fête à fête

Being healthy with the sweet stuff doesn't have to be hard (or taste yucky) anymore. Thanks to Ania Catalano's new book Baking with Agave Nectar, you don't have to compromise your taste buds with strange-tasting sugar substitutes in your baking. With over 100 recipes featuring this wonderful sweetener, you will be amazed at how the All-American Apple Pie and French Pear Frangipane Tarte recipes will taste, or try the Lemon Chiffon Cake. There is a chapter on using agave in buttercreams and other types of frosting and sauces.

Agave nectar carries plenty of health benefits, along with having a low glycemic index. Its taste is sweeter than sugar, and it's ideal for diabetics and those with hypoglycemia. It's also perfect for those who are trying to lower their sugar intake, and the texture is great to work with in baked goods. Try the refreshing sorbet recipe below - it's a great start to toast the start of summer...

Watermelon Sorbet

Makes 1 quart
Vegan & Gluten-Free

This particular sorbet is like really good Italian ice. It’s got an icier 
texture than some of the other 
sorbet recipes because it’s made from fruit that has a naturally high water content. It’s most appealing and quite refreshing on a hot 
summer day.

Half of a small seedless watermelon, 
rind removed, cut into pieces
½ cup light agave nectar
2 tablespoons fresh lime juice
Pinch of sea salt

Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes. Measure out 3 cups of the watermelon purée into a large bowl. Add the agave nectar, lime juice, and salt and combine well. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing. Freeze 20 minutes. Transfer to a plastic storage container and place in a regular home freezer to firm up. Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up.

Reprinted from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano, photographs by Lara Hata. Copyright © 2008. Ten Speed Press, Berkeley, CA.

-Tami

Tagged as: baking, cake, cookbook, cookies, cooking, cooking techniques, health, pie

Posted by Tami Yu at 4:16 PM | Permalink | Comments (0) | TrackBacks (0)

Talk about a breathtaking collection of Spring gifts from Vosges! Just in time to shower Mom with your adoration, here are some last-minute gift ideas to make her smile:

The Green Collection is a gorgeous celebration of life and is inspired by the spices, teas, fruits and flowers indigenous to Asia. The Ellateria truffle is a beautiful Indian green cardamom, while the Kaffir (Thai kaffir lime) is a nice interpretation of this exotic flavor. The Kayoko (Japanese macha green tea) goes very well with the white chocolate. I just loved the aromatic and earthy Buddha's Leaf (Malaysian pandan leaves).

For more of nature's bounty, the pretty Les Fleurs du Chocolat Collection will send you into a blissful dream of organic fruits and flowers. This limited edition collection includes Siam Citron (jasmine tea , lemongrass, coconut), Mirabelle Orange (mirabelle plums, orange flower water), Rose Vert (tarragon + rose water), and Platanos y Orchidus (orchid vanilla + caramelized bananas + Jamaican rum).

Lastly, the pièce de résistance...go splurge on the Red Velvet Party Cake. The sweet chocolate red velvet cake is layered with cream cheese & white chocolate ganache (oh my!) and organic New Mexican pecans. This Southern darlin' will thrill everyone, and it's encased in a flower embellished white chocolate shell. It's almost too darn cute to eat!

Buy at: www.vosgeschocolate.com

-Tami

Tagged as: artisan, chocolate, chocolate truffles, food, gifts, Gourmet and Gourmand, holiday, organic ingredients

Posted by Tami Yu at 6:30 PM | Permalink | Comments (1) | TrackBacks (0)

One of the best ways to pamper mommy dearest on Mother's Day is to send her to Miraval, the award-winning retreat. Nestled in the foothills of the Santa Catalina Mountains, AZ, it's the perfect place to show your mom some TLC.

Miraval offers luxurious focus on a balanced body, mind and spirit. Guests are free to create agendas that suit their whims, goals and mood. Amidst mesquite trees, wild flowers and stunning cacti, this paradise features a yoga center, spa, swimming pools, healthy gourmet cuisine, and a Zen garden. There are also tons of meditation, fitness and nutrition classes, as well as adventure challenges, hiking, biking, and horseback riding.

Miraval offers special all-inclusive packages, including the favorite "Bring a Friend Special" -perfect for you and mom! Rates begin at $535 per night and the package includes:

* Luxury accommodations & use of complete resort facilities
* Three gourmet meals daily, unlimited snacks, evening hors d'oeuvres and all non-alcoholic beverages
* One spa service, or one round of golf up to a $125 value per room/per night of stay
* Unlimited access to all scheduled programs and activities
* Round-trip transportation from Tucson International Airport

www.miravalresort.com

-Tami

Tagged as: entertainment, health, holiday, Luxury, spa, travel

Posted by Tami Yu at 3:51 PM | Permalink | Comments (0) | TrackBacks (0)

In celebrating Earth Day this week, here's a yummy 'green' cocktail from Elixir of San Francisco. This refreshing and pretty drink is really versatile (you can use whatever fruit is in season) and fun to make.

Country Thyme

1 ½ oz. Square One Organic Vodka

10-15 Fresh organic blueberries (can also be made with other fresh berries like black berries or huckleberries but may need more sweetener. Use whatever is in season and fresh)

1/2 of an organic lemon, in pieces

¼ oz. organic agave nectar

Place blueberries and lemon pieces in a mixing cup and muddle to juice both. Add agave nectar and vodka, and then top with ice. Shake vigorously for 10-20 seconds. Place one small sprig of Thyme in the palm of your hand and slap it to release the oils. Twist it and place at the bottom of a 10 oz glass (highball or old fashioned bucket) and fill with ice. Strain the drink over the ice. Take a nice big, pretty sprig of Thyme and slap it again before sticking it into the drink as a garnish.

www.elixirsf.com

-Tami

Tagged as: cocktail, cocktail recipe, drinks, organic, organic ingredients, seasonal

Posted by Tami Yu at 10:45 AM | Permalink | Comments (0) | TrackBacks (0)

Bay Area chocolatier Coco-luxe recently launched their new HOT cocoa mix, and it's a sizzler. Inspired by memories of childhood days in the snow, founder Stephanie Marcon was inspired to create the perfect hot cocoa. The mix only needs hot water to make this warm and delicious treat, and is packaged in an adorable pink-striped tin. I love the white chocolate pieces in the mix - it lends a nice sweetness to the flavor.

www.coco-luxe.com

-Tami

Tagged as: chocolate, chocolatier, drinks, San Francisco

Posted by Tami Yu at 3:42 PM | Permalink | Comments (0) | TrackBacks (0)

Choco Alert!

Cacao fanatics all over the Bay Area are excited about the upcoming 2nd Annual San Francisco International Chocolate Salon, and we know why. Chocolate tastings, demos and presentations will be presented all day long. As if that isn't enough decadent indulging, there will also be wine tastings to pair with your sweet treats.

Some of the notable artisan participants include: NEWTREE Gourmet Belgian Chocolate, Coco-luxe Confections, Guittard, San Francisco Toffee Company, Christopher Elbow Artisanal Chocolate, Poco Dolce, Charles Chocolates, Amano Artisan Chocolate, Chuao Chocolatier, Schoggi, Scharffen Berger Chocolate Maker, Vermeer Dutch Chocolate Cream Liqueur, Silver Stone Wines, Sol Rouge Winery, and XOX Truffles.

April 13, 2008
10:00am - 6:00pm, Sunday
Fort Mason Conference Center
San Francisco

www.SFChocolateSalon.com

See you at the choco salon!

Tami

Tagged as: chocolate, chocolatier, confection, dessert, food & drink, Gourmet and Gourmand, San Francisco, San Francisco event, wine

Posted by Tami Yu at 6:06 PM | Permalink | Comments (1) | TrackBacks (0)

I love Italian cuisine. When Farina opened up in SF, I was excited to try the Ligurian menu. Unlike other places where they do a California-Italian twist, this is the real deal. With a chef from Genoa taking the helm, the result is an impressive feast any formidable Italian grandmother will approve.

The Parma prosciutto and buffalo mozzarella focaccia made my taste buds tingle. The heat from the lightly fried bread contrasted nicely with the fresh and cool cheese. They specialize in focaccia so definitely make a point of ordering one. The butterfish and black cod crudo was refreshingly simple with just a splash of citrus.

The pastas are just amazing. Handmade at the marble counter, this is some of the best and most authentic I've had in a while. I feel like I'm in Italy when I ate the airy Pansotti al Sugo di Noci (tortelli filled with ricotta and borage). The delicate walnut cream sauce complemented perfectly with the velvety ricotta. The Tortelli con castelmagno al burro e tartufo nero (torteli filled with castelmagno cheese, butter, and black truffle) was to die for. The pasta was so thin it melted right onto my tongue, exploding into a cheese lover's bliss.

For dessert, get the Latte dolce fritto (sweet milk fritters with citrus salad and blood orange vanilla sauce) and the almond semifreddo with orange caramel and creme anglais. The gelati and panna cotta looked good too, but we didn't have any more room to try another bite. Try their Tai Snapper recipe below - the easy seafood dish will transport you to a quaint Italian seaside town...

Farina
Focaccia & Cucina Italiana
3560 18th St
San Francisco, CA 94110
(415) 565-0360
www.farinafoods.com

Dentice alla Ligure con patate

Ingredients:

2 pounds of fresh Tai Snapper
2 large potato tournet, halved and cooked in boiling water
20 cherry tomatoes, halved
2 tablespoons of Italian pine nuts
15 black Ligurian taggiasche olives, pitted
3 tablespoons of extra virgin olive oil
1 garlic clove
Parsley, chopped
Sea salt
1 cup of Pigato wine ( Ligurian white wine)
1 cup fish stock

Preparation:

Clean and fillet the Tai Snapper in 4 filets leaving the skin intact.

Pan sear the Tai Snapper skin side first with 1 tablespoon of Extra Virgin Olive Oil. When the skin becomes crisp, turn the filet and discard the oil. Next add the cherry tomatoes, pine nuts, taggiasche olives, potato tournet, extra virgin olive oil, a pinch of sea salt and one cup of wine.

When the wine has evaporated add the fish stock, garlic, and chopped parsley, and cook in a 500 degree oven for 3 to 4 minutes. When the fish is cooked, plate the potatoes and reduce the stock to a sauce like consistency. Plate the fish and finish with the pan sauce, tomatoes, olives, and pine nuts. Serves 4.

Recipe by Chef Paolo Laboa

-Tami

Tagged as: chef, cooking, food, food & drink, recipe, restaurants, San Francisco

Posted by Tami Yu at 6:30 PM | Permalink | Comments (0) | TrackBacks (0)

The Domestic Goddess strikes again! Trust Nigella Lawson to deliver another sassy cookbook for the busy home cook. With time-saving shortcuts, the Food Network celeb's latest title, Nigella Express, will provide inspiring menu ideas for every night of the week. The gorgeous photos will have you drooling as you run to the kitchen to try out all 130 recipes.

Craving Italiano? Just flip to the Hey Presto section and you'll find lightning-fast and yummy recipes for Pollo Alla Cacciatora, Black Pasta with Red Mullet, and Budino Di Cioccolato. Feeling Frazzled? Head to the Instant Calmer chapter for Cheddar Cheese Risotto or Rapid Ragu. Unexpected guests? Not a problem - just make the Curry in a Hurry from the Storecupboard SOS chapter. Check out the Scallops and Chorizo recipe below - it's a pretty crowd pleaser.

Scallops and Chorizo

I’ve long been a fan of scallops and bacon and scallops with chile, and this is my combination of the two, using chorizo — the sausage, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It’s quicker than the speed of light to make and quite as dazzling.

4oz chorizo sausage
1lb small scallops (halve them to make 2 thinner discs if they are very fat)
juice of half a lemon
1/4 cup chopped fresh parsley

Slice the chorizo into rounds no thicker than 1/8 inch.

Put a pan on the stove to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo rounds until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Serves 4 as a main course with the chickpeas and arugula that follow; would be fine with just a little leafage for 8 as a starter.

Recipe printed with permission from Hyperion.

www.nigella.com

See you in the kitchen!

Tami

Tagged as: celebrity, chef, cookbook, cooking, cooking techniques, dessert, dinner, food, food & drink, recipes

Posted by Tami Yu at 6:13 PM | Permalink | Comments (0) | TrackBacks (0)

Take advantage of the great Easter sale at Williams-Sonoma! Check out the darling Mini Iced Easter Sugar Cookies - once you munch on one, you can't stop! These tiny buttery cookies are baked in cute Easter shapes (bunny, egg, carrot, flower). They're so adorable that you don't want to eat them, but I still managed to attack a few. Prepared by a small family-owned Canadian bakery, these are made with real butter, fresh eggs, and are hand decorated with royal icing.

For a spectacular Spring centerpiece, the Moss & Strawflower Easter Basket with Chocolate Carrots will spark conversation at the table. The wire and sphagnum moss basket comes filled with six Guittard milk chocolate carrots wrapped in orange-and-green foil. The basket’s rim is also interwoven with marjoram and lavender stems and accented with sunny yellow strawflowers.

If you want to bake your own Easter goodies, the Williams-Sonoma Nonstick Goldtouch™ Insulated Cookie Sheet totally rocks. This baking sheet boasts a durable nonstick Goldtouch™ coating to resist scratches and peeling, while the insulated constriction ensures even browning. The two tin-free steel layers increases heat circulation, so cookies bake evenly throughout and emerge with a light golden crust. It won't rust or warp either. What a wonder baking tool.

www.williams-sonoma.com

Happy Easter!

Tami

Tagged as: baking, baking tools, confection, cookies, dessert, entertaining, food, shopping

Posted by Tami Yu at 11:11 AM | Permalink | Comments (0) | TrackBacks (0)

You don't need to host an elaborate Easter brunch to enjoy the fine confections from Vosges Haut Chocolat. The adorable Chocolate Easter Bunnies will make you smile - choose from the new Amalfi Bunny (lemon zest & pink peppercorn), or take home the Barcelona Bunny (smoked almonds & sea salt).

I didn't believe that pigs could fly...until now. The new Flying Chocolate Pig will make your taste buds sing. If you love the Mo's Bacon Bar like I do, you will appreciate this cute arrival. The solid chocolate pig combines applewood smoked bacon (yum), Alder wood smoked salt and deep milk chocolate (double yum). That's my definition of heaven.

If that's not decadent enough for ya, then go for Bapchi's Caramel Toffee. One of their top-sellers, the salty-sweet combo is a classic fave. I bet you can inhale the entire box in one sitting. The extremely addictive and oh-so-buttery toffee is sprinkled with pink Himalayan salt, then coated with deep milk chocolate. A coating of roasted organic walnuts and pecans provide the extra satisfying crunch.

The Exotic Caramel collection is becoming another favorite of mine. Not just your average caramel, these come in intriguing blends of Aboriginal anise myrtle, bee pollen, Tupelo honey, and blood orange juice. Your senses will be delighted with the whimsical flavors, all bathed in a luxurious layer of butter, sugar, cream, and chocolate.

www.vosgeschocolate.com

-Tami

Tagged as: chocolate, chocolate bar, chocolate truffles, chocolatier, entertaining, food, gifts, seasonal, shopping

Posted by Tami Yu at 3:52 PM | Permalink | Comments (0) | TrackBacks (0)

Noted for their complex Sauvignon Blancs, the Langtry Estate 2006 Lake County Sauvignon Blanc "Lillie" is a fantastic addition to a lovely springtime picnic or chic luncheon. Crisp and vibrant, the wine shows off fruity aromas of grapefruit, fig, and melon. I'd get a few bottles for those unexpected visitors. They will be rather impressed with this selection.

www.langtryestate.com

-Tami

Tagged as: food & drink, wine

Posted by Tami Yu at 5:32 PM | Permalink | Comments (0) | TrackBacks (0)

Drawing on the great multi-cultural history of American food, the editors of Saveur succeed in creating another gorgeous collection of delicious recipes in Saveur Cooks Authentic American. Filled with great photography and anecdotes of the recipes' origins, you will find traditional faves like meat loaf and apple pie, as well as matzo ball soup and carne picada burritos. From Italian family recipes in San Francisco to finger-lickin' ribs in Memphis, Saveur Cooks Authentic American is a tasty quilt of preserved tradition and culture.

White Beans with Linguiça Sausage

Portuguese fishermen and their families along the Rhode Island and Massachusetts coastline still prepare many traditional dishes from their homeland. This one is flavored with linguiça, a Portuguese-style sausage—but any dried, smoked pork sausage may be used instead.

3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. red pepper flakes
1 ½ tsp. paprika
Freshly ground black pepper
½ lb. linguiça, sliced ¼” thick
¼ cup tomato purée
1 lb. navy beans or other dried small white beans
Salt
2 tbsp. finely chopped fresh parsley

1. Heat oil in a large, deep skillet over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute, then season with red pepper flakes, paprika, and black pepper.

2. Increase heat to medium. Add linguiça to onion mixture and cook, stirring frequently, for 2 minutes. Add tomato purée, beans, and 4 cups water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 hour (though some types of beans may take considerably longer, depending on size and age). Season to taste with salt and garnish with parsley.

Serves 4-6

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: Books, chef, cookbook, cooking, cooking techniques, food, food & drink, recipes

Posted by Tami Yu at 12:48 PM | Permalink | Comments (0) | TrackBacks (0)

Roxanne’s Fine Cuisine, the new brainchild of raw food innovator Roxanne Klein, is a gourmet line of raw food products. Made with fresh organic ingredients, the food is free of diary, eggs, gluten or refined sugars. The flavorful 'living' food line has over 30 products to peruse from, including snacks, prepared foods and ice creams.

I like the Salted Sprouted Almonds and Berry Bliss Trail Mix. I already feel healthier snacking on these, as the active enzymes and micronutrients work their magic on me. The Tu-nut Pinwheel Sandwich and Rox Kremes look tasty.

Currently available at Whole Foods (wholefoodsmarket.com) and other gourmet markets in the Bay Area. For more information: www.roxannes.com

-Tami

Tagged as: breakfast, dessert, dinner, food, Gourmet and Gourmand, healing foods, health, healthy snacks, lunch, organic, organic ingredients

Posted by Tami Yu at 10:21 AM | Permalink | Comments (0) | TrackBacks (0)

TSP Spices is a great way to revamp your spice collection. They only offer certified organic spices - I love the Korintje Cinnamon and Green Cardamom. I like to bake so I find their Sweet Basics collection a real gem, containing Allspice, Anise Seed, Green Cardamom, Korintje Cinnamon, Cloves, and Nutmeg.

Not only is their single-use packaging super handy (pre-measured in teaspoon increments!), their cute reusable tin cans are stackable, to create less kitchen clutter. It is even worthy of Oprah's approval. They're also great for picnics and BBQs.

Try using a teaspoon of cardamom in a pot of rice for an exotic twist, or sprinkle it in some vanilla ice cream. Make dill butter for a seafood dish, or create your own curry dip with a packet each of the cumin, coriander, ginger and tumeric. Blend into a cup of sour cream and voila! Instant fancy appetizer.

www.tspspices.com

See you in the kitchen!

Tami

Tagged as: baking, cooking, cooking techniques, food, Natural, organic, organic ingredients

Posted by Tami Yu at 11:14 AM | Permalink | Comments (0) | TrackBacks (0)

Working with the National Wildlife Federation (NWF) to launch its new Backyard Barbeque flavor, Kettle Foods is donating $1 to NWF for every backyard certified by August 31, 2008 through www.nwf.org/kettlefoods. Consumers who get certified will also receive a free bag of Kettle chips.

I really dig the deeply smoky and tangy spices bursting onto your tongue. Unlike many other brands it's got such a thick, satisfying crunch. The new Sour Cream Onion and Chive also delivers with a nice tangy flavor. I also love the Cheddar Beer and Spicy Thai.

www.kettlefoods.com

-Tami

Tagged as: food, food & drink, product review

Posted by Tami Yu at 2:45 PM | Permalink | Comments (0) | TrackBacks (0)

Learn how to make the famous Chocolate Orbit Cake with John Scharffenberger (co-founder of Scharffen Berger) at the free Williams-Sonoma chocolate demo. John will also be signing copies of his cookbook, The Essence of Chocolate during the baking demo. It's a great book - I love the recipes in it, so grab a copy and try it out for yourself!

Wednesday, February 13
4pm
Williams-Sonoma
Union Square
340 Post Street
San Francisco, CA
415-362-9450

-Tami

Tagged as: chocolate, chocolate cake, cookbook, food, food demos, San Francisco, special events

Posted by Tami Yu at 9:48 PM | Permalink | Comments (0) | TrackBacks (0)

If you're in the NYC area during Valentine's Day weekend, don't miss the special dessert tasting from the new Dessert Studio at Chocolat Michel Cluizel. The daring and 'experimental' menu by Chef Will Goldfarb will consist of a 2-course dessert tasting, including a half bottle of champagne and chocolate bonbons. To give you an idea of the exciting desserts, the chef has featured a White Chocolate Gelato with Ligurian Olive Oil and Smoked Sea Salt.

Reservations: 212-477-7335

www.dessertstudio.com

-Tami

Tagged as: chef, Chefs and Confectioners, chocolate, chocolatier, dessert, holiday, pastry art, special events

Posted by Tami Yu at 12:30 PM | Permalink | Comments (0) | TrackBacks (0)

Renowned chocolate artisan Recchiuti Confections has some of the most divine treats in the world, and there's no better way to shower your valentine with such love. The new Valentine Heart Motif Box is a flirty way of enjoying the signature Burnt Caramel flavor, while the Champagne Truffles are an elegant mix of rich, creamy dark chocolate and 2001 Schramsberg Blanc de Noirs.

For a more traditional route, there is also the Valentine’s Day Large Box, filled with an exotic assortment of flavors such as Cardamom Nougat, Star Anise & Pink Peppercorn, Lavender Vanilla, Spring Jasmine Tea, Sesame Nougat, Rose Caramel, and Fleur de Sel Caramel.

www.recchiuti.com

-Tami

Tagged as: artisan, chocolate, chocolate truffles, chocolatier, dessert, food, food & drink, gifts, Gourmet and Gourmand, holiday

Posted by Tami Yu at 11:03 AM | Permalink | Comments (1) | TrackBacks (0)

If chocolates are not your thing, try making your own Valentine presents with the new Crown Heart Cupcake Pan from Williams-Sonoma. Producing six large cupcakes with big heart-shaped tops, it's a lavish way to say 'I love you'. The pan’s steady carbon-steel construction results in uniform baking, with a fantastic nonstick release.

No time to bake? You can also send some lovely Parisian Macarons. Two delicate and chewy cookies are combined with an airy buttercream (chocolate, vanilla and espresso). Made by pastry chef Jean-Yves Charon, they are guaranteed to be the real thing. Ooh la la...

www.williams-sonoma.com

-Tami

Tagged as: baking, cupcakes, dessert, entertaining, food, gifts, Gourmet and Gourmand, holiday

Posted by Tami Yu at 12:02 AM | Permalink | Comments (0) | TrackBacks (0)

Everyone loves a good love story, and Vosges Haut Chocolat interprets one of the greatest romances with their Gatsby Truffle Collection. Perfect for Valentine's Day, this will most definitely set some hearts a-flutter. There are two sublime flavors - one is a white chocolate ganache with rosewater and rosé Champagne (called the Daisy truffle), the other a dark chocolate with brut Champagne (Gatsby truffle). The gift comes with love letters that you can woo your darling with, so you don't even have to compose your own!

For the foodie lover, the Collezione Italiano makes for a very unique gift. The palette of flavors in this collection is Katrina Markoff's most creative one yet. Made with Taleggio cheese, organic walnuts and Tahitian vanilla, the Rooster truffle is simply indescribable. It will make you rethink how truffle flavors are formed as your tongue plays with the savory and sweet. The Olio d'Oliva is another unique combo with white chocolate, Kalamata olives, and extra virgin olive oil.

I could go on and on about this, but all the flavors are winners, such as the Balsamico (12-year-old balsamic vinegar from Modena), the Sale del Mare (Sicilian sea salt caramel-so yummy), and the Polline di Finocchio (wild Tuscan fennel pollen).

There are many other great ideas to stir your lover's heart. The dark chocolate covered Caramel Marshmallows are deliciously decadent with a nice thick layer of French Guerande sea salt caramel. The Amalfi Flaming Chocolate Heart is another cute trinket, a total rock-and-roll passion with lemon zest and pink peppercorns. Alternatively, the Aphrodisiac Mini Bar Box has all the spicy flavors to ignite the flames, with ingredients such as curry, cinnamon, and Pasilla chili peppers.

www.vosgeschocolate.com

-Tami

Tagged as: chocolate, chocolate bar, chocolate truffles, chocolatier, confection, gifts, holiday

Posted by Tami Yu at 6:18 PM | Permalink | Comments (0) | TrackBacks (0)

Coco-luxe has a playful trio of Valentine's Day truffle flavors to show your undying devotion. With flavors such as Champagne, Pure Devotion, and Roses, you will be scoring major brownie points (and hopefully their affection) with your loved one. I especially like the Roses flavor - a white chocolate ganache with rosewater and honey. Talk about a fragrant delight!

www.coco-luxe.com

-Tami

Tagged as: chocolate, chocolate truffles, chocolatier, confection, gifts, holiday

Posted by Tami Yu at 7:58 PM | Permalink | Comments (0) | TrackBacks (0)

San Franciscan chocophiles will be eager to check out the Culinary Muse's informative and fun chocolate tasting at the Scharffen Berger store (SF Ferry Building) during the fifth annual “FOOD FROM THE HEART” Slow Food benefit on Friday, Febrauary 8. From 5:00-8:00 p.m. the public will be able to peruse through many tasty hors d’oeuvres ($2 - $4 per taste) and wine tastings ($6 per glass). This is a great chance to load up on the Valentine's gifts. There will also be music and tango dancing! That will sure get your heart fired up for some amour!

For more info, check out www.culinarymuse.com/2008/01/food-from-the-h.html

-Tami

Tagged as: chocolate, events, food, gifts, Holiday, San Francisco, San Francisco event, shopping

Posted by Tami Yu at 5:05 PM | Permalink | Comments (0) | TrackBacks (0)

Hearts will go a-flutter this Valentine season with Jin Patisserie's thoughtful truffle flavors and artful gift boxes. Award-winning pastry chef Kristy Choo's new delicacies include a chocolate coated caramel infused with Toupet De Legumes (tomato blossom tea), cute chocolate hearts, a special chocolate Valentine’s cake, and a gorgeous square chocolate box (yes, really made of chocolate) filled with truffles.

From the signature truffle collection there are unusual flavors of Mango Kalamansi, Chrysanthemum, Yuzu, and Roasted Black Sesame. Very bold flavors in adorable dainty squares. They are almost too pretty to eat!

For more sweet gift ideas, visit www.jinpatisserie.com

-Tami

Tagged as: chocolate, chocolate truffles, gifts, Gourmet and Gourmand, holiday, pastry art, pastry chef

Posted by Tami Yu at 7:40 PM | Permalink | Comments (0) | TrackBacks (0)

It's not too early to think about what to gift your dear Valentine. Luckily for you, Mademoiselle de Margaux of France has a couple très délicieux ideas. La Guinette is a terrific confection made of slightyly tart morello cherries soaked in Armagnac, then dipped in rich dark chocolate. It's like having the ultimate cherry bombe dancing in your mouth as the Armagnac warms your throat. Ooh la la...

Another beautiful confection, Le Raisin, is a lush combination of whole rum soaked grapes bathed in dark chocolate. Handcrafted from locally grown grapes, these have a slight crunch to the texture. I can't decide which one I like better, but you can't go wrong with either one of these gift boxes for your sweetheart. You might be showered with chocolate kisses, that much I can predict for you if you get them.

Available at www.chefshop.com.

-Tami

Tagged as: artisan, chocolate, confection, gifts, holiday

Posted by Tami Yu at 4:15 PM | Permalink | Comments (0) | TrackBacks (0)

I never need an excuse for chocolate, but for those who are feeling a bit guilty about keeping their new year's health resolutions, NEWTREE has a great way for you to incorporate wellness with your sweet indulgence. The company blends rich Belgian chocolate with enticing flavors (blackcurrant, ginger, cherries) and holistic ingredients such as cactus and grape extracts. I feel less guilty already!

I like the new flavor CRAVE, a milk chocolate infused with apricot and soy germ extract. It has a nice floral aroma. REFRESH has a nice minty burst, along with green tea antioxidants. My personal fave is the TRANQUILITY milk bar with lavender and lime blossom.