A familiar name to many French chocolate lovers, Durand has been renowned for their delicate truffles since the 1980s, when this little patisserie began infusing their chocolates with herbs and spices for the 1987 Christmas season. A few years later, Formaggio Kitchen owners (and husband and wife) Ihsan and Valerie discovered these chocolates on a trip to Provence, and we’ve been smitten ever since.
The term “craft chocolate” is pretty common in the food world these days, but what about high-quality chocolate you drink?
Part 3 of my interview with Carla D. Martin — North American craft chocolate’s dark side! Why’s it gotta be so dark?
Part two of my interview with Carla D. Martin focuses on tasting chocolate terroir and asking tough questions about the cost of craft chocolate.
North America’s craft chocolate industry is constantly growing, but Carla D. Martin, Harvard’s “Professor of Chocolate,” has insight into what’s best to eat.
Two of my favorite bars that Xavi makes are the olive oil bar (the olive oil makes it slightly smoother in texture than the other bars) and the bitter orange bar – chunks of candied bitter orange stud this beautiful bar.