Chocolate Apprentice

The Cure for Anything

My dear partner has been suggesting to me, ever since I started the chocolate making course at Ecole Chocolat, that we should do something to combine chocolate and sailboats.

One idea, of which he is really fond, is to have me make bonbons and truffles and, packaging them in waterproof bags, we would then take them around to boats at anchor in the marinas up and down the waters of Howe Sound, the idea being that nothing would be quite so wonderful after a day on the ”big blue” as some fine chocolate. [Read more…]

Salted Caramels

Maybe it’s because I live close to the ocean.  My partner has a sailboat, and on windy days, the feel of a light salt spray hitting my face (and I do mean a light one:  I am a fair weather boater) makes me lick my lips and crave salty foods.

Spring is in the air and it is almost time to put the boat back in the water, so it is, perhaps, no wonder I am thinking of fleur de sel.

This wonderfully tasty and expensive salt is, according to David Lebovitz, “a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans”.

[Read more…]