by Stephanie Zonis
Holiday and Seasonal Desserts
Hi! My name is Stephanie Zonis, and welcome to the November, 1999 (Thanksgiving) edition of "I Love Chocolate." The holidays are practically upon us, so this edition of the column is devoted to desserts that might be especially nice for gift-giving and/or company.
I'd like to urge all of my readers to make a special effort to get into the kitchen this holiday season. I grew up in a household where very few convenience products or mixes were used, and it wasn't until I was much older that I discovered just how lucky I'd been. Not everything in the kitchen has to take a lot of time or effort (brownies and stir-fries are just two examples); some foods can almost cook by themselves (many soups fall into this category). Being able to cook even basic foods is a skill I regard as important and necessary, and it is a great shame that so many children in this country grow up believing that food only comes out of a package or from a restaurant. If you do have kids, by all means get them involved when you cook. One of my friends has a toddler daughter whose job is to add vegetables to whatever Daddy is cooking. He chops the vegetables, of course, but she takes her responsibility very seriously, and both are proud of her accomplishments in this line. Get your family to help with food preparation; you'll all be the better for it. OK, end of lecture--let's get cooking!
Chocolate Find of the Month:
Perfect chocolate for gift-giving? International Chocolate Company has it all wrapped up! This organization claims to be "the only North American company that makes single-bean chocolate." If you don't know, single-bean chocolate is chocolate made from the cocoa beans of only one country, rather like a varietal wine made from one variety of grape. Cocoa beans, like grapes, are greatly affected by the climate and soil in which they're grown, and beans from different countries will produce markedly different chocolate. International Chocolate Company produces milk and dark chocolates from Ecuador, Mexico, and the Ivory Coast. The chocolates are in neat squares, beautifully wrapped in colored foil, and the squares are presented in velvet jewel boxes (your choice of colors) or in a black-and-gold box.
This is chocolate for people who can appreciate "the good stuff"--or those willing to be students in such a noble endeavor! It is perfectly smooth, as good chocolate should be, and the varietal squares all have different (but delicious) flavors. International Chocolate Company is at 2030 North Redwood Road, Suite 80, Salt Lake City, Utah 84116-1255; their phone there is (801) 359-7375 or (toll-free) (877) 359-7375 (yes, the numbers are identical except for the area code). The website, at www.chocolate4u.com, also offers jewelry and apparel, a book or two on chocolate, and monthly drawings. Check them out!
Chocolate Event of the Month:
Are you ready? The Second Annual Chocolate Show is about to make a triumphant return to New York City! Chef-demonstrators this year will include David Norman (Ecce Panis), Stephen Durfee (The French Laundry), Jacques Torres (Le Cirque 2000), Andrew Shotts (The Russian Tea Room), and too many others to list here. There will be more than 40 brands of chocolate represented, from Christopher Norman to Neuchatel to Perugina-Baci to Valrhona to Hauser. Chocolate tastings, interactive exhibits, seminars for adults and children, a kids' corner, chocolate architecture (yes, buildings made out of chocolate!), live music, and much more! You'll be able to purchase chocolate and place orders for the holidays, too. Admission prices: $12 per adult, $10 for students (with ID's), and $8 for seniors and kids under 12. The Show will be held at 123 West 18th Street (The Metropolitan Pavilion), from 26 through 29 November. Hours are: Friday, 26 November, 2 pm to 7 pm; Saturday and Sunday, 27 and 28 November, 11 am to 7 pm; Monday, 29 November, 11 am to 9 pm. If you'd like a brochure, call (toll free) (877) 246-2638. See you all there!
I Love Chocolate wants YOU!!! Do you have a comment, question, or suggestion? How about a recent chocolate "find" you'd like to share? You can contact me at: [email-address-removed]; I'd like your input on this column. Thanks!
'Til next edition,
Yours in chocolate,
I Love Chocolate
- Chocolate Celebration Cake
- Chocolate Praline Bars
- Mocha Chiffon Pie
- Rocky Road
- Two Ginger Chocolate Pumpkin Cake
- White Chocolate Chunk Cookies, Three Ways
Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.
Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.
This page created November 1999