Saturday, December 01, 2007

A Tree of Truffles
I look forward to December 25th all year and patience doesn't happen to be one of my virtues. Helping me to cope is this brilliant Calendar by Starbucks. Starting today and counting down to the 24th, I open a drawer each day to enjoy a tasty milk or dark chocolate truffle that's all wrapped up like a little gift. When you put the empty drawers in backwards, another portion of a festive illustration is revealed. With this type of distraction, before I know it, it'll be Xmas!

Sunday, November 18, 2007

Bosco Botticelli
Of all the over the top gifts being touted in this year's Neiman's Christmas Book, this one really raised a brow. For only $110,000.00 you can give your loved ones a 60"x 40"
one of a kind portrait of the two of you custom painted out of Bosco chocolate syrup by Brazilian artist Vik Muniz. Worth its weight in syrup? Muniz is donating his proceeds to Centro Espacial Rio de Janeiro, the charity he created to bring social and art projects to life for underprivileged young people in Brazil, give/give. Nice.

Thursday, November 15, 2007

Keith Haring Chocolates
I'm really excited about these Keith Haring Christmas Chocolates that I found at Colette. If any one knows where to find them stateside, please let me know as I'd much rather spend $40 than 40 Euro.

Monday, November 12, 2007

Gold Coast Conscious
100% of the proceeds from this box of limited edition 60.4 % single origin dark chocolate bars sourced from Ghana go to, a non profit dedicated to preventing traffic injury among Ghana's children. Great cause, handsomely package
d, makes an awesome socially conscious gift for the aesthetically conscious chocofile in your life.

Sunday, November 04, 2007

Nestle's Delicious New Digs

Architect Michel Rojkind was asked to redesign the space inside Nestle's Mexican Chocolate Factory, instead he proposed a brand new design. The resulting structure is amazing. Check it out courtesy of Wallpaper*. Are we going to see this new found respect for design trickle down into their product lines and packaging? I hope so.

Friday, November 02, 2007

Pushing the Envelope
When one thinks of envelopes, usually the plain white affair which accompanies bills, junk mail and bizarre chain letters come to mind. However in the case of Dolfin, a smart, attractive envelope serves as the packaging of choice for their exquisitely simple 32% Belgian milk chocolate bar and boy does it deliver.

Wednesday, October 31, 2007

Happy Halloween!
Godiva's new Pumpkin Patch Truffles may look scary, but they taste pretty swell. A delicious pumpkin spice ganache
is enrobed in milk chocolate and finished with a pleasant dusting of cinnamon. Hopefully this helps to further distance their brand from the likes of Russell Stover.

Wednesday, October 03, 2007

A Head of the Game
Chocolate with philanthropic tie-in is always cool. NOTCOT,
one of my favorite design blogs, brought these to my attention. The box of endangered species- Mountain Gorilla, Pygmy Hippo and Koala Bear- as trophy mounts was designed by Kathleen Walsh and Anita Mothersbaugh for Walteria Living and produce proceeds for WSPA.

Tuesday, September 25, 2007

I found Bergl, Austrian based Josef Zotter's Organic Fair-Trade Rose and Basil bar in the Food Emporium beneath the 59th Street Bridge. The market's vaulted ceiling, international selection and spacious ambiance makes shopping for groceries a rather grand experience. Aside from the striking wrapper designed by Berlin based artist andreas h. gratze, I was immediately drawn to the bar's unusual menagerie of ingredients from rose water and basil oil to almonds, apple brandy, rasberry, strawberry, lemon, cherry juice and chili. What a combination. A decadent taste experience, the rose is the most dominent flavor while the basil hits you as a delicate aftertaste. I expected milk chocolate, that's what the wrapper says, but I'd say it tastes more like dark.

Friday, September 14, 2007

and everything nice...
What gorgeous handcrafted bars from our friends at Byrne&Carlson out of Portsmouth, New Hampshire. I'd expect no less from one of my favorite New England towns.

Saturday, September 08, 2007

Something's Fishy
This bento box isn't sushi and sashimi at all. The ladies at Suedy's Koo-ki Sushi are iron chef's at whipping up dark chocolate seaweed, white chocolate sashimi, lemon merengue tamago and apricot flavored gummi roe.

Tuesday, August 28, 2007

Treasure Map
Whether hunting for goodies in your own backyard, or searching for chocolate jems in say Dubai, Chocomap is quite a handy companion. It locates and reviews chocolatiers world wide and it seems to be pretty thorough, although I don't see any arrows for the Vosges that just opened on 83rd or the MarieBelle that landed on 65th, but in all fairness, MarieBelle hasn't quite opened her doors just yet and Vosges is brand spanking new. I know, I'm so excited! It'll save me a few bucks on cabfare to Soho.

Wednesday, August 15, 2007

Rock Stars
I couldn't resist splurging on these adorable little blingy baubles from Teuscher in Rockefeller Center. Real bits of banana (gold), blueberry (blue), and
amaretto (silver) go down quite luxuriously in yummy swiss dark chocolate ganache. And at $7.50 a pop they don't break the bank quite like Cartier, which is why chocolate is this girl's best friend!

Wednesday, August 01, 2007

Bring Home The Bacon
Chef Katrina Markoff has outdone herself this time and while I am a fan of smoky hints in my chocolate, I'm hardly a bacon girl, so you'll have to check out what our brave friend at Chocolate Obsession had to say about Vosges brand new Bacon Bar. That's about as close as I dare get to this one!

Monday, July 30, 2007

Cookie Jones
If you find yourself burning the midnight oil, then you'll enjoy insomnia cookies. Dedicated to sating late night munchies, they'll deliver fresh cookies, brownies and milk! to your door until 2am. And they just came to Manhattan.

Sunday, July 15, 2007

Sunday Munch
I found a great way to sneak chocolate into my favorite meal of the week with Dancing Deer's Double Chocolate Chip Pancake and Waffle Mix. This mix delivers foolproof buttermilk chocolate chip waffles everytime. I'm a longtime fan of the company's use of better ingredients like unbleached wheat flour and Guittard chocolate chips--which somehow makes the pile of whipped cream and syrup topped goodness less kiddie, more sexy. The Pumpkin mix also rocks.

Wednesday, June 27, 2007

Are you a Chocoiste?
The Godiva street team was deployed in Flatiron yesterday handing out free clutch sized candy bars and related Chocoiste campaign paraphernalia to people leaving their 9-5s. I've never been much of a fan but I can't deny that their bitter sweet dark chocolate candy bar fillled with creamy chocolate ganache ain't half bad for a freebie.

Monday, June 18, 2007

Give Me Guava
Post Tropical stress disorder may have crept in had it not been for Cafe Britt's Guayabitas. Just one dose of the sweet guava jelly drops rolled in sunkissed Costa Rican dark chocolate was enough to make sunning in Long Beach more palatable.

Tuesday, June 12, 2007

Spread It On
For when you're feeling frisky or just inspired. This Lover's Paint Box Set
in dark, white and milk chocolate is quite an interesting way to get creative. Less fumes than oil, less permanent than acrylics, and you get to eat it when it's all said and done. Yum.

Thursday, June 07, 2007

Chocolate Dispatch
This week The Chocolate Nerd is a bit overzealous as we just received yet another customized chocolate message! This time from Jersey based ABChocolates. I stumbled upon their website during my search for the Chocotelegram. And while I hate to break the news-- they claim their product is "the only fully customizable chocolate message product of its kind"-- the p
ackaging, down to the slide-lid wooden box and the vintage telegram stamped label looks strikingly farmilliar. While I must say that I do prefer the white chocolate contrast in their Scrabble-inspired letters (which come in milk or dark), it makes the message really pop! and go down a tad bit sweeter.

Wednesday, June 06, 2007

I awoke this morning to quite an exciting surprise: The Chocolate Nerd had received a Chocotelegram. For those of us who weren't around during the glorious days of the telegram, yet always romantisized about receiving a very important long distance communication from a well dressed messenger announcing it's arrival, this is a very exciting moment. And while the Fedex guy declined to scream "Telegram!" I'm still siked that my first ever telegram was delivered in Belgian milk chocolate. How sweet is that?

Monday, June 04, 2007

I was so excited to find these chocolate covered
Spanish olives online. I remember really enjoying Chuao's rendition of the chocolate olive at a NYC Chocolate Meetup that was suprisingly yum. Turns out, these beauties from Spain based Pancracio are really just hazelnuts bathed in white and dark chocolate. That doesn't take away from the fact that they're beautifully presented. Would love to get my hands on a box, only seemingly they're just shipping to Europe. Frown.

Saturday, June 02, 2007

Raising The Bar
This brilliant new line of designer chocolate from LaGrange 34 re-imagines the chocolate bar from a contemporary design approach. The line which features six different designs-the one laying flat is sculpted in the fashion of Turin's landscape- is born of an inspired collaboration between the old school Pasticceria Gertosio and the very current minds of the Jjuice Design studio. Props to those who can bring themselves to actually take a bite.

Thursday, May 31, 2007

Kuchen Meister
Ironically, I found an absolutely divine rum cake in the Netherland Antillies made by Germans and flavored with Jamaican rum. Kuchen Meister's rum cake is super moist, chocolatey, melts in your mouth and is not at all too sweet. It's perfectly soaked in 3 percent Jamaican rum and is flavored with low-fat cocoa po
wder and delish chocolate chips. Let's just say, I've been downing it for breakfast for the past week or so. And for about $6, this cake easily trumps any of its $40 rivals. I'm so into it that I settled on it as my birthday cake, cleaned out the hotel giftshop's entire supply, and packed a few boxes for the flight home. Upon my return, I was delighted to find that they're available online and so of course I just had to stock up on a few more of these bad boys before the whole world catches on.

Monday, May 14, 2007

Girl Talk Tins
Hello Everyone,
I'd like to introduce Girl Talk, a line of scented candle tins produced by Bath&Body Works along with Slatkin & Co featuring witty illustrations by yours truly. They come in delicious fragrances from Pomegranate Martini to Salty Caramel Ice Cream and are birthday, wedding and girlfriend themed. The really cool part is that the illustrations are printed on removable magnets that look fab on the fridge! Woohoo. They're currently selling out at your local Bath & Body Works so get yours soon! If you're more into journals and note cards, then you may like these. Cheers! Best, Imani

Thursday, May 10, 2007

Posh Pops
I must admit, I've been intrigued by these patented pops since Adam Platt's review in NY Magazine. A whimsical invention from Chef David Burke of David Burke & Donatella, he serves the chocolate dipped cheesecake lollies with a side of bubble gum flavored whipped cream for dipping. The great news is they're available online at Neiman Marcus sans the cream of course. Aside from the fanciful array of delicious coatings, the best part about these has to be the portion friendly presentation.

Wednesday, May 02, 2007

Haute Hamper
Move over gift basket, for Mother's Day I've had my eyes on this ultra chic Laduree Couture Hamper from Harrods. Not only does it come with three fabulous chocolate bars designed by Sonia Rykiel, but along with a selection of delectable macaroons from the famed Parisian bakery Laduree. It's been awhile, bu
t if I remember correctly, they're nothing like anything you've ever tasted before. They're light and sticky, chewy and merenguey in all the right ways.

Tuesday, May 01, 2007

Luxe Candy Bars
It's as if Coco-Luxe foraged the dry snack bins at Whole Foods in search of chocolate enhancing treats: Birkenstock and sock donning health nuts may appreciate Happy Trails-- a dark chocolate, pumpkin seed and (salty?) goji berry bar. While Banana lovers may like Monkeying Around's milk chocolate and crunchy banana chips--it tastes sort of like chocolately banana bread and that's a good thing, although it's also a bit heavy on the salt? Overall, I prefer the Good Fortune--milk chocolate with crystallized ginger and bits of crunchy fortune cookie. It somehow reminds me of a gingery Twix. I would definitely eat this one again and would love it even more if there were more cookie bits involved...

Friday, April 27, 2007

County Fare
These milk chocolate cayenne candied nuts are Sausalito based Coco Luxes' take on the county fair peanut. In addition to the chocolate, these peanuty snacks assault your tongue (and your messy fingers) with a trifecta of flavors including salt, cocoa powder and of course pepper. More gourmet than not, I hardly doubt this snack belongs aside caramel apples and funnel cake unless of course the county fair is in Sausalito.

Thursday, April 19, 2007

Chocolate Kicks
Shout out to Josh Spear for bringing these to our attention. The perfect accessory to go with your chocolate PDA.

Wednesday, April 18, 2007

Croc Box
This solid Italian gianduia bar, chocked with toasted hazelnuts by Condorelli comes in a brown faux crocodile box. So handsome, it'd be a fitting addition to any discerning humidor. At 5.29 ounces, it's probably best not to try and down it in one sitting. I broke mine up into serving size pieces with a handy steak knife.

Monday, April 16, 2007

Geek Goodness
We here at chocolate nerd don't consider ourselves real nerds, but if you're walking around with something like this in your pocket , then you're probably the real deal.

Tuesday, April 10, 2007

Chocolate Lovers Unite!
Dear chocolate lover:

I recently learned of an FDA proposal that is calling for a change to the standard of identity for chocolate. What does this mean? In a nutshell, the proposed change would allow 100% of the cocoa butter in chocolate to be replaced by vegetable fat substitutes (yes, that includes trans fats) as well as the ability to use milk substitutes in place of nutritonally-superior milk. And yet, large manufacturers could still label this inferior product chocolate. Why should you care? These changes will have adverse effects on the eating, physical and nutritional quality of your chocolate. The FDA needs to hear from consumers. You can preserve the quality of chocolate by visiting the following page and sending a comment to the FDA against the proposed changes. The deadline for comments is April 25th.

Karalee LaRochelle
Pastry Chef + Chocolate Artisan
Cocoa Locoa Fine Chocolate

Saturday, April 07, 2007

Quaint Quail Eggs
Connecticut based Knipschildt Chocolatier's chocolate interpretation of the quail egg lives up to the real deal's status as delicacy. Made by hand, the creamy hazelnut ganache centers are surrounded by a delish white and dark chocolate shell. Check out their site, Knipschildt has a ton of really beautiful artisan chocolate items and they recently opened a cafe in Norwalk, CT called Chocopologie. Sounds like a day trip!

Monday, April 02, 2007

Sweet Jesus
Controversy aside, this chocolate sculpture titled "My Sweet Lord" rendered by artist Cosimo Cavallaro has artistic integrity and what better medium to exalt the divine than in a confection known to induce sudden states of rapture?

Thursday, March 29, 2007

Discover Chocolate in Belize
This winter, Clay Gordon, author of Discover Chocolate (Gotham Books, October 2007) is leading a chocolate adventure in Belize. So far, the week long itinerary includes hands on activities such as harvesting cocoa, splitting pods and roasting and cleaning cocoa beans. There's also some snorkeling, a visit to Mayan ruins and a few parties.
You'll stay at the Cotton Tree Lodge, an eco-friendly jungle resort which is co-owned by a New York Metro Discover Chocolate Meetup member. For more info click here.

Monday, March 26, 2007

Pure Eggstacy!
Now this is the kind of candy I'd like to see in my basket! 20 dark chocolate eggs with creamy 65% dark chocolate ganache centers have been artfully hand crafted by the San Fran savants at Michael Recchiuti's flagship. I think I'm in love with the presentation alone.

Wednesday, March 21, 2007

Ouef Croquant
Cocoa Locoa's dark chocolate and crispy rice egg for Easter looks pretty yummy. It comes in milk chocolate too. Pretty original, although their bunnies look strikingly farmilliar to Vosges. I wonder who got a hold of the mold first?
Happy Spring!
The spring equinox has been a time of transformation, balance and celebration for centuries. I plan to observe in style with Chocolate Spring Rolls from Food & WIne. Cheers!

Tuesday, March 20, 2007

Film Star
Lemberger Candy Corp. churns out everything from chocolate bandaids to pianos. I suggested a friend include these half ounce milk chocolate films in the goodie bags for an upcoming photography exhibition. She says it's too hokey, but I stand by the idea. The chocolate tastes like Hershey's more or less, but sometimes it's all about the keepsake.

Tuesday, March 13, 2007

Yummy Bunny
I've never been a fan of Easter bunnies. The hollow mass of oversized commercial chocolate has always seemed superfluous. Yet thanks to Vosges' sensible alternative, I will indulge. I plan to pick up a few of these adorable little Naga Bunnies for myself and a few for my dear best friend who I have yet to convince that curry and chocolate is a brilliant thing-- and especialy when there's coconut involved.

Saturday, March 10, 2007

Beer Bon Bons
The garish St. Patty's day packaging is a bit of a departure yet I couldn't resist the tip off from fellow chocoholic of Chocolate Bytes. I must admit that the idea of Guiness in your Bon Bon is quite enticing. From A Bountiful Harvest.

Friday, March 09, 2007

I picked up a four piece box of Lake Champlain's
Small World truffles at a local grocer. The milk and dark truffle's creamy ganache centers are flavored with Mango, Chai, Mole and Lemon Ginger. They left me longing for the southern hemisphere or atleast for Indian, Mexican or Thai to wash it all down.

Monday, March 05, 2007

Gold Rush
For the epicure who craves Almond Joy, but would rather not be seen eating a newstand candybar, Fran's bar's for you. Created by the Seattle based chocolatier with discerning adults in mind, the coconut and white chocolate ganache bar is draped in sophisticated dark chocolate and is chocked with whole roasted almonds. And It even comes in a snazzy gold wrapper.

Saturday, March 03, 2007

Chill Pill
My mom used to bribe me with these bad boys. And I'll tell you what, they're delicious enough to tame even the most unruly child. The milk chocolate is so completely smooth that it almost instantly dissolves on the tip of your tongue. So you have to trust me when I say that they're absolutely worthy of your very best behavior.

Thursday, March 01, 2007

On March 6th, New York based chocophile Clay Gordon is teaching a non-credit course at NYU on comparative tastings and pairings of wine and chocolate. He's super knowledgable and a lot of fun. Plus, when else do you get to stumble away from class in a drunken stupor?

Monday, February 26, 2007

Sarah Takes The Cake
With the city once again blanketed in snow, I can so relate to the winter weary flutters that adorn Sarah Magid's inspired cake. A small business based in Brooklyn, Sarah uses organic and farm fresh ingredients for all of her baking. She loves handmaking decorations out of sugarpaste and manages to embellish while maintaining a very edible aesthetic. Extremely welcoming of custom orders, Sarah explains: "Last week I made a cake for someone who wanted a "stoner" cake, and it was organic decadent chocolate with rolled sugarpaste joints and metallic green pot leaves! That was very fun to do. And tomorrow we are making a lobster cake for an engagement party for a couple who love Main and who believe lobsters mate for life. So it will have two lobsters on top with "sand" made out of organic light brown sugar." Gotta love it.