Desserts »Madecasse Sea Salt and Nibs Bar

Made in Madagascar

In a world over run with sea salt chocolate. This one rules.

Available at the Bedford Cheese Shop and other schmancy places like that, these would make ideal stocking stuffers.

Plus, Madecasse is a company with a conscience.

Born out of peace corp experience, they make the chocolate in Africa where the ingredients come from allowing the local area to benefit from their natural resources.

Read more on their site.

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Posted on December 20, 2011

Desserts »Honeycomb Chocolate

20110920-112844.jpgfrom Liddabit Sweets

A sign for homemade candy bars drew Jim and I back into Smorgasburg just as we were about to leave only slightly on the side of gluttony.

How could we resist crunchy spongey honeycomb dipped in dark chocolate?

I’ve seen Liddabit candies at various shops around town but this was the first I’ve tried.

A spectacular first impression. I only wish more came in a bag.


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Posted on September 21, 2011

Drinks »Cocoa Bar

228 7th Avenue, Brooklyn

An iced hot chocolate is more than an oxymoron – it’s a very special thing.

It’s the rich. snooty older cousin to chocolate milk and Cocoa Bar in Park Slope mixes a mean one with chunky high end chocolate and creamy whole milk.

The pleasant cafe also offered lots of cakes and other chocolate treats.

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Posted on September 1, 2011

Desserts »Nonpareils

aka Sno Caps

There aren’t many Kosher products whose availability I look forward to (well, I do enjoy a matzo ball soup now and then) but come Passover time, Fresh Direct always offers these over sized dark chocolate Nonpareils.

Meaning “hundreds and thousands” the name refers to the white sugar sprinkles that match so perfectly with rich chocolate but in the world of confections are enjoyed on cookies, bread, and ice cream too.

The chocolate variety is of course, widely available in movie theaters nation wide as Sno-Caps, which I also love. But these, which come from the generically named 21st Century Snack Foods Company in Ronkonkoma are a superior version. Pick up a box if you have the chance.

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Posted on March 31, 2011

Desserts,Recipes »Peat Scotch Truffles

To Die For

My friends are awesome and always bring great goodies to dinner parties, but Astrid really outdid herself with these Peat Scotch Truffles.

She used this earl grey recipe as a basis but used the Peat Scotch in place of tea.

It’s a very sophisticated taste, that is at once chocolatey and boldly smokey (the signature flavor of Peat Scotch). It’s almost jarring at first taste, then quickly becomes addictive.

Having a packet of these in the fridge is proving to be dangerous. Dangerously delicious.

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Posted on February 7, 2011

Desserts,Drinks »Xocolata a la Pedra

from Spain

This thick hunk of Xocolata a la Pedra came home with us from Spain. We doled out chunks to eat like candy bars and I was instantly in love with the grainy rich deliciousness. We both agreed it tasted like hot cocoa powder condensed into a block, but not any old, bland Swiss Miss kind.

Well, after a little bit of research, I found out it tasted like that because that’s exactly what it is – condensed hot chocolate. Oh, turistas idiotas!

So, I tried it the correct way – as a hot beverage: Simply heat a block in a sauce pan with a little milk and add more milk as it melts. Without more precise instructions, I just eyeballed the amount of milk and under did it a bit but am happy to have a rich hot cocoa for the winter season that tastes this good.

Though, to be honest, I actually most prefer it the way I first tried it – nibbled raw – incorrectly or not. Wish I had grabbed a few more bars because it sadly doesn’t seem to be something I can purchase easily in the states.

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Posted on December 15, 2010

Drinks »Young’s Chocolate Stout

Luxury Beer

“Pure Luxury” it reads on the can of Young’s Chocolate Stout and while that would usually seem like a bold and 1980’s Lifestyles of the Rich and Famous type boast, I have to agree. As half a can has been my only foray into alcohol these days, the rich, slightly sweet and rich brew is pure luxury – especially when the foam fizzles on my top lip – yum.

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Posted on November 24, 2010

Desserts »Almond Joy and Peppermint Pattie Pieces

Brilliant Candy

The second I saw the commercial for Peppermint Pattie and Almond Joy pieces I was obsessed – but where to find them? Weeks of searches in drug stores and malls left me convinced that I had been hoodwinked. The tiny morsels couldn’t be found anywhere… Until now!

I got a text message from a friend who knew I was looking for them the same night Jim found hidden bags at the local Rite Aid. All the anticipation didn’t end in disappointment, these are as great as I expected.

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Posted on April 11, 2010

Desserts »Cup O Gold

Olde Timey Yummy

I was excited to find Cup O Gold at Galco’s (read more about it in the drinks section). My mom would often reminisce about the chocolate/coconut/marshmallow cup of deliciousness as the one thing she craved while pregnant. It’s hard to find but more popular in California than anyplace else. It’s super yummy and I wish the candy, which has been around since the 1950’s, was more available.

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Posted on February 28, 2010

Desserts »Pig Candy

from Roni-Sue, Essex St Market

Want to make a room of dudes freak out? Put a plate of dark chocolate covered bacon in front of them. Needless to say this treat, which is exactly what it sounds like, was a hit for Dungeons and Dragons snacking.

Of course, I’ve combined Bacon and dessert before (with the amazing Mo’s Bar and that glorious treat that is candy bacon) but Roni-Sue, whose shop I visited at the Essex Market, takes the simplest and most intense approach. “Roni” a lovely lady named Rhonda Kave who calls it Pig Candy.

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Posted on February 21, 2010

Desserts »Bespoke Chocolates

Chili Pepper Dark Chocolate

Bespoke Chocolates is hidden down the aptly named Extra Place right off of Bleecker. Blink and you’ll miss it – but you won’t want to. While the occasion for which I bought their Chili Pepper Dark Truffles (to share with my fellow Dungeon and Dragons players on the first night of our adventure) may not have been the most romantic, the spicy heat and rich darkness is an ideal gift for Valentine’s Day.

Other equally enticing flavors are available and made fresh daily. The chocolatier, who I believe served me, is as nice as can be and speaks with a lovely British accent… she’s like Tammy Littlenut’s hot older sister from across the pond that makes incredible sweets.

Click here for the rest of Bespoke Chocolates

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Posted on February 7, 2010

Drinks »Hot Chocolate Festival at City Bakery

3 West 18th St

Even Channel Four was there, so you know that City Bakery’s month-long Hot Chocolate Festival is a big deal. I headed over with co-workers on the first day, on which the special flavor (which changes daily) was Lemon. It tasted like a lemon dusted crepe with melted chocolate, which is the consistency of their outrageously thick hot chocolate. The four of us could have easily shared a mug, which will make this a perfect date place to share some sweets with your sweet.

Come Valentine’s Day City, they’ll feature a Love Potion flavor (mysterious!) – and if things don’t work out, the staff consists of a number of very good looking young men.

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Posted on February 7, 2010

Desserts »Barcelona Round Up

crema catalanaChocolate, crema, and cake

Spain offered what I was hoping for: Iberian hams, anchovies, fried little peppers, etc but it totally surprised me with the best cake I’ve ever moaned the phrase “YUM…” to. It came from Rita (more info about the restaurant in this week’s restaurant entry) and it was like Duncan Hines boxed cake but gourmet – deliriously delicious.

Of course, we had other delectable sweets and I don’t mean for the cake to cast too long shadow over the cinnamony crema catalana – a spiced but mild crème brulee, or the incredible chocolates we sampled at the Mercet Bouqueria, which were as tasty as they were beautiful and sometimes humorous to look at.

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Posted on January 10, 2010

Desserts »Young’s Double Chocolate Stout

Made with Real Chocolate

You imagine a chocolate stout and you think thick, creamy, rich and strong. Young’s version manages to be all that but really quite drinkable as well. I first tried the brew at Berry Park as the snow fell outside, but was happy to find the British import at out local grocer as well. Young’s is a family brewery that’s been around (impressively) since 1831.

That chocolate flavor by the way, comes from real chocolate, added into the brewing process before bottling making it a great after dinner beer in lieu of dessert.

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Posted on December 26, 2009

Desserts »Chocolate Santa

chocolate santa jacques torresfrom Jacques Torres

Thanks to Astrid and Marcus who gave this jolly dark chocolate fella to Jim for his birthday. It comes from Jacques Torres and, you might agree, is not a little bit creepy in the eyes. I’m almost concerned about the ramifications of eating him with those penetrating eyes baring down on me… it’s easy to envision myself in some sort of Twilight Zone moment. However, this is Jacques Torres chocolate and eating it will be worth the slim possibility of supernatural retaliation.

Click here for the rest of Chocolate Santa

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Posted on December 20, 2009

Desserts »Chocolate souffle with Cava sauce and balsamic vinegar

We got it awhile back, but my mind frequently wanders back to when I ate it.

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Posted on December 5, 2005

Recipes »Chocolate Chip Cookies

Chocolate Chip Cookies I don't really bake anything, but I love it whenever these cookies are baked for me. The two sticks of butter make all the difference.

Recipe available here.

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Posted on December 5, 2005