Recently in Global category:

I am such an idiot. I won’t tell you who, but years back, someone with a thriving restaurant on 18th Street in San Francisco alerted me to a great business opportunity nearby. Food-related, of course. I passed, and now the area is the culinary destination in the Bay Area. (Aside from the taqueria on Church Street across from the Afeway…) Although I missed the proverbial…

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In my continuing adventures to bring you some of the more interesting chocolates from around the globe, and get through as much of my chocolate before the meltdown of summer heat attacks my chocolate stash, you might remember a few months back I wrote about a conversation I had when I shocked some unworldly women (who…me?) that asked me which country makes the best chocolate….

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I don’t like to stir things up too much around here. Last time I did that, I got my ass kicked in the comments. Truth be told, I’m a people-person and try to see the good in everything and everybody no matter what. Heck, I’m even listening to Up With People! as I’m typing right now… I don’t like to trash people or companies in…

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Don’t hate me when I tell you this: Last week I was invited to La Maison du Chocolat. But not just to one of their swanky boutiques in Paris, the marble-lined, cocoa-hued temples where people flock to worship at the alter of founder Robert Linxe. (And yes, you can count me as one of the converted.) Instead I was invited to tour their chocolate production…

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The problem around here is that I buy chocolate in 5 kilo, about 11#, boxes and every afternoon, and sometimes (ok…make that ‘often’…) first thing in the morning, I dig my hand deep in the box and pull out a few pistols every time I walk by. People have the impression that I eat chocolate all the time, every day. And although I usually deny…

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I don’t know if some of you noticed this, but there’s been a petit void in cyberspace lately. As some of you know, Michèle of Oswego Tea has moved to London and at the same time ended her blog. The good thing is I don’t need to add that pesky backwards accent anymore now that she’s moved to England. (Although she started adding the British…

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For your convenience, here’s links to the four posts for Sugar High Friday #27: Chocolate By Brand: Sugar High Friday #27: Chocolate By Brand Part 1 Sugar High Friday #27: Chocolate By Brand Part 2 Sugar High Friday #27: Chocolate By Brand Part 3 Sugar High Friday #27: Chocolate By Brand Part 4 And my entry, Chocolate Idiot Cake

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Here it is! The final round-up for Sugar High Friday #27: Chocolate By Brand. These are the last entries for the event and thanks to everyone for their participation. I was overwhelmed by the number of entries (to say the least…) but was happy there was so much interest in chocolate and was amazed at all the beautiful and well-crated dessert folks are making out…

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The Round-Up Continues… Ashley made Chocolate Truffles with Edible Gold with a basic ganache using Valrhona 70% Guanaja chocolate. At Gastronomicon, she dipped her way to passionate delight with Passionfruit Truffles surrounded by El Rey chocolate, used for its robust flavor. Baked Chocolate Fudge was a New Zealand treat from Arfi, who used Whittaker’s 72% dark to scratch that chocolate itch. Over at Café Lynnylu,…

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