Patrick Skene Catling wrote in his book The Chocolate Touch: “Other things are just food. But chocolate’s chocolate.” However, as all true chocolate lovers know, not all chocolates are created equal. There are chocolates and then there are CHOCOLATES!
Nestled in the midst of the sparkling glittering bejeweled jungle known as the diamond district; sits a truly priceless holding. Enter the rich, luxurious, intimately French walnut interior of Michel Cluizel chocolatier extraordinaire (584 Fifth Avenue, New York, NY. Adorning the shop are vitrines of some of the very finest chocolate made in the world. From cocoa bean beginning to the end of process, Michel Cluizel produces an array of kosher pareve chocolates with 85% and 99% cocoa content.
Through the unrelenting efforts of Jacques Dahan, the manager of the company’s American operation, Michel Cluizel now produces a line of French pastries prepared fresh daily by an award winning French pastry chef.
We sampled the Napoleon, the chocolate ganache, a coffee éclair, an opera, and the chocolate crisp (which was my personal favorite). They all did what chocolate is meant to do but rarely accomplishes these days, they were mouth- watering explosions of delight. I was there with Geila Hocherman, author of Kosher Revolution, and Lévana Kirschenbaum, author of The Whole Foods Kosher Kitchen and more. There is nothing as delightful as a group of girls sitting together and eating the most delicious chocolate and chatting about it. Meanwhile, CS was taping a conversation with Jacques Dahan, for his upcoming Wednesday BlogTalkRadio.com broadcast.
Please listen to The Kosher Scene’s two broadcasts this week:
- Monday, December 19th, 8:00pm, Eastern Time -The Center for Kosher Culinary Arts
On Monday evening you will hear a prerecorded conversation with the Dean of CKCA, Chef Avram Wiseman and Jesse Blonder, the school’s founder and director. On Wednesday evening, you’ll get to hear about our tasting at Michel Cluizel.