Downtown Local

After moving to Loma Mar from San Francisco over 7 years ago, spending time at a good coffee house always required a trek.  No longer.  Pescadero now has Downtown Local, a wonderful place for good coffee, quality baked goods, and comfortable space.  Rather than 40 minutes in the car, I now have a respite within 15 minutes from home. 

Opened just two months ago on Stage Street, just across from Duartes and down the street from Pescadero Country Store, Downtown Local seems a bit out of place in this small coastal town.  Yet, the motorcycle in the window, Italian newspapers on the walls, the turntable playing music, and the assortment of vintage items on display do create an inviting space that appeals to the diverse personalities that live in the area and tourists that come through. 

As usual, cacao-me ordered a mocha.  But my first sip caused me to do a double-take.  The mocha at Downtown Local is a far cry from the overly sweetened versions I've unfortunately grown accustomed.  Using TCHO chocolate, Downtown Local's mocha provides the shades of an excellent dark chocolate, which pairs with their Sightglass Coffee, to create a wonderful bite of complex quality and subtle fruity undertones.  The tastes echoed of the "hot cacao" I continue to make from ground roasted cacao beans.  In addition, Downtown Local had almond milk, which made their mocha even more perfect.


Though their selection of baked goods was small (4 items), each looked beautiful, screamed of quality, and were provided by Companion Bakery in Santa Cruz.  I enjoyed a dark chocolate cookie with sea salt that was divinely inspired.  Highlighted by just a touch of salt, the bittersweet notes of this thick, dense, crunchy chocolate cookie sang with perfection.  (And the banana nut bread was also excellent, dense and moist and not overly sweet.)

I stayed for nearly 2 hours, reading, journaling, chatting with a couple visiting from New Zealand, enjoying the eclectic hipster decor.  A spill of chocolate on the table, which someone outlined and wrote "Ooooh chocolate!" (see picture) also made cacao-me feel at home.  Downtown  Local is wonderful respite from work and school, now within minutes from home.  I now need to try their hot chocolate on my next visit.

Along with all the other wonders of the area, Downtown Local now provides yet another reason to visit Pescadero -- the coffee! 

(Click here for a great review of this place by the Half Moon Bay Review)

Dandelion Chocolate

It took a few laps of driving around the block and a cut-through to an alley before I found a 2-hour, non-metered parking space.  But to be honest, I'd do it again to indulge at Dandelion Chocolate at 740 Valencia in the Mission District of San Francisco.



This bean to bar chocolate company, which opened up its factory and store front in this new location just a few months ago, features an excellent drinking chocolate and inviting ambiance for a relaxing afternoon of study or conversation with friends.  The biggest challenge is the parking but it is worth the hassle.

The "European Drinking Chocolate," as they call it, is Italian-inspired, and is wonderfully thick and rich, made from 70% cacao Rio Caribe beans.  Served in a unique egg shaped cup, it is made fresh daily and served from their chocolate dispenser.  Though a bit pricey at $5.25, it is wonderfully delightful and indulgent.  It is creamy smooth in texture, and has a well-rounded chocolate flavor with a light fruity taste.  It is not overly sweet but it also doesn't have a strong bittersweet bite.  It's very well balanced in flavor, and didn't harden as it cooled, staying liquidy for quite a while, extending the enjoyment.   

In other words, there was no need to rush to finish this.  And served with the tiniest, most adorable, drinking chocolate spoon, there really was no way to hurry the experience.  A little sip at a time to savor this fine sample of locally produced bean to bar chocolate.  The must frustrating part of this drinking chocolate is that the shape of the cup makes it hard to clean the bottom.  In other words, no licking the cup clean.  (Darn it!)

Though there were many chocolate desserts on display, including a decadent chocolate cake, the suggested accompaniment to this drinking chocolate was Dandelion's chocolate carmel tarte.  Upon cracking the shell, a layer of carmel oozed from the bottom.  It was beautiful.  The sweetness of the carmel did complement the drinking chocolate and brought out some of its bittersweet bite.  The bitterness of the ground cacao nibs on top complemented the drinking chocolate by highlighting its sweetness.  It was a brilliant chocolate ping pong match in the mouth.

With a 2-hour free parking space and delicious chocolates to savor, I spent some time studying and enjoying the little cafe in front of the factory.  There were a few tables with chairs, a bar near the front window, and a bar overlooking the chocolate factory. I wanted to talk a bit more with the service staff at the counter about their chocolates and their production, but a continuous flow of people ordering, enjoying, and asking questions made it difficult.  Unlike the other drinking chocolate places I've been to, I could say that this one was literally busy!

Knowing that I soon needed to go, I went to ask the staff about their vegan options when there was a momentary break in the crowds. While people-watching and taking in the scenery, I noticed on the board (after my initial order, of course) that all drinks could be made with almond milk or water upon request.  The server explained that to make their drinking chocolate dairy-free, they make each cup individually, melting their in-house ganache with either almond milk or water. While not as creamy due to the lack of dairy fat, it still maintains the same balance of chocolate flavors, they said.  I disagree with the "creaminess" factor as I've had creamy vegan drinking chocolate, but I'll definitely give their vegan version a try (along with their chocolate cake) on my next visit, which will probably be sooner than later.

Though Dandelion Chocolate is the most out of the way drinking chocolate place I've found for this Chocolate Week review, it has all the elements I enjoy -- a nearly perfect mug of chocolate goodness and an inviting ambiance for an afternoon of delight.  With a whole slew of chocolate drinks  to try (see menu left) and desserts to sample, there is also much more to be experienced.

An afternoon at Dandelion Chocolate is definitely worth the parking battle of the Mission, but I think next time I'll try taking BART.

Mokka

With a name like "Mokka," it's got to be good.  And this little independent coffee house at 3075 Telegraph Ave doesn't disappoint.  Though they specialize in organic/fair trade coffee, Mokka also features a "sipping chocolate" on their menu, which is the reason I made the trek to south Berkeley, just past Ashby, away from the crowds and the parking meters. 

Because I often have my car with me, parking does become a big factor when finding a spot to enjoy an afternoon of drinking chocolate, studying, relaxing, indulging.  I was a bit concerned about finding a space in this area near Alta Bates, but I found a few 2 hour street parking spots just a block away. 

While I would have loved to try their "mokka," sampling their drinking chocolate was the primary agenda.  In talking with the barista, they make each cup individually, melting 65% cacao Madagascar Guittard chocolate with your choice of milk.  With soy milk as an option, I was able to make mine vegan from the get go, even though the soy milk was an extra $.50 over the $3.50 price.

Though all the tables were full, I was able to find a seat up on the window bar.  The space has a warm modern ambiance, and I was ready to settle in for a little work.  When my name was called and my drink ready for pick up, I was surprised by what I saw.  Rather than an espresso cup of melted chocolate, their "sipping chocolate" was an 8 oz mug topped with froth.  It looked more like a mocha than a drinking chocolate. 

I sampled a spoonful of the chocolatey brew, and to be honest, I was impressed.  It was not thick like the Italian cioccolata calda, which I adore.  And it wasn't the more liquidy drinking chocolate I regularly savor at Bittersweet.  This drinking chocolate was somewhere in between.  Rather than have a creamy texture, it was frothy and foamy as it was prepared using the frother on the espresso machine, instead of in a pot on the stove which melts the chocolate to create a thicker consistency.  It was different but I was enjoying it, one spoon at a time.  

There seemed to be a lighter chocolate taste in Mokka's creation, which was not as rich and decadent as your standard "sipping chocolate."  It did have a nice balanced taste of sweet and bittersweet, with fruity undertones, reflecting the chocolate they used.  Because this drinking chocolate wasn't too thick and wasn't too liquidy, it became the perfect dip for a chocolate biscotti.  The biscotti didn't go soggy; it kept it's crunchy texture; and the lightness of the drinking chocolate worked well with the darker bite of the chocolate on the biscotti.  A nice little marriage.

As I made my way through the froth, I eventually found more of a chocolatey brown color.  And as it cooled, it stayed fluid, not hardening up quickly like the sipping chocolate at Serendipity.  In other words, there was no need to rush as this large cup of goodness stayed warm and liquid for quite a while. In many ways, the chocolate became more "mousse-like" than "ganache-like" as it cooled, allowing me to savor my time at Mokka and extend my chocolate pleasure.

Though this was not an Italian-style cioccolata calda, it was a light, refreshing alternative that I can imagine craving again.  There was something about the frothy texture that was seductive.  In addition, given that Mokka's "mokka" is their "sipping chocolate" with a shot of espresso, I know I will definitely be back for more.

Serendipity

While "serendipity" might mean "good fortune or luck," when it comes to San Carlos, "serendipity" refers to chocolate - Serendipity Chocolates at 1152 Arroyo Ave, and it is to my "good fortune" that I found them.

With the drinking chocolates at Rue du Thé and Back Yard Coffee becoming a bit too sweet for cacao-me, I wanted to find a place in the peninsula that offered something with more of a bittersweet, high quality chocolate bite.  Serendipity was my answer.  

Opened about a year and half ago, this little chocolate shop just off of Laurel in Downtown San Carlos offers artisan chocolates to the peninsula community.  With most of the high quality chocolate shops up in the City, Serendipity saw the need and has found a local clientele for its collection of confections, bars, pastries, and of course, drinking chocolates.  Though they do not make anything in their storefront (other than drinks), they feature only the best and freshest chocolate products from many local suppliers, chocolatiers, and bakers.

I was pleasantly surprised to find a 2-hour, non-metered spot just a few feet from the entrance - luck?  serendipity?  I was thankful that parking was not an issue as I had some work I wanted to get done while enjoying this new find off of Yelp.  (I searched for "sipping chocolate".)

Though there were 5 "drinking chocolate" options on the menu, I knew I needed to go with the "sipping chocolate" which, according to their online menu, is "a creamy, rich, and thick chocolate drink made with real chocolate chunks and water."  In spite being made with water (which is the "French-style," like at The Xocolate Bar), this was their cioccolata calda, made with real chocolate, not chips, not powder, not a pre-made mix. I was excited to give it a try.  

Rather than served from a chocolate dispenser, each cup is made to order from a blend of Belgian chocolates - milk and dark - from 50-70% cacao.  It is a secret blend, which I later learned comes from master New York pastry chef, Jacques Torres, who is known as "Mr. Chocolate."  According to one of the managers, Fatima, Serendipity is the only California store to feature Jacques Torres' special blend of hot drinking chocolate. 

With limited seating, I was fortunate to snag a table by the window.  With a rather stark interior design, this little store front does not have an inviting visual appeal.  The staff however is wonderfully friendly.  As I began working, the server brought me a little espresso cup of super thick "sipping chocolate."  Though made with water, it was very smooth, and was really more of a "spooning" chocolate than "sipping" as it was very thick.  Did I mention it was thick?  In spite being a bit too thick, it had an excellent balance of sweet and bittersweet notes, and lives up to Jacques Torres' reputation.  I did appreciate the flavors.

What made this little cup of chocolate hard to enjoy was that it cooled rather quickly, and soon turned into a pudding consistency and then hardened, in spite my mixing it up.  It was hard to savor the moment as it didn't seem to stay warm for very long, which is unfortunate.  

The little mocha macaroon, however, did pair nicely with the chocolate.  It had a wonderful chewy texture and light mocha cream center that did cut the richness of the chocolate which was a bit stodgy towards the end.  It was good that the macaroon was small because before I knew it, the cup was empty! 

I really wasn't able to get any work done while enjoying this sipping chocolate so I decided to order another drinking chocolate on the menu to savor a while longer with the work I needed to do.  

In talking with the servers, I discovered that all their drinks can be veganized through milk choice (almond or soy at no extra charge).  Even their sipping chocolate can be made vegan by using TCHO chocolate rather than the Jacques Torres blend which incorporates some milk chocolate.  I will definitely need to give their vegan sipping chocolate a try next time. (May be it won't be so thick!) They also offer local Guittard chocolate as a third option.  Though all their sipping chocolates are made with water, they can also be made with milk upon request.  And while $3.75 isn't cheap for a little espresso cup of goodness, I know I can taste the difference in quality of a drinking chocolate made with love and good ingredients.

With time left before my next meeting, I decided to go with their Mexican Chocolate with almond milk.  Not made from a powder as in other places I've sampled, they blend cinnamon, clove, vanilla, and agave with real chocolate shavings.  The server used TCHO because she knew I wanted it vegan.  It was a soothing blend of warming flavors which lasted as I finished up the work I needed to do.  They have a spicy option as well, which I will also want to try on another visit.  

To be honest, Serendipity does not have an inspiring ambiance, but they do serve a wonderful variety of quality drinking chocolates, many I am curious to try like their peanut butter drinking chocolate.  With adequate parking, a friendly staff, and a location which is fairly convenient for me, I know I'll be back.  They do have a friend in me!  I just won't bring a lot of work to do when I'm there. 

The Xocolate Bar

As much as I enjoy drinking chocolate, I discovered that my mom enjoys chocolate with ginger.  In search of the "perfect gift" for my mom over the years, I've checked out various local chocolatiers to find quality, artisan chocolate with ginger.  And at one North Berkeley shop, I found chocolate to satisfy both of us.

The Xocolate Bar at 1709 Solano Avenue in North Berkeley makes a dark chocolate with ginger chunks that my mom adores and features a vegan sipping chocolate that I love.  In other words, there is always a good reason to battle for a parking space along Solano Ave and indulge.

They refer to their drinking chocolate as "French-style" in that it is made with real chocolate (not powder or pre-made mixture) which they add to hot water, rather than milk or cream.  Their recipe is simple = two ingredients = 1:1 ratio of a good dark chocolate and water.  Because their "sipping chocolate" (as they refer to it) is always on tap, churning in a drinking chocolate machine, it becomes rich, dark, and thick, while being dairy-free and thus, vegan.

While it has a bold bittersweet chocolate favor, due primarily to the quality chocolate they use, this "French-style" is not as smooth as the Italian-style, cioccolata calda, which is made with milk or cream.  Made with water, the chocolate truly stands as the star however.  While beautiful in taste, it is far from beautiful to behold as they serve their drinking chocolate in a small paper cup, always "to go."  There are no seats inside their little store front, and only one bench in front.

While I've enjoyed a few cups of their drinking chocolate over the years (always in connection with a gift for my mom), the Xocolate Bar doesn't offer the same relaxing and indulgent experience as other places. Rather than sit and enjoy a quiet afternoon with a cup of warmed goodness, I've instead sipped my chocolate while walking on Solano Ave, while driving in the car, or at home after warming it up.

I also don't have a picture of my own paper cup of chocolate as I've always been on the run when picking it up.  (Thanks to Yelp for the picture above!)  And on the day I was free and wanted to enjoy a cup to take a picture for this blog, the store was closed.  They are only open 4 days a week and for only 6 hours each day.  You need to plan a visit, and as I mentioned above, parking can be a challenge.

What draws people to The Xocolate Bar however is their wide assortment of unique chocolate bon bon confections, all hand-crafted and made in the kitchen in the back of the store. This local chocolatier team uses only high quality, natural, 70% fair-trade cacao.  They also make a variety of chocolate bars in house, and carry fine chocolate bars from makers around the world.  In addition, they feature solid chocolate figurines and offer quite a few vegan options.

While I do love their drinking chocolate, the Xocolate Bar is unfortunately not a "bar," in terms of a place to sit, relax, and enjoy.  It is instead a artisan chocolate store to stock up on decadent treasures.  Whenever I need a gift for mom, I know where to go, and pick up a treat for me too.

Back Yard Coffee Company

A few months back I had a doctor's appointment at Kaiser in Redwood City.  With a little time to kill, I decided to find a coffee house near by where I could get some work done.  I love little local coffee houses and thought Back Yard Coffee at 965 Brewster Ave would be a great place to spend the afternoon.  I was planning on a mocha, but those plans quickly changed as I discovered that they served a "sipping chocolate."  Talk about a pleasant surprise!

As I ordered, I asked more questions about their "sipping chocolate," as they call it on the chalkboard menu.  I learned that they make it in an Ugolini chocolate dispenser and use Caffe d'Amore Bellagio Sipping Chocolate from a package.  Each day, they pour the pre-made mixture and milk into the machine which slowly blends and heats their drinking chocolate.  It is served in an attractive espresso cup with a little spoon, and for only $2.80, it is definitely a good price.

In terms of taste, however, it was definitely sweeter than I prefer, even sweeter than the dark chocolate drinking chocolate now served at Rue Du Thé.  I drizzled Back Yard's sipping chocolate on the peanut butter cookie I bought which helped cut the sweetness.  The chocolate lacked the bittersweet bite and the subtle fruity undertones of a good quality, higher percentage cacao.  Though it was thick, it was a little gritty.  It also had a "manufactured" taste rather than the "made from scratch" freshness of melted chocolate. This makes sense as Caffe d'Amore, according to the website, makes their sipping chocolate from cocoa powder and chocolate liqueur rather than chopped chocolate chunks. In spite being rich and decadent, this drinking chocolate tasted more like a melted hot fudge sauce than a fine drinking chocolate.  I was a little disappointed.

In spite its shortcoming, however, I still appreciated it and went back a few weeks later when I had that craving.  (I also wanted to take a picture as I wasn't expecting a chocolate find on my initial visit and didn't have my camera.)

What I appreciate most about Back Yard Coffee Company is the ambiance.  It is a beautiful, relaxing, inviting setting.  With couches, a few window counters, tables inside and outside, along with a parking lot (see left) - a plus in Redwood City which only has meters, this is a place to be inspired and spend the afternoon getting some serious work done, even though the sipping chocolate isn't the best.

Rue du Thé (and Chocolate)

Shortly after discovering cioccolata calda in Berkeley at Almare in 2011, I learned of Rue du Thé in Burlingame.  Though Rue du Thé (which in French means "Street of Tea") specializes in tea, they also feature European drinking chocolate.

A branch of Leland Tea Company in San Francisco, this storefront a block off the "Ave" in Burlingame opened in 2011 and continues to serve up chocolate, tea, and chocolate with tea at 1228 Donnelly Avenue.  Though the quality has shifted, this little French-inspired tea house is still worth a visit.

When I first visited two years ago, Rue du Thé's drinking chocolate selections were not found on their menu, but were featured on a printed sheet near the front counter.  There was no "set menu" as their selections changed as their chocolate changed.  On my first visit, their drinking chocolate options included:

• lapsang souchong and cayenne
• genmai chai
• cardomom and espresso
• lemon grass
• cinnamon coconut
• milk chocolate
• dark chocolate

These were drinking chocolates, many infused with tea, as Rue du Thé was partnering with Jade Chocolates, which used the facility to create their unique and exotic chocolate blends. Rue du Thé would create unique drinking chocolates from some of the Jade Chocolate bars to create a thick and lucious cup of chocolate decadence - cioccolata calda with a twist.  

Unfortunately, they were out of their most popular drinking chocolate - jasmine - and so based on their recommendation, I decided to try the lapsang souchong and cayene drinking chocolate.  I soon discovered that lapsang souchong is a smokey tea with cayenne adding a kick, and unfortunately, it was not as pleasant as I would have liked.  Though thick and Italian-style, there was a bit of a dirty shoe taste due to the tea, which unfortunately overpowered the chocolate. 

But that did not deter me.  On my next visit to Rue du Thé, I decided to go with a straight forward, basic dark chocolate drinking chocolate.  This definitely worked much better for me.  I've since then learned to first sample the basic before experimenting with other flavors.

Unlike Almare which makes their drinking chocolate in an Ugolini chocolate dispenser, Rue du Thé makes each cup of drinking chocolate individually, taking chopped up chocolate bars and adding it to your milk of choice.  With high-grade 70% cacao dark chocolate, I was able to get mine made vegan with soy milk.  I was not disappointed this time.  It was excellent with a nice smooth texture and balance of bittersweet chocolate.

In other visits (yes, I became a regular customer and have had good conversations with the owner/manager, Will), I was able to try some of their other flavors, including their popular jasmine drinking chocolate.  This one, unfortunately, could not be veganized as the jasmine tea is first steeped in cream, added to dark chocolate, and then formed into bars, which are then chopped up and melted into drinking chocolate.  Though not vegan, it was wonderful none the less and definitely beat out the lapsang souchong tea.

When I'm in a real sweet tooth mood, I've gone for their salted caramel drinking chocolate. It is, as you can imagine, thick and gooey and sweet, but it warmed a few cold winter afternoons of studying in their little French-themed cafe.  The salt in the caramel does cut some of the sweetness, but it is rich and filling and takes a lot to finish a whole cup.  I've often sipped half and taken the other half home.

A little over a year ago, Jade Chocolates needed to expand and move on as they were growing, having consistently won international recognition.  Unfortunately, as Jade Chocolates moved on, the offerings of drinking chocolate at Rue du Thé changed.  There is now simply -- dark chocolate, milk chocolate, jasmine, and salted caramel.  Other than jasmine, the variety of chocolate and tea combinations are no more.

On my most recent visit, my cup of dark chocolate (with soy milk) came "very liquidy".  The server said that many have commented that their drinking chocolate was "too thick" and asked for more milk. I shared how I preferred the thick drinking chocolate they "used to serve" and she more than willing went to work to thicken it up by slowly heating it more and adding more chocolate.  She too prefers her drinking chocolate thick.  It returned with the perfect consistency.  The taste however...

Without Jade Chocolates, Rue du Thé now uses Guittard chocolate chips which makes their drinking chocolate a little more sweet and less "bitey" or bittersweet than I like.  The servers couldn't tell me the cacao % but they estimate 60%.  I think it's more like 50%.  It was pretty sweet.  I ended up drizzling the drinking chocolate on the chocolate chip scone I purchased to use up the gift card I had.  The mild, rather neutral taste of the scone went well with the sweet richness of the chocolate.  

As much as I've enjoyed my time at Rue du Thé over the past two years, the recent changes have made the taste experience less enjoyable.  I've found myself searching for other locales for my cioccolata calda fix and I'm thankful to have found some.  Stay tuned as I continue to highlight other places in the Bay Area as I celebrate American Chocolate Week.

Celebrating Chocolate Cake Santa Barbara Style

Being with Franciscans is always full of food and fun, and though we are in a two-week summer institute, this time in Santa Barbara has been no different. To celebrate birthdays in our class, we had a dinner gathering at the home of one of the locals who is in our class.  Her home is in the Santa Barbara hills with spectacular views.

Though it was not my birthday, Lyn made it a point to make sure that one of the cakes was chocolate because she knew how much I love chocolate cake.  (So thoughtful, huh?)

Many people tell me that they know where to find the best chocolate cake.  And usually I humor them as I grimace and sample a cake that is typically dry, with frosting that is too sickenly sweet.  But the cake we had in honor of Keith's birthday (see picture above on right) was probably one of the best bakery chocolate cakes I've had. 

The cake comes from Jeannine's in Santa Barbara, which is celebrating their 25th anniversary in the community.  Though a bit cheezy, their theme, "Fall in Love", does reflect my sentiment for their Texas Chocolate Cake.  It was a cake I have fallen in love with!

I wish I had a better picture of the uncut cake, because it was beautiful, with a deep dark chocolate buttercream frosting, and covered with marbeled chocolate shavings on the side.

The cake itself was an incarnation of beauty for the taste buds as well.  It was dense and dark, but wonderfully moist, with a rich chocolate taste that stood up as yum on its own.  In other words, even without all the filling and frosting it was simply an excellent cake, one of the indications that this cake is a true work of art.

The chocolate fudge filling provided a wonderful complement to the dark chocolate undertones in the cake and was not overly sweet.  Though the sweetness factor of the frosting could have been turned down a notch for me (as I love a bit more bittersweet bite), it was a far cry from the standard chocolate frosting that screams more of sugar than chocolate.

I had one slice, and was done for.  It was a very rich cake, but oh, what a delight.  A spiritual chocolate high, which went well with the fun and laughs we had that evening.  

Overall, this cake was near perfection, and for $45 for an 8 inch round, it should be!  Vegan it definitely was not.  But in celebration of birthdays and the wonderful community we are sharing with our Franciscan brothers and sisters, it sings of all that is good in chocolate.

Viva La Fiesta! Viva La Chocolate!

I am in Santa Barbara for a 2-week summer institute with the Franciscan School of Theology.  We are blessed in being able to stay at the beautiful historic Old Mission, but we are doubly blessed in having the 88th celebration of Old Spanish Days occur while we are here.

On Wednesday, August 1st, we were given VIP seats to the "La Fiesta Pequeña", which officially opens the festivities and is held on the steps of the mission. This event featured traditional songs and dances of Fiesta, with tunes of the Californios, Flamenco, Spanish classical, and Mexican folklórico dances. It was a great celebration with a near full moon lighting up the sky and "Viva la fiesta!" echoing through the crowd.

With a day off from our studies today, I decided to visit the activities occurring downtown and to hunt for some chocolate.  I was successful and very satisfied in my search, as I discovered a new drinking chocolate and an "almost famous" vegan chocolate cupcake.

One of the highlights of the Fiesta is the Mercado de la Guerrero, which features merchant stalls full of Mexican arts and crafts (along with the Marines, Red Cross, and DirectTV).  In the food court area, there was music and dancing on the stage, with people elbow to elbow enjoying Mexican-themed foods sold by local charities and businesses.

I however was on a Mexican drinking chocolate hunt, and found only one booth that had anything similar.  La Bella Rosa Bakery Cafe had food, but it also served champurrado, which was noted as "a chocolate-flavored hot drink".  While I thought I knew Mexican drinking chocolate, I've never heard of champurrado before, and asked the server what differentiated it from a regular Mexican hot chocolate.  Very simply, champurrado is thickened with masa and often uses different spices.  It is very filling and hearty, she said.  With a love of thick Italian drinking chocolate, I knew this would be my kind of drink, and so for $2.00 I purchased a large 12 ounce cup.

Though it came in a styrofoam cup, I was very impressed by this traditional Mexican chocolate drink which is typically served in the morning and evening, and is very popular during Dia de los Muertos (Day of the Dead) and at Las Posadas (the Christmas Season). This drink came warm, and had a seductively spicey (though not very chocolatey) smell, with a creamy froth.

While I cannot fully identify the spices in this chapurrado, it sang of chai tea with a tinge more cinnamon and chocolate undertones. It was very good -- not very sweet, with a nice balance of spice to create a complex, but homey-feel on the palate.  Though I was drinking this on a hot Santa Barbara summer day, there was a warming comfort to the drink, which I could imagine sipping at home on a cold evening.

After a few sips, I could feel myself getting full from the masa in the drink, and decided to keep sipping, while enjoying the music and hunting for a chocolate dessert to go with this drink.

I found the perfect compliment a few blocks away at Crushcakes, which featured a vegan chocolate cupcake as part of their daily vegan cupcake offerings.  I had seen Crush Cupcakes compete on the Food Network's Cupcake Wars, and also saw their bumper sticker while driving to Santa Barbara.  With a motto like "Make cupcakes not war", you know you gotta visit.  And I'm glad I did!

Their vegan chocolate cupcake was beautifully moist and light, chocolatey, and not very sweet.  It was almost salty, which was good, as it paired well with the very sweet frosting that had a vanilla marshmallowey flavor and fluffy texture.  I found that after taking a bite of the cupcake and then sipping the champurrado, the spiceyness of the drink drew out the chocolate of the cupcake and mellowed out the frosting to create a well-balanced afternoon of chocolate goodness.  It was nice.

On their own, the champurrado and the cupcake were good.  But together, it was magic - a nice pairing of chocolate desserts, and a wonderful to celebrate Santa Barbara.  Viva la fiesta!  Viva la chocolate!

Not for the vegan of heart

A free afternoon brought me to 4th street in Berkeley for a time of reflection and of course chocolate.  I heard that Chocolatier Blue served hot chocolate at their Fourth Street location and wanted to try it out.  While I have been to their downtown store, which serves their beautiful collection of chocolates, their store front just off the 80 freeway is also a "parlor" and serves ice cream, sorbets, and frozen treats, along with hot chocolate.

The sun was out.  It was a beautiful day, made better by a wonderful cup of hot chocolate, which I enjoyed on their outdoor patio. They use 70% cacao with whole milk (no non-animal milks, unfortunately), creating a fruity, smooth, bright and floral undertones to the chocolate.  I chose no marshmallows as I didn't want extra sweetness.

Overall, it was a nice cup, made better with a fresh baked chocolate chip cookie that they served me warm from the oven.  It was slightly "undone", as I like it, gooey and buttery (definitely not vegan), with sweet vanilla notes.  There were warm, oozing chunks of semi-sweet chocolate, which melted all over my fingers when eating, but I wasn't complaining.

Definitely not a vegan experience as my "chocolate exception" kicked in today, with no plant-based milks and butter overload in the cookie.  Yet it was a nice treat.  Though both the hot chocolate and cookie were wonderful, I know that there are vegan options out there which would be just as yum.  I just need to keep looking for them.  The hunt continues.

A New Chocolate Quest Begins

The healthy vegan side of me hates to admit that I allow this as one of my "chocolate exceptions", but the truth is, I do.  I admit it: chocolate croissants, the epitome of butter, calories, and decadence are my latest chocolate indulgence.

This guilty pleasure began earlier this year while in Florence, Italy.  At Caffe Nuove Poste, I enjoyed a chocolate croissant with a beautiful cup of cioccolata calda.  I never really ordered chocolate croissants before, but this one had chunks of chocolate inside, and the dough was light, flakey, and buttery.  As I began dipping the croissant into the rich, thick, dark drinking chocolate, I was in cioccolata heaven. And for only 1,20 euro which is only $1.60 US, it was a priceless experience.  While I used the last bites of croissant to wipe clean my cioccolata calda, I knew my chocolate croissant quest had just begun.

Over the past few months, I've sampled a variety of chocolate croissants including some while still in Italy after my Florence revelation.  One in Venice, for example, was beautiful on the outside, with unsweetened chocolate on top adding a nice crunch, but inside, the chocolate filling was a bit sparse and the croissant itself was hard.

One of the most humorous croissants was from our hotel in Florence.  It came individually packaged, and though labeled "con farcitura al cacao", it was simply bread (a tasty lightly sweetened bread), with just a dab of chocolate inside.

That has been the story of much of my chocolate croissant quest -- most are too bready with sparse chocolate filling.  Many look very inviting on the outside, but inside, there's nothing there, literally.  All that an empty chocolate croissant is good for is dipping into hot cocoa, or my other new found pleasure, a café mocha. And with my new found love of "hot cacao", the hot cocoas, which are usually featured in coffee houses, just don't cut it. They are too sweet.  I'd rather have a mocha which features a "bite" from the espresso, rounded out by the sweetness in the chocolate, and highlighted with steamed soy milk.  A chocolate croissant with a mocha has become for me a perfect pairing.

With much studying to be done this semester for my doctoral program, I've spent a lot of time in different coffee houses, sampling mochas, croissants, and even hot cocoas.  Most have proved rather unspectacular.  There are two exceptions, however.

The first comes from the coffee house closest to my place in the mountains.  At Pescadero Country Store, the croissants are made onsite daily and feature Guittard Chocolate.  The soy mocha is nice, but the chocolate croissant is spectacular.  Usually there is chocolate overflowing from the ends with a generous layer throughout the center so that chocolate stars in every bite.  Of course, the one time I go to officially review and photograph the chocolate croissant, the amount of chocolate is "average" in that there is a little layer in the center.  I do however love the airiness and flakiness of this croissant which literally melts in your mouth (probably because of all the butter), and the sugary coating that crumbles with each bite.

From the picture on the left, you can see how airy and luscious this croissant is with its multiple flaky layers.  You can also see the thin amount of chocolate on the bottom, which was a major disappointment on this study trip.  Thus, not my top chocolate croissant pick anymore.  In spite the chocolate croissant let down, I did stay at the Country Store for nearly 5 hours and got a lot of work done.

Though I love the chocolate croissant in Pescadero, partly because it is local (local, at least for me), another one of my favorite comes from Gerry's Cakes, a little bakery off the main road in downtown Menlo Park.  I stumbled upon their shop by accident as I was exploring the side streets, trying to find a place to study.  Though their storefront has no ambiance for studying, the chocolate croissant looked amazing, with chocolate oozing from the ends, which is the way I have come to like it.

I had it packed to go, then found a coffee shop where I ordered a mocha and their chocolate croissant. Yes, it was me, my books, a mocha, and 2 chocolate croissants.  (What an afternoon!)  While the one from  Le Boulanger was very good (one of the better ones I've had), the chocolate croissant from Gerry's simply blew it away.  The croissant itself was not very fluffy.  It was almost flat, with a pastry-like texture.  However, from the first bite, it melt in my mouth, with dark chocolate accents all the way to the very bittersweet end.  It was heavenly, and though it only cost $2.00, it was golden.  In my croissant quest, I've spent 2-3 times more on croissants that were not even worth it.   Unfortunately, I do not yet have a picture of this chocolate treasure from Gerry's, but it looks a lot like the chocolate croissant pictured left.

In my chocolate world, all would be perfect if Bean Street (or Almare) had chocolate croissants from Gerry's (or Pescadero Country Store), or if Gerry's served mocha with a better study ambiance, or if Pescadero had more consistency in its croissants.  Unfortunately, that is not the reality.  Thus I continue to explore and find chocolates which delight my passion and coffee houses which invite me the space to study.  We will see where the croissant quest leads.

And so concludes (thanks to the U.K.) another Chocolate Week, and my excuse to share and celebrate my ongoing discoveries in chocolate.  Stay tuned to see what new chocolate indulgences I unwrap next time on the blog.

Drinking Chocolate - Bean Street Style

I first learned of Bean Street from my co-workers, who raved about their coffee.  With some time to explore downtown San Mateo a few months back, I decided to search out this local hang-out.  When arriving at their storefront on B Street, I found a small but inviting coffee house.  There were only 4 tables, but the place was bright and airy and had a good vibe.  Family-owned and operated, this was my kind of establishment.  Whenever possible, I like to give my business to "the little guy", by choosing neighborhood stores over large chains and multinational corporations. 

As is my custom when visiting a new coffee house, I asked the barista how they make their hot chocolate.  The response usually includes "Ghirardelli" in some form or another, to which I'll order a chai tea.

But at Bean Street, the response to my question was different.  "We have two types of hot chocolate," the barista, who I would learn is named Sita, replied.  "One is made with cocoa powder and the other is made from ground cocoa beans."

Ground cocoa beans?  Always ready to sample new methods of drinking chocolate I felt my excitement grow as I knew what I would order.  My hopes however were quickly dashed when Sita added, "But we're out of beans today.  We should get some tomorrow."

I could feel the disappointment grow as I settled on the powdered hot cocoa and swore I'd be back.  The curiosity in trying a drinking chocolate made of ground cacao beans captured my imagination, and become a bit of an obsession. 

When I returned to Bean Street a few weeks later, Sita was not there, but Crystal was.  My intensity when ordering, and the story of my initial disappointment and now subsequent return from the mountains to sample this new style of drinking chocolate, probably overwhelmed her.  But Crystal was generous and patient.  And because I was the only person in the shop at the time, she took the time to explain and show me how this drinking chocolate, made from a bean, not a bar or a powder, is created.

I ordered the "hot cocoa" (as they call it) with soy milk, but Crystal said she didn't recommend it.  Though it doesn't effect the taste, she explained that the ground up beans don't blend with soy the way they do with cow milk.  (Look closely at the picture on the right.)  Like oil and water, the two don't blend as the cocoa butter in the roasted beans separates from the soy milk.  I said I was okay with the drink not being pretty, and wondered if it was possible for her to make the hot cocoa with both types of milk, and let me try it.  Graciously, she did.  (The staff at Bean Street are THE best!)

Served in clear glasses, the difference between the two were immediate.  There was a cloudy haze with the soy as the chocolate particles swirled in the milk, while there was more of a creamed coffee look in the hot cocoa made with cow milk.  (Unfortunately I don't have a picture of both together so to compare the two.)

When the two drinks arrived, I was so ready to sample.  Neither was very sweet.  Both had a strong bittersweet chocolate edge, which was rounded smooth by vanilla Torani syrup.  The hot cocoa made with cow milk had a creamier texture, and had more of the "fruity," acidic, tannin taste, which I really don't like.  It is a similar "bite" I find and don't care for in Columbian coffee.  Though the hot cocoa made with soy milk was not as creamy and didn't look as blended, it had more of a balanced flavor.  The extra flavoring in the soy milk probably added just a tinge more sweetness to take away the "bite".

After a few sips, I knew I was sold.  Bean Street set a new standard for what hot cocoa needs to be.  And like the chocophile I am, I bought a bag of their Brazilian cacao beans to sample, and later that night, went online and ordered three other types of roasted cacao beans from Chocolate Alchemy.  Similar to coffee and wine, hot cocoa made from roasted cacao beans will vary in its flavor notes, reflecting its origin, the regional setting where the beans are grown.  Soil conditions, weather, drying methods, roasting time are some of the factors that create a cacao bean's flavor profile.    

I discovered that the Bean Street cacao beans from Brazil tend to have a stronger astringent note than the other types I purchased, with the expensive criollo cacao beans from Venezuela having the softest edge.  No milk is even needed after brewing this batch, which I can almost drink straight without a sweetener!  While I like the hearty, earthy taste of the beans from the Dominican Republic, my favorite is the Costa Rican beans which have a wonderful balance of bitter and sweet.  They are, as described, "A simple elegant cocoa with fig and toffee", which I thoroughly enjoy. 

After my purchases, I began experimenting with different brewing methods and sampled different sweeteners, but soon concluded that Bean Street's method is the best, though I use half the amount of milk.  I now regularly brew a cup at home which I sip and savor at work.  Yet I still enjoy heading to Bean Street, and having Crystal or Sita prepare a cup for me.  I've been there so often I even filled up a frequent buyer card and already got my 11th cup free!

So, "how is a cup of hot cocoa from cacao beans made?"  You ask.  Log into the blog tomorrow to find out.