Nestled in the illustrious district of Soho, where cobblestone streets meet chic boutiques, I find myself in the resplendent apartment of Maribel Lieberman, the Master Chocolatier behind MarieBelle New York Chocolates. Clad in a vintage French dress complete with ruffles that would impress even the most discerning pastry chef, she’s settled comfortably on her lavish Victorian sofa, while at her feet, Willow, her ever-loyal pooch snoozes contently, unimpressed by the culinary marvels that swirl about him. As the gentle strains of classical music dance through the air, it’s as if the entire room waltzes to her every word. The open studio kitchen behind her is adorned with jars of cocoa dust and whimsical baking tools, setting the perfect scene for a delightful chat about her newly released cookbook: MarieBelle Entertains. With a twinkling eye, she invites us into her world of chocolatey goodness, delving into her dazzling new gourmet cookbook - where stories unravel as delicious as the recipes they inspired.
Q. What inspired you to write a cookbook?
With a twinkle in her eye, Maribel leans forward, the light catching her delicate features. “MarieBelle Entertains is not just a cookbook; it’s a vibrant tapestry of my inspirations drawn from different cultures and the enchanting table settings that come with them. To me, storytelling around food is paramount. Each recipe is a chapter that invites readers to partake in a small piece of my world.”
Q. Where do you think your passion for cooking and creating recipes stems from?
Maribel’s gaze sweeps across the room towards her floor to ceiling windows as if summoning the very essence of New York itself. “Oh I feel lucky to live in such a diverse city as New York! Every street corner offers a kaleidoscope of cultures, flavors, and cooking traditions. This city is a huge melting pot that inspires me everyday to blend and create.”
Q. What was your biggest challenge in creating this endeavor?
A soft sign escapes her lips, accompanied by a laugh that flutters through the air like a tiny chocolate soufflé. “Ah, the precision! My biggest challenge was nailing those measurements. Converting them into different weights felt like trying to fit a square ganache into a round mold. I wanted my cookbook to be accessible and friendly to culinary adventurers worldwide.”
Q. What’s your favorite thing to cook from your new book?
“Ah, that is like choosing a favorite child!” she exclaimed, clutching her hands to her heart. “However, I absolutely adore the French salads, the tortilla Española, and of course, my beloved chocolate recipes, like the molten cake. It erupts with gooey deliciously just when you think you know it all!”
Q. Of all the places you mention in your cookbook, which is your favorite culinary destination?
With a dreamy smile that could rival the most decadent of desserts, she replies, “Provence! Oh, the lavender fields, the sun-soaked evenings, the markets bursting with colors! Every visit feels like stepping into a painting. It’s the epitome of culinary awe, where every ingredient bursts with flavor and every meal is a celebration.”
As the rich aroma of melting chocolate fills the air, our lively conversation continues to her cozy kitchen counter. A flurry of steam wafts up as she stirs a bubbling pot of water, prepping her signature hot chocolate like a master painter blending colors for a masterpiece. As the steam from the bubbling pot spills into the airy, open-plan kitchen, our delightful host carefully measures out a pinch of hot chocolate while in the corner a fluffy ball of mischief, an orange tabby named Cat, hops onto a nearby chair, whisks its tail, and cozies up for a well-earned nap. The atmosphere couldn’t be more charming.
Q. If you could eat one thing for the rest of your life, what would it be?
Still stirring the pot with a mischievous grin, she replies, “Oh, it’s an eternal love affair with fresh cherry tomato salad! Just imagine juicy, sun-kissed tomatoes dancing with basil leaves and drizzle of golden olive oil. It's a flavor explosion that makes my heart sing.”
Q. What’s your least favorite ingredient to cook with?
At this point the savory aroma takes a delightful turn as she begins to whisk the boiling mixture, her cat stirring slightly at the sound but settling back into dreamland. “You know, I don’t think I have a least favorite ingredient! If I don’t fancy something, I just wave goodbye to it. Life is too delicious to spend it cooking with dull ingredients. No, thank you!”
Q. Now, indulge us - what’s your number one guilty pleasure?
Maribel mischievously licks her working spoon with a grin splashed across her face. “Oh darling, it’s a molten chocolate cake with crème fraîche. I mean, who can resist a mound of gooey chocolate oozing from the center? It's like a hug from the inside out. You could say it’s my sweet little secret, but the truth is everyone should know about it - and enjoy it for themself!”
Q. Speaking of indulgence, when it comes to cooking and flavors, what are some of your favorite pairings?
Thoughtfully sprinkling a dash of cinnamon into her brewing concoction, she answers, “It really depends on the season. In summer, I’m all about grilled fish or shellfish, dancing with grilled endives drizzled with olive oil and crumbled Roquefort. It's like a sunlit Mediterranean feast. But in the winter, oh! My heart belongs to short ribs simmer in Burgundy and fennel. Pair that with ratatouille or fluffy potatoes…. Now that’s cozy comfort.”
Q. What food holds a special foodness in your life and why?
Maribel’s eyes sparkle with nostalgia. “Ah, my darling Honduran cuisine! The menu I crafted not long ago resonates deeply with my roots. The flavors of home, the spices my grandmother used to weave magic in the kitchen - they’re like a warm embrace. Each dish tells a story and I adore sharing that love with others.”
With a final flick of her wrist, Maribel lovingly pours the rich hot chocolate into two antique mugs, garnishing them with a sprinkle of cocoa and a dollop of fresh whipped cream - intricate details that would make Michelangelo blush. We make our way back to her sun-drenched living room, with the comforting aroma of her signature Aztec (with a hit of spice!) hot chocolate wafting from our porcelain cups. She leans back in her oversized armchair, a playful glitter in her eye as we’re ready to dive back into our delightful interview.
Q. They say smell is the most important sense when it comes to recalling a memory - what culinary scent brings on that kind of memory for you?
She takes a moment to think silently, as if recalling something specific in her memory as she replies: “Ah, grilled corn! It evokes those long summer evenings from my childhood - running barefoot on sun-warmed grass, the scent of corn sizzling over an open fire and laughter filling the air. I still find myself grilling corn all summer, just to relieve that magic… like a personal time machine!”
Q. If you could plan your last meal - what would it be?
Maribel laughs out loud with a hearty boom, “Oh my goodness, what a thought!” She contemplates for a quick moment and then without hesitation: “For my last meal before I take that plunge into the unknown, I’d need to check the weather forecast” she giggles under her breath, “If it’s in summer, grilled prawns would reign supreme - with that sweet succulent flavor heightened with a squeeze of lime. But if it’s in winter - bring on the short ribs, slow-cooked and infused with the essence of the season, warming my soul with every bite. Let’s just say it’s a culinary coin toss based on the season!”
Q. If you could only cook one thing for the rest of your life, what would it be?
“Hmmm….” she pauses dramatically, as if contemplating the great existential question of life. “Maybe I could survive on chocolate alone? Just imagine, chocolate in every form - savory, sweet, drinks! The possibilities are endless! But if that doesn't count, I suppose I’d have to say a good old-fashioned risotto - the creamy canvas where I can throw in whatever flavors my heart desires. Oh the versatility!”
Q. If you could only cook and entertain an entire evening of fine dining with a famous person, living or dead, who would it be and what would you prepare?
“What an interesting question - and such a tempting thought!” Maribel says as she graciously takes a long sip from her mug, pinky extended. “I think I would choose Jean A. Brilla Savrin, the French lawyer, politician, and all-around food philosopher! His book, The Philosophy of Taste opened my own eyes to how our food preferences reflect our personalities - what a dinner that would be! I imagine a feast of hearty dishes that summer for hours - the kind that gets into your soul - fragrances of rich sauces filling the air while we engage in delightful banter about life, love, and our course, chocolate. Does that count as an intellectual chocolate pairing?” she asks, her eyes twinkling with excitement of the thought.
With each sip and charming anecdote, Maribel has painted an enchanting picture, inviting us into her world, a canvas splatter with fresh ingredients and explosive imagination. Sitting here, with the soft backdrop of her pup’s snooze, it’s clear that Maribel Lieberman is not just a master of her craft but a true artist at heart.
Q. For someone with no cooking skills but eager to purchase your cookbook - what advice do you have for them?
Maribel steals a quick glance at Willow, who is now snoring lightly on the edge of the sofa, clearly oblivious to the culinary splendor unfolding around him. “It’s all about the joy of cooking! All the recipes in my cookbook are lovely crafted with the novice chef in mind. I’ve made sure to keep things clear and uncomplicated so that even if you’ve never boiled water, you can create something magical. Don't think of it as cooking; think of it as an adventure, a chance to sprinkle a little magic into your everyday routine - grab your apron, uncap that chocolate, and let the excitement begin!.”
Before we bid adieu, she leans in, her eyes dancing with mischief and whispers, “Remember, life is like chocolate; sometimes it's bitter, sometimes it's sweets, but it's always better shared.” And with that sage wisdom melting into our minds like perfectly tempered chocolate, we raise our mugs in a toast to all the little joys in life,
As I gather my belongings, I can’t help but feel enveloped in Maribel’s whimsical world of cocoa dreams and gourmet delights. The moment felt extraordinary, as if I had cracked open a chocolate truffle to reveal not just sweet secrets, but entire realms of inspiration and culture. This was more than an interview; it was an adventurous romp through creativity, warmth, of course, mouthwatering food. So dear readers, should you find yourself in need of inspiration or simply a little sweetness in your day, remember the adventures in entertaining with Maribel Lieberman.
