Recently in Global category:

I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that…

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One of the interesting things about leading chocolate tours is that I get to meet a wide swatch of people who have various interests. Some just like to come and taste, others have more professional aspirations. When Todd Masonis joined me a few years ago, we had some talks about his idea of opening a bean-to-bar hot chocolate salon. I had a pretty good amount…

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If you skip over the fact that I made three trips in the past thirty days, and have two more coming up in the next two weeks, I don’t really travel all that much. (And it’s funny because some people like to try to point out inconsistencies about things I write about, which is amusing because I take even greater pains to point them out…

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Michael Recchiuti was recently here in Paris for a few weeks, visiting, and eating his way around town. Because he’s a chocolatier (from San Francisco), of course, he concentrated on chocolate. Interestingly I couldn’t remember how we met, but he recalled the event pretty well. Apparently a group of us had been invited to Robert Steinberg’s kitchen, since he was working on developing ScharffenBerger chocolate….

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Les françaises are justifiably proud of their chocolates and chocolatiers, but if you talk to them about Swiss chocolate, many will say – “Oh, Swiss chocolate is very, very good.” Yet when I press them on which particular brands of chocolate are “very good”, they often don’t, or can’t, pin down the specific names* of any. Folks who have been to Lausanne – French, American,…

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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…

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At my get-together and book event the other evening here in Chicago, the biggest question I was asked by all who came by was – “Where are you eating while you’re in Chicago?” Thanks to a vast network of friends, bloggers, and assorted other folks (who I’ll get to in a minute), I’ve been eating incredibly well. People here are brimming with suggestions of places…

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I realized the other day while gathering and tabulating receipts for the year, that my expenses for cheese far outweighed my expenses for chocolate. I’ve always been fascinated, and wanted to highlight on the site, some of the great bean-to-bar chocolates being made in America since I know it can be a tough business making chocolate on a small scale. But one that fell under…

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No one was happier than I was to receive the news, directly from the chocolate-maker himself, that Askinosie was jarring up a chocolate and hazelnut spread. To make the spread, cocoa powder is made from pulverized cocoa beans sourced directly from the farmers in the Philippines, and hazelnut butter is made from nuts harvested from an orchard in the Pacific Northwest. Then they’re both ground…

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