After a couple months of searching and testing, we have found an excellent iced drinking chocolate recipe to serve up at the Shop this summer. And after getting together with Cafe Leva to create some 80% Valrhona chocolate gelato, we have one of the best ice cream sandwiches in the City.
Yesterday we invited our newsletter subscribers down to the Shop for samples, and we hope you made it out. If not, both of these items will be available starting Tuesday. See you soon!
This past Saturday evening on 104th was quite lovely – after a day full of Al Fresco festivities, a bunch of Edmontonians gathered outdoors at 10pm to watch Juliette Binoche and Johnny Depp in ‘Chocolat’ . We had bars, creme fraiche and bacon brittle peanut butter truffles, and frozen dark drinking chocolate on hand to complement the title of the film.
We hope you made it out to the show, but if not, stop by the Shop to try our summer creations listed above – hickory smoked bacon, peanuts and chocolate are an amazing combo, while the creamy creme fraiche truffle has a hint of bright tartness that is perfect for increasingly warm days.
We are still working on our frozen drinking chocolate recipe to offer in the Shop, but here’s a recipe you can try at home:
Frozen Drinking Chocolate
Adapted from a recipe by Serendipity 3
Makes 1 Serving
1/2 ounce dark or milk chocolate (try your favourite bar, or the Valrhona Caraibe 64% is lovely here)
2 teaspoons of Kerstin’s Dark Drinking Chocolate
1 1/2 tablespoons sugar (reduce a little if you’re going to use milk chocolate)
1 1/2 cups whole milk
3 cups ice
Whipped cream for serving (optional)
Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water, stirring until melted. Add the drinking chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.
In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth. Serve in your glass of choice with whipped cream if desired… and maybe a sprinkling of some Cocoa Nib Caviar.
Big news: We will have a booth at the 104th St. Block party tomorrow. At the booth, we will be testing out our new summer creation: Frozen Dark Drinking chocolate. We will also have truffles and bars! The weather is going to be great, and the movie of the night will be “Chocolat”, so if you love chocolate, come out and enjoy the event with us!
Father’s Day falls on June 20th this year, and to celebrate Dad’s this year we are bringing back our very popular Chocolate Covered Bacon again. Once again we are using locally made Bacon, this year from the Sandy Lane team on the West End. The chocolate we use is the same Venezuela 49% Dark Milk chocolate that we use for our Fleur de Sel bar, and we even put a few grains of sea salt on the outside!
Just to make things interesting, we also have created some original confections to make Dad’s extra happy. As you can see in the photo on right, we have some Pina Colada White Chocolate Golf Balls, which pair very well with the bacon.
We also wanted to try to incorporate Bacon in other ways this year, so we made Bacon Brittle, and then we created some cups and truffles that include Bacon Brittle Bits and Peanut Butter. What a combination! The Bacon Brittle paired very well with the Peanut Butter and the chocolate.
Finally, if your Dad wants to have something to nibble on while he watches the game, why not give him some of our new organic dark chocolate covered almonds make by Taza. They are delicious and healthy too. The chocolate covered bacon was really popular last year, so come in soon and don’t miss out!
We have some new signs on the street, so look out for these next time you are walking down Jasper Ave!
A few people have been coming into the store and have asked when the next Chocolate Making class is. It is set for June 17. We have about 2-3 spots left so call the store or come on in and sign up! Classes are $85.00/person