Life is a Cabaret of Chocolates
by Sylvie Greil
THIS PRODUCT IS NO LONGER AVAILABLE
admit we are elitists. Also when it comes to chocolate. American
chocolatesafe for a few brands that shall go unnamed
just never did much for us. But the American chocolate landscape
has been changing and old stereotypes are melting away. We have
just come across a particularly tasty specimen: San Francisco-based
Cabaret Dessert Chocolates are made from super high quality
Venezuelan cacao. They are sensuous and velvety, and forgive
the cliché, they really melt in the mouth.
newcomer on the cocoa scene is the creation of Timothy Childs,
a former NASA contractor who has changed careers to become a
high-end chocolatier, and his partners Rob Polevoi and Mara
Krausz, who want to revolutionize chocolate, or rather, celebrate
a renaissance of chocolate. However you view it, we are happy
to support a local endeavor that sets out to change the chocolate
situation in the U.S.
the reason most American made chocolate is so poor, is that
it is made with mostly low quality cocoa beans, extenders and
lots of sugar. Polevoi went on a quest for the finest cocoa
beans available and soon discovered Venezuela. The great Venezuelan
cacaos are descendants of the legendary Criollo variety first
encountered by the Spanish conquistadors in 16th-century Mexico.
I first tasted chocolate made only from fine Venezuelan cacaos,
it was as if I had never tasted real chocolate before,"
his past techie know-how he came up with a unique chocolate
making process that creates a velvety, non-greasy, truffle like
morsel. The goal was to create a product that truly reveals
the fine cocoa beans.
hope that more and more folks start appreciating fine chocolate,
especially of the dark variety, as plenty of research suggests
its health benefits. The antioxidants found in dark cocoa may
protect your heart and arteries from oxidative damage. So enjoy
and indulgein moderation.