Culinary Muse

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.

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.

I Break for Chocolate

A few years ago I read about a woman in the south of France who was celebrating her 105th birthday. When asked what she attributed her long life to she replied that she ate a piece of chocolate everyday. Perhaps the antioxidant properties of chocolate had a direct effect on her physical well being. I am guessing that the sheer pleasure derived from enjoying something delicious everyday gave her the will to live on and on and on. While I may not want to live to be 105 years old, I do make a habit of having something chocolate every day for the great pleasure it gives me. Now that the weather has turned colder my chocolate of choice is a cup of thick, rich, dark hot chocolate. Served mid morning in a lovely china cup and saucer. Sometimes I toast a sweet French baguette (La Brea Bakery) to dip into the thick, pudding-like drink. I have made my own from scratch but now that there are so many great hot chocolate mixes available made with premium ingredients, I say 'why bother?'.  Especially if you are taking your break at work where there is only a microwave oven to heat up your mug of milk.  In that case I would heat the milk to simmer.  Add the dry mix, stirring well.  Return to microwave for another minute.  Stir and let sit for a minute or two to thicken.

My favorite hot chocolate this month is Christopher Elbow Artisanal Chocolate:Cocoa Noir available from Cocoa Bella Chocolates. They also carry a spicy version which I will try next time. If you live out of town you can order on-line. The shop on Union Street is lovely or visit their new location in the Westfield San Francisco Centre which opens tomorrow!