April 23, 2006
Last year my cooking obsesion was lavender. The flavor in foods was verry new to me and I had to find what could be don with it.
This year, Its chocolate. I am intrigued with useing the flavord chocolates to add richness to maine dishes. The idea to me is exciteing and I wonder what results it will bare. I am now haveing trouble finding recipes. Searching on the web leaves you with a million results for chocolate confections. I wander if anyone here would have some tried and aproved recipes for maine dishes useing the asorted flavord chocolates. A web site or perhaps a book title would do as well. A few to start with would be best though. I am especially intrested in trying chillie first and BBQ seeing as how I am a chillie fanatic and BBQ is simple enough. Any more exotic flavor recipes would be nice. Thank you.
August 6, 2006
Fusion Chocolate is a new book by Frédéric Bau, the celebrated head pastry chef and director of L’Ecole de Valrhona.
The book is available in English, French and Spanish.
You can buy this book in Europe (Germany and Spain) for less than 100 Euro excl. pacakage and posting.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
March 17, 2005
Go check there – traditionaly mexican savory chocolate sauce for main course called “mole”, and it is quite hot.