Chocolate first thing in the morning? YES! I bound out of bed for Chocolate Almond Butter with fresh pears.

Several years ago while in France I was visiting with a friend of mine, Chloe Doutre, a world renowned chocolate expert, when she confessed to eating as much as 12 ounces of chocolate per day.  I could not hide my astonishment, it was written all over my face when she said, “Only in America would you invent a negative word to describe someone’s love of chocolate.” Chocoholic is the word of course.

It got me thinking, why not embrace my love of chocolate, and take a page from Chloe’s book. I came home and created my Chocolate Almond Butter recipe, now a staple of my morning routine.  When pears are in season and at their juicy best it is pure joy!  If you ask me, that is the perfect way to start your day.

I hope you will try this simple concoction and let me know how you like it!

If you would like to join me on a tour of my favorite Haute Chocolate Boutiques in Paris, complete with tastings of course, Click HERE for more information.

OR join me for an upcoming cooking class spaces are filling fast! Register TODAY by email to lorie@atasteofparis.net

Best of Chocolate Desserts Thursday, February 9th 6:30-8:30  With Valentine’s day right around the corner, my mind always drifts to Chocolate. Chocolate is my passion food and it will show in this action packed chocolate rich class.  I will serve Limoncello Martinis, the perfect complement to all this chocolate! The fun will start with a show stopping Chocolate Flower Cakes.  The cake will be baked like a ball, stuffed with goodness, large chocolate leaves will be crafted and attached and the finished product will resemble a chocolate rose.  Next up, Truffles a la Maison de Chocolate in France, rich and decadent no need to elaborate!  Chocolate Lava cake is always a crowd pleaser and mine will not disappoint!  Chocolate Pate is a simple and sinful dessert especially when served with butter cookies.  Raspberry Filling will be made from berries to stuff our dark chocolate bon bons, eating one is truly and experience.  We will prepare Chocolate Turtle Brownies to round out the chocolate feast.  Class Fee $58.00

PRACTICAL Magnificent Macarons Wednesday, March 15th 6:30-8:30 Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  Macarons, the quintessential French treat, light, delicate and irresistible! After studding macaron making in Paris, Lorie will lead a hands on class using tried and true French techniques. We will first toast the macaroon with a flute of bubbly before diving in to make this love at first bite treat.  Each step of the process will be clearly defined so students can replicate the process in their own kitchens with success!  We will prepare the classic French flavors; Vanilla Bean with Swiss buttercream filling, Raspberry filled with Raspberry Buttercream, and my personal favorite, Pistachio with a Pistachio Buttercream filling.  Recipes for other macaron flavors will be shared. Delight in creative packaging ideas and take home treats to share. Class size is limited to 10, book early!  Class fee class fee $58.00

2 Day French Workshop March 30th and 31st 10:00-2:00 Join me for a truly unique culinary event.  Immerse yourself in the food and culture of France in this 2 day workshop. We will work side by side to prepare some of the most iconic and mouthwatering dishes on the planet.  In this one time special offering you will learn and prepare two of the French “mother” sauces, béchamel and Espagnole.  In addition, two major French doughs will be taught, straight dough and choux paste. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate for those that want to arrive 30 minutes early on day 2.  We will dine together for a true French experience.  Wines will be served along with a cheese course each day.  Breakfast and lunch portions will be eaten together and the dinner portions will be taken home. Three irresistible French desserts are included.  This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime. Hope you will be part of the fun! Class will be limited to 10 participants Fee $189.00 per person. CLICK HERE for the menu offering

Chocolate Almond Butter

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

Toast almonds on the stove top until just warm.  Melt chocolate in the microwave in 30 second intervals, stirring each time.  Add almonds to food processor and process until they are a very fine powder and beginning to turn into butter.  Add chocolate and process another minute until mixture looks shinny.  Add salt, cocoa powder and oil; process another minute, scraping down the sides of the food processor.  Store butter in a jar at room temperature.

Healthy Breakfast ideas to get you through the holidays tomorrow morning on Good Morning Texas.

Tune into WFAA channel 8 at 9:00 am on Wednesday, November 30th.  I will be demonstrating fabulous simple breakfast fixes that really amp up flavor and nutrition and bust the holiday cravings.

Here is a sneak peak…See you soon! Lorie

Easy Greek Quiche- Texas Morning Glory

1 green bell pepper, diced

½ medium onion, diced

2 tablespoons butter

6 lightly beaten eggs

1 cup feta cheese

1 cup half and half

½ teaspoon black pepper

1 unbaked pie shell

½ tomato sliced

Preheat oven to 350 degrees F. In a skillet, sauté peppers and onions lightly in butter.  Spread evenly in pie shell.  In a bowl, combine eggs, cheese, half and half.  Pour evenly over pie shell.  Top with thinly sliced tomatoes.  Bake at 350 for 35 minutes.  Serves six to eight.

Lorie’s TIP:  Reduce calories by substituting skim milk for half and half and by baking this quiche crust less!  Just be sure to grease cooking dish with non-stick spray.

Heirloom Tomato Salsa Celebrations from a Cowgirls Kitchen

2 pound heirloom tomatoes mixed variety

1 Texas sweet onion

1-2 large Fresno or red jalapenos, seeds and ribs removed, minced

½ cup chopped fresh cilantro

¼ cup freshly squeezed lime juice

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

Cut tomatoes in half equatorially, seed them, cut them into a medium dice and place them in a serving bowl.  Peel onion cut into a small dice rinse the dice with hot water in a fine mesh sieve for 30 seconds.  Shake off excess water and add the onion dice to the bowl.  Add reaming ingredients to the bowl and mix gently.  Cover and chill for 30 minutes to allow flavors to combine.  Serve as a hors d’oeuvre with chips.

Other Amped Up Breakfast Ideas

Jazzed Greek Yogurt

1 container Greek Yogurt any flavor

1 teaspoon chopped walnuts

1 teaspoon dried cherries

¼ cup fresh berries

Stir yogurt and pour into a small bowl.  Top with fruit and nuts.

 Chocolate Almond Butter with Pear

1 cup raw whole almonds

1 cup semi-sweet chocolate chips

1 tablespoon dark cocoa

2 tablespoons walnut oil

Pinch of salt

1 pear

Toast almonds on the stove top until just warm.  Melt chocolate in the microwave in 30 second intervals, stirring each time.  Add almonds to food processor and process until they are a very fine powder and beginning to turn into butter.  Add chocolate and process another minute until mixture looks shinny.  Add salt, cocoa powder and oil; process another minute, scraping down the sides of the food processor.  Core and slice pear and serve with 1 teaspoon Chocolate Almond Butter.  Store butter in a jar at room temperature.

Energized Oatmeal

½ cup old fashion oats

1cup skim milk

Pinch of salt

3 dried apricots diced

1 teaspoon chopped pecans

½ teaspoon pumpkin seeds

Drizzle of honey

Fresh fruit like bananas, apples or berries

Bring milk to a simmer in a small sauce pan.  Add oats, salt and apricots and cook about 5 minutes stirring often until oats are tender.  Top with nuts, seeds and honey and fruit.