teacake for two

Strolling through Bay Street in Emeryville, I was drawn into teacake bake shop.  Who can resist cupcakes and other assorted baked goods?  I tried the Tuxedo Brownie cookie which included the chocolate trio of Nederland Dutch Cocoa, Chocoa semisweet chocolate and Callebaut white chocolate.  It is a big cookie and I tried only eating half, to save some for later.  I couldn't resist the magnificent chocolate trio and devoured the whole thing while watching the Olympics. But, I think I burned it off while watching men's swimming.  Wow. Those guys are in great shape.  I digress.  They have daily special cupcakes (Friday - Chocolate with Coffee Bean Buttercream) and cookies (Tuesday - milk Chocolate Chunk Pecan).  You can even buy frozen cookie dough starts to impress your friends.  I bought my husband his favorite cookie - Oatmeal Raisin. He loved it.  I think he counted it as a healthy carb. They have four locations in the Bay Area.

Chocolate, Chili and Cinnamon at Chocolatier Blue

Hot chocolate in July is a normal for me, especially during the typical cold Bay Area summer weather. Rumor has it Mark Twain once said the coldest winter he ever spent was a summer in San Francisco.  I recently soothed my foggy spirit with a Chili Cinnamon Hot Chocolate from Chocolatier Blue on 4th Street in Berkeley.  My initial reaction - AMAZING!  I loved the spicy chili kick blended with the chocolate and cinnamon flavors.  The location also showcases their beautiful chocolates made from Domori chocolate. My favorite chocolate, so far, is Banana Split.  They also carry ice cream, gelato and cookies, all made by in house.  With seven location, four in the Bay Area, this is full service chocolate stop.

Scharffen Berger Bean to Bar

Another great chocolate stop at the Ferry Building is Scharffen Berger chocolate.  The bean to bar company was founded in San Francisco in 1997 by Robert Steinberg and John Scharffenberger.  The company prides itself on sourcing beans from around the globe including Madagascar, Jamaica, Bali, Venezuela and Vietnam. They were the first chocolate maker to label chocolate with the cacao percentage. Their website is full of information on the bean to bar process.  One of their staff also recommended the website allchocolate.com for additional chocolate information. The company was sold to Hersey in 2005 but continue to source their own beans and are committed to maintaining the quality the company was founded upon.   During my last visit I tried the Extra Dark 82% cacao bar.  I enjoy a pure chocolate bar, being able to taste the rich dried figs and mild peppery spiciness of the beans. 

Fog City News Mind Blowing Chocolate

A magazine store know for its chocolate?  I first discovered Fog City News because of its large assortment of international and hard to find magazines.  While walking toward the 20 versions of Vogue at the back of the store, I abruptly halted to gaze upon a chocolate wonderland.  Premium bars from all over the world and many local favorites lined the shelves.  During my latest stop, I tried the ChocolatModerne Lime Butter Toffee bar and the Xocolatl de David Brown Butter bar.  The ChocolatModerne bar is made with 65% cacao Valrhona chocolate and butter toffee infused with lime, a new flavor combination for me. As I bit into the bar, I found chewy toffee bits buried in the smooth chocolate.  I smelled the lime immediately and breathed it in as I savored the chocolate.  The lime flavor lingered after the last bite.  The unique blend is now one of my favorites. The Xocolatl de David bar is made with 72% Cacao Ecuador, butter and fleur de sel.  I loved the pure dark chocolate flavor with a hint of butter and salt.  I've always loved sweet with a hint of fleur de sel.  Xocolatl also makes bacon caramel and olive oil chocolate bars, both sound very intriguing.  I plan to continue to explore the two brands while I flip through my Italian Vogue. Fashion and chocolate - the perfect combination.

Chocolate Beach

After my morning hot chocolate and chocolate croissant, I went for a walk along the bay to burn off the indulgence. Chocolate gives you energy and euphoria, just like exercise. Right?  Starting my day with both, is perfect.  Taking time to notice the lush pink and purple flowers, the gray rocks made smooth by the lapping water and breathing in the salty air calms my spirit and clears my mind.  Peace and chocolate to all.  One love.

Bikes and Chocolate at Recchiuti

The Ferry Building is always a fun culinary stroll.  One of my favorite stops is at Recchiuti Confections.  Well known as one of the best in the bay area, Michael Recchiuti's creations are not only beautiful but creatively delicious.  I loved the chocolates with bike images stenciled on them, bringing together two of my favorite things - bikes and chocolate.  One of the staff introduced me to the Orchard bar - semisweet chocolate with burnt caramel, almonds, dried fruits and fleur de sel.  It found its way home with me, a healthy blend of guilty pleasures.  The manager invited me back for their Saturday hot chocolate tasting.  Only on Saturday?  I need hot chocolate daily but I'll be back.

Cocoa Bella Trip

A stop at Cocoa Bella is chocolate trip around the world.  A long time favorite of mine because of the wide variety of chocolates and the chocolates are as much a work of art as they are tasty.  It is a must stop for me when when on Union Street or in the San Francisco Centre.  They have a new Best of the Bay Box featuring pieces from five of the best chocolate makers from the bay area:  Michael Recchiuti, Poco Dolce, Nuubia Chocolat, Micaheal Mischer and Gateau et Ganache. During my latest stop, I tried the Francois Pralus Ghana origin chocolate bar.  It had deep rich flavor. Each bar is made from beans of a specific regions -  Venezuela, Tanazinia and Indonesia to name a few.  A great way to experience the true regional cocoa bean flavor.  The staff, as always, was helpful, knowledgeable and indulged my chocolate passion.

Chocolate Book

Chocolate - A Bittersweet Saga of Dark and Light by Mort Rosenblum is a great book I have been reading.  I'm only a few chapters in, but it is full of interesting insights to the bittersweet world.  I just finished a whole chapter on the history of mole.  There is a chapter on Claudio and Valrhona coming up.

Chocolate fun fact from book:  Cacoa contains phenylethylamine, a molecule produced in the hypothalamus that triggers the same giddy warm glow one feels when a lover enters the rooms.  Therefore - sans lover, try chocolate.

Michael Mischer - Cayenne Spiced Mango

I stopped into one of my favorites locations, Michael Mischner, to try his Cayenne Spiced Manger designer bar.  The store is conveniently located between a personal trainer and Weight Watchers location, should you need their service after too many chocolate bars and gelatos.  The bar proved to be all that I had hoped.  Combining two of my favorite flavors - chocolate and mango. I savored the smooth chocolate and the delicate sweetness of the mango with the cayenne heat kicker.  The staff continues to be helpful and willing to answer all chocolate questions.

Tcho Chocolate

I recently went on the factory tour at Tcho (bless you) located on Pier 17 in San Francisco.  Secretly, I was expecting a series of Willy Wonka type rooms with huge vats of chocolate running through intricate systems and finished chocolate products flowing along conveyor belts with Lucy and Ethel somewhere in the mix.  I did encounter an incredibly clean, smaller than expected state of the art factory.  The tour guide was very informative discussing Tcho's bean to bar process and philosophy.  Supporting Fair Trade, working with the farmers and selection of the best possible beans all goes into creating the final product. They believe in having the bean create the flavor, using a flavor wheel ranging from citrus to nutty to create the dark chocolate flavors.  The best part of the tour is sampling the products.  My favorite is the citrus.

Holy Mole

We had dinner last night at our favorite burrito place, Cactus Taqueria in Rockridge.  What does a burrito have to do with chocolate?  Mole rojo - chicken in a red sauce of tomatoes, roasted chilies, ground nuts & a hint of Mexican CHOCOLATE.  The chicken is cooked to tender perfection.  It follows my motto:  everything is better with chocolate.  I washed it down with a mango agua fresca. My husband always has a chicken burrito regular, no beans, no salsa on a spinach tortilla.  He feels the spinach tortilla counts as a vegetable.  Holy mole.

Powell's Sweet Shoppe Lafayette

Always on the prowl for my next chocolate encounter, I walked by Powell's Sweet Shoppe in Lafayette.  The Gelato sign caught my eye and drew me in.  With 15 locations in California, the store is like stepping back into your childhood candy dreams.  A wide assortment of all your favorites, past and present.  The Gelato selection ranges from strawberry to my favorite dark chocolate. They carry a line of chocolates from Le Grand Confectionary, a Sacramento company.  The owner, Zeina, is extremely helpful in finding the right sweet fix for you.

La Boulange Bakery - Starbucks

A favorite frequent stop during a walk through my Cole Valley neighborhood, is La Boulange Bakery.  I dream of their perfect chocolate kouign amann pastry to fuel me for my walk home through the Haight.  When visiting, my Mom needs a La Boulange almond croissant to start her day. Starbucks recently acquired it for $100 million.  Someone is walking away rich.  Will the perfect texture of my kouign amann walk away too? 
"Hopefully, we won't get too corporate," one employee said as she wrinkled her nose when I recently stopped in for my favorite pastry and a hot chocolate. Hopefully so. Time will tell. I contemplated the mega corporate possibilities as I sipped my hot chocolate, that and the French paradox.  How do they do it?  How can I eat like this daily and not gain weight?  The chocolate croissant called to me to take it home for a late night snack.  I bought this apple tart for my husband instead.

Ghirardelli - San Francisco Classic

The Golden Gate Bridge, Cable Cars and Ghirardelli chocolate are things people outside of the Bay Area often associate with San Francisco. Visitors sometimes want a taste of the classic chocolate.  I recently discovered the Ghirardelli Outlet Store in San Leandro at the corporate headquarters.  Walking up to the store, the chocolate aroma from the factory surrounds you like a kiss from chocolate heaven.  The product is about half price of regular retail.  It is a great place to stock up on the classic San Francisco chocolate.  One of the many reasons to leave your heart in San Francisco.

Rolling Dunes Hot Chocolate

Great crepes and other surprising delights are found at Rolling Dunes on Lakeshore in Oakland.  One of my favorite discoveries is the rich hot chocolate. Try it by itself or with another favorite the Eggs Blackstone, eggs Benedict with grilled tomato and bacon. All the crepes I have tried are great, but the Italian style Milano and apple Mirage for desert keep finding their way back to me.  We also stop in to satisfy our desert cravings with the apple pie for my husband and, of course, the chocolate cake for me. 

Martha Stewart 4th of July S'mores

Happy 4th of July!  Check out this s'more recipe from Martha Stewart.  In pure Martha fashion, she makes her own graham crackers with star centers.

Black Bottom Cupcakes with Valrhona Chocolate

A friend brought these cupcakes to a party and they were the best I had ever tasted.  She recommended using Valrhona Unsweetened Baking Powder which I found at Berkeley Bowl.

The combination of the chocolate cupcakes with the creamy cream cheese mixture is a delectable example of ebony and ivory in sweet harmony.

 Combine in bowl:
1 cup (8 oz pkg) cream cheese with
1 unbeaten egg
1/3 cup sugar
1/8 tsp. salt....beat well
Stir in 1 6 oz. pkg. chocolate morsels

Sift together:
3 cups sifted all purpose flour
2 cups sugar
1/2 cup cocoa (recommended Valrhona Unsweetened Baking Cocoa Powder 100%)
2 tsp. soda
2 tsp. salt

Add:
2 cups water
2 tsp. vinegar
2/3 cup cooking oil
2 tsp. vanilla

Beat all ingredients together.  Fill muffin cups with 1/3 batter and top each with a teaspoon of cream cheese mixture.  Bake at 350 degrees.  Check with a toothpick.  Makes about 3 dozen.

Enjoy!