On the Chocolate Trail: When it Comes to One’s Chocolate, Sartre was Right: Hell is Other People

Published by Tuesday, February 8, 2011 Permalink 0

by Christina Daub

There’s a hole in my heart. My heart of chocolate. I hadn’t even opened the red velvety box full of William Carlos Williams truffles before the truffle thief struck. Smack in the center: three missing. Telltale cocoa prints dusting the lid.

This is of course not the first time my chocolate has been raided nor will it be the last I’m sure, though I have gotten clever about hiding it over the years. As soon as one spot was discovered, I’d find another, always having to stay a leap ahead of the chocovore grunting around the house.

There have been decoys, unsweetened bars where the bittersweet were normally hidden, false-backed drawers, secret shelves…but I reveal too much here.

This time I wasn’t swift enough. I left the early Valentine’s heart in its purple plastic bag in the glasses cupboard for one night and boom, the chocolate detector started clicking like mad. To make matters worse, the violated heart was rewrapped and put back in the bag, back in the cupboard as if it had never been found. No apology, no Sprungli’s pralines poem taped to the door:

This is Just to Say

I have eaten
the plums
that were in
the icebox

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

I have been close to a chocolate divorce before. The last time a friend brought me a box of Sprungli’s pralines I was unfortunately out of town and not only did Truffle Thief consume the entire box and remove the evidence, he never even said a word about our friend, his visit or the thoughtful present of coveted Swiss chocolates.

Eight months later our friend came through town again and stopped by. How’d you like those chocolates, he inquired.  Chocolates? What chocolates???  Truffle Thief started to shift uncomfortably and mumbled something lame about me being gone.

Let me tell you, gone never looked so attractive. The luxury of living alone again hit me like a truck full of Mars bars. To have one’s chocolate and be able to eat it too, is that really so much to ask? Especially since I am one to share or was once upon a time.

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The Rambling Epicure Voices

Published by Monday, February 7, 2011 Permalink 0

Food writer, Culinary Chemistry, The Rambling EpicureJenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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Switzerland: Valentine’s Day Chocolate Notes

Published by Friday, February 4, 2011 Permalink 0
by Jonell Galloway

Comprehensive list of chocolate shops and visits to chocolate makers in Geneva area. Each chocolate maker makes its own special chocolate creations for Valentine’s Day, so check out the chocolate works of art at your favorite local chocolate maker.

A chocolate heart from Chocolatier Durig in Lausanne.

Organic, fair-trade chocolate at Chocolatier Durig in Lausanne. Online ordering.

From chocolate lollipop to cup of organic dark hot chocolate. Just dip lollipop into hot milk and stir for few moments et voilà, a delicious cup of hot Swiss chocolate! List of sales outlets at La Cuillère Suisse.

How did chocolate get to Switzerland anyway? They don’t grow chocolate in the Alps! Read about it here.

How to make a chocolate heart for your sweetie, but please substitute Swiss chocolate! Buy the chocolate at your favorite local chocolate maker.

Follow daily Valentine chocolate updates on Twitter: @RamblingEpicure and @SwissFoodies.

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On the Chocolate Trail: Yes, there are chocolate spies, but I am not one of them

Published by Thursday, February 3, 2011 Permalink 0

by Christina Daub

 

 

 

 

 

I am seventeen, in Zurich waiting for a train to Kilchberg, a welcome break from the grinding German language drills that march me through my summer mornings. Kilchberg, literal translation: mountain of freshwater whitefish and the site of Thomas Mann’s grave, but these could be not be further from my mind.

I am going on my first chocolate factory tour, the Lindt Swiss chocolate factory, where you can sample the goods and I can hardly breathe.

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On the Chocolate Trail: Of Hearts and Men

Published by Tuesday, January 25, 2011 Permalink 0

by Christina Daub

At  last. The chocolate lover’s favorite holiday is almost here. Valentine’s Day. Day of truffles and roses. Love and poetry. Heart-shaped boxes which inevitably lighten when passed from hand to hand.

I read somewhere that 75% of chocolate is purchased by women, except during the week before Valentine’s when it’s 75% men. Men, I have some good news for you. You can do this online. Of course you then deprive yourself of tasting while you shop, but if you’re that busy, read on.

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On the Chocolate Trail: Kee’s Chocolates in SoHo

Published by Monday, January 17, 2011 Permalink 0

by Christina Daub

My name is Tina and I’m a chocoholic. Note I did not say recovering. I have no plans to recover.  Once as a teenager, I tried to OD on chocolate. I thought this might cure me. Nope. Au contraire. It only made me want more, more, more.

As I matured quality replaced quantity and I began the search for each locale’s best chocolate. This column details some of my findings. As you well know fine chocolate is expensive, which is as it should be. It makes each nibble matter. Each lick and inhalation. If I am going to spend $X per piece, I want to be wowed, unable to speak, incapable of describing the bliss as it spreads through my taste buds.

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Final Countdown to Valentine’s Day: Take Your Pick!

Published by Sunday, December 5, 2010 Permalink 0

Final countdown to Valentine’s Day: take your pick!

For the last week or so, I’ve had Valentine’s on the brain. I’ve been posting restaurants offering special Valentine’s meals, chocolate shops making all sorts of beautiful Valentine’s chocolates, as well as hotels offering Valentine’s packages on the Swiss Foodies Twitter account.

Photo courtesy of Salvatore Vuono.

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Recipe: Double-chocolate Walnut Biscotti

Published by Friday, October 29, 2010 Permalink 0

Make your Own Chocolate Biscotti, Swiss Ticino style

Here is a great double-chocolate walnut biscotti recipe by Patricia Turo, born into an Italian family in the US, but now living in the Klosters ski resort in Switzerland. This recipe is therefore more in the spirit of Ticino, the Italian-speaking part of Switzerland.

Be careful about the quality of chocolate you use: Avoid buying the American chocolate chips in a bag. You’d be better off buying a bar of dark chocolate from your favorite local chocolate maker and crumbling it up into bits. The same goes for the cocoa powder. Make sure it is good quality, preferably from a good chocolate maker.

To convert the measurements, refer to How to convert measurements for American recipes.

This article was originally published on GenevaLunch.Com.

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