Read More: French Pastry, Frédéric Bau, Measured Indulgence, Pastry, Crème Brulée, Gourmandise Raisonée, Chocolate, Valrhona, Dessert, Taste News
At last week's Measured Indulgence Conference in San Francisco, celebrated French pastry chef Frédéric Bau proposed a revolution. That's what he called it, and although it's not a secret plan to fill every Oreo Cookie on earth with ganache, it is radical -- at least in France.
A new chocolate bar called Dulcey Chocolate Bar is a "blond" chocolate and it is like no other chocolate you've tasted. I expect there will be numerous copycats pretty soon.