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Hi! My name is Stephanie Zonis, and welcome to the November, 2003
edition of “For Chocolate Lovers Only”. Each month,
you’ll find recipes, tips, and recommendations on great chocolate
specialties. This month: the Annual Non-Chocolate Gift Food List,
plus my Australian food and experiences (I was in Australia and
New Zealand for about 6 weeks from late August; look for my New
Zealand write-up and some new recipes next month).
Upcoming Chocolate Event: It’s almost here! Are you
ready? Do you have your tickets? The 6th Annual Chocolate Show
will make you swoon and smile and wish it could last all year round.
This year’s roster of exhibitors is wonderful! My longtime
favorites Martine’s Chocolates and Knipschildt Chocolatier
are back, and they’re joined by other chocolate greats like
Chocolaterie Bernard Callebaut, Guittard, and Schokinag. There’s
even a Japanese chocolate manufacturer. And wait until you see the
list of demonstrations! Among them: Sherry Yard, from Spago; author
Dorie Greenspan; many other chocolate celebrities; and eleven year
old Amy Singh, who actually made her own chocolate (as in, her own
chocolate from cocoa beans) at home as part of a school project
(why didn’t I ever get school assignments like that?).
Where? When? How much? The 6th Annual Chocolate Show will
be held at the Metropolitan Pavilion, 125 West 18th Street, between
6th and 7th Avenues. The show runs Thursday, November 13 through
Sunday, November 16. Admission is twenty dollars per adult (seniors
65+ and students with ID, twelve dollars each); kids ages 6 to 14
get in for eight dollars each, and kids under 6 are free. Tastings,
book signings, a Childrens’ Corner, demonstrations each day,
and you can buy or place orders for holiday gifts; what more could
you ask for? For more information or to buy tickets in advance,
go to www.StarChefs.com
or go to www.chocolateshow.com. Don’t miss it!
Chocolate Recommendation of the Month: They are called “Les
9 Incontournables” (“incontournable” means “unchangeable”),
a most fitting appellation for chocolates which do not require the
slightest bit of alteration. What do I mean by that? These are neither
too large nor too small; prettily, yet not too fussily, decorated;
and presented in an an eye-appealing, but not detracting, manner.
The exterior shells are delightfully thin, yet thick enough for
you to know they’re chocolate when you bite into a piece.
And the fillings are complimented by the chocolate shells, neither
overwhelming them nor overwhelmed by them. Where to find these creations
of delicate balancing? They are the signature line of Chocolats
Genevieve Grandbois and brought to you from Montreal.
I’m partial to the Gianduja (Italian praline) filling, with
a subtle flavor of hazelnuts, but you must try the Olive Oil, which
is an astonishing taste in a chocolate ganache. The line also has
a hot pepper chocolate, a caramel center with fleur de sel, and
a maple filling with candied maple pecans. I like the good quality
of the ingredients, and the chocolates are made and packaged with
obvious care, which I appreciate. Chocolats Genevieve Grandbois
has a boutique in Montreal at 138, avenue Atwater, etal C-1 (phone:
(514) 933-1331), but you can also find the products detailed, as
well as more information, at www.chocolatsgg.com. Look for a range
of cookies to join the chocolates soon, including Belgian speculaas.
Incidentally, there really is a Genevieve Grandbois; she’s
been a professional chocolatier since the ripe old age of 21! Do
they ship to the US? Mais oui! If you’re looking for something
a bit different in chocolates to bring to a holiday celebration
or as a gift this year, do consider Chocolats Genevieve Grandbois.
Do you have a comment, question, or suggestion?
You can reach me at sdziadwm@nac.net.
Please specify in the subject line of your e-mail that you're writing
about chocolate. Thank you! |
