Posts Tagged ‘Artisan Chocolate’

Meet Me Next Sunday at the San Francisco International Chocolate Salon

Thursday, March 31st, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Sunday, April 17th
The San Francisco International Chocolate Salon

My brother, Roy, wouldn’t put a price on the luscious chocolate truffles he nibbled on at last year’s International Chocolate Salon at Fort Mason in San Francisco. After all, it’s difficult to quantify bliss.

Hot, Hot Cocoa TruffleAlthough the troubled economy has forced many Californians to economize, there is still one must-have indulgence—chocolate. Coming soon on Sunday, April 17th, this year’s 5th Annual Chocolate Salon will offer hundreds of sweet treats, a very worthwhile expenditure. Chocolate, says my brother, simply puts you in a happy place.

Colorful Chocolate StackRoy isn’t the only one willing to swap cash for some tasty chocolate truffles or cup of hot chocolate. As a number of other industries declined in recent years, “Sales for chocolate continue to be sweet,” said Susan Smith, spokeswoman for the National Confectioner’s Association.

Industry annual chocolate sales have steadily risen three to four percent in the last several years, with artisan chocolate sales even higher. Overall, retail chocolate sales in the United States are currently at about $16 billion. It seems with chocolate, people can savor a small luxury without shelling out a lot of money. Chocolate is a gourmet product at a value price. You can still enjoy a little taste of happiness and indulgence that remains quite affordable.

Last year about 4,000 people purchased tickets to attend the one-day Chocolate Salon where you can graze from table to table in some of the finest chocolate and wines California has to offer. You can find chocolate at most any price point, and most everybody who visits does leave with at least one box.

The International Chocolate Salon showcases an assortment of treats for sale from local chocolatiers, demonstrations and classes by noted chocolatiers, and competitions for various important industry awards.

Advanced purchase tickets are $25. Tickets purchased at the door are $30. But forget about the money… just one bite of the sweet stuff helps melt away people’s everyday concerns. A little piece of chocolate can make you feel like a million bucks.

San Francisco International Chocolate Salon

SF International Chocolate SalonGeneral Ticket Information
Adults: $25 Advance Purchase
Adults: $30 Door
Children under 6: Free*
Children, 6 to 12: $10
*Applies to 2 children per adult. Each additional child under 6: $10

For more information: sfchocolatesalon.com

Ed Engoron is the ChocolateDoctor heard on A Million Cooks Network

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Paris Chocolate Boutiques

Tuesday, August 31st, 2010
— Ed Engoron, Co-Founder of Choclatique

Some people dream about love and others dream about money. But me? I dream about chocolate… chocolate vacations in Paris to be precise. And that dream came true several months back when my partner, Joan and I, took a 7-day tour of the “Parisian Chocolate Strip.” If you’re planning a trip to Paris, you must check out the Chocolate Doctor’s Guide to Paris Chocolate Boutiques—it’s my list of the best chocolates Paris has to offer. Don’t miss even one on the list! And be sure to let me know of any new discoveries.

La Maison du ChocolatLa Maison du Chocolat
225 Rue du Faubourg St. Honoré
75008 Paris
01 42.27.39.44

The scrumptious chocolates sparkle in the shop window like precious jewels, delicately wrapped in cocoa-colored diaphanous cellophane…above, emblazoned in bold lettering: La Maison du Chocolat. La Maison in Paris could well be regarded as the Hermès of the chocolate world. Company founder Robert Linxe—The Wizard of Ganache—pioneered the approach of bringing the production principles of haute cuisine to the world of chocolate making.

Christian ConstantChristian Constant
37 Rue d’Assas
75006 Paris
01 53.63.15.15

Mr. Constant is a master chocolatier who travels the world to garner the best ingredients for his creations. He makes the chocolates from the finest cocoa liquor and cocoa butter. The flavors are delicious and subtle. The sugar addition is just enough, so the texture remains incredibly smooth and never too sweet.

Josephine VannierJosephine Vannier
4 Rue du Pas De La Mule
75003 Paris
01 44.54.03.09

A delectable chocolate shop with incredible chocolate sculptures in the window and the latest theme is a collection of chocolate boxes. Once inside you are assailed with an intense scent of chocolate and amused by the other sculptures of musical instruments, cell phones, Eiffel Towers, and globes. Try the exotic flavored chocolate bars with combinations of salt and pepper, dried raspberry, spice bread, curry and pimento spice, and dried apple & pear.

Michel CluizelMichel Cluziel
201 Rue St. Honoré
75001 Paris
01 42.44.11.66

Michel Cluizel chocolates have been renowned since the mid-20th century, when Cluizel first opened a family-run shop in Normandy. One of the rare chocolatiers to process their own carefully-selected cocoa beans, Michel Cluizel’s chocolates are known for their distinct, balanced flavors. At the famous store near the Tuileries Gardens and the St. Honoré fashion district, visitors can indulge in delicious dark or milk bars, each produced from a distinct blend of cocoa beans in Cluizel’s chocolaterie.

Pierre HerméPierre Hermé
72 Rue Bonaparte
75006 Paris
01 43.54.47.77

Pierre Hermé is widely considered the greatest pastry chef in the world and has some of the most interesting chocolate in Paris. Hermé is the “Picasso of pastry”, in the words of fashion magazine Vogue. Try his version of “Death by Chocolate”, a moist chocolate biscuit base layered with smooth chocolate cream, frothy chocolate mousse and fine leaves of crunchy chocolate for an explosion of textures.

John-Paul HevinJean-Paul Hevin
231 Rue St. Honoré
75001 Paris
01 55.35.35.96

Jean-Paul is an extraordinary confectioner/chocolate and ice-cream maker. He spent seven creative-packed, discovery-filled years perfecting his craft alongside Chef Joël Robuchon. He created outrageous, offbeat cheese-flavored chocolates (with tastes like Camembert, goat cheese, and Roquefort) and a variety of flavor-enhancing dried fruit, herb, or spice: époisses cheese/ cumin, Pont l’évêque cheese/thyme, goat cheese/hazelnut, and roquefort/walnut chocolates. In 1988 Hevin opened his first shop (“Le Petit Boulé”) on Avenue de la Motte-Picquet, Paris. He then opened a second shop on Rue Vavin in 1990 and a Tea House rue Saint Honoré in 1997.

Girard Dragées de VerdunGirard-Dragées de Verdun
4 Rue des Archives
75004 Paris
01 42.72.39.62

A 40 year old family business has developed three generations of producing upscale chocolates in the heart of Paris. arrange visits to their chocolate laboratory within a gastronomic and cultural context.

Chocolat FoucherChocolat Foucher
134 Rue du Bac
75007 Paris
01 45.44.05.57

There are quite a few places in Paris where you can buy and eat great chocolate and Chocolat Foucher is definitely one of them. Even though they have two stores in Paris (one on Avenue de l’Opéra and one on the left bank, on the Rue du Bac) it’s anything but a chain store and it’s still a family operated business (founded in 1819). If you come to Paris, visit the store on the Rue du Bac because you can also have tea there.

Patrick Roger
108 Blvd. St. Germain
75006 Paris
01 43.29.38.42

A sculptor of flavors, he treats chocolate like a raw material which he transforms into giant 150 pound creations or wrapped sweets in yard-long boxes. The subtlety of flavors, the combination of textures and the sublime aesthetics of the creations are what makes the gourmet world of Patrick Roger so fascinating.

Michel ChaudunMichel Chaudun
149 Rue de l’Universite
75007 Paris
01 47.53.74.40

A former employee of La Maison du Chocolate, Michel Chaudun set out on his own just a few years ago, opening a little corner shop on Rue de l’Universite. According to one well-known Parisian food critic, Chaudun’s product now equals that of his mentor, Robert Linxe, in both quality and creativity. His base chocolate, a blend of chocolates from nine sources, is rich and complex. Products: includes over twenty-five creations, the latest of which is a crunchy, dark chocolate (70 percent cocoa liquor) flavored with toasted, crushed cocoa beans.

RichartRichart
258 Blvd. St. Germain
75007 Paris
01 45.55.66.00

Richart is fond of using exotic spices and herbs and likes to make tiny chocolates that are just one mouthful. You can always count in inventive flavors—with an accent on fruit, spice or flower-flavored ganaches.

Debauve & GallaisDebauve & Gallais
30 Rue Saints Pères
75007 Paris
01 45.48.54.67

A national treasure closely guarded by the French savvy travellers flock to the legendary D & G on Paris’ Left Bank. Established in Paris in 1800 and appointed the official chocolatier to the French court, Debauve & Gallais has since built a cult following among chocoholics, gourmands, and connoisseurs all over the world.

Jacques GeninJacques Genin
133 Rue de Turenne
75003 Paris
01 45.77.29.01

3-Star Michelin Chef Alain Ducasse selected Jacques Genin his chocolatier for his restaurants. After years of jumps and starts the most elusive chocolatier in Paris opened up his own boutique in December 2008.

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