Busy Days of Chocolate Tasting at The Meadow

It’s been a while since we’ve talked about chocolate, and a lot has happened.

The main thing is that we have been eating (ahem, I mean tasting) a lot of chocolate bars.

Sahagun Salted CaramelsOur Meadow Salted Chocolates were back in stock for a short while!  But no, they are gone again, darn it.  If anyone knows a great, secret local chocolatier who can mold and package our salted chocolate, please do tell.

Also made locally, we now carry Sahagun Handmade Chocolates’ legendary fleur de sel liquid caramels, and an expanded collection of her lovely “barks.”  There is the Palomitapapa, the Pepitapapa, the Oregon Bark.

Michael Recchiuti fleur de sel caramels have also landed on the shelves, along with boxes of his wild and delicious chocolates.  I confess that part of the reason does not have to do with the fact that his caramels are ridiculously, annoyingly good.  Part has to do with the fact that we just love Michael and his wife Jackie so much, we want to be feel their presence in the shop.  (I’ll post something on a Japanese salt-festooned dinner we all shared at the Heathman not long ago on Saltnews.org sometime soon!).   Local chocolatiers include Sahagun, Xocolatl de David, DePaula Confections, and Lulu’s Chocolate!We have two of the best and brightest new boutique true bean-to-bar chocolate manufacturers, Rogue Chocolatier and Patric Chocolate, joining the tide (mmm, tidal chocolate) of new American chocolate makers like Askinosie, Amano, and Taza.  We will share more on them later, but for now… Suffice it to say that both are pursuing things never before achieved in chocolate. Rogue is almost bewilderingly flavorful, with the citrusy licoricey Hispaniola from the Dominican Republic and the Plumy woodsy Sambirano from Madagascar. Patric is sophisticated as can be, playing with varying cocoa butter levels (one of only two artisans who press their own cocoa butter).  Like a wolf and a duck raised in the same crib, the 67% and 70% chocolate bars are more different than they are alike, with interesting qualities.

And we have a bunch of great new chocolates, including about 9 new single origin chocolate bars from Coppeneur.  Not only are they incredibly fun to say aloud (Plantation Hacienda lara, Plantation Menavava, Plantation Uba Budo, Plantation Menavava, etc), they are truly wonderful chocolate bars. And for those of you who look down your nose at milk or flavored chocolate, try the Plantation Tabuna milk chocolate or the Trinidad chocolate with habanero and lavender.

That’s not all.  We have a bunch of new snacky chocolates from Kshocolat, new beautiful chocolate bars from Richard H. Donnelly fine chocolates.  Askinosie Milk chocolates and white chocolates are now available, and they really unusual—definitely worth a try.  We now carry Caoni Chocolate from Ecuador, and to wrap things up.  We have new drinking chocolate from Café Tasse joining the shelves with our existing collection of Marie-Belle drinking chocolate, Weisse, Kshocolat, Guittard, and others.

All will be up on the www.atthemeadow.com soon for online ordering.  All have been eaten and eaten some more, again and again, as we try to educate ourselves on the the positively sensational wave of great new chocolate bars entering the marketplace!  The Golden Age of Chocolate is upon us!

6 Responses to “Busy Days of Chocolate Tasting at The Meadow”

  1. on 12 Dec 2008 at 3:09 pmmarchi

    ok ok you win. your life is better than mine. I took the wrong path. I see that now.

  2. on 12 Dec 2008 at 3:31 pmmarchi

    PS I blogged you, your blog, and the meadow at the afore mentioned blog.

  3. on 27 Feb 2009 at 12:58 pmCheryl

    Have you tried some of Guittard’s bars? What do you think?

  4. on 23 Sep 2009 at 3:53 amLeslie Anderson

    I came across this website and I can’t help but to put comment on this topic. Same with you, I also adore chocolate and I’m a big fan of any sweets (of course I regularly visit the dentist). This chocolate that you feature is really mouth watering. I also love almonds. I would like to know, is there like a recipe for this caramel? Thanks!

  5. on 02 Oct 2009 at 9:30 amMark Bitterman

    Leslie, you could ask Elisabeth at Sahagun if she would like to share her recipe. She is an amazing artisan and it would be great to learn from her. However, she’s also a businesswoman and I don’t know if she would want to share all her secrets!

  6. on 09 Nov 2010 at 10:21 amartisan chocolate workshop

    we run a mobile chocolate workshop in the south of england.if you want to learn about chocolate give us a visit at the artisan chocolate workshop.

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