For the most part, I’m a fan of Ghirardelli.   I don’t care at all for their filled chocolate bars.  They are too sweet for me.  I really like their Intense Dark Chocolate line. For being mass produced, I think the quality and the taste is exceptionally good.  I recently saw more new Ghirardelli chocolate bars on the shelf and thought I’d give them a taste.  Believe it or not, I purchased them at my local Walgreen’s pharmacy.  The line is called Luxe Milk Chocolate.  As you know, I prefer to eat, bake, cook and breathe dark chocolate, but they did something very wonderful here.  I purchased the Luxe Milk Milk and the Luxe Milk Hazelnut.

Ghirardelli Luxe Milk Milk Chocolate Bar

Let me first start with the Luxe Milk Milk.  They got it right.  The chocolate bar is wrapped in foil and it has no preservatives or artificial stuff in it.  Surprisingly, the bar has a bit of snap for a milk chocolate bar.  The surface is smooth and their trademark is crisp and readable.  The milk chocolate is incredibly smooth and melts on your tongue quickly filling your mouth with a blanket of creaminess.  One sitting.  Don’t think I need to say more.  You need to have a few of these around the house to both eat and bake with.

Ghirardelli Luxe Milk Hazelnut Chocolate Bar

Now the Luxe Milk Hazelnut.  It too had a lovely surface.  The color of the chocolate was really a beautiful latte brown.  I usually don’t comment on color when it’s milk chocolate, but it is essential here.  I was expecting a few hazelnuts here and there, boy was I surprise!  It was wall to wall hazelnuts! Smooth milk chocolate with a hint of additional roasted flavor from the hazelnuts.  That said, could you really ask for more? I think not.  Try it.  I’m sorry to say that I didn’t take a photo of this bar to show you all of the hazelnuts.  Ate it on the way home!  Photo is from the company for their small squares.  You’ll get the idea though.  It’s really quite outstanding.

Ghirardelli Sublime White Vanilla Dream Chocolate Bar

The bad news?  I also purchase a new item from Ghirardelli called Sublime White Vanilla Dream, because I’m trying to give white chocolate a chance.  I don’t discriminate.  Yuck, yuck, yuck.  Ick, ick, ick.  Don’t even think that there’s a chance you might enjoy this bar.  I got it after lunch with my mom for us to share.  We both strongly disliked it.  We both literally took a bite, started to chew and both spit it out.  I’m not going to gloss it over. It was one of the nastiest things ever.  Way too sweet.  It had not only vanilla flavoring which is completely acceptable, but vanilla beans which intrigued me.  Too much.  Way too much.  The ingredients also listed natural flavor.  Not sure what that is, but I’m guessing that it’s vanillin.  Vanillin is a natural product which comes from the sap of a pine tree and is used to cut down on cost instead of using vanilla.  A lot of companies are starting to do it.  It’s cheaper.  You can tell though.  It gives a medicinal vanilla taste to the bar which this has and it completely puts it over the top in a bad way.  The horrendous taste stayed in my mouth through the rest of the evening.  I couldn’t get rid of it.  They also use mixed tocopherols, basically vitamin E, as a preservative. A very, very bad bar.  I can’t even recommend this under the candy category.  Gross.  Too bad, because it looks beautiful with all of the vanilla bean specks.

The World’s Most Expensive Truffle

La Madeline Au Truffe

United Arab Emirates will soon be offering the world’s most expensive truffles at $250 each.  Chocopologie which was started by Fritz Knipschildt in South Norwalk, Connecticut has always worked out of the box.  They sell “La Madeline Au Truffe” for $2,600 a pound and plan to open two outlets in the United Arab Emirates this year. How about that Richie Rich!

The two-inch truffles are made with a dark chocolate ganache made from from 71% cocoa content Ecuadorean chocolate mixed with Italian truffle oil and fresh cream which has been infused with vanilla pods for 24 hours. The ganache gentle covers a French Périgord dark truffle mushroom, is then dipped in chocolate and then rolled in cocoa powder.  How’s that for an expensive indulgence?

Valrhona Chocolate Tasting at Dean and DeLuca in New York City

Valrhona Chocolate Bars

Dean & DeLuca will be hosting a Valrhona chocolate tasting at their New York City store on Wednesday, April 28, 2010 from 12:00pm – 3:00pm.  The address is 1150 Madison Avenue (at 85th street).  Call 212-717-0800 for questions or to reserve your space.

Recchiuti Salted Toffee

Recchiuti Salted Dark Chocolate Toffee

Only three more days to order or buy your Recchiuti Salted Toffee.  Crunchy, buttery toffee with lots of dark chocolate, you really can’t go wrong.  It just doesn’t like it when it’s warm out!  Perfers cooler weather.  I can totally understand that.  Humidity is bad for my hair.  Can you imagine what it does to some innocent toffee?

Depression and Chocolate

Dark Chocolate for Depression

An article came out yesterday that really has the chocolate community, and everyone else for that matter, really talking.  The article cited a study where researchers were questioning whether chocolate actually causes depression because people who are depressed eat a lot of chocolate or if since people are depressed they eat chocolate to make them feel better.  Kind of a chicken and the egg story.  According to my research from my first book, Chocolate is Healthy! chocolate is actually good for depression.  Here’s an excerpt from my book…

Dark Chocolate

In a study funded by the Mars, Inc., the American Association for the Advancement of Science in San Francisco found that the flavonols found in chocolate and cocoa increase blood flow to the brain.  The anandamide in chocolate alter the mental state of the one consuming it.  Anandamide comes from the Sanskrit word meaning “bliss”.  Quite simply, chocolate makes you feel good. Another compound found in very small amounts in chocolate is phenethylamine (PEA).  PEA stimulates the nervous system and triggers the release of endorphins.  This is the same kind of “high” you get when you exercise. Chocolate also gives you a boost of serotonin into your brain when it is consumed.  It helps to relax you which can stave off depression and help you to sleep well.  Women have constantly reached for chocolate during their menstrual cycle when serotonin levels are lower due to normal hormonal fluctuations. Something we knew all along, chocolate lifts our spirits!

A Brain

Dr. Adam Drewnowski, of the University of Michigan’s Human Nutrition Program, found through his research that chocolate may possess analgesic properties triggering the brain’s natural opiates.  In Drewnowski’s study, he used a drug to block the opiate receptors in the chocolate eater’s brain.  The desire for the chocolate plummeted.  What does this mean?  Chocolate releases natural opiates in the brain.  Chocolate gives you a feeling of bliss!
In research conducted by Daniele Piomelli, his group found that there are three compounds of chocolate that enhance a person’s feeling of pleasure or well-being.  All of which confirm what people have know for centuries, chocolate makes you feel better when you are down and depressed.  Piomelli advises, when self-medicating with chocolate, to be sure that your choice is either dark chocolate or cocoa as they contain two to three more times as many compounds as those found in milk chocolate.  Never substitute chocolate or cocoa for any medication or treatment for any mental illness.  Discuss options with your health care professional.  A break-up or a few weeks of rain is different that a mental illness, so only medicate with chocolate accordingly.

Hot Cocoa

Another element present in cocoa, and therefore chocolate, is tryptophan.  Tryptophan is a natural chemical that we usually associate with turkey and Thanksgiving.  This is another mood enhancer similar to serotonin.  The presence of tryptophan in the brain is necessary for serotonin to be released in the brain.  Your body’s tryptophan reacts with both vitamins B3 and B6 with magnesium to create serotonin.  More serotonin in your body allows you to be more relaxed and less stressed.  So have your hot cocoa before you go to sleep.  It will help you become more relaxed and ready for a good night’s sleep!

So all in all, I feel quite confident that people who are depressed are eating so much chocolate because it is naturally making them feel better.  Don’t forget, it’s the dark chocolate that does the job and you should always make sure you talk to your doctor about depression symptoms.  If you have some extra cash, treat yourself to “La Madeline Au Truffe” or if that’s a little too steep for your taste, try a chocolate bar or a nice selection of chocolates from Chocopologie.  If you’ve never had it, get some nice Salted Toffee from Michael Recchiuti Confections.  If you hesitate, you’ll have a very long wait until they make it again next year.

Laurent Vals of Laurent Vals Handcrafted Chocolates

I always feel so blessed that talented chefs come to America to dazzle us with their fine artisan craftsmanship.  Laurent Vals has enamored me with his handcrafted chocolates and their clean lines, fluidity and exceptional taste.

Laurent Vals was born in Paris and raised in the town of Perpignan in the south of France.  He started his culinary education at the age of 16 at “l’Ecole Hoteliere du Moulin a Vent” where he first received a degree as a chef, and then ambitious as he was, decided to continue on for a degree to become a pastry chef.  After working for a while in Paris, Laurent took a leap across the pond to come to America where he worked as a Pastry Chef in Charleston, then New York City and finally settling in Newport, Rhode Island in 2003.

Laurent Vals Handcrafted Chocolates Red Box

At that point Laurent was invited to work at one of the finest boutique hotels in Newport as the Executive Pastry Chef.  Within the year, people knew their was something special about Laurent and his work.  He began receiving media attention for his desserts on television and in newspapers and he was even featured on the cover of RI (Rhode Island) Monthly Magazine!  While working at the hotel, he developed a line of chocolates for both the hotel and restaurant guests.  The chocolates received well deserved notoriety and Laurent was featured in a profile piece by Pastry’s Best magazine, the premier magazine in the pastry world.  In 2007, he became one of the top pastry chefs in the state.  Much to my delight, Laurent Vals Handcrafted Chocolates was born on January of 2008.  By the end of the summer, RI Magazine awarded his chocolate with the distinction “BEST EUROPEAN CHOCOLATES OF RHODE ISLAND 2008″ in their “Best of Rhode Island” issue. Isn’t that exciting!  Such a long, full journey in such a small time frame.  That only shows that he loves what he does and you can see it in every splendid chocolate that comes from his hands.

Laurent Vals Handcrafted Chocolates Little Jewels

I was recently lucky enough to acquire a box of Laurent Vals Handcrafted Chocolates.  The bright red box with the gold accents made me smile the minute I opened up the shipping box.  You all know that I’m a huge lover of packaging and presentation.  It can make or break your experience.  This wonderful red box immediately made me think of a jewelry box filled with jewels.  I was elated when I opened the box and, sure enough, my little works of art were there staring at me begging to be savored, enjoyed and loved.

Laurent Vals Amy

Where to start?  Well, luckily for me, there was another favorite of mine in the box – directions!  I love a little guidance with a box of chocolates.  Sometime you may be in the mood for a specific taste and other times, not so much.  I really have to tell you about all of my favorite chocolates in the box, something I usually don’t do.  Why?  They deserve it.  Laurent Vals deserves it.  People need to know about these chocolates.

Laurent Vals Rochambeau

I will start first with the Rochambeau.  As you know, I’m a huge fan of dark chocolate.  But raspberries, too? I’ve died and gone to heaven.  This was my first.  Please also keep in mind that this box, although very large in size, lasted only four days.  I did share three.  Aren’t you so proud of me?  It was tough, but I had to share the experience with someone.  That’s how exceptionally good these are.  I digress.  I bite into the Rochambeau and the  dark chocolate couverture makes a nice cracking sound. Things like this actually delight me more than you’ll ever know.  The combination of the raspberry infused ganache was spectacular.  Not to heavy.  Just enough raspberry so you knew what you were eating.  I know the proper way to eat a bonbon or truffle is to pop the whole thing in your mouth, yet I never can.  I want to see the inside.  The ganache was lusciously dark and creamy.  I almost wanted to put the other half down and save it, but alas, my passion for the little jewel overtook me and into my mouth it went.  This is not a fast process with me.  I think it took me abuot 15 minutes to eat this truffle.  The aroma of the chocolate, the crispness of the couverture, the essence of the raspberry combining with the dark chocolate, the creaminess of the ganache…mmmm….Sorry, where was I?  Oh, yes, Madame Rochambeau.  I am of firm belief that all chocolates are of the female persuasion.  I wonder if the French feel the same way.  I must review my college French book.

Laurent Vals Passionata

Another favorite of mine is the Passionata.  This little gem makes you feel important and regal as soon as you set your eyes upon it.  It’s blanketed by 14 karat gold leaf.  What’s not to love?  Quite frankly, I didn’t care what lay inside of her and didn’t bother to check.  I just took a nibble.  Ah!  Passion fruit.  Definitely passion fruit.  Did I win a prize?  I sure did!  I am correct.  A dark chocolate couverture enrobing a tropical sensation of chocolate ganache instilled with the tangy passion fruit.  Light and lovely in both taste and texture, yet quite rich.

Laurent Vals Barajas

For the purist, there is nothing better than the Barajas.  She’s a sinfully deep, dark, 72% chocolate from Venezuela.  Nothing but spectacular.   Crunchy couverture, creamy and dense dark chocolate.  Simply stellar!  No other words can describe this little love.  She speaks for herself.

So later that night, mind you that I said night, I thought I’d watch castle and enjoy a few more of Laurent’s delights.  I had waited a full four hours.  I figured that it was time.  I proceeded to eat the

Laurent Vals Alexandre's Toffee

Alexandre’s Toffees.  Talk about a mouth blowing (as opposed to mind blowing) experience!  Caramel AND coffee enveloped in two dark chocolates and two milk chocolates.  I kept thinking these would be great in cookies.  I’m sure Laurent is wincing at that!  Just sensational though!  I don’t think I’ve told you, but I don’t handle caffeine well.  Just that little bit kept me going.  I was up half the night reading!  Well worth it though.  Very addicting and innovative combination.  I salute you sir!

Laurent Vals Latte

One chocolate that I was really excited to try was the Latte.  I always save my favorite thing to eat for last-even with dinner!  I like it to be the last thing I savor, the last thing that lingers on my palate, the last thing my brain remembers about the experience.  You will all gasp as Latte is white chocolate!  It’s true.  There’s something about the swirl of color atop her.  Something about the creamy, vanilla color.  She was calling me from the minute I first laid eyes on Laurent Vals’s website.  How surprised was I when I bit into her and found the white couverture was just a little protective covering over the milk chocolate and coffee flavored ganache.  A taste sensation.  For this last chocolate, I did in fact, put the other aside for a few minutes while I let Latte linger on my tongue.  I savored every second she was in my mouth.  After luxuriating in the last bite, I bid farewell to my beautiful, shiny red box of Laurent Vals Handcrafted Chocolates.  Wishing, already, for my next box…

To order Laurent Vals Handcrafted Chocolates or to find out more about what was in my beautiful red box click here.  Laurent also conducts chocolate making classes which sound like a lot of fun.  He will be introducing some new products in the near future including chocolate flavored artisan jams and pates de fruit (another huge favorite of mine).  Treat yourself to some Laurent Vals and don’t forget, both Mother’s Day and Father’s Day are just around the corner. I know they would both love a nice big box just like you would!

Map of Iceland

How cool is this?  Chocolate from Iceland.  The company is called Noi Sirius.  I get so excited to try a new chocolate bar when I find it!  These were found at Whole Foods. They had three different varieties of their bars.  I purchased one from each end of the spectrum, the 33% Milk Chocolate bar  and the 70% Extra-Bitter Chocolate bar.  I believe the other choice was 55%, but I don’t recall and I don’t see anything but the 70% bar on their website.

It turns out the company has been around since 1920 and they specialize in candy.  “While Iceland isn’t renowned for being a chocolate-loving country, a visitor concluded it is a mainstay of the culture and had never seen so many “people over 12″ eat so much candy. Eating a chocolate bar at 9 a.m. was culturally acceptable, “intellectuals offer bowls of candy as an appetizer before dinner”, and Nói Síríus produces 300,000 chocolate Easter eggs in a nation of 290,000 people.” (Quote form Wikipedia)  I now have an intense love for the Icelandic people.  People always look at me funny when I break out a dark chocolate bar for breakfast or a mid-morning snack.  It seems a natural thing to do, but I digress.

Let me first start off by saying that I love the packaging of both of these bars.  A simple, thin wrapper and a waxed paper without the wax (rice paper?).  What I was concerned about is that chocolate is like a sponge.  It picks up anything that has an odor.  The vast majority of chocolate is wrapped in foil not only for freshness but to prevent the chocolate from picking up other smells/tastes.  Both of these chocolate bars exceeded my expectations and I need to go back to Whole Foods to buy more, but since they are wrapped in paper, they do have a bit of a metallic taste at the finish.  Perhaps from sitting on a metal  shelf? Perhaps from absorbing the paper it’s wrapped in or shipped in?  I’m not sure, but it won’t stop me from buying any in the future.

I, like most other people, can scarf down a milk chocolate bar in under 10 minutes.  It’s the sugar and the milk that make your brain say “give me more”.  That’s why I don’t indulge in milk chocolate all that often and when I do, I make sure to double up on the veggies that day.  The 33% Noi Sirius actually took a bit longer to eat.  Two days actually.  It was incredibly rich, mild tasting and the creamy finish lingered on your tongue for an astounding lenght of time.  I’m talking over an hour.  The ingredients:  sugar, cocoa butter, whole milk powder, skimmed milk powder, cocoa mass, lecithin and vanilla.  Surprisingly, it had a bit of a snap when I was breaking it up.  Pretty much unheard of with such a low cocoa content.  What I really loved was the recipe included on the wrapper for Ice Cream.  People forget that good chocolate can be cooked with in both sweet and savory recipes, so I thank them for that.  No photo here, sorry.  I got at it on the ride home and it wasn’t fit to be photographed by the time I got home.  Next time.

Noi Sirius 70% Extra-Bitter Dark Chocolate Bar

Now for my favorite – the Noi Sirius 70% Extra-Bitter Dark Chocolate Bar. The ingredients:  sugar, cocoa mass, cocoa butter, lecithin and vanilla.  Now, I was a little alarmed that sugar was the first ingredient in the dark chocolate bar, but  ironically  this bar had no sugar taste and was still bitter.  I had no urge to eat it until there was none left and it lasted for the standard three days.  This bar had a beautiful dark purplish-brown color, a nice sharp snap and since it only has the paper you can smell it before you even open it.  The flavor is fruity,  filled with lots of berry notes and I noticed bits of honey and marzipan in the finish.  Quite nice, light and not very bitter or acidic.  It was quite splendid just letting it melt on your tongue.  My whole mouth felt like it was bursting with delight!  The recipe on this wrapper was for Chocolate Cake.  God bless them.  I’ve included the recipe below in the next post.

Trader Joe's the Dark Chocolate Lover's Chocolate Bar

To go with my movie watching weekend, I swung by Trader Joe’s, they really have some good chocolate.  I purchased my old stand-by favorites of a 3-pack of their 72% Cacao Dark Chocolate and a bar of the Fair Trade Swiss Dark Chocolate.  My new favorite is something that came out a few months ago.  It’s called “Trader Joe’s the Dark Chocolate Lover’s Chocolate Bar”.  First off, I have to say that this bar is not only sensational, but it’s cheap.  I

Inside Trader Joe's the Dark Chocolate Lover's Chocolate Bar

really don’t like to use the word cheap, but there’s no way around it here.  This is a huge value!  You get 2 bars of 85% cacao made from beans grown in the Tumaco region of Columbia for $1.49.   With my 2 oz of chocolate per day quota, this will last you for four days.  I’m telling you now…but a half dozen of them.  It’s high quality chocolate, and for those of you that are vegan-it’s vegan too.  It has a lush, dark mahogany color and great snap quality.  You

Trader Joe's the Dark Chocolate Lover's Chocolate Bar Close-Up

can smell the cocoa as soon as you open the first package, which I forgot to mention that it was tremendously nice of them to wrap the bars in separate packages.  This bar is not for the faint of heart.  It’s very bitter due to the 85% cocoa content and has delightful notes of tobacco and hops.  Trust me when I say this…sit down and really enjoy it.  This is chocolate that should get your undivided attention.   No multi-tasking while you’re eating this one.

ACKC Shop

ACKC (D.C. and Alexandria locations) and Artfully Paper are hosting free chocolate tastings and offering all artwork half off in all three stores.  Come for the free chocolate and take away a masterpiece. 6:30-8:30pm, no RSVP needed. Grab one of their infamous hot chocolates while you’re there. So many to choose from! ACKC

Dark Chocolate

Several weeks ago I took a chocolate tasting class taught by my friend, chocolatier and author, Annmarie Kostyk. I didn’t really know what to expect exactly, but I was so pleasantly surprised by how much I actually learned about eating chocolate for good health. I just have to share it here with all of you!

I arrived at Le Flour, a quaint French-inspired corner bakery and cafe located on N.Olmsted in Chicago.  I’d been there before when the bakery hosted a book-signing for the author and now teacher of our Chocolate Tasting class. Although the place was closing for the night, they still had an excellent selection of vegetable pies, fruit pastries and tarts. I couldn’t resist trying a spinach, egg and vegetable pastry just to pass the time before the class began.

With just four other students, all ladies, we sat down to an intimate table with individual bags full of chocolate and the latest book produced by our instructor called, The Chocolate Lovers’ Guide and Tasting Journal, of which 10% of profits benefit the UN World Food Programme.

She began the class by explaining what a cocoa pod looks like, where in the world it grows and the difficult process of extracting chocolate from the delicate and valuable cocoa pod. We were told what to look for in our tasting of three different bars of chocolate- different in their quality of ingredients and level of chocolate and sugar content.

First, we talked about setting the mood for tasting chocolate- spending time to really savor the flavor and texture of each bar so we could tell the difference in quality and ingredients. Once we actually tasted the different bars, we knew what to look for, but the fact that chocolate has over 500 flavor components didn’t exactly help narrow it down!

Chocolate that is smooth or gritty is actually of higher quality; ones with a creamy or waxy texture are of lower quality in that they’ve most likely had oil added to them. Once we reached the bar with 85% chocolate, we were at perhaps the most bitter of flavors, but the best quality and a taste one can aquire an appreciation for over time- especially after realizing the health benefits that come along with this amount of real, dark chocolate content.

We entered into a discussion about the health benefits of dark chocolate (at least 70% dark cocoa solids and unsweetened cocoa powder) where I learned some stunning facts:

* cocoa plants are some of the most highly-pesticized plants in the world (along with coffee plants) because of their high susceptibility to insect infestation. There are some great organic products around today who take great care to make sure their bars are produced from organic and fair trade pods only (see below).
* dark chocolate contains many antioxidants, in fact, the concentration of flavonoids in dark chocolate greatly exceeds what you’ll find in most fruits and vegetables
* dark chocolate is naturally high in magnesium, a substance that helps to lessen menstrual cramps, increase flexibility, helps in bone formation, increases brain activity and aids digestion- just a few of the many things magnesium does for the body
* the darker the chocolate, the more polyphenols present- these little guys help promote healthy aging, naturally.
* flavonols in chocolate help promote blood flow to the brain- in essence, that’s why chocolate (pure chocolate) makes you feel good.

You can read more about the health benefits of dark chocolate, which gives the highest amount of chocolate solids in a bar and possesses the lowest percentage of both fat and sugar, in Annmarie’s book.  In it she also discusses the use of chocolate as preventative medicine and gives recipes that help you incorporate it into your regular diet.

For now, you can do what I did and make this super easy, very quick snack just to get you started. I learned about it in the class when she told us that people in France actually have this as an afternoon or after-school snack- and they’re a country with far less heart disease and obesity than us. I guess they know chocolate…

For more great information about the food world, check out My Halal Kitchen!

Chocolate Bread

Ingredients

• 2 slices of thick, rustic bread (Italian or French) to hold and soak up the melting chocolate
• ½ bar (75g or 2.5 oz) of dark chocolate that is 70% or more chocolate
• Butter

Directions

1. Heat oven to 350°
2. Cut bread in half to open the inside. Select how large a slice you want and butter it.
3. Cut the chocolate into squares and add the amount of chocolate pieces you want directly on top of the butter (3 pieces should be sufficient- remember it will be melting all over the bread)
4. Place the bread, chocolate side up, on a sheet pan directly into the hot oven. Bake for 5 minutes, watching carefully. Do not let the chocolate bubble. Remove once you see that all of the chocolate has melted.
5. Serve with a glass of warm milk on a cold afternoon- nothing will make you happier!

Richard Donnelly Chocolate Box

I was lucky enough to recently have received a gift of Richard Donnelly’s exceptional chocolates.  My box of six little jewels were opened with the first thought of – do I enjoy them all now or should I ration them out?  I rationed them out – through the day.

I was extremely luck as they were all dark chocolates.  My favorite thing about the experience?  They came with what I have dubbed, since finding it in a Whitman’s Sampler, “the directions”.  I found that I was graced with the following: Tahitian Vanilla, Cardamom, Fresh Mint, Chai, Rose and Chipotle.  I had to give the rose one away to my mother because I’m allergic to roses.  She thought it was light, creamy and delightful.  My first chocolate was the Tahitian Vanilla.  It’s always a tough decision for me when it comes to my favorites.  Do I eat it first and enjoy it right away or do I save it so it’s the last flavor in my mouth.

I could smell the vanilla, so I couldn’t wait.  It was sinful.  The ganache had a vanilla bean infusion with flecks of vanilla bean you could see with the naked eye.  The Cardamom had a nice, light spicy note to  it.  Not too over powering.  I’ve never been fond of mint with chocolate.  I’m not sure why.  This mint chocolate was absolutely breathtaking.  It was cool, powerful and refreshing.  I loved it.  The Chai – well, I felt like it transported me to another place.  It was smooth, aromatic and lingered for a long time on my palate.  Now for the Chipotle.  I have to start by saying that I love chipotle peppers, but I don’t like any smoked foods except salmon.  I couldn’t stomach this one.  My mother, with a bite taken out of it tried it too.  She didn’t care fo it either, but she’s not a smoked fan either.

Richard Donnelly Chocolate Bar Selection

Richard Donnelly’s chocolates contain no added preservatives.  He received the award for the finest artisanal chocoaltes at the 1998 Euro Chocolate Festival in Perugina, Italy for the Five Star Spice Truffle and the Milk Rum Raisin Ganache chocolate.  Keep that in mind when you order!  He also has a lovely selection of chocolate bars where the right thing to do is buy all of them.  It’s so hard to choose just one.   www.donnellychocolates.com

Dark, Milk & White Chocolate

Saturday, 3/20 10 a.m. to 6 p.m.

The Fourth Annual San Francisco International Chocolate Salon is happening this Saturday!  ($25 advance; $30 door). More than 80 chocolatiers will be on-site, including notable local operations like Barlovento and TCHO. If you are a chocoholic, you won’t want to miss it. Festival Pavilion at Fort Mason Center, Buchanan St. and Marina Blvd.; sfchocolatesalon2010.eventbrite.com

Chocolate Week and The London Restaurant Festival are collaborating to bring you a unique chocolate dinner at the luxurious May Fair Hotel, with top London chefs and chocolatiers each creating one course of the divine menu. This wonderful six-course dinner will be served on Saturday 10 October at the stylish May Fair Hotel, and has been designed by some of the best chefs in London and the biggest names in the chocolate world, including Tristan Welch from Launceston Place, Maria Elia from Whitechapel Gallery, Gerard Coleman from Artisan du Chocolat, Bill McCarrick from Sir Hans Sloane and Paul a Young from Paul a Young Fine Chocolates. Book now and savour the taste and flavours of some of the best chefs and chocolatiers in the business, each bringing you their own interpretation of the versatility of this wonderful food and show how chocolate can be just as delicious in savoury as well as sweet dishes. £75 per person.

There are some wonderful chocolate tastings lined up for the week. We’ve picked a few of our favourites for you:

La Maison du Chocolat
The luxury chocolatier will introduce you to an exquisite selection of ganache, truffles and the new autumn delicacy, the Grand cru collection at this exclusive tasting event. Wednesday 14th Oct. £25 per person Tel: 020 7287 8500 to book.

Artisan du Chocolat
They are hosting sophisticated chocolate pairings event with Clay Gordon, founder of the US chocoholics community the chocolate life. Her and Gerard Coleman will be exploring sophisticated pairings between chocolate and among others selected cheese, vinegars, beer, sparkling wine or even salt beef. 81 Westbourne Grove, £40 per person. Email elise@artisanduchocolat.com to book.

Demarquette
Meet chocolatier Marc Demarquette at Fortnum & Mason, who will be conducting a tasting of handmade chocolates using only Fortnum & Mason ingredients Piccadilly on 16th October at 4pm – 5.30pm. Free of charge.

Melt with seventypercent.com
A one-off Chocolate Week special, featuring one of the most promising of the new growing country makers, Pacari from Ecuador. Santiago Peralta, owner and the chocolate maker behind Pacari will be at the event to talk to us about the ins and outs and pros and cons of artisanal chocolate making in Ecuador and his very hands on approach to chocolate making. Free of charge but booking required: Click here for more details.

Thornton’s
Thornton’s chocolatiers will be touring the UK during chocolate week. London, Birmingham, Reading, Nottingham and Edinburgh stores play host to these talented people. Click here for more details.
Thornton’s will also be sampling its new Continental Paris collection in all stores throughout the week.

Hotel Chocolat
Hotel Chocolat is launching its St Lucia tasting box created from beans from its own plantation. Sampling in all stores throughout the week.

For more information on Chocolate Week London: http://www.chocolate-week.co.uk/index.php/site/chocolate_unwrapped/