Recently in Chocolate category:

When I took pastry courses a number of years ago here in France and in Belgium, I tended to want to focus on the chocolate classes because – well…gosh darn it, I love it so much. We’ve become the best of friends over the years and I am never far from my bin of chocolate that I buy in bulk. (Although at some point, someone…

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I had some friends over for dinner recently who were moving away, which is always sad, and they were in the full-on stress of moving; packing up boxes, dealing with logistics, selling most of their things, and taking care of the details of deménagement. I had been leafing through Sinfully Easy Delicious Desserts by chocolate expert (and comrade in chocolate) Alice Medrich, who I was…

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People often ask me, after taking a bite of a caramel in Paris: Why can’t they can’t get caramels that taste like that in America? Like bread – those kinds of wonderful foods are, indeed, available, but you need to know where to look. A while back I was in Los Angeles and a magazine had mentioned Little Flower Candy Company’s caramels. So I ran…

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Jacques Genin

I first met Jacques Genin a number of years ago when he was (somewhat famously) working out of a battered storefront, on an uninteresting street deep in the 15th arrondissement of Paris. I say “famously” because as he became quite a bit better known, many folks learning about him through Mort Rosenblum’s book, Chocolate: A Bittersweet Saga of Light and Dark. And subsequently, people started…

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I probably shouldn’t admit this, but I rarely go over to the Saint Germain des Près area much. I know, it’s a popular destination for many, but if I head over there, it’s usually for one thing, and one thing only: Chocolate. Most of the chocolatiers are clustered over there because, well, if you can afford to live over there, that’s where most of the…

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A while back, there was a spate of books about how to ‘sneak’ ingredients that are ‘healthy’ into food for your kids, to trick them into eating better. (Raymond Sokolov wrote an excellent rebuttal to that.) And recently there have been a few books written about how kids in France eat, and behave, better than their counterparts elsewhere. I can’t really comment on them in-depth…

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When I lived in San Francisco, the baking community was a very friendly group and we all mingled easily. One of the people who I particularly admired and liked was Emily Luchetti, who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between…

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I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace. I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed. However being American,…

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Panforte

Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.

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