Brown Butter dark bar - March 4, 2013

Chocolate of the Day: 

Xocolatl de David
Brown Butter bar
Weight: 1.1 oz. (31 g.) / 2.2 oz. (62 g.) total bar
Calories: 165 calories (estimate) for 1/2 bar
Cost: $8.95 for 1 bar
Purchased from: Fog City News, San Francisco, CA

Today was Day #3 of Chocolate and Butter Theme Week.

Brown butter is a lovely thing -- the essence of rich butter, carefully heated and partially caramelized, with a faintly nutty taste; it makes a great

great base for meat and vegetable entrees, as well as caramels and sweet and savory desserts. The brown butter in this case was fully incorporated into today's dark chocolate bar.

This nicely wrapped, but unadorned Brown Butter bar from Xocolatl de David (Portland, OR) was made with 70% cacao from Ecuador.

An Example of a Good Temper
One side of the bar was so shiny smooth (a sign of a careful and successful tempering process), I could have used it as a mirror. (A rare moment -- I could see the reflection of my camera in this bar; see image at right.)

Two butters, more shine. The brown butter may have contributed some dazzle, but shine like this comes from optimizing the crystalline structure of the cocoa butter, during heating and tempering. If you have a black belt in tempering, your chocolate will have a glossy surface and snap to it, like this. If not, your bars and truffles may have a dull matte, or less attractive, finish;  and they may break or crumble more randomly.

This camera-ready bar melted in my mouth, like buttah.

Xocolatl founder, David Briggs,  has talked about his interest in savory additions to his chocolate bars (bacon, truffles, chicharrones, cheese, olive oil). I love it. David, I consider you a fellow umami-arian  and, as such, I continue to look forward to any new items you create in this category. Keep up the great work!

Salt and Pepper Bar - March 3, 2013

Chocolate of the Day:

Trader Joe's
Takes Flight - A Dark Chocolate Tasting Odyssey
Salt and Pepper Potato Chip bar
Good - Good +
Weight: 1/2 oz. (14.1 g.) / 2 oz. (57 g.) in 1 bar
Calories: 77 calories in 1/2 oz. piece of bar
Cost: $9.99 (estimate) for tasting pack of 7 bars
Purchased from: Trader Joe's, Palo Alto, CA

The idea of having a tasting flight of dark chocolates was similar to sampling a series of wines. In a relatively short period of time, one can compare and appreciate differences and similarities, and pick-out favorites.

Chocolate and Tasting Flights

The attractively packaged "Dark Chocolate Tasting Odyssey" from Trader Joe's (Monrovia, CA) consisted of 7 bars that could be easily broken up and shared with a group of six or seven people. At 14 oz. (397 g.), this hefty flight of 70% cacao chocolate bars contained several interesting flavor additions and combinations, ranging from the slightly savory Black Sea Salt with Caramel (previously featured on Chocolate Banquet) to the sweet and slightly tangy, floral Orange Hibiscus bar.

The base chocolate (70% cacao) in today's Salt and Pepper Potato Chip bar was smooth, without flaws; but it also lacked remarkable attributes, in part due to being overshadowed by interesting flavors. This bar was punctuated with micro-bursts of salt and black pepper, and small flecks of crunchy potato chips.

Fond Farewell to Umami Week, Hello to Butter Week

Today's Salt and Pepper Potato Chip bar was the second bar with a kiss of salt in this tasting pack, and it was a perfect accompaniment to today's umami burger lunch -- celebrating the last day (sniff, sniff) (Day #9) of Chocolate and Umami or Bacon Theme Week.

As part of (Day #2 of) Chocolate and Butter Theme Week, and in keeping with my preference for small (1.5 - 2 oz.) shotglass desserts and cocktails, I incorporated tiny pieces of this bar into a hot buttered rum, chocolate pirate style. (See below for details.)

Salt and Pepper Pirate

1 Tablespoon dark rum
1/2 teaspoon butter
1 pinch salt and pepper, and 1 small pinch truffle salt if desired
.5 oz. (14 g.) Salt and Pepper Potato Chip bar, chopped
2 Tb. milk
2 Tb. hot cocoa/drinking chocolate mix of choice
dash of Allspice

• Combine all ingredients except butter in small, microwave-proof bowl or ramekin, and stir together. 
• Heat in microwave on low setting for 10-20 seconds; take out and stir in butter. 
• Heat for another 5-15 seconds. (Watch carefully, do not let boil over.)
• Take out of microwave oven. Give the heated mixture one final stir, and pour into a shotglass. 
• (Rim glass with sea salt and pepper if desired)
• Enjoy

Tortuga Turtles, Cheesecake - Mar. 2, 2013

Chocolate of the Day:

Tortuga Rum Company Ltd.
Chocolate Rum Turtles with Sea Salt
Good
Weight: 1.26 oz. (36 g.) / 7.5 oz. (212 g.) total box of 12 turtles
Calories: 200 calories in 2 turtles
Cost: $ N/A
Purchased from: N/A - Tortuga samples

Today was Day #8 of Chocolate and Umami or Bacon Theme Week. I can't seem to let go of wonderfully sweet + savory foods, so I'm extending this current theme "week" by a few days. Today was also the first day of Chocolate and Butter Theme Week.

Umami, Caribbean Style
Tortuga means tortoise or turtle, and also refers to at least three different Caribbean islands -- some tinged with legends of pirates. It is also the name of a company, Tortuga Rum Company (Grand Cayman, B.W.I.), creator of the three sweet and spicy offerings I incorporated in today's dinner and dessert(s).

After enjoying some smoky, barbequed pulled pork with Tortuga Sweet Heat Caribbean sauce, sweet peppers and pasta, and a butternut squash souffle lightly dusted with savory cocoa, it was time for dessert.

Tortuga Chocolate Rum Turtles with Sea Salt were made with pecans, caramel (corn syrup, butter and cream) and Jamaican rum flavor. Even a little real butter improves the taste of a caramel center like this. Each sweet, softly chewy chocolate turtle (so named for it's turtle-like shape) was decorated with a sprinkle of coarsely ground sea salt crystals.

This same milk chocolate coated turtle became the subject of another dessert: "Turtle on a Beach." And, I used Tortuga's Pepper Jelly as a cheesecake topping. (See below for more on both desserts.)

Turtle on the Beach


1 Tortuga Chocolate Rum Turtle with Sea Salt
1 scoop coconut ice cream (or coconut frozen dessert)
1 Tb. toasted white sesame seeds

Scoop coconut ice cream in a cup; and sprinkle toasted white sesame seeds over ice cream. Top with a Tortuga turtle.


Pepper Jelly White Truffle Cheesecake

The following recipe is for individual cheesecakes with a colorful, kick. This slightly less sweet (gluten-free) cheesecake is flavored with white truffle oil, and covered with a light layer of sweet, and spicy-hot, Tortuga Gourmet Pepper Jelly.

Recipe for White Truffle Cheesecake with Pepper Jelly

1 1/2 pounds cream cheese (3 six-ounce packages)
1 cup sugar
1/4 cup gluten-free flour blend (rice flour + other flour mix)
2 Medium eggs
1/4 cup creme fraiche
1/4 cup sour cream
1 1/4 Tablespoon White Truffle Oil (such as La Tourangelle, see this for link for similar recipe)
1 10 oz. jar of (Tortuga) spicy pepper jelly
(You'll also need several individual ramekin or miniature souffle dishes.)

Let cream cheese soften at room temperature for an hour before placing in a bowl to make it easier to blend with other ingredients.

Pre-heat oven to 350 degrees Farenheit, and place a baking pan with 1/4 inch water in oven.

Put softened cream cheese in a bowl. Gradually blend cream cheese (with an electric mixer, or immersion blender), until fluffy, then add sugar, egg, creme fraiche, sour cream, flour and truffle oil, just until all ingredients are fully incorporated. (Set pepper jelly aside for use after cheesecake is baked and cooled.)

Spoon into ramekins or small souffle dishes. Makes 6-8 individual cheesecakes in ramekins -- depending on size of dishes used. (To make a full-size, 10-inch cheesecake, double this recipe (except eggs -- use 2 larger eggs); and grease springform pan before filling with cheesecake batter.)

Bake in 350 degree oven for 30 min., then reduce to 325 degrees, and cook until firm in middle(s), about 25 more minutes until slightly firm. Do not overcook. Turn off oven, but leave oven door open.
Let cheesecake cool in oven for an hour, then refrigerate for several hours or overnight.

Spoon over pepper jelly across top of individual cheesecakes (amount depending on taste) and refrigerate, or serve the cheesecakes.

More Chocolate Bacon - March 1, 2013

Chocolate(s) of the Day:

Marini's Candies

1.) Milk Chocolate Bacon with Maple Frosting
Good - Good +
Weight: 2.1 oz. (59.4 g.) (estimate) for approximately 2 slices
Calories: Unknown
Cost: $6.95 per 1/4 lb. (approximately 4 slices)
Purchased from: Marini's, Santa Cruz, CA

Today was Day #7 of Chocolate and Umami or Bacon Theme Week.

Bacon tastes good to my L-glutamate taste receptors; that's umami talking. My taste buds and I headed to Marini's Candies (Santa Cruz, CA -- since 1915) yesterday to pick up some chocolate and bacon items.

Umami-loving veggie eaters like me can enjoy a savory turkey or quinoa burger with mushrooms and parmesan cheese, with a little kimchee on the side -- and also covet bacon. Yep. Bacon is one of the main reasons I'm not vegetarian. I've cut back on red meat consumption over the years; however, bacon still beckons. I am an umamiarian.

Despite advances in chicken apple sausage for breakfast, bacon is still the morning meat of choice I believe.

So, move over brunch pastries. Hand me a strip of this milk chocolate covered bacon with a light swizzle of maple icing from Marini's instead.

Yes, these strips were drenched in a lot of sugar sweetness that I don't normally enjoy. The secret was in the perfectly oven-baked, hickory-smoked bacon that Marini's used. The protein, and salty, smoky and umami flavors helped balance out the sugar. The maple flavor was pleasant; and the light touch on the icing was great. Any more frosting would've buried the bacon in a sugar avalanche.

2.) Hot! Milk Chocolate Bacon with Chili (with darker icing)
Good
Weight: 2.1 oz. (59.4) (estimate) for approximately 2 slices
Calories: Unknown
Cost: $6.95 per 1/4 lb. (approx. 4 slices)
Purchased from: Marini's, Santa Cruz, CA

For the adventurous, try Marini's spicy hot Milk Chocolate Bacon with Chili. The spicy chili level was a bit too much for me. I couldn't taste the bacon anymore. However, it may delight others. Perhaps a strip of this bacon could be chopped up with some mild, fresh peppers to snazz up some scrambled eggs?

Marini's Vegan's Nightmare - Feb. 28, 2013

Chocolate of the Day:

Marini's Candies
Vegan's Nightmare Ice Cream
Good + - Very Good
Weight: unknown
Calories: 260 calories (estimate) for 1 serving
Cost: $3.50 (estimate) for single cup
Purchased from: Marini's, Santa Cruz, CA

Today was Day #6 of Chocolate and Umami or Bacon Theme Week.

Santa Cruz is a college town at the beach; and it's also a fun place to look for chocolates. I discovered a new cupcake place there today (more on Buttercup Cakes later), while walking to Marini's Candies (downtown Santa Cruz, CA). Marini's carried several chocolate and bacon offerings that were a good fit for this week's theme.

Before enjoying my single scoop of Marini's own "Vegan's Nightmare" ice cream in a cup, I ate a nice savory (umami) and healthy vegetable rice paper wrap from a nearby kiosk. (Seven years ago, I debated whether to start a site about vegetables/salads or chocolate. I chose chocolate, but, I still love fresh greens.)

Then it was time to shovel into my chilly little goldmine of fresh tasting, maple flavored ice cream with small pieces of chocolate covered bacon. It was good.

Marini's Dark Chocolate Bacon - Feb. 27, 2013

Chocolate of the Day:

Marini's Candies
Good + - Very Good
Weight: 2 oz. (56 g.) (estimate) for 4 pieces, 2 strips of bacon
Calories: 290 calories (estimate) for 2 strips of bacon
Cost: $4.27 (estimate) for 2 strips bacon
Purchased from: Marini's at the Beach/Marini's Candies, Santa Cruz, CA

Today was Day #5 of Chocolate and Umami or Bacon Theme Week.

Dinner: Broiled fish; broccoli with tomato sauce, walnuts and parmesan cheese; sea vegetable treats with sesame oil; mushrooms; and other high umami foods and treats

For dessert: two strips of crispy, oven-baked, hickory smoked bacon smothered in dark chocolate from Marini's Candies (Santa Cruz, CA).

Marini's also offers Vegan's Nightmare ice cream (with bacon). Soon I'll return to single origin dark chocolate bars. But, this week, I've been enjoying these other fun, creative combinations.

Hawaiian Umami Nuts - Feb. 26, 2013

Chocolate(s) of the Day:

Have a Ball Chocolate Factory

1.) Numb Nuts - Hot Buffalo
Good
Weight: 0.10 oz. (2.8 g.) / 4 oz. (114 g.) total package
Calories: 15 calories (estimate)
Cost: $6.99 for 1 package
Purchased from: Have a Ball Chocolate Factory, Kealakekua, HI

2.) Numb Nuts - Wassssssabi
Good +
Weight: 0.10 oz. (2.8 g.) / 4 oz. (114 g.) total package
Calories: 15 calories (estimate)
Cost: $6.99 for 1 package
Purchased from: Have a Ball Chocolate Factory, Kealakekua, HI

Today was Day #4 of Chocolate and Umami or Bacon Theme Week, and this afternoon I focused on a range of umami-rich nut and spicy seasoning combinations from the Kona, Hawaii area.

The first two items came from the Have a Ball Chocolate Factory (that also carries coffee, Donkey Balls, Boar Balls, Monkey Balls, and, well you get the picture). I was excited about this company's dark chocolate covered peanuts with wasabi. Part of a "Numb Nuts" spicy chocolate covered nut line, today's two Numb Nuts packages were adorned with a crazed-looking squirrel, holding a flaming nut.

I enjoyed the wasabi and peanut flavors. However, after the first bite, I realized these contained wheat flour, something I can't eat.

So I moved on to the second flavor of Numb Nuts that I purchased: Hot Buffalo -- dark chocolate covered peanuts with Buffalo sauce. These were off-the-chart spicy hot. I suggest taking a small bite first. (Note: Warning sticker on the front of the package read: "Up to 350,000 Scoville Units.") Translation: very hot.

Four Seasons Inspired Bar Nuts

The Four Seasons in Hualalai on the Big Island of Hawaii is worth a visit. The offerings (including specially made bread) on their gluten free menu were the best I've ever tasted. With this recent visit in mind, I loved finding a recipe purported to be for the bar nuts at this resort.

I made my own version of this recipe with smoked macadamia nuts, and coated these (as well as pecans, cashews, almonds, walnuts, etc.) with butter, brown sugar, cajun seasoning, salt, smoked cumin, paprika, chili powder, and cayenne pepper.

Probably unwise to mess with a wonderful bar nut recipe like this, but if you're feeling creative:
Add a pinch of Hawaiian cacao nibs for a bittersweet accent. Or, for an umami-rich topping, try shreds of seaweed (nori) with brown sugar (from Annie Chun).