People can’t help but notice my enthusiasm when talking about chocolate. I do have a lot of interests. It’s fascinating to me to learn more of the back story on some of the chocolates out there. I thought I’d share with you some of my favorites and a simple French truffle recipe to experiment with.

For a tried-and-true, all-around great chocolate for baking, I suggest the Callebeaut covertures. I’ve had great success in using these blocks for numerous recipes. You can make a simple rocky road, just by melting the chocolate and adding walnuts and marshmallows. Then you simply cool it and break it into chunks for an attractive and delicious treat to take to a holiday event. I made this once when I was short on time, and it got rave reviews. We sell both the dark and white Callebeaut; using both together would make wonderful peppermint bark!

For those of you who have done the Callebeaut before and are looking for a different experience, try the country of origin chocolate collection from Valrhona. Valrhona has an amazing collection of chocolates that make it fun just to taste and explore different regions of the world where the cocoa beans are grown; each package includes a descriptor.

Much like wine or coffee, chocolate has its own unique characteristics. A fun party idea: Buy some chocolates you find interesting, invite your friends over and do a chocolate tasting!

The Felchlin Cru Hacienda with 70% cocoa and Felchlin Cru Savage with 65% cocoa are two of my faves. Cru Hacienda is organic and it comes from the Dominican Republic.
Cru Savage is in high demand right now, making it hard to find. While supplies last, you’ll find it at many of our Markets. What’s so special about the cocoa from these ancient trees in Bolivia? It’s the amazing citrus notes that make this chocolate very special. Another tried and true Cru is the Maracaibo with 67.5% cocoa. I use this one extensively in my own cooking and it makes for an amazing fondue – Yummm! All of these are in coin form for ease of use and are packaged in little brown bags.

Last but not least is the newest member of our chocolate family, the Cordierra from Columbia. This one is just so cool. It is sustainably processed in Columbia, thus avoiding the long trip that most cocoa beans travel from the rainforest to Switzerland or Belgium, then to us. Talk about getting premium chocolate at an amazing price. Compare the richness and flavor profile with your current chocolate selection and you decide!

Simple Truffles:
2 lbs chocolate
¾ c heavy cream
3 T butter

Heat heavy cream and chocolate over low heat. I recommend a double boiler, but you can use a metal bowl over a pot of boiling water. Stir occasionally until the chocolate chips are melted, but not dissolved. Be careful not to get any water into the mixture. Add butter and stir until fully incorporated. Cool until you are able to scoop the soft chocolate into 2” truffles (3 to 4 hours). Roll in cocoa powder, powdered sugar, or dip in chocolate ganache. Store in a tightly sealed container in a cool place. Enjoy!