The magically rich and bewildering flavor of chocolate inspires pleasure and fascination. The Aztec Indians considered it the beverage of the gods. A beautiful and frothy Mexican hot chocolate in Oaxaca even in the throws of a heat wave delivers happy goodness.
Chocolate is derived from the beans of the cacao tree. Today, they are classified like the wine crus of France. Tasted for its potency, flavor, and varying floral and bouquet notes, each region whether from Brazil, Ecuador, Venezuela, The Ivory Coast, or Madagascar has a distinctive profile.
Single estate chocolate derives itself from a single estate growing cacao beans. Like grapes, each estate has "terroir." The beans are flavored by the ground around them. Thus, chocolate like wine has appelations d'origine controlees. The best way to taste this "terroir" is through its bitterness. The chocolate is not sweetened by sugar and milk used by Belgium and Swiss chocolatiers.
Since wine and chocolate have such similar characteristics the combination has magical effects. The problem? Wine has water content and that greatly effects chocolate. (powdered chocolate for hot chocolate doesn't count!!) How we solve the problem is by reducing the wine to a glaze, thus eliminating most of the water content. This concentrates the flavor of the wine and helps to bring out its flavor. When added to ganache, chocolate melted with cream, we are able to combine the two and bring together two beautiful and complimentary flavors.
Happy Valentine's Day!!!
Menu for this week:
Single estate Venezuelan chocolate and a reduction of local red wine(limited supplies)box of 6
Braised salsify with garlic and gremolata
Braised endive with fennel seed and walnuts
Potato-leek-Stilton soup
Chicken noodle vegetable soup
French onion soup(limited supplies)
Goat cheese stuffed gourgeres
Winter quinoa tabbouleh
Arugula, mint, olive, orange and aged ricotta salad
See you at the market!!
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