Culinary Muse

Who Doesn’t Need S’Mores?

I once wrote that cupcakes are the puppies of the baking world.  People come undone and practically fall to their knees when confronted with the cuteness of a cupcake.  I would like to add another sweet to the list: the s’more. While the s’more was once only an a-la-minute-do-it-yourself gooey treat served campfire side, it now serves as muse to confectioners and cookbook authors alike.
I realize that spring just began a few weeks ago but aren’t we all thinking about what we are going to do for our summer vacation? I thought it would be a great idea to give the reader a few ideas for summer entertaining and gift giving, especially since all of these ideas involve ordering ahead. 

S’Mores Cookbook: Before I tell you how charming this cookbook is I must disclaim that I was involved in the early stages of its planning.  (Really, all I did was read the first draft and provide a couple chocolate suggestions). 
GIMME S'MORES  is a self-published cookbook by John Felts. On vacation in Maui one summer, John was inspired by his family’s tradition of having s’mores for dessert after dinner.  While reaching for his glass of port and his second s’more he was heard to say ‘what the world really needs is a S’MORE COOKBOOK!’  And who are we to argue?  I think of this photo packed cookbook less as a collection of recipes and more as an indispensable handbook of assembly ideas.  There are recipes ranging from the classic to the experimental.  Loaded with photographs and diagrams the reader will learn how to roast the perfect marshmallow and how to create a s’more when there is no campfire in sight. How about a Range Top S’more or a Microwave S’more?  Wondering what other uses you might have for that blowtorch?  Never built a campfire before?  No problem. The Technique chapter offers how-tos on building a classic campfire.

There is no reason to confine the enjoyment of a s’more to summertime only.  Why not start your own Christmas tradition by leaving Santa a special peppermint Christmas S’more  - much more interesting than a chocolate chip cookie! And just in case you thought that s’mores are all about child’s play, there is a section on wine pairing.  Very adult, indeed!  A copy of this book ($21.00 soft cover) will make an amusing summer hostess gift, along with a box of graham crackers, a bag of marshmallows, some great chocolate and lots of imagination.

S’More Gear: August 10 is unofficially National S’Mores Day.  The Girl Scouts may have invented this graham-cracker-roasted-marshmallow-chocolate treat but my earliest s’more memory is from a Camp Fire Girl’s overnight camping trip.  The camping trip took place in a regional park not too far from our home but it still felt like we were all braving the wild. We were each responsible for finding our own marshmallow roasting stick that we had to strip the bark off of using our pocketknives. Why whittle when you can just go to PIE IRON  and purchase one of their marshmallow roasting forks?  You thought that it would be easy to decide what fork to use?  There is the ‘#RT-12 Roaster Toaster Fork, the #2200 Picnic Forks in four fashion colors, the #3000 Marshmallow and Weenie Roaster with vinyl dipped handle, or, my favorite, #4900 Marshmallow Tree fork made from steel that is bent and turned to look like the branches of a tree.  Each end holds a marshmallow allowing the user to roast ten marshmallows at a time.  I am trying hard to think of an occasion where I might want ten marshmallows ready all at one time.  I have always viewed the roasting of marshmallows as a kind of do-it-yourself activity.  I roast mine, you roast yours.  Clearly there are gaps in my marshmallow education

On the Go S’Mores: I received an email last week from RECCHIUTI   announcing the return of their ‘S’Mores Bites’.  I am a big fan of these easy, on-the-go treats.  No assembly required and they fit nicely in a handbag or lunch box.  The description reads: Fresh Recchiuti marshmallows lay atop tiny handmade graham crackers that are blanketed in pure bittersweet chocolate.  4 pieces, $8.00.  If you plan to ship these be sure to read the important note that will bring a smile to your face:
S’Mores Bites are made with fluffy marshmallows filled with air.  They are very yummy, but they pop their tops in high altitudes.  Shipping = Airplane = High Altitude. When your Bites arrive after shipping they will be slightly cracked on top. 

S’Mores Kits: For those who want to kick up the s’more experience a notch or two or three, Recchiuti San Francisco also offers a S’Mores Kit.  The kit contains eight handmade Vanilla Bean Marshmallows, 8 Recchiuti Graham crackers and a Bittersweet 85% Chocolate Bar.  Makes 4 to 8 servings. $22.00.

The Second Annual San Francisco International Chocolate Salon

Be sure to mark your calendars for Sunday, April 13, 2008 for this year’s International Chocolate Salon.  With over 30 Chocolatiers and Wineries participating it should be even more fun than last year’s event.  For more information click here. .

Fort Mason Conference Center, San Francisco.  Tickets $20.00 for adults, Advance Purchase $17.50. 10:00 a.m. – 6:00 p.m.  Get there early!

The chocolate flows this weekend in Napa

How does the Muse amuse herself on a wet Saturday in February?  By heading up to Napa to enjoy DEATH BY CHOCOLATE at Copia.  Join me, won't you, as we taste our way through the chocolate offerings of over 50 chocolatiers, confectioners and pastry chefs. Tickets still available.

FOG CITY NEWS CHOCOLATE HEADLINERS

FOG CITY NEWS  is a chocolate Carnegie Hall.  If you are a player in the chocolate world you must play Fog City News when you visit San Francisco or you simply haven’t arrived.  It is the one venue in the City that I can count on to run into any chocolate celebrities passing through town. Why is this so?  It is all due to the hard work of proprietor Adam Smith. He has a discriminating palate. He knows the chocolatiers and confectioners.  And they are pleased to make in store appearances to meet their fans. He also carries over 250 different kinds of premium, origin-specific chocolate bars imported from around the world. If you are seeking out an esoteric bar of chocolate that is proving difficult to locate there is a great chance that Fog City News will have it.

Their February In-Store Confectioners Appearance schedule is as follows:

Richard Donnelly of Donnelly Chocolates, Santa Cruz,
Friday, February 1, noon - 2 pm

Michael Recchiuti of Recchiuti Confections, San Francisco
Friday, February 8, noon - 2 pm

Lloyd Martin of Chocolate Visions, Scotts Valley
Monday, February 11, noon - 2 pm

This might be the year that you break away from the traditional red velvet heart-shaped box and dive into the fresh confections offered by these confectioners.  Fog City News will receive their shipments just seven to ten days before Valentine’s Day, thereby insuring utmost freshness.  Consider what a real chocolate truffle, made with fresh cream just days ago might taste like. Heaven.

Food from the Heart: Join the Muse for Chocolate Tasting

The fifth annual “FOOD FROM THE HEART” at the FERRY BUILDING MARKETPLACE  kicks off on Friday, February 8th, with a benefit for Slow Food from 5:00-8:00 p.m. The public is invited to stroll through the candlelit Grand Nave where the merchants and restaurateurs of the Marketplace will offer seasonal hors d’oeuvres ($2 - $4 per taste) and Slow Food volunteers will pour wine from several wine bars ($6 per glass). There will also be music by Golden Gate Hot Club and Classical Revolution, tango dancing, and a chocolate tasting led by Karletta Moniz of this website, Culinary Muse, and THE ART OF TASTING CHOCOLATE . Scharffen Berger has kindly donated chocolate.  Proceeds from wine bar and hors d’oeuvres purchases benefit Slow Food San Francisco. The entire Marketplace will be open until 8:00 p.m. for Valentine shopping. Inspired by the season of love, the Epicurean revelry and delights carry on through Saturday, as the Marketplace and the Ferry Plaza Farmers’ Market will be brimming with heartfelt foods and local chefs will offer cooking demonstrations on how to prepare seasonal, romantic meals.
Slow Food San Francisco seeks to promote the pleasures of farm to table gastronomic culture through taste education and community involvement. In addition to their efforts to protect the pleasures of the table, Slow Food raises funds to support a variety of organizations with similar goals. The proceeds of the FOOD FROM THE HEART event will be directed towards the Sanchez School Garden Program and will sponsor a Ferry Plaza Farmers Market food artisan, producer or farmer to Terra Madre, a world forum for those who are also engaged in the ideals of sustainable, local and human food production.

For the Bride who Loves Chocolate

FOUR SEASONS HOTEL SAN FRANCISCO and Bridal Network are hosting the fifth annual San Francisco Wedding Fair. It takes place this Sunday, January 13, 2008 from 11:00 a.m. to 4:00 p.m. We attended last year because we just couldn’t miss out on the Chocolate Veranda. The press release says that there will be chocolate fountains, edible chocolate place cards and chocolate chandeliers. Frankly, we don’t remember the place cards or chandeliers from last year so we will be sure to report back to you on those fun new finds. What I do remember from last year were the many chocolate martinis I consumed. Cheers!

Valet Parking will be available at Four Seasons Hotel at a discounted rate of $20.00 for Wedding Fair guests. Tickets for the fare are $25.00 (a real bargain considering the wonderful contacts you will go home with) or $35.00 at the door. To purchase tickets, visit SF Wedding Fair and click on ‘Registration’ or call (510) 499-0881. See you there!

Twelve Days of Gift Giving: Day Four

By now you have probably guessed that our Twelve Days of Gift Giving includes only chocolates and confections from our favorite chocolate folks. There is not anyone kinder in the confection business than Chuck Siegel. From the beginning of this site, he and his staff have been supportive of our chocolate endeavors. As a special treat to our readers, Chuck is offering you 15% off of your order. The deadline for ordering is December 17, next Monday. Hurry and send one of their very elegant edible boxes to your most important client. They will be impressed.

CLICK HERE TO ENTER THE CHARLES CHOCOLATES SITE.

An Afternoon with Terry Richardson, Man of Science and Chocolate

The secrets of working successfully with chocolate are hard won. If truth be told, even scientists aren’t really sure how or why chocolate does what it does. They can estimate what will happen given a certain set of conditions but for the most part, a cacao bean keeps its secrets well. Large chocolate manufacturers have spent millions of dollars and decades perfecting their own highly proprietary processes of manufacturing chocolate. They are not willing to reveal what they know. But there is one man who knows a lot about chocolate and is willing to share the information. Terry Richardson. He has owned his own chocolate and confectionery consultancy business for over 35 years and holds patents for new products and processes. His is the only chocolate technology class offered in the United States, perhaps even the world, where, in just five days, you can obtain a vast amount of information about chocolate, from the raw material of chocolate manufacture to processing to usage. The big guys come to him to solve problems. The little guys come to him to learn what it really takes, besides passion and a lot of money, to become a chocolatier. As Mr. Richardson told me, the manufacture of chocolate is ‘not for the faint of heart’.

I first heard about Richardson Researches Inc. from confectioner, Anthony Ferguson, of Cacao Anasa who took one of their classes. Learning that there is an intensive chocolate class offered so close to home, I could barely get to my computer fast enough to check out their website. The site is full of information about all the courses offered. I went immediately to “Chocolate Class” and couldn’t believe what I was reading. Here, in one place, in just five days I could indulge my interest in chocolate from a scientific point of view. Where do I sign up? Flipping back to page one I was stopped short. It reads ‘Due to a transition into a new Food Science Laboratory at the University of California at Davis in 2008, Richardson Researches, Inc. will be unable to present our classes during the year of 2008. In case there is any change to this situation, interested parties should continue to view our website for any further updates.’ What? So close and yet so far? I had to find out more. So I contacted Mr. Richardson who kindly consented to this interview.

Terry Richardson is a graduate of the London Borough Polytechnic (now the University of London) in confectionery and chocolate. He has over 52 years of experience working in the chocolate and confectionery world for major companies holding major positions. He also holds several patents for products and processes. He partnered with Bernard W. Minifie, in 1976, to begin their chocolate and confectionery classes headquartered in Hayward, California. Why Hayward? Its central location allowed clients easy access from San Francisco and Oakland airports. He decided to retire and close the laboratory about four years ago. When the food science department at U. C. Davis heard he was retiring they approached him about teaching a class there. With assistance from Guittard's reseach scientists and others, he packs in enough cacao information to give even a novice a good idea of what is involved in manufacturing chocolate from the bean to the bar. When I asked if a student could walk out of this class and begin making their own chocolate he explained that they would have a fair idea, but the manufacture of chocolate using normal, industrially-sized machinery, is very complex.
They would have a better chance of success using much simpler processing techniques, such as ball-milling. This process is also demonstrated during the class.
Some students have confessed to him that they have saved lots of money by realizing that the complexities of chocolate manufacturing was not for them. But there have been many that have gone on to begin their own chocolate companies. Mr. Richardson is discreet about not revealing who his students are but he does mention that some of the most prominent names in artisan chocolate have taken this class. Most students, from the testimonials on his website, range from industry professionals to earnest enthusiasts. What is clear is that they are all satisfied clients.

Just about the only thing you won’t learn about is where to source cacao because this is not his area. But you will get to taste a variety of chocolates made from various bean sources. When I asked Terry what he made of the latest trend of single origin and single variety chocolate bars, he chuckled and confessed to being a ‘blend man myself’. He went further to explain that roasted cacao has over 500 compounds that together create what we perceive as chocolate flavor. Each single origin/single variety does not contain all of the 500 compounds, but various amounts of these compounds. The characteristics inherent in each cacao bean type differ. A chocolate made from a single variety may not deliver a full chocolate flavor experience. Some single varieties, as well as containing the desired chocolate, fruity and nutty notes, can be too acidic, bitter and earthy. Blending is the only guarantee of a consistent taste profile that a manufacturer can depend on and the consumer can expect time after time.

At the end of interview I was again struck by how complex the world of cacao and chocolate are. And that there are so many paths one can take to enter the world of cacao - from the science angle - agriculture, manufacture - to the human angle - welfare of the growers, fair trade - to the marketing and sale of the final product. At every turn I find that there are not only special cacao beans that need to be preserved but also special people, like Terry, who have a lifetime of experience working with chocolate and whose knowledge they are generous enough to share with others.

Suggested Reading:

Chocolate, Cocoa and Confectionery by Bernard W. Minifie

Chocolate Production and Use by L. Russell Cook (revised by Dr. Eppo Meursing)

Cocoa by G. R. Woods

Resource: MC Publishing Company, Inc., www.gomc.com

Check into Hotel Chocolat

HOTEL CHOCOLAT, from the UK, has chosen to dip their toe into the ever widening pool of luxury chocolate in the U.S. market. Rather than dive in head first, with retail stores, they are making their presence quietly known through their sensuous website and a series of tasteful chocolate evenings in key cities - Atlanta, Boston, Chicago, San Francisco - by inviting known chocolate lovers to become ambassadors for their brand. In the brief time since their arrival on our shore in September they have raised the bar for not only fine chocolate but for the entire chocolate experience. To check into Hotel Chocolat is to immerse oneself in all that is deliciously dark and sensuous about chocolate. This is chocolate for adult chocolate lovers who wish to relive their first time chocolate bliss moment again and again.

Hotel Chocolat is impressive for many reasons. They have a ‘No Nasties’ policy which means no hydrogenated vegetable fat, artificial colorings, artificial fruit or alcohol flavorings. They also use less sugar and more cacao whenever possible. The ‘Purist’ range of bars are the highest cacao percent they offer- including 100% cacao - and do not contain vanilla or soya lecithin (an emulsifier). I have fallen in love with The Purist Milk 62% Cacao. The beans for this bar, Trinitario rich in Criollo genes, comes from their own Rabot Estate on the island of St. Lucia in the West Indies. The high percentage cacao milk chocolates that I have preferred in the past have a sweetened condensed milk flavor - cooked milk with an almost but not quite caramel undertone. Milk chocolate with a nice flavor but not much personality. This Purist bar is packed with personality and character. This is a milk chocolate bar for the adventurous. Their skilled chocolatiers pushed the upper limits of where the natural sugars present in milk can be heated to produce a deep, rich, burnt caramel quality to the bar. And the mouthfeel is beyond luscious.

Hotel Chocolat is dedicated at all levels to accept the responsibility that the privilege of working with fine cacao has bestowed upon them. Their approach to cacao goes far beyond treating it as a commodity crop purchased from developing nations and shipped to Europe or the U.S. to be made into chocolate. The ENGAGED ETHICS program pays farmers on St. Lucia 40% more for their quality cacao crop than they received previously and they pay the farmers within one week. They are building a chocolate factory at Rabot Estate, where the benefits of cacao will be shared with the community through jobs revolving around the factory. READ HERE about how their work with farmers in Ghana has made a difference to hundreds of lives.

So, besides delicious chocolate and an ethical approach to the business of chocolate, what else sets Hotel Chocolat apart? They have brought the fun back into the chocolate world. The business of luxury chocolate has become much too serious for my taste these days. To see what I mean spend some time with their website. Go to PURE CHOCOLATE and check out their Giant Slabs, Mini Slabs, Peepsters and Purist Range.
Slabs is how Hotel Chocolat refers to their bars of chocolate. What makes them different is the free form shape they take - reminiscent of the shape melted chocolate takes when poured on to a cold slab of marble. They are also not segmented which helps to give you the feeling of ‘it’s all mine’ and damned the portion control. When you were a kid the last thing you thought about was portion control. To hold the House Milk Chocolate 40% Cacao or multi textured Rocky Road mini slab in your hand and to bite down brings back the joy of pleasure without boundary. A mini slab of the Rocky Road made me feel like kid as I held the slightly oversized slab in both hands and bit down. And a Giant Slab just brings a smile to my face when I think about the gasps of delight it will evoke from guests as we all sit around and break off pieces, licking fingers
Or how about the LIQUID CHOCOLATE packaged in bottles that hint at the pharmaceutical. Tonic for what ails us? A swig of these would be a great pick-me-up for the middle of the afternoon. Who needs a flask of brown liquor when you can have a bottle of liquid chocolate to mix and swig in the afternoon?

The PEEPSTER collections give a provocative peek at four different mini slabs in milk, dark and white chocolate. The ‘peepster’ notion plays on so many different levels. While it may officially be a sampling of four different mini slabs of milk, dark and white chocolate the design of the packaging with the bars peeking above a wall of black evokes images of a voyeur sneaking a peek at tender flesh exposed above the top of a silk stocking’s lacy black garter or decolletage.

If you love chocolate and love sharing it with sophisticated friends who just want to have fun I would highly recommend you check in to Hotel Chocolat and get all of your holiday gift giving done in one stay.

CHOCOLATE RECIPE CONTEST

Check out the details at The Art of Tasting Chocolate today.  Make me proud, dear readers!

True Confessions

Learn the truth about your Culinary Muse on LEITE'S CULINARIA.  David's site was the 2006 winner of the James Beard Award for Best Internet Food Web Site.   

CHOCOLATE POLITICS

It is not often that chocolate and politics make the front page of the morning newspaper. And in the same sentence. It was revealed in Tuesday’s San Francisco Chronicle that our own Nancy Pelosi, speaker of the House, ‘craves chocolate and serves San Francisco’s Ghirardelli chocolates to her office guests’. The Muse believes that this is a good omen for the future of our country. Can we look forward to a time when world leaders will come together over a bar of chocolate?

Will world peace and the price of soybeans hinge on the effects of a 60% cacao content double chocolate chip which is actually produced in San Leandro, not San Francisco? I like the odds of this. I can trust a person who is willing to confess her cravings and has the generosity of spirit to share. Bravo, Madame Speaker. You have our vote.

SCOTCH AND CHOCOLATE?

A perfect winter's evening pairing. Our rainy and foggy weather in San Francisco for the last few days just begs to be enjoyed with a warming glass of scotch and a nibble of chocolate. When choosing a scotch to pair with chocolate, go for the smoother single malts or less assertive blends like Johnnie Walker Red. One of our favorites is OBAN, a West Highland Single Malt Scotch Whisky. Being from one of Scotland’s six Malt Whiskey making regions, it blends the sea air character of the Island malts with the soft, fruity style of the Highlands. So smooth. We like to pair it with Guittard’s 72% cacao dark chocolate or a fruity Dagoba 59% cacao. The city’s best selections of scotch can be found at William Glen & Son, 360 Sutter Street, SF, 94108, 415.989.5458.

FINE CHARLES CHOCOLATES ON SALE!

CHARLES CHOCOLATES is offering a 'friends and family' discount of 25% on their entire line of chocolates.  Unbelievable.  But not really if you have ever had the pleasure of meeting the generous folks who bring us these delicious artisan chocolates. And any friend of the Culinary Muse is a friend of Charles'. Consider their SIGNATURE EDIBLE CHOCOLATE BOX of elegant tea infused chocolates for your most cherished friends and clients. Be sure to check out the P.M.S. ASSORTMENT for your best girlfriends. The sale continues through Friday, December 15. ON LINE ORDERS ONLY. 

WELCOME BIONDIVINO!

biondivino is a new wine boutique that opened last week in the Russian Hill neighborhood. While the collection of boutique wines is truly divine, it was the collection of AMEDEI ITALIAN CHOCOLATE FROM TUSCANY that had this Muse gasping for air. There is no other place in San Francisco that is carrying the breadth of this great chocolate house. Hurry in before we buy everything! And while you are there be sure to have owner, Ceri Smith, suggest a bottle or two of wine for dinner tonight. Wine prices start at $11.00 and most are in the less than $25.00 range. What you save on wine can be spent on chocolate...biondivino is at 1415 Green Street, between Polk and Van Ness. 415.673.2320.

TRULY DIVINE CHOCOLATE GIFT GIVING

The first in our series of chocolate holiday gift ideas comes from our friends at Holy Orders. They are the exclusive purveyors of this truly divine Italian chocolate made by the Camaldolese Monks. For $22.00 you will receive two 150 gram bars of chocolate, one light, one dark. You will love ordering from HOLY ORDERS the answer to your gift giving prayers. They sell hand made gifts from monasteries and cloisters around the world.  If you are looking for gifts with soul and meaning this is the place.

BUILD YOUR OWN CHOCOLATE BOX

I can walk into a SEE'S candy shop and rattle off exactly what I want in my one pound box: four butter chews, four dark coconuts, two rum nougats, two dark chocolate covered toffee, that chewy one with the walnuts, two cups of dark molasses chips, the date nut one (which, thankfully, they no longer call the ‘Arab’) and, if there is any room left, a slice of rocky road. I live near the original See’s San Francisco store on Polk Street so this is an easy and pleasant monthly ritual. But what if I wanted to create a custom box of chocolates in the comfort of my own home? What if I wanted to send a unique combination of confections to my friends in New York? Read on....

Our friends at Cocoa Bella have just launched 'BUILD YOUR OWN CUSTOM BOX', a brilliant service that allows you to customize your own 18 or 36 piece box by dragging and dropping your selections into a virtual box which will then be packaged and mailed. So smart. And with their selection of small batch artisan chocolates from around the world they have already weeded out the losers.

A word about COCOA BELLA...a lovely confection of a chocolate store where only the best is allowed in the door. Michael Freeman, purveyor, has searched out and selected the finest chocolate from Europe and the United States. You are in good hands here as Michael is the former chocolate buyer for the Duty Free Shops (DFS) and has a fine palate. Visit their site to create your own custom box or place yourself in their capable hands and order their new ‘World’s Greatest Box of Chocolates’ which is an assortment of 18 of the "best of the best" handcrafted chocolates. Our favorites include the hand-crafted champignon from Michel Cluizel (France), the rainbow-colored rosemary caramel from Christopher Elbow (Missouri) and the roasted almond cluster from Charles Chocolates (U.S.).

TEA AND CHOCOLATE

I taste a lot of chocolate. My personal purist preferences run to plain chocolate bars but I have never been known to turn my nose up at a well done confection. I can work my way through a box of See’s faster than you can say ‘Nuts and Chews‘. Lately there are a variety of new confectioners on the scene who become breathless as they describe their out of this world, previously unknown bon bon combinations. Some of these new confections work, some do not.

I recently had the opportunity to taste a new collection of fine chocolates created and co-branded by Charles Chocolates and Teance Fine Teas. At first thought chocolate and tea may seem an unusual combination but only because it has not been explored in depth. It may be that the combination works because the cacao seed undergoes many of the same flavor developing processes that tea does, namely fermentation and drying. There are a few chocolate bars on the market that add dried tea leaves to plain chocolate and call it a day. This new collection goes beyond the simple stirring of ingredients together. Experienced alchemists are at work here. By infusing cream with the highest grade teas and then adding milk and bittersweet chocolate to create a ganache, Chef Marika Doob of Charles Chocolates and Winnie Yu of Teance Fine Teas have created a new dimension of chocolates.

The elegance of the signature handmade edible chocolate box hints at the sublime flavors of the chocolates inside. The lid shows a hand-drawn painting of the tea mountains of China. The chocolates are inscribed with the handwritten Chinese characters that describe each of the five different flavors: Formosa Baochong, Special Jasmine, Osmanthus, Lichee and Charcoal Roasted Oolong.

Now, how can you enjoy these new confections? You can purchase them on line from Charles Chocolates. Or you can go to Teance’s new Tea Shop in Berkeley at 1780 Fourth Street, between Peet’s and The Pasta Shop. The new tea shop will be pouring Tasting Flights, ranging in price from $11.00 to $15.00 per flight. Suggested pairings of individual chocolates are available for an additional charge.

BRINGING HOME THE CHEESE (AND THE CHOCOLATE)!

Okay, so I am a little biased. I was one of the instructors at last night’s ‘For the Love of Chocolate’ class at the new Cheese School of San Francisco. But I must say, a good time was had by all. And there was a whole lot of learning going on, too. We learned how to taste pure chocolate using all five senses. We learned the difference between a Port and a Madeira and a Malmsey. We paired cheese with chocolate. Oh, and did I mention the Scotch portion of our evening?

The most gratifying part of the evening was what I call the ‘Wow’ factor. That look of astonishment when a student discovers a totally new taste combination. The third place is what I like to call it. It is the place where certain combinations of foods take you to a new place that you have never been before, nor did you know it existed. We went there many times last night. Won’t you join us next time?

The next 'For the Love of Chocolate' class is February 6, 2007. If last night is any indication, it will sell out fast. Call Sara at 415.346.7530.

JOIN US TONIGHT FOR THE LOVE OF CHOCOLATE

Join us tonight at The Cheese School of San Francisco for a class devoted to the love of chocolate. I will be teaching 'the art of tasting chocolate' portion of the evening. Nina, from Broadbent Selections, Inc., will talk to us about wine, Port and Madeira pairings. And finally, Sara from The Cheese School will help us pair chocolate and cheese.  Class starts at 6:30.  Cost: $60.00 per person.

SWEET WEEK

It has been quite the sweet week for the Culinary Muse. After the mention of our ‘How to Taste Chocolate’ parties hit the internet via DAILY CANDY the phone has been a’ ringing. Click here to view Tuesday’s live segment on ABC’s VIEW FROM THE BAY . It was a great glimpse into what live television is all about. And let us tell you that it is not for the faint hearted or slow witted. To watch a television production crew arrive and figure out how they are going to present their information to an audience, live, in less than two hours, is something to behold. It is always a thrill to watch professionals in action which is what made Tuesday even more exciting.

If you are interested in learning more about the ‘How to taste chocolate’ class given by ‘Cocoa Tutor’ Karletta Moniz send us an email at km@culinarymuse.com

Noe Knit is the wonderful knitting shop that was featured and can be contacted at www.noeknit.com .They just received their shipment of luxurious fall yarns. Even if you are not a knitter today you will want to be by the time you leave the shop. Guaranteed.

THE MUSE ON ABC

The Muse takes her 'How to Taste Chocolate' class to the airwaves.  Watch ABC, Channel 7 today at 3 pm on 'View from the Bay' to see us live as we taste our way through a flight of chocolate!

DAILY CANDY, THANK YOU!

The Muse would like to thank DAILY CANDY for today's posting about our chocolate tastings. Won't you join us?

SOLD OUT Chocolate Success Story

Our ‘Chocolate Sundays’ at NOE KNIT continue to be a sold-out success. And why not? What could be better than sitting down at a table with a few other folks who share a passion for chocolate? There are so many more chocolate choices than there were just five years ago. With chocolate bars going for $6.00 each I knew that chocolate lovers needed a way to understand why they prefer one chocolate over another. The more information we have the better able we are to make informed decisions. And this goes for chocolate, too. You may know that you prefer dark chocolate but do you know if a 72% cacao content is just too high for you? 60% might be just perfect. How about mouth feel? Silky, quick melting or gritty? And is it time to give milk chocolate a chance?

After a brief explanation of how chocolate gets from the equator to us we learn how to taste five different chocolates using all five of our senses. We look, we touch, we listen, we smell, we chew. And then we discover amazing things. We discover that the chocolate from France is sophisticated and refined. A chocolate from Spain smells like coconut but tastes like brewed American coffee with too much sugar in it. And an American chocolate is not so great to eat out of hand but would probably make killer brownies.

If you would be interested in having the Muse host a chocolate tasting class for you and your friends just contact km@culinarymuse.com. What a great way to entertain guests at your next soiree or shower!

The Dark Side (of Chocolate, that is)

Just announced:  two more chocolate tasting classes at NOE KNIT.  Sunday, May 21 and Sunday, June 25.  This time we will refresh our 'How to Taste Chocolate' skills as we delve into the dark, only 60% and higher cacao content chocolates.  Please join us.  The last two classes have been attended by wonderful San Franciscans who share their common passion of loving chocolate.  All the better if you like to knit but it is not a prerequisite for the class.  Everyone leaves laughing...

And a good time was had by all

What could be better on a cold and rainy Sunday than the warmth of new friends getting together to enjoy an afternoon of knitting and chocolate? Here was a group of like minded souls whose passion for knitting was surpassed (perhaps) only by their passion for chocolate. We tasted, we knitted, we tasted more, we finished a row, we laughed.

It was so clear by the end of our hour at NOE KNIT that the real connection between knitting and enjoying fine chocolate was really about mindfulness. Stopping and savoring each piece of chocolate to find out what secrets of terroir it held for us to uncover in the same way that we discover what secrets a skein of yarn reveals once knitted into a scarf or sweater.  But the best part of all was the discovery that any serious knitter also keeps a stash of chocolate in their knitting bag. Kindred spirits indeed!

CHOCOLATE SUNDAYS: A Chocolate and Knitting Event Announcement

You love to knit. You love chocolate. You are free on Sunday, March 12 at 1-2p.m. So what is stopping you from joining the Culinary Muse and Noe Knit for an hour of chocolate sampling? This chocolate primer will teach you how to taste chocolate and what to look for in a bar of real chocolate. Knit a row, taste an 87% dark chocolate, purl a row. Is there a better way to spend your time? Space is limited to 8 participants. Call NOE KNIT at 415.970.9750 to sign up. SOLD OUT. SECOND CLASS ADDED FOR SUNDAY, APRIL 9.  CALL TODAY!

A WORLD OF CHOCOLATE

CHOCOLATE COVERED, in Noe Valley, is offering a unique gift for your Valentine. They have put together a bag of 67 totally different samples (tasting squares) of chocolate, representing over 6 countries. About 25% of the squares are milk chocolate, the rest are dark chocolate ranging from high cocoa content chocolate to exotic combinations such as orange and chili or jasmine. Here is your chance to give your sweetie the world of chocolate that they deserve. Sharing optional.  Price $50.00. CHOCOLATE COVERED, 3977 24^th Street, 415-641-8123