Some of the Fruity pieces were excellent, particularly the Mango Passionfruit ganache. The fruit flavor was nicely bittersweet and strong with a good peak, complemented by slightly bitter chocolate. The Lime ganache, Raspberry ganache, and Red Berry bouquet coulis were also quite good with strong fruit flavors. The Orange Zest coulis was very interesting. I had the sensation of flavor in the upper palate versus on the tongue. The Apricot coulis flopped, though; it was weak and not sweet enough for me.
Molly is a freelance journalist and social media consultant with degrees in international affairs and public relations. As social media consultant to the Western Balkans over the past four years, Molly divides her time between the American South and Zagreb, Croatia. She has written for OZY, Fodor's Travel, Lonely Planet and Teen Vogue among others while reporting from North America, Europe and the Middle East. Her work can be found at www.mmollyharris.com.
These are so delicious! Taste like you'd expect a dark chocolate sea salt caramel to taste, but with just a hint of bourbon flavor. Highly recommend. Shipped without a cold pack in November (high has been in the 70s this week) and they arrived in great shape. Ordered as a gift for someone who was willing to share with me. She was VERY pleased as well.
Nobody knows for sure how many chocolate shops there are in the U.S. today, at least in part because many of them do double duty as patisseries, ice cream parlors, or gift shops. Suffice to say there is probably not a city or a town of any size in the country that doesn’t boast at least one purveyor of chocolates. There are at least 25 in New York City, for instance, and more than 30 in Los Angeles.
These chocolates are unusual, to say the least. Richard Donnelly likes to push the chocolate experience by combining its rich tones — he uses Belgian and French chocolate — with ingredients such as lavender, chipotle, saffron, cardamom, and Earl Grey tea. Such innovation helped Donnelly win the Best Artisan award at the prestigious Euro Chocolate Festival in Perugia, Italy, just ten years after he opened his shop. To maintain quality and ensure freshness, Donnelly produces no more than 50 pounds of chocolate a day. If you need a break from the exotic and unusual flavors, try Donnelly’s white chocolate macadamia nut or a honey vanilla caramel.
Anchorage, Alaska, is known for its stunning views of the aurora borealis, and Sweet Chalet is known for its similarly remarkable aurora bonbons. Each bonbon is hand-painted, so no two are alike in their beauty. The appearance of the aurora bonbons is only half of their appeal; they come in unique flavors ranging from caramelized pear with saffron to raspberry rosewater.
Owner Patricia Tsai is a self-taught chocolatier whose background in the business world taught her how to avoid the pitfalls of running a sustainable food business. Since 2012, Tsai has been sourcing cacao from a small farm in Tabasco, Mexico. At Chocovivo, she roasts and grinds those beans into chocolate using a grinder made in Mexico; she also has an ancient Aztec stone grinder, which is fascinating to watch in action. The shop sells a variety of chocolate products, including hot chocolate mix and chocolate sauce, but Tsai’s single-origin and blended bars (flavored with locally sourced coffee, spices, and essences) have attracted a loyal following. Three years ago, Tsai expanded her operation to include hair and skin products made from natural cacao and cocoa butter. Chocovivo ships nationwide. 12469 W Washington Blvd, Los Angeles, CA
Krader appeared genuinely surprised after biting into Teuscher’s hefty, dark-chocolate truffle. "It’s very dense,” she said. “A powerhouse.” Krader didn’t take to the truffle— “not my favorite,” she said—but acknowledged that many people would. “I think this is for people who go big, who want the triple-decker burger—the highest pile of truffles on their pasta,” she said.
In 1502 Columbus received cocoa beans as an offering from the Aztec society, but it was the conquistador Hernan Cortes who sent the first shipment of cocoa to Spain in 1524. Spanish monks adapted the "chocolha" to the European taste, substituting some of the spicies used in America for honey, sugar and milk. In the Spanish court this beverage was kept as a secret recipe that only monks knew how to prepare.
The chocolates of Kee’s Chocolates had generally good compositions; the chocolate was combined well with other flavors. The Black Sesame was particularly novel, crunchy sesame seeds with prominent flavor and somewhat subdued chocolate. The flavor of the Smoked Salt was also unusual, an interesting sensation. Others were more ordinary. Unfortunately, I did not find them good enough to justify the price.
Let’s be honest, all chocolate is good, but the true artisans make chocolate that transcends good---taking us into the realm of speechless. The chocolates featured in this story were tasted, debated over, and tasted again. If they delivered on impact, richness and the element of surprise, they made the cut. One final note, almost every chocolatier made a spicy chocolate offering—and only one, Chuao, pulled it off in a delicate, surprising (not punishing) way. Heat in a chocolate truffle can border on cruel sometimes. It was also nice to see that bacon and chocolate have parted ways--as we did not receive any pork-inspired truffles this year. Otherwise, it was a very nice showing. Happy indulging.
Take someone’s taste buds on a trip around the world without buying a single plane ticket. Trader Joe’s chocolate “passport” allows chocolate lovers to sample bars from eight of the world’s best chocolate-producing countries. Each of the bars is single origin—which means the cocoa beans were sourced from that country alone—to ensure that you taste the unique flavors of each region. You’ll taste floral and nutty notes in Papua New Guinea’s bar, while Peru’s is slightly fruity and woody. Every single one is different from the last. Each bar is a little less than two ounces and they range from 60% to 73% cacao.