A flavor best described as tangy and creamy.... almost sweet and sour. This "marmalade" is made by taking the flesh of the cocao bean ( what is left after removing the beans) ....]]>

A flavor best described as tangy and creamy…. almost sweet and sour. This “marmalade” is made by taking the flesh of the cocao bean ( what is left after removing the beans), adding a small amount of cane sugar and slow cooking it. Reducing it’s consistency until it reaches a jam-like texture. It is then vacuum packed on the plantation in 250g, re-sealable glass jars to ensure freshness

In addition to being an excellent accompaniment to savory foods like foie gras and cheese, it is also enjoyed with ice cream as a topping. It’s naturally high level of pectin prevents it from freezing solidly.

For more information or to purchase, contact eChocolates at:
(908) 354-9304.
You can also reacheChocolates by email at:
information@echocolates.com

Congratulations to Michael Laiskonis, long time friend and contributor to pastrypros.com for his honor in being given the award of "OUTSTANDING PASTRY CHEF" by the James Beard Foundation.

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Photo courtesy the James Beard Foundation

Congratulations to Michael Laiskonis, long time friend and contributor to pastrypros.com for his honor in being given the award of “OUTSTANDING PASTRY CHEF” by the James Beard Foundation.

Attention Sam Mason Fans, Not being busy enough getting his new restaurant with Francis Derby (Tailor) on Spring and Broome streets in the SOHO section of NYC ready to open, Sam is now hosting a cool assed show called "Dinner With the Band"!!!]]>

Attention Sam Mason Fans,

Not being busy enough getting his new restaurant with Francis Derby
(Tailor) on Spring and Broome streets in the SOHO section of NYC ready
to open, Sam is now hosting a cool assed show called “Dinner With the Band”!!!

Click on this link here

It looks kind of an indie rock “Dinner with Julia Child” or something.
In each show Sam will be preparing dinner for one of his favorite
bands ( I hope complete with dessert).
In the trailer the band is called ‘The Harlem Shakes’ and in their honor
Mason whips up some fried chicken and mole spiced waffles ( Chicken
and Waffles = awesome soul food treat)

Mason (and perhaps show producer — Darin Bresnitz of Diabolik
Productions) are going to Austin, Texas for the South by Southwest Music
seminar to promote the show.

BTW, if you still haven’t seen “the Launch”, New York magazine’s
continuing, mainly Mason penned series on getting Tailor up &
running., check out this link New York magazine
Fascinating reading for us who maybe are chomping at the bit to do it
ourselves.
Enjoy!

Follow this link to the EXcellent ongoing series about former wd50 pastry chef and basically ( sorry Sam) uber Pastry super-guy, Sam Mason, who is opening his New Restaurant "Tailor" in the Soho area of New York City. NewYork Magazine]]>

Follow this link to the EXcellent ongoing series about former wd50
pastry chef and basically ( sorry Sam) uber Pastry super-guy, Sam
Mason, who is opening his New Restaurant “Tailor” in the Soho area of
New York City.

New York Magazinez

It’s being featured on the excellent ‘Grub Street’ Blog-ish part of
New York Magazine, which is worthwhile checking anyways.
Excellent coverage of the Food & Dessert scene in NYC , there’s stuff
on Alex Stupak, who went into the wd50 PC spot that Sam vacated late
last year.

Here is Sams own website address…
http://www.sammasonnyc.com/

I've been a long distance fan of Pierre Hermes for awhile now, and have to admit to a bit of an obsession lately with all things "P.H." It kicked back up with a look at this Japanese P.H. website... Pierre Herme Incredible!

Let the windows of the home page change a few times before you proceed to the "Fetish" page. The " Mosiac" set of desserts particularly interested me, which led me to this new ( for me) discovery of a blog by a pastry chef and fan at Sweet Napa. This incredibly detailed report with pictures blew my mind!]]>

I’ve been a long distance fan of Pierre Hermes for awhile now, and
have to admit to a bit of an obsession lately with all things “P.H.”
It kicked back up with a look at this Japanese P.H. website…
Pierre Herme Incredible!

Let the windows of the home page change a few times before you
proceed to the “Fetish” page.
The ” Mosiac” set of desserts particularly interested me, which led
me to this new ( for me) discovery of a blog by a pastry chef and fan at
Sweet Napa.
This incredibly detailed report with pictures blew my mind!
Nina ( the aforementioned chef ) is writing about many other
fascinating things pastry-wise, it’s a must see.

Now in a full on quest for more P.H. I went to one of my favorite
French websites where Clotilde Dusoulier and her blog Chocolate and
Zucchini had this to say Chocolate and Zucchini

I can’t write this without including Louise Chu and her Movable Feast
essays on Herme… Movable Feast.

I’m not sure what happened with a 2006 runway show but perhaps we’ll
find out soon, as I’m working on an interview with one of my friends
who went to the Pierre Herme School at Ecole Ferrandi for a four day
class so I’m keeping my fingers crossed!
Fingers crossed as well for this beauty, his new book, PH10, in a
rumoured French /English version –ph10

Let’s face it, anyone who can turn a Loaf/Pound type cake upside down
with a sheet of tempered white chocolate laying on top and make us
say “WOW!!!” has to be doing something right, no?
Now, how to explain 130 Euros to my….

– Ted Niceley