Diane Krön Chocolatier

Malibu, Diane Kron, 2018

When in Hungary eat marzipan.   That was one key item I hunted for while in Budapest a few years back.   I was delighted to find some in a grocery store in Budapest but that is rather standard fare for Hungary as was the paprika I snapped up at the same store. While dashing through Malibu to soak up the summer sun and a glimpse at one of the top surfers crossing the street, sun and surfers came to mind as the main commodities Malibu has to offer.   You can imagine my surprise on my quest for the best chocolate around the world to find a boutique chocolate store in the heart of Malibu.   They were nice enough to let me sample each and every chocolate they offered.   I honed in on one of my favorite bites, marzipan.  My favorite sample was their chocolate covered marzipan.  Marzipan in Malibu? How did that happen? It just so happens that Krohn has a Hungarian background as you’ll see by their truffles. The marzipan is labeled Viennese but, to me, it’s oh so Hungarian.

This store is called the Rolls Royce of chocolates by some. I found their chocolate to be good but not the best I ever sampled. Their prices put them in the Rolls Royce category as a small bag of their delightful chocolates will put you back a pretty penny. While they highlight their chocolate covered bears, liquor chocolates and darling bouquets, I recommend heading right for the marzipan.

Read what the Huffington Post has to say about this unique store

diane krön chocolatier, https://www.dianekron.com/,

3835 cross creek rd
tel 310.317.0400

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Bram Makes it to the Dessert Round on Chopped Junior

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I was amazed two of my students competed on Chopped Junior in the same month.   With pride I’m happy to announce that Bram made it to the dessert round.

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Bram cooked and plated like a master chef every step of the way and I personally think he should have won the entire competition.   Being a fan of baking and making desserts myself I was especially impressed by his raspberry fool and plan to make a chocolate sauce for the dessert round.   It’s tough to make a dessert in less than 30 minutes yet Bram was brave enough to make two sauces.   We use small torches in our dessert classes at La Toque but watch Bram with the large one supplied on the set.   He toasted the marshmallows beautifully and it would have been so easy to over cook their exterior and torch those marshmallows to a crisp.

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Probably one of the most important skills to learn while honing one’s cooking techniques is to learn how to “fix” the product you’re making if something goes awry. Bram was a master of this during his competition.   Not everything went as planned but he was quick on his feet and transformed some issues into a brilliant alternative. You can see this when his corn dog batter stuck to the fry basket, when a piece of beef hopped out of his skillet and then when his chocolate sauce didn’t have the ideal viscosity.   It’s great for everyone to learn how to do turnarounds in their home kitchen but takes nerves of steel to do this while been filmed for a tv show. As I always tell my students, a recipe is a guideline and not a set of hard and fast rules.


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To see the full episode and see how Bran created all of the courses on a stick go here.


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Anna Wins Chopped Junior

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Hats off to young Palo Alto chef Anna Ghai. We are so proud of her.  Anna attended La Toque de Cindy’s Cooking camps in 2016 and 2017.   She was a delight to have in class and we hope we taught her a few tricks and techniques she used on the show. I would have to say that Anna came to class armed with amazing cooking skills she learned before coming to class.   She triumphed on Chopped Junior with her mastery in the kitchen. Her family was behind her every step of the way from numerous practice sessions, strategizing recipes, handling the logistics of the New York trip to film the show and crunching through the pile of forms and admin which go along with being on a TV show.

See what the Palo Alto Weekly has to say about her victory.  To see the full episode, go here.

It takes nerves of steel and a lot of ingenuity to compete on a Food Network show.   Anna did such a spectacular job and was adorably so full of smiles in every camera angle.   The toughest challenge is the dessert round on Chopped Junior. Although the clock ticks away for a half hour, once one brainstorms a recipe and runs around the kitchen to gather ingredients only a scant 15 minutes are left to pull it off.   Anna’s brainchild of clafouti was excellent as this only takes a few minutes to bake. Using the individual ramekins made cooking even faster.  The crumble on top with extra lime to bump up the flavor was a great idea.   Check out her presentation of a caramel sauce ladled into a spoon on the side of the plate. What an excellent idea. A lot of chefs are using this technique for appetizers but what a wow as a concept for a dessert side sauce.




I spent some time coaching Anna in advance of the competition as did some of my other students.   If you would like to audition for a Food Network competition and want some advice or would like to get in touch with the casting agents just write to latoquedecindy@gmail.com.   I’d be happy to prepare you for a show.

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Recommended Reading: On Food and Cooking

“The Food Lab” has been a darling of cooks and foodies alike recently.   This is a wonderful book and one that will boost your knowledge of the chemistry behind everything you eat.   It’s a fascinating read and I recommend it for a good reference.   Better yet, open the pages of Harold McGee’s “On Food and Cooking”.   A lesser known gem about the science of cooking, this book has some wonderful charts and illustrations. Check out the photo viewed via a microscope of tempered and untempered chocolate to see how the molecular structure changes. It’s a book I reference so often. In class I ask the chefs to stump the chef. If they ask me a question I don’t know, I head right to this reference book to research it and build to my knowledge base.   For a more “hands on” approach to learning the chemistry of cooking, young chefs can sign up for “Science in the Kitchen” camp this summer.

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Where Our Food Comes From: Mademoiselle Colette

Every blue moon I happen upon a restaurant or a bakery which blows my mind. Mademoiselle Colette’s in Menlo Park at 816 Santa Cruz Avenue, California, is one of those.   Their mastery of the fine art of pastry goes way beyond my know how and certainly way beyond my advanced baking camp this summer based on the Great British Baking Show. Their croissants have layer upon layer of light delicate butter and pastry and sell out quickly each day. I lean towards the dessert side of the counter each time I visit.   Recently I devoured their lemon meringue tart which was to die for.   Each bit of meringue was delicately piped with spiky tips on top a tart yet sweet layer of lemon curd.

Rumor has it that Colette’s will soon open in Palo Alto and I hope the rumor will become reality.  It would be a treasure to have Colette’s right down the street from La Toque.

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Palo Alto Weekly – Residents offer culinary classes to children

The Palo Alto Weekly does an admirable job supporting small businesses in town. La Toque was  fortunate enough to be one of the 2 businesses picked for an article in the Neighborhood section reporting on how we aim to train the next generation of chefs.   It was so flattering and I wanted to share the article with my readers. Read on to hear what they had to say.

PAWeekly Teaching Kids 3:17:17

The afternoon serenity of Sonali Patwardhan’s kitchen was suddenly broken as six middle and elementary school girls piled in through the back door on a recent weekday.

“We’re back! Let’s party!” one of the girls said, reaching for a brightly colored apron.

After hugging Patwardhan, they washed their hands, put up their hair and prepared to fix not only an after-school snack but an entire meal.

The girls — Evie Barclay, Poppy Barclay, Lily DeAndre, Edie Gollub, Ashley Meyer and Ginger Quigley — are among multiple groups of students that two Palo Alto neighborhood chefs have been teaching. Patwardhan, a Duveneck/St. Francis resident, and Cindy Roberts of Professorville each offer the classes in their homes. Both trained in the culinary arts: Patwardhan is a professional chef trained in India who worked at Delhi’s most prestigious hotels; Roberts studied at the Cordon Bleu in Paris and with Bay Area chocolate masters Alice Medrich, John Scharffenberger and Michael Recchiuti.

Both said they hope to instill the love for an art that is dying in the Bay Area. Adults these days might eschew the kitchen for the restaurant, but kids are clamoring to create their own meals, Patwardhan and Roberts said.

“Kids have so much passion in them. They give me a list of the things they want to learn. They go home and make dinner for their family and bring pictures of what they have made,” said Patwardhan, who has taught kids since 2009 through her Adding Spice to Life classes.

A white board on her kitchen island informed the young students of the week’s mouthwatering menu: guacamole, chicken and mushroom tacos, cilantro slaw, avocado crema and flan.

First on the class’s agenda: dessert.

The girls passed around a large bottle of vanilla extract and deeply breathed in its aroma.

“It smells so, so good,” Lily said.

They crowded around the stove to watch Patwardhan caramelize sugar for the flan. The white crystals magically turned to a golden liquid with the help of heat.

“It’s an exothermic reaction,” Evie, a Jordan Middle School sixth-grader, announced definitively, applying principles to the kitchen that she recently learned in science class.

As the flan baked in the oven, the students prepared the ingredients for chicken tacos, marinating the meat in garlic, salt and cumin and other herbs and spices.

Ashley reached to sample a piece of the marinating fowl.

“Can I try it?” she asked.

“No! It’s raw meat!” Patwardhan said, instilling awareness of sanitary practices.

Eighth-grader Edie, who is a vegetarian, prepared sliced portobello mushrooms for her entree. Patwardhan said she is mindful to add vegetarian and gluten-free dishes to the menu to accommodate students’ dietary needs and preferences.

Patwardhan also promotes adventuresome eating. There’s a rule in her kitchen: Never say, “I don’t like” or “hate.” Instead, students say, “I’m not fond of.”

Kitchen knives in hand, the students chopped and diced the vegetables for their individual guacamole bowls with precision and speed.

“Look at how colorful this is,” one of the girls said, rotating her bowl of bright green mashed fruit studded with chunks of tomatoes, mango and chopped green onions and garnished with blue tortilla chips.

“I don’t prefer my guacamole spicy; I like it salty,” said Poppy, a fourth-grader at Duveneck Elementary School.

Someone wanted to know about saffron; one of the seasoned cooks had an answer: “Saffron is in the middle of a flower — like in the ‘Little Buddha’ movie,” Evie said.

The six girls are old timers by now; each has attended between two and four of Patwardhan’s 12-week classes.

Inga Thurston, the Barclay sisters’ mother, said she signed her daughters up for Patwardhan’s classes after seeing a posting on a neighborhood Yahoo group. Evie and Poppy have taken to cooking wholeheartedly.

“They’ve graduated from assistant to the head chef at home,” she said.

Like Patwardhan, Roberts’ La Toque de Cindy California Culinary Experiences are geared to instill a love for cooking and eating.

In her white chef’s jacket and toque — a professional’s tall hat with vertical folds for every dish she has mastered — Roberts holds contests and trivia quizzes, cooking games and raffle tickets to spice up her cooking sessions. She has offered themed classes such as the “Best of NY Times,” “Easy Peasy Meals for Younger Kids” and “Pizza and Pasta Pros.” She has guest instructors, Christmas cookie baking and a class for older teens, “Chocolate Challengers.”

Roberts’ own love for cooking began at age 3. By kindergarten she had marked on an exam that cooking was “fun” and not “work,” she said. Later in life, she turned a hobby into a profession. She worked in tech at Apple and Netscape, and then she began teaching at the Palo Alto Adult School. Parents there asked her to teach their kids, so she began with summer camps in 2008. This year she is offering her first after-school programs.

“Middle school age is the sweet spot,” she said. “The kids are so enthusiastic,” Roberts said.

Both chefs’ classes also attract male students; Patwardhan has a class that is all boys, she said.

When classes end, the students continue to learn and have fun. A team of Roberts’ students have had a booth in the past at the Palo Alto Chili Cook Off, she said.

“One way to get amazing practice with your cooking and to build community among fellow home cooks is volunteering to cook for your local school or your favorite nonprofit organization,” she notes on her website, where she posts recipes and stories. “Think of it as a cooking ‘quilting bee’ of sorts, with a cause.”

More information about Patwardhan’s and Roberts’ classes can be found at addingspicetolife.com and cindytoquecooking.com.


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Summer Cooking Camp in Palo Alto


California has been both blessed and hard hit by a deluge of rain, snowfall, drizzle and showers this winter.   As I look at the next 10 day forecast hinting at many days of sunshine my spirits lift and I muse about the upcoming summer. For five years now La Toque has offered a summer camp program to young chefs.   Many come from the neighborhood but some as far afield as France and China. From those living in walking distance or just in Palo Alto for a short visit, come join us to share your enthusiasm for cooking or to get some beginner know how in the kitchen. The camps are one third full so register soon. Don’t wait too long as space is limited to 12 students per session.   Register for cooking in Palo Alto this summer here!

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