The night before: the phone rings: “Hello I’m calling on behalf of Daniel Young”
Me: (interior groan, big sigh, this can only be bad news): “So …is he cancelling?”
Lady: “No, but Daniel has lost his voice and I’m…” big noise in background from Kitchen Aid mixer beating croissant dough ” and I will come with Daniel to …interpret….what he wants to say”
Me: “a kind of telepathic…um…talk?”
Lady: “Well I sort of know what he wants to say, and, I have a print out”.
Me: (interior: hesitating) “okaaay”
Lady: “I don’t know anything about food blogging.”
Me: finally, “Okaaay.” Deep breath. “And you are?….”
Lady: “Oh I’m his wife, didn’t I mention that? I’m Mrs Young and Foodish. I’m in publishing though”
Me: (interior…oh they are married. Should be ok then. She must know his every thought.) “Fine, no problem, see you tomorrow”
I made the pains chocolat with two types of chocolate that I found in my cupboard: a really serious dark chocolate Original Beans Piura that stood out as an ingredient even after being baked: and also Green and Black’s white chocolate. I’ve never had a white pain chocolat before, they seemed to go down well.