Cool Hunting
Entries with keyword "chocolate"
25 result(s) displayed (26 - 50 of 73)
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Kakawa Cocoa Beans
(28 September 2007) - With the look of fossilized dinosaur eggs, Kakawa Cocoa Beans represents chocolate in five different delicious forms. Covered in layers of white, milk and dark chocolates and finished off with a dusting of velvety cocoa powder, the roasted whole Criollo/Trinitario cocoa bean (some of the best in the world) in the middle provides a satisfying and needed crunch. We like the way you can...
(28 September 2007) - With the look of fossilized dinosaur eggs, Kakawa Cocoa Beans represents chocolate in five different delicious forms. Covered in layers of white, milk and dark chocolates and finished off with a dusting of velvety cocoa powder, the roasted whole Criollo/Trinitario cocoa bean (some of the best in the world) in the middle provides a satisfying and needed crunch. We like the way you can...
Brown Paper Chocolates
(27 July 2007) - Reinventing chocolate in both form and function, Brown Paper Chocolates come in the shape of a cube and are studded with delicious flavor combos. From the unusual, like strawberry-balsamic-marsala-mint in white chocolate or almond-tequila-chile, to the more expected espresso-kahlua-cocoa nibs, all of the ingredients are high quality and minimally processed. No other approach to white chocolate has won us over in quite the same...
(27 July 2007) - Reinventing chocolate in both form and function, Brown Paper Chocolates come in the shape of a cube and are studded with delicious flavor combos. From the unusual, like strawberry-balsamic-marsala-mint in white chocolate or almond-tequila-chile, to the more expected espresso-kahlua-cocoa nibs, all of the ingredients are high quality and minimally processed. No other approach to white chocolate has won us over in quite the same...
Chuao Chocopods
(07 June 2007) - The new Chuao Chocopods are cacao bean-shaped chocolate treats filled with one of six inventive flavors, like spicy cabernet or strawberry and balsamic. Our tasters fell for the surprisingly pleasing banana-brown sugar combo and spicy macadamia praline (the only non-caramel option) in particular. The little pods join the growing number of chocolates created to satisfy cravings for just a touch of chocolate—it's worth noting...
(07 June 2007) - The new Chuao Chocopods are cacao bean-shaped chocolate treats filled with one of six inventive flavors, like spicy cabernet or strawberry and balsamic. Our tasters fell for the surprisingly pleasing banana-brown sugar combo and spicy macadamia praline (the only non-caramel option) in particular. The little pods join the growing number of chocolates created to satisfy cravings for just a touch of chocolate—it's worth noting...
Two New Hemp Foods
(03 May 2007) - As hemp steadily makes the transition from hippie health food to antioxidant du jour, two new products stand out for tasting good while also reaping the benefits of the seed. Rich with Omegas, all 10 essential Amino Acids and other vitamins and nutrients, hemp is a good alternative source of protein and, in the case of Hempmilk, it's a good stand-in for milk.Available in...
(03 May 2007) - As hemp steadily makes the transition from hippie health food to antioxidant du jour, two new products stand out for tasting good while also reaping the benefits of the seed. Rich with Omegas, all 10 essential Amino Acids and other vitamins and nutrients, hemp is a good alternative source of protein and, in the case of Hempmilk, it's a good stand-in for milk.Available in...
FoodShouldTasteGood's Chocolate Tortilla Chips
(03 May 2007) - We were expecting a total disaster when we tried these chocolate tortilla chips from FoodShouldTasteGood. Finding the balance between salty and sweet is always a challenge and often disappointing. These chips deliver both in creating a chip on the edge. They are salty enough to accent the corn and the crunch, and just chocolately enough to be noticed and appreciated without being sweet or...
(03 May 2007) - We were expecting a total disaster when we tried these chocolate tortilla chips from FoodShouldTasteGood. Finding the balance between salty and sweet is always a challenge and often disappointing. These chips deliver both in creating a chip on the edge. They are salty enough to accent the corn and the crunch, and just chocolately enough to be noticed and appreciated without being sweet or...
21_21 Design Sight: Chocolate
(30 April 2007) - Curated by product designer Naoto Fukasawa, one of four directors at the museum (the other three are Issey Miyake, Taku Satoh and Noriko Kawakami), the first exhibition at Tokyo's new design forum 21_21 Design Sight, called "Chocolate," aims to explore ways of seeing the world from a design point of view. Collaborating with a wide range of artists and designers, Fukasawa selected and commissioned...
(30 April 2007) - Curated by product designer Naoto Fukasawa, one of four directors at the museum (the other three are Issey Miyake, Taku Satoh and Noriko Kawakami), the first exhibition at Tokyo's new design forum 21_21 Design Sight, called "Chocolate," aims to explore ways of seeing the world from a design point of view. Collaborating with a wide range of artists and designers, Fukasawa selected and commissioned...
Busy Bee Chocolates
(24 April 2007) - I’m lucky to be living near Busy Bee Chocolates, a minuscule but substantial chocolate shop in my São Paulo neighborhood of Vila Madalena. Wood-paneled and discreet, Busy Bee opens into a candy box of surprises. The truffles are what keep customers addicted, with delicate and intense flavors such as candied orange, cognac and cashew covered in dark, white or milk chocolate. Luciana Baptista learned...
(24 April 2007) - I’m lucky to be living near Busy Bee Chocolates, a minuscule but substantial chocolate shop in my São Paulo neighborhood of Vila Madalena. Wood-paneled and discreet, Busy Bee opens into a candy box of surprises. The truffles are what keep customers addicted, with delicate and intense flavors such as candied orange, cognac and cashew covered in dark, white or milk chocolate. Luciana Baptista learned...
Sweet Brazil Chocolates
(12 March 2007) - In Brazil, like most everywhere else, Easter tradition dictates giving chocolate eggs to relatives and friends. With the motto "Life has more taste when we feed our eyes before we delight the palate," Sweet Brazil Chocolates have been producing wonderful "design chocolate" since 1987—a superior choice for celebrating the holiday. While every major chocolate brand working double to fill the supermarkets with thematic eggs—like...
(12 March 2007) - In Brazil, like most everywhere else, Easter tradition dictates giving chocolate eggs to relatives and friends. With the motto "Life has more taste when we feed our eyes before we delight the palate," Sweet Brazil Chocolates have been producing wonderful "design chocolate" since 1987—a superior choice for celebrating the holiday. While every major chocolate brand working double to fill the supermarkets with thematic eggs—like...
Bovetti Chocolates
(07 March 2007) - Probably to quell our jealousy, a CH colleague recently brought delicious Bovetti chocolate bars back from a weekend trip to Paris. It worked. The artisan Tablettes de chocolate are wide bars of rich quality chocolate sprinkled with a single ingredient on one side. We sampled a dark chocolate with sesame and enjoyed both the complexly flavored chocolate and the subtle nutty accent of the...
(07 March 2007) - Probably to quell our jealousy, a CH colleague recently brought delicious Bovetti chocolate bars back from a weekend trip to Paris. It worked. The artisan Tablettes de chocolate are wide bars of rich quality chocolate sprinkled with a single ingredient on one side. We sampled a dark chocolate with sesame and enjoyed both the complexly flavored chocolate and the subtle nutty accent of the...
Charlemagne Chocolates
(21 February 2007) - Belgian chocolatier Charlemagne makes a line of chocolates notable for their flavors (such as Hemp, Ginger and Green Tea) and their long thin bar shape. Using a patented process, owner Denise Courant Bellefroid infuses essences from fruits, flowers, coffee, tea and spices into the cocoa in the renovated farmhouse (where the company's namesake was born) that houses the business. We sampled two bars from...
(21 February 2007) - Belgian chocolatier Charlemagne makes a line of chocolates notable for their flavors (such as Hemp, Ginger and Green Tea) and their long thin bar shape. Using a patented process, owner Denise Courant Bellefroid infuses essences from fruits, flowers, coffee, tea and spices into the cocoa in the renovated farmhouse (where the company's namesake was born) that houses the business. We sampled two bars from...
Lopez Echeto's Canary Island Chocolate Banana Bites
(30 January 2007) - Detours, accidents and mishaps are often the source of the unexpected. Luis Lopez Echeto Sr., scion of the nearly 120 year old Confiteria La Suiza company, made a stop in the Canary Islands on his way to the U.S., where he intended to immigrate. He never made it to the States, and instead started making chocolates inspired by the local flavors that surrounded him....
(30 January 2007) - Detours, accidents and mishaps are often the source of the unexpected. Luis Lopez Echeto Sr., scion of the nearly 120 year old Confiteria La Suiza company, made a stop in the Canary Islands on his way to the U.S., where he intended to immigrate. He never made it to the States, and instead started making chocolates inspired by the local flavors that surrounded him....
Trapa Swiss Rhubarb & Aloe Vera White Chocolate Bar
(25 January 2007) - Trapa has been making chocolate in Spain since 1891. One of their latest lines is a range of chocolate bars made with Swiss chocolate (supplier unknown). The range includes orange and lemon infused dark chocolate bars, but the one that caught my eye was the Rhubarb & Aloe Vera white chocolate bar. I'm not a huge fan of white chocolate, but this was pretty...
(25 January 2007) - Trapa has been making chocolate in Spain since 1891. One of their latest lines is a range of chocolate bars made with Swiss chocolate (supplier unknown). The range includes orange and lemon infused dark chocolate bars, but the one that caught my eye was the Rhubarb & Aloe Vera white chocolate bar. I'm not a huge fan of white chocolate, but this was pretty...
John & Kira Chocolates
(17 January 2007) - Known for pioneering "Project Mintpatch," a student run urban garden at schools in Philadelphia (and more recently Chicago), John & Kira Chocolates put their socially-conscious values and commitment to quality at the forefront of what they do. Husband and wife chocolatiers John and Kira Doyle mix John's foodie background and Kira's degrees in education, forming a company that makes artisinal chocolates by supporting small,...
(17 January 2007) - Known for pioneering "Project Mintpatch," a student run urban garden at schools in Philadelphia (and more recently Chicago), John & Kira Chocolates put their socially-conscious values and commitment to quality at the forefront of what they do. Husband and wife chocolatiers John and Kira Doyle mix John's foodie background and Kira's degrees in education, forming a company that makes artisinal chocolates by supporting small,...
Cocoa Vino
(12 December 2006) - Made with regional, sustainable and organic ingredients using ecologically sound wind power and packaged in recycled materials, Cocoa Vino's "eco-forward" business practices are as sound as their products are exquisitely decadent. The Fig Caramels are a blend of organic fig and buttery caramel with a dark chocolate shell. One box contains 12 caramels in three flavors: Madeira Wine, organic Orange with Anesone liqueur and...
(12 December 2006) - Made with regional, sustainable and organic ingredients using ecologically sound wind power and packaged in recycled materials, Cocoa Vino's "eco-forward" business practices are as sound as their products are exquisitely decadent. The Fig Caramels are a blend of organic fig and buttery caramel with a dark chocolate shell. One box contains 12 caramels in three flavors: Madeira Wine, organic Orange with Anesone liqueur and...
Three Ephemeral Gifts
(07 December 2006) - Sometimes the best gifts aren't made to last. Everyone appreciates a useful consumable gift that won't add more clutter to their lives. This Soap Rock has the beautiful color and shape of a geological specimen without the permanence. Made from all natural ingredients, extracts and minerals the hand hewn soap rock is available in Amethyst, Turquoise, Aquamarine, Aqua Geode, Watermelon Tourmaline and Lapis Lazuli...
(07 December 2006) - Sometimes the best gifts aren't made to last. Everyone appreciates a useful consumable gift that won't add more clutter to their lives. This Soap Rock has the beautiful color and shape of a geological specimen without the permanence. Made from all natural ingredients, extracts and minerals the hand hewn soap rock is available in Amethyst, Turquoise, Aquamarine, Aqua Geode, Watermelon Tourmaline and Lapis Lazuli...
Chocolove Limited Edition Holiday Bar
(16 November 2006) - Chocolove recently announced their limited edition Holiday bar. Available exclusively at Whole Foods Markets "until they run out." The bars are 55% dark chocolate and are inspired by mendiants, the French confections made with bread or chocolate and nuts and dried fruits. Tart cherries, sweet currants, hazelnuts, walnuts and pecans, orange zest and ginger make this a flavor-filled bar. It's a lot of chocolate...
(16 November 2006) - Chocolove recently announced their limited edition Holiday bar. Available exclusively at Whole Foods Markets "until they run out." The bars are 55% dark chocolate and are inspired by mendiants, the French confections made with bread or chocolate and nuts and dried fruits. Tart cherries, sweet currants, hazelnuts, walnuts and pecans, orange zest and ginger make this a flavor-filled bar. It's a lot of chocolate...
Cocoa Locoa Bespoke Chocolate Service
(10 November 2006) - Cocoa Locoa is the creation of Karalee LaRochelle, who, like several other people who've inspired us by their midlife career shifts, knew there was a better way to make a living. After years in business consulting and marketing she earned a degree in Pastry at the New York Culinary Institute. Stints at Eleven Madison Park, Fauchon and Veré Chocolate followed. In addition to her...
(10 November 2006) - Cocoa Locoa is the creation of Karalee LaRochelle, who, like several other people who've inspired us by their midlife career shifts, knew there was a better way to make a living. After years in business consulting and marketing she earned a degree in Pastry at the New York Culinary Institute. Stints at Eleven Madison Park, Fauchon and Veré Chocolate followed. In addition to her...
Halloween 2006: Three Better Than Candy Corn Treats
(26 October 2006) - If you're looking for more than gum stabilizers and Red #7, CH found some alternative sweets by some of our favorite candy-makers. From the chocolatier behind the beloved Halloween Lollipops ($3 each) with creamy almond and hazelnut praline (above center). Marzipan artist Rebecca Russell, makes Skull Boy and Nosferatu figures (above right) that are both creepy and cute. If you're still craving chocolate on...
(26 October 2006) - If you're looking for more than gum stabilizers and Red #7, CH found some alternative sweets by some of our favorite candy-makers. From the chocolatier behind the beloved Halloween Lollipops ($3 each) with creamy almond and hazelnut praline (above center). Marzipan artist Rebecca Russell, makes Skull Boy and Nosferatu figures (above right) that are both creepy and cute. If you're still craving chocolate on...
Cacolac
(25 September 2006) - I love chocolate milk, and French brand Cacolac is king. Out of the brown bottles or vibrant cans, the drink is the perfect blend of sweet milk and real cocoa. Bizarrely, even though it's been around for quite a while, many French people I've spoken to have never even heard of it. Perhaps because it's quite hard to find in Paris, but it seems...
(25 September 2006) - I love chocolate milk, and French brand Cacolac is king. Out of the brown bottles or vibrant cans, the drink is the perfect blend of sweet milk and real cocoa. Bizarrely, even though it's been around for quite a while, many French people I've spoken to have never even heard of it. Perhaps because it's quite hard to find in Paris, but it seems...
Max Brenner
(28 July 2006) - Max Brenner, the Isreali chocolatier behind a line of eponymous chocolates and a global chain of restaurants/boutiques, is on a mission to create a "new chocolate culture." Since the British invention of the chocolate bar by Frye and Sons in 1847, not much has changed about the way we eat chocolate. Sure, you'll find Green tea-infused fillings and single-origins so fine they're kept in...
(28 July 2006) - Max Brenner, the Isreali chocolatier behind a line of eponymous chocolates and a global chain of restaurants/boutiques, is on a mission to create a "new chocolate culture." Since the British invention of the chocolate bar by Frye and Sons in 1847, not much has changed about the way we eat chocolate. Sure, you'll find Green tea-infused fillings and single-origins so fine they're kept in...
Kshocolât
(26 July 2006) - We discovered Glasgow-based Kshocolât in London and have been grooving on it since. From the distinctive and original flavors—Milk chocolate with Honeycomb and Vanilla and White Chocolate with Pepper and Lemon are not to be missed (even if you don't usually eat either)—to their well-designed packaging, these Scots have created a unique line of treats. Check out Kshocolât's stores in Glasgow and Edinburgh, or...
(26 July 2006) - We discovered Glasgow-based Kshocolât in London and have been grooving on it since. From the distinctive and original flavors—Milk chocolate with Honeycomb and Vanilla and White Chocolate with Pepper and Lemon are not to be missed (even if you don't usually eat either)—to their well-designed packaging, these Scots have created a unique line of treats. Check out Kshocolât's stores in Glasgow and Edinburgh, or...
Chocolove's Chocolatour Single Origin Bars
(20 July 2006) - Chocolove has released the 2005 edition of their single-origin Chocolatour bars. As with previous releases, the cocoa beans from any given country must be worthy enough to stand on their own. The flavour characteristics of a specific country tend to remain similar from year to year, but each vintage imparts its own distinct character. Varieties included in this vintage include: Tanzania 76% Dark Chocolate,...
(20 July 2006) - Chocolove has released the 2005 edition of their single-origin Chocolatour bars. As with previous releases, the cocoa beans from any given country must be worthy enough to stand on their own. The flavour characteristics of a specific country tend to remain similar from year to year, but each vintage imparts its own distinct character. Varieties included in this vintage include: Tanzania 76% Dark Chocolate,...
Paul A. Young Fine Chocolates
(07 July 2006) - I've found the best chocolate brownie in London, and it's made by Paul A Young. After three years looking for the perfect space, Paul opened his boutique chocolaterie in Islington, North London in the Spring, and hasn't looked back. It helps that it's on Camden Passage - a street that's become a word-of-mouth favorite among North Londoners for of its eclectic vintage furniture shops,...
(07 July 2006) - I've found the best chocolate brownie in London, and it's made by Paul A Young. After three years looking for the perfect space, Paul opened his boutique chocolaterie in Islington, North London in the Spring, and hasn't looked back. It helps that it's on Camden Passage - a street that's become a word-of-mouth favorite among North Londoners for of its eclectic vintage furniture shops,...
The Chocolate Barn
(15 June 2006) - Lucinda Gregory started The Chocolate Barn nearly 30 years ago. This Vermont jewel is actually in a 19th century barn and features more than 50 kinds of hand-dipped chocolates and many flavors of fudge. But the real story here is her enormous collection of antique European chocolate molds. Big, small, simple, ornate—there are molds for every holiday, mood and occasion. There is a always...
(15 June 2006) - Lucinda Gregory started The Chocolate Barn nearly 30 years ago. This Vermont jewel is actually in a 19th century barn and features more than 50 kinds of hand-dipped chocolates and many flavors of fudge. But the real story here is her enormous collection of antique European chocolate molds. Big, small, simple, ornate—there are molds for every holiday, mood and occasion. There is a always...
Chocolat 15-18
(31 May 2006) - The humidor is the first sign that Montréal-based Chocolat 15-18 takes itself very seriously. So seriously, that they named the company after the temperature maintained by the humidor, an ideal 15º-18º Celsius (59º-64º Fahrenheit). Inside the humidor are simple but elegant boxes that contain three flights of chocolate. Each flight contains four handmade chocolates of increasing intensity. They are all single-origin and meant to...
(31 May 2006) - The humidor is the first sign that Montréal-based Chocolat 15-18 takes itself very seriously. So seriously, that they named the company after the temperature maintained by the humidor, an ideal 15º-18º Celsius (59º-64º Fahrenheit). Inside the humidor are simple but elegant boxes that contain three flights of chocolate. Each flight contains four handmade chocolates of increasing intensity. They are all single-origin and meant to...
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