Their name comes from the Italian word “maccherone” which means to beat or crush, used here in reference to the nut (predominantly almond) flour that these desserts are made with. Although the history of the macaron is a little foggy, most sources agree that they date back to the early 1500′s when Caterine de Medici’s Italian pastry chefs were brought over to France after her marriage to Henry II. The chefs began creating cookies made of almonds, egg whites and sugar. It wasn’t until about 400 years later when chef... Read The Rest →
This is a very interesting clip on the design and making of a chocolate grizzly bear by the Barcelona Pastry Guild School for the World Chocolate Masters competition this year. Enjoy!
EAT YOUR COLOURS I really like colourful food ~ vibrant squash, heirloom tomatoes, black garlic, peppers, beans, salts (the list is endless). Germans call these truffle potatoes. Upon opening the pack it’s easy to see these are from the ancient Andes culture called Peruvian purple. They have a very long history stretching continents.The skin is dark, almost black and spotted with many eyes. Inside is a vibrant purple flesh. After cooking them the skin becomes almost dark grey and the flesh is an amazing deep purple. These Peruvian purples are... Read The Rest →
Food Around The Web (via akimotochiaki)
Food Around The Web (via redmeelikey)