Made in MadagascarIn 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.
from Liddabit SweetsA 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.
228 7th Avenue, BrooklynAn 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.
aka Sno CapsThere 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.
To Die ForMy 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.
from SpainThis 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.
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.
Brilliant CandyThe 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.
Olde Timey YummyI 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.
from Roni-Sue, Essex St MarketWant 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.
Chili Pepper Dark ChocolateBespoke 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
3 West 18th StEven 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.
Click here for the rest of Hot Chocolate Festival at City Bakery
Chocolate, crema, and cakeSpain 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.
Click here for the rest of Barcelona Round Up
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.
from Jacques TorresThanks 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
We got it awhile back, but my mind frequently wanders back to when I ate it.
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.