"I probably have some sort of chocolate five times a week. There's definitely a change it does to the chemistry of the body. It's my favorite feeling. I live for it".

- John Travolta

World Chocolate Masters

The World Chocolate Masters is the international event for top chocolate professionals. This international competition initiated and sponsored by Barry Callebaut recognizes and celebrates the professionals’ innovation, artistry and technical skills. Contestants are chosen for their flair and competence, where their talents are put to the test in front of an international panel of food experts.

I had the pleasure of being one of a select few who were invited to observe the National World Chocolate Masters qualifying competition held at Humber College on April 24-25. The competition was a pre-selection event where the first place winner will move on to compete at the International World Chocolate Masters competition in 2011 in London England.

There were only eight Canadian chefs chosen to participate in the Canadian pre-selection competition. Over the two days, each chef was required to create a chocolate showpiece, dipped praline, moulded praline, a plated dessert, a gastronomic chocolate dessert and an item of the judge’s choosing.

http://www.barry-callebaut.com/

10 Coco-Health Facts

1. It is a known fact that chocolate has caffeine in it, but you would have to eat more then a dozen chocolate bars to get the same amount of caffeine from a cup of coffee.

2. Chocolate is actually a valuable energy source. A single chocolate chip can provide enough energy for an adult human to walk 150 ft.

3. Chocolate has great health benefits. It helps with high blood pressure, cancerous growths and pre-menstrual syndromes.

4. Chocolate does not cause or aggravate acne, this is a myth.

5. One ounce of baking chocolate or cocoa contains 10% of the daily recommended intake of iron.

6. Chocolate is a great natural antidepressant. It contains tryptophan which helps you create serotonin, your body's own antidepressant.

7. People spend more than $7 billion dollars a year on chocolate.

8. The per capita consumption of chocolate indicates that each person consumes 12 pounds of chocolate each year.

9. Milk Chocolate is the most preferred type of chocolate; however dark chocolate is especially popular among men.

10. Many believe that chocolate is an aphrodisiac, possibly because of the simple sensual pleasure of its consumption. Also theobromine is a chemical found in chocolate and acts as mild sexual stimulant.

Savour & Enjoy

Chocolate Choo Shoes

Is it true?
Designer shoes, and chocolate – does it get any better than this? To see it with your own eyes, check out;

http://www.thestar.com/living/food/article/801180--chocolate-shoe-is-a-sweet-fit-for-mother-s-day

These delicious and stunning mini- choo shoes are going to be on sale at Sherway Gardens shopping mall on May 8th, just in time for Mother’s Day.

This display, organized by Eat My Words, is part of a stylish Mother’s Day celebration that is designed with the chocolate-loving fashionista in mind.

Profits raised from this event will go towards supporting the Stephan Lewis Foundation which funds community projects for people living with HIV/AIDS in Africa.
For more information, visit www.eatmywords.org.

Savour & Enjoy

Chocolate Fest 2010

The Toronto Chocolate Festival has just announced their line-up for their 5th annual events.
This years festivities will be kicked off early with The Inaugural Spring Gala Event: Coco Motion, on Wednesday, May 5, 2010, at Eagles Nest Golf Club in Vaughan. Chocolate lovers will spring into summer by experiencing one of the most elegant and lavish events held in Vaughan, to benefit Vaughan in Motion To Cure Cancer. The distinct aroma of chocolate from every direction will permeate through this famous country golf club. If it was good enough for the Masters, it's more than enough reason to choose this fabulous location to host the first Spring Chocolate Ball Gala. Special price $50.00, Limited Tickets now available http://www.thechocolateball.ca/vaughan/index.htm.

Following this, the main Chocolate Festival events are going to be much bigger with many new things to experience. Here is what is in store for you...

NEW Toronto International LUXURY CHOCOLATE SHOW
November 7, 2010 from 11am to 9 pm
Roy Thomson Hall
This is where you will meet top chocolatiers and pastry chefs under one roof. Approximately 60 exhibitors will occupy more than 50,000 square feet of the north and south lobbies at the luxuriously appointed Roy Thomson Hall.

NEW HOT CHA-CHA-CHOCOLATE NIGHTS
(Two dates to be announced)
Babalu'us, Yorkville Avenue
This will be one of the hottest tickets in town during the Toronto Chocolate Festival. This famous Latin dance locale will host a full course latin-flavoured chocolate infused dinner followed by Latin dance lessons and a floor show.

NEW CHOCOLATE HIGH TEA
October 22 - November 6
(Various Locations - Times and Locations to be announced)
Take a decadent afternoon break and relax on any given afternoon during the Toronto Chocolate Festival at one of the participating hotels or restaurants offering up high tea complimented with chocolates and chocolate pastries.

Dine with the Choc-elite!
October 26 - November 6, 2010

THE FIFTH ANNUAL CHOCOLATE BALL
"OPENING" GALA"DISCO DECADENCE & ELEGANCE"
Come as you were .... back in the 70's dressed in Disco Elegance
October 22, 2010
http://www.thechocolateball.com/


For additional details visit:
http://www.chocolatefestivalweek.com/main.htm

Looking forward to seeing you there..

Wine and Chocolate?

Two of my favourite indulgences – wine and of course, chocolate.

Many chefs and food enthusiasts study the perfect pairings as there are some exquisite matches to be experienced, while others debate if they should be paired at all. Through my studies and chocolatier training at George Brown College, I have come to the realization that fine chocolate is so full of its own individual flavours, you shouldn’t dare mask them by pairing it with a wine. Instead, it should be enjoyed strictly on its own to get it full impact and flavour.

Then, last week I attended a wine tasting party hosted by Sara d’Amato – wine consultant and sommelier. Here I was able to inquire into her thoughts of pairing wine and chocolate. Sara, being very open to the idea of pairing wine with chocolate, recommended one of her favourite pairings with a fine dark chocolate;

BONTERRA SYRAH 2006

VINTAGES 573709

Price: $ 19.95

Mendocino, California, United States

(organic)

As I further investigated the pairings, I have come up with some of the following recommendations;

WHITE CHOCOLATE
Muscat

Riesling

Gewurztraminer

Demi-Sec

Champagne

Mas Amiel

MILK CHOCOLATE

Riesling

Muscat

Brachetto

Mas Amiel

Banyuls Port

Tokaji

DARK CHOCOLATE
Banyuls

Tawny Port

Muscat

Mas Amiel

Riesling

Tokaji

Cabernet Sauvignon

Zinfandel

Shiraz

FLAVORED CHOCOLATE (Nuts, Caramel)
Vin Santo

Banyuls

Riesling

Tokaji

Muscat

Tawny Port

Sherry

Madeira

FLAVORED CHOCOLATE (Spices)

Madeira

Tawny Port

Zinfandel

Jurancon

Mas Amiel

In the end, I guess the final answer is left up to the individual’s personal preference!

Savour & Enjoy