Results tagged chocolate from David Lebovitz

At Giolitti, where I got my daily cono of chocolate gelato in Rome… Giolitti via Uffici del Vicaro, 40 Rome tel: 06 6991243

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Homemade Rocky Road, from The Great Book of Chocolate, Enrobed in Tempered Chocolate How do you temper chocolate, and why do you do it? The short answer is that chemically, chocolate is composed of lots of different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If…

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Ladurée

Ladurée makes what I consider the best macarons anywhere. And apparently so do many others: the four shops of Ladurée in Paris sell 12,000 macarons each day, over four million per year. Many Americans raise an eyebrow when confronted with their first French macaron, since macaroons in the US are normally chewy, egg white-based cookies heaped with shredded coconut. But both the French macaron and…

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Since I wrote the book on chocolate I realize that I should be blogging more about chocolate, but all the answers to many of your chocolate questions can easily be found in The Great Book of Chocolate. This book is the ultimate guidebook to the world of chocolate and a wealth of information with delicious recipes. If you’re like me and can never have enough…

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Forget Catherine Deneuve and Carole Bouquet. The most photographed and revered woman in Paris is Denise Acabo. With her braided pig-tails, necktie, and crisply-pleated kilt, Denise is the sweetest woman in Paris. Her shop, A l’Etoile d’Or, has an ethereal selection of artisan confections and chocolates from France and whenever I go, I invariably find something new to try, something tasty, something that is so…

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Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut and Chocolate Macaroons you’ll find my much-loved recipe for Fresh Ginger Cake which makes a fantastic summertime dessert served simply with sliced, juicy-sweet peaches or flavorful strawberries and raspberries. I made a batch of macaroons for a Thai banquet last night here in…

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Paris has some of the most amazing pastry and chocolate shops in the world! I’ve written up many of them and you can browse through my archives to find out more about them: Paris Pastry Shops. A recommended book for visitors is The Pâtisseries of Paris: A Paris Pastry Guide, which lists many favorites, along with addresses and specialties.

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One of the great places for lunch in Paris is Cuisine au Bar (8, rue du Cherche-Midi), which has been touted as the French version of the sushi bar. The servers are welcoming and generous, and the tartines (open-faced sandwiches) are the most inventive and marvelous in all of Paris. A dedicated friend of mine lunches there every day. I met Pim for lunch, and…

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Having returned from my trip to Italy, narrowly escaping the hairy fangs of the too-vigilant EasyJet luggage police, I returned with a suitcase full of great Italian foods: chocolates from Amadei, and Domori, coffee (and more chocolate) from Slitti, jars of bittersweet chestnut honey, 12-year old syrupy Balsamic vinegar, luscious sun-dried tomatoes, and of course, bottles of fruity Tuscan olive oil. Fresh Dried-Pasta I’ve seen…

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