Results tagged cacao from David Lebovitz

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but…

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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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In my never-ending quest to improve my French, I had some friends over for dinner last night and was asking them what the word ‘grue‘ meant. After consulting le dictionnaire français (aka: mon ma bible), the only definition we came across was that a grue was a ‘crane’—as in the long-limbed bird. Curiously, it’s sometimes used a slang for a ‘working woman’, if you know…

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The other night I was having dinner in a restaurant, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued…as well as that of the two Belgian women at the…

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David: Hey Frederick, I remember meeting you years ago at a Food Show, and was really impressed with both you, and your exceptionally good chocolate. You were so friendly and open about what you were doing, and I saw in you such a passion for producing high-quality chocolate from organically-grown beans. I’m so glad we’ve kept in touch since then, and you’re happy to answer…

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Some people love it, and others leave it. It’s White Chocolate, that controversial melange of cocoa butter, sugar, and milk (more on that later). Often there’s vanilla, or vanillin (a synthetic vanilla-like substance) added as well. Many people will say they don’t like white chocolate, citing a preference for the dark side. “It’s not chocolate!”, you’ll hear. Well, no, it’s not. It’s different. A different…

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I ain’t Mr. Organic. I’m one of those people where “local-trumps-organic”. And taste trumps everything. But I do generally prefer to buy from a local grower if possible, rather than from someone far away. (Unless it’s Target…then all bets are off!) That’s what I like about daily life in Paris, those things are still important. You need to know the boulanger, the butcher, the fromager,…

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Bread lined up at one of my favorite bakeries in Paris, L’Autre Boulange So it’s springtime here in Paris. At my outdoor market, I’ve been buying colorful blood oranges from Tunisia and Spain and making refreshing sorbets, then candying the peel to serve alongside. (My grandmother never let me throw anything away…) As the weather gets warmer, dinner’s often a simple salad of peppery arugula…

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