I'm making chocolate covered pretzels with either semi- or dark chocolate. Should I use unsalted or salted pretzels? I want to avoid the rods or the super thin twisted ones. Would the butter or sourdough Snyder's work? Or should I stick w/mini's?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.