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. 

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.

Finding Santa Barbara Chocolate

My 2-weeks in Santa Barbara were wonderful.  And the coursework wasn't too bad either!  With class sessions in the morning, we were given much free time, and I used some of my time to search for some Santa Barbara chocolate treasures.

One of my greatest finds was Our Daily Bread Bakery and Cafe.  Though tucked away off the main drag of State Street, this spacious, quiet little cafe is just down the street from the historic Presido and is worth the detour.  It features a nice selection of vegan (and gluten-free) bakery items, but most important, they serve a beautiful vegan chocolate muffin.

One reviewer who is not even vegan, called their vegan chocolate muffin "amazing", and "one of the best muffins in the world."  And vegan-me would have to agree with the sentiment.  It was fantastic.

It was light and airy, with a fluffy cake-like texture and rich balance of chocolate that was not overly sweet.  Though it did not have that muffin-dense consistency, it had a nice crisp top which oozed over the top and distinguished it from a "cupcake".  It was also huge, and I devoured it, but for $2.85, it was a wonderful bargain. 

Overhearing the conversation the servers had with their customers, you could tell this was an establishment for locals being off the main road.  And if I were in the area, I know I would definitely become a regular and enjoy many of their other vegan offerings.

Another chocolate find near downtown Santa Barbara, in the heart of the tourist traffic, was at The French Press.  I happened on this place as I was looking for a local coffee house to plant myself for some time of journaling and reflection.  (No Starbucks or Peets for me if I can help it.)  I loved the ambiance and drinks of The French Press (FP) so much that I ended up going there three times during my stay. 

On my first trip I tried their mocha and chocolate croissant, which is one of my latest non-vegan chocolate indulgences.  To be honest, both were okay.  Though served up beautifully, the mocha could have used a bit more kick, and while the croissant was flakey with a good dark chocolate flavor (when you found it), it didn't have enough chocolate for my liking with a small strip down the middle. 

What called me to return to FP was an item on the menu which I saw after I ordered my "usual".  That was their chocolate chai.  Specializing in fine tea as well as coffee, I figured that their chai was something worth sampling.  Thus, I returned a few days later to give it a try.  I loved it, and needed to return for another fix before heading home.  Though the weather was HOT, it was definitely worth the 1.5 mile trek down the hill to FP from the Old Mission where we were staying.

With a beautiful design from the soy milk froth, the chocolate chai at The French Press was beautiful to behold.  With a spicy-sweet chocolate aroma, it smelled inviting.  And when sampled, it brought joy to the pallet and warmed my soul with utter delight.  There was a nice strong kick of chai which created the spice buzz on the back of my throat which for me is a sign of good chai.  But there were also clear undertones of bittersweet chocolate which were drawn out by the balance of spices.

I'm discovering that chocolate chai is a wonderful alternative to a plain hot cocoa, or a mocha when you're not wanting the caffeine.  It satisfies those afternoon cravings but is not too sweet, and with the spice kick, it provides that "pick me up" when the day drags. 

To make their chocolate chai, the French Press combines their brewed chai tea to chocolate sauce.  They then add steamed milk (in this case soy), and top with froth.  Simple, but seductive; something I could try at home, but something I definitely need to find back home in the San Francisco Bay Area.  But until I do, I found a chai cocoa mix on my trip home from Santa Barbara which will have to satisfy my emerging chocolate chai cravings. 

My experience at and purchases from Sweet Earth Chocolates in San Luis Obispo will have to wait for another post.  But with local, organic, and Fair Trade products, and numerous vegan options, it is definitely a small business that gets two thumbs up from me!  More in an upcoming post.

Happy 4 Pudding

Two years ago I discovered that my birthday (June 26th) coincides with National Chocolate Pudding Day.  And so, for the past 2 years, I've tried my hand at vegan chocolate pudding; and for the past 2 years, I've not been a big fan of my attempts.  The raw pudding with avocado wasn't bad, but it was a bit odd and something I've had no desire to try again.  The low-fat pudding with tofu last year was healthy, but it lacked the dark chocolate punch I enjoy.

To be honest, after sampling last year's offering 364 days ago, I've not had any desire to try a new chocolate pudding.  This year's birthday chocolate pudding, however, is changing my mind about chocolate pudding as a dessert of choice.  It is a dessert I'd make again and serve to friends.  It is simple (the hardest part was getting the peanut butter off the spoon and into the pot)!  It takes about 4 minutes to make, has only 4 ingredients, easily serves 4, and rates 4 (out of 5) on the yummy scale.  And it's vegan!

Through the year I collect chocolate pudding recipes for this birthday tradition.  And for this year, the 4 Ingredient Vegan Chocolate Peanut Butter Pudding posted by Food Doodles stood out.  I have come to love chocolate and peanut butter, and most important, I had all the ingredients I needed -- sort of. 

Knowing my taste pallet and being limited by my pantry, I adapted the recipe by using bittersweet chocolate chips (60% cacao) and soy milk, rather than semi-sweet chips and almond milk.  The recipe is flexible enough so that you could use almost any chocolate chip or nut milk you enjoy or have on hand.  In terms of the nut milk, while soy worked well as a substitute for almond, I don't know if coconut milk would work as it tends to be more watery and not as creamy as soy or almond.  If you try coconut, let me know how it turns out.  (And for you non-vegans, I have a feeling that cow milk would work too.)

First, I poured 1 1/3 cups of soy milk into a medium sauce pan and added 5 tablespoons of creamy peanut butter.  On low heat, I melted the peanut butter, whisking it smooth, then added 1 cup of bittersweet chocolate chips and 2 teaspoons of pure vanilla extract.  I stirred continuously until the chips were melted, then removed from heat and whisked the chocolatey mixture until smooth.

The aroma of the dark chocolate was very pronounced and I couldn't wait until I finished ladeling the mixture into four 5-oz. ramekins so that I could licked the pot clean (which of course I did!)  The taste matched the smell as the warm pudding has a wonderful dark chocolate bite which is rounded out by the subtle taste of peanut butter. I was curious to see if the cooled "finished" pudding would have the same richness.  I would need to wait 1-2 hours to see as I covered the ramekins and placed them in the fridge to cool.

Though chocolate and peanut butter may cause you to think, "Reese's Peanut Butter Cup", this Chocolate Peanut Butter pudding elevates that classic to a new adult dessert level.  The bittersweet chocolate and unsalted natural peanut butter I used create a mature chocolatey bite that is not sugary sweet, but richly satisfying for the true chocoholic.  The texture is thick and creamy with a decadence that melts in your mouth.  There is a guilty pleasure with each bite, but with no added sugar, eggs, whole milk, or cream, this pudding is almost good for you.  Or at least, you won't miss all the fattening ingredients in a traditionally rich pudding.

While this recipe is very similar to my Chocolate Silk Pie recipe, the peanut butter adds a new undertone, and with a more "milk to chocolate ratio", the pudding is less dense and more silky on the tongue.  It is an excellent chocolate pudding for adults who like chocolate and peanut butter -- like me!  And thus, it is a perfect chocolate pudding for vegan-me as I celebrate another birthday.  Happy Happy to me!

The ingredients:

• 1 cup bittersweet chocolate chips (or semi-sweet or combination, depending on your preferences and what you have available)
• 5 T smooth peanut butter (use a natural unsalted peanut butter with no extra sugar if you can)
• 1 1/3 cup unsweetened almond milk (or soy)
• 2 t pure vanilla extract

The directions:

1. In a small pot over medium heat whisk together the almond milk and peanut butter. Heat till the peanut butter melts.
2. Add the chocolate chips and vanilla and whisk until chips are melted.
3. Remove from the heat and whisk until everything is smooth.
4. Scoop into individual bowls or four 5 oz. ramekins and cover. The pudding will be runny, but will firm up in the fridge.
5. Chill at least one hour (or until firm) and serve cold.    

* A special thanks to my friend Tony for taking the more professional, up-close shots of this pudding (the first and last photo in this blog).  We had fun "food-styling" this dessert!

"America's Favorite" Chocolate Cake Day

Today is National Chocolate Day, and in celebration, I knew I needed to bake a cake.  As much as I enjoy my drinking chocolates and chocolate croissants, I have to admit that there's something about a good chocolate cake that satisfies me.
Even a "not so good" chocolate cake can hit the spot when the cravings come.  And I must confess that I've given into the temptation and indulged in Safeway double chocolate muffins just because I was in the mood!

Recently, someone at work mentioned a fast and healthy chocolate cake recipe.  Add canned pumpkin to a box chocolate cake mix, and voila!  A chocolate cake that is low in fat, high in fiber, and good for you -- I was intrigued.  Thus, in celebration of National Chocolate Cake, I decided to give it a try. 

Searching on line to verify that it could be so simply, I found that it was.  15 ounces of canned pumpkin (not pumpkin pie filling) and a standard box cake mix were all that were required. I located all the ingredients from Safeway for under $4.00, which was about the same price I paid for the 4 chocolate muffins a few days earlier.

For ingredients, I chose the Duncan Hines Devil's Food "Moist Deluxe" cake mix, not because it was labeled "America's Favorite Cake!" but because it was on sale and the cheapest.  And I chose Libby's 100% Pure Pumpkin, not because it was labeled "America's Favorite Pumpkin," but because it was the only brand they had.

With "America's Favorite Pumpkin," mixed with "America's Favorite Cake," this was bound to be a winner, "America's Favorite", right?

As I opened the package of cake mix, the fresh smell of chocolate was intoxicating and sent me into a momentary chocolate high.  I was in heaven.  When I opened the canned pumpkin, however, the earthy pungancy brought me back to reality and I had serious doubts about whether these two flavors would mix.  Visually, it also didn't look all that appealing.

In combining the pumpkin and the chocolate cake mix with a spoon, I had been warned that the batter would be thick.  And it was.  No mixer here as my arms were getting tired.  As I continued to mix and do my best to break down the lumps of dry cake mix, the batter took on a red velvet color.  It was actually looking pretty good.

With my arm feeling like it was going to come off, I knew I had mixed long enough.  I then attempted to pour the batter into a greased bundt cake pan.  It was not working.  Thus, I scooped out the batter and then spread it in the pan to even it out.  It looked like a brownie mix in a bundt pan.  I was again having my doubts about this but I pressed on.

Into a 350 degree pre-heated oven, and with fingers crossed, the cake began its baking transformation as I licked the bowl and spoon.  The batter tasted good, and with no raw eggs to worry about, I licked everything clean.

Because this cake has no water, oil, or liquid, I was worried about overbaking it and drying it out. Thus, I set the time for 45 minutes.  The sweet smell of chocolate cake soon filled the kitchen, but when the timer went off, 45 minutes wasn't long enough; the toothpick didn't come out clean.  The cake did rise, however, and actually looked like a chocolate cake.  I was hopeful.

After another 4 minutes, then another 4, then another 4, the toothpick finally emerged clean.  I was getting worried.  The total baking time -- 57 minutes, nearly 1 hour. 

I allowed the cake to cool.  And after about 30 minutes, removed it from the pan to cool on a plate.  It looked and smelled good.  But it needed to cool so I could top it with some powdered sugar before the real test: the taste test.

And the result?  I was very surprised.  It's actually very much YUM!  Though not light and fluffy, the cake has a thick, muffin-like consistency. But unlike the Safeway muffins which were dry and a bit one-note (even with chocolate chips), it is moist, and has a complexity of flavor.  It's hard to describe but it's sort of bright, floral, and fruity.  It has that American, "Hershey-inspired", chocolate taste that European's look down upon.  Thus, for our American, "National' Chocolate Cake Day, it is a winner, full of "America's favorites".

Though this cake does not have a deep, rich, dark chocolate flavor, it's not pumpkin-flavored either.  If I didn't know there was pumpkin in the mix, I probably wouldn't have guessed.

And in reading through the ingredients, I discovered that this cake is vegan!  There are no animal products in the boxed cake mix, nor in the canned pumpkin.  Thus, this cake is definitely a winner.  It is fast, simple, healthy, and VEGAN.  I will definitely try it again, and when I do, I'm adding some good quality chocolate chips!

Give it a try today and let me know what you think.
Happy National Chocolate Cake Day!

Chocolate for Grown-ups

Friends who've known me for years find it odd that I now have such a chocolate obsession. The reality is I never liked chocolate until I began losing weight about 7 years ago. One day the chocolate lust hit and it hasn’t yet gone away.  And though I now dabble daily in some form of chocolate, the 40 pounds have not come back.  Really.

Running helps.  As does moderation.  And a vegan diet doesn't hurt either, though chocolate (and chocolate cake in particular) is one of my non-vegan exceptions.

Another thing that helps is my maturing chocolate palate.  The overly sweetened stuff has never tempted me, and I am not big on chocolate confections or candy.  I like my chocolate dark and dense, and thus, a little nibble (okay, a few little nibbles) of a good chocolate cake or a few sips of an excellent drinking chocolate will often satisfy me.

As my preferences in chocolate become more refined, they are beginning to discover "chocolate for grown-ups".  I've always enjoy chocolate and alcohol, reflected in my attempt to bake a chocolate whiskey cake last year.  But beyond that I'm discovering some other chocolate-alcohol pairings.

One of my favorite "chocolate for grown-up" discoveries is what I call, "adult s'mores".  My sweetie celebrated a birthday last weekend up in the redwoods.  After dinner, around the campfire, I introduced my version of this "spiked" childhood favorite. Our friends loved them.

The traditional version of a s'more is Hershey's milk chocolate and a roasted marshmallow, sandwiched between two graham crackers.  (Believe it or not, while growing up and not liking chocolate, I used to eat s'mores without the chocolate - just marshmallows and graham crackers.  How times have changed!)

S'mores may be sticky and messy, but they are a campfire tradition and an addiction as the term, "s'more", is a contraction of "some more".  Kids love s'mores, and adults do, too.  But to be honest, they are simply sweet upon sweet, overly sweet.  The adult version takes the s'more to the next level by cutting the sweet in half, creating a better balance of flavors, and providing a sophisticated twist on this childhood snack.

It begins with the ingredients: (1) A good dark chocolate, which is vegan - we used Guittard 91%;  (2) marshmallows or if you want, Sweet and Sara does offer a vegan version;  (3) graham crackers, which are often vegan if you don't buy a honey-added brand; and the pièce de résistance, (4) Kahlúa, a Mexican coffee-flavored rum-based liqueur, which is also vegan.  (See how easy it is to create yummy, animal-friendly, vegan desserts!)

You begin by first splitting the graham cracker into two, and placing a hunk of chocolate on one side.  You want to have everything ready to go so that when the marshmallow is toasted to your liking, you don't need to wait and have the marshmallow cool down.

Next, place a marshmallow on a stick and then soak it in Kahlúa.  The marshmallow needs to be soft so that the Kahlúa can seep into the center and not just coat the outside.  The longer the soak, the deeper the flavor.  I like to keep it in for a few minutes.

Once the marshmallow has been "Kahlúa-d", toast it over a campfire or coals (or a stove).  Some like their marshmallow blackened and scorched.  I like mine, golden-brown and gushy to the touch all the way around.  This ensures that when sandwiched betwen the graham crackers, the marshmallow  will melt the chocolate as the gooeyness oozes. Ahh... I can just taste it.

The bittersweet notes in the 91% chocolate beautifully cut the sweetness of the marshmallow.  The Kahlúa adds caramel and vanilla undertones, which create a delicious flavor profile that beats out, in my opinion, a traditional s'more any day. You need to give this a try and discover that s'mores aren't just for kids anymore.  Neither are they just for campfires (or non-vegans). 

Another "chocolate for grown-ups" I've found is 360 Double Chocolate, a chocolate flavored vodka, which has won multiple taste awards.  On its website, 360 (the world's first eco-friendly vodka) writes: "Think of everything you love about chocolate. Then double it. Rich. Smooth. Silky. The flavor of temptation. This is chocolate to the intense degree."  And with 360 Double Chocolate, I would agree.

We first sampled this chocolate vodka at the Ghirardelli Chocolate Festival last year.  What first impressed us was the smell of chocolate which wafted from the vodka.  It smelled heavenly.  But what blew us away was the flavor.  The depth of chocolate is incredible as it seems to enfold the vodka on your palate before the vodka bursts forth and settles smoothly on your tongue.  It is very satisfying, and because vodka is meant to be sipped, a little goes a long way in quenching the desire for chocolate as well as alcohol.  Three sips and I'm done.

But I've found that a teaspoon (or two) of chocolate vodka with a 6 ounce prepared powdered hot chocolate brings a mediocre hot cocoa to the next level.  It makes a kid's drink, an adult obsession.  The smoothness of the vodka adds a silkiness to the flavor, while undercutting the sugar.  When added to a mug of quality hot chocolate, the chocolate vodka makes an excellent drink, even better.  The vodka seems to bring out the best flavor notes in the chocolate.  And on a cold night, hot chocolate with a touch of vodka warms the body and pleases the spirit.

There are many other types of "chocolate for adults" which I am only beginning to discover.  There is a slew of chocolate beers now on the market, while chocolate liqueurs continue to be used in recipes or enjoyed straight.  Chocolate and wine pairing is a big trend, with chocolate wine just beginning to hit the market.  There's  even an Adult Chocolate Milk now, which is a 40-proof alcoholic drink. 

So much adult chocolate, so little time. Yet I'm realizing that I do not enjoy the chocolate and alcohol pairing as much as I enjoy a different chocolate pairing.  To find out what that is, you'll need to check out the blog tomorrow as my celebration of Chocolate Week wraps up with my latest chocolate obsession.

A drinking chocolate collection

To say that I have "just a few" samples of drinking chocolate would probably be an understatement today. Since I've had a hard time finding a drinking chocolate at a cafe in the San Francisco Bay Area that is "perfect", my collection of "do it yourself" drinking chocolates has grown. While I have a diverse sampling, none of the powders, shavings, and chips measures up to my La Verna standard. Some have come close in flavor, but all lack the velvety thick consistency I adore. Thus, the search continues (and the collection grows).

While I now have a wide assortment of drinking chocolates, once upon a time, my collection was small. My first package of "do it yourself - just add water or milk" drinking chocolate came in the mail as a gift from a friend in the fall of 2009. My friend had heard that L.A. Burdick in New Hampshire offered an excellent drinking chocolate, and knowing of my search, sent me a gift pack.

My expectations were high as I opened up the brown paper packaging, which contained 12 oz. of chocolate shavings. For a "luxurious cup of hot chocolate," the directions were to whisk 6-8 tablespoons of shaved chocolate into 3/4 to 1 cup of scalding milk. And though I measured everything out exactly and followed the directions to a "tee", there was an out of balance taste in this hot chocolate. I added more shavings, but unfortunately, it still didn't help as the milk overpowered Burdick's 68-75% blend of chocolate.

Over the coming months, I would continue to adjust the proportions of chocolate and milk, but it never came out right. The flavor was not there for me, and the consistency was always watery, never frothy, creamy, or thick, in spite my whisking. While I appreciate the thoughtfulness of my friend in sending this "not cheap" gift, the best part of Burdick's Dark Hot Chocolate was not the chocolate, but the whisk which came with it!

The whisk has been very handy as my collection of drinking chocolates grew after my January 2010 chocolate adventure in New Zealand and Australia, and my palate for drinking chocolate refines. Through taste testing the souvenirs from my favorite chocolate cafes in the "land down under", I am getting closer to satisfying my drinking chocolate passions here at home, but it is still not "perfect".

Hands down, Silky Oaks rivals La Verna as my favorite drinking chocolate. After our tour of this local Napier chocolate company, I chose as my complementary gift the 250 gram tin of their Dark Chocolate Drinking Chocolate. At home, I was anxious to see if this "do it yourself" version measured up to the "Hot Chocolate Extreme" I enjoyed in New Zealand.

Rather than use chocolate shavings, 3 "heaped tablespoons of chocolate drops" were to be added to 180 ml (about 3/4 cup) of milk, which was to be slowly warmed, with the chocolate stirred or whisked until melted. Wanting to get this cup of chocolate right, I carefully followed the instructions. Yet as much as I whisked and warmed, the drinking chocolate at home never thickened up like the version I savored at the cafe. I was disappointed -- until I tasted it. The smooth dark 70% cocoa flavor I had enjoyed on vacation was there, though the consistency was creamy and liquidy, rather than thick and dense. (In the picture, see how the chocolate streams. This isn't something a thicker drinking chocolate would easily do after cooling for a few minutes in a cup.)

The only drinking chocolate I have in my collection, which comes close to the thick consistency I am looking for, is the "do it yourself" Azteca Hot Chocolate mix from San Churro Chocolateria in Melbourne. Though it is not as thick as the drinking chocolate in La Verna, it is not watery like most of the other drinking chocolates I've tried. But most important, I love the the balance of chilli and cinnamon with the chocolate in this Spanish-style drinking chocolate.

Into 1 cup of milk, warmed on low heat, 2 heaped scoops of the chocolate powder is stirred in until the mixture thickens. It took some patience the first few times, but I learned that after about 5 minutes of whisking on low heat, the chocolate does thicken, creating a rich drinking chocolate, similar in consistency and taste to what I remember from my time at this chocolate franchise in the Docklands of Melbourne. I am so glad that I decided to buy their largest tin (500 grams) because I do want to avoid the inevitable -- running out! Because San Churro is an Australian company, getting a refill of this drinking chocolate will not be easy. The same is true for my stash from Silky Oaks.

Thus, I am glad that I eventually found Christopher Elbow in San Francisco's Hayes Valley. When I first sampled this drinking chocolate in their store, I was impressed with how similar in taste it was to my La Verna experience in terms of its "bitter" and "sweet" balance. Very nice, as their premium dark chocolate is infused with natural vanilla bean.

Though it is definitely not thick, 1/2 cup of their Cocoa Noir can be mixed with 1 cup water for a traditional European-style (making it also vegan), or with milk for a "classical style" (though I use almond milk also making it vegan). I have found both preparations enjoyable, as the European-style with water brings out the full flavors of the chocolate, while the classic style with milk creates a creaminess. What is the best blessing however is that these 12 oz tins of drinking chocolate can be purchased locally, making it easy enough for me to replenish when the supply runs out. Gotta love that!

Along with these expensive and high quality drinking chocolates, my collection also includes less expensive, mass quantity hot chocolates like Ibarra's genuine Mexican chocolate, Endangered Species Hot Cocoa, and Trader Joes's Conacado Organic Fair Trade Cocoa. While I tend to prefer the European-style and Spanish (aka spicy) style over these, I still find myself craving the thick, rich, dense drinking chocolate I had in a espresso cup at La Verna.

Thus, when a trip to Italy was planned over New Years 2011, I knew my search for the "perfect" drinking chocolate would take on new significance. What did I discover? How did I indulge? Stay tuned and you'll find out on the blog tomorrow.