Revise and Conquer: Chocolate Heroes and Heroines

I don't always follow my own advice. In the free-wheeling rant I posted on this blog a few weeks ago, I mentioned that I'm not writing very much right now. What I do write, I don't tend to revise. This semester, I tend to give my work a quick scan, followed by a long sigh, and then I send it off to where it needs to go (this website, a professor's mailbox, an editor's inbox), hoping I won't have to look at it again any time too soon. But what would have happened if I had reread and revised my post about "Barthes and the Chocolate Man"? I might have found that my philosophical bafflement over Roland Barthes was actually the key to a provocatively original analysis (anyone similarly hoping to turn frustration into epiphany may want to consult the heartening textbook for introductory classes much like the one I'm teaching The Elements (and Pleasures) of Difficulty, by Mariolina Rizzi Salvatori and Patricia Donahue). I also might have concluded--perhaps more importantly, in this context--that my comment that "while food industry insiders find chocolate to be the greatest thing going, I'm finding the conversation to be a bit banal" was incomplete, worthy of more elaboration. I could have said, instead, that the oversaturated market makes the search for transcendent experiences in chocolate more challenging.
But there are, of course, transcendent experiences to be had. That is, there are still heroes and heroines in the chocolate world. Last weekend, I made my annual trip to the Annual New York Chocolate Show, where I discovered a chocolate-outfitted Wonder Woman, a new(ish) California chocolatier named Christopher Michael (and Food & Wine magazine reports on yet another one: Eclipse Chocolat), and several old friends and allies, including Jeff Shepherd of Lillie Belle Farms, who told me that my purchase of his new "Red Velvet Almonds" would go toward his daughter's college education.
And I've gotten--in addition to bogus chocolate tablets imprinted with PR slogans--some terrific chocolate samples in the mail in the past couple months. Alan McClure of Patric Chocolate sent me his latest 67% and 70% mircobatch Madagascar bars--the stuff is currently more expensive than Valrhona and it's not (yet) as good as Valrhona, but Alan is dedicated enough to get there. The utterly unpretentious staff at Michel Cluizel's US outpost sent me the company's new 85% and 99% "ganaches" (or ganache-filled bon bons), packed tightly into a handy little box that's no bigger than a pocket reference book--the ganache itself was a bit too dry and grainy for my tongue, but the little box is an absolutely delightful marketing feat.



1 Comments:
Hi Emily, Christopher Michael broke a lot of new ground at the October 5th Los Angeles Luxury Chocolate Salon ((www.LAChocolateSalon.com), and actually won awards for Most Artistic Designs and Most Delicious Ingredient Combinations.
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