Eat, Listen, and Read: My Winter in Chocolate

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A snapshot of my previous chocolate tasting workshop at the Kennett Library last November

Last fall, I was training Philter Coffee’s staff on the shop’s chocolate bar selection when it suddenly hit me: this is my role in the world of chocolate. Sharing my knowledge, telling stories, and encourage others to trust themselves – and their palate – this is what I am meant to do. The realization did not come overnight, but through a long series of trial (OK, tastings) and error.

Whether you have found your true calling or are still looking for that spark, I urge you to gather the courage to sign up for that journey. And if you don’t know where to start, here are some words of encouragement by Elizabeth Gilbert:

Follow your curiosity (…) It might lead you to your passion or it might not. You might get nothing out of it at all except a beautiful, long life where all you did was follow your gorgeous curiosity. And that should be enough too.

Because a piece of chocolate will make the journey that much sweeter, here is some chocolate inspiration to help you along the way.

EAT

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Do you live in the Philadelphia and Chester County area? If so, I’d love to see you at one of my upcoming tasting events in Kennett Square next week:

  • Join me at the Kennett Library on Saturday, February 11 for a FREE chocolate tasting workshop. Space is limited so make sure to register here. The event was completely booked last time so don’t wait to save your spot!
  • This year again, I will be a judge at the Kennett Chocolate Lovers Festival on Sunday, February 12. Note to self: do NOT finish that slice of cake.
  • Looking for the perfect Valentine’s Day gift? Head out to Galer Estate Winery on Sunday, February 12 for the winery’s annual Valentine’s Sip & Shop. I’ll be there from 2-7 with several chocolate bars for sampling and purchase.

Don’t miss my next chocolate tasting, sign up for my newsletter!

Looking to add some spice to your chocolate life this winter? Look no further than Turmeric of a Goat Thing.

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Photo credit: WKND Chocolate

I live for chocolate crushes and this golden milk-flavored goat milk white chocolate by WKND Chocolate is my latest one. It has the perfect balance of sweet/spicy and you can barely detect the goat milk.To order, send an email to Lauren, founder of the company, at: lauren@wkndchocolate.com.

LISTEN

The Slow Melt is a brand new chocolate podcast devoted to – you guessed it – chocolate. The first episode is a lively introduction to the multiple facets of chocolate, I think you’ll like it.

READ (AND EAT)

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It’s no secret Choco Rush is my favorite chocolate subscription box so imagine my excitement at the opportunity to start blogging on their site! My very first post features a Valentine’s Day craft chocolate selection inspired by Paris, caramel truffles, and milk chocolate. Discover it here and let me know in the comments what you think.

Now, tell me, what chocolate is helping you go through this winter?

The Perfect Drinking Chocolate

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Drinking chocolate mixes by Acalli Chocolate gifted to me in 2015

About a year ago, I developed a bit of an obsession with drinking chocolate. While I am partial to Philadelphia’s Chocolate Alchemist’s inspired creations, they are made on-premises from the bean, which means you can’t recreate them at home. Thankfully, many craft chocolate companies now offer delicious, quality mixes (with cacao listed as a first ingredient, not sugar) to help us get through winter.

But first, let’s define what makes a good drinking chocolate. I personally like mine thick and dark, rich but not heavy, so I usually find hot cocoa to lack body and most drinks made from melted bars too thick or sweet. With that settled, I started experimenting with a few mixes, adapting milk and water volumes and ratios, until I obtained a drink with a taste and texture that I liked.

The three pouches above, gifted to me by Acalli Chocolate, were some of the most flavorful mixes I tried. To prepare the mixes, I drew inspiration from the “hot chocolate shot” prepared by Ritual Chocolate in Utah. I halved the amount of water recommended on the package, and dissolved 2 tablespoons mix (which is equivalent to 1/2 package) in 2 tablespoons of milk and 2-3 tablespoons of hot water. I loved the thicker texture and strong taste of the resulting drink. My favorite mix was the 1579 because of the balance of spice/chocolate. Original was next. Spicy was for my husband, as I cannot handle hot foods too well.

You can order these pouches online on Acalli Chocolate’s website. Another mix I really like is Undone Chocolate’s, which is made from Ecuadorian cacao. It is sold in powder form, so it is mixes really well with hot water or milk. Too bad my jar’s empty.

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Dick Taylor drinking chocolate sampled at Philter Coffee (Kennett Square, Pennsylvania)

Looking for more drinking chocolate inspiration? Read John Nanci’s comprehensive post on Chocolate Alchemy’s blog. Here is how a few of my Instagram followers prepare their drink.

I make Frankencocoa! We mix a bunch together.

Jess

2 tablespoons of unsweetened cocoa powder, 2 tablespoons of sugar and 1/2 cup of milk (the 2% works); mix very well, add spices (cayenne pepper, cinnamon, ginger, whatever you like) and bring to a boil so it really thickens.

The sugar and cocoa mix should be first heated up with 1/4 cup of the milk and whisked VERY well so there’s no cocoa lumps; then, once smooth, add the second 1/4 cup of milk (whole is even better, of could) and gently bring to 2 or 3 boils; that’s how it gets thick 🙂

Stéphanie

I like Taza Chocolate Mexican Chocolate Cinnamon disc mixed with blue corn masa or atole and piloncillo. I make mine with almond milk. I pretty much make most of my drinking chocolate with almond milk or water.

Sophia, Projet Chocolat

Now tell me: how do you prepare your drinking chocolate?