The Experimenting Novice: Chocolate Covered Sea Salt Caramels

I am sure I am not alone on this, but I will go through craving trends where I am obsessed with a particular type of food until I am sick of it. Sometimes the craving is seasonal (naturally), and sometimes it becomes everlasting, like chocolate chip muffins, spinach pizza, or a Negroni.

One particular item that is increasingly becoming a part of the year-round obsession list are caramels. Chocolate covered caramels, that is. I enjoy Trader Joe’s version of them, and I probably buy out their entire stock from time to time because they run out of them more often than other candies. Therefore, I became determined to make my own so that I can have my own personal inventory.

I am no expert when it comes to confections other than being around my Mom, who is an ultimate master. She made a batch of her own caramels a few years ago, and I have never forgotten them so I am pretty curious to see how this attempt is going to go.

I based the caramel making experiment off of a recipe from the blog, Inspired Taste.

Super simple and cheap, these morsels can be creative gift for friends or as an immediate go to whenever you are craving sugar, which for me is almost all day.

Result? Overall, I think I cooked the caramel a little too long for my liking, probably because I was almost more interested in taking pictures than I was concentrating on the stove at the time. Everything took much faster to cool and harden than what the recipe stated, partly because there is literally no heat in my kitchen and we have marble everywhere. The chocolate ended up being a little sloppy since I did not temper it as well as I should have but overall looked pretty reminiscent of my Trader Joe’s favorite. They surprisingly tasted like See’s Candies caramels so I think I did pretty well for a first try.

Interested in taking a shot at creating these morsels? Find the recipe here: Chocolate Covered Sea Salt Caramels

Sparkling Champagne Truffles

I had to try this recipe the instant I found it online. I have been working on some personal projects and thought this would be a decadent extra to those who are to receive them. I needed to find something that would grasp their attention, and I thought this recipe would do the trick. Plus, I’ve always had a fascination with them even though I am not an certified “Chocolatier”.

The recipe comes from Martha Stewart. I did not have any Cognac in the house but I did have Chambord so I used that as an alternative. The result: I think personally better but I think it depends on what your taste buds gravitate to. Check it out below:

Sparkling Champagne Truffles

Schoko: Joe's Art of Chocolate and British Invasion

T.J.'s Art of Chocolate

Trader Joe's creativity seems to never stop.

I was on my way to work and decided to run to the store to pick up the usual chocolate and wine craving. I could not make up my mind until I saw this cute little 3.5 inch box of mini fine chocolates. At a reasonable $1.99, I had to give these little ones a shot and they were so inventive that I just had to show and tell.

What: 9 pieces of miniature milk, dark and white chocolates with their own elegant designs. Enjoyed the flavor and texture you can get with a piece as small as a Hershey's Kiss. Personal favorites were the dark chocolates.

First thoughts: Creative and delicious. The box even includes a miniature description of each piece just as if it was a 1 lb. See’s Chocolate box.

Price: $1.99

Perfect for goody bags, an alternative to gourmet chocolates or just for yourself when you are having a low day. Once again, thank goodness for Trader Joe's.

British Invasion

If you are not aware of it by now, world re-known Kraft now controls Cadbury’s life. What was interesting to discover is that while this negotiating mess was going on in the media, I surprisingly noticed the appearance of British candy in one of the south’s most popular supermarkets, Publix. Not only British candy but also the ever popular digestives, potato chips, jams (including Marmite) and oatmeal. I even found the Scottish Tunnock Wafers my close friends bring back to me on occasion.

What?

I first discovered them at only one Publix location in the area besides Harry's Farmers Market and at the local British goods shop on Marietta Square. Now the products are almost at every Publix I usually visit. Just when I thought that my local deli in Queens was the only place I could snatch these things, everything from Nestle's Aero to Cadbury’s Heroes to Mars’ Bounty decide to re-appear down south. All of these items are also not even that expensive at an average $1.50, exactly the same price I usually paid in New York.

This phenomenon made me wonder about two things, both of which are pretty naive questions, but could possibly happen in the future: First, will Kraft finally get a chance to compete with Hershey’s and Mars at the supermarket register counters? Secondly, what about the other shops that also sell these products? Publix currently showcases almost as many products and at competitive prices. Could these other shops possibly go under because of this? Obviously not Harry's but the small gourmet shops at Marietta Square and in Norcross could need to get more creative.

I guess we will have to see. In the meantime, do try. I find some of these treats tastier than our American inventions.

Notes Into 2010

After a long break from the holidays, I decided to enter into 2010 just with some notes. Nothing too extraordinary; just some observations as I left 2009 on a rather quiet note compared to previous years.

Most Notable Indulgences of the Holiday Season

My Mother's Sweet Potato Casserole
I have had many versions from different parts of the country, and I admit: the south has the most flavor.

Homemade Bread
7-Grain has been my favorite thus far, and I am not saying that because I am a health nut. If you have not made your own bread yet, please do. You will amaze yourself.

Georgia Wine: Tiger Mountain's Tennat, Petit Manseng and Wolf Mountain's Chanteloup
We went completely local on the wine this year and it was definitely worth it.

Georgia Beer
We got into Sweetwater Beer lately.

Chocolate Whiskey Tart
I officially made this a personal tradition.

See's Chocolates
My family should have just bought me two boxes alone.
http://www.sees.com/

Chocolate Cake, Raspberry Filling, Vanilla Frosting From Henri's
I almost became sick because I ate so much.

Vanilla Cake, Chocolate Filling, Chocolate and Blue Frosting From Henri's
So good we had to buy another.

Mussels
Black Diamonds.

My Father's Traditional Oysters Rockefeller From Connecticut
Did not even know Connecticut had oysters.

Williams Sonoma Cranberry Orange Relish
I know, I know. The family is not much into homemade cranberry sauce so we stick to this. Its so good though.

Williams Sonoma Pumpkin Pecan Butter
I can and will eat this from the jar.

Spinach Dip
Another new personal tradition.

Steak from Findley's Meat Market
My mouth just waters from visioning it again.

Old Mill's Crab Cake
Full of peppery flavor. A must try if you are in north Georgia. They make some killer shrimp and grits too.
http://www.acwortholdmill.com/

Pear Salad
Ina Garten had it right on this recipe.
Endive, Pear, and Roquefort Salad

Homemade Cheese Balls
So much fresher than store bought brands.

And...

Buckeyes
A tradition from the great state of Ohio. So very easy and makes so very many, I had to split this project into two nights. Enjoy!

1 1/4 C Butter
1 X 18 oz. Jar Creamy Peanut Butter
7 C Sifted Powdered Sugar (Approximately 1.5 lbs.)
6 C Semisweet Chocolate Chips
3 T Shortening
Processor, Blender, or Mixer
Wax Paper

Process butter and peanut butter until thoroughly blended.


Add 3 C powdered sugar and blend until smooth.

Gradually add remaining powdered sugar in 2 batches until mixture pulls away from the sides.

Shape into 1 inch balls.

Cover and chill or freeze for at least one hour.


Combine chocolate chips and shortening in top of double broiler.

Bring water to boil and then reduce heat to low.

Cook chocolate until melted. Stir occasionally.


Remove pan from heat and leave chocolate over the hot water.

Take chilled balls out of freezer and using wooden pick, dip each ball into chocolate. Coat 3/4 of the ball.

Place on wax paper.

Smooth wooden pick holes and let stand until chocolate solidifies.

Store in at room temperature, fridge, or freezer.

Place: Patak Meats

I too, took a little holiday break from confessing...

Patak Meats: A Little Piece of Europe in the Middle of Nowhere

As some of you may know, I have been more than determined to find European products ever since I started traveling to Europe in my teens. In fact, I have been ueberambitious. I could make a laundry list of imports I have already found as well as items I have yet to discover. I just cannot get enough of the local foods, delicacies, packaged products, recipes and the traditions that I have experienced in my travels so far. I am still looking out for Dr. Oetker’s Ristorante Pizza to hit the southern United States, and I will pay $12 for German honey. Yes, I am that bad.

My father works with many Europeans and mentioned to me about this butcher shop called Patak Meats which is about 20 minutes away from my current residence. He mentioned to me that Patak Meats is a genuine European butcher shop, but I was slightly reluctant to believe it at first. I was once again terribly mistaken. Located around the corner from the Dogwood Golf Club in Austell, Georgia, this Fleischeri (I feel this is slightly more appropriate) has and continues to attract many European ex-pats from all over the metro area and beyond.

I could not help but notice the long line we were about to wait in as we pulled up to the parking lot. Apparently, Patak Meats is only open one Saturday a month on a regular schedule so there were many Monday through Friday workers on the scene. In any case, I instantly got more excited to see why these people are waiting so long.

It was well worth it. Not only does this Fleischerei sell a wide variety of European meats, it also supplies many western European packaged goods, some of which I have not seen in six years. The owner must have many close friends across the pond. Everything from your average Bratwurst to Bangers to Kielbasa, they make it. I got even more excited when I saw Weisswurst, something that was offered to me when I visited a close friend of mine in Munich as well as Kasseler Rib. Unfortunately, I am mostly mentioning German meats, but they truly have an extensive library of Italian, Polish, Hungarian, Czech, and Swiss meats. They even have Head Cheese, Bloodwurst, Pate, and Truffles.

What is even better is that the prices for all of these delicacies including the packaged imports are cheaper than your corporate grocery stores. Unlike New York, there are very few authentic “delis” in the Atlanta area, so this meat haven has very little competition. Even if it did, the genuine quality and their charming customer service would outdo any other Atlanta location.

I could go forever about how I saw more things like Stollen, the real Italian Panettone, chocolate liqueurs, Alpine honey, herring, European juices and of course, Kinder Eggs amongst other things but this little shop in almost in the middle of nowhere in Georgia practically astonished me.

But the real question is, how does everything taste? We definitely purchased more than we could eat in a week, but we only tried the Weisswurst, Prague Ham and Czech Salami so far. Overall, all meats tasted like they were produced with extreme care and the flavors are so flagrant that you can smell them from a good distance away. We properly cooked the Weisswurst before noon, the Prague Ham was not too fatty, and the Czech salami tasted juicy and not too salty. I cannot wait to get my hands on the Bratwurst, but we are saving those for a special occasion.

If you love meat, a little homesick for some fresh European food, or you live in or around the “Empire of the South”, than I strongly suggest you make your way over to this little piece of Europe in the middle of nowhere. Depending on the day you visit, it is well worth that line.

Pictures will come soon, trust me.

Patak Meats
4107 Ewing Road
Austell, GA 30106
770.941.7993
www.patakmeats.com

The Chocolate Version

The Weekly Menu: The Chocolate Version

Schakolad

Chocolate Wanted

Sister-Style Pain Au Chocolat

I could not help it, chocolate has been around me everywhere this week.


Schakolad

Besides a random fusion chocolate and coffee shop I discovered in Marietta a couple of months ago, Schakolad, a small chocolatier located off of Hammond Drive is my first discovery of “Atlanta” chocolatiers. I did not know what to think of it at first, just because I am not used to seeing chocolatiers in strip centers. In any case, I knew I had to go in the moment I saw it.


This Florida-based chocolate franchise originated as an attempt to save a father’s dream back in the late 1990's. Once a small corner shop in south Florida, Schakolad now has numerous locations across the country in addition to Kfar Saba, Israel as a unique attempt to spread the expertise of producing and selling exceptional chocolate.

This particular store in Dunwoody slightly reminded me of Varsano’s chocolates in Greenwich Village except without the red and pink decor. I could instantly sense the quality of the chocolates just through the store’s aroma, temperature, and display. I had to try something.


I could not get my hands off of the Italian Amaretto truffles. I even came back a second time just for another round of them. I was impressed with the champagne truffles, as they successfully managed to balance the champagne, butter, and cocoa flavors. If you are a nut fan, I recommend the nut clusters. Each morsel has just enough chocolate and nuts mixed together. I was not too fond of the raspberry or Key lime truffles. The raspberry filling was not entirely too fresh, and the Key lime tasted more like lemon. The peanut butter cups tasted okay if you like your chocolate and peanut butter swirled together. However, I prefer having a peanut butter-filled center. I would also note the Grand Marnier truffle was a little bland, but maybe I am just used to more liqueur in my chocolates.

Like Varsano’s, Schakolad creates personalized chocolates for special occasions, professional events, and gifts in addition to its specialty chocolates. You can enjoy the luxury of ordering items online, however the selection is limited compared to the actual stores which would limit yourself even more from being able to receive a free piece they showcase daily.

Verdict? Overall, even though Schakolad carries some items of not my particular taste, it does produce fine quality chocolates and gifts. Since I have been going through withdrawals of not being able to pass by a Li-Lac, Varsano’s, or Leonida’s on my way home from work, Schakolad is becoming a sweet exception.


Schakolad Chocolate Factory
1100 Hammond Drive NE
Suite 430-A
Atlanta, GA 30328
(770) 730-9770
www.schakolad.com


Chocolate Wanted

Upon leaving New York, I knew I was going to go through the same experience I once did upon returning from Europe five years ago. I have a curiously addictive sweet tooth, and I miss almost all the chocolate I can practically only buy in New York, especially, I dare say imported chocolate.

Fairway’s Venezuelan and Ecuadoran chocolate bars? Nope.
Zabar's chocolate covered cherries? Yeah, right.
Côtes d’Or? Only at World Market if its available. The hazelnut cream filled elephants are even more difficult.
Cadbury’s British vast variety of chocolate bars? Yes, but much more expensive than where I could find them in New York.
Kinder Bueno? Only on Marietta Square, thanks to a lovely lady from Wales.
Giotto? Do not even think about it. I was lucky enough to find those in Queens for several months.
Milka and Ritter Sport? Yes, but only limited varieties.

The situation is to say the least, frustrating.

I am aware and understand the items mentioned above unveils a slight obsession, but I also know it’s a reflection of me missing New York, especially now I am fully recovered from the events earlier this year.

In any case, if anyone finds anything related to the missing chocolates above feel free to drop a line at rsvp@rsvpconfessions.com. I, too will be on the lookout.


My Sister’s Pain Au Chocolat

I finally admit it: I miss my sister’s pain au chocolat. I never thought I could be nostalgic over pre-made pastry dough, but they were always a staple while we were living together in the city. Even though I would prefer to make the dough homemade, these little pre-made croissants are by far one of the easiest and fastest ideas for dessert, breakfast, or an uncontrollable chocolate craving if you seriously have little time to bake.


Tip: The chocolate you use makes a big difference. My sister used many kinds of chocolate in the past, usually whatever chocolate I had in the kitchen at the time. If you want to make up for the pre-made dough, I would go for the gold and purchase Valhrona or for the New Yorkers out there, go to Fairway and purchase the previously mentioned Venezuelan or Ecuadoran 70% chocolate bars. Enjoy the left-over chocolate for future baking or those dangerous chocolate cravings.

Package of pre-made croissant dough

.25 lb chocolate or large chocolate bar

Powdered sugar (optional)

Shortening, lard, or cooking spray

1. Follow instructions on pre-made dough package until dough is rolled out and torn into individual pieces.

2. Place desired amount of chocolate on wider end of dough. Roll dough starting from the wide to narrow ends, completely covering the chocolate.

3. Bake to golden brown, usually 12-13 minutes.

4. Allow several minutes to cool. Sprinkle powdered sugar if desired.

Champagne Truffles of New York #6: The Ueberwhip It

I never purchased a champagne truffle throughout the many visits to Neuhaus, a Belgian chocolatier in my old neighborhood in the Upper West Side. Why? I have no clue. I think I was so hooked with their liqueur chocolates that I completely forgot about them. In any case, I returned to the location to find out what I was missing all this time.

This was my first visit since their recent make-over late last year. The company now markets their chocolates on a more luxurious level by redesigning their presentation, displays, and branding amongst other concepts. I was a little curious to see how much one would cost, but the salesperson was kind enough to give it to me on the house. I love my old neighborhood.

This dark chocolate morsel looked like a thick skipping stone dusted with powdered sugar. The truffle’s enrobing creates such a fresh semi-sweet flavor that I could have believed if it was made to order. The inside instantly made my mouth water with the ueberwhipped chocolate champagne cream. The filling alone brought me memories of chocolate filling of a Krispy Kreme chocolate cream filled doughnut.

So, what did I miss? This ueberwhipped skipping stone forced me to conclude that I missed a lot of intensity and a huge stomach ache. Despite the light and creamy center, this truffle overall is seriously concentrated so indulge wisely with your cappuccino.

Neuhaus
2151 Broadway (between 75th and 76th Street)
New York, NY 10023
212.712.2112
www.neuhaus.be

Picture from http://www.bois-savage.be/.

Champagne Truffles of New York #5: Double Duet

I finally decided to stop by Varsano’s, a mom and pop chocolate shop in Greenwich Village one afternoon after leaving work early. I pass by this confectionery store at least once a day but always deny the idea that they would carry champagne truffles since they primarily specialize in hand-dipped sweets such as chocolate covered pretzels, bark, and peanut butter cups.

I was definitely wrong: Varsano’s carry both milk and dark chocolate champagne truffles, and I became so involved with my conversation with the owner of the shop that I could not decide between the two so I bought both. Who can beat $0.98 a piece for chocolate truffles these days?

These vintage styled truffles reminded me of the Li Lac chocolates I sampled in the past (The Plastic Ball). They have a solid waxy shell but gave my palate an extra kick of sweetness inside with their thick, smooth center. I could only taste a hint of the champagne compared to the liquored-up Teuscher truffle (The Golden Mountain) I tried several months ago. When comparing the two flavors, the dark truffle naturally carries a richer flavor compared to its milk chocolate sister. The milk chocolate truffle offers more chocolate than milk to the point where I just wanted to buy a handful and devour them with a cold glass of milk. Therefore, stick with the dark if you want more intensity.

Even though I have yet to sample Varsano’s more noteworthy hand-dipped creations, the truffles alone lured me to explore them during my next visit. Hopefully it will lure you, too.

179 West 4th St (Between 6th and 7th Ave)
New York, NY 10014
212.352.1171
www.varsanos.com

Picture from yummybaguette.com

Hunt for a Kinder Surprise!

One nostalgic consumer product I see in New York frequently but yet to understand is Ferraro’s, Kinder Surprise. It always brings many nostalgic memories of me traveling to Europe as a child, but what I do not understand is the politics behind it. For those of you who are new to this children’s treat, it is a hollow, palm-sized chocolate egg coated with hazelnut milk chocolate on the outside and white chocolate on the inside of the shell. The hollow middle contains a small toy inside a plastic, pill-shaped container. The toys can be in one or many parts and have descriptions and instructions inserted in every egg alone with a warning disclaimer in every recognized language.

Consumer reports in the United States claim the product illegal and hazardous to all children because of the small toys inside this chocolate egg. They also claim that you must contact the Food and Drug Administration if you see the products in your local stores. If you do see them, they are not supposed to be here and are being illegally distributed. Good luck in trying to find them if you live in New York, that is. There are so many of these little eggs here that the city would have to orchestrate a city-wide Kinder Egg hunt in order to find all of them and who knows how long that would take. It’s not worth the effort when they produce so much fun for kids and adults alike.

These innocent, chocolate but yet plastic creatures have been with Ferraro since 1972. An infinite amount of types of toys can fit into a chocolate egg. Some eggs could have puzzles inside that would have up to 25 pieces and have the ability to still fit inside the yellow capsule. Some toys have more bells and whistles than a McDonald’s Happy Meal toy and it’s only the size of one’s thumb. No matter how old I become, I always excited to open a Kinder Surprise egg, because I never know what I am going to receive.

Kinder Surprise Eggs also have a disclaimer in almost every spoken language in the world that the toys are not suitable for children under a certain age. Therefore, it’s up to yes, the parent to be responsible and look after your child when they do play with such toys. Ferraro is giving customers a sweet treat and fun toy with the guarantee that one will have the responsibility to use it. Therefore, the U.S. consumer reports are all hot air.

So, if anyone wants to have a little fun during your coffee break, dessert, or with your children, take the time to go find one of these chocolate surprises. They are well worth it.

www.kindersurprise.com

Who is better than sex? Chocolate or vanilla?

Better than sex. A phrase that generally more women than men like to refer to when eating food so delicious it turns us on. I, for one can think of many experiences where myself or my girlfriends used the term when feasting on food so savory it turns the hormones on full-blast.

I will admit that I genuinely do not mean the term when I use it, because let’s face it: anything is hard to compete with good sex. To be politically correct, I will catch myself and replace the phrase with a more PG-rated term such as “orgasmic” or “heavenly”.

One of my girlfriends and I decided to have lunch at a New American restaurant in the West Village on a late summer afternoon. When we slowly started to indulge in our desserts, my friend makes the infamous reference to her chocolate cake with vanilla ice cream which made me ask myself, ‘Isn’t there such as thing as Better Than Sex Cake?’ I remember glancing at it one or twice on the Internet when searching for recipes, but I realized that one cake must reign the title of “better than sex” somewhere out there. This question sparked my curiosity and I decided to perform a little research on it, hoping to find the cake that can truly compete with and win against sex.

Before researching on anything, I automatically assumed that chocolate had to be one of the main ingredients to this confectionery masterpiece. To my surprise, two general kinds of Better Than Sex Cake exist out in the world: one chocolate and one vanilla. I was slightly surprised, because I had a hard time accepting the fact that a vanilla cake could be a better aphrodisiac than chocolate. However, I began to believe otherwise as I read through recipes for the vanilla version.

I decided the only way to end this showdown between the two versions and settle this personal issue was to produce a taste test to see which Better Than Sex Cake could compete with sex and possibly win. I invited over some of my close buddies and many bottles of wine to help us figure out who could be better than sex: chocolate or vanilla?

Turkey Day Hits: "Jack Daniels" Coffee-Chocolate Tart

The thought of doing another butterscotch or apple pie did not sound too inspiring for me this year, so I decided to try something completely different from an inexpensive cookbook my sister gave me last year. I never would have thought this cheap book could produce such a rich recipe. I had to work with Jack Daniels rather than an Irish whiskey or Scotch for lack of expenses at the time. In addition, I decided to use lard for the crust which was much easier to work with as opposed to shortening. In any case, the dessert was a savory ending to our all-day eating festival. This tart is very rich so I recommend serving small portions.

Irish Coffee-Chocolate Tart

Crust

1 ½ cups all purpose flour + extra for rolling

2 T confectioners’ sugar

Pinch of salt

5 T or 2/3 stick unsalted butter, chilled and cut into small pieces

2 ½ T lard (the recipe in book calls for vegetable shortening), chilled and cut into small pieces

Approximately 4 T ice water

- Put flour, confectioners’ sugar, and salt into a food processor or mixer and blend. Add butter and shortening. Pulse several times until mixture resembles a coarse meal.

- Slowly add water and mix until moist clumps appear.

- Remove dough, gather into ball, and flatten it into a disk. Wrap with plastic wrap and refrigerate it for 30 min or up to a day before using.

- Roll dough out on lightly floured work surface into 12-inch round. Transfer to a 9-inch tart pan.

- Trim any overhanging dough to 1 inch and fold the overhanging dough in, pressing itself in to form thick sides. Prick bottom of crust all over with the tines of fork.

- Cover and free for 30 min.

- Preheat oven 400 degrees F. Bake crust until golden brown, piercing bottom with fork as it bubbles for 30-35 min. Transfer to a cooling rack and cool to room temperature.

Filling

2/3 cup granulated sugar

1 ½ cups heavy or whipping cream, divided

4 large egg yolks

4 oz semisweet chocolate, finely chopped + 1 oz for garnish (optional)

2 oz unsweetened chocolate, finely chopped

1 T powdered instant coffee

5 T whiskey, divided (the recipe calls for Irish but is optional)

- In medium heat-proof bowl set over a pot of simmering water (should not be touching), whisk together granulated sugar, ½ cup of cream, and egg yolks together. Whisk constantly until the sugar has dissolved and small bubbles form around edge of bowl for about 3-4 min.

- Remove from heat and stir in 4 oz of semisweet chocolate, all the unsweetened chocolate, coffee, and 4 T of whiskey. Whisk until mixture is smooth and shiny. Cool it to room temperature.

- With electric mixer on med-high speed, whip remaining 1 cup of cream in medium bowl until soft peaks form. Do not over whip.

- Add remaining 1 T whiskey and beat until cream is firm.

- Fold half of the whipped cream into chocolate mixture, not blending it completely to create marble effect.

- Spread filling evenly in the cooled tart shell and swirl with knife to marble it a little more. Refrigerate filling until firm, anywhere from 2 – 6 hours. Cover and refrigerate remaining whipped cream separately for serving.

- Serve each slice with a dollop of reserved whipped cream and a shaving of chocolate (optional).

Makes 8 – 10 servings.

From:

Rosbottom, Betty. (2006). Coffee Scrumptious Drinks and Treats. San Francisco: Chronicle Books.

Champagne Truffles of New York #4: The Golden Mountain

This cluster of extravagance is a little pricey at $2.37 a piece but definitely well worth the cost and amount you receive. A thick layer of milk chocolate dusted with powdered sugar shapes this morsel into something of an Alpine mountain which made me wonder, what could be inside this piece of potential bliss?

And bliss it was. This chocolate mountain has two additional layers nestled inside its shell. Smooth, whipped, buttery champagne chocolate and a center spot of butter cream filling. The combination of the tart champagne chocolate, buttery center filling, and sugary milk chocolate instantly made my mouth water. My taste buds could taste almost all ingredients at some point before allowing it to melt down my throat which left me amazed that all those ingredients could fit into this chocolate shell the size of a large cotton ball. I wanted to savor almost every bite. It creates such a rich taste that you cannot devour it all at once. This is by far what I was waiting for in a chocolate champagne truffle: presentation, appearance, and taste. The only thing I would recommend is to possibly downsize the truffles to keep me from eating too many. This is definitely a chocolate to save for those special occasions or if you have some serious cheering up to do.

When: 10.29.08

Location: Upper East Side

Cost: $2.37

First thoughts: Rich (and the cost for one felt that way, too). Definitely what I was waiting for in tasting a chocolate truffle.

Overall: This piece of amazement definitely has my gold stars for appearance and taste. It is an exceptional delicacy to save for special occasions and is perfect to pair with alcohol or coffee.

Teuscher
25 East 63rd Street and Madison Avenue
New York, NY 10065

And

620 5th Ave
New York, NY 10020

Champagne Truffles of New York #3: The Little Lady

Jacques Torres

Every time I go back to my first neighborhood in New York, something inside my heart always lights up. Jacques Torres continues to add onto the neighborhood’s charisma by opening a small chocolate boutique around the corner of my hold home on Amsterdam Avenue.

I was pleasantly surprised that I did not purchase just another chocolate truffle shaped like enlarged marble. Rather, a little milk chocolate lady with no enrobing molds this truffle together. She even wears a dress which makes it more fun to eat. The milky filling tastes almost like an intensified version of the outside shell, where the champagne flavor is very discreet. No sharpness, no scented aromas, just pure, creamy chocolate with a touch of champagne. I recommend enjoying it with coffee as the combination of sweet and bitter make an ideal duo. Note: Torres also has a barista inside his Upper West Side location.

When: 10/26/08

Location: New Location on Amsterdam Ave in the Upper West Side

Cost: $1.72

First Thoughts: Fun, creative shape, milky, smooth texture and taste.

Overall: Great treat to cheer up your children. If you are in need of a walk around in one of the most exciting neighborhoods in Manhattan, it’s a perfect accompaniment with your take-out coffee.

285 Amsterdam Ave (between 73rd and 74th St)
New York, NY 10023

Champagne Truffles of New York #2: The Pearl

Leonidas
from the Perles Collection

These pieces of edible jewelry can be quite deceiving as they come in two varieties, dark and white chocolate. White chocolate with superfine powdered sugar enrobes its shell. Your mouth actually feels the layers break as you bite into the truffle from the powdered sugar all the way into its thick center. Expecting to have the dark chocolate and forgot to mention the salesperson my initial choice, I discovered the white chocolate and flower scented champagne inside the center. The combination of white chocolate, cream and flavored champagne gives the truffle a distinctive, flowery personality and makes it a little difficult to have too many of them once the aroma sticks to your taste buds.

When: 10/14/08

Location: Leonidas at East 52nd St and Madison Ave, Midtown

Cost: $1.17

First Thoughts: Flowers, three layers, crystals, unexpected taste.

Overall: Unexpected taste based on appearance. I preferred the dark chocolate truffle over the white truffle as it carries too much flowery aroma in the center. The company should have jewelry box packaging for the collection. If you like flavored champagne then this white crystal delicacy is a sure winner for you.


485 Madison Avenue (Corner of 52nd St)
New York, NY 10022

http://www.leonidas-chocolate.com/

Champagne Truffles of New York #1: The Plastic Ball

This cute ball of nostalgic goodness has the appearance of chocolate you would see in cartoons or vintage advertisements. A round coat of solid milk chocolate decorated with two dark chocolate stripes covers its dark, champagne center. Smooth, dark chocolate champagne fills its shell with a soft, airy consistency that makes the inside of your mouth tingle. The milk chocolate shell tastes a little waxy but the bittersweet, champagne center balances out once the chocolate melts in your mouth. These indulgences are perfect for those who crave old-fashioned, American truffles. They make great casual gifts or as an accompaniment with gifts or flowers.

When: 09/27/08

Location: Grand Central Market

Cost: $1.10

First thoughts: Vintage, classic, light, sparkly, fun. Looks like a small, plastic ball.

Overall: I expected a little more on the general taste but truly enjoyed it with coffee.

40 8th Ave ( at corner of Jane St.)
New York, NY 10014

Grand Central Market
Lexington Ave.and E 43rd St.
Inside Market Hall

The Champagne Truffles of New York

Chocolate season once again returns to New York. All the chocolate one can desire from Halloween treats to stocking stuffers appears at one's footsteps, ready to be consumed by sweet teeth of all ages. With more festivities approaching us soon, chocolate can be one of the most accessible gifts for consumers, particularly in cities like New York.

Despite their accessibility, not all chocolate is the perfect gift for the masses. I do not recommend giving your boss a bag of Twix if you plan on earning that big promotion you have been expecting to be announced during your office's annual holiday party. When you live an area where the term "gourmet" applies to more products than many other cities around the world, why on Earth would you choose that bag of Twix? The world of chocolate has their own league of gourmet superstars that would make your bag of Twix look like a bag of coal, especially if some of them have the luxury to contain such delicacies as champagne inside their centers.

Yes, I am talking about chocolate truffles. The name truffle alone can make chocolate appear more exotic, important, thoughtful, and sometimes expensive than their cheaper counterparts. Therefore, the recipient is bound to be more appreciative knowing you took the effort to purchase an exclusive version of a generic sweet.

I can understand the general ideas of chocolate is just chocolate and "its the thought that counts" approach to gift shopping, but after making a regular visit to a local chocolatier several months ago, I became tired of not knowing what types of chocolates, particularly chocolate truffles that would fit best as presents, especially knowing if one is allergic or throws them away if unsatisfied. Therefore, I decided to pick one kind of chocolate truffle, champagne, and go on small tour around the city to discover how many personalities they have, their characteristics, and who will devour them.