Wonderful World of Chocolate

Chocolate & Peanuts

2011-06-14T18:48:24Z

photo credit: justalittlepeanut.blogspot.com

An old man and a young man worked in office next to each other. The young man noticed that the older man always had a jar of peanuts on his desk. The young man loved peanuts.

One day while the older man was away from his desk, the young man couldn't resist and went to the old man's jar and ate over half the peanuts. When the old man returned, the young man felt guilty and confessed to taking the peanuts.

The old man responded, "That's ok. Since I lost my teeth all I can do is lick the chocolate off those peanuts."

We profess our love for Chocolate Covered Strawberries

2011-06-06T21:28:00Z

Once again, we are going to talk about Chocolate Covered Strawberries. We really can't help ourselves but be completely infatuated with Chocolate Covered Strawberries. Why? To be honest, we don't know why. I guess it is the simplicity of this aphrodisiac delicacy. But nonetheless, we sneak into the back of Cafe Cioccolato to show you some pictures of Behind the Scenes. Yeah, we love you this much!

Nicely dipped and drizzled with chocolate.

And of course, more chocolate! White this time, please

All ready. Waiting for it to set.

And voila, this decadent dessert is all ready to be box up for that perfect gift!

What do you guys think about Chocolate Covered Strawberries? Are they your favorite dessert?

Don't forget that every Friday is Strawberry Friday! You can also order online at all times right here and pick them up in-store!

Behind the Scenes

2011-05-31T23:18:43Z

So what happens behind the closed doors of Cafe Cioccolato? From house-made marshmallows to chocolate covered strawberries, it takes quite some work to make these delicacies. Traci, our chocolatier maverick makes all our delicacies with such precision and attention. From perfect timing to the right consistency, making the best chocolate requires your utmost patience. Here are a couple of pictures we'd like to share!

Dipped into chocolate and ta-dah! Our final product - smooth, buttery and creamy Pecan Cluster Turtles to die for!

Our favorite indulgence: Chocolate Covered Strawberries

2011-05-10T19:09:00Z

Anytime an occasion arises, the most popular form of chocolate is certainly Chocolate Covered Strawberries. Whether it is for Valentine's Day, Mother's Day, Father's Day, Sister's Day (just kidding, but I think there might be a day like that), it seems that Chocolate Covered Strawberries is our default choice. It is a pretty, tasty and partially sinful indulgence. But whether this delicacy send you to the pinnacle of euphoria, you can be pretty darn sure that this delicacy will put a smile on everyone's face. (So the next time you fight with your loved one, get 'em one of these *wink*)

So what makes Covered Chocolate Strawberries so special?

Frankly, I don't know. Maybe it is the marriage of the strawberry's tanginess and sweetness of the chocolate. Others say it is simply an aphrodisiac. Nonetheless, the origins of chocolate covered strawberries started in the 1960s in a small boutique chocolate store in Chicago (so they say). There's not many secrets to making the best batch of chocolate covered strawberries but the first obvious choice is to get a fresh box of strawberries. Secondly, it is extremely important to melt the chocolate in a right temperature. Once done, dipped the strawberry and voila! There you go, simple enough.

But we have a better suggestion - Come to Cafe Cioccolato every Friday for "Stawberry Fridays"!

I mean, we dipped them in imported chocolate. Your significant other will thank you profusely.

photo credit: www.fotosearch.com www.fanniemay.com

Cook With Us: Chocolate Fritters

2011-04-27T19:10:00Z

For our first edition of Cook With Us, we are going to introduce to you on how to make Chocolate Fritters. This delectable, sinful dessert is perfect for those looking for an alternative dessert to serve at your party, gathering or heck, just for yourself! So gather around and let's begin!

photo credit: flickr.com

First, you need to make "Simple Semolina Pudding"

What You'll Need
21/2 cups milk
1 vanilla bean
1/3 cup semolina
1/4 cup superfine sugar

Steps:
1) Heat milk and vanilla over large saucepan in low heat. Once boiling, remove heat and cover for 30 minutes.
2) Reheat the milk and then remove the vanilla bean. Bring milk to boil once again, and remove from heat. Add semolina gradually while stirring continuously.
3) Add in sugar and return to heat until boil. Stir continously.
4) Reduce heat to low and simmer gently for 20 minutes. Make sure to stir often to avoid burning.

And now, for the chocolate fritters

* Add a few drops of almond extract to the semolina pudding for a nice flavor.

What You'll Need
2/3 cup semisweet chocolate
1/2 mascarpone cheese
11/3 cups blanced almonds
1 2/3 cups fresh white breadcrumbs.

Steps:
1) Melt 2/3 cup semisweet chocolate and cool slightly, then stir it into 1/2 cup mascarpone cheese. Allow to cool, then chill.
2) When chocolate mixture beomes firm enough, shape it into eight small balls by rolling between the palms and chill.
3) Divide semolina into eight portions and shape one portion neatly around each chocolate ball.
4) Roll semolina in ground almonds first to stop it from sticking to your fingers.
5) Chop 11/3 cups balnched almonds finely and mix with 12/3 cups fresh white breadcrumbs.
6) Roll fritters in beaten egg and coat in the almond/breadcrumb mixture. Chill for at least 30 mins before deep-frying.
7) Deep-fry fritters until crisp and golden. Roll in superfine sugar and serve immediately.

And all we can say, bon appetit!

Let us know how it goes!

Chocolate Is Fashionable

2011-04-19T22:33:00Z

Who would have thought chocolate and fashion went hand in hand? Although this post might be a little too late since NY Fashion Week commenced last Fall, I still can't help but to post this. While most would think chocolate would not be part of the conversation during Fashion week, I guess you can always wear chocolate. I don't know how the models did it, but I would have took a bite of my clothes before I could even walk out.

photo credits: www.closetcouture.com

Why Don't You?

2011-04-12T23:02:00Z

Take a break and bring your chocolate euphoria to the next level.
Yes, do have a chocolate martini...or two.

photo credits: chicagonow.com, dennysfoodandrecipes.com, ehow.com

Back to Basics: Chocolate Icing

2011-04-06T17:47:00Z

For our first Back to Basics edition, I am going to introduce to you on how to make lovely chocolate icing from scratch - perfect for cakes, crepes or any desserts!

What you'll need:
3/4 cup powdered sugar
2/3 cup water
10 1/2 semi-sweet chocolate

1) Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until chocolate has melted and the mixture is smooth.
2) Then, heat to 230 F, or just below the thread* stage. Read below to understand the "thread" stage.
3) When the chocolate sugar syrup has reached the correct consistency, remove the pan from heat, knock out the air by tapping the pan on work surface. Use immediately.
4) This icing makes enough to cover a 10-inch cake.

Understanding the "thread" stage
To test for "thread" stage, dip your fingers in iced water. Then, dip your fingers into the chocolate and pull apart. The mixture should stretch in a thread between your fingers.

And there you go! Your own home-made chocolate icing!

Oh, Genie!

2011-03-31T18:44:00Z

Don't you just love it when a funny joke makes your day? Especially when it is a joke about chocolates! I stumbled upon one today and thought I'd share it with you lovely folks.

"A man found a bottle on the beach. He opened it and out popped a genie, who gave the man three wishes. The man wished for a million dollars, and poof! There was a million dollars. Then he wished for a convertible, and poof! There was a convertible. And then, he wished he could be irresistible to all women... Poof! He turned into a box of chocolates."

Haha! Hope you are having a lovely weekend!

photo credit: Wapedia.mobi

Why Don't You?

2011-03-29T21:06:00Z

Take the time and have a chocolate day with your loved ones....

photo credits: pureamourphotograpgy kcleephotography.blogspot.com flickr.com

Sugar in Chocolate

2008-03-19T17:31:00Z

We recently received an email inquiry regarding substitutes for refined sugar in chocolate, such as evaporated cane juice or brown rice syrup. Here is our response:

"Cioccolato strives to educate its customers on the wide variety of products we import and sell. We primarily specialize in chocolates imported from Europe, and currently also feature a Colombian brand and a few specialty domestic chocolates.

European chocolatiers and chocolate consumers typically have different concerns than consumers in the United States. As you may already be aware, health concerns in particular that have developed here in the US have not been quite as much of a concern to Europeans, such as obesity. Imported chocolate and other food items have only recently begun to bear the now-standard Nutrition Facts label that is required on our food packaging, even though they have been providing ingredients lists on their products for some time.

A primary concern of many premier European chocolatiers is that of authentic traditional ingredients. Dark chocolate only truly needs three ingredients: cocoa mass (sometimes called cocoa powder or just cocoa), cocoa butter, and sugar. The growing demand for cocoa butter from the beauty industry has put a strain on some chocolatiers, who have turned to other vegetable fats for use as substitutes in their chocolate. This is considered a stigma among premier chocolatiers, who have begun to emphasize their use of real cocoa butter.

Pure cane sugar, or refined sugar, has been a traditional ingredient in the same way real cocoa butter has. The producers of chocolate who would never think of adding vegetable fat to replace cocoa butter in their chocolate would similarly never think of adding something like high fructose corn syrup, or even a healthier option like rice syrup, to replace cane sugar - the emphasis is placed on the recipe and the intended nuances of flavor. Some dark chocolate also contains vanilla, and again the preference would be for natural vanilla instead of vanillin, which is a substitute.

The presence of cane sugar in European chocolate is not a concern for most European consumers, who tend to eat more balanced diets and/or lead more active lifestyles. Chocolate is more likely to be enjoyed in moderation, even if this translates to a small serving of chocolate every day.

We do carry two kinds of sugar free dark chocolate intended for diabetics, with maltitol and lactitol added as sugar substitutes. These substitutes do occasionally cause stomach upset, but are included in the most popular sugar free brands available domestically.

There are also dark chocolate bars with very high cocoa content on our shelves, from 75% to 85% and even 100%. These percentages refer to the amount of the ingredients that come directly from the cocoa bean, leaving only 15% or less to sugar, and of course the 100% bar has no sugar or any sweetener whatsoever. While every chocolatier has their own unique recipe, an average three ounce bar of 70% dark chocolate will contain around 20 grams of sugar total, so a single one ounce serving would only contain around seven grams of sugar. 70% cocoa content is the recommended minimum percentage if a person wants to gain the health benefits of the antioxidants in the cocoa, so higher cocoa content translates to more antioxidants and less sugar.

Finally, to come directly to your question, all our chocolates contain either cane sugar, a diabetic sugar substitute, or no sugar at all. It is more likely that you will find the sugar substitutes you seek in domestic brands of chocolate or chocolates produced specifically for health food or organic food stores.

Our intention is to bring the chocolates of Europe to the discerning American consumer, like yourself. We sincerely hope you will contact us if you have any further questions about the products we sell, and salute your interest in making chocolate a part of a healthy lifestyle."

Chocolate Tasting Party

2007-05-04T15:45:00Z

How to do a Chocolate Tasting by Kristen

Chocolate tasting is an exercise that involves all five senses. Simply unwrapping a bar and appreciating its delicate structure is a tactile enjoyment. The packaging and, more importantly, the look of the bar itself, can be a feast for the eyes. As you break off a piece of the bar to eat, you should hear a distinct snap if the bar is well-tempered. Of course, the aromas and tastes of chocolate are well loved by many and need no introduction - but perhaps a few more details can help you enjoy your chocolate experience to the fullest extent.
To prepare for a chocolate tasting, everyone should be well fed - not stuffed and not starving. You will need enough restraint to allow the chocolate to literally melt in your mouth. Apple slices and sparkling water can help clear the palate after a meal and between tastings. Chocolates should be sampled in order of increasing cocoa content or boldness of flavor, and, even though chocolate is best stored between 61 and 64 degrees, it should always be tasted at room temperature. Many people enjoy drinking wine while eating chocolate, but this should be avoided during a chocolate tasting, as should strongly scented flowers and perfumes. A quiet, peaceful environment is recommended so you can focus completely on the tasting. Also, have pens and paper available to make tasting notes you can refer to later and compare with others.

To begin, many tasters do take into consideration the look of the chocolate. How would you describe its color and sheen? Some possibilities include Auburn, Black, Brick, Bronze, Brown, Burnt Sienna, Buttery, Crimson, Dull, Glossy, Mahogany, Muddy, Plum, and Purple. Feel free to describe the color any way you feel is most appropriate.

Take a whiff: gently rub a section with a finger or thumb to release extra scent. Allow your mind to wander away from just the word "chocolatey," although this is certainly a valid way to describe an aroma or flavor. Due to the tropical origin of the cocoa bean, chocolate can have all kinds of interesting tropical notes. The process of roasting the beans will also heavily influence taste and smell. Fruits, Spices, Nuts, Coffee, and Flowers can all be present in an aroma, as can other things, like Leather, Smoke, Earth, Oak, or Alcohol. Almost anything is possible. Take several deep breaths through your nose close to and away from the chocolate, and make note of what scents come through for you.

Finally - take a piece, small enough to comfortably rest on your tongue and large enough to let all the flavors emerge and evolve on the palate. Place it in your mouth and allow it to melt between your tongue and the roof of your mouth, while breathing gently through your nose. Flavors can and should change from beginning to middle to the end of the melt, so keep your pen handy. How long is the melt? Flavors will have as wide a range as aromas, so be open to many, many possible descriptions. There may be sweet, sour, salty and bitter aspects all in one chocolate. Another important aspect of tasting is the mouth feel - literally what the chocolate feels like in your mouth. Here again is some vocabulary you can use, but don't feel limited by it: Clean, Cloying, Crisp, Delicate, Dense, Dry, Dusty, Light, Greasy, Gritty, Heavy, Moist, Sandy, Sharp, Smooth, Soft, Sticky, Thick, Thin, Velvety and Waxy. When the chocolate is gone, is there an aftertaste? Does it linger or disappear quickly?

Don't forget there is plenty of room for opinion. What do you like/dislike about a bar? Some people will truly enjoy a tobacco note and others will not. Some tasters will form part of a chocolate's score based on opinion alone.

A note on cocoa content: the percentage indicated on each bar reveals what percent of the ingredients came from the cocoa bean itself. This includes the cocoa mass or liquor, the part of the bean than lends the characteristic brown color, and the cocoa butter, which lends texture - and both contribute to flavor. Because the percent comes from two components, two different bars with the same percentage can have different blends of these components: one 70% bar could have 30% cocoa butter and 40% cocoa mass, and another 70% bar could have 20% cocoa butter and 50% cocoa mass. Therefore, don't be afraid to try different percentage bars across brands. You may not typically like 85% cocoa content, but maybe one brand will have the right blend for you. Think of this as you compare 60% to 70 and 99%. The range is almost infinite, and so are your options. Is one necessarily more bitter than the other, or is it just less sweet or more intense?

photo credit: birminghampartyplanning.com

Cioccolato, Chocolat, Part 1

2007-02-26T20:21:00Z

"Cioccolato" is Italian for chocolate, and"chocolat" is French, of course. Do you think of Italy and France whenyou think of imported chocolate? Most people would probably make theforeign chocolate connection with Switzerland or Belgium. But it'sFebruary, and a certain holiday associated with romance and chocolateis approaching. Italian and French are probably the most romantic ofthe Romance languages. Why waste your time and money on generic giftsat Hallmark or Godiva (owned and operated by the American soup giantCampbell's) when you can spend the next week learning a few charmingphrases in Italian or French to murmur to your sweetie when you presentan original, thoughtful gift of the finest Italian or French chocolate?
Today I'll review some Italian options, and tomorrow, we'll venture to France.

Torino,Italy is home to one of the most famous little hazelnut chocolates inthe world, with that distinctive triangular shape and gold wrapper. Giandujotto Classicoby Guido Gobino are dangerously addictive - much like Nutella, whichhas a similar flavor. Giandujotto are firmer and richer than anyhazelnut spread, and carefully portioned into pieces just right for twodelicious melt-in-your-mouth bites - perfect for sharing with someonespecial.

I've already mentioned L'Artigiano's hot chocolateblends, but they also produce gourmet chocolate bars and truffles.Their award-winning Sale Dolce(sweet salt) bars in milk and dark chocolate are simply exquisite. Ifyou like chocolate covered pretzels or peanuts, (or even chocolatecovered potato chips!) you like the taste combination of salty andsweet. Cut out the middleman (the pretzel, peanut, etc.) and try someof the best artisan chocolate from Italy with sweet salt of Cerviablended in perfect proportion so as not to overpower each other.
Another unique taste experience from L'Artigiano can be found in a small ivory box containing their Formaggio di Fossa e Albana Passito truffles(or, as they call them, "tesori," or treasures). These little darkchocolate confections contain aged cheese and dessert wine - a savorycombination to satisfy a connoisseur, or maybe just someone with anadventurous palate.
Amore!

Artistic Confectionary

2007-02-25T07:18:00Z

One of the standards in the culinary world is presentations - and chocolateis no exception! It always amazes me how intricate individual trufflescan be. Even something as simple as gumballs can be works of art. Ewald Notter exhibits some of the finest chocolate coloring techniques known to man.

Vegan and Dairy Free Chocolate

2007-02-25T07:09:00Z

I have a vegan coworker here at Cioccolato, and she does not sit sadly around the shop surrounded by things she cannot enjoy. There are chocolates here that are very distinctly off limits to vegans, like milk chocolate and cream centers, but we also carry some of the world's finest dark chocolate bars, and although not always labeled as such, (because they are imported and European markets are not yet subject to the same strict labeling laws and practices that are in place here in the states) they are entirely suitable for vegans and the lactose intolerant.
The best dark chocolate bars should have a very short ingredients list: cacao mass, sugar, cacao butter, and vanilla. Not all will include vanilla, and many will also include soy lecithin as an emulsifier - this is not necessarily a sign of bad chocolate. In any case, cacao mass and cacao butter come directly from the cacao pod (which is of course the fruit of a plant), sugar cane is a plant, and so are vanilla and soy. No dairy! No animal products whatsoever!
If you are highly sensitive to dairy, you will need to check labels for caveats like "processed on equipment shared by..." and "may contain traces of..." - which warn of the potential of microscopic levels of other ingredients. Producers of fine chocolate will want you to achieve the desired taste they have crafted for you, and will go to lengths to ensure that your chocolate experience is free of unintended flavors or ingredients, even though they may be legally obligated to include such warnings.
Dark chocolate bars of a lesser quality (often cheaper and mass-produced) may contain ingredients unfriendly to vegans and those allergic to dairy, like lactose and even milk fat. You're probably used to checking labels if these issues concern you, but a rule of thumb I would suggest is this: the shorter the ingredients list, the better. Less information to sort out, and greater likelihood of higher quality chocolate. Even flavored dark chocolate bars should only have one or two extra ingredients, like orange bits, coffee, salt, spices, nuts, etc. (all still vegan friendly!)
A good chocolate shop (or website) should be able to provide accurate ingredient information promptly upon request, whether they make their own chocolate or sell someone else's. Don't hesitate to call ahead, ask at the shop, or send an email.

Ultimately it will likely be easier and more cost-effective to seek out a purveyor of fine chocolates than a specialty vegan shop - or if you have both available to you, you simply have more chocolate options. A win-win situation if I ever heard of one!

Cacao Percentages

2007-02-25T07:05:00Z

Cacao percentages

Inthe day and age of candy bars, it can be hard to find a bar of reallygood dark chocolate. As a vegan, I tend to cling to dark chocolate, butmost people seem to think a bar of dark chocolate as a death sentencefor the taste buds - too bitter! Not so! People who fear bitterchocolate need simply steer towards lower percentages of cacao. 72% dark chocolateis one of the more popular percentages, you might want to start there.But, you might want to pace yourself. Chocolate is different foreveryone, so explore! If you would like something milder, try 60% percent dark chocolate Who knows? You just might find yourself preferring even a bar with a cacao percentage so high as 100%!

photo credit: barcelonaphotoblog.com

Milk Chocolate Scandal

2007-02-25T06:37:00Z

Recently my boss directed me to this link, which features a ranking of 25 kinds of milk chocolate with tasting notes. It's from the folks at Gourmetmagazine, so I thought it would be pretty insightful, and maybe help mefind a new favorite - something to share space on the pedestal withMichel Cluizel, who, IMNSHO, makes the best milk chocolate in theworld, in addition to some amazing dark chocolate. Perhaps it is mypreference for dark chocolate that fuels my love of the Cluizel milkbars - they have considerably higher cacao content than most of theirpeers. The Grand Lait has 45%, the Maralumi has 47%, and the Mangaro a full 50% - where most others who claim to have "lots of cocoa" in their milk blends only range between 37% and 41%.

Well,as the title of my post might suggest, I saw red when I saw their list.Grand Lait was skipped over completely, and they ranked the MaralumiBELOW HERSHEY'S. After counting to ten a few times and taking severaldeep breaths, I revisited the rankings. Bernard Castelain,a lesser known French chocolatier, received the top honor. I've hadthis bar, and was NOT able to consume three pieces of it. It certainlywasn't terrible, but it was awfully sweet and milky - "milk" may comebefore chocolate in "milk chocolate," but I want to taste the chocolatetoo. If you're having a sugar craving, it would be ideal. II have alsotried the next two bars listed, Lindt and Green & Black's, butwouldn't go to any lengths to seek them out.

I have to admit I haven't tried everythingon the list, but what I have tried is not nearly as good as Cluizel.Scharffen Berger? Lots of cocoa? Not in my book. The wrapper may say41%, but what I taste first, second, and last is the supersweetmilkiness. In fact, the Scharffen Berger has a heavier texture, butotherwise tastes no different from Castelain! How could they be rankedso differently? I know, I know, chocolate is largely a matter ofopinion, and strong opinion at that. I can't completely justify why Ilove Cadbury milk chocolate, but my biggest Lenten challenge would begiving up Cadbury Mini Eggs - so I won't even try.

Ipersonally have to rush to the defense of Maralumi, an exquisite milkchocolate full of flavor complexity. I am amazed every time I eat thissingle-origin bar! The ingredients are as follows, no more, no less:whole milk powder, cocoa, cocoa butter, cane sugar, Bourbon vanillapod. [Cluizel is well-known for using "noble ingredients" - no soy, noveggie oil, resulting in cioccolatopuro!] And yet! The flavors that evolve on the tongue make me doublecheck the list for berries, spices, and salted caramel. I know thereare many good milk chocolates with caramel notes, but none with Salt! Iswear there's just the right amount of salt that weds the caramel andchocolate together, which makes Maralumi not only utterly unique buttotally addictive. The nutrition facts betray the presence of 51milligrams of sodium per serving, but which ingredient contributesthis? The curious cacao beans from Papua New Guinea?

Mangaro is the other exciting offering from Cluizel's single-origin milk line, and this time the beans are from Madagascar. The Gourmetlist notes quite appropriately that this would border on semi-sweet fora milk chocolate lover, and also that it offers the depth and range offlavor you might be more accustomed to finding in a dark chocolate. Itaste banana in this one - a perfect banana that is neither too sweetnor too green. I don't think I've ever had plantains, but perhaps thatis the flavor I'm trying to describe. There are also traces of honey,but again, nothing too sweet. Incredibly multi-faceted.

So that's my sermon. What do you think of the Gourmet list? Is your favorite milk bar listed, and if so, do you agree with its ranking?