Results tagged Scharffen Berger from David Lebovitz

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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The first time I ever really tasted chocolate, it was from a man I’d met in a dark alley. Actually, it wasn’t really a dark alley, but in a barren parking lot in a scruffy section of San Francisco. I had taken a tour of an industrial bakery with a group of local baking enthusiasts, and afterward, a strange man sided up to me, pulled…

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Whenever an American friend in Paris has a birthday, I invariably offer to make the cake for the big fête. Not that there’s a lack of great bakeries in Paris, but Americans always seem to crave the same thing: a big, tall, all-American chocolate cake with an overabundance of swirls and swoops of chocolate frosting. And who am I to deny them? And what better…

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The word ‘consulting’ always sounds like a dream job when you’re stuck working in a restaurant kitchen, slaving over a hot stove, on the line. As a consultant, it sounds like you sweep into a kitchen, where the staff welcomes you with open arm as their savior, and you magically transform the meals coming out of the kitchen into extraordinary feats of culinary magic. In…

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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…

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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…

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