Ling

^I'm not Chef Metcalf, but she has Leslie Stowe's Rainforest Pecan and Rosemary crackers on her plate. Run out and get some! You can get them at Meinhardt, Les Amis, and Urban Fare, among other places. They are my favourite crackers. (I don't think jam can be torched, but that's just a hunch. I'm thinking it would burn very easily.)

I think that's a good idea. The coffee just deepens the flavour of the chocolate. PatrickS: I'm glad I didn't pick up that can of cocoa. 1 lb for $6.50 sure sounds better than $35 for a smallish tin can. I've since gotten a sample of the Bensdorp from someone in Vancouver, so I'll test it out soon.

20 MINUTES!! I don't have a stand-mixer, so I have to knead my foccacia dough by hand. I don't remember exactly how long I knead, it's close to what chiantiglace suggested.

I've read about Haute Chocolate--it just recently opened, didn't it? I might try if I'm feeling ambitious, but my driving skills and sense of direction are laughable. I did go to Urban Fare last week to look for the Michel Cluizel chocolate; it's not to be found yet. Irishgirl: Thanks, I've been meaning to get to Chocolate Arts...I haven't treated myself to their chocolate in a long time! I'll have to look up Fabulous Foods. (And I've since acquired some Bensdorp...thanks to Alistair. I think I'll do a bake-off and a blind-tasting sometime in the next two weeks to compare the cocoas.)

I had a very good lunch at Le Crocodile 2 months ago. I especially enjoyed the quail that came stuffed with sweetbreads.

You could serve it with candied nuts and a spiced whipped cream. Or maybe add some chopped candied ginger to your recipe? Swirl of caramel on the plate? Sub in half and half for a richer custard? Up the spices (particularly the cinnamon?) Do a pastry-leaf border?

Glad someone else out there loves this as much as I do! I can't wait until I get my greedy paws on a round.

Hey, I'd give Ethan a chance if my date was a dud.

I thought alcohol only begins to evaporate when it's heated to a certain temperature, so icings usually remain alcoholic...unless perhaps you're adding alcohol to a 7-minute boiled frosting while it's still been cooked on the stove.

^Nice job!

Today: -brownies -Portuguese cream tarts (recipe from Leite's Culinaria) -Desserts at Feenie's in Vancouver (shared these with a friend after a huge meal)...1) Concorde Grape Tart with Pine Nut filling and brown butter ice-cream 2) Port Poached Pear with Roquefort ice-cream, candied pecans 3) Apple galette with caramel and vanilla ice-cream -a slice of a tropical carrot cake with coconut cream cheese icing, made by my uncle *GROAN* So full, but so happy

Walked by Mistral tonight at 9pm. It was packed. I haven't been yet, but it's right at the top of my to-try list.

I've also read about pastry chefs doing it with a wire whisk with the top rounded part cut off. It sounds like that would be easier than a large fork, but I haven't been brave enough to try spun sugar yet. Maybe in a few months...

I did a quick search for you; it seems to be 18 months.

I always thought that Benard Callebaut (from the orignal family) was based out of Calgary and is a separate entity from Barry Callebaut (now part of Philip Morris I think). Ack - such confusion. Well - whatever tastes good. ← That's what I thought a few years ago, but then I didn't think that another company could legally use the Callebaut name. I've never bought anything from Bernard Callebaut--only seen the stores and assumed they were selling (Belgium) Callebaut chocolate. So...I guess to get this back on topic, has anyone used the Bernard Callebaut cocoa? I think there was a retail location at Blundell Center in Richmond...

^Thank-you! That's so kind of you. I'll have to do a bake-off between all these types of cocoa and do a blind taste test too. I see...no wonder I've been seeing "Barry Callebaut" instead of "Bernard Callebaut"!

^I was under the impression that Callebaut is a Belgium chocolate, Bensdorp is from Holland, and Cacao Berry is from France. I'm so confused! Thanks so much for the offer...I'll stop by tonight and trade you some brownies for cocoa, but I'm afraid they're made from a bastardized mix of Baker's unsweetened, Valrhona 64%, 2 tbsp. of Fry's cocoa, and SB cocoa nibs!

This was my first thought too. Perhaps the review wasn't fairly written, but I don't think the "shoulder season" means that a restaurant shouldn't be reviewed.

^The Dagoba 74% with chilli and cocoa nibs is actually my favourite in the line. Yes, it's organic. The blueberry and lavender one, which I had this week, was interesting, but I really love the chilli and cocoa nib one the best. I must do the cocoa nib and caramel version next week! Mmmm sounds delicious! Thanks!

brownies with SB cocoa nibs the last few Korova cookies

I went to Meinhardt today and the Michel Cluizel chocolate isn't in yet. (On a side note, they are now selling their SB 99% for $25 bucks for a 9.7 oz. bar! The semi-sweet and bittersweet at $17 are still a buck cheaper per bar than Urban Fare. And you can find SB cocoa nibs for $18 a box at Meinhardt now. I just made a batch of brownies and sprinkled them with the nibs.)

I've been in New Town in Richmond before (I just didn't realize which bakery it was until now). They have balut there too!

^OMG. The stories just will not die!

What's dai bow like?

I bought the book based on this thread. I think I'll try the Golden Almond cake first!