HFCS was in all the sauces we looked at. I’ll give some of the homemade sauce recipes a shot next time we have a sundae at home 
1 Like
You can also make your own invert sugar with water and sugar if you would rather not buy a bottle of Karo . I do like Lyles (cane sugar) as it has a nice “caramelly” flavor.
1 Like
Because we clearly, clearly don’t get enough dessert back home, we crashed into a midtown branch of Läderach Swiss chocolate… ironically while en route to a Van Leeuwen, where we’d planned to get ice cream for dessert.
The two very friendly, very gay guys working the counter complimented me on my Chumley’s rainbow button & we talked about the club scene in Berlin
They let us try 2 or 3 different of their creations, and we ended up getting the triple nut (caramelized hazelnut, Rocher almonds, and pistachios in milk chocolate) & the dark chocolate florentine.
Needless to say we had to skip the Van Leeuwen visit 
2 Likes
I bought Laderach raspberry truffles from Dean and Deluca (no longer in existence, of course) in Georgetown many years ago. I was amazed that the outside of the truffle was reddish, and when you bit into the truffle you got a burst of raspberry. It was outstanding! Been wanting to repeat the experience (purely to refresh my memory, of course 
).
No Läderach branches where you are (CA, eh)?
Also I was just thinking about Dean & Deluca a few days ago, wondering what had happened to them. I remember visiting the store in Soho for the first time I ever visited the US (and NYC) in '97 with my GF — only window shopping, of course, but it absolutely blew my mind at the time 
I may well do mail order from Läderach one of these days. Too bad D&D went out of business as they were impressive indeed. I also liked their store in California wine country (St. Helena, I think).
A slightly stingy soufflé as I had less than a quarter cup of chocolate crème patisserie. I beat an equivalent amount of whites and a little turbinado sugar and divided between two ramekins. They baked up just fine in about 8 minutes and left you wishing for just a little bit more. I could have stretched it a little more with some vanilla ice cream or crème anglaise but it was only lunch!
10 Likes
Laederach are always very generous with plenty of free samples which is quite nice considering their prices. It’s impressive how aggressive they are expanding in the US and still maintain an overall good product
1 Like
But don’t you think the very best desserts do leave you wishing for a bit more? For me that is true.
2 Likes
Totally agree, a modest amount of dessert is definitely more appealing to me!
2 Likes
(post deleted by author)
Agreed, but minus the word “slightly” ! 
1 Like
I can adjust! 
I just made some pistachio crème patisserie, so there might be a soufflé in the near future!
1 Like
Sounds great. I’ve never made a pistachio soufflé. Looking forward to the picture!
1 Like
Hazelnut mousse? Wowee! Would you have a recipe for that you’d share?
1 Like
I wish! This was at one of our favorite restaurants in Philly
2 Likes
Saw that later. Drool anyway.
Wondering if it is made with Nutella. Will have to investigate!
1 Like
7 Likes
