Recently in Global category:

I feel like I deserve a majority of the credit (or blame…depending on how you look at it) for the cupcake craze. I was eating them decades ago, when no one gave them a second thought. And now, as someone who teaches baking told me, making and selling cupcakes in America is like printing money. I’m not much for trendy foods, but for some reason,…

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If you want to see a normally placid French person go into a crazed frenzy, you don’t need to watch their reaction to me mercilessly butcher their language. One just needs to utter a single word—cheesecake. I’ve never met a French person whose face didn’t soften and melt at the mere utterance of the word, and le cheesecake is always spoken of with a reverence…

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Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin. Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed…

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Paris chocolatier… Michel Chaudun 149, rue de l’Université (map) 01 47 53 74 40 Michel Chaudun (in Japan)

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New chocolate-makers are springing up across America, in the most unlikeliest of places. Like Missouri. Who’d a thunk it? Using good ‘ol American ingenuity, a little over a year ago, Alan McClure started grinding up beans and molding them into lithe bars of very dark, and very sleek, bittersweet chocolate. His company, Patric chocolate, makes bars that are “micro-produced,” and he’s got two in his…

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I’ve been a little lax in my duties around here reporting on chocolate. In my defense, I’ve been sidetracked by bacon, seaweed, and kimchi. But man cannot live by chocolate alone. Even in Paris. Speaking of chocolate, when I was doing research for my chocolate book, it was challenging to find people to talk about what they do. I met with one representative from a…

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My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…

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As a cookbook author, whenever you do a cooking demonstration, there’s always ‘The Question’. It’s the one that’s the most frequently asked when you’re doing classes on a book tour. For me it’s often “Can that be frozen?” Since my freezer is usually so crammed with stuff I can’t imagine wedging in a multi-layer cake amongst all the rock-hard frozen madness that I call “my…

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People often say I’m the luckiest person in the world for the kind of life they perceive that I lead. But I’ve found some folks who’ve got me beat, hands-down. I’m back from my book tour, which was exhilarating but made me a tad homesick. Although really, if one thinks about it, how many times can one visit Target in a month? And don’t even…

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