although I stumbled upon that place about 15 years ago when in St. Remy. I saw steam coming out of a door, and followed the sweet smell!
They gave a nice tour of it all, but merci for the link; their site is really gorgeous (like the fruit).
Yes, upon more closely examining the Tcho chocolate website, I signed up for the national February "beta release" so I can review for my chocolate blog.
Until then, only those in San Francisco may sample!
Their website doesn't currently link to any press, here's a NY Times piece for those who are wondering.