Archive for the ‘Drink’ Category

The ChocolateDoctor’s White Chocolate Grasshopper

Monday, February 3rd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

A grasshopper is made with crème de menthe. My White Chocolate Grasshopper is made with crème de menthe and white chocolate ganache. Crème de menthe is a mint-flavored liqueur. Its flavor is typically made with Corsican mint. It is available colorless and, most typically green. Both varieties have similar flavors and can be used interchangeably.

Crème de menthe is the main ingredient in several cocktails such as a Stinger or Grasshopper. It can also be served as an after-dinner drink. Some people use it in food recipes as a flavoring.

The Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink is derived from its green color, which is provided by the crème de menthe. The drink originated at Tujague’s, the 2nd oldest restaurant in New Orleans located in the heart of the French Quarter, facing the historic French Market. The Grasshopper gained popularity during the 1950s and 1960s throughout the American South.

So how did we improve on the best? I added a little white chocolate ganache to the recipe. Our white chocolate ganache has several uses in our Valentine’s Day recipes. If you have the White Chocolate Ganache, made it only takes about 5 minutes to make this drink. So make enough ganache to make sure you can try it in everything. Be creative and see what you can come up with. I’d love to hear some of your creative ideas.

Prep Time: 25 Minutes
Cool Time: 2 hours
Ready In: 40 minutes
Yield: 4 drinks

Ingredients:
For the White Chocolate Ganache:

2 cups heavy whipping cream
1/4 cup light corn syrup (Karo Syrup)
1/4 teaspoon table salt
1 pound Choclatique Snowy White Chocolate Pastilles
2 teaspoon pure vanilla extract

For the White Chocolate Grasshopper:
3 oz crème de menthe
3 oz crème de cacao
1/2 cup white chocolate ganache
6 generous scoops vanilla bean ice cream
1 tablespoon Choclatique White or Dark Chocolate Curls

Directions:
For the White Chocolate Ganache:

  1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.

For the Grasshopper:

  1. Combine the crème de menthe, crème de cacao, white chocolate ganache and ice cream in a blender.
  2. Blend until smooth.
  3. Garnish with the white chocolate curls.

ChefSecret: You can make your own Crème de Menthe by steeping dried peppermint leaves in grain alcohol for two or three weeks; filter it 3 times using coffee filers; add simple sugar to taste.

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The ChocolateDoctor’s Frozen Chocolate Eggnog

Friday, December 13th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I really love this time of year in California where many people go to the beach on Christmas day. Yes, Christmas weather in Los Angeles can be in the 80’s. Eat you heart out Minneapolis!

This is beverage sort of like an eggnog Frappuccino—Eggnogaccino. It is made in a blender with my Basic Eggnog recipe  or even with the store-bought stuff you find around the holidays. It can be made with or without alcohol. It’s indulgent, great tasting, quick to make and loaded with chocolate flavor.

Prep Time: 5 Minutes
Yield: Makes one 16 ounce serving

Ingredients:
1 cup prepared eggnog (store-bought)
1 cup of ice
5 tablespoons Choclatique Dark Chocolate Drinking Mix
2 tablespoons chocolate liqueur, crème de cacao or light rum
2 ounces whipped cream, the aerosol can will do
1 teaspoon Choclatique Dark Chocolate Curls

Directions:

  1. Using a blender combine the prepared eggnog, ice, Dark Chocolate Drinking Mix and chocolate liqueur.
  2. Blend until smooth.
  3. Top of the frozen eggnog with whipped cream and garnish with chocolate curls over top.
  4. Serve immediately.

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The ChocolateDoctor’s Frozen Hot Chocolate Margarita

Friday, December 6th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Friday after 6 is happy hour time at Choclatique. That’s when our team goes out to celebrate the end of the work week and see how we can make it even better on Monday. Last Friday we decided to stay a little later and get some more things off our do lists.

We had some Choclatique Dark Drinking Chocolate left in the dispenser and a bottle of tequila nearby and decided to see if we could make them work together. We started with the tequila—a good tequila is slightly spicy with vanilla back notes—which goes well with chocolate. All we had left to do was add in the coffee-flavored Kahlua, fresh milk and orange liqueur and blend—this drink is crazy good. It’s a delicious way to finish the week with great co-workers and friends with adult chocolate fun.

Prep Time: 5 minutes
Blend Time: 40-45 seconds
Serves: 12 to 16

Ingredients:
1 tablespoon chocolate syrup
1 tablespoon Choclatique Chocolate Decoratifs
1 1/2 cups ice, crushed
1/2 cup whole milk, very cold
1/2 cup Choclatique Dark Drinking Chocolate mix
1 1/2 oz. tequila
1 oz. Kahlua
1/2 oz. Grand Marnier

Directions:

  1. In one small bowl, add sprinkles. In another, add the chocolate syrup.
  2. In a blender, combine the rest of the ice, milk, drinking chocolate mix, tequila, Kahula and Grand Marnier.
  3. Blend in until combined and frothy.
  4. Dip the rims of chilled glasses into the syrup first, then the sprinkles. Pour the blended drink into the glasses and serve.

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Cocoa Flavanol Bring Even More Cardiovascular Benefits

Friday, February 3rd, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Food of the GodsThere is so much more to learn about the food of the gods—CHOCOLATE. Some of the largest chocolate companies (Mars, Hershey, Nestle, Kraft) are working with independent researchers, private laboratories, universities and the USDA to unlock even more of the secrets of cacao.

MarsAccording to Mars, Inc.’s recent study of the health benefits of cocoa, we have now learned that cocoa flavanols’ cardiovascular benefits might be independent of any antioxidant properties. Absorption and metabolism play a significant role in how flavanols provide circulatory and cardiovascular benefits, while earlier research suggested flavanols exerted their benefits through an antioxidant mechanism.

Studies1This chocolate supplier’s study shows the extensive metabolism of epicatechin following consumption of a flavanol-containing cocoa drink. The company says that because in vitro studies using un-metabolized cocoa flavanols do not consider metabolism, they are not able to accurately reflect what is happening in the body.

Dr. Hagen Schroeter (University of California at Davis), the study’s author and director of fundamental health and nutrition research for Mars, explains: “The study provides a critical step towards a more complete understanding of flavanols and their benefits and, ultimately, towards the translation of this knowledge into innovative flavanol-rich food products and concrete health recommendations.”

Choclatique Drinking ChocolateMuch of these benefits can be derived from a cup of Choclatique chocolate a day. Choclatique makes 3 award-winning Chocolate Drinking MixesDark Chocolate, Cinnamon Chocolate and Peanut Butter Swirl. Each are blends of our select crushed dark chocolate and select cocoa powders for preparing rich, hot (and cold) chocolate beverages. Simply add your favorite Chocolate Drinking Mix to cold milk, whisk and heat for a steamy, cold-weather chocolate treat for a totally sinful chocolaty indulgence.

1The research has been published in the international journal Free Radical Biology and Medicine and at http://www.sciencedirect.com.

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Is Chocolate Milk Good for Kids?

Thursday, October 27th, 2011

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Chocolate Milk KidThe politically correct food police are out once again taking shots at providing chocolate milk in school cafeterias. So the question is; how dangerous is chocolate milk for our kids?

School officials and nutrition experts across the country are debating over whether to continue providing chocolate milk to kids in school. Of course, I would have thought the decision regarding children drinking chocolate milk was best made by parents. So here we are again debating, to drink or not to drink? That’s the hot-button question of experts across the country.

Jamie OliverThe debate over whether chocolate milk should be served in school cafeterias started all over again when the Los Angeles Unified School District announced it would ban chocolate- and strawberry-flavored milk from its schools starting the summer of 2011. Superintendent John Deasy pushed for the ban after being blind-sided by celebrity food activist Jamie Oliver, who said that flavored milk has as much sugar as a candy bar.

Low-Fat Chocolate MilkFairfax County, Virginia schools reintroduced chocolate milk this year after they and the DC schools banned it last year. The new, reformulated chocolate milk is low-fat (as it was before) and now contains less sugar than previous versions (and the sugar is from sugar cane or beets instead of the more processed high-fructose corn syrup).

Chocolate BeverageThe chocolate milk controversy is bigger than just school board policy. Chocolate milk is higher in sugar and calories than non-flavored milk, but some kids simply refuse to drink plain milk. Dairy industry data noted that milk consumption in 58 schools dropped by an average of 35 percent when flavored milk was removed or limited.

To many kids the taste of milk is just not desirable. So are kids better off consuming a little extra sugar and calories in chocolate milk than not consuming any milk? After all milk is a vital source of calcium, vitamin D, and other vital nutrients.

Chocolate-Flavored vs. Regular Milk

Milk Nutritional FactsAll milk is loaded with nutrients. One cup of fortified low-fat milk contains around 100 calories and 13 grams of sugar (in the form of lactose, a sugar found naturally in milk) and about 300 milligrams of calcium (about 25 percent of kids’ daily need) as well as vitamin D, vitamin A, B vitamins, and minerals including potassium and phosphorus. Scared of Plain MilkThe same size serving of typical low-fat chocolate milk contains about 160 calories and 25 grams of sugar (the increased amount comes from added sugar), with comparable levels of vitamins and minerals.

If you’re having trouble getting your children to drink milk and you’re concerned about the extra sugar and calories I suggest you consider putting a little a chocolate peanut butter cup in your child’s glass.

Drinking ChocolateNothing goes better together than our award-winning dark Choclatique chocolate and lightly roasted Virginia Peanuts & Peanut Butter. That’s the inspiration for our delicious Peanut Butter Swirl Drinking Chocolate Mix. It is full bodied, creamy in texture with a rich, dark chocolate color. It‘s a chocolate beverage with an intense yet comforting peanut butter flavor with only 24 grams of sugar and loaded with over 13 grams of healthful protein. Use this mix as you would traditional hot chocolate. Top with light whipped cream and crushed peanuts for additional protein. For the ultimate in chilled chocolaty refreshment, combine Peanut Butter Swirl Drinking Chocolate Mix together with cold milk and ice, blend until frothy then sprinkle with cocoa powder and crushed peanuts! Yum!

Peanut Butter Swirl Drinking Chocolate Mix is made with crushed Choclatique chocolate, premium cocoa powder and low-fat peanut flour made from USA-grown peanuts. It is all natural—no preservatives or artificial colors or flavors. It is also Gluten-Free and is perfect for everyone all year ‘round.

Customers who like Choclatique’s Peanut Butter Swirl Drinking Chocolate Mix also like our Drinking Chocolate Mix Sampler. And it so easy to make… simply add 4 tablespoons of Hot Drinking Chocolate Mix to cold milk (whole, 2%, 1%, non-fat or soy); whisk and heat for a steamy cold-weather chocolate treat. Add a dollop of light whipped cream for a sinfully chocolaty indulgence.

For the ultimate in chilled chocolaty refreshment, combine Cinnamon Drinking Chocolate Mix together with cold milk and ice… blend until frothy and sprinkle with cocoa powder and cinnamon. Enjoy!

Choclatique by Ed EngoronIf you’re looking for more chocolate beverage recipes and learning more about chocolate, its affects on the human body and improving your (and your children’s) disposition, buy my new book—Choclatique—150 Simply Elegant Desserts. The recipes make luscious tasting desserts perfectly the first time and every time there after. It is a foolproof guide to making all of your favorite chocolate desserts and beverages.

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Chocolate Milk—The Better Energy Drink

Thursday, April 14th, 2011

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

2012 OlympicsThe Olympic Games have been tarnished with controversies over blood doping, steroids, performance improving drugs and supplements. Even athletes who have taken an over the counter cold medication have been disqualified for a medal.

Michael PhelpsWhat I learned when researching for my new book, Choclatique, that the American swimmer Michael Phelps, who won fourteen career Olympic gold medals—the most of any Olympian—figure it out. He played it safe by drinking chocolate milk between races in Beijing.

Chocolate MilkIn a recent study if was found that chocolate milk may be as good, or even better, than sports drinks at helping athletes recover from strenuous exercise. Chocolate milk has the optimal ratio of carbohydrates to protein, which helps refuel tired muscles. And let’s face it: it tastes much better than those sugary-sweet, expensive sports beverages.

So, say no to Monster and Red Bull, and yes to chocolate milk. That’s what two University of Connecticut researchers, studying the effects of different beverages on young people has concluded. Nancy Rodriguez, who researches the science of endurance sports, says chocolate milk has proved to be an effective post-workout drink for restoring muscle tone. The study, funded by the National Dairy Council and the National Fluid Milk Processor Promotion Board, was focused specifically on what chocolate milk can do for athletes.

So what does chocolate milk do that plain white milk doesn’t? Rodriguez says, “The chocolate adds a little more sugar, and hence carbohydrates. Carbs—that’s still the energy that helps the muscle do the work. But you want milk to rebuild the muscle.” Rodriguez cautions that the extra sugar isn’t optimal for everyone, but athletes can benefit from it.

RunnersFor the study, moderately trained male runners ran for 45 minutes at least five days a week for two weeks. Some drank chocolate milk while others drank a carb-only drink such as Gatorade or Powerade; each drink had the same number of calories. Breath and blood samples taken after the first and second weeks indicated that the chocolate milk drinkers had greater muscle rebuilding.

Most important, she said, is for athletes to realize that milk—whether plain or sweetened—is as good and often better than many of the significantly more expensive products sold at nutrition stores. Many of the products marketed to athletes for energy and endurance are just souped-up versions of old-fashioned milk. Despite the many claims of supplements, it’s hard to beat all-natural.

Milk also has bioactive compounds—things that we don’t really know, but probably provide some nutritional value. Likewise, chocolate has over 300 beneficial chemical compounds which appear to complement milk.

No Red BullAnd stay away from energy drinks like Red Bull, warns Yifrah Kaminer, a professor of psychiatry and pediatrics at University of Connecticut. He published an article in the journal Child and Adolescent Psychiatric Clinics of North America in July on the dangers of caffeine for young people.

Kaminer said that 30 percent of young people between ages 12 and 17 regularly consume large quantities of energy drinks. Some of the super-caffeinated drinks, like Spike Shooter and Wired x505 (a whopping 500 milligrams of caffeine), carry warning labels that the product isn’t recommended for anyone under 18.

“Energy drinks’ much-touted exotic ingredients—taurine and guarana—give the drinks mystical flavor and image,” Kaminer said. But it’s really caffeine and sugar that do all the heavy lifting. Caffeine levels in energy drinks can range from 80 milligrams in an 8.2-ounce can of Red Bull to 300 milligrams in an 8.4-ounce can of Spike Shooter. To compare, a small McDonald’s coffee has 100 milligrams, while a large Starbucks has 330 milligrams and a 12-ounce can of Coke has 34 milligrams.

Chocolate Milk Girl“The big difference between coffee and energy drinks,” Kaminer said, “is that young people are more apt to consume energy drinks. Also, they tend to drink many of them.”

So, stick with no or low fat milk—chocolate milk—for improved muscle tone, building and peak performance… and go for the gold!

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Beat the Summer Heat… Chill Out with Choclatique

Tuesday, July 27th, 2010

— Ed Engoron, Co-Founder of Choclatique

Tropical BeachMany chocolatiers hang up their molds and close their doors for the summer because it is normally too hot to work with chocolate and it’s also typically the only time chocolatiers can get away from it all before the busy holiday gift-giving season kicks in. But our team of Choclatique artisans and chocolatiers continue to run our Chocolate Studios in Southern California all year ‘round. The warmer weather does make it a little more challenging (but not impossible) to ship our boxed chocolates, but the summer months do not affect our ability to ship our fantastic Drinking Chocolate Beverage Mixes. In fact, iced chocolate beverages mixes are some of the most refreshing drinks you can enjoy on a hot summer day.

OlmecsEven the earliest residents of the New World knew about chocolate as a cold beverage. It is a well know fact that chocolate has been enjoyed as a beverage for thousands of years. The Olmecs, thought to be the oldest civilization of the Americas (1500-400 BC), were probably the first to use cacao, followed by the Maya; they drank cold cacao-based beverages by the gallon, all made from beans off their Chontalpa plantations from what is now eastern Tabasco. Chocolatl, the original cacao recipe was a thick, foamy, slightly fermented mix of ground cacao beans, water, wine and peppers. I think of it as a kind of chocolate beer!

SpanishAfter the Spanish conquered the native civilizations, it didn’t take them long to begin heating the Chocolatl and sweetening it with sugar. Later, the mixture was introduced in England where the Brits added milk to the blend for an after-dinner hot beverage similar to what we now consume for breakfast.

CocoaToday, most chocolate beverages are actually made with cocoa, not chocolate. There is a big difference between the taste of cocoa-based beverages and those made with chocolate. Sometimes the terms are incorrectly used interchangeably; Chocolate Chunktechnically they are as different as milk chocolate and bittersweet dark chocolate. Cocoa-based beverages are made from cocoa powder—chocolate, pressed free of all its richness, meaning that the fat of cocoa butter has been reduced. Hot or iced chocolate beverages are from chocolate (not cocoa) melted into cream. The latter is a much richer, decadent beverage. And, that’s exactly how we blend our chocolate drinking mixes at Choclatique.

Dark Chocolate Drinking MixChoclatique Dark Chocolate Drinking Mix is a blend of our award-winning crushed dark chocolate and select cocoa powders, pure Tahitian vanilla and Hawaiian cane sugar. Our special ingredients are all-natural making for a richer, more flavorful hot or iced chocolate beverage.

But we don’t stop there… we now offer Choclatique Dark Chocolate Peanut Butter Drinking Mix made with our lightly roasted, high-protein peanut flour, and Choclatique Dark Chocolate Cinnamon Drinking Mix made with the finest and most intense Saigon cinnamon.

For those who want to try a sample of each this summer we are offering our Chocolate Trifecta—a delightfully tasty trio that has a flavor for everyone… zesty Cinnamon Drinking Chocolate, nutty Peanut Butter Swirl Drinking Chocolate, and our original rich Dark Chocolate Drinking Chocolate at a 20% discount on Choclatique’s Drinking Chocolate Sampler.

How to Make Really Cool or Iced Chocolate!

Hot ChocolateFor hot drinking chocolate—simply add 4 tablespoons of the Dark Chocolate Drinking Chocolate Mix of your choice to cold milk (whole, 2%, 1%, non-fat or soy); whisk and heat for a steamy cold-weather chocolate treat. Add a dollop of whipped cream or a marshmallow for a wonderfully warm chocolaty indulgence.

Iced Drinking ChocolateFor iced drinking chocolate—simply add Drinking Chocolate Mix to cold milk (whole, 2%, 1%, non-fat or soy) and blend with ice for a summer time refresher. Add a dollop of vanilla ice cream or whipped cream for an iced chocolaty treat.

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We Can Always Find a Reason To Celebrate With Choclatique Chocolate

Thursday, September 10th, 2009

— Ed Engoron, Co-Founder of Choclatique

Birthday 2009Pedro Turns 21In many westernized countries, the 21st birthday is a milestone symbolizing that a youth has come “of-age.” The age of twenty-one is usually the time when one is considered to be fully adult, able to sign contracts and drink alcohol. This was the case when our youngest chocolatier, Pedro, celebrated his 21st birthday with his co-workers at Choclatique. I must confess I didn’t know that he was only 19 years old when he graduated culinary school and came to work with us as a chocolatier’s apprentice. “P” has really come a long way in such a short period of time,” says Karen, Senior Choclatique Chocolatier. “He is one of the best new chocolatier we have. Pedro not only loves his work, but he is a lover of everything chocolate and is one of the best tasters in the Chocolate Studio.”

Birthday Cake

Turning 21 is a right of passage for “P.” This weekend Pedro will move into his own apartment just a few blocks away from the Choclatique office. He will also spend part of his special weekend in Las Vegas.

To help him celebrate, Executive Chef Wayne prepared a Fresh Blueberry Chocolate Whipped Lemon Crème Fraîche Mousse Tort with Lemon Chocolate Planks. Now that’s a mouthful to say… and to eat.

Let’s hear it for being 21 and wishing Pedro a very Happy Birthday with many happy returns.

Drink More Chocolate

Choclatique Drinking Chocolate

Here’s a “spirited” way to celebrate your 21st birthday with chocolate. Have your personal bartender make you a hot or cold chocolate beverage with Choclatique’s Dark Chocolate Drinking Mix, Dark Chocolate Cinnamon Drinking Mix or Dark Chocolate Peanut Butter Drinking Mix and add a shot of light rum or vanilla vodka.

Or, enjoy Pedro’s Favorite Chocolate Martini:

Pedro’s Favorite “Birthday Bash” Chocolate Martini

Chocolate Martini

There are many ways to make a great chocolate martini. Start by choosing your favorite spirit such as light rum, vodka or brandy as a base to shake with a chocolate liqueur. If you’re looking for a fruitier taste, pick a flavored vodka or rum such as citrus or raspberry. For a sweeter taste, use a vanilla flavored vodka or rum.

For that professional mixologist look, start by coating the rim of the martini glasses with a little chocolate syrup and dip them in Choclatique Decoratifs and finish garnish with Choclatique White or Dark Chocolate Curls.

Ingredients:
1 Tbls. Chocolate Syrup
1 Tbls. Choclatique Decoratifs
1 Choclatique Ebony Dark Chocolate Pastille
2 oz. Base Liquor (vodka, light rum or brandy)
½ oz. Chocolate Liqueur
½ oz. White Crème de Cacao
1 Tsp. Choclatique White or Dark Chocolate Curls

Directions:

  1. Coat rim of martini glass with chocolate syrup and decoratifs (the same way you would coat a glass with salt for a margarita).
  2. Place a single pastille in the bottom of the glass.
  3. Mix the base liquor, Chocolate Liqueur and crème de cacao in a cocktail shaker with ice—shake well—and strain into a martini glass.
  4. Garnish with chocolate curls.

Enjoy a Safe and Sane 21st Birthday

  • 72% of men do not believe that getting drunk to celebrate one’s 21st birthday is a rite-of-passage. It may be traditional to consume some alcohol on your 21st birthday, but many choose not to focus their celebration on alcohol.
  • 80% of men do not attempt to consume 21 drinks. Those who attempt 21 drinks are almost assured of vomiting, blacking out, and experiencing alcohol overdose.
  • 77% of men do not attempt “the crawl” during their 21st birthday celebration. Those who do the crawl end up drinking 50% more than those who do not.
  • Don’t be one of the 33% of people who experience a blackout during their 21st birthday celebration. To avoid blackouts, avoid drinking too much, too quickly.
  • Don’t be one of the 32% of people who vomited during their 21st birthday celebration. To avoid vomiting altogether, consume fewer than 4 drinks.
  • Don’t be one of the 30% of people who had an estimated blood alcohol level of .28, putting them at risk for serious complications from DWI and/or alcohol poisoning.
  • Take it slow, pace yourself, and take some steps to moderate consumption and you may have several more 21 years to celebrate other birthdays.

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Napa Valley Wine Chocolates

Tuesday, June 2nd, 2009

— Ed Engoron, Co-Founder of Choclatique

Cakebread Cellars had been around for about 15 years when Joan and I first met Dolores and Jack Cakebread and their son Dennis on the “Big Island of Hawaii for the first Cuisines of the Sun cooking event. At that time, Choclatique® was not even a glimmer of an idea. Joan and I were completely tied up with The Food Show (ABC) and our consulting company, PERSPECTIVES/The Consulting Group, Inc.

While we were not yet making chocolate, Joan and I were certainly consuming a lot of it (and we still are, of course). During his afternoon cooking demonstration, Jack was trying to convince all that would listen that wine and chocolate was the perfect paring of nature’s finest foods. I made a comment to one of the other attendees that I had always enjoyed my wine with dinner and my chocolate dessert with a respectful interval of time in between. I was proved to be very wrong. Jack and Dolores changed my mind when I tasted their great Cabernet and Chardonnay with shards of dark, milk and white chocolate.

It was no surprise when we released Box of Bubbly—Dom Perignon Champagne Truffles—last year and they immediately became our second highest selling assortment in the Choclatique line. This popular flavor pairing of chocolate and wine opened the rest of the country’s eyes to wine chocolates.

Wine Chocolate Varieties

California’s wine country is an array of microclimates ideal for growing fine wine grapes and the source of wines used in the making of our Napa Valley Wine Chocolate assortments. We are pleased to offer:

Late Harvest Cabernet (Dark Chocolate)
A full-bodied Cabernet Sauvignon ganache with the flavors of concentrated berry and plum notes layered with a hint of herbs and green peppers with sparks of smoky oak surrounded by our 64% intense Private Reserve Bitter Sweet Chocolate.

Fall Vineyard Merlot (Dark Chocolate)
A medium-body Merlot ganache with delicate hints of berry, plum, red cherry and currant, with a soft fleshiness of perfectly ripened vines, covered with our 64% Private Reserve Dark Chocolate.

Estate Chardonnay Chocolate (Milk Chocolate)
With the faint aromas of apple, lemon, peach and tropical fruits, the overall flavor is a delicately crisp, flinty flavor with overriding flavors of ripe, fleshy grapes with a buttery quality accented by the flavor of new oak. This full-bodied ganache delicacy takes on many of the qualities of sparkling California wines.

Sparkling Blanc de Chocolate (White Chocolate)
Blanc de chocolate is a dry and crisp white chocolate ganache (33%) made from California “Champagne” with barrel-fermented flavors for added complexity. The wine has aged notes and carries vibrant, fruitful and crisp natural flavors of the sparkling wine from which it is made.

Old Oak Barrel-Aged Port Chocolate (Dark Chocolate)
A big, rich Port wine flavor that is fuller, sweeter and a bit heavier than our other wine ganache. Made from fortified wine it is heavy-bodied, sweet and smoky and holds remembrance of the past and the dreams of the future.

First-Crush Fume Blanc Chocolate (Milk Chocolate)
In memory of an old friend, Robert Mondavi, we dedicate our milk chocolate ganache to the wine he made famous. The flavors of our Fume Blanc ganache are a bit tarter in natural fruit flavors such as gooseberry, honey citrus and green apple, with subtle hints of vanilla and tropical fruits like melon and pineapple and the tell-tale smoky finish.

Zinfandel Cuvée Chocolate (Dark Chocolate)
This elegant Zinfandel ganache has a good fruit concentration of mid-palate dark fruits including raspberry, black currant and subtle pomegranate flavors with white chocolate undertones. The subtle aromas of black raspberry and earthy minerals with a hint of purple violet are evident.

Pretty in Pink “Blush” Chocolate (White Chocolate)
A flirty, yet shy pink rose chocolate ganache with the fruity flavors of ripe strawberry, juicy peach and nectarine. The aroma is a delicate balance of raspberry and black cherry, plus hints of flint and slightly tart cranberry.

Chaîne des RôtisseursChoclatique Napa Valley Wine Chocolates were “un-corked” for the first time the last week in May at the Wine and Hospitality Network event at The Hess Collection Winery in Napa, California and the Wine Country Hilton, Santa Rosa, California for the Chaîne des Rôtisseurs—the world’s oldest and largest gastronomic society, founded in 1248.

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