@Sweet Freak - Blogs

Manhattan's best 5 cups of cocoa - @sweet-freak

Wed, 21 Jan 2009 11:36:38 -0700

Because it's snowing in New York. Because it's the holiday season. And because it's one of the silver linings of winter: these are the hot chocolates you don't want to miss.Jacques TorresWhen you walk into Chocolate Haven Soho, the heavenly scent of chocolate is all around you. Belly up to bar and order my personal favorite: the peanut butter hot cocoa.VosgesThat their cocoa is called "drinking chocolate" and served in elegant glassware is telling. I like to change it up at Vosges and get the Bianca Cocoa: white chocolate with vanilla, lemon myrtle and lavender.Dessert TruckInsanely thick. Made with Valrhona and Guittard chocolates. Don't expect to drink the whole thing. Even I can't.City BakeryIf hot chocolate could be landmarked, City Bakery's would be the first to receive the designation. Start training for February's Hot Cocoa Festival by sipping their small portions now. It's habit-forming.MarieBelleI was going to give the fifth spot to La Maison du Chocolat. But since this blog is all (or mostly) about NYC, MarieBellewith a proper cacoa salon, six varieties, and the option for European (made with water) or American (milk) stylegets the nod.

Nunu now open - @sweet-freak

Wed, 21 Jan 2009 11:32:25 -0700

Nunu has new digs from which to peddle its oh-so-lovely chocolates. Two years after starting the company, they have appropriately cute space on Atlantic Avenue, not so far away from Sweet Freak favorites Atlantic Diner and Betty Bakery.The hot cocoa and tea are still coming, but all the caramels and ganaches are ready to be snapped up. Like the best selling hand dipped salt caramels: chewy two-bite treats that taste tobacco-y, salty and sweet altogether.Nunu gets their chocolate from a family farm in Columbia and relies on local, organic ingredients for the rest. "Totally natural. Handmade to order in Brooklyn." Better leave room for seconds.529 Atlantic Avenue between 3rd and 4th Aves917.776.7102

The stealth attack of Bond Street Chocolates - @sweet-freak

Wed, 21 Jan 2009 11:30:10 -0700

While we've all been waiting for Bespoke Chocolates to debut, Lynda Sternbam!opened Bond Street Chocolates on 4th Street. God, I'm loving the East Village these days.Bonbons come in flavors as demure as Earl Grey, wild as tequila, and classic as Valrhona. But Lynda's personality really comes through with some of her other treats: chocolate-covered wasabi peas (spicy!), corn nuts (salty!) and toffee (smokin!)I wish my nearby apartment were decorated halfway as nice as this super cool chocolate spot. It's small but chic, with rich chocolate brown walls and fuchsia (my favorite) accents. Aside from the gorgeous bonbons, I think one of the best touches is the thermos of free cocoa near the door. Nice!63 East 4th Street between Bowery and 2nd Ave212.677.5103

A one-two Parisian chocolate punch - @sweet-freak

Sun, 30 Jan 2011 10:33:35 -0700

Jean-Paul Hvin, Patrick Roger, Un Dimanche Paris I was certainly getting around to my favorite chocolatiers during my last weeks in Paris. But in the very last few days, I made visits to two brand new chocolatiers: Chloe Chocolat and Franck Kestener.My own copy of Chlo Doutre-Roussels bible, The Chocolate Connoisseur (2005), is a tattered, stained mess from all the bonbons I consumed while reading about Criollo trees and the tempering process. And when I spoke with Chlo at the Salon du Chocolat in October about the chocolate salon she was opening dangerously close to my apartment, needless to say I was as giddy as a kid in a candy shop. She debuted her two-story sliver of a salon just days before my departure, so I got to sit and chat with her and taste some mighty good chocolate.What distinguishes Chloaside from being the former chocolate buyer for Fortnum & Mason and one of the very few female pros in an industry dominated by menis how no-nonsense she is. She doesnt scold about cocoa percentages or eschew milk chocolate for dark. She doesnt make you feel like a chump for liking chocolate even if its not wrapped up from a beans to bar artisan or stamped with organic approval. Dont worry about where the beans come from, she insists. When you buy chocolate, youre buying an emotional experience; its sensory. Ah oui, merci!Thats not to say shes not on a crusade to make the world filled with better chocolate and more appreciation for it. Indeed, the intent of her new Marais home is to school both amateurs and connoisseurs through classes ranging from an introduction to chocolate to comprehensive international trends. She also offers two-and-a-half-hour walking tours that pay visits to some of the citys most prestigious chocolatiers. And, once youve worked up a chocolate appetite, she offers milk and dark chocolate tablettes (in adorable packaging), both of which are divine and can be paired with carefully selected teas.Across town, Meilleur Ouvrier de France Chocolatier, Franck Kestener offers a different, more decadent chocolate experience. Its a posh shop near the Luxembourg Gardens, peddling marzipan, macarons, mendiants and more.I went straight for his ganache-filled bonbons, which come in a beautiful and inspired range of flavors, from buttery tarte tatin to crisp mint to fruity juniper.I saved my square of Atlantiqueshortbread and salted caramel, topped with 66% dark chocolatefor the plane ride home, but piggishly ate two Nuages while strolling the streets of the sixth arrondissement. Another one of the young chocolatiers specialties, these treats look like cannels but are filled with a light and fluffy whipped chocolate marshmallow.Its been over three weeks since those visits. My cupboard is finally depleted of the bars and bonbons I brought home with me. I think I need another Parisian chocolate run.

There is something about Mary Chocolatier - @sweet-freak

Sun, 05 Dec 2010 06:35:11 -0700

Every since I saw a magazine article and photo of the crystal dishes filled with truffles at Mary Chocolatier in Brussels, Ive wanted to go. So last weekend, I took Sarah and Jo on a death march to find the place.It wasnt easy, but it worth it.The chocolatier and their recipes have been around since 1919. In 1942, King Leopold III gave them the royal seal of approval. Needless to say, plenty of other notable figuresand plebes like ushave traipsed through the doors since then for their pralines, truffles, caramels, ganaches.Bonbons, tablettes, mendiants, molded marzipan.The boutique and the packaging were almost as heavenly as the bonbons.And I made sure I had my fair share.

Salon du Chocolat in Paris - @sweet-freak

Fri, 29 Oct 2010 10:19:17 -0600

This weekend is the Salon du Chocolat in Paris.My advice is to go with a big appetite, big pockets and a big checkbook. There is lots of sampling and plenty of temptation.Theres hot chocolate and chocolate spreads.Chocolate bonbons in bright colorspretty spheresand shaped like animals and fish and vegetables.There are chocolate truffles, chocolate mendiants and chocolate pavs.Chocolate bars and chocolate tablettes.There are giant slabs of chocolate with nuts and berries and candiesand chocolate treats by the ounce.Chocolate fondant, chocolate pastries and chocolate macarons.Plus, chocolate demos and sculptures.There are chocolatiers and chocolate experts.High quality chocolate and sugary garbage.I think there will be plenty of chocolate in my dreams tonight.

A visit to Lisbon's Claudio Corallo Chocolatier - @sweet-freak

Tue, 25 May 2010 13:46:17 -0600

I am sitting here in Paris, three days after my trip to Lisbons only gourmet chocolatier, enjoying a block of 70% dark chocolate with raisins and a unique and potent liquor extracted from the pulp of the recently harvested cocoa fruit. Its heady and delicious.

It was on my recent trip to Portugals capital that I was fortunate enough to have a friend with a Frommers Guide. Inside, it shared a little-known address on a not-so-well-known street: that for Claudio Corallo on Rua Cecilio da Sousa.

I knew my chocolate block was going to be a winner since the moment we rushed into the small boutique, we were warmly greeted and eagerly treated to a chocolate tasting.

We sampled the 70%, 80% and 100% chocolates, a tasting that ranged from semi-sweet to acidic. Some of the bars had ginger or orange pieces, adding a touch of lovely sweetness.

And some of the pristine chocolates are made into more whimsical bonbons, like these lovelies made with pine nuts.

Claudio Corallo is not for everyone. With a devotion to pure cacao that's cultivated on the tiny African archipelago of So Tom, the beans are meticulously sourced and produced into dark chocolate without any sugar or vanilla. Its hardcore chocolate.

But how wonderful (and, to me, delicious) to discover an Italian man, living in Africa, producing chocolate in Iceland and offering it at a hole-in-the-wall in Lisbon.

Sometimes when youre crazy for chocolate, you really will go to the ends of earth for it.

February Tour: In the heart of chocolate darkness - @sweet-freak

Sun, 07 Mar 2010 10:54:08 -0700

Before I moved to Paris, I had only a vague understanding of the citys layout and, more important, its sweet spots. Now I can feel (and taste) my way around. And whenever I have to do an errand in the first arrondisement, I prepare myself for lusting after things I cant afford on rue St-Honor, but taking solace in the fact that I can at least splurge on something sumptuous: chocolatein solid or liquid format one of citys, nay countrys, best chocolatiers.

Lets start with the old master. Nestled between the luxury boutiques flaunting fine lingerie and crazy haute talons, Michel Cluizel (201, rue St.-Honor) has been making chocolate since 1948, though his daughter Catherine now manages the store. Among the delights for you to discover: a wall-mounted fountain spewing molten chocolate, giant bowls filled with truffles and macarolats (a chocolate version of the macaron) and 99% cacao chocolate bars. Pas mal!

Further up the street is Jean-Paul Hvins modern and refined tea salon/chocolate shop (231, rue St-Honor)top 3, if not my very favorite, chocolatier. Dainty macarons and pretty cakes welcome you along one wall (or you can indulge upstairs in the tranquil salon de th), but the bonbons are hidden in the back. With cocoa sourced from Venezuela, Ecuador, Colombia and Madagascar, and ingredients like cinnamon, caramel and champagne whipped into the dark chocolate ganache, theyre nothing if not sublime.

The selection at Pierre Herms 4 rue Cambon boutique is more limited than at rue Bonaparte, but dont despair. While you wont find towering cakes like the Plenitude or Isaphan, you will find all the incredible macarons and chocolates your heart might desire.

Finish off the decadence by sitting firmly on your butt at Angelinas (226, rue de Rivoli). You might have to battle some tourists and none-too-friendly waitresses for a seat, but a pitcher of their chocolat Africain more than makes up for it. Its rich and chocolaty, smooth and velvety, thick enough to coat your tongue, and almost thick enough to stand a spoon up in it. Its, oh whats the word heaven?

October Tour: Saint-Germain’s rich and dreamy chocolate trail - @sweet-freak

Sun, 18 Oct 2009 02:32:03 -0600

In honor of the Salon de Chocolat (which I didnt go to this year) this months walking tour takes you to some of Saint-Germains best chocolatiers. After all, you can toss an M&M in any direction in the sixth arrondisement and hit a world-class chocolatierespecially now that Patrick Roger has opened two new boutiques there.Start at one of them, 91 rue de Rennes, and see what magical window displays the creative chocolate genius has whipped up. After admiring the fantasies and inhaling the smells, select a few of his unusual bonbons to sampleperhaps the Jamaica, made with ground Arabica coffee beans; the Jacarepagua, a blend or tart lemon curd and refreshing mint, or the Phantasme, made with oatmeal.A fun and under-appreciated spot awaits just around the corner. The tiny and whimsical Jean-Charles Rochoux (16 rue d'Assas) is cluttered with chocolate figurines and sculptureseverything from fist-sized bunnies, squirrels and alligators to imposing nude busts. While Rochoux works in his basement kitchen, a lovely vendeuse, donning a lace glove, will pluck the pralines, nougats and truffles of your choice. Dont miss his signature Makers Mark truffles.A quick jaunt east, youll find Christian Constant (37 rue dAssas), a small but slick shop filled with decadent cakes and fragrant teas. In a case tucked along the right-hand wall, youll find delicious chocolates with spicy and floral notes such as saffron and ylang ylang.On your way back into the heart of the shopping district, skip the long line snaking out of Pierre Herm (72 rue Bonaparte). While his macarons are to die for, his chocolates, try as I might, arent as good as the others. Instead, make your way to another PierreBelgian chocolatier Pierre Marcolini (89 rue de Seine).Marcolinis boutique is as elegant and refined as a luxe jewelry store. Study the display cases to choose your bonbons of choice. My recommends: the Pav de Tours Fondant, an uber thin milk chocolate, filled with sugared almonds, hazelnuts and puff pastry cake, and the Coeur Framboise, dark chocolate ganache with raspberry puree, enrobed in white chocolate.Is there anything better than chocolate??

Pralinés good enough for kings - @sweet-freak

Sun, 23 Aug 2009 10:21:38 -0600

Founded in 1800, Debauve & Gallais is the oldest chocolatier in Paris.Sulpice Debauve, a pharmacist by training, opened the boutique after the Revolution and gradually built a reputation across the continent for exquisite chocolates. By 1818, he was appointed King Louis XVIIIs chocolate supplier, and then Charles Xs and then Louis Philippes. And now me.Its a beautiful old shop, which had me worried that the chocolates, too, were going to taste outdated. Silly girl.The half moon counter is a genius way of displaying all the bonbons, bouches and tablettesyoure practically surrounded by chocolate, and its just a matter of closing your eyes, pointing your finger and discovering which rich treat youre going home with.I kept my eyes open, indecisively (as always) going back and forth, back and forth. I couldnt decide if I wanted milk or dark chocolate, something filled with Cointreau or Calvados, covered in nuts or dusted with cocoa Sensing my panic, the patient dame behind the counter steered me towards the almond pralin, for which Ill forever be grateful.This pralin heart is one of the best sweets Ive had in a long time. Creamy, nutty and rich, not to mention generously proportioned, it gave me 1, 2, 3, 4. I dragged it out to 12 bites of blissful pleasure. It was the kind of treat that made me really savor each mouthfulsomething I couldnt imagine King Louis doing after all his years of exile.30 rue des Saints-Pers7eme

To the moon! - @sweet-freak

Mon, 20 Jul 2009 03:49:40 -0600

Ive always loved Patrick Rogers chocolates and his chocolate sculptures. But with the window display at his new Faubourg Saint-Honor boutique, my appreciation is going to new heights (hardy har har).To commemorate the 40th anniversary of Neil Armstrong and Buzz Aldrin landing on the moon, hes whipped up this clever little chocolate sculpture. My American pride prompted me to celebrate with a few bonbonsamong them, lemon-basil, passionfruit, salted caramel and a couple good old pralins.199 Faubourg Saint-Honor8eme

The Biarritz chocolate train - @sweet-freak

Mon, 25 May 2009 15:24:29 -0600

How do I explain this one? A sixth sense for cacao? An exquisitely attuned nose that enables me to detect almond paste from over 400 miles away? Faith that any place in France is going to have to-die-for bonbons?When I booked my trip to Biarritz, I knew rugby, pelote and thalassotherapy spa treatments were big. But I had no idea that the region had a storied chocolate history. I swear.It was only on the TGV from Paris, furiously cramming to create my two-day itinerary, that my eyes came across this info and my heart skipped a beat: a chocolate museum? Vraiment?? And when I was searching for my hotel and passed three chocolatiers within 100 yards of each another, well, it was only then that I believed my beach weekend was taking a delicious detour (bikini be damned!).The chocolate museum, Planete Muse du Chocolat, is (no pun intended) a sweet little place. It starts you off with a film about where and how chocolate is produced and then offers a handful of galleries devoted to chocolate molds and sculptures (created by Serge Couzigou), vintage advertising and packaging, and tools and machines from around the world and through the eras. At the end of the visit, youre rewarded for your attentiveness with a cup of rich hot cocoa. And, of course, youre spit out into the museum shop, where you can buy the house chocolate bars, bonbons, cocoa and cakes.I skipped the shop to do my chocolate shopping at the local chocolatiers.Henriet and Adam are located across the street from each other, reminding me of separated loversHenriet, traditional and decorated in pretty blue.And Maison Adam, dark, sleek and contemporary.Both have similar selectionschocolate bars, bonbons and bouches; marzipan molds and bricks, and pastries including the regional specialty, Gateau Basque.The Gateau Basque comes in several variations. One, a drier, circular shortbread cake is filled with cherry preserves. The other is also made with shortbread pastry, but its a flatter, denser square slice that sandwiches a lemony custard filling. The former is from Maison Adam, the former from Henriet.At both chocolatiers, the pates damandesone of my favorite thingscame in a spectacular array of flavors and varieties: raspberry, lemon, pistachio, pine nut, vanilla, chocolateSometimes it was sliced and packaged like a chocolate bar, sometimes smaller bite-sized pieces were rolled in sugar and sold like a bag of suckers. It was delicious both ways.And the chocolate bonbons were equally adventurous and divine: milk chocolate with passionfruit ganache, dark chocolate with African tea, praline with lemon and coriander, salty, floral, spicy really, had I known I was training straight into chocolate paradise, I would have stayed for more than a weekend.There was no time for La Maison de Kanouga or Daranatz (with those cheerily wrapped chocolate bars).But, now that I know Biarritzs sweet secrets, Ill make sure the next visit is for an entire week.

A local legend - @sweet-freak

Thu, 14 May 2009 14:57:11 -0600

Denise Acabo. The name doesnt mean much to 99.9% of the worlds population, but those who do know it are fanatical about the woman, her Parisian chocolate parlor and her devotion to Frances best chocolatiers and candy makers.With a daily uniform of long blonde braids, a tartan plaid skirt, and the sexy-schoolmarmish blend of bifocals and Chanel No 5 that only a middle-aged Frenchwoman can pull off, Acabo is a cult character here in Paris. But for more important reasons than her signature look, or even her choco-knowledge. Its her irresistible charm and infectious enthusiasm that reels them in.Everyone who walks through the doors of her SoPi (South of Pigalle) boutique is treated like the most important person in the world. She grabs you by the arm and gushes about her products: that theyre the best of the best and that shes the exclusive carrier in the city. Shell tell you how the cab drivers come in and clean her out of Le Roux caramels and that Japanese tourists fax her magazine articles in which shes appeared. She talks a mile a minute and is as much an entertainer and theatrice as a chocolate connoisseur. She could prattle on about pralines for hoursand she will if youre not careful. I looked at my watch when she paused for a breath and was shocked to see 30 minutes had passed. Its a shame I could understand only a fraction of what she was saying.But, importantly, what I did understand is that, outside of Lyon, she is the sole carrier of Bernachon chocolates.This famed chocolatier, Maurice, and his son, Jean-Jacques, operate a bean-to-bar factory that churns out dozens of flavors of delicate bonbons and hunky tablettes. So how do you choose between so many amazing flavorsespresso, orange, hazelnut, rum raisinwhen youre in that enviable position? For me it was simple: I let Denise do it.And thank goodness. When I unwrapped my Pte dAmande Pistache at home, I was suddenly inhaling vats of fresh chocolate in a factory. Delicious without even taking a bite. Between the richness of the 62% cacao and the sweet grittiness of Sicilian pistachio paste, I thought I had ascended to chocolate heaven. Its one of the most brilliant things Ive ever eaten.She was equally pointed and strong-willed with my bonbon selection. After careful consideration, I had selected six from the case, but she shot two of them down. She wanted to make sure I had the best of the best so I wound up with a selection from all over the country (Gevrey-Chambertin, Bourges, Lorraine) from masters including Henri Le Roux (salted caramel), Bernard Dufoux (balsamic vinegar truffle) and more from Bernachon (a praline noisette).There were so many exquisite sweets that I didnt get (this time), including the Breton caramels. But I was happy to see she also carries Jacques Genins caramelsmore proof that Acabo only carries the best of the best.30 rue Pierre Fontaine9eme

Dueling cakes - @sweet-freak

Mon, 13 Apr 2009 00:48:14 -0600

Its been sixteen years since Ive seen my friend Bessies cousin, Bessie, but I had the chance to catch up with her this weekend at Jean-Paul Hevin's salon de th.We were modest and French enough with our mealsquiche for Bessie, salad for me, wine for us both. Less so with dessert. Its a chocolatier, after allmy favorite one at that. We had to have chocolate cake.For all its poshness, the salon has these weird oversized, laminated menus with pictures and descriptions of the cakes on itlike something youd see at a carnival. But they were admittedly helpful in narrowing down the selection. From the 30+ varieties of cakesmost of them chocolate-basedBes chose the Choco Passion, and I went classic with a Chocolat Framboise.My chocolate-raspberry cake was gorgeous. Layers of fluffy chocolate mousse and dense chocolate cake rested atop a cacao biscuit and beneath a layer of raspberry preserves. But for all its beauty, it lacked that famous je ne sais quoi. It had nothing on Bessies Choco Passion.The Choco Passion was rich and complex, nutty and fruity. A flakey praline base and dark chocolate ganache made for a thick, savory base that was offset with chocolate mousse whipped with tart passionfruit. It had so much depth and was so irresistible, I just wanted to keep sneaking bites of Bessies cake. But I figured that wasnt very French of me.231, rue Saint-Honor1eme

How to decorate for Easter - @sweet-freak

Mon, 13 Apr 2009 00:45:23 -0600

Last year I was excited for Peeps from Bethlehem. This year, Im enjoying the over-the-top molded chocolates in Paris.To be clear: Im not sampling every chocolate bunny or chickI have to show some restraint. Besides, seeing the elaborate window displays around town is almost as satisfying as tasting the edibles within.Michel Cluizel has chocolate eggs by the dozens.Not to be outdone, Lenotre created an Easter egg tree.Rocher and Dalloyau also put their eggs front and center, the former under beautiful cherry blossoms, the latter, coupled with teddy bears. HmmmmI love Jean-Paul Hvins wacky giant hen.But, as always, the cake goes to Patrick Roger.I would call this more of a celebration of spring than Easter specifically. His sculpted display at the Avenue Victor Hugo boutique has a thatch-roofed shed and anthropomorphic vegetable garden.Smiling chocolate leeks or cabbage, anyone?

The mixing bowl: Rachel Zoe Insler - @sweet-freak

Sun, 05 Apr 2009 01:53:00 -0600

The first time I bit into a Bespoke truffle, I was instantly smitten. But the first time I met Rachel Zoe Insler, I was wowed. She's got the smarts and talent of a chocolatier trained in London, but the cool down-to-earth vibe of someone who's passionate about the city and can cop to loving Tasti-D-Lite.Growing up, my favorite sweet was:Honestly, I think I've always been a salty girl, but a quick call to my mother indicates that I had a serious thing for Baskin Robbins' bubble gum ice cream, which I received whenever she and I went to the laundromat together.My favorite sweet now is:A mini coffee eclair purchased from a Parisian patisserie. It's one of the few sweet things I actually crave.My personal Bespoke favorite:The Southampton tea truffle. I give the credit to the tea, which is so wonderfully aromatic. The good folks at Amai introduced me to it, and I've been using it ever since!What I love about the East Village is:How dynamic my neighborhood is...which is 100% due to the people who live here and have set up small businesses here. Since I both live and work here, there are full weeks where I don't leave the East Village but want for literally nothing in terms of fun, food, drinks, entertainment or people-watching. Plus, it's close to Brooklyn, where so many of my friends have migrated!Truffles or pralines:Truffles to make....pralines to eat!White, milk or dark:DarkCaramel, ganache or cream:Caramel....salted, if possible. Plus, sugar is so fascinating to the latent scientist in me.The perfect pairing:A night off with my fianc and a bottle of red wine.I'd love to create a flavor for:My mom. She doesn't really like chocolate, but I think if I make something with enough nuts and salt, I'll win her over!Kitchen essentials:Spatula, ladle, palette knife and scraper. Induction burner and chocolate melter are non-essential but SO helpful!Style essentials:I usually work in yoga pants and clogs, so I'm not all that stylish, but I have been loving my lavender bandanna from Montana Knox, my new neighbor on Extra Place. It's nice to cover my hair in style when I'm in the kitchen.Chocolatiers I admire:My mentor, Keith Hurdman, and Kee Ling Tong, who is my one-woman-chocolate-shop-pioneer inspiration.I'm most inspired when:I'm spending time with my amazing friends and family.How much is too much?When the mail carrier you've never met tells you look exhausted....it's too much.Favorite movie snack:Popcorn with copious amounts of salt and a "small" diet Coke that is about 36 oz.Guilty pleasure:Tasti-D-Lite and Diet Coke. I try to eat only real food....but Tasti-D and DC are so fake and yet SO GOOD.Other favorites:Music: Jack Johnson on a day off...nothing says "relaxation" like that; Gnocchi, eaten preferably in Italy; New York, Paris and Montalcino; the movies, Clueless & Clue.

Poisson d'Avril - @sweet-freak

Fri, 03 Apr 2009 03:45:55 -0600

To the French, April 1 is Poisson dAvril. The idea is generally the same as April Foolsto play practical jokes on othersbut they do so by attaching fish to unsuspecting others backs ( la a kick me sign).But what really interests me about the French interpretation of the holiday are the chocolates everyone gets to celebrate. You can find dime store bags of molded fish, clams, seahorses and the likeeither in milk, dark or white chocolate. But the top-notch chocolatiers also get in on the fantasy and fun.Indeed, these are Patrick Rogers molded chocolates.And here are some beauties from Jean-Paul Hevin. Youll notice this poisson de bon thon is 28 eurosa $37 chocolate fish.Your neighborhood patisseries offer less expensive treats. They just dont have same omigod factor as the masters.

Chocolate heaven - @sweet-freak

Thu, 19 Feb 2009 15:58:44 -0700

I'd heard about Food Emporium's vast Chocolate Shop and yet couldn't bring myself to believe it would be anything extraordinary. Since I'm the first to admit when I'm wrong, I must admit: I was wrong. Very, very wrong. This place is chocolate heaven.Of course the two bars I was looking for weren't there (Vosges Enchanted Mushroom and Zotter Horse's Milk and Berries - don't ask). But seemingly everything else is.Fauchon, Michel Cluizel, Dolfin, Vere, Galler, Chuao, Chocolove, Scharffen Berger, Cote d'Or, El Rey, Valrhona, Michael Recchiuti, Dagoba, Amedei chocolate heaven, for sure.(Hi, Adrienne!)1175 Third Avenue between 68th and 69th

Behold, Bespoke is open - @sweet-freak

Tue, 17 Feb 2009 09:49:37 -0700

Rachel and Gil are ready! The city was kind enough to finally hand over those permits so us chocoholics can get our fix at the lovely new Bespoke Chocolates. All I have to say is: get ready, people.These truffles are some of the best I have ever eaten (though Mr. B's birthday bonbons were pretty crazy, and I still put Kee's on a pedestal, and then there was Paris). But. But, but, but.The strawberry balsamic truffle is made with strawberry puree, eight-year-old La Vecchia Dispensa Italian balsamic vinegar and 66% dark chocolate. Then it's dusted with freeze-dried strawberry powder. Heaven.A simple 70% Columbian dark chocolate truffle (pictured here) is impossibly creamy a real melt-in-your-mouth gem.And Rachel's signature pretzel-covered sea salted caramel is crazy, with crackly, salty pretzel bits coating the chocolate shell and caramel center. Insler suggests popping the whole thing in your mouth since its really liquidy caramel inside.As amazing as these truffles are, I can't wait until they unveil their homemade hazelnut spread (better than Nutella?!) and chocolate bars.6 Extra Place off First Street, between Bowery and 2nd Ave212.260.7103

Sweet Freak scoop: Hot Chocolate Festival comes a day early - @sweet-freak

Tue, 27 Jan 2009 13:47:11 -0700

Just as I was reminding Alex that we're six days out to City Bakery's month-long Hot Chocolate Festival, I got a message from Maury: the festival not only starts a day early, but is staying open late to celebrate.The 17th annual festival kicks off this Saturday, the 31st, at the normal opening hour of 7:30 a.m. But just in case you're too busy shopping sales, catching the Oscar nominations, taking in Marlene Dumas at Moma, or sleeping off Friday night's soires, City Bakery will remain open until midnight in celebration of the festival. Thats 16 hours of decadent hot cocoa, followed by a month of experimental flavors like banana peel, beer, ginger, caramel and, Maury's favorites, bourbon and vanilla bean.What's more, they're introducing "Lights Out Hot Chocolate" this year. Every day at 3 o'clock, the mezzanine lights go off and the candles get lit creating not only a moody way to sip your cocoa, but also a sweet way to save energy. How do you like that, Mr. President?3 West 18th Street between Fifth and Sixth Aves212.366.1414