THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

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PRODUCT WATCH: The Chocolate Show

The New York Chocolate Show ( was held this past weekend. This year’s show was better than prior shows for one big reason: For the first time, every chocolatier was giving away free tastes of chocolate. At previous shows, quite a few exhibitors had chocolates to sell, but no freebies to taste. Kudos to the show organizers for ensuring that visitors who paid $28.00 to attend got to taste as well as look. Now, if they could only eliminate the “free children under 12” policy: The hall is packed, no place for strollers, and most of the chocolate is sophisticated dark, not of interest to the kids we saw spitting it out. Call us the Chocolate Grinch, but this particular show is for chocolate connoisseurs, not a family event. Next year, please eliminate the “free babysitting” so the intrepid explorers among us can get through the aisles more easily to find the good chocolate. We missed a few because we couldn’t plow through the throngs.   Chocolat Moderne Kimono Collection
Chocolat Moderne’s Kimono Collection has the flavors of Japan.
As always, there were new kids on the [chocolate] block to discover. And all of our favorite regular exhibitors outdid themselves with new products. A key frustration is that there is too much offered: ongoing demonstrations and so much chocolate to discover, that we didn’t have the time to attend the presentations and tastings in the two theatres and the lounge. We’ll write long reviews of the newbies in future issues of THE NIBBLE online magazine, but here’s a shout-out to those we already know (in alphabetical order).
Chocolat Moderne. Joan Coukos continues to wow. The new Greek Revival assortment is filled with Kalamata Olive caramel (amazing), Rose-Pistachio, Mastiha-Orange Blossom, Baklava, Halva and Ouzo. The Kimono Collection is infused with savory and sweet Japanese ingredients: Adzuki Bean, Green Tea, Persimmon, Shichimi Togarashi, Shiso and Soy-Miso. Any chocolate connoisseur would like a box of each. Read our full review of Chocolat Moderne.
Christopher Norman. John Down’s edible art included a Mondrian-like collection of chocolate-covered flavored caramels—ganaches and liquid—in beautiful fall shades of umber, sienna, gold and pumpkin.
Coppeneur. This German company has not yet made big inroads in the U.S.—it just debuted here last year. Georg Bernardini & Oliver Coppeneur have lots of imagination and the skill to back it up: Their filled chocolate bars are spectacular. Apple & Calvados, Chili & Highland Whiskey, Lavender Cranberry, Mango Lassi, Rose Petals & Grappa, Saffron & Orange…there are about 30 flavors and we’d like to have all of them.
Green & Black’s. We loved spending time with head of product development, Micah Carr-Hill, in town from England to point out the nuances of chocolate-making. Green & Black’s generously gave away entire chocolate bars to booth visitors. The line is certified organic, and our favorite white chocolate bar happens to be G&B’s. If you think you don’t like white chocolate, give it a try.
J. Emanuel. Tad Van Leer, who grew up in the chocolate business, has expanded his line of wine truffles by teaming with Craig Shelton, famed chef of the Ryland Inn in New Jersey and coffee expert. The new line of chocolates and toffees that incorporate coffee are delicious.
Lillie Belle Farms. Does Jeff Shepard ever sleep? Every time we see him (three or four times a year), he has new and spectacular chocolates. His new Bolivian bar, from Felchlin’s dazzling couverture, is dynamite. But remember our other favorites (brittles, lavender salt caramels, new Smokey Blue truffles and just about everything else in the line). Read our review of of Lillie Belle Farms’ toffee.
Michel Cluizel. What more can we say about one of the greatest chocolatiers on earth? Read our review of his single origin bars…and taste the new 99% cacao boucher. It’s amazing. If you’re in New York City, you must plan at least one (preferably two) visits to his salon in Union Square to do the paired single origin chocolate and spirits tastings. It’s an unforgettable experience. Read our full review of Michel Cluizel.
Peanut Butter & Co. Anyone who likes peanut butter cups must get The Ultimate Peanut Butter Cup Collection: Dark Chocolate (bittersweet and wonderful), Milk Chocolate, White Chocolate and Inside Out (a PB shell with chocolate inside).

Read about more of our favorite chocolates in the Chocolate Section of THE NIBBLE online magazine.

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NEWS: Chipotle Mexican Grill Goes rBGH-Free

Fajita Salad
Enjoy a fajita without the tortilla.
  By the end of the year, Chipotle Mexican Grill will be the first national restaurant chain to eliminate rBGH (recombinant bovine growth hormone—click the link to read more about it) entirely from its menu. Last year, Chipotle began serving rBGH-free sour cream and has been shifting to rBGH-free cheese over the past few months. Though eating a Chipotle burrito isn’t exactly a low-calorie meal (see the Chipotle Nutrition Calculator here), the restaurant chain is committed to its “Food With Integrity” mission.
Chipotle serves more meat raised without antibiotics and added growth hormones, and a fed a pure vegetarian diet, than any restaurant in the world. Additionally, 25% of the black and pinto beans Chipotle serves are organically grown. And, you can get your burrito or fajita in a bowl—no tortilla. Just watch out for that chipotle-honey vinaigrette!

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On Our Radar

Interesting nibbles from the past week:
– The makers of the documentary King Corn are eating corn-free for the month of November. Read their trials and tribulations on their blog.
– The folks at have catalogued the 88 least healthy fast food items.
– Here’s a step-by-step guide to making turkey gravy.
– Serendipity 3 crafts a $25,000 chocolate sundae with edible gold.
– Jones Soda debuts a Christmas ham soda for the holiday season—that also happens to be kosher.
– The Oxford English Dictionary 2007 Word Of The Year is…drumroll please…locavore.

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ENTERTAINING: Thanksgiving Candy & Chocolate

Want your Thanksgiving dinner table to look a bit more special? Looking for party favors for your guests? Or are you the guest, looking for something to bring your hosts? Take a look at our Thanksgiving candy and chocolate selections—they’ll fit every bill. Warning: The Ginger Caramel Sin “spoon candy” is addictive (and goes well atop pie, cake and ice cream). For more Thanksgiving ideas, visit the Entertaining Guide section of THE NIBBLE online magazine.   Chocolate turkeys
Turkey family, in dark or milk chocolate from Lake Champlain Chocolates, is kosher, too.

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PRODUCT WATCH: Tulip Hill “Aria” Wine

Aria Wine
“Aria” wine and CD gift set.
  Many wine collectors also like opera. Now, there’s a gift custom-made for them. Janet Hopkins, a soprano with the Metropolitan Opera, has teamed up with California’s Tulip Hill Winery, an award-winning boutique winemaker, to create Aria, a red meritage (blend of grapes) with a matching CD of arias by Ms. Hopkins. The singer was involved in selecting the blend, working with Tulip Hill wine maker Ed West; she then chose just the right music to complement the wine.
Recipients can sip the wine as they listen to favorite Italian songs such as “O Sole Mio” and “Santa Lucia,” as well as arias from La Boheme, Madama Butterfly and Turandot. The gift set, in a handsome black package that unfolds to reveal both the bottle and the CD, is $59.95; both the wine and the CD are sold separately as well. For more information about this limited-edition gift, visit

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