« Home | Good Work If You Can Get It.... » | Oh...No...R...E...O » | Happy Chef Blogging Friday! » | 100 Years.....And Still Going Strong! » | Happy Bastille Day! » | The Brown Derby (1926 - 1985) » | Brownie Points for these Brownies! » | Think Cookies Are Not Part of a Healthy Diet? » | Betty Crocker's Cooky Book » | Happy Chef Blogging Friday! » 

Sunday, July 17, 2005 

Dark Chocolate on the Rise....

The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE! - Terry Moore

Top-of-the-line chocolate is enticing Americans everywhere. According to Bloomberg.com, the Vienna, Virginia-based
Chocolate Manufacturers Association says sales of gourmet dark chocolate rose 17 percent in the U.S. last year. Retail sales of all chocolate rose 3.9 percent to $15.1 billion, an amount that outpaced a 2.3-percent increase in all candy sales.

And New Yorkers are the pinnacle of chocolate connoisseurs. They are demanding chocolates made of rare cacaos and even spending $100 a box for bonbons enhanced by flavors that range from chipotle chili peppers and kalamata olives to Earl Grey tea.

Per Se, Thomas Keller's year-old restaurant at the Time Warner Center where dinner for two easily surpasses $500, the captain explains the origin of the chocolate's cacao beans when he presents desserts. At Pierre Marcolini, a Belgian chocolate shop that opened on Park Avenue in February, clusters of $2.50 pralines are unveiled as seasonal collections, echoing the fashion industry.

"Chocolate is now what coffee was a few years ago,'' said
Jacques Torres, a former James Beard Pastry Chef of the Year who opened the first New York chocolate factory to grind its own cacao beans. "People are starting to understand there's a difference between a $5-a-pound chocolate and what we do at $40 to $50 a pound.'' - Gourmet Retailer

Could it be that dark chocolate is healthier?

Researchers in Scotland and Italy say dark chocolate has much better anti-oxidant properties.
This means that it can protect the heart and arteries from oxidative damage, similar to the rust that develops on metal over time. -

Chocolate Movies on the Brain....

Charlie and the Chocolate Factory
Willy Wonka and the Chocolate Factory
Como Agua Para Chocolate

I just want to say that though I went to see Fantastic Four and I intend to sec Charlie and the Chocolate Factory soon, the people waiting to see Charlie were much cooler looking than the people waiting to see Fantastic Four.

Just wandering in atfer seeing your comment in Kari's blog, and OMG! I can;t stay and read, you're going to kill my diet! lol

Seriously though, SoCal is way too hot. Friday it was 109 degrees her ein Lancaster, and we spent it down by the coast for the most part- I've never know cool wet air to feel so good!

Post a Comment


  • I'm SantaBarbarian
  • From Santa Barbara, California, United States
Recipe of Me

Click for Santa Barbara, California Forecast

Local Food and Local Farms

This is a Flickr badge showing public items from santa barbarian tagged with Food. Make your own badge here.
Help end world hunger