Read about our cooking group’s May event: Chocolate adventures with Jessica and Rick. Click through to our KTC blog!

Advertisements

Read about our cooking group’s February event, Gnocchi-palooza! Click through to our KTC blog!

Read about our cooking group’s January event, starring three pantry favorites: Kale, sweet potato, and goat cheese. Click through to our KTC blog!

Theo Chocolate in Fremont is donating profits from two popular bars toward Haitian relief. The money from sales of both the Theo’s 45% Classic Milk and the 70% Classic Dark chocolate bars will go toward clean-water efforts by the NGO CARE.

via Voracious

F received a phone call on Saturday night at 10:30 from our friend Juan inviting us to tour Theo Chocolates the next morning.
Theo Chocolate
Ever fans of the “last-minute plan,” we agreed to meet at the factory at 10:30 for a special tour given by some factory insider that our friend had met.

I’d eaten Theo chocolate bars (fab!) before, but hadn’t been to the factory, and hadn’t ever tried the confections…I don’t know if I was even aware they produced them but OH! to my delight, we tried several as part of our tour:

Hazelnut Gianduja: crispy, hazelnut flavor very strong and fresh…Incredible texture. My favorite of the day.
Mint: My expectations of just another York Peppermint Patty were blown away – these were spearmint leaves, and I could very nearly imagine the leaves themselves in my mouth, so clear was the mint flavor. Fernando’s favorite.
Balsamic and Pear: Smooth, jammy pear with tang of balsamic, fruity and chocolatey at the same time-YUM!
Fig and Fennel: Delightful combination, prefaced by the clean smell of fennel on the stairs as we approached the table tempering area…Figgy consistency was wonderful.
Peanut Butter: Instantly transported back to childhood by this crunchy peanut treat – like my favorite childhood snack “crunchy peanut butter on a spoon,” with chocolate! Delicious!
Burnt Sugar: Just like a Colombian treat made in the coastal regions – we loved this one, too…Like a slightly scorched dulce de leche, so tasty!

Of course when the tour was over, we spent like $85 on goodies (for gifts, and for ourselves!)…Among the “for us” batch was a dark chocolate marshmallow Big Daddy (like a giant fancy s’more), which I ate for breakfast. Theo’s description:

We start with a handmade graham cracker crust, add a layer of buttery vanilla infused caramel, and float a fluffy marshmallow cloud on top. Enrobed in dark and milk chocolate, and decorated with an alderwood smoked milk chocolate flourish.”

I think I’ve discovered the new “breakfast of champions!”

%d bloggers like this: