Category Archives: Chocolate

From Roy’s — Or The Story of the $50 Panettone

From Roy's dark chocolate panettone -- fit for a king or queen.

From Roy’s dark chocolate panettone — fit for a king or queen.

 

When I told my husband, who is notoriously frugal (he’d call himself, “cheap”), that I was writing a story about a pastry chef who makes a $50 panettone, he was beside himself.

He rolled his eyes, completely flabbergasted. Who in their right minds, he thought, would pay that much for an Italian Christmas bread that you can get for a song on the shelves at Cost Plus?

Then, I cut him a thick slab of the handmade dark chocolate panettone made by From Roy’s of Richmond. He put a forkful in his mouth. He let out a sigh. Then, he actually said, “OK, I can see paying $50 for this.”

Read more

Take Five With Chefs Graham Elliot, Lincoln Carson, Michelle Karr-Ueoka, and Rory Hermann

Chef Graham Elliot, who is hilarious. Note the shirt.

Chef Graham Elliot, who is hilarious. Note the shirt.

 

MAUI, HAWAII — This year’s Maui portion of the Hawaii Food & Wine Festival featured an impressive line-up of illustrious chefs.

I had a chance to sit down with four of them last week: Graham Elliott who’s become one of the most recognizable faces, thanks to his stints judging “MasterChef” and “Top Chef”; Rory Hermann, director of culinary operations for Sprout Restaurant Group in Los Angeles, which includes Otium, Bestia, Republique, Barrel & Ashes, and the Rose Cafe; Lincoln Carson, one of the nation’s premier pastry chefs who worked for eight years with the Michael Mina Group, and now has his own Lincoln Heavy Industries Pastry & Hospitality Consulting company in Los Angeles; and Pastry Chef Michelle Karr-Ueoka, who owns MW Restaurant in Honolulu with her husband, Wade Ueoka.

They were all part of the festival’s “A Chef’s Paradise. The walk-around evening repast, held on the lawn at the Sheraton Maui Resort & Spa, featured cocktails, wines, and creative bites.

The chefs talked about their favorite Hawaiian ingredients, their guilty pleasures, and more. Carson and Karr-Ueoka also confirmed that they will be partnering with Michael Mina to open specialty food boutiques in his The Street, a gourmet food hall, in the newly transformed International Market Place in Honolulu. Look for The Street to open sometime in the first half of 2017. It will join Mina’s StripSteak, which opened its doors there earlier this summer.

Elliot's dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Elliot’s dish of Hawaiian Kajiki (blue marlin) crudo with toasted coconut, Maui lilikoi, and whipped avocado.

Graham Elliot

Q: What’s it been like for you to be on all of these TV cooking competition shows?

A: It’s super fun. I get to be myself on them. I want to educate people about cooking. If you have a contestant on “MasterChef,” the worst thing you can do is s–t on them about making something awful. Instead, I try to tell them how it could be better.

Q: Your favorite Hawaiian ingredient?

Read more

Yossy Arefi’s Soft Chocolate and Fig Cake

You'll fall hard for this chocolate fig cake. I sure did.

You’ll fall hard for this chocolate fig cake. I sure did.

 

Imagine a deliriously, deep, rich chocolate-y cake that’s like the love child of a brownie and a molten lava cake.

It’s the stuff of dreams, isn’t it?

It surely is my fantasy come true, especially with its scattering of plump fresh figs on top. So much so that I can’t stop myself from digging a fork into it again and again in utter bliss.

That’s what “Soft Chocolate and Fig Cake” will do to you.

This incredible — and incredibly easy — cake is from the new cookbook, “Sweeter Off The Vine” (Ten Speed Press), of which I received a review copy.

SweeterOffTheVine

It’s from the super talented Yossy Arefi, a Brooklyn-based food photographer, food stylist and baker, who created the charmingly named blog, Apt. 2B Baking Co., where she chronicles her baking endeavors.

This is one of those must-have cookbooks. And I don’t say that lightly, not when my shelves are already groaning under the strain of too many cookbooks. But if you’re like me and love to bake, you will find yourself bookmarking practically every page because these are down-home treats with a personality all their own that are in no way an ordeal to make.

Read more

Good Things Come — In Boxes

A peek inside the "Silicon Valley'' Sojourn Box.

A peek inside the “Silicon Valley” Sojourn Box.

 

With graduation fetes, Father’s Day, and summer birthday celebrations to come, everyone’s got gift-giving on their minds. Recently, I had a chance to check out samples of three new artisan gift box deliveries. Here’s the lowdown:

Sojourn Box

The word, “sojourn,” refers to a “temporary stay.”

And Sojourn Box aims to do something similar — to transport you briefly to another place.

The Santa Cruz-based company packs curated artisan products in boxes, each of which has a different Northern California geographic theme, such as “Monterey,” “San Francisco,” and “Santa Cruz.”

The “Silicon Valley” one was sent to me, befittingly since I reside there. I received the “taste-size” box ($38). If you like the products, you can reorder and choose the “full-sized” box ($70) with — you guessed it — full-sized versions of each product.

With the hustle and bustle of Silicon Valley life, this box was definitely made for unplugging and getting away from it all. It’s also a box designed more for a woman than a man, what with its Lavender Herbal Bath Soak salts from Sylvie James, and Lemongrass Tangerine Soy Candle. Hey, just saying.

There’s also a tiny sea urchin shell holding the teeniest air plant; Smoked Sugar from Whiskey Oak Seasonings; a Cantaloupe Mint Green Tea bag from Thao Tea; and Coconut, Cacao + Raisin Granola Bites, which taste much more healthy and austere than most granolas on the market.

Granola bites to enjoy.

Granola bites to enjoy.

Each product is sourced locally. Each box also includes a little printed booklet containing fun facts about each region, including the “Top Five Places to Eat,” and “Top Five Places To Shop.” There’s also a card listing the “Top 10 Songs” in the area. Who knew that Dogcatcher’s “It’s You, It’s Me,” was tops in Silicon Valley.

Good For: A favorite female in your life whom you want to pamper.

Chococurb

For the chocoholics in your life, there is Chococurb.

This Seattle company delivers a box of chocolates monthly — or as a one-time gift. A full-sized box of five to seven chocolate products is $35. A mini box of three chocolate products is $20. Choose a three-month or six-month subscription and the price per box goes down.

It’s also a full e-commerce site, so if you or your recipient is enamored of a particular chocolate, he or she can re-order it easily.

Chococurb's full-sized box.

Chococurb’s full-sized box.

Of the offerings included in my sample full-sized box, I especially enjoyed the Cabruca walnut and fig bar, with its unusual undulating shape and its candied fig pieces decorating the top.

Read more

Petit Pot — Pudding and Cookies, the French Way

Dark Chocolate Petit Pot with Vanilla French Mini Cookie.

Dark Chocolate Petit Pot with Vanilla French Mini Cookie.

 

When you shrink down desserts, they just get so adorable, don’t they?

Not to mention irresistible since you so want to covet one all to yourself.

Petit Pot’s pot de cremes and shortbread cookies make that easy to do.

The South San Francisco company was founded by Frenchmen, Pierre Coeurdeuil, a former Valrhona food engineer; and Pastry Chef Max Pouvreau, who has worked at Coi and Radius restaurants, both in San Francisco.

They specialize in certified organic French pots de creme in various flavors that are sold in individual glass jars, as well as little round shortbread cookies. Of course, the two together make for a perfect dessert duo. I had a chance recently to try samples.

Read more

« Older Entries