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For Chocolate Lovers only  

Hi! My name is Stephanie Zonis, and welcome to the December, 2004 edition of For Chocolate Lovers Only! Each month, you’ll find a recipe or two, tips, and recommendations on great chocolate specialties. Once again, as the year draws to a close, I’d like to thank StarChefs.com, my family and friends, and my readers. This month is about keeping the holidays simple and sweet---no, really! I’m aiming to remove stress (at least in chocolate) from your season this year. You’ll notice that these recipes are easy; while the end products are not elaborate creations, they look good and taste wonderful. Remember that food needn’t be complicated or overly-ornate to make people happy. So kick back a little this December. Happy holidays to you all, and a very Happy New Year!

Chocolate Recommendation of the Month: I decided long ago that the way food looks, while important, is secondary to how it tastes. Over and over, I’ve encountered instances in which I was presented with a dessert that looked sensational, only to find it disappointing in flavor or texture or composition, the “all show and no go” syndrome. So it was with a touch of suspicion that I viewed the beautiful photos on the website of Woodhouse Chocolate. But after trying these chocolates, I may have to tear up my Skeptics Anonymous membership card. What a lovely surprise! Gorgeous, petite truffles and chocolates with looks both glamorous and appealing, and tastes that only surpass one’s expectations. Try the Mocha Cream, with it’s fluffy-textured interior so reminiscent of the chocolates I got in Belgium. The Fresh Mint is a great favorite of mine; I find the blend of chocolate and mint perfect. And how ‘bout that Milk Chocolate Truffle? I’m usually a much bigger fan of darker chocolates these days, but the creaminess of the center combined with an outer coating of cocoa that toned down the sweetness just enough…well, let’s just say that most of my friends’ pleadings for these fell on deaf ears.

Woodhouse Chocolate is the baby of John and Tracy Anderson, former wine-makers. After twenty years of grapes, they decided it was time for something new, and I’m glad they did. One aspect of these chocolates that particularly impresses me is their freshness, which is undeniable. And the exterior shells on both the truffles and other pieces are wonderfully thin and delicate. Other offerings by this new venture include caramels and chocolate bars, neither of which I’ve tried. While it isn’t possible to select the exact chocolates you’d like in an assortment at this busy time of year, requests for those with food allergies can probably be accommodated if you don’t wait until the very last minute to order. If you haven’t gotten through your holiday shopping list yet (and who has?) head over to this www.woodhousechocolate.com, look through the Index of Chocolates, and try not to go too crazy with your ordering. Woodhouse Chocolate can also be reached by phone, toll-free at (800) 966-3468, or in California at (707) 963-8413.

Do you have a comment, question, or suggestion? I’d like to hear it. E-mail me at: sdziadwm@nac.net. Please specify that you’re writing about chocolate, or I might think it’s spam.

 

 

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