Monday, December 14, 2009

ChocolateBet: December 14, 2009


Chocolate of the Day:
2 pieces
Dilettante Chocolates (Seattle Gourmet Foods)
Chocolate TruffleCreme mints - Peppermint #23
Very Good
Weight: .69 oz. (19 g.) in 2 pieces
Calories: 105 calories
Cost: NA (gift); thank you Megan
Purchased from: NA (gift)

The weather has come in one size only this week: gray and rainy. So, focusing on uplifting mint flavored chocolate items this week seemed like a good idea. That, and getting some outdoor exercise, should help. These TruffleCremes were flavored with oil of peppermint. I believe #23 refers to a formula developed by Dilettante Chocolates.

Sunday, December 13, 2009

ChocolateBet: December 13, 2009


Chocolate of the Day:

2 pieces
Anthon Berg
Creamy Mint(s)
Very Good
Weight: .7 oz. (20 g.)/4.9 oz. (140 g.) total package
Calories: 90 calories for 2 pieces
Cost: $?
Purchased from: ?

These individually wrapped 55% dark chocolates, with mint cream filling, were from Denmark. (Unfortunately, I misplaced price and purchase information from several month months ago.)

Saturday, December 12, 2009

ChocolateBet: December 12, 2009


Chocolate of the Day:

1 oz.
Melzy Enterprises Inc.
Figamajigs - Dark Chocolate Covered Fig Candy
Good + - Very Good
Weight: 1 oz. (28.3 g.)/1.41 oz. (40 g.) total package
Calories: 106 calories (estimate)
Cost: NA - gift; thanks Megan! ($1.95 for 1 package)
Purchased from: East West Bookstore, in downtown Mountain View, CA

Healthy, low fat, tasty fig pieces, coated in dark chocolate, with no added milk products. Sounded good to me. Image of the (empty) package is shown above.

ChocolateBet: December 11, 2009


Chocolate of the Day:
1 Large Cup
Tea Era
Chocolate Milk Tea with Pearls
Good + - Very Good
Weight: Large (approx. 20 oz.)
Calories: 270 calories? (guess)
Cost: $ NA (gift - thank you Megan)
Purchased from: Tea Era, in downtown Mountain View, CA

Tapioca pearls added some nice chewy texture to this (cold) chocolate milk tea. Flavors were mixed and cups sealed on the spot, making these drinks easier to transport if you take them to go. (Just punch the special extra-wide straw through the top to sip up pearls and tea.)

Thursday, December 10, 2009

ChocolateBet: December 10, 2009


Chocolate of the Day:
1/4 bar
Valor Chocolates
Dark Chocolate with Marcona Almonds (bar)
Good + - Very Good
Weight: 2.18 oz. (61.9 g.)/8.75 oz. (250 g.) in total bar
Calories: 327 calories
Cost: $4.99 for 1 bar
Purchased from: T.J. Maxx, in San Francisco, CA

It is difficult to convey the size of this Valor dark chocolate bar from Spain, from looking at the (scanned) image shown. This bar weighed in at a mammoth 8.75 oz. (250 grams). More than enough to share with friends, or to melt down for fondue.

And, thus ends Day #7 of Chocolate and Nut Theme Week (2009). Nuts included this past week included various types of almonds, hazelnuts, peanuts and pecans. My apologies to Brazil nuts and other nuts that were left out. I'm sure there will be another Chocolate and Nut Theme Week in 2010.

Wednesday, December 9, 2009

ChocolateBet: December 9, 2009


Chocolate of the Day:

1 oz.
Fancy's Candy's, Inc.
Sin in a Tin - Dark Chocolate & Hazelnut Toffee
Very Good
Weight: 1 oz. (28.3 g.) (estimate)
Calories: 150 calories (estimate)
Cost: $19.00 (online)
Purchased from: Blue Frog Chocolates, in New Orleans, LA

Today was
Day #6 of Chocolate and Nut Theme Week (2009).
Sin in a Tin. What a great name. Dark chocolate, hazelnut and toffee: a recipe for success.

ChocolateBet: December 8, 2009

Chocolate of the Day #2:
1 serving
Manresa (Restaurant)
Chocolate and hazelnut feuillentine, olive oil with
Bitter chocolate sorbet with sea salt
Very Good + - Yum
Weight: ~ 4 oz. (estimate)
Calories: ~ 200 calories (estimate)
Cost: $ NA (company holiday dinner)
Purchased from: NA - served at Manresa, in Los Gatos, CA

Oh wait. One more chocolate to add today. A bonus entry for Chocolate & Nut Theme Week, this chocolate dessert was worthy of note. It was the last dish in a multi-course holiday dinner. Two small pieces of velvety soft dark ganache/mousse were coated with finely ground cacoa powder, and topped with a dark chocolate sorbet. (I donated the very thin chocolate crisps, i.e. with wheat in them, to Alec.)
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