Posts Tagged ‘Designer Donuts’

Happy New Year!

Thursday, January 5th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

All of us at Choclatique wish you a very Happy New Year. We would like to thank you for making our fourth holiday selling season such a fantastic success. This year we increased our shipments by a whopping 45%. That might be expected in a booming economy, but during these troubled economic times, it is a ringing endorsement on the quality of our Choclatique artisan chocolate and companion products. We thank all of our loyal return customers and our new supporters who tried us for the first time this year.

Boxed AssortmentsMany of our returning customers told us they love our new streamed-lined components on the Choclatique website and all the improvements in the Build-A-Box feature. And everyone has given us AAA ratings on our new packaging that was introduced in mid-2011. The new boxes are a rich, chocolate brown reusable stylized, leather gift box with wide, hand-tied, double satin ribbon. There is only one thing that could dress up our luscious chocolate and it is the collection of beautiful new boxes.

Designer DonutsThe most exciting new product to come out of Choclatique’s Chocolate Studios this year was my new book, Choclatique—150 Simply Elegant Recipes. We received rave reviews and have been listed in many publications as one of the best Top 10 Cookbooks of the year. We want to thank the publisher, Running Press; my editor, Geoffrey Stone; and both our public relations teams of Seta Zink at Running Press and own PR team at J. Cutler Media Group. In 2011 we also introduced our new Designer Donuts assortment along with our Choclatique Tasting Kit—a companion piece to our new book.

None of this could have been achieved without the help of our wonderful artisans and support staff. A big “hats-off” to our chocolate team, logistics managers, packers and shippers who worked late into the night and on weekends to get our orders shipped. Also, kudos to UPS who didn’t miss a single delivery. A few may have been a little late due to the unpredictable weather we experienced, but they did a great job of delivering everything.

Retro CocktailsHere are a few things to look forward to in 2012. Once again we are hearing those famous words, “It’s cocktail time.” During the 1900s, a “cocktail” was a normal part of the social fabric of life. It wasn’t just a glass of cheap gin splashed over ice. It was an artistic achievement—satiny-smooth, fire and ice; Fred Astaire and Ginger Rogers in a glass; surgical cleanliness; insight and comfort; redemption and absolution. It was the Martini, the Old Fashioned and the Gin Fizz.

This month we will introduce Choclatique’s Retro Cocktails. While many of today’s popular “cocktails” originated over 100 years ago, each one has enjoyed a reinvention at least once in our lifetimes and we’re glad they’re back. Choclatique has faithfully recreated these wonderful beverage flavors in chocolate complete with colorful artist-inspired art deco designs in our new Retro Cocktail assortment.

We start with the Martini—not just any Martini, but a Chocolate Martini—smooth and delicious. Also included in the Choclatique collected works of chocolate Retro Cocktails is a Champagne Cocktail, Orange Frappé, Daiquiri, Gin Fizz, Old Fashioned, Piña Colada, Planter’s Punch, Tropical Punch, Grasshopper, Singapore Sling, Rum & Coke, Zombie and the famous Screwdriver. You can now safely enjoy and savor your Choclatique cocktail hour and not worry about driving home. Happy hour just got happier!

This year we will also introduce Choclatique’s Tea Garden Chocolates. These solid chocolate wafers are chocolate already laden with antioxidants and further enhanced with the essence of exotic teas. Now you can experience the teas of the world in chocolate:

  • Bali-Hi—the natural flavors of fresh-brewed green tea, lemongrass and ginger are tempered in our own blend of dark, teak-colored chocolate.
  • Star of India—our mélange of chamomile teas is slowly-brewed with a wild blend of dark-roasted chocolate, mysterious spices and curries from India.
  • Japon Spring Blossom—a breath of Asian spring air, orange blossom-scented dark, robust chocolate and fresh-minted green tea.
  • Tahitian Island—an exotic Tahitian island treat of natural tropical fruit flavors—passion fruit, Meyer lemon, banana, pineapple, coconut and pearl oranges—all blended with our luscious 17 bean, dark-roasted chocolate.
  • Mandarin Orange—a long lost chocolate recipe from the Emperor’s palace kitchen in Beijing made with imported island dark chocolate beans and Chinese Mandarin oranges.
  • Jakarta Nights—Extraction of brewed Chai tea, star clove oil, cardamom, basil, lemongrass and a touch of warmth from cayenne pepper is slowly infused with our flavorful dark chocolate.
  • Saigon Cinnamon Forrest—Sweet Saigon cinnamon extracts of cassia and oil from Ceylon cinnamon pods slowly blended with Tea Garden dark chocolate blends.
  • Singapore Sunrise—Dark chocolate blends enhanced with slowly steeped green tea and lighted scented with wild clover honey and Sweet Asian forest cinnamon.

Q-91 WafersWe now have made Choclatique Q-91 a lot easier to order and carry with you. Q-91 now comes packaged in our new 24-piece box of individually packaged wafers. Q-91 is rich in all the elements that researchers tell us reduces blood pressure, cholesterol and cavities while elevating the mood. Now you can be both healthy and happy at the same time.

SweeTweetsUsually when thinking about social media the first tools that come to mind are Facebook, YouTube and Twitter. Seldom if ever is chocolate thought of as a form of social communication. That’s about to change because we have developed SweeTweets™ by Choclatique… a powerful and tasty social media tool in its own right.

SweeTweets is our messaging chocolate gift that will have your followers (gift recipients) singing your praises. SweeTweets are text-based solid chocolate posts of up to 30 characters displayed in a beautiful Choclatique stylized leather box.

SweeTweets are delivered overnight to your special followers. You don’t need permission to follow anyone in chocolate. It’s having a chocolaty messaging device customized with your own thoughts in chocolate reaching 1 to 1000 people in just 24 hours. SweeTweets your thoughts in chocolate wishing loved ones a “Happy Birthday,” “Happy Valentine’s Day,” or telling that special person “I Love You.”

Choclatique Ganache SauceAnd lastly, just in time to enjoy for the summer are our new Choclatique Ganache Sauces which will be available in May. Our Dark, Milk, White, Azteca, Fudge and Burnt Caramel sauces are perfect over ice cream or to use in any of the recipes in Choclatique—150 Simply Elegant Desserts or just to take a spoonful or two.

If you’re interested in learning more about chocolate, its effects on the human body and improving your disposition, buy Choclatique—150 Simply Elegant Desserts. It is the perfect gift for Valentine’s Day, a new bride or kitchen-lovin’ groom. The recipes make show-stopping desserts perfectly the first time and very time.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • Available now on the Choclatique Website and in Book Stores

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Happy New Year!

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Is It Rude To Blog with Your Mouth Full?

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

Are you someone who craves sweet nibbles or salty snacks? Or, do you prefer spicy or sour munchies? I must confess I’m a serial snacker. Even though I am a trained chef, my snack repertoire is not all that sophisticated. That’s not surprising among chefs who work long shifts and eat anything in sight when their hard day’s work is at an end. I’m a sucker for salted-in-the-shell peanuts—my trigger food—and I occasionally indulge on traditional sourdough pretzels. I like plain popcorn—I don’t like the artificial butter flavors—and I’ve never turned down a bag of Fritos. When it comes to sweets, I’m a chocoholic. I prefer dark, but a good milk chocolate is also fantastic when I’m in the mood and it’s usually Choclatique Prestige Milk Chocolate. At times like this I can even bring together some of my favorite flavors with our Chocolate Covered Peanut Brittle Bites.

With the excuse that I need more experience, I cranked my expertise in snacking up a notch. This week, I am insanely excited because I got to explore my snacking inner-child at Chicago’s Annual Sweets and Snacks Expo at McCormick Place. This is an annual “snackin’” trade show hosed by National Confectioners Association where over 14,000 buyers and 500 manufactures come to see what’s new. The expo offers everything from jelly beans to popcorn companies that put movie caliber snacks to shame (hello Popcornopolis) and chocolatiers who even challenge Willy Wonka’s magic. This is the largest confectionery, cookie and snack show in the Americas. The EXPO features companies showcasing their newest, sweetest, most sour, most crunchy confectionery and snack products in one place making it one of the most valuable, time-effective events in the industry. In fact, more than 130 new companies exhibited and more buyers than ever attended the event. The EXPO attracts all of the major US distribution channels and featurestop-notch experts in some of the educational keynote sessions, making it easier than ever to discover the latest trends and discover what’s new in the world of snacking.

As I walked the EXPO floor with more than 14,000 qualified confectionery and snack professionals, including nearly 1,000 international visitors traveling from more than 60 countries. We all munched the hall from one end to the other leaving trails of crunchy crumbs.

We snacked on lentil and hummus chips with unusual and exotic flavors like black pepper, dill, chili and mint, and sweets snacks that claimed to be fortified with vitamins slated to offer consumers greater snack options when the three o’clock munchies hit.

Consumers can expect to see more snack foods and sweets that layer multiple, complex, and sometimes unexpected flavors. Combinations like habanera and lemongrass-flavored sweets, dual-filled truffles, and gourmet, artisanal flavors like cracked pepper and Asiago cheese-flavored chips.

Napa Valley Wine ChocolatesI found wine-flavored chocolates by a New York company that are very similar to our Napa Valley Wine Chocolates that we introduced over 2 years ago. There was even a wine-flavored caramel—Cabernet to be exact—with a hint of sea salt. I discovered flower, troll and monster-shaped gummies, chocolate-coated jelly beans, straws filled with flavor beads like cookies and cream, strawberry, or vanilla that instantly transform a regular glass of milk to a snacking dessert, and crisp rice puffs dipped in dark chocolate, infused with vitamin D3 and sealed in a chocolate candy coating.

Despite a lagging economy, the snack and sweet markets experienced growth in 2010, as they’re considered affordable indulgences.

Designer DonutsThis month we are releasing our own “holey” indulgences—Choclatique Designer Donuts. Now you can enjoy the flavors of a chocolatiers’ dozen (15 different, wonderful flavors), including Almond Coconut Flake, Carrot-Cream Cheese, Chocolate Caramel, Chocolate Peanut Butter, Chocolate Sprinkles, Cinnamon Spice, Dark Chocolate Devil’s Food Cake, Fluff-a-Nutter, Jelly Donut, Johnny Appleseed’s Apple, Marshmallow Mint Chip, Mocha Kreme, Vanilla Kreme, Vermont Maple Crunch, and Wicked Red Cherry.

Shameless Plug: I know for many it’s too early to think about the end of the year holidays, but here’s a thought for some great gift giving—Choclatique (the book). And guess what? You don’t even have to wait for the end of the year. It’s the perfect gift for brides, grooms, grandchildren’s birthday, anniversaries… actually Choclatique (the book) is perfect for just about any occasion. Signed copies will be available after October 1st.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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