Hey, it’s today! My new book, CHOCOLATE BLISS: Sensuous Recipes, Spa Treatments and Other Divine Indulgences hits bookstores today (Barnes & Noble, Borders, your local independent). It’s a celebration of how chocolate touches the culinary heart of the world. Lots of info on tasting, health benefits, sustainable farming, gifting, plus recipes for brownies, cookies, marbled pound cake, cocoa chili, fondue; AND shopping tips on how to find great… Continue
Call my crazy but I just don’t want the makers of Velveeta messing with my Cadbury bars. Kraft Foods bid (underbid?) $16.7 billion for Cadbury this week, declaring they were offering stock holders a 42% increase on Cadbury’s median share price. Cadbury pushed back, declaring the proposal undervalued their stock and they were confident in their "stand-alone strategy and growth prospects as a result of...strong brands, unique category and geographic… Continue
One of the many things I learned in the the cookbook writing process was how to spell “vinaigrette”. It’s one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Here’s the recipe - it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.
Oolong tea from Taiwan infused milk chocolate from Belgium. Dark chocolate from Venezuela drank up black tea from Ceylon. And Napa Valley red wine seeped into organic chocolate from Hawaii. Such exotic flavor and terroir matchups were among the many found at the 55th Summer Fancy Food Show in New York City in June. What inspired these new combinations? Large amounts of flavonols, the antioxidant-powered chemicals that occur naturally in wine, tea and… Continue