A Chocolate Conundrum
Willy Wonka’s in da’ house! It’s that time of year again… the fabulous, and now worldwide, Salon du Chocolat. Picture a convention center. Then picture a convention center filled with chocolate. There you have the Salon du Chocolat. On Monday, I trekked across town to the Paris Expo to taste chocolate from the global greats and the tiny artisanal chocolatiers from the far corners of France. Enjoy….
Jean-Paul Hevin – a man after my own heart…. I’ll take these over a pair of ruby slippers any day!
obscene amounts of chocolate….
chocolate fashions…
chocolate beauty products… face lotion and scrub…
the obligatory chocolate fountain that we dipped chunks of fruit in and ate right there with juice running down our chin :)
chocolate covered marshmallow sticks – my personal favorite. guimauve is also my favorite French word. no idea why, it’s just fun to say :)
rose macarons
mendiants which means vagabond in French
nuits d’amour ~ nights of love. hmmmmm… i’ll take a case!
chocolate origami
and more obscene amounts of chocolate….
au revoir…. a la prochaine….
If you are not yet in a chocolate coma, here are some pictures from last year’s Salon du Chocolat in Paris and New York….
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Chocolate Ooze Cakes
Ingredients for 6 servings:
6 oz. butter (plus some extra to butter molds)
6 oz. bittersweet chocolate
3 large eggs
3 egg yolks
1/3 cup granulated sugar (plus extra for molds)
3 teaspoons of flour
1. Preheat oven to 450F.
2. Melt the butter and chocolate together over a bain marie.
3. Whisk the eggs, yolks and sugar until light yellow in color. this is called “blanchir” in French.
4. Combine the chocolate/butter mixture into the egg/sugar slowly.
5. Add the flour and combine.
6. Pour the mixture into the molds.
7. Bake in a 450F oven for 7-8 minutes, unmold and serve immediately.
8. Test one ahead of time because every oven and cooking time is different.
Bon appetit!
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Category: Bay Area Bites Food + Drink
About the Author (Author Archive)
After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). After working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, "Fast Food, My Way", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. In Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. "More Fast Food, My Way" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall. Laura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!Subscribe
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