Results tagged hot chocolate from David Lebovitz

Dandelion Chocolate

Dandelion chocolate

One of the interesting things about leading chocolate tours is that I get to meet a wide swatch of people who have various interests. Some just like to come and taste, others have more professional aspirations. When Todd Masonis joined me a few years ago, we had some talks about his idea of opening a bean-to-bar hot chocolate salon. I had a pretty good amount of experience meeting with – and tasting – many of the American bean-to-bar chocolates, folks who were participating in what Chloé Doutre-Roussel, whose is one of the most knowledgable people about chocolate that I know, refers to as “The American Chocolate Revolution.” And I was encouraging, but also knew of the difficulties these folks faced in terms of building a facility to make chocolate.

Many of these people are mavericks, with the “revolution” starting over a decade ago, and now encompasses perhaps two dozen or so enterprising people who’ve been producing bean-to-bar chocolate in the states. Todd had started a successful internet company so I could tell he had the drive to do something new and interesting, but sourcing the beans and getting the equipment together isn’t easy. So no one was more surprised than me to get a note in my Inbox recently from Todd, who said that inspired by our talks on that trip, he was about to open his new place, Dandelion Chocolate, producing bean-to-bar chocolate in San Francisco’s Mission district with his business partner, Cameron Ring. And I was intrigued.

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Paris Pastry App Update – Version 2.0+

Paris Pastry App

We’ve completely revamped and rebuilt the Paris Pastry app, starting with adding updates and the latest information about Paris pastry shops and updating my favorite addresses. But we’ve also rebuilt the app from the ground up, including a scrollable, enhanced French pastry glossary and dynamic maps searchable with a tap, to find the pastry shop nearest to wherever you are in Paris!

To celebrate the re-release, it’s being offered at a special price for $3.99 for a limited-time. Once you download the app, all future updates are free. If you already have the app, simply update it now and the new version with all the updates will be downloaded for free.

Paris Pastry App

To use the app, open up the home page and you’ll find categories for everything, from delicious scoops of ice cream to where to find the best hot chocolate. There’s also an introduction by me about Paris pastries, as well as a glossary of terms you might come across in a bakery or chocolate shop. If you’re looking for a quick “Best of Paris” overview, check out my Top 25 Places in Paris for Pastry.

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Jacques Genin

Paris-Brest from Jacques Genin

I first met Jacques Genin a number of years ago when he was (somewhat famously) working out of a battered storefront, on an uninteresting street deep in the 15th arrondissement of Paris.

chocolates at Jacques Genin

I say “famously” because as he became quite a bit better known, many folks learning about him through Mort Rosenblum’s book, Chocolate: A Bittersweet Saga of Light and Dark. And subsequently, people started gathering outside his workshop door with the one-way mirror, which allowed him to decide whether he wanted to open the door or not. I think I was too timid to give it a try on my first go-around and after pacing at the end of the block for a while, I ended up leaving.

jacques genin lime tart filling

If nothing else, longevity has its rewards and eventually I made it past that mirrored door and into his workshop. It was rather tight in there, to say the least. In order for someone to walk past you, you had to back up and get out of the way while someone held a tray of just-dipped chocolates high in the air, sidestepping someone else walking the other way with a tray of hot nougat.

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My Favorite Kitchen Tip, Ever

dirty dishes

This isn’t the most photogenic of posts, but one of the dirty secrets of writing cookbooks is the dishes. And this season, as the cavalcade of cooking tips comes tumbling forth in anticipation of all the holidays – and the cooking and baking that go along with them – this is the best tip I’ve ever been given.

Most of you probably know how many dishes to takes just to bake a simple cake: a stack bowls, a mixer and the whip, a gaggle of spatulas, and for my fellow Americans, a bunch of measuring cups and spoons. Now imagine if you made that same cake three times in a row, making a few other sets of dishes dirty. Then did it again.

In spite of that fact that I have a real dishwasher, I spend a few hours each and every day washing dishes. It’s funny because when friends call and ask me if I’m free for dinner, sometimes I have to decline because I have to work, and they don’t seem to understand that part of my “work” is washing and/or putting away dishes and pots and pans. It’s a cycle that’s part of my life and when I left the restaurant business, being able to hand off a bustub full of dirty dishes to someone else was something I missed a lot. (If you ask anyone who is the most important person in a restaurant kitchen, even more than the chef, it’s the dishwasher.)

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Xoco Hot Chocolate

Homemade Mexican Vanilla Soft Serve Xoco hot chocolate

At my get-together and book event the other evening here in Chicago, the biggest question I was asked by all who came by was – “Where are you eating while you’re in Chicago?” Thanks to a vast network of friends, bloggers, and assorted other folks (who I’ll get to in a minute), I’ve been eating incredibly well. People here are brimming with suggestions of places to go, near and far. And interesting, everyone wanted to know how long I was staying in town. Next time I come, I think I’ll create an online calendar and let folks fill in my dining itinerary because not once was I steered wrong. The only thing I lack is time, and tummy space.

When I travel, aside from eating, my most important order of business is lying in bed in my hotel-issued zebra-striped bathrobe (a photo of me in it will not be forthcoming) watching American television, and it’s hard to roust me from my horizontal position.

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Un Dimanche à Paris

chocolate truffles

Even though it wasn’t Sunday, I decided to go to Un Dimanche à Paris anyway. This sleek showcase of chocolate is located in an under-utilized arcade on the Left Bank, near where the saleswoman told me has become “The quartier of chocolate.”

The owner of the shop is Pierre Cluizel of the famed French chocolate family, but he’s striking out on his own. Un Dimanche à Paris features a large chocolate shop, and exhibition kitchen, a tea salon, and a full-scale restaurant. And that’s just on the first floor.

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Mexican Hot Chocolate

Mexican hot chocolate

I was a little perplexed as to what constitutes authentic Mexican Hot Chocolate. Thankfully a reader from Mexico explained to me that unlike other hot chocolate “drinks” in the Mexican repertoire, it traditionally was a mixture of cocoa beans and sweetener. Yet nowadays folks generally use sweet chocolate bars as a base, which are made from coarsely ground chocolate with a dose of cinnamon and sugar, and sometimes almonds, and are conveniently sold in tablets or bars in Mexican shops.

That chocolate bears a passing resemblance to the coarse chocolate that Mexicans have been grinding up in metates for thousands of years (which I think is why Mexican women have those power shoulders), and today you can find Mexican chocolate quite a bit slicker than the stuff that was (and still is, in some places) pounded for hours and hours. Although I’m not Mexican in any way, I have a deep love of anything edible, and drinkable, that’s Mexican—from horchata, to the twirly green bottle of citrusy Squirt soda that are fun to swill on a Mexican beach, along with a basket of chips and some spicy roasted chili salsa. Or guacamole. Or duck tacos. Or ceviche. Or all of them.

Mexican chocolate cinnamon sticks

The chocolate used nowadays for hot chocolate is classified in America as “Sweet Chocolate”, which is different than what we label as bittersweet or semisweet chocolate.

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Puerto Cacao

chocolate chaud

I keep a piece of paper near my front door. On it are places in Paris that I want to visit. When I hear about a place that sounds interesting, on the list it goes. Unfortunately, it seems as soon as I cross one off, a few more get added. And the list gets longer and longer and longer and longer and…

One particular spot that I’ve had my eye on for too long was Puerto Cacao, located in the farthest part of the city from where I live, requiring more than my limit of two métro changes. The focus of the shop is chocolate équitable, or fair trade chocolate.

So I was surprised when I was walking near the Marché d’Aligre and the store with the pricey mid-century modern furniture that I used to covet was gone. And in its place was a new hot chocolate spot.

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