ethel's Chocolate Lounge in LV

First stop is the Las Vegas Fashion Show Mall. Since the mall was right across the street from the Sands Convention Center, I was able to make a quick pit stop during day one of my business trip. On the way there, I saw some of my favorite stores at the Wynn Hotel. Too bad my pocketbook was too thin to visit. Instead, I opted to make myself rich on chocolate.

The mall was not officially opened yet, so I opted to browse the stores until I came across my prize…ethel’s Chocolat Lounge. It was festively designed and decorated and I couldn’t wait for it to open.

Not a minute after 10:00 am, I was there asking for a small hot chocolate. With whipped cream of course! A little taken aback by the $4.00 price point, but it must be worth it. The ethel’s employee used a Rancilio Epoca Espresso/Cappuccino machine to steam the half-and-half used to make my drink. With the first sip, it was nothing but whipped cream. Been there, done that. When I reached the hot chocolate, I was like…”what texture”. This was a true hot chocolate. It was rich, but not clumpy. Smooth and delicious. I sat in the lounge to take a few more sips. While I was there, another couple came in to order coffee. They were quite annoying with their requests. I personally wanted to tell them the coffee you are looking for is on the other side of the mall and this was a chocolate lounge. When in Rome people, do as the Romans.

Off to work I went with my hot chocolate in hand. The walk back to the convention center allowed it to cool off a little bit. The cup was quite hot in my hand, but I was too excited to get to my destination and enjoy this cup of hot chocolate.

Upon arriving at the convention, I zoned in on a comfy count to sit back and enjoy my hot chocolate. Now, I know why ethel’s Chocolate Lounge was ranked on Ryan Slattery’s “5 to Try: Hot Chocolate”.

On a hot chocolate mission

I arrived and on a hot chocolate mission. The weather wasn’t the typical hot Las Vegas dry heat. Making my hot chocolate rounds amongst my business meetings not so bad. I plan on buying a monorail pass to keep my “corporate expenses” down since taxi’s expenses from one location to another usually average $20.00 a trip including tip. However, the monorail pass is $40.00 unlimited use for three days.

After plotting out my visits, the Mount Charleston Lodge is too far off the beaten path for me. Unfortunately, I must bow out of this visit. But I cannot wait to try Chocolate Swan, Ehtel’s Chocolate Lounge, Vosges Haut-Chocolat and Jean-Philippe Patisserie.

Off to Las Vegas

Darn! I have a business trip in Vegas this week so what do I do? I scan the internet for the best hot chocolate in Las Vegas. Of course, I am there for work, but I must be able to play a little. I found USA Today’s “10 great places to savor exquisite hot chocolate” which listed Bellagio’s Jean-Philippe Patisserie. Ryan Slattery, Las Vegas Editor, recommended Chocolate Swan at Mandalay Place, Ethel’s Chocolate Lounge at Fashion Show Mall, Vosges Haut-Chocolat at Caesar’s Palace and Mount Charleston Lodge. Jean-Philippe Patisserie was on Mr. Slattery’s list as well. So, you know where I will go first!

Hot Chocolate in New York

Take a trip to New York's fabulous hot chocolate shops.

Found it!

I found Roy's Chocolate Souffle Recipe from Roy's Restaurant (and a previous post)! Yahooooo!

Yield: 4 Servings
Ingredients:
6 tbls Unsalted Butter
4 oz Semi-Sweet Chocolate
¾ c Sugar
1- ¾ tbls Cornstarch
2 Eggs, plus 2 Egg Yolks

Preparation:
Melt butter and chocolate together in a double boiler.

Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.

Preheat over to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full.

Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to a plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve.

Click here for a PDF copy.

Enjoy all!

Central American’s cacao production revitalization

The Ngobe Indian people of western Panama in Central America are returning back to their roots! For centuries, the people of Central America grew, harvested and indulged their own chocolate beverages. In the 1990’s, they moved away from growing and harvesting cacao due to poor prices and a fungus infestation. With a global upswing in chocolate consumption, the indigenous people are reviving their cacao plantations.

Like other cacao growing regions, cooperatives are being established allowing growers to secure proper prices and profits for their beans as well as manage the relationships with buyers. As more chocolate manufacturers look for fair trade products, Central America as an edge over the Ivory Coast, the largest cacao grower in the world, which has been tied to child-slave labor. The native people of Central America work their own plantations thus removing the child-slave labor stigma.

Personally, I think it is nice to see people from Belize to Panama return to an industry they perfected so long ago.