By Courtney Cochran
When I hosted a "Salty & Sweet" wine and food tasting in San Francisco last spring, I sought out products for sampling whose sophistication and good taste was matched by sense of whimsy. Hotel Chocolat - a decidedly design-forward luxury chocolatier with a penchant for capricious concoctions - fit the bill perfectly, a fact evidenced by the sheer delight with which many of my guests greeted the UK-based company's Chocolate Dipping Adventure kit, a centerpiece at the event.
When I hosted a "Salty & Sweet" wine and food tasting in San Francisco last spring, I sought out products for sampling whose sophistication and good taste was matched by sense of whimsy. Hotel Chocolat - a decidedly design-forward luxury chocolatier with a penchant for capricious concoctions - fit the bill perfectly, a fact evidenced by the sheer delight with which many of my guests greeted the UK-based company's Chocolate Dipping Adventure kit, a centerpiece at the event.
Putting the Egg In Easter
Now, I've heard word that the company - one of the only chocolatiers in the world to farm its own beans - has begun fitting egg-inspired chocolates inside gorgeous chocolate egg "shells" just in time for spring's Easter holiday. My favorite among the group - which are available for pre-order and will ship beginning March 23 - is the cleverly named "Eggsibitionist" Easter Egg, which contains a dozen different egg-sized chocolates inside a 40% milk chocolate shell (no yolk here: egg fillings include luscious-sounding orange and hazelnut praline, silky strawberry and vanilla mousse, praline with cookie crunch and chocolate brownie). All are made from beans sourced from some of the world's most sought-after chocolate plantations, including Hotel Chocolat's own, the historic Rabot Estate in St. Lucia. How's that for a tasty-sounding take on Easter?
PS: For tips on pairing wines with chocolate, check out my earlier piece on that very subject, Wine & Chocolate SOS.
Now, I've heard word that the company - one of the only chocolatiers in the world to farm its own beans - has begun fitting egg-inspired chocolates inside gorgeous chocolate egg "shells" just in time for spring's Easter holiday. My favorite among the group - which are available for pre-order and will ship beginning March 23 - is the cleverly named "Eggsibitionist" Easter Egg, which contains a dozen different egg-sized chocolates inside a 40% milk chocolate shell (no yolk here: egg fillings include luscious-sounding orange and hazelnut praline, silky strawberry and vanilla mousse, praline with cookie crunch and chocolate brownie). All are made from beans sourced from some of the world's most sought-after chocolate plantations, including Hotel Chocolat's own, the historic Rabot Estate in St. Lucia. How's that for a tasty-sounding take on Easter?
PS: For tips on pairing wines with chocolate, check out my earlier piece on that very subject, Wine & Chocolate SOS.
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