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For Chocolate Lovers only
 


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!

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