Chef/Chocolatier/Professor Francisco Migoya at StarChefs International Congress 2012 Hudson Chocolates creates, arguably, one of the most innovative chocolates I’ve encountered in recent years. They use..
Sweeter Mornings with Ghirardelli Intense Dark Chocolates
Work at the hospital has gotten crazy as of recent: Conference calls every other day. Running to meetings. The dreaded budget meetings (Ugh!) A particular..
At Chocolat Moderne: Tempered chocolate and lots of chocolate bonbons (seen here: Kumquat and The Devotion collection) About a week ago, I was invited to..
Visiting Neuhaus Chocolate's Madison Avenue Flagship Boutique
Inside Neuhaus’ Madison Avenue boutique; Chocolate molded teddy bear (part of their antique exhibit wall) Neuhaus is an international luxury chocolate brand that’s established since..
Visiting Neuhaus Chocolate’s Madison Avenue Flagship Boutique
Inside Neuhaus’ Madison Avenue boutique; Chocolate molded teddy bear (part of their antique exhibit wall) Neuhaus is an international luxury chocolate brand that’s established since..
Brunch at Balaboosta & Emmanuel Hamon’s Confections
Brunch menu, Interior of Balaboosta & Coffee About three weeks ago, I met my friends, Emmanuel and Sonia Hamon, at Balaboosta for brunch. This lovely..
Pierre Hermé Pastries Pierre Hermé Pastries by Pierre Hermé, published by Stewart, Tabori and Chang. Is probably the most talked about dessert cookbook of 2012..
Slice of homemade Carrément Chocolat Cake It shouldn’t be a surprise to most of you that I adore am obsessed with Pierre Hermé’s desserts and pastries...