Wednesday, December 19, 2012
Friday, July 13, 2012
Wednesday, October 27, 2010
As soon as I get pictures off my camera I will tell you about all of my adventures in Portland (ironic that I blog about New York chocolate specifically and my new favorite chocolate store is in downtown Portland...go fig).
Anyhow I am on a chocolate mission. When I was in Portland a wise chocolate store worker let me taste a sample of Domori Javablond chocolate...and I flipped out. The taste is deep rich, berry and musky. My new favorite chocolate. It's made with the highest quality cacao beans (criollo). To Domori's credit they have almost single handedly revived the population of these trees in the world.
My chocolate mission is to find where to buy Domori chocolate here in New York. So far I haven't seen it, but I'm sure I will figure it out.
Friday, July 2, 2010
Back in February my friends and I had a chocolate party. I wanted to find some really weird chocolates and found that Vosges Chocolates had aphrodisiac chocolate boxes just in time for Valentine's Day. I was hooked on the idea. And then I found out that they had kumamoto oyster truffles. Yes you heard me, truffles with shell-fish. Double intrigued.
For some reason they refused to sell it to me by the piece. You had to get an expensive heart shaped box with only two truffles. Going into it I thought the truffles would be really salty and weird. Oyster truffles?! But it was worth it. My friend Beth and I not only lived to tell the tale, but it was one of the most interesting, delicious truffles I have ever had.
The chocolate itself was white chocolate with the oyster mixed right into the white chocolate ganache. The ganache was a bit grainy in texture, and they said they made it slightly differently than usual. The sweet white chocolate had just a touch of oyster in it. It was creamy rich and subtle as well as flavorful. The oyster didn't come out and bite but stayed comfortably in the center. It tasted like vanilla ice cream actually!
If when Valentine's rolls around next year, you too decide to get adventurous, this is the way to go. Hopefully, Vosges will get their act together and sell them by the piece, but until then the Aphrodisiac Box is the way to go. ( The absinthe truffle was also worthwhile so getting the box isn't half bad.) Here's to more adventures in the land of chocolate
Tuesday, June 15, 2010
Friday, February 5, 2010
I don’t think people realize how much chocolate can effect the emotions. I love chocolate because it provides me a quick visceral pleasure. I get the best rush from eating my favorite pieces of chocolate. Every time, it’s like returning to a familiar friend, someone who can comfort you in your time of need. I know it can seem weird to some who don’t have a passion for chocolate like I do, to imagine crying over lost chocolate, knowing that you may never get the chance to meet one of your long lost friends, knowing that for some reason the people you used to depend on for your chocolate have let you down. But that’s’ how I feel about losing Pierre Marcolini’s amazing chocolate.
I went into the Bourne Confections store (which actually used to just be the “Pierre Marcolini” store) on 59th st and Park Avenue. I was there looking for chocolate for my valentine's day chocolate party. I asked them were the Pierre Marcolini truffles were, and found out that they were not going to be selling them anymore.
Gone. I couldn't believe it. I think I went through the entire mourning process right there in front of the counter.
This store and the chocolate inside was one of the first places I fell in love with in New York. The chocolate and the decor were understated and the chocolate stood on it’s own without any fancy packaging or gimmicks. The tasting boxes were a great hit at my chocolate party, and I used them as discussion pieces to talk about how chocolate really works.
I discovered my favorite chocolate there, little raspberry hearts with soft white and milk chocolate centers. As soon as you bit into them the raspberry melted out onto your tongue and left it’s soft sting. I normally don’t like fruit and chocolate together, but this combination was amazing. I came back to this chocolate again and again. Every chocolate party I’ve had featured these hearts and some other kind of Pierre Marcolini chocolate. Because it has always been my favorite chocolate in the city.
This was the place I would tell everyone to go. The place I would always go to for tea and chocolate when the mood struck me. It’s a testament to what I thought would be it’s longitivtiy that I haven’t actually written much about it on my blog. You never believe that one day things will end. You never believe that one day your friend might not be there.
What happened is Nestle has a controlling amount of stock in the Pierre Marcolini brand. Effectively they own the company. After they installed a new CEO, the CEO pulled Pierre Marcolini’s chocolates from the Bourne Confections store (which always owned the store on 59th st). As the cashier explained it to me “they decided to go in a different direction.” And now Pierre Marcolini chocolates are no longer sold in the US. There will be a way to buy it online, but I have issues with buying online chocolate so I probably won’t be buying from them any time soon.
It’s funny, I’ve actually teared up and cried over this. People might think that’s strange. I mean it isn’t like anyone died right? But in a way this represents the end of an era. Other things are ending for me in my life too right now, so that might also be having some effect on my soul. But for me this is a really sad day in chocolate. I have what’s left of their last shipment. But when that’s gone, it’s gone forever.
All of this is to say, don’t take anything for granted.
Salutations Pierre, you’ll be missed!
A video from the site
Saturday, January 23, 2010
My friend's mom is wonderfully caring and made us a Filipino breakfast. We had eggs, rice and sausage and the best part was the hot chocolate. Mama Violago gets special chocolate wafers from a Filipino grocery store and uses this to make the hot chocolate with.