New York Chocolate Tour

Those of you who know me know that I have a bit of obsession with group deals such as Groupon, LivingSocial, Google Offers and the like.  Every morning I wake up to at a minimum six new emails with new daily offers from each of these companies.  Most recently, I took advantage of a deal for discounted tickets for me and three friends to take the New York Chocolate Tour by Celebrity Planet.

While it was upwards of 90 degrees out, this two-hour walking tour with chocolate samples at each stop was well worth the trip.  Here are some of the highlights of the tour:

First stop: Jacques' Hot Chocolate Bar in Chelsea Market

While I had my doubts about sampling hot chocolate in 90 degree weather, the hot chocolate I sampled was rich, creamy, sweet and spicy.

Li-lac Chocolates

I don't remember what I sampled here, I think it was some sort of dark chocolate.  But they had this adorable chocolate shoe in their display. 

Chocolate Bar

I remember I sampled a dark chocolate with gray sea salt here.  But I bought an iced mint tea that was deliciously refreshing on a walking tour.  This place has a nice, relaxed coffee shop feel to it, that I wouldn't mind coming back to.

The famous Magnolia Bakery where we had this double chocolate cupcake:

Xocolatti

Now this store was cool! The store is very small (as many are in Manhattan), only about 6 people could stand inside at one time.  So to efficiently make use of the space, it was designed in such a way, as you can see here, so that the walls are filled with chocolate boxes.  The owner is a 24-year old immigrant from India, so the chocolates are exotic concoctions, such as the mango paprika white chocolate slate that we sampled.

Pasticceria Bruno

This place's claim to fame is that they beat Bobby Flay in the Throwdown for best cannolis, which we sampled.  The cannolis were good.  But I had to take a picture of this chocolate shoe display, which seems to be a recurring theme in the chocolate scene in New York.

The last stop was Vosges Chocolate.   I didn't take a picture of it, but it was a neat store that sells all manner of unique chocolates, most notably bacon + chocolate.  We sampled the Barcelona Bar, though having been to Barcelona, I am not sure what it had to do with Barcelona. I also tried some of their red-fire tortilla chips.

Finally, one stop we did not go to that is normally on the tour, was Milk & Cookies, where we would have gotten to try a chocolate chip cookie.  Unfortunately, the store was closed on the day I was on the tour, so I was a bit disappointed.  But I definitely want to check it out some time soon, as well as come back to any of these stores to buy chocolate gifts for friends, or when I am just hankering for some chocolate for myself!

Note:  I was not compensated by Celebrity Planet or any of the above businesses to give this review.

The New York Chocolate Show

While the rest of the food blogosphere is inundated with Thanksgiving recipes, I've decided to post (although a bit belated) about my trip to the New York Chocolate Show two weekends ago with three lovely friends.

Rosann and I (Yup, the same Rosann from here), have been meaning to go to the Chocolate Show since 2007, but every year it seemed the fates would have it, something would come up, and we would not go. But this year was the magical year in which the planets were aligned and we finally were both able to go along with two other friends. And magical it certainly was. The Chocolate Show was jam packed, wall-to-wall with vendors boasting their fine chocolates, and samples. lots of samples. Also on display was the "models" from the chocolate fashion show earlier in the week. Yes, a chocolate fashion show in which the clothes are made entirely from chocolate! Some were very elaborate, like the one you see in the lead picture. Some were very detailed and intricate like this one here:

All that threading is made of chocolate!

Other models were New York themed like this Broadway girl...

And some were just funny:

We also went to a cooking demonstration in which renown pastry chef Kathryn Gordon, showed us how to make these macarons.

Did you know that macarons are very sensitive to moisture that humidity in the air while the batter is made can affect its texture? That's a little tip I learned at the demonstration. So it was an educational trip as well.

I also found some fun chocolate products like these:

Doesn't it look fun to smash a slab of chocolate with a mallet? I bet it would make a great stress reliever!

With so many vendors and samples, (there were A LOT of samples), its hard for me to choose my favorites, but I've narrowed it down to a few, in no particular order

1) Most interesting product - Chocolate enrobed bacon from Co Co Sala - They are based in DC - I just wish they had a location in New York!

2) Yummiest - Salt of the Earth Bakery - Their cookies and brownies are to die for, I can't wait to find their products in the city

3) Best alcoholic beverage - Chocolate Creme de Cocoa from Chocolate Shop Wine - it's chocolate and wine, it needs no explanation

I can't wait to go again next year! What are the chocolate shows in your area?

Acquiring new tastes

Last weekend, my boyfriend and I went to the Hester Street Fair in New York City. Now, when you first walk into the Hester Street Fair, it looks like a rather ordinary street fair. Racks of hand-woven scarves and blouses, custom-made jewelry laid on tables, and the like. But when you venture a little further, then you will discover amazing new tastes to be acquired. Towards the rear of the fair, there were at least half a dozen food vendors serving unique artisanal foods. We sampled the meatballs from Mighty Balls, a chorizo taco and a tamale from Brooklyn Taco Company, and my personal favorite, Taiwanese shaved ice from The Shaved Ice Shop.

But this isn't a post about the foods I ate, but rather the new tastes that I took home with me. At the fair, we bought a bottle of fish sauce from The Saucey Company and salsa from ZapoSalsa. This salsa has a new taste that I acquired, and used in the quesadilla that you see above. The label boasts that it is made of fresh ingredients, such as tomatillos, onions, tomatoes, but most importantly for this post, cilantro.

I hate cilantro.

Or at least, growing up I did. And I am not alone in this averseness to the leafy herb. There are enough people out there that the New York Times ran an article on why a certain segment of the population hates cilantro. To me, it always seemed to make me want to gag. So when I tried this salsa, I had my doubts. When I sampled it at the fair, it had a nice smoky, tangy flavor, with just a bit of a kick of heat.

So for dinner last night, we made pork and bean quesadillas. I marinated the pork tenderloin in the salsa for about two hours before cooking, which made the meat wonderfully flavorful. I also used the salsa as a garnish at the end.

So there you have it. I have acquired a new taste. What new tastes have you acquired?

Pork and Bean Quesadillas

Ingredients:
1 slice of pork tenderloin, about 1 inch thick, cut up into bite-sized pieces
1 cup canned black beans, drained and rinsed
1/2 red pepper, diced
a few slices of pepper jack cheese
a few tablespoons of Zapo mild salsa
flour tortillas (burrito sized)
Olive oil

Seasonings to taste:
Salt and pepper
cumin
chile powder

Garnishes:
Salsa
sour cream
avocado slices

black beans

Method:
Marinate the pork in salsa for at least 30 minutes, the longer the better. Heat oil in a pan and cook the pork. Remove from pan, leaving as much oil as possible in the pan. Add peppers to the pan and sprinkle with seasonings. Cook until soft and have a slight char. Set aside with the pork. Wipe the pan clean.

In a separate pan or pot, heat the beans and add some cumin and chile powder. Stir in pork and peppers.

Spray some cooking oil in the pan that you cooked the pork and peppers in. Heat until hot. Add one tortilla in and lay some cheese on it. When the cheese starts to melt add some filling. When you see the tortilla is forming bubbles and the bottom is nice and brown, cover with another tortilla. Flip the quesadilla as carefully as possible. Cook for another minute, or until the tortilla is golden brown. Repeat as necessary.

Serve with garnishes.