Results tagged chocolate from David Lebovitz

  While Paris is always beautiful, when winter comes, the city gets cold and gray. In fact, it’s so cold that I refuse to go outside until spring. Believe me, all those romantic photos of Paris you see are taken during the spring and fall are very deceptive. And although it’s very pretty, it would take a mighty big levier (crowbar) to get me outdoors…

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I have to admit that this is my “Little Black Dress” that many women consider their multi-purpose, never-fail-to-impress, sexy black number hanging in their closet. I’m normally wary of recipes that call themselves “The Best,” but of all the chocolate sauce recipes I’ve made and tasted over the years, this is the absolute favorite in my repertoire. I came up with it years ago when…

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The worst thing about the pâtisserie of Arnaud Larher is that it’s too dang far away from where I live. Located on the northern fringes of Montmarte, it takes me 3 different métros to get there, and even then, it’s a hike from the métro station (which is buried very, very deep underground, since that quartier of Paris is mostly soft limestone, aka plaster of…

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When the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. But no matter where you live, you can easily make and enjoy the chocolatey taste of Paris at home. Contrary to popular belief, Parisian hot chocolate is often made with milk rather than cream, and get its luxurious…

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There’s nothing I like better than a big batch of mole, the famed Mexican sauce, spiked with chiles, spices, and a hint of dark, bitter chocolate. Mole is excellent spooned over baked or poached chicken, and I’m especially fond of slathering it over a pot of crispy-cooked carnitas, too. Mole Recipe Print Recipe Makes enough for smothering one chicken or a pork shoulder, previously cooked….

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Certainly one of the most stunning pastry shops in Paris is Sadaharu Aoki. It’s so well-regarded that I ran into a famous chocolatier from the neighborhood during my last visit, who was picking up his goûter, or afternoon snack, as they call it in Paris. We recognized each other and he smiled at me while choosing a Thé Vert Napoléan; layers of vivid green tea…

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After the end of a long week: I renewed my Carte de Sejour, braved the hectic but incredibleMarché St. Pierre at the foot of Montmarte…and tried to get an answer about why after 10 days, I still don’t have internet access or cable tv. With all that stress, I felt it was an absolute necessity to visit Ladurée twice this week, especially since all my…

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One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm. So I decided to create two recipes for chocolate macarons: one with an…

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I am often asked the difficult-to-answer question, “Who is the best chocolatier in Paris?” There are very few parts of Paris where you can’t find something delicious made of chocolate. Luckily from my apartment, I’m just a few blocks from Dalloyau, Gerard Mulot, Lenôtre, and Joséphine Vannier near the Place des Vosges, a small chocolate shop whose window delights the tourists, but belies the more…

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