Recently in Global category:

Here are some of the frequently asked questions people have about cocoa powder, and how it’s used in recipes: What’s the difference between Dutch-process and natural cocoa powder? Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a…

Continue reading...

I’m probably not the sharpest knife in the drawer, because about a decade ago, I met two guys who were planning to start a bean-to-bar chocolate company in America. And I remember thinking, “Hoo-boy, are these nut-jobs going to lose their shirts! Who in America cares that much about chocolate?” Fast-forward to a few years later, and Scharffen Berger chocolate became a huge hit, challenging,…

Continue reading...

A while back, I was invited to do a hands-on candy-making class in Salt Lake City. As usual, I arrived way-too-early, because I’m like that (to make sure I’m ready), and when the doors opened, in walked in all the participants. Shortly after I demonstrated a few things we were going to make, everyone got to work and I started mingling with the participants. I…

Continue reading...

Askinosie White Chocolate There’s nothing odder to me than people who say, “I don’t like white chocolate…because it’s not chocolate!” Which is like saying, “I don’t like white wine…because it’s not Champagne!” In each case, both are similar, but entirely different creatures and to compare them is kinda silly. I used the scoff at the losers who liked milk chocolate, until I started appreciating it…

Continue reading...

Some people, when they travel, they look for hotels with amenities like spas or room service. Others look for hotels near restaurants or local attractions. Me? I look for ones near supermarkets. And on my recent trip through the states, my traveling companion was shocked that I’d managed to pack 3 empty suitcase into one larger one, the limit of our collective baggage allowance. Not…

Continue reading...

I’ve been a tad remiss in doing a write-up about one of the newest American chocolate-makers: Askinosie. When I heard about them, I couldn’t wait to get my hands on some bars of their bars. The only problem was that I wolfed them down too-quickly, before I could even write ’em up. Then I’d heard in the news (the chocolate news, which I read rabidly…is…

Continue reading...

Today is World Nutella Day, and I’m caught with my trousers down. I prepared a dish (well..sort of) but didn’t get around to writing up something unusually profound to say, so a picture of it is going to have to do for now. I got sidetracked by a whole bunch of stuff, and had a lot of things I was going to post about this…

Continue reading...

Due to a quirk in the way my website was initially set up, a short list of recipes on my Recipes page are in a format that I can’t alter. A friend suggested I get an intern to re-do the recipes, but I looked at the list and scoffed—heck, I want to remake everything there! So I’m going to be re-presenting some of the recipes…

Continue reading...

When I was in New York City in October I fell in love. Deeply and madly. I’d swapped apartments with a friend and as I was leafing through her stack of new baking books, I became hopelessly smitten with one in particular: Baked: New Frontiers in Baking. And even though both my suitcases were dangerously over-packed (although my new iMac was more than worth the…

Continue reading...