Favorite Finds: TCHO Chocolate

I am a chocolate snob.

Chocolate is perhaps one of my favorite things. My love for strawberry, vanilla, and even salted caramel can't hold a candle to my love of chocolate.

TCHO Chocolate, based out of West Berkeley, is one of my favorite chocolate companies. Not only is their chocolate AMAZING, but also their unique company vibe wins them my vote.

First, the chocolate. TCHO's signature line of dark chocolates (Fruity, Nutty, Chocolatey, and Bright) have a rich, dark, intense taste that is absolutely wonderful as it melts in your mouth. They add no funky ingredients, unlike Hershey's some other chocolate companies, so all you get delicious chocolate each time.

TCHO's signature dark chocolate is single-origin, so all of the cacao beans come from the same region. Focusing on terroir allows TCHO to pull out distinct flavors (like nuts or fruits) that would otherwise get lost if you combined all the beans together. These flavors are just inherently in each cacao bean, but some regions have a stronger nut-like (or  fruit-like etc) taste.

On top of all of this, TCHO chocolate strives to be organic and fair trade whenever possible. It's always awesome to see companies supporting their suppliers in order to benefit the whole industry.

If dark chocolate is not your thing (Note: we may need to evaluate our friendship), TCHO has plenty of delicious, high-quality milk chocolates and chocolate combinations.  One of my favorites is the Mokaccino bar, a combination of milk chocolate and Blue Bottle Coffee.

Next time you are over in Berkeley, stop by their new location for some out of this world chocolate!

All images via TCHO Chocolate

Back to Basics: Whipped Cream

Happy Friday! Even though this week was a short work week, I cannot wait for the weekend. Top of my to-do list: catching up on sleep, visiting the Farmer's Market, and working on this blog! I have lots of big changes in the works!

This whipped cream recipe is a necessity, a true basics recipe. It's creamy and slightly sweet, with a just a hint of vanilla. It's the perfect complement for both a rich, dark flourless chocolate cake and a bowl of vanilla ice cream.

Homemade whipped cream elevates the store-bought berry pie you raced to get before your friend's BBQ, and the whipped cream makes them think you are SO on top of your game. If you are awesome made your own pie, or cake, why ruin it with Cool Whip that always manages to leave a waxy film in your mouth?

My favorite way to eat whipped cream, though, is atop a fresh bowl of berries. There is no better way to end a summer meal!

Whipped Cream

1 cup heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Fifteen minutes ahead of time, place your metal bowl and metal whisks into the freezer.

Place the sugar and vanilla in the mixing bowl, then add the whipping cream. Whisk just until the cream reaches stiff peaks. 

Favorite Finds: Rip van Wafels

Anything that could combine my late-afternoon coffee with a delicious sweet always gets my attention.

Add to that some Dutch flair and a treat that doesn't break the caloric bank, and you might also get my heart.

Meet Rip van Wafels. They make stroopwafels, two thin waffle cookies filled with either caramel or cocoa. You place the stroopwafel over your hot cup of coffee or tea, and wait for the filling to slightly melt.

With Rip van Wafels, I know I can get a tasty treat in with my Blue Bottle coffee without feeling as if I just ruined my healthy eating plan for the day. While their stroopwafels certainly are not healthy, they contain less sugar and calories than a muffin, energy bar, or some other snack I pick up at my favorite coffee shop.

Last week in San Francisco, a good friend was telling me about his experience meditating-just a few minutes each night- and I was really struck by the positive impact he could feel it having on his life. And then I read this New Yorker article about how busy we all are, and how it could be tied to our desire for material possession. It got me thinking, when was the last time I wasn't in a rush, wasn't racing to finish a to-do list, wasn't worried about what will happen next? 

I probably have a lot of work to do in the relaxation department. But I'm going to start with some deep breathing, while waiting for my Rip van Wafels stroopwafel to warm up.

 All images via Rip van Wafels.

Weekend Reading

I hope you all have a wonderful three-day weekend! I am spending the weekend out in the Bay visiting friends. It feels so nice to be out in the sunshine. This trip will be filled with lots of Tartine pastries, Mexican food, hikes, and laughter with old friends.

Image from Jen Huang Photography

In the meantime, here is a roundup of some interesting finds from the week. Enjoy!

• The most adorable Talenti Gelato commercial that gives me a mad case of wanderlust

• Why you should care about four star restaurants, from Michael Bauer, even if you will never eat in them 

• I'm dying to go see "Chef"--a new movie featuring Jon Favreau, Scarlett Johansson, and Sofia Vergara

• New York Times-approved wines for under $20--hello, summer!

• Also in the New York Times last week, 36 Hours in Washington, D.C. featured one of my favorite restaurants, Rose's Luxury

• This great video from the Ellen Show featuring the Detroit Academy of Arts and Sciences will make you quite 'happy'

• San Diego Magazine's Best Restaurant list is out! I would love to try Juniper and Ivy

• Would love to have this vintage Cliff House menu in my kitchen

Back to Basics: Basil Pesto

With spring in full bloom, there is nothing that I want more than fresh herbs. Chopped herbs in my salads, on my chicken, in my pasta...I'll add them to anything!

This pesto is chock full of basil and makes the perfect sauce for the warmer season.  It's so easy to put together and is so versatile! I put this on top of my roasted salmon, add extra oil and turn it into salad dressing, and of course, as a sauce for pasta. 

This recipe is from Cook's Illustrated, which always has impeccable recipes. It does not disappoint!

Basil Pesto

1/4 cup pine nuts

3 medium garlic cloves, unpeeled

2 cups fresh basil leaves, packed

7 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 cup freshly grated Pecorino Romano

Ground black pepper

Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside.

Add the garlic to the skillet and toast over medium heat, shaking the pan occasionally, until fragrant. Let the garlic cool slightly, then peel and chop.

Place the basil in a heavy-duty 1 gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or a rolling pin until all the leaves are bruised.

Process the nuts, garlic, basil, oil, and salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about one minute. Stir in the parmesan cheese, and then season with pepper to taste.