Nothing says “I love you” like a basket of fresh-baked muffins loaded with chocolate.
There are times when I con myself into thinking muffins are just a smidge healthful.
After all, if I choose one with bran or whole wheat or carrots or blueberries, it’s not so very bad, is it?
I mean, it’s not as indulgent as eating actual cake, right?
Yeah, with “Chocolate Chunk Muffins,” I’m not going to attempt to play that game.
That’s because there’s no getting around it. These muffins are rich, tender, and super chocolatey. They are like chocolate-chip cookies in muffin form.
And they’re every bit as good as that sounds.
Chuao Pretzel Toffee Twirl, and Ravishing Rocky Road bars.
Chuao Chocolatier bars pronounced “chew-WOW) are not made for purists.
That’s because they come loaded with everything imaginable and then some. Panko breadcrumbs. Potato chips. Toasted corn chips. Bacon. Chipotle. Pop Rock-style candy bits. You name it.
These imaginative bars are the creation of Chef Michael Antonorsi and his brother Richard, whose Venezuelan ancestors once owned a cacao farm.
After moving to San Diego from Venezuela, the brothers forged a career in high-tech, before deciding to go into the chocolate business. Michael Antonorsi trained as a chef and pastry chef in France, before opening his first chocolate cafe in Encinitas with his brother in 2002. They named it Chuao, after Venezuela’s cacao-growing region.
Woodhouse Chocolate says “boo” in the sweetest way.
Woodhouse Chocolate in St. Helena has long been one of my favorite chocolatiers.
First off, its chocolates are incomparably smooth and creamy.
Second, its shop on Main Street is like the Tiffany’s of chocolates. They are displayed like precious jewels, making enjoying even one bonbon feel like such a special indulgence.
When samples of its Halloween offerings arrived on my doorstep to sample, I couldn’t wait to dig in.
The “chocolate burger” at Alexander’s Patisserie. (Photo courtesy of the bakery)
Alexander’s Patisserie to Open In Mountain View on Oct. 16
The folks behind Alexander’s Steakhouse in Cupertino and San Francisco, as well as The Sea by Alexander’s Steakhouse in Palo Alto, are expanding their mini empire by opening a patisserie in downtown Mountain View on Oct. 16.
Led by Executive Pastry Chef Dries Delanghe, the new Alexander’s Patisserie will offer breads, sandwiches, cakes, tarts, cookies, macarons, chocolates and other confections, as well as Equator Coffees.
Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.
The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.
Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?
The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.
They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.