madame chocolat: beverly hills

louis xiv, the sun king wanted to "impress europe and the whole world with the splendor and brilliance of french culture." he transformed a hunting lodge at versailles into an elaborate palace and encouraged the blossoming of arts, sciences, and the "new invention" of classic french cuisine.

a few times a week (as long as you were decently dressed and checked your sword at the gate) you could come to versailles, walk the grounds, view glorious works of art, and watch the king, his family, and his court eat supper. for dessert, louis xiv favored chocolate. after all, he was instrumental in the research, development, and manufacturing of chocolate.

madame chocolat, nestled in beverly hills, is where you can get a local taste of versailles. you are welcomed with royal visions of chocolate, chandeliers, gilded mirrors, and whimsy. behind the glass encased chocolate creations, you may watch the gorgeous hasty torres tempering chocolate and crafting her creations.

hasty torres uses fine belgian chocolate with a 60 percent cacao ratio. every single truffle and bon bon is exquisitely hand molded and hand decorated. your choices may vary from classic monsieur (jonnie walker blue label) to luscious chocolate squares topped with roasted almond, pistachio, and dried apricot.


the versailles theme continues with her amazing white quilted packaging, a brown bow, and silver pin attached. when the spanish princess maria theresa was betrothed to louis xiv, she gave him an engagement gift of chocolate in an elegantly ornate chest.


after a day of shopping on rodeo drive, you can relax in the café area and imbibe a lovely hot cup of cocoa with a chocolate spoon on the side - - -there are also chocolate shavings for cocoa to go.

for inspired reading please check out:
Love and Louis XIV: The Women in the Life of the Sun King

spa luce hollywood: when chocolate just isn't enough

luxury and elegance in the center of hollywood - - - the glory days are back.

heavenly shades of white glow as you enter spa luce. with the feel of immediate serenity, an escort takes you to the immaculate changing rooms where you find a long bathrobe and slippers waiting. while there, enjoy the eucalyptus infused steam rooms before your treatment.

the chocolate and roses manicure treatment...

after your soak in an orchid pool, a trained reflexologist, massages you with somme institute dark chocolate truffle scrub.

chocolate aromas flood the senses and the upper arm and hand massage definitely gets your circulation flowing. warm towels remove the scrub and then rose oil (vegan and paraben free) is applied.

you a finished off with your exquisite manicure and then you are free to relax over a spa lunch at the rooftop pool. it has a generous view of the hollywood sign from your cabana. yes, you are a star.

you may also chose to go to the relaxation rooms which i love. there you have pillow topped mattresses in cocoons which somehow reminds me of a futuristic james bond movie. nibbly things, teas, and waters are included.

for the lovers month of february, i recommend booking a couples massage which includes a glass of champagne and truffles by k chocolatier by diane kron. or better yet, get their couples sea salt baths.

spa luce
323.491.1376

essential chocolate desserts: red velvet ding dongs

stunning, gorgeous, delicious, and moist. i have had my share of nouveau ding-dongs and i am awarding essential chocolates the ding-dong trophy until someone can prove me wrong. the rich moist velvet cake with the vanilla creme center is just perfect - - - not overly sweet and the cake is magnificent.

it is enrobed in dark chocolate and dusted with red velvet cake crumbs.

they also sell mini ding-dongs (to die for) for 2 dollars.

definitely order these for your sweetie or visit essential chocolate desserts at 10868 washington in culver city, ca.

vosges: promotional discount

stodgy fruit cake or vacuous gift baskets for the holidays? just say no...

send chocolate!

vosges is making the season easier on your pocketbook with their online discount code good between december 1 and december 31. use code BLGF09 when checking out for a 10 percent discount. www.vosgeschocolate.com

don't forget to add peanut butter bonbons in your cart for your self...

lamar's donuts: chocolate fluff filled

on a trip to kansas city we hit lamar's donuts. these handcrafted works of art are not for the weak at heart (or those with weak hearts). lamar's chocolate iced bar chocolate fluff filled is one delectable sinker that can turn into serious addiction - - - just be careful of the subsequent rapid palpitations.

after your 800 calorie indulgence, use the rest of your daily calorie intake at jack stack's bbq (my favorite in town).

amano: guayas

the pink palace, 1930's.

just outside the lawns of the beverly hills hotel, you take the path that leads to the polo lounge. passing by bungalow number four, you discretely nod to gable and lombard.

you arrive at the watering hole and find it filled with scents of musk, cigar, rye, and celebrity... having just returned from his polo match, you overhear will rogers humoring fairbanks and tracy stating "all i know is just what i read in the papers, and that's an alibi for my ignorance".

the bartender knows your drink and gives a stiff pour. a reserved booth with a shiny black box of chocolate on the table awaits. you sit, sip, then open the box. immediately after your first bite of chocolate, you are overwhelmed with chocolate transcendence that encompasses the feel and aromas of the room.

this bar is luxury, lust, and a must.

sifers: valomilk

this midwest treat is gooey goodness and perfect for the snobs who can let loose once in a while.

we were in a drug store in kansas city and i picked up this marshmallow cup and immediately fell in love with the valomilk goodness and charm. i wanted to know more, so we drove to merriam, kansas to see russell sifers managing his family owned and operated candy company (now into it's fifth generation).

the family started making candy in 1903. in those early years, russell’s great grandfather (samuel mitchell sifers) made bulk penny hard candy, hand rolled boxed chocolates, and made some of the first nickel candy bars in the midwest (old king tut, subway sadie, ozark ridge, rough neck, jersey cow, fumbles, snow cup and the kc bar).

russell’s grandfather, harry sifers, was always looking for new ideas for candy so they dipped scoops of their runny marshmallow into chocolate cups. messy but delicious and a simple taste of heaven! they began making the new candy calling it valomilk dips and sold them for 5 cents in 1931.

the name valomilk dip came from: v for real vanilla, alo from marshmallow, milk to describe it as creamy and dip because it was hand dipped (hand made). the name for “the original flowing center candy cup” was later shortened to valomilk. the original valomilk dips were two ounces in one large cup. today valomilks are still two ounces, but now it is in a package of two cups.

during world war II when ingredients were rationed, they had someone flying around the country in an open cockpit plane searching for ingredients. they made candy with what they could find. because of the scarcity of chocolate (a lot went over seas to the troops) they had to stop making our boxed chocolates. what chocolate they could get went into making valomilks.

in 1981 the factory was shut down and russell left the business. after half a century, valomilks ended! but, in 1985 russell acquired his great grandfather’s original copper kettles and other equipment and put the factory back together in merriam, ks. valomilks returned to the stores in kansas city in 1987. today, russell's son dave is the fifth generation to make valomilks. they still make valomilks the way candy used to be made – by hand, one batch at a time with the original family recipe along with much of the original equipment. the process is slow and difficult but the results are truly old fashioned, hand made quality you can taste.

russell warned us about crossing the rockies with our box of valomilks since they burst at high altitude. it was worth it... we only lost a couple to our flight back home.

american heritage chocolate: chocolate stick

you are an observer at the american philosophical society and become startled by a touch to the shoulder. ben franklin whispers in your ear... who knew the man could be so naughty? you excuse his behavior... after all, he worked hard on getting rid of the stamp act (the british tried to solve their national debt by taxing the u.s. on all printed matter).

ben kindly invites you for a constitutional after the meeting - - - he somehow is too intriguing to deny. as you stroll the cobbled streets, he reaches into his pockets and offers a chocolate stick. you raise one eyebrow, nod to him, and then gently glide it into your mouth. aromas of cinnamon, anise, nutmeg, pepper, and orange mystify you. this is the chocolate of colonial america. he winks and states, "you know, i managed to secure six pounds of chocolate for every officer for the french and indian war". this is a man after your own heart. you fall in love.

please visit www.americanheritagechocolate.com for colonial chocolate history.

mast brothers chocolate: dark milk chocolate 60% + almonds + sea salt

mast brothers chocolate: dark milk chocolate 60% + almonds + sea salt
brooklyn, ny

you are in florence and strolling along the ponte vecchio. on the medieval bridge, you gaze over the arno river. the souvenir shops are teetery and depressing. however, out of the rough, a gorgeous paper and pen shop emerges. apparently, they have been making hand made florentine papers for centuries.

you proceed to the fenced statue of benvenuto cellini with your padlock in hand. carlos santana is there and nods - - - peculiar.
after you hear the faint click of the key securing the lock placed on the fence, you release a sigh knowing that you and your love will be eternally bonded. you hold the key for a slight second then toss it over the bridge.... it soars until it gently kisses the river.

avoiding the 50€ penalty, for those caught locking something to the fence, you discreetly walk back across the bridge. carlos catches up to you and hands you a bar wrapped in what seems to be florentine paper. after a second nod, he disappears. you gently open the fleur de lis wrapping and discover a deep, rich, and salty chocolate - - - you taste adventure, you taste history, you taste love.

jade chocolates: promotional code

jade is a fabulous chocolate manufacturer based out of san francisco. you should definitely try their creations... your taste buds will definitely be taken to new adventures.

click here to read past reviews - the dried mango dipped in chocolate is pictured above

use the code 'redhearts' for a 15% discount until february 17th.
www.jadechocolates.com

cholive: the cholive

brewing, manufacturing, frommage... who knew milwaukee would throw us a curve with chocolate? with a ganache center covered by a hard chocolate barrel, the chocolate olive is to accompany your favorite libation. a skewer easily pokes through the cholive for the perfect garnish - - - i like the way this drinking town thinks.

no olives were harmed in the making of the cholive.

i created a black russian with grills for my cholive… the recipe follows...


2 parts vodka
1 part kahlua
put into an ice filled shaker
shake, shake, shake, shake, shake, shake, pour
dust with gold leaf and add a cholive

happy day of the dead: vosges promo code

the origins of day of the dead (where spirits of the dead return to earth to be with their families and loved ones) date back thousands of years to an aztecan festival celebrating the "lady of the dead". revelry at cemeteries is spent creating memorial altars and imbibing with interred relatives and friends.

might i recommend spending this month with vosges aztecan inspired chocolates?

vosges has extended a 10% discount to all chocolate snob readers for the month of november. website purchases from nov 1st to nov 30th will receive a discount as long as you remember to enter the promo code 2810WB1 at checkout. vosgeschocolate.com

charles chocolates: crystallized ginger pieces in 65% bittersweet chocolate

there is precious diamond dust inside this chocolate bar! small crystallized bits of ginger crackle and meld into the bittersweet chocolate.

i recommend always having this bar on hand.

charles chocolates: caramelized crisped rice in 41% milk chocolate

i ate the whole thing. normally tastings consist of a small corner. hmpff, maybe it was the steamed vegetables for lunch, maybe it was the boxing class, or maybe the chocolate bar was just completely delicious. nestlé’s crunch has nothing on charles. the rice crispies are coated in a crispy caramel... then those golden nuggets are plunged into the most luscious milk chocolate - - - i will repent to the dark chocolate gods later.

chuck, i must sincerely thank you for this evening's dinner menu of steamed vegetables.

gary danko: recipe... vanilla shortbread with bittersweet chocolate ganache, coconut ice cream and warm caramel sauce

belinda leong, gary danko's pastry chef, is the mastermind behind this dessert and she is absolutely fabulous for sending us this recipe (basically, a power chick's version of the girl scout's samoa cookies) .


here is the recipe divided into six parts:
vanilla shortbread
chocolate coconut disk
caramel sauce
bittersweet chocolate ganache
coconut ice cream
assembly

if you would like the full pdf version of this recipe, please click here...

as you will see by the pictures accompanying the recipes, i made this at home. this was not difficult to make since i cheated just a tad by buying coconut ice cream and using bernard callebaut caramel.

aside: here are some photos of the gary danko kitchen...


(the cinnamon toast crunch is a staff snack)

gary danko: vanilla shortbread with bittersweet chocolate ganache

gary danko's in san francisco is completely fabulous! i had an incredible dinner with the boys from amano chocolate and my fiancé while we were up there for the chocolate salon. gary danko's food was astounding and the service was impeccable.... it brought a sweet reminiscence of taillevent in paris.

here is my menu from that divine epicurean nite:

♦ ♦ ♦
risotto with lobster, rock shrimp, zucchini, crispy artichokes and lemon-herb butter
♠
seared sea scallops with salsify, fava beans, frisée and pancetta
♠
roasted loin of bison with king trumpet mushrooms, glazed cipollini onions and herb spätzle
♠
vanilla shortbread with bittersweet chocolate ganache
♦ ♦ ♦

the vanilla shortbread with bittersweet chocolate ganache dessert (basically a power chick's version of the girl scout's samoa cookies) was/is an astounding creation by the belinda leong, gary danko's pastry chef. her composition was absolutely masterful by starting with a layer of shortbread, then ganache, a dusting of toasted coconut, coconut ice cream atop, then a couverture disk of chocolate and coconut. after the dessert was presented, hot caramel sauce was poured onto the couverture which allowed the chocolate to slowly melt onto the work of edible art.

please stay tuned... i will post the recipe for this decadence tomorrow.

gary danko: chocolate coconut disk

• 52% chocolate couverture [you can use 4 left over bars of chocolate]


• toasted desicated coconut [you can toast coconut by placing it in a pot and stirring until golden brown over moderately high heat]

temper chocolate and spread onto an acetate sheet [melt the chocolate by creating a double boiler (one pot of chocolate into a pot of boiling water) then pour a thin layer of melted chocolate onto wax paper].

sprinkle the toasted coconut over the chocolate.

use a round cutter to cut the disks. remove from the acetate when set.

this is part two of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: caramel sauce

4 c. granulated sugar
3 tb. light corn syrup
2 ¼ c. heavy cream
1 vanilla bean

caramelize the sugar and corn syrup to 320 degrees. step back from the pot and add the cream and vanilla to the sugar. whisk together until smooth.

[there was minor cheating using the bernard callebaut caramel sauce]

this is part three of six for the vanilla shortbread with bittersweet chocolate ganache recipe

gary danko: bittersweet chocolate ganache

2 ¼ c. heavy cream
1/3 c. granulated sugar
1 lb. 4 oz. 52% chocolate
4 oz. 70% chocolate
4 ½ oz. butter, room temp. [stick of butter]


[i used callebaut and askinosie - not sure about my final measurements - the askinosie chips (70% san jose del tambo sipping chocolate) kept disappearing since they were a bit on the addictive side].


scald the cream and sugar.

place both chocolates into a stainless steel bowl. pour the hot cream and sugar mixture over the chocolates.

let it sit for about a minute,

then whisk gently to emulsify. *try not to whisk vigorously because you want to avoid air bubbles.

when the mixture is emulsified, add the butter and incorporate gently with a rubber spatula.

when the mixture is emulsified, shiny and smooth,

then pour onto a flat ¼ sheet pan. chill in the refrigerator until set.

this is part four of six for the vanilla shortbread with bittersweet chocolate ganache recipe