Et pour cause, cette tablette de chocolat garnie de cheveux d’anges et de pâte de pistache est devenue un véritable phénomène viral… Inventée par un chocolatier émirati, origine qui lui vaut son ...

Chef Gabriel Gaté presents the food of Burgundy, and French charcutier and native Burgundian, Stéphane Langlois, prepares a traditional Paté de Campagne. Sommelier, Christian Maier, recommends ...

To make the pastry, using an electric mixer, beat the butter, icing sugar, salt and vanilla for 3 minutes or until light and fluffy.Add the almond meal and beat until combined. Add the egg ...

Eater LA sat down with the new baker to understand the crucial elements of pain au chocolat, the root of his dedication, and the overarching philosophy that keeps him going. On the Platonic ideal ...

Rocco figures out the identity of the killer but wants to wait to find the instigator. Rocco figures out the identity of the killer but wants to wait to find the instigator. Meanwhile, a personal ...

The investigation of a croupier’s death takes Rocco to a casino. The investigation of a croupier’s death takes Rocco to a casino, where the victim was a regular. The suspects are many, but one ...

about 16 pounds—just part of his job as the mastermind behind La Maison du Chocolat’s confections. He travels the world tasting samples from key single-origin sources, such as the one from ...

La Maison du Chocolat, the French luxury chocolate brand, has just introduced its first plant-based chocolate collection. Made entirely from natural vegan ingredients, the launch of the brand’s ...

Ahead, we speak more with Uchiide and La Maison du Chocolat’s master chocolatier Nicolas Cloiseau to find out how this delicious collection came about. Why did you want to work with La Maison du ...

If you aren't brave enough to try the traditional French escargot, try a L'escargot chocolat pistache pastry. The snail-shaped desserts don't actually have snails in them, but they do contain a ...

(Do not overwork this; it’s OK if the shape isn’t perfectly round.) Turn the boule upside down (pinched side up) and place it in one of the prepared bannetons or cloth-lined bowls, pinching ...