July 1, 2007
This month we have two very special chocolate events planned for you at the Deli. The first will feature Bay Area chocolatier Chuck Siegel — CEO of Charles Chocolates — in a lunchtime demo in Zingerman's Next Door. A little later in the month, we'll gather under the Deli Big Top with Vosges Haut-Chocolat expert Jennifer Brush to celebrate (and taste) the company's newest creations — like the fabled Mo's Bacon Bar!

To mark these wonderful guest appearances, I'm stocking a few new treats from both Charles Chocolates and Vosges Haut-Chocolat. You'll also notice some new chocolates from Claudio Corallo and Pralus... more about those next month!

Upcoming Chocolate Events
Call 734-663-3400 to reserve your seat now!
Charles Chocolate Demo
July 2nd, 11-1 PM, Zingerman's Next Door
FREE!
Chuck Siegel, owner and chocolatier of Charles Chocolates, is on a cross-country trip from San Francisco to New York City — he's participating in the NASFT Fancy Food Show there, July 8-12. Luckily for us, his travels will bring him (and his chocolates) through Michigan! And here is the best news: He's making a pit stop at Zingerman's Deli on July 2nd to visit with you and sample chocolates!

So if you were debating whether or not to lunch at the Deli the first Monday in July, the choice should be clear now! You can polish off your sandwich then take a few minutes to meet one of the premier chocolatiers in the country. Go ahead... introduce yourself! Tell Chuck how much you love his chocolates! Or, if you have never had the chance to taste his treats, this is the perfect opportunity.

In addition to the favorites you've come to love — like Charles Chocolate's Triple Chocolate California Almonds and Hazelnuts, Pâte de Fruit, Orange Twigs and assorted bonbons and pralinés — you'll find two new treats arrived just in time for Chuck's visit. One of them is Chuck's newest creation: Caramel Almond Sticks. These chewy Fleur de Sel caramel batons are enrobed in 65% chocolate and coated in toasted almonds. To paraphrase a dear co-worker, "These are like gourmet Rolos." And while you're chewing the last bit of salt-caramel, mosey over to the truffle case in the Next Door and sample Chuck's Meyer Lemon Marzipan — an almond marzipan speckled with organic Meyer lemon zest and dipped in dark chocolate. You'll also find the Papaya, Peach and Blood Orange Pate de Fruit sold by the piece in the truffle case!

Vosges Haut-Chocolat Tasting
July 18th, 7-9 PM, Zingerman's Big Top Tent
$30 advance/$35 at the door
This has become one of my favorite Zingerman's summer traditions— the Vosges Haut-Chocolat Tasting! Once a year, usually on a balmy summer night, chocolate lovers gather on the patio to sample bars, bonbons, caramels and other exotic treats with one of Vosges' visiting chocolate experts.

So why should you come? What's all the buzz about? Did you say bacon and chocolate bar? Well, there are a lot of reasons to indulge in an evening of tasting and learning with Vosges'— and not only because their chocolate is fantastic. First of all, the CEO and chocolatier of the company, Katrina Markoff, embraces the culinary traditions of non-western cultures and incorporates them into her chocolate. For an industry that is firmly set in Western (particularly French) ways, Katrina's work with the exotic flowers, fruits and spices of different communities around the world has really turned the chocolate world on its head!

Secondly, just as she challenges chocolate-lovers to expand their minds and palates to include obscure ingredients, Katrina challenges her company to reach for the highest goals. Ultimately, she hopes to make the world a better, richer, safer place through her work with chocolate. The amazing thing about Vosges' mission (aside from being one of the most inspiring and lofty I've ever read) is that the company is actually achieving it! They are supporting sustainable agriculture by using organic sugar, butter, cream and nuts in their treats. They are enriching the lives of women and children through their partnerships with organizations like V-Day and Little Kids Rock. They are educating our minds and our palates by using ingredients representative of specific countries and cultures...

The third (and perhaps most profound) thing that makes Vosges different from other chocolate companies is that there is always, ALWAYS a story behind the chocolate. Whether inspired by a building, a person, a social movement, a culture, or a song, Katrina draws her energy and ideas from the world around her — not from her spice rack or her culinary books. Her real challenge is choosing how to represent people, places and ideas with chocolate! When she gets the match right (which she always does), the chocolate and other ingredients truly do pay homage to the people, places and ideals that she holds dear. Fortunately for us, this homage is edible. And it is delicious.

Don't take my word for it! Come taste and listen for yourself! We'll be welcoming Vosges Haut-Chocolat connoisseur Jennifer Brush. Jen will field all of your questions about the Chicago-based chocolatier and treat your taste buds to Vosges Exotic Caramels, the new Sugar free Red Fire Bar, the Peanut Butter Bonbon and more! You'll also cool off with an Aztec Elixir granita and participate in the official Deli debut of "Mo's Bacon Bar", named for Zingerman's own Mo Frechette!*

* In case you were wondering, Mo works out at Zingerman's Mail Order. He is in charge of the Zingerman's Mail Order Catalogue. He is the man who puts food into words so that you can virtually savor marmalades and anchovies from the comfort of your armchair.

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.

Stay cool!

Chocolate Lady Duff