Results tagged gianduja from David Lebovitz

No one was happier than I was to receive the news, directly from the chocolate-maker himself, that Askinosie was jarring up a chocolate and hazelnut spread. To make the spread, cocoa powder is made from pulverized cocoa beans sourced directly from the farmers in the Philippines, and hazelnut butter is made from nuts harvested from an orchard in the Pacific Northwest. Then they’re both ground…

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I’m probably not the sharpest knife in the drawer, because about a decade ago, I met two guys who were planning to start a bean-to-bar chocolate company in America. And I remember thinking, “Hoo-boy, are these nut-jobs going to lose their shirts! Who in America cares that much about chocolate?” Fast-forward to a few years later, and Scharffen Berger chocolate became a huge hit, challenging,…

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le 14 juillet

This morning when I woke up, it sounded like rain outside. Which was odd, because of the harsh sun streaking through the creases in my beloved light-blocking curtains, it seemed strange that there would be precipitation. And sure enough, when I stumbled over and yanked opened the curtain, the sky was crystalline bleu with just a few wisps of clouds lingering around the Eiffel Tower….

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Today is World Nutella Day, and I’m caught with my trousers down. I prepared a dish (well..sort of) but didn’t get around to writing up something unusually profound to say, so a picture of it is going to have to do for now. I got sidetracked by a whole bunch of stuff, and had a lot of things I was going to post about this…

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Wait just a minute. It’s been about a week since I got back from Torino, and I told you about all the stuff I managed to jam in my craw at the Salone del Gusto, but I also spent a fair amount of time visiting some of the chocolate shops and caffès in this great city. Man cannot live by cured pork products and sheep’s-milk…

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This week, Grom opens a branch of their famous Italian shop in Paris. Originally from Torino, Grom uses all-natural flavorings, which include growing some of the organic fruit they use in their sorbets and graniti, grinding up vivid-green Sicilian pistachios for pistachio gelato, and melding the exquisite hazelnuts from Piedmont with Venezuelan chocolate for their ultimate, silky-smooth version of Gianduja. I first tasted their exquisite…

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How does one explain, in a few short paragraphs, something that’s such a critical part of Italian life, like

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Once upon a time, I worked in a restaurant that was well-known for using ingredients of exceptional quality. The most magnificent fruits and vegetables would come barreling through our kitchen door every day, from plump, rare black raspberries to teeny-tiny wild strawberries, fraises des bois. While I can’t really guess the psychology behind it, we would often treat these marvels like precious jewels, reserving them…

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Here I am in Torino, or Turin, if you’re familiar with the shroud. Being on the road means that I’m in unfamiliar hotels with less-than-ideal access. When I attempted to change the thermostat in my hotel room, the digital display read ‘PARTY’. I don’t know what the ‘party’ mode is, but when I pressed the switch again nothing exciting happened. I’m leading a fabulous chocolate…

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