[PAGE] webpages/sites/www.davidlebovitz.com/2005/11/persimmon-bread/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft, it’s like a water balloon about to burst. You can hasten the process by putting persimmons in a well-sealed container; adding an apple, which give off a lot of ethyline gas, which will speed things up.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '2 teaspoon baking soda' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1155"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-1155"] > div[class="comcontent"] > p: 'All this talk of Chez Panisse and the Monterey Market make me miss home so much! If only I wasn’t stuck in Rhode Island where markets’ idea of local produce is apples.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1156"] > div[class="comment even thread-even depth-1"][id="comment-1156"] > div[class="comcontent"] > p: 'I usually just spend the Fall eating Fuyus like apples and skipping the Hachiyas, but this bread looks wonderful! Have you ever tried adding candied ginger along with the raisins? For some reason the tastes seem like they would work together. I can’t wait to try it and see — I’ll let you know how it goes in my post next Fri.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1173"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-1173"] > div[class="comcontent"] > p: 'Just made this recipe and decided to make it a “fruit” bread by adding different dried fruits (cranberries, raisins, pineapple, mango, apricot, blueberries, cherries). It was amazing!! Everyone who ate it thought it was fantastic! Thanks for the recipe, David.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1178"] > div[class="comment even thread-even depth-1"][id="comment-1178"] > div[class="comcontent"] > p: 'Fantastic recipe. I baked so many loaves of this bread today that I am tired, possibly from the inhalation of Cognac or drinking too much red wine while baking. The cognac smell and taste is absolutely perfect with this fruit combination. Thanks from Brussels, where we have more than just mussels….and chocolates.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1184"] > div[class="comment even thread-even depth-1"][id="comment-1184"] > div[class="comcontent"] > p: 'Ali: You could try fruit juice (like orange or apple juice), although since I haven’t tried it, I can’t say for sure. If you do give it a try, let me know how they turn out. And just skip the nuts, or add chocolate chips in their place.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-95134"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-95134"] > div[class="comcontent"] > p: 'This bread was so good, I received numerous compliments on it and it was ravenously consumed. I used a combination of cranberrries, raisins, and dried apricots and completely omitted the alcohol for 1/2c all natural applesauce and 1/3c more persimmon puree. So good! Thank you for the recipe!' [PAGE] webpages/sites/www.davidlebovitz.com/2005/12/chicago-is-my-k/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Later, of course, I paid a visit to the new Hershey chocolate store where I found the world’s largest Hershey’s Kiss….(which looked almost as dangerous as a giant M & M)…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'And tucked away in the corner of the store were bars of Scharffenberger chocolate, which was recently acquired by Hershey’s. It seems a bit out of place in this emporium of excess.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-1440"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-1440"] > div[class="comcontent"] > p: 'Does the potentially worrying fact that Hersheys have taken over Scharffenberger mean the quality of the chocolate and cocoa powder will take a nose-dive? Grateful your personal view, David, because you are a great mate of John S.' [PAGE] webpages/sites/www.davidlebovitz.com/2006/06/currants-oui-cu/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Last week I had left Paris to work on my next book, since it’s impossible to get anything done around here with all the caramels, chocolates, and glasses of red wine interrupting all the time. So off I went to the countryside for the weekend, armed with my laptop, some paperwork, too-little chocolate (which I later discovered, in a panic) and a good book.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-3238"] > div[class="comment even thread-even depth-1"][id="comment-3238"] > div[class="comcontent"] > p: 'David, I’m with you on fruit crisps and just posted a recipe for a blueberry crisp. I’ve gotta try that polenta idea, though.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-3243"] > div[class="comment even thread-even depth-1"][id="comment-3243"] > div[class="comcontent"] > p: 'David, what’s all this talk about not bringing enough chocolate? And eating crisps and frittatas? Is this the same guy who just posted about his muffin top? Or perhaps you are one of those magical (and annoying) people who just has to mention he wants to shed a few pounds and lo and behold the pounds disappear. Nonetheless, I’m sure you managed to find ways to entertain yourself out in the bushes amongst the currants?' [PAGE] webpages/sites/www.davidlebovitz.com/2006/04/may-day-market/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-2673"] > div[class="comment even thread-even depth-1"][id="comment-2673"] > div[class="comcontent"] > p: 'Those French strawberries look amazing. I bought apple-sized Driscoll’s this weekend…They must infuse the plastic boxes with fragrance, because the flavor was M.I.A. :( This picture reminds me of being in Monoprix, when a sales person encouraged me to ignore the Spanish berries and only buy the French :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-2721"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-2721"] > div[class="comcontent"] > p: 'I really enjoyed this recipe, especially with the strawberries from my CSA share (sadly, too few berries for my tastes). I also love the idea of adding dark chocolate. Could there be a better combo than chocolate and strawberries? I think not. Thanks for the recipe!' [PAGE] webpages/sites/www.davidlebovitz.com/index.html [PAGE] webpages/sites/www.davidlebovitz.com/2008/11/quick-mincemeat-recipe/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Candied orange peel, raisins, spices, and liqueur are the primary flavors that mingle in mince, and this simple mixture which mimics that taste pretty closely, without the fleshy fuss. A few handfuls can be added to sliced apples or pears destined for a crisp, cobbler, or pie. I’ve also made Mincemeat Ice Cream by folding this mixture into just-churned vanilla ice cream custard, which is a great addition to a holiday dessert menu, even if doused with warm chocolate sauce.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > a[href="http://www.davidlebovitz.com/archives/2005/12/the_best_chocol.html"]: 'chocolate sauce' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'For this batch, I used some candied orange peel leftover from when I churned up a batch of colorful Blood Orange Sorbet. But even if using store-bought peel, after a good soaking in brandy, the flavor pulled up to the plate and mixes nicely with the raisins. A few swipes of fresh orange zest livens things up, too. Do try it. I add it to apple pies and crisps – and people are always surprised when I tell them that it’s mincemeat. But no one ever stops eating.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per, depending on how strong you want the flavor. You can use more, or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '3. Add to apple or pear-based fruit fillings prior to baking.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Note: For those avoiding alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, this mixture should be refrigerated and used within three or four days. Otherwise it will keep for at least two months.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18832"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18832"] > div[class="comcontent"] > p: 'Double eeeww to suet!! I add grated apple to my mincemeat to make it more instantly moist http://cuisinedumonde.com/xmas_tart.html I’ve also folded it through ice cream, mincemeat ice cream cakes are excellent for our warmer Summer Christmases here underneath ;-)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18836"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18836"] > div[class="comcontent"] > p: '1) Can I? 2) Do I understand you correctly when you say it can be used with chocolate?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18839"] > div[class="comment even thread-even depth-1"][id="comment-18839"] > div[class="comcontent"] > p: 'This is great, David, especially for ice cream, and adding to apples etc. But I’m English enough to think that it wouldn’t work well in a mince pie … the new lighter way with mince this side of the channel is to use grated apple instead of suet.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18841"] > div[class="comment even thread-even depth-1"][id="comment-18841"] > div[class="comcontent"] > p: 'this sound like it will be fabulous in an apple pie. Since we have to have our dinner this year at my parents new retirement home, where the food will be bland, I am eager to make our own turkey and sides with many flavors over the weekend! Dessert will be this with my pumpkin pie with a ginger streusel topping along with some homemade vanilla ice cream! yum! thanks….' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18844"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18844"] > div[class="comcontent"] > p: 'Joanna: Yes, there are ways to make it with freshly-grated apples, but since this is intended to be mixed with apples (or pear), I make it without. Give this one a try, and good luck with your traditional version, I’m sure it’ll be great!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18848"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18848"] > div[class="comcontent"] > p: 'David I love you for posting this recipe! I am a huge mincemeat fan (My Dad is British, so I really don’t have much choice!), and a vegetarian. I’ve tried it successfully with grated apples, but will definitely try yours! I was going to start some holiday baking today, now I’m extra motivated! Bisous!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18857"] > div[class="comment even thread-even depth-1"][id="comment-18857"] > div[class="comcontent"] > p: 'My mother used to include suet in her mincemeat – and grated apple plus a very generous splosh or three of whiskey. It kept for months!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18862"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18862"] > div[class="comcontent"] > p: 'Although I didn’t like mincemeat when I first looked at it, after trying it (from Marks and Spencer’s), I liked it. Did you say chocolate? Well, this most definitely calls for chocolate. Merci.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18863"] > div[class="comment even thread-even depth-1"][id="comment-18863"] > div[class="comcontent"] > p: 'David: In Montana we have a similar recipe that calls for MOOSE meat – yes, its mincedmoosemeat – try saying that four times fast. As someone who doesn’t really enjoy meat in dessert, I loved the recipe. A little layer at the bottom of an apple tart that I served with caramel brandy sauce was delicious!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18865"] > div[class="comment even thread-even depth-1"][id="comment-18865"] > div[class="comcontent"] > p: 'I made a batch of this mincemeat recipe the day it was posted — wanted to sprinkle a few spoonfuls among the apples in a galette I was bringing to T’giving dinner.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18868"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18868"] > div[class="comcontent"] > p: 'The instant mix is delicious by itself, but mixed with 8 c of apples, the result seemed pretty anemic, like apple pie with a bit of spice. I ended up adding a container of green tomato mincemeat that I had in the freezer to get a more intense mincemeat flavor. (Best use ever for green tomatoes!)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-18870"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-18870"] > div[class="comcontent"] > p: 'my mom always made MM pie (and my great-aunt did turnovers) with just walnuts,raisins and said spices,w/lemon juice. Fantastic. And frankly,the raisins and walnuts give enough texture to make up for no meat. I don’t recall them using apples at all-b/c they always made separate apple pies/turnovers. I do think my mom added some mace to her pie-perhaps her secret ingredient. Anyone heard of this before?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-86394"] > div[class="comment even thread-even depth-1"][id="comment-86394"] > div[class="comcontent"] > p: 'Hi “My mother used to include suet in her mincemeat – and grated apple plus a very generous splosh or three of whiskey. It kept for months!” thanks.' [PAGE] webpages/sites/www.davidlebovitz.com/2008/12/candied-ginger/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'The great thing about candying your own ginger is that aside from the fact that you can make it without the aid of the dreaded thermometer, you get plenty of spicy slices from just a pound of ginger. Once candied, it can be stored in its own spicy syrup or drained and tossed in sugar. And if you really want to put it over-the-top, dip pieces halfway in dark chocolate.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'I use candied ginger, finely chopped, to enliven apple and pear crisps or in a batch of lemon ice cream. It can be added to cake batters and gingersnap or oatmeal cookie dough to give your cookies an extra-zippy edge. This particular batch is headed for some marmalade, and I’m going to slice it into thin strips and add it during the final few minutes of cookies.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19041"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-19041"] > div[class="comcontent"] > p: 'I have a second question, if you’ll indulge me. Over the last few years I’ve been wading quite slowly (but surely) into the land of candy making. Recently I’ve been working on a caramel recipe (and getting close to a good one). I love the spicy / chocolate mix, so I want to make chocolate caramels with candied chili peppers. Could this recipe for candied ginger be used on chili peppers? Have you used the recipe with fleshier fruits/veggies/etc?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19054"] > div[class="comment even thread-even depth-1"][id="comment-19054"] > div[class="comcontent"] > p: 'Random question: have you ever had Chuao chocolate? My friend just gave me a bar called Chinita Nibs which is dark chocolate with caramelized cacao nibs and nutmeg. Strangely, I’m sitting here with the wrapper and can’t seem to find the actual bar of chocolate. The nutmeg flavor is really strong and surprising but also much better than I would ever imagine. They also have some other unique flavor combos such as earl grey which I think sounds really interesting.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19074"] > div[class="comment even thread-even depth-1"][id="comment-19074"] > div[class="comcontent"] > p: 'I’m a convert!! Now I can’t wait to chocolate dip a few, and also wait for pear season to make some incredible crumbles.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19092"] > div[class="comment even thread-even depth-1"][id="comment-19092"] > div[class="comcontent"] > p: 'just finished doing the recipe. I have split it in half, one i have dipped in sugar and is now drying, and the other im going to leave till it is dry and coat in chocolate :). They are not for me but i could not resist a little nibble. GREAT RECIPE, no mess, simple. BISH, BASH, BOSH.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19095"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-19095"] > div[class="comcontent"] > p: 'David, This will make you wish you were back in California: If one of our highway patrolmen spots a driver that he suspects may be drowsy, he’ll pull him over and give him a little baggie of candied ginger to revive him! I’m anxious to use your CG recipe so I can make your Date, Ginger and Candied Pineapple Fruitcake from your Ripe for Dessert book. Wish you were back making desserts in Opera Plaza! Carol' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19099"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-19099"] > div[class="comcontent"] > p: 'It will keep for quite a while in the syrup, in the refrigerator. (At least 1 year.) But you can chop it and add it to apple or other fruits for a crisp or pie, or cookie or cake batters, too. Or drain some and add to these Fruitcake Bars or Sticky Toffee Pudding.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-19100"] > div[class="comment even thread-even depth-1"][id="comment-19100"] > div[class="comcontent"] > p: 'I made candied ginger from this recipe, David, in November 2008, and I have used it in all sorts of things: cake, quickbread, granola, granola bars, cookies. I used the last bit of it two weeks ago in a batch of berry-apple crisp. Additionally, I kept the sweet, ginger-y cooking liquid in a jar in the fridge, and that’s still going strong; I’ve used that in the same ways as the ginger itself, but have also used it to make cocktails!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92464"] > div[class="comment even thread-even depth-1"][id="comment-92464"] > div[class="comcontent"] > p: 'One question: I was thinking of partially dipping the sugar-coated ones in dark chocolate. Do I need to temper the chocolate first? I’m nervous about tempering, so my other option was to melt some chocolate in a bain-marie, put it in a cornet and drizzle over the ginger.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92467"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-92467"] > div[class="comcontent"] > p: 'Natalie: Glad you’re enjoying the recipe! You need to temper the chocolate if you want it to remain smooth and shiny after sitting at room temperature for a few hours. I did a post on How to temper chocolate which you might want to look at.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92467"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-92467"] > div[class="comcontent"] > p > a[href="http://www.davidlebovitz.com/2005/08/tempering-choco/"][rel="nofollow"]: 'How to temper chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92467"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-92467"] > div[class="comcontent"] > p: 'If you don’t want to temper the chocolate, simply keep the chocolate-dipped ginger slices in the refrigerator until ready to eat. Then take them out a bit before you serve them (but not too long.) They’ll taste just as good as tempered chocolate.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-132999"] > div[class="comment even thread-even depth-1"][id="comment-132999"] > div[class="comcontent"] > p: 'I’ve just had the most marvelous ginger fest. I made the candied ginger – left 1/3 in the syrup (with enough syrup left over to keep for the brew you suggested), rolled 1/3 in sugar and coated the remaining 1/3 in chocolate.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-132999"] > div[class="comment even thread-even depth-1"][id="comment-132999"] > div[class="comcontent"] > p: 'I intended to put all of the goodies away for a party this weekend, but…. we just had to taste each type, then I chopped a few of the chocolate-covered ones and mixed them into rich vanilla ice cream. Needless to say, I’d better find a good hiding place for the remaining ginger or the plate of them this weekend will be rather small.' [PAGE] webpages/sites/www.davidlebovitz.com/2008/08/individual-spiced-chocolate-cakes/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'One bite, and any taste of fine bittersweet chocolate was followed by the musky and odorous taste of cumin mixed with other spices. I’d occasionally reach in the plastic bin, pluck out a round of chocolate, and eat it. Only to regret that decision a few seconds later, and I’d snap the lid back on and stow it away.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'My friends at Valrhona told me it was developed for professional pastry chefs, but I was wondering what kind of pastry chef wouldn’t make their own spice blend for their chocolate confections, so they could control the amount precisely? And in the case of one pastry chef I know, intimately, he’d certainly omit the cumin.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'So I started making frequent batches of mole, drawing a blank as to what to do with the rest of it, especially in terms of dessert. When I noticed the expiration date a-callin’, I pulled out my recipe for Warm Individual Chocolate Cakes, and adapted it using this chocolate.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Parisians seem to like cumin with chocolate, surprisingly. Although many of them don’t share our love of hot or spicy food, for some reason they find the combination of chocolate and cumin more intriguing than I do. I haven’t figured out why, but if Valrhona ever wants someone to develop another spiced-chocolate blend, I’m available.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'However all friends, both American and French who tasted these cakes, liked them lot. I mean, what’s not to like about a warm, just-from-the-oven, oozing chocolate cake with a scoop of cool Pineapple Sorbet melting over it? Still, next time I make them, I’ll stick with regular Valrhona chocolate, or another one—sans cumin.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > b: 'Pineapple Sorbet' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Robert Steinberg, who founded ScharffenBerger chocolate, told me the recipe which I based this version on, was the best individual chocolate cake he’d ever had. Which was pretty high praise!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'The great thing about these hyper-chocolate cakes is they can be made in advance, left at room temperature for an hour or two, then cooked at the last minute. You can also refrigerate them and let them come to room temperature before baking them off. I like to serve them with cool sorbet alongside, as a contrast to the rich, deep chocolate flavor. Chocolate sauce is optional, but always welcome.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '10 ounces (285 g) Xocopili, or bittersweet chocolate, chopped' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '3. In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in half of the sugar, then the yolks. Then mix in the vanilla, brandy, and spices.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '5. Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don’t overfold.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Xocophili chocolate balls are available at Chocosphere' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Valrhona chocolate’s website' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > a[href="http://astore.amazon.com/davidleboviswebs/102-3668406-6491357?%5Fencoding=UTF8&node=29"]: 'chocolates' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate/"][rel="tag"]: 'chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate-cake/"][rel="tag"]: 'chocolate cake' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16345"] > div[class="comment even thread-even depth-1"][id="comment-16345"] > div[class="comcontent"] > p: 'I know what you mean about the Xocopili – definitely not the spice blend I would have chosen, either. I went to a Valrhona workshop in the US where the chef had used it in some kind of crab dish that consisted mainly of alfalfa sprouts. The chocolate flavor was basically nonexistent.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16345"] > div[class="comment even thread-even depth-1"][id="comment-16345"] > div[class="comcontent"] > p: 'Personally (and professionally, I guess), I prefer my chocolate unadulterated. The only spice I tolerate is chili – cinnamon in particular turns me off. Unless salt counts as a spice… chocolate is almost always enhanced by a little sea salt!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16347"] > div[class="comment even thread-even depth-1"][id="comment-16347"] > div[class="comcontent"] > p: 'David, what actually is a good technique for chopping a big piece of chocolate like Scharffen Berger or Callebaut with a knife without it flying all over the place? I bought a chocolate chopper from King Arthur and it put holes in my cutting board. I didn’t care for it. Thanks, Lu' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16347"] > div[class="comment even thread-even depth-1"][id="comment-16347"] > div[class="comcontent"] > p > em: 'The best way to chop a big piece of chocolate is to use a serrated bread knife, and keeping your fingers well out of the way (I use the heel of my hand to push the blade down), shave pieces in a downward motion from the corner. The corners are easier to shave than the long ends. Once one corner is done, rotate the bar and do the same on another corner. -dl' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16349"] > div[class="comment even thread-even depth-1"][id="comment-16349"] > div[class="comcontent"] > p: 'Adding cumin to chocolate really does take it in a Mexican direction, though I’d probably want to add a bit of heat (chile powder?) for balance, and maybe some sugar… I recently did a Mexican chocolate pots de creme, which might be delicious with this cumin-spiked chocolate, too.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16350"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16350"] > div[class="comcontent"] > p: 'My dad was from Mexico, and I remember many Mexican chocolate treats. I know cumin can easily overpower anything. Maybe Valrhona just needs to cut back to give it the barest hint of that earthy taste?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16351"] > div[class="comment even thread-even depth-1"][id="comment-16351"] > div[class="comcontent"] > p: 'now chocolate is more my style! Much better than plums.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16351"] > div[class="comment even thread-even depth-1"][id="comment-16351"] > div[class="comcontent"] > p: 'But cumin in chocolate? hmmm.. dunno about that. I know there is a trend to put chilli in chocolate as well, but really, why waste good chocolate?!!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16352"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16352"] > div[class="comcontent"] > p: 'hmm… i’m not parisian but i’m not shoked by the association cumin/chocolate. I’ve not tried it yet, maybe that’s why :D' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16352"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16352"] > div[class="comcontent"] > p: 'why not trying a recipe of spiced chocolate dry biscuits, but something that should be eaten as crackers : with salted meals or sprays. i don’t know with what, and how, but for sure this would be unusual !' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16353"] > div[class="comment even thread-even depth-1"][id="comment-16353"] > div[class="comcontent"] > p: 'The cumin would overpower the chocolate. I often reduce it in savory dishes, even though I love it, in order not to offend the other spices… :-) I like the flavors in your individual cakes and they sound so sinfully rich. I also love the expresso cup presentation, simple yet elegant.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16354"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16354"] > div[class="comcontent"] > p: 'Hmmm…Seems like this chocolate could be good with coconut, banana, or maybe even coffee. Incidentally, the smell of cumin never fails to remind me of the Old El Paso taco seasoning my mom used when I was a kid.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16355"] > div[class="comment even thread-even depth-1"][id="comment-16355"] > div[class="comcontent"] > p: 'How about putting the chocolate in a big vat of chili? I think there are many recipes out there which call for cocoa powder. Or could you bake these chocolates into a savory bread, such as a Mexican themed jalepeno/cheddar type of bread. Personally, it sounds gross to me, but if anyone can do it and make it look gorgeous, you can!! These pictures are great, by the way.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16358"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16358"] > div[class="comcontent"] > p: 'How about making an unsweetened mousse, or even a whipped ganache, with the chocolate and then setting a scoop of it to melt over a grilled steak? Served with polenta that might make quite an interesting dish. Not that I’ve tasted the chocolate, I’m just imagining it.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16359"] > div[class="comment even thread-even depth-1"][id="comment-16359"] > div[class="comcontent"] > p: 'The earlier comment about using the cumin-chocolate as a rub for ribs is a great idea. Cumin and pork go so well together – think Mexican chorizo!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16359"] > div[class="comment even thread-even depth-1"][id="comment-16359"] > div[class="comcontent"] > p: 'When I make any chicken soup, I dropped in 3 whole cumin seeds into the stock and it adds a wonderful, slightly elusive flavor to the soup. I learned that from my Mexican mother-in-law. I don’t think the chocolate-cumin balls would work, though.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16361"] > div[class="comment even thread-even depth-1"][id="comment-16361"] > div[class="comcontent"] > p: 'Or maybe a kind of stew with pork and the cumin chocolate and lots of chile? Like a stew-y mole?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16361"] > div[class="comment even thread-even depth-1"][id="comment-16361"] > div[class="comcontent"] > p: 'Or some fruit and chopped cumin chocolate salsa?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16361"] > div[class="comment even thread-even depth-1"][id="comment-16361"] > div[class="comcontent"] > p: 'Or maybe chocolate covered chile-flavored potato chips? (We have the new chipotle Kettle chips here which are positively addictive and would be fabulous covered in the cumin choco.)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16362"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16362"] > div[class="comcontent"] > p: 'I agree, cumin with chocolate is strange. I did want to tell you I bought the Perfect Scoop and am really enjoying it. I have the roasted banana and malted milk ice creams in my freezer now. I thank you but my hips and arteries don’t!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16364"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16364"] > div[class="comcontent"] > p: 'Cumin and chocolate… I am intrigued by this…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16365"] > div[class="comment even thread-even depth-1"][id="comment-16365"] > div[class="comcontent"] > p: 'Thanks everyone for your ideas for using up the last of the cumin chocolate. (I have about 1#, 500g, leftover still to go…)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16365"] > div[class="comment even thread-even depth-1"][id="comment-16365"] > div[class="comcontent"] > p: 'The idea of a rib rub and chili are appealing, as well as a chocolate spice bread. If anyone has a kick-backside chili recipe, I’d love to read it. I have some Rancho Gordo beans that are itching to be used up, too.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16367"] > div[class="comment even thread-even depth-1"][id="comment-16367"] > div[class="comcontent"] > p: 'I agree with one reader that chocolate is much better than plums. Sometimes, though, too much chocolate can be too much of a good thing. Anyway, these cakes go well with cherry compote.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16370"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16370"] > div[class="comcontent"] > p: 'Also, for a recipe suggestion, since people love spiced nuts, why not make a toffee with almonds or pecans and cover it with the spiced chocolate?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16372"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16372"] > div[class="comcontent"] > p: 'I know, how about buying a slingshot and whipping those unsavory little pellets at your smelly neighbor? Would the chocolate give you away?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16373"] > div[class="comment even thread-even depth-1"][id="comment-16373"] > div[class="comcontent"] > p: 'Unusual. I never had cumin in chocolate. Perhaps I should try it. However, I’m not into combining spices with chocolate. As always, it looks wonderfully delicious!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16374"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16374"] > div[class="comcontent"] > p: 'At first I thought the chocolate balls in the picture were the cakes in the title – you had me stumped about how to make cakes that shape and texture!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16375"] > div[class="comment even thread-even depth-1"][id="comment-16375"] > div[class="comcontent"] > p: 'an idea for Xocopili use : in a sauce for chicken?? Like in a curry recipe (without coconut, I’d say instead of coconut, the chocolate will give the sweet and creamy touch)… I think it exists in Mexico.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16378"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16378"] > div[class="comcontent"] > p: 'Alejandra had a good idea. And as for the tastes of American v. French, I like spice with chocolate but I like spicy foods even more! :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16379"] > div[class="comment even thread-even depth-1"][id="comment-16379"] > div[class="comcontent"] > p: 'I’m excited that you tried this out! I love a good chocolate spice cake, but admit I was surprised to hear that the French went for it as well. Funny how individual tastes can be… Eager to hear what you decide to do with the rest of the chocolate!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16382"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16382"] > div[class="comcontent"] > p: 'I would be tempted to be simple and try using it to make a really lovely and moist chocolate loaf cake, like this one http://www.recipezaar.com/137303 (which I love), perhaps served with an english custard? I think the moistness of the cake and the softness of the custard would perhaps downplay the spice’s intensity, without trying to mask it.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16383"] > div[class="comment even thread-even depth-1"][id="comment-16383"] > div[class="comcontent"] > p: 'I must be mad but I love Xocopili and I even eat it on its own. I remembered having tasted a coktail with vodka and chocolate while I was at Valrhona and it was great. Mercotte has some recipes using xocopili on her blog here : http://www.google.fr/custom?sitesearch=mercotte.fr&q=xocopili' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16386"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16386"] > div[class="comcontent"] > p: 'i want to agree with someone above suggesting to make ice cream with that chocolate. i have to agree that the combo does a little weird, tho, i like my cumin in indian stuff or bread, but i’m not so sure about the chocolate. tho you never know, maybe ice cream would be nice with it.or maybe a version of pain au chocolate?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16387"] > div[class="comment even thread-even depth-1"][id="comment-16387"] > div[class="comcontent"] > p: 'i put too much chilli but the cake was amazing. like chocolate fondant. thanks David.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-16388"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-16388"] > div[class="comcontent"] > p: 'I made these the other night for a friend and her family using bittersweet chocolate. Oh. My. God. So amazingly simple and delicious to make. I served it with your cinnamon ice cream (from The Perfect Scoop) and everyone loved it!' [PAGE] webpages/sites/www.davidlebovitz.com/2008/01/how-to-make-the/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11867"] > div[class="comment even thread-even depth-1"][id="comment-11867"] > div[class="comcontent"] > p: 'David, thanks for reminding us that however daunting caramel may be, unlike twitchy recipes that may go wrong at the end, with caramel if you burn the sugar, starting over is easy. You’ll have only lost some cheap sugar, not raw cream, single-source chocolate, or the custard you made with your last vanilla bean.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11885"] > div[class="comment even thread-even depth-1"][id="comment-11885"] > div[class="comcontent"] > p: 'I made a wet caramel tonight which was a complete disaster. I was trying to make caramel covered apples. The caramel was a hard mess and was no where near the beautiful color you show in your pix.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11885"] > div[class="comment even thread-even depth-1"][id="comment-11885"] > div[class="comcontent"] > p: 'Can you explain what I did wrong, and can you provide a caramel recipe to be used to dip apples for caramel apples?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11902"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-11902"] > div[class="comcontent"] > p: 'I have a recipe given to me by my sister-in-law for Caramel, chocolate, nut ice cream. I call it Turtle ice cream. We use pecans, real fine milk chocolate. Getting the caramel right is the hardest part of this one. But if you can get it right it is to die for.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11905"] > div[class="comment even thread-even depth-1"][id="comment-11905"] > div[class="comcontent"] > p: 'Hi David- Thanks for the info. It was very helpful. I made wet caramel last night for caramel apples and I thought it turned out perfectly. But this morning the caramel was rock solid and had changed into a cloudy color. Was this a cooking issue or should it have been stored a certain way? How do you keep it gooey?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-11906"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-11906"] > div[class="comcontent"] > p: 'Sara: Because it’s just melted sugar, plain caramel will revert to it’s hard, crunchy stage, once cooled. So you’ll need to add something to it, generally butter or cream, usually some sort of fat, to keep it a bit gooey once cooled. Most candy apple recipes call for crunchy caramel, but I’m sure a quick search on the internet will yield a recipe for a softer one.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92390"] > div[class="comment even thread-even depth-1"][id="comment-92390"] > div[class="comcontent"] > p: 'Hey, I’m making caramel for school to go in a chocolate bar. Any tips? :) If you could get to me soon that would be great!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-114115"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-114115"] > div[class="comcontent"] > p: 'Thank you very much, David! This was terribly helpful in making Smitten Kitchen’s chocolate covered caramel crack(ers!).' [PAGE] webpages/sites/www.davidlebovitz.com/2010/12/favorite-cookbooks-of-2010/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'She cooked and baked her way through over one thousand recipes, Amanda’s words and advice along the way add much to the allure of forgotten recipes like Evelyn Sharpe’s French Chocolate Cake (which she says is the first flourless chocolate cake to appear in the Times) to classics like Bourbon Pecan Pie. An added bonus? A recipe of mine is the last one in the book!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'My biggest disappointment in life didn’t involve a wasted opportunity or a regretful decision; it involved coconut. When I was a kid and the Good Humor man came by ringing his bells, if I couldn’t afford the Toasted Coconut ice cream bars, which were priced at an outrageous 40¢, I had to console myself with a 5¢ whammy stick. Now that I’m all grown-up and stuff, I can eat whatever I want (which I do…a little too much) and to this day, my favorite dessert combination is coconut and dark chocolate.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'So of course, I had to make the chocolate-and-coconut extravaganza known as German Chocolate Cupcakes from Lori Longbotham’s Luscious Coconut Desserts. The cupcake fad may be on the wane, but anything combining these two flavors is always going to be in fashion for me.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92472"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-92472"] > div[class="comcontent"] > p: 'Thank you for the Luscious Coconut Desserts recommendation! Dark chocolate and coconut is my near obsession, but I truly love anything made with coconut, so long as it’s made well and with *good* coconut. I can’t wait to track down this book.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-92615"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-92615"] > div[class="comcontent"] > p: 'David, Thank you for the list. I bought yours right after I spotted it at the local Barnes & Noble. Everything I’ve made has so far been wonderful but I can’t get much past the Racines cake. Starbucks had chocolate covered cocoa nibs marked way down so I bought about ten boxes which worked perfectly on the cake. Again, after seeing Dorie’s new cookbook at B&N and lusting after it for a couple of weeks, I had to buy it. Again, everything so far has been wonderful. Leslie' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-95143"] > div[class="comment even thread-even depth-1"][id="comment-95143"] > div[class="comcontent"] > p > a[href="http://yourfoodchoices.wordpress.com/2010/12/05/spicy-apple-pear-butter/"][rel="nofollow"]: 'barley scones with apple butter and cheddar.' [PAGE] webpages/sites/www.davidlebovitz.com/2010/12/holiday-recipes-david-lebovitz/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'French Apple Cake: So easy, you can make Dorie Greenspan’s fantastic apple cake in minutes with just a few ingredients.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Quick Mincemeat: Didn’t have the time (or the gumption) to make traditional mincemeat this year? Add some of this to your favorite apple pie or crisp filling; the spices and candied peel will compliment the fruit beautifully. All the spices of traditional mince but without the fuss.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Candied Ginger: I like to keep a jar of this on hand during the winter because you can chop it up and add this bits of spicy ginger to anything from apple crisp to gingersnap dough. Dip slices in chocolate, chill, then serve as an after dinner candy.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'White Chocolate-Fresh Ginger Ice Cream: I made this for Thanksgiving this year because everyone loves fresh ginger paired with apple or pumpkin pie, and the smoothness of white chocolate balances the spicy ginger nicely.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Chocolate Pecan Pie: How to make pecan pie even better? Add chocolate!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate/"][rel="tag"]: 'chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/white-chocolate/"][rel="tag"]: 'white chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-99907"] > div[class="comment even thread-even depth-1"][id="comment-99907"] > div[class="comcontent"] > p: 'There are 4 things on here I am looking forward to trying. I am also going to make your Chocolate Biscotti. I have been waiting for weeks for my my favorite French shop to stock some Valhrona chocolate!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-100014"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-100014"] > div[class="comcontent"] > p: 'Thinking about making your chocolate idiot cake for Christmas dinner, maybe with a clementine sorbet….thanks for the inspiration!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-100356"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-100356"] > div[class="comcontent"] > p: 'Thanks for all your suggestions. I like the roasted squash and the French apple cake.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-100368"] > div[class="comment even thread-even depth-1"][id="comment-100368"] > div[class="comcontent"] > p: 'Of course, I’m going for the Idiot Chocolate Cake. Yes, the holidays are stressful enough! For fun, the persimmon bread, the silky pate, Dorie’s apple cake…no wonder I get stressed for the holidays. I love them all but you know – I, too am attracted to those pudgy snowmen. Even those there is a fresh, 20-inch snowfall outside my window. You’d think I’d have enough of the snow.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-101063"] > div[class="comment even thread-even depth-1"][id="comment-101063"] > div[class="comcontent"] > p: 'Hi David: Your site is the very best of all. From your post of Lausanne, you encluded a picture of candied orange slices dipped in chocolate. Can you tell us how to make them. Merry Christmas and a divine New Year.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-101231"] > div[class="comment even thread-even depth-1"][id="comment-101231"] > div[class="comcontent"] > p: 'Excellent bit of modeling, Great inspiration for other things. How about a penguin? You could use a chocolate doughnut for a base and build up from there.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-107974"] > div[class="comment even thread-even depth-1"][id="comment-107974"] > div[class="comcontent"] > p: 'Love your chocolate idiot cake recipe!' [PAGE] webpages/sites/www.davidlebovitz.com/2010/06/almond-cake-recipe/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'This cake is endlessly adaptable, and once I baked it in loaf pans, split the cooled cakes horizontally four time, and smeared a bit of dark chocolate icing between each layer, and stacked them back up. I frosted the whole thing in more chocolate icing and when I gave a slice to Lindsey, she asked me where I got such a delicious recipe. Ha!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"] > a[href="http://www.davidlebovitz.com/archives/2008/10/why_you_should_use_aluminum-free.html"]: 'baking powder' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-40360"] > div[class="comment even thread-even depth-1"][id="comment-40360"] > div[class="comcontent"] > p: 'There’s a chocolate cake recipe in the Art of Simple Food, and I was wondering if that’s also a cake that you made a Chez Panisse. I didn’t see it in Chez Panisse Desserts, but I thought that I would ask anyway. If you have experience with this recipe, do you think that the sugar could be reduced? And what type of frosting (if any) do you think would be good for this cake? Thanks.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-49395"] > div[class="comment even thread-even depth-1"][id="comment-49395"] > div[class="comcontent"] > p: 'I just tried the recipe, the cake looks good, though the batter definitely expanded beyond the pan. I kindda had a mini dough explosion in the oven (and I’d used a 9″ pan, with 2″ high sides). I wonder if it’s due to the difference between the baking powder and what the French call “levure”. I’ve never understood that difference, may be baking powder is more potent?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-49433"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-49433"] > div[class="comcontent"] > p: 'Hi Olivier: Hmmm, I use American baking powder (Rumford) when I test recipes, as well as in my home baking.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-63941"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-63941"] > div[class="comcontent"] > p: 'My husband just mixed up a batch of the salted butter chocolate chip cookies and we’re going to bake those soon too. It’s a great baking night in my house!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-67353"] > div[class="comment even thread-even depth-1"][id="comment-67353"] > div[class="comcontent"] > p: 'Great site! I’ve had great success with your chocolate idiot cake and I’m already deciding which of your books to buy from Amazon.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-82734"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-82734"] > div[class="comcontent"] > p: 'I ate a piece of this cake with my cup of coffee this morning and just LOVED it. I ran back for a second piece and tried it with whipped ream and then chocolate frosting (which I was skeptical about)… Both were equally divine.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-177826"] > div[class="comment even thread-even depth-1"][id="comment-177826"] > div[class="comcontent"] > p: 'Thank you!!! Great recipe. I read your blog all the time, your recipes are clear and straightforward (I also did your apple jelly). Thanks for a great blog with wonderful advice.' [PAGE] webpages/sites/www.davidlebovitz.com/2010/10/oatmeal-raisin-cookies-recipe-flour/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Thankfully I was part of that elite group of people in the professional cooking world: The bakers and pastry chefs. Unlike the line cooks, who were whooping it up and play with fire, we disciplined souls were in the back of the kitchen, dusting doughs with flour, rolling out cookies, melting chocolate, and creaming buttery cake batters. But a regular chef once said to me—”Why are all you pastry chefs so weird?”' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Being someone whose mind is always thinking about his next batch of cookies, next time I make them to bring out to the country, I’m going to swap out dried sour cherries or cranberries for the raisins, and add a generous handful, about a heaping cupful, of white chocolate chips.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Because we all like to share, I thought I’d share a baking tip. Some of you probably know this, but if your brown sugar clumps up into a hard mass that is impossible to measure, slip an apple slice in the container and let it sit for a few hours. Like magic, when you go to scoop of the brown sugar, you’ll find it light and fluffy again.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '1 teaspoon baking soda' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-68485"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-68485"] > div[class="comcontent"] > p: 'Another fantastic recipe from this site! I adapted the recipe slightly by adding a chopped up Hershey’s dark-chocolate-with-cherries-and-almonds bar. And some walnuts and dried cranberries (I only had a couple of tablespoons of each). Anyway, these were lovely – crispy on the edges and chewy in the middle. And super buttery! Love!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-90079"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-90079"] > div[class="comcontent"] > p: 'Thank you so much for the apple slice tip! It was a constant headache for me, trying to figure out what to do with all the hard as rock clumps. I followed your recipe to the letter, and the cookies were marvelous!' [PAGE] webpages/sites/www.davidlebovitz.com/2010/10/roasted-pumpkin-recipe-potimarron-kuri-hokkaido-squash/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'I won’t lie to you; fall is a very difficult time of year for us bakers. It’s not that I don’t like apples, pears, quince, and apples and pears, but it’s always sad to see summer fruits like peaches, nectarines and the line-up of strawberry baskets disappear from the markets. And I know I’m not the only one to see stone fruits go, as there’s even a variety of peach called “Last Chance” that gives you fair notice that it’s truly the end of the line.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-67262"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-67262"] > div[class="comcontent"] > p: 'Caffettiera: I assumed everyone here in France would peel them, but I know two cooking school instructors that I’ve seen here roast them unpeeled as well. Of course, if one is going to eat the skin one should clean it as they would any other vegetable or fruit served unpeeled, such as apples and zucchini. I buy most of my produce from a producteur, as much as possible; I don’t think they’re organic, but I give them a good cleaning because they often have some dirt on the outside.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-67288"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-67288"] > div[class="comcontent"] > p: 'I always use a vegetable peeler on butternut squash—split the bulb from the neck, peel the neck like a carrot (lengthwise), and then peel the bulb like an apple (in a spiral).' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-67304"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-67304"] > div[class="comcontent"] > p: 'Pumpkin! I definitely miss summer fruits but pumpkins are awesome, as are apples and pears. There’s nothing like a good batch of pumpkin butter to gorge on in the middle of semester.' [PAGE] webpages/sites/www.davidlebovitz.com/2010/03/banana-and-chocolate-upsidedown-cake/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'The recipe for this cake is something I developed for a magazine that specialized in low-fat, or “healthy” food quite while ago. Instead of feeling cornered by having to bake with that restriction in mind, I found it a good challenge, because you can replace the traditional overload of butter or eggs with things like chocolate and fruit puree. Not that they have less calories, but you can easily get away with using less of the ‘forbidden’ ingredients, if you replace them with very flavorful ones.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Here I used ripe banana puree and low-fat sour cream. You can use regular sour cream, but once baked into the cake, if anyone can tell the difference, I’d say that’s one sharp palate they’ve got there. And I use chocolate pieces, which give the cake little bursts of chocolate flavor, and happens to be exactly the right of chocolate to go along with the the bananas in a pool of deep-dark sugar.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'Every time I make this cake, I wonder why I don’t make it more often. Who wouldn’t like a tender cake studded with melting chunks of chocolate, the rich-tasting batter scented with a hint of cinnamon, and rows of bananas lined up on top, gooey and caramelized in a pool of brown sugar topping?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"] > a[href="http://www.davidlebovitz.com/archives/2008/10/why_you_should_use_aluminum-free.html"]: 'baking powder' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '1/2 teaspoon baking soda' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate/"][rel="tag"]: 'chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate-chips/"][rel="tag"]: 'chocolate chips' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37541"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-37541"] > div[class="comcontent"] > p: 'Most of the chocolates are made outside of Paris; because of the space required, few places in Paris have the luxury of making their chocolates on the premises.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37542"] > div[class="comment even thread-even depth-1"][id="comment-37542"] > div[class="comcontent"] > p: 'Made this today, subbed 1/4 cup pecans for 1/4 cup chocolate chips. Wonderful! Bananas are not expensive here, especially if ripe. The bottom, covered with banana rounds (which is the top after baking and inverting onto a plate) is not as bright & flashy as as pineapple upside-down cake but just as appetizing. We loved this!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37543"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-37543"] > div[class="comcontent"] > p: '5 bananas in one cake and chocolate too! Very clever. I made something from your archives today, as in “Ripe for Dessert”. The Rhubarb Almond nougatine Tart. Fabulous!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37545"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-37545"] > div[class="comcontent"] > p: 'I made your cake this weekend but forgot to read about the extra bananas needed for the topping. I used some apple slices instead and baked it in two loaf pans. It was wonderful and the recipe is a keeper. I’m so glad that you think of low(ish) fat and delicious recipes.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37546"] > div[class="comment even thread-even depth-1"][id="comment-37546"] > div[class="comcontent"] > p > a[href="http://dinnertonightblog.blogspot.com/2010/04/upside-down-banana-chocolate-chip-cake.html"][rel="nofollow"]: 'http://dinnertonightblog.blogspot.com/2010/04/upside-down-banana-chocolate-chip-cake.html' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37548"] > div[class="comment even thread-even depth-1"][id="comment-37548"] > div[class="comcontent"] > p > a[href="http://www.sugoodsweets.com/blog/2010/03/coconut-chocolate-and-caramel-samoa-tart-recipe/"][rel="nofollow"]: 'coconut, chocolate chips, and nibs' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-37549"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-37549"] > div[class="comcontent"] > p: 'Just tried this one.. totally superb! I love the chocolate chunks and caramel…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-108668"] > div[class="comment even thread-even depth-1"][id="comment-108668"] > div[class="comcontent"] > p: 'I made this cake today with my friend and have never had such a sensation in baking something. As soon as it came out ‘upside down’ out of the tin, the caramel and banana looked so gorgeous, it made us so happy. Why, the taste, of course, lived up to it every bit: the bitterness of the chocolate cut through the sweetness. Truly an amazing dessert, hot, with vanilla ice cream. I thank you for your existence. M xxx' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-171002"] > div[class="comment even thread-even depth-1"][id="comment-171002"] > div[class="comcontent"] > p: 'I made this last night. It was beautiful and delicious even to those who don’t like banana bread in our house; they asked for seconds, and thirds. I also do not like chocolate chips in my banana bread, but in this cake with the glaze, they are perfect.' [PAGE] webpages/sites/www.davidlebovitz.com/2011/01/as-always-julia-ideas-in-food-julia-child-book/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > a[href="http://www.davidlebovitz.com/2009/06/caramelized-white-chocolate/"]: 'caramelized white chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-161631"] > div[class="comment byuser comment-author-david bypostauthor odd alt thread-odd thread-alt depth-1"][id="comment-161631"] > div[class="comcontent"] > p: 'The Celiac Husband: Interestingly, one of the largest producers of products for molecular gastronomy is in France, but I found it difficult to find the actual items in Paris (Detou and Gouymanyat have some of them) and ended up ordering from the UK. Like pineapples in Hawaii, I guess a lot of it is just made for export perhaps. Or there isn’t the demand for it, although I see there are more places to buy it online nowadays than when I was searching for it.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-161659"] > div[class="comment even thread-even depth-1"][id="comment-161659"] > div[class="comcontent"] > p: 'Hi David! I just wanted to share that I made the mousse cookies from Ideas in Food and they are indeed as good as they sound. I’m currently doing the rosemary/pineapple infusion recipe and look forward to trying as many things I can from the book.' [PAGE] webpages/sites/www.davidlebovitz.com/2009/08/apricot-jam/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-30924"] > div[class="comment even thread-even depth-1"][id="comment-30924"] > div[class="comcontent"] > p: 'Coffee 75% Bread, croissants 69% Butter 52% Milk 50% Jam, honey 22% Cheese 9% Tea 7% Hot chocolate 6% Meat, charcuterie 5% Fruit, fruit juices 5% Wine 3% Eggs 2% Soup 1%' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-30971"] > div[class="comment even thread-even depth-1"][id="comment-30971"] > div[class="comcontent"] > p: 'BTW, I know you said you don’t like mixing your fruit, but next time you make orange marmalade, try adding some small chunks of pineapple (perhaps 1:5 pineapple to orange ratio). You’ll discover these 2 fruits have a great affinity.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-30975"] > div[class="comment even thread-even depth-1"][id="comment-30975"] > div[class="comcontent"] > p: 'Wow. I love jams and canning. And now the canning season is upon us, we will be sure to try this one. Just last night we made blueberry chutney with açai and garam masala. Goes great with duck. Thanks for this!' [PAGE] webpages/sites/www.davidlebovitz.com/2009/10/granola-recipe/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > strong: 'applesauce' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'As the seasons passed, I found that I could use other unsweetened fruit purees instead of the compote de pommes (unsweetened applesauce) that the original recipe by Nigella Lawson calls for. Peach, nectarine, pear, and banana puree have all been successfully stirred into the mélange.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/applesauce/"][rel="tag"]: 'applesauce' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33090"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33090"] > div[class="comcontent"] > p: 'I am firmly convinced that all the best granola recipes are made with applesauce rather than oil. The applesauce makes the granola clump better and the granola doesn’t fall apart. The version I make has agave nectar rather than rice syrup but I could see, as you suggest, that the two are interchangeable.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33097"] > div[class="comment even thread-even depth-1"][id="comment-33097"] > div[class="comcontent"] > p: 'I can’t wait to try the granola recipe, do you think the addition of fruit butters would work as an addition to the applesauce? Pumpkin butter is already “spiced”- just a thought…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33098"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33098"] > div[class="comcontent"] > p: 'Julie: I would imagine pumpkin butter would work, although I would thin it with water or fruit juice to get it to the consistency of applesauce so you can mix it in with the other ingredients.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33110"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33110"] > div[class="comcontent"] > p: 'I’ve been using Alton Brown’s recipe for granola ever since the first time I made it–it always gets great reviews–but I might try this one next time. Or replace some of the oil in the recipe with applesauce.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33111"] > div[class="comment even thread-even depth-1"][id="comment-33111"] > div[class="comcontent"] > p: 'Was on a granola kick this summer and made some amazing dark chocolate, coconut and hazelnut granola. As good in the morning as it was for dessert!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33117"] > div[class="comment even thread-even depth-1"][id="comment-33117"] > div[class="comcontent"] > p: 'YUM! This looks amazing. I never would have thought to use applesauce instead of oil!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33122"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33122"] > div[class="comcontent"] > p: 'It took me a long time to come up with my “best” granola recipebut I use apple juice concentrate & agave (now and then maple syrup or honey) but no oil or sugar. The other day I added pumpkin for a little seasonal flair. I thought of myself when you wrote about Americans and too much cinnamon in “The Sweet Life in Paris” :) Thanks for posting your version.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33125"] > div[class="comment even thread-even depth-1"][id="comment-33125"] > div[class="comcontent"] > p: 'Hi David, this is my favourite Granola recipe too! I’ve been making it for a few years from Nigella’s book and it’s fantastic. I’ve only ever tried it with applesauce so it was interesting to read about other variations. I’ve made it with all kinds of nuts and it’s always delicious.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33127"] > div[class="comment even thread-even depth-1"][id="comment-33127"] > div[class="comcontent"] > p: 'I like the low-usage of oil….applesauce! I would have never thought. Da provare! :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33128"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33128"] > div[class="comcontent"] > p: 'Ooh, I am all over this! I make granola quite often, and that might be because I love to pick out all the extra crispy chunks and remarkably the batches disappear fast! I always play around with different types and proportions of nuts/seeds/oats, don’t bother with dried fruit much anymore, just gets in the way. I use maple syrup, different sugars and my best lately was with a ton of extra virgin olive oil. But I’ve never tried applesauce. So guess what I’m doing this weekend? Thanks for sharing the recipe!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33131"] > div[class="comment even thread-even depth-1"][id="comment-33131"] > div[class="comcontent"] > p: 'This recipe is so great! I didn’t have applesauce so I substituted with a rather ancient jar of chestnut jam languishing in the back of my fridge. I cut out the sugar and added a bit of vanilla too, now my house smells amazing!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33133"] > div[class="comment even thread-even depth-1"][id="comment-33133"] > div[class="comcontent"] > p: 'I simply pour some unsweetened apple juice concentrate on that lovely mix of oats, nuts, seeds, before roasting in the oven. PERFECTION. no oil, no sugar…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33135"] > div[class="comment even thread-even depth-1"][id="comment-33135"] > div[class="comcontent"] > p: 'Granola is a food of the gods. It’s been ages since I’ve made any, but it won’t be eons before I try this recipe. Applesauce? Sheer genius. Genius, pure and simple. Tis the season of apples, stateside, pears, too.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33143"] > div[class="comment even thread-even depth-1"][id="comment-33143"] > div[class="comcontent"] > p: 'This looks delicious. I’d have to adapt it a bit to make it gluten-free for our household, but not much – I have gluten-free oats now! And I love the applesauce idea. I have bunches of frozen pears from earlier in the season, I should make some into pear-sauce, and use it here! And sad to say, that hot dog looks might good.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33155"] > div[class="comment even thread-even depth-1"][id="comment-33155"] > div[class="comcontent"] > p: 'I make my granola with the addition of hot water, too much softens the grains, but just the right amount helps crisp it in the oven, but can see that apple juice or other would work as well (just adds more sugar, inadvertently). But what an interesting idea about using apple sauce-never would have thought of that, and will try it.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33157"] > div[class="comment even thread-even depth-1"][id="comment-33157"] > div[class="comcontent"] > p: 'i made an adapted version this afternoon with banana puree (had some overripe ones that needed to be used) and flax seeds, as i was missing the other ingredients. i’ll try apple next time, but the banana makes for both a lovely fragrance and flavor (it’s quite sweet, though – i’d cut down on sweeteners next time). yum!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33158"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33158"] > div[class="comcontent"] > p: 'By the way, just poured some into a bowl, shaved dark chocolate over it and a tiny sprinkle of fleur de sel. Poured milk in to that, and had the very best bowl of cereal ever ! Try it, let me know what you think…' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33161"] > div[class="comment even thread-even depth-1"][id="comment-33161"] > div[class="comcontent"] > p: 'I just made my first batch of granola a few weeks ago and can’t wait to try this recipe. It sounds like the applesauce makes it amazing!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33163"] > div[class="comment even thread-even depth-1"][id="comment-33163"] > div[class="comcontent"] > p: 'I have been making this granola for a few years now and it is so good (although I gave some to my mother in law and she cracked a tooth on one of the almonds and had to have a crown which I still feel ridiculously guilty about). I made the chocolate version suggested in the book last weeked -you just add 25g cocoa powder to the dry ingredients and use peanuts instead of almonds – and it is equally delicious with just a hint of breakfast time decadence.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33168"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-33168"] > div[class="comcontent"] > p: 'David, thanks again for this recipe. I made a slightly altered version the other night – using what I had on hand – apple sauce, walnut oil and maple syrup. You’re so right about the crispy crunch. I just love it. I made a blog post about it – and the first comment was from a reader named Priya in India. She had just bought the ingredients to make the same granola! She made it with banana puree. :-)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-33177"] > div[class="comment even thread-even depth-1"][id="comment-33177"] > div[class="comcontent"] > p: 'It is certainly the best homemade granola I’ve ever had– not too sweet or oily in the least. For American readers who like to use single-serving applesauce cups for baking, I found that 2 applesauce cups= 3/4 cups of applesauce.' [PAGE] webpages/sites/www.davidlebovitz.com/2009/09/le-glaneur/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-31969"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-31969"] > div[class="comcontent"] > p: 'The plum jam looks yummy. I make plum butter with a touch of cardamon with my end-of-the-summer plums–a simple variation on that American favorite apple butter (which is also nice, depending on what type of apples one uses).' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-31988"] > div[class="comment even thread-even depth-1"][id="comment-31988"] > div[class="comcontent"] > p: 'This is such a funny story! My mother in law is a skilled glaneuse and I remember being stunned the first time she happily picked off apples and berries as we went for a stroll! My neighbor has an overloaded orange tree, but I don’t suppose he would appreciate me glanding his tree…' [PAGE] webpages/sites/www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'In France, I used type 65 organic flour, which is similar to American all-purpose flour. Paule says that her students report back, saying that the dough works beautifully with American butter, too. Small cracks in the dough are normal so I wouldn’t use this for a thin, custardy filling, although it works well filled with chocolate ganache and I would imagine it would be lovely filled with fresh berries resting on a base of pastry cream.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23576"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23576"] > div[class="comcontent"] > p: 'For Mother’s Day my husband presented me with your latest book over breakfast. We’re both big fans of your blog, and even though he is (an admitted) disaster in the kitchen, he did make your Rice Krispie treats with white chocolate and candied peanuts for my birthday last year, cooking the recipe over several nights after I went to bed. So thank you for all the baking joy you’ve brought to our home! :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23612"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23612"] > div[class="comcontent"] > p: 'Thank you so much for responding, I can hardly wait to try this and I will certainly write and let you know how it was recieved. I noticed in several comments that people were asking what the chocolate filling was in the picture – YUMMY, did you ever give that recipe out? I have some serious choco-holics in my family. Jennie' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23613"] > div[class="comment even thread-even depth-1"][id="comment-23613"] > div[class="comcontent"] > p: 'YUM – YUM – YUM. This beautiful tart was just the trick for the frangipan and plum filling. Even as unskilled as I am everyone loved it, I could hardly wait to get home from work tonight to gobble up the last piece. Was that devine chocolate filling in your tart something from one of your cookbooks? PLEASE tell me how to find it, this looks like something that I would love to make for gifts. Jennie' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23614"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23614"] > div[class="comcontent"] > p: 'The chocolate filling is a recipe I was testing, which will appear in my upcoming book, Ready for Dessert.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23622"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23622"] > div[class="comcontent"] > p: 'I am preparing a tart that calls for a filling of melted bittersweet chocolate, an egg yoke, milk and creme fraise. The instructions advise pouring the liquid mixture into tart crust and baking for 25 minutes. My question is, should the crust be baked for any period of time prior pouring in the filling? I have read through all of the above blogs and look forward to trying this new approach. Thank you.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23629"] > div[class="comment even thread-even depth-1"][id="comment-23629"] > div[class="comcontent"] > p: 'I made this twice, once filled with chocolate tart business (dark chocolate, cream, sugar salt – what is that called? ganache?) and everyone loved it so I doubled the recipe for a baked egg custard tart. (Delia Smith’s filling – very traditional)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23638"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23638"] > div[class="comcontent"] > p: 'Thank-you so much for this recipe! I was looking around for an easy pastry for a tart I was going to make and I vaguely remembered this post. I made a chocolate tart with this pastry for my friend’s birthday at school, my friends kept asking for the pastry more than the chocolate filling!! :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23639"] > div[class="comment even thread-even depth-1"][id="comment-23639"] > div[class="comcontent"] > p: 'Please tell us how you make the chocolate filling, it looks HEAVENLY! Gorgeous texture .' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23640"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23640"] > div[class="comcontent"] > p: 'Had been searching for a great pastry recipe and chocolate filling recipe. Found both today.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-23640"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-23640"] > div[class="comcontent"] > p: 'Used this recipe for filling http://ouichefcook.com/?p=5378 Can easily tweak the chocolate filling with flavours i think…cayenne pepper or frangelico..just guessing, excited to try' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-72006"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-72006"] > div[class="comcontent"] > p: 'I used King Arthur all-purpose flour, unsalted butter, canola oil… ingredients all readily available in the U.S.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-79502"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-79502"] > div[class="comcontent"] > p: 'Is it possible to use this recipe substituting whole wheat pastry flour in place of all-purpose flour, or will the product be compromised? Are regular pastry and cake flours acceptable substitutions?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-79564"] > div[class="comment byuser comment-author-david bypostauthor even thread-even depth-1"][id="comment-79564"] > div[class="comcontent"] > p: 'Paule uses French flour which is finer than regular American all-purpose flour, so it should work. (However she usually doesn’t measure and just adds it until it looks like it’s the right consistency.) So if you want to make substitutions, feel free to play around with it. I can’t see any reason why another vessel for cooking the butter would make a difference.' [PAGE] webpages/sites/www.davidlebovitz.com/2014/05/lunch-at-google/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'We all know, at least those of us that spend time in front of a computer, the value of popcorn. And if I worked here (hint, hint..), I’d be the first in line to taste the different flavors, which change daily, which rotate through white chocolate, bacon, five-spice powder, and wasabi, among others.' [PAGE] webpages/sites/www.davidlebovitz.com/2013/11/cinnamon-ice-cream-recipe/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > a[href="http://www.davidlebovitz.com/2007/01/shf-27-chocolat-1/"]: 'dark chocolate cake' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Although cinnamon ice cream is perfect with apple pie, gingerbread, and even a bowl of sliced fresh peaches, when in season, I’ll often pair it with other ice creams or fruit sorbets, where the gentle spiciness is a nice counterpoint to the fresh fruit flavors.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257005"] > div[class="comment even thread-even depth-1"][id="comment-257005"] > div[class="comcontent"] > p: 'I LOVE anything cinnamon, and have been toying with the idea of making a cinnamon ice cream in the past. This post has given me just the push I need to make one! I can just imagine how perfect it would be scooped over hot apple pie. Yum!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257014"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-257014"] > div[class="comcontent"] > p: 'Sounds delicious. I’m going to put it on my list of recipes to make (quickly reaching 200 of them now). I’m thinking I’ll swirl some boiled apple cider syrup in it. That way I’ll always have the apple/cinnamon flavor combo, even when there’s no pie.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257017"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-257017"] > div[class="comcontent"] > p: 'I can’t believe you posted this. I am making the French apple cake you posted a few years ago for a party next week and wanted to serve it with cinnamon ice cream. I read in Dorie Greenspan’s cookbook that is what the woman in Paris who she got the recipe from served with it. I’ve been trying to decide how I would make the ice cream and now thanks to you I’ve got the recipe….thank you!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257029"] > div[class="comment even thread-even depth-1"][id="comment-257029"] > div[class="comcontent"] > p: 'I find the American infatuation with cinnamon and apples cloying, but when I lived in Amsterdam, there was this restaurant called D’Theeboom that had a fabulous house cinnamon ice cream served with warm cherries.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257033"] > div[class="comment even thread-even depth-1"][id="comment-257033"] > div[class="comcontent"] > p: 'Perfect timing! I’m planning on making some individual chocolate molten lava cakes and this would be the perfect accompaniment.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257038"] > div[class="comment even thread-even depth-1"][id="comment-257038"] > div[class="comcontent"] > p: 'I love your ice cream book and have made many tasty ice creams from it…this one looks really good too! I want it with some apple pie!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257126"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-257126"] > div[class="comcontent"] > p: 'This would be lovely on apple pie. Looks amazing!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-257298"] > div[class="comment odd alt thread-even depth-1"][id="comment-257298"] > div[class="comcontent"] > p: 'This is a great easy ice cream that is agreeable with everyone. I have made it at least 4 times. I have already whipped up one batch of this and a batch of chocolate ice cream. I’m am now deciding if I should make pumpkin ice cream or white chocolate ginger ice cream to round out the trio. My limiting factor is just the freezing of the ice cream canisters.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-258435"] > div[class="comment even thread-even depth-1"][id="comment-258435"] > div[class="comcontent"] > p: 'Love cinnamon! This would taste lovely on top an apple pie or crumble. Thanks for sharing!' [PAGE] webpages/sites/www.davidlebovitz.com/2007/10/a-chocolate-chi/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'As I made my way through the store, trying to conceal my brazen globalism, en route to the cashier a woman stopped me and said, “Oh! I bet you’re going to make those chocolate chip cookies!” If the presence of just one ingredient is enough to elicit a response, apparently I wasn’t the only one fascinated by Heidi’s secret ingredient.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p: 'But since I do know Heidi, I reasoned it was worth trying. And boy, was I rewarded! These are big, jumbo cookies; soft, moist, with chunks of dark chocolate mingled with the smoky-scent of nutty mesquite.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'This makes a lot of cookie dough, so feel free to freeze half of the dough in a zip-top bag for use another time. Tip: If you form them into mounds first, then freeze them, you can simply pop them onto a baking sheet later on. Also, feel free also to chop up your own chocolate and use those bits in place of the chips.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '1 teaspoon aluminum-free baking powder' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '1 teaspoon baking soda' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '2 cups (360 g) chocolate chips' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '1. In a bowl, whisk together the flours, baking powder, baking soda and salt.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: '5. Mix in the oats and chocolate chips. The dough is quite stiff at this point and if you’re not using a powerful standing electric mixer, you may wish to roll up your sleeves and use your hands, like I did.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Here’s a tip to help keep chocolate chip cookies moist when they cool: When you pull the cookies out of the oven, take a spatula and tap the top of each cookie once, very lightly, to flatten any peaks and level them.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > p: 'Then let them cool as usual for the moistest, chewiest chocolate chip cookies imaginable!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > p > a[href="http://www.davidlebovitz.com/archives/2008/10/why_you_should_use_aluminum-free.html"]: 'Why you should use aluminum-free baking powder' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate/"][rel="tag"]: 'chocolate' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="catstags"] > p > a[href="http://www.davidlebovitz.com/tag/chocolate-chip-cookies/"][rel="tag"]: 'chocolate chip cookies' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9967"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-9967"] > div[class="comcontent"] > p: 'Hi David, so what’s the flavor that the mesquite adds? Smokey, spicey? I think these cookies deserve a different name since the ingredient list strays pretty far from more traditional chocolate chip recipe (not that traditional is better). Maybe something like cowboy cookies? I dunno.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9972"] > div[class="comment even thread-even depth-1"][id="comment-9972"] > div[class="comcontent"] > p: 'Heidi’s chocolate chip cookie recipe is my absolute favorite! I love the smokiness of the mesquite flour and that the cookies have some heft to them. God, I love Heidi so much. :)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9973"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-9973"] > div[class="comcontent"] > p: 'you are a very BAD influence…i have now spent $20 on fleur de sel, $10 on the aluminum-free baking powder..and now i’m hunting for mesquite flour!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9974"] > div[class="comment even thread-even depth-1"][id="comment-9974"] > div[class="comcontent"] > p: 'hello david, I am a huge fan of yours and admire your talent!!! I was wondering if I could replace the mesquite flour with something else.. I live in crete, greece and I don’t think i will find mesquite flour ever!!!! What about a whole wheat flour or a bread flour?? by the way, I bake your chocolate chip cookies all the time and they are the best!!!!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9979"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-9979"] > div[class="comcontent"] > p: 'Dominique: I’m not sure. You could likely use flour, but I might try grinding up oatmeal and using that. That’s another way to ensure moist, soft chocolate chip cookies.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9980"] > div[class="comment even thread-even depth-1"][id="comment-9980"] > div[class="comcontent"] > p: 'I can share my own chocolate chips cookie recipe, it’s easy and they are really tasty!' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9980"] > div[class="comment even thread-even depth-1"][id="comment-9980"] > div[class="comcontent"] > p: '4 1/2 cups crispy rice cereal 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3/4 cup white sugar 3/4 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups semisweet chocolate chips' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9980"] > div[class="comment even thread-even depth-1"][id="comment-9980"] > div[class="comcontent"] > p: '1. Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9980"] > div[class="comment even thread-even depth-1"][id="comment-9980"] > div[class="comcontent"] > p: '2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9984"] > div[class="comment even thread-even depth-1"][id="comment-9984"] > div[class="comcontent"] > p: 'Completely off topic, but I needed to share. After making A LOT of the flavors from The Perfect Scoop, I finally got up the courage to make up my own ice cream flavor today, and it came out deliciously. It’s an apple ice cream, but instead of cooking the apples on the stove top, I baked them with cinnamon and brown sugar, so the result ended up tasting like apple pie.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9984"] > div[class="comment even thread-even depth-1"][id="comment-9984"] > div[class="comcontent"] > p: '2 lbs apples, peeled, cored, and sliced 3/4 cup brown sugar 1 tsp. Cinnamon 1 1/2 cups cream' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9984"] > div[class="comment even thread-even depth-1"][id="comment-9984"] > div[class="comcontent"] > p: 'Preheat oven to 375. Mix apples, cinnamon, and 1/2 cup brown sugar in a baking dish. Cover with foil and bake for 30-45 minutes, mixing about every 15 minutes. When apples are very soft, take out of oven and pour apples and the liquid in the pan into a blender and puree well. Add a scant 1/4 cup of brown sugar to the puree, adjust for sweetness of apples. Strain through a mesh sieve, and then mix in cream. Chill in refrigerator, then churn.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-9989"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-9989"] > div[class="comcontent"] > p: 'David, these sound amazing. I’m sitting at work and going crazy with thoughts of smoky, gooey chocolate chip cookies. But where on earth does one find mesquite flour in New York? I’ve been on the phone with Zabar’s, Citarella, Whole Foods and Fairway for the last half hour and no-one seems to have it. Perhaps some of your readers would care to shed some light on the matter?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-10001"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-10001"] > div[class="comcontent"] > p: 'It is an unusual flavor that folks might not be used to, but everyone I’ve given them to has loved these chocolate chip cookies as much as I do. Unfortunately I can’t comment about your mesquite flour because I can’t see or smell it.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-10007"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-10007"] > div[class="comcontent"] > p: 'I followed your recipe step by step. Maybe I used too much baking soda? Since I could not find the mesquite flour here in Switzerland, I used plain white flour. Maybe not enough butter? The baking time was about 15 min, so that should not be too long.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-10009"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-10009"] > div[class="comcontent"] > p: 'Do you use ancho chili powder with chocolate?' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-10014"] > div[class="comment even thread-even depth-1"][id="comment-10014"] > div[class="comcontent"] > p: 'Your chocolate chip and hazelnut cookie recipe is wonderful. I was wondering if the flour in that recipe can be replaced with Mesquite flour? I’m off to buy some. (for londoners, Wholefoods market sells them)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-10016"] > div[class="comment even thread-even depth-1"][id="comment-10016"] > div[class="comcontent"] > p: 'I don’t know of any difference between mesquite powder or flour, but I always use aluminum-free baking powder for the reason you described. This is the mesquite flour that I used in this recipe.' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-56460"] > div[class="comment odd alt thread-odd thread-alt depth-1"][id="comment-56460"] > div[class="comcontent"] > p: 'I finally couldn’t wait a moment longer to break out my frozen mesquite flour stash and make these. Oh…my. I did use evaporated cane sugar, and instead of chocolate chips, 100 g. chopped Green & Black’s 67% Espresso bar and 100 g. chopped Scharffenberger 82%. This was plenty of chocolate for me. I let this recipe slide by when I first saw it on Heidi’s site, so glad not to have made the same mistake twice. Thank you, David!' [PAGE] webpages/sites/www.davidlebovitz.com/2007/07/planet-of-the-c-1/index.html body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="post hrecipe"] > div[class="content"] > blockquote > ul[class="ingredient_list"] > li[class="ingredient"]: '3/4 cup (105 gr) all-purpose flour (In France, I use type 65)' body > div[id="container"] > div[id="body"] > div[id="main"] > div[class="commentsection"] > ul[class="commentlist"] > li[id="li-comment-8273"] > div[class="comment even thread-even depth-1"][id="comment-8273"] > div[class="comcontent"] > p: 'Mariann: My favorite was the ‘brick’ of ice cream folded in a crepe for dessert. And indeed, it was a big rectangular brick of vanilla ice cream! It was doused with chocolate sauce and probably an inhuman amount of whipped cream (which is why I probably liked it).'