OK, I know this is a photo of chocolate and bread, but that's because I was at Bien Cuit this morning, hanging out with my good friend and cheese expert Christine Clark, talking about the chocolate-and-cheese-pairing class we're teaching at Murray’s Cheese in New York on Halloween this year. I’m going to be stuffing my face with craft chocolate and artisan cheese, and I want you to get in on the action too!
Now, we’d already done a lot of the legwork (mouthwork?) while researching my book: Christine was part of my expert tasting panel and always has the best descriptions of what she’s eating (“cartoonishly umami” is one of my faves).
So this morning it was all about trying two new-to-us bars — an 80 percent Ecuador from Ethereal Confections and a (not bean to bar) 68 percent Bolivia from Gotham Chocolates — and eating breakfast pastries at Bien Cuit like this dazzling pan dulce with cherry compote.
I can’t wait to share all of our creative chocolate-cheese combinations with you!