My chocolate radar goes wild anytime I find a new (at least to me) Belgian chocolate. Imagine that radar after a stressful day with middle schoolers in May, then coming across New Tree’s Tranquility.  Just the word brought me hope.  But chocolate infused with lavender and lime blossom?  I don’t know about that…

Moving forward with an awkward mix of excitement and apprehension, I gingerly proceeded.  The scent of lavender mixed with chocolate was unique, yet confusing to my senses a bit, as my mind let out a thought like, “Is this a potpourri sachet you’re feeding me?”

In true Belgian fashion, the chocolate was creamy, smooth, and delightful.  The addition of lavender?  Not bad!  Interesting.  I am not sure if I would have eaten the whole bar, but a little piece was nice.  Plus, according to the label, eating Tranquility is quite beneficial.  Getting your vitamins from a choclate bar?  That’s one way to market a product!

What if you have enough calmness in your life?  Well first, you need to meet with me and help me get to that point.  Next, you can try Rejoice or Crave.  Prefer Dark Chocolate? Feeling Sexy? Whatever your mood, need, or want, New Tree may just have something for you to try. 

When warm, it’s perfect on a bowl of ice cream.  When allowed to form/harden in a lined pan, little caramels can be cut, wrapped (or not), and enjoyed!

Caramel Au Beurre Sale

2 cups granulated sugar
1 cup heavy cream
4 Tbsp.unsalted butter, cut into pieces
¾ tsp. sea salt
2 Tbsp. light corn syrup

In a pot with a thick bottom, over medium heat, cook the sugar and corn syrup until golden brown caramel. * don’t touch the sugar while it is going through this process.*

Take off the heat, and carefully whisk in the cream until smooth. Place back on the stove and on low; add the butter whisk constantly until the sauce is smooth.  Remove from heat and continue to whisk until cooled.

Can be kept in the fridge for up to 3 months.

All natural… candy?  Isn’t that an oxymoron?  These drops couldn’t be delicious, could they?  After the words “All-Natural,” the first thing I noticed was the size of the gumdrops.  Simply huge!  Dare I say, each drop is almost triple the size of the small ones found in the bags in the candy aisle.  I didn’t measure, but I would say they are almost an inch in both height and diameter.  (The drop in the picture here is sitting in a tablespoon coffee scoop!) But, big or not, it’s really about the taste.

The flavors, different and intriguing, included pomegranate, acai, grapefruit, Meyer lemon, key lime and tangerine. Upon first bite, I wasn’t quite sure. But the flavor subtly crept in to take over my taste buds.  The sweetness did not taste gritty or overwrought.  I found everything about the drops just right in taste and texture, and felt I got what I paid for.  My favorite flavors were the pomegranate (no surprise there) and key lime; my least favorite was the grapefruit.

The only issue I had with the gumdrops was their “healthiness.”  Admittedly, a bit of skepticism did arise with ingredients like corn syrup, sugar, corn starch, natural flavors, malic acid, sodium citrate, citric acid, vegetable extracts (for coloring). Even so, the issue will not prevent me from eating them up time and time again. Candi-a-holic?  Maybe.

Overall, for an 18 ounce tub priced at $5.99, I was pleased.  The purchase lasted a few days, and I can’t wait to grab another container on my next visit.

Then, it was onto Wal-Mart for me.  Why was there a bag of Brookside Dark Chocolate Covered Pomegranates in the candy aisle?  Seriously?  Someone is out to get me, I am sure of it.  Otherwise, why would the sweet, tart, delicious fruited candy be at my every turn?  The fact that I was in the candy aisle to begin with isn’t the point.  Huh?  What’s that?  Oh! The flavinol antioxidants! The candy is good for me.  Great!  There you have it. So it doesn’t really make a huge difference that I don’t believe there are actual pomegranate arils in the chocolate nibbles since the bag noted that the pieces are made from a blend of pomegranate and other concentrated fruit juices.

Brookside Foods, chocolate covered fruits and/or nuts, delish!

These lil’ discs of goodness may just be my new favorite hard candy.  And since they are infused with tea extract (a natural source of antioxidants), lack trans fat, and are 100% natural, how can I go wrong? They don’t have a bitter taste.  In fact, it’s almost creamy.  I guess that’s where the “Latte” comes in.  The candy sort of tastes like the iced tea with milk, no sugar I order when out and about.

My bag of Bali’s Best Green Tea Latte Candy has now found a home in my pocketbook.  Can it find a place in yours?

Oh!  And don’t forget to look on the back of the package for a coupon.  Mine had a “Date for 2″ - 2 for $5.  As the weather gets warmer, this will come in handy… for him, not me.

This is not just chocolate slathered on some popcorn. Somehow, Dale and Thomas have made an elegant looking bar and managed to get a kernel of popcorn in each of the 9 squares of the ¼ pound bar. It is good stuff. (And, since it’s Passover, it’s cool to know the popcorn is Kosher.)

Where can you find it? Try Pier 1, Borders, and other retail stores that carry chocolate products. There are some stores on the East Coast, check out the Dale and Thomas for all their goodies.

To say it has been frustrating that Torrone is so hard to locate is an understatement.  I found the Spanish version while in New York, which is hard in texture, but have had a heck of a time finding the soft Italian version.  Although I saved the recipe Gourmet published a couple of years back (included below), I have never attempted to make Torrone on my own. 

Who would have thought that a random trip to Walgreen’s would end up with Torrone in my bag? I don’t know who, don’t know when, don’t know why.  But I don’t care!  The fact that I can have Torrone in my house means so much.  Thanks Walgreens!

Pistachio Torrone
from Gourmet/December 2007

1 ½ cups clover or other mild honey
1 ½ cups sugar
½ cup water
3 large egg whites
¼ teaspoon salt
1 ½ teaspoons orange-flower water
¾ teaspoon pure almond extract
2 ½ cups salted roasted shelled pistachios (5 ounces)
1 tablespoon cornstarch plus additional for kneading

Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper

Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)

Cooks’ note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks.

Since then, I have bought the chocolate several times, including for some of the science teachers during their biomes units. Most recently, I noticed a different look to Endangered Species Chocolate. The company has now included boxes of 10 individually wrapped pieces in their collection.  They will make a great addition to a loved one’s Easter Basket. Or placing a box of sixty-four .35 ounce pieces in your office for visitors is sure to being smiles. 

Regardless of how the chocolate is presented, in bars, individually wrapped, as cocoa, or in a collection, Endangered Species Chocolate remains a great product while shining a positive light and support on a worthwhile cause.

I walked by Jacques Torres Chocolate’s Manhattan store a couple of times before venturing inside. I knew I would be in trouble… wonderfully delicious trouble.  And I was right. The welcoming chocolate brown interior enveloped all the essences of the shop’s goodness. I loved that the friendly staff allowed me to peruse the store without pressure, available for questions if needed.

It didn’t take me long to gather an array of items to bring home. Chocolate Covered Cheerios, Hot Chocolate (Classic), Hot Fudge Sauce, and a beautiful chocolate brown box and orange ribbon filled with twelve exquisitely crafted truffles were all neatly placed in a bag and prepped for the journey home to Atlanta.

All the items made it home and to their recipients unscathed and uneaten, although it was extremely tough not to bust open that jar of fudge and dive in with my finger.  That wouldn’t have been very ladylike; fun and delicious, but not ladylike.

If you have not yet tried Jacques Torres Chocolate, you must.  The chocolate is a treat.  Stop into one of their stores as a patron of the cafe to sit and take pleasure in a cup of hot chocolate and a few rich and creamy truffles, or drop by to purchase items from the divine selection of truffles, chocolate covered treats, and sauces.  Are you unable to visit in person?  Visit virtually.  Jacques Torres Chocolate delivers!