Sunday, November 12, 2006
There seems to be a lot of dipping going on at these chocolate events and good thing too. What could be nicer than to enhale and see molten chocolate? This fruit stick dipped at the Chocolat Weiss stand #75 tasted out of this world... The Cote D'Ivoire stand at #72 was pouring/smothering (not dipping) hot chocolate on top of 1/2 a banana - one of the tastiest bites at the NY show! Here, the pot of melting chocolate. You can see the hunks of solid chocolate in the process of dissolving... In Paris, Cote D'Ivoire served up sliced pineapple smothered in hot chocolate :) The Mexican stand in Paris demonstrated using a wooden molé(?). Then you dipped chunks of bread in the sauce... Heck I'm not sure what this thing is? Help me out here :) In Paris they were what looked like little rolled up cookies... It tasted incredible and melted instantly in your mouth.
Fancy professional chef dipping at the Paris Salon du Chocolat. The Michel Cluizel stand was set up to show how chocolates are made.Dipped dried fruit from LA Burdick - I've tasted their dark chocolate-dipped pears at Takashimaya's Tea Box in NY...very wonderful!