Olivier Piffaudat: a chocolatier like no other!

The chocolatier Olivier Piffaudat is breaking the conventional chocolate mold with with his black garlic chocolate for Saint Valentine’s Day.

Have you ever heard the proverb “Birds of a feather flock together”? When I take a look around at my friends, I realize I truly live by this proverb. Most of my friends are not afraid of the weird, the unknow, the exotic. And one friend who truly brings this to mind is Olivier Piffaudat, a passionate chocolatier who really knows how to think outside the box. Or should I say outside the chocolate shell in his case.

chocolate display

When it comes to creating his flavors, he is a mad genius. You can count on one hand the more traditional flavors in his store. All the rest are very unusual. And I love how Olivier groups them: fruits, vegetables and cocktails. One chocolate is making its debut too, a very special one for Saint-Valentine’s day…one made with black garlic!

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Vanillekipferl, an Austrian Cookie

Although mostly associated with Christmas, you can enjoy these delicate crescent shaped Austrian Vanillekipferl cookies year round.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. For the month of January we did things a little different: we were asked to choose a traditional cookie from our culture. I made Austrian Vanillekipferl cookies, in honor of a big part of my cultural background but mostly in honor of my Austrian dad who is currently recovering from a successful heart surgery.

Austrian Vanillekipferl vanilla powder sugar

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Can you handle 200+ Christmas Cookies?

Nothing “smells” holidays like hundreds of Christmas cookies fresh out of the oven. I have 6 cookie recipes to share with you today to get you in the spirit of merry baking.

Have you ever spent an afternoon baking Christmas cookies for the holiday celebrations to come? Well I got together with my friends Catherine and Vitalia and we spent a good 6 hours baking our holiday butt’s off. Yes you read that right, we made at least 200 Christmas Cookies all in one afternoon, and had six balls of dough left to freeze for future ready-to-go batches.

christmas cookies 2015

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La Cure Gourmande: Get your Sweet on

The heavenly shop of confections and sweets, known as La Cure Gourmande, is celebrating the 1st anniversary of its Montreal location!

La Cure Gourmande is known for its savoury and sweet artisanal biscuits, but you will also find here traditional Berlandises (sweets made with fruit pulp), Choupettes (lollipops), chocolates, caramels, calissons, nougat flavoured with strawberry paste or candied orange peel, and chocolate olives (chocolate-covered roasted almonds), madeleines and cakes.

La-Cure-Gourmande-4

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The Chocolate Academy Montreal Turns One

It seems like it was just a few weeks ago that I attended the grand opening of the Montreal head quarter of The Chocolate Academy ™. But a year has gone by already and The Chocolate Academy™ has become the ultimate place to learn everything about chocolate.

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The The Chocolate Academy ™ offers a whole slew of courses aimed at professionals and hobbyists. Here is a just a small sampling of the 2015-2016 course program.

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Peanut Butter Fudge and Ganache Coffins, plus Salt Dough Pumpkins

Are you afraid or in love with Halloween? This year Halloween scared me into making a cemetery scene with Peanut Butter Fudge and Ganache coffins, and a few decorative Salt Dough Pumpkins.

It’s Food ‘n Flix time again, the Halloween edition! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Elizabeth at The Lawyer’s Cookbook, who she terrified us into watching the movie Hocus Pocus!

Peanut Butter Fudge and Ganache Tombstones

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Chocolate & Tea Pairing

Do yourself a favor and give in to one of the latest trends: Chocolate & Tea Pairing. You will be blown away by the wonderful flavor combinations you may create.

I have been back from my vacation for a week now already and I am having the hardest time ever getting back to real life and routine, including blogging. But worry not I am getting back into the swing of it and I will soon bring you a slew of new posts; from great new recipes, the continuation of my broth series, and of course a post about my South and Central American cruise. In the mean time I would like to share with you my newest experiment of mixing teas and chocolate.

Green and Black’s Organis Chocolate

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