I'm not big into Valentines Day... I'm so unaware of it, that this year, forgot to even notice it and booked myself to work. Cameron actually had to say to me, you know, it is Valentines Day today. Oh, yeah.
But, it has turned out to be such a beautiful day... a lovely bit of sunshine just begging me to set work aside for a day, and get out of the house. Which is what I'm just about to go do.
But first, I had to say, even though I'm not a big valentines day kind of person, I am quite enamored of a good bar of chocolate.
And when the lovely folks at Vosges recently sent me a sampler of some of their latest flavors, I found myself developing the most unusual of crushes. There were all kinds of wonderful flavors. The Habana has plantain chips and milk chocolate, and is just a tiny bit salty. Then, there is the Vosges's take on "you got your chocolate in my peanut butter" that manages to satisfy the Reeses lover in me... it's all comfort and wonderful without being at all snooty. And I certainly wouldn't turn my nose up at the Dominican Republic Deep Milk Chocolate or Dark Chocolate bars.
But the bar that really grabbed me may surprise you. My new chocolate crush is on a dark chocolate bar with walnuts and organic enchanted mushroom. Yes, you read that right. Dark chocolate, walnut and mushroom. (and no, they aren't THAT kind of mushroom).
I was skeptical at first. Why go do something like ruin a beautiful piece of dark chocolate... one that is perfectly tempered, making a perfect snap when breaking off a square. One that when at that perfect temperature softens like velvet. I'm not usually even a fan of nuts in my chocolate... I don't like anything to get between me and the melty goodness. So, mushroom and chocolate? But, as it turns out, it's just a lovely combination. The walnuts and mushroom are so subtle they yield along with the chocolate imparting a deep earthiness, and rounding out the bittersweet leaving me with a simple, mmmm and a craving for more. With each subsequent bite, my intrigue grows. Maybe it's all those antioxidants, or as Chinese tradition asserts, the Reishi mushrooms is the mushroom of immortality. In fact, after nibbling my way through a full square, I'm feeling pretty darn peppy.
So, with that, I'm going to to take advantage of the lovely bluebird winter day we are having here in Seattle today, and spend a bit of time with my own sweetie... the one that I really have a crush on. Chocolate can only hold my interest for so long, you know. Happy Day everyone.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.