Comments on: SHF #27: Chocolate by Brand

By: My Sweet & Saucy

My Sweet & Saucy — Wed, 16 Apr 2008 16:55:40 +0000

Wow! I just found your blog through the Washington Post and I am in love! You food and photos are amazing! Can’t wait for more post!

By: Laurent

Laurent — Thu, 08 Feb 2007 19:25:37 +0000

Great recipe and cote d’or is a good belgian chocolate. There are better chocolates but less easy to find.

You should test with a more than 70% cacao chocolate, dark chocolate is so good. i do also prepare this mousse with some massala chai mix (remove the tea. You can also test with some cubebe peper which is fantastic into chocolate

By: Kate Zuckerman - PastryChat » Blog Archive » The Best Part of Writing a Cookbook

Sun, 28 Jan 2007 04:24:32 +0000

[...] Cenk at Cafe Fernando made the Chocolate Caramel Pot de Creme, and he also emailed to say hello all the way from Turkey: [...]

By: Cenk

Cenk — Sat, 27 Jan 2007 18:16:44 +0000

Zinnur – I don’t have Claudia Fleming’s book (yet), but heard and read many wonderful things about it. Why not buy them both?
Zuckerman’s book is a must have… As I said, definitely one of my best buys last year. You certainly won’t regret it.

By: zinnur

zinnur — Sat, 27 Jan 2007 17:26:39 +0000

Cenk, what a lovely combination of flavors! i promised myself not to buy new dessert books until i exhausted my long list of must-try recipes. But i feel that my last bit of resistance has vanished with this recipe; i really want to buy this book! My other temptation is The Last Course: The Desserts of Gramercy Tavern by Cludia Fleming. Do you by any chance have that book, too? If so, which one would you recommend?
Thanks in advance,

By: Bee

Bee — Sat, 27 Jan 2007 15:46:35 +0000

I’ve been on a pot de creme/pudding binge in the last few weeks, but have kept to chocolate. Thanks for opening up a whole new taste option for me. I can’t wait to try this!

By: Food Blogs

Food Blogs — Tue, 23 Jan 2007 21:19:46 +0000

SHF is all about chocolate brands…

Filed under: Food Porn , Chocolate , On the Blogs Sugar High Friday was hosted by David Lebovitz this…

By: Oya

Oya — Tue, 23 Jan 2007 18:50:04 +0000

When David first announced this event, I got so excited and thought about what would be something, looked good, tasted good and would not looked like me like a elementary school kid infront of all you guys….I realized that I had a recipe in my “Recipes to try ” folder waiting for me almost 6 months … A brownie with some Toblerone chocolate. I knew that I can substitute Toblerone with a Turkish brand ( Ulker Balmond ) and the bitter chocolate that was going to be melted ( of almost 400 gr) was also available on the same brand. So I start to work on that …The result was a di-sas-ter. I think perhaps another time Till that day, I will enjoy yours and the other contributors recipes.What was I thinking anyway?)

By: Brilynn

Brilynn — Tue, 23 Jan 2007 17:04:01 +0000

Excellent combination, now if you could just deliver some to my door…

By: Shaun

Shaun — Tue, 23 Jan 2007 16:54:57 +0000

As always, Cenk, your desserts inspire me to get back into the kitchen and do something. I recently purchased Kate Zuckerman’s book – mostly because I couldn’t get over the idea of making a quince sorbet, which I will make later this year during the quince season – and am glad that you have had a fabulous success in turning out one of her recipes. Like you, I also like Lindt chocolate.