Thursday, February 07, 2002


it's no secret that some of the world's best chocolate comes from paris. . .

specifically, i'm talking about la maison de chocolate, whose pastry chef robert linxe is widely regarded as being one of the best chocolatiers in the world -- right up there with brooklyn's own jacques torres. and now we have our hands on a version of linxe's own truffle recipe. make 'em and make 'em now, readers!

but since we've mentioned torres, we have to take a moment to note his chocolate croissants and his hot chocolate. i had the hot chocolate at the chocolate show last november; it is exquisite. the chocolate croissants however cannot be described. they are simply the best, best, best. better than in france.

they freeze well, so run down to torres' shop, buy a pile, freeze 'em, and warm 'em up for 7-9 minutes in your toaster oven. they'll be as good as new. and you'll be in heaven. . .

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