An astonishing 40 percent of all the food grown in the United States goes to waste.  HOW IS FOOD WASTED IN THIS COUNTRY? Approximately one in five fruits and vegetables goes to waste on the farms where they’re grown. Restaurants, caterers and others institutional food providers contribute heavily to food waste.  We, as consumers, contribute […]

Choosing a white chocolate with 30 percent cocoa butter yields the best result; however, experiment with any good quality product. Simply place the chopped white chocolate or small discs on a sheet tray or in a heat-proof bowl and bake in a slow oven between 200-275 degrees F for 30-60 minutes. I use 250 degrees. […]

Errors in the professional kitchen can sometimes give rise to a new culinary component. So it was in the French Valrhona kitchen in 2006 when white chocolate left to melt on a bain marie (water bath) was forgotten. A few hours later the chocolate had turned a brownish color, like caramelized milk becomes dulce de […]

Climate change is projected to have significant effect on the world’s production of cacao beans. WHERE IS THE WORLD’S CACAO GROWN? A large majority of the world’s cacao production, and consequently chocolate, comes from the Cote d’Ivoire and Ghana in West Africa. A small percentage is grown in Australia. The National Oceanic and Atmospheric Administration […]

WHAT ARE FIGS? Figs are one of the top food trends for 2018. Fresh figs, tender, succulent and uniquely flavorful, have deep purple or purple and green skin with bright, blood-orange colored seeded flesh. The vast majority, 90%, are grown in California; a portion of the remaining 10% becomes ripe in late summer in Oregon. […]