Finally! Ladurée Coming to New York

This rumour has been floating around for years but after opening boutiques across the globe Laudree, the famed Parisian patisserie, is finally coming to New York City. Word is the macaron mecca will open this summer (possibly July) at 845 Madison Avenue. Sugar addicted Upper East Side girls rejoice!

 

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The Fall/Winter Macaron Collection by Bisous Ciao

Buy them at Lower East Side's macaron destination, bisous ciao macarons.

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No Love at First Bite

The macarons at Payard looked lovely under the sparkling glass display case, so I ordered a couple to accompany my organic peach iced tea. I took one bite of the yellow passionfruit macaron, and a look came over my face. "Heavenly?" my friend asked.

"Er. No. More like inedible," came my surprised response.

It was a hard, chewy, lumpen bit of uninspired flavor. I put down the passionfruit and reached for the classic chocolate macaron, hoping that the passionfruit was just a fluke. But the chocolate was, if you can imagine, even worse. It had the consistency of a brownie that had been left on the table for several days. It's hard to believe that a patisserie as celebrated as Payard can whip up such lovely dessert confections, and yet have "macarons" that in all honesty should don't deserve the honor of the name.

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Spring Treat

Don't these white chocolate truffles coated with pistachios from Kee's Chocolates in New York seem like the perfect springtime snack?

{Top photo from here, bottom photo from here.}

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Good Morning Chocolate

The acclaimed Chelsea, New York restaurant El Quinto Pino just introduced a new morning menu featuring Ensaimadas, which are described as "larded sweet rolls" that originate from Mallorca. Even more intriguing is something called Submarino de Chocovic, which consists of hot milk poured over a Spanish chocolate bar. Um, I think I know where I'll be tomorrow morning.

{Photo from New York magazine}

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Homemade Hot Chocolate to Go

David and Jeanie Stiles spend their time making children's fantasies come true by building some of the most sought-after treehouses in America and writing a line of best-selling "how-to" books on playhouses, treehouses, and other rustic retreats. They are pioneers in what I would call the "simple-yet-decadent" lifestyle, living in a fairy-tale 19th century barn in East Hampton where the fire is always roaring in winter and homespun treats like hot chocolate, s'mores and plum cake are always beckoning.

So when Jeanie invited me to try what she considers to be "the best hot chocolate in New York," I leapt at the chance. We met on the Upper East Side at a neighborhood place called Corner Cafe and Bakery, where the homemade hot chocolate was ladled into simple paper cups. I took one sip and knew that this was anything but simple. It's a hot chocolate that just strikes the perfect balance on all fronts--not too rich, too creamy, or overwhelmingly chocolatey. And for those of you who prefer an "American-style" hot chocolate to the "European-style" cup, this is the hot chocolate for you. It's a simple, yet decadent treat.

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Addicted to Pain

The first batch of pain au chocolats at Patisserie Claude in New York's Greenwich Village usually sell out by 10:00am every morning. That's how good they are. Last week, I got there too late to catch the first batch, but decided to wait twenty minutes for the second batch and had the distinct pleasure of eating the pain au chocolat you see above just minutes after it came out of the oven. It was pure unadulterated heaven, with just the perfect proportion of rich, dark chocolate melting into buttery, flakey pastry. More importantly, it reconfirmed my opinion that even after the legendary Claude retired last year and his longtime apprentice Pablo took over, this place still makes the best pain au chocolat in the city.

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2nd Annual Chocolate Day at the Morris-Jumel Mansion

Head Uptown (way uptown -- 163rd Street) this Saturday to the historic 18th century Morris Jumel Mansion, Manhattan's oldest house, and learn about the role of chocolate in early America.

Carol Ward will present a lecture entitled “Social Drinking in 18th Century France & America.” Then watch as Susan McLellan Plaisted creates chocolate using tools and techniques that date back 2000 years. Tickets are $20 per person, $15 for members and $10 for children. Advanced registration is required. Call 212-923-8008 for more information.

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The Wonderful World of Roni Sue's Chocolates

Located in the old Essex Market on New York's Lower East Side, it's completely out of my way, and a real pain to reach before closing time -- but have amazing chocolate, will travel. I travel for Roni Sue's chocolate. Specifically her decadent combination of pork and chocolate known as "pig candy" -- whole fried bacon strips dipped in dark or milk chocolate. The current issue of Edible Manhattan has a great interview with the princess of pork, and discovers how the 56-year-old mother of two found her sweet spot.

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Jenn's Breakfast?

{Hot Chocolate with Homemade Marshmellow at City Bakery, submitted by Jenn Shreve.}

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Pretzel-Covered Sea-Salted Caramels

Salty and sweet marry beautifully in these genius confections from New York's Rachel Zoe Insler. Dark chocolate shells (filled with liquid caramel flavored with touch of sea-salt) are coated in crushed local Martin's Pretzels.

{Chocolates from Bespoke Chocolates in New York City; Image from here}

--Jennifer

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Are They Too Pretty to Unwrap?

Brooklyn's own bean-to-bar chocolate wunderkinds, the Mast Brothers, wrap their artisan chocolate bars in paper from Florentine paper maker Rossi, as well as paper designed by local artists. The wrapping is as distinctive as their flavors (dark chocolate with almonds and sea salt and the popular salt-and-pepper bar come to mind), and transform the chocolate bar into an amazing gift.

{Chocolate from Mast Brothers Chocolate Image from here.}

--Jennifer

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