May 8, 2008
Dear chocolate friends, This month seems quiet in comparison to the last few. Since January, we've introduced a new chocolate almost every month! Askinosie, Taza and Amano are getting to be household names around town, and I can't imagine the truffle case without the Aztec, Lemon Basil and Lime Truffles from our friend Cathy at Chocolate in Chelsea (Manhattan, not Michigan!)

But don't be fooled. Even though we aren't rolling out a new brand this month, there are some pretty exciting things in the works around here. For example...

· We've got dark chocolate giandujotto coming soon from the King of Gianduja, Guido Gobino. Even though most gianduja contains milk chocolate, recipe research suggests that the original recipe for the Turinese specialty of chocolate, ground hazelnut and sugar was milk-free. Just as you can imagine the difference in flavor between a great milk chocolate and a great dark chocolate, you can imagine the difference between milk and dark chocolate gianduja. The aroma of these little 5g tourinot is heady and the flavor doesn't disappoint after that. All the best flavors of perfectly toasted hazelnut — a little bitterness, intense nuttiness — whipped up together with the subtle sweetness of dark chocolate. Add a little cocoa butter and the melt becomes velvety and slow. Nothing we make this side of the pond even comes close — this is a true taste of Turin. The giandujotto come in a box of 250 g.

· If you've been to the Next Door recently, you might have spotted some bright orange boxes on the shelves in the chocolate corner. These are the newly arrived Agrimontana fruit jellies! They come in six flavors — amarena (sour cherry), limone (lemon), cedro (citron), lampone (raspberry), fragola (strawberry) and arancia (orange). The berry flavors taste like ripe-fruit that has just been put in the jam jar. The citrus flavors remind me of warm candied peels. And the sour cherry — well, it's my favorite. Texturally, the candies are a cross between a pâte de fruit and a gumdrop. So you've got something to chew on! You will find these gélées di frutta by the box and also in bulk.

· Ships ahoy! I just got word that a new shipment of Pralus chocolate bars has safely crossed the ocean. This means that very soon you will see Trinidad, Mélissa, Brésil and Ghana returning to the shelves as well as a new bar — Madagascar. With these additions, you will have nine different Pralus bars to choose from!

So you see, there is much cause for the sweet-of-tooth to celebrate this month! In addition, there is a chance later this month to rendez-vous with me over an assortment of Vosges chocolates.

Got any questions about our chocolates or tastings? Email me (eanderson@zingermans.com) or call 734-663-JAVA anytime.

Your Chocolate Lady,
Duff