Call me a chocolate snob, but there are a few chocolate bars I will not waste my daily allowance of calories on. But I will mention some of the stars. First, what makes good chocolate really good?
Much like wine and cheese, chocolate can be judged by the variety of flavors and aromas it emits. Line up some bars of chocolate, from Hershey to the most expensive luxury versions, and you will find some vast differences. These are best noticed when the chocolate is the dark variety, and contains no dairy or flavoring, except for real vanilla. No "vanillin" please- it's the fake stuff.
Who knew there was a right or wrong way to enjoy chocolate? Well, there isn't, but if you take your time (instead of I Love Lucy style) you may become aware of several different flavors-good or bad. Lets start with some of the good: fruits, spices, flowers, nuts, or even tobacco. For the bad: smoke, straw, mold, or grass.
So aim to taste slowly next time, and see what flavor or aroma you come up with. You don't have to swish it around in your mouth, or spit it back onto your plate, but letting it slowly melt in your mouth, and really tasting it, might just surprise you a bit.
Once you have found a chocolate whose taste you can't pass up, then experiment with filled chocolates. There are so many, from chili to coconut. And with the price tag of some, it may have to be quite a special occasion to enjoy these. Some chocolate costs as much as $70 per pound. That's just for the plain chocolate. Filled chocolates and truffles can have prices soaring well above that.
So for my favorites:
In Brussels, I had the pleasure of visiting a Neuhaus shop. I could have moved in! Just looking through the glass at the beautiful little chocolate masterpieces was fun. Then I had to choose the ones I wanted, and I was limited by budget.
My favorite was a layered piece with chocolate ganache and marzipan. My second favorite was a simple marzipan with a walnut on top. You may sense a trend here...I love marzipan
Much to my dismay, once back in the states, my favorites were out of reach. Neuhaus won't ship them to me, because marzipan has a very short shelf life. When it's exposed to air, it gets dry and crusty fairly quickly.
If I want to settle for some of their others, I can order a box, or "ballotin" containing 28 chocolates for $73, plus $23 for shipping. That's not happening anytime soon! Especially because I can get a good chocolate for less than that.
On to La Maison du Chocolat in Paris. I went in to that little shop too. The chocolate fountain, clearly visible through the front window is enough to draw anyone with a pulse through the door. There should be one like it in the Louvre. It is a work or art to behold.
Once in the door, the scent of the chocolate wafting around is enough to make you want to stay for a while. I did stay; about as long as I could before the clerk started looking at me a little funny. I suppose most folks leave after they make their purchase!
I did enjoy the chocolate at La Maison, but it wasn't quite as exquisite as Neuhaus. I sampled various pieces, and a popular filling is very light and fluffy. Creme fraiche is the base, and is then flavored with fruits or nuts, and liquors. Creme fraiche is somewhat like sour cream, only it's not really sour, and it's a little thicker than sour cream. It is used in much of the cuisine in France (and throughout Europe) and chocolates are no exception.
For me though, the creme fraiche-based fillings were not my cup of tea. I also don't care for liquor-filled chocolates; the alcohol tends to overpower the flavor of the chocolate.
So where is a girl (or guy) to go, if he loves luxury chocolate, but the cost us just too much to bear? How about gifts. Do you want to give the gift that nearly everyone enjoys, and no one "re-gifts"? But again, cost is a factor...
Here's the solution: Be your own chocolatier!
