Results tagged Salted Butter Caramel from David Lebovitz

Bernachon Chocolate

bernachon coffee bar

For my birthday, back in December, Romain presented me with a Kalouga bar from Bernachon, handwrapped personally for me by Denise Acabo of A l’Etoile d’Or, one the best, and wackiest, candy and chocolate shops anywhere in the world.

I’ve been afraid to open it since I know what’ll happen once I do. So I’ve been saving it for a special occasion, or a WTF moment. And yes, I’m aware that it’s a long time, but I guess things have been going pretty well lately.

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Well, that is until a recent trip to my bank to simply change the status of my account since I found out I was being overcharged up the wazoo for services I didn’t understand or use. (Like, even though she insisted I did, do I really need two free money orders a month? I think the last time I used a money order was in 1998. But I’ve learned that not speaking picture-perfect French can easily tack on 20-30% to the cost of things.)

The banquière hefted a thick dossier of paperwork so voluminous, it made the Sunday New York Times look like a pin-up flyer for a lost cat. It took my breath away, and I spent an hour and a half going through it and just to get out of there, I signed away whatever it was they wanted me to sign away.

When I got home, that bar was certainly tempting me. And I held off.

But I don’t need to hold off any further.

Continue Reading Bernachon Chocolate…

Chocolate-Covered Salted Peanut Caramel Cups

chocolate-covered salted peanut caramel cups

A while back, I was invited to do a hands-on candy-making class in Salt Lake City. As usual, I arrived way-too-early, because I’m like that (to make sure I’m ready), and when the doors opened, in walked in all the participants.

Shortly after I demonstrated a few things we were going to make, everyone got to work and I started mingling with the participants. I walked around making sure everyone was okay and most of the women seemed to have a pretty good handle on things. In fact, they had a great handle on things, and were wielding their candy thermometers and dipping forks like pros. When I expressed my amazement at what a great job everyone was doing, one woman spoke up; “We’re Mormons, David, of course we’re good at making candy…we’re don’t have any other vices!”

chocolate-covered cups

It was pretty hilarious—that is, until things started going wrong.

Continue Reading Chocolate-Covered Salted Peanut Caramel Cups…

Culture Shock

caramels

The “Toffee Buzz” Clif bar that I picked up in the states (as a travel emergency ration) versus Salted Butter Caramels from Jacques Genin that my houseguest left for me.

I don’t think I need to tell you which one won.

chocolate list

But if Jacques is willing to add a salted butter caramel energy bar to his list, I’m going to stock up on those instead, before my next trip.

Or even before.

Peanut Butter Cookie Recipe with Salted Peanut Caramel

peanut butter cookies

I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me?

The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue, but she’s been quietly rolling doughs, mixing up batters, and baking off custards in this book, which is an encyclopedic authority on baking that tips the scales in both the breadth of recipes, and the actual weight itself.

And I thought my soul was a bit weighty.

When I was asked a few months ago to write a quote for the book jacket, I rifled through the preview pages, bookmarking a slew of recipes I plan to make.

Continue Reading Peanut Butter Cookie Recipe with Salted Peanut Caramel…

Eye Candy

caramel-filled chocolate bar

Rochoux’s caramel-filled chocolate bar.

At the shop, they advise you that after you’ve started it, to store it upright to prevent the caramel from running out.

That is, of course, is based on the assumption that there’s going to be any left over in the first place.



John-Charles Rochoux
16, rue d’Assas (6th)
Tél: 01 42 84 29 45
(Map)



Related links:

And more chocolate: John-Charles Rochoux (TooManyChefs)

John-Charles Rochoux; Parisian chocolatier

Salted Butter Caramel Ice Cream Recipe

When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale.

Salted Butter Caramel Ice Cream

I wrote too many recipes and I needed to make room for all the sumptuous photography. I’ll admit once I got started I got a bit too eager and couldn’t stop myself from churning up all sorts of great flavors. Although I did include a fabulous recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears rather than boatloads of cream and egg yolks, I decided since my first book had a killer-good recipe for Caramel Ice Cream, that would suffice for ice cream fans.

Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris.

Continue Reading Salted Butter Caramel Ice Cream Recipe…

Hot Chocolate with Salted-Butter Caramel

Starting this weekend, you’ll be able to buy my delectable Chocolat Chaud au Caramel-Beurre-Salé, aka Hot Chocolate with Salted-Butter Caramel, right here in Paris.

In partnership with Régis Dion, of La Farandole des Sels, we’ve put together a packet using a special recipe I’ve created for making the richest, most luscious hot chocolate in your own home using his silky-smooth creamy caramel-beurre-salé and fleur de sel, the fine salt hand-raked from his family’s salt marshes off the coast of Brittany.

My Hot Chocolate with Salted Butter Caramel mixture will be available for a limited time at the outdoor markets (below) where Régis offers his fine salts.

UPDATE: Régis has closed his business and the hot chocolate mix is no longer available.

You can try the Wittamer Hot Chocolate Mix, or my Salted Butter Caramel Ice Cream.

There’s a classic recipe for Salted Butter Caramel from Brittany in my book, The Sweet Life in Paris.

Continue Reading Hot Chocolate with Salted-Butter Caramel…

Salted Butter Caramels from Henri Le Roux

le roux caramels

I’d like to introduce you to Henri Le Roux. And if you don’t know who Henri Le Roux is, it’s time that you did.

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Le Caramelier; Salted-Butter Caramel Spread

There’s a lot of very talented chocolatiers and pastry chefs in France. Some are quite famous, and some just go to work everyday and do their jobs well. A few have rather large egos, others are more humble, preferring the lights of the kitchen to the ones in the television studio. (I was at a recent event with another food blogger who correctly noted that all the famous chefs mostly talk about is one thing: Themselves!) But if you mention the name ‘Henri Le Roux’ to any chocolatier or confiseur in France, they stand silent for a moment. Then nod agreeably. He is perhaps the most respected and admired pastry chef and candy maker I know.

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The famous C.B.S. caramels in assorted flavors, including lime, black tea, orange-ginger and, of course, chocolate

I first met Monsieur Le Roux when I went to the Salon du Chocolat in Paris with my Thierry Lallet, who has an excellent (and highly-recommended) chocolate shop in Bordeaux, Saunion, one of the best in France.

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Freshly-made C.B.S. caramels studded with hazelnuts, almonds, and walnuts

Before that day, I thought that caramels were caramels, and until that point, I’d tasted so many things in my life that there was little left that would deeply impress me. M. Le Roux is a very kind man, who basically changed the way pastry chefs, glaciers, and bakers everywhere think about caramel: he created caramel-buerre-salé (caramel-salt-butter), which he simply calls C.B.S.
And they are truly divine.

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The 55-year old candywrapping machine barely keeps up with the demand for M. Le Roux’s caramels

Henri Le Roux, whose Breton father was a pastry chef (and lived in New York for 5 years, cooking at the Waldorf-Astoria Hotel) started making caramels in the seaside town of Quiberon in 1976, located at the tip of a dramatic peninsula in the south of Brittany, where the best butter in the world is found (the first chapter in his book, is called “Le Rideau de Beurre”, or “The Curtain of Butter”. He decided to open there, selling cakes, candies, and ice creams. But like warm, buttery caramel, word of his candies spread and he stopped making cakes and tartes to concentrate all his energy on candymaking. Just 3 years later, in 1908, M. Le Roux won the award for the best candy in France, Le Meilleur Bonbon de France at the Salon International de la Confiserie in Paris.

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Salted-Caramel Buckwheat Florentines just-slathered in bittersweet chocolate

M. Le Roux was kind enough to let me explore his workshop with him when I paid a visit during my August vacation in Brittany. As he raced from room to room, he flipped open bins of almonds from Provence or hazelnuts from Turkey to give me a sample, later showing me how he grinds his own fresh nut pastes in his broyeuse with massive granite rollers which keep cool, while metal rollers would heat the nuts too much, losing some of the flavor. And a rarity in the pastry field nowadays, M. Le Roux uses true bitter almonds in his almond paste, which he sources from the Mediterranean. Almond extract is made from bitter almonds, even in America, but they’re hardly used anymore since they’re difficult to find (and those pesky toxicity issues.) But in the land sans lawsuits, M. Le Roux makes that effort and blends a few into his freshly-pressed almond paste which tastes like none other I’ve tasted in France.

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Exceptional chocolates from Henri Le Roux, which were too good not to eat right away

I like to ask chocolatiers which chocolate they use.
Most are secretive, but M. Le Roux led me into a cool room packed floor to ceiling with boxes of various chocolates he gets from all over France and Belgium. He tore into them, breaking off chunks for me to taste and explaining how he uses some of each, blending them as he wishes to get the desired tastes he’s after. Valrhona and Barry-Callebaut are used, but he also sources chocolate from François Pralus, an artisan chocolate-maker located in Roanne, just outside of Lyon, who specializes in single-origin chocolates, as well.

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Henri and Lorraine Le Roux in their boutique, in Quiberon

I wanted to describe each and every chocolate in the box, but decided that that would constitute cruel and unusual punishment. (Actually, I ate them all and didn’t feel like writing down what tasted as I was eating as I went. As mentioned, I’m a lousy blogger.) But I remember Harem, a filling of green tea and fresh mint, Sarrasine, infused with blé noir (buckwheat), and Yannick, blended dark cane sugar, salted butter and ground crêpes dentelle, hyper-thin, crackly lace cookies ground to a crunchy paste.

Oh yes, there’s C.B.S. too, nutty salted-butter caramel enrobed in dark chocolate as well, which was my favorite.

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Le Roux
18, rue de Pont Maria
56170 Quiberon, France

and

1, rue de Bourbon le Château (6th)
Paris

(Will ship internationally.)

Henri Le Roux’s caramels and chocolates are also available in Paris at:

A l’Etoile d’Or
30, rue Fontaine
Tél: 01 48 74 59 55
M: Blanche

Le Roux Chocolate bars

Related Links and Recipes

Henri Le Roux in Paris

Salted Butter Caramels

Salted Butter Caramel Ice Cream

Vietnamese Caramelized Pork Ribs

A l’Etoile d’Or

10 Insanely Delicious Things You Shouldn’t Miss in Paris

Jacques Genin

Jean-Charles Rochoux

Patrick Roger

Paris Favorites

How to Make the Perfect Caramel