I don’t really think I need to tell you much more. I’ve debated at work about the few foods that go good with anything. We narrowed it down to two: cheese and chocolate. Well, I believe I’m helping make the chocolate point with the Raaka Bourbon Cask Aged Chocolate. Raaka touts itself as the first company to make a chocolate that uses cask-aged cocoa beans in their bourbon cask-aged chocolate. The first time I noticed this chocolate was in Bryant Park during the Christmas season. My fianceé and I went into the small shop expecting some kind of gimmick. They provided small samples of each flavor. I could definitely taste the sweetness of the bourbon in the chocolate.
Of course, I tried all of their other flavors, and each sample had a distinctly pleasant and different flavor from the other. End of story–I ended up with a gift bag full of Raaka chocolates for Christmas (thanks fianceé). The bars are still hidden away to savor for the sudden urge I may have every now and then. Apparently the trick to the deliciousness of these chocolates is twofold: (1) the chocolates have uniquely different flavors (see Bourbon Cask Aged, Vanilla Rooibos, or Porter) and (2) the simplistic “virgin” crafting of the chocolate.Read More›
You”re not really gonna make plain old French toast for Mother”s Day are you? If you”re looking to kick that up a few notches, chef Francois Payard offers this Parisian take on Mother”s Day brunch, with an at-home recipe for his world-famous Chocolate Brioche Pain Perdu.
A counterpoint to American-style French Toast, Payard”s version is more of a sandwich with a chocolate chip filling, topped with sauteed bananas and whipped cream. OK wait, maybe it is pretty American after all. I mean, whipped cream and chocolate chips for breakfast? Doesn”t get any Yankier than that.
Best yet, this decade break-sert can be made ahead of time by freezing the sandwiches overnight (once assembled and soaked thoroughly), and then baked for 10 minutes before serving.