Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.



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the 6th Annual Indulge Los Angeles, Chocolate Festival & Pastry Show

by Sophie Gayot

I think that in the world of sweets, there are two categories of people: those who love chocolate and those who don’t. Very rarely, we run into the second category, and when it happens it’s good because it leaves more for us —- you will understand that I am part of the first group.


So, if you are not one of these rare specimens, and will be in the Los Angeles area on December 28th, 2014, there is only one place you’ll want to be: the 6th Annual Indulge Los Angeles, Chocolate Festival & Pastry Show.

Continue reading “Fourteenth GAYOT Dinner Series” »


A Chocolate a Day



With health benefits ranging from reduced blood pressure to improved brain function, dark chocolate is the new kale chip. But, there’s a catch. In order to be virtuous, chocolate needs to be eaten in moderation and have a cacao content of at least 65 percent.

If you have a hard time regulating your consumption, CACAOCUVEE is here to help. Cited by Oprah as one of her “favorite things” in 2012, the company’s DARK SECRET chocolate is packaged in daily bite-size portions. The handmade, preservative-free treats are crafted from 67 percent cacao combined with all-natural ingredients.

Continue reading “CACAOCUVEE DARK SECRET Chocolate – Review” »


República del Cacao chocolate bar

República del Cacao chocolate bar

Chocolate Prices on the Rise

Love chocolate? You have lots of company. Increased consumption in Asia and Latin America and an upswing in sales in Europe and the U.S. have brought global chocolate demand to an all-time high. The bad news is that manufacturers are facing an unprecedented rise in the price of cocoa butter, the almost-magical ingredient which helps give chocolate its creamy, irresistible texture.

Continue reading “Paying for Chocolate Bars with Gold Bars?” »

Valrhona "Dulcey" Blond Chocolate Bar

Valrhona “Dulcey” Blond Chocolate Bar


by: Sylvie Greil

White chocolate is a bit of the stepchild in the dark and alluring world of cacao. Usually deservedly so.

A. It doesn’t contain cocoa solids (the healthy dark stuff boasting antioxidants and theobromine)
B. It often has an odd texture.
Continue reading “Valrhona Introduces “Blond” Chocolate: Dulcey” »