CTN (Chocolate Tasting Notes): Chocolatier Blue

Despite the perfidy of Hersheys Corporation, Northern California is in the throes of a chocolate revolution! And, I've discovered a great new chocolate shop in Berkeley-on a somewhat sketchy block downtown (University at Martin Luther King). This small shop is producing some amazing artisinal chocolates. My favorites are their soft center caramels-with pomegranite and passionfruit the current offerings. The richness and smoothness of the chocolate is superb, and the flavors and textures in the centers are awesome. May be some of the best chocolate I've ever had!

Thanks for the heads-up Brian. I will metion this to my Mother because she gets over to Berkeley now and then and absolutely loves high end chocolate.

a somewhat sketchy block downtown (University at Martin Luther King).

Somewhat sketchy, Brian? Really? OK, maybe I wouldn't be too sanguine about wandering around there at 2 am alone, but short of that I can't imagine that it's anything but safe and quiet. Perhaps it's changed in recent years?

Mark Lipton
(Erstwhile Berkeley pizza deliverer)

Good to hear - artisanal chocolate is really impressiing at the moment (albeit with the odd complete taste disaster). The Italians and Belgians especially have some fantastic producers.

a somewhat sketchy block downtown (University at Martin Luther King).

Somewhat sketchy, Brian? Really?

My thoughts exactly.

But then I haven't wandered there in 9 months.. (Wow time flies!)

a somewhat sketchy block downtown (University at Martin Luther King).

Somewhat sketchy, Brian? Really? OK, maybe I wouldn't be too sanguine about wandering around there at 2 am alone, but short of that I can't imagine that it's anything but safe and quiet. Perhaps it's changed in recent years?

Mark Lipton
(Erstwhile Berkeley pizza deliverer)

Somewhat sketchy in the sense that there are too many vacancies, a lot of traffic, and the ever-present wandering lost souls. so...I should have used the word "shabby."

Checked him out again yeserday. I just love his chocolates and have concluded that they are easily the best (to my tastes, at least) in the Bay Area. He showed me this can of special sea salt he uses-it was $85 for a #10 size can! He was a pastry chef for Charlie Trotter at one time in his career, so he knows his stuff.

Okay, Brian, I'm about to rock your world.

You will both thank me and curse me later: thank me for turning you on to this stuff, and curse me for turning you on to this stuff because it's expensive as hell.

Google Vosges Chocolates. They are in Chicago. They ship. They are expensive. They are worth it.

Patchen Markell (not seen around here for quite a while now, but a remarkable fellow) sent me a gift pack once. I both thanked him and cursed him. They really are quite amazing chocolates, not least because the combination of ingredients is downright amazing.

(Curry and choco. Taleggio cheese, olive oil and choco. Chinese spice and choco. Etc.)

As I just flew through O'Hare, I picked up another gift box (this time the Collezione Italiano) and a handful of choco bars. Still good.

Oh, and a belated shout out for Bernard Callebaut's chocolates from Calgary, Alberta. Yowza!

(C'mon, Albertans.)

Well, Hoke...maybe in October, as the weather is getting warm again!