A familiar name to many French chocolate lovers, Durand has been renowned for their delicate truffles since the 1980s, when this little patisserie began infusing their chocolates with herbs and spices for the 1987 Christmas season. A few years later, Formaggio Kitchen owners (and husband and wife) Ihsan and Valerie discovered these chocolates on a trip to Provence, and we’ve been smitten ever since.
Posts Tagged ‘Chocolate’
Posted in Chocolate, Food History, tagged Amedei, Chocolat en Poudre, Chocolate, cioccolatta in tazza, cocoa, Confitures a l'Ancienne, Dark Milk Bar, drinking chocolate, hot chocolate, Patric Chocolate on December 2, 2014 |
This drink is the healthiest thing, and the greatest sustenance of anything you could drink in the world, because he who drinks a cup of this liquid, no matter how far he walks, can go a whole day without eating anything else.”
The “Anonymous Conqueror,” 1556, referring to drinking cacao
Sure, a packet of Swiss Miss with tiny marshmallows waiting to be rehydrated is a comforting, nostalgic beverage for many of us; however, there are some fantastic things happening in the world of craft chocolate, with higher quality beans, small batch processing and real attention to craftsmanship. Whether or not you’ve tried a craft chocolate bar, you may still be denying your taste buds the same fine chocolate in liquid form. Enter drinking chocolate, one of the most decadent things you’ll have this winter. It may not hold you for a whole day, as claimed by the man quoted above, but it will certainly take the chill off these long winter nights.
Posted in Chocolate, Producer Profile, Spain, tagged Agramunt, Aynouse, cacao, Chocolate, cocoa beans, food, Pere Planagumà, Spain, xocolates, Xocolates Aynouse l'Artesà on April 7, 2014 | Leave a Comment »
In February 2013, while Ihsan and I were visiting our friend Pere Planagumà (head chef at the restaurant Les Cols in Olot, Catalonia), we stopped in the ancient historic city of Girona for a food show and discovered chocolate maker Francisco Javier “Xavi” Rodriquez Perez. Actually, Xavi recognized us — he used to be the chocolatier for another Catalan chocolate company. It was a nice reunion seeing Xavi and to learn that he decided to open his own company Xocolates Aynouse l’Artesà in the town of Agramunt. (more…)
Posted in About Us, Beverages, Breads, Crackers & Snacks, Candy & Confections, Cheese, Chocolate, Dairy (non-cheese), Jams & Preserves, Meats & Charcuterie, Pasta, Produce, Staff Events, Wine, tagged Ardèche jams, Belgian waffles, biodynamic, bitters, boudin blanc, Cabot Clothbound Cheddar, Catharine Sweeney, Cheese, Chocolate, cocktails, Comté Grand Cru, Confitures de l'Ardèche, couscous, Dram Apothecary, EH Chocolatier, Elaine Hsieh, favorite foods, favorites, Ferdinando Zanusso, Finocchiona, food, Formaggio Food Community, Francisco Javier Rodriguez Perez, Fromageries Marcel Petite, fruit, housemade sausages, I Clivi, jams, M'hamsa, M'hamsa couscous, Mario Zanusso, organic, organic fruit, organic produce, organic wine, organic yogurt, Pascal Raunicher, preserves, Produce, robiola, Robiola Enrico, salami, salt water taffy, Salty Road, Salty Road taffy, Salumeria Biellese, shishito peppers, Sparrow Arc Farm, staff picks, staff survey, Straus Family Creamery, Sylvie Raunicher, taffy, top 10 of 2013, tortilla chips, Tortilleria La Niña, vegetables, Veritable Vegetable, waffles, Wine, Xavi Perez, Xocolata Oli d'Oliva, Xocolates Aynouse, yoghurt, yogurt on December 4, 2013 | 2 Comments »
At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)
Posted in Cheese, Chocolate, Christmas, Gifts & Wares, Hanukkah, Herbs, Spices, Salts & Peppers, Holiday, Jams & Preserves, Meats & Charcuterie, Vinegar, tagged American chocolate, Antiqua, artisan chocolate, bacon, balsamic vinegar, balsamico, bean-to-bar, Berti 1896, boudin blanc, charcuterie, Cheese, cheese knife, Chocolate, Coltelleria Saladini, confitures, Confitures de Raphaël, Fine & Raw, food gifts, gift, gift guide, gift ideas, gifts, granola, jam, knife, knives, Mast Brothers, pandolce, pizza, pizza flour, pork rillettes, Potomac Chocolate, Rabbit Pâté, Ritual Chocolate, Rogue Chocolatier, salts, Woodblock Chocolate on November 28, 2013 | 4 Comments »
Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered! Our staffers thought long and hard to come up with their top picks for what they would give to food-loving friends, family members and loved ones – here are the results: (more…)
Domantas Užpalis is the creative chocolatier behind Chocolate Naive. Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), he is one of very few bean-to-bar producers in Europe. Domantas does everything from sourcing the cacao beans, to roasting, winnowing, conching and tempering, all in a small farmhouse next to lake Kiementas on the Eastern side of Lithuania. (more…)
Posted in Chocolate, Producer Profile, Switzerland, tagged cacao, Chocolate, Criollo, food, Idilio Origins, Pascal Wirth, Swiss chocolate, Switzerland, Venezuela on September 16, 2013 | Leave a Comment »
We are very excited to introduce Idilio Origins chocolate bars to our shelves. Idilio was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single-origin, single-plantation bars. Working hand in hand with farmers, Idilio oversees everything from harvesting to fermentation before the beans are then sent to Switzerland where the beans are transformed into beautifully refined bars of chocolate. (more…)