I’m catching up on some of my chocolate reviews from the past few months since I’ve been computerless.  Lots to talk about!  A few months back, I was lucky enough to meet up with Sarah Hart, owner of Alma Chocolate in Portland, Oregon while she was visiting Chicago. Turns out we were long lost soul sisters.  Imagine an entire night of talking about chocolate and food!

We had a lovely dinner at The Purple Pig.  Lots of great conversation and lots of pig products that were to die for!  I always appreciate a great waitstaff and our lovely lady treated us to a delicious complimentary dessert.  Not sure what it was called, but she knew we were chocolate people and we weren’t disappointed.  It was a brioche stuffed with chocolate and then fried.  I would have taken a dozen to go, but I didn’t want them to look at me funny…

Sarah was kind enough to bring me a wonderful selection of chocolates from her shop called Alma Chocolate located in Portland, Oregon.  I first found out about Alma Chocolate two years ago when I was working on my Chocolate Travel book.  To me, food is on a spiritual, intellectual and emotional level.  Alma Chocolates drew me in right from the start.  I felt the love and passion brought into the beautiful work coming out of this shop. Ironically, according to Alma Chocolate’s website, Alma means “soul” in Spanish and “to nourish” in Latin.  What makes the name even more special?  Sarah’s grandmother’s name is Alma.  How incredibly wonderful is that?

Alma Chocolate Swallow

Alma Chocolate uses single-origin chocolate and organic ingredients to create their masterpieces. They create iconic solid chocolate works, bon bons, truffles, toffees, barks, sauces and caramels.  Sarah brought me a Swallow made from 100% Venezuelan, single-origin chocolate covered with 23 karat edible gold leaf. I almost couldn’t eat her.  She was so beautiful.  I had visons of a Christmas tree covered in Alma Chocolate icons.  How incredibly would that be?  Perhaps at a holiday party, you can cover your tree in Alma Chocolate icons and guests can bring an ornament to replace the icon your guest decides to take home and enjoy… I digress, as usual.

Alma Chocolate Candied Fruit and Nut Bar

You won’t find any typical English toffees at Alma Chocolate.  Alma’s toffees are as distinct and original as Sara herself.  Her selection includes Pistachio, Ginger Almond, and Oregon Hazelnut and Dried Cherry. The Ginger Almond is deliciously full of contrast with the spiciness of the ginger, the buttery sweetness of the toffee and the delicate crunch of the almonds.

Alma Chocolate Bark

Alma Chocolate’s  barks include Mocha Almond Nibbly Bar and PMS (for the gentlemen too!).  The nibby in the nibby bar?  It’s cocoa nibs!  A nice special treat.  PMS?  Yep.  Over the top and everything you need… candied peanut, milk chocolate (sometimes you just need the sugar) and a bit of salt.  It all balances the flavors out.

The mini bars?  Little bars of heaven!  Pistachio Hazelnut Bar, Salty Nutty Toffee, and Candied Fruit and Nut Bar.  I love pistachios.  They are by far my favorite nut.  I’ve never had pistachio and hazelnuts in the same chocolate bar before and it was an outstanding combination!  Four stars!

Alma Chocolate Bon Bons

Alma Chocolate will blow your mind in the bon bon department!  The flavors are innovative and over-the-top.  How about a Habanero Caramel Crown?  Sabrina (marzipan and fig)? Thai Peanut Butter Cup (ginger, lime, Thai chile and red volcanic sea salt)? Smoky Joe Truffle ( smoked paprika)?  See what I mean?  To see a fulll ist of what Alma offer in the way of bon bons and truffles… click here.

Alma Chocolate Caramel Sauces

Don’t care for chocolate?  Gasp!  Alma makes a fabulous caramel to top your ice cream or pies off.  I’d like to try it on some buttered toast myself.  Something for everyone – lavender, habanero or rosewater.

Thanks for coming to visit me Sarah!  My taste buds and tummy thank you for your gift bag full of chocolatey goodness.  I’m still smiling… You may purchase Alma Chocolate at their store, online, or at any of their other stockists including Cork – A Bottle Shop on 2901 NE Alberta Street and 1715 NW Lovejoy Street, and at the Portland Farmer’s Market.

Have a great day and don’t forget your daily dark chocolate!

Annmarie Kostyk

Happy first day of spring!  A lovely day of March showers is cleansing the Earth today here in Chicago.  Nothing to do but sit around, watch movies, read and eat chocolate!  With spring comes farmer’s markets and the freshest foods of the season, so I thought I’d take some time to tell you about the Chicago French Market.  And yes, they do sell chocolate created by Canady Le Chocolatier! Canady Le Chocolatier also has an original location at824 S. Wabash in Chicago.

The Chicago French Market is located in the Olgilvie Transportation Center  in the West Loop of Chicago.   The market has been open a little over a year.  What’s in Chicago’s West Loop?  Primarily businesses employing about a half million people.  Not a bad place to set up shop.   After all, we like to eat in Chicago.  Top it off with the 40,000 people who live in the West Loop and you have yourself a success story.    The Chicago French Market is home to 26 vendors offering anything from cheese, to air-dried pasta, pastries, hand-smoked meats, lunch, produce and chocolates.

I have to be honest with you.  I wasn’t impressed the first time I entered the Chicago French Market.  Something seemed off to me.  Perhaps it’s the lighting, the layout, the height of the ceiling.  I’m not quite sure.  Once you become engrossed in what’s actually happening there, you will soon forget the short comings.  (If you can figure out what exactly it is that’s disturbing about the place, let me know.)  The fact is, people are proud of what they’re selling here.  This is their livelihood and they want to share with you how their artisan products got from them to you.

Chicago French Market

Now for Canady Le Chocolatier… Let’s start off with the not so nice first.  Being a perfectionist and a foodie with lots of sales, marketing and retail in my background, you never leave just one of something in the case.  Put it out for samples, throw it away, but get it out of there.  There were seven items that were only represented by one chocolate.  The other thing that bothered me, and my friends that were accompanying me, was that the sales girl was too mousy  and timid for a market situation.  She barely spoke to us, didn’t share anything with us about the Canady Le Chocolatier, nor knew answers to any of questions that we were asking her.  There weren’t any boxes either.  You could only get your chocolates in a bag which wasn’t kind to getting them home safely on the train.  If I worked there, I could easily double their money within a few months, but I digress.

Canady Le Chocolatier

What was still available in large amounts for sale was breathtakingly beautiful and came in a variety of tastes for everyone. We each purchased six chocolates.  My favorites were the sea salts caramels and a dark chocolate Buddha that I believe had a passion fruit ganache inside.  The flavors were smooth and complimented each other nicely.  Have to go down there again soon and get one of each so I can tell you a bit more about them!

Canady Le Chocolatier

So head on down to the Chicago French Market, have a Vietnamese sandwich, you will not be disappointed!, at Saigon Sisters.  Then head over the Canady Le Chocolatier and get yourself a few chocolates.  Canady Le Chocolatier produces some fabulous artisan chocolates!

Annmarie Kostyk

When you think of chocolate, you usually don’t think of the Irish.  Ireland is not famous for it’s chocolatiers, but that’s changing. Here are  some chocolatiers you should know about…

Butler's Chocolate

Butler’s Chocolates were established in Georgian Dublin in 1932.  They still have the same standards today as they did then.  The really fun thing is that you can tour the factory next time you are in Dublin!  Tours run daily at 11am and 2.30pm and you must book your reservations in  advance.

Mary Ann O’Brien started her chocolate business in Kildare in 1992 after recovering

Lily O'Brien's Chocolates

from a debilitating illness. Her daughter, Lily, acts as her production manager for what is now known as Lily O’Brien Chocolates.  Lily O’Brien Chocolates is now becoming a well known name throughout the world producing some of the finest artisan chocolates around. They create some really spectacular chocolates for favors for any event.

Wilde Irish Chocolate Triple Chocolate Chip Fudge

Wilde Irish Chocolates produce some brilliant chocolates including organic chocolate bars, sugar free chocolate, chocolate spreads, chocolate gift boxes, fun molded chocolate and some over the top fudge.  I have to tell you about the fudge!  Here are the offerings… Cranberry & White Chocolate,  Irish Porter, Orange Dark Chocolate, Orange Dark Chocolate,  Peppermint White Chocolate,  Peppermint White Chocolate,  Toasted Hazelnut Milk Chocolate, Triple Chocolate Chip and Vanilla Pod.

For this St. Patrick’s Day, whip up a lovely chocolate dessert with an Irish twist.  Try the Guinness Chocolate Cheesecake or Chocolate Whiskey and Guinness Cupcakes with Bailey’s Irish Cream Icing.  Maybe you should go crazy just this once and make them all… The first recipe comes from Closet Cooking.

Guinness Chocolate Cheesecake

Serves 6 generously

Ingredients:
1 cup graham cracker crumbs
2 tablespoons cocoa powder
1 tablespoon sugar
2 tablespoons butter, melted
2 tablespoons heavy cream
12 ounces dark chocolate, chopped
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness

Directions:
1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

Guinness Chocolate Cupcakes stuffed with Whiskey Ganache and topped with Bailey’s Irish Cream Icing adapted from Smitten Kitchen

Ingredients:

Guinness Chocolate Cupcakes

1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
3 tablespoons butter, room temperature
2 teaspoons Irish whiskey (optional)

Baileys Frosting:
3 cups confectioners sugar
1 stick unsalted butter, at room temperature
4 tablespoons Baileys (you can substitute heavy cream, if you like)

Directions:

Special equipment: 1-inch round cookie cutter or an apple corer (I used the open end of one of my piping tips) and a piping bag (though a plastic bag with the corner snipped off will also work)

To Make the Cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the Filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

For the Frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[Note from Smitten Kitchen:  "This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up." Thanks, SK!]

When the frosting looks thick enough to spread, drizzle in the Baileys (or cream) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Chocolate Whiskey and Guinness Cupcakes

Eat, drink and be merry on St. Patrick’s Day!  And please be safe!

Annmarie Kostyk

Happy Valentine’s Day!  Valentine’s Day is all about chocolate!  Yes, I love flowers, nice dinners, quiet time together, even jewelry, but give me chocolate and it’s all over. You’ve won my heart.  I feel like I’m repeating myself, but some things are worth repeating… $14 billion will be spent on chocolate for Valentine’s Day this year.  If you don’t receive chocolate for Valentine’s Day, you might as well buy it for yourself.

Valentine’s Day is the best season of the year for any business involving chocolate.  Here’s some info from an article on MSNBC:

Valentine’s Day is coming up soon and cliché gift ideas are in the air. Or at least that’s the pattern we’re seeing in some recent Google search statistics. Based on those numbers, your odds of receiving chocolate appear to be great.

The statistics below were provided to us by Google and they show some of the Valentine’s Day related search queries which have been entered more frequently than usual recently.

• Searches for ‘chocolate strawberries’ are up by 120%
• Searches for ‘chocolate covered strawberries’ are up by 90%
• Searches for ‘chocolate ganache’ are up by 60%
• Searches for ‘chocolate fondue’ are up by 50%
• Searches for ‘chocolate truffles’ are up by 50%
• Searches for ‘chocolate hearts’ are up by 65%
• Searches for ‘heart shaped cookies’ are up by 64%
• Searches for ‘valentines day dessert’ are up by 35%
• Searches for ‘cookie bouquets’ are up by 66%

Those numbers translate into a lot of people searching for chocolate, but it gets better!

It turns out that folks may have been planning ahead for this Valentine’s Day as a peek at the last 30 days of search activity shows dramatic increases in sweet searches:

• Searches for ‘valentines chocolate’ are up by 1,450%
• Searches for ‘valentines day chocolate’ are up by 1,400%
• Searches for ‘chocolate delivery’ are up by 100%
• Searches for ‘chocolate covered oreos’ are up by 41%
• Searches for ‘heart shaped chocolate’ are up by 76%

Of course, it’s worth noting that chocolate wasn’t the only thing people have been searching for when it comes to romantic gifts and Valentine’s Day ideas. After all, even searches ”for ‘red lipstick’ have risen by 24% in the past 7 days.”

Chocolate has even been seen on the financial channels.  After all, cocoa is a commodity and some of the biggest chocolate companies in the world are on some stock exchange.  Maria Bartiromo of CNBC interviews famous US chocolatier Jacques Torres, Jacques Torres Chocolates, CEO on the topic of Valentine’s Day.   A sweet spin on the economy, a look at the commodity cost of love with Mr. Chocolate, aka Jacques Torres.

http://www.cnbc.com/id/15840232?video=1789285478&play=1

Want to make a big impression on the love of your life?  Surprise him/her with chocolates on a day that they are not expecting it.  It makes it so much better!  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

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.

Professor Chocolate and son (he is so cute!) walk one of the their guided tours from the lower Manhattan book. This tour takes place in the Flatiron section of New York City. The only location that is excluded is Chocolat Moderne…which can be visited on one of our New York City tours. It is one of the most secretive chocolate factories in the city! Read more about Professor Chocolate on his website at Professor Chocolate! On Twitter and on Facebook too!

Go pen Salon du Chocolat on your calender for next year or maybe you would prefer to attend one of the other events throughout the world.  For your New York City tour, the Chocolate Professor gives tours all year!

Annmarie Kostyk