Founder Atti Worku (left); Chocolate pudding cake with coffee ice cream (right) photos by Desiree Espada

Last night, Bolsa Mercado transformed into a delightful backdrop, playing host to founder Atti Worku and her non-profit, Seeds of Africa - an organization that provides a nurturing, educational community for young children and young adults in Adama, Ethiopia. Chef Jeff Harris prepared a four-course menu to approximately 60 Seeds supporters as I, an invited guest, witnessed this NYC-based non-profit introduce itself to Dallas.

Jump for more Desiree Espada photos.

Ricotta cavatelli with English peas, sweet corn, smoked tomato, and pea tendrils

While Worku was growing up in Ethiopia, she made the precocious connection at the early age of 10 or 11 that not all children had the option of attending school. This realization stuck with her into her adult days as a Dallas resident, spurring the young former Miss Ethiopia to start Seeds of Africa and do her part to fight the vicious cycle of poverty in her country. So far, Worku’s efforts are paying off. Seeds has carried out its mission statement with full force. In Ethiopia, it established a preschool program with 50 students where it provides educational services, uniforms, and anything else a child needs to attend school. This all-encompassing service ensures a better opportunity for the younger Ethiopian generations.

“Children will grow up to be whatever they want to be, and I believe all children deserve that,” says Worku.

Bolsa (left); dinner party guests (right)

Noura Liben and Samira Abderahman (left); decor (right)

See's Candies storefront (photo by Carol Shih)

There are two things in life you can’t criticize, or you risk getting pounced: In-N-Out and See’s Candies. When I told this to my mother yesterday, she gently reminded me of the first time I’d ever had See’s Candies. I was six. My parents took my older brother and me to Las Vegas for Christmas Eve and left us in the hotel room for an hour while they donated money to slot machines. When they came back, they discovered us staring out the window with guilty chocolate smudges on our fingers and faces. We’d been watching the night sky – waiting like little children often do – to catch a glimpse of Santa’s sleigh, and we’d demolished a box of See’s between the two of us.

So, I get it. When you open a box of See’s, you open a box of nostalgia, and there’s something kind of sweet about all that.

Normandles, Scotchmallow, and Cafe Hazelnuts

Some of you commenters were right about one thing: This isn’t See’s first store in Texas. There were five or six before this, which have since closed thirty years ago. “We left Texas and decided to focus on California,” says Linda Reiche, the District Sales Manager from California. “We wanted to come back for quite awhile, and now we finally have.”

The See’s Candies store in Stonebriar Mall is exactly like the stores you’d find in California. Black-and-white shiny tiles dot the floor, boxed gifts line the left counter, and there’s a section to the right where you can create your own mix-and-match box from chocolates behind a glass counter. The favorites are all there – even the marzipan, Bordeaux, and Scotchmallow. Tropical Tango, a new flavor that one employee described to me as “powerful,” is also making its debut.

Tomorrow, See’s Candies will open its doors at 9:30 AM, and guests will be able to receive free goodies with their purchases.

“Now with a different President and our focus on expansion, we’re back,” says Linda. “And we’re happy to be back.”

Marketing Manager Natalie (left); New Tropical Tango flavor (right)

The chocolate store on Belmont Estate. Woman drying cocoa beans by walking through them. (photography by Nancy Nichols)

Two weeks ago, I was on a cruise headed for the island of Grenada when I received an email about The Grenada Chocolate Company. Needless to say, the headline–“Grenada Chocolate Company and FairTransport Team Up To Make First Ever Carbon-Neutral Trans-Atlantic Mass Chocolate Delivery”—got my full attention. I rearranged my schedule and made plans to meet with Mott Green, the founder of GCC, a tree-to-bar organic chocolate cooperate. Sadly, the only time we could meet was at high noon on a Sunday. The factory was closed so I met with Green at their retail store which is located on the beautiful Belmont Estate, Grenada’s first and finest agri-tourism organic farm.

Green was busy getting ready to pack four tons of his organic dark chocolate and sail with it from Grenada to New York City. He’d partnered with Netherlands-based shipping company, FairTransport, and the ship, the wind-powered Brigantine Tres Hombres, was set to sail from Grenada with Green and his chocolate today. This voyage, according to Green, is the “first carbon-neutral trans-Atlantic mass chocolate delivery.” Green built his own insulated cool room, powered solely by wind and sun, for the ship’s cargo hold. (Click here to follow the ship’s progress and Green’s blog about the journey)

Jump for the story and pictures.

Mott Green with friend and fellow sailor, Charlie Boxer. (Photography by Nancy Nichols)

Green’s rags-to-chocolate-making story is unique. Twenty years ago he was a squatter in New York City. He hooked up with a homeless reggae singer and the two hitched their way through the Caribbean eventually landing in Grenada with only their knapsacks and bicycles. Green slept on floors in the St. George’s area. He returned year after year until he found an old bamboo house he could fix up in the Hermitage village in 1988. The next year he returned and, much to his friend’s amazement built his own bamboo house deep in the rainforest. Green had no no running water or electricity. “People thought I was mad living in the wilderness,” said Green. “Luckily Grenada is known for having no poisonous snakes.”

The Brigantine Tres Hombres. Loading the vessel. (Photos courtesy of Fair Transport)

For ten years he lived among cocoa trees. “I love to tinker with technology and build contraptions so I helped a lot of the local cocoa farmers build pumps using natural materials,” said Green. “I began drying my own beans and making cocoa balls and became a cocoa hobbyist.” His methods were crude: he roasted dried cocoa beans on a stove, took the shells off by hand, and ground them in a coffee grinder. “It’s a gritty concoction,” said Green. “But the trick I learned from the locals was to pour it through a strainer to get a really smooth fatty drink. Those cocoa balls, which you can buy all over the island, got me into chocolate. Before I knew it I would be traveling around with my dried cocoa beans spreading the word about organic chocolate in Grenada.”

The six bars currently produced by Grenada Chocolate Company. (Photography by Nancy Nichols)

He got serious in 1999 when he formed the Grenada Chocolate Company. “Yes, my dream finally made sense,” said Green. “My progression was: Activist, love Grenada, love cocoa, love machines and tinkering, making chocolate, and doing it all without hurting the land.”

Drying the beans is done the old-fashioned way. (photography by Nancy Nichols)

The fruits and nuts of Grenada. Many are used in the store where local chocolatiers create bon bons. (Photography by Nancy Nichols)

Fermenting or "sweating" the beans at Belmont Estate. (Photography by Nancy Nichols)

Green doesn't consider himself a chocolatier. He makes chocolate and several of the locals turn his chocolate into bon bons using local fruit and nuts. (Photography by Nancy Nichols)

Green is the subject of Kum-Kum Bhavnani’s new documentary film, “Nothing Like Chocolate,” which premiered at the Santa Barbara International Film Festival in February 2012. Here is the trailer.

The only stores in the U.S. carrying Green’s chocolate are the Whole Foods in New York and Los Angeles. However, you can order on line or by phone from a supplier in Portland, Oregon.

During our conversation we discussed the possibility of Green coming to Dallas and doing an event to promote his chocolate. I have an hour of audio I am trying to turn into a pod cast. This man has s a great story and he tells it better than anyone.

For more information about the Grenada Chocolate Company. For more about FairTransport and the Brigantine Tres Hombres.

The Smooth Operator: French Silk chocolate with pretzel crust

This past weekend may have been rainy and overcast, but a beacon of sunshine poured down upon the Bishop Arts District, resting on a quaint little renovated house painted brightly with hues of violet and blue.  Within these walls rested Dallas’ first “pop-up” pie shop, brought to us by the wonderful women at Emporium Pies, partners and co-owners, Mary Gauntt and Megan Wilkes. Wanting to test the waters a bit and see what kind of response the Dallas diners would have to a dedicated pie shop, they moved into the space at 314 N. Bishop Ave. over the weekend to provide this city with some of the finest pies it will ever see.

Walking inside, the space is small but cozy, with no more than a few chairs, a sales counter, a couple tiny tables with three stands displaying the day’s pie options.  On one rests a French silk chocolate pie with a crunchy pretzel crust, another holds a bourbon pecan pie with shortbread crust, the last displaying a streusel topped banana pie.  I ordered a slice of each, which were then all neatly packaged in small wicker baskets with a wooden fork and tied up with string (these are a few of my favorite things).  The entire presentation is so insanely cute, it makes fluffy baby bunnies look like swamp trolls.  I took a seat on the porch and dug in.

Jump for a whole lotta pie porn…

Most importantly, the pies are incredibly delicious.  I don’t profess to be a pie connoisseur by any means, but I have sat through a few holidays in my time and I’ve been known to demolish a good number of pies.  Pecan pie is a particular favorite of mine, and Emporium’s  version, “The Drunken Nut,” is (and I am not exaggerating) the best I’ve ever eaten.  Mary states that she “wanted to create a pie that was not too sweet, or too runny…or made you feel like you just ingested half a cup of corn syrup.”  (In fact, their version is not made with corn syrup at all.) But it is brilliantly done, sweet with tones of brown sugar and butter, chewy and nutty, the shortbread crust could be savored alone without need of any additional filling.

The French silk pie, “The Smooth Operator,” was inspired by the flavors of a chocolate covered pretzel. It’s smooth and creamy without feeling enormously heavy and rich, nor is it overpoweringly chocolately.  Its sweetness is perfectly complimented by the slightly salty crumble of the pretzel crust.  Again, a work of art.  Lastly, the “Bro’Nana” is made with a cinnamon banana filling topped with a walnut-oat streusel all resting in beautiful shortbread crust. As a long time fan of the banana, it was love at first bite.

The Drunken Nut: Bourbon Pecan/Shortbread Crust

The Bro'Nana: Cinnamon Banana/Walnut-Oat Streusel/Shortbread Crust

Mary states she has dreamt of owning her own bakery ever since she finished high school, and now with the help of her business partner, Megan, it looks like this dream is beginning to take shape.  Hallelujah!  Dallas needs more artisanal bake shops like this from people determined to offer the highest quality product possible. Their aim is take traditional recipes and add their own twist, with a focus on flavor rather than just sugar.  Every ounce of their pies is handmade – the crusts rolled by hand, the fruits all peeled by hand – and they are produced without preservatives, hydrogenated oils, and corn syrups.

As for future plans, they state that things have “slowly been taking form.” They’ve been doing a lot of business out of a commissary kitchen and are working towards a permanent store front.  While Bishop Arts is definitely a possibility, nothing is finalized yet. They plan to keep their menu dynamic and seasonal, with savory pies also a potential for the future. Frankly, I can’t wait to see these girls succeed.  While the age-old adage “easy as pie” may still be applicable to some instances in life, “easy as an Emporium pie” is certainly not going to be a catchphrase floating around Twitter any time soon.  Pies of this caliber require time, a dedication to the art of baking, and a passion for their product that still remains a rare thing in this city. So jump on your Twitter (@EmporiumPies) and keep an eye out for developments from these wonderful “purveyors of fine pie.”

Megan Wilkes (left) and Mary Gauntt (right) serving some very happy customers

A slice of the Bro'Nana

A slice of the Smooth Operator

Alan "Patric" McClure stands in front of his demo table at Central Market's Chocolate Festival (photos by William Neal)

Alan “Patric” McClure, owner of Patric Chocolate, is the kind of guy who blushes when you tell him, “My editor sent me here because you’re famous.”

We’re standing in the middle of Central Market’s busiest intersection – a place where people and grocery carts collide – and it takes him a couple minutes to recover from my forward introduction. When McClure gathers his thoughts, he launches into his insane foodie-ism and then does something completely unexpected: he starts modeling with his chocolate. Tyra would be proud.

Jump for some funny photos.

Chocolate samples

Before he launched his modeling career inside Central Market, Alan McClure was just a regular guy who was crazy about food. He decided to invest in some high-quality cocoa beans online and make his own chocolate from scratch. Sounds pretty normal, right? Actually, no; most chocolate doesn’t come straight from cocoa beans anymore, so McClure’s chocolate is special (and pricey at $7-$8 per bar). The ingredients are kept to a minimum because good chocolate doesn’t need much to bring out its flavors.

Take his Mocha OMG bar, for example. McClure only uses cocoa beans, cane sugar, cocoa butter, and espresso beans to create a bar that is rich and buttery.

Photographer William Neal and I told McClure to stand in front of his chocolate so we could take a few photos. But then he got really into it… does anyone else foresee an America’s Next Top Chocolate-Maker?

Showing off his tattoos

Rock on

Making use of props

Double face-age

Alan “Patric” McClure was here in Dallas as part of Central Market’s Chocolate Festival. The last vendor of the festival, Shawn Askinosie of Askinosie Chocolate, will be at the Southlake location from noon until 4 pm today.

]]> http://sidedish.dmagazine.com/2012/02/14/alan-patric-mcclure-is-a-full-time-chocolate-maker-and-part-time-model/feed/ 7 http://sidedish.dmagazine.com/2012/02/06/bolsa-mercado%e2%80%99s-open-house-to-showcase-deep-ellum-brewery-beer-oh-and-sharon-hage-will-create-%e2%80%9ctake-home-dinner-for-two%e2%80%9d/ http://sidedish.dmagazine.com/2012/02/06/bolsa-mercado%e2%80%99s-open-house-to-showcase-deep-ellum-brewery-beer-oh-and-sharon-hage-will-create-%e2%80%9ctake-home-dinner-for-two%e2%80%9d/#comments Mon, 06 Feb 2012 16:24:51 +0000 Nancy Nichols http://sidedish.dmagazine.com/?p=35678 Bolsa Mercado is officially a talent hog. It’s great if you happen to be cool (rich?) enough to live in The “fabulous” OC. However, it sucks for those of us who have to walk half a mile through a huge chain grocery store to buy a carton of milk. Or beer.

Deep Ellum Brewery has just released their first (only?) production of “Love Runs Deep” Cherry Chocolate Double Brown Stout (deets below). Think you’ll find it at Tom Thumb? Nope. Bolsa Mercado bought the entire batch. Each 22-ounce bottle is individually numbered and made with red tart and dark sweet cherries and Organic/Fair Trade cocoa nibs. Expect to find all 300 of them on the shelves of Bolsa Mercado during their next Open House on February 11.

If you can’t wait until the 11^th to get a food fix from The ‘Cado, head over on February 8. If you are lucky, you may be able to look past talented chef chefs Jeff Harris and Matt Balke and spot the rare, elusive chef Sharon Hage in the kitchen. She will be creating a “Take Home Dinner For Two.” Who knows, by then Bolsa Mercado may have Alan McClure creating Fudgesicles or Grant Achatz doing dishes. Could happen. Pigs fly in Oak Cliff.

CHERRY CHOCOLATE DOUBLE BROWN STOUT -

8% ABV 27 IBUs

Our logical offering for a passionate time of year.

Who says Brewers can’t pluck your heartstrings? We’ll play right to your heart (and

palette and belly) by taking our already smooth and rich Double Brown Stout and taking

out to a night on the town. By adding real Red Tart and Dark Sweet Cherries at the

beginning of fermentation and **(Organic/Fair Trade) cocoa nibs at the end of

conditioning, once a year we treat our Double Brown Stout lavishly. Don’t be a selfish

lover, share with this someone special.

Style: Cherry Chocolate Baltic Porter

Hops: US Goldings, Mt. Hood, US Northern Brewer, Summit

Malts: Pale Ale, Munich light, Brown, Munich Dark, Oats, Crystal Rye, Extra Dark

Crystal, Dehusked Chocolate

Yeast: California Lager

Other: Blackstrap Molasses, Red Tart & Dark Sweet Cherry Puree’, Cocoa Nibs

Packages: 50L, 1/6th bbl

Faye Blackmon gets a hug from Shara (photography by Micah Nunley)

Fudgenugget. I was born in the wrong school district. If I had taken Faye Blackmon’s culinary class back when I was in high school, I bet I’d be on Top Chef right now basking in the glory of Paul’s shiny knives. But I digress. Wednesday morning, I dragged along photo intern Micah Nunley to Duncanville High School, where we watched legendary Faye Blackmon teach a batch of seniors real life skills inside the kitchen.

In May, Blackmon, 69, is retiring from Duncanville HS after teaching for 37 years.

Jump for beautiful photos of kids and food.

Main Street Cafe (above); Kids baking cookies

“I was cursed by my grandmother,” says Blackmon. “She decided there had to be a teacher in the family.”

Her grandmother probably didn’t realize that Faye would become more than a teacher. Blackmon’s curriculum has inspired countless students to pursue careers in the culinary arts. Of the eight students I had a chance to talk with, seven were already enrolled or planning to enroll in a culinary program upon graduation.

Potato swirls (left); Cookie dough (middle and right)

Valentine's Day cookie

Every other day, these high school seniors gather inside Blackmon’s enormous kitchen classroom for three hours, sometimes arriving at ungodly hours (like 6am) to run a breakfast express at The Main Street Cafe where they serve breakfast burritos, cinnamon buns, and lemonade to over 200 hungry students. Other times, they’re learning how to make Valentine’s Day cookies. A group of students were diligently adding milk and butter to chocolate chip cookie dough that would bake into beautiful heart-shaped desserts the kids would sell in order to raise money for their end-of-the-year banquet. Customers can dictate whatever not-so-subliminal messages they want written on their cookie. Like the one above.

Andy laughs about cutting the chicken

Off in the back, I found Tiffany (Blackmon’s assistant) helping Andy and Cassandra prepare for their upcoming Skills USA contest this weekend. Andy and Cassandra have to prepare an entire dinner meal tomorrow within 90 minutes, and they will be judged based on their knife skills, plating, and the dish’s taste. Even though Andy’s already been accepted into Le Cordon Bleu of Dallas, he’s still nervous about the competition. He’s been cooking the same cream of mushroom soup, glazed carrots, buttered broccoli, and sautéed chicken for the last three weeks.

Faye Blackmon works twelve-hour days helping her kids prepare for serious cooking competitions like the upcoming Skills USA. “You don’t want to see us next week. We’ll be here tearing our hair out,” she warns.

Cassandra preparing for Skills USA

When the school year’s over, Blackmon’s finally going to take it easy. She plans on visiting Budapest and running her own little business. ”It’s going to be hard to leave, but I think it’s time.”

]]> http://sidedish.dmagazine.com/2012/02/03/faye-blackmons-culinary-class/feed/ 4 http://sidedish.dmagazine.com/2012/02/02/we-love-chocolate/ http://sidedish.dmagazine.com/2012/02/02/we-love-chocolate/#comments Thu, 02 Feb 2012 21:16:02 +0000 Krista Nightengale http://sidedish.dmagazine.com/?p=35512 As you’ve probably figured out from this month’s cover, we love chocolate. And we love our local chocolatiers. From shoes of chocolate to hand-painted pieces, it’s all beautiful and delicious. Before diving into the world of chocolate, I gave a call to DallasChocolate.org founder Sander Wolf. I asked him about the state of chocolate in Dallas, and he told me that “it’s emerging. We’re not San Francisco or New York, but there’s a lot of people doing a lot of good stuff.” One great thing about chocolatiers in Dallas is that everybody has his/her own specialty. “When they get together, there’s virtually no overlap,” Wolf says. “Even if you gave them all the same ingredients, they would turn out completely different.”

To see the result of their work, check out these gorgeous photos by Manny Rodriguez.

And, if you’d like to find out where you can taste some of this chocolate, jump. I’ve included information from DallasChocolate.org about what our favorite chocolatiers are up to this month.

The following is from DallasChocolate.org’s newsletter:

Chocolate maker Alan McClure (founder of Patric Chocolate) and winemaker Stuart Henry (director of Winemaking at Ravenswood Winery) have worked with the Adolphus chefs to make sure their products pair well with the eclectic Valentineʼs Day menu. Each course of the meal is complemented with a wine paring including Ravenswood Icon (2008) and 2010 Ravenswood Vintner’s Blend Chardonnay. Chocolate from Patric Chocolate will be used in both savory (venison with a chocolate demi) and sweet (Cocoa Nib Chocolate Decadence) dishes. In addition, both Henry and McClure will be on hand to discuss their crafts and explain the efforts theyʼve taken to become so well-respected in their fields. Leading the discussions with the artisans will be the eveningʼs mistress of ceremonies, Dallas television journalist Jocelyn White. (Word has it that this event is sold out. But maybe you can get on a list. The price is $125 per person. Try calling 214-651-3637 to see if you can still get in.)
=======================================
Central Market’s Chocolate Fest is bringing a ton of great chocolate makers and chocolatiers to the area. The impressive line-up includes appearances from Alan McClure (Patric Chocolate), Katrina Markoff (Vosges Haut-Chocolat), Shawn Askinosie (Askinosie Chocolate), Bertil Akesson (Akesson’s Fine Chocolates), and Dave Owens (Bissinger’s). Plus local chocolatiers Dr. Sue and Andrea Pedraza (CocoAndré Chocolatier) will be doing several tastings. Check out the full schedule for details.
=======================================
Dr. Sue from Dr. Sue’s Chocoaltier will be at the following upcoming events:
Saturday, February 11 1-6 pm — An Afternoon of Chocolate and Wine at Red Caboose
Winery in Clifton, TX
Friday, February 10, Monday, February 13, and Tuesday, February 14 from 11-3 pm  — Dallas Central Market (Chocolate Fest)
Tuesday, February 14 from 5-7 pm — EatZi’s Oaklawn
=======================================
Dude, Sweet Chocolate is participating in a beer and chocolate pairing at the Uptown location of the Gingerman on February 11 at 2:30 pm. Contact the Gingerman at (214) 754-8771 to reserve a space.
=======================================
Chocolate Secrets & Wine Garden’s “Fourth Annual Valentine’s Day Indulgent Experience” features four handcrafted desserts — Champagne French Macarons, Raspberry Mousse Chocolate Cups, Rose Profiteroles, and Mini Red Velvet Cakes — plus a Moët & Chandon chocolate heart for $98 per couple. Seatings are:
Friday, February 10 — 7:30pm – 11:00pm
Saturday, February 11 — 7:30pm – 11:00pm
Sunday, February 12 — 1:00pm – 4:00pm (Royal Tea)
Tuesday, February 14 — 7:30pm – 11:00pm
For reservations, contact Chocolate Secrets at chocolatesecrets@hasevents.com or 214-252-9801.
=======================================
Lavendou and the Cultured Cup present “For the Love of Chocolate” — a three course luncheon for $40 per person on February 4th and 11th at noon. At the luncheon Kyle Stewart and Phil Krampetz of the Cultured Cup will give a presentation on their travels to Belgium in search of great chocolate. They will also pair teas with Chef Pascal Cayet’s menu of chocolate and French cuisine. Contact Lavendou at 972-248-1911 or provencial@aol.com to make reservations.
=======================================
Komali’s new chef, Anastacia Quinones, plans a 3-course (Surf & Turf) menu topped off by chocolate brownies from Oh* Brownie for $50 per person (alcohol not included) on Valentine’s Day. Wine pairings available for an additional $25 per person. Call 214-252-0200 for reservations.

At least now I know what I want for V Day: bacon freakin’ chocolate candy. Whoever mails me a box, wins.

Jump for dates, times, and locations.

Katrina Markoff of Vosges Haut-Chocolat
Pre-Chocolate Festival Visit
Truffle Class on Saturday Morning, Feb 4 at 10 a.m. in the Dallas Central Market Cooking School
Truffle Class on Saturday Afternoon, Feb 4 at 4 p.m. in the Fort Worth Central Market Cooking School

Bertil Akesson of Akesson´s:
Meet the passionate cocoa planter who travels from Madagascar to Brazil to supply the world with the most authentic chocolate and exotic foods.
At Central Market Dallas on February 12 from 12pm-3pm
And Central Market Plano on February12 from 4pm-6pm

Dave Owens of Bissinger’s
Meet the former restaurant owner, long time vegetarian, 30-year culinary expert and mastermind behind Bissinger’s.
At Central Market Dallas on February 10 from 11am-2pm.
At Central Market Plano on February 11 from 12pm-3pm.
At Central Market Fort Worth on February 11 from 3pm-6pm.

Alan McClure of Patric Chocolate
Meet the head chocolate maker behind what Food & Wine Magazine awarded “Best New American Chocolate,” using only a handful of pure and natural ingredients.
At Central Market Dallas on February 10 from 3-6 p.m.

Fritz Knipschildt
Meet owner of Café Chocopoligie, Fritz Knipschildt as he shares his story and passes out samples of his one-of-a-kind artisan chocolates.
At Central Market Dallas on February 12 from 12-3 p.m.
At Central Market Plano on February 12 from 4-6 p.m.

Shawn Askinosie of Askinosie Chocolate
Meet the philanthropically-minded chocolate entrepreneur named “One of 14 Guys Who Are Saving the World” By O, The Oprah Magazine.
At Central Market Plano on February 13 from 10 a.m.-1 p.m.
At Central Market Fort Worth on February 13 from 3-6 p.m.

Lauren McCusker of Xan Confection
Meet the new hotshot on the chocolate scene and the creator of Xan Confection’s “Lifestyle Line,” featuring non-dairy and gluten-free chocolates that are vegan, low-glycemic and low-calorie.
At Central Market Fort Worth on February 13 from noon-2:30 p.m.
At Central Market Plano on February 13 from 4-6 p.m.

Dallas by Chocolate five Valentine’s Indulgence tours are sold out, but seats are still available on the Feb. 5, Feb. 12, Feb. 19, and Mar. 17 tours (1 p.m. to 4:15 p.m.). Tickets start at $25 per person. In addition to booking weekend and weekday tours for individuals through the her website, Stevens also does private chocolate tours and tastings for groups.

Autumn Leaves at Victor Tangos (photography by Matthew Shelley)

I spent the last week researching bars serving up holiday cocktails in Big D. Then photographer Matthew Shelley and I made our way around town to give them a look and a taste. Here’s our toast to our new favorite holiday-inspired cocktails. Cheers.

Black Swan Saloon's Pecan Pie Flip

VICTOR TANGOS
Order: Autumn Leaves
What is it?: A whiskey drink with orange and mint notes
Ingredients:
Rye Whiskey
Allspice Dram
Green Chartreuse
Simple Syrup
Angostura and Peychaud Bitters
Flamed orange disk
Mint sprig
Tastes like: Our favorite new drink. The caramelized orange and crushed mint that top the drink create an olfactory experience as delightful as drinking the spiced whiskey mix.

BLACK SWAN SALOON
Order: Pecan Pie Flip
What is it?: Pecan-infused bourbon martini
Ingredients:
Pecan, vanilla bean, and chamomile-infused bourbon
Drizzle of maple syrup
Heavy whipping cream
Whole egg
Tastes like: What pecan pie should be: creamy, sweet, nutty, and buzz-producing. It also happens to be the cocktail that inspired the creation of this list.

Mulled Wine and Homemade Eggnog available at BlackFriar Pub, Idle Rich Pub, and The Old Monk in Dallas (photography by Matthew Shelley)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Mulled Wine
What is it?: Spiced wine, served warm
Ingredients:
Red wine
Cinnamon, nutmeg, clove, orange flavors
Carmelized sugar
Tastes like: You should be in front of a fireplace on a bearskin rug. It soothed away all our cares. (Including work, sorry boss.)

BLACKFRIAR PUB, IDLE RICH PUB, and THE OLD MONK
Order: Eggnog, available starting December 10
What is it?: Eggnog made from scratch
Ingredients:
Secret eggnog recipe
House-spiced rum made at sister bar Renfield’s Corner
Tastes like: Heaven. The consistency is spot-on: not too thin, not too thick. The rum complements the eggnog without destroying the creamy flavor.

The Boston Warmer and Dutch Leaf cocktails at The People's Last Stand (photography by Matthew Shelley)

THE PEOPLE’S LAST STAND
Order: Boston Warmer
What is it?: Warm, rum-spiked drink
Ingredients:
Courvoisier
Rum
Hibiscus tea syrup
Lemon juice
Hot water
Tastes like: Tea for grown-ups with discerning palettes.

Order: Dutch Leaf
What is it?: Spiced gin martini
Ingredients:
Gin
Ginger liquor
Allspice Dram
Simple syrup
Coffee beans
Nutmeg
Tastes like: Christmas in a martini glass.

Things That Make You Go Hum and the Holiday Dark and Stormy at Private Social (photography by Matthew Shelley)

PRIVATE SOCIAL
Order: Things That Make You Go Hum
What is it?: A botanical-flavored concoction with absinthe
Ingredients:
Hum Liqueur
Strega Liqueur
Absinthe
Demerara simply syrup
Lemon juice
Tastes like: We’ll try to explain the flavor—sweet, floral, spicy, citrusy, exotic—but you’re better off just trying it yourself. Bartender Rocco Milano describes it best as a “culinary experience in a glass.”

Order: Holiday Dark and Stormy
What is it?: A festive twist on the classic rum and ginger beer drink
Ingredients:
Rum
House-made ginger beer
Vanilla simple syrup
All Spice Dram
Tastes like: The original, but better, richer, warmer, and with a manly kick.

Rum Diary and Rum Cocoa at Pyramid Bar (photography by Matthew Shelley)

PYRAMID BAR
Order: Rum Diary
What is it?: Twist on the Hot Toddy
Ingredients:
Dark rum
Spicy orange bitters
Sugar
Steamed pineapple juice
Star anise pod
Tastes like: Fall. The orange bitters, pineapple, and aromatic experience of the star anise, all warmed, are cozy.

Order: Rompope Hot Cocoa
What is it?: A fusion of eggnog and hot chocolate, spiked
Ingredients:
Santa Clara Rompope Mexican eggnog
10 Cane Rum
Hot cocoa
Tastes like: Eggnog and hot chocolate. But better because it’ll get you buzzed.

Peppermint Crush from J. Black's and Candy Cane Martini at Primebar in Dallas (photography by Matthew Shelley)

J. BLACK’S
Order: Peppermint Crush
What is it?: Grown-up hot chocolate
Ingredients:
Hot cocoa
Godiva Dark Chocolate Liqueur
Rumple Minze
Whipped cream
Crushed peppermint
Tastes like: A drink made in adult Candy Land. It’s the perfect balance of alcohol and dessert flavor.

PRIMEBAR
Order up the: Candy Cane Martini
What is it?: Peppermint martini
Ingredients:
Vanilla vodka
Godiva white chocolate liqueur
Rumple Minze
Candy cane
Tastes like: Minty milk

Smoke Forbids from Cedars Social and the Cajun Christmas Shot at Hotel ZaZa's Dragonfly (photography by Matthew Shelley)

CEDARS SOCIAL
Order: Smoke Forbids
What is it?: Tequila concoction atop a house-smoked ice cube
Ingredients:
Blanco tequila
Vermouth
Agave nectar
Spicy bitters
Applewood-cured ice cubes
Lemon zest
Tastes like: A tequila drink to start but melts into a smoky medley.

DRAGONFLY AT HOTEL ZAZA
Order: Cajun Christmas Shot
What is it?: Sweet-but-peppery shooter
Ingredients:
Southern Comfort Firey Pepper
Cherry Heering liqueur
Lime juice
House-made almond simple syrup
Tastes like: Cherry limeade with a peppery kick.

Mochatini from Eddie V's and It's a Wonderful Life from Charlie Palmer at the Joule (photography by Matthew Shelley)

EDDIE V’S
Order: Mochatini
What is it?: Chocolate coffee-flavored martini
Ingredients:
Stoli vanilla
Godiva chocolate liqueur
Espresso
Tastes like: Alcoholic Starbucks without the cavity-inducing sugar rush.

CHARLIE PALMER AT THE JOULE
Order: Forbidden Fruit
What is it?: A pomegranate and acaí “wellness” martini
Ingredients:
Veev Acaí
Pomegranate juice
Aperitivo Americano
Cranberry juice
Simple Syrup
Tastes like: Juice. We could chug this fruity confection all day long. (But that would be dangerous.)

Update: Pyramid Bar’s chocolate drink is called Rompope Hot Cocoa, not Rum Cocoa.

Here’s the deal: Sigel’s Cheesemonger Theresa McGee and Chef Katherine Clapner of Dude, Sweet Chocolate have combined their extraordinary talents to organize a cutting edge tasting of Cheese & Chocolate featuring the delicious raw milk cheeses of Brazos Valley Cheese Company. The Chocolate selections are still being finalized to pair with the following award winning Texas cheeses: Roasted Garlic Montasio, Horesradish & Pecan Cheddar, Raw Milk Muenster, Raw Milk Swiss, Raw Milk Gouda.

What’s Missing: Wine. Hmm. How shall we cleanse our palates?

After a year and a half of gathering customer feedback La Madeleine has updated their style. This morning the La Madeleine at Northpark invited the media to come see the first newly designed restaurant and to sample their holiday dessert menu.

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Peppermint chocolate parfait (left); a pasty chef in the front window browns the top of gingerbread creme brulee (right)

Even before walking into the restaurant, I noticed a visible difference in style. Most notably, this La Madeleine doesn’t use paper menus. Instead, a large, virtual menu hangs behind the register and changes depending on time of day and menu options. And no more walking through a line with a tray. In this location, orders are delivered to your table. In the revamped kitchen the lack of microwaves or fryers underlines the fact that all items are made fresh, on-site.

This is the first La Madeleine of its kind, and all others made after it will follow the updated pattern. (Already-existing locations may undergo a few updates, but for the most part they’ll stay the same.) All locations, no matter their style, will be add limited-edition desserts to their menus for the holiday season. Additions include mini-gingerbread creme brulée, peppermint chocolate parfait, coconut macaroons dipped in chocolate, triple-chocolate peppermint cookies, and gingerbread-fig muffins resembling miniature bundt cakes.

“Hey Kath, would you whip me up some of your wonderful hot chocolate, pretty please?”

“It’s called drinking chocolate, you numb-skull, and what do I look like, your mom?”

“Well actually, if my mom had a few more tattoos…”

etc, etc…

Now, I don’t actually know if Katherine actually enjoys any of those things at all (aside from the chocolates bit), but I do know for sure, the woman makes the finest batch of hot cocoa you will ever let slide past your lips.  If your idea of hot chocolate is some brown junk you mix with tap water and microwave with rock hard mini marshmallows, you have a lot to learn, my friend.

The luscious elixir they call “drinking chocolate” at Dude, Sweet Chocolate is an altogether ethereal drinking experience.  A glorious brew of Valrhona cocoa, cane sugar, a touch of sea salt, and bits of a lustrous dark 72% chocolate. Never before have I tasted a chocolate drink as rich, as smooth, as densely chocolate as this wintertime treat concocted by Team Clapner. It’s so intensely chocolaty, that it’s probably the closest thing a person can get to simply downing a bowl of straight-up melted chocolate and still enjoy the experience.

Lazy drinkers can simply wander into Dude, Sweet and have the kind folks there mix you up your own mug to enjoy whilst wandering the streets of the Bishop Arts District.  You can also bring a package home with you to brew up at your own convenience.  Each batch is neatly packed with a bag of house-made vanilla bean marshmallows, just add whole milk, stir, sip and enjoy.

It’s getting colder outside, folks.  And if you remember anything about last winter, you might want to get out and try this stuff before the entire city of Dallas becomes an ice skating rink again.  You won’t be disappointed. Just tell Katherine that her best friend sent you.

(Want else to Eat Now? Follow me @deepinthegut)