Chocolate candied citron

The citron is a large fragrant citrus fruit with a thick rind. It is found in Italy and Corsica.

The Ingredients

  • 500g of organic citron
  • 500g of sugar

The Recipe

This recipe should be ideally made over 3 days – although I must admit I did it in one day…

  1. Cut the citrons into quarters then remove the seeds and the pulp to keep only the skin. Cut them into long sticks.
  2. Blanch them for 10 minutes, then drain.
  3. Weigh them, then prepare a syrup with water and the same weight of sugar.
  4. Dip the citrons in the syrup and let them simmer for 20 minutes.
  5. Remove the citrons, and let the syrup reduce for another 10 minutes over low heat.
  6. Once the syrup has cooled, place the citrons in overnight.
  7. The next day, cook again for 20 minutes the citrons in the syrup, drain, then repeat the same operation 2 days in a row.
  8. The last time, reduce the syrup as much as possible (without it becoming a caramel!)
  9. Sprinkle the citrons with the remaining syrup and let them dry.
  10. Melt some dark chocolate and dip them in (half or full).

me on the Amalfi Coast with citrons ^ _ ^

Kivu coffee

Kivu is a very interesting coffee project originating from Congo and roasted in London, which aims to strengthen the support of the local community by promoting creativity. Kivu collaborates with local and international artists to create works inspired by Congo, thus weaving a platform of intercultural stories.

The Arabica Kivu coffee is produced by the cooperative named Muungano (meaning “conviviality” in Swahili), and allows people previously divided by war to work together around Lake Kivu nestled in the mountains.

The coffee, with notes of dark chocolate and fig, is available online and also in one single place in France, at café Foufou!

Oct. 21, 2016. South Kivu, Democratic Republic of the Congo. © Diana Zeyneb Alhindawi


Café Foufou

Oh how pretty this little cafe Foufou is! Pink marble tables and counter, dripping green plants, funny proverbs on the walls, and an incredible mirror ceiling, it has already everything to please. And it is not only pretty, it is also delicious. We find everything we love: chia puddings, granolas (6 €), detox juices, and delicious avocado toasts with their poached egg. And as bonus you can even opt for the gluten-free bread version! The yummy pancakes (9€) are thick and soaked with maple syrup, and can be well accompanied by a filtered coffee V60 Kivu, a sublime Congolese coffee which I’ll talk about soon…

Café Foufou
10 Rue Oberkampf
75011 Paris
Monday-Friday from 8am until 6pm
Saturday-Sunday from 9am until 6pm

(Français) Bûche poire châtaigne sans gluten

The Ingredients

The Genoise

50g chestnut flour
3 eggs
50 g cane sugar
Chestnut mousse

250g soy or rice milk
3 eggs
25g corn starch
1.5 sheets of gelatin
190g chestnut cream
15g sugar

Pear coulis

4 pears
25g sugar
1 vanilla pod
1/2 c. coffee corn starch
1 lemon
1 sheet of gelatin
a few pieces of candied citron (or lemon)


– 25g white chocolate
– 1 pear

The Recipe

The Genoise

1. Preheat your oven to 180 ° C.
2. Separate the whites from the yellows. Mix the yolks with the sugar, then add the flour.
3. Mount the egg whites with a pinch of salt. Stir in the preparation.
4. Pour on a baking sheet covered with baking paper and bake for 12 minutes. The sponge cake must remain blonde.

Chestnut Mousse

1. Soak the gelatin sheets in cold water.
2. Mix corn starch and egg yolks.
3. Heat the soymilk to the boil. Pour the milk over the yolks and stir. Pour everything back into the saucepan and heat until thickened with custard cream.
4. Add the brown cream and the dehydrated gelatin leaves.
5. Beat the egg whites gradually incorporating the powdered sugar. Gently stir the egg whites to the previous preparation.

Pear coulis

1. Dip the gelatin sheet in cold water.
2. Peel, seed and dice the pears.
3. In a saucepan over low heat, pears, sugar and vanilla bean split in half. When the pears are cooked, add the cornstarch diluted in the lemon juice. Cook for another 30 seconds.
4. Remove the vanilla pod, add the gelatin leaf and mix the pears.

Mounting the log
1. In a log mold, put a stretch film to facilitate demolding, then pour the chestnut mousse and chill.
2. Once the mousse has taken, pour the pear coulis, add a few pieces of lemon or candied citron, then finish with the sponge cake that you cut at the bottom of your mold. Let cool for a few hours.


1. Peel the pear and cut into small cubes. Cook with a splash of water, then mix.
2. Melt the white chocolate, add it to the pear compote and mix again to obtain a smooth cream.
3. Unmold the log, pour the frosting and then cool again for a few hours.

Christmas gifts selection for the whole family !

It’s the race… more than a few days before finalizing your purchases and you’re running out of ideas? Do not panic, here are some gifts I found for you …

For him

1- Japanese knife – Gyuto (26€)
2- Spice 94, Gin without alcool – Seedlip (27€)
3- Make your own beer workshop – Beer Fabrique (60€)
4- Big Mamma recipe book – Marabout (25€)
5- Pizza stone for the oven – Cookut (34€)
6- Denim and leather apron – Uskees (40€)

Pour elle

1- Matcha ceremony set – Paper & Tea (75€)
2- Enamel pan – Riess (24€)
3- Chocolat star – Alain Ducasse (45€)
4- Mojito candle – Malin & Goetz (55€)
5- Mortar – Tom Dixon (198€)
6- Cats mesuring mugs – Anthropologie (34€)

Pour les enfants

1- Egg cups – U Studio (12€)
2- Nuts overalls – Emile et Ida (70€)
3- Alpaga teddybear – Oeuf NYC (111€)
4- Plate and cutlery set – Done by Deer (40€)
5- Pineapple lamp – Goodnight Light (89€)


The Special.T tea machine

It has been some time since I discovered the Special.T tea machines, during their ephemeral pop up where I could taste the pastries of Gilles Marchal, or in the fabulous one-Michelin-star restaurant H of Hubert Duchenne during a dinner with food and tea pairing.

Being particularly fond of teas, I must admit that before testing this machine, I was somewhat dubitative, but I was really very pleasantly surprised by the quality of the teas that I tasted. Thanks to its technology, each capsule of tea or herbal tea is recognized, and the temperature and the infusion time are adapted in a very precise and perfect manner. In addition, it is really easy to use (there is only one button), and also has a water filter, in case you do not use mineralized water (which is optimal for tea though). In terms of capsules, there is a multitude of choices (more than 35 varieties), all selected worldwide (China, India, Japan, Ceylon, South Africa) in the highlands, respecting seasonality. Fine picking is preferred in order to harvest only the most flavored leaves. And – to my great pleasure – you can also find organic teas!

And as Christmas comes, and who says Christmas says gift, you can win you a superb tea machine Special.T (black model) and 4 boxes of capsules of different teas. To play it is very simple, just leave me a comment below telling me what is your favorite type of tea.
You can also multiply your chances by playing on Instagram and Facebook.


Contest only open to France.
Game stops on 25th December at midnight.