Filipino Hot Chocolate

So I stayed over at a friend's house a couple of nights ago. He lives in the part of Queens that is essentially Long Island so rather than going home on the train at 3am I simply spent the night. And was happily surprised in the morning.

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.

The chocolate is thick and grainy like the stone ground chocolate you can get in Mexico. It makes sense that Filipino hot chocolate would be like Mexican hot chocolate since they were both influenced by Spanish cusine. The hot chocolate was thick and Mama Violago suggested I add a lot of milk. I'm glad I got a chance to try some hot chocolate from another country.

Tea and Chocolate: La Maison Du Chocolat

So my family was in town this past week and they know I'm a chocoloholic. Usually I find yummy places to take my sister to eat. We were walking through Rockefeller Center and decided that we must have a cup of tea! So we walked past NBC studios and around the corner to find, tucked away on a side street a La Maison Du Chocolat!

My sister got creative and got a hot chocolate with a shot of espresso. (Really really rich and dark) I got jasmine tea and a small little truffle that they paired with it. The truffle was milk chocolate with a praline crunch. The floral notes of the chocolate and the floral notes of the tea blended well together. The chocolate gave off a lemon essence that was perfect for the tea.

La Maison also has chocolate tastings for around $70 dollars. As far as tastings go, this is a steal. For the chocolate you get to eat and learn about it's really worth it...I plan on going to one in the near future and reporting back. For now, go and have a spot of tea and chocolate. The Maison has great parings and you won't be disappointed.

cultural chocolate connection

Here's another great blog about chocolate. These guys are based out of London so they have a good perspective on international chocolate. This article is a tasting of the Milo bar which, like Milky Way and other chocolates taste a bit different all over the world. I've never had a Milo bar but it looks good!


Chocoblog reviews the Milo Bar

The Mars Bar mystery

I was in the airport coming home from Jamaica. After waiting in a long line at the airport and getting there two hours too early, I got hungry and wanted a snack. Of course I went for something chocolaty. I saw a bar I had never tried before called a Bounty bar. I bit in thinking that this might be something really new with chocolate and a coconut filling... but no it was exactly like a Mounds bar. At first I thought Bounty was just a different name for the Mounds bar in countries other than the US...as it turns out the two candies are not even made by the same company. Bounty is by Mars and is only sold outside of the US market, and Mounds are made by Hershey. But you could have had me fooled.

Which leads me to the slightly confusing difference between the European Mars bar and the US Mars Bar and Milky Way bars. Ok so according to Wikipedia the original Mars bar was a European invention, designed to be a sweeter version of the American Milky Way bar. Ok so far so good. Yet somewhere along the line we get the American Mars bar (discontinued in 2002!) Which is slightly different than the European one. And apparently what goes for a Milky Way here in the States is called a 3 Musketeer over there.

I'm not even sure I was able to decipher all or any of that, but needless to say the chocolate world is full of things that get lost in the cross-cultural translation.

-Chocolette

Chocolate Party

So this September (yes it is almost November and I have not written about this) I had a chocolate party.

What, pray tell, is a chocolate party? You might ask.

I give chocolate parties to fight the evil Hershey's empire! Well really, it's to introduce people to the fascinating variety of chocolate there is in the world and to give them a taste of the history of chocolate. I usually end up getting a ton of chocolate and having tons of leftovers. Which is fine by me. I try to get a variety, milk, dark different textures and flavors just to give people an idea of what kind of stuff they might like to try again in the future.

Anything is fair game. This time around we had chocolate beer. We also got to taste Vosges' bacon and chocolate bars. These were the hit of the last party I had, and most people thought they were "interesting." Even for me that one is an acquired taste.

Other things we do
-I use a Pierre Marcolini origin's box to throw a tasting. The idea behind the tasting is to show people that the only real difference in the flavor of chocolate comes from where the beans come from. Marcolini makes his truffles exactly the same way but uses different beans from different countries. There is a clear palatable difference between the truffles and I try to draw attention to that. This time I actually sat people down and walked them through how to taste the chocolate. Like a fine wine, there's an art to tasting chocolate.

-Play chocolate smarts. This trivia game has a lot about the history of chocolate. I like to pull this one out because it contains a lot of information about chocolate and can be a fun ice breaker. The only disadvantage is that now that I've had this party four times a lot of people already know the answers :)

-drink wine and eat some snacks and enjoy each other's company. This is the most important part of the chocolate party for me. I get to have friends meet friends, and share my love of chocolate with them.

I suggest trying to throw a party of your own. Just take a few of your favorites and share them with someone you love. Chances are they'll thank you for it later.

Sorry (major updates)

So I have been quite remiss regarding this blog, and I am deeply sorry. I have a lot to say and a lot to tell you, so expect a few juicy updates in the future.

Hopefully some of you are still around to follow the journey.

Love and chocolate
-Jeni

A match made in heaven!

Rick Bayless + Chocolate (made from scratch!) = awesome!

From Tasting Table...a newsletter I get in my email now and then. It's good! Go there!

Hey, Little Sister

Get a taste of Rick Bayless's Xoco before it opens

Rick Bayless returned from a recent trip to Oaxaca with some good news: "What we're doing is every bit as good as what they’re doing there."

Bayless is referring to the chocolate he and chef Shaw Lesh will be making from scratch at his new 60-seat restaurant, Xoco ("Little Sister"), set to open in mid-August. Xoco will be an ode to Mexican street food--an all-day quick-serve café with a slow food heart.

Churros con chocolate will be on the morning menu; come lunch, it's all about tortas. These giant Mexican sandwiches will be filled with braised suckling pig (with pickled onions and habaneros), chorizo, lamb barbacoa, and jamón Ibérico with Otter Creek cheddar--all on Labriola bread crisped in a wood-burning oven.

At 3 p.m., it's time for caldos. The broths for these soupy meals-in-a-bowl will be simmered overnight, then heated to order with an array of additions. The drink menu will feature local craft beers, prickly pear sangria and Topolovino wines, an Albariño and Syrah that sommelier Jill Gubesch created with Qupé vineyards to match the heavily spiced food.

While waiting for the (alleged) mid-August opening date, make Xoco's chorizo-bean torta at home (click here to download the recipe). Get the ingredients at Guanajuato and Casa del Pueblo markets--two of Bayless's favorite sources for Mexican staples.