The Art of Tasting Chocolate

LA COCINA AND CHOCOLATE

The mission of La Cocina is to help lower-income entrepreneurs to start or expand their food business. Priority is given to women of color, Latina and immigrant women. Read more about La Cocina here. Once a year they hold an open house and invite Bay Area retailers and media guests to taste the products from these local businesses and to meet the owners that make up La Cocina. The open house is more party than trade show with live music and the best food ever. Everything I tasted was delicious and deserving of praise. From wedding cakes (Inticing Creations) to all natural frozen meals made for growing kids over 12 months (Peas of Mind) it was wonderful to see what can happen when good ideas are given a chance to grow. So is anyone working with chocolate in this kitchen? Of course. Chocolate as an ingredient is alive and well in these creative chef’s hands.

MIRABAI CHOCOLATES

Andrea Doffing founded her chocolate company in 2005. She uses organic and fair-trade chocolate (Dagoba) to make her delicious confections. The pistachio sage combination was our favorite. Visit her website for information on ordering for weddings, showers and corporate events.

KIKA'S TREATS

Cristina - Kika is her nickname- moved to San Francisco from Brazil in 1999. She has always loved chocolate and knows how to combine it with flavors like cardamom (cardamom shortbread dipped in dark chocolate) or honey (traditional Brazilian honey cake dipped in chocolate). She uses organic and local ingredients such as Straus Butter and E. Guittard chocolate.

CLAIRESQUARES

While not strictly chocolate, Claire Keane does use chocolate as an ingredient in her butter rich shortbread and caramel squares. A favorite of our 11 year old friend Isabel.

EPICURIOUS.COM AND THE ART OF TASTING CHOCOLATE

Thanks to Tanya Wenman Steel, Editor-in-Chief of EPICURIOUS.COM, for mentioning both this website and CULINARY MUSE in her Epi-Log.  Read it here!

Crepe o' Chocolat

How could I have missed a café called ‘Crepe o Chocolat’? I didn’t know it existed until I read the interesting article written by David Lazarus in Friday’s San Francisco Chronicle. A summary: The construction of the new Barney’s at the corner of Stockton and O’Farrell streets has hidden the tiny café from site. If you don’t know it is there you would never see it from the Macy’s and Crate & Barrel corners. If you understand anything about foot traffic and business you will realize that these are extremely busy corners loaded with tourists either heading up to Union Square or down to Market Street. Signs were promised but never appeared. Read the entire story here.

I decided to check it out Saturday afternoon. A makeshift sign, created by the contractor, had been posted on the O’ Farrell side of the side of the construction site so finding it was easy. I ordered a cappuccino, a lavender and basil truffle and a chocolate petit four. Thanks to Mr. Lazarus’ article the place was hopping. Every person I overheard talking to the owner, Sylvie Krawec and her helper Judy, said they were there because of the article. Hurrah for the power of the press. Since this is a chocolate website I will concentrate on her chocolate offerings.

The hand dipped chocolates and truffles in the case have a decidedly home-made and rustic look about them. We like this. The lavender and basil infused truffle was well balanced. Although these are both strong flavors they complimented each other when infused in the milk chocolate. The chocolate petit fours are simply dense chocolate cake rectangles that are double dipped in melted chocolate and allowed to harden in the refrigerator. Also good and so satisfying with the cappuccino for a late afternoon pick me up. We didn’t try it but at least three people at the counter said they were back for the lemon marshmallow dipped in chocolate. On my list for next time. Be sure to order the chocolate pudding (pot de creme) which has a layer of green pistachio cream floating on the top. Unbelievable.

Update: I returned this morning. The makeshift sign had been removed. Only a red wall remains. Barney’s, we all hope you are in the process of having something more attractive and permanent designed and installed but please hurry as Madame Krawec needs to pay her rent.

Update: March 21, 2007 The signs are up!  Bright yellow signs!  Hurrah! 

HOT CHOCOLATE EVENT

I know I shouldn’t have a favorite hot chocolate because that would infer that all the rest are not very good. Nonsense. I will go out on a limb here and say that if I was stranded on a desert island my chocolate pantry would have to include Christopher Elbow’s Hot Chocolate (Cocoa Noir). But just to confuse matters I see that he has come out with more flavors. You can sample them this Wednesday, March 7, at CocoaBella, 2102 Union Street, between 6 and 8 pm. Who cares if it feels like spring in SF today? Ship some to your friends in NYC where it is 14 degrees and windy this week!