The avalanche of entries for Sugar High Friday #27: Chocolate By Brand continues. Thanks again to all participants, and be sure to visit their sites and click on the chocolate links to learn more about the different kinds of chocolate used from around the globe. This entry takes us all over the world, from Paris, to America, through South and Central America, as well as…
The word ‘consulting’ always sounds like a dream job when you’re working in a restaurant kitchen, slaving over a hot stove as a line or prep cook. As a consultant, it sounds like you sweep into a kitchen whenever you feel like it, and bake something up with the staff. But it’s rather challenging work. Restaurants call in consultants when the kitchen is in dire…
One of my favorite things to do in Paris is just wander around, often in neighborhoods that aren’t really known for anything special. There’s always something interesting to find; shops specializing in vintage hairbrushes and combs, or locksmiths for doors installed only during the reign of Napoléan III. And of course, I’m usually on the lookout for food, and am especially keen when I come…
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…
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…
I’m fortunate to live in Paris, a city where there’s an unusually large amount of very good chocolate shops. With so many to choose from, it’s hard to whittle it down to just the few, most perfect ones. But I must. And one of them is John-Charles Rochoux. His jewel box of a shop is located just off the bustling rue de Rennes. It’s not just…
That’s the new one meter box of chocolates from Patrick Roger, over three feet of pralines, caramels, nougats, and creamy-smooth ganache-filled bonbons, all enrobed in ultra-dark bittersweet chocolate. I don’t know how someone would brave getting one of those home on the métro, but I’d surely appreciate their efforts if I found one under my tree! Patrick Roger 108, Boulevard St. Germain (6th) Tel: 01…
Several of you had asked about how to avoid cookies from spreading out during baking, which can be rather vexing…especially when you’ve gone through all that trouble of getting the counter all covered with flour, then rolling ’em out, and cutting them into all those nifty shapes. So here are some tips…
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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