Foodie Mom: Chocolate for Grown-ups Onlyuser rating
Each fall, I can always count on the New York Chocolate Show at the Metropolitan Pavilion to wash away the sugary, unfulfilling taste that lingers in my mouth from the handful of Halloween leftovers that I pillaged from Gianna’s Trick-or-Treat bucket. With wrappers of Snickers, Twix, M&M’s and the occasional Tootsie Roll Pop still stuck to my shoes, I practically run west on 18th St. to see what decadent, sophisticated and fun chocolate delights lie in store for my adult palate.
In 2011, I had the pleasure of walking the show with San Francisco chocolatier Michael Recchiuti of Recchiuti Confections, known for his signature burnt caramel chocolate, single-origin varietals and fleur de sel caramels, and discovered such novelties as chocolate-covered bacon and maple bacon lollipops. This past fall, bacon sat on the back burner while the focus turned to chocolate that inspired Latin-influenced treats as well as drew local appeal from New York's Hudson Valley. Chocolate mingled with wine and tea, cookies and decadent spreads. It even tangoed with figs and blue cheese.
Here are some highlights from the show that are sure to make you think twice before reaching for that left over Halloween candy.
This traditional little round Brazilian treat is made with condensed milk, butter and cocoa. The company offers more than 30 innovative flavors such as acai, blackberry, ginger, mango and pepper, and uses organic ingredients and Belgian chocolate.
Move over Nutella. This vegan organic spread is made with hazelnuts, cashews and cocoa. Plus it's rich in iron, magnesium, phosphorus and potassium.
The company marries red wine with natural dark chocolate—what it wisely calls two temptations in one. Try the sparkling chocolate.
I was obsessed with the company’s Obsession Bars: Pennsylvania Dutch Pretzel, CUZ Toasted Corn and KIX Wasabi Peas.
Completely raw delights, these chocolates begin with ethically sourced raw cacao from Bali, Ecuador, Grenada, Madagascar and Peru, glycemic sweeteners, nutrient-dense superfoods and medicinal herbs sourced from the Amazon to the Himalayas. My favorite: the Coco Almond Bar.
This small-batch artisanal confections company based in New York uses local ingredients to make candy bars such as the Figgy Blue Bar: a layer of fig ganache that sits atop soft nougat with toasted walnuts and Bayley Hazen Blue cheese from Jasper Hill Farms and enrobed in dark chocolate.
The chocolate ladybugs were adorable, but it was the company’s Every Flavor collection, with Honey Lavender and Mut Vitz Coffee Whiskey, that caught my eye.
These melt in your mouth French-inspired truffles come in four flavors: Classic, Raspberry, Toasted Almond and, my favorite, Candied Orange Peel with real bits of orange peel.
Located in Rhinebeck, NY, in the Hudson Valley, Oliver Kita showcased his line that included Hudson Valley Natural Bars, Woodstock Organic Chocolate Buddhas, studio collection bon bons and a vegan collection of artisanal bon bons. My favorite: The Hudson Valley Naturals Peanut Butter & Crispy Rice Bar.
Chocolate-infused teas were the star here: Dark Chocolate Orange Black Tea, Mint Chocolate Rooibos, Mate Chocolate (roasted Yerba Mate with dark and milk chocolate bits), Chocolate Ginger Rooibos and White Tea Spicy Chocolate were some of the highlights.
A special blend of E. Guittard dark chocolate and Maldon Sea Salt from England give these chocolate chip cookies their distinct chocolaty taste.