Merci Chocolat

Monday, July 25, 2016

Tres Leches Cake

›
Okay I admit that I have a lot of favorites and this cake is pretty up there in terms of my favorite cakes.  Tres Leches Cake also known ...
2 comments:
Thursday, July 21, 2016

Shakshuka

›
The first time I had this breakfast dish was when I was still studying at UC Berkeley and a friend of mine took me to this little Isreali...
1 comment:
Wednesday, July 20, 2016

Garlic Noodles

›
If any of you have been to AN's Family restaurants you should all know the secret garlic noodle that they serve.  I still r...
4 comments:
Saturday, July 16, 2016

Cheese, Bacon and Herbs Cream Biscuits

›
Southern food had always been one of my favorites food and when my husband lived in New Orleans for a year we had plenty of shrimps and ...
1 comment:
Monday, February 24, 2014

Mozzarella (Bocconcini)

›
When I was traveling to all parts of Italy I had the chance to taste the freshest mozzarella pulled by experience cheese maker who sti...
4 comments:
Thursday, June 13, 2013

Valencay Cheese

›
Valencay (Pyramid Shaped French Ash Dusted Goat Cheese) There was a tale that Napoleon came back from a disastrous campaigns from Egy...
5 comments:
Wednesday, November 28, 2012

Guimauve (French Marshmallow)

›
One of the things I notice a lot when walking on the streets of Paris or France in that matter is the jars of pastel color cubes of guima...
7 comments:
›
Home
View web version

About Me

My photo
Cocoa Chai
"Tout fait Maison" probably is the closest way to express how I like to live my life. I have always love making everything from scratch in my own kitchen since I was a little girl growing up in Hong Kong. Unfortunately kitchens in Hong Kong are much smaller and people do not always have the "real" oven there but only the toaster type oven. Therefore, things did not always turn out in my Hong Kong kitchen until I get my real kitchen here. To me, baking and working with dairy products are like doing science experiments. I get extremely excited when I see that my cheese is forming the way it should be or my bread is rising properly. When my end products come out perfectly, that is probably what I strive for. So I would like to share my secrets with all my friends who enjoy baking and enjoy kitchen experiments as much as I do. I have been a French trained aritsan chocolatier for the last 8 years and I still feel like there are so much to learn in the chocolate and pastry field. Having traveled the world and trained in two of the most amazing schools in France (Valrhona Chocolates and Lenotre),my goal is to spread my joy of baking to all of you.
View my complete profile
Powered by Blogger.