San Francisco Chocolate Adventure Tour

San Francisco Chocolate Adventure Tour: XOX Truffles, Scharffenberger & Recchiuti Among Winners

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A Rugged Elegance Inspiration Network Exclusive by Jennifer King

Now that I’ve hopefully captured your attention…

Last week, I stopped into XOX Truffles to get a big box of Jean-Marc and Casimira Gorce’s creations as a partial wedding gift. As I sipped my XOX latte and waited for the collection of twenty-seven flavors to be put together, I couldn’t help but overhear a conversation between Jean-Marc, as he stood there making his creations, and three women indulging in a taste of his finest.

Three times a year, these two sisters and their friend typically rendezvous for a wine tour up in Napa. Nancy Eggert travels from Denver to San Francisco to experience the West Coast’s finer places and products of life. However, on this trip — for a change — she, her sister, Paula Zigant and their friend Catherine chose chocolate-tasting over wine-tasting.

The three women were gracious to share their itinerary with me and their comments as inspiration for others who live in this great city, as well as for those traveling to Northern California looking for an alternative adventure in the San Francisco Bay Area.

Over the past year, in preparation for coming to America’s most European chocolate mecca, Nancy had compiled her list of Chocolate Adventures after collecting all the best articles from her favorite magazines including: Gourmet, Departures, Food & Wine, Travel & Leisure, Bon Apetit and Town & Country.

She had every article with her along with a tasting bag to take back to her sister’s place. At the end of their adventure, the three intended to share a glass of wine and do a taste test of each of their favorite chocolates of the day.

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First Adventure

The ScharffenBerger Factory Tour in Berkeley (free to the public)

914 Heinz Ave.
Berkeley, CA 94710
phone: 510.981.4066 or
email: tours@scharffenberger.com

Tours of the 27,000 square foot factory are free to the public.
Reservations are recommended.
Private tour groups cost $35 (limit 30 people)

For more details go to: ScharffenBerger.com

The Scharffenbergers and Steinbergs use vintage European equipment and artisanal methods to create their “lovingly handcrafted” chocolate from the finest cacao beans.



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Second Adventure

Recchiuti Confections in The Ferry Building

San Francisco’s Ferry Building is a culinary haven where you’ll find both retail venues for Recchiuti and ScharffenBerger. In addition, you’ll find antique shops, bread & cheese, cafes and small eateries, coffee & tea, cookware & tableware, farm produce, flowers & garden shops, meat, poultry & fish, pastries & ice cream shops, restaurants, specialty grocers and wine & spirits.

If that is enough for you, check out the view of the Bay Bridge!


Third Chocolate Adventure

Fog City News
455 Market Street, Suite 125
San Francisco, CA 94105-2476

415.543.7400

This downtown international newstand, chocolate offers thousands of newspapers and magazines from around the globe, as well as hundreds of chocolate bars.

Lo and behold, at the very moment our Chocolate Adventure Tour Trio arrived at Fog City News, John Scharffenberger, the co-founder of ScharffenBerger Chocolate, happened to be there to greet them.

If you believe there are no coincidences in life, this was a prime example.


Fourth Chocolate Adventure

XOX.Truffles.Storefront.jpg XOX Truffles Storefront in North Beach

XOX Truffles in North Beach.

JeanMarc.xox.jpgAll three chocolate connoisseurs agreed that, so far, this was their favorite stop. And they weren’t just saying that because Jean-Marc was present.

“XOX Truffles makes it to the top of my list, in great part, simply because of the melt-in-your-mouth delicious tastes,” stated Nancy, Paula and Catherine.

Nancy, a homemade truffle creator herself, was also inspired by Jean-Marc as he stood there making his truffles. She will bring back this inspiration to Denver where she and her husband make truffles every holiday season as gifts for their friends and family.

casimira.xox.jpgJean-Marc mentioned that — thanks to his wife’s six months of persistence — Casimira has enabled customers to now purchase their truffles in gift boxes from Neiman Marcus, from Whole Foods Market and at Andronico’s Market.

At their small shop in North Beach, you can experience all twenty-something flavors handmade on-site. These flavors include:

Liquered

Amaretto (Cocoa Powder-Dusted)
Black & White Ball (White Chocolate-Coated)
Cognac (Cocoa Powder-Dusted)
Creme de Framboise/Raspberry (Cocoa Powder-Dusted)
Creme de Menthe (Cocoa Powder-Dusted)
a la Kahlua (Cocoa Powder-Dusted)
Liqueur de Noisette (Hazelnut-Coated)
Rum Coco (Coconut-Coated)
Rum Raisin (Cocoa Powder-Dusted)
Triple Sec (Cocoa Powder-Dusted)
Noisette (Soy/Vegan)

Non-Liquered

Caramel (Cocoa Powder-Dusted)
Casimira’s Favourite (White Chocolate-Coated)
Citron/Lemon (Cocoa Powder-Dusted)
Coconut (Coconut-Coated)
Dark Chocolate (Cocoa Powder-Dusted)
Earl Grey (Cocoa Powder-Dusted)
Framboise/Raspberry (Cocoa Powder-Dusted)
French Roast (Coffee Crunch-Coated)
Noisette (Hazelnut-Coated)
a l’Orange (Cocoa Powder-Dusted)
Peanut Butter (Dark Chocolate Hard Shell-Covered)
Dark Chocolate (Soy/Vegan)
a l’Orange (Soy/Vegan)

After XOX, Nancy, Paula and Catherine had one more stop to go:


Fifth & Final Chocolate Adventure

Richart.SF.jpgThe French Chocolate Richart boutique at 393 Sutter was Nancy, Paula and Catherine’s final destination on Friday. If you have never been there, you’re not alone. Neither have I. The Parisian boutique opened less than a year ago in San Francisco.

Before returning to Paula’s place for a glass of wine and a tasting of each chocolate they discovered throughout the day, they insisted on stopping at the Haute Couture of Parisian Chocolate.

I caught up with Nancy after their last adventure and learned that they were once again not disappointed, to say the least.

This Art et Chocolate Paris chocolatier who pioneered ornately decorated palets and put them on pedestals offers a daring combinations of tastes.

Nancy said, “While they are as overpriced as in Paris, it was cheaper to come to San Francisco than to buy a ticket to France. Besides, they make a classy gift for my friends back in Colorado who appreciate the finer things in life. Thanks to ScharffenBerger, Recchiuti, Fog City News, XOX Truffles and Richart, I was able to get quite a bit of my Christmas shopping done two months in advance.”

Surprisingly, the legendary Ghirardelli Chocolate Company, the oldest chocolate manufacturer in America which has called San Francisco home since 1852, was not on their list. Nor was Joseph Schmidt.

Perhaps they will make time for both next trip!

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Joseph Schmidt Confections
3489 16th Street (at Sanchez)
San Francisco, CA 94114
800.861.8682
415.861.8682

Hours: Mon-Sat 10am-6:30pm PST

Founded in 1983, this small factory in San Francisco’s Mission District is not open to the public. However, the place where they produce over 200,000 irresistible chocolate Easter bunnies and 10 million chocolate truffles a year does have a retail shop and a resident chocolatier (see address and hours above).

Schmidt also has a location at Santana Row in San Jose (408) 244.2553.

Schmidt’s creations are works of art. Their original containers alone are a gift.

Step into 3489 16th Street and you’ll think you entered an art gallery not a chocolate shop.

If Italian chocolate is more your style, make sure you don’t miss Emporio Rulli Gran Caffe for the best latte in town, their chocolate gift collection, as well as their Gianduiotti (melt-in-your-mouth chocolate-hazelnut triangles). Gianduiotti is a craft made in Torino that harkens back to the seventeenth century.

Last but not least, in a small boutique on Union Street, many San Francisco residents recommend Goldleaf Chocolatier. Daily customer, Kathy Tilotson said, “Goldleaf has the most incredible fudge and molded chocolates in San Francisco, made fresh in the store or nearby on the East Bay. All are unique.” Tilotson added, “I go there nearly every day for a small bit of fudge. As a result, I have come to know the owner who uses the best ingredients and promotes high percentage dark chocolate. (She used to own a health store!) A must-stop in Cow Hollow.”

For a list of Rugged Elegance Select Establishments in San Francisco which either make and/or sell fine chocolate, go to:

SFRuggedElegance.com/Select

Under Related Categories choose “Chocolate” for our ever-growing list of profiles which include a number of the above-mentioned establishments’ address, phone number, hours and a link to their web site, if they have one.

Afterall, life is supposed to be sweet.

Speaking of which, this story has whet my appetite for a little taste of chocolate.

See you at Whole Foods or Andronico’s or one of our other Select Establishments!

Inspire & Be Inspired (R).

Here’s to healthy, adventuresome, soulful, and another delicious reason to come to San Francisco living!

~ Jennifer Carolyn King

Katherine Hepburn

“What you see before you, my friend, is the result of a lifetime of chocolate.”
Katherine Hepburn

Chocolate

CHOCOLATE

Chocolate: 1 square baking chocolate = 1 oz

Substitute:

1 square = 4 TB cocoa and 1/2 TB fat

1 pound grated chocolate = about 3 1/2 cups

White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

White chocolate contains cocoa butter, milk solids, sugar, lecithin and flavorings (usually including vanilla). Cocoa butter is the fat from cocoa beans, extracted from the cocoa beans during the process of making chocolate and cocoa powder. Cocoa butter has very little ‘chocolate’ flavor.

Cocoa butter is one of the ingredients used to make real chocolate, it is gives chocolate the ability to remain solid at room temperature, yet melt easily in the mouth.

Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of 2 to 5 years. It is used for its smooth texture in foods (including chocolate) and in cosmetics and soaps.

Grand Marnier Chocolate Cake

GRAND MARNIER CHOCOLATE CAKE

INGREDIENTS:
14 ounces semisweet chocolate, broken into pieces
3/4 cup plus 2 TB unsalted butter

10 egg yolks
1 cup granulated sugar
1 TB Pure Vanilla extract
1 TB Grand Marnier
1 tsp Lime Juice

10 egg whites
1/2 cup granulated sugar
- – powdered sugar and whipped cream for garnish

INSTRUCTIONS:
1)
Melt the chocolate and butter in a double boiler. When melted, hold aside.

2) Beat the egg yolks and 1 cup granulated sugar until smooth, then stir in the vanilla, Grand Marnier and lime juice. Add this to chocolate and blend together.

3) Beat the egg whites in large bowl until SOFT peaks form. Slowly add the 1/2 cup of sugar, beating until STIFF peaks form.

4) Lightly STIR 1 cup of the egg whites into the chocolate mixture, then FOLD in the remaining egg whites with a rubber spatula. Don’t stir – FOLD – this keeps the air in the egg whites.

5) Flour and grease a 10 or 12 inch springform pan, and pour the batter into pans
Bake in preheated 250 degree oven for 2 1/2 hours. Cool COMPLETELY before removing from pan.
Sprinkle with powdered sugar and serve with dollop of whipped cream.

Galler’s Chocolate Noir 85%

Made in Belgium, Galler’s Chocolate Noir 85% is for the true chocolate enthusiast. The ingredients are cocoa paste, sugar and soy lecithin (an emulsifier). Weight is 3.5oz (100g).

A superb extra bitter chocolate, displaying mastery again by a second-tier chocolate manufacturer in an arena where the really elite manufacturers seem to stumble a bit. Has a superb chocolate presence and yet a mildness that keeps the power in check. It’s in a way a bit surprising, in that their 70% is not nearly as good – perhaps better beans might be involved, and additional cocoa butter probably constitutes a role too. The feminine extra bitter to Lindt’s strong masculine bar.

The chocolate looks very good on unwrapping. It’s a smooth if perhaps ebony-brick brown tablet, with near-perfect surface finish and shine. Clearly there’s a lot of cocoa butter in this one. The very decisive snap reinforces that impression, combined with an ultrasmooth, ultracreamy texture, which is, however, pretty typical of 85% chocolates.

However, before one notes the textural sleekness one takes in the aroma, and it’s slightly questionable to start, rubbery, indicating a risk of indifferently-fermented low-grade beans. However, Bonnat’s superb Puerto Cabello has the same basic aroma, so perhaps there’s nothing to worry about. In any case, the rubbery disappears in a soothing vanilla burst, accented with coffee – a light-and-dark contrast that is almost a comfort food sensation. One can imagine curling up with this bar on a cold November evening.

The flavour is simple, and simply superb: a great basic chocolatey, with a combination of creamy and vanilla mixed in for good measure. This is very similar to Puerto Cabello, perhaps a bit more darkly roasted, and it’s extremely pleasant and soothing. It also suggests top-quality beans of a similar source to Bonnat’s bar, so similar are the aroma and flavour. And where Bonnat has done a world-class job at 75% with their Puerto Cabello, Galler has done an equally world-class job at 85%, producing a bar that is indeed comfort food for chocolate lovers. (Courtesy of Seventy
Percent) Galler’s Chocolate Noir 85% is available at http://www.chocolatecocoapod.com

Largest Chocolate Bar

The largest chocolate bar ever manufactured weighed 5,026 lbs. and was exhibited by Elah-Dufour United Food Companies at Eurochocolate in Turin, Italy in March 2000.

Judith Viorst

Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces Judith Viorst

History of Chocolate – Beginning

The History of Chocolate -The Beginning

600 The Maya Indians moved from their home in Guatemala to the Yucatan Peninsula in Mexico. They brought with them cacao from the rain forest. In Guatemala the Maya established large plantations to grow cacao.
1000 The people in Central America began using the cacao beans as money. Drawings have been found showing pictures where 10 beans could buy a rabbit or 100 beans could buy a slave. In one Mexican drawing a basket of 8000 beans was used to show the number 8000. The beans were also used to make a bitter drink. This drink was used to treat coughs and fever.
1200 The Aztec’s began to rule Mexico. The Aztecs demanded payment in the form of taxes from the Aztecs with cacao beans. The Aztecs used the cacao bean for a drink. They added flowers, vanilla, and honey to their drink.

Ecole Chocolat Professional Chocolatier Program

Ecole Chocolat Professional Chocolatier Program

The Professional Chocolatier Program is an intensive, part-time program in chocolate making delivered 100% online over a 3-month period so you can learn without “re-engineering” your work and personal life. Become a professional Chocolatier – l earn how to make gourmet chocolate from Ecolechocolat.


Gourmet Chocolate
Next Chocolate Course

Starts: April 11, 2007

See Program Registration Info below for deadlines and costs.

our unique curriculum

During the Professional Chocolatier Program the following curriculum modules are available online and supported by online resource material.

Product Knowledge
Module Learning Objectives:

  • understand the history of chocolate as well as modern chocolate cultivation and processing.
  • develop a shopping list of chocolate making suppliers for all ingredients and equipment.

Physiology of Taste
Module Learning Objectives:

  • understand the chemistry of chocolate and what determines its flavor and texture in order to create successful chocolate recipes.
  • explore chocolatier products in major chocolate centers around the globe to better understand the industry.

Technique and Production
Module Learning Objectives:

  • practice working with chocolate (including chocolate tempering, dipping, decorating and molding) with a goal to produce a consistent gourmet chocolate.
  • create chocolate truffle formulas based on ganache and chocolate making recipe formulas based on sugar syrup and fondant.
  • explore the creative side of chocolate making by developing products that have great taste and eye appeal.

Developing a “Plan of Action”
Module Learning Objectives:

  • identify market need in order to position your products in the market and produce a marketing plan executive summary.
  • be able to position yourself (or your business) as an expert in chocolate making in your resume and promotional material.
  • understand how to set-up your operation to maximize production, efficiency and profitability and produce an production plan around your signature product.
Chocolate Making

You won’t go through the our chocolatier program alone. Your instructors all have working chocolatier experience. I also have 9 years of experience in university-level online education – ensuring that your learning experience is comprehensive and enjoyable.

Registering for the Program

Registration Fee $595.00 US (US & International Students) or
$721.71 CAD (Canadian Students – includes 6% GST)

Next Program Start/End Date:April 11 – June 25, 2007
Registration Deadline is April 9, 2007
Click here to enroll using our online application form!

Note: We accept Visa, MC and Amex for your registration payment. The registration fee does not include ingredients or equipment. These extra supplies could cost approximately $200.00 US depending on what equipment you already own.

Class Assessment:

  • Students will be assessed by completion of assignments throughout the program.

Certificate:

  • Students completing the program with a 70% or more will receive an Ecole Chocolate Certificate of Achievement.

Celebrating the Artistry of our Graduates


Truffles produced by student Thitima Boonserm from Thailand
during the Professional Chocolatier Program

Machiavelli Chocolatier
Graduate Raul Matias of Machiavelli Chocolatier

Chocolates by Daniel
Graduate Daniel Nelson of Chocolat by Daniel

Anna Shea Chocolates
Graduate Anna Shea of Anna Shea Chocolates

Yukari Hanada
Green Tea chocolates created by student Yukari Hanada
for her assignment in the Professional Chocolatier Program.

Gail Ambrosius Chocolatier-Madison
Graduate Gail Ambrosius Chocolatier-Madison

Saratoga Chocolates
Graduate Mary Loomis of Saratoga Chocolates

Ghirardelli Square Chocolate Festival

SAFEWAY PRESENTS
12th Annual Ghirardelli Square Chocolate Festival
Saturday & Sunday, September 8-9, 2007
12:00 PM – 5:00 PM

The 12th Annual Ghirardelli Square Chocolate Festival will take place on September 8 and 9 at Ghirardelli Square. We will close down Beach Street for the two days and fill the Festival with chocolate treats for you to enjoy. The Festival will benefit Project Open Hand.

The weekend will feature a variety of chocolate delicacies from some of the best Bay Area restaurants and bakeries. Throughout both days families will enjoy activities, including chef demonstrations, children’s entertainment and live music.

For over 20 years, Project Open Hand had provided meals and bags of groceries to men, women and children living with symptomatic HIV and AIDS. Project Open Hand expanded their services to provide daily congregate lunches to seniors and provide meals to people who are homebound and critically ill. Visit www.openhand.org for more information.

Join us for the 12th Annual Ghirardelli Chocolate Festival and enjoy the temptations of the Square.

For sponsorship information only contact Diana Kimbrell & Co. at diana@kimbrell-co.com.

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