The Art of Tasting Chocolate

CHOCOLATE STAYS UP LATE

Chocolatiers have a lot to be happy about these days. First, the evidence continues to grow that dark chocolate helps to lower blood pressure. Secondly, the pairing of chocolate and wine/spirits has given the chocolate companies an entirely new way to market their product. Chocolate is being invited to stay up late and party with the adults. Both Hershey and Dove have spent a lot of money in the past few months in new campaigns that ask the simple question "what wine pairs well with which chocolate". Essentially they needed to find a new way to grab the attention of adults and introduce their new lines of single origin and/or high percentage cacao chocolate. They have both gone to great expense to get the information across in inserts to wine magazines, free samples and press events.

Last week I attended a press event at the Clift Hotel for Dove's New Extra Dark Chocolate and Chocolate Origins (single origin bars from Ecuador, Ghana and the Dominican Republic). I must say that they pulled out all stops to introduce their new line. Amy Sherman of Cooking with Amy and I were escorted from station to station by sommelier Julee Resendez who explained her thinking behind each of the pairings of Dove’s new chocolates with reds, whites, bubbles (Veuve Cliquot Demi-Sec) and spirits. I have to say that she did a great job. And the chocolate? I have always been a fool for the mouthfeel of Dove chocolate. There is a smoothness to Dove that I hope comes from lots of extra cocoa butter.

CHOCOLATE TASTING CLASS

Our next chocolate tasting and pairing class is coming up on Friday, June 1 at THE CHEESE SCHOOL OF SAN FRANCISCO.  Join us as we taste our way through a flight of chocolate learning about cacao content, wine and spirit pairing and what cheese brings out the best in that single origin chocolate bar!

MOTHER'S DAY? MOONSTRUCK TO THE RESCUE!

May I suggest that you use the occasion of ‘Mother’s Day’ to honor not only your own mother but every dear woman who has had a positive influence on your life? Well, that’s a lot of women, you may be saying. Well, lucky you! Let’s get shoppin’...

MOONSTRUCK

Whimsical, charming, fun and sophisticated. And tasty, too. These are the best words to describe Moonstruck Chocolates Mother’s Day collection of confections. Maybe it’s because I spent my childhood playing with Barbie dolls and spent hours creating miniature items for her home and wardrobe. I don’t know. But I just can’t get over the high cuteness factor of Moonstruck’s confections. And I mean this in a good way. This is a sophisticated cute not a ‘Precious Moments’ cute. This is a cuteness that even the most jaded amongst us will gush over.

Here are some shots of our favorites:

While all of these can be ordered on line why not treat yourself and visit their café on Chestnut Street. Café Manager, Gabriela Nassar, gave us a tour of the spring collection. When you are done shopping for Mom, take a break and enjoy one of their ice cream sundae creations, specialty hot chocolate drinks or an Earl Grey milkshake.

Moonstruck Café, 2109 Chestnut Street, SF, 94123, Monday - Thursday, 7am to 10 pm, Friday and Saturday, 7am to 11pm and Sundays, 7am - 8pm. 

THANKS, TABLEHOPPPER!

Thanks to Marcia over at TABLEHOPPER for inviting us to ramble on about one of our favorite chocolate subjects, the pairing of chocolate and booze.  While you are visiting her site (the best for SF dining info and gossip), consider subscribing.  She almost always scoops a certain local food section.

HOT WEEK FOR CHOCOLATE IN SAN FRANCISCO

Record high temperatures will greet out of town chocolatiers this week.  One of the best San Francisco chocolate sources is FOG CITY NEWS in downtown San Francisco.  More than a newstand, this hidden chocolate treasure chest offers the greatest breadth of fine chocolate available in the city.  They even carry CHOCOLAT MODERNE, New York City confections. Every so often a chocolatier makes a guest visit.  Here is the line up for this week:

Monday, May 7: Lloyd and Lindy Martin of CHOCOLATE VISIONS, Scotts Valley, noon to 2 pm.

Wednesday, May 9: Katrina Markoff of VOSGES HAUT CHOCOLAT, Chicago, noon to 2 pm.

Thursday, May 10: Gary Guittard, E.GUITTARD, Burlingame, 1 - 2:30 pm.

An Excuse for Excess

The world of chocolate continues to expand. Not only is chocolate (cocoa) a traded commodity but it has also become a medium for self expression. From Chocolate Fashion Shows to the artistry of Jacques Torres, chocolate is being used these days in increasingly creative and scary ways. I was working on a posting about chocolate fountains this morning when I received an email that an article about chocolate had been printed in the New York Times. It is a review of Max Brenner, Chocolate by the Bald Man by Frank Bruni. I first read about this East Village chocolate theme restaurant in New York magazine. I immediately thought of Planet Hollywood. And theme restaurants in Disneyland. I have not been to this restaurant. New York friends that I have tried to talk into going report back that the lines are too long. After reading Mr. Bruni’s review I am even more intrigued. But I am also intrigued by the popularity of the chocolate fountain. I can’t seem to be able to avert my eyes from freakish food disasters.

After reading the review I realized that the appeal of the chocolate fountain is the same appeal at work at Max Brenner’s. Both give you permission to play with your food while providing food pyrotechnics. There is hardly anything more sensual than the flowing drape of a river of warm melted chocolate. The quality of the chocolate does not seem to matter. Nor can it with so much vegetable oil being added for viscosity. Who cares really? Chocolate enthusiasts are not always chocolate connoisseurs. It is the notion of being next to a stream of melted chocolate that doesn’t seem to end that is exciting the crowds. And anything that can get someone excited about chocolate is okay by me. Chocolate voyeurs unite.