Lately I've been a mite stressed out due to a number of problems and as a result I've been rather rudely ignoring my blogging obligations. That's not to say that I haven't been thinking about chocolate. After last weeks painful Dagobombshell (which might not be as bad as I feared - David Lebovitz got the scoop from Frederick Schilling of Dagoba) I really couldn't help but be thinking about chocolate. This is a bit of a roundup of what's been going on in my life and my head regarding my favorite food.
Dagoba, as I hinted in my post about them being bought by Hershey (*sigh*), has two new bars that they're bringing to market and they sound pretty interesting. The first one is their Prima Materia which is a 100%(!) cacao content bar. They put special effort into getting the perfect blend to keep the astringency down to a reasonable level. Normally I would shy away from a 100% bar, but I think that if anybody can make a good one it's got to be Dagoba. The second new bar is the Sambirano 65% sigle origin bar made with nothing but trinitario beans from the Sambirano region of Madagascar. This one I'm dying to try. An organic, single origin bar made with Madagascar sourced trinitario beans is one I don't want to miss. I'm quite curious about the one and eager to try the other so I think they are both going on my shopping list.
Speaking of my shopping list, I keep buying (and of course eating) chocolate, whether I blog about it or not. This past week I've been gnawing away at a Ghirardelli Intense Dark Citrus Sunset which has little orange and caramel bits running through it. Not a world-class tasting chocolate, but a nice thing to absent mindedly gnaw at while getting things done. The other thing I've opened and started to enjoy is a Valrhona Organic Dark Bar. Very nice stuff (not that I'd expect anything less from Valrhona). I'm probably going to work up a review of it (if I don't eat it too quickly - oh, that would be a sin) when I have a chance. Other than that I've not really eaten anything too special lately.
I have had something special to drink, though. Hot chocolate season is upon us again! Autumn seems to have given up early and winter is setting in (at least around here) and nothing chases the chill away like hot chocolate. Last winter disappointed and I didn't feel the need for hot chocolate nearly as much as I hoped. As a result I have a pantry full of leftovers (I need to check and see if any of it is still good - my Green & Black's and Dagoba are actual chocolate as opposed to cocoa and might have a limited shelf life). Hopefully I won't have the same problem this year (or at least I'll not buy quite so much as last year).
Hey, that's right! It's nearly November. I have a flight to New York scheduled for two weeks from today. Sadly, I think I'm going to have to cancel. My rabbit's health isn't what I would like it to be and I'm afraid that the stress of me taking off could make it significantly worse. While I want to go on this vacation I don't want to risk my bunny. I can cancel my vacation and only be out the cost of the plane ticket and use a portion of the money I'll save on hotel and food and shows and whatnot to put in a big fat order in at Chocosphere. It won't be the same thing as five days in Manhattan, but I'll be able to spend those days eating chocolate and spoiling my rabbit so it's a pretty fair trade.
I say that 'I think' I'm going to have to cancel but I've really been resigned to this for weeks and just haven't gotten around to posting about it. I put a lot of time and effort and thought into planning this trip and I hate to just put it aside, but the way I see it both I and New York will probably still be around next year and the city will probably still be crawling with fantastic chocolate. I figure that the baseball mantra of "There's always next year" will do me just fine for now.
Ok, lets put the unhappiness aside and close things up with a couple of recipes that have popped up in the last couple of days! First up the Kansas City Star have a recipe for Chocolate Chip Strawberry Muffins. I love muffins, chocolate, and strawberries so I might be giving this one a try. The Seattle Times have a muffin recipe up this week as well. They are offering up Pumpkin Chocolate Chip Muffins which sound interesting. I haven't had many things combining chocolate and pumpkin, but those I've had have been pretty good so I might break down and give these a try.
All I got for you today!