Closing out a delicious cocoa inspired year

This year my husband and I will be celebrating New Years at home. We decided to organize a small celebration to welcome in the new year. Of course, the celebratory activities, mainly eating and drinking, must include some form of hot chocolate or cocoa.

Along with our cheese and crackers and crab stuffed oyster shells, we are adding a dessert fondue to the menu. Since I didn’t have whipped cream or evaporated milk to make fondue from scratch, I decided to make my “own” fondue with Luker Bitter Chocolate and Sol Chocolate de Mesa con Azucar Morena (a hot chocolate table chocolate with brown sugar), a cinnamon orange sugar blend, Mexican Vanilla, Evaporated Milk and Vanilla Bean Marshmallows by Plush Puffs. Both chocolates hail from Columbia.

I know this isn’t a very nutritious recipe in the making, but I rather work with what I have then be on the road with potential drunks. Here are a few pictures of my work in progress. Stay tuned for the outcome…

A little cocoa a day, keeps the dentist away?

A research group compromised of doctoral students and scientists from Tulane University, the University of New Orleans and Louisiana State University’s School of Dentistry, recently wrapped up a research study on the effects of cocoa in fighting cavities. The research suggests an extract found in cocoa powder “was more effective than fluoride” in preventing cavities. The cocoa extract is composed of a white crystalline powder with a chemical composition similar to caffeine. The extract helps harden teeth enamel, “making users less susceptible to tooth decay.”

Although the results are promising in the animal model, it will take a few years for a product to be approved for human use or distribution.

Voluntary Recall of Dorsey Marketing Inc. Cocoas

The FDA announced the voluntary recall of three G&J Gourmet Market Cocoa Products manufactured by Dorsey Marketing Inc. (DMI) of Ville St. Laurent, Quebec, Canada and distributed by Big Lots during the weeks of September 22, 2008 and September 29, 2008, and Shopko during the week of October 10, 2008.

The recall was issued because the products may contain melamine.

The cocoa products in question are:

* G&J Hot Cocoa Stuffer Item 120144 (UPC 061361201444)
* G&J French Vanilla Cocoa (UPC 061361201260)
* G&J Double Chocolate Cocoa (UPC 061361201260)

If you purchased one of these products or wish to read more about this announcement, visit the FDA at www.fda.com.

Hazelnut Hot Chocolate on the Run

Between being sleep deprived and cold, I’ve been on a losing battle with trying to get to work on time while processing customer orders for the holidays. As I run from point A to point B I had to outsource something, so I decided to outsource making hot chocolate until the madness diminishes.

Since a Starbucks is right near my office and I was in need of a little pick-up me up, I decided this was the perfect time to visit the location for round 2 of my Starbucks hot chocolates taste test. Recently, I gave the approval for their Signature Hot Chocolate, a classic hot chocolate recipe. Now it is time to try Starbucks’ Hazelnut Signature Hot Chocolate.

My Cliff Notes version of this review is as follows:

1. Appreciated the initial flavor
2. Nice texture
3. Did not enjoy the hazelnut after taste

It’s official! No to Hazelnut Hot Chocolate, but yes to Starbucks Signature Hot Chocolate. If the hot chocolate urge arises again, I know which hot chocolate I’ll be drinking until I try option 3…Salted Caramel Signature Hot Chocolate.

Cacao Beans = Brain Food

If you are in need of a little brain food, cacao beans are officially ranked as #2 by BrainReady.com as one of The Top 5 Brain Health Foods. Cacao beans, the foundation of chocolate and cocoa powder, are renowned for its mood enhancement, “antioxidants, flavonoids, catechins and other brain and body enhancing elements”.

As you look to chocolate for brain power, BrainReady.com recommends non-Dutched processed cocoa which removes many of the positive elements from the cocoa powder. Dutched-processed cocoa is processed with an alkalizing agent which refines the powder and decreases the cocoa’s acidity levels. Instead, look to indulge in high cacao contain chocolate bars with at least 75% cacao content, 100% organic non-alkalized chocolate products or chocolate/cocoa that is minimally processed.

Here is the complete list of The Top 5 Brain Health Foods from BrainReady.com :

1. Wild Salmon
2. Cacao Beans
3. Matcha (stone-ground Gyokuru green tea powder)
4. Acai Berries & Blueberries (tie)
5. Coffee Beans

I wanted normal hot chocolate

The other half and I decided to take a walk to around 4:00 pm today. The sky was grey with dark clouds looming near by. Regardless of the weather, we moved forth with our walk. Soon after we had some spring into our step, then it started to rain. DRATS! When it rains in Texas, it usually is a short, vicious downpour. The other half and I decided to continue on our 30 minute walk with the rain coming down.

When we arrived at home, I knew what could knock the chill out of our socks…hot chocolate. I grabbed two cups of milk, ground nutmeg, pumpkin spice, ginger, a cinnamon stick, pure vanilla, unsweetened chocolate and the alternative sweetener Splenda. This would be my first time using Splenda in any of my hot chocolate recipes. I promised another blogger a sugar free recipe for hot chocolate. So, this would be a perfect opportunity to kill two birds with one stone.

Things were going swimmingly in the kitchen. A little bit of this, a pinch of that…until it came to working with Splenda. Although I am accustomed to working with various sugars, I couldn’t properly judge the amount of Splenda required to make a delicious hot chocolate.

Soon, a creation was born. The flavor was okay, but it had a little bitterness to it that I know wasn’t related to the chocolate. After all that hard work, the other half comes into the kitchen and takes a sip. A silent pause, then he says, “I wanted normal hot chocolate.” Well, at least it took a pretty picture?

A Recovery from Stonebridge

We finally finished cleaning up from the Stonebridge Church Holiday Market last week featuring Michelle Hammond. The hot chocolates and cocoas we shared with our booth visitors were Omanhene Hot Cocoa Mix, The King’s Cupboard Dark Chocolate Chunk, Dagoba Organic Xocoltal Hot Chocolate and Vosges Haut-Chocolat Bianca Couture Cocoa.

Visitors were exceptionally impressed with Vosges’ Bianca Couture Cocoa. The product arrived just in time for the event and I knew it would be a show stopper…which it was. I first experienced the power of Vosges Bianca while visiting Las Vegas earlier in the year. From my own personal experience, I knew people would simply love the unique spices that make up this cocoa blend.

At our own “cocoa bar”, we gave an overview of each product and the product manufacturer to interested customers. Once we explained the ingredients of Vosges’ Couture Cocoa: White Chocolate Shavings, Australian Lemon Myrtle, Lavender, people’s eyes lit up like fire. Although I had to remind them that white chocolate has absolutely no chocolate/cocoa content in it as it is derived from the fat from the cocoa bean (i.e. cocoa butter), that did not stop them from trying this cocoa. I must say Bianca made an impression on the visitors at this holiday market event.

A return to hot chocolate, Starbucks style

While shopping at my local Target, I noticed a sign displaying a trio of “Signature Hot Chocolates”. I thought to myself…hmmm. Starbucks is trying to lure in the “other” untapped customer again. Chocolate Connoisseurs.

A few years back, Starbucks introduced a drinking chocolate called Chantico. However, it was never fully adopted by the market. I can easily explain why. Most people truly believe hot chocolate is a water-based flavored drink with minimal cocoa content. Chantico, from what I understand, was extremely thick and along the lines of a European drinking chocolate. Clearly, people were not ready for such an extreme from what they were accustomed to… the dreaded instant hot chocolate!


I decided to try the Signature Hot Chocolate. You can tell I am not a Starbucks customer as I still refer to the sizes as small, medium and large. Oh, I am so uncouth! When my drink arrived, it had a mild layer of whipped cream on top. I simply love it that way. Too much whipping cream takes away from the overall drink. Starbucks receives 1 point for getting the whipped cream correct.

When I finally reached the creamy hot chocolate, I was nicely surprised. It wasn’t overly sweet, had a nice consistency and flavor. Starbucks 2 points . I hate to admit it, but I was pleased. If I am ever seeking a hot chocolate on the run and have a few dollars to spare, I will consider a hot chocolate stop at Starbucks.

Egg Nog for Inspiration

With another holiday shopping event this Friday, a lot of travel with my normal 9 to 5 job, and the holidays just around the corner, I thought I would get inspired vs. just being tired of the chaos.

So, I hopped into the kitchen to mix up a new hot chocolate recipe with a pint of egg nog I purchased from the grocery store. With the egg nog as my muse, I pulled out milk, vanilla, nutmeg, 99% unsweetened cacao from Scharffen Berger, Valrhona Cacao Powder and cane sugar from the refrigerator and/or pantry. First, I heated up the egg nog and milk in my double boiler over medium/low heat. Always make sure the bottom of the boiler is not actually touching the water. This helps avoid scorching the milk and/or chocolate shavings.

After warming up the nog, I added the chocolate shavings and blended continuously with a whisk. My goal was to have a creamy hot chocolate, but not due to the egg nog’s consistency. I wished the mixture to be creamy from the cocoa. Thus, I added a little Valrhona Cacao Powder to achieve the creamy richness I desired. Next, came ground nutmeg and vanilla.

Initially, I planned on adding cane sugar to the mixture. However, the sweetness from the egg nog was pleasant enough. After working out the cacao powder lumps and ensuring the chocolate shavings melted completely, the color and texture of the mixture deepened. Now, I am ready for a taste…not too bad!

I poured up a small cup for myself and the other half. After he took a sip, he said “This is good hon”. For an on the fly, holiday inspired venture, I think I created a recipe for the books.

Egg Nog Hot Chocolate from The Cocoa Lady of Cocoa Connoisseur

2/3 cup egg nog
1/3 cup milk
1 tbsp 99% cacao unsweetened baking bar, chopped
½ tbsp cacao powder
1/8 tsp ground nutmeg
½ tsp pure vanilla

Hot Chocolate Tastings at the Junior League Holiday Market

Over the past few days it has been exceptionally hectic in our household. We just wrapped up the Junior League’s Holiday Market held at The Woodlands Waterway Marriott. This was our first time participating in this holiday shopping event and it went very well. Our booth was extremely busy the entire event mostly due to our hot chocolate and marshmallow samplings. During the event we shared the following products with interested customers:

• Omanhene’s Hot Cocoa Mix from Ghana
• The King’s Cupboard Dark Chocolate Chunk Hot Chocolate from the USA
• Dufflet Extra Brut + Madagascar Vanilla from Canada
• Dufflet Mocha + Espresso from Canada
• Ghirardelli’s Peppermint Hot Chocolate Mix from the USA
• Mocafe Azteca D’Oro 1519 Mexican Spiced Ground Chocolate from the USA
• Vanilla Bean Marshmallows from Plush Puffs from the USA
• Dagoba Organic Xocoltal Hot Chocolate from the USA

Mom and Dad flew out as reinforcements for the 4-day event. This was my Dad’s first time setting up, viewing and participating in a tradeshow. He found it very chaotic and a lot of hard work. Previously, when my mom would return home from these events, he really never understood why she was so tired. Now with his first hand experience at tradeshows, he definitely understands the madness.

It was such a pleasure to see the faces of customers trying these hot chocolates for the first time. About 99% of them have never tried a true hot chocolate before. Especially after I would engage them about the product and they would ask “can you make it with water”. I just wanted to cringe when I hear that remark! The hot chocolates at the tasting booth are not made with “tri’s & di’s” or powdered milk. All of the samples were made with 2% milk and were extremely tasty. If they wished to tr

y a milk alterative, my mother would talk to the customer as she isn’t milk drinking person. Personally, as I have said before…”I am all about the cow.”

As the show wrapped up and we ran out of the King’s Cupboard Dark Chocolate Chunk, Mocafe Mexican Spice and Dagoba hot chocolate mixes. I even ran out of the Sugar Free Dark Chocolate Chunk! Normally, I do not bring sugar free mixes to the show since they never sell. However, we had a large contingency of people watching their sugar intake or had diabetes.

Initially, I planned on only sampling the Omanhene, Ghirardelli and The King’s Cupboard.

However, I became inspired by the reaction to the hot chocolates began sampling and opening up cans of Dufflet and Dagoba. The visitors have never tried anything remotely close to the sample selections and were extremely surprised at the kick of Dagoba’s Xocoltal chilies and cinnamon blend and Mocafe’s mildly spicy recipe. However, overwhelmingly the winner of the event was Omanhene’s Hot Cocoa Mix due to the chocolately flavor, simple recipe and perfect price point (6.50).

As we broke down the booth Sunday night, the chair of the Junior League came by my booth to re-introduce herself and the chair for the next year’s event. This year’s chair asked how the show was for me and noticed how consistently busy I was throughout the event. This was an honor since it was my first time being selected to participate in the event. Some of these shows are extremely difficult to get into. Hopefully, this means good news for 2009?

So, it get ready America! I am determined to educate people on the praises of drinking chocolate. Our next tradeshow is the Stonebridge Church Holiday Market in The Woodlands, Texas on November 22^nd.

Mocha with a View

After my Melt excursion, the next day we went to Shanghai Red for Sunday brunch with my sister’s friends and our mommies. Shanghai Red is located along the Marina and has wonderful spread of food. Considering our reservation started at 10:00 am, we did not leave the restaurant until 4:00 pm. (Don’t worry our waitperson was compensated exceptionally well for this extended brunch!)


During that time, we enjoyed many bottles of champagne, seafood, a relaxing sea side view and excellent conversation. I must say Shanghai will go down in history as the place I tried my first cup of Mocha. Their mocha was just divine. Personally, I cannot STAND coffee. However, the blend of cinnamon and other spices took this coffee inspired drink to another level. A dollop of whipped cream on top, added an additional level of tastiness.


Between my mocha and view of some amazing luxury yachts (with helicopters), this Sunday brunch was perfect!

Crepes by the Beach

My sister knows I love crepes second to hot chocolate! Nonetheless, while visiting the family in California she arranged a visit to two local Manhattan Beach / El Segundo crepe cafes. There was one cafe she just knew I would love. However, I wasn’t impressed with it. Therefore, I will not waste any time talking about it. However, my favorite café out of the two is Melt. Located in a relatively new shopping center called Plaza El Segundo, Melt is nestled towards the back of this vast open air shopping center.

When we arrived at the location early Saturday morning, no one was there. I was thinking….”oh, not good”. Since we were all hungry anyways, we decided to try it out. As usual, I selected the simple Strawberry & Cream Crepe. My sister chose a plain crepe while my mom opted for the Strawberry Royale which had strawberries, bananas, Nutella and cream. The staff was friendly and since we were the only customers at that time, the food arrived quickly.


I was disappointed that the menu did not contain hot chocolate, but my disappointment washed away when I engulfed a piece of my crepe. Yummy! The crepe itself was nice and thin. Every one was extremely pleased with their selection. When a crepe is purchased, Melt offers a discount on a gelato of your choice. Since Dad loves ice cream and gelato, my sister selected a “to go” cup of gelato for him. As mom and sister made a big ordeal as to what flavor to select for him, I decided to tune out of the madness.

On my next visit to California, a Melt visit is required! I hope the foot traffic picks up and it is still there when I return.

2008 Product of the Year

As the 2008 Product of the Year, Aero Bubbly Hot Chocolate beat out 58 other brands for the coveted spot in the hot drinks category. For hot enthusiasts, this is exciting news! The hot drinks category consisted of other hot beverages such as tea and coffee, and a hot chocolate blend beat them all.

I’ve never tried Aero Hot Chocolate, which is made by Nestlé’s, since it available for the European market. However, I must try to get here in the states.

Economy down, chocolate up

Although the global economy is struggling, chocolate sales are not. In Great Britain, sales for dark chocolate have double over the past two years. Chocolate sales in America’s chocolate mecca, Seattle, Washington, are extremely strong. Why? People wish to treat themselves with a little something sweet during these turbulent times.

Everyone knows when the cards are down people will either eat, drink, shop or participate in other unmentionable activities. According to the Seattle Post-Intelligencer’s Candy sales hit the sweet spot, the increased demand for chocolate is “a way to get through malaise induced by high food and gas prices.” Purchasing a chocolate kills two of those vices with one stone: shopping and eating. If you ask me, eating or drinking chocolate is the best way to ride out the roller coast of this unsettling global economy.

All Natural Baking Line

Ghirardelli, one of America’s oldest chocolate confections manufacturer, broaden their product portfolio with the introduction of a premium All Natural Baking Line. With the holiday season coming upon us, Ghirardelli’s new gourmet baking line consists of:

58-percent Cacao Semisweet Baking Chocolate
72-percent Cacao Extra Bittersweet Baking Chocolate
100-percent Cacao Baking Chocolate

By focusing on the cacao bean’s origin and refining process, Ghirardelli’s sought to extract the flavor from the finest cacao beans to develop a product with smooth melting and creamy texture. Ghirardelli hopes home based and culinary bakers alike will enjoy professional grade products for their decadent desserts.

Cocoa…Take me away

Forget Calgon, Hotel Chocolat in St. Lucia will relax your soul and tantalize your senses. Scheduled to open in 2009, Hotel Chocolat plan to immerse visitors in the true meaning of bean to bar. Visitors can tour the hotel’s very own cocoa plantation and journey through the entire growing, harvesting and manufacturing process of the hotels luxury line of chocolate.

While submerging yourself in the sensory experience, the body and soul can enjoy a cocoa nib exfoliation, cocoa butter moisturizing treatments and a dinner menu influenced with St. Lucia’s prize cocoa beans.

Sunshine in the Mail Box

Just after Ike’s departure from the Texas coast, hurricane-shocked Houstonians, such as myself, tried to return back to our normal daily lives. Of course, it did not include electricity, running water, accessibility to gas and so on. So, when my husband went to retrieve the mail, a little piece of sunshine fell out of the pile of magazines, bills and junk literature. It was a package from WideSpark Design, the publisher for The Chocolate Story by Rick Moser.

After requesting information regarding retailing the book, to my surprise Mr. Moser himself contacted me regarding the inquiry and asked if I would like to have a “fresh off the press” copy of the book. “Absolutely,” I said! A signed copy of The Chocolate Story arrived at the perfect time. We were in need of a charming story to wash all the devastation around us.

The book tells the story of two adventurous children on a walk through a forest that stumble upon a chocolate house. Without giving too much information away, the children learn a valuable life lesson on manners. My favorite part of the book is the Story Time Discussion Questions which allows, parents, teachers, family or friends to engage the children in a discussion about the main characters, Emily and Nick, and their actions throughout the book.

With the holidays around the corner, I would add this one to your Christmas, Hanukkah, Kwanzaa, Happy New Year or just because list.

Self Heating Drinks… Again

I came across an article touting the next big thing…self-heating drinks. Depending on your age, this is not a new concept. For many of us, self-heating products have been on the market for numerous years such as Wolfgang Puck’s Self-Heating Lattes (which were pulled from the market in 2006), Campbell’s Soup and a few companies that manufacture food for the camping/sportman industry.

However, self-heating food products never caught on with major food manufacturers as well as mainstream consumers. The simplicity of it is wonderful, but I enjoy the cooking experience.

Honoring Chocolate Legends

The chocolate industry has lost two legendary pioneers in the recent weeks due to cancer: John Steinberg and Klaus J. Jacobs. John Steinberg, physician, chocolatier and entrepreneur, co-founded of Scharffen Berger, one of the finest American chocolate manufacturers in San Francisco, California in the 1990’s. Mr. Steinberg traveled to Lyon, France to learn from the legendary chocolatiers at Bernachon and returned to America to capture the hearts and stomachs of many. Known for their small batch bean to bar approach and their ethical practices, Scharffen’s ingenuity brought immense recognition among culinary and home-based chefs for their superior quality and smooth texture.


After taking the helm of Johann Jacobs & Co. at 33 years of age, Klaus J. Jacobs transformed his great-uncle’s coffee trading firm to one of the largest chocolate and coffee manufacturers and sellers in Europe. During his reign at Johann Jacobs & Co., Mr. Jacobs acquired Swiss firm Tobler and France’s Suchard along with Holland’s Van Houten and French chocolate maker, Cacao Barry. With the addition of Cacao Barry came the creation of Barry Callebaut, one of the world’s leading producers of cocoa, chocolate and confections products.

Both Scharffen’s and Klaus’ contributions to the chocolate and cocoa industry will forever be remembered throughout the world.

Hurricane Hot Chocolate

I’ve returned to the blogosphere! Like numerous others in Houston, hurricane Ike knocked out the electricity in our home and office. Nonetheless, I am returning with a vengeance! A lot of activity took place in the cocoa and hot chocolate arena that I can’t wait to post.

In remembrance of Ike, I posted a picture of my Hurricane Hot Chocolate and dinner before the storm. Not a lick of cocoa in this drink, but a little bit of vodka courage.

In light of being accustomed to earthquakes, this was my first hurricane experience. Personally, earthquakes are easier to deal with as they come unexpectedly, they last few seconds and the destruction is not as significant. With hurricanes, you must prepare every single year and waiting for it to arrive is like walking to the guillotine. You know the end result but the anticipation is horrendous!

My family, hot chocolate and friends are well! Thank goodness. Now, I leave you with a recipe for Chambord Hot Chocolate from Gourmet Coffee, Tea and Chocolate Drinks by Mathew Tekulsky:

½ ounce Semisweet baking chocolate

1 cup Milk

1 tablespoon Chambord liqueur

¼ cup Heavy cream, whipped

Fresh raspberries, for garnish

Stir the chocolate into the milk in a saucepan over low heat for 3 to 4 minutes, or until hot (do not boil). Pour into a mug, add the Chambord, top with whipped cream, and garnish with fresh raspberries.

Move Over Nesquick Bunny

Move over Nesquick bunny, a new hot chocolate is in town. Nestlé just announced their entrance into the hot chocolate arena with the introduction of Skinny Cow, a low calorie hot chocolate beverage. Nestlé’s Skinny Cow is expecting to hit the retail market at the end of September in a 200g tub or single serve stick-packs. Available in two flavors, Indulgent Chocolate and Chocolate Mint, Skinny Cow Hot Chocolate has 40 calories, 3% fat per service and is HVO-free.

hot cocoa during coffee break

Recently, I was contacted for advice from someone who wishes to participate in espresso/coffee breaks with colleagues at work, but does not drink espresso/coffee.

For others in the same dilemma, here is the advice I provided:

“In order to better assist you, can you tell me if your office machine has a separate milk frothing mechanism? If so, you can bring your own milk into the office and have the machine froth/heat it up for you. Once the milk if heated to the appropriate temperature, add your chocolate packet.

For ease of use, I would recommend a cocoa powder mix vs. chocolate shavings. The reason behind this suggestion is that it will take a little longer for the shavings to truly melt in the milk. Since time is of the essence, a powder cocoa would perform nicely such as Ghirardelli, Dagoba or Dufflet. However, if you are looking for something a little thicker in consistency, than a taza powder by Valor would be right up your alley. If you really which to mix things up, bring a spice packet (with Nutmeg, Cinnamon, Pumpkin Spice etc.) a few days a week to add to your hot chocolate.”


As always, “Indulge and Enjoy”!

Rocky Mountain Chocolate Factory Hot Cocoa

Rocky Mountain Chocolate Factory recently announced a licensing relationship with Lehi Roller Mills, a Utah-based manufacturer of flour, gourmet brownie, pancake, muffin and cookie mixes. Established in 1906, Lehi Roller Mills has over 100 years of expertise in the specialty food marketplace.

Currently, Rocky Mountain Chocolate Factory has three hot cocoa selections in their product line:

Rocky Mountain Hot Cocoa
Belgian White Cocoa
Raspberry Truffle Cocoa

All come in 6.5 oz tins and retail for $7.50. Although I have yet to try any of these selections, I will add it to my “Must Try” list.

Not again DC…

While following a hot chocolate trail through the Adams Morgan district to Mixtec, I observed the after work activities of the local population. Some played basketball, ran or strolled down these historical streets. Others dined the evening away at one of the many quaint restaurants that lined the main street. In my eyes, the area was clear representation of having a nice work/life balance. But then again, who am I? I don’t even live there…

At last, I arrived at Mixtec for my third and last hot chocolate tasting of the evening. The restaurant was small and split into two sides. But the best thing of all, was that both sides of the restaurant were filled with occupants. Clearly, this meant the food must be good! Although I was really there for the hot chocolate, I was starving for “real” food by that time. Since Mexican food is my favorite, I thought I would partake in a complete dining experience. Unfortunately, it was getting dark outside and I was a little too far from my hotel to try and get back in the dark. So, I opted to order two chicken tacos, one quesadilla and a hot chocolate “to go”.

After taking seat at one of the few open tables, I proceeded to dream about what was going to be in store with Mixtec’s Mexican hot chocolate. Did it have a hint of cinnamon? A dash of chilies? Did the beans come from Oaxaca or from one of the local Meso-American bean growing regions? My poor stomach growled so loudly it snapped me in to reality and the fact my order wasn’t ready. Hmmm! They are very efficient with serving other people. What is going on? Low and behold, the server came back and explained he was on batch number two of trying to make my hot chocolate. He stated the “milk was curdling or something” and it was not working out. If time wasn't an issue I would have said, “Please try again.” However, father time was not allowing me the option to stay any longer.

With my order in hand, I was off to the Metro to return to my hotel. My second hot chocolate disappointment this trip. Although the food was delicious, the experience couldn't erase my disenchantment with another failed hot chocolate trip in Washington, DC. To ease my sadness I ordered Creme Brulee from the hotel restaurant. It was definitely a nice surprise!

Another hot chocolate beauty on the block

I must interrupt my Washington, DC hot chocolate adventure to announce that Carpigiani just unveiled the Chocolady Hot Chocolate Maker!

What a pleasure to learn a dedicated hot chocolate machine is available for hot chocolate aficionados. I take great pleasure in having a variety of hot chocolate machines options on the market. Furthermore, it is wonderful we no longer must use a “shared” beverage maker with the launch of dedicated hot chocolate machines!

The Chocolady Hot Chocolate Maker heats the hot chocolate mixture in 15 minutes and keeps the mixture flowing throughout the bain-marie heating system with circulating paddle stirs. It’s available in a 10-liter and five-liter sizes.

Has anyone seen this machine in stores yet?

Yelp.com sent me here!

Both air conditioners decided to crap out on me in the middle of the Texas summer so I am way behind in sharing my experiences from DC. Nonetheless, while I was sweating to death down here, I was reminiscing of my hot chocolate experience at Locolat.

After enjoying a splendid yet bug interrupted dining experience at L’Enfant, I made my way to Locolat. Located on 1781 Florida Ave NW in the Adams Morgan district, Locolat is tucked back on Florida Ave. As another Yelp.com recommendation, I placed Locolat on my list to experience their hot chocolate for myself.

The storefront was amazingly open to view the culinary geniuses inside from the sidewalk. If you do not have the money to enjoy one of their confections, at least you can watch the masters hone their craft. Upon entering the store, I was greeted by a lovely case of colorful chocolate delicacies. Although I had hot chocolate on the mind, I had to take a little something home to my husband. A few seconds later a friendly face welcomed me and provided insight on the various candies and truffles. I selected the 5 piece box consisting of a Raspberry Chocolate Candy, a Mojito Chocolate Candy, a White Chocolate Truffle, a Passion Fruit Candy and a Pistachio Chocolate Candy. All were neatly placed in a cute pink and brown “to go box”. For myself, I ordered a round of dark hot chocolate. After I asked the type of milk I wished to have with my order, the Locolat associate whipped up my hot chocolate.

Upon being served, I struck up a conversation with the associate only to find out she and her husband owned Locolat and they both lived in California for a period of time! I knew there was something special about that place. While a having wonderful conversation about love, life, relocating and the American way, my hot chocolate lost it’s froth and optimal temperature. She offered to reheat, but I declined. I sipped it anyways and it was FABULOUS. Locolat uses only Belgian chocolate for their confectionery delights. Whole milk, in my opinion, makes it full-bodied, so it was a perfect pairing.

The husband/chocolatier/culinary confections guru, provided me a sample of pure Belgian chocolate and it was amazing. It was smooth and lacked the acidic snap you receive with some pure chocolates. Personally, I wish I had more Belgium hot chocolates on my shelves after that. So, now I have another action item when I get home.

I still had one last stop before I returned to the hotel, Mixtec. The husband/chocolatier/culinary confections guru graciously provided me with walking directions to my next hot chocolate stop. With my pink and brown chocolate box and a belly full of hot chocolate, I took off for my next adventure.

As for the chocolate candies for my husband, he gulped them down in one sitting. I asked him what his favorite was; he just said “they were good”. Trying to pull some feedback out of him, again all I received was, “they were good”. Geez, I wanted to have a dialogue about the flavors, variations and what his palette experienced with each bite. What was I thinking…

Let them eat crepes!

Initially, I was going to eat at Mixtec. However, I decided to add another location to the mix, Locolat. Yelp.com recommended Locolat for their chocolate experience, so I was following the Washington trail to the Adams Morgan area and DuPont Circle to try Locolat and Mixtec.


Since I exited the Metro a few exits too soon, I was able to enjoy and walk the bustling streets of Washington during the end-of-work-day-hours. I strolled past DuPont Circle and made my way to 18th Street with the assistance of a nice local man. My first stop was going to be Locolat on Florida Ave NW, however a little café at the corner of 18th street caught my eye. Although a huge bus was blocking the café, I saw “crepes” peeking out from the awnings. Everyone who knows me is aware the next best thing to a fabulous cup of hot chocolate are CREPES!

Quickly I switched directions and I was off to the French café across the street called Cafe L'Enfant on 18th. A few people were dining outside and enjoying the beautiful sunny weather. After reviewing a menu, I took a seat outside. For a minute there, I felt I was back in Paris on the Champs-Elysees at a true Parisian café.

Wishing to dine outside of the norm, I ordered a Grand Marnier and Caramel crepe and hot chocolate (of course!). As I waited for my meal, I enjoyed watching the busty streets of 18th and Florida Avenue. The friendly server delivered the hot chocolate arrived first. He must have known what I really wanted! Whipped cream was overflowing this huge café mug! I was wondering if there was actually any hot chocolate underneath there? Quickly I took a sip to determine the texture and flavor of the hot chocolate with the hopes the cream hasn’t influenced the hot chocolates flavor yet. First, impression….it’s a slight hot chocolate and not very chocolately. Next, the little stir spoon provided with the hot chocolate was put into action. I slowly mixed the frothy cream and chocolate together with the hopes the consistency would thicken a little. It helped, but I prefer deep chocolate hot chocolates.

The server returned a few moments later with a simple crèpe surrounded by a light brown liquid….the Grand Marnier. Finally, a crepe made properly. Lately restaurants have been making crepes very thick and loaded with crap. I dislike that immensely. Nonetheless, I took a bite. Whoa! Good thing I was walking because I definitely would have to take a breathalyzer test after this bad boy. A nice thin later of caramel peered between the crepe’s folds. The pairing of L’ Enfant’s hot chocolate and crepes made for a wonderful before dinner luxury.

I wish I could have stayed longer, but the local bugs were eating me alive. So, I was off! Now, I am back on the trail to Locolat and Mixtec.