Not to long ago I told you all about Gail Ambrosius Chocolatier and their amazing truffles.  Well, sometimes I can’t get enough of a good thing, especially when it is beyond good.  I thought I’d give their Five-Bar Bundle a try.  I am a huge chocolate bar fan.  They were nice enough to add a few more truffles and some other goodies in the shipment for me to try too!  I am such a lucky person!

Gail Ambrosius Chocolatier's Dipped Ginger

First thing out of the box and enjoyed in one sitting was the Chocolate-Dipped Ginger.  The ginger is crystallized and dipped in 70% Colombian dark chocolate for a unique combination of tang, zing and sugar.  The ginger is plump and juicy with just the right amount of cocoa content in the chocolate.  Spectacular!

I’m not sure if anyone knows this or not, but Gail made me a fan of the lavender and chocolate combination.  I’ve never been a fan of lavender anything.  She brought me to the other side.  Why do I tell you this again?  Well…I don’t care for chocolate and mint either.  It’s true.  I’m sorry to say.  Can Gail convert me?  She did, and with flying colors.  Her

Gail Ambrosius Chocolatier's Shiitake Mushroom and Machu Picchu are part of the Adventurous Collection

Fresh Mint truffle is one of her summer specialties.  The mint? Fresh, not flavoring.  The chocolate?  More of her outstanding dark Colombian chocolate.

Looking for something really unique?  How about a Shiitake Mushroom truffle?  Warm, earthy and smooth.  65% Peruvian chocolate.  Gail Ambrosius brings umami to this little gem of heaven.  Umami is the fifth taste sensation out there that most people don’t even know about.  Your taste buds are not sure what to do, but boy do they enjoy learning!

Another interesting truffle?  Machu Picchu.  It’s over the top.  65% Peruvian dark chocolate with bits of caramelized

Gail Ambrosius Chocolatier's Sea Salt Caramel

cacao nibs.  How unique!  Add to that a hint of cinnamon and some vanilla bean and you are transported to an ancient time.  The top of the Machu Picchu is topped with bits of crushed and candies almonds.  Sublime…

Another treat that is something I can eat every single day are the Salted Caramels.  Creamy, smooth, sweet and salty.  Perfectly yummy. Suggestion…buy a large box.

Now for the Five-Bar Bundle.  What is in the Five-Bar Bundle of chocolate goodness?  Bittersweet, Nib, Three Hot Nuts, Cherry Almond and Espresso.  Seriously.  I started with one a day and went from the simple, Bittersweet chocolate bar and worked my way to the more complex.  The Nib chocolate bar is chocked full of gently toasted cacao nibs.  Crunchy, bitter, salty and luscious.  Three Hot Nuts chocolate bar.  How unique!  Spicy, hot, rich and chocolaty.  Pistachios, pine nuts and pepitas are roasted with chipotle and cayenne peppers and topped with chili verde salt.  Gail Ambrosius Chocolatier’s Three Hot Nuts chocolate bar was nominated for Best Chocolate Bar, 2008 Next Generation Chocolatier Awards.  Cherry Almond chocolate bar marries sensuous Michigan cherries with toasted almonds.  Sweet, crunch and chewy all in the same bit.  I kept thinking how good cookies would be with this chocolate bar in them.  Sounds good, doesn’t it? Last but not least was the Espresso Bar chocolate bar.  The Espresso is locally made at Just Coffee Coop in Madison with chunks of espresso beans spread throughout the bar.  What a pick-me-up treat!

Gail Ambrosius Chocolatier's Five-Bar Chocolate Bar Bundle

Gail Ambrosius Chocolatier never ceases to tantalize all of your taste buds, all of your sense.  When you place your order or are fortunate enough to visit the shop, you will step into another dimension of heaven…

Cocoa Pods (Photo Courtesy of the Ghana Cocoa Board)

As I’m sure most of you know, there have been problems with the cocoa bean’s production involving slavery, child labor, and deliberate infection of the Theobroma cacao to control or dominate prices in the markets.  It turns out there is now quite a bit of smuggling going on too.  Ghana wants to make an attempt to get their cocoa production to 1 million tons by 2012.  The Ghana Cocoa Board says that up to 60% of the country’s production of cocoa is smuggled out of the country.  That’s a lot of cocoa.

Quality Control (Photo Courtesy of the Ghana Cocoa Board)

Where is this cocoa being smuggled too?  Turns out it’s going to neighboring Ivory Coast, where most of the controversy involving the slavery and child labor are happening. The Cocoa Board thinks this is happening because farmers are being told that cocoa is only boasting the destination economies not the selling/providing countries.  In London alone, cocoa prices have risen to the highest price since 1977.  Farmers want to make sure they receive top dollar for their beans.

Ghana Seed Production Unit (Photo Courtesy of the Ghana Cocoa Board)

The Quality Control Division of the Ghana Cocoa Board has introduced border security squads to prevent the cocoa from being smuggled out of the country.  Their fear is that unless this smuggling stops, the government will no longer support the cocoa growers.  At this point, the government wants to provide the cocoa growers with the modern equipment they would need to meet the 1 million ton export mark.  Alhaji Abubakar Alhassan says the government would be “Supplying fertilizers and hybrid cocoa seedlings at subsidized prices and compensating farmers who were forced to replant due to Cocoa Swollen Shoot Virus Disease.”  The Ghana Cocoa Board said that the board planned to distribute 8m hybrid cocoa seedlings to farmers in the Western Region this year.

Cocoa Beans

Also said to be offered by the Ghana government are support pension schemes, scholarship schemes and investing in rural infrastructure.  Something else the government is working on are much needed  roads to get the cocoa from the growers to delivery.  Currently, Ghana is the world’s second largest producer of cocoa in the world next to the Ivory Coast.  Last year Ghana exported 703,000 tons of cocoa.

I’ll be interested to see if Ghana reaches their goal and farmers learn to both trust and benefit from the system.  On a lighter note…about five years ago a friend came back from Paris and said, “Annie, you won’t believe it.  The French are making chocolate truffles with goat cheese. They were a life changing experience.  I have to try making some.” I couldn’t agree more.  The Whole Foods in Austin offered brie with a chocolate chipotle sauce on it for parties and it was outstanding.  Chocolate goat cheese truffles had to be even better. He made them and they were outstanding.  I haven’t had them since.

Goat Chees Truffles from France

The  goat cheese chocolate truffles from Paris were  little balls of goat cheese enrobbed in dark chocolate and then rolled in nuts.  The recipe I have provided for you here comes from Dying for Chocolate‘s website.

Goat Cheese

This recipe was adapted from Goat Cheese Chocolate Truffles that Dying for Chocolate found on Epicurious. This recipe originally appeared in Gourmet Magazine, October 1993. Time to make more!

Goat Cheese Chocolate Truffles

Ingredients:

6 ounces dark chocolate (70-85% cacao organic fair trade chocolate), chopped
6 ounces (about 3/4 cup) room temperature fresh goat cheese
2 tablespoons confectioners’ sugar
1/2 teaspoon Madagascar vanilla
1/8 teaspoon fresh lemon juice
1/4 cup unsweetened dark cocoa powder, sifted, for coating the truffles

Directions:

In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, remove the bowl from the pan, and let the chocolate cool slightly.

In a different bowl whisk together the goat cheese, the confectioners’ sugar, the vanilla, and lemon juice until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until firm.

Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

Goat Cheese Truffles

Everything happens for a reason.  I was trying to figure out what to post today.  I have an inbox with ideas and recipes just waiting to be talked about.  A twist of fate, or perhaps a very tired mind, lead to the post today.  I was making my lunch of a grilled turkey and garbanzo burger with a side of grilled vegetable and quinoa salad for lunch.  Well, my timer went off and I thought it odd that the pot was still full of water.  Did I forget to turn on the gas?  It has happened.  Well, it turns out buying in the bulk section of Whole Foods has its drawbacks.  Especially when you use a cup of sesame seeds instead of quinoa! So only the burger and veggies for lunch.

What to do with a cup of boiled sesame seeds?  Well, there is a recipe in the Whole Foods cookbook that I mixed together with a recipe I saw on Zoom (PBS) in the 70s and came up with something I call “Protein Truffles”.  I started making them about 5 years ago and there are not only a great lifesaver, but they are good for you, tasty and keep you going.  The recipe is to follow, but keep in mind that I have never created the same version twice!  The recipe below is what I made today along with some suggestions and substitutions.

First, about chocolate, sports, weight and endurance.  Dark chocolate (70% cocoa content or higher) and cocoa possess huge health benefits.  People always ask me how I can write about chocolate, be in shape and still weigh 120 pounds.  You are not only what you eat, but how much you eat.  I do eat 2 ounces of dark chocolate every single day – missing only if I have run out of my stash.  Then I try for cocoa in something – it’s either hot cocoa or I use it in a savory dish.  How can I stay trim and eat like this?  Well, I don’t eat all of the fabulous baked goods that I share with you constantly.  Baked goods are meant to be enjoyed, not eaten everyday.  There are lots of empty calories in baked goods, not to mention unrefined sugar and simple carbs.  A sweet treat twice a week works for me.  The other thing?  You have to move!  You need to eat a clean diet.  I have a rule.  If  the food is in a package and I either cannot pronouce an ingredient or it has more than 6 ingredients, I try not to eat it.  I eat though!  I love to eat.  I eat at least 2,200 calories everyday.  You need to get some exercise daily which brings me to athletes eating chocolate.

Chocolate bars, including chocolate candy, have been used by endurance athletes we’ve seen recently on the news.  They have been part of the food stuffs of rower Katy Spotz’s trip across the Atlantic Ocean and Indian Oceans, sailor Abby Sunderland circumnavigating the globe and those making the ultimate endurance test by climbing Mount Everest.  A little side note here as I often like to do.  I recently interviewed Russell Brice who owns Himalayan Experience and has led hundreds of climbers up Mount Everest and if you watch the Discovery Channel or National Geographic you have also seen him there.  He says that they offer chocolate  and biscuits (cookies) to the gods prior to their ascent of Mount Everest.  They also have a huge selection of chocolate and chocolate candy in the mess tent.  Bad news for the Mars bar.  Thet are always the last to go… So you see, chocolate is known by athletes to be a premium, high quality food source not only because of its protein, fat and carbohydrate make up, but because there are scientific studies proving that chocolate decreases anxiety, improves concentration and gives you sustainable energy levels. Why do you need to lessen your anxiety and concentarte when you are an athlete?  Think  about being on a rowboat by yourself crossing a great ocean.  Think about climbing the highest peak in the world where people die every year and the top is called “the death zone”.  There are no peaks and valleys in your sugar levels when you eat dark chocolate.  When you eat chocolate candy there are, but if you are an athlete going the distance, there is no need to worry about this as you need to continually refuel anyway.

You can use dark chocolate and cocoa to keep you going throughout your day or your training.  I saw Lance Armstrong biking by my house a lot when I lived in Austin, Texas.  People said he carried chocolate bars with him.  Not sure if it’s really true, but it wouldn’t surprise me and it made me smile.

These little “Protein Truffles” are something that I pop into my mouth, usually two, before I go on my walk.  They are full of all kinds of good stuff and look eerily similar to a chocolate truffle, thus the name.  You can store them in the freezer since you use cocoa and not chocolate or in the refrigerator.  They should be kept in a tin or a sealed plastic bag.

Protein Truffles

Makes about 24

Ingredients: (They change regularly)
1 cup of nut butter (today I used almond butter)
1/2 cup unsweetened cocoa powder
1/2 cup agave nectar (you can use honey)
1/2 cup chopped dried fruit (today I used raw coconut)
1/2 cup nuts or seeds (today I used sesame seeds!)

Optional: to roll the “truffles” – unsweetened cocoa powder, ground raw coconut, any ground nuts or seeds and my favorite…ground cocoa nibs

Directions:
In a medium bowl, mix the nut butter, agave nectar and cocoa powder. Stir in nuts and/or seeds.  Uisng a melon baller or two spoons, form into one inch balls.  If desired, roll into one of the optional coatings.  Put on a cookie tray lined with wax or parchment paper.  Put in the freezer for two hours or until set.  Put in an airtight container and store either in the freezer or refrigerator.

Chocolate Protein Truffles

Gail Ambrosiu

Gail Ambrosius is a true chocolatier. You will find her located in the capital city and college town of Madison, Wisconsin. All of her truffles, bonbons, novelties and bars are not only made by hand, they are also all made of single origin chocolate from places like Columbia, Peru, Ecuador, Hawaii and Venezuela. Gail “chooses cacao farmers, manufacturers, and importers who value biodiversity, sustainable agricultural practices, providing fair wages and producing the finest ingredients. Her goal? To create the ultimate chocolate experience! Does she succeed? She has created the highest quality, most flavorful truffles I have ever experienced. The freshness of her ingredients and the quality of her chocolate shine through in every truffle. They each have their own little robust personality! Most definitely a top ten! Gail Ambrosius chocolates have no preservatives and should be eaten within two weeks (Only if you’re strongly disciplined! Mine lasted two days.)

Gail Ambrosius Truffles

I received a magnificent box of Gail Ambrosius Truffles about two weeks ago. When I open up a box and I smile, it’s always a good sign. As soon as the lid came off, glorious aromas of chocolate enveloped me. A dozen truffles just waiting for me to experience. I settled in with my box and my “directions” and first divided them up by collection. Yes, I am that anal. I have mentioned it before, I tend to save my favorite things to eat for last. Why? That’s the last taste I want lingering in my mouth after I finish eating. What was I going to save? Just a hunch, but the Adventurous Collection…

Gail Ambrosiuis Tea Inspired Collection

I decided to dive into the Tea Inspired Collection first. The reason being that I haven’t had many exceptional tea flavored truffles in my life. They always seem to be either extremely lacking in taste or overwhelming powerful with obviously added flavorings. So I went for what I thought would be the least impressive. I can admit when I’m wrong and boy was I wrong! I received a Blueberry, Rose, Earl Grey tea truffle. My first bite was of the Earl Grey which I was most nervous about as I’m not a fan of lavender and I could smell it. The taste? It was a most refined taste. The inside was filled with 70% dark chocolate with bergamot and black tea, hints of orange blossom and a finish of lavender. This is the second time I’ve eaten anything with lavender and Gail has changed my opinion for the better. It was sensational. The rose truffle I didn’t eat as I’m allergic to roses, but my mother asked me where I got it. She said it was the best truffle she ever tasted and asked if there was more. Of course I told her no. I wanted them for myself. The Blueberry was a nice surprise. Not only a dense, rich 65% Peruvian chocolate, but real little pieces of blueberries from Michigan. Way to be a locavore Gail! I honestly couldn’t taste the tea in the truffle, perhaps that was due to the tea being blueberry also. But this was hands down the best fruit flavored truffle I have ever had in my life.

Gail Ambrosius Classics Collection

Delicious and yes, classics. You really can’t go wrong with them. Not sure what someone might like? Always go for the classics. My Classic Collection included Lucille’s Vanilla and I’m a huge vanilla fan. Caramel Sprinkled with Grey Sea Salt has recently become a classic and I have changed my mind about caramels. They aren’t what they used to be which is either corn syrupy or hard. This caramel was buttery, not too sweet, rich and to add both dark chocolate and grey sea salt made all of my taste buds happy. No one ended up overlooked or jealous! The Raspberry Espresso was another surprise. I tasted equal amounts of both. It was completely balanced, smooth and decadent. The Cognac one I shared with my dad. He just got home after suffering a severe stroke on Valentine’s Day. It was his first chocolate since then. I cut it into pieces for him and he actually fed himself. I think he was worried someone would take it away! It’s the first time I saw him pace himself while eating chocolate. He even said, although I could barely make it out, “this is really good.” Dad thanks you Gail!

Gail Ambrosius Adventurous Collection

My favorite collection is called the Adventurous Collection! Well, I do tend to be a bit adventurous and I’ll try anything at least once. You have to go in a second time just to make sure, right? My favorite? Hard to pick just one. I also have to note that I did eat all of these in one sitting. I couldn’t help myself! I adored the Cinnamon/Cayenne. Gail used a 65% dark chocolate so the chocolate wouldn’t compete with the cinnamon and cayenne which are strong flavors. Smart move! She knows her stuff! The cinnamon swirled around my mouth with a nice hint of heat at the finish. The Sweet Curry with Saffron was distinctive, yet subtle. I felt like I was in India and covered in chocolate. Gail used a Hawaiian chocolate for this exotic truffle and paired it with not only sweet curry and saffron, but I also detected coriander, tumeric, cumin and cardamom. Please make this into sorbet this summer! I was a little hesitant about the Lemongrass with Ginger. I associate these taste with Thai food and haven’t experienced them with chocolate. It was so beautiful though with little dried pieces of safflower and candied ginger on the top. I took a bit and closed my eyes. I couldn’t believe the flavor. I was surprised by a bit of coconut too. Four stars! It made me want to go on vacation! Rica Organica in my opinion should be a classic. Costa Rican chocolate brings notes of black olive and toast topped with vanilla. Gentle, even flavors coated my palate and lingered for hours. (I would also love to try the Machu Picchu and the Shitake Mushroom! Mint too! Even though you know I’m not a big chocolate and mint person. Gail opened my need for more food adventure! Next time!)

Gail Ambrosius 5 Bars Collection

Gail gets inspiration from seasonal ingredients. What can you expect at various times of the year? Spring-Coconut, Key Lime, bunnies and chicks oh my! Summer- Fresh Mint and sorbet in store (some past offerings include Mango, Sour Cherry, Passion Fruit, Raspberry, Blood Orange and Chocolate). Fall-Chai Tea, Cranberry, Four Spice, Pumpkin and handmade S’mores. Winter-Brandied Cherry Cordial, Cardamom with Orange, Peppermint, Coriander-Anise, Chestnut and hot chocolate (which you can really purchase year round) Valentine’s Day- Passion Fruit, Peanut Butter Cube, Pepitas Bonbon, Trois Poivre, Pistachio Caramel and Gianguja.

Gail Ambrosius Chocolate Dipped Ginger

Other things I need to try in the future…the hot chocolate, a Five Bundle Bar (so I can try them all) and the chocolate dipped ginger. I’m a huge ginger fan. So next time you’re looking for a day trip, head to Madison, Wisconsin. It’s a lovely town and you must stop to see Gail Ambrosius Chocolatier and treat yourself to some of her luscious goodies! Live too far? No problem! Gail will ship to you anywhere in the United States (except for the sorbet-sad face). If you live in Canada, come on down for a nice weekend. You won’t be disappointed!

Chubby Chipmunk

Need a fun and educational place to travel this summer that sells the most amazing, gargantuan sized truffles?  Go to Deadwood, South Dakota.  While you’re seeing the sites of the beautiful Black Hills, Mount Rushmore, maybe do a little gambling (without the kids), make sure you take a visit to  Chubby Chipmunk.  Can’t make it there this summer?  The owner and head nut, Chip, would be delighted to send some truffles your way. Rachel Ray loved Chubby Chipmunk so much that she put them in her magazine!

South Dakota Chocolate Festival

You can also find Chip at the 2nd Annual South Dakota Chocolate Festival on May 1-2 in Spearfish, SD at the Holiday Inn Convention Center.   It’s from 10am-5pm and cost is $5 for adults and $3 for children under 12.  That’s quite a deal!  There will be chocolate tasting, wine tasting, yummy treats for sale and coffee sampling.

Chubby Chipmunk Acorn Tin

Let me start by saying I am lucky enough that friends send me chocolate all of the time in hopes they will find something new to intrigue me.  I love receiving chocolates!  Who doesn’t?  Over the Christmas season, I was gifted a an adorable chipmunk tin filled with ping pong sized truffles from Chubby Chipmunk.  Aren’t they beautiful?  I had never seen such gigantic truffles in my entire life and I’ve been around the block a few times!  They were big, bright, appealing to all of the senses.  The chocolate aroma was just bursting forth ready to be sampled.  It also helped that I received them on a snowy day with lots of good movies on television that day.  I settled down under my blanket with my Chubby Chipmunk truffles and my remote.  I was set for the day!

Chubby Chipmunk Truffles

It has been awhile, but I think I remember everything that was in the tin because they were, quite frankly, memorable.  I’m going to list my favorites.  I distinctly recall the “Signature” Dark Buttercream.  Seriously, how could you go wrong with dark chocolate covered dark chocolate ganache?  My body was singing from all of the dark chocolate benefits this little baby was bringing my way!  For such a deep, dark chocolate, the ganache was surprisingly light yet dense in flavor.  Incredible!

Toffee in a truffle?  Awesome.  Never had something like that before.  Everyone else thought is was unbelievably special too, because they voted it first place in the Seattle Chocolate Show!  It’s called the Moose Toffee truffle and it is the most buttery truffle covered with milk chocolate that I bet you’ll ever have in your entire life.   The Peanut Butter truffle reminded me of my childhood and the peanut butter Easter eggs that I absolutely adored, just in a smaller package!

Chubby Chipmunk Truffles

Ironically, the white chocolate unbeliever found out that she loves white chocolate truffles.  Who knew?  Not I.  My favorite dessert is creme brulee.  Surprised?  No, it’s not anything chocolate, although I love a good flourless chocolate cake.  Give me a custard based dessert and I’m good to go.  My very favorite Chubby Chipmunk truffle?  The  Creme Brulee.  I could have eaten an entire dozen of these.  Very rich.  Tasted like custard.  Had that burnt carmelized taste of the burnt sugar of creme brulee but I don’t know how she did it.  Beyond words.  Another surprise?  The New York Cheesecake.  Give me cheesecake, but don’t give me cheesecake ice cream, frozen cheesecake, cheesecake cookies, cheesecake truffles…no wait!  Chubby Chipmunk’s Cheesecake truffles are an exception.  I seem to be finding a lot of those lately!  I felt like I was eating the tiniest cheesecake in the world dipped in chocolate.  I could taste the cream cheese and there was a little crumbling of graham cracker crustsprinkled on the top.  It was simply outstanding.

Everyone’s tastes are different and you might end up with a different favorite than me.  When you stop by Chubby Chipmunk, make sure you tell her that Annie sent you.  Maybe you’ll get a nice sample out of it!  She loves to talk chocolate!  420 Cliff Street, Deadwood, SD 57732, (605)722-CHIP

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.

Truffle Truffle Logo

I, of course, need to keep up with what’s happening in the world of chocolate so I subscribe to a lot of newsletters, follow a lot of people (not literally), read a lot of books and magazines and peruse other chocolate blogs to learn more.  A few weeks ago I was reading the Chicago Food Blog and came across a post about a company called Truffle Truffle located here in Chicago.  The post was short, but lovely.  I wanted to try these truffles!  They had no contact information or where you could purchase them, so I was on the hunt!  I found Truffle Truffle’s website, emailed the creative Nicole Greene and had a enchanting  package of chocolates and confections at my door before I could blink!  How exciting!

I’ll tell you all about the chocolate and confectionery bounty I was lucky enough to receive in just a minute.  Let me first tell you about the owner of Truffle Truffle.  I sat down to talk to her last week.  Her name is Nicole Greene and what a story she has!  Nicole was born in Miami, Florida and grew up in a home where she was exposed to the culinary world early.  Her father designed commercial kitchens.  Was Nicole led into the food world?  No she was not.  Nicole headed to Chicago.  No, not make chocolate, but to attend the University of Chicago.  She ended up working for the government and living in places such as Washington, DC and Hawaii.  On a whim, she researched the French Culinary Institute’s Pastry Program and decided to attend.  She had a certain window to go to New York, but alas, that particular program was full. Just prior to the program’s start, she received a phone call saying that a space opened up.  She only had a few weeks to get everything together, but she made it happen!  Next thing you know, Nicole was in New York!  It was a sign…

Truffle Truffle Treasures

Nicole graduated from the French Culinary Institute with distinction.  How does that happen?  Lots of hard work and dedication.  Nicole told me that her experience at FCI was life changing.  She went in as a blank slate with no cooking experience at all.  Her creative side was ignited and blossomed!  The French, who are famous for their pastry technique was what she said the FCI focused on.  Nicole took her knowledge and accepted a position in Philly where she honed her craft and the idea for Truffle Truffle was born.

Truffle Truffle Spring Collection

Nicole decided to move back to Chicago, a city she loved since attended school there, and started making everything by herself and by hand -something that’s not done all that often anymore.  All of Truffle Truffle’s products are natural, chemical free, preservative free conceived alongside authentic flavors and high quality.  Nicole says that her primary goal is to make the flavors come through in her chocolates and confections.  She wants people to experience the “perfect bite”.  And “perfect bite” it was! At Truffle Truffle, Nicole uses seven or eight different varieties of the French chocolate maker Valrhona single origin chocolate for her ganache.  To enrobe the truffle, she uses an American chocolate-Guittard.

You know me.  Dark chocolate bars take me a long time to eat, but confections – well, I have a bit of a sugar problem and tend to eat it all very quickly!  This was no exception!  And here’s what I experienced…

Truffle Truffle Spring Collection

First, I have to once again thank Nicole for sending me such a magnificent assortment.  I was expecting a few truffles and got a treasure trove of goodies!  Again, everyone knows I’m all about packaging.  We eat with our eyes first.  The packaging invites us in and then, voila!  The box is open and a feast is beheld by your eyes, you nose breathes in the aromas of your bounty.  Heaven.  Sorry about that.  I was reminiscing about about the box.  Well, actually it was a reusable little tin.  The tin, as you can see, was silver with a king and queen Truffle Truffle logo covered with a bright peach bow.  I took the bow off to find…ta da!  Directions!  Love them!  Truffle Truffle makes their truffles on a seasonal basis.  The spring collection, which I received, contained the following:  thyme, basil, rosemary, arugula, double dark, triple chocolate, blackberry, beer and pretzels, elderflower, hazelnut praline, raspberry and coconut key lime.  Honestly, all of them were outstanding.  No joke.  My favorites?  Believe it or not…the Elderflower and Arugula.  And of course, the Triple Chocolate and the Blackberry were sensational.  I wasn’t sure what to expect from the Elderflower, but it was so beautiful.  The inside of the truffle is a white chocolate ganache infused with elderberry and then enrobed in white chocolate.  It’s extremely light.  For those that may think truffles are too rich

Truffle Truffle Menu

for their tastes, this would be perfect.  The Arugula intrigued me the most.  The arugula was enhanced with just a bit of pepper and the richness of the dark chocolate pulled it all together in a surprising little package.  4 stars!  What a refreshing combination!  So unexpected!  Rich and creamy with a nice light bite.  Not too overpowering.  The Triple Chocolate threw me for a loop.  I was expecting three types of dark chocolate in this little masterpiece.  Not so!  It was a thrilling piece of work!  I’m so glad that I always bite my truffles in half before I eat them, for inside there were both white and dark chocolate!  Nicole says she makes a ball of each of the two ganaches and then rolls the two balls together and enrobes them in milk chocolate.  Triple Chocolate Indeed!  The Blackberry truffle was phenomenal.  The inside is a stunning purple color due to the infusion of French blackberry puree mixed into the white chocolate ganache.  It’s simply gorgeous to look at and makes you think of a warm, summer day when you bite into it! So refreshing.  I know that you’re surprised I loved two white chocolate truffles.  I only call them like I see them and these truffles will transport you to another simpler time.  Do try Truffle Truffle’s Spring Collection before it’s gone.  You’ll be able to purchase them until late May.

Nicole is a huge baseball fan and is currently developing her summer collection around baseball.  What to expect?  Strawberry lemonade ganache enrobbed in white chocolate with “baseball stitching”, peach caramel with milk chocolate, beer and pretzel in milk chocolate and roasted peanut with dark chocolate.  It feels a bit like summer already…I’m looking forward to trying not only those, but also the Earl Grey, Olive Oil, Mascarpone, Pumpkin Spice and Strawberry Balsamic.  How ingenious!

Truffle Truffle Beer and Pretzel Brittle

Since we only talk chocolate around here, I’m going to make the rest short.  The Beer and Pretzel brittle does have a bit of chocolate covering a brittle infused with stout and covered in salty pretzel.  All of your palate will be satisfied with these little tidbits.  I guarantee it.  As for the cararmels..well I’m not a caramel fan.  I don’t like caramels because I find them either too runny and sweet or too bland and I feel like my teeth are going to be pulled out.  These were an exception.  I love the packaging.  The caramels come in a little box of eight with

Truffle Truffle Caramels

each caramel individually wrapped, labeled and the top four all have their own distinctive bow.  I received the Lemon Ginger, Strawberry Rhubarb, Orange Blossom and Rosewater.  The Lemon Ginger was my favorite.  I felt like I was eating a glass of lemonade infused with ginger.  Outstanding.  Smooth, creamy, sweet and sour.  Nicole said that the Strawberry Rhubarb which was also exceptionally good was a challenge to come up with a recipe that works.  It doesn’t just work, it is hands down a culinary work of art!  I cannot wait to try the Smoky Vanilla, Turkish Coffee and Maple Bacon!

Truffle Truffle Strawberry Basil S'More

I haven’t tried the S’mores yet, but I can’t wait to get my hands on the Chai, Black Truffle and Root Beer Float!  You go girl!  Nicole hopes to open up shop in Chicago.  She’s aiming for late fall, but only wants to do it when the time is right.  She says there’s no reason to rush.  She wants to be sure that her message of strong social consciousness follows her vision for the shop.  Her goal overall, to lead a “happy, simple life.”  I see no problem with that.  Her collection of truffles, caramels and confections takes you back to the simpleness of sweets the way they were mean to be.  A delight for the palate and goodness for the soul.  Nicole of Truffle Truffle has managed to serve not only her heart and soul, but that of the all those who are lucky enough to experience her stupendous creations.

For places to get Truffle Truffle around town:

Southport Grocery & Café, 3552 N Southport, Chicago, IL 60657
http://www.southportgrocery.com

Olivia’s Market, 2014 W Wabansia, Chicago, IL 60647
http://www.oliviasmarket.com

W Grocer, 2060 W North Avenue, Chicago, IL 60647
http://www.wgrocer.com

Or go directly to Truffle Truffle.

Katie Spotz Row For Water Took 300 Chocolate Bars with Her

Over the past week, Katie Spotz, age 22, of Ohio became the first person to row across the Atlantic Ocean alone on her Row for Water Tour.  What was one of the necessities that kept her going?  Why her 300 chocolate bars of course!  No news on what brand or cocoa content she favors.  Perhaps she took a nice selection with her?  Emailed her to find out what she has to say.  Will keep you posted.  I’m pretty excited to find out.  That had to be one heck of a journey and experience!

Dark Chocolate Bars

Guess what food made the Top Ten Foods for Stress Relief list on the Food Network?  Our good friend chocolate, of course!  Were you really unsure about that?  The kind words they had to say about our mutual friend, “Chocolate lovers know that just a taste can cure all that ails them and there’s science to back it up. Research indicates that dark chocolate may lower levels of stress hormones. Chocolate also contains sugar (a carbohydrate), so it releases mood-improving serotonin. It’s alright to indulge; just keep the portions in check — shoot for one-ounce servings.”  We already knew that though, didn’t we?  Research is still out.  The original serving suggestion was 2 ounces of 70% or more cocoa content per day.  The latest study shows much less than even a half an ounce will do the trick.  Only time will tell.  I don’t know about you, but I don’t want to risk it.  I’m going to stay with the 2 ounces of dark chocolate daily and eat plenty of fruits and veggies too just to be safe.

The next necessity, well, isn’t really a necessity.  I just think you’ll adore the recipe!  The recipe comes from Michael Recchiuti of Recchiuti Confections.  You can find more recipes like this one is his chocolate book, Chocolate Obsession: Confections and Treats to Create and Savor. The recipe is for Truffle Thumprint Cookies.  I have made them and they are quite outstanding.  Four stars!

Words to the wise from Mr. Recchiuti before starting:  These rich cookies are a chocolate-lover’s dream come true. Make sure to start prepping your cookie dough well in advance as it will need to rest for at least 3 hours. (For a less chocolate-y version you can substitute your favorite shortbread recipe for the chocolate shortbread recipe below.) The cookies can be made up to 4 or 5 days in advance, and stored in an airtight container.

Michael Recchiuti Truffle Thumbprint Cookies

Truffle Thumbprint Cookies

~60 cookies

Ingredients:

1 cup unbleached all-purpose flour

⅓ cup plus 1 tablespoon unsweetened natural cocoa powder

⅛ teaspoon kosher salt

8 tablespoons unsalted butter with 82% butterfat, at room temperature

½ cup granulated cane sugar

¼ teaspoon pure vanilla extract, preferably Madagascar Bourbon

60 Recchiuti Signature Truffles (one 9 oz tube contains about 35 truffles)

1 jar Extra-Bitter Chocolate Sauce, about ⅛ teaspoon per truffle (7½ teaspoons)

MAKE THE DOUGH

• Sift the flour, cocoa powder, and salt together into a bowl. Set aside.

• Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just until combined. Add the vanilla extract.

• Switch the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one. The dough will look dry.

• Turn the dough out onto a lightly floured work surface. Knead a few times just until it comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate until firm, at least 3 hours or up to 2 days.

BAKE THE COOKIES

• Preheat the oven to 325°F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper.

• Remove the dough from the refrigerator and unwrap it. On a lightly floured work surface, roll out the dough ⅛-inch thick. Using a 1½-inch round cookie cutter, cut out as many rounds as possible. Re-roll the scraps only once, using less flour on the work surface to prevent toughness, and cut again. You should have 60 rounds in all. Place the rounds on the prepared pans, spacing them ½ inch apart.

• Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until the tops are lightly cracked and hold a slight indentation when pressed with a fingertip, about 10 minutes. While cookies are still warm, press your fingertip into the center of each cookie to make an indentation the size of a quarter. Let cool completely on the pans on wire racks. (If the cookies are too warm, the truffles will melt and ooze out of the indentation).

• When cookies are cool, spread just enough Extra-Bitter Chocolate Sauce on the bottom of each Signature Truffle to make them stick and press into the indentation on each cookie.

• Store in an airtight container at room temperature.

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

William Dean Chocolates Assorted Box

Bill from William Dean Chocolates was delighted that they won 10 Gold (First Place) Awards at the latest San Francisco International Chocolate Salon.

They won for Best Truffle,  Best Gift Set, Most Luxurious Chocolate Experience, Most Delicious Ingredient Combinations, Best in Salon, Best Presentation and Packaging Most Gifted Chocolatier/Chocolate Maker, Most Artistic Design and New Product Award!

For the complete list of all the winners:  San Francisco International Chocolate Salon