Willy Wonka’s in da’ house! It’s that time of year again… the fabulous, and now worldwide, Salon du Chocolat. Picture a convention center. Then picture a convention center filled with chocolate. There you have the Salon du Chocolat. On Monday, I trekked across town to the Paris Expo to taste chocolate from the global greats and the tiny artisanal chocolatiers from the far corners of France. Enjoy….

Jean-Paul Hevin – a man after my own heart…. I’ll take these over a pair of ruby slippers any day!

obscene amounts of chocolate….

chocolate fashions…

chocolate beauty products… face lotion and scrub…

the obligatory chocolate fountain that we dipped chunks of fruit in and ate right there with juice running down our chin 🙂

chocolate covered marshmallow sticks – my personal favorite. guimauve is also my favorite French word. no idea why, it’s just fun to say 🙂

rose macarons

mendiants which means vagabond in French

nuits d’amour ~ nights of love. hmmmmm… i’ll take a case!

chocolate origami

and more obscene amounts of chocolate….

au revoir…. a la prochaine….

If you are not yet in a chocolate coma, here are some pictures from last year’s Salon du Chocolat in Paris and New York….


Chocolate Ooze Cakes

Ingredients for 6 servings:

6 oz. butter (plus some extra to butter molds)
6 oz. bittersweet chocolate
3 large eggs
3 egg yolks
1/3 cup granulated sugar (plus extra for molds)
3 teaspoons of flour

1. Preheat oven to 450F.

2. Melt the butter and chocolate together over a bain marie.

3. Whisk the eggs, yolks and sugar until light yellow in color. this is called “blanchir” in French.

4. Combine the chocolate/butter mixture into the egg/sugar slowly.

5. Add the flour and combine.

6. Pour the mixture into the molds.

7. Bake in a 450F oven for 7-8 minutes, unmold and serve immediately.

8. Test one ahead of time because every oven and cooking time is different.

Bon appetit!

A Chocolate Conundrum 4 November,2006Cucina Testa Rossa

  • Anonymous

    what a delicious post! that shoe!
    and those clothes, were they really wearable? it’s like a dream – dress in chocolate…;)

  • cucina testa rossa

    merci julia. yep, they were real! there is actually a live fashion show (i missed it) though it’s beyond me how the chocolate doesn’t melt on the models. you’ll have to plan your next trip to paris around the salon du chocolate next year 🙂

  • Gerry Lewis

    What Chocolate Is Best For A Fountain
    A chocolate fountain can be rented at any catering service, if one is not owned by the individual who is in need of one. Chocolate is heated in the basin, and then carried to the top of the fountain via a rotating internal cork screw. The grocery list for your chocolate fountain needs to definitely include some type of cocoa product if you’re going make chocolate. Many chocolate fountain rental companies should follow all of the environmental health regulations, however it is still best to ask to see certificates of hygiene.

    Check the link for more info…

  • Frederick

    The clothes are real! Where can I get myself one? Wowowee! I love chocolates and chocolae fountains even more.

    If you’re looking for more enticing chocolate fountain ideas, tips and info, please visit http://www.chocolate-fountain-fl.info

  • Mark

    Spectacular Dessert!

    Chocolate fountains have become one of the most popular deserts of our modern times. We all like chocolate, but when you see melted chocolate flowing the fountain is spectacular. You don’t get much better than a chocolate fountain for your next party. Having a chocolate fountain at your party, wedding is a great experience for all. There are now mini-chocolate-fountains for your smaller house party that are very popular. The best answer would be to look online or ask a person who has done used someone local before…

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Cucina Testa Rossa

After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques PĂ©pin, AndrĂ© Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world’s most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square CafĂ©), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse).

After working as the Back Kitchen Chef of Jacques PĂ©pin’s PBS cooking show, “Fast Food, My Way”, Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre HermĂ© Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie.

In Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. “More Fast Food, My Way” should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. ConvivialitĂ© is her second book and will hopefully be published in the fall.

Laura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!

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