What is Hot Chocolate, After All?
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| Supporting Family-Owned Artisan Producers of Hard-to-Find Ingredients since 1999 |
What is Hot Chocolate, After All?
We grow up with something from the country of Swiss - somewhere in the Mid-west. At the grocery store we see “new” versions of the old recipe with clever descriptions like “super-super rich”, or “extra-extra dark”, and “new-new-new”. Yet, what it should really say is, “new packaging, but same old stuff.”
Though, perhaps the word “same” is a misnomer. As the economics of big business changes, so do the contents and quality of ingredients. The shift from sugar to “syrup,” from cocoa butter to hydrogenated oils, and what should be a short list of self-explanatory ingredients, is now a panel dedicated to chemicals we can’t even pronounce. It’s far from the original “Swiss” innovation that Anthony Raphael Sanna had envisioned of dried whole milk and cocoa.
Though we are introducing a new, re-usable tin packaging for our three hot drinking chocolates, what’s inside is the same, old fashioned stuff: CHOCOLATE - Cocoa, cocoa butter and sugar (and sometimes, cream). We don’t add anything else – we don’t need to. We spend our time finding the best tasting chocolate to melt into your mug and not trying to re-formulate a product that is already perfect.
The words “hot chocolate” mean just that to us; chocolate that is perfectly melted so that you can drink it – usually from a mug. Like a fine dessert wine or a perfectly brewed cup of espresso – it’s a perfect topper to a wonderful meal.
Of course, that doesn’t mean you can’t enjoy it while camping, after school, or as a way to warm-up after a good snowball fight. Top it with marshmallow fluff or as an accompaniment to a big bowl of popcorn. It’s decadent for sure, but won’t break the bank. Bottom’s up! There is a version that will fit you just right.
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Natural Honey from the Yucatan Peninsula |
 Wonderful honeys just keep coming our way. This time the honey is from Chef David Sterling, executive chef and founder of Los Dos Cooking School in Merida, Mexico. Although schooled in the classic French techniques, David is now focused on traditional “Cocina Yucateca.” David is setting the standard for Slow Foods and authentic cooking in the Yucatan, and slowing spreading the word all over the world.
Aside from teaching people how to cook the traditional cuisine of the region, David also jars two wonderful, unique, mono-floral, natural honeys. Although both are dark and runny, they have very distinct flavors. I can’t say which I like best – they are both unusual and unusually delicious. We only have two varieties so far, but we are hoping for more as time goes by. Learn more about the History & Tradition of Honey from the Yucatan.
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We have been supplying (to Chefs) some incredibly delicious cocktail makings for some time - things that will help lift your spirits to new heights.
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Fee Brothers Orange Bitters
Bitters are all the rage, and for good reason. They can transform your mixed drinks and make them better. If you haven’t tried them at home, you should. Easy squeezy – it’s as simple as measuring one extra time and you’re done. Fee Brothers has been around since April Fools Day - 1893. So, not exactly new, but they are considered the best. Try this flavor on for size.
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Time to Order Your Summer Milk Parmigiano-Reggiano |
 There is still a time to order some Summer Milk Parmigiano-Reggiano Currently scheduled to ship Tuesday, November 9th.
Made from milk harvested during the summer months, the summer cheeses are often the headiest and most dense in flavor - due to the concentration of strong summer grasses where the cows forage during that time of year. From a hand-selected mountain cheese house high in the Apennine Mountains, the wheels are now 38 months old. Cut and shipped within 24 hours.
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Reed Avocados are still going strong! |
 They are getting bigger and oilier every day. Order yours and see what all the fuss is about. Is six avocados too many? Stop by the shop. We have individual avocados for sale as well – while supplies last.
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ChefShop.com Cooking Series |
 Looking to add a little color and whole grain goodness to your plate – and your life? But not sure how to do that, and still make a dish worth eating? Join our Grains Workshop on October 27th, and/or our Beans Workshop on November 3rd, where Chef and Cooking Instructor, Lauren Feldman, will share her favorite recipes, and show you how to prepare them right. Our Classes are $45, and they are all inclusive. Space is limited to 10 people per class, so don't wait ... Taught by chef and professional cooking instructor, Lauren Feldman (pictured at right with Chef Jacques Pepin).
Heirloom Grain Workshop (Wednesday, October 27th)
Bean Workshop (Wednesday, November 3rd)
Holiday Workshop (Wednesday, November 10th) |
Sorrento Lemon Organic Olive Oil
A perfect holiday gift for the culinary enthusiast in your life. Sorrento lemons are sweeter than their cousin, the Meyer Lemon. Makes a mighty-fine combination.
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Toschi Wild Amarena Cherries in Syrup
Give your Old Fashioned or your New York Style Cherry Cheese Cake an upgrade. Or just serve over ice cream. We are so happy to have these cherries back in stock.
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Candied Ginger Slices
Candied Ginger. One of those oxymorons of food. Take a sharp-witted root, soak it in sugar-water and then put more sugar on top. What you get is heat plus sweet. Be tempted to add it to a simple sugar cookie or a thanksgiving apple pie. Its sweetness can't be beat because it has the heat. Or just eat it straight out of the bag.
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REMINDER – Order Your Holiday Ham & Turkey |
We have selected the dates for our two annual tasting events. They are free, and they are “open house” style – so just drop on by, take a taste, and go home with something wonderful.
10th Annual Holiday Tasting (Friday, November 26th and Saturday, November 27th)
10th Annual Olio Nuovo Open House (Saturday, December 4th)
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Newsletter Subscriber Discount Code
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Enter this code in the "coupon code" box during checkout (see below). Our thanks for subscribing! (Valid through Tuesday, October 26, 2010. Discount not valid on fresh/perishable items or already discounted products.)
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This Week's Recipes
Food and Wine Magazine this month is all about – you guessed it – Thanksgiving. These two recipes looked particularly delicious -- and they happen to feature hard-to-find ingredients that we just happen to sell. These recipes are in the “What to Cook Next” section of the magazine – so they focus in on easy preparation. Plus, there are plenty more recipes where these came from. So pick up a copy and cook away!
FREGULA WITH MINTED CAULIFLOWER
CURRIED CHICKEN WITH VEGETABLES PAN ROASTED
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