French Chocolate and Food Archives - Page 4 of 4

Four Top Caramels you have to Taste

If you have love caramels, then you have to try these four Gold Medal award-winning selections from the 2015 International Chocolate Salon’s Artisan Chocolate Awards.

Luxx Chocolat Bees Knees: Caramel and ganache infused with honey and Jack Daniels Honey Whisky, 1800 Resposado Agave Tequila and fresh organic apple cider. A dash of fennel citrus sea salt.

GOLD: Best Exterior Design, Most Unique, Best Overall Chocolate Artistry

Luxx Chocolat CinnaFig: 72% dark chocolate (Venezuelan). 2 layers, one made with creamy cinnamon caramel with Black Mission figs and the other, a ganache made with mascarpone and goat cheese.

GOLD: Best Exterior Design, Best Ingredient Combinations, Best Overall Chocolate Artistry

Phillip Ashley Chocolates Chelonii™ – salted caramel pecan praline

GOLD: Best Taste

ChocolaTas Milk chocolate covered salted caramels. Smooth creamy caramel in milk chocolate, with a sprinkle of fleur du sel.

GOLD: Best Packaging

Best Chocolatiers and Confectioners in America Announced

Bergerac French wine comes to the United States

La Gloire de Mon Pere, and Chateau Haut Sarthes 2011

Recently the Bergerac advocates group traveled across the United States reaching out to tastemakers and wine merchants in order to extoll the virtues of wine from the region. In San Francisco, the event took place at the famous Jackson Square restaurant, Chef Michael Tusk’s Quince

Bergerac wine is from an area in France east of Bourdeaux and north of Toulouse, and is made up of approximately 93 communes. The wine is delicious, a fact of which many North Americans are unaware, but of which the English and Dutch very much are.

At the Quince tasting, Anne Lataste of Conseil Interprofessionnel des Vins de la Région de Bergerac, sponsored by UBIFrance, walked the attendees through the merits of the wines presented, as well as the region’s charms.

Paired with the wines was the following menu by Chef Lusk: