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.
The San Francisco Landmarks Box.
You may have eaten your way around San Francisco. But have you eaten San Francisco?
Recchiuti Confections actually makes that possible in the most decadent way.
Its new San Francisco Landmarks Box is the perfect souvenir for locals or visitors. Inside are eight signature Burndt Caramel Caramel Truffles, depicting four San Francisco landmarks: Coit Tower, Sutro Tower, a trolley, and the Golden Gate Conservatory.
The new chocolate box is in partnership with Creativity Explored, a Mission District non-profit that supports artists with developmental disabilities to help them create, sell and display their art. Two dollars from the sale of each $21 box goes to that organization.
Delicate biscotti with chocolate — three ways.
Picture a rich chocolate dough. Then, chunks of Guittard chocolate folded in. Finally, imagine the resulting cookies dunked by hand into a bath of milk and semisweet chocolate.
I’d call that a triple chocolate hit.
Boncora calls it its Triple Chocolate Biscotti.
It’s the newest treat by Bonnie Tempesta, who founded La Tempesta Bakery with her mother, Aurora. She sold that company in 1997, then moved to Sonoma Wine Country to start Bonccora Biscotti.
Dark chocolate and mint make one arresting dessert. (Photo by Carolyn Jung)
I love the dichotomy of dark chocolate and fresh mint.
On one hand, you have the deep, rich weightiness of the chocolate. On the other, the breezy lilt of the tingly mint.
Put them together and you get the best yin-yang: one ingredient so devilishly decadent it can’t help but lure you in, and the other so fresh and vibrant, it clears your palate to egg you into enjoying another mouthful — and yet another — of chocolate.
Chef Sarah Rich of the wildly popular Rich Table in San Francisco knows this. Trained in both the savory and sweet side of the kitchen, she knows just what is bound to tempt.
That’s why I couldn’t have been happier when I asked her to contribute a recipe to my debut cookbook, “San Francisco Chef’s Table” Lyons Press), and she chose “Mint Chocolate Sable with Mint Chocolate Cream & Iced Milk.”
It was one of the first recipes I tested. (Hey, I’m no fool!)
Think of this as a fanciful yet rustic version of an ice cream sandwich. (You see why I wanted to try this one right off the bat.)
Place a Rip Van Wafel on top of a hot cup of coffee to warm it before enjoying. You can see it start to sink in the center from the heat.
So many great ideas start in a garage.
But this one had its humble beginnings in a dorm room.
Amsterdam-native Rip Pruisken was a student at Brown University when he grew homesick for warm wafels enjoyed with a cup of coffee — an afternoon pick-me-up ritual beloved in the Netherlands. When he couldn’t find any wafels in the United States, he set about making his own. He bought a waffle iron and started churning out batch after unsuccessful batch in his dorm room until he hit on going to Holland to study how they are made. Upon his return, he set up a stand on the main green of the university, selling his handmade wafels to curious classmates.
Armed with ingenuity and a knack for using the resources around him, he recruited engineering students to design an automated wafel press. Next, he joined with fellow entrepreneur Marco de Leon of Brazil to win the Brown Business Plan Competition. Emboldened by that honor, they relocated to San Francisco, lured by its fanatical coffee culture.
Now, Rip van Wafels are available in every Peet’s Coffee & Teas, as well as at Bi-Rite Market in San Francisco, Bay Area Whole Foods and the Atlas Cafe in San Francisco.