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…
People come from all over the world to sip le chocolat chaud in the busy and cozy cafés in Paris. And there’s a reason for that – it’s excellent! But you can’t just walk into any café and be assured of a great cup. Thankfully you’ll find a number of places in Paris that take the time to pour an excellent cup of hot chocolate….
The hardest of all foods to photograph, I’ve learned, are chocolate-covered marshmallows. The bright, fluffy, vanilla-flecked cubes of sweet, airy marshmallow in contrast to the thin, intensely-flavored coating of bittersweet chocolate certainly presents a challenge. I futzed around a bit, trying to figure out how to show the lofty-white cubes in juxtaposition to the coating of pure, dark chocolate. They’re such diverse colors and textures…
I’ll soon be joining my friend Susan Loomis in her spectacular kitchen in Normandy, one hour from Paris, for a series of cooking classes November 5th-8th, from her home, On Rue Tatin… We’ll learn cooking tips and techniques from Susan in our hands-on classes and I’ll be leading seminars focusing on all aspects of chocolate during special tastings and hands-on demonstrations: you’ll learn everything from…
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. 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…
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…
If you’re anything like me, you’re thrilled when the season for summer fruits is in full swing. I like nothing better than returning from my market with a basket full of fresh peaches, nectarines, cherries, and whatever other fruits happen to look best that morning. And since I’ve started plying the Parisian vendors with brownies, I’m getting the much-desired VIP treatment at the market. It’s nice…
Summer is here in Paris. It arrived without warning last week and was brutal. It was hot, and it hit around 31°(about 88°) and so humid, I faced a real-meltdown of chocolate. And just about everything else around here, including me, suffered the same fate. Just when no one couldn’t bear it anymore, it stopped. Then we had rain and cool weather. It’s so other-worldly…
Want to know what’s it like to visit one of the finest chocolate shops in Paris? Les Itinéraires des Beaux Jours: Richart’s Exquisite Upcoming Chocolate Collection Richart Chocolate 258, blvd St. Germain Paris Tél: 01 45 55 66 00
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