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Be sure to mark your calendars for Sunday, April 13, 2008 for this year’s International Chocolate Salon. With over 30 Chocolatiers and Wineries participating it should be even more fun than last year’s event. For more information click here .
Fort Mason Conference Center, San Francisco. Tickets $20.00 for adults, Advance Purchase $17.50. 10:00 a.m. – 6:00 p.m. Get there early! And bring your appetite.
PRESS RELEASE:
Fog City News, San Francisco’s foremost purveyor of international chocolate bars and magazines welcomes Mott Green, co-founder and chocolate maker of Grenada Chocolate Company Ltd. located in the cocoa groves of the pristine rainforest of Grenada, West Indies. Founded in 1999 with the idea of creating an organic cocoa farmer’s cooperative, Grenada Chocolate produces small batch organic dark chocolate with cocoa beans grown on over 150 acres of organic cocoa farms in their cooperative in Grenada. Grenada Chocolate is produced using solar powered refurbished vintage equipment and is made with certified organic cocoa beans, their own extracted cocoa butter, fine organic raw sugar produced and milled by an organic growers’ cooperative in Paraguay, whole organic vanilla beans grown bio-dynamically in Costa Rica and a trace of organic soy lecithin used as an emulsifier. Co-founder Mott Green is in the Bay Area for an exclusive appearance at Fog City News to answer questions and talk about the joys and challenges of Grenada Chocolate. This Friday, February 29, 2008, 12:30 - 2PM.
Be one of the first in the U.S. to taste this rare chocolate! Bars will be available for sale at Fog City News once Grenada finalizes arrangements with a North American distributor. For more information about Grenada Chocolate, go to Grenada Chocolate's website.
All events are open to the public and are part of Fog City News’ ongoing effort to educate customers by introducing them to some of today’s notable and innovative chocolate manufacturers, confectioners and experts.
Where:
Fog City News
455 Market Street (between First and Fremont Streets)
San Francisco
Store Hours: Monday – Friday 8am-6pm; Saturday noon – 4pm
Information: 415.543.7400
Join us this Saturday for a day overflowing with chocolate. The event is DEATH BY CHOCOLATE at Copia in Napa. At last tally there were over 50 chocolatiers, confectioners and vendors highlighting their chocolate offerings. We will be there attending seminars and tasting with you. Tickets still available.
The fifth annual “FOOD FROM THE HEART” at the FERRY BUILDING MARKETPLACE
kicks off on Friday, February 8th, with a benefit for Slow Food from
5:00-8:00 p.m. The public is invited to stroll through the candlelit
Grand Nave where the merchants and restaurateurs of the Marketplace
will offer seasonal hors d’oeuvres ($2 - $4 per taste) and Slow Food
volunteers will pour wine from several wine bars ($6 per glass). There
will also be music by Golden Gate Hot Club and Classical Revolution,
tango dancing, and a chocolate tasting led by Karletta Moniz of this website, The Art of Tasting Chocolate and CULINARY MUSE . Scharffen Berger has kindly donated chocolate. Proceeds from wine bar and hors d’oeuvres
purchases benefit Slow Food San Francisco. The entire Marketplace will
be open until 8:00 p.m. for Valentine shopping. Inspired by the season
of love, the Epicurean revelry and delights carry on through Saturday,
as the Marketplace and the Ferry Plaza Farmers’ Market will be brimming
with heartfelt foods and local chefs will offer cooking demonstrations
on how to prepare seasonal, romantic meals.
Slow Food San
Francisco seeks to promote the pleasures of farm to table gastronomic
culture through taste education and community involvement. In addition
to their efforts to protect the pleasures of the table, Slow Food
raises funds to support a variety of organizations with similar goals.
The proceeds of the FOOD FROM THE HEART event will be directed towards
the Sanchez School Garden Program and will sponsor a Ferry Plaza
Farmers Market food artisan, producer or farmer to Terra Madre, a world
forum for those who are also engaged in the ideals of sustainable,
local and human food production.
My sophisticated drink of choice during college in California was a Gin and Tonic. Spring, summer, fall and winter. Always a G & T. Sometimes I would remember to call my gin of choice, usually Bombay. On Christmas Eve, 1981 my drinking life changed. I had been invited to join a friend for Christmas in New York. Her mother lived in Manhattan, her father in White Plains. It was in White Plains that my brown liquor epiphany occurred. We were about to open Christmas presents when Mr. O asked what I would like to drink. Being the sophisticate I was I promptly replied “Gin and Tonic!” A perfect host is never flustered. And Mr. O was a perfect host. “Well….I know we have gin but I’m not sure about the tonic. And I am sure we don’t have any limes”. He called out to Mrs. O who was in the kitchen “Do we have any tonic?” For the next ten minutes my gracious hosts scoured their cupboards for tonic. I wasn’t sure what the fuss was about. And then I realized that the ‘no limes’ was a hint. G & T was a cool summer drink. I was in a place that had real seasons. Could this have been my first encounter with ‘seasonality’? Sensing the fuss that I had caused and wanting to remain a good guest I said ‘Why don’t I have what you are having?”. Two things happened. The first was that I was about to drink my first Johnnie Walker Red and the other is that I was about to drink with someone who really enjoyed drinking their Johnnie Walker Red. Mr. O poured me the strongest drink I had ever had. And kept pouring as the evening continued. To this day I am not sure how I made it to midnight mass without passing out. A true Christmas miracle.
As the years have gone on there have been other brown liquors in my life. But lately, I have settled on the smoky, peaty whiskies of Scotland. Especially Laphroiag. When the invitation for WHISKYFEST arrived I was happy to see that there was going to be a ‘Chocolate and Scotch’ pairing event – featuring Laphroaig and Scharffen Berger Chocolate*.
The tasting was led by the charming Simon Brooking, Global Brand Ambassador for The Dalmore and LAPHROAIG and Ray Major, Master Chocolate Maker (stepping in for John Scharffenberger) for SCHARFFEN BERGER CHOCOLATE.
Here are the pairings they presented “'WHERE THE FOOD OF THE GODS' MEETS 'THE WATER OF LIFE'”…
-THE DALMORE CIGAR MALT PAIRED WITH 82% CACAO EXTRA DARK CHOCOLATE*
- THE DALMORE 12-YEAR OLD WITH 70% CACAO BITTERSWEET CHOCOLATE
- LAPHROAIG QUARTER CASK WITH 62% CACAO SEMISWEET CHOCOLATE
- LAPHROAIG 10-YEAR OLD WITH 41% CACAO EXTRA RICH MILK CHOCOLATE
- LAPHROAIG 30-YEAR OLD WITH ANTILLES CHOCOLATE (LIMITED EDITION)
Maybe you were lucky enough to have attended a similar tasting last Tuesday night in New York City? 
I had the good fortune to be invited to the ‘Cultivation of Taste Seminar’ hosted by VALRHONA CHOCOLATE. San Francisco and New York were the two U.S. cities they chose to launch their single origin chocolate range. Pierre Costet, Chief Cacao Sourcer and Vanessa Lemoine, Sensorial Analysis Expert, conducted a three hour presentation to show how the work in the field and the work in the lab partner to "produce chocolate with distinctive and specific aromas".
I was in heaven. How exciting to learn from professionals who are at the top of their game. It doesn’t get any better than this in the chocolate world. Valrhona has always done a fine job of developing relationships with professionals. When I was in cooking school 15 years ago, Valrhona Pastry Chef Frederic Bau gave a demonstration of Easter Themed desserts. They were the only chocolate company that sent their pastry chef to talk to us about how to use their product. From that day forward Valrhona became my benchmark for fine chocolate.
Could there be a highlight on such a great afternoon? Absolutely! I tasted a raw cacao bean and cacao pulp for the first time. The pulp had a slightly sweet flavor and mucous texture that reminded me of a cross between a lichee nut and a loquat. The raw bean itself is very bitter. Thanks to Amy, here is a shot of me holding my first cacao bean 
which was sectioned off from the inside of this cacao pod.
While the entire program was fascinating, my heart was in the actual tasting and in getting more information about the physiology of taste. We tasted a series of liquids and had to guess what they were. We are all familiar with the basic flavors of acidic, bitter, sweet, salty and the most recently discovered fifth taste, Umami. The exciting tasting news here was when Vanessa suggested that there may be a sixth flavor: licorice. Research continues.
My tasting notes:
First look at the COLOR of the chocolate.
Breath in the ODOR through your nose (which she differentiated from AROMA which is produced in your mouth).
Test snap between your fingers.
Put the square in your mouth and assess the texture.
Allow the chocolate to melt and the flavors will be revealed.
Acidity makes you salivate.
Bitterness comes through and the sensation of bitterness persists at the back of the tongue.
Rub the chocolate between the tongue and palate causing a friction which helps to release the flavors.
Head AROMAS are light, floral, fruity and fleeting.
Body AROMAS are in the middle - warm, roasted, soft bread, and have a long or short finish.
Heavy AROMAS can be detected by breathing out as though you are crushing your chest. Here you can detect notes of roasted nut and camphor.
FLAVORS
Acid contributes to the crescendo of flavor you are tasting.
Flavor develops at the back of the tongue.
Flavor and aroma is affected by conching.
Conching is to chocolate what aging is to wine. Valrhona conches up 72 hours.
65% to 70% cacao content is the best range for intensity of flavor. Valrhona does not blend with a percent goal in mind but rather with the purpose of great flavor which just happens to fall within this range.
And how do you become a Sensory Analyst?
Vanessa received her sensory evaluation and formulation training at ENSBANA in Dijon, France.
I may learn to eat my words about summer being a 'slow' month for chocolate. Just this past week I taught three chocolate classes and attended two marvelous chocolate events (sorry, press only). But here is an event that our friend, Jordan Schuster, is hosting today, and you are invited. Fearless Foods is asking for your help in helping them define their first line of Raw Organic Chocolate Bars. I tasted some of Jordan's product in its early stages and I was really impressed. His proposed line includes the following: Midnight Dark, Mynt, Rice Milk, Banana Walnut. Those who eat will also drink fresh Thai Coconut Milk, for free! Bring a friend tonight from 6 - 9 pm at The Medicine Buddha Temple, 2 Shotwell St., San Francisco, CA, 94103.
About Fearless Foods: "Made with magnificence, adventure, and hocus pocus Fearless Foods are the goodest goodies of the goodness. We taste good feel good and do good".
About the Medicine Buddha Temple: "Medicine Buddha is an ecumenical sacred space dedicated to Health, Diet Education, and Awareness."
International Chocolate Salon Welcomes Celebrity Panelists and Vermeer Dutch Chocolate Liqueur as Major Sponsor
“Ten Days of Chocolate” culminates with event-packed San Francisco Chocolate Salon, July 14 & 15 at Fort Mason
The San Francisco International CHOCOLATE SALON, July 14 and 15, 2007, announces a delicious lineup of speakers and members of its Chocolate Tasting Panel, including celebrity chocolate perfume maker Yosh Han. TasteTV also announces that Vermeer Dutch Chocolate Cream Liqueur will be a major sponsor of the Ten Days of Bay Area-wide chocolate events culminating with the two-day Chocolate Salon at San Francisco’s Fort Mason Conference Center.
During the week leading up to the International Chocolate Salon, Bloomingdale's San Francisco will present daily chocolate recipe demonstrations in its kitchen by chocolatiers XOX Truffles, Coco Delice, Cosmic Chocolates, and Coco-luxe Confections, as well as by chefs Eddie Blyden, Ryan Scott of Myth Cafe, and Murielle Roux of Absinthe Brasserie. In addition, Vermeer will be sponsoring "Chocolate Specials" on dishes, drinks, and desserts at local restaurants, bars and clubs.
The San Francisco International CHOCOLATE SALON takes place on Bastille Day Weekend, July 14 and 15, 2007 at the Fort Mason Conference Center in San Francisco. Chocolate aficionados, fanatics, buyers and journalists will experience the finest in artisan, gourmet & premium chocolate in one of the world's great culinary metropolitan areas.
International Chocolate Salon participants include NEWTREE Gourmet Belgian Chocolate, Lillie Belle Farms Artisan Chocolates, Theo Chocolate, San Francisco Chocolate Factory, XOX Truffles, Grand Avenue Chocolates, MarieBelle Fine Treats and Chocolates, DeBrito Chocolate Factory, The TeaRoom Chocolate Truffles, Terra Nostra Organic Chocolate, Gelato Classico, Coco Délice Fine Chocolates, Serendipity Chocolates, L'Artisan du chocolat, Poco Dolce, Cosmic Chocolate, Coco-luxe Confections, Saratoga Chocolates, Charles Chocolates, Rushburn Toffee Company, Couture Chocolates by Ginger Elizabeth, Amano Artisan Chocolate, The Xocholate Bar, Vermeer Dutch Chocolate Cream Liqueur, Quady Winery, Silkwood Wines, Four Vines Winery, Steele Wines, Sol Rouge Winery, C'est Tres Chic Chocolate Molds, Trader Joe's, Izze Beverage Company, Le Creuset, Swissmar, Putumayo World Music, Chocolate Television and TasteTV.
The Salon will also include a Chocolate Awards Tasting Panel, speakers, and demonstrations, and donates a portion of proceeds to local non-profits. Panelists and speakers include Yosh Han, Rob Valencia, Seneca Klassen , GraceAnne Walden, Emily Stone, Pam Elder, Leslie Harlib, Joan Steuer, Karletta Moniz, Herschell Taghap, Carolyn Byrnes, A.K. Crump, and Jose-Gaspar Vib. Tickets $20 for adults, $10 for children 6-12, under 6 free. Saturday July 14th, 11:00 a.m.- 6:00 p.m, Sunday July 15th,10:00 a.m. - 4:00 p.m.
For Advance Ticket purchases, Salon information, or for the Menu of events and specials for the Bay Area Ten Days of Chocolate, go to SF CHOCOLATE SALON.
I am pleased to be on the tasting panel! I hope to see you there.
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.
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!
