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The Culinary Muse (that would be me, Karletta Moniz) is pleased to announce that I have an article in this issue of COCOAROMA MAGAZINE . Read this excerpt of my profile of confectioner, Anthony Ferguson of CACAO ANASA . It was a joy to meet and interview Anthony.
Head on over to THE ART OF TASTING CHOCOLATE
to see what the San Francisco Chronicle is saying about us!
Thanks to Marcia over at TABLEHOPPER for inviting us to talk about pairing chocolate and booze. While you are visiting her site, consider subscribing (free). This is the place to find out the latest about the SF dining scene. She (Marcia Gagliardi) is such a clever gal that I am sure the name of her site is a play on the famous Hedda Hopper, Hollywood gossip columnist extraordinaire!
Thanks to Tanya Wenman Steel, Editor-in-Chief of EPICURIOUS.COM, for mentioning both this website and THE ART OF TASTING CHOCOLATE in her Epi-Log! Read it here.
Learn the truth about your Culinary Muse on LEITE'S CULINARIA. David's site was the 2006 winner of the James Beard Award for Best Internet Food Web Site.
Join us today on ABC local station KGO’s THE VIEW FROM THE BAY where I will be demonstrating how to make the amazing ‘Chocolate and Sea Salt Cookies’ recipe that I developed a couple of years ago. If you aren’t near a television you can watch it streaming live on your computer.
Here is a sneak preview of the recipe:
Chocolate and Sea Salt Cookies yield: 30
3 cups chocolate chips or your favorite premium dark chocolate chopped into small chunks
¼ c (2 oz) unsalted butter, room temperature
¾ c brown sugar
2 eggs
1 ½ tsp vanilla extract
½ c flour
¼ tsp baking powder
1 ½ c chopped walnuts
Maldon Sea Salt (flaky sea salt)
1.Place 1 1/3 cups of chocolate chunks in a bowl and melt in microwave or over a double boiler.
2. Meanwhile, whisk together eggs and vanilla extract. Set aside. Sift together flour and baking powder. Set aside.
3. Once chocolate has melted, stir in butter until completely incorporated. Add brown sugar, egg and vanilla mixture, mixing well. Add the flour mixture, mixing until smooth.
4. Stir in remaining chocolate chunks and chopped walnuts. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Using a small ice cream scoop (capacity about a heaping tablespoon), scoop on to a greased baking sheet. Flatten with the palm of your hand. Sprinkle generously with fleur de sel then pat in gently. Bake on middle rack of oven for 13-14 minutes. Remove from oven. Rest on cookie sheet for 5 minutes. Transfer to rack to cool.
Join us tonight at The Cheese School of San Francisco for a class devoted to the love of chocolate. I will be teaching 'the art of tasting chocolate' portion of the evening. Nina, from Broadbent Selections, Inc., will talk to us about wine, Port and Madeira pairings. And finally, Sara from The Cheese School will help us pair chocolate and cheese. Class starts at 6:30. Cost: $60.00 per person.
It has been quite the sweet week for the Culinary Muse. After the mention of our ‘How to Taste Chocolate’ parties hit the internet via DAILY CANDY the phone has been a’ ringing. Click here to view Tuesday’s live segment on ABC’s VIEW FROM THE BAY . It was a great glimpse into what live television is all about. And let us tell you that it is not for the faint hearted or slow witted. To watch a television production crew arrive and figure out how they are going to present their information to an audience, live, in less than two hours, is something to behold. It is always a thrill to watch professionals in action which is what made Tuesday even more exciting.
If you are interested in learning more about the ‘How to taste chocolate’ class given by ‘Cocoa Tutor’ Karletta Moniz send us an email at km@culinarymuse.com
Noe Knit is the wonderful knitting shop that was featured and can be contacted at www.noeknit.com .They just received their shipment of luxurious fall yarns. Even if you are not a knitter today you will want to be by the time you leave the shop. Guaranteed.
The Muse would like to thank DAILY CANDY for today's posting about our chocolate tastings. Won't you join us?
