Hot Chocolate

Divine Chocolate - Fair Trade

2011-05-16T16:42:00.000-07:00

In the mist of the chocolate haze from the 2011 SF Chocolate Salon, the most notable and admirable trend is the emergence of chocolate companies dealing with the dark side of chocolate. Fair Trade Certified chocolate companies are giving back to countries and people that produce the cocoa bean. Fair Trade is a partnership between producers and consumers that insures a fair price to producers and healthy and safe working conditions.

One of the first chocolate companies to do something about the problems facing the cocoa industry was Divine Chocolate, the creator of the first mass market Fair Trade chocolate bar. Fair Trade certification insures fair pricing and also has standards addressing child labor plaguing the countries of Ghana and Ivory Coast. Divine attended the San Francisco Chocolate Salon with taste samples of their new Dark Chocolate Ginger and Orange bar and told their story. Divine Chocolate was launched in the UK in 1998 and in the US in 2007. It is the product of Kuapa Kokoo, a co-operative of Ghana cocoa farms. Kuapa Kokoo was established in 1993 and two years later it received its first Fair Trade Certification. Kuapa Kokoo’s mission "seeks to develop itself into a formidable farmer-based organization capable of mobilizing quality cocoa products, improving the livelihood of members and satisfying customers". Kuapa Kokoo is owned by its farmers and the farmers in turn own a 45% share of Divine Chocolates.

“It gives farmers empowerment, ownership and dignity.” said Mark Magers CEO of Divine US.

Divine Chocolates is sold nationally in the US in Cost Plus and Whole Foods. It is also sold at many smaller locations focused on Fair Trade.

I recommend my favorite, the Dark Chocolate Raspberry bar. I buy it at Global Exchange on College Ave. in Berkeley. It is a San Francisco based company committed to promoting Fair Trade merchandise. Enjoy the chocolate and help promote Fair Trade!

Chocolate Passion at Farmer's Market

2011-04-11T15:01:00.000-07:00

The Saturday Oakland Grand Lake Farmer's Market contains the typical rows of stalls with seasonal plump tomatoes, ripe avocados, delicious apples, succulent grapes and sweet honey. The lone oasis chocolate stand belongs to Barlovento Chocolates. The chocolate is made from the finest Venezuelan cocao. The luscious passion fruit chocolate blend was my guilty pleasure for the day. A sweet blend of passion. My favorite is still the chocolate caramel with salted top. Try the spicy Venezuelan Hot Chocolate for some extra heat. They also frequent the Marin Civic Center and Palo Alto California Ave Farmer's Markets.

Poetic Hot Chocolate

2011-03-22T14:28:00.000-07:00

While strolling in North Beach, I stopped at my favorite North Beach hot chocolate spot - Caffe Roma. A beautiful coffee grinder adorns the front window, I have been told this is the sign of a good coffee shop. They are know for their coffee, but I only know about the hot chocolate. I sipped my favorite North Beach hot chocolate from the tall glass mug and felt inspired to write the great Italian novel. Buttercup played on the sound system. The atmosphere is relaxed, with free wi-fi. The perfect place to hang-out and dream. For all you budding poets, Friday night is now open mic night.

Truffle Love

2011-03-18T16:25:00.000-07:00

North Beach is known for the delectable Italian restaurants and bakeries. In true San Francisco fashion, tucked in the heart of Italian North Beach is a chocolate shop with a French attitude. XOX Truffles was voted one of the Top 10 Artisan Chocolatiers in the country. The tiny shop is located at the south end of Columbus Ave, just past Washington Square. The bite size truffles are made on site. I had a truffle of my favorite chocolate/caramel combination. It was creamy and light, incredible combination. I also tried the hazelnut and strawberry - yummy. XOX Truffles is a must stop when in North Beach.

Belgian Chocolates at the Creek

2011-03-14T14:27:00.000-07:00

A trip to Walnut Creek usually conjures up visions of strip malls and national retailers. I must confess, I enjoy the occasional trip to the 'burbs. I stroll along the quaint streets of downtown Walnut Creek, ducking into Urban Outfitters and Pottery Barn. I browse through Barnes and Noble and make a stop at Starbucks. I recently stumbled upon a chocolate treat in Cafe Leonidas. A tiny shop nestled on North Main with fresh chocolates imported WEEKLY from Brussels. I tried a dark chocolate truffle. The menu also includes coffee, brownies and what they claim is the best hot chocolate in the East Bay. Next time, I'll pass Starbucks by and head straight to Leonidas to experience the hot chocolate.

Brownie Delight

2011-02-10T16:33:00.000-08:00

“What is good here?” the woman standing next to me in line asked. The line stretched out the door and onto the sidewalk. “Everything!” I replied. It is worth the wait to experience Tartine. It is one of the best bakeries in San Francisco. It located in the Mission District in what I think is the best tasting area in the city – 18th & Mission. Two of my favorite Italian restaurants are nearby – Delfina and Farina. The most delectable ice cream spot is just down the street – Bi-Rite Creamery. I get my hair cut nearby by the amazing Huy at Revamp, so I always stop into Tartine before my appointment. I have tried many of the delights including the torts, the éclairs and the breakfast pastries. I tried the brownie this time. I have had a lot of brownies in my life as it is one of my favorite chocolate treats. This was the best brownie I have ever had the pleasure to eat. Yes, definitely worth the wait.

Chocolate Panel

2011-01-23T20:40:00.000-08:00

What could be better than an evening discussing chocolate? I was able to attend a panel discussion by five Bay Area women with successful careers in the chocolate industry. The panel included Alice Medrich, cookbook author, Kathy Wiley, owner/proprietor Poco Dulce, Penelope Finnie, owner/proprietor Bittersweet, Thalia Hohenthal, scientist Guittard Chocolate and Zohara Mapes, chocolate maker TCHO. It took place at the San Francisco Art Institute, which has AMAZING view of the city. It was an inspiring discussion about how they got their start, their typical day and advice they have to someone with dreams of starting their own business. The discussion was very inspiring. One point that struck me was not to always look for what a career will give you, but look at how you can contribute to something, what skills you can bring to the table. It is great advice for someone following their dreams and passions. I saw a great sign at a Brazilian restaurant recently - You first must love your work, then you will enjoy success.

Love it!

Fancy Food

2011-01-23T20:36:00.000-08:00

Aisle upon aisle of chocolate delights, savory meats, delectable olives, Indian food to go and fruit sticks, is this Heaven? No, it is the Fancy Food Show. I was able to gain entry into the show once again and experience the fancy food. One highlight this year was Frut Stix, not a popsicle as I was strongly corrected by the representative, a Frut Stix. I tried the Chocolate Covered Creamy Banana flavor. Amazing. It has a light chocolate coating wrapped around a refreshing creamy banana bar. It was the right blend of banana and chocolate. It brought back memories of a childhood favorite - a chocolate covered frozen banana. We would have these on road trips to visit my Aunt in Oxnard. It seemed very exotic at the time.

Another favorite of mine from the show was hot chocolate on a stick. It is a wooden stick with a block of Belgian chocolate at the end. You take a mug of hot milk, stir it in and enjoy the chocolate rapture. I had dark chocolate at the show and was given the chocolate caramel flavor to go. They come in a variety of flavors - milk, dark, hazelnut, ginger and caramel.

It was all so fancy.

Michael Mischer

2010-12-28T18:30:00.000-08:00

It is a rainy Tuesday afternoon the week between Christmas and New Years. I am on break from work strolling Oakland’s Grand Lake neighborhood. I am doing errands - post office and Trader Joes. I am in no hurry. I stop at the local book store and survey the titles. I decide it is the perfect day for hot chocolate. I am drawn to the end of the street, to Michael Mischer’s chocolate store. My husband and I frequent it after dinner in the neighborhood. We love the gelato. My husband likes the fruit flavors and I go for anything with chocolate. I had noticed a sign in there for hot chocolate, but had never tried it. Today is the day.

The chocolate smell immediately surrounds me as I walk into the shop. It is a luscious aroma that swirls around me. There are assorted filled chocolates on one side of the store and designer chocolate bars on the other. They must be making the chocolate in the back because the wonderful smell is pulling me in like a magnet. I order the hot chocolate. The girl working behind the counter explains to me how it is made. Tiny pieces of chocolate pellets are melted and mixed with steamed milk. According to Michael Mischer’s website, he uses only the highest quality chocolate. As I wait for my sweet creation, I read some of the articles posted on the walls about Mr. Mischer. He was born in Northern Germany and migrated to California in 1984. He has a passion for chocolate and uses only the finest ingredients.

The hot chocolate arrives. It is exquisite. It wraps around me like a warm blanket. It is not too sweet and the chocolate flavor isn’t too overwhelming. It is just right. It cost more than a Starbucks hot chocolate, but then it is a lot more than a squirt of chocolate syrup. I sip it while sitting at one of the three tables at the front of the shop. It is the perfect place to relax, people watch and daydream. I chase it down with a Lavender & Honey filled chocolate. I crunch into the hard dark chocolate outer shell to a soft lovely filling. The lavender and honey flavors are a party in my mouth.

The staff has always been extremely friendly. When we went in for gelato, the young man working introduced me to one of Mr. Mischer’s newer flavors – BBQ Truffle. It is an unusual combination, but delicious. I love the chocolate/bacon combination, so BBQ/chocolate seems the perfect creative combination. As I leave the shop on my chocolate high, I contemplate what is next on my list to try - the Cayenne Spiced Mango Bar.

Michael Mischer’s is definitely a place to stop on your chocolate journey.

Bittersweet

2010-12-03T17:24:00.000-08:00

San Francisco and the surrounding Bay Area are loaded with specialty chocolate shops. They pop up as I am innocently strolling through a neighborhood when chocolate the last thing on my mind. Not really, chocolate is always on my mind. My first stop on my chocolate journey is one of my favorites - Bittersweet. They did have several locations in the Bay Area and learned sadly today they now have only one location in the Rockridge neighborhood of Oakland. I first discovered Bittersweet when I was strolling along Fillmore Street in San Francisco. I stopped in for a hot chocolate and have been a fan ever since. When I was dating my husband, we would frequent Rockridge for dinner and discovering a Bittersweet in the neighborhood definitely helped in my decision to move to the East Bay. They have a spicy hot chocolate brownie that I crave. We love stopping by here after dinner for my much needed chocolate fix. It has the atmosphere of a local coffee shop with rustic wooden floors and chunky wooden tables and chairs. The difference is the smell when you enter. It has a wonderful chocolate smell that wraps around you like a favorite warm blanket. Their website states their mission is “to bring the best the world of chocolate has to offer home to you”. They not only have hot chocolate, but SEVEN types on their regular menu and several specialty hot chocolate drinks for the holidays. They also have coffee and many other delicious pastries. There is a wall of chocolate with chocolates from around the world with exotic flavor combinations. Yes, I am extra bitter that I can't have this everyday.

My Dark Love's Beginning

2010-12-03T16:48:00.000-08:00

You have to know where you have been to know where you are going. I love chocolate but I don’t know much about it. I wanted to learn it all - where it came from, secret chocolate making techniques, meet people who share my passion and learn how it took over the world. This blog is about learning everything I can about my dark love. My favorite dark love is my Jamaican husband and chocolate is a close second. He happens to be allergic to chocolate, which is a huge bonus for me. Meaning, I don’t have to share. He supports me in my quest and I love him for it. Prior to starting my journey through the chocolate wonderland of the Bay Area, I began researching the history of chocolate. It has been said to originate 2,000 to 4,000 years ago. The cacao beans were grown in the rainforests of the Americas. The Maya and Aztec people mixed the ground cacao seeds with spices to make a spicy, frothy drink. Interesting, hot chocolate was where it all began. Christopher Columbus encountered the beans on his journeys to the Americas and dismissed the beans. He didn’t realize the value they held in the society, often being used as currency, at least the beans were safe from his pillaging. Oceans were crossed, wars were fought and slaves were traded over the luscious bean. The Spanish conquistadors did recognize the value of the cacao bean and brought them back to Spain. The popularity of the drink spread through Europe. Eventually, the chocolate flavor was developed and spread throughout the world becoming one of the most craved sweets worldwide.