I'm a baker and LOVE Pernigotti cocoa from Italy that has 20-22% cocoa butter and is processed with vanilla beans. I just found out about Felchin cocoa Grand Cru, that has 22-24% cocoa butter, and has vanilla as well from Switzerland. Has anyone else ever used Felchin, and could you tell me how you like it compared to Valrhona or Guittard? Thanks, just want to be sure before I make the investment!
There’s no reason that grapefruit-dieting West Village socialites should miss out on breakfast fun. At Cafe Cluny, even the half-grapefruit, among the most mundane of breakfasts, gets special treatment: Their "grapefruit brûlée" is sprinkled with raw sugar and torched...
A few weeks ago my wife met some friends for lunch at Kefi, and she reported that the restaurant at midday was an oasis of relative calm and serenity. Even more important, she raved about the food.