Results tagged chocolatier from David Lebovitz

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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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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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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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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