Comments on: Brownies on the Brain http://dessertcomesfirst.com/archives/936/ An obsession with dessert and other unabashed opinions of a food writer Wed, 23 May 2012 09:15:03 +0000 hourly 1 By: jas http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17513 jas Sun, 26 Oct 2008 03:27:59 +0000 http://dessertcomesfirst.com/?p=936#comment-17513 I bought 3 of their brownies yesterday--original sin, the peanut butter variant and the belgian one. The peanut butter didn't taste good at all. The others were better, but still not great. I also got their Old fashioned Milk chocolate. I have yet to try it. Finally, I tried one of their cold drinks, chunky Xocolat. It was alright but not special enough for me to go back. I do want to try the chocolate cakes in Xavierville you featured previously. Yes, I am a chocoholic. :) Have you tried Heavenly Chocolates in QC? http://www.shopcrazy.com.ph/2008/10/haven-for-chocolate-lovers/ Looks heavenly!! :) I bought 3 of their brownies yesterday–original sin, the peanut butter variant and the belgian one. The peanut butter didn’t taste good at all. The others were better, but still not great. I also got their Old fashioned Milk chocolate. I have yet to try it. Finally, I tried one of their cold drinks, chunky Xocolat. It was alright but not special enough for me to go back. I do want to try the chocolate cakes in Xavierville you featured previously. Yes, I am a chocoholic. :) Have you tried Heavenly Chocolates in QC? http://www.shopcrazy.com.ph/2008/10/haven-for-chocolate-lovers/ Looks heavenly!! :)

]]> By: The Doctors Chocolate http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17491 The Doctors Chocolate Tue, 21 Oct 2008 01:27:03 +0000 http://dessertcomesfirst.com/?p=936#comment-17491 Oh man, those look crazy good! My wife and I just had a baby so we'll be in the house quite a bit for the next couple months. Think we're going to need some brownies to get through it! Oh man, those look crazy good! My wife and I just had a baby so we’ll be in the house quite a bit for the next couple months. Think we’re going to need some brownies to get through it!

]]> By: Shalum http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17490 Shalum Mon, 20 Oct 2008 14:47:58 +0000 http://dessertcomesfirst.com/?p=936#comment-17490 I want to sink my teeth into one of those bars!:) Now! I want to sink my teeth into one of those bars!:) Now!

]]> By: Mai http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17483 Mai Fri, 17 Oct 2008 02:34:52 +0000 http://dessertcomesfirst.com/?p=936#comment-17483 I tried the Cafe Xocolat (Eastwood branch) brownies in the peanut butter variant and I must say I was very unhappy with it. It was really dry and cakey :( I tried the Cafe Xocolat (Eastwood branch) brownies in the peanut butter variant and I must say I was very unhappy with it. It was really dry and cakey :(

]]> By: diana http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17473 diana Wed, 15 Oct 2008 02:53:20 +0000 http://dessertcomesfirst.com/?p=936#comment-17473 *drools... the brownies look enticing..I need to try that when I get back..nice shoots! *drools…
the brownies look enticing..I need to try that when I get back..nice shoots!

]]> By: chinkee http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17470 chinkee Tue, 14 Oct 2008 03:23:35 +0000 http://dessertcomesfirst.com/?p=936#comment-17470 brownies are the best! can't wait to try these... love the packaging too:-) brownies are the best! can’t wait to try these… love the packaging too:-)

]]> By: maria mercedes camacho http://dessertcomesfirst.com/archives/936/comment-page-1/#comment-17469 maria mercedes camacho Mon, 13 Oct 2008 13:34:53 +0000 http://dessertcomesfirst.com/?p=936#comment-17469 Hi Lori! I'm not sure if you remember me. I used to correspond with you about food during your getasia.net days. I'm justine's sister, Mercedes. Your sister Charley, was my batchmate at the Ateneo. I totally agree with you about milk chocolate satiating deep chocolate cravings - my weapon of choice is See's chocolate :) The past year when i studied Baking and Pastry Arts at Tante Marie's Cooking School in San Francisco, all my pastry chef instructors frowned upon Milk Chocolate (and white chocolate..which isn't really chocolate because it's pure cocoa butter) save for one..Alice Medrich who was our guest Pastry Chef instuctor for 3 days. And those were 3 glorious days of pure chocolate - she respects all types of chocolate and included white chocolate and milk chocolate in her repertoire. Even if she sits on the board of Scharfen Berger, she sings praises for milk and white chocolate!:) The one pastry recipe she taught which I won't forget was her Tiger Cake - an olive oil based marbled cake (looks like Tiger stripes!) but also gives a rowr because it has white pepper in it !:) Alice Medrich is dubbed the first lady of chocolate because she brought Truffles to the US..her epiphany came in the form of truffles that her French landlady gifted her when she was studying pastry in Paris as a young bride. That's when she met chocolate for the first time. When she went back to the US she sold her golf ball sized truffles (serendipitously a mistake!) at a charcuterie. She became so popular she set up her own shop called Cocolat in Berkeley. If you love chocolate, you have to get hold of her book BITTERSWEET which is a tribute to her career as a pastry chef and her love for chocolate :) My favorite brownie which I make is the Blackbottom Pecan brownie which I make with Valrhona (supplied by my two maternal aunts who live in France :) She has an entire chapter devoted to Brownies! I love the way Xocolat packages their brownies! I saw them at the US Embassy Shoppers Day bazaar two weeks ago. Have you tried their Chocolate Martinis? You'll forget your name ;) Lori, I adore your website. You inspire me to keep on baking and perfecting my pastries and my little homebased "Petite Patisserie". I specialize in Petit Fours. I will be teaching an advanced baking demo at the Maya Kitchen this Nov 8th at the Maya Kithen dubbed "Baking for Profit and Health". I will be teaching step by step how to make traditional French petit fours (also petits fours) with a twist - instead of using pricey almond paste I will be using indigenous nuts like Cashew and Pili and making marzipan decorations using those nuts!. In the course will also be teaching the art of making french macarons using Pili :) Since I have diabetic parents I've learned to perfect the use of Cocosugar in pastries...I will be featuring Petite French Apple pies with crumbled topping using cocosugar :) Cheers! Mercedes Hi Lori! I’m not sure if you remember me. I used to correspond with you about food during your getasia.net days. I’m justine’s sister, Mercedes. Your sister Charley, was my batchmate at the Ateneo.

I totally agree with you about milk chocolate satiating deep chocolate cravings – my weapon of choice is See’s chocolate :) The past year when i studied Baking and Pastry Arts at Tante Marie’s Cooking School in San Francisco, all my pastry chef instructors frowned upon Milk Chocolate (and white chocolate..which isn’t really chocolate because it’s pure cocoa butter) save for one..Alice Medrich who was our guest Pastry Chef instuctor for 3 days. And those were 3 glorious days of pure chocolate – she respects all types of chocolate and included white chocolate and milk chocolate in her repertoire. Even if she sits on the board of Scharfen Berger, she sings praises for milk and white chocolate!:) The one pastry recipe she taught which I won’t forget was her Tiger Cake – an olive oil based marbled cake (looks like Tiger stripes!) but also gives a rowr because it has white pepper in it !:) Alice Medrich is dubbed the first lady of chocolate because she brought Truffles to the US..her epiphany came in the form of truffles that her French landlady gifted her when she was studying pastry in Paris as a young bride. That’s when she met chocolate for the first time. When she went back to the US she sold her golf ball sized truffles (serendipitously a mistake!) at a charcuterie. She became so popular she set up her own shop called Cocolat in Berkeley. If you love chocolate, you have to get hold of her book BITTERSWEET which is a tribute to her career as a pastry chef and her love for chocolate :) My favorite brownie which I make is the Blackbottom Pecan brownie which I make with Valrhona (supplied by my two maternal aunts who live in France :) She has an entire chapter devoted to Brownies!

I love the way Xocolat packages their brownies! I saw them at the US Embassy Shoppers Day bazaar two weeks ago. Have you tried their Chocolate Martinis? You’ll forget your name ;)

Lori, I adore your website. You inspire me to keep on baking and perfecting my pastries and my little homebased “Petite Patisserie”. I specialize in Petit Fours. I will be teaching an advanced baking demo at the Maya Kitchen this Nov 8th at the Maya Kithen dubbed “Baking for Profit and Health”. I will be teaching step by step how to make traditional French petit fours (also petits fours) with a twist – instead of using pricey almond paste I will be using indigenous nuts like Cashew and Pili and making marzipan decorations using those nuts!. In the course will also be teaching the art of making french macarons using Pili :) Since I have diabetic parents I’ve learned to perfect the use of Cocosugar in pastries…I will be featuring Petite French Apple pies with crumbled topping using cocosugar :)

Cheers!

Mercedes

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