Jessica has moved.

Hello readers,
I have a new writing gig and will be do all of my writing/blogging from there. Please go to:

http://www.examiner.com/x-7888-SF-Dessert-Examiner

Thanks!

A Chocolate Trend

A chocolate bar isn't just chocolate anymore. A recent trend is the pairing of chocolate with another ingredient. I remember when I first realized this: I was in Fog City News in San Francisco, on my way to work at Bong Su. My eyes widened at the rows and rows of chocolate bars. My head was in a tizzy trying to decide between a the brands: Vosges, El Rey, E. Guittard... I grabbed a handful of Dolfin squares, each paired with earl grey, cumin, or cardamom. Mmmm. Something for the Bart ride home later.

Some chocolate makers focus primary on these pairing. Dagoba is one, pairing chai with milk chocolate or lemon ginger with dark. My sister loves their Roseberry, a dark chocolate with dried raspberries and rose hips. Not a bad experience for $3 a bar. (Yes, it is expensive, but where are you going to get flavors like that?) If you are into putting some heat into your chocolate, I recommend Xocolatl, a 74 % chocolate with chili powder.

Vosges is one of the companies that have paired chocolate bars. I mentioned them because of a recent culinary adventure with my mom: Mo's Bacon Bar. Yes, it is a combination of milk chocolate, smoked salt, and bits of bacon in it. $7 a bar, even at Cost Plus. My mom loves bacon, so we decided to try it. Well, salt and chocolate work for me, but the bacon didn't. They have a flying chocolate pig available on their website.

Another flavor that doesn't work for me is lavender. I feel like I am getting a mouthful if potpourri. (Sorry, Dagoba, the lavender and blueberry was too much.)

A few other companies of paired chocolate bars worth a try: Dolfin, Green and Black's Organic Chocolate, and Lindt. What do you like paired with chocolate?

The Last Day

Today is the last day of the Scharffen Berger Chocolate Factory. It is a sad day in so many ways. The tours have been long gone, leaving the tour room empty. No longer will the intoxicating smell of chocolate swarm the brick building.

Production moves to Illinois where Scharrffen Berger products will still be made. But will it be the same? I went into the store and picked up a few of my favorites: the milk chocolate with the sea salted almonds and the 70% bittersweet. The retail store in the Ferry Building and Joseph Schmidt's will stay open for a while longer. But, girls in the retail store at the factory all decided to wear their "(extra) bitter" shirts today, a final statement on the situation.

The cafe has an event in a couple of weeks as John Scharrfenberger will host a dinner for all those who have helped along the way. I plan to make desserts from "The Essence of Chocolate" cookbook as a tribute, especially Robert Steinberg's brownies since he past away last year.