Providence Chocolates

Right before I came back to school my parents celebrated their 29th Wedding anniversary at Michael Cimarusti's two-star Michelin restaurant Providence. I've never been but my parents have and they rave about it--just a fantastic dining experience every time. They brought home a box of chocolates that were too beautiful not to share. My sister and I devoured them too fast for how pretty they were, but I managed to snap a few pictures first.

Even the box was beautiful:

And the 12 mini works of art:
The flavors were very unconventional and exciting. Some of my favorite chocolates are those with tea-infused ganache--flavors like jasmine, earl gray and darjeeling work so well with dark chocolate--but these pushed the boundaries a little bit more. My favorites were the chocolates that incorporated spices (we know this works from Mexican staples like molé), like the Dark Chocolate Baharat with cinnamon, pepper and chilies (bottom right corner) or the Milk Chocolate Coffee Urfa with Turkish urfa chili (bottom left corner). Some of the fruitier chocolates were interesting as well, even though they're not usually my preference--there was a Kalamansi (tropical lime) Mint White Chocolate (top row, second from left), and an Apricot Saffron White Chocolate (top left corner), both great combos.

I have to apologize for this post being merely mouthwatering eye-candy without any immediate satisfaction of being able to order it/going there to eat (Michelin star = $$$), but keep a look out for similar flavor combos next time you're fiending for chocolate.

NOSHER

Everything is Better with Salt

...especially chocolate.

The other day my dad went to Cheebo on Sunset for lunch, and saw a tiny sign for a chocolatier next door, with no window. Like any good dad with a chocolate-loving wife and daughter, he inquired and saw that it was open. I will update this post again once I have actually gone to the store, but this chocolate was too good to wait. Apparently the chocolate is manufactured on site. My dad walked right into the factory and watched as the chocolate was being made. There was a small display case, and after my dad tried one, he took some home to their hungry owners.

John Kelly Chocolates:All of the chocolates were good, but I was compelled to write about them because of the chocolates with salt on top. Every winter my mom sends me an entire box of peppermint bark and it lasts about two weeks between my roommate and I. Recently she switched from Williams Sonoma peppermint bark to Enstrom's (which also has amazing toffee by the way), and I find that it's a bit better because it has those perfect little kernels of sea salt dispersed amongst the peppermint chips on top. Well John Kelly seems to know this secret too, because a few of his chocolates had sea salt artfully sprinkled on top of the chocolate. All of these chocolates are truffle chocolates. My favorite one was the truffle chocolate with caramel and Hawaiian sea salt: Ever wonder why chocolate with nuts is so successful? its because of the salt! duh! So this is the gourmet version of the snickers flavor palette...but still far from it. The sea salt adds this bite that magically enhances the taste of the truffle. It's like all of your taste buds are being satisfied at once. Seriously--go to this place if you like chocolate at all. Still searching for some salty chocolates in New York...


Nosher