Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed

    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on,
    the online magazine about gourmet and specialty food.

Archive for Chocolate

VALENTINE GIFT: Favorite Gourmet Chocolate


Wildflowers & Hearts chocolates (the box is
in the photo below). Photo courtesy John &


One of our favorite chocolatiers, year in and year out, is John & Kira’s. Using Valrhona couverture, the exquisite flavor, beautiful design and a touch of whimsey make us want box after box.

We love the Chocolate Bees and Lovebugs (chocolate ladybugs). Our favorite product, perhaps because there’s nothing like it elsewhere, are the Chocolate Covered Figs, filled with a whiskey-accented chocolate ganache.

But for Valentine’s Day, the Wildflowers & Hearts box seem spot-on. Order yours at A nine-piece box is $29.

Red Chocolate Hearts are dusted with a golden sheen and filled with cinnamon-accented pistachio ganache. Wildflowers are 66% cacao chocolate ganache.

A nine-piece gift box is $29.00.




The holiday named for the Christian saint Valentine had its beginnings as the raucous annual Roman festival of Lupercalia, held on February 15th. Men stripped naked and spanked maidens with whips with the goal of increasing their fertility. It was a wildly popular event.

In the fifth century C.E.—at least 150 years after Emperor Constantine made Christianity the official religion of the Roman Empire—church leaders sought to convert popular pagan festivals into Christian festivals. (Christmas is another example of this.)

Conveniently, there was a legend about St. Valentine to which Lupercalia could be pegged. According to the story, in the third century C.E. the Roman Emperor Claudius II, seeking to bolster his army, forbade young men to marry. The priest Valentine helped lovers by performing marriages in secret. For his defiance, Valentine was executed in on February 14, 270.



The nine pieces go quickly—but very happily. Photo courtesy John & Kira’s.


The first Valentine note on record was a couplet penned in the 15th-century by Charles, Duke of Orléans to his wife. The earliest surviving Valentine notes in English were written in 1477.

But it wasn’t until the 19th century that cards became popular. Handwritten cards gave way to mass-produced greetings. By the mid-20th century, tokens of affection extended to other gifts, including flowers and chocolates.

The first heart-shaped box of chocolates in North America was produced by Ganong Bros in Canada (founded 1873). The boxes were originally used during the Christmas season but subsequently remained for Valentine’s Day (source: Wikipedia).

Today, we know enough about chocolate to care about what’s in the box. Hold the cardboard heart; send us John & Kira’s.



VALENTINE GIFT: Chocolate Covered Potato Chips


Oh so good! Photo courtesy Shari’s Berries.


Some people would like box of creamy chocolates for Valentine’s Day.

Others would gladly trade for a bag of chocolate-covered potato chips.

Savory meets sweet when crunchy, salty potato chips are drenched in quality chocolate—in our humble opinion, the greatest improvement to the potato chip since it was invented (potato chip history).

While you can find chocolate-covered chips at Trader Joe’s, more giftable versions come from Shari’s Berries, shown in the photo. A bag of 14 ounces of divine chocolate-covered potato chips is $24.99. The chips are certified kosher (dairy) by OU.


For a more formal presentation, Neuchatel’s Swiss Chips, dipped in milk chocolate, are packaged in a purple and gold can, $8.00.

Swiss Colony sells 8.5 ounces in a gift tin for $17.95.

Enjoy them from the bag, can or a serving dish. Use them to garnish ice cream and other desserts. And hold us harmless from any addiction to chocolate-covered potato chips that may develop.



CHINESE NEW YEAR: Godiva Chocolate For The Year Of The Horse

Lady Godiva rides in for the Lunar New Year.
The image is larger than the actual
chocolates. Photo courtesy Godiva.


Some foodies end the Christmas-New Year holiday season in anticipation of Valentine’s Day. But don’t forget about Chinese New Year, celebrated by Chinese, Koreans and Vietnamese, who follow a different calendar than Western cultures. (There are actually a dozen different lunar holidays in Asia).

Eating sweets symbolizes the beginning of a “sweet year.”

The Year Of The Horse, begins on Friday, January 31st. If you were born in 2002, 1990, 1978, 1966, 1954, 1942, 1930 or 1918, this is your lunar year. If you follow astrology, you can check on what this means for your health, wealth, relationships and career.

But regardless of whether your zodiac animal is a horse or one of the others (dog, dragon, monkey, ox, pig/boar, tiger, rabbit, rat, rooster, sheep, snake), you can treat yourself to a box of Godiva’s truly wonderful lunar year chocolates.

This year’s selection from Godiva Chocolatier includes three spectacular pieces:

  • Dark Caramel Pear: crunchy caramel pear ganache with a touch of vanilla in a blend of milk and& dark chocolate, enrobed in dark chocolate.
  • Milk Cherry Almond: crunchy almond praliné, sour cherry and a hint of honey blended with milk chocolate, enrobed in milk chocolate.
  • White Pineapple Macadamia: nutty macadamia cream and sweet pineapple blended with white chocolate ganache, enrobed in white chocolate.
    Each offers a cascade of flavors and textures that are so much more glorious than the words used to describe them. They are exquisite chocolates, and we loved all three equally.

    The recipes were developed in Asia for the Asian consumer, and reflect those flavor preferences. The chocolates are less sweet than American-developed flavors—a boon for those domestic palates that have evolved to prefer a more moderate level of sweetness.
    Where To Purchase

    You can purchase the chocolates in Lunar New Year gift boxes, along with other Godiva pieces—20 pieces total for $50.00 and 32 pieces total for $120. They can be purchased in Godiva boutiques and online at

    But our recommendation is to head to a Godiva boutique for a hand-packed box of 100% Year Of The Horse Collection. Seriously, we couldn’t get enough of them. They’ll only be in stores through January 31st.

    On days when you’re not eating the chocolate, check out the Lunar New Year specials at your local Asian restaurants.



    Available only through Valentine’s Day (while supplies last) is another special treat: marvelous marzipan hearts, covered with your choice of dark or milk chocolate.

    Oh, how delicious! As with the Year Of The Horse collection, we couldn’t stop eating them.

    They’re available in Godiva boutiques only. Here’s a store locator: If you’re a marzipan lover, you’ll want more than a few.

    You may want to call first to make sure they haven’t run out; although there are plenty of other choices. But if your heart is set on marzipan hearts, you can always make your own with this recipe from


    Photo courtesy




    TIP OF THE DAY: Make Your Own Peppermint Bark

    Peppermint bark is our favorite holiday confection, and our number one favorite bark is the Peppermint Cookie Bark from Enstrom’s, which also makes the best almond toffee we’ve ever had (and it’s also available sugar-free!).

    A one-pound box is $22.95 and worth every penny—and the line is certified kosher by Scroll K | Vaad Hakashrus of Denver.

    We enjoy a piece with a cup of coffee, and love giving it as gifts. Here’s a recipe if you want the fun of making your own bark. Remember: the better the chocolate, the better the bark.

    If you want to make cookie bark like Enstrom’s, you’ll also need a box of Famous Chocolate Wafers, the cookies used to make ice box cake.

    RECIPE: Peppermint Bark



    Our favorite peppermint bark has chocolate cookie pieces. Photo courtesy

  • 12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
  • 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
  • 8 peppermint candy canes
  • Optional: 1 cup Famous Chocolate Wafers, broken up

    1. COVER a cookie sheet with aluminum foil.

    2. PULSE candy canes in a food processor for 5-10 seconds each, until crushed into small pieces. You can also place them in a large Ziploc bag and crush with a rolling pin.

    3. MELT the dark chocolate (here’s how to melt [temper] chocolate). Pour onto the cookie sheet and use an offset spatula or other implement to spread it to about 1/8″ thickness. The chocolate does not have to be spread across the entire width and length of the cookie sheet, since the finished bark will be broken into pieces. Place the tray in the fridge to firm up the dark chocolate layer.

    4. MELT the white chocolate. Stir in 3/4 of the candy cane bits, reserving 1/4 for garnish. Spread a white chocolate layer evenly over the dark chocolate and evenly sprinkle the remaining candy cane pieces over the top. Press down very slightly to ensure they stick (you can use a piece of waxed paper to press down).

    5. RETURN the tray to the fridge for 30 minutes or longer to firm up the bark. Break apart by hand into small, uneven pieces.



    GIFT: Divine Fair Trade Chocolate

    Most of the world’s farmers live in poverty. They’re forced to accept whatever brokers want to pay them for their crops.

    Fair Trade ensures that farmers are paid fair value for their crops. This affords a minimum standard of living, money for adult (instead of child) labor and the ability to farm with sound (sustainable) agricultural practices.

    Fair Trade is the trademarked term of nonprofit organization that audits transactions between U.S. companies offering Fair Trade Certified products and the international suppliers from whom they source. It is one of several organizations working all over the world to certify fairly traded goods. Here’s more on Fair Trade.

    In the case of the the world’s greatest chocolatiers, an elite group, Fair Trade is a moot point. The chocolatiers are already paying top dollar to secure the limited supply of the world’s ultra-finest cacao beans.

    But there’s a lot of chocolate, even in the premium category (not the mass marketed bars), that comes from farmers who sometimes have to sell their crops for less than it costs to grow it.


    Special holiday flavor bars and foil-wrapped dark and milk chocolate coins. Photo by Elvira Kalviste | THE NIBBLE.


    If only all farmers had the ability to emulate the Kuapa Kokoo farmers’ co-op in Ghana. The name means “good cocoa farming.” Instead of exclusive ownership under a corporate board of executives or a family who has handed down the business from generation to generation, the business is actually owned partly by the 40,000 small farmers who grow, harvest and partially process the cacao.

    The cooperative works at improving the social, economic and political well-being of its members. Women cacao farmers play significant roles at all levels of the organization, and the co-op encourages environmentally sustainable production.


    Christmas tree boxes filled with chocolate
    Christmas trees. Photo by Elvira Kalviste |


    And, their cacao beans are used to make the Fair Trade Certified line, Divine Chocolate.


    This very reasonably priced line, beautifully packaged, offers a nice choice stocking stuffers, teacher gifts or office gifts. Each purchase supports these farmers and their excellent mission.

    If you like, you can use the gift to teach your family, friends and colleagues about supporting Fair Trade, and. They’ll feel good about every bite.

    There’s something for every chocolate-lover in Divine Chocolate’s collection:

  • Advent calendar, $4.55
  • Chocolate bars: holiday special 38% Milk Chocolate With Spiced Cookies and 70% dark chocolate with hazelnuts and cranberries, plus 13 year-round flavors, $3.99
  • Chocolate coins in milk or dark chocolate, 1.75 ounce mesh bag, $3.99
  • Christmas tree box filled with Christmas tree chocolates, 3.5 ounces, $8.49

  • Dark Chocolate Mint Thins and Ginger Thins, $8.49
  • There are savings with the purchase of multiple pieces of the same item, as well a gift baskets with an assortment of products.

    See all the holiday specials and the entire product line at Divine

    —Steven Gans



    GIFT: Chocolate For Sports Fans

    Pass the pigskin—we want some chocolate.

    This life-size football is available in dark, or white chocolate from fine chocolatier Li-Lac Chocolates.

    At 11 x 6″ x 6.5″ and 2.2 pounds of premium chocolate, the football is $48.00.

    If football isn’t your sport, there are:

  • Chocolate basketballs, a life-size 10″ diameter and 3.5 pounds of chocolate, $65.00.
  • Chocolate baseballs, 3″ diameter, 4.5 ounces (each, box of 2), $18.
  • Chocolate golf balls, 1.5″ diameter and 1 ounce each, box of 6 $18.

    Life-size football in premium chocolate. Photo courtesy Li-Lac Chocolates.


    There are tennis rackets, baseball gloves and more; each made to order in dark, milk or white chocolate at Li-Lac Chocolates.

    —Steven Gans



    GIFT: Chocolate Peanut Butter Bar

    Caviar chocolate isn’t for anyone. But here’s a bar with more universal appeal:

    The PMS Bar from Lucas Candies. P is for peanut butter, M is for milk chocolate and S is for salted potato chips.

    It’s so creamy, with a light potato chip crunch, and nifty looking with a semi-sweet chocolate drizzle. At $4.00, it’s a great stocking stuffer.

    We were also fond of the newest Lucas candy bar creation, the Haverstraw Bar, made with milk chocolate, toasted coconut and toffee chips. The confections are made fresh by hand daily.

    The Lucas family has been making chocolates since 1896, when five Lucas brothers emigrated to the U.S. from Greece and settled on the Hudson River in Haverstraw, New York.


    At the top of the plate: the PMS Bar. Photo by Elvira Kalviste | THE NIBBLE.


    Historical note: Between 1771 and 1941, Haverstraw was “The Brick Capital Of The World,” thanks to immense clay beds formed by the Hudson River’s water and rich soil that lined the waterfront. By 1883, there were 42 brickyards in the area that manufactured 148 brands of brick—more than 300 million bricks in one year for the New York City area alone. At one time, more than two-thirds of the buildings in New York City were constructed of Haverstraw brick.

    Back to the chocolate: Today the store, in its original location, is operated by the fourth generation of the Lucas family. The same recipes that came with the family from Greece in 1896 are still made, along with some new ones like the PMS Bar and Haverstraw bar.

    Historical note #2: Peanut butter was introduced to the masses in 1904 at the Universal Exposition in St. Louis, but it was a while before it was commercially produced and became a staple in American households. Krema Products Company of Columbus, Ohio began selling peanut butter in 1908 and remains the oldest peanut butter company still in operation today.

    The first shelf-stable peanut butter was invented in 1922. Here’s the history of peanut butter.



    GIFT: Caviar White Chocolate

    Good things come in small packages. In the case of Petrossian’s new Caviar Chocolate, the package is small but the flavor is huge, and the memory will last a lifetime.

    Petrossian has partnered with the great French chocolatier Pralus to create (to our knowledge) the world’s first caviar-studded chocolate.

    For that select group of people who love both chocolate and caviar, you couldn’t find a better gift. “Even we were amazed with the result!” says Petrossian, describing their reaction to what Pralus had created.

    The silken white chocolate and slightly salty, crunchy beads of sturgeon caviar are a marriage made in heaven: the highest form of salted chocolate. The cost of four small pieces: $29. The experience: priceless.


    One singular sensation: caviar chocolate. Photo courtesy Petrossian.

    An origami-folded, ribbon-wrapped gift box holds four 1.5″ x 1 1/8″ tablets, .79 ounce total weight. Purchase it at or at Petrossian’s New York City restaurant and boutique.

    Petrossian doesn’t rest on its laurels as the world’s most prominent purveyor of fine caviar. The creative minds there are always trying to do more.

    Recent innovations include caviar cream, caviar powder, Papierusse (“Russian paper”)—sheets of pressed caviar that look like Japanese nori—and caviar cubes for garnish.

    Just imagine a gift basket with all of these wonderful products—and some fresh Petrossian caviar! Can we send you our address?



    GIFT: Chocolates To Help Darfur

    Taste great, feel good chocolates. Photo
    courtesy Compartes.


    Here’s a feel-good holiday gift that’s beautiful, delicious and sure to be appreciated.

    Jonathan Grahm, owner and chocolatier at top chocolatier Compartes in Los Angeles, has created this five-piece set, Chocolates for a Cause: African Chocolate Collection.

    The chocolate-covered caramels are adorned with a rainbow progression of the African continent, and are packaged with a Relief Beads bracelet for a three-in-one gift: chocolates, bracelet and the gift of a donation to Darfur. The set is $20.00.

    Proceeds benefit Relief International’s efforts in Darfur. They directly help feed malnourished children and fund a women’s help center.

    Order at




    GIFT: Neuhaus Haut Pâtisserie Collection

    You know something is really good when, the minute you finish it you want another.

    We don’t know what the chocolates tasted like when the company was founded in 1857; but Neuhaus Chocolates’s new “Haute Pâtisserie” collection is the best Neuhaus chocolate we’ve ever tasted, and stands on the podium with the finest chocolates in the world.

    “Haut pâtisserie” means high-class pastry, a reference to the nine internationally-reknowned pastry chefs/chocolatiers who each contributed a unique piece to the collection.

    A pâtissier typically creates a suite of sweets: biscuits (cookies) and macarons, cakes, chocolates, confectionery (caramels, dragées, fondant/nougat, fudge, hard candies, marshmallows, marzipan, pâte de fruit, etc.), ice cream and, of course pastries.


    Neuhaus Haut Patisserie collection. Photo
    courtesy Neuhaus.

    Haut, by the way, is pronounced “oat,” and not “hoat,” as the people responsible for “Haut Goth” or “Haut Look” would have it. The complete pronunciation: oat pah-TEE-suh-ree.


    The exquisite round gift box is a keeper. In pale green with textured gold accents, it is may be the nicest package from any chocolatier and evocative of the luxurious boxes that were used to package chocolates in earlier times. It holds 27 chocolates: three pieces from each of nine pastry chefs. It is available with an elegant coordinated bag and an illustrative booklet with the story of each praline for $45.00, at

    The pralines—what Belgians call bonbons (here’s an explanation of the difference between Belgian and French chocolates), are thick shells of wonderful chocolate. Each pastry chef was guided by his own creative, cultural and gastronomic inspiration. The initials of each chef are worked into the design patterns on the top of each chocolate.

    In alphabetical order of surname, the pastry chefs are:

    Christophe Adam
    Paris, France

    Adam achieved fame as creative director at Fauchon, and currently focuses on sweet delicacies in his own business. He bonbon is dark chocolate with a ganache of Sicilian pistachios and oranges from Valencia, enriched with black raisins from Chile. The orange flavor prevails, and we love it.

    Dominique Ansel
    New York, New York

    Ansel is originally from Paris, but is one of the best (if not the best) pâtissiers in New York right now. His awards include “Best New Pâtisserie of New York” and “Top 10 Pastry Chefs in the United States.” We voyage to his pastry shop as often as we can. For this collection, he created a milk chocolate shell filled with ganache inspired by childhood memories: roasted peanuts on a layer of caramel “à l’ancienne.” The sensation begins with savory peanuts and finishes with sweet milk chocolate.

    Joost Arijs
    Ghent, Belgium

    Arijs eventually became Chef Pâtissier at the three-star Michelin restaurant Hof van Cleve. In 2012 he and his bakery’s co-owner were awarded the title of “Best Pâtisserie in Belgium”—which says something, given the high standards in that country. Chef Arijs enjoys combining chocolate with fresh notes of fruit and citrus. For Haute Pâtisserie he has created a dark chocolate shell with a crumble of cacao nibs. The couverture is 70% Ecuadorian cacao ganache wit a layer of Indian mango coulis. We also detected a hint of citrus—perhaps some exotic lime.


    The gift set: box, bag, brochure. Photo


    Oriol Balaguer
    Barcelona & Madrid, Spain

    Balaguer’s honors include “Best Dessert in the World” and “Best Pâtissier in Spain.” His piece is a milk chocolate shell filled with popping sugar on a layer of praline (using the world’s finest Piedmont hazelnuts) and passion fruit. We don’t generally go for hazelnut praliné, but we’d gladly take a few boxes of these. They are perhaps the best praline ever. Website. In the U.S. you can purchase his chocolate at Borne Confections.

    Martin Chiffers
    London, England

    Chiffers is president of the U.K. Pastry Team, which won the European Pastry cup in 2012. Inspired by berries and flowers from Cornish gardens, his milk chocolate piece features rose on a layer of praline “à l’ancienne,” made with hazelnuts and fresh raspberries. The raspberries dominate, deliciously. The burst of fresh raspberries makes this perhaps our favorite piece in the collection.Website.


    Raphaël Giot
    Namur, Belgium

    This Belgian pâtissier is known as “the goldsmith of pastry.” His dark chocolate piece is a salted caramel “à l’ancienne” on a layer of velvety praliné, enriched with pieces of hazelnuts and enrobed with dark chocolate. We—previously noted, not generally a hazelnut chocolate fan—really liked it. Website.

    Koji Tsuchija
    Tokyo, Japan

    Koji Tsuchija has seven luxury chocolate shops in Tokyo, called Théobroma. His dark origin chocolate ganache infused with yuzu is a perfect marriage between the bittersweet chocolate and refreshing acidity of the citrus. We can never get enough of tart-yet-sweet yuzu. It’s another winner. Website.

    Bernd Sierfert
    Michelstadt, Germany

    Sierfert held the title of “Best German Pâtissier” for five years running. His milk chocolate piece, called “Chinese Girls,” is chocolate ganache infused with Chinese jasmine tea on a thin layer of crunchy praline with Oriental ginger. The flavors are subtle, the crunch is lovely, the overall chocolate is sweet happiness. Website.

    Louie Ye
    Shanghai, China

    Ye is the executive pastry at the world’s tallest hotel, the Park Hyatt in Shanghai, and has represented China in the World Pastry Championships. His piece represents Asian cuisine and combines sweet and savory flavors. An herb-accented caramel, lush and lovely with a hint of salt with dark origin chocolate from Ecuador. The finish of the chocolate goes on and on. Hotel website.

    What the French call bonbons and Americans call filled chocolates, Belgians call pralines. It’s a confusing because in France, praline is a caramelized almond and in the U.S., it’s a brown sugar patty with pecans. In fact, Belgian chocolatier Jean Neuhaus started the confusion in 1912, when he developed a process for creating hard shell filled chocolates that he called pralines.

  • The different types of praline
  • The difference between Belgian and French chocolates


    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers