Chefie’s World

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After two international trips, I bought quite a number of chocolates. Yabang ko….but when you know longer want to have lunch with Paul, Ben, Giorgio, Salvadore or my other would be friends, I turn to food. I got some great artisanal chocolates from the States as well as Italian made from Hongkong, and let me discuss them with you since, I have only tried quite a few, I am taking my time…..

Askinosie Chocolates are from Missouri, ordered them while I was in New Jersey and it arrived after four days since it was also Thanksgiving weekend, there was the chocolates in a box that was chilled in the delivery truck, packaging was very innovative, in brown paper with a bit of wax and has the imprint of cacao beans grower responsible for it, I got Davao, beans from the Philippines, particularly Trinitario, 77% dark chocolate cocoa, white chocolate nibble bar, Trinitario, cocoa butter 34%, San Jose Del Tambo, Arriba Nacional, 70%dark chocolate, and San Jose del Tambo, Ecuador nibble bar with crunchy cocoa nibs, 70%dark chocolate. I also was very fortunate that they had these on stock since the other half of what they had wasn’t available. The flavour of their chocolates are very intense, deep and sometimes it reminds me of our Tablea. Their nearest branch to the Philippines is in Singapore – Takashimaya basement were tons of chocolate stores are. Mast Brothers Chocolate from Brooklyn – comes in ornate looking wrappers with a very classical theme – Dark Chocolate Madagascar 72% Cacao, Dark Chocolate + Black Truffle, Sea Salt – -they are more intense and flavourful, I don’t know why….everyone in Dean and DeLucca were talking about this chocolate. Amedei Toscano Brown, Cioccolate Fondente con Mandorle ( Dark Chocolate with Almonds ), Cioccolato Al Latte Bianco con Pistacchi (White Chocolate with Pistachios ), Cioccolato Al Latte Con Nocciole ( Milk Chocolate with Hazelnuts ). All of them are so good, very Asian in thought since it’s just right, available in City Super in Ocean Terminal. De Rubeis Speziale – Bitter Chocolate with Rosemary and Lemon, Bitter Chocolate with Pepper from Sechuan, White Chocolate with Cayenne Pepper, haven’t tasted. La Molina Chocolate with 4 different degrees of cacao content, 60%,70%, 82% and 100%, haven’t tasted but gave some to Gino….forgot to ask how it tasted. Becky Kho my Yummy editor in chief loves this, Swiss Dark Chocolate with Coconut Flakes, very good that texture comes from of course, the coconut, it’s organic, 54% cacao , get this from Whole Foods it’s cheap – $3.50…other chocolates are $8 to $12 each….and my perennial favourite, Scharffenberger, Extra Rich Milk Chocolate, the whole Gavino family loves this…Lastly, La Maison Du Chocolat, Pariguan Chocolat Noir Cacao 69%…oh my…I’m eating it now….very silky, bitter cherry with some red wine flavour…given by Sharlene bought in HK, branch in The Landmark or Prince Building, can’t remember makatabi naman yung mga malls eh….I’m in circus full of chocolates…and l love it…..

• Last day of the first month of the year
• CHOCOLATES…CHOCOLATES…CHOCOLATES!!!
• Just a thought
• In Search of Royce’s Chocolate
• Cakes & Dessert Binges

This entry was posted on Sunday, January 24th, 2010 at 8:41 pm and is filed under Food, personal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.