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KISSA TANTO,  Vancouver BC

8/21/2016

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Picture
-"Do you think we will be able to get in?" I asked
-"I don't know" he replied,
There we were after a day of cycling, on our usual August trip, where Craig and I go to Vancouver to celebrate his birthday.
Kissa Tanto was our objective, it opened 4 months earlier, and the food critics were all over  it.
The question was could we get in?
You guessed it, we were lucky, and were about to embark on a two and a half hours of beautifully crafted plates, with unusual flavors yet delicious.
More on our experience at KISSA TANTO
Sometimes the planets align : staff, food, ambience, and decor all took part in our wonderful experience.

It's rare to find a new place that's firing on all cylinders.  We were smiling throughout the entire meal- having a wonderful conversation about the food with the strangers next to us at the bar and our servers who seemed genuinely interested in our latest food adventures.
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A Saturday in Vancouver BC, 

8/13/2016

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It's summer, so why not go to the most beautiful waterfront of the world for some cycling?
You guessed it, Vancouver with its myriad of delicious restaurants and amazing waterfront (hello Stanley Park) is the perfect destination.

First stop, brunch at AU COMPTOIR

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the coffee is served with a homemade financier (almond cake).
It was my second time at Au Comptoir, and first for brunch, as usual impeccable service, and delicious food,
we had the blueberry waffle, and the ris de veau (poached eggs & veal sweetbreads).

Second stop, TEMPER and THOMAS HAAS

TEMPER CHOCOLATE & PASTRY

Besides BEAUCOUP and their "uber" flaky croissants, Temper and Thomas Haas are the 2 pastry leader in the city, stopping by their shop is a must for any sweet tooth out there.
The yellow truffle (below) is the Tropical Calamansi Pop, who won Vancouver's "People's Choice Award", of best chocolate.

THOMAS HAAS

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Best chocolate books for professionals

8/11/2016

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A few of my friends often ask me what are the best chocolate books out there, along the years, I have encountered several but only a few are staying by my side at all time.

1. Books needed to make chocolate candy

My absolute favorite is also the most technical, it is called Ganache by Jean-Pierre Richard, this book is especially valuable for its insights on shelf life, and how to relate Activity Water (AW) to time.
My second favorite book is CH by Ramon Morato, I really like the introduction part that takes you through chocolate producing region, the types of trees, and the process to make chocolate. This book is all about chocolate, candies is just the last part of it.

2. Books needed for showpieces and molding

The best book to learn how to make showpiece is Matière Chocolat by Stephane Leroux, simply amazing, easy to understand, great techniques... This comes as a set a "small" book with all the technique and larger book full of picture of showpieces.
Finally my favorite book on molding and assembling small pieces that can be easily sell-able is L'art du montage by Luc Eyriey. Once again, lots of pictures, step by step, and a hundreds of ideas.
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    I'm a pâtissier globe trotter, always looking for the next thing.

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