The Chocolate Laboratory of Beverly Hills

Beakers, Erlenmeyer flasks, funnels, balances, scales, distillation equipment, pipettes and droppers. It is time for the chemistry student inside me to fully unite with my present day chocolate activist.

In mid-September, we are opening a new boutique in Beverly Hills and I am thrilled to announce that it will feature a Chocolate Lab fit for a High Priestess. I have long experimented in my various kitchens, but it is time to bring my chocolate meanderings, Practical Magic wannabe, mess-ups and un-thinkables public.

Though I can’t be there full time, I will plan to spend a number of weeks a year in Los Angeles so I can feel the west coast vibe, utilize the chocolate lab for my R & D projects and find a general escape to ponder my next move.

Our Beverly Hills/West Coast manager, Hayley, is also a pastry chef specializing in vegan creations and a veteran of famed Millenium in San Franciso. In my absence, she will ensure that the flow of creation is strong. Expect to see more hemp and brazil nut milk in the fridge (definitely not soy).

Our opening menu includes exotic chocolate bars wrapped in croissant dough to aromatize freshly baked pain au chocolat, cacao beans roasting before your very eyes and glassware of all shapes and sizes filled with chocolate concoctions, spices and distillates. This is just a sneak peek, hope to see you soon.

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Why CAN’T we eat cookie dough anyway?

There is Sukiyaki, spaghetti carbonara, eggs over easy, health drinks with a whole egg, Pisco sours, Caesar dressing all of which use raw eggs. So why must it be so taboo in the category cookie dough consumption?

As described in my previous post, I have been doing a LOT of baking of late. Dozens of batches of brownies, cakes and cookies have traveled through my kitchen. There is almost a permanent aroma of ‘baked good’ in my home – not a bad thing.

Over fifty batches of cookies have resulted from over fifty bowls of cookie dough. And, you can bet that a nibble or thirteen from every single batch has gone down my hatch. Though every time I bite, a cautionary voice bellows in my head, “Don’t eat that cookie dough. There are raw eggs in that there dough, you could get salmonella! Then maybe the baby will get it or it will poison the milk…”

The key is fresh eggs. And, I suppose all fresh eggs come with a slight risk and so does starting a business, … so? When faced with this risk, I am going to let fate have its way with me and take my chances