Saturday, June 16, 2012

ChocolateBet: June 16, 2012

Chocolate of the Day: 

Mint Chip Artisan Gelato
Very Good
Weight: 1/2 cup / 1 Pint (473 mL - estimate) container
Calories: 190 calories (estimate)
Cost: $7.99 for 1 Pint
Purchased from: Piazza's Fine Foods, Palo Alto, CA

Today was Day #4 of Chocolate and Mint Ice Cream Theme Week. Warm weather once again called for some kind of frozen treat. I breakfasted upon a small bowl of delicious Mint Chip Artisan Gelato from Fiorello's (San Rafael, CA).

The Mint Chip gelato was flavorful, dense, creamy and satisfying without being too sweet or heavy. While price does not always correlate with better taste, this was a case where I paid more for a quality product, and I was happier with the result. I was also happy to see a natural, cream-colored gelato base. While I love colors, I can live without brightly or artificially colored (green) mint desserts.

As for the chocolate, instead of hard, frozen chips, this gelato was filled with small, grated pieces and flecks of chocolate, which tasted much better.

Last, but not least, below was a quote from Christine C.'s review of Fiorello's on yelp. Although this review was for the company's chocolate hazelnut gelato, I loved the idea that two flavors could high five each other. It made me smile.

"...Neither the chocolate nor the hazelnut overpowers each other. Instead, they high five each other and let each other shine."

Ditto for today's mint and chocolate flavors.

ChocolateBet: June 15, 2012

Chocolate of the Day: 

Mitchell's Ice Cream
Thin Mint Ice Cream
Good + - Very Good
Weight: 1/2 cup (91 g.) (estimate)
Calories: 250 calories (estimate)
Cost: $3.50 for 1 cup
Purchased from: San Francisco Norman's Ice Cream and Freezes, San Francisco, CA

Today was Day #3 of Chocolate and Mint Ice Cream Theme Week. Given the warm, sunny weather we've been having, frozen desserts that combine chocolate and mint this week seemed like a good choice.

I had a great walk in the sunshine this afternoon through Maritime Aquatic Park, along the water, in San Francisco. On my way back to the car, I stopped at Norman's Ice Cream and Freezes shop in the Cannery. Norman and Priscilla, the very pleasant and helpful duo managing the shop, were serving Mitchell's Ice Cream (San Francisco).

And, when I arrived, Norman was chopping up a large block of Callebaut chocolate, to use for hot fudge topping for ice cream sundaes. I was offered a taste in the form of a chip off this block. A great chocolate melted down for a topping sounded much better than most prepared chocolate sauces. I skipped the hot fudge sundae today, but I'll be back to try this in the near future.

Thank you to Priscilla who scooped up some Mitchell's Thin Mint Ice cream in a cup for me.
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