Intro
Chocolate and I have known each other for quite awhile now. In the beginning our relationship was shallow, as I did not take the time to get to know this incredible ingredient in the way in which it deserves to be known.
I have always loved chocolate. To me it wasn’t dessert if it didn’t contain some variation of the “food of the gods”. Sorbets, brulees, cakes and custards did nothing for me unless their main ingredient was chocolate.
It wasn’t until I was in college that I really took notice of the true beauty that is chocolate. I remember going to my first chocolate tasting. The room smelled of heaven and I was eager to introduce my tongue to the complexities and subtleties that abound in chocolate. 40%, 50% 60%, 70%, 80% and 90%, I tried them all with the excitement of a child. I let each bite melt on my tongue and linger there so that I would not miss a single nuance. If there was a hint of citrus, I wanted to taste it. If there was a whisper of coffee I wanted to feel that on my tongue.
The Chocolatier was to me an artist. Transforming this organic, raw product into something that was so clean, complex, harmonious and heavenly. The way he blended the chocolate with other flavors of similarity and great difference showed his vast knowledge of such a multifaceted ingredient. I was in awe of the creator and in love with the ingredient.
As with most things I love, I dissect them. What makes it work and how can I do that? Thus my journey with chocolate began.
Our relationship, chocolate and I, is complex because we are both complex. Chocolate and I are moody. Some days we just don’t like each other and don’t want to work together. But then there are those days, and there are quite a few of them, when we can spend hours together, harmoniously creating artistic and delicious confections that are sure to delight the mouths of any. On those days the hours melt away as fast as the chocolate and we work together as if we have been intimate friends for many years. But then there are the days when I feel as if we’ve never met.
To really know chocolate is a journey. It, just like any good relationship, takes time, nurturing, learning, listening, dedication, respect, love and passion. Chocolate and I are in it for the long haul and I hope all of you have the chance to taste the offspring of our complex relationship. The opportunity for such a taste will present itself very soon. Please continue to stay tuned and let the anticipation fill your senses as fine chocolate.
Great. Now I have to run to the store (in the SNOW) to get a chocolate bar. Thanks alot! :o)
Seriously, though, have you tried Chocolate-flavored potato chips?
http://ikeeneye.wordpress.com/2007/02/02/chocolate-potato-chips/
Please tell me that you’ll post to Australia. Pretty please?
I love that first photo. Classic!
keen eye – I entered that contest a couple years ago. Those flavors sound intriguing and that box of chips is quite impressive.
Ellie – I have yet to look into that but I will for sure!!
Lee – The funny this about that photo is that I got that box of chocolates from Jaques Torres in New York and I managed to not eat any until I got home and showed them to my husband. Once he saw the chocolates I proceeded to take a bite of each one. Originally I intended the box for my husband but I had to make sure they were okay first. It’s what any good wife would do.
Hi! I just found your stunning blog, and am eager to follow along with your posts, expertise, and beautiful photgraphs!
These are gorgeous! I have been making chocolates here too and playing with sheets, textures and ganaches. I noticed there was no chocolatier here and I plan on fixing that…I have a long road ahead of me but it can be done.
I love that picture of the box of 1/2 eaten chocolates..
It brings back many greedy memories of tasting everything in the box in one fell swoop!
It was a box of Corné Toison d’Or chocolates from Brussels…
Great blog and I also like the design a lot! Funny, the brown background is almost the exact wall colour I am looking at in my office. The chocolates look wonderful. I wonder how they manage to get these colourful “prints” on top of the flat surface? Makes the chocolates look very special. Is that some kind of food colouring?
Ulrike – Thanks for the compliments. I think your office would look smashing in brown.
The color on the chocolates is made using colored cocoa butter. I used transfer sheets to get the printed designs on the chocolates.
Thanks for your question and comments.