Luscious Living
Chocolate Cheesecake
The boyfriend found this adorable cheesecake from Luscious Living. I'm absolutely excited about their online cafe and clever branding. Both a chocolate and cheesecake enthusiast, here's what he had to say: If you're gifting to someone who doesn't eat lots of cheesecake, they'll be more than satisfied with the flavor. But for a cheesecake connoisseur, especially of the classic New York Style, the flavor is a bit wanting. The chocolate somewhat subdues the creaminess resulting in an interesting balance between chocolate pudding and cheesecake. But what it lacks in creaminess, it makes up for in packaging--The tin reminds me of the Neiman Marcus style rum cake, which was a perennial holiday favorite. Overall, this makes a really cool gift...

A Little Piece of Zion
If you've ever enjoyed a cup of Jamaican Blue Mountain coffee (which often rivals the price of gold), you'll understand why I'm absolutely irie that the Vosges Zion Truffle Collection is available once again. The I-tal truffle flavored with Blue Mountain coffee, coconut, and dark chocolate happens to be my absolute, all time, Vosges favorite.

In the Bag
If you crave the sumptuous chocolate tarts from Balthazar, or Jean Georges' decadent Warm, Soft, Chocolate Cake with a side of pistachio ice cream, then you'll love the Belgian brownie cake from Brussels based Le Pain Quotidien. The affordable little euro style chocolate pies beg to be paper-bagged and taken home. Trust me, you won't for a minute miss the pretentious plating, pricing, bells or whistles.

The Young & the Stressless
Yesterday marked the official release of a line of note cards and mini journals that I designed for Potter Style/Random House titled The Young & the Stressless-Humor for Hip Chicks. They're Based on my experiences surviving in New York as a twenty something--young, fabulous, and sometimes a little broke. The purse-sized mini journals are a great place to keep notes on all of your fabulous chocolate finds. Check them out here. Best, Imani

Seeds Please!
Sunny Seed Drops seem to be sprouting up all over Manhattan (I even spotted them in a ravioli store on Sullivan) and while they don’t bloom into magnificent fields of full-blown, chocolate covered Sunflowers, the harvest hued candies do make for the perfect October snack. Sans the traditional salted shell, this re-mixed classic is all about a new kind of crunch. A paper-thin, M&M-like coating is followed by a subtle layer of chocolate, which makes for a nice enhancement to the the Sunflower’s distinct and flavorful seed. I suggest indulging by the handful!

Dylan’s Digs
Served up by the daughter of Ralph Lauren, Dylan's Candy Bar is a destination for those sweet on classic Americana. I stopped by on an afternoon jaunt through the Upper East Side to find the shop filled with fanny-packed tourists ooohing and aahhing over the selection of NYC taxi shaped cookies and chocolate Statue of Liberty keepsakes. Small children scoffed down gummy worms and begged to take home rock candy, peanut brittle, and licorice strings. Gigantic Wonkaesque lollies swirl in dizzying primary colors and Shirley Temple tunes blare from the speakers. I waited on line a cool five to ten minutes to make my purchase. But I’m a not bellyaching--this multi-flavored, 18 piece chocolate sampler makes for a great gift.

Sweet Riot
Converse to subversive or violent outbursts of rebellion, Sweetriot appeals to those in favor of a more palatable progression. The socially conscious purveyors of dark chocolate covered cacao nibs push cultural awareness by educating consumers about their product's roots in Latin America, Africa and Asia. I devoured a full tin of the snackable contraband during a trip to the theater (the size is totally smuggable). My personal favorite is flavor 70--the perfect hint of espresso is added to the chocolate's tropical notes. Along with the nib's bitter crunch, it's quite an addictive combination. And if you're hungry for social change, I suggest a visit to their Social mission page to find out how you too can make some noise.

Chocolate for Cool Chicks
Seattle based Chick Chocolates has developed flavors to appeal to your inner chick-- is she Strong, Extreme or Nutty? Incidentally, the Shag-esque diva on the Nutty Chick packaging literally speaks to me. Furthermore, in my textured world, the combination of smooth milk chocolate, crunchy almonds, and delicate toffee makes for both a satisfying chocolate experience and a poignant emotional analogy. The point is, exploring your inner chick is not only insightful, it also happens to be delicious. 100% of the proceeds from their latest addition, Survivor Chick, go to women's cancer research. You gotta love that.

Chocolate Plush
While you can’t exactly eat these chocolate donut friends by artist Heidi Kenney, I found their frosted little pusses irresistible. In fact, I woke up extra early today and got in line for one of 300 collectible limited edition glow in the dark donut keychains. Kidrobot NY and SF were also handing out free juice and donuts. My next post will be about real chocolate, I promise:)

The Dark Chocolate Pie
This bite of statistical candy is irressistable: according to AdAge.com, we happen to be among the 25% of households with dark chocolate readily on hand. And while our penchant for the refined continues to drive dark chocolate sales up 40%, confectioners hustle to cater to our every fancy, confirming that yes, it really is all about us... Ahem, speaking of percentages, I ate about 40% of this acclaimed flourless cake by David Glass this morning for breakfast. I found it in my freezer:) and the best part is that it stays fresh if frozen for up to 6 months.

Max Brenner Chocolate












Brunch at Brenner's new location in Union Square was sublime, sophisticated and satisfying. I was initially overwhelmed by the selection of offerings: chocolate bagels, chocolate pizza, chocolate pastry, a vast array of hot chocolate--the menu reads like a small book. Furthermore, I was not completely in the mood for anything sweet. Resisting my desire for a salad, I settled on The After Party Breakfast--warm waffles with white chocolate chunks, toffee bananas, creme fraiche and chocolate truffle sauce. Suprisingly it was more along the lines of the food that I craved than dessert. It ended up being a warm, fufilling choice--a perfect balance between the fresh strawberries, chocolate sauce and creme fraiche. My girlfriend had the omelet. It's served with a side of Brenner's famed chocolate cream, butter and toast. The chocolate was so tasty, that my brunch date, at our waiter's exhortion, forewent the bread, and went after the chocolate with her fingers. I wasn't offended, I both understood and agreed. I loved the hot cocoa. I chose the cocoa with orange zest. It comes in a signature Brenner hug mug, designed to fit cozily between your hands when you sip. The menu refers to it as the cappucino of cocoa, while the fruity orange and chocolate elixir went down as smoothly as afternoon tea. This is my new favorite retail experience as well. Brenner's packaging is awesome. I had to take a picture of his love me, love me not box--customize it with chocolates, and learn your love destiny as your lover takes away each piece. I could go on and on, but I promised my girl that I'd leave room for her guest blog:

So I woke up and I called my darling Chocolate Nerd and made plans to
visit this Max Brenner, this new chocolate Mecca that we'd been
discussing for the last week.

When we stood in front of the Max Brenner Chocolate by the Bald Man
shop it was not what I expected. The WWD article made me think that we
would walk into a Willy Wonka/Alice in Wonderland-style menagerie, but
the stoic brown façade with gold black lettering reminded me of any
large, upscale French-style bistro.

Once you go inside however you really are transported, not necessarily
by the absurdity, but the sheer scale of chocolate. And there are
definite whimsical elements in the decor: every wall has a quote
written on it, or the Bald Man's evocatively scribbled logo, or images
of REALLY yummy looking chocolate beverages in bespoke mugs.
There are cocoa powders behind glass, bagels with peanut butter and chocolate,
chocolate pizza, a pipe running over the restaurant with 100% Pure
labeled on it (and you KNOW that they are talking about the
chocolate). The restaurant is outfitted with the classic brown French
bistro tables I'd expected and it buzzes with the sophisticated hum
that urban luxury shoppers provide.

There was a slight line when we arrived at 3pm on a Sunday, but within
4 minutes of talking to her the hostess barked out my name and we were
seated. We started with the Chocolat beverage, which the menu likened
to a chocolate cappuccino, I had dark chocolate and the Chocolate Nerd
had one with orange zest. It was served in the Hug Mug, a cup designed
so you wrap both hands around it in the "chocolate drinking ceremony."
(I swear, that that's what the menu said). Yum, yum, yum, yum, yum. I
was really ready to order another, but Max Brenner's is one of those
places where I feel stupid ordering dupes of any thing, as there are
so many new options. Why waste the precious space in my belly that
could be taken up by a chocolate bagel?

Brunch is an egg meal for me, so I ordered the omelet and it was
great, but as my girl noted, I rocked out on the chocolate spread that
came with my sourdough toast, finally forgoing the toast altogether.
The home fries were roasted and just salty enough, I loved them. After
entrees we were going to have the chocolate mess dessert, but they
were sold out…I guess that will be a reason to go back soon!

The restaurant would be an awesome place to a date with a person who
needs or would like a touch of whimsy, or else a fun treat for your
fellow chocolate lovers young and old. And since it's open 24 hours,
it might be my next after club spot. HOLLA!

M.

CHOCOSCOPES
New Zealand based Bloomsberry&CO is all about design, and chocolate of course. Their witty sensibility has led to international adulation among chocolate and packaging enthusiasts and those of us who enjoy a good chuckle. I first came across their Emergency Chocolate in a 2004 issue of Wallpaper*. Always curious to see what they’ll think of next, I was delighted to find their Chocoscopes--a brilliant astrological guide to chocolate consumption. Not only is it a double whammy ice breaker--you know the drill: "Hey, what’s your sign? Care for a piece of chocolate?" It also happens to be astonishingly insightful. Check yours out:

Aries-Eats the whole bar on the way home from the shop
Taurus-Loves good chocolate, especially if it is in expensive packaging
Gemini-Chooses their chocolate by taking a bite out of each piece
Cancer-Makes even the smallest bar last for at least a month
Leo-Likes to be in charge of dividing up the chocolate
Virgo-Cuts their chocolate with a knife and fork
Libra-Chooses two bars; one for themselves and one for you both to share
Scorpio-Loves to smear chocolate all over their partner, then lick it off
Sagittarius-Will only eat imported chocolate
Capricorn-Likes to be seen eating only the best and the most expensive chocolate
Aquarius-Loves chocolate-but likes to think they actually prefer carob health bars
Pisces-Shares their chocolate and forgets to leave some for themselves

Eye Candy
There’s really nothing remarkable about the Gianduja that I picked up at my visit to the Guggenheim, but it gives me an opportunity to talk about the Zaha Hadid exhibit. The work, which spans her thirty-year career as one of the world’s foremost architects is awe-inspiring and the spiraling structure of the Guggenheim, New York couldn’t be a more perfect backdrop. Born in Baghdad, Hadid represents as the first ever woman to receive architecture’s most prestigious award: the Pritzker Architecture Prize. A true visionary, she continues to reshape our world with her iconoclastic structures. If you need inspiration, this is a must see. While you’re at it, the gift shop offers this specially branded handmade chocolate bar by Christopher Norman Chocolates in Hazelnut Gianduja (30% cocoa content), Mocha Dot, and Bittersweet Crunch (bittersweet laced with cocoa nibs). At $6 for the same exact 2 oz. bar that sells for $4.50 on the Christopher Norman site, you’re pretty much paying for the keepsake.

Cool Beans
What pray tell, has me awake at 5:30 in the A.M.? I've been recklessly indulging in my personal supply of Dean's Beans Dark chocolate coated coffee beans. No frills here, it's all about the product--reasonably priced, certified organic, eco-friendly, free trade, coffee. The team at Dean's is involved in an enviable amount of efforts to make our world better. There's reforestation projects in Peru, water and rural electrification programs in Sumatra, well building in Ethiopia, coffee cooperatives in Papa New Guinea, health care clinics in Timor and initiatives to fund prosthetics and therapy for land mind victims in Nicaragua. Not to mention, Dean's carbon-conscious delivery trucks are fueled by vegis to go along with the company's solar paneled roofs. Whew! it's a wonder how they get it all done, then again, if they're dipping into their supplies, I'd bet they're so completely wired!

Bravo Italia!!!
Since we all can't drop everything and fly to Rome, what better way to celebrate Italy's 2006 FIFA World Cup victory over France than by filling our cups with gelato. il laboratorio del gelato is a favorite. Even better, they'll conveniently ship your order the same day in Manhattan if you place it before noon and overnight otherwise. Chocolate lovers will go pazzo over their extensive list of modern flavors. I suggest the chocolate hazelnut, chocolate kahlua, thai chili chocolate, and milk chocolate malt makes a great shake! Enjoy!!! And congrads to Italy! Bravo Buffon!

Beau-Tea-Bar
As mentioned in a previous post: Matcha Madness, the limited-edition, Bobbi Brown and Vosges, dark milk chocolate and matcha green tea beauty bar is finally available. I was about to order one from Vosges, until I realized that even before tax and shipping, a $6, 3.4 oz. bar would set me back $13 due to a $7 summer handling charge. I never do mind splurging for chocolate, but in this case, I'd prefer to pick one up from Bergdorf's. If any of you beat me to it, by all means, please share. I'd love to hear what you think.

Choxie has Moxie
Just as I was finding myself in a dark chocolate malaise Choxie was dropped on my lap. It's brazen merger of milk chocolate, espresso, toffee and almonds gave my taste buds a welcome reprieve from the world of dark chocolate. You can tell Choxie has bite by its "tiger-esque" tan and brown striped box. Besides the amazingly gratifying taste what surprised me the most was that this audacious confection is the product of Target. Nevertheless, if you pick one of these up, buy two, you’ll thank me later.

Fit For A Princess
I just happened upon this Gift Box from Empress Chocolate. I confess, I'm not much interested in sampling the Strawberry-Kiwi truffles, as the choice of fruity flavoring seems more suited to the palate of a pre-teen. I'll send a box to my niece while she still thinks that all chocolate is created equal. In any event, I'm positive that she'll just love the illustration and who knows, maybe I'm the one missing out.

La Dolce Vita
Domenica Bertolusso and Chef Beppe Montanaro, the proud owners of TartufLanghe, have been purveyors of the coveted Piedmont Tartufo since 1968. And how sweet it is that they’ve branched out to chocolate. Like the first ever chocolate truffle, Tartufo dolce d’Alba is the chocolate interpretation of its namesake. True to the classic, the truffle is fashioned into an irregular shaped nugget to appear as if it had been plucked straight from the earth by one of those indispensable pigs. Beneath the dusty layer of dark brown cocoa powder is a smooth ball of bittersweet Italian chocolate bursting with sumptuous chunks of rare IGP (Protected Geographical Identity) Piedmont hazelnuts (among the best variety in Italy). And the great news is that for a few Euro, you can have the authentic tastes of Piedmont imported straight to your door.

Coco Loco
The bartender at a friend's BBQ just tipped me off to this Astor Belgian milk chocolate bar flavored with Malibu rum. But don’t get too excited--it doesn’t actually contain any rum. Instead, a Malibu coconut rum-like flavoring is infused with light and creamy milk-chocolate. If you ask me, it lacks that extra little umph that only true rum can achieve. Nonetheless, I enjoyed it in the same way that I enjoy virgin Pina Coladas--the taste is classic and undeniably good, yet that extra little spike is always welcome, and in this case, terribly missed.

Dina's Diet
If for health reasons, you're unable to indulge in the richer chocolates, but you still have cocoa cravings, then Dina's Chocolate bars may be right for you. Created by Dina Khader, a Mount Kisco based nutritionist, to suit the needs of her health conscious clients. As dieters often feel deprived, Dina suggests that her clients treat themselves to a 1oz. serving three times a week. This way, they have something to look forward to, which helps to keep them on track. At 73% cocoa content, the certified organic, extra dark, notably bitter, low glycemic, chocolate bars are sweetened with evaporated cane juice and flavored with health giving foods like cholesterol lowering almonds and antioxidant rich green tea. But be forewarned, the lack of refined sugar, milk products, and other yummy bad stuff is apparent.

Canvasing Chocolate
The only thing Art Historian Erica Fowler-Decatur loves as much as art is chocolate, and of course her husband Michael. In a mission to promote the arts, the two drempt up Art Bars. Each bar contains a card featuring one of forty-eight works from a group of contemporary and child artists. Ten percent of the proceeds are donated to The Community School of Music & Arts and The International Child Art Foundation. Art Bar's fair trade certified organic chocolate is sweetened with unrefined cane sugar and comes in a cool, futuristic looking, air-tight, eco-friendly package. The Swiss chocolate bars: milk chocolate, milk chocolate with hazelnuts, dark (58%), and dark with coconut are definitely not your run of the mill charity bar. I say, collect them all! The chocolate is yummy, it's for a great cause, and the art cards make quaint little bookmarks:)

Wickedly Good Brownie
My boyfriend eats a lot of brownies and he rates this one pretty high, possibly one of the best. Trust me, he eats enough of the things to be considered a connoisseur. His opinion is backed up by another reputable source--Oprah has named these guys one of her favorite things.The rich chocolate aroma alone is divine, and then there's the near perfect texture--very light, not too chewy, not too cakey. I'll tell you a little secret-if you pick them up late afternoon from the Fat Witch bakery in The Chelsea Market, they're half off to make way for the fresh morning batch.

Chocolate Bar Buzz
If you're looking for something to do, check out New York Magazine's list of cool Chocolate Bars.

Mood Chocolate
by NewTree
While everyone seems to be buzzing about chocolates health benefits, the team at NewTree takes the concept to new heights. In addition to the natural minerals and antioxidants already present in their high content-73% Belgian dark chocolate, each bar, branded with its own concept: ie. Sexy, Vigor, Renew, Tranquility and Forgiveness, is infused with corresponding herbs and stimulants.The Sexy-Energizing bar is flavored with pungent pieces of ginger and contains guarana extract, which is often found in energy drinks and stimulates the central nervous system. The chocolate has a nice snap to it, and the dark chocolate and ginger combo has always been a favorite. I can’t say how extra sexy or energized I felt after indulging in a few pieces, but either way, I commend them for the concept and the nice, clean packaging.

Pretty as a Péché
Raleigh based Péché (French for sin) imports handmade chocolates from France, Belgium and Lebanon. They then intricately wrap and fan them in foil. Though I prefer them as is, they can be further adorned in finery such as tulle and ribbon to suit yor fancy. I liked what was inside--an assortments of sophisticated milk and dark chocolates flavored by various fruits and nuts such as hazelnuts, pistachios, coconut, cherries and dates.

Chocolate Humidor
During the summer months, I place my chocolate in the fridge so that the precious goods won't melt. Eureka! The geniuses at Montreal's Chocolat 15-18 offer this ultra modern, unabashedly functional humidor to keep your treasured estate chocolates at 15-18 degrees celsius, the perfect temperature for preserving chocolate year round.

Matcha Madness
Meiji's Matcha Melty Kiss, imported Japanese confections made of matcha green tea and dark chocolate, certainly live up to their name. The delicate cocoa dusted coating gently dissolves on your tongue to reveal a creamy kiss of bitter green tea. While matcha is traditionally enjoyed in the Japanese tea ceremony without sugar or milk, here the chocolate adds the perfect touch of body and sweetness. The now trendy combination of chocolate and green tea has caught the attention of chocolatiers, tea enthusiasts and the antioxidant obsessed. In fact, Vosges Haute Chocolat and Bobbi Brown cosmetics are launching a matcha chocolate beauty bar in July.

Pump It Up
As Ralph Lauren’s former Chef, Ilene C. Shane of SweetBliss learned a thing or two. Her fabulous Pumps & Purses, handcrafted from Belgian dark chocolate are filled with a ribbon of creamy caramel and embellished with seasonal designs. At one pound per pair, it’d be wise to share, which is why they’d make the perfect centerpiece for your next cosmo affair.

Recchiuti--The Flavor of Frisco
San Francisco based chocolatier Michael Recchiuti recently tapped Brian Barneclo, a local muralist who has been painting the town for a decade, to expand his artistic vision to chocolate. Barneclo’s chocolate designs are inspired by the historic Mission District--known for it’s ecclesial beginnings, vibrant murals, and Latin flavor. Crafting graphically embellished chocolate where taste is not compromised has proven a difficult task for some, but not for Recchiuti. His incredibly creamy ganache, handmade with 65% dark chocolate is perfectly merged with a subtle cinnamon malt and a bold wild rasberry and is nothing short of rapturous.

Chocoholics Anonymous
Those closest to me have coined the New York Metro Chocolate Meetup Group "Chocoholics Anonymous" when in fact the monthly sessions are more like exuberant celebrations of confection, replete with outstanding bottle service, divine chocolate, and a plethora of chic New Yorkers—quite the opposite of the church basement, support group scene. This month’s Meetup was dedicated solely to the distinguished art of chocolate tasting, which was achieved via the sampling of extraordinary (and not so extraordinary) chocolate from plantations as far away as Madagascar, Venezuela and San Tome. Oddly enough, I still managed to leave the meeting with a few additional items that could possibly qualify as contraband. Michel Cluizel’s Les Champignons--magic little mushrooms fashioned from nougatine (similar to praline, a paste made with sugar and ground almonds), caramel, and dark chocolate induce a heightened sense of elation. Cluizel's Chocolate Covered Coca Nibs, for "concentration, energy and bliss" are prescribed 3, as needed and come with a disclaimer "May cause euphoria." I confess, I may have overdosed. Until we meet again next month...

Fashion meet Fauchon
It’s easy to mistake Paris based Fauchon for Fashion, with its trademark logo and posh New York address. In fact, I like to think of Fauchon as the Chanel of confection. Try giving the fashionista in your life one of their impeccably stylish signature mini pink purses filled with gorgeous Gianduja and Carre Or. Throw in a jar of the rose petal preserve (I know it's not chocolate, but it's too sublime to ignore) and she’s bound to forget about that hot pink Chanel item she’s been coveting…at least temporarily.

Cuckoo for
Cocoa Bon
You can tell that Cali based Cocoa Bon takes chocolate seriously by the sophisticated look of their packaging. They forgo the ubiquitous paper and foil wrapping for a clean, portable tin. This attention to detail also applies to their chocolate. I enjoy the Dark Chocolate Gingersnap which for such a tiny morsel is packed with intense flavor. Most of the varieties such as the Dark Chocolate Mint and Chai Chocolate Caramel are relatively tasty, while the true star of the show is the Cocoa Bon 72--An unadulterated bitter sweet dark chocolate with a 72% cocoa content. What you get is cacao beans, pure cane sugar, soy lechitin and vanilla. The nickel sized confections are intense and robust and are sure to be a hit amongst the cocoa elite.

MarieBelle's Spring Showers
When my boyfriend brought home Maribel Lieberman’s limited edition Spring Showers Box, featuring a reproduction of the "Umbrellas in the Spring" print by her husband and artist Jaques Lieberman, my eyes completely lit up. Mrs. Lieberman, chocolatier, designer and founder is clearly a proponent of the marriage between good design and fine chocolate which, as an illustrator by trade, and chocolate enthusiast by hobby, happens to be the perfect incarnation of my two loves. Made of premium dark, milk and white chocolate and up to 72% cocoa content, each lovely design corresponds to it’s own luscious indulgence. You get to customize your box when you buy them from her Broome Street boutique. My box contains such flavors as: capirhinia, cardamom, champagne and espresso. Unfortunately, they’re simply too pretty to eat! If you’re expecting a full report, you may have to wait until I bring myself to bite through all of that gorgeous design.

Band-Aid Break
I don’t have a thing against milk chocolate, especially when it’s brilliantly packaged. For life's emotional bumps and bruises, CHOC-AID deliveres the perfect remedy. 10 milk-chocolate bandages manufactured in Colombia for Lemberger Candy Corp., come individually wrapped so you can stuff a few in your pocket. I found them at Chelsea Market Baskets on 9th Avenue. The web site is also a fantastic place to find customized chocolate gifts. Enjoy!

NYC Chocolate Meetup

Thanks to chocolate critic and chocophile Clay Gordon and meetup.com, a slightly nerdy (nerd is the new sexy) phenomenon sweeping the nation that manages to inspire online communities of cyber geeks and Gen Xers to get off their arses and socialize, I was a part of the first ever Meetup for The NY Metro Chocolate Meetup Group. We met at Chocolat Michel Cluizel Boutique, a hidden oasis of haute chocolate and elixir. Surrounded by two restaurants, this best kept secret is the perfect place for dessert dating. For $15, I received tons of tips on chocolate tasting, history and production and best of all, enjoyed champagne with about 30 other chocolate enthusiasts. We all got to taste our choice of Michel Cluizel confections. I picked the Earl Grey with dark choccolate ganache as the little purple ship printed on the top appealed to my aesthetic senses. The Cluizel staff was very informed and suggested that I let the chocolate warm before tasting as the tea flavor is very subtle. In fact, we learned that all chocolate should be tasted above room temperature (at about 68-72 degrees as aromatics are generated when chocolate melts). The cocoa content originated from about 9 different plantations from all over the world and was at about 60%. The chocolate was hands down, the best I’ve had in quite awhile and blended with the bergamont flavor of Earl Grey perfectly. I also chose to taste the Madagascan dark chocolate ganache from the Palet Av Cacaos Des Pures Origines. It was simply divine: a rich, long lasting, mouth coating cocoa flavor with natural hints of tropical fruit. Additionally we received two mysterious dark chocolates shaped like little Easter eggs from Chuao for simultaneous group tasting. Turns out, they were infused with extra virgin olive oil, citrus peel and sundried tomato, which a few of us mistook for dried cherries upon first tasting. I found them to be surprisingly yummy. The beginning taste of olive oil and chocolate was complimentary and smooth and coated the tongue nicely. The not-so-subtle taste of sundried tomato was acidic and tangy without being unpleasant or salty. The citrus wasn’t so evident, but was more present in the lingering aftertaste. If you’re into chocolate, or just plain indulgence, and you're in town next month you should check it out, it's fun.

Crummy Cookies
I so love that the Crummy Brothers (nod to Josh Spear for introducing us to the super cool company) gave the chocolate chip cookie a posh new look. The sophisticated flavors like Lemon Ginger Chocolate Chip and Saffron Pistachio Chocolate Chip are far from child’s play. You’ll wanna forego the milk, and pair with a dessert wine instead. For starters, I tried the Original: a basic recipe made with organic chocolate (organic cocoa beans, organic evaporated cane juice, organic cacao-butter and non-GMO soy lecithin). The note inside says that the Crummy guys use dark Ecuadorian chocolate, and lots of it. Each bite is chocked full of yummy chocolate chips. The sugar on the cookies edge is carmalized for added crunchiness while the center stays nice and chewy. My cookies arrived with a handwritten thank you note from Brian and an arrow pointing to the guy in the middle, thanks Brian! I love the witty branding. Could the name be any more perfect? These guys seem to be great at the art of self-deprication, trust me, these delicious morsels are hardly crummy!

Teuscher for Two
A fabulous VP of sales for Frette, the purveyors of luxury bedding, tipped me off to Teuscher champagne truffles in the early 1990’s. Ironically, she used to eat them in bed. The dreamy Swiss confections have been a classic since 1947 thanks to Adolf Teuscher, Sr., the man himself. The delicate truffle is made of fresh cream, butter and chocolate. Each is filled with cream champagne surrounded by a dark chocolate ganache, enrobed in milk chocolate and lightly dusted with confectioner’s sugar. The quaint box of two is the perfect little something to leave on your lover’s pillow.

Belgian Bravado
Belgian chocolate giant Cote d’Or’s corporate marketing director on Hershey’s: "To eat Hershey, for me, is like eating sand, but to Americans, it's good chocolate.'' Wow, was I offended? Not really, I was more so curious to see what they’ve got to back up all of that bravado. So I picked up Cote d’Or’s version of gianduja at Fairway. And uh, yeah, I’d much rather eat their mass-market milk chocolate, even if it is like four times as expensive as Hershey’s. In fact, I avoided the low-grade American movie theater chocolate by smuggling a bar into Ice Age (disclaimer: I was with a toddler). The silky-smooth consistency of the high quality milk chocolate, made from African cocoa beans, and the 15% gianduja is definitely authentic (gianduja is a smooth milk chocolate and hazelnut confection that originated in Switzerland). The hazelnut flavor is intense devoid of any nuts. The texture of the bar is slightly gooey and it instantly dissolves in your mouth. Two bars come in one wrapper, and they break off conveniently into little portions like a Twix. It looks like Cote d’Or’s money is where their mouth is. As for me, I’ll be stuffing mine with their chocolate.

Arriba with Conscious Cocoa!
The sweet aroma of this bar alone is huge pick me up. It’s so pure that you can smell it’s chocolaty notes straight through the box. Supposedly, Arriba cocoa, grown solely in Ecuador, is the only cocoa that smells of a floral bouquet even before the beans are roasted. To preserve the precious scent, ingredients like vanilla and other covering aromas are avoided. In fact, this chocolate bar is as straightforward as it’s packaging. What you’re getting is 65% pure Arriba cocoa mass, cane sugar and cocoa butter. What I like even more than the nutty dark chocolate, which I found to be a bit grainy, is that Vintage Chocolate is down with the Rainforest Alliance, a conservation organization dedicated to implementing better business practices for biodiversity. Their mission is to preserve the Ecuadorian rainforest and guarantee a fair price for cocoa farmers. When you buy Arriba chocolate, you support the farmers directly, help preserve the only native cocoa flavor varietal in Ecuador, and safeguard the Ecuadorian rainforest. Now that’s a huge incentive to buy chocolate, not that we ever need one.

Chic et Chocolat
When Vosges Haute Chocolat owner Katrina Markoff was studying at Le Cordon Bleu, in Paris, she spent time as an apprentice brewing up ‘chocolat chaud’ for the posh patrons of the Hotel Crillon. Fortunately for us, she brought her culinary expertise stateside and into to our homes. Her line of Couture Cocoa utilizes exotic ingredients such as lavender and lemon myrtle. I’m totally into La Parisienne, which is her authentic ‘chocolat chaud’. The superb quality pure dark chocolate and Tahitian vanilla bean laced cocoa mix is good enough to eat straight out of the box. And with a bit of know how, this couture cocoa transforms into a creamy, full bodied, heady cup of ‘chocolat chaud’ perfection. But I stress that this mix is not for the kitchen shy or cocoa slacker (the type that is happiest pouring hot water over instant powder) as just like true couture, god is in the details. I speak from experience. I’ve attempted the feat twice and taking a casual approach to preparation will end in disaster--i.e., unpleasant chunks of vanilla bean in your cup. Nevertheless, one sip of the properly prepared elixir and I instantly grew nostalgic for Paris so I shot over to Payard for croissants--I know, Lexington Avenue isn’t exactly Champs-Elysées but for now, it will have to do.

Maya Goodness
I was excited to find a brand new flavor from Haagen Dazs called Mayan Chocolate in my local supermarket freezer. According to the packaging, the sophisticated dark chocolate ice cream swirled with yummy fudge and cinnamon is: “Inspired by the original chocolate first created by ancient Mayans in 500 B.C.” It's great to see more and more brands respond to growing consumer interest in the history, production and taste of better chocolate. In the future, I hope to see Haagen Dazs phase out ingredients such as corn syrup, which unfortunately, this pint contains. Overall, the chocolate is rich and the cinnamon swirl adds a strong, almost espresso like complexity. I think it's quite nice although it would have been a more authentic experience if the ice cream actually contained chocolate from the Mayan region. Instead, it lists Dutched chocolate. I suppose the words “inspired by” are key here. Well, it’s the thought that counts and I'm sure the ancient ones would appreciate the shout out.