Posts Tagged ‘Chocolate’

Chocolate and Your Skin

Friday, January 10th, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

A couple of weeks ago I was getting my haircut at Umberto in Beverly Hills. This is an ultra-chi-chi hair salon that is always in the forefront of “everything beautiful.” (Side note: I’m hardly beautiful and have very little hair left. I just go there because they make what I have look like so much more.) I digress! As I was getting ready to leave, everyone was going over to the make-up area because they had just received a shipment of coconut oil cosmetics. So I figured if you can do something that great for your skin with coconut derivatives, you should be able to do something with cacao, right?

I was particularly interested in cocoa butter as that is the closest to coconut oil. Cocoa butter is not a decadent chocolate spread you slather on a warm croissant, although the young ladies on the beaches in Santa Monica used to liberally apply it as a suntan lotion before we knew about such things as sun block.

Cocoa butter is from the cacao bean which is found inside the cocoa pod that grows on the cacao tree (pronounced ca-cow). The cocoa pod (pictured here with yours truly) is a large gourd-shaped fruit filled with cocoa beans. The beans are dried, roasted and when pressed, the cocoa butter or fat from the beans is released. Cocoa butter has many possible uses, one of which offers positive benefits to your skin. (Another side note: you do not get pimples from eating or applying chocolate to any part of your body.)

Cocoa butter is packed with antioxidants, which help fight off free radicals. Free radicals cause skin stress which can accelerate signs of skin aging (wrinkling and lines). Cocoa butter is widely known as a stretch mark eraser and is one of those secret mommy tips shared by pregnant woman around the world. Many women claimed that regular use of cocoa butter kept their stretch marks away. Many claim the cocoa butter also helps heal scars. Cocoa butter is high in fatty acids and hydrates the skin deeply and has reportedly helped skin irritations such as eczema and dermatitis.

Cocoa butter is easy to find and inexpensive. While not offered on our website you can place a call or send an email and we can provide you with some from our secret stash.

Like chocolate, cocoa butter melts at body temperature (98.6º or so). Its texture is hard at lower temperatures and difficult to work with. When warmed it immediately starts to melt. This is why it is a perfect additive to products like lip balm. It helps keep it thick, but melts and deeply moisturizes upon contact with your lips.

We asked the ladies in the Chocolate Studio to take a shot at making an all-purpose body butter using both cocoa butter and coconut oils. It only takes about 30 minutes to make. Here are their fantastic results.

Ingredients:
1 cup cocoa butter
1/2 cup coconut oil
1/2 cup sweet almond oil

Wow, this sounds good enough to eat. It is so simple to make.

Directions:

  1. Using a double boiler, melt the cocoa butter and oils until fully liquid.
  2. In a large bowl, blend together the melted mixture and set in the freezer to harden for about 20 minutes.
  3. When the mixture is solid again, but not too hard, whip it using an electric mixer or a food processor fitted with a whisk attachment; whisk until you have fluffy white peaks (it should look like whipped cream).
  4. Spoon it into a clean fancy jar. It will keep for months. Now just slather it on! The richness of this mixture makes it a great night-time moisturizer.

ChefSecret: Depending on where you live and what the climate is you may want to experiment with the ratio of cocoa butter and coconut oil to suit your texture preference.

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Happy New Year!

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

Welcome 2014! Let me begin by wishing you all a very HAPPY NEW YEAR! Thanks to all of our loyal friends and co-workers who made 2013 a great year for Choclatique.

So many of our customers continue to come back to support us by giving Choclatique Chocolate to their friends and families and spreading the good word to many new customers who had never previously heard of Choclatique.

Our best selling assortments this season were Caramels, Nut and Nougats, one of our original collections, and Chic Cupcakes, one of our latest collections. We keep getting asked if these are really cupcakes. They are so beautifully designed and decorated that when you see a picture of them it’s hard to believe that they are truffles. Our website Build-A-Box feature sets us apart from the rest and is always popular… you can shop online and choose from over 150 flavors to build an 8-, 15- or 30-piece box.

Dave, our logistics manager, did a great job keeping all the orders straight, making sure all of those special messages were correctly written and most importantly, put in the right box before they were finally packed up to go. Dave also monitors the weather to make sure if a package is scheduled to go to a warmer climate it is properly insulated and protected with cold packs.

All of our heart-of-the-house co-workers in the Chocolate Studio did a terrific job this season and all year ‘round. Our chocolate continues to win awards and is on the WSJ Top Ten list. Sebastian has taken over the management of the Chocolate Studio and scurries from 8am until 5pm daily making sure that every single order is logged, correctly pulled and sent out promptly at 5PM nightly on the UPS truck. Special thanks to Chef Jonathan, Sebastian and his team of artisans and decorators—Mary Jo, Victor, Hugo, Karen, and Lydia—you make our chocolate so magically beautiful.

All of us realize that we’re not just selling chocolate, but memories. What would Aunt Betty think if she didn’t get her favorite box of chocolate for Christmas? Arriving a day late just wouldn’t do. It was a bit challenging this year with all of the snow storms in the mid-west and on the east coast, but UPS did all they could to deliver on time.

As we enter 2014 we also celebrate Choclatique’s tenth anniversary. To all of you who have been reading and commenting on this blog—thanks for making 2013 a great year for Choclatique. It’s been quite a ride.

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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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A Bitter Bar To Swallow

Friday, October 18th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Here’s a bit of bitter, not better, news for chocolate enthusiasts. Due to higher world-wide demand for chocolate and bad weather in the cacao growing regions, the price of chocolate is expected to rise, especially for premium chocolate.

Rising demand in Asia along with bad weather for major cocoa crops in Ivory Coast, Ghana and Indonesia are driving costs up significantly. The price of cocoa butter, which is used to make chocolate, is at an all time high—up 80% in just the last 7 months.

The cost of making the average milk chocolate bar is up 25% in the past year; however retail prices have only risen by 7%, because the big chocolate makers want to avoid pricing consumers out of their cravings.

If you like higher-quality dark chocolate, you’ll probably see prices going up much more. If left to our politicians, who want to control everything, they might propose creating a Department of Chocolate and a chocolate welfare program to manage the “global chocolate crisis.”

If you want a unilateral solution, however, you might wait until Nov. 1 and then stuff your freezer full of Trick or Treat leftovers to tide you through the end of the year. After all, as I write this, we don’t even have a functioning government. Better yet, indulge early and often with the good stuff—Choclatique.

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The ChocolateDoctor’s Chipotle-Chocolate Crackers

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

I like to think of these as richly dark and delightfully crisp chocolate crackers, but with a nice firm spicy finish at the end—a rather delightful surprise and satisfying little burn on the back of your tongue. It’s the kind of heat that will get your attention and perk up your taste buds.

Spice and chocolate is no new thing. Actually, it’s the perfect marriage of flavors and that’s the way it all started when Montezuma had is cocoa beans blended with cinnamon and chili and frothed into a royal drink.

So it’s clear that chocolate and spice combinations aren’t anything new, and the appeal is widespread; they’re more than just your average chocolate treat. With these cookies, we take advantage of the unique smoky notes and robust flavors of the chipotle chili, and the smoked jalapeño pepper, which balance the dark chocolate perfectly in a truly unique and decadent treat.

These crackers can be eating on many occasions. I like to eat these with a salad or soup, with a cup of coffee, hot chocolate or even with a very cold glass of milk.

Prep Time: 30 minutes
Freeze Time: 30 minutes
Bake Time: 8 to 10 minutes
Cool Time: 10 minutes
Ready In: 1 hour 10 minutes
Yield: 25 to 30 Crackers

Ingredients:
1 3/4 cup all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
1 teaspoons sharp paprika
1 teaspoons chipotle chili pepper
1 teaspoon sea salt
3/4 cup (12 tablespoons) softened unsalted butter
1/3 cup confectioners’ sugar, sifted
1/3 cup granulated sugar
2 large egg whites
1 teaspoon pure vanilla extract
1/2 cup finely ground toasted blanched almonds

Directions:

  1. Sift the flour, cocoa powders, paprika, chipotle chili pepper and salt together in a medium-sized mixing bowl and set aside.
  2. In a large mixing bowl, cream the butter with an electric mixer on medium speed for about 2 minutes. Add both sugars and beat for 2 more minutes.
  3. Reduce to low speed, add the egg whites, vanilla extract and beat 1 minute longer. The egg whites will separate in the batter, but the dough will begin to come together when the flour mixture is added.
  4. Add the flour mixture and mix just until it is absorbed into the dough. Stir in the ground almonds with a spatula or wooden spoon.
  5. Turn the dough out onto your work surface. It should be smooth and soft. Divide it in half, and shape each half into a disk. Place a disk between two sheets of wax paper or plastic food film and roll it out to a 1/8-inch thickness. Repeat with remaining disk of dough.
  6. Freeze the rolled-out dough for at least 30 minutes.
  7. With a rack positioned in the center of your oven, preheat the oven to 350º F.
  8. Line two baking sheets with parchment or silicone baking mats.
  9. Working with half the dough at a time, use a 2-inch biscuit cutter or cookie cutter to cut as many crackers as you can save the scraps of dough to be rerolled later.
  10. Place the cut cracker dough about an inch apart on one of the prepared baking sheets.
  11. Bake 10 to 12 minutes, rotating the baking sheet at the halfway point. Remove from the oven and cool for 5 minutes. Transfer the baked crackers to a wire rack and cool to room temperature.
  12. Repeat with remaining dough, using cooled baking sheet.
  13. Combine the scraps of dough, shape into a disk, roll and freeze for about 15 minutes. Cut and bake as above.

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The ChocolateDoctor’s Chocolate Batter Fresh Fruit Cobbler

Friday, August 23rd, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Batter cobblers are a lazy baker’s rustic country pie. Well, maybe that’s an over-generalization. However you classify them, they are the perfect dessert for a summer dinner or afternoon picnic. They’re easy to make. They transport easily and don’t require any refrigeration. All this being said, they are as delicious as any American pie and you don’t have to worry about nicking the ends of the crust and damaging that picture-perfect look. In fact, you won’t find a simpler, more delicious homemade dessert than a fruit cobbler. I added a Choclatique touch to the batter with a little cocoa powder. Go ahead and splurge and top it with a little freshly-whipped Cinnamon Chantilly or a scoop of ice cream.

Prep Time: 10 minutes
Bake Time: 40 to 50 minutes
Cooling Time: 30 minutes
Ready In: 1 hour 20 minutes
Yield: Serves 4

Ingredients:
5 tablespoons butter
3/4 cup all-purpose flour
1/4 cup Choclatique Nutra Unsweetened Cocoa Powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 cups of sliced fresh Freestone peaches
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1 tablespoon crystalline sugar

Directions:

  1. Adjust oven rack to upper-middle position, and heat oven to 350º F.
  2. Put butter in an 8-inch square or 9-inch round pan (cast iron works best); set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk the flour, cocoa powder, 3/4 cup of sugar, baking powder and salt in a small bowl. Add the milk; whisk to form a smooth batter.
  4. Pour batter into pan, and then scatter fruit over evenly over the batter. Sprinkle the lemon juice and zest over the fruit. Sprinkle with crystalline sugar.
  5. Do not mix. As the cobbler bakes the batter will rise up over the fruit creating a flaky, crisp pastry.
  6. Bake until batter browns and fruit bubbles, 40 to 50 minutes. Serve warm (not hot) or at room temperature with a dollop of whipped cream, a small scoop of ice cream, or my Cinnamon Chantilly (see recipe below), if desired.

ChefSecret: If you don’t have fresh peaches you can use nectarines, or whole blueberries, strawberries, raspberries, blackberries, pitted cherries or a combination of fruits. You can also use a 12-ounce package of frozen berries.

Cinnamon Chantilly

Ingredients:
1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon ground cinnamon

Directions:

  1. Combine all ingredients and whisk to stiff peaks.

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The ChocolateDoctor’s Chocolate Profiteroles

Friday, June 28th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love profiteroles (pronounced pruh-FIHT-uh-rohl). I can’t imagine why I haven’t added this recipe to my blog before today. Profiteroles can be found in Europe, the Mediterranean countries and America. They are small, crisp, hollow rounds of pâte à choux (pastry) that are filled with sweetened whipped cream, pastry cream or ice cream. In America a larger ‘profiterole’ is called a cream puff. If you pipe out the choux pastry in a long line it is an éclair. These different shapes and sizes can be filled with both sweet and savory fillings. Profiteroles are light, delicate hollow pastry puffs which are easy to make, but everyone will think you are a top-notch pastry chef.

Prep Time: 25 minutes
Cook & Bake Time: 35 minutes
Ready In: 1 hour 30 minutes
Yield: Serves About 12

Ingredients:
To Make the Pâte à Choux (dough for the profiteroles pastry shell):

1 cup water
1/2 cup butter
2 tablespoons Choclatique Dark Chocolate Chips
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs

To Make the Cream Filling:
1 1/2 cup heavy cream
1 1/2 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup confectioners’ sugar

To Make the Chocolate Sauce:
1 cup heavy cream
1 cup Choclatique Dark Chocolate Chips

Directions:

  1. Preheat an oven to 425º F.
  2. Line a baking sheet with parchment paper.
  3. Bring the water to a boil in a saucepan. Stir in the butter, 2 tablespoons of the chocolate chips and salt until the butter and chocolate have melted. Remove the saucepan from the heat.
  4. Rapidly stir in the flour until no dry lumps remain. Return to medium heat and stir until dough pulls away from the side of the bowl.
  5. Transfer dough to stand mixer with a paddle attachment and beat on medium speed for 1 minute.
  6. While the mixture is still warm beat in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. You should have a smooth, silky paste.
  7. Drop the pâte à choux onto the prepared baking sheet in evenly spaced dollops about 2 tablespoons or a small scoop each.
  8. Bake in the preheated oven for 25 to 30 minutes. until the pastries have puffed up and turned golden brown.
  9. Transfer the pastry from the baking sheet to a wire rack. Cool to room temperature.
  10. Beat 1 cup of heavy cream to soft peaks; stir in the cocoa powder and confectioners’ sugar until the sugar has dissolved.
  11. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
  12. To assemble, poke a hole into the bottom of each pastry and using a pastry bag fill with the cocoa cream.
  13. Place the filled profiteroles onto individual serving plates and top with the warm sauce.

ChefSecret: The choux paste can be piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling the baked pastry balls inject with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

The most common fillings are whipped cream, pastry cream or ice cream. They can be topped with powdered sugar or chocolate sauce. They can also be served plain, with a crisp caramel glaze or with fruit. Filled and glazed with caramel, they are assembled into a pyramid of pastry and turned into a croquembouches. These sculptures of pastry are often served at weddings in France and Italy, and during the Christmas Holiday in Germany and France.

Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 3 days.

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A Chocolaty (End of) Summer-Time Salad or Side

Thursday, September 27th, 2012

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

ChiliThe secret ingredient to my award-winning chili is a hint of chocolate. I’ve been told that the famous Cincinnati chili joint—Skyline—use a cocoa in their chili. Several of us in the test kitchen are always trying to discover new, less common ways for the use to use chocolate in savory foods. This is really nothing new for us, we’ve made Cacao-Studded Prime Rib, Corn Cakes, authentic Mexican Mole and even an Italian Salad Dressing kissed with the taste of chocolate. Don’t laugh unless you’ve tried it.

ChocolateBut now that we are nearing the end of the summer (though you wouldn’t believe it here in sunny Los Angeles), who wants to cook in a hot kitchen? Since I must get my quota of chocolate each day, I chose instead to develop a couscous salad with a luscious (I love the sound of the word luscious when talking about chocolate) blend of fruits, nuts, herbs, and—Big Surprise—CHOCOLATE! Dried CherriesThe flavor is very complex, but still summer-like with the orange zest, toasted pistachios, chopped mint, dried cherries, and cocoa. If you think there a lot going on here; you’re correct…but all works well and you will find it fragrant and fresh as each ingredient holds its own in every bite. Together they become nothing short of a beautiful, sensational symphony.

MintThe cocoa plays more of a supporting roll in this dish, rather than bold, center stage it plays in most desserts. The earthy cocoa acts more like a spice and produces a warm nutty background that balances the brightness of orange and mint. The best part is it’s so easy to make.

Cherry Pistachio Orange Cocoa Couscous Salad

Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 20 minutes
Yield: Serves 2 to 4, but easily doubled or tripled

Ingredients:
1 1/2 cups water
1 teaspoon, extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons freshly grated orange zest
1/8 teaspoon kosher salt
1 cup dry small pearl couscous
1/2 cup shelled, salted pistachios, toasted and chopped
1/2 cup unsweetened dried cherries, chopped
1 1/2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1/8 teaspoon chili powder
2 tablespoons fresh mint, chopped
1/2 tablespoon orange honey

Couscous SaladDirections:

  1. Combine the water, 1 teaspoon of oil, orange zest and salt in a medium saucepan; Bring to a boil over medium-high heat. Stir in couscous; cover the pot, and remove from the heat. Let it stand covered for about 5 minutes, then remove the lid and fluff the couscous lightly with a fork.
  2. Stir in chopped pistachios, cherries, cocoa powder, chili powder, mint and remaining tablespoon of oil. Add salt to taste. Taste and stir in honey if you’d prefer a sweeter taste.
  3. Serve it warm or chilled.

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“Origins” – The explosive new science of pregnancy

Tuesday, October 19th, 2010

— Ed Engoron, Co-Founder of Choclatique

From obesity to diabetes, how startling discoveries about the womb are changing the way we think about health.

OriginsWomen have heard for years all the things that are bad to eat when pregnant, but now we are learning that chocolate may be just what the doctor ordered.

We know childhood diabetes, teenage obesity, chronic depression and heart disease afflict millions of Americans in nearly epidemic proportions. And now, according to Annie Murphy Paul’s new book, Origins: How the Nine Months Before Birth Shape the Rest of Our Lives, we are just starting to learn that those conditions may originate, at least partly, in the womb.

FetusWe’ve all heard about the effects of thalidomide exposure and fetal alcohol syndrome, but in recent years, the burgeoning science of “fetal origins” has made some surprising new discoveries about how conditions in the uterus can affect an adult person’s health in the future.

For instance, pregnant women who were close to the Twin Towers on 9/11 and developed post traumatic stress disorder gave birth to babies with low levels of cortisol, a hormone that regulates stress. Women who are depressed while pregnant are likelier to deliver premature babies with low birth weights. These scientific discoveries reinforce the notion that, while a person’s genetic code only offers a template for development, the conditions in the womb fine-tune the expression of those genes. It is the perfect welding of nature and nurture.

DNAOrigins investigates the consequences that the nine months of gestation have for infancy, childhood, adulthood and even old age. We get our DNA at the moment of conception, but the way our genes behave and the way they’re expressed, can still be affected by the environment. Now we’re learning that this kind of epigenetic modification, as it’s known, happens most consequentially in the uterus.

And not at all surprising, we are what we eat or you are at least what your mother has eaten 9 months prior to your birth.

Chocolatique BarThe expectant mother should eat fish, making sure it’s low in mercury. And here’s the best part—Moms-to-be should also eat a moderate amount of, you guessed it—chocolate! Chocolate is associated with a reduced risk of preeclampsia (hypertension and related problems during pregnancy).

Expectant mothers should also perform a moderate amount of exercise, because that gives the fetus a workout, too. And, moms and the people around them should help maintain a moderate level of stress because that actually accelerates fetal brain development.

But the bigger message is to keep an open mind. We are constantly learning new information about diet and its effects on our day-to-day lives. It seems that our mothers and grandmothers were correct when they told us “everything in moderation” including a little chocolate in your everyday diet.

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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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