Results tagged Hershey’s from David Lebovitz

When I got the opportunity to re-release my first two books, which had gone out of print, my publisher and I decided that they should be combined into one brand-new volume, Ready for Dessert, with new photos and more than a dozen new recipes added. So I made a master list of all the recipes, then chose my absolute favorites: the ones I’d found myself…

Continue reading...

Here are some of the frequently asked questions people have about cocoa powder, and how it’s used in recipes: What’s the difference between Dutch-process and natural cocoa powder? Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a…

Continue reading...

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…

Continue reading...

The other night I was having dinner in a restaurant, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued…as well as that of the two Belgian women at the…

Continue reading...

For those of you whose interest has been picqued by my interview with Frederick Schilling of Dagoba chocolate, Frederick sent me the scoop on his new partnership with Artisan Confections, a division of Hershey’s chocolate. Here’s an except from that message: “So, what’s in store for Dagoba now? Well, for the most part, nothing is going to change. Dagoba will remain in Ashland doing what…

Continue reading...

David: Hey Frederick, I remember meeting you years ago at a Food Show, and was really impressed with both you, and your exceptionally good chocolate. You were so friendly and open about what you were doing, and I saw in you such a passion for producing high-quality chocolate from organically-grown beans. I’m so glad we’ve kept in touch since then, and you’re happy to answer…

Continue reading...