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 American Drinking Chocolate

If you follow my occasional chocolate ramblings, you've probably discovered I really love drinking chocolate or cioccolata calda (Italian Style Drinking Chocolate).  It even rivals my quest for the "perfect chocolate cake".

Unfortunately, drinking chocolate has never really been an "in" thing when it comes to the American chocolate scene.  I blogged about my search two years ago during American Chocolate Week 2011.  While I found Almare in Berkeley to satisfy my cravings, over the last two years, other places have opened up which also serve up Italian-style drinking chocolate, or "sipping chocolate", as it is now often being called in coffee houses and artisan chocolate shops. The phenomenon of drinking chocolate is growing in America and I am excited!

In celebration of American Chocolate Week 2013 (March 17-23), I plan to share some of the places I've discovered where you can find some delicious cioccolata calda for yourself, and see why I love it so much. Each day I'll introduce you to a place around the San Francisco Bay Area where you can savor a beautiful little cup of thick, dark chocolate goodness.  Some places are better than others but you'll enjoy it no matter what.  Cacao-me has been very happy as I've made these discoveries.

While we now have some wonderful places in the San Francisco Bay Area, unfortunately we do not have the same plethora of choices as the UK.  An article in Time Out London recently featured their Top 10 places.  I can't even find 10 places in the area where hot chocolate isn't made out of a powder!  Once you check out my list, let me know if there are places in the Bay Area I've missed.

In case you've forgotten, my obsession with drinking chocolate all began in Italy in the summer of 2009 in the mountain hermitage of La Verna. (You can read the full story here.)  Up to that time, "drinking chocolate" was simply "hot cocoa," namely, a packet of instant powder and water, and often too sweet for my chocolate tastes. Brother Joe, our trip leader, said that Italian-style drinking chocolate is nothing like anything you find in America. It's actually good.

For 2 euros, I was given an espresso cup filled with thick, warmed chocolate. I gently stirred the cocoa brown potion with the demitasse spoon that was provided, and breathed in the rich, inviting chocolate aroma. It was heavenly. The chocolate itself was thick, not watery or even creamy, but instead, like a smooth melted chocolate bar or a velvety liquid pudding. Though it is hard to describe its consistency in words, as I lifted the spoon and slowly sipped, I knew I was hooked.

As you check out some of the local places I'll be featuring this week, I hope that you'll be hooked too!  Enjoy.  Happy American Chocolate Week!

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.

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.

How to Make Hot Cocoa from Cacao Beans

Thanks to Bean Street in San Mateo, I've come to appreciate hot cocoa made from roasted cacao beans.  Next to cioccolata calda, it's my new standard in drinking chocolate.  

Personally, I find hot cocoa brewed fresh from roasted cacao beans to be a wonderfully inviting drink. With the consistency of coffee, it is different than the creamy and thick cioccolata calda, but has those same chocolate undertones which get lost in the over-sweetened, over-processed, pre-packaged hot cocoas on the market.   While I still enjoy hot cocoa (from powder) and hot chocolate (from bars), depending on my mood, I find my taste buds shifting.  My daily chocolate fix is becoming more hot cocoa from the bean, or as I am beginning to say, "hot cacao," to distinguish the difference.  

Brewed hot cacao from the bean is a new trend, and I agree with John Nanci, the Chocolate Alchemist, that it is a different taste experience.  He writes: "Brewed cocoa, regardless of source, is not an intense, thick mouth coating drink like many are accustomed to in hot chocolate or the other various processed chocolate drinks.  It’s more subtle and sublime than that.  It is its own drink.  If you compare it to hot chocolate, you may come away disappointed.  If you evaluate it for it own flavor and merits, I think you will come away impressed."

I know I am totally impressed, as I savor my fresh brew made this morning from my stash of earthy, organic, Fair Trade, Dominican Republic, “Conacado” 2010 cacao beans. As I explore and sample different beans and learn to describe the different flavor points, I know I am becoming even more of a cocoa connoisseur, a cacao enthusiast, and yes, I admit it, a "chocolate snob".  My taste buds are expanding and maturing, but more on the "mature" aspect of chocolate tomorrow.

For today, here's the method the baristas at Bean Street taught me which I've adopted for my home purposes and preferences.

1. Begin boiling water.  Turn off when done.

 

2. Select about 2 tablespoons of your favorite roasted cacao bean (About 20 beans. I find it easier to count than to measure).

3. Grind the beans in a standard coffee grinder for about 45 seconds.  After about 30 seconds you will begin to smell the rich chocolatey aroma of the cacao beans.  As the cocoa butter is released, the ground beans create an oil brown muddy sludge on the bottom and edge of the grinder.  That's how you know you're done.

 

4. Use a spoon to remove the ground beans and place in an espresso frothing pot, or a similar container.  You may also want to use a coffee brush to clean out the cacao grounds from the grinder.

5. Add about 1 cup (8 ounces) of boiling water into the pot with the ground cacao beans and give the brew a stir with a spoon.

6. Brew for about 4 minutes, longer if you want a more intense flavor.

7. Pour the brewed cacao through a fine strainer into a mug which is at least 12 ounces.  

8. Use a spoon to assist the hot cocoa as it strains and as the grounds clog the flow by moving the grounds and pressing the remaining liquid through the strainer into the mug.

9. Add a sweetner.  For simplicity, I use about 3 teaspoons of Torani's French Vanilla, but I've also used about 3 teaspoons of agave nectar with about 3 teaspoons of pure vanilla extract.  Both are great.  Other Torani flavors may also be used, but of the ones I've sampled, vanilla is the best.

10. Heat 1/2 cup of milk of your choice to 140-160 degrees using an espresso machine frother or any other method you prefer.  I found the espresso machine to be the easiest.

11. Pour the steamed milk into the mug and top with some froth.

12. Stir as needed, especially if using soy milk, and ENJOY!

If you'd like more insights on brewing cacao, check out Chocolate Alchemy's recent blog on the subject here.  And if you have questions, don't hesitate to ask by leaving a comment below.  Happy Chocolate Week!