HAPPY HOLIDAYS – HAPPY NEW YEAR TIME TO CELEBRATE AND HERE IS NUMBER FIVE: KNIPSCHILDT CHOCOLATES This summer, I attended the Global Fancy Food Show at the Jacob Javits Center in New York City. This was a wonderful opportunity in getting oriented to new products and taste a significant number of sweets and other “foods …
KEE’s Chocolates in New York City is Number Six The Artisan: Kee Ling Tong is a Macao native ad a graduate of the French Culinary Institute (FCI) in New York City. During her training at FCI, she realized that she likes sweets the most, so she launched her chocolate shop on Thompson Street in 2002. Since then …
INTRODUCING THE SEVENTH CHOCOLATIER: RECCHIUTI, SAN FRANCISCO The Artisan: The Bay Area is the epicenter of great artisanal chocolate products. Michael Recchiuti is one of the top masters of the trade and his chocolates are a true works of art. He has a production facility in the southeastern section of San Francisco, and a successful, …
CELEBRATE THE SEASON WITH CHOCOLATES THE EIGHT CHOCOLATIER: CHRISTOPHER ELBOW CHOCOLATES The Artisan: Christopher Elbow began perfecting his chocolate-making skills while working as a Pastry Chef in Kansas City and that is where he started his own chocolate company. His passion for working with chocolate allowed him to be highly creative. His hand-painted sparkling jewels …
THE NINTH CHOCOLATIER: CHUAO CHOCOLATES Chuao is the first Venezuelan chocolatier in the United States with a manufacturing facility in Carlsbad, California, but you can purchase the products nationwide, as well as online. The Artisan: Chef Michael Antonorsi of Chuao Chocolatier, named after the cacao-producing region of Chuao in Venezuela, makes Venezuelan chocolates in “French Style” (watch …
Three little mice…9 little mice…L A Burdick I came to realize that my camera is “not ready for prime time” for food photography. Although, it has high optical zoom and I was making pretty good pictures with good lighting, it is far from being sufficient for my poppy seed cake, dobos torta or linzer cookies. …
I promised to write about how to truly “taste” chocolate and how to evaluate them for your specific needs. I will not bore you with any information that is available through other countless sites; however, if you have any comments and/or questions about this glorious topic please send them to me. It is quite easy …