A chocolatey Christmas preview

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Hopefully you are all starting to get into the Holiday spirit! We are really excited about our Christmas collection this year, featuring some old favourites as well as some new treats to put under the tree, in stockings, or really, just to sit back and enjoy.

Rebecca (one of our fabulous chocolatiers), has created some beautiful seasonal truffles for your enjoyment. Flavours include: Gingerbread Linzer Torte (Gingerbread ganache with raspberry compote), Sugar, Apple and Spice (Soft caramel and apple-milk chocolate ganache), Glühwein (German mulled wine) and White Christmas (Cranberry and orange in a pearly, white chocolate shell). We’ll have deep-red boxes of twelve waiting to be opened and enjoyed.

We are happy to have our Chocophilia Christmas Trio back again this year, featuring five kinds of dark and milk bark: Gingerbread and Orange Spice, Chai Crunch, Fleur de Sel and Toffee, Nibs and Fruit and Ginger Spiced Nuts. Three of the five flavours are wrapped up in each box, with the beautiful packaging designed here in Edmonton by Keith and Judi of Vanguard Works.

Chocolate dipped orange, apricot and ginger pieces are wrapped and ready to go, with milk or dark Chocolate Santas sitting on the next shelf over, waiting to be taken home. And for those who may deserve that lump of coal, we think you should be a little more kind and give them a Sack of Potatoes… really good chocolate ones, made up of hazelnuts and creamy milk chocolate by Michel Cluizel of France. It is the holidays after all.

And while we’re sad to say we will no longer be carrying Kusmi Teas, we’ve got some beautiful new teas in from Dammann Fréres of France, that pair with some of the chocolate around the Shop wonderfully, and come in some incredible packaging.

As per usual, we’ll have gift boxes and totes made up for those of you who need a quick gift to go, and of course, if you’d like to linger and make up your own customized gifts, we’re very happy to help there too. There’s still a bit of time to pre-order gifts of confections, bars, etc. for home, office or other events. Send us some details at xmas@kerstinschocolates.com.

We hope you have an excellent holiday season! We’ll be hanging around the Shop trying not to eat all of Rebecca’s truffles. Hope to see you soon!

The Annual – not to be missed – Winter Customer Appreciation party

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We’re ramping up for a busy holiday season, but first, we’d like to spend a little quality time with the rest of you Chocophiles out there. With that in mind, we’re hosting our Winter Customer Appreciation party this coming Saturday, December 4th, from 2-5pm. There will be chocolate eggnog, mulled wine, and without a doubt, copious amounts of our Drinking Chocolate. You’ll also get first dibs on our 2010 holiday line.

Please let us know if you can come by printing a ticket at this link. If you’d like to bring a friend or two, just make sure you get them to grab a ticket as well… we don’t want to run out of eggnog!

We hope to see you there, but even if you can’t make it, please pop by the Shop and say ‘Hi’ this season! Thanks for your support everyone, we couldn’t do it without you.

Patric – we love you

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After a few months away, Patric is back in the Shop. The return comes with several new bars, as well as a fun, beautiful packaging makeover…

Patric Chocolate was also recently named one of the “Best New American Chocolates” by Food and Wine magazine.

For all you milk haters out there, he says this one will bring you over to the dark-milk side.

The classic 70% Madagascar with the addition of crunchy cacao nibs. Check out a picture here.

Peanut Butter and “Jelly”… the jelly is the natural fruity notes of the cacao. Seriously – OMG

We also have Patric’s well loved 67% Madagascar (incredibly smooth with bright, citrusy punches), as well as a new 70% blend. So for those of you who were missing Patric, or those of you who are new to this small batch, craft manufacturer, stop by and take a peak… and leave with something wonderful.

Thoughts: Escazú Roasted Pumpkin Seed and Guajillo Chili

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The recent Escazú shipment was long anticipated, and happily, the bars I’ve sampled have been living up to expectations. Thoughts on their EZCA Goat’s Milk bar coming soon, but first up is the pumpkin seed and chili.

Of all this bar’s notable aspects, the smell is quite something to behold, and I encourage you to linger a bit. The roasted pumpkin seeds come through beautifully, giving a slightly smoky depth. And the chile is right at the surface, hinting at the spicy notes you are bound to find in this blended bar.

As you snap the bar, its pale pumpkin seeds are immediately revealed amongst the smooth chocolate. Although subtler than expected, fruity, nutty notes given by the pumpkin seeds are the dominant first impressions with this one. Next is cinnamon and a welcome sweetness that holds through to the subtle heat of the Guajillo chile at the end.

A beautiful, nutty spiciness is the lasting note in this bar, leaving the pallet refreshed (and in my case, ready for more). The crunchiness expected from the pumpkin seeds is, like other aspects of this bar, subtle – not quite as delicate as crystals of sea salt, yet far less intense than cocoa nibs. The time, care and passion Escazú puts into their bars and relationships with cacao producers (similar to Amano) certainly comes through in this bar, and I encourage to give it a try.

Combined with their flavourful single origin EZCA line, featuring beans from Venezuela and Costa Rica, Escazú is certainly ready to step up with the likes of Theo, Amano, Patric, and other bean to bar makers coming out of the U.S. And we are happy to give them a shelf in the Shop.

Launched new web shop: Chocophilia Online

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Well, it took a long time to get it ready, but our new web shop went live today. If you need to order chocolate from anywhere in Canada, and send it anywhere in Canada, please give it a try! Here is the link:

http://Chocophilia.ca/

Some cool things about the web shop:

  • It has almost all the products that we carry in our physical store available for purchase, including some hard-to-find items such as Claudio Corallo, Domori and Amedei chocolate.
  • We ship promptly using Canada Post expedited shipping with tracking.
  • Shipping costs are calculated in real-time.
  • We can send gifts with greeting cards and gift wrapping options.
  • The checkout process is simple and fast.

Let us know what you think of it. We need your suggestions. And newsletter subscribers will be getting a promotional coupon soon in the next newsletter. Stay tuned for more!

Chocolate tasting with Change for Children on Dec 16th (Free tickets!)

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There are a limited number of tickets available for the event, so get them
get by clicking here.

Event Details: Kerstin will be holding a public chocolate tasting workshop for children and parents to explain the issues around sustainable chocolate. Who are the people who grow your cacao? What is their life like? Does their work impact the flavor of the chocolate you eat? How will they be able to improve their standard of living?

During the event, all attendees will taste a selection of delicious chocolates.

Time: 5pm, Thursday, Dec 16th.

Location: McKernan School Gymnasium, 11330 76th Ave

Cost: Free (Donations for Change for Children will be collected at the door.)

Seating will be limited to 100 adults (16 and over). Children under 16 are free.

Get your ticket here.

Full Again

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The Shop is fully stocked once again in anticipation of our expanded hours beginning November 9th. All four Bonnat bars are back, as well as Cluizel, Pralus, Valrhona Manjari Orange, and Corallo. Our Chocophilia section is fully stocked once again (including the Fleur de Sel milk and Hot Chocolate bars), and there are lots of Coconut, Dulce de Leche and Peanut Butter cups waiting for you in the truffle case. And now on to some new treats.

We’ve just received a brand new shipment of Coppeneur of Germany. Single Origin Ecuador, Papua New Guinea, Madagascar and a Trinidadian with Habanero and Lavender are all waiting for tasting. We also received some of their truffle bars (think Zotter style with these ones). Flavours include Saffron and Orange, Panna Cotta and Red Berries, and one which is certainly my favourite – Black Beer (notes of coffee and toasted malt balance Coppeneur’s beautiful chocolate incredibly well here).

We also received a much anticipated shipment of Escazú blended bars, as well as their EZCA single origin bars. The talk of the Shop has certainly been the hand-crafted Venezuelan 60% with Goat’s Milk – a dark bar with the creaminess of milk and a slight goat’s milk tang just towards the end.

More fall truffle flavours are certainly making their way into the Shop, but the S’more Cup has been the hit of the week, flying out of the truffle case all day today. Home-made vanilla marshmallow in a dark chocolate cup, with crunchy graham wafer at the base and top makes for a perfectly decadent fall treat.

Also back by popular demand, is chocolate dipped ginger. We’ve also added chocolate dipped apricots to the collection for a bit of fall sweetness.

Speaking of truffles, we have recently started carrying Jacqueline Jacek‘s truffle collection. Based in Sherwood Park, she has gained quite the reputation this past year for her beautiful fashion inspired collections. Currently in the truffle case is the LouLou Belle collection (picture below: Pink Grapefruit Sherbet).

And finally, Rachel is still whipping up fresh flourless chocolate cakes and brownies throughout the week and we’ve received many excellent comments (and sometimes just strange moaning noises) on their deliciousness when sampling them in the Shop. But we’ve recently given the packaging a makeover, so these little treats are now perfect for fall gift giving, or taking home yourself to unwrap and enjoy.

I hope you enjoy the last little bit of warm fall weather this week. And keep in mind that snow means two excellent things – more drinking chocolate evenings, which are absolutely essential for keeping warm, and our Christmas collection in the next month or so. We’ll keep you posted. Until then, enjoy your chocolate.

Two Exciting New Additions!

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Exciting things have been happening lately at Kerstin’s! After much recipe-testing, we are finally ready to debut two new additions to our ‘menu’ – a Valrhona chocolate brownie and a rich flourless chocolate cake.

The brownie is made from 2 kinds of Valrhona chocolate, wih bits of dark chocolat ganache studded throughout the batter. It is intense and fudgy, but light enough that you don’t need a truckload of milk after. In other words – perfect.

The flourless chocolate cake, made with 72% Valrhona chocolate, literally melts in your mouth.

Whether you need a little pick-me-up or a last-minute dessert for a dinner party, these new offerings are sure to fit the bill – come on in and try them!

The Chocolate Habit

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One thing (of many) that I find endlessly fascinating day in, day out at the shop is the relationship that our customers have with chocolate.

First, there is the frequency of the purchases. Some stop by once a week, like clockwork. Others come in a little less, but still regularly. Others still stop by only for special occasions.

Then, of course, there are the purchases themselves. There are those who stick to their old standby and others who are always determined to try something new. We’re quite liberal with the samples, trying as best we can to find the just the right bar or confection, so most people end up leaving with a little of both – something tried and true, and something a little different.

Lastly, there is the quantity – some buy just enough to last them until their next visit, deeming any excess too dangerous to peacefully co-exist with. Others need the reassurance that there is always some chocolate to be had, and stock up to save themselves from any potential panic attacks in the future.

I fall somewhere between the two, preferring only to keep a small stash on hand for ’emergencies’ (which may seem sensible, but be warned – the presence of ’emergency’ chocolate tends to increase the amount of ’emergencies’ you have).

So what are your chocolate-buying and -eating habits? What is too much (is there such a thing?) or too little? And do you crave the same things again and again, or do you want to try everything you can?

Chocolate and Child Labor

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stop child labour
Image by Anduze traveller via Flickr

here has been some recent activity relating to the problem of child labor on cacao plantations, and I thought it would be interesting to look at some of it.

Here is a story about the cocoa industries’ goals:

And here is a piece about how Hershey is behind other companies on verifying the labor practices of their suppliers:

There is progress, but not nearly enough for my tastes. If you find out any more info about these issues, please let us know. We want to keep track of the industry’s progress in dealing with child labor!

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Searching for a new Chocolate Production Assistant! (Filled)

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Reliable Chocolate Production Assistant Required

Attention to detail and a passion for quality chocolate is a must. Candidates should be eager to learn how to work with chocolate. Experience a definite asset. 4 days a week, 9AM to 4PM, approximately 30 hours (negotiable). Position will commence ASAP.

Please send your cover letter and resume to info@kerstinschocolates.com.

The position has been filled!

Dessert with Domori

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Although almost every restaurant has a chocolate dessert that promises to shine, I’ve eaten many disappointing flourless chocolate cakes, ice creams, puddings and the like, that did not make for a brilliant ending to the evening. So while wandering around Québec City a couple weeks ago, I was happy to stumble on Restaurant l’Échaudé, a bistro in Vieux-Port that utilizes chocolate beautifully in their desserts.

First up, a chocolate tasting using three types of Domori Grand Cru. This dessert was a nice twist on three classics – dark chocolate ice cream with crunchy roasted peanuts, a smooth and decadent pot du creme and a truffle studded with cacao nibs and a single cherry that complemented the chocolate’s citrusy notes well.

Next, a chocolate and pistachio ice cream sandwich with a sandy cacao based cookie, and a rich, flavourful, complex chocolate ice cream studded with pistachios.

So while l’Échaudé keeps up the good work in Québec, I will leave you with the link to the decadent chocolate recipes featured on Valrhona’s website. Have fun!

PS. After a short break the Shop is open again Thursday through Saturday. Don’t forget to check the website for our new fall hours. See you soon!

Fall Hours at the Shop

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As we head into Fall, we’ll be making some changes to our hours of operation:

Beginning September 2nd, the Shop will be open Thursday through Saturday for all your chocolate needs. As we head into December, we will once again extend Shop hours to allow ample time to find the perfect gift for all those chocolate lovers in your life.

The new change in hours will give Kerstin a chance to focus on new creations in the back, so expect lots of new, exciting chocolate in the Shop come Fall. We are also heading into our greatest Holiday collection ever, so keep an eye out for details.

Hope to see you in the Fall for some great chocolate!

Understanding white chocolate

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Generally speaking, when we encourage patrons to try new things in the shop, they’re pretty receptive – and really, why not? Hand anyone a little chunk of chocolate to nibble on and they’re almost certain to like it, or at least appreciate the attempt.

The only glaring exception is white chocolate. This is not to say that we don’t get a lot of customers who adore the stuff – we do. Nor is it to say that we haven’t converted a fair chunk of former white chocolate-haters – we have; most are floored when they taste the different kinds we have in the shop, from our own Chocophilia ‘Lemon Dream’ and ‘Roses Are Red’ bars to the absolutely fantastic Amedei ‘Pistacchi’ bar. But it is perhaps the most polarizing chocolate we carry, and there are many who just can’t get behind it.

Still, if any of you reading out there are thinking of giving it another chance, be sure to consider the following:

Continue reading →

Be Cool With Kusmi

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It’s no secret that heat and chocolate don’t mix. Here at Kerstin’s, the warm, late-summer weather can definitely pose problems in the kitchen. Of course, we have air conditioning, not only to ensure that the quality of our chocolate is top-notch, but also to provide a respite from the swelter for all of our customers.

But what to do when it’s time to go home for the day, when you have to step first into the sun, and then into a house that’s been baking in it for hours? The answer, friends, is tea.

Continue reading →

Cookies and Ice Cream and Nibs, Oh My!

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If the shop smells even more delicious to you today, it’s because we’ve been doing some baking! Our rich, chewy cocoa cookies are fresh out of the oven.

They are best enjoyed, in our opinion, with a scoop (or two) of 80% Valrhona gelato and a smattering of cocoa nibs. What says summer better than an ice cream sandwich?

Here’s how we do it at the shop:

Chewy Cocoa Cookies

adapted from Alice Medrich

140g (1 cup) all-purpose flour

1/4 tsp. baking soda

1/8 tsp. salt

57g (4 tbsp.) unsalted butter

133g (2/3 cup) granulated sugar

73g (1/3 cup) light brown sugar

48g (7 tbsp.) good quality unsweetened cocoa powder (we use Valrhona)

90g (1/3 cup) full-fat plain yogurt

1 tsp. vanilla extract

Preheat the oven to 350°F.

In a small bowl, combine the flour, baking soda and salt and stir to mix.

Melt the butter, either in a bowl in the microwave or in a saucepan on the stovetop. Add the sugars to the butter, stir to mix, then add the cocoa and stir to mix. The mixture will be somewhat thick and pasty. Add the yogurt and vanilla and stir to mix thoroughly. Lastly, add the flour mixture and stir just to combine.

Drop the dough by tablespoons onto a baking sheet and bake for about 10 minutes, until the tops of the cookies have cracked slightly and look set.

Makes about 15 medium-sized cookies

For Summer…

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After a couple months of searching and testing, we have found an excellent iced drinking chocolate recipe to serve up at the Shop this summer. And after getting together with Cafe Leva to create some 80% Valrhona chocolate gelato, we have one of the best ice cream sandwiches in the City.

Yesterday we invited our newsletter subscribers down to the Shop for samples, and we hope you made it out. If not, both of these items will be available starting Tuesday. See you soon!

‘Chocolat’ + Frozen Drinking Chocolate

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This past Saturday evening on 104th was quite lovely – after a day full of Al Fresco festivities, a bunch of Edmontonians gathered outdoors at 10pm to watch Juliette Binoche and Johnny Depp in ‘Chocolat’ . We had bars, creme fraiche and bacon brittle peanut butter truffles, and frozen dark drinking chocolate on hand to complement the title of the film.

We hope you made it out to the show, but if not, stop by the Shop to try our summer creations listed above – hickory smoked bacon, peanuts and chocolate are an amazing combo, while the creamy creme fraiche truffle has a hint of bright tartness that is perfect for increasingly warm days.

We are still working on our frozen drinking chocolate recipe to offer in the Shop, but here’s a recipe you can try at home:

Frozen Drinking Chocolate

Adapted from a recipe by Serendipity 3

Makes 1 Serving

1/2 ounce dark or milk chocolate (try your favourite bar, or the Valrhona Caraibe 64% is lovely here)

2 teaspoons of Kerstin’s Dark Drinking Chocolate

1 1/2 tablespoons sugar (reduce a little if you’re going to use milk chocolate)

1 1/2 cups whole milk

3 cups ice

Whipped cream for serving (optional)

Directions:

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water, stirring until melted. Add the drinking chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth. Serve in your glass of choice with whipped cream if desired… and maybe a sprinkling of some Cocoa Nib Caviar.

Enjoy!

Al Fresco with Kerstin’s Chocolates tomorrow.

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Big news: We will have a booth at the 104th St. Block party tomorrow. At the booth, we will be testing out our new summer creation: Frozen Dark Drinking chocolate. We will also have truffles and bars! The weather is going to be great, and the movie of the night will be “Chocolat”, so if you love chocolate, come out and enjoy the event with us!