So cute, I could eat it!

Flax seed baguettes, walnut loaves and almond croissants are a few of the delicious items you can purchase at Chez Paul Boulangerie, a chain bakery in France. Chez Paul Boulangerie is like a French Starbucks, in the sense that they are all over the place, but the baked goods and coffee could not compete for a second. I love their tomato-mozzarella sandwiches on olive bread and chocolate chip brioche. Today when I stopped by for an afternoon snack, I saw these fantastic Christmas tree shaped brioche covered in dark chocolate and sprinkled with sugar. Happy Holidays!

Addictive Chocolate

I guess have to blame my mom for eating too much chocolate when she was pregnant with me because when I stepped foot into this world, I was already addicted! Hot chocolate for breakfast, chocolate sandwiches for lunch and of course, something chocolate after dinner. This routine started at an early age and I have now broken the habit of chocolate sandwiches, but still must have a piece of chocolate after every meal.

Luckily there is a large chocolate section in every grocery store in France. New chocolate bars make their appearance every season and I like trying all of them! The latest bar I discovered, fell in love with and keep in stock at all times, is the Côte D'Or "Recette du Soleil", or Sunshine Recipe. Dark, velvety chocolate, toasted sunflower seeds, salted pumpkin seeds and caramelized sesame seeds all wrapped up into a bar.

No luck so far on finding this one in America or online, but if you are in Europe soon pick one up at the local grocery!

This blog posted a description about Côte d'Or chocolate.

Candied Orange Peel

Hey y'all! I have arrived in the Sunshine State for some "fun in the sun" vacation time. So far, I have been outraged at the prices of food and wine compared to France. The French have been complaining about their rising food prices, but they should be grateful not to have to pay US prices! Besides the price shocks, the weather has been sunny and warm, making me want more fruit, seafood and lighter fare than the last 6 months. Florida is known for its citrus fruit so I decided to candy some Florida oranges. And with the help of my dad's chocolate dipping machine (see the "No more chocolate?" post below), I dipped the candied orange peel in dark chocolate. You could dip the peel by hand at home. These little treats are tasty and healthy!

Candied Orange Peel

-3 or more organic, thick skinned oranges

-water

-sugar

-powdered sugar

-dark chocolate

Peel the oranges by hand, trying to peel in wide pieces. Cut pieces into 1/4 inch strips and remove most of the pith (white part of peel). Soak peels in water overnight. Change out water everyday for 4 days. This will reduce or eliminate the bitter taste of the orange peel. On the fourth day, drain peels and weigh them. Place equal amounts of the peels and sugar in a saucepan. Bring saucepan to a boil. The water from the oranges will extract and create a syrup. Boil mixture for approximately 10-15 minutes or until the peels are candied. If you over candy the peels, they will be hard. Remove peels from sugar syrup and place on a cooling rack overnight. Roll each peel in powdered sugar. This will help the chocolate stick to the peel. Dip candied orange peels in tempered chocolate to create smooth, shiny "chocolate covered candied orange peel". Let chocolate cool and eat!

No more chocolate?

In a couple of weeks I am traveling to Florida, the land of fresh seafood, beautiful beaches and my parents! Pierre & Rainey Vivier, my parents and owners of Pierre Vivier Chocolates, have been living, owning restaurants and making chocolate in Tallahassee, Florida for the past 30 years. My dad is a French chocolatier and patissier, which is just as wonderful as it sounds! I have been spoiled my entire life with handmade French chocolate and pastries. But just like when eating a chocolate bar, there comes a time to wrap it up. Yes, my parents are retiring and moving to Provence! They are selling their goods, but not their skills. Pierre will be giving chocolate lessons in Provence...more on the subject once they move.

With the release of an incredible article that announced their last Valentine's Day in business, they called on friends and neighbors to help, but it wasn't enough. They could not produce faster than the customers ordered. A very memorable last Valentine's at PVChocolates!

Check out the article in the Tallahassee Democrat: http://tallahassee.com/article/20090211/LIVING03/902110359/1020/ENT03

Get your orders in while the chocolate lasts! www.pvchocolates.com

Cioccolata Calda (Hot Chocolate)

This weekend "Foodies" crossed the border to Italy in search of "cioccolata calda" (pronounced cho-ko-LAH-tah KAHL-dah), the Italian pudding like version of hot chocolate. We had been sledding all day in the Alps de Haute Provence, which are France's most southern Alps, bordering Italy. After a fifteen minute drive, we stopped in the first Italian village we came upon. There was a small grocery store, a few houses, a café and a ton of snow! Without much choice, we went to the café and discovered a crowd of families, couples and children all ordering cioccolata caldas. After a short wait for a table, we ordered cioccolata caldas with homemade whipped cream and an assortment of Italian cookies. Taking a bite of each different cookie made with apricot jam, almond macaroon, sandy textures, flaky pastry and powdered sugar, we decided we were in foodie heaven. The hot chocolate arrived with a spoon. A warm chocolate pudding topped with sweet whipped cream and consumed with a spoon. Cioccolata calda is a meal in itself and so worth crossing the border for!

Cioccolata Calda (Hot Chocolate)
serves 1

1 tbsp cornstarch
1 cup milk
1 3/4 oz. or 50 g. 70% dark chocolate
1 tbsp sugar
pinch of cinnamon


In a small saucepan,
melt chocolate with a bit of milk on low heat. Add cornstarch and sugar, mix well. Add milk and cook on low-medium heat until the chocolate thickens (it should take about 20-30 mins). Keep stirring constantly to avoid the chocolate from sticking to the saucepan. When the chocolate is ready, serve it in a cup with a pinch of cinnamon and whipped cream.