Archive for June, 2009
Cocopotamus at Chef Knock Out Event
Posted by: | CommentsIt was a fantastic event at the Albuquerque Chef Knock Out yesterday. The Albuquerque Magazine did a great job organizing it. Cocopotamus Chocolate got our chance to interact directly with chocolate lovers. We made about 1,000 fudge balls in three flavors: Mr. French (gourmet sea salt), Hang Loose (coconut), and Cuppa Joe (triple Italian espresso). They were all gone in about 2 hours.
A number of people were skeptical about trying Mr. French. Salt and chocolate? Together? Are you sure? YES! YES! YES! Quality salt can make the chocolate flavor stands out (use at least a good Kosher salt if you don’t want to spend a lot of money on the expensive variety), make it more complex and rounded. 100% of the skeptics were converted once they took the courage to try. “WOW! I never knew!” was the common response. Next time when you’re preparing chocolate, whether it’s chocolate pudding, chocolate mousse, chocolate cookies, chocolate cake, try adding a little sprinkle of salt and you’ll taste the wonderful difference.
Max & Ally at ABQ Chef Knock Out June 28, 2009
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Cocopotamus @ Chef Knock Out ABQ
Posted by: | CommentsCocopotamus will be at the Albuquerque version of Iron Chef, Chef Knock Out, this Sunday, June 28. Woo-hooooo! We’ll be giving away some of our chocolates that day.
Tags: Chocolate, Chocolate Gifts, Fudge, retail, salesRelated posts
Why do we love chocolate so much?
Posted by: | CommentsOne reason may be the astounding range of flavors good chocolate contains. Chocolate is a complex and mysterious flavor, unlikely to get the dreaded moniker “plain” which is often given to poor vanilla.
There is science behind the complex flavor of great chocolate. As Tim Richardson explains in his book “Sweets – a history of candy”,
“…chocolate is an extremely complex foodstuff with some 387 separate chemical compounds already identified, and potentially up
t0 800 different flavors and scents…To put chocolate in perspective: wine has about 250 aromatic components…”
Rich, fragrant and indulgent, the arrays of flavor components in chocolate become heaven to our taste buds.
Though not at all a tradition of Japanese food, the complexity of chocolate flavor epitomizes the Japanese gourmet notion of “Umami”, or deep, intense flavor & richness.
Tags: Artisanal Chocolate, Chocolate, Chocolate & Fudge Making, science of chocolateRelated posts
What Flavors Go Well With Chocolate?
Posted by: | CommentsWhen baking or working with chocolate, what are the best flavor combination? Chocolate goes very well in these combination:
- Fruity chocolate pairings include Chocolate & Raspberry, Cherry, banana, apricot, coconut, pear or orange. However, be forewarned that chocolate with orange (though fabulous!) is a distinctive taste. It is more well-known in Britain than in North America.
- Nutty chocolate pairings include Chocolate & Chestnut, Hazelnut, Almond, Walnut, Peanut, Peanut Butter, and Pecan. Chestnut and Hazelnut are often used with chocolate in Northern Italy. Pecan is often combined with caramel and chocolate.
- Other fun things to combine with chocolate includ honey, coffee, mint, meringue, cocoa nibs, spices such as ginger or cinnamon, liqueurs, marshmallows, toffee, caramel, and even lavender.
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Cocopotamus Chocolate in Collected Works
Posted by: | CommentsFor book lovers, there’s only one “real” bookstore in the whole of Santa Fe. That’s Collected Works Bookstore. Their new location (bigger and better) at the corner of Water and Galisteo near the Santa Fe Plaza will officially open in July. You’ll find Cocopotamus Chocolate there starting 1st week of July. Yay!
Tags: Artisanal Chocolate, buy chocolate gifts, Chocolate, Chocolate Fudge, FudgeRelated posts
Cocopotamus Chocolate – Now Available at Osuna Nursery, ABQ
Posted by: | CommentsYou can now purchase Cocopotamus line of chocolate fudge at Albuquerque’s premier nursery, Osuna. Their address is 501 Osuna Road, Albuquerque, NM 87113.
Tags: Chocolate, Chocolate Fudge, Chocolate Gifts, Fudge, retail, sales
