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MY TOP FIVE RESOLUTIONS FOR 2011 THAT I REALLY PLAN TO KEEP

January 13, 2011 by Georgette Leave a Comment

The title of this should come as no surprise. We all go through the resolutions process each year and never learn. However, this year I am empowered by a Wall Street Journal article that advised me how to keep my resolutions – START EARLY.

Well, I started just before Christmas, but due to a family event, I am just posting about it now.

What about you? Did you start early? If yes, I would like to hear from you – what are your resolutions? Perhaps we should monitor each other and see who can follow their resolutions the longest. Is that a deal?

Send me the list of your resolutions and whomever keeps them for the longest period, (verifiably, of course), will receive a nice gift. I have quite a few cute items (from a previous business) that can be arranged into a gift basket (i.e. mugs with funny messages, heart-shaped glass containers with red ribbons, small picture frames and more) and I may even include a box of my fabulous chocolate truffles.

There is one last qualifier for this challenge – let me in on your secret as to how you managed to keep your resolution. This accountability project starts now and is even for the resolution procrastinators. Here are my top five resolutions for this year.

Resolution No. 1 – Make this blog a priority.

I will work hard to develop this blog to be a reliable resource for my fellow chocolate appreciators – by offering posts that are fun to read, yet educational and most of all, supporting our passion for chocolates. It seems easy – I like to write, I am passionate about chocolates (particularly the dark ones) and I’d like to consider myself a “foodie.”

This should be easy to keep, right? Unless, I will be broke and will need to do some “real work” that pays some “real money” that will assist me in paying my “real” rent. Better yet, I will be following my mentor’s advice – write between 10 p.m. and
1 a.m., about my passion – chocolate – and work hard at my j-o-b during the day to pay the bills.

Resolution No.2. I will stop eating meat – I will go GREEN.

This year I plan to stop eating meat. This resolution should be easy enough. I do not even like meat all that much, except for a nice rare beef wellington or rack of lambs roasted to perfection. However, I guess a succulent lobster can take the place of these favorites (Is that allowed if I am a vegetarian?). Moreover, I am a “dessert” person with hopelessly sweet tooth.

Per the WSJ, all I have to do is train the part of my brain responsible for linking positive emotions to new habits – no meat – and I will be on my way to victory.

I could switch a three-course steak dinner for a three-course dessert dinner. Picture it. A great floating island as the first course followed by a citrus sherbet to cleanse the palate and topped off with a Valrhona Manjari chocolate mousse. This one might be a winner, unless my brain will need positive rewards for milestones reached, which may include a nice rare beef wellington or rack of lambs roasted to perfection. Oy-Wey!

Resolution No. 3 – I will lose weight.

I definitely want to lose weight – it is a tradition for me every year. However, this time it will happen. I am going vegetarian, after all.

It usually works for a while. I will locate an appealing program, evaluate if it is doable and follow it for 2-3 months. I usually lose the tire around my waist and the bulges in all the wrong places. I will stand in front of the bathroom mirror every morning, making sure this is real. Then, I’ll go shopping every day to reward myself – I’m all about the positive rewards.

Then, hunger strikes while I’m shopping for my new skinny clothes. I have a sensible dinner waiting to be warmed at home. However, I’m not finished shopping. So, I’ll just have a coffee and cheesecake (the Cheesecake Factory is right next door to where I live and shop). Tomorrow, while shopping for my new slimmer wardrobe, I’ll repeat this shop and eat cycle, except the dessert will be different – as there are two ice cream shops, two bakeries, a chocolate salon and a cupcake boutique. My choices are endless – pistachio gelato, German chocolate cake, peanut butter chocolate cupcakes…You get the idea.

Unfortunately, by the time I finish my shopping, nothing fits, including my old clothing because now I am two sizes larger than before. So back it goes. This one may be tougher than it appears.

Resolution No.4 – I must check a cosmetic procedure off my list.

I have been dreaming about this resolution for years, while my wrinkles are getting deeper and more pronounced. My main reason for postponing this wish is that I am scared to go under the knife. Particularly, since I have seen many “botched jobs.” So, I always talk myself out of it.

However, today, many procedures do not require the use of a knife or scalpel. I can get local Botox injections between my eyebrows, around my eyes and in the smiling line. Who wouldn’t want botulism toxins injected into her face to invoke temporary paralysis? So what if I sleep with my eyes half open and scare some people; I didn’t ask them to watch me sleep.

It’s actually a win-win situation. because I will not only lose my wrinkles, I will be the first to know if someone breaks into my home and plans to attack me. And, I’ll have the advantage of scaring the intruder. This sounds promising.

Perhaps I should have a chemical peel instead. Sure, I’ll walk around looking like a towering inferno for a few weeks and give people chills. But, then I’ll be young and beautiful after it heals, unless I’m one of those people whose skin is susceptible to uneven pigment changes. Then, my son’s science teacher will ask me to come to show and tell and demonstrate how a rainbow is made.

Resolution No. 5 – I will spend more money in an effort to reduce my debt.

This year I want to get into debt – deep debt, by spending most of the money I don’t have. I just need to copy our government’s method and I will be on my way to keeping at least one resolution.

Probably the most popular resolution behind weight loss, people vow to “get out of debt,” even it means giving up the things they enjoy. Why go this route?

It’s much easier to enhance our lives with items we cannot afford but feel we must have, than to give up the conveniences we built up over the years. And why should we? Life is too short not to enjoy it. That’s what the credit card companies tell me. They send me cards with all kind of offers I simply cannot refuse. And remember, the more you shop, the more points you get. I just love rewards.

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Filed Under: humorous, Uncategorized Tagged With: 2011, bakery, beef wellington, Blog, Botox, botulism toxin, brain, Cheesecake Factory, Chemical peel, chocolate mousse, chocolate salon, citrus sherbet, credit card, cupcake boutique, debt, Dessert, floating island, foodie, Gary Vaynerchuk, gelato, German chocolate cake, ice cream, lobster, meat, money, New Year, peanut butter, pistachio, rack of lamb, rainbow, Resolution, rewards, shopping, sweet tooth, uneven pigment changes, Valrhona, vegetarian, venezuelan chocolates, weight, writing, WSJ

CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS IN THE US

December 29, 2010 by Georgette Leave a Comment

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NUMBER THREE ON OUR LIST IS: NORMAN LOVE’S CHOCOLATES

Norman Love's Jewels

The Artisan:

Following completion of his training in the art of pastry in France, Norman Love joined numerous luxury resorts in the US, including the Beverly Hills Hotel and the Ritz-Carlton as executive pastry chef. Norman has been recognized by many of the industry leaders as a chef with impeccable skills and one of the most talented chefs of his generation. Chocolatier and Pastry Art and Design magazine named him one of the country’s top 10 pastry chefs in 1996 and 1997. His work has been celebrated by publications such as Art Culinaire, Pastry & Baking, USA Today, Robb Report, InStyle and Entrepreneur magazines. He is also a contributing author to four books including “Baking with Julia.”

He founded his confection-making venture in 2001 in Fort Myers, Florida with the aim to introduce his customers to the finest chocolate products created with the freshest and most innovative ingredients. I believe we all agree that he succeeded. in 2009, Norman received the honor as one of the “Top 10 Chocolatiers in North America” by Dessert Magazine. Norman believes that dark chocolate is the next red wine (and I second it) and he wants to be a front runner in the trend. So far, he is on his way.

The Chocolates:

Opening a box of Norman Love confections is like opening a box of edible jewels. Each shiny bonbon should be savored and appreciated. To tell you the truth, following opening the spectacular box I ordered, I did not want to touch the content. I just wanted to bath my eyes in these beauties and enjoy the view. However, that may not be the greatest idea, because chocolates need to be savored through one’s palate (although, the visual appeal is important, as well). However, I believe, that there is such a thing as over-stimulation of the eye appeal and if the mouth-feel does not match the sight sensation, the disappointment can be explosive. Now, let me assure you that nothing exploded following a taste testing; but in his case that is not the greatest thing either, because I was waiting for that wonderful explosion of the elements that makeup a great ganache. To be fair, it occurred following some of the chocolates and in those cases the explosion was dangerously passionate.

The Venezuelan dark is definitely up there. I did not expect anything less than that from a Criolo-based ganache, once it came in touch with the warmth of my mouth. There was a slight competition for a similar effect from the spicy hot chocolate ganache that is infused with jalapeno pepper and although the combination worked perfectly, the Criolo won handily. Passion fruit is my weakness because it is such a great fruit to be combined with a good quality chocolate. The tartness of the fruit and the sweetness (or bittersweetness) of the chocolate, is a marriage made in heaven. So, it definitely works well in the appropriately named heart-shaped confection, but I am still trying to understand the reason(s) Norman decided to paint the heart yellow. On the other hand, let me take it back; I understand that the color helps to identify the content, (in this case the passion fruit), but if you only have one heart-shaped chocolate in the dark group, do you really need to identify the “passion fruit?” The chocolate has a nice floral aroma, it is light and gentle on the palate, has a great silky-smooth finish and a citrus-honey-like aftertaste. The ratio of fruit puree to chocolate is just perfect in this beautiful heart.The most interesting and unique chocolate in the dark group is the Rum Cake. Since I like anything that soaked in rum, I found this chocolate to be a pleasant teaser on my palate but would prefer the use of either milk or dark chocolate ganache; the white chocolate overpowers the rum and not in a good way.

There are quite a few wonderful creations in the milk chocolate group, including the Tahitian Caramel, the Pistachio with tart Cherries and the Peanut Butter Banana. The bursting of the caramel center in my mouth from the Tahitian Caramel was a wonderful surprise; it is perfectly blended with the milk chocolate flavor-wise, as well as texture-wise, but in this case the oozing caramel center is the star. The Peanut Butter with the banana is a well harmonized flavorful creation. I love the appearance of the Pistachio with the tart Cherries – the bonbon has a great green luster, representing the pistachio, and a touch of a maroon-colored “ribbon” representing the cherries. There is also a kind of “sophistication” in the taste of this chocolate; and the tart cherries just add a little playfulness.

I saved the best for last. More recently, Norman launched a special group of dark chocolates that he named them “BLACK”. It contains 5-pieces of ultra-premium single-origin intensely dark chocolates made with cocoa beans from some of the finest growing regions in the world. (Dominican Republic, Ecuador, Bolivia, Venezuela, and Madagascar). The visual appearance of these chocolates is just stunning. The color coordination, the shape, the design and the originality of these extraordinary chocolates is beyond words – it is the ultimate achievement of an artist that knows no limit to a work of art. These chocolates are the true testament to Norman’s extraordinary artistic creativity. Then, once you bite into one of these beauties, (irrespective of the region from where they originate) you arrived to chocolate heaven. Although, my favorite is still the Maracaibo Clasificado made from Criolo cocoa from Venezuela, I can honestly tell you that if you like intense dark chocolate you will not be disappointed following tasting any of these gems.

In conclusion, Norman Love and his team are uniquely talented artists that create magical products with their brush, hand and artistic talent. Just look at these photos! They use only the purest ingredients in their ganache (i.e. butter, nuts, fruit purees, spices and flavors) and enrobe it in the finest quality of chocolates (they mostly use Felchlin’s, coverture, a top quality swiss chocolate producer), without any preservatives or artificial ingredients.

Norman Love's Chocolates

Where to buy it:

It is worth a trip to Florida, from any location in the US: 11380 Lindbergh Blvd Fort Myers, FL 33913. but if that is not possible, you should definitely order some through the internet. http://www.normanloveconfections.com. You’ll be glad you did. And please send me your comments.

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Filed Under: chocolates Tagged With: Art Culinaire, banana, Beverly Hills Hotel, Bolivia, bonbons, burnt caramel, butter, chocolate, Criolo, dark chocolate, Dessert, Dominican Republic, Ecuador, Entrepreneur, Felchlin, fruit puree, ganache, hot chocolate, InStyle, jalapeno, Madagascar, milk chocolates, Norman Love, nuts, passion fruit, Pastry & Baking, Pastry Art & Design, Pastry Chef, peanut butter, pistachio, Ritz-Carlton, Rum, spices, spicy, Tahitian, tart cherries, USA Today, venezuelan chocolates

CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS

December 18, 2010 by Georgette Leave a Comment

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Recchiuti Chocolate Samples

INTRODUCING THE SEVENTH CHOCOLATIER:

RECCHIUTI, SAN FRANCISCO

The Artisan:

The Bay Area is the epicenter of great artisanal chocolate products. Michael Recchiuti is one of the top masters of the trade and his chocolates are a true works of art. He has a production facility in the southeastern section of San Francisco, and a successful, high profile shop in the Ferry Building.

The Chocolates:

The truffles and bonbons contain a perfectly smooth and silky-textured ganache with intense flavors and elegant presentation. We highly recommend that you do not miss out on this one if and when you are visiting the San Francisco area; however, if you can’t get there personally, you can make your order online and enjoy the entire box upon its arrival to your home. I can’t imagine a more elegant and extravagant gift than these delicate and perfectly balanced chocolate creations.

Michael Recchiuti produces a sublime Champagne Truffle with 2001 Schramsberg Blanc de Noirs sparkling wine and a delicate touch of powdered sugar, which is a must – and you will never buy truffles from anyone else. His crunchy sesame nougat is another stunner with its earthy depth, and addictive texture that lingers in one’s mouth for eternity. The Tarragon Grapefruit is a leap of faith into the unknown, but every bite is a reaffirmation of Recchiuti’s extraordinary talent. The Fleur de Sel (salted with French sea salt) contains a pleasantly chewy burnt caramel coated with dark chocolate; the flavors are nicely balanced and the burnt caramel is one of the best we have ever tasted (and we tasted plenty). In fact, we can honestly declare that Michael Recchiuti should be imitated by anyone that wants to create the perfect burnt caramel (not to mention, he should be inducted into the Hall of Fame as the World’s Best Burnt Caramel Producer)

Lemon Verbena is an extra-bitter, dark chocolate ganache with a bright and clear taste of Lemon Verbena, coated in dark chocolate with a beautiful white leaf pattern adorning the top surface. The chocolate is rich and refreshing at the same time. The Force Noir is made with extra-bitter chocolate ganache infused with whole vanilla bean. It is absolutely out-of-this-world; the extra-bitter chocolate gives a pure, clean, intense chocolate experience and the vanilla bean adds that sweetness you need to balance the bitterness. I cannot complete this review without mentioning the Piedmont Hazelnut chocolate. It is a beautiful piece with silky, buttery texture of the gianduja ganache complemented with the light crunchiness of the Piedmont hazelnut (the best in the world). We also ordered their Dragee Sampler which comes with Burnt Caramel Almonds, Hazelnuts, Peanut Butter Pearls, and Cherries Two Ways – WOW! Talking about indulging.

I own a copy of Michael’s book: “Chocolate Obsession” and I am glad I do. At first, I hesitated to purchase it because, being a chocolate snob, I decided that I had enough training; I do not need another book to tell me how to temper chocolate. I was surprised, however, that despite my resistance, I still learned a few things or two from his book; not to mention the experimentation of creating some his recipes was truly events to remember. Although I do not reproduce his creations in my repertoire (I do not think it would be fair), some of his techniques assisted me in developing my own master pieces.

The book primarily discusses the simple forms of chocolates (i.e. truffles, dipped and moulded chocolates), for the home maker, but I was delighted that he included his signature creation: the s’mores. In general, what I liked most about Michael’s book is the tone of his writing. When you reading the recipes, or the stories attached to it, you feel as if an old friend wants to share his knowledge with you in the most intimate manner possible. Anyone interested to learn and experiment in working with chocolates should own a copy. Moreover, it is a great conversation opener when placed on your coffee table in the family room.

How to Order:

One can always order online: http://www.recchiuti.com. Recchiuti’s elegant signature is also evident on his website. Every box is appealing and every chocolate is described in the most tempting manner. They are listing their gift boxes, as well as their individual bonbons, from which you an create your own personalized candy box. They also sell sauces (see above the writeup about their burnt caramel); and chocolate bars (We will review the bars in another upcoming post).

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