The Chocolate Travel Guide

Something miraculous is happening and I have to thank all my readers for this miracle.  The readership on Annmarie Kostyk Chocolate is almost doubling daily.  I am humbled by your support and your interest.  Thank you so much!  It’s nice to know that other people share some of the same passions as I do.  Please continue to email me with questions, suggestions for articles or information you want to share.  I never stop learning and I’ll pass on everything to you.

Canady Le Chocolatier at Chicago's French Market

There’s a lot going on over the next 6 weeks since the holidays are almost upon us.  I have a lot to do and share with you including a visit (finally) to the Chicago French Market, a tour of Blommer’s Chocolate Factory, my trip to London (I plan on eating my way through every chocolate shop.  Better get off the carbs now!) and a great night at the Peninsula Hotel for their Chocolate Buffet with chocolate martinis and some jazz (finally a chance to get all dressed up and hit the town!)  If anyone knows of anywhere else I should be going in the Chicago area for the chocolate holidays…please let me know!

The Peninsula Hotel Chicago

Here’s some more goings on in Chicago that I’m going to try to get to…

Chocolatier Fritz Knipschildt

AIDS Foundation of Chicago… World of Chocolate, Dec 2 at the Hilton Chicago featuring over 30 of Chicago’s finest restaurants, caterers and chocolatiers.  One of my favorite chocolatiers will be present!  Fritz Knipschildt of Knipschildt Chocolatier and Chocopologie,  who is originally from Denmark, and in my opinion an absolute genius, is the honorary chair and celebrity judge.  The event includes chocolates, entertainment, a raffle, open bar and light food fare.  There’s also a Chocolate Bliss Recipe Challenge.  Give it a try and see what happens! Tickets are only $100 and they’re tax deductible! Howcould you not have fun?

Fritz Knipschildt Chocolatier's Giant Chocolate Box

Four Seasons Hotel Chicago Chocolate Holiday Cocktail

Four Seasons Hotel Chicago offers a lot of lovely events over the holidays.  Enjoy nightly holiday cocktails by the fire from Nov 26-Dec 30.  Seriously, what more can you ask for?  A fire, a sugary holiday cocktail (select from Frosty the Snowtini, Ebenezer’s Egg Nog, and the Holiday Candy Bar or Executive Chef Kevin Hickey’s decadent Haute Chocolate), and freshly roasted chestnuts.  Add someone to snuggle up to and I’d call that a perfect evening!  The Haute Chocolate is a must.  Take your special someone or take the kids for all the fanfare of this chocolaty, rich treat.  Homemade chocolate marshmallows, a silver tray, traditional chocolate

Four Season Hotel Chicago Afternoon Tea

pot, melted chocolate and fresh cream prepared and served table side.  $18 and will easily serve two. Don’t forget that the Four Seasons also offers a delightful afternoon tea that’s also very kid friendly.  They make kids feel like royalty here.  Want to go one step further?  Try the champagne afternoon tea.  Feel adventurous and creative?  Go for the gingerbread house class.  Up to four people per house  create a masterpiece and then take it home to be devoured in a matter of hours.  All supplies and guided instruction are provided for a mere $45 .  Anyone want to go with me?

It’s that time of year again!  The United Kingdom’s Chocolate Week 2010 is just around the corner.  Here’s lots of information for you if you won’t be able to attend or how to plan if you are able to go.  The UK’s biggest chocolate celebration is now only 2 weeks away! hey everyone…it’s London’s Chocolate Week!  Click here to learn more!

There’s lots of events listed on the new and improved website and there’s plenty more to come as the week approaches, talks, tastings, demonstrations, sampling, chocolate desserts, cocktails, sculptures, recipes and a chocolate quiz.

Chocolate Trade Conference Speakers

Academy of Chocolate

If you own a chocolate business, are interested in starting one, or simply want to find out more about the chocolate industry, then attend the Academy of Chocolate trade conference taking place just ahead of Chocolate Week.

The one day event on 8th October has an impressive line-up of speakers, including Craig Sams of Green & Blacks, Chantal Coady of Rococo Chocolates, Angus Thirlwell of Hotel Chocolat, Anne Weyns of Artisan du Chocolat, Sophi Tranchell of Divine Chocolate, William Curley, Paul A Young and Keith Hurdman of Thorntons.

Seminars include talks on sustainability, cacao genetics, chocolate tastings, creating flavor combinations, the future of the chocolate industry, fair trade and much more.  For more info and to book, visit www.academyofchocolate.org.uk

William Curley at Claridge’s

William Curley is hosting afternoon tea at Claridge’s in Mayfair, the home to London’s iconic afternoon tea. William Curley will be setting up shop at Claridge’s creating his signature chocolate mousses and pastries which will become part of the hotel’s famous Afternoon Tea menu. On Friday 15th October and Sunday 17th October, William and his team will be hosting two Chocolate Master Classes, one dedicated to the art of Truffle making and the other to Sea Salt Caramels.

William Curley

Divine Chocolate

Divine Chocolate's New 85% Cocoa Dark Chocolate Bar

Divine Chocolate has supported Chocolate Week since the beginning and have been a proud sponsor of the week since it was created. Divine Chocolate is launching their new 85% dark chocolate bar during the week and have teamed up with top chefs who have created deeply, darkly Divine Chocolate recipes with their new 85% dark chocolate bar.

Tom Aikens has created a Divine Chocolate Fudge Cake, Gregg Wallace offers up a chocolate pots recipe, Harriet Eastwood has made Beetroot Brownies and Lily Vanilli has cooked up some Devil’s Delight Divine Cupcakes.

Divine Chocolate has also joined forces with Richard Bertinet of Bertinet’s Kitchen in Bath who will be offering Masterclasses throughout the week. There are so many activities, there’s not enough space here to mention them all so check out Divine’s website.

Divine Chocolate

New Participants for 2010

The Chocolate Tree Chocolate Bars

Chocolate Week is becoming a truly national event with chocolate shops around the country taking part. We’re delighted that Betty’s of Harrogate are involved. For over 90 years Betty’s have been hand-crafting their chocolates and will be running meet the chocolatier events in their branches throughout the week. They’re also offering a special competition to win a VIP chocolate experience.

Iain Burnett The Highland Chocolatier

The Queens Head in Worcestershire will be attempting to break the Guinness World Record for rolling the world’s largest truffle on Sunday 10th October, Pembertons Chocolate Farm in Wales will be offering tastings and demonstrations throughout the week and in Scotland, The Chocolate Tree in Edinburgh and Ian Burnett, The Highland Chocolatier in Perthshire will be holding events.

And a recipe from Divine Chocolate…

Hot Chocolate Coffee Souffle

Serves 4

Ingredients:
3 bars of 45g Divine 70% Dark Chocolate
125ml strong black Fairtrade coffee
3 large free range eggs seperated plus 2 eggs whites
2 tablespoons of brandy
3 tablespoons Fairtrade caster sugar
Fairtrade icing sugar for dusting
1.25ml souffle dish or 4 x 300ml souffle dishes or oven-proof large coffee cups, a baking tray

Directions:
Brush the inside of the soufflé dish or dishes with melted butter, and sprinkle with caster sugar. Set on a baking tray. Break up the chocolate and put into a heavy-based pan with the coffee. Set over a low heat and stir with a wooden spoon, until melted. Take the pan off the heat and beat the three egg yolks into the hot mixture so they cook and thicken it. Stir in the brandy. The soufflé can be covered and kept at a cool room temperature for up to an hour at this point. Half an hour before serving, heat the oven to 220C/425F/Gas 7.

Put the five egg whites into the food mixer and whip until stiff. Add the caster sugar and beat 20 seconds longer or until the mixture looks glossy. Gently heat the chocolate mixture until just hot to the touch then remove the pan from the heat. Stir in about a quarter of the whites just to loosen the mixture then add this mixture to the whites and carefully fold them together.

Spoon into the prepared dish (or dishes) and bake at once in the heated oven allowing 12–15 minutes for the large soufflé or 7–9 minutes for the smaller ones – the mixture should still be wobbly in the centre. Sprinkle with icing sugar and serve immediately.

Divine Chocolate's Hot Chocolate Souffle

I recently had a question from someone that was having problems with a recipe for chocolate bark.  She was putting it in the refrigerator to set and was having problems with “sweat” once she took it out.  I thought we’d talk about chocolate bar packaging and how to store it today since there are so many old wives tales out there about it.

Chronicle Books Chocolate Bar Wrapper Wall (I have a box, but like this idea!)

All chocolate is temperamental.  Chocolate bars are no exception. Packaging of chocolate bars is in transition right now.  The issues are that if the chocolate bar is wrapped in foil, it will remain fresher longer, but it can also pick up the metallic taste of the foil.  Waxed paper and parchment paper are being used more frequently, but the shelf life is much shorter.  A few companies are also using waxed lined foil which solves both of the problems. Some chocolatiers are started to use clear plastic to package their chocolate bars.  Chocolate needs protected from the light and the plastic bags can become little hot houses for the chocolate bar, which are not recommended for the reasons I’ve already mentioned. They don’t like it.

Foil Chocolate Bar Wrappers

Perfect Temperature

Chocolate should be stored in a cool dry place in its original packaging.  Chocolate does not like the temperature and humidity to vary from the high-end to the low end either.  Chocolate likes a cool, dark place. A low shelf in your pantry if it’s away from the appliances is perfect. The room temperature should range between 60 and 70 degrees, although some say 55 to 60 degrees.  Chocolate is happiest and stays in the best condition between 55% to 65% humidity. Any higher or lower temperature will cause the chocolate to bloom.

Chocolate Bloom

Bloom is a grayish white film on the surface of the chocolate bar.  This means that the cocoa butter has separated.  It will still taste okay, but won’t have that beautiful color and shine.  A higher temperature will also cause melting. Once the chocolate melts and then hardens, the chocolate will look like nothing but a blob.  Chocolate is like a fine jewel.  It should be taken care of to maintain its beautiful color, texture, shine and taste.  If you do open a chocolate bar and only eat part of it, first wrap wax paper or parchment around the chocolate bar and then add a foil layer around the bar to keep it fresh.

Chocolate (Photo Courtesy of Madame Chocolat)

Never store chocolate in the refrigerator or freezer.  Many people do, but chocolate just doesn’t like it.  Chocolate should never be stored near items with a strong odor.  A chocolate bar place next to an onion will take on the aroma, smell and even taste like an onion.  Dark chocolate will keep for up to three to five years if stored properly, milk chocolate for up to eighteen months and white chocolate for up to five years.  Most chocolatiers now put expiration dates on their chocolate bars so their individual shelf life may differ.

Bonbons in Madrid

Chocolate that can go into the refrigerator are chocolate cakes or cakes that have some form of chocolate in them, brownies and chocolate buttercream icing.  Chocolate bon bons (aka chocolates, pralines), truffles, chocolate bars, ganache and fudge should never be put into the refrigerator because it changes the chemical make-up of the chocolate.

You spent good money on your fine chocolate and the chocolatiers creating it for you have put in time, love and money to make it for you.  Make sure you give it the love and respect that it deserves and enjoy it!  If you’e not sure where or how something chocolate should be stored, drop me an email!

The recipe today is for Chocolate Fudge Half-Poundcake.  It’s called half-poundcake, because there is not the traditional pound of each ingredient and it is made in a bundt pan.  This is great for breakfast (I’ve made French toast out of it before.  Plan on a nap after! It’s good toasted under the broiler too.), it’s a nice afternoon snack with shmear of cream cheese or you can serve it for dessert.  You may make it with or without the glaze.  If you’d like, you may substitute agave for the honey in the chocolate glaze recipe.  Enjoy!

Chocolate Fudge Half-Pound Cake with Chocolate Glaze

Serves 8

Ingredients:
3 ounces dark chocolate, chopped
1/2 lb. (2 sticks) unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoon vanilla
3 tablespoons brandy (You may substitute with water.)
2 1/4 cups all-purpose flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/4 cup buttermilk

Chocolate Fudge Half-Poundcake Without Glaze Made in a Fancy Pan for the Holidays

Chocolate Glaze (optional)

Ingredients:
8 ounces dark chocolate, chopped
6 tablespoons unsalted butter
2 tablespoon milk
2 tablespoon honey
1/2 teaspoon vanilla extract

Directions:
Heavily grease a 12 cup Bundt pan; set aside. Preheat oven to 350 degrees. To make the cake, place chocolate in top of a double boiler over simmering water. Stir until melted and smooth. Set aside to cool slightly.

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in chocolate, vanilla and brandy. In a small bowl stir together flour, salt and baking soda. With mixer on low speed, alternately add flour in fourths and buttermilk in thirds, beginning and ending with the flour. Pour into prepared pan. Bake in center of oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove to rack and cool 10 minutes. Invert to remove from pan and cool 20 minutes before frosting.

Meanwhile make Chocolate Glaze, if desired, melt chocolate and butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Chocolate Fudge Half-Poundcake with Chocolate Glaze

Charles Chocolates Fleur de Sel Caramel Edible Box

Did you miss me yesterday?  I had lots of errands to do.  By the time I got home, it was time for the Charles Chocolates and Samovar Tea Lounge online and live chocolate and tea tasting event.  At that point, I figure it just best to skip the post yesterday.  Here I am today though!

Charles Chocolates Salty-Sweet Cashew Bar

The  Charles Chocolates and Samovar Tea Lounge chocolate and tea tasting was really interesting.  I’ve watched beer and chocolate tastings as well as wine and chocolate tastings before.  I have even conducted chocolate tastings for my own classes.  This was a first though.  What did you think?  If you didn’t get a chance to watch it live, here’s the video…

Charles Chocolates Triple Chocolate Hazelnuts

Charles Chocolates produces some really great chocolates.  Need some ideas of what to try?  Some of my favorites are the Fleur de Sel Caramel Edible Chocolate Box, the Triple Chocolate Hazelnuts, the Salty-Sweet Cashew Chocolate Bar and the Ginger Chocolate Bar.  All excellent choices!  FYI…They also offer a great chocolate bar selection offering an assortment of five different chocolate bars so you don’t have to pick just one!  Treat yourself!  You only live once.

I found this recipe a few weeks ago on a blog called The Stone Soup.  My friend and I were looking for something easy, yet elegant looking for her young budding chefs to make for a dinner party.  This fit the bill.  It’s even no-bake!  We found biscuits (cookies) in out local grocer that stocks lots of European items.  The had the biscuits available in vanilla or chocolate.  They weren’t the same brand, but they don’t have to be.  I think you could even get a similar look using lady fingers or vanilla wafers, although you would need more than three piles of cookie stacks to make the log.  It is gorgeous and elegant.  Looks like it came form the local pastisserie! It reminds me so much of theholiday yule log, but without all the work.  I’m sure you could dress it up properly over the holidays too!

Chocolate Hazelnut Biscuit Cake (Photo Courtesy of the Stone Soup)

Chocolate Hazelnut Biscuit Cake

Serves 10

Ingredients:
1 cup cream
1 teaspoon vanilla extract
250g (1/2 lb) Mascarpone
1 packet (250g or 1/2lb) Arnott’s Chocolate Ripple biscuits
250grams (1/2lb) dark chocolate (70% or higher cocoa content), broken into chunks
½ cup cream
small pinch sea salt
1 egg yolk, optional
60g (2 oz) hazelnuts, peeled, roasted & coarsely chopped

Directions:
Whip 1 cup cream until soft peaks form, you don’t want it to be too firmly whipped as the thick Mascarpone will thicken things up. Stir through vanilla and Mascarpone. Take a biscuit and spread with a thin layer of cream mixture on the top side. Place on a work surface cream side up then repeat with another biscuit and stack it on top of the first. Repeat until all the biscuits are used and you have made three stacks.

Take a long serving platter and lay biscuit logs on it to create on big log. Cover as evenly as possible with remaining cream mixture and refrigerate for 30 minutes.

Meanwhile, bring the ½ cup cream to a simmer in a medium saucepan. Remove from the heat and add chocolate chunks and stir until chocolate is melted and smooth. If the mixture starts to separate, whisk through the egg yolk. Allow chocolate to cool until still runny but not hot enough to melt the cream.

Remove log from the fridge and scatter hazelnuts over the top. Drizzle over chocolate and return to the fridge for at least 2 hours or overnight. To serve remove from the fridge and slice on an angle so you get the striped ’surprise’ effect with the biscuits.

Chocolate Hazelnut Biscuit Cake (Photo Courtesy of the Stone Soup)

Pralus Chocolate Pyramid

Out of all the known foods in the world, chocolate is one of the most complex.  It is not surprising as scientist have detected over 500 different flavor components in chocolate.  Some of them say there are as many as 600!  Chocolate is slightly acidic, bitter, and also possesses an astringent quality.  A lot of the reasons for these properties in chocolate depend upon the roasting of the bean, however there are many other factors contributing to the flavors one experiences when eating chocolate.  The richness of chocolate’s flavor comes from the combination of the bean’s natural sugars and proteins and the way the enzymes break them down.  The way chocolate is prepared also depends upon how the flavors will evolve from the high heat and chemical activity.

Cocoa Pulp

When conducting your chocolate tasting at home please note that the naturally occurring flavors of chocolate can come from the bean itself.  These flavors result in the astringency and bitterness coming from the naturally occurring theobromine and phenolic compounds. From the fermented pulp’s esters, acids and alcohols, come flavors mimicking fruit, wine, sherry and vinegar.  Other chemical reactions create the almond, dairy and flower notes. The roasting brings forth an entirely different set of flavors that not only produce more bitterness to the chocolate, but also roasted, nutty, earthy, spicy and more flowery notes.

Fruit Notes

Although not an exhaustive list, there are eight different categories of notes to look for when tasting chocolate.  They are vegetable, flower, fruit, roasted, nut, spice, dairy and what I like to call “the kitchen sink” as it is a collect all for those notes without a proper home.  Some of the more particular notes you may experience in the vegetable category are mushrooms, green tomatoes and truffles.  In the flower family, jasmine, orange blossom and rose.  Fruit, which is the largest of the categories, you might experience apricot, currant, orange , plums, bananas, blueberry, strawberry, blackberry, raspberry, cherry, peach, apple, pineapple, fig, citrus, prune, sun-dried tomatoes or olive.  Among the roasted notes include cocoa nibs, cocoa powder,  caramel, roasted almonds, marzipan, coffee, black tea and tobacco.  Cashew, almond, hazelnut, macadamia nut, walnut, peanut and pumpkin seeds make up the nut and seed notes.  The spice notes might be considered a little unusual, but once you develop your palate you will be able to distinguish these notes as well.  They include licorice, cloves, cinnamon, oriental Spices, vanilla, green herbs, pepper, chillies and allspice. Dairy notes are very simple.  They are either cream or butter.  The kitchen sink, also called the miscellaneous category, contains notes of beeswax, bread, raw coffee, leather, fresh grass , mint, hay , wood, balsamic vinegar, barley malt, cocoa butter, honey, brown sugar, moss and molasses.  Again, keep in mind that these are naturally occurring notes in chocolate.  These are not added flavors.

Vanilla

Once the chocolate has gone through its basic creation, the chocolate maker may add flavors including sugar and vanilla which are not often taken into account when tasting.  They should be because they are causing a change in the palate when you taste the chocolate by creating sweetness and spiciness which were not there previously.  Not to long ago, salt was added to milk chocolate to balance the sugar flavor.  You do not see that in today’s milk chocolate.  Many chocolatiers are now adding sea salt to dark chocolate not to balance the sweetness, but to create a bite.

Roasted Cocoa Beans

When beans have gone bad, have been poorly fermented, or are over or under roasted, the result will show in the final chocolate bar. The results will be flavors resembling something that has been burnt, over smoked,  gone moldy, fishy or have the mouthfeel of cardboard or rancid food.

As you move along in learning about chocolate and develop your palate, expect to find yourself being able to identify more flavors.  Also note there is always a chance you may get a bad bar from a well-known and respected chocolatier.  It happens for a variety of reason, but most often only because the chocolate bar has exceeded its expiration date or perhaps your palate may have been tarnished that day by something you ate.  I always tell people to make sure you try everything twice.  Give it time, buy the chocolate bar a second time and give it a second go.  With time, tasting chocolate will become second nature to you, but do give it time.

Valrhona Dark Chocolate Bar

I’ve been spending my entire weekend writing and missed a post yesterday.  Sorry about that.  I was lucky in that Valrhona must have known my plight and sent me something they thought would interest me.  Which of course made me think of you.  It’s about pairing chocolate and wine which, quite frankly, I know nothing about since I don’t drink anymore.  They have passed their knowledge to me and I now pass it on to you.  The Chocolate Punch is their recipe as well.  I have to say it sounds like it would be delicious spooned over a nice dish of homemade ice cream.  If you want to make it for the kiddies to enjoy too, you can omit the rum and add a rum flavoring or another flavoring of your choice.  I think hazelnut or almond would be nice.  Read, learn and enjoy the rest of your weekend.

Wine and Chocolate Pairing

When pairing wine with chocolate is a research project for both oenophiles and chocoholics. Everyone’s flavor palate is different, but there area few good parameters to follow:

Light, creamy and smooth chocolate (milk) should be paired with lighter bodied wines. Dark, rich and strong chocolate should be paired with full-bodied wines. These are only guidelines, not rules. Another important fact to remember is that the wine should be a little bit or more sweet than the chocolate; otherwise you will end up with a sour or bitter taste.

Here are pairing suggestions specifically designed for Valrhona’s Grand Crus:

Valrhona Tanariva 33%

TANARIVA 33%: Pure Madagascar. Balanced acidity softened by distinctive milk and caramel notes.

A light fruity Pinot Noir from Oregon or Sonoma melds with the milky caramel profile of this milk chocolate and brings out the fruitiness (cherry/raspberry) of the wine. One could also try a velvety rich Californian cabernet Sauvignon to really bring out the dark cherry and spice. If you prefer your wines sweet, try a ruby port (which hasn’t seen any oak — it’s bottled right after fermentation).

Valrhona Manjari 64%

MANJARI 64%: Pure Madagascar. Fresh, acidic, sharp bouquet with red fruit notes.

Here is a versatile pairing chocolate that works with both white and red wines. Manjari’s fresh, fruity notes pair well with a fruity, high acid Sauvignon Blanc from either California or New Zealand. The citrus flavors really shine here. One can also opt for the dessert style Rieslings from Washington state or Germany. For reds, go with a strong spicy Californian Zinfandel to soften the acidity of the chocolate; great combination.

Valrhona Tainori 64%

TAÏNORI 64%: Pure Dominican Republic. Flavors of yellow fruit follow in the wake of roast almond and freshly baked bread.

The nuttiness, hint of plum and citrus in Taïnori pairs perfectly with a lush, rich Central Coast Pinot Noir. The bright fruits of plum and cherry along with the spiciness melt together with the chocolate and make one’s mouth smile.

This chocolate is also a great pairing with Tawny Port because of the nuttiness both share.

Valrhona Caraibe 66%

CARAÏBE 66%: Flavor Profile: Aromatic and long finish reveals almond and delicate roasted flavors.

Here’s a chocolate that pairs with both warm and cooler climate Cabernet Sauvignon blends (California and Bordeaux). Caraïbe is all about roasted nuttiness, not fruit. A light earthy Bordeaux brings out this earthiness in the chocolate making them a great match. A mountain grown (Howell, St. Helena) Californian Cabernet Sauvignon would also make for a fine pairing with its more structure driven style of cassis and baking spices.

Valrhona Jivara 40%

JIVARA LAIT 40%: Milk chocolate with pronounced cocoa taste, notes of malt and vanilla.

A moderately oaked Merlot from the Napa Valley offers enough fruit of plum, cassis and dark cherry along with the vanilla to pair with the cocoa, malt and vanilla of this milk chocolate. Also try a dessert wine from Southern France named Banyuls. The Grenache based wine will show lots of dark fruit while enhancing the prominent cocoa flavor of the chocolate

Valrhona Alpaco 66%

ALPACO 66%: Pure Ecuador. Jasmine and orange blossom notes give way to a long finish of refined bitterness and woody flavors.

Here is and example of when a strong velvety cabernet sauvignon and a chocolate taste completely different on their own, but change dramatically when tasted together. The nutty bitterness of Alpaco melds with the high acid and tannins of a Napa Valley Cabernet Sauvignon. Fruits of cherry and cranberry emerge along with the flavor of peanuts and almonds when the two are together. A Malmsey Madeira is also right at home here; sharing nutty character, while bringing out the fruity tang of the Madeira.

Valrhona Abinao 88%

ALBINAO 88%: Cocoa beans from Africa create powerful tannins with a strong, lingering intensity.

A full-bodied Cabernet Sauvignon from Washington State or California works best here, but don’t forget to try a rich, spicy Zinfandel from California too. The strong tannic Abinao and these strong tannic wines become a creamy rich pairing where the cocoa becomes prominent. Currant and white pepper spice really show through, too.

Valrhona Guanaja 70%

GUANAJA 70%: Intense flavor, floral notes with an exceptionally long finish.

Bordeaux’s left bank (aka Cabernet Sauvignon based, with a good amount of Cabernet France and Merlot) is a perfect pairing here. This strong, nutty and fruity chocolate brings out the cassis and dark cherry of the wine. Guanaja’s mix of flavors blend well with Bordeaux’s blend of grapes. An Australian Shiraz/Grenache blend brings out a tangy yet creamy side of Guanaja. For the sweeter side, try a slightly sparkling Moscato d’Asti from the region of Piedmont in Italy. The citrus and peach driven fruit and bubbles pop their way into the fruit and nuttiness of the chocolate.

I hope you learned a lot!  I sure did.  now for the Chocolate Punch recipe also from Valrhona.

Chocolate Punch

A recipe from Valrhona’s École du Grand Chocolat

For 6 glasses

Ingredients:
9 ounces Valrhona milk chocolate Valrhona Le Lait 39% Baking Bar
28 ounces (3 ½ cups) coconut milk
7 ounces (less than 1 cup) sweetened condensed milk
4 ounces (½ cup) rum
3 vanilla beans

Directions:
In a microwave safe bowl, melt the chocolate in 30 seconds intervals (you can also melt it in a double boiler). In a pot heat, the coconut milk with the sweetened condensed milk. Pour a third of this mixture over the melted chocolate and mix rapidly with a spatula to create a shiny and thick texture. Same procedure for the other 2 third of the milk (in 3 parts like the mayonnaise). Once you get a shiny and thick texture add the rum.
Split the vanilla beans in half and scrape out the contents; add to the punch. Chill. Serve chilled over ice.  Garnish with a dash or stick of cinnamon and a dab of whipped cream.

Chocolate Punch by Valrhona

Chocolate 101

Throughout the year I conduct chocolate tastings at a few places around the Chicago area as well as for private parties.  People are always so excited that there is actually a procedure for tasting chocolate.  There is.  In fact, it is quite similar to wine tasting and even olive oil tasting, if you have attended one of those events.  I have also followed up with a video of the Mast Brothers bean to bar chocolate factory in Brooklyn.  They are one of a handful of bean to bar makers in the United States.  Again, back to basics.  I would love to see these pop up all over!

Pick at Least Two Dark Chocolate Bars

Again, we are getting back to basics.  How do you taste chocolate?  You should have at least two chocolate bars for your tasting.  I suggest the bars contain at least 70% cocoa content.  The reason for this is not only that I like to chat up the health benefits of dark chocolate, but when you have a purer chocolate, there is less to interfere with you palate.  Your tastebuds won’t have to worry about the dairy and the sugar.  There is less and less sugar as the cocoa content increases in a chocolate bar until you reached a 100% dark chocolate bar which will have absolutely no sugar in it.  (I actually have my first 100% bar sitting beside me for a tasting later on today.)

How to Conduct Your Own Chocolate Tasting

Setting the Mood

Glass Flat Water

Believe it or not, chocolate tasting is best done first thing in the morning when your tastebuds have not yet been compromised.  Just a nice gargle with some warm water. Do not brush your teeth or have anything to eat or drink.  If you conduct your tasting later in the day, make sure you do not have any strong flavored foods or beverages during the day.  Flat water and plain bread will cleanse your palate before you start as well as in between chocolate bars.
Your room should be quiet,  the temperature cool and the lighting subdued.  Have all of your chocolate bars in front of you, but only open each one as it is needed so your nose does not get confused.

Look at Your Chocolate

Sight

Open your first chocolate bar.  The bar should have an even, glossy and uniform surface. There should be a smooth shine, with no pitting or bloom.

Sound

Listen for the Snap

Grasp your chocolate bar and break a piece off.  This sound  is called snap. Snap indicates both a high cocoa content and that the chocolate has been tempered correctly. A milk chocolate bar will only offer a slight snap due to the milk and low cocoa content and the white, if of high quality, will have a very small snap.

Touch and Smell

Touch the Chocolate - Don't Really Squeeze It

It is said we eat with our eyes first.  The eyes are where taste begins and then aroma follows. Flavor of something is influenced by 75% smell and only 25% taste. The aroma of the chocolate depends where the cocoa beans were grown, the type of soil they were grown in and what was grown near it like coffee, fruit or nuts. There are hundreds of different aromas called notes.  You may also find notes when tasting such things as wine or olive oil.  These are not ingredients, although some may be added to the chocolate bar that you may smell and then taste.  Now rub your fingers across the bar. It should feel dry.  Now bring the chocolate bar to your nose and smell.

Taste

Taste Dark Chocolate - Just a Square Though

There are over 500 flavor components in chocolate, note the ones that come to you on first observation. Some of the notes have an aroma but not taste, some taste but no aroma. Some people notice some and others do not.  The more you taste and cleaner your palate, the easier it becomes to find the notes.   Put a square of chocolate on your tongue.   Let it slowly melt and dissolve.  Do not chew it. Notice the notes are in layers like perfume and wine. The first (top)  note, mid-palate and finish.  The finish can be short, long or anywhere in between.  Generally, the higher the quality of the chocolate bar and the higher the cocoa  content, the longer and more prominent the finish.

Mouthfeel

Chocolate Melting

What does the chocolate feel like when you put it in your mouth ? After you swallowed it? It should start to dissolve in your mouth immediately because chocolate melts just below body temperature.   The textures of the chocolate can be smooth or gritty (GOOD) or creamy or waxy feel (BAD – oil added).

The more you try different chocolate bars and the larger the variety in your collection, the more evolved your palate will become.  Don’t expect it all to come at once. It will take time.  All things worth learning take time!

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!

Thinking Chocolate Truffles

I received an interesting tweet this morning and had to investigate…”Puzzle’ over haggis chocolates

First you might ask…what is haggis?  The only reason that I know this answer is because of Trivial Pursuit.  My family was playing a new edition of it after a Thanksgiving dinner about seven years ago and my mother got the question.  The question gave the description of  haggis and then asked what it was.  She indeed knew that it was haggis.  Haggis is a mixture of sheep’s liver, heart, lung, oatmeal, suet, stock, onions and spices wrapped nicely in a sheep’s stomach creating a bag.  It sounds pretty gross, but I’m willing to try anything once.  I have led you on far too long, as haggis is not actually in the chocolates, it was inspired by, for the chocolates.  The haggis chocolates contain nutmeg, mace, black pepper and oatmeal.  I think it sound delicious!

Thinking Chocolates Made in Their Workshop Classes

Chocolate maker Nadia Ellingham (She studied chocolate at the same place I did – Ecole Chocolat) and owner of Thinking Chocolate in Edinburgh, Scotland created this combination of notes of haggis and chocolate.  How did the recipe come to her?  Well, just like all other creative geniuses with food – an inspiration.  She had previously come up with a new chocolate recipe that was inspired by a chestnut and cranberry stuffing recipe.  Why not?  People are using herbs, tea, beer, alcohol, cheese, fruit, spices, vegetables…haggis to make chocolate.  The world and recipes are growing and expanding for everything.

Thinking Chocolate Truffles Box

I was wondering to myself whether haggis and chocolate would be an odd taste.  I guess everything is relevant to what actually constitutes being odd.  Nadia says, “At first taste it’s a dark spicy chocolate, but then the more peppery notes come through.”  Gaby Soutar, the Scotsman’s food critic, said: “The initial flavour is very un-haggis-like – sweet, with strong notes of pepper, honey and banana. But it only takes a couple of seconds before – ta-da – you can clearly taste something that’s reminiscent of MacSween’s finest.”

Some other innovative ideas by Nadia include truffles made of single cask malt whiskey, sundried tomato and basil, cranberry and chestnut, strawberry and tarragon, and thyme and orange.  Thinking Chocolate also offers Palets and Ganache Tortes (Their cardamom, chili and orange one sounds fantastic!). Be adventurous!  Giev them a shot.  You may buy their truffles by phone, by email or at local stockists while in Edinburgh.  Thinking Chocolate