Years ago, before our lives got busy with moves, businesses, jobs and babies, a group of women would get together once a month to tackle a cuisine from somewhere in the world that intrigued them. I often got the pleasurable task of creating the dessert course, a fantastic opportunity to try out new chocolate recipes on a group of women with incredible palates and culinary backgrounds. This is one of my favorite recipes which I served at our Japanese dinner, a sweet take on tempura with a thick & luscious chocolate fudge sauce featuring the grassy heat of wasabi, a surprisingly beautiful chocolate pairing.
cut a variety of fruit into bite-size pieces: I used mangos, plums, peaches & bananas;
pineapple, strawberries & nectarines would be excellent as well.
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prepare the batter
Combine the dry ingredients. Beat the egg, add the chilled water & combine well. Add the liquid mixture to the dry, mixing until just moistened & lumpy.
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to deep fry
Dip the fruit into the batter & deep fry in hot oil until golden brown. Drain on paper towels & serve immediately while warm.
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prepare the wasabi chocolate sauce
in a double boiler heat the chocolate and butter, whisking periodically, until fully melted & smooth & glossy. Start with 1/2 tsp. wasabi powder & whisk in thoroughly; add more by the 1/2 teaspoon if desired, tasting after each addition until it’s to your liking.
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Serve with ice cream or gelato (we love this recipe with ginger, matcha green tea or vanilla) & drizzle with chocolate wasabi fudge sauce.
A thick, creamy pudding-like mousse made with local raw honey and perfumed with an aromatic floral water or liqueur, or a classic fluffy, bittersweet French mousse are two time-honored elegant chocolate desserts that you can’t go wrong with serving after dinner, or with a glass of sparkling wine, port or rosé.
I have been making chocolate mousse for a long time, tweaking classic recipes until I’ve come up with versions that satisfy my craving for this satisfyingly rich, dark, smooth, creamy treat. Use the freshest local eggs and dairy you can get your hands on for the most spectacular results.
perfumed provençal style honey mousse
2 cups chilled whipping cream (we love Miller Farm) 12 ounces bittersweet chocolate, chopped (or use our Drinking Chocolate mix) 5 tablespoons honey 1 tablespoon of one of the following:
rosewater, orange blossom water, elderflower water, flavored simple syrups (we love Halifax Hollow’s arresting flavors), or your favorite liqueur (we swoon over Putney Mountain Winery‘s Putney Pommeau, a traditional French style brandy made with local apples)
Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat & stir in floral water or liqueur, then let cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Pour mousse into eight small ramekins, cups, or a large serving bowl.
Refrigerate until set, about 1 hour (small cups) or 2 hours (large bowl). To serve, spoon a dollop of freshly whipped cream on top of each serving of mousse.
adapted from Epicurious
Classic Chocolate Mousse
4 eggs, separated 1 1/4 cup whipping cream, chilled
4 oz. 65%-70% dark chocolate 3 oz. unsweetened chocolate
2 Tbsp. salted butter 2 Tbsp. liqueur of choice we love Saxton’s River Distillery’s maple bourbon 2 Tbsp. strongly brewed coffee, cooled to room temperature
1 tsp. pure vanilla
Separate the eggs into two small bowls (the whites into a metal bowl), and set aside.
Chop the chocolate into small pieces. Melt the chocolate with the butter, liqueur and coffee in a double boiler over low heat, stirring periodically until it is smooth, glossy, and lump-free.
Remove chocolate mixture from heat and whisk the egg yolks into the chocolate. Stir in the vanilla.
Whip the cream in a chilled bowl until it holds a soft shape.
Heat the egg whites until they are just slightly warm by swirling the metal bowl above a burner/gas flame. Beat them until they hold soft peaks. Stir about a quarter of them into the chocolate mixture, then fold in the rest. Fold in the whipped cream. Pour into individual serving bowls or cups and chill until set (about one hour), or into a large serving bowl (our favorite way) and scoop out individual servings when set and chilled (about 2 hours).
Serve straight up, or with fresh whipped cream and/or fruit, chocolate curls, chopped toasted nuts or a crisp cookie.
adapted from Chez Panisse Desserts by Lindsey Remolif Shere
This simple recipe (ha, pun intended) is delicious poured into sparkling water, or as an ingredient in myriad cocktails both alcohol-based and non. We served this at our 10th Anniversary Party over ice, garnished with local blueberries and fresh herb sprigs from our garden.
Ingredients
2 cups filtered or still spring water
1 cup sugar
1 cup cacao nibs you can find the same single origin premium cacao nibs we use here
sparkling water or sparkling wine like prosecco, cava, or champagne
fresh herb sprigs and berries
Method
Combine still water and sugar in a medium sized heavy sauce pan, heat over medium on stovetop until sugar dissolves, stirring frequently. Add cacao nibs and raise heat to medium high, lightly boil for about 5 minutes to create a simple syrup. Strain into a pitcher or large mason jar and let cool.
When cooled to room temperature, serve 1-2 Tbsp or of the simple syrup to taste in sparkling water over ice, sparkling wine, a vodka martini or other mixed drink of your choice. Add a splash of fruit juice. Get creative! Garnish with fresh herbs and/or berries. Store simple syrup in refrigerator for up to 2 weeks.
SAVE THOSE PRECIOUS STRAINED CACAO NIBS, you now have the base for a crunchy, candied treat! Finish the candying process on your stovestop to dry them and prepare them for storage. They are wonderful sprinkled on ice cream, cakes and cookies, in baked goods, added to granola or trail mix, and last for a couple of months once they are thoroughly dried and stored in a cool, dark, dry place in an airtight container.
Place a thin layer of the strained cacao nibs in a pan on medium high on your stove top, stirring constantly so they do not burn, until most of the moisture is gone and the liquid looks like thick syrup. Remove from oven and let cool on a parchment-lined baking sheet on your countertop.
These easy, delicious and cozy treats are perfectly festive for celebrations, and as a stand-alone dessert or apéro.
A traditional affogato, which means “drowned” in Italian, is a satisfying way to top off a meal. A combination of bitter and sweet & hot and cold, a scoop of vanilla bean gelato swims in freshly pulled espresso like a tender, tasty island. Chocolate can be a delicious stand-in for coffee, its richness and bitterness balancing the creamy sweetness of the ice cream, and a mocha is the best of both worlds.
Add another layer of gustatory delight if you substitute a rich chocolate liqueur or dark beer (think “adult ice-cream float”), or try our signature take on the classic by pouring a hearty cold brew over a scoop of our rich, dense Mousse au Chocolat.
Scroll down for simple and delicious recipes!
Mocha Affogato
Brew espresso on your stove-top Bialetti or Grosche moka pot, or prepare a strong cup of coffee by your preferred method. While it’s still piping hot, stir in a heaping tablespoon of Drinking Chocolate or Sipping Cocoa Mix. Gently pour immediately around the edges of a scoop of vanilla gelato or ice cream you’ve placed in a mug. The combination of the hot bittersweet chocolate and coffee and cold, creamy ice cream is so delightful!
Pro Tip: using straight-up Drinking Chocolate minus the coffee is wonderful, too!
Crème de Cacao Affogato
We collaborated with our brilliant friends at Putney Mountain Winery to create a chocolate liqueur that packs a rich, smooth, fudge-y punch that’s not too sweet. We poured this delicious concoction, Simply Chocolate Liqueur, over a scoop of small-batch vanilla bean gelato, and it was HEAVEN. The deep flavor of cacao nibs and a hint of alcohol were balanced perfectly by the gelato.
If you can’t find Simply Chocolate in your neck of the woods, any chocolate liqueur will work, or you can make your own rustic home brew with cacao nibs and 70 proof vodka and full spices. Check out our recipe for homemade spiced crème de cacao for another flavorful twist here!
Chocolate Porter or Stout Affogato
We’ve also had the honor to collaborate with Vermont craft brewers on chocolate porters and stouts to concoct delicious, smooth brews that are rich and flavorful without being too sweet or too heavy. Poured over a scoop of gelato this is an adult ice cream float to the 100th delicious degree. The bitterness and effervescence of the beer compliment the creamy, rich ice cream just beautifully. Sweet!
Any chocolate porter or stout will work, try a few to find your favorite (but keep it responsible!).
And voila. Three super easy ways to make dinner guests happy, or treat yourself to a special cup by the fire. Cheers!
On a stunning fall Friday evening, I joined my wonderful friends, Khim Neang of the Woodstock Inn Spa and Melissa Dusenberry of All the Brilliants, for a unique Wellness Tasting with intention and connection, pairing ethically sourced, artisanal chocolate and gems.
The spa Great Room is absolutely gorgeous, with sumptuous seating and large windows that flood the room with mellow sunlight during the day, and blue-tinged evening light looking out over a lush garden. Melissa and I arrived to set up shortly after having dinner at the Red Rooster with our partners, sharing stories and connecting over delicious food and drink. Fortified by the creative, locally sourced fare including produce from their own Kelly Way Gardens (I can’t stop thinking about the outstanding wild mushroom toasts with chanterelles), we created a sensual journey tasting herb and salt-studded single origin chocolates from Ecuador and the Dominican Republic that corresponded with sparkling, colorful gemstones and their energetic attributes.
Khim set the mood with her graciousness and attention to detail, offering guests a complimentary glass of champagne upon stepping inside the the calming space, and Melissa and I offered amuse-bouches and -yeux of sparkling, color-changing tourmalines paired with solid single origin Ecuador dark chocolate.
We were able to lavish guests with our attention, taking our time to luxuriate in the atmosphere of the space, the unctuousness of the chocolates, and the energies of the gems.
What do chocolate and gems have in common?
So many things, from people and places to wellness and metaphysical properties. We shared cultural histories and supply chain stories, empowering choices that positively impact people and the planet.
Our flowing conversation blended the many parallels from people and places to wellness and metaphysical properties, each pairing of chocolates and gems exemplifying:
• energizing
• clarity of mind
• inner tranquility
• calm
Need restoration for your mind and body, self care through chocolate, or intentional jewelry, we’ve got you!
Explore stunning, empowering gemstone jewelry ethically sourced and made by women at All the Brilliants
Visit our Online Shop and our brick and mortar Store for more luxe chocolates. The Woodstock Inn stocks a selection of our handcrafted chocolate bars in their Gift Shop, as well as a bespoke collection of bars as room amenities.
Whew, ten years! In some ways they flew and we can’t believe it, in other ways we are overcome with gratitude for all of the growth, gifts, changes and challenges and the years have brought us. What bounty!
From our humble beginnings subletting a commercial kitchen space one day a week, to signing a lease on that very space and building out our cozy, tiny Factory Shop, to vending at the Brattleboro Farmers Markets and attending regional festivals, to finding a distributor and introducing our wares to specialty food shops, to navigating COVID and moving our shop online, to recently signing a lease on our downtown flagship store and tasting room, our head spins to think of how far we’ve come.
And we owe it all to you
Our customers, retail partners, employees, family and friends, you have all made this possible. We can not begin to tell you how thankful we are!
And so we threw a party
One way to show our gratitude was to gather our community who has seen us through the thick and thin of the last decade, and treat them to some chocolate bites and sips. We inaugurated our tasting room with a buffet of sweetness, put on some vinyl, set out some temporary tattoos of magical forestscapes for guests to adorn themselves. Friends from far and wide came to raise a glass, and as the place filled up and festive folks spilled out into the atrium and filled it with laughter and conversation, we found ourselves overwhelmed with all of your goodwill. Thank you to all who came, and those too far away who couldn’t be here, but were in spirit.
Here’s the menu for the party, click on the links to see recipes:
The holiday weekend was forecast as a scorcher here in Vermont, with temperatures soaring into the 90s and the humidity cranking up. Perfect time to make herby gin and tonics and fire up the grill for some outdoor lolling and feasting!
We gathered some fresh, local vegetables from a nearby farmstand, and grabbed a few ripe peaches and freshly picked strawberries for dessert. Cutting the spring onion, summer squash, peppers and firm tofu into chunks made it easy to put together a platter of colorful skewers, alternating the cut veggies with whole cherry tomatoes and cremini mushrooms, stems removed, for a variety of flavors and textures as well as some protein for the vegetarians.
While the grill was heating up we lightly brushed the skewers (shake up the bottle first so all of the spices and chocolate are mixed well) with our grilling sauce which we make in small batches during the summertime, or you can make your own at home with our recipe at the end of this post. Made with coconut oil, coffee, maple bourbon, infused vinegar, bittersweet chocolate and a melange of spices and chilis, the oil coats and protects the moisture in the veggies while they cook, and the little bit of sugar fuels the maillard reaction for a crust of caramelized, seared goodness that makes food cooked over a flame or hot coals so delicious.
Now is the time to brush salmon, swordfish or other seafood with some of our spicy sauce, just before popping it over the coals.
Fire up the grill!
Marinade your chicken or beef several hours before grilling by patting the cut of meat dry with a paper towel and placing it into a container. Give the jar of marinade sauce a good shake (make sure the cover is on tight!) and pour or spoon the marinade over the top of the meat, covering it with a thin layer so some pools around the bottom. Save some of the sauce aside for basting while you’re grilling. Cover the meat and place it in the fridge for at least 2 hours before you plan to grill. The vinegar and salt in the marinade will begin to slightly tenderize the meat fibers, and the spices will meld with and flavor the meat, so the longer the better! When grilling, be sure to use a meat thermometer to check that your meat is cooked to whatever internal temperature is specified for each particular cut and kind.
Tofu can be marinated before grilling, as well. First, press any excess water out of the tofu so it will soak in more of the marinade. Take a block of firm tofu that has been drained, and place it in-between paper towels on a baking sheet or plate. Place another plate or a cutting board on top of it, and then put some weight on top (I use a small stack of cookbooks, but a few cans of beans, a cast iron pan or large pot works, too. You get the idea). Press for one to four hours, draining the moisture that collects in the bottom pan every half hour.
Place the tofu in a container with a tight fitting lid and pour some marinade over the top so a small amount pools on the bottom of the container. Let it marinade for at least one hour in the fridge, periodically giving it a gentle shake or a flip so it soaks in the marinade evenly.
Now, get cooking! Tofu can be sliced into steaks and grilled, or cut into cubes like we did for skewers.
We waited until our coals were good and hot, and then got into action.
Mmmmm, charred and blistery goodness. Once we removed the veggies from the grill and onto a plate, we brushed the skewers with more of the marinade/sauce and then served them right away while they were still hot.
Chilled rosé definitely did the trick with the veggies and salmon, and well into the dessert course.
And now, time for dessert! Slicing a peach in half, removing the pit and giving it a brush of marinade sauce, we popped it skin-side up on the grill for a couple of minutes so it got meltingly browned and showed charred marks. We placed the grilled peaches while they were still warm over vanilla ice cream (we love Walpole Creamery‘s vanilla or sweet cream) and topped it off with a few fresh strawberries and a drizzle of the marinade.
Voila. Summertime, simple and sweet. And the remaining berries were pretty awesome dipped straight into the marinade.
Cocktails before the fireflies came out and the fireworks began were Barr Hill Gin & Fever-tree Tonics (we use angostura flavor) with a freshly snipped piece of rosemary from our garden, juniper berries and a lot of ice made for a refreshing finish. Happy Summer!
3 Tbsp pomegranate molasses if you can’t find pomegranate, substitute tamarind paste for a similar tangy flavor, or blackstrap molasses for a deeper, richer flavor
1/2 cup packed brown sugar
2 cups strong brewed coffee
3 Tbsp herbed vinegar
3 Tbsp honey
1 Tbsp each ground allspice, anise seed, cinnamon
1/2 tsp chili pepper more or less to taste
3 tsp kosher salt
2 Tbsp maple bourbon you can substitute regular bourbon
Method
On low heat, melt coconut oil, stirring constantly. Add chocolate to the melted coconut oil and allow to gently melt, stirring constantly.
Stir in remainder of ingredients, turn heat up to medium high and cook, stirring occasionally, about 10 minutes until slightly thicker and the sugar has melted and all of the ingredients have melded their flavors.
Let cool, then pour into a glass jar with a tight lid and store in the refrigerator.
Shake well before using. Will last a few months refrigerated.
We are so excited to say we won a Good Food Award for our Bleu Hour Pâté Chocolat!
The Good Food Foundation recognizes crafters that make delicious products that also follow guidelines for sustainable, ethical sourcing and business principles. For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients. Being recognized on all of these levels is a great honor, indeed.
We traveled to Portland, OR to accept our award in the Confectionery category and take part in the festive, glam celebration. It was so much fun to rub elbows with other amazing makers, as well as hear the inspiring words of food luminaries like Ari Weinzweig, food activist and founder of Zingerman’s Deli, Dana Cowin, author and former editor of Food & Wine Magazine, Alice Waters of Chez Panisse, and author Joan Nathan who traded a copy of her just-released book, My Life in Recipes, for some of our chocolate bars to use as gifts. A real foodie dream!
After accepting our medal onstage, we indulged in delicious cocktails and hors d’oeuvres made with winning artisan foods, chatting with other winners and food enthusiasts in the lobby of the beautiful Portland Center Stage theatre.
Our saucisson-style Soppressata Piccante won a Yankee Food Award in 2021, and we are beyond thrilled that our funkiest, most out-of-the-box chocolate recipes that are closest to our heart have received such distinctions. Gives us confidence that we are on the right path as we continue to experiment and dream up new recipes while using the very best, ethically sourced ingredients and stay true to our vision. Cheers to all of you and your enthusiasm for what we do, it’s why we do it! Here’s to chocolate!
It’s been a long time coming, but we decided after ten years as a business we were ready to open up a chocolate shop in a beautiful space in downtown Brattleboro, our bustling, arty, charming little town. We have taken things slowly and grown organically as a business from the start, making sure every step we make honors our commitment to the highest quality, small batch, hand made chocolates and confections, and choosing this space was no different.
Located in the historic Brooks House, built in 1871 and designed in the provincial Second Empire style for George Brooks, it was originally a lavishly furnished luxury hotel that was added to the national register of historic places in 1980. A fire gutted the upper floors in 2011, and local investors came to the rescue to restore the building to its former glory. We love being in a space with so much history and character, right in the heart of our downtown.
Visit us at 128 Main Street Wednesdays-Saturdays
11am-5pm in downtown Brattleboro Vermont
We now have a sumptuous space to showcase all of our chocolates, as well as locally crafted ceramics, cutting boards, artist designed cards, natural soy wax and essential oil candles, gourmet marshmallows, fruit preserves and more to offer a full sensory and gifting experience. Mushroom sculptures by fiber artist Michele Muska are gracing our shelves, one-of-a-kind felted, embroidered and hand-dyed beauties, truly stunning and available for purchase. We’ll be adding more artisan goodness and foodstuffs as we go.
We also have a gracious room to host chocolate tasting and pairing events, hot drinking chocolate hangs and after-hours listen-and-sip shindigs, catered by us and local chefs, wine makers and merchants, beer, coffee and herbal crafters, and artists and craftspeople, so stay tuned for updates as we get it ready for gatherings. Let us know what you would like to see happen there!
There is parking along Main Street, as well as in Harmony Lot right behind the building, or in other public parking areas just a block away. Cheers, we look forward to seeing you at the shop!
Flavorful dips and spreads are the perfect thing to put out for a party! Unsweetened cocoa is your secret weapon with creative spice combinations to make this unforgettable hors d’oeuvre for guests. We love combining soft goat cheese with olive oil and spices, whipping it in a food processor until fluffy and perfectly spreadable and dippable. We served this with crackers at our 9th anniversary party and it was a hit!
•5 saffron threads, ground in palm with fingers and added to mixture
•3 Tbsp olive oil plus more as needed
•salt & pepper to taste
•hot honey for drizzle: one week beforehand infuse 1-2 whole birds eye chili peppers per 4 oz. warmed honey, store in dark place with tight lid and remove peppers before using. To drizzle, warm in microwave or heat open jar on stovetop in waterbath on low heat until honey is liquid.
Method
Combine goat cheese, cocoa powder and spices in a large bowl and mix together so spices and cocoa powder are evenly distributed.
Transfer to food processor.
Add olive oil, then blend on low setting until mixture is smooth and creamy with no noticeable lumps, adding more olive oil if necessary bit by bit through the slit in the top of the food processor until mixture reaches a thick, creamy consistency.
Taste and if needed add salt and pepper and blend a second or two.
Transfer to serving bowl and drizzle with hot honey. Serve immediately with bread, crackers or crudité. And a side of chocolate!
party table image with gratitude to Cindy Hutcheson
