Wonderful World of Chocolate

Artistic Confectionary

2007-02-24T17:30:00.000-08:00

One of the standards in the culinary world is presentations - and chocolate is no exception! It always amazes me how intricate individual truffles can be. Even something as simple as gumballs can be works of art. Ewald Notter exhibits some of the finest chocolate coloring techniques known to man.

The New Rage?

2007-02-05T15:54:00.000-08:00

According to AOL's city guide, chocolate cafes are swiftly becoming popular. I immediately thought that would make an ideal location for a Valentine's date. However, after looking through the menu of a local establishment, I declined. I was disappointed to find that chocolate appetizers and main courses were not offered, and most of the desserts appeared to be nowhere near gourmet. It honestly just didn't seem worth the effort of going through Valentine's Day restaurant traffic. I, for one, will greatly prefer a romantic night in with a wonderful box of imported chocolates.

Cacao percentages

2007-01-29T14:38:00.000-08:00

In the day and age of candy bars, it can be hard to find a bar of really good dark chocolate. As a vegan, I tend to cling to dark chocolate, but most people seem to think a bar of dark chocolate as a death sentence for the taste buds - too bitter! Not so! People who fear bitter chocolate need simply steer towards lower percentages of cacao. 72% dark chocolate is one of the more popular percentages, you might want to start there. But, you might want to pace yourself. Chocolate is different for everyone, so explore! If you would like something milder, try 60% percent dark chocolate Who knows? You just might find yourself preferring even a bar with a cacao percentage so high as 100%!

Mesoamerican Roots

2007-01-22T15:16:00.000-08:00

The plant Theobroma cacao also known as cacao and named food of the Gods by Carolus Linnaeus originates from Central America. That much is well known, but how exactly did that wonderful plant become so popular? European encounters at first did not place much value in the small bean which served as currency until they were served it. Tribes such as the Aztec and Maya served chocolate to their nobles by adding roast cacao beans, maize, chili peppers, honey and vanilla to water by beating it to a froth. The Aztec emperor Motecuhzoma reportedly drank hundreds of cups of this early hot chocolate per day!

Floral Chocolates

2007-01-17T11:15:00.000-08:00

I thought I'd add a post about floral flavors in chocolate - something that's not necessarily as popular stateside as elsewhere. The Brits are known to be fond of rose and violet creams, but what about a lavender? Or a dark chocolate violet ganache? I didn't think either item sounded particularly appealing at first, but then I tried them. These floral flavors are so delicate and clean that they complement the chocolate quite well. Combining dark chocolate and violet has a palate-cleansing effect, while milk chocolate and lavender bring together a richness and a lightness not to be found in many other confections. Two of my favorites, for sure.

Welcome to the wonderful world of Chocolate

2007-01-16T08:21:00.000-08:00

We are a retailer specializing in fine gourmet imported chocolates and have set up this page to start a conversation about the wonderful world of chocolate and the differences in various chocolates and chocolate producers and the differences between European chocolates and American made chocolates. The name of our store is Cioccolato and we are located in St. Louis, Missouri. You can access our site at www.iluvchocolate.com. We will review various chocolatiers and their products and look forward to your comments and experiences with these chocolatiers and as well as your comments about chocolates we are not familiar with. To start, chocolate is wonderful.