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Showing posts with label chocolate. Show all posts


Holiday Gifting: Handmade Toffees from B.Toffee Looking for holiday gifts? Local, artisanal, and most importantly delicious products like B.Toffee would make a great gift. B.Toffee was started by Betsy Thagard and 2009 and the toffees are handmade in Newport Beach. The caramelized sugar is topped with a blend of Guittard and Callebaut chocolate, and finished off with a layer of pecans.

The texture of this toffee is perfect. It's crunchy but in between bites the chocolate melts in your mouth. The caramel is neither too hard nor too sticky. I never thought I would like a toffee this much but I'm kind of addicted to these things. Feel free to send my some for Christmas.

You can order the toffee online at https://btoffee.com/ or check their website for a list of stores that carry them!

Need more gifts? Check out this post for other local foodie gift ideas!

Posted by gourmetpigs at 8:31 AM 0 comments

Labels: artisanal gifts, b toffee, chocolate, gourmet gift, holiday gift guide, local product, los angeles, newport beach, sweets, toffee


Chocolate and Wine Pairing at Chocolate Therapy (Framingham, MA)

I recently joined a group of bloggers at Chocolate Therapy in Framingham. Chocolate Therapy is a husband and wife-owned specialty handmade chocolate shop just outside of Boston. Just like the name suggest, Chocolate Therapy tries to add therapeutic ingredients in the chocolate, like lavender, bay leaf, ginger, etc. They use primarily Belgian chocolate and make a lot of European style dark chocolates with no additive. They also do customized chocolate orders. Perhaps you want to outdo this giant chocolate goat they made for a goat dairy farm? Anyway, I was there for a chocolate and wine pairing event. Before the wine pairing, the husband walked us through the chocolate making process. Cocoa pods (pictured below, bigger than you'd imagine!) are fermented, then the beans are squeezed so that the cocoa butter is squeezed out. The rest is ground and eventually made into what is called chocolate liquor. The main differences between chocolate types is the ratio between the two. Swiss chocolate is creamier and has more cocoa butter compared to chocolate liquor. Belgian chocolate has a little less cocoa butter. It takes the pods from 2 cocoa trees to make 1 pound of chocolate! No wonder it's expensive.
Posted by gourmetpigs at 7:02 AM 0 comments

Labels: boston, chocolate, Chocolate therapy, Framingham, wine and chocolate, wine pairing


Wine and Cheese Pairing at Miramonte Winery in Temecula Valley

Miramonte was one of the beautiful wineries I visited in Temecula, with an outdoor seating area overlooking the valley and vineyards. Miramonte opened in 2001, but they hired a new winemaker in 2008. The new winemaker is a UC Davis alum who used to work at Argyle in Oregon (great sparkling wines). His experience has brought gentler nuance to the wines. Miramonte has 9 acres which are all planted with Rhone varietals (Temecula Valley is said to be very similar to Rhone) and they have started planting some varietals from Argentina and Portugal. We had a nice little pairing outside, with the fine breeze and beautiful view. The pairing showcases some items from their food boards, from cheese to tapenades. The 2012 Grenache rose was paired with Spanish manchego and strawberries. The cheese made the wine less astringent.

Their 2012 Rousanne was paired with Apricot Stilton, poached peach, habanero infused olive oil. The wine had notes of apple and under-ripe pineapple. I didn't like the Rousanne at first because it was buttery, but it became much better with the pairing.

Posted by gourmetpigs at 9:38 AM 0 comments

Labels: cheese pairing, chocolate, miramonte, southern california, temecula, temecula valley, travel, wine, wine country, winery


John Kelly Chocolate Truffle Fudges and Visiting the Chocolate Factory!

I first had John Kelly chocolate (truffle fudges) at Corkbar and remember really liking it. I didn't know where their storefront is, so I never had it after that - until I was invited to a tasting at their new Santa Monica store on Montana.

These chocolate coated "truffle fudges" are not a traditional fudge, and the richness and creaminess are closer to a ganache.
Their most popular item is the Dark Chocolate with French Grey Sea Salt. The fudge is made with 86% dark Belgian chocolate, topped with Sel Gris de Guerande sea salt. Sure, you see a lot of chocolates with sea salt these days, but John Kelly was one of the first, and this chocolate won the Sofi Gold Award for Outstanding Chocolate in 2009. My favorite, though, was the Chocolate and Caramel with Hawaiian Alaea Sea Salt. They use bigger sea salt grains for this one to stand up to the caramel.

Their newest products are two spicy fudges: Dark Chocolate with Chipotle and Ancho Chile, and Dark Chocolate with Habanero and Jalapeno Chile The first is the milder of the two but it still got quite a bit of heat (at least for me!). You get the spiciness at the end, although it does not really linger. The second is even spicier, and more of a slow burn than a sudden kick. Neither was overwhelming though and you still can taste the sweetness and creaminess of the chocolate.

Labels: behind the scenes, caramel, chocolate, chocolate factory, fudge, hollywood, john kelly chocolate, montana, peanut butter, santa monica, sea salt, truffle fudge


For the Holidays and the Everydays: Valerie Confections

Valerie Confections was probably most well known for their toffees and their salt and pepper truffles, but their other items (including some new offerings) are also not to be missed.

They recently held a week-long Open House where each day they gave out free samples of a different product. I went to the cookies and hot chocolate one, but they also had samples of something else.
The new Super-Choc-O-Food is a collaboration with Commune Design. Much more than a chocolate bar, this dense, addictive goodness is filled with almonds, cashews, peanuts, macadamias, golden raisins, dried pears, apricots, sunflower seeds, soy salt, and caramel. So good, and uhh healthy(ish), right? There are three different packaging for the Super Choc-o-Food. You'll find parts of a picture inside that you can collect, completing this Adam and Eve picture. Among their cookies, my favorites were the Durango Cookies and the Gingersnap. The Durango was the best in flavor, made with chocolate chip and smoked salt, while the Gingersnap was the chewiest. Valerie Confections also launched a new line of tea, blended for them by the American Tea Room in Beverly Hills. I got samples of three but so far have only tried one, the Black and Blue Tea, a blend of black tea and blueberry which smelled absolutely divine. There are other products appropriate for that gift basket you're planning on giving your favorite food lover (*cough* me) like their hot chocolate mix, truffles, and preserves. Or, you can just treat yourself to some cookies.
Posted by gourmetpigs at 8:27 AM 0 comments

Labels: chocolate, cookies, tea, valerie confections


Easy Peasy: Truffle Making at Luxe Hotel Rodeo 


Easy Recipes: Valerie Confections' Rustic Truffles

In anticipation of Valentine's Day, Valerie Gordon from Valerie Confections offered to share one of her recipes for my readers. If you've never tried Valerie Confections before, their salt and pepper truffles are addictive and they have some of the best toffees in town.

Don't worry, I got you covered and picked out the easiest-yet-delectable recipe (alright it's mainly so even I can make it).

Here is Valerie's recipe for her rustic chocolate truffles: Rustic Truffles

2 1/2 cups 72% chocolate
1 cup unsweetened cocoa

Boil cream in a small saucepan.

Pour boiled cream over 72% chocolate, butter and salt.

Let sit for 1 minute, then stir until the chocolate melts.

Refrigerate until firm.

Using a small scoop or melon baller, scoop small rounds of ganache and drop in cocoa and coat completely.

Store in the refrigerator.

Yields: 50 truffles

Sounds easy right? And they look mighty good too. Now go and make your loved on some truffles. He/she will probably only need 20, and won't notice where the other 30 went ... ;)
Posted by gourmetpigs at 9:00 AM 2 comments

Labels: chocolate, easy, recipe, truffle, valerie confections, valerie gordon


Endless Chocolate Indulgence at Oliverio's Chocolate Salon 


Kakawa (Santa Fe, NM): A Meso-American Chocolate House

Continuing our Taste of Santa Fe trip ...

Ever since Mattatouille pointed out the Sante Fe chocolate trail to me over breakfast, I had my mind set on visiting Kakawa, a chocolate shop featuring Meso-American style chocolates and truffles infused with chili. There were also samples of some gluten free Aztec brownies (spiced with chile and other spices) when we entered the little adobe house. Since they were gluten free the brownies were a bit on the dry side, but the I enjoyed the heat from the spice. I found their most interesting offerings are the Meso American chocolate "elixirs". They're much thicker and richer than hot chocolates - they're pretty much melted chocolates. They have European-style chocolate elixirs too, but this place is called Kakawa after all.

An espresso-sized cup of chocolate elixir is $3.50 which by no means is cheap, but considering how thick and rich these elixirs are, you'd understand. You're paying for the cocoa, not hot water.

After tasting quite a few, my favorite elixir was the Atole, made with blue corn atole (atole refers to a Mexican/Central American masa-based hot drink), unsweetened 99% chocolate, honey, chili, salt. You can take most of the chocolate elixirs home in dehydrated wafer formats, and reconstitute them with a little hot water. Buying the wafers aren't much cheaper either, they're $16.95 for 3 wafers which make for 6 oz each.

Alas, the Atole isn't available in dehydrated form (apparently dehydrating it doesn't work out for this one), so I opted to take home the Mayan Full Spice instead, made with unsweetened 99% chocolate, agave nectar, chihuacle negro chili, mexican vanilla, and various herbs, flowers, nuts, and spices. Read Food GPS' review here. Kakawa Chocolate House
1050 E. Paseo de Peralta
(505) 982-0388 Posted by gourmetpigs at 11:30 AM 1 comments

Labels: aztec, cacao, chocolate, kakawa, mayan, new mexico, santa fe, spice


Recipe: Torta Xocolata (Chef John Sedlar, Rivera)

Here's another recipe from chef John Sedlar (Rivera Restaurant)! This was the dessert he made for the LA Mag's latest culinary event at Snyder Diamond. Rich and smooth, this was so good. Definitely worth a try. Enjoy.

Chocolate Torte with Caramel Lime Sauce
by Chef John Sedlar, Rivera Restaurant Chocolate Torte

10 oz dark, semisweet chocolate, broken into 1/2-inch pieces (Rivera uses 61% Valrhona w/ cream added)

1 1/2 tablespoon unsweetened cocoa powder

Line an 8-inch circular cake pan with a large circular coffee filter or a circle of waxed paper large enough to come halfway up to the pan's side.

In the top of a double boiler, place the cream and chocolate pieces and stir until the chocolate has melted completely and is fully blended with the cream.

Pour the mixture into the lined cake pan and chill it in the refrigerator until solid, at least 2 hours. To unmold the torte, place a circle of cardboard or a flat plate over the pan. Dunk the bottom of the pan in warm water, then invert it turning it out onto the cardboard or plate. Lift off the pan and peel off the paper.

Place a decorative stencil on top of the torte. Hold a small, fine sieve over the torte's surface and spoon the cocoa poder into the sieve. Gently tap the sieve as you move it around above the torte to dust its surface evenly. Carefully lift off the stencil. Store the torte in the refrigerator until serving time.

Caramel Lime Sauce
1/2 cup fresh lime juice

Put the sugar and water in a heavy medium-sized skillet. Heat the mixture over moderate heat, stirring frequently, until the sugar melts and turns a medium caramel color, 10 to 15 minutes.

Immediately add the cream and stir until it is fully incorporated. Remove the pan from the heat. Then, stir in the lime juice and let the sauce cool to room temperature.

To serve the torte, spoon some of the sauce into the middle of each chilled dessert plate. Cut a wedge of the torte and place it on top of the sauce.

Posted by gourmetpigs at 9:00 AM 1 comments

Labels: chocolate, john sedlar, la mag, recipe, rivera, snyder diamond, torte


Deciding Where to Go on Dreaded V-day?

What's up with this overly commercialized, pressure-generating, meaningless "Valentine's Day" anyway right? Why should I do anything to celebrate it?
Yeah, I was gonna skip it too. Just stay home. Avoid the crowd. Save that $100 for a REAL meal another day.

But, man, then the menus for this "special" day start pouring in. And I do so love chocolate ...

In particular, I'm drooling over the thought of a multi-course chocolate dinner at Compartes Chocolatier for $30pp. The dinner will be on their newly renovated patio. Their dinner menu is being kept "under wraps" but we do know that the desserts will include homemade heart shaped chocolate molten cake with a gooey ganache center, an exotic fruit, cheese and spice plate, chocolate kaffir lime panna cotta with thai chile sauce, exotic gelatos in flavors like lemongrass, lavender and, homemade mexican "haute" cocoa shots, signature truffles, and more ...Mmmmmm. Mine!

Jin Patisserie, besides offering their annual beautiful beautiful gifts (one year I got a gorgeous hollowed out chocolate heart), also have a special Valentine's Day Cake made with white chocolate mousse, fragrant rose petals and juicy, poached pears decorated with delicate chocolate hearts. They're also doing a special Vday weekend menu. Reservations: (310)399-8801

For those of you wanting to indulge more, Providence is selling their handmade chocolates for $28/dozen (flavors include Coffee Urfa, Banana-Ginger, Orange Caramel Rosemary, Baharat, and Coconut-Green Tea). They're also offering a 6-course menu/with wine pairing for $140/$195. Reservations: (323)460-4170.

Posted by gourmetpigs at 4:38 PM 2 comments

Labels: chocolate, compartes, jin patisserie, specials, valentine, valentine's day


Chocolate Dessert Party at Jin Patisserie - Feb 5th

In celebration of Jin Patisserie's newest outpost in Century City, they are throwing a chocolate dessert party on Feb 5, 5-8 PM for $17 per person.

It will be held at their new Century City location:
Pastry & Tea Boutique
at InterContinental
2151 Avenue of the Stars
Los Angeles CA 90067 Here's the menu Kristy has prepared:

Roast Beef w/Brie Cheese
Cream Cheese Tomato

Spicy Milk Chocolate w/Mango
38% Rondo Felchin

Baked Chocolate Tart w/Pineapple
64% Manjari Valrhona

White Chocolate w/Peach Compote & Yuzu Jelly
29% Weiss

Chocolate Peanut Butter Brownie
72% Felchin

Served with a glass of wine and a specially blended chocolate drink

$17 per person

Posted by gourmetpigs at 9:36 AM 2 comments

Labels: century city, chocolate, desserts, jin patisserie, party


Discount Alert! Wine,Cheese&Chocolate Tasting

After meeting Ian Blackburn from LearnAboutWine during the beer tasting on Sunday, he offered to give my blog readers a special discount for the upcoming Wine, Cheese & Chocolate (!!!) tasting event on October 12.

Let's see ... I <3 wine, I <3 <3 cheese, and I <3 <3 <3 chocolates!! Can't go wrong with this event :P

This deal will get you a 20% discount off the advance registration price of $50. It's a code that you have to apply in the "Discount Code" space when you register. Just to make it harder on you, I'm putting the code at the very bottom of the post ...

Date: Oct 12, 2008 (Sunday)
Time: 3-5:30 PM

Posted by gourmetpigs at 2:40 PM 3 comments

Labels: cheese, chocolate, discount, LearnAboutWine, tasting, wine, wine class


Ode to the Griddle Gods Posted by gourmetpigs at 6:25 PM 2 comments
