L’artisan du chocolat: The best chocolat in the world ever

David Kaspar — Mon, 02 Apr 2007 08:13:54 +0000

It is a bold statement to make but were there any finer chocolate in the world, tasting it would a be life threatening experience.
Some time ago at the Gordon Ramsey restaurant we were served truffles with the coffee. The dinner had been an amazing gourmet experience but it was the taste and texture of the truffles that left the most lingering impression.
Recently I was presented with a box of assorted truffles from L’artisan du chocolat and I immediately recognised those truffles.
Looking through their detailed “product catalog” I realised why the truffles hadn’t been matched by any other brand for over 3 years.
The liquid caramel truffles contain a hint of sea salt. They do not taste salty yet the salt cuts the rich sweetness of the caramel.
Not being aware of this ingredient, the truffles create an unexplainable chocolate experience.
It turns out that L’artisan du chocolat have a large assortment of chocolate products.
From classics that any reputable chocolatier should produce (pralines, ganaches, marzipan, truffles) to modern and creative works like chocolate pearls and lollichocs.
Their ganaches come from many different plantations around the world and contain various levels of cocoa. You can choose between 33% from Madagascar all the way to 70% from Madong (Papua New Guinea).
All products have a beautiful finish and many are colourful and look like miniature art.
Here is a challenge for you:
If you believe you know of finer chocolate (truffles specifically) than L’artisan du chocolat ship a sample to me and I will ship a sample of L’artisan du chocolat signature truffles* back.
Alternatively let me know where in London I can get hold of your favorite chocolate.
We’ll have a tasting session and if we both agree that the chocolate you provided is a more divine experience (not likely) I will capitulate and update this article appropriately.
*125g token box, approx value £8.50 excluding shipping

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Swedish meatballs

David Kaspar — Mon, 20 Oct 2003 08:11:28 +0000

Some of the more Swedish dishes would be herring, smoked salmon, beef with beet root and fried potatoes and sausage cubes (pytt i panna). Swedish Meatballs, though, is probably the most Swedish dish of all dishes. You can find the ingredients anywhere in the world.
For 4 – 5 portions you need: roughly 400 g of mixed minced meat; 3/4 dl of bread crumbs (you can also crush dry white bread); 2 dl of milk; 1 – 1,5 teaspoon salt; 1/2 teaspoon white or black pepper; 1 tablespoon grated onion; 1 egg.

1. Preparing:
First of all mix the bread crumbs with the milk. Let stand for 10 minutes, otherwise the meatballs may get a taste of bread Meanwhile, mix the minced meat with the salt. The salt actually helps the mince stay together. Add pepper, and if desired also other spice, such as ginger, and the onion.
Now add the milk and bread crumbs mixture, and the egg. The egg makes the whole mixture more porous and easier to fry. Mix the ingredients well, but don’t overdo which could result in that the fat escapes from the meat. Don’t use a kitchen mixer, use your hands!
2. Frying:
Roll the mixture to balls, about 20 – 25 mm in diameter / 1″, using your hands. Washing your hands in cold water now and again makes the rolling easier. Place the balls on a cutting board that has been rinsed in water (prevents the balls from sticking). Heat butter in a hot frying pan. Place the balls in the pan, but not all at once. Shake the pan now and again so the meatballs get fried on all sides. Once they have obtained a golden brown colour, reduce the heat and let them fry for another 3 – 5 minutes, depending on size. Do not cover the frying pan.
3. The gravy:
After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and spice with soy sauce.
4. Suggestions for serving:
Swedes enjoy their meatballs with boiled potatoes and lingonberries. Pour the gravy over the meatballs and potatoes when serving. Yummy! Some also like their meatballs together with stewed macaroni.

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L’artisan du chocolat: The best chocolat in the world ever

Swedish meatballs