344 Beaver Street
Tues - Sat 10-5
Wed til 8
|Check Us Out On The Web at|
|Greetings Fellow Candy Lover! |
We've never devoted an entire issue of our Candy-Gram to Chocolate, but this month we couldn't really write about much else. There's just too much new of this sacred bean derivative to rave about. And this influx coincides with the approach of one of the holiest (and chocolatiest) holidays on the calendar - Easter. So read on... and try to contain your drooling.
|ATTN: Easter Approaching|
Bunnies Are Multiplying
Our tables are buckling from so many wascally wabbits. This year we ramped up our selection of Easter chocolate shapes and candy. Our baskets are overflowing with all sorts of eggs - chocolate, buttercream, caramel, coconut, malt - everything but actual whites and yokes. We even have the sugar ones with the scenes inside! Add to that pastel decorated nonpareils and chocolate dipped pretzels, and a full complement of Easter novelties, spiced jelly beans, gummy bunnies and edible grass.
AND these cute little Vosges Chocolat bunnies. A custom blend of milk chocolate punctuated with just a touch of dark to deepen the flavor profile, encapsulating crumbles of their popular Caramel Toffee with a pinch of pink Himalayan salt. Each 2.5 ounce solid
chocolate bunny comes in its own box complete with a story of its origin. Also taste Vosges flying chocolate pigs, filled with hickory smoked uncured bacon, Alderwood smoked salt and deep milk chocolate.
|Fearless Chocolate Marches In|
What, you say (as I said), is Raw chocolate? Is it unripe, unbridled, uninhibited, or some other un?
It's actually chocolate that tastes richer, earthier and more vibrant because the nutritional components (antioxidants, minerals, vitamins) haven't been degraded by the intense heat of roasting. The infamous "independent testing" shows that Fearless's raw chocolate contains 2-3 times the antioxidants of any traditionally roasted chocolate bar. And it's organic, vegan, soy-free, gluten-free and refined sugar-free. But it is far from taste-free (it is, however fair trade certified and kosher)!
Plus they donate 1% of their annual profit to changemakers (individuals or organizations) suggested by their customers. And their chocolate taste really rich and satisfying. They come in five varieties: 70% Sweet & Hot Hibiscus Ginger, 70% Exploding Coconut, 70% Super Seeds, 70% Matcha Green Tea & Peppermint, and 75% Dark as Midnight.
Savory Combinations Easy To Love
The intent with Komforte Chockolates was to come to market as
a brand that had very basic appeal. As they looked at the "lay of the land" on the chocolate aisle, it was clear that the industry had evolved into a very highly designed and sophisticated product category with often complex ingredients. Komforte wanted a premium
product, but also wanted to have a brand that appealed to anyone - even an average teenager. Their concept was to base the brand on their version of comfort food ingredients with a solid, premium chocolate bar foundation.
And their bars reflect that: Apple Pie + Graham (natural apple and cinnamon flavors with graham biscotti mixed into premium white and milk chocolate), Ramen Noodle (crunchy, curly ramen noodles mixed into rich, premium 55% dark chocolate), Tortilla Lime + Salt (crispy corn tortilla, lime and sea salt mixed into rich, premium milk chocolate), French Toast (crunchy, savory French toast mixed into rich, premium milk chocolate), and Savory Ramen (crunchy ramen noodle, onion, garlic and soy sauce flavors blended into premium 53% dark chocolate).
|Komforte the Candy Bar|
|New Treats from Asher's
Scrumptious Morsels - Taste Bud Ecstasy
There aren't many delectable delights more pleasurable than truffles. No, not the swine-sniffed version, but the chocolate delight. Supremely smooth and pleasurably decadent, they have a storied past (cue the history lesson).
The chocolate truffle was first created in Chambéry, France in 1895. They reached a wider public with the establishment of the Prestat chocolate shop in London in 1902, which still sells 'Napoleon III' truffles from the original recipe. There are now three main types of chocolate truffles:
- The "American truffle" is a half-egg shaped, chocolate-coated truffle, a mixture of dark or milk chocolates. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid 80s. A Canadian variation of the American truffle, known as the Harvey truffle, includes the addition of graham cracker crumbs and peanut butter. Other American companies shape their truffles similar to that of peanut butter cups.
- The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
- The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set, before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.
Village Candy now offers three types of "American truffles" -Milk Chocolate Dipped Caramel Truffles, Dark Chocolate Drenched Chocolate Truffles (pictured above right), and Milk Chocolate Smothered Espresso Truffles. Yes, alas, they're
divine, and if you can't choose, we offer a combo bag too.
Also just arrived from Asher's - Dark Chocolate Dipped Orange Peel. OMG!!! Orange and chocolate has always been an amazing combination, but Asher's
Dark, covering candied peel is fantastic (above). And for anyone who hasn't tried Sponge Candy (see right) - well you're in for a treat. It's a crispy, crunchy merengue- or toffee-like chunk smothered in milk chocolate. OMG2!
A report on all things sodarific: what's new in the fridge, tastings and interesting tidbits from the world of bottled effervescence.
Reminder: Root Beer Pong!
NOT, but a Tasting Reminder...
We've received, and will be receiving a whole slew of new freshly brewed root beverages not previously available (including Dorothy's, below left). And to celebrate, we're asking you to join us in tasting them. C'mon - it's another Village Candy fun, free event.
We announced it in February's newsletter, and we're repeating ourselves (a sign of age). We've given you plenty of warning (and still are - the event doesn't take place until after Lent - the third Saturday in April). Do you think you can commit? Can you make plans so far in advance? Well, if registrations fill up, you'll be locked out! Village Candy only has so much space, and we'll have to close registration when we feel we won't be able to wet everyone's whistle.
This is one of Village Candy's most popular events, and it fills up fast. We're planning on having two tasting stations, and will be sending you the usual ballot within the week before the event. Your ballot will contain a tasting station designation, and possibly a time to attend.
Remember, register now.
Village Candy is an old-time, new-fangled retail shop specializing in a unique selection of retro and current bulk and novelty candy, artisan chocolates, glass-bottled pop and candy-themed gifts. Oh, and remember customer service? It's back!
We are here Tuesday thru Saturday 10 am to 5 pm, but on Wednesday we stay late until 8! We are closed Sunday and Monday.
Doug Alpern, Proprietor