Where do you charge this?
On a totally side note, I’ve a history with individual chocolatiers and their wares. OK, all, non-chocolate story follows, so do not read if you are too young or too sensitive:
Once upon a time there was a young chocalatier called Brendan Gannon who sold his chocolates, dba La Tene at Formaggio Kitchen. I very much liked La Tene chocolates, and I was intrigued also by their gold and silver leaf decorations, decorations common in Indian sweets. What follows is a gross oversimplification, but is broadly true:
Fast backward to 3000ish years ago when the earliest Parsi New Year celebration was held in Iran/Persia. Fast forward back to 2008, and fast westward to Alice Waters’ Chez Panisse in California. They are preparing their annual Parsi New Year dinner at the restaurant under the guidance of the cookbook author Niloufer King (“My Bombay Kitchen”), who, through no fault of mine, I have gotten to know online. I’m making a parallel dinner in Cambridge for friends, in touch with the kitchen at Chez P, but I need silver leaf to perfect my meal. I contact Brendan who blessedly delivers silver leaf to my home. The evening was a success. They sent me the menu from Chez Panisse for that night, and it hangs in my kitchen.
