Archive for November, 2009

America’s Unofficial Chocolate Ambassador

Monday, November 23rd, 2009

— Ed Engoron, Co-Founder of Choclatique

As the co-founder of Choclatique and as a lover of everything chocolate I am always looking for new “flavor thrills” that are made with chocolate—anything chocolate… everything chocolate. That could be the sweet use of chocolate for great muffins, brownies and confections or something savory like an exotic Mexican chicken mole, chocolate-covered short ribs or my fantastic chocolate-kissed barbecue sauce.

My good friend Richard Altuna, our retail designer, who has added so much to the success of Choclatique, has called me fearless in the face of chocolate so I decided that it might be a good idea to bring a little Thanksgiving cheer to the chocolate lovers of America who are looking for more than just another ordinary turkey to show their thanks for this week’s holiday feast.

Two of my favorite things in the world are a standing rib roast (I used to work for Lawry’s The Prime Rib in Los Angeles—the home of great prime rib) and cacao. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Now that was a challenge that I took up earlier in the year for another publication.

You have to always remember that chocolate, or more to the point, cacao beans, can be used in many different forms. For instance, at this very moment, Chef Wayne and I are in the middle of a 3-week test using whole cacao beans marinating in 100 proof vodka to see if we can develop a great tasting chocolate-flavored neutral spirits beverage. Chocolatier Karen and I have worked on the development of coffee and tea-related solid dark chocolates as a way to provide unique high-impact chocolate flavors, extra-high in antioxidants. This would be a more functional use of chocolate similar to our Q-91.

But, I digress… what does all this have to do with a Thanksgiving Day feast? Fear not, the Chocolate Ambassador to the rescue. Take a look at the prime rib marinade and recipe attached (using Choclatique Cocoa Nibs) and discover for yourself that chocolate should be used for more than just sweet confections and desserts.

Happy Thanksgiving and many thanks to all of our friends and associates who have helped make Choclatique the popular, award-winning company that we are today.

Happy Holidays… don’t forget to order your chocolate early for everyone on your list! www.Choclatique.com

CACAO NIB PRIME RIB

Ed and Prime Rib with Cocoa NibsTwo of my favorite things in the world are a standing rib roast and a piece of chocolate. Okay, I know that doesn’t sound particularly strange, but try bringing them together. Fear not, take a look at the marinade recipe below and discover for yourself that chocolate should be used for more than just confections and desserts.

Prep Time: 20 Minutes
Hold Time: 10-12 hours or Overnight
Cook Time: 2-1/2 Hours
Rest Time: 30 Minutes
Yield: Serves 6

Marinade Ingredients

  • 3 tablespoons Choclatique Cacao Nibs
  • 3 teaspoons Dried Red Pepper Flakes
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Whole-Grain Mustard
  • 1 teaspoon Molasses (unsulfured)
  • 1/2 teaspoon Chipotle Chili Powder
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Choclatique Natura Cocoa Powder (unsweetened)
  • 3 tablespoons Golden Brown Sugar
  • 2 tablespoons Kosher Salt
  • 1 each Standing Rib Roast (3 bone or boneless prime rib)

Directions

  1. Make the dry marinade by combining all of the spices in the bowl of a food processor and process until the cacao nibs break into small particles (about the size of coarse salt).
  2. Generously cover the meat with the dry marinade and tightly wrap in plastic food film. Marinate the prime rib overnight in the refrigerator.
  3. Remove the prime rib from the refrigerator about 2 hours before you start cooking to temper it to room temperature.
  4. Pre-heat the oven to 325-350ºF.
  5. Place the prime rib fat side up in roasting pan fitted with a roasting rack.
  6. For medium to rare cook until the internal meat temperature reaches about 125ºF (roughly 18-20 minutes a pound). But why gamble, check the temperature with an instant-read thermometer.
  7. Allow the prime rib to sit, loosely covered under a foil tent, for 20-30 minutes before slicing to allow the juices to calm down.

Note: Use the leftovers to make Beef Enchiladas Mole or a steaming pot of your favorite Chili.

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Chocolate: The Fashion Accessory That Never Goes Out Of Style

Tuesday, November 17th, 2009

— Ed Engoron, Co-Founder of Choclatique

Fashionable ChocolateA few weeks ago Choclatique had the privilege of being involved in a New York open house fashion event for editors, organized by Dell et Ruhs PR. Among the racks and racks of beautiful designer clothing and jewelry displayed in the penthouse, there stood a table filled with a stunning array of Choclatique confections. As we listened to the fashion editors compare a beautiful gold laced blouse with the gold leafed Bubbly assortment of Champagne Truffles, we realized that through the years one of the things that has stood the test of time and never gone out of style is delicious, premium chocolate.

Chocolate, like fashion, does change with the popular taste. It is a product of its time and takes into account aesthetics, design, and the person who will inevitably buy and enjoy it. It can range in price from very affordable to incredibly expensive, and can be found in almost every part of the world in some shape or form.

Chocolate Spread

We had the pleasure of serving Double Chocolate, Chocolate Chip Muffins, Choclatique Pure Power Bars, Bubbly, and our Dulce de Leche and Walnuts and Caramel confections to editors from some of the top media outlets including Self, Shape, Fitness, Lucky, People Style Watch, Celebrity Baby Blog, and many more. In addition to the scrumptious offerings we had at the suite, all editors left with a 4-piece Taste of our Jewel Box Collection. Being that everyone had nothing but good things to say about the samples they enjoyed while browsing through next season’s fashions, we consider this event to be a success.

Fashion and chocolate, it just doesn’t get any better.

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