April 3, 2007
As promised, this month's newsletter is devoted to Charles Chocolates, a Bay Area chocolate company with Michigan roots. Despite being a newcomer to the Deli (we just introduced them last month), Charles Chocolates already has a loyal, happy following. People are swooning over the Passion Fruit Pâte de Fruit and whispering about the Mojito Truffle, among other things. And all for good reason—this is excellent stuff. When you come to the Deli to sample the new treats from Charles Chocolates, make sure to sign up for the Scharffen Berger Rendez-Vous later this month. The Rendez-Vous is an action-packed hour of chocolate tasting, featuring a different brand each month. This month, we'll taste the full-line of bars from our favorite bean-to-bar American company—Scharffen Berger. And even though the Truffle Making Classes are already sold out (WOW!), we are keeping a waiting list. Don't wait to add your name!

New stuff I'm really excited about:
Charles Chocolates: The Story
We like Charles Chocolates because they do a lot of different things really, really well. Chocolate-covered nuts, pâte de fruit, truffles, pralinés, bars—you name it. And while their selection is broad, it is not expansive. They are intensely focused on doing a few things perfectly, using great chocolate and local ingredients.

Charles Chocolates was started by Charles (Chuck) Siegel in Emeryville, CA in 2004. Chuck grew up in Flint, MI and he says his family spent "just about every Saturday in Ann Arbor at either a football or basketball game...eating at Zingerman's since it opened (almost literally)."

His career in chocolate and candy making started years later out in California, where he founded a company called Attivo Confections in 1987. Although he later sold the company, Chuck remained active in the Bay Area chocolate-scene up until a couple years ago. Then something wonderful happened: Chuck realized he missed making chocolate!

So he pulled his white coat out of the closet, rolled up his sleeves, and fired up his tempering machine. After a few months at the drawing board, Chuck introduced his new line of chocolates and confections and his second chocolate company—Charles Chocolates—was born.

Chuck blends three couvertures (E.Guittard, El Rey, and Cocoa Barry) to compliment all of his creations. "Of course," he adds, Charles Chocolates uses "the finest all natural or organic ingredients—with absolutely no preservatives, additives or artificial ingredients." This includes organic cream and butter from Straus Family Dairy, organic California almonds and Oregonian hazelnuts, organic mint and oranges and real liquors. Chuck and his team make their treats in small batches, shipping them out to customers pretty much as soon as the chocolate dries!

And perhaps the best part? Chuck Siegel makes frequent visits to Ann Arbor, so chances are you will be seeing him around the Deli later this summer. Stay tuned!

Charles Chocolates: The Goodies
· Chocolate Covered Almonds and Hazelnuts
Would you like some nuts with your chocolate, or some chocolate with your nuts? How about the perfect amount of both! Chuck's version of the classic dragée takes dark-roasted California almonds and Oregonian hazelnuts, dunks them in a blend of milk and dark chocolate, and then dusts them with cocoa powder. The result? One great nut triple-coated in chocolate. Once. Twice. Thrice. Don't say I didn't warn you about these.

· Pâte de Fruit
What is "pâte de fruit?" Literally, it means "fruit paste." They are firm little fruit jellies, usually cut into squares and covered in sugar. Great pâte de fruit is bright, full of real fruit, and packed with big, real flavor. You can use pâte de fruit as a palate cleanser between courses, enjoy some with your cup of tea, or just savor one alone.

I've had pâte de fruit several times over the years, but when I tasted Charles Siegel's version, it was love at first bite. My teeth sunk into his Blood Orange pâte de fruit, which was delicate yet firm. After crunching through the thin layer of sugar crystals clinging to the jelly, the orange flavor exploded in my mouth. The taste was sweet, bright, and utterly refreshing.

Charles makes several different flavors of pâte de fruit, all with at least 45% fruit. You'll find his 25-piece Pâte de Fruit Collection, containing five each of Blood Orange, Papaya, Passion Fruit, Raspberry, and White Peach, in the Next Door. We also have individual passion fruit and raspberry pâte de fruit for sale in the truffle case!

· Orange Twigs
So-named because of their unusual shape (sort of like little pellets) these bite-size truffles are delicately flavored with orange, gilded with dark chocolate and sprinkled with confectioner's sugar. Looking for something to take to a dinner party? Need something to munch on at your next meeting? Packaged 20+ to a tube, these are made for sharing.

· Truffles, Pralinés and More
There is always something going on in Chuck's kitchen. Because his confections are made-to-order, his team is busy every week making fresh truffles, caramels and pralinés. Made with local organic cream and butter (and no added preservatives), they travel across the Rockies and reach Zingerman's doorstep within a couple days. In the Next Door, we keep them at the perfect temperature and humidity in our truffle case, so that when they reach your mouth they are remarkably fresh and full of flavor.

Mojito Heart: This dark-chocolate truffle, infused with fresh mint, lime and finished off with a splash of Jamaican rum is tart and refreshing. My summer pick.

Orange Marzipan: This marzipan is made with organic navel oranges and organic California almonds, and then dipped in dark chocolate. Bite into one and you will see specks of bright orange zest, contributing a bit of bitterness and a lot of flavor. The texture is coarse—almost like cookie dough. An amazing piece.

Bittersweet Chocolate Fleur de Sel Caramel: I asked Chuck which caramel we should try first, and he suggested this one. A chocolate fleur de sel caramel (that means the caramel actually has chocolate in it) dipped in dark chocolate. No need to decide between sweet and salty—have them both!

Passion Fruit Heart: Passion fruit and dark chocolate. The flavor just keeps going and going.

Dark Chocolate Butterfly: This is what a Reese's Pieces wishes it could be. Rich peanut praliné and milk chocolate form the creamy center of this dark-chocolate butterfly.

You can visit Charles Chocolates website at http://www.charleschocolates.com, where you can find more information about their products, watch video clips and read all of their great press.

Please feel free to email (eanderson@zingermans.com) or call 734-663-JAVA to talk chocolate. Your comments and questions are always the best part of my day.

Best,

Chocolate Lady Duff