Jay Miller
Jay Miller
lol, and some flavors such as rose might not do too badly with the less ... largely flavored grapes.
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NWR: Chocolate Dessert in NY recommendation
- Thread starter maureen
- Start date
lol, and some flavors such as rose might not do too badly with the less ... largely flavored grapes.
Jeff Grossman
Jeff Grossman
La Maison du Chocolat is good but not supernal.
Anyway, speaking of rose (and as drift is the order of the day): Anyone know a place to get really good loukoum (Turkish Delight)?
Anyway, speaking of rose (and as drift is the order of the day): Anyone know a place to get really good loukoum (Turkish Delight)?
originally posted by Gene Vilensky:
These responses were posted for comedic value, right??
The best chocolates in NYC are...
One of the best things about Nyc is that any search for "the best" is so constrained by the logistics of trying all the relevant possibilities within any meaningful timeframe that conclusions are often idiosyncratic to the particular sample. However, it's fun along the way!
Keith Levenberg
Keith Levenberg
Maison du Chocolat is good, but Leonidas and Neuhaus are WAY better. Leonidas is probably half the price of the other two pound for pound, so that's my fave.
Jay Miller
Jay Miller
originally posted by Gene Vilensky:
originally posted by Jay Miller:
originally posted by Gene Vilensky:
Ok, next jeeb will be dessert wines and macarons. Laduree vs La Maison.
you're on!
though I'm not sure any wine pairing would really work.
If this isn't an occasion for Albalonga and Huxelrebe, then I don't know what is.
Actually, I suggest this might be a better opportunity for a macaron and tea taste off! I have a new Oolong I've been wanting to try as well as some good second flush Darjeeling.
originally posted by Jay Miller:
originally posted by Gene Vilensky:
originally posted by Jay Miller:
originally posted by Gene Vilensky:
And for macaron, Laduree is decent if in a pinch and you need something to heal the trauma of being on the Upper East Side, but ultimately, La Maison du Macaron on 23rd and 7th is the way to go. I've had both. There is no contest.
It is indeed no contest, but in the other direction. La Maison du Macaron is quite good but Laduree (assuming you avoid the noxious marshmallow filled ones) is far superior.
BTW, all prepared cakes I've had from Payard have been very good but I don't buy chocolate cakes when there are other options available so I can't help you with any specifics. Their chocolate macarons are only so-so (the coffee macarons are top notch).
Ok, next jeeb will be dessert wines and macarons. Laduree vs La Maison.
you're on!
though I'm not sure any wine pairing would really work.
Why don't you drink some Sherry with it, Jay...
U
Unknown
Guest
originally posted by Gene Vilensky:
These responses were posted for comedic value, right??
Have you seen what happens to posters who try to be serious around here?
georg lauer
georg lauer
originally posted by Keith Levenberg:
Maison du Chocolat is good, but Leonidas and Neuhaus are WAY better. Leonidas is probably half the price of the other two pound for pound, so that's my fave.
Can't talk about MdC, but both Leonidas and Neuhaus are surprising recommendations to me. These are pretty large scale, worldwide operations (tempted to say factories) and the chocolates taste accordingly.
Richart, recommended by somebody else, is a bit smarter, but more novelty than really exciting/highest quality.
I still would recommend Burdick. Not overly creative, but first rate and small batch production, which for chocolates does make a big difference.
Keith Levenberg
Keith Levenberg
Well, I guess I will just have to call them the Dom Perignon of chocolates then.
Gene Vilensky
Yevgeny Vilensky
Georg, never gone in to Burdick. Interesting suggestion and now I'm intrigued. Thank you!
georg lauer
georg lauer
originally posted by Keith Levenberg:
Well, I guess I will just have to call them the Dom Perignon of chocolates then.
I don't like to be harsh, but I would have them more at Veuve Cliquot Yellow Label.
Thought I must admit, I used to eat everything Neuhaus and hazelnut, when still living close to Bruxelles.
Jeff Grossman
Jeff Grossman
Heh. Agreed on Wittamer but it is unavailable in the US.originally posted by Yixin:
Neuhaus and Leonidas, good grief.
Wittamer and Marcolini, then maybe Galler. Leonidas and Neuhaus are what they export...
Never had Marcolini. Say more?
Marcolini = Wittamer*spoof + marketing. Nowadays, he's less terrible and no enfant, but he had some pretty outspoken views within the conservative world of Belgian chocolatiers. I am sure he was in the US at some stage but as with all empires the financial feet were made of clay. The couverture is good if overpriced (we sometimes use it when they have an exceptional season), but he's made some outrageously good chocolates over the years. A jasmine and lime praline is etched in my taste memory from over a decade ago.
Wittamer should be able to ship to the US; I've shipped to Hong Kong and Singapore before.
Wittamer should be able to ship to the US; I've shipped to Hong Kong and Singapore before.
Gene Vilensky
Yevgeny Vilensky
Marcolini used to be on Park not far from Crush Wines but they closed. Their bar with sesame will be forever seared in my memory.
U
Unknown
Guest
Fine. I can see that 238th street may be out of the way.
It's been a few years, but Teuscher's in Rock Center used to be a frequent destination. Could finish a box of the champagne truffles faster on my own than a bottle of Monte Real reserva. At some point we figured out that these things were flown in once a week ( Tuesdays at the time, I think ) and would purchase on those days. Like sushi.
It's been a few years, but Teuscher's in Rock Center used to be a frequent destination. Could finish a box of the champagne truffles faster on my own than a bottle of Monte Real reserva. At some point we figured out that these things were flown in once a week ( Tuesdays at the time, I think ) and would purchase on those days. Like sushi.
Jay Miller
Jay Miller
originally posted by .sasha:
Fine. I can see that 238th street may be out of the way.
It's been a few years, but Teuscher's in Rock Center used to be a frequent destination. Could finish a box of the champagne truffles faster on my own than a bottle of Monte Real reserva. At some point we figured out that these things were flown in once a week ( Tuesdays at the time, I think ) and would purchase on those days. Like sushi.
Those were the only chocolates I really liked from Teuscher, but I did like them very much. Haven't tried in years, I should stop in.
originally posted by Yixin:
Marcolini = Wittamer*spoof + marketing.
Funny you should mention spoof.
I've always found Marcolini's bars to be very polished with a strong vanilla flavor, which I consider the chocolate equivalent of new oak. However, chocolate is also a very different product from wine (i.e. we don't want 100% cacao, despite the mid 2000s fad) so more 'spoof' is tolerable. And in the end I have always enjoyed Marcolini.
That said, last time I was in Brussels (2010) I was happy to discover the chocolates of Frédéric Blondeel. They may not have been as polished as Marcolini, but they were impressive in a much more unworked fashion, if that is possible for a worked product like chocolate.
Cole Kendall
Cole Kendall
Many thanks for the various choco thoughts here; I travel to Brussels now from time to time though usually for less than a day and with little shopping time. Neuhaus and Godiva are what they sell in the really touristy spots. I have been trying to find some other producers in a very nonsystematic way and have not had much success in finding great stuff so I would appreciate more names.
Bruyere was interesting but a bit sweet to my taste. Planete Chocolat had some truly wacky stuff like chocolates with pine but seemed not too great.
Bruyere was interesting but a bit sweet to my taste. Planete Chocolat had some truly wacky stuff like chocolates with pine but seemed not too great.