Posts Tagged ‘chocolate dark’

Going to the Dark Side

Thursday, July 23rd, 2009

— Ed Engoron, Co-Founder of Choclatique

I was asked to do an interview this morning with Professional Candy Buyer Magazine to discuss dark chocolate. Ask anyone—dark chocolate is the “feel-good” food of the decade. What could be better? It tastes great and has enough serotonin and caffeine to lift your mood, spirits and attitude any time of the day.

One thing the reporter should have been told prior to our meeting is, “Don’t ask Ed any open-ended questions about chocolate.” And, of course her first question was, “What do you think about ‘dark chocolate’?” Wow… off I went.

First of all, I love great dark chocolate. More to the point, I love Choclatique dark chocolate. We have several choices of the deep, dark goodness… they include:

  • Private Reserve Dark Chocolate (64%)
  • Ebony Dark Chocolate (72%)
  • Elephant—Seriously Strong Chocolate (76%)
  • Q-91 (91%)
  • Single Origin Dark Chocolates from, Peru, Ecuador, Venezuela, Madagascar, Columbian and real American Hawaiian Dark Chocolate (all at 65%)

What’s the difference? Where do I begin?

  • Private Reserve Dark ChocolatePrivate Reserve Dark Chocolate (64%) is “reserved” for our terrific couverture for our boxed chocolate and for Ingots, Tablets and Tapestries. Private Reserve is made from 17 equatorial beans grown from the Tropic of Cancer to the Tropic of Capricorn. They are fermented, dried and roasted to perfection. This chocolate is conched (blended) to an ultra-smooth texture for 72 hours at precise temperatures to bring out the natural, dark, fruity flavor of the cacao bean.
  • Ebony Dark ChocolateEbony Dark Chocolate (72%) is a very intense, bittersweet chocolate used primarily for making pastry—very intense chocolate cakes, pies and puddings. It is much sharper than our Private Reserve Dark Chocolate and is not particularly suited for making truffles and other confections. It is the ultimate chocolate-lovers’ baking chocolate.
  • Elephant—Seriously Strong Dark Chocolate (76%) is mind-blowing in its complexity, rivaling all of the high percentage cacao chocolates from the European legacy chocolate makers. Elephant ChocolateElephant Chocolate is a harmonious mélange of Criollo and Trinitario beans, bringing out the light floral aromas of ripe cherry and the essence of raisin top notes. There are deep chocolate layers punctuated by the complex flavors of tart citrus, red fruit and roasted walnut and almond notes. The mild but complex aroma gives way to the intense flavor of Elephant Chocolate. This full-bodied, very intense chocolate is smooth on the palate with a long, bittersweet finish. The elephant-shaped chocolate is a deep, dark red-brown, with an incredibly perfect glossy finish, so that the chocolate appears to glow. This is a chocolate for eating, not for baking. It has flavors and textures you won’t soon forget.
  • Q-91Choclatique Q-91 is our super-dark, bittersweet premium chocolate high in cacao mass. One of the most pleasant effects of eating Q-91 chocolate is the “euphoric feeling” that many people experience after indulging. Q-91 chocolate contains more than 300 known beneficial compounds. Scientists can’t yet explain some of the pleasurable effects of consuming chocolate, but they’re working on it.

Recent medical research has linked the antioxidants found in cacao—the fruit from which dark chocolate is made—to decreases in blood pressure and reductions of “bad” cholesterol levels. Chocolate is a known stimulant and is also thought to be an aphrodisiac. The darker the chocolate the richer it is in flavanols which many physicians and nutritionists say are beneficial to your health.

The small amount of caffeine found in chocolate (1.4 oz of chocolate = 1 cup of decaf coffee) combined with Theobromine, a weak stimulant also present in chocolate, provides the “lift” that chocolate eaters experience. Although no conclusive proof exists yet, Phenylethylamine is reputed to be a mood elevator and an anti-depressant.

Scientists are still developing their opinions on the health benefits of dark chocolate. It is probably not a good idea to replace your daily intake of fruits and vegetables with a 6-layer frosted chocolate cake—whether dark or milk chocolate, but the research has certainly reduced the stigma of a moderate daily chocolate habit.

Assorted IngotsHow can you judge chocolatier and the quality of their chocolate? Savor the flavor of their chocolate; no fillings, just chocolate. Trying a bag of our Assorted Ingots is a great way to get to know our chocolate. Give them a try and let us know what you think.

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No Chocolate?

Thursday, May 14th, 2009

— Ed Engoron, Co-Founder of Choclatique

Gourmet MagazineWhat Would The World Be Without Chocolate?

As a dedicated professional foodie, I usually can’t wait to get my hands on the latest issue of Gourmet Magazine. I simply love food! I love working with it… I love talking about it… and I love eating it! But I can honestly say there is only one thing I love more than ordinary food, and that’s chocolate. After all, I am the guy who cooked chocolate pasta on KABC’s AMLA to the delight of Christina Ferrare, a chocolate and pasta fancier.

So imagine my complete and utter disappointment with the May issue of Gourmet. I scoured it from cover to cover and alas there wasn’t a single recipe or even a mention about chocolate. How could Ruth Reichl, my favorite Editor-in-Chief, have let me down so badly? Ruth, what were you thinking? There were articles on Fresh Foods, Drinks, Stir Frying, Wine and Travel. They covered Melbourne, Sailing and the Low Countries Rising. They even included an article on Obsessions—obviously theirs and not mine—as my obsession is with chocolate.

So, that made me start to think about a world without chocolate. After all, if Gourmet could put out an issue without one chocolate recipe, new chocolate thought or even a single chocolaty mention, what could be next? The world would certainly not be a better place, nor was this months Gourmet a better magazine for not including chocolate.

Now I am not a first class editor like Ms. Reichl, but I do know that I could have added a few chocolate ideas to the issue. I would have taken the Tortilla Chicken Drumsticks recipe on page 78 and improved it with a touch of mole—that rich, dark, reddish-brown delicious concoction usually served with poultry. It’s a great sauce made with onion, garlic, a variety of chilies, ground pumpkin seeds and a small amount of, you guessed it, Mexican chocolate. It would have been so easy.

On page 99 in Cucina Paradiso there is a wonderful recipe for Tuscan Cornmeal Cookies. This yummy recipe, too, could have been improved with, you guessed it, chocolate! If it were left up to me I would have substituted 3 tablespoons of the butter with a dark, rich chocolate ganache. I also would have considered dipping half of the cookie in a tempered chocolate bath to add a tantalizing chocolate dimension. After all, our Italian friends, both here and abroad, certainly love their chocolate, too.

What would the harm have been in brushing the Périgord Walnut Tart shell (page 123) with a little bit of melted chocolate? Besides the obvious flavor appeal, practically speaking, a little chocolate will keep a tart shell wonderfully fresh and flaky. There were strawberry-Vanilla Swirls (page 75); does Ruth not think that strawberry and chocolate blend well together? Who doesn’t love the taste of fresh summer berries that have been kissed with chocolate? What about the recipes for Dulce de Leche Torte (page 115) and Naranjilla Ice Cream (page 131)? Is there no room for a little chocolate among the citrusy flavors of the specialty fruit purées so well discussed? Chocolate and citrus-like flavors are like love and marriage. And what about a refreshing, ice-blended chocolate beverage for summer? It’s not just for winter anymore.

First the brokerage firms, then the banks and the car companies… everyday, life as we know it is changing! But NO CHOCOLATE in Gourmet?! That, we cannot stand for! Hopefully, Ms. Reichl, this was just an unfortunate oversight—one that will never be repeated in Gourmet again.

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