From my kitchen in Paris, talks with my favorite bakers, cookbook authors, pastry chefs, bartenders, chefs, spirits experts, along with a dose of Paris dining tips and French culinary culture. <br/><br/><a href="https://davidlebovitz.substack.com?utm_medium=podcast">davidlebovitz.substack.com</a>
David Lebovitz Podcast
Claim This Podcastby From my Paris kitchen
4.9(164 reviews)
39 episodes
Updated Bi-weekly
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39
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality38
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Engagement98
Podcast Overview
From my kitchen in Paris, talks with my favorite bakers, cookbook authors, pastry chefs, bartenders, chefs, spirits experts, along with a dose of Paris dining tips and French culinary culture. <br/><br/><a href="https://davidlebovitz.substack.com?utm_medium=podcast">davidlebovitz.substack.com</a>
Language
🇺🇲
Publishing Since
3/19/2022
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39
Podcast Authority
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Engagement98
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Recent Episodes
May 28, 2026
Talking French Chocolate at G. Detou (video)
David Lebovitz interviews G. Detou owner Benoît Bourloton about the world of French chocolate, offering insights into this Parisian culinary haven.
May 11, 2026
Chocolate-Olive Oil Spread
<p>When I told Deb Perelman of <a target="_blank" href="https://smittenkitchen.com/">Smitten Kitchen</a> that I was doing a complete revision of <a target="_blank" href="https://www.davidlebovitz.com/book/the-great-book-of-chocolate/">The Great Book of Chocolate</a>, which included adding new recipes, she insisted that I include her Chocolate-Olive Oil Spread. For those who follow Deb know that when she says something is delicious and worth making, you not only listen, but in my case, you spread the word. No pun intended. </p><p>As luck would have it, Deb was recently in Paris so I invited her into my kitchen to make her Chocolate-Olive Oil Spread. As you can see in the video, not only is the recipe fun to make, but its very easy as well. And unlike store-bought spreads, you know exactly what’s in it. The only thing that’s a bit tricky is to get it to just the right consistency for spreading. But if I can do it, so can you. </p><p>Deb finishes the dark chocolate spread by leaving it on the counter at room temperature for a few hours, whereas in <a target="_blank" href="https://www.davidlebovitz.com/book/the-great-book-of-chocolate/">The Great Book of Chocolate</a>, I’m a bit more impatient so I place it in the refrigerator until it reaches the right consistency, then transfer it to a jar. Because it has no dairy, it can be stored at room temperature.</p><p>After you make this spread, if you find that it’s too firm, a few seconds in the microwave will soften it just enough to make it spreadable. If you don’t have a microwave, you can warm the jar in a small saucepan of warm water. The temperature of your room can be a factor, and I did find that using a high-percentage chocolate — one that’s 70% or more cacao solids — will firm up more solidly than one that’s 50-55% cacao solids, which is what we used in the video.</p><p> [Thanks to <a target="_blank" href="https://www.instagram.com/irenewongi/">Irene Wong</a> for shooting the video, <a target="_blank" href="https://michaelsellers.tv/">Michael Sellers</a> for editing.]</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://davidlebovitz.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">davidlebovitz.substack.com/subscribe</a>
April 11, 2026
Chocolate Marshmallows
<p></p><p>One of my favorite parts about writing my chocolate book was getting to explore, and share, the world of chocolate. Chocolate is a pretty wonderful ingredient all by itself. But I wanted to feature friends in the chocolate world, so I culled recipes from bakers, pastry chefs, chocolatiers, cookbook authors, and even bartenders for the book. </p><p>For the revision of <a target="_blank" href="https://www.davidlebovitz.com/book/the-great-book-of-chocolate/">The Great Book of Chocolate</a>, I completely rewrote the book (since so much has changed!) and wanted to include a chocolate marshmallow recipe. So I thought about <strong>Amanda Bankert</strong> of <a target="_blank" href="https://boneshakerparis.com/">Boneshaker donuts</a> in Paris, who taught me how to make <a target="_blank" href="https://davidlebovitz.substack.com/p/vegan-marshmallows">vegan marshmallows</a>, which were game-changers since many people have asked me about substitutions for the gelatin and egg whites that are normally used in marshmallow recipes. </p><p><p>Subscribe to my newsletter to get recipes, videos, stories from Paris, and more, sent right to your Inbox!</p></p><p>Amanda is one of the most fun people I know, and is also a graduate of the prestigious Cordon Bleu cooking school in Paris. So when revising <a target="_blank" href="https://www.davidlebovitz.com/book/the-great-book-of-chocolate/">The Great Book of Chocolate</a>, I thought, “Why not veganize chocolate marshmallows?” </p><p>With the book coming out in less than a month, I then thought, “Wouldn’t it be fun to have Amanda come over and make them with me in my kitchen?”</p><p>So we made a video of us preparing them together. We had such a good time whipping them up, and it’s great that anyone - vegan or not - can enjoy these delicious marshmallows. And next time you’re in Paris, stop by <a target="_blank" href="https://boneshakerparis.com/">Boneshaker</a> for a donut and a cup of coffee. Like Amanda, her shop is one of the most fun things in Paris. And if you see her behind the counter, say hi for me, and enjoy the video!</p><p>A few helpful tips to read before making the recipe:</p><p>* Be sure to stir and scrape the bottom of the pot while the syrup is cooking to scrape up any agar-agar that’s sticking to the pan.</p><p>* The better (and darker) the cocoa powder, the tastier the marshmallows will be. I like <a target="_blank" href="https://valrhona-collection.us/products/premium-cocoa-powder-for-baking-and-cooking-250g?_pos=1&_psq=cocoa+powder&_ss=e&_v=1.0">Valrhona cocoa powder</a> and <a target="_blank" href="https://guittard.com/product/cocoa-rouge-cocoa-powder">Guittard cocoa rouge</a>. King Arthur sells a <a target="_blank" href="https://shop.kingarthurbaking.com/items/double-dark-cocoa">double dark cocoa blend</a> that I haven’t tried, but any Dutch-process cocoa powder will do. <a target="_blank" href="https://www.hersheyland.com/products/hersheys-cocoa-special-dark-100-cacao-cocoa-8-oz-can.html">Hershey’s Special Dark</a> is a sleeper in this category, and affordable.</p><p></p><p>* You may have to do a bit of shopping to get the xanthan gum and<strong> </strong>agar-agar, a natural gelatin substitute, which, interestingly, is sold in French grocery stores. Natural food stores or online shops are good places to look where you live. In Paris, <a target="_blank" href="https://www.gdetou.com/en">G. Detou</a> sells them, as well as cream of tartar. The good thing is, you’ll have them on hand for next time : ) </p><p>* <a target="_blank" href="https://www.vegansociety.com/news/blog/what-is-aquafaba">Aquafaba</a> is the chickpea cooking liquid found in canned chickpeas, not jarred, nor is it the liquid from dried chickpeas that you cook at home. (Interestingly, aquafaba was “discovered” by <a target="_blank" href="https://plantbasedplanet.substack.com/p/the-thrilling-story-of-aquafaba">a French opera singer</a>.) In the U.S., generally one 15-ounce/425g can yields 3/4 cup (180ml) liquid, but you may want to get an extra can just to be sure. (You can use the chickpeas to make my <a target="_blank" href="https://davidlebovitz.substack.com/p/how-to-make-really-good-hummus">really good hummus</a>.) </p><p>* It’s nice to have a helper in the kitchen to steady the bowl while you fold in the cocoa powder, as I did with Amanda. If you’re by yourself, resting the mixing bowl on a silicone baking mat will help keep the bowl in place. </p><p>* And don’t forget to pre-order <a target="_blank" href="https://www.davidlebovitz.com/book/the-great-book-of-chocolate/">The Great Book of Chocolate</a> - it’s out <strong>May 5th</strong> and you’ll be the first to get a copy! </p><p></p><p></p><p></p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://davidlebovitz.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">davidlebovitz.substack.com/subscribe</a>
39 total episodes available with 10 transcripts
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