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

This is a reprint of an article by The Pursuitist’s Epicurean division.  Everyone who loves to cook, bake or create should own this book.  Still looking for a gift for someone?  This may be it!  I just ordered mine on Amazon.  Learn flavors.  Learn to taste.

The flavor wheel is popular in chocolate, wine and olive oil tasting, but not many people know about it.  Let us leave more about what flavors, some unexpected work best together and see what we can come up with!

The Flavor Thesarus by Niki Segnit

As Published in Epicurean

The Flavor Thesaurus by Niki Segnit

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? “The Flavour Thesaurus” is the first book to examine what goes with what, pair by pair. The book follows the form of “Roget’s Thesaurus”.

The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy.

There are 980 entries in all and 200 recipes or suggestions are embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chili, lobster & vanilla, and goat’s cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.

Beautifully packaged, “The Flavour Thesaurus” is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking – it’s the sort of book that might keep you up at night reading.

Reviews:

Nigel Slater, Observer New Review Best Books of the Year, 14 November 2010:
The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus by Niki Segnit (Bloomsbury). It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come.

Kate Winslet, Harper’s Bazaar, December 2010:
I’m a huge fan of cookery recipes, and I heartily recommend The Flavour Thesaurus by Niki Segnit. It lists more than 4,000 possible combinations of 99 flavours, with lots of recipes to inspire you.

Ian Tucker, Observer Food Monthly, The 25 Best Cookbooks of 2010, 14 November 2010:
Something different for your pal with a fridge-full of cookbooks. A forensic yet fun exploration of flavour combinations and why they work, from the usual (lamb and mint) to the unlikely (watermelon and oyster).

Easy Living, December 2010:
This is a genius new approach to cooking; it lists 99 ingredients and the best possible things each goes with. Have some beetroot in your fridge? Look up its entry and find not just the obvious goat’s cheese, but also orange, dill, anchovy, coconut, chocolate… Forget formal recipes, it’s about experimenting once you know what works together. This will change the lives of both the gleefully imaginative and the trepidatious cook.

The Independent, 6 June 2010:
If your food obsession is ready to move to the next level, you need The Flavour Thesaurus … it investigates why certain flavours work so well together (lamb and mint for instance), offers more quirky combos and is the perfect manual for experimental cooks. Anyone for black pudding and chocolate?

GOOP, Gwyneth Paltrow’s weekly newsletter:
For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit’s descriptions of each and every one are delightful to read. It’s a combination between a bedtime read and a kitchen companion. The American version will be available from Bloomsbury USA in November.

A Little Bird, 18 July 2010:
Niki Segnit’s The Flavour Thesaurus is a culinary guide to what goes with what. If that sounds a bit drab, don’t be fooled. The book is a revelation, whether you are interested in food or not. It is packed with history, literary references, lore, wonderful recipes and personal anecdotes – and is informed by both scholarly knowledge and scrupulous research, all of which it wears lightly. Some of it is very funny. Look up Apple and Blackberry for a laugh; Beef and Liver for a Saul Bellow hit, Pea and Rosemary for a delicious soup recipe or Parsnip and Banana for a little history. Those are just random pickings. Heston Blumenthal has decreed that all his staff must read it. And Segnit is about to start a food column for The Times on the back of it. A fantastic book. A great present too.

Booklist:
Any aspiring culinary student will find this an invaluable reference work, and many home cooks may find equal inspiration in Segnit’s creative ruminations.

Don’t forget to pick The Flavor Thesaurus up for yourself and a few to give as gifts!

Annmarie Kostyk

You probably won’t be surprised to read that my love of chocolate isn’t limited to finding and eating the best chocolate as well as cooking with chocolate.  I read about chocolate too.  Not just cookbooks, reference books and history books about chocolate, but those of a fictitious nature.

The Chocolate Lovers' Club by Carole Matthews

Not too long ago I finished a book called The Chocolate Lovers’ Club by Carole Matthews.  It really was a hoot.  Picture it…a combination of Bridget Jone’s Diary (it’s set in London) meets Sex in the City (scaled down a bit) and Friends (but in a chocolate shop owned by a gay couple).  I really couldn’t put it down and read it well into the middle of the night to finish it.  I highly recommend it.  It’s fun, flirty and filled with lots of luscious descriptions of chocolate.  The story talks about marital problems, personal growth and the support of friends, not to mention how somehow in the end, chocolate always lessens the pain and lightens the mood.

The Girl Without a Shadow by Joanne Harris

I’m finishing up Girl Without a Shadow by Joanne Harris.  It’s the sequel to Chocolat, although once I saw the movie I had a hard time reading that book.  It’s always that way for me.  Do one or the other.  It’s quite quirky and I’ll tell you about it when I’m finished.

Which brings me to a planned rainy weekend of movies and TV.  Jamie Oliver’s Food Revolution is on tonight.  Maybe he’ll talk about chocolate sometime during this series.  I do hope so.  For the weekend, I have selected a food theme.  For chocolate - Like Water for Chocolate (I’ve never

Like Water for Chocolate DVD

seen it but loved the book), Chocolat (for about the 20th time as I never tire of chocolate nor Johnny Depp) and Decadent Desserts: Chocolate, Honey and Sugar (how can that be bad).  For the non-chocolate lover (gasp) – Mostly Martha (original version of No Reservations – French – so there could be chocolate), Delicatessen (also French) and The Big Night (also never seen, could be some chocolate).  So, a weekend, once again, devoted to food.  Will let you know what my favorites are when I’m done…

101 Optimal Life Foods by David Grotto, RD, LDN

This is a fantastic and reassuring podcast for all of us chocoholics out there! Nutritionist David Grotto discuss the latest scientific findings on chocolate’s health benefits, and the different types of chocolate available on the market today.  More information may be found in his most recent book, 101 Optimal Life Foods which also has some fantastic recipes for you to incorporate chocolate into your diet.  It’s a must buy for not only the chocolate lover, but the foodie too!  You can also read more about Dave on his website www.DavidGrotto.com

Chocolate Podcast with David Grotto, RD, LDN

The Seven Sins of Chocolate by Laurent Schott (Author), Thomas Dhellemmes (Photographer)

Lavish and sensual, this deluxe new companion for chocolate lovers combines evocative, decadent photography with kitchen-friendly recipes, each grouped into one of seven sinful categories. Satisfy a lustful appetite with Pears Belle-Hélène, a proud streak with rich Profiteroles, or a fit of anger with Spiced Hot Chocolate-and prove that passion can only be gratified through indulgence

Author Laurent Schott trained with Pierre Hermé at Fauchon and is one of France’s top chocolatiers and patisserie chefs.

French photographer Thomas Delhemmes is an expert in the fields of lifestyle, interior décor, and gastronomy.

La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier by Robert Linxe, Michele Carles

Truffles: 50 Deliciously Decadent Homemade Chocolate Treats by Dede Wilson

The gourmet chocolate market is growing like gangbusters, and Truffles offers 50 recipes for indulgent chocolate truffles using high-quality chocolate infused with a wide range of fabulous flavorings. Anyone can become a master truffle maker with these clear, easy-to-follow recipes and tips on truffle-making basics, choosing the right chocolate, and decorating and storing truffles. Filled with beautiful 4-color photographs, this is the only book on the market devoted entirely to truffles.

Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti, Fran Gage

Known as the “Picasso of chocolatiers,” Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake’s artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti’s signature ganache flavors: Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

Brownies to Die For! by Bev Shaffer

Stop and smell the chocolate with over 100 brownie recipes, from the traditional to the decadent.

Written by award-winning chef, culinary instructor, food columnist, and bakery director Bev Shaffer, this tasted-and-tested collection spans the brownie spectrum. In addition to a history of brownies, baking basics, and useful information on chocolate, the recipes collected here include everything from classics like Deluxe Brownies with Caramel Sauce and Swirled Brownies to more adventuresome suggestions like Raspberry-Mascarpone-Filled Brownies, Kahlua Brownies, Macadamia-Nut White Brownies, Cappuccino Brownies, and much more. A chapter on “Brownies as Art” will encourage you to dip, dunk, and layer your once-basic brownies, and another chapter on frostings and glazes will further inspire you to make that special brownie even more irresistible.

Presented in the humorous and down-to-earth style of author and radio and television personality Bev Shaffer, this book invites you to join in her passion for food, baking, and fun. Specializing in creating uncomplicated recipes and calming food phobias, Shaffer includes her usual measure of tips, techniques, and encouragement with each tablespoon of chocolate.

The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
by Maricel Presilla

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory—to the almost primeval plantations of Latin America, where the world’s first, and today’s finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Hermé and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.