Results tagged chocolatiers from David Lebovitz

Fouquet

I’m not sure if there’s a French term that’s the equivalent of “phone tag.” I’m pretty sure there isn’t one for “internet tag”, but I can say with relative certainty that there isn’t one in English. At least I think there isn’t. I’d met Frédéric Chambeau’s father about five years ago and he graciously invited me to visit their laboratoire in Paris, but hadn’t heard…

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To those of you who’ve been writing and pleading to get into the laboratory of Jacques Genin, the most elusive chocolatier in Paris, the wait is over. After years of jumps and starts, he’s finally opening his boutique in Paris, which is open to the public. (Previously, one had to call, or just show up at his workshop in the 15th arrondissement, and hope he…

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I don’t like to stir things up too much around here. Last time I did that, I got my ass kicked in the comments. Truth be told, I’m a people-person and try to see the good in everything and everybody no matter what. Heck, I’m even listening to Up With People! as I’m typing right now… I don’t like to trash people or companies in…

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Don’t hate me when I tell you this: Last week I was invited to La Maison du Chocolat. But not just to one of their swanky boutiques in Paris, the marble-lined, cocoa-hued temples where people flock to worship at the alter of founder Robert Linxe. (And yes, you can count me as one of the converted.) Instead I was invited to tour their chocolate production…

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The problem around here is that I buy chocolate in 5 kilo, about 11#, boxes and every afternoon, and sometimes (ok…make that ‘often’…) first thing in the morning, I dig my hand deep in the box and pull out a few pistols every time I walk by. People have the impression that I eat chocolate all the time, every day. And although I usually deny…

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That’s the new one meter box of chocolates from Patrick Roger, over three feet of pralines, caramels, nougats, and creamy-smooth ganache-filled bonbons, all enrobed in ultra-dark bittersweet chocolate. I don’t know how someone would brave getting one of those home on the métro, but I’d surely appreciate their efforts if I found one under my tree! Patrick Roger 108, Boulevard St. Germain (6th) Tel: 01…

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Gianluca Franzoni is the master chocolatier at Domori. He’s the person who is responsible for selecting the beans and roasting them to perfection. Cacao beans, like coffee, need to be roasted to bring out their flavor. Domori uses no vanilla in their chocolate, unlike other chocolate companies, since Gianluca believes that vanilla masks some of the flavors he coaxes out of the beans to make…

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