Hi! My name is Stephanie Zonis, and welcome to the April, 2003 edition
of “For Chocolate Lovers Only”. Every month, you’ll
find recipes, tips, and recommendations on great chocolate specialties.
Let’s get into the kitchen!
Chocolate Recommendation of the Month: Chocolate lovers everywhere,
I call upon you all to assist me in my campaign to stamp out inferior
Easter chocolate! Every year, we are confronted with overly-sugary,
chocolate-only-in-name “confections” that range from
awful-tasting rabbits to synthetically-flavored eggs. Enough, I
say! How best to unite against the manufacturers of lesser-quality
products? Just look around a bit! There are all kinds of chocolatiers
in many countries doing some wonderful work. A star among them is
the French chocolatier Bonnat, who produces many fine
items, including wonderful chocolate eggs. These are real eggshells,
filled with a chocolate-hazelnut mixture (how do they do that, anyway?).
They are individually wrapped in tissue paper and 6 are placed in
half of an egg carton for a cute presentation.
Unwrap the tissue paper from a Bonnat egg, and crack the
shell carefully with a butter knife. Peel it off gently. You’ll
see a dark, very thin outer covering (sometimes, this comes off
with the shell, alas), surrounding a deeply flavorful chocolate-hazelnut
interior of a gorgeous smoothness and richness. These are really
too good for the kids—unless your kids have a very sophisticated
sense of taste. Expensive? Unquestionably. Worth it? Mais oui!
I have only found these Bonnat Eastertide specialties at
two companies. Zingerman’s (toll-free at (888) 636-8162, and
I don’t see them on the www.zingermans.com website), and Crossings
French Foods (toll-free at (800) 209-6141; they’re listed
singly on the www.crossingsfrenchfood.com website but sold only
in cartons of six). Surprise someone special this year with these
most unexpected delicacies!
Do you have a comment, question, or suggestion?
You can reach me at firstname.lastname@example.org.
Please specify in the subject line of your e-mail that you're writing
about chocolate. Thank you!