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Spot Dessert Bar's heart shaped macrons
Valentine’s day is around the corner so if you’re feeling the crush of billions of marketing dollars telling you that you must get something red or heart-related for your partner–here are some suggestions. (more…)
I have found that New Yorkers are particular about their hot chocolate. Usually, they fall in one of two camps:
1) The hot-chocolate-as-dessert camp. These people believe that no hot chocolate is too thick or too sludge-like. They’re happy if a plastic spoon can be stood on end, supported only by the pudding-like contents. They view hot chooclate as a meal.
2) The hot-chocolate-is-a-drink-like-coffee camp. These people are no less fussy about quality, percent cacao, etc. but they believe that you should be able to drink hot chocolate easily in any situation where you would drink coffee or tea. If they get a cup of hot chocolate and notice that it spills easily they are happy. (more…)
Enhance your coffee or tea experience - with these sugar cubes
How to make coffee, tea or expresso a 4-star experience at your party: The very best restaurants are always looking for ways to differentiate themselves and generally show off their fabulousness. Sometimes, just a small detail, such as serving artisanal decorative sugars with coffee or tea, can make for a memorable visit to a destination restaurant. Why not employ the same strategy at your holiday party? (more…)
Payard's Chocolate dipped peanut butter macaron from the 2010 show
Zac Young's oreo creation from the 2010 show
The New York Chocolate Show is back in town again Thursday, November 10th through Sunday November 13 at the Metropolitan Pavillion. The show brings together over 65 local and international chocolate vendors under one roof. My annual chocolate show tip still applies: take advantage of the advance purchase option and avoid the massive lines. This will enable you to maximize chocolate consumption time. More tips and ticket information after the jump (more…)
Pumpkin cake from Francois Payard
Despite the big New York City Pastry Chef news today–Halloween is coming and I have to post some of the cool stuff on offer. On the high end, there’s Francois Payard’s pumpkin cake ($28.00). (more…)
Junior's will offer free cheesecake or layer cake when you order a lunch
In celebration of National Dessert Day on Friday, October 14th, and the publication of Junior’s Dessert Cookbook, Junior’s is offering a free slice of its famous cheesecake or slice of its skyscraper layer cakes with the purchase of any dine-in lunch or dinner entrée on that day at its four locations: Flatbush Avenue in Brooklyn, Grand Central Terminal and Times Square in Manhattan, and MGM Grand at Foxwoods in Connecticut. Junior’s website has more info. Related: SeriousEats NY rates NYC’s cheesecakes. (more…)
L.A. Burdick frozen Hot chocolate - expensive but good.
L.A Burdick on 20th between 5th and Broadway doesn’t actually list a blended frozen hot chocolate on their menu. I’m not sure why. Maybe it’s a pain in the arse for their staff to trek into the kitchen for every order? I understand that customers would make this request since their standard hot chocolate is so highly regarded. My guess is, some regulars nagged them (that’s what I would do if I lived nearby) until they conceded. In any event, despite it not being on the menu, you can and should try a frozen hot chocolate from Burdick this summer.