(no subject)
Jun. 26th, 2002 08:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonAt last, wasabi chocolates! See Flavors of Asia Infuse Chocolates From Brooklyn in today's New York Times.
"Flavors of Asia Infuse Chocolates From Brooklyn
Eric Girerd was not fazed by the challenge of making chocolates flavored with spicy wasabi peas. Mr. Girerd just did what he does when he seasons spice- and tea-flavored ganache fillings: he steeped the peas in cream for a day, strained the cream and heated it before mixing it with chocolate. The wasabi chocolates were for Tao, an Asian restaurant in Manhattan, but he makes others for retail sale. Mr. Girerd, from Annecy, France, worked at Le Chantilly in Manhattan before going to Seoul for two years, and now works in Greenpoint, Brooklyn. He uses curry, nutmeg, cumin, coriander and various teas in his chocolates, which also feature traditional flavors like coffee, passion fruit, raspberry and hazelnut. They are mostly hand-dipped for sleek, tantalizing little bites that are not too sweet or too seasoned. His chocolates, $44 to $48 a pound, are sold at Likitsakos Market, 1174 Lexington Avenue (80th Street), and are served at hotels and restaurants. By mid-July, they will be available from www.ericgirerd.com."
From Squaring Off a Pizza in a Geometric Fashion
By FLORENCE FABRICANT, NY Times 06.26.2002
