2 Discussions (707) 778-9888 - 110 Petaluma Blvd N, Petaluma, CA

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

Viva Cocolat has been in downtown Petaluma for about a year and today was the first time I’ve been there. The short version is that they have a pretty large selection of high-quality (and some more pedestrian) chocolate...

Alice Medrich’s book "Cocolat" has a recipe for Prune and Armagnac Loaf. Delicious, and it keeps well. Toasted walnuts are a nice addition.

How do modern truffles compare to the classic Cocolat truffles on which I cut my gastronomic eyeteeth? Frankly, when Cocolat closed, I stopped eating truffles. I think I still have a little Cocolat box with some ossified nuggets...

Years ago I would order the Yule Log from Cocolat at Stanford Shopping Center. Since then, I’ve eaten alot of Yule Logs and no one can hold a candle to their subtle yet chocolatey cake, light and airy whipped cream and...

There is a recipe for marjolaine in Cocolat by Alice Medrich. There is no mocha flavoring in it, but lots of hazelnuts. I have never made it but I have eaten it when purchased from the shop of the same name years ago. It was...

a syrupy icing, but I am a pushover and would not have minded a second and third slice. But this is no Cocolat. Ah, Cocolat, how I miss thee!

with that. A truffle in an ice cream cone shape was filled with light malted milk whipped cream. It was actually pretty good. Maybe I had such low expectations, it was better than I imagined it would be. Chocolat is NOT a...

Check out some of the previous threads, and you’ll see that Cocolat hasn’t been rated very well. Here’s grading the Southbay pastries IMHO: Cocolat: A for looks, C for taste Fleur de Cocoa: A for looks, A for...

Isn’t Alice Medrich, former owner of the Cocolat stores and most recently author of the award winning book of the same name (Bittersweet), involved with this new shop as an investor or consultant or designer? Are those some...

in Santana Row (I think it’s called Cocolat). Again, I don’t remember if they have those particular things, but they have some pretty tasty desserts. And, although it’s essentially a dinner place, bear in mind...

Ramekins in Sonoma features world-class chefs and teachers. http://www.ramekins.com In April alone, Hugh Carpenter, Alice Medrich (Cocolat) and Paula Wolfert are teaching and as of right now, and their classes have openings. Talk

I got sucked in by the souffle samples too, and we had them for Valentines Day dessert—yum. The Detroit News reviewer tried the Cocolat ice cream and said that her search for the best chocolate ice cream in the world was now...

frosting is a must. 2)Reine de Saba (or similar) cake from Cocolat. We’re talking a dense flourless (or nearly flourless) cake that is moist and intensely chocolate-y. She’s also a fan of the David Glass Chocolate...