March 11th, 2010
When I was 16 years old my father suffered a debilitating stroke. Having been to the doctor and given a good bill of health only 2 weeks before, it was shock to say the very least. It was something that my family never recovered from. How could someone who was that healthy be lying on the floor? Most experts say the causes for the common stroke are still quite puzzling.
 Could chocolate have prevented his stroke? Last week a Harvard study found that a couple of squares of dark chocolate a day might reduce the risk of a hemorrhagic stroke, by 52 percent.
There are two types of strokes—ischemic and hemorrhagic. An ischemic stroke occurs when a blood vessel that supplies blood to the brain becomes blocked. This type of stroke accounts for about 80 percent of all strokes. Hemorrhagic strokes occur when a blood vessel in the brain bursts and bleeds into the brain which makes up about 20 percent of all strokes.
The findings were presented last week at the American Heart Association’s conference on cardiovascular disease epidemiology and prevention in San Francisco, California.
 According to Dr. Martin Lajous, “The research found that the effects of a rich cocoa (about 9 grams—2 or 3 squares daily—35% cacao at a minimum—we recommend Choclatique Q-91 or Elephant Chocolate 76% cacao) on cardio vascular health seems to be through its effect on blood pressure, and the capacity to improve the flexibility of the blood vessels.”
 The benefit attributed to cocoa stems from substances it contains known as flavonoids, which are believed to help protect against certain cardiovascular disease risk factors, such as blood pressure and blood clotting.
People who add such things as chocolate or red wine to their diet with the hope of helping to prevent heart disease also need to be aware that they’re taking in additional calories. So mild exercise 3 to 4 times a week is advised. If you start adding weight, you may be giving yourself additional risk factors for stroke and heart disease.
How Do You Recognize Stroke?
Symptoms of stroke appear suddenly. Watch for these symptoms and be prepared to act quickly for yourself or on behalf of someone you are with:
- • Sudden numbness or weakness of the face, arm, or leg, especially on one side of the body.
- • Sudden confusion, trouble talking, or understanding speech.
- • Sudden trouble seeing in one or both eyes.
- • Sudden trouble walking, dizziness, or loss of balance or coordination.
- • Sudden severe headache with no known cause.
 If you suspect you or someone you know is experiencing any of these symptoms indicative of a stroke, do not wait. Call 911 emergency immediately.
There are now effective therapies for stroke that must be administered at a hospital, but they lose their effectiveness if not given within the first 3 hours after stroke symptoms appear. Every minute counts!
Costs of Stroke to the United States: estimated at $43 billion / year
- • Direct costs for medical care and therapy: estimated at about $28 billion / year
- • Indirect costs from lost productivity and other factors: estimated at about $15 million / year
- • Average cost of care for a patient up to 90 days after a stroke: $15,000
- • For 10% of patients, cost of care for the first 90 days after a stroke: $35,000
 • Percentage of direct cost of care for the first 90 days*:
- • Initial Hospitalization = 43%
- • Rehabilitation = 16%
- • Physician Costs = 14%
- • Hospital Readmission = 14%
- • Medications And Other Expenses = 13%
SOURCES: Martin Lajous, M.D., doctoral candidate, Harvard School of Public Health, Boston; Keith Siller, M.D., Medical Director, Comprehensive Stroke Care Center, New York University Langone Medical Center, New York City; March 3, 2010, presentation, American Heart Association’s Cardiovascular Disease Epidemiology and Prevention Annual Conference, San Francisco
Tags: Dark Chocolate, Healthful chocolate, Preventing Cardiovasular Disease, Recognizing Stroke Symptoms, Strokes
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March 8th, 2010
No, this is not an x-rated blog; it is still all about wonderful Choclatique chocolate truffles. So, where do I start? It’s a long, messy story.
We were so proud that we created such a delicious change from traditional Easter candy offerings. These exceptional Choclatique chocolates truffles were hatched just in time for spring with an array of vibrant colors and luscious flavors.
 Everyone immediately loved our delicate chocolate eggs, cracked in the middle with a tiny chick emerging from within. As with all of our chocolate truffles, our Chicks are made with our premium quality, luscious chocolates and wonderful fresh fillings.
 Here’s the “rub”… each Chick is individually hand-painted and decorated by our talented chocolate artisans in our Chocolate Studios. It takes nearly 3 days to complete the “hatching” cycle. In fact it takes a full 15 minutes just to chocolate decorate a single tray of 15 Chicks. Then we still have to cast the shells, fill the truffles and close them. That’s not all… “dotting the eyes” takes on a new meaning. After the Chicks are released from their molds we have to dot in the eyes with blue cocoa butter and each beak in orange cocoa butter. Then they go to packing where they are cupped, boxed, shrink wrapped and ribbon tied before they are sent out to be enjoyed by thousands of people across the country.
The really good news is chocolate lovers are peeping with joy over Choclatique Chicks and telling their friends about the unique blend of gourmet chocolate and flavorful fillings. Chicks are already becoming a new family tradition. The bad news is chocolate lovers are telling their friends and everyone is ordering Chicks. I guess I shouldn’t complain because so many people are out of work, but we are all working longs hours during the week and even longer hours on the weekend to make sure everyone gets their Chicks in time.
 You see, I created a nightmare—CHICKS—that has been keeping me up at night. So last night I was dreaming about Naked Chicks—undressed hatchlings in solid Dark, Milk and White Chocolate in our stylish one pound cellophane bags! This helps take some of the pressure off the Chocolate Studio and offers a great Easter treat at a reduced price so more people can enjoy Choclatique for Easter.
 So, here’s the deal… now you can order your CHICKS two ways: fully dressed CHICKS with wonder flavors that include Cranberry Bog, Sticky Almond, Triple Chocolate, Strawberries & Cream, Chocolate-Marshmallow, Chocolate Mousse, Mint Chip and several other chirping delights, and Naked CHICKS in solid dark, milk or white premium chocolate or a mix of dark, milk and white chocolate.
Tags: Easter Chocolates, Holiday Chocolates, Holiday Gifts, Solid Chocolates
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February 26th, 2010
 Recently there’s been a considerable hub-bub about some of the new, light and bubbly chocolate bars that are just starting to come to market. You may have already seen them. They weigh about half as much as a normal size chocolate bar. Most of the commercial aerated chocolate bars are made with some very inexpensive, poor quality chocolates that don’t taste very good either in their natural state or when “bubbled.” Then I discovered that if you use a good quality chocolate, like Choclatique Private Reserve Dark or Prestige Milk Chocolates, you can make a very interesting and wonderful tasting bar.
The flavor of very good chocolate can be enhanced with the introduction of more, airy surfaces which allow the chocolate to melt faster. The quicker the chocolate melts the more intense the flavors. The more intense flavor, the faster it releases flavor to the surfaces of your taste receptors which gives you your needed chocolate fix.
 So how do the professionals make crispy, airy chocolate? Well, they have some of the more complex and pricey equipment that controls not only the temperature of the tempered chocolate, but also the introduction of air and controlled pressure.
How hard can it be to make crispy, airy chocolate?
Here’s a method that any home cook or amateur chocolatier can make in their own kitchen.
 The equipment you will need is:
- • A whip cream siphon with 3 air cartridges (Williams-Sonoma or Sur la Table)
- • A flat plastic shoe box with a tight-fitting cover with a 1-inch hole in the middle of the cover (The Container Store)
- • A Space Bag (the kind you see advertised on television)
- • A home vacuum cleaner with a hose
The ingredients you will need are:
 Procedure:
- • Make sure you have everything ready to go before starting as you will have to work very quickly.
- • Be sure the siphon is completely dry inside before adding the chocolate.
- • Melt, temper and combine the chocolate and oil into a warmed siphon.
- • Quickly discharge 3 air cartridge charges into the siphon.
- • Release the contents of the siphon into the plastic box and place the box inside the Space Bag with the hole in the cover aligned under the vacuum valve.
- • Vacuum out all the air.
- • Chill the box in the bag for 50 minutes or until the chocolate is firm.
- • Break into smaller pieces and wrap in aluminum foil and plastic kitchen wrap.
  ChefsNote: You can also make bars in a plastic bar mold by releasing the contents of the siphon into each bar cavity filling only half full. The pressure of the vacuum will fill the mold up the rest of the way while adding air to the chocolate. You can find really great bar molds at Tomric Plastics.
Tags: Aerated Chocolate Bars, Crispy Chocolate
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February 18th, 2010
 I have always been a little on the chubby side and in order to keep my weight in check I try to eat well and exercise every day. Joan and I drive by the doughnut store every morning on the way to the Chocolate Studios and I will frequently call her on her cell phone asking her if it’s a “doughnut day.” The usual answer from her is a ‘NO!” Well, that’s the way it comes across, but what she politely says is, “if you really need a doughnut this morning and want to go off you diet then go ahead.” It comes across as a resounding “No, you fat guy, you don’t need another doughnut you’re going to be tasting chocolate all day.”
 So this morning I tried a different approach and asked Joan, “Wouldn’t be great if broccoli was bad for you and doughnuts made you thinner and you never had to diet or exercise? Wouldn’t it be fantastic if all indulgent foods were really a cure-all?
 Well, in recently completed research chocolate may may have been found to be that ambrosia of the gods and companion to wine. The research presented chocolate and red wine are thought to be potent medicines for killing cancer. Red grapes and dark chocolate join blueberries, garlic, soy, and teas as ingredients that starve cancer while feeding bodies according to the Angiogenesis Foundation headed William Li (presented at the prestigious TED Conference).  The Massachusetts-based foundation is identifying foods containing chemicals that evidently choke-off blood supplies to tumors, starving them to death. “We are rating foods based on their cancer-fighting qualities,” Li said. “What we eat is really our chemotherapy three times a day.” “There is a medical revolution happening all around us,” Li said. “If we’re right, it could impact on consumer education, food service, public health, and even insurance agencies.”
About a dozen drugs are already in use to deprive tumors of blood supplies in a treatment tactic called “anti-angiogenesis.” The foundation pitted some foods against approved drugs and found that soy, parsley, red grapes, berries and other comestibles were either as effective or more potent in battling cancer cells. Eaten together, the foods were even more effective in fighting cancer.
 Dr. Li explained that Mother Nature laced a large number of foods and herbs with anti-angiogenesis features. For many people around the world, dietary cancer treatments may be the only solution because not everyone can afford expensive cancer drugs. And why shouldn’t they be for everyone if great tasting foods can get the job done better?
The foundation also discovered that the anti-angiogenesis properties of foods melt away fat, which relies heavily on blood flow to sustain itself. Tests showed that mice genetically prone to be chubby could be trimmed to average mouse size using this approach.
 At Choclatique we make a variety of these high anti-oxidant chocolate offerings from which to choose starting with our Private Reserve Dark (64%), Elephant—Seriously Strong Chocolate (76%) and Q-91 (91%). All of these dark chocolates provide a “euphoric feeling” that many people experience after indulging. Chocolate contains more than 300 known beneficial compounds that recent medical research has linked the antioxidants found in cacao—the fruit from which chocolate is made—to decreases in blood pressure and reductions of “bad” cholesterol levels.
Chocolate is a known stimulant and is also thought to be an aphrodisiac. Our dark chocolates are low in sugar and rich in flavanols which now even more physicians and nutritionists say are beneficial to your health. Scientists are still developing their opinions on the health benefits of dark chocolate, but the research has certainly reduced the stigma of a moderate daily dark chocolate habit.
So the next time you feel the need for a doughnut, chocolate chip cookie, or hot fudge nut trifle, don’t feel deprived, satiate your cravings with a piece of a great tasting dark Choclatique chocolate bar.
Update: for additional information check out: http://www.foodnutritionscience.com/index.cfm/do/monsanto.article/articleId/392.cfm
Tags: Anti-cancer foods, Dark Chocolate, flavanols, Healthful chocolate
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February 5th, 2010
Over the years I have had the good fortune of “collecting” all kinds of wonderful friends from around the world. Friendships are precious and should be treated like valuable gem stones. One thing I discovered is that the quickest way to find new friends is to open a chocolate company. I can’t tell you how many great people I’ve “met” through the internet on the Choclatique website.
The people who I am most proud to call my friends are those men and women serving in the military especially those serving so far away from home. I have “pen pals” in Bosnia, Kuwait, Iraq and Afghanistan. It is still hard for me to fathom that so many women are serving in these difficult, high risk areas.
 As we approach Valentine’s Day some of the letters we receive from our soldiers and sailors are enough to break your heart. One that just arrived from Afghanistan is from a member of one of our Special Forces units. These are people who do the most heroic and dangerous jobs in the world and put their lives on the line every day so we can continue to enjoy our lives safely here in the States.
I wanted to share one of the letters I received last week that brought tears to my eyes.
Dear Ed…
It was a rough Christmas for my family and me. My fiancé has cancer and I got back from deployment in the beginning of December knowing I would be back in Afghanistan in January. While I was here in 2009 I discovered Choclatique. I thought it would be a gift worthy of giving to my darling gal. What I really love is being able pick unusual; personal treats for her while I am away. She was going through a real rough time. Right after she got the box of Choclatique, she raved about it for days. I knew she loved it so every month or so I sent another box. I told her I wanted to share a box with her when I got back home. Needless to say she was right! They are amazing!
We knew she had to go for her surgery the day I left to go back Afghanistan. We ordered some chocolate over the Christmas holiday so that we could steal a few special moments together.
It is so hard knowing that the woman you love may not be there the next time you come home, and that you have to leave on the day when she needs you the most. A good bottle of wine and Choclatique’s Napa Valley Wine Chocolates made all the worries go away for the time we shared them together. We both feel that no matter where we are on this earth, there are a few things we can taste and feel that will bring back all of the precious memories when we are together. That is how we have grown to cope. It is truly the little things in life which are the most important. It is within these memories where you find true happiness thousands of miles away from home.
She had a successful surgery and is in recovery, and it is my job to keep her spirits high while she recovers.
Afghanistan…It is not all that bad. We just got rid of our cots and have some makeshift beds. The odd thing is the springs in the beds are sideways so instead of getting an up and down motion when you sit on them you get thrown off when you roll over in the middle of the night. The food is standard, but it seems a lot of of it is fried. I miss California’s fresh fruit and avocados.
 The country itself is very dusty, rocky, and high in elevation. We are about to enter our 120 days of spring-summer winds. They blow every day like a bad northeastern storm. We are not looking forward to that! Most of the camp has air conditioning and heat, so even when it does snow or is 120 degrees we manage to keep comfortable. One thing for sure is that no matter what happens, because of the men I serve with over here, I always feel safe. Good training back in the States and the quality of men that I serve with, helps me I know we will all come back safe.
The locals are friendly and it is nice to see the children wave at us as we pass by. It brings a smile to my face. l feel like we’re making a difference here and in some strange way because it reminds me of my home—friendly kids and neighbors waving as I drive to my house. It is still the most dangerous on earth and we have to make sure we are not getting complacent.
 Our base is small, but our unit provides all of our necessary stuff…not many extras Every now and then we travel to one of the other larger bases which have an actual exchange, the Burger King, Pizza Huts and some American consumer goods. But I feel we are better off without them, as our base is the perfect meld between sleeping in the dirt, eating boxed ready-to-eat meals without too many distractions.
I really love my job, but the most important thing is to cling on to 3 or 4 memories which you will die for to get back to the States safe and sound. My fiancé is my reason to get back to the states, as we had her trial with cancer. So I have to do my part now and make it safely back to her. Chocolates are one of the 4 memories which we have that brings us back to what we know is waiting for us. Ed, I really miss California. It is heaven on earth. I miss my fiancé and miss walking the beaches and the Santa Monica Pier.
My idea was to create something special for Valentine’s Day for my team. Christmas was good for them, but after a few deployments I feel every month or two you have to grab a holiday and try to make it special. It keeps your mind off the things you miss the most, even if it just for a few moments.
That really makes me happy that you can ship over here! I will place my order right away. Thank you again for listening and please know that we really appreciate the amazing chocolates that you create!
Gunnery Sergeant (name withheld)
Afghanistan
If you have a loved one serving in the military, please remember them for Valentine’s Day with LOVE and Easter with CHICKS, Mother’s Day with SPRING, Father’s Day CARAMELS, NUTS & NOUGATS. Choclatique will automatically add extra goodies to your shipment at our expense to show our appreciation for the sacrifice and service for our fighting men and women. Call us to make special shipping arrangements to ship as early as possible to US Military APO Addresses.
May God bless them all and bring them back to us safe, sound and soon.
Tags: Friendship, Heroes, Memories, US Armed Forces
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January 29th, 2010
 When I was in elementary school, before the world became so politically correct, we were allowed to share Valentine’s Day cards and Necco Wafer candy hearts with the kids in our class. We made a lot of little girls very happy with the sugary hearts embossed with sayings like “Hot Stuff,” “I Love You” and “Be Mine.”
 Nothing has really changed—both little girls and lovely ladies still love to get candy for Valentine’s Day. The big dark (chocolate) secret is that little boys and big guys love to get gourmet chocolate as well.
 Many creative people have written such wonderful words about love and Valentines and I wanted to include them in our Choclatique Love gourmet chocolate assortments for Valentine’s Day. I tried for weeks to find some way to add words of love atop our beautifully tempered, hand-decorated and polished Valentine’s hearts, but the two goals were incompatible. It was either beautiful, luscious chocolate or some sayings that didn’t seem appropriate.
Even I am sometimes at a loss for words when it comes to Love… a lot of guys are. I did a little research to find out what others have said about Love to borrow a phase or two.
Here are some of the best I found…
 I am like a falling star who has finally found her place next to another in a lovely constellation, where we will sparkle in the heavens forever.
Amy Tan
 The love we give away is the only love we keep.
Elbert Hubbard
 Infantile love follows the principle: “I love because I am loved.”
Mature love follows the principle: “I am loved because I love.”
Immature love says: “I love you because I need you.”
Mature love says: “I need you because I love you.”
Erich Fromm
 Love doesn’t make the world go ’round; love is what makes the ride worthwhile.
Franklin P. Jones
 There is only one happiness in life, to love and be loved.
George Sand
 There is no remedy for love but to love more.
Henry David Thoreau
 A kiss is a lovely trick designed by nature to stop speech when words become superfluous.
Ingrid Bergman
 Love does not die easily. It is a living thing. It thrives in the face of all of life’s hazards, save one — neglect.
James D. Bryden
 Love is a promise, love is a souvenir, once given never forgotten, never let it disappear.
John Lennon
 Where there is love there is life.
Mohandas K. Gandhi
 The hunger for love is much more difficult to remove than the hunger for bread.
Mother Teresa
 Do you love me because I’m beautiful, or am I am beautiful because you love me?
Oscar Hammerstein, II
 Each time that one loves is the only time one has ever loved. Difference of object does not alter singleness of passion. It merely intensifies it. We can have but one great experience at best, and the secret of life is to reproduce that experience as often as possible.
From The Picture of Dorian Gray
Oscar Wilde
 Earth’s the right place for love. I don’t know where it’s likely to go better.
Birches
Robert Frost
 Love is a condition in which the happiness of another person is essential to your own.
Robert Heinlein
 If I know what love is, it is because of you.
Herman Hesse
 I love you; Not only for what you are But for what I am when I am in love with you.
Robert Croft
 Better to have loved and lost, than to have never loved at all.
St. Augustine
 I could find a thousand words to tell you how wonderful you are, but I don’t need a thousand words to show you what’s in my heart… Choclatique.
Ed Engoron, Co-Founder Choclatique
If you’re looking for love in all the right places and seeking a little romance, here are the chocolate and the words.
The Choclatique Love Collection is a beautiful assortment of luscious, heart-shaped chocolates that will fulfill your dreams with that very special gal or guy. Each romantic flavor casts an aphrodisiac-like spell that is the envy of cupid himself. All of our delicious Love chocolates are hand-decorated, heart-shaped and encased in our rich, bitter-sweet, yet fruity dark chocolate, creamery milk chocolate or snowy white chocolate couverture.
Our passionate Choclatique cupids will hand-pack and ribbon tie your selections and deliver them to everyone on your list. Each box comes complete with a gift card with your words (or ours) of love.
Tags: Chocolate Hearts, Love, Love Quotes, Valentine's Day Chocolates
Posted in Chocolate, Food | 1 Comment »
January 25th, 2010
Twice a year the artisans and merchants of “fancy” foods gather in New York and San Francisco for the Summer and Winter Fancy Food Shows, sponsored by the NASFT—National Association for the Specialty Food Trade. Some 45,000 buyers walk aisle after aisle after aisle perusing, sniffing, nibbling and evaluating a mind-boggling 250,000 products from all around the world, including gourmet chocolates, handmade chocolate, chocolate truffles and fine chocolate.
Just prior to the start of the Fancy Food Show, our own talented group of artisans gathers for our semi-annual meeting of the FCIA—Fine Chocolate Industry Association. It’s a fun and fascinating group that includes professionals from all around the country involved in chocolate from blossom to bean to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
 The winter confluence of these groups took place January 16th-19th in San Francisco, so I grabbed my umbrella, trench coat and Wellies (have you seen our California weather lately?) and hit the road (or the airport and train station anyway).
Our FCIA program this year included a new feature called the Gallery Showcase in which members were given a small presentation space to “showcase” some of their latest and greatest or soon-to-be-released products. This was the first time that our fun and flavorful new Easter Chicks made their public debut. Chicks officially “hatch” on March 1st; they make wonderful chocolate gifts. Chicks make an excellent companion chocolate to our 24-karat gold Spring assortments.
 The aww-factor was pretty high as my fellow association members considered the amount of painstaking detail involved in creating these hand-made chocolates. Each Chick is carefully hand-painted (eyes, beak, face/body, shell top and bottom), then cast in Private Reserve Premium Dark Chocolate (64% cacao), creamy Prestige Milk Chocolate (32%) or Snowy White Chocolate (33%), and filled with layers of flavors including Bumble Berry, Cherries Jubilee, Orange Orchard, Sticky Almond and Sweet Sesame Seed Crunch, among others.
The educational portion of the evening focused on an informative—and surprisingly entertaining—panel discussion focusing on the mystery, myths and facts around the health benefits of chocolate. An impressive panel of scientists and experts were assembled to explore the topic. They included: David Stuart, Director Natural Product Sciences for The Hershey Company; Catherine Kwik-Uribe, PhD Research Scientist for Mars; Joan Steuer, President of Chocolate Marketing and Founding Editor of Chocolatier (now Dessert Professional); and Clay Gordon, Founder of The Chocolate Life (online community).
The scientists presented data from research studies suggesting that chocolate does in fact yield beneficial effects from consumption including improvement in blood flow within 20 minutes of consumption and a reduction in blood pressure with daily consumption of small amounts (more studies are underway to further validate these findings). Clay discussed the benefits associated with cocoa and chocolate’s exceedingly high ORAC values (Oxygen Radical Absorption Capacity, one of the primary methods for measuring and comparing antioxidant properties in foods), and Joan Steuer reminded us all that even if chocolate is ultimately determined to be a “health food” by any scientific standard, we should all remember the primary reason to consume is for the pure pleasure of the chocolate-eating experience.
The following day I put on my walking shoes and traversed over 180,000 square feet of exhibits at Moscone Center.  I must admit to being a little myopic, focusing on the wonderful world of gourmet chocolate and our wonderful supporting vendors (packaging and specialty ingredients), but I did “slow my roll” a bit around the dozens of cheese booths (hey, I grew up in Wisconsin and now live in California… there’s whey in my blood) I encountered, not to mention artisan sausages and charcuterie producers. Of course, the What’s New/What’s Hot section is not to be missed, either. Lots of “green” offerings this year, and gluten-free was all the rage… none quite as good our gluten-free PurePower Peanut Bars.
Every style of specialty food is represented in a demonstration of America’s seemingly unlimited entrepreneurial spirit that drives artisans of every style to “take the plunge” and bring their craft to market. It’s only too bad that they don’t add a day for the public, allowing the vast community of foodies to come through to “try and buy.” It would definitely be a finger-lickin’ win/win for all concerned!
Tags: Choclatique, Easter Candy, Easter Chicks, Easter Chocolate, Fancy Food Show, Fine Chocolate Industry Association, Gluten-free, Gourmet Chocolate
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January 7th, 2010
 The year-end holidays are over and we are in a new year, 2010. So first of all, HAPPY NEW YEAR! Next, thanks to all of our loyal friends and coworkers who made 2009 a great year even with some severe financial challenges that have and continue to face our great nation.
So many of our great customers came back to support us by continuing to give Choclatique Chocolate to their friends and families and at the same time spread the gospel of Choclatique to many new customers who had never previously heard of us.
Our best selling assortment remains our Build-A-Box feature. This allows customers to enter the website and click and drag their favorite flavors into an 8-, 15- or 30-piece box.
I remember when I asked my partner to program this feature on our website. Joan and our web master worked for weeks to iron out all of the problems and have it properly interface with our shopping cart program. As difficult as that was the biggest challenge remains fulfilling the Build-A-Box orders that come in with over 150 flavors of chocolate from which to choose.
We now are finding that technology has advanced to the point that we will be able to make upgrades and changes to the site to make it even easier to use and more fun to play in. Budgets will be adjusted to allow Joan and our web consultants to spend most of the first quarter upgrading the website.
Dave did a great job keeping all the orders straight and making sure all of those special messages were correctly written and most importantly, put on the right box before they were finally packaged up to go. Dave also monitors the weather to make sure if a package is scheduled to go to a warmer climate it is properly insulated and cushioned with cold packs.
All of our heart-of-the-house co-workers (Wayne, Karen, Pedro, Victor, Joan and Calvin) scurry from 7am until 3pm daily making sure that every single order is logged, correctly pulled and sent out promptly at 5PM nightly as Manuel is driving up in his trademarked UPS truck.
Every one of our co-workers realizes that in many cases we are not just selling chocolate, but memories. What would Aunt Betty think if she didn’t get her favorite box of chocolate on her 70th birthday? Coming a day late just wouldn’t do. It was a bit challenging this year with all of the snow storms affecting the midwest and east coast. I only know of one order that didn’t make to its destination on time, and although we are not responsible for the weather (sometimes it’s challenging enough to be responsible for the chocolate), we bent over backwards to help make that customer feel a little better.
Our number one selling flavor remains Bubbly—Champagne Truffles made with Dom Perignon Champagne. It is followed closely by Blue Ribbon Cherry Pie, Hot, Hot Cocoa and Root Beer Float. The 4 top selling assortments for the holiday were Decadent Desserts, Box of Bubbly, Holidays and Elephant—Seriously Strong Chocolate.
We also developed 3 new products that garnered raves from both the media, and most importantly, our customers who bought them. These new confections included Peanut Brittle Bites (the only confection we make that doesn’t have chocolate), Chocolate-Covered Peanut Brittle Bites (Milk Chocolate) and Chocolate Almond Butter Toffee Bites (Dark Chocolate). Each are packed in a one pound ballotin box and priced to help those who are watching their budgets. One Monday alone we made, packaged and sent out over 200 boxes of these new products.
The week before Christmas I received an advance from my publisher, Running Press, for my new chocolate cookbook, Ed Engoron’s Choclatique. You will be hearing a lot more about it this year as we get ready to get it in print and out on bookshelves. But just for the moment, a special thanks to my New York literary agents, Jane and Miriam, who believed in the project and made it happen, as well as Mary and Joan, my writing buddies.
And now to all of you who have been reading and commenting on this blog since it began—thanks for making 2009 a great year for Choclatique.
Tags: Chocolate Almond Butter Toffee Bites, Chocolate Cookbook, Chocolate Covered Peanut Brittle Bites, Custom Chocolate Assortments, Happy New Year, Peanut Brittle Bites
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December 29th, 2009
One of my gifts for Christmas this year was The Intolerant Family Cookbook. It is a book written by my cousins, Ellen Fitzsimmons and her daughter, Molly Lepeska. No, it’s not what you think. They’re not a bunch of crazy, wide-eyed radicals. It is a book that features gluten-free, dairy-free, family-friendly food recipes. Several members of my family suffer from food intolerant conditions.
This book is for people with dietary restrictions who want to cook interesting, healthful food that is gluten-free and dairy-free with a reasonable amount of carbohydrates. One of the authors is gluten and dairy intolerant; the other has diabetes. Both are committed to healthy and tasty food that is easy to prepare at home that they never had when they discovered their conditions.
The cookbook includes anecdotes and stories about family, favorite recipes, and the journeys Ellen and Molly made to their changed world of food. The book allows families with food intolerances to celebrate their own everyday family traditions and create their own special holiday food memories.
The book’s recipes are well written and easy to follow with a complete set of nutritionals at the end of each. The important thing is the food tastes great. You will find that the recipes encompass a complete world of food, from starters to party snacks, and soups, salads, main courses, veggies, breads (those hard to find recipes that are gluten-free) and even a large section of desserts.
In reviewing the latter, I noticed Chocolate Chip Cookies, Chocolate Pecan Cookies, the Best Chocolate Pudding and even a Chocolate Frosting. Each of these recipes could be enhanced with the addition of our Choclatique Semi-Sweet, Dark Chocolate Mini-Chips, Ebony Dark Chocolate Pastilles and our Natura (natural) Cocoa Powder. All of these baking ingredients are gluten- and dairy-free products.
Their readers could also benefit from our very special Pure Power Peanut Bar that is 100% gluten-free. Choclatique Pure Power is a delicious, high protein (9.5g) peanut bar that is chock-full of U.S.A. grown Virginia peanuts and all-natural ingredients that are commonly found in your own pantry. We have found that a 1.75 ounce bar is a great quick 210 calorie meal replacement or energy boost. We know what it means to live on a gluten-free diet and how Pure Power is the perfect snack solution for the gluten-free lifestyle. Pure Power is available in 2 flavors — Pure Power Original (with dark chocolate base) and Pure Power Fruit with blueberries, tart cherries and dark chocolate.
You can buy The Intolerant Family Cookbook, by Ellen Fitzsimmons and Molly Lepeska, at www.ifcookbook.com and you can buy many gluten-free and sugar-free chocolate treats and baking ingredients at Choclatique.
Tags: Chocolate Chip Cookies, Chocolate Frosting, Cocoa Powder, Dairy-free, Dietary Restrictions, Family Cookbook, Gluten-free, Meal Replacement, Pure Power Bars
Posted in Chocolate, Food, Health | No Comments »
December 23rd, 2009
 Last April I wrote about the introduction of Choclatique Elephant—Seriously Strong Chocolate (76%). Since we first introduced it, Elephant Chocolate has become one of our most popular choices for the serious dark chocolate lover.
 One of our biggest “fans” is Windy Borman who has produced an amazing film, The Eyes of Thailand. It is a full-length color documentary about Soraida Salwala, the founder of the Friends of the Asian Elephant (FAE) Elephant Hospital in Chiang Mai, Thailand. It chronicles her efforts to save sick and abused Asian elephants of the region. It is tragic to realize that Asian elephants are in serious danger of going extinct within our lifetime!
 Now that elephant logging is now illegal in Thailand, many owners look to the tourism industry for income to feed their families and their animals. There are now over 2,000 elephants working in tourist trade, as street beggars, or performing in elephant circus shows. While some tourists think it is fun and exciting to see an elephant up close, feed her bananas, or walk through the jungle on her back, the reality of their lives is much different.
Many of these elephants are overworked and suffer injuries from performances or car accidents, water poisoning from dirty city water and starvation. Others are causalities of landmines where their limbs are blow off. At Choclatique we have held several successful fund raisers to help Windy get her film completed, out for distribution and help save the elephants. The latest one was in mid-December.
 But unfortunately, December has been a month of ups and downs for the elephants of Chiang Mai—two pachyderm patients (Tahnee and Baby Namfon) died. At the same time Baby Mosha, a 3-year old Asian Elephant landmine survivor was fitted for a new prosthetic limb by the Prostheses Foundation at FAE’s Elephant Hospital. This is her fourth prosthesis since arriving at FAE in 2006. As you can imagine the costs of feeding over 20 elephants, providing medication and, of course changing out prosthetic limbs as often as buying baby a new pair of shoes is expensive.
You can help with a donation to The Eyes of Thailand through their fiscal sponsor, The San Francisco Film Society. You can make a donation in your name, or in honor of someone else, online by clicking here. The link will take you to the secure online donation page for The San Francisco Film Society.
Meet Baby Mosha
 Mosha (which means Star in the Karin language) is a 3-year old Asian Elephant at the Friends of the Asian Elephant (FAE) Elephant Hospital.
When she was 7-months old, Mosha stepped on a landmine along the Thai-Burma border. Her owner donated her to FAE, where Soraida Salwala and her staff could rehabilitate and care for her.
This week the Prostheses Foundation visited Mosha and made a mold of her leg to create her fourth prosthesis. As a permanent resident of FAE, Mosha will continue to receive prosthetic limbs throughout her lifetime, which can be as long as 60-80 years.
Tags: Animal Rights, Endangered Asian Elephants
Posted in Elephants | No Comments »
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