FOOD OF THE GODS AND FOR HOLIDAYS

Imagine the aroma of the chocolate and its seductive taste as it melts in your mouth. What are the sensations all about and what exactly is chocolate?

Cocoa beans, the fruit of cocao trees, are processed into nibs, the "meat" of the cocoa bean. The nibs, which contain more than 50% cocoa butter, are ground, generating enough heat to liquefy the cocoa butter and form the bitter chocolate liquor. Cocoa powder is what remains when most of the cocoa butter is removed. The type of chocolate, such as "dark" and "semi-sweet", is dependent upon the percentage of liquor and the sugar that is added to it. Milk chocolate has added milk solids and is much sweeter than any of the dark chocolates. Think of this process as making peanut butter. The heat and grinding of peanuts is what produces the peanut butter. After that, sugar, salt and sometimes other ingredients are added.

When it comes to suppliers, there are only about a handful of businesses in the U.S. that actually start from the cocoa bean. These companies then sell a supply of their bulk chocolate to “mom and pop” stores that melt, remold and decorate the chocolates. 

One such store, Aigner Chocolates, is located at 103-02 Metropolitan Avenue in Forest Hills.  Originally called Krause’s Candy Kitchen in 1930, the Aigners, who first worked there became responsible for introducing all of the European chocolate recipes. 2009 gave the name change from Krause’s Candy Kitchen to Aigner Chocolates.  It was several years later when the family decided that it was time to retire.  Rather than simply close down they put this chocolate gem up for sale.  Mark Libertini, a trained pastry chef, had a life- long dream of being “drenched in chocolate”. Coincidentally, he was at the store to buy chocolates for his fiancée, Rachael Kellner when he saw a “for sale” sign.  Two weeks later, he bought the store, did some renovating and had Rachael sign on as the co-owner. 

Using the passed down recipes and most of the same traditional machines, the store is now a mini version of a chocolate factory.  I, being a chocoholic, found it very necessary to visit and “taste”.   As I looked around, I noticed that there was a front corner of counter tops with seats.  Do people eat plates of chocolate?  Then I took notice of a long sign and coffee machine.  Aside from the having lattes, etc. there was a Hot Chocolate made with the chocolate that they sell.  Now, that’s true hot chocolate! 

I first browsed the store.  White chocolate (fie on that…there is no cocoa liquor in this…but good for those allergic to chocolate), milk chocolate (too sweet for me), and dark chocolate (now that’s my style).  It appears that the only form of chocolate without anything in or around it is one called Cats Tails.  I tried that and determined that it was a good grade of chocolate. 

Much of the store displays the chocolates already packaged.  You can always tell which holiday is coming up!  Really, how can you go wrong by giving chocolate as a gift?   With the Christmas season, it turns out that Chanukah came early.  Aha! Chocolate dreidels complete with the chocolate “gelt”, “Chai” in Hebrew and a box of my favorite chocolates with hazelnut paste (the box and top of chocolates was decorated in the Israeli colors of white and blue).  

The fun of buying chocolate is in being able to pick out exactly what you want and have them bag or box it up.  Most barks (not of the dog ilk) were of chocolate and a particular type of nut.  Over near the coffee area, I viewed barks made with white chocolate, macadamia nuts and mango, a dark chocolate with pine nuts and fig, and another of cranberries and pecans. 

Hot chocolate is on its own.  If you’re having coffee here are some perfect accompaniments: chocolate covered oreo cookie; chocolate covered graham cracker; chocolate covered pretzel.  

Much to my surprise, Mark told me that milk chocolate is much more popular than dark.  I guess I can see that in their peanut butter cups.  Salt and caramel may have gotten popular, but not on my list.  However, if you’re into it, there are enough choices to indulge in. 

Some of my favorites include: marzipan, cherry cordials, orange peels, and ginger. Don’t forget yourself when it comes to giving a gift. As for me, I felt like a kid in a candy store.  Oh, good, they’re opened every day in case I need my theobromine fix! 718-544-1850  www.aignerchocolates.com 

CHOCOHOLIC ALERT!

New York Chocolatier Jacques Torres and

Executive Chef Alex Reyes

Offering a Four-Course Chocolate Dinner

Halloween Eve at Saks Fifth Avenue

 

WHO:   Jacques Torres, founder of Jacques Torres Chocolate ( www.mrchocolate.com ) and Alex Reyes, Executive Chef, Café SFA, Saks Fifth Avenue

 

WHAT:  A rare collaboration of chocolate and savory for which Jacques Torres and Alex Reyes will man the kitchen on the 8^th floor of Saks Fifth Avenue. There, the chefs will present a magnificent four-course dinner, each course featuring a chocolate twist, including such decadent dishes such as Dark Chocolate Cured Foie Gras Torchon, White Chocolate and Vermouth Sorbet, Cocoa Nib, Ancho Chile Crusted Venison and much more .

 

WHY: Saks Fifth Avenue and its restaurants, Café SFA and SnAKS, recently teamed up with Jacques Torres Chocolate to offer his sweet confections and ice creams to guests.  Jacques and Alex challenged each other to develop and serve a four course decadent chocolate dinner.  And what better timing than the night before Halloween!

 

WHERE:        Café SFA

Saks Fifth Avenue , 8th Floor

611 5th Avenue,

New York, NY 10022

 

WHEN:          THURSDAY, October 30, 2014

7pm

Chef Jacques Torres and Chef Alex Reyes are available for phone interviews and email Q&A prior to the 10/30 dinner.

 

 

Café SFA Executive Chef Alex Reyes	Master Chocolatier Chef Jacques Torres

Guests can secure a reservation in advance with a credit card at: www.opentable.com/cafe-sfa . Dinner is $80 per guest, with optional wine pairing for $25.

 

ABOUT JACQUES TORRES :          

 

Jacques Torres, whose name is synonymous with innovation and culinary excellence, is a Master Pastry Chef and the authority on all things chocolate. His namesake business, Jacques Torres Chocolate , specializes in premium, handcrafted chocolates produced at New York City’s largest artisan chocolate facility, a 40,000 sq. foot space at the Brooklyn Army Terminal. He has 8 chocolate stores in Manhattan and Brooklyn and one ice cream shop.  Jacques is the youngest chef to receive the culinary MOF (Meilleur Ouvrier de France/Best Pastry Chef of France) distinction, serves as the Dean of Pastry Arts at the ICC, and has released multiple award-winning books.  For more information please visit www.mrchocolate.com

 

ABOUT CAFÉ SFA and CHEF ALEX REYES :       

 

Café SFA offers relaxed fine dining on the 8^th floor of the iconic Saks Fifth Avenue flagship store in New York. With bird's-eye views of Rockefeller Center and St. Patrick's Cathedral, Cafe SFA is a favorite midtown business lunch spot and a destination for area shoppers and visitors. Chef  Alex Reyes's  menu is fresh and seasonal.  A graduate of the world-famous Le Cordon Bleu, Chef Reyes trained in Europe, mastering classic dishes of his native Catalan cuisine. In June 2014, Reyes was invited to participate in the 29^th Annual Chef’s Tribute and Fundraiser for the Citymeals-on-Wheels program.   For more information please visit www.cafesfa.com

EASY DESSERT FOR CHOCOLATE LOVERS

I don't care for packaged chocolate pudding.  I will make it from scratch.  The ingredients are: cocoa, sugar, milk, vanilla extract, corn starch to thicken.  If you have chocolate chips or a chocolate bar, keep in mind that the contents of that is the same without the liquid.  Therefore, one way is to simply melt chocolate (this all depends upon your sweet taste as to whether you would be adding sugar) in a pot of milk and thicken it by combing corn starch with cold water (mixed to a paste) when the contents is very hot but boiling. 

That's not what I did, though.  I wanted something even easier.   I took some sour cream and placed it in a pot with semi-sweet chocolate chips.  After it melted I put it in a small ceramic cup (remember, this is for just me), added more sour cream and stirred.  Put it in the freezer (I want to eat it asap), otherwise I would place it in the refrigerator.  Freezer is even better as it gives the impression that you are eating some sort of "ice cream". 

The melting process took all of about a minute as I used my Precision Induction Cooktop and a great spatula to make sure that all contents went into the ceramic cup.  Otherwise it's simply fine to let the pot cool off and use your finger to get any leftovers. 

It is important to use the right chips.  Make sure that they are "real".  It means that the contents of the chocolate does not contain palm or coconut oil, which is a substitute for cocoa butter. 

This is quite a rich dessert and could also be used as to scoop on top of something like a Fairytale Brownie. OMG! www.brownies.com

A GRAETER BROWNIE

I decided to combine my favorite Fairytale brownies with my favored Greater's ice cream.  I don't have to tell you why I love Fairytale Brownies.  I tried Graeter's Ice Cream about six years ago when I was in Cincinnati, Ohio.  That's where this small batch French style ice cream is produced.  I not only loved the consistency and flavor of the ice cream itself, but it was all about the chocolate chips.

Of the name brands, Ben & Jerry's is certainly not on the top of my list.  Each time that I had a flavor that contained some from of chocolate chips, all I seemed to taste was the palm oil.  Hey, if I wanted coconut...you know.  Ben & Jerry's isn't the only brand that does this.  The explanation is that you can't have "real chocolate" in ice cream because the chocolate would be much too hard to bite into.  Graeter's uses a small amount of soy oil which doesn't take away the chocolate taste. 

Air goes into ice cream, so if you think you are getting a pint or quart it's just the size of the container and not the weight of 16 oz. etc.  Graeter's actually weighs 16 oz.  I'm not sure about the weight of Ben & Jerry's if you were to get a simple flavor without all of the added "candy" which basically boils down to a lot of added sugar.

The way that Graeter's batches are made is that they are stirring the chocolate "liquid" into the ice cream and the paddles break it up.  That is why the chips are not all the same size.  If fact, you get a little surprise of what is like eating a small chocolate candy bar inside the pint.  Mmmmmm.....chocolate.

If you were to go to Ohio, you can most likely go to one of the Graeter's ice cream store.  That was my problem...go online and get it delivered or sulk about the chips in ice cream.  It was about a month ago when I was in Stop & Shop and saw Graeter's.  Had to do a double take and read the label.  There was my favorite flavor of Greater's, too.  Black Raspberry Chip!  Price wise it was about the same as Ben & Jerry's or Haagen Daz when they are not on sale.  I called the company and eventually had Rich Graeter on my radio show! I also talked about the additives of guar gum and locust bean that is in more ice creams.  It turns out that they are simply stabilizers that prevent the ice cream from forming ice.

That brings me to the brownies!  Chocolate Chip brownie covered with Graeter's vanilla ice cream and topped with slices of fresh strawberries.  I soaked a Chocolate Chip brownie in Chambord and then topped it with vanilla ice cream.  Graeter's Mocha Chip with strawberries and broken up plain Fairytale brownie.

I took a chocolate chip brownie, cut it in half and placed vanilla ice cream in the middle and froze it.  Another dessert idea.

I think of coffee ice cream (Graeter's has real coffee in it) and a version of iced coffee with sugar and cream.  Let me think...Original brownie covered with Black Raspberry Chip and topped with fresh raspberries.  My next venture is to a plain brownie topped with Cherry Chip ice cream and fresh cherries or chocolate chip brownie topped with cherry ice cream and fresh cherries. Please refrain from drooling on your computer.

Chocolate Kosher For Passover

Joseph E. Whaley, like many sons, decided to take over his father's business. Textile? Fish Market? Physician? Restaurant? Well, close as it does have something to do with food, namely chocolate.

It was several years ago when I stumbled upon a company called 5th Avenue Chocolatiere located on New York's Madison Avenue. I was really looking for my favorite chocolate place, Kron. His dad bought the Kron store and using the same chocolate formula created some of the most delicious chocolates "to die for". The tease was coming into the small store and sampling their non-hard coated truffles that truly melted in your mouth.

All of the chocolates were already packaged as the factory was located in the Long Island City area of Queens. I made my way there and watched various chocolates being made and getting the inside info on which suppliers were used.

One other thing to add to the greatness is that the chocolates are certified Kosher.

The store moved to 43rd Street to include the ability to choose your chocolates for packages. The factory also moved to 396 Rockaway Avenue in Valley Stream on Long Island. Joseph bought a building and the factory includes a storefront as well.

Walk past the displays and you'll enter a party room. Right now, the room is being used only for chocolates that are certified Kosher for Passover. What does that mean? To begin, there is a rabbi present to make sure that things "are Kosher". Joe uses a special chocolate that he doesn't use all the time. The chocolate covered matzohs are made with matzoh from Israel. Then there are chocolate covered macaroons. He may even be able to make a solid chocolate Seder Plate...hey he creates everything else.

Go past the party room and into the factory for a tour. There is actually one of those "I Love Lucy" machines. I'm going back out there to make a video for youtube.

Fairytale Brownies

It looks like Fairytale Brownies is having a Valentine sale! Their scrumptuos fudge brownies are available as TRUFFLES! That means that the brownies are enrobed in dark Belgian chocolate. Caramel, Raspberry Swirl and Walnut. $19.95. What a great Valentine's Day gift. Please savor them!!! Log on to www.brownies.com

OH NOOOOO! Esther took my last brownie!!!!

I Love Chocolate

Do you ever think about the I Love Lucy episode when you see chocolates? How about being in a factory that has such a machine! It's called 5th Avenue Chocolatiere. Actually they were never located on Fifth Avenue, but on Madison Avenue. It was a small store and not one where you could "pick out the chocolates" as they were already boxed. Most of the items were novelties such as birthday cards, sports balls, etc. The factory was located in Queens, in Long Island City. I had the pleasure of going there several years ago. Joseph E. Whaley is the President, who took over his father's business. The store moved to 693 Third Avenue and the factory moved to 396 Rockaway Avenue in the Valley Stream section of Long Island.

In the past, I have requested large footballs with the New York Sharks insignia on it to auction off. They did such a great job that it was difficult for the winners to eat it. You can give them a photo, etc. and get it in a sort of chocolate bas relief, if you want. As for the chocolate itself, the big tease is their truffles...square and dipped in cocoa.

Joseph was at the most recent Chocolate Show in Manhattan and being interviewed by CNN.

I ventured to Valley Stream and expected to see a factory similar to the one in Long Island City. Wrong! Joseph bought a building which houses a few other stores. When you enter his store, you see a more typical chocolate shoppe with various items by the pound as well as a whole lot of novelties. Walk through and you see a room with tables set up for classes, parties, etc.

Then there is the factory area...huge! Along with various temper machines and one with a "hose" to transfer the milk chocolate into larger molds, there is that "I Love Lucy" machine. It goes slowly so that a pretzel, for instance, will first get coated with the warm chocolate and then allow for a worker to coat it with sprinkles or tiny m&ms. It then goes through a series of cooling before it ends its mission. If there isn't anyone at the end, it simply falls to the floor. I'm not sure how fast it goes yet, but I'll let you know when I go back after the holidays.

I tasted one of the flavored square truffles made with a green tea extract to be coated with a green tea powder. Now, how can you go wrong with the combo of anti-oxidants? And the chocolates are kosher as well!

SIX DEGREES OF MERLE EXIT

You've heard about Six Degrees of Kevin Bacon? Well now you can go to www.oracleofbacon.org and do one linking my name to another movie actor. Just getting ready to start the Nutrisystem livit. You'll soon be seeing a youtube of me of my "before" stage. I'm hopping on the scale tomorrow. Having my last Fairytale Brownie for a long while. Went off to a restaurant, Mama Meena's Family Restaurant for Filipino food. Had chicken soup, grill skewer of chicken and a veggie dish that had long beans, squash and coconut milk. It will be quite a long time before I eat this one....but it was soooooo good. You'll be seeing youtube on this place pretty soon.