We've written plenty about the New York Times chocolate chip cookie and the requisite fèves, or chocolate disks, that it calls for in lieu of traditional chips. Faith even wondered if fèves are this year's instant yeast, which became scarce after No-Knead Bread caught on.
So we had a little chuckle when we noticed a big display of fèves at Whole Foods, right near to the registers...
These are Valrhona and they seem like they'd pack a pretty hefty chocolate punch to those cookies. Obviously this ingredient has gone from obscure to everyday (albeit expensive) in New York City.
Anyone else noticing fèves showing up prominently in their local stores?
Related: Recipe Follow-Up: Final Thoughts on the NY Times Chocolate Chip Cookie?
(Image: Elizabeth Passarella)
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Comments (10)
Dammit! I was just looking for these a week ago! My Whole Foods doesn't carry them.
My local Whole Foods carries El Rey disks, and stocks them on a free-standing display near the cheese case.
Oh my. Those are more unremarkable (and a lot larger) than what I was expecting. Are you supposed to chop those up before throwing them into the cookie recipe?
I was just looking for these last week, but my Whole Foods doesn't seem to carry them, either.
Okay....will my chocolate chip cookies REALLY taste that much better with these? Given the price, I dont' want to spend the money if its not necessary.
I finally tried the 36 hour wait (after making 2 dozen to eat while waiting the 36 hours). I liked them, the taste was incredible, but they didn't fill my apartment with the same chocolate cookie smell.
and I am with rosebud, how much better do they taste? this seems really expensive.
I'd never use anything less than 60% cacao in my cookies anyway.
session, i heart you! ;)
I have bought the chocolate blocks from Whole Foods and the taste of that chocolate IS amazing. I am reluctant to use it in a recipe unless it is the star, I am more of a 4.00 bag of chocolate chips from giradelli, but then I am cheap. :)
www.organicandnaturalmom.blogspot.com
I bought dark chocolate "chunks" of the 365 brand at Whole Foods and tried them in the cookies. Much smaller than the feves, and I was happy with the result. Not "world's best" cookie, but good. 36 hours gave me rock hard dough and made for more work than making the back-of-bag recipe and letting that refrigerate for a day.