Gretchen di Limur…come on down! You’re the winning contestant for my Paris Chocolate & Gastronomy Tour in the Menu For Hope III auction. Am I going to have to take my fabulous culinary tour of Paris all by myself? Get in touch.
Sorry about the less-than-stellar photo. I was trying to take a picture in a hectic métro station, and when there was a break in the frenzy of commuters, I tried to get my shot. But soon the people behind the glass in the information booth started taking notice of me snapping a few pics of the high-security features of the métro, like metal railings and…
The winners of Menu For Hope III have been announced! Click on the link, or the logo below, to find out if you’re one of the lucky winners. You can read the original post to review the prizes and the information provided by the donor. Here are instructions for the winners: Visit the blog which hosts the prize or prizes you’ve won (just click on…
In the previous post on chocolate-making, I included some information that was given to me that was erroneous. The original post contained information told to me by one of the world’s leading chocolate experts, which didn’t relate to the quality of the company’s products, nor reputation of the company, which was then taken and reprinted. When I received a message questioning its authenticity, I telephoned…
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…
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…
Below is a list of food blogs that I invited people to add, so they’d have a place to share their sites with me, as well as others. I’ve since discontinued that, because I recently added a ‘rolling’ blog feature which presents the blogs that I currently read, and changes as they’re updated, automatically. You can check these out on my Links page. In the…
Thank you all for your kind words about winning the Food Blog Award for Best Chef’s Blog. It was nice to be noticed and recognized for the blog, and I’m glad so many of you are enjoying my adventures, tips, whining, recipes, ramblings, stories, travels, and other things I post here on the site. I don’t think anyone starts a food blog for any reason…
Did you know that when a chocolate cake recipe says to “Grease a cake pan and dust it with flour”, you can substitute unsweetened cocoa powder for the flour? Here’s a favorite chocolate cake recipe tip: Simply butter the cake pan then spoon in a heaping spoonful of cocoa powder, then shake the pan to distribute the cocoa over the bottom and sides of the…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
