Professor Chocolate

When I think of chocolate in Europe, I think of France, Italy, Belgium and Switzerland.  When I think of chocolate in the United States, two cities on opposite sides of the country beckon me… New York City and San Francisco.  Two chocolate meccas on two different coasts, in two very different cities.  Professor Chocolate has made traveling to New York City to find the best chocolate the most easiest task on your “to do” list.  You will find all of the answers in their book The Ultimate Guide to Finding Chocolate in NYC (New York City) which is available on Amazon.com.  By the way, Professor Chocolate is made up of a team of two men who worship chocolate as much as yours truly.  Their names?  Rob Monahan and Neill Alleva.  You may remember seeing the video I posted not to long ago with Ron and his adorable little boy Sam perusing some of NYC’s local chocolate shops.  I have included that video in case you missed it the first time.

The Ultimate Guide to Finding Chocolate in NYC

Back to the book…The Ultimate Guide to Finding Chocolate in NYC.  I actually found a lot of new chocolate shops in this book that were new to me.  You have to remember that first of all, not everyone has a website and second, shops may be more known for something other than chocolate even though their chocolate is stellar.  Gasp.  I know.  But it’s true.

Rhonda Kave (center) started a chocolate biz after pursuits that included raising kids Corwin and Allison. (Photo Courtesy The New York Post)

The guide is a superb gift for all of us chocovores!  We start out with directions from the Chocolate Professors.  You know how I love directions.  Sometimes it’s nice to get lost in the moment and wander around finding things.  Other times it’s nice to have someone show you right where everything is located.  The guide is divided between the distinctive neighborhoods that makes NYC.  In this case, eleven neighborhoods.  The guide includes something significant about each neighborhood, you get a listing of how long the chocolate tour will take both in mileage, in time spent and how many chocolate stops that you will be making.  Each section after that has a more detailed map of the area around the chocolate shop and some other local spots to check out.  For those of us that like immediate gratification, Professor Chocolate will tell you what their favorites are so you can just go buy and then enjoy savoring your chocolates while you read in your hotel room.  My book is already highlighted and dog eared ready for the trip…

FIKA Pearl Street

In each section, the chocolatier and chocolate used are specified as well as icons for more help, again for those with immediate gratification in mind.  Even more important, Professor Chocolate highlights chocolate shop hours and how to get there via subway. Once you have enjoyed your chocolates, you may record your truffles and bonbons, bars and barks, and drinks or anything else chocolate that the shop might offer on a star rating system.  Homework!

New shops I found… Evelyn’s, FIKA (I’m moving in there), Bond Street Chocolates, Roni-Sue’s, Stogo (ice cream and chocolate!), Black Hound, Three Tarts, Nunu, Brooklyn Flea and Blue Apron Foods.  (FYI – Professor Chocolate just held a book signing at Three Tarts.) I guess I need to get out more.  I plan on a personal chocolate tour of NYC once winter breaks.  I’m taking my camera along so that you may enjoy it almost as much as I will.  Almost, because I’ll be tasting too!

So don’t miss this book!  It’s complete, user friendly, fun and chock full of chocolate goodness!  As the Professors Chocolate say… “Let the journey be the reward.” You may follow Professor Chocolate on Facebook, Twitter or on their website Professor Chocolate.  Click here to buy The Ultimate Guide to Finding Chocolate in New York City on Amazon.com.

Annmarie Kostyk

Vintage Plantations Valentine's Day Chocolates

Valentine’s Day is just around the corner and you know what that means! Chocolate and flowers go hand and hand in Valentine’s Day celebrations. When I was a little girl, I always awoke on Valentine’s Day to find a big red box of candy at the end of my bed. It was from my dad. My favorite box had a doll on the front. To this day I wish I would have saved them all. That’s a tall order to live up to as you become an adult women. One begins to expect things…

St. Valentine

Valentine’s Day goes back to the third century when it was originally the ancient pagan Roman festival of Lupercalis/Lupercalia, a fertility celebration that used to observed annually on February 15. The Catholic church began to rename pagan holidays with those of Catholic saints so people would still be celebrating, only what they were celebrating was suppose to be different. I suppose fertility and love are pretty close enough not to matter.

Valentine's Day Enrobed Truffles

In 496 AD, Pope Gelasius turned Lupercalia into a Christian feast day and set its observance a day earlier, on February 14 just to confuse people just enough to not question why. He proclaimed February 14 the feast day of Saint Valentine, a Roman martyr who lived in the 3rd century. It is this St. Valentine whom the modern Valentine’s Day honors. A lot happened of the course of centuries to Valentine’s Day and the who, what, why and where of the whole thing. What is most intriguing is that it was not until the 14th century that Valentine’s Day actually became a holiday for lovers – current or would be. In medieval France and England, it was believed that birds mated on February 14. My bet is they were simply cold and people started talking. Romance and Valentine’s Day continued through the Middle Ages and continued to evolve as all holidays and traditions do.

Esther Howland Valentine 1850

By the 18th century, gift-giving and exchanging hand-made cards on Valentine’s Day had become common throughout England. The hand-made valentine cards were made from leftover lace and ribbons, and featured cupids and hearts. These cards were then given as tokens to the man or woman one loved. The tradition arrived in America where we feel the need to mass produce. In 1840, the first Valentine’s Day cards were mass produced for retail sale in America. Esther A. Howland is considered the mother of the Valentine’s Day card in the United States. She made elaborate cards with real lace, ribbons and colorful pictures. It was when Howland began Valentine’s cards in mass production that the tradition really caught on in the United States. When I say mass produced, you have to keep in mind that the Valentine’s Day cards were still all made by hand. In 1913, Hallmark released its first Valentine’s Day card.

1887 Whitney Valentine

Today Valentine’s Day is celebrated throughout the world. Kind gestures and homemade cards evolved into dining out, flowers, diamonds and, of course, chocolate. Chocolate is thought to be given as a gift for its aphrodisiac properties, but who really know if it works. Chocolate does make you feel good and, for that matter, getting any gift makes you feel good! The first box of Valentine’s Day chocolates is credited to Richard Cadbury, of the famous British chocolate family, in London in 1868. Cadbury denied this claim stating that the box was simply a way to showcase his chocolate. Others say it was a special gift for his daughter that caught on. Bravo, Mr Cadbury! The box was romantic and of the Victorian style of its time. 75% of the chocolate sold during the year is purchased by woman. Over Valentine’s Day, 75% is purchased by men. No surprise there, although the men I know would love a good box as well. Over $1 billion of chocolate is purchase for Valentine’s Day. I don’t know about you, but I love receiving chocolates any time of year, but Valentine’s Day makes it a bit more special.

Rococo Chocolates Valentine's Day Box

Give me a box of chocolates, a good movie on DVD and I’m good. I’m still offering my address if anyone wants to send some chocolates my way for Valentine’s Day!

I beg you… No balloons or stuffed animals.  Do one thing, and do it well.  It is better to have quality than quantity.

I bid you peace, love, flowers and chocolate on this upcoming Valentine’s Day. (P.S. Size does matter when purchasing a box of chocolates…)

Annmarie Kostyk

In advance, I apologize to all of my fellow chocovores for my backlog of reviews. Chocovores is my new word that I dub all of my fellow chocolate lovers!  I promise to get caught up over these next two weeks.

Those of you that know me very well know that I’m a foodie in general.  Chocolate, I should specify, dark chocolate is my passion.  And why not?  It’s decadent, sinful, delicious and on top of that it’s good for you!  I digress as usual… There are, however, many other sweets that I absolutely adore… anything custard based, nougat, marzipan and the French macaron.  French macarons are like chocolate to me.  I only share with a few select people.  If I’ve shared any dessert with you, but especially dark chocolate or French macarons, well, you are in the tight Chocolate Club and close to my heart.  And if you share with me, well, I’m yours forever.

I was delighted to receive a big box of French macarons from a fairly new company called Napoleon’s Macarons.  How fitting as the French macaron is, of course, French.  Napoleon would be proud as would any Frenchman for that matter.  Well, the French macaron is all the rage right now, but it’s still pretty hard to find good, authentic ones.  If you want to treat yourself or need a Valentine’s Day gift to send to someone special, most definitely order from Napoleon’s Macarons.

Napoleon's Macarons 24 Piece (My box)

First let me start off by saying Napoleon’s Macarons quality is that of the Laduree French macaron.  That’s saying a lot.  I was a bit worried about receiving French macarons via the mail as the French macaron is a delicate cookie.  The package was properly secured and padded.  The box containing the actual macarons was a lovely confectionery pink color and it was all nice and glossy.  You all know that I’m a packaging junkie!  I open the box carefully to see what awaited me.  I was delighted to see that each individual macaron was secure in it’s own little home.  Only one casualty and I’m pretty sure it happened when the UPS man put it under his arm.  He had lots of boxes for me that day.  What an array of color and aromas coming from the box!  Fantastic!  Tres magnifique!  Josephine would have squealed with delight.  I sure did.

Napoleon’s Macarons are both organic and gluten free.  The flavors are clean, clear and innovative.  They come in boxes of 24, 36 and 48 ranging in price from $36-$68 and worth every penny.  The really nice thing?  You get to pick the flavors!  If you have a favorite, you can get an entire box of just the one kind!  The only one I didn’t care for was the Moroccan Tea.  The rest of them… well, I wish I would have had a box of each of flavor!  Here’s a little blurb on the French macaron maker right from their website…

Napoleon's Macarons Close-Up (48 Box)

Razmig Cyril Tchoboian was born and raised in Lyon, the French capital of gastronomy. Throughout his entire upbringing, his family exposed him to culinary arts and notably, pastries.

His love for experimentation brought him to constantly look for new combinations of flavors, and the infinite possibilities offered by the macaron attracted him right away.

Upon his arrival to California at age 25, he discovered the excitement of people over the fusion of cuisines from all over the world; Napoléon’sMacarons is his contribution to this quest of unfelt textures, refreshing aromas and novel sensations.

Here’s some of my favorites in the box:

Napoleon's Macarons Intense Chocolate

Intense Chocolate – Not a given for me.  Outside of the world of chocolate, chocolate is not my first flavor of choice for pastries.  I know this surprises you, but it’s true.  This was one outstanding  chocolate French macaron!  Look at that flaky goodness.  Nice and airy with a bit of crispiness in the texture.  Just chewy enough.  Ah… The cookie was full of a light cocoa flavor and the chocolate ganche was thick and rich.  Perfection!  Four stars!

Napoleon's Macarons Vanilla Creme Brulee

So I mentioned I loved custard… Creme Brulee is my all time favorite dessert.  Make a Vanilla Creme Brulee French Macaron and I’m yours!  See… for me, if you feed me it makes me happy!  Where to start?  This little gem melted in my mouth.  The vanilla burst through like a champ, yet wasn’t overpowering in the least.  I felt like someone handed me a creme brulee and just happened to hand me the cookies to surround it.  That’s the way it should be.

Napoloen's Macarons Raspberry Cream

The Raspberry Cream French Macaron is a looker and a taste sensation!  Just look at her.  She was the star of the box in sex appeal.  I was just dying to taste her.  Did I mention I ate all of these in two sittings?  She’s made of two different cookies.  The top is a raspberry and the bottom was (I’m pretty sure) a vanilla cream.  The inside filling is raspberry cream made with their homemade raspberry jam!  Marie Antoinette would have loved her!

Napoleon's Macarons Baklava

For innovation, the Baklava French Macaron won my vote (along with the Cola which no longer seems to be offered, unfortunately).  The Baklava was such a surprise.  It had the perfect balance of nuts and honey.  There was no question that this was Baklava.  My eyes told me one thing and my luckytaste buds told my mind something else.  Very nice.

Napoleon's Macarons Chestnut Cream

I didn’t quite know what flavor one of the French macarons was when I tried it.  I went online to check.  It was the Chestnut French Macaroon.  I realized at that point that I don’t think I’ve ever tasted chestnuts before!  Quite embarrassing!  And I call myself a foodie.  Shared one of these with my mom, she loved it.

So there’s no need to go to Paris to buy yourself French macarons at Laduree.  You can simply go online and bring France and the French macaron to you just go to Napoleon’s Macarons a place an order!  Made in America by a Frenchman!  Go figure!  Follow Napoleon’s Macarons on Twitter and Facebook!

Sometimes the Chocovore needs a bit more than chocolate!  French macarons are always a nice, welcomed option.  Bon soir!

Annmarie Kostyk

I apologize for you not receiving this post.  Not sure what happened but it did not post when it was scheduled and it disappeared when I tried to manually post it.  Two excellent chocolate videos for you to enjoy!  One is of Hillary Davis’s recent trip to Paris to experience Salon du Chocolate.  The second video takes us on quick guided tour of the Flatiron section of New York City by Professor Chocolate and Son!

Hillary Davis

Join food blogger Hillary Davis on a fantastic trip to the largest chocolate show in the world – Salon du Chocolate which is held in Paris every year. Hillary sure look like she enjoyed the Salon du Chocolat!  Follow Hillary’s blog Marche Dimanche!  You may also  follow Hillary on Facebook and Twitter.  Can’t make Paris next year?  Try any number of other cities throughout the world for Salon du Chocolat!

Professor Chocolate's Book

Professor Chocolate and son (isn’t he the cutest?) walk one of the tours from their lower Manhattan choclate tour book called  Professor Chocolate Presents The Ultimate Guide to Finding Chocolate in New York City (Lower Manhattan & Brooklyn Ed.): 40 NYC Chocolate Shops Organized Into 11 Distinct and Digestible Walking Tours

This tour takes place in the Flatiron section of the city. The only location that is excluded is Chocolat Moderne…which can be visited on one of our tours. It is one of the most secretive chocolate factories in the city!  Follow Professor Chocolate on Twitter and Facebook!  Professor Chocolate gives chocolate tours in New York City all year long!

Chocolate is enjoyed by everyone across the world whether it be in New York City or Paris.  Everyone understands chocolate!  Next year, head to Salon du Chocolat and tell them Hillary sent you.  In the meantime, make a trip to New York and visit Rob, the Chocolate Professor or at the very least buy his book and be an armchair traveler!  Have a great day!

Annmarie Kostyk

Fairyland Village of Greyton

Once upon a time, in the land of South Africa lived a man named Sir Richard Von Geusau who was tired of being an accountant and was extremely fond of chocolate.  He started his fairy tale chocolate business called Von Geusau Chocolates in a little cottage in the town of Greyton.  The villagers were excited to have him!

Sir Von  Geusau searched to the far ends of the earth for the best ingredients for his fine chocolates.  His quest led him to a country called Belgium.  The chocolate couvertures procured from Belgium had been secretly known to be some of the best chocolate in the world .

All of Sir Von Geusau’s fine chocolates are made by hand with only the freshest and most innovative ingredients such as fresh farm cream, roasted nuts, exotic liqueurs and essential oils.  The chocolates beckon you to them begging to be experienced.  The glossy chocolate greats your eyes, the aroma of the fine ingredients tempts your nose as bit into them, and the taste envelopes your mouth in a second.  Simply, breathtakingly sinful.

Chocolate Truffles (Photo Courtesy of Von Geusau Chocolates)

The deliciousness, beauty and care that go into Sir Von Geusau’s chocolates led him into a realm of fairy tale and romance.  Many of the finest hotels in the Cape offer Von Geusau’s chocolates to their guests.  Recently,  Sir Von Geusau ventured to ye land of the United Kingdom and Belgium to further his knowledge and chocolate skills which he passes on in his newest creations just in time for ye holidays of Valentine’s Day, Mother’s Day and Easter.

Filled Chocolates (Photo Courtesy of Von Geusau Chocolates)

The romantic chocolates of Von Geusau have ventured yet further afield to the land of the grape where master Kevin Arnold of Waterford Winery presents wine and chocolate tastings with these fine chocolates.  Not to be put in shackles, Sir Von Geusau thinks out of the fairyland and created a combination of a Cabernet with Rock Salt Dark Chocolate for ye people of the world.

Bouché (Photo Courtesy of Von Geusau Chocolates)

Sir Von Geusau is a kind man who will gladly ship to anyone in the world which makes him even more of a hero to our story!  Among the many offerings created at this fairy tale cottage include a variety of truffles which are also available enrobed in chocolate (all you have to do is ask!), filled chocolates, dipped ginger, dipped orange peel, chocolate covered marzipan, Frangelico & Hazelnut bouché, Amaretto & Almond bouché,  Cointreau, Orange peel & Pecan bouché Maraschino Cherry Wedges!  For the purists in the land, Von Geusau offers 50g and 100g white, milk and dark plain chocolate bars, and those made with exotic spices or essential oils.

To order Von Geusau Chocolates to be shipped anywhere in the world, click Von Geusau Chocolates.

100 g Chocolate Slabs (Photo Courtesy of Von Geusau Chocolates)

Beef Fillet with Chocolate-Chilli Sauce

(Recipe Courtesy of Waterford Wines and sourced from www.nomu.co.za)

For the Beef:

Ingredients:
1.5kg (3 1/3 pounds) Beef fillet, trimmed and tied
3 tablspoons olive oil
2 tablespoons Coffee Rub

For the chocolate-chilli sauce:

Ingredients:
500ml (17 ounces) beef stock
250ml red wine (8 ½ ounces) (We suggest The Jem 2005)
100g Chocolate Chunks (3.5 ounces) (dark chocolate)
80ml cream (2 ¾ ounces) (optional)
1 tablespoon thyme or rosemary, finely chopped
Salt and Pepper, for seasoning

Place the beef stock and red wine in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.

Pre-heat you oven to 200°C (400°F). Cut the fillet into 6 neat medallions. Combine the olive oil and Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt (sea salt is fine).

Chocolate is something to be savored and enjoyed all over the world.  Now, get to it!

Annmarie Kostyk

Baby it’s cold outside isn’t just a song, and I am not even sure that is the actual name of the song, but it’s pretty chilly here in Chicago. I know my blood has thickened up again (after my 8 year hiatus in Austin, Texas) for the brisk winters, because when I ran errands this morning and I thought to myself how nice it was out.  It was 3 degrees F!  Coat was unzipped, no gloves and the sun was shining with no wind.  The day is what you make of it. I headed for Trader Joe’s grocery store where they sell Barry Callebaut chocolate for absurdly low prices under their private label and purchased $20 worth of chocolate.  Just sitting down to drink my Caribbean Hot Chocolate that I prepared with my 85% chocolate bar.  Thought I would share some tidbits with you about the Caribbean and chocolate/cocoa while I enjoy my Caribbean Hot Chocolate and dreaming about the gorgeous beaches of the islands. I am also going to be more proper in my Theobroma cacao terminology from now on and will be using the proper term of cacao rather than cocoa so everyone will be on the same page.

Map of the Caribbean

The Spanish Capuchin friars who grew criollo cacao in Ecuador in about 1635, previously there had been little success growing Theobroma cacao in any of the Spanish Caribbean territories.

As the need for chocolate in Europe increased, France introduced cacao to Martinique and St Lucia in 1660, the Dominican Republic in 1665, and Grenada in 1714.

The Dutch had taken over cacao plantations in Curaçao after they seized the island in 1620.

England had Theobroma cacao growing in Jamaica by 1670.

The share of the cacao market in the Caribbean is quite small compared to other countries.

The Dominican Republic produces the most cacao beans in the Caribbean islands, but only represents about 2% of the world’s prodcution.

Other Caribbean producers of the cacao bean include Haiti, Jamaica, Cuba, Trinidad and Tobago and Grenada.

Cacao beans from Trinidad and Tobago have a cinnamon spiciness with a complex fruitiness. Very well-balanced.

Cacao beans from Jamaica have notes of pineapple and are rather bright and fruity with appealing aromas. The cacao beans are complex and well-balanced.

Dominican Republic’s cacao beans possess a deep earthy flavor with fragrant tobacco notes. Some of the cacao beans have delicate red wine and spice notes too.

Grenada Chocolate Company Organic Dark Chocolate Bar

The Grenada Chocolate Company is an organic Trinitario cacao plantation and chocolate maker’s cooperative.  They are small scale growing on 150 acres and are also completely environmentally friendly using solar power.  I like that they are tree to bar with no one in between!  Rococo Chocolates works in collaboration with The Grenada Chocolate Company to make their famous house blend.

Rococo Chocolate's Orange & Geranium Organic Dark Chocolate Bee Bar

Hotel Chocolate owns the Rabot Estate Cacao Planation in St. Lucia.   They actually have a hotel when you can stay ont he estate called simply The Hotel. The cocoa trees of Rabot Estate are primarily Trinitario Theobroma cacao species rich in Criollo genes.

Some of the other chocolate makers and chocolatiers using cacao beans or chocolate from the Caribbean include Amano Chocolate, Valrhona Chocolate and Michel Cluizel Chocolate.

Caribbean Hot Chocolate

(Serves 2)

Ingredients:
4½ oz (125g) dark chocolate (70% or higher cocoa content), grated
2 cups (500ml) whole milk (cream for complete decadence and for my vegan friends almond milk is fabulous!), divided
2 tbsp raw sugar
½ egg yolk
½ vanilla pod
½ cinnamon stick
pinch ground nutmeg

Directions:
Mix grated chocolate, raw sugar, egg yolk and ¼ cup milk in small bowl. Split the vanilla pod. Put vanilla pod, pinch of nutmeg and cinnamon stick in a heavy saucepan with remaining milk. Bring to a simmer. Slowly pour chocolate mixture from bowl into saucepan while stirring with whisk. Remove from stove. Continue stirring until thick. Serve immediately.

Caribbean Hot Chocolate

I bid you creamy, thick Caribbean Hot Chocolate and warm sunny beaches!

Annmarie Kostyk

We have not had a guest blogger in awhile!  Today I bring you Adam Wayda of Paris Patisseries talking about a recent chocolate tasting he conducted on the Pralus Chuao chocolate bar.  Totally brilliant review!

Long before I overindulged in pastry, I got to know chocolate. Having Biagio Abbatiello as my purveyor of fine bars, from his luxe chocolate shop here in DC, made it easy. I’ve made my way around the world, from Trinidad to Madagascar, Indonesia, Costa Rica and beyond many times over – in dark and milk alike. Yes, even white, too. Along the way, I’ve developed some favorites, well-respected in the chocolate community, such as Amedei’s Porcelana or Domori’s Apurimac, and some other less renowned gems, like Patric’s 67% or Vestri’s 50g Pistachi. Yet, aside from a thorough romp around Michel Cluizel’s offerings, I haven’t delved into many of the French chocolatiers. But that’s about to change.

Usually when I visit Biagio’s shop, I get easily swayed by something new and rare. It’ll start innocently, when one of the salespeople tosses out something like, “Did you know this is one of only two bars in the world produced from Congolese beans?” And 20 minutes later I’ll be walking out with $50 in chocolate. So last week I went into the shop determined to buy some of the French bars I’d never sampled. Pralus’s Chuao immediately caught my eye, not only because of its swank packaging but because, since it was a Chuao, it would be fun to compare it to Amedei’s masterpiece Chuao, purportedly the finest chocolate in the world. The verdict?…

Francois Pralus Chuao Chocolate Bar (Photo Courtesy of Paris Patisseries)

Color me impressed. Pralus’s Chuao might not have quite put the “wow” in Ch-wow, as Amedei’s version does, but it was definitely ch-great. I found the initial snap fairly satisfying – crisp without being too firm. I gave two chomps to help it melt a bit faster, picked up on a sweet but very mild hint of gorgonzola . . . and, within about 5 seconds, was hit with a pronounced acidity that, interestingly, cooled-down very quickly and began to balance itself out with some more muted bitter tones. Light, but very obvious, waves of strawberry became abundant and were held nicely by a classic and super sophisticated backdrop of Criollo and subtle oakiness. Or, put more succinctly . . . yum.

Francois Pralus Chuao Chocolate Bar (Photo Courtesy of Paris Patisseries)

The texture, too, stood up pretty well. Though there was a slight grain, it was still dazzlingly smooth for a 75%. And the lingering finish to the overall flavor and texture? Almost as smooth as a baby’s bottom, though short-lived. There was a slightly bitter/tanniny, though moreso creamy/woody, flavor quality to the lingering elements. But, again, I found that it slipped away within a minute or so.

Francois Pralus Chuao Chocolate Bar Inside (Photo Courtesy of Paris Patisseries)

Aside from thoughts on the taste experience, you’re probably wondering, “PP, what’s with all these freaky lines on the inside of the chocolate?” Well, friends, welcome to the pour pattern and cocoa butter crystal formation found in many a fine bar – as seen in 16MP of ultra-hi-res. I only wish I could speak to the physics of it, but the gist is that the spread of the liquid chocolate from the center of the mold into which its poured, combined with different rates of cooling, from top/bottom and outside edge to inside, form some wild striations. In some bars, you can barely see a thing; in the Chuao, it’s like a Paleontology exhibit.

You probably thought the pastry cross-sections I take in my patisserie reviews were pretty fun, but I know the true chocophiles are sitting there saying, “No ******* way! Are you going to show this for every bar you review?” Count on it. Life wouldn’t be complete without a catalog of 30x magnification crystal patterns of the finest bars in the world. (Remember: You can click on any photo to see it larger in the PP image vault.)

Francois Pralus Chuao Chocolate Bar Surface (Photo Courtesy of Paris Patisseries)

Let me clarify that all the preceding photos got cleaned up to remove many of scratches, speckles and more that come about during shipping of the product. The shot below, however, is unaltered, so all the ugly bits are still in place! Kinda sad that an $11 piece of chocolate, weighing in at a mere 50g, gets banged-up so much, but it’s a rough road from France, my friends.

Francois Pralus Chuao Chocolate Bar Interior (Photo Courtesy of Paris Patisseries)

One thing that does not occur in shipping is air bubbles, which you can see clearly in the above and the below. Monsieur Pralus would do well to tighten up the quality control a bit. But, whatever, I’m mostly concerned with the flavor and texture.

Francois Pralus Chuao Chocolate Bar Air Bubbles (Photo Courtesy of Paris Patisseries)

So, yes, all things considered, I would definitely recommend Pralus’s Chuao. What it lacks in magic, it makes up for in pure sophistication. And though you’ll only ever see me do this for bars, as I wouldn’t want to **** off my patissier/chocolatier friends in Paris by doing this to their chocolate pieces and fine pastries, here’s how I’d score this along various 0-10 scoring dimensions of my own development (with a nod to Susan Cohen for coming up with the name of the first criterion)…

Brashness: 3.5
Mouth feel: 8
Grit: 1.5
Snap: 6.5
Acidity / Bitterness: 7 / 3.5
Personality: Sophisticated
Overall Opinion: 8

If you’re now thinking, “Where can I get this?!” I’m not quite sure what to tell you. Short of already having a good chocolate shop near you, it’s difficult to find one with a broad selection of ultra-luxe brands. Your best bet is to try to track this and others down online. Or, if you’re in the Washington, DC area, you can just swing by Biagio Fine Chocolate at 1904 18th Street, (202) 328-1506 ‎. Tell them Adam from the pastry blog sent you. They know yours truly all too well

Feel entitled to enjoy goodies like this all the time? Follow Paris Patisseries on Facebook, on the Paris Patisseries website, and on Twitter. That’s where you can keep up with my latest pastry adventures and see extra goodies deemed too awesome for the blog.

You are not paying attention if you did not learn something from that chocolate review!  Now go order yourself a bar and try your own tasting at home!

Annmarie Kostyk

I was flattered to receive an email from a dear friend from college today that said every time he encounters anything having to do with chocolate he thinks of me.  After being friends for over 25 years, that’s pretty impressive!  There have been three different varieties of Theobroma cacao reported in the past.  As it turns out, there are more and more varieties being found all the time.  The following article talks about one of them.  It is called Pure Nacional and Moonstruck Chocolate decided to make a chocolate bar and some other goodies with them!  Personally, for something so rare, I would rather have a simple chocolate bar to enjoy the complexities of the chocolate, but that’s me. The article comes from Urban Daddy.

Photo Courtesy of Moonstruck Chocolate

The bold. The brave. The pioneers. These are your people.

Particularly when they’re devoting their talents to some of the most important issues of our time.

Like discovering a whole new kind of chocolate…

Introducing Fortunato No. 4, the first chocolate bar made from a newly rediscovered Peruvian cacao bean, available now.

Let’s be clear. This thing looks, smells and even tastes suspiciously like a regular chocolate bar. But don’t worry about that. Here’s what matters: this is a species of chocolate you’ve never laid taste buds on before. The bean is called Pure Nacional, and it was considered unharvestable for the past century. That is, until some California chocolatiers came across a brand-new crop of the beans growing wild in the mountains of northern Peru. (You know, that old story.)

Once you’re hooked, you can move on to the raw, unadulterated version: a chocolate-coated Pure Nacional bean. The nugget inside is straight from the plant (give or take a little roasting), so you’ll taste every last iota of chocolate.

Incidentally, this is also how they discovered Skittles.

You may read more about the discovery of these rare Theobroma cacao beans from a recent New York Times article entitled Rare Cocoa Beans Discovered in Peru.

Photo Courtesy of Ruth Fremson of The New York Times

Always something new to learn in the world of chocolate!  Keep enjoying some dark chocolate or hot chocolate on a daily basis!  It’s good for you!

Annmarie Kostyk

A Mayan Making Some Hot Chocolate

Hot chocolate has its origins in Central America and was then carried to Europe in the mid-17th century where it joined the ranks of popularity among tea and coffee.  Hot chocolate then became the drink of choice over ale, beer and hard ciders of the day when it traveled to America.  The drink first showed up in Spanish Florida and then slowly moved its way up to New England and the Mid-Atlantic regions of America.

Hot Chocolate Pots with Wheels

Although hot chocolate was used for medicinal purposes during this time, it was primarily enjoyed as a special treat during the day.  There was a great deal of time that went into preparation of hot chocolate.  Today’s hot chocolate where the package is torn open or a tin opened was not an option. The ingredients for hot chocolate during the 1800s included milk, eggs, white-wine, rosewater, mace, cinnamon, sugar, and of course, chocolate.

Ibarra Chocolate Cake

The entire process was also quite time consuming.  The chocolate of the day came in prepared chocolate cakes (similar to the Ibarra chocolate today).  A portion of the chocolate had to be scraped fine, added to water and simmered for 15 minutes.  The beverage then had to be milled to make sure it was smooth.  The mixture was put into a chocolate pot that  had a wheel inside which was usually made of wood or metal.  The wheel was propelled by hand to blend the chocolate and water together (something we know chocolate doesn’t like to do).  After the hot chocolate goes through this milling process, it must be heated again, and then milled a second time.  For the hot chocolate to be made properly, there should be no pieces of chocolate sediment, and it should be smooth and blended.  Cream and sugar may be added prior to the milling process, but most often added once the process is completed.

Walter Baker's Cocoa

To follow are some chocolate and cocoa recipes from By Miss Parloa
and Home Made Candy Recipes By Mrs. Janet McKenzie Hill.  The cocoa for the recipes was furnished by Walter Baker & Co., Ltd. of Dorchester, Massachusetts and published in 1780.

Breakfast Cocoa

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

Hot Chocolate

Formula for Making Three Gallons of Breakfast Cocoa

Ingredients:
½ pound of Walter Baker & Co.’s Cocoa
1 ½ gallons of water, hot
1 ½ gallons of milk, hot

Directions:
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

Cracked Cocoa

To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

Cocoa Nibs

Vanilla Chocolate with Whipped Cream

Ingredients:
One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate
4 cups of boiling water
Pinch of salt
4 cups of hot milk

Directions:
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

Plain Chocolate

Ingredients:
1 ounce or square of Baker’s Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Directions:
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

Hot Chocolate with a Side of Whipped Cream

Now go take some time to make yourself some real hot chocolate!

Annmarie Kostyk

I found this post on Rococo Chocolate’s chocolate blog.  The chocolate industry has its dark side, and not in a good way.  There is a lot of human trafficking, child labor and slavery going on in the industry.  This is a start.  Perhaps we can start something like the a small section of the diamond industry has started?  Non-conflict diamonds and non-conflict chocolate/cocoa would work for me.

Map of Cote d'Ivoire and Ghana

Chocoholics received good news this past week, with the report out of Ghana that consumers can now trace their cocoa beans straight to the source with a new tagging tool developed by CI World Helveta and Armajaro. With recent reports that employees linked to Hershey may be victims of human trafficking and other forms of abuse in both Ghana and Cote d’Ivoire, the announcement from CI World and Armajaro is a welcome addition to help monitor the industry. While tagging may not reveal the exact profiles of workers, the presence of a monitoring body is sure to keep out some of the ills that plague the industry and at the very least allows consumers and watch-dogs to trace sacks of cocoa beans to areas where there are reports of abused child workers and victims of human trafficking.

CI World is a specialist in tracking commodities in supply chains and Armajaro is a commodities supply company, focused on sugar, coffee, and cocoa. The two entities partnered up in order to make cocoa beans traceable and in order to help consumers feel at ease about where their aphrodisiacs come from.

Tagged Ghana Cocoa Beans (Photo Courtesy of Rococo Chocolates)

Annmarie Kostyk