Chocolate rules on sweet day in downtown Escondido
Saturday, February 12, 2011
A large crowd braved the unseasonable heat to face a seemingly never-ending lineup of sometimes gooey concoctions Saturday at the second annual For the Love of Chocolate in downtown Escondido.
The four-hour Grand Avenue event, sponsored by the Downtown Business Association, brought about 1,000 chocolate-lovers together to sample all sorts of treats, while introducing or reintroducing many visitors to local businesses.
"It's an even bigger turnout than we expected," said event coordinator Jenessa Peterson. "The weather turned out perfect, and people are enjoying the variety. It's a chocolate event, but because the businesses downtown are open and participating, it's about all sorts of goods."
The festival featured horse-and-carriage rides and live music, with guitarist Jimmy Patton and his drummer playing instrumental versions of classic rock and pop, along with flamenco and other styles. Visitors relaxed and danced or tapped their feet to the music, perhaps working off some of that sugar energy.
The musicians and single-purchase vendors set up shop on Maple Street, called Sweet Street for the day and lined with chocolate and other good stuff such as Italian ice and cupcakes. Visitors also had the option of buying tickets for 10 separate samplings of chocolate, beer and wine at tasting sessions inside several businesses along the Grand Avenue corridor.
"The idea is to increase the visibility of the stores," Peterson said.
"Getting them here with chocolate is one way to do that, especially when you offer five blocks of chocolate." Escondido resident Michelle Chapman said.
"Chocolate is sweet and it's fantastic," Chapman said. "That's why we are here."
Courtney Soule, 17, purchased a salted butter caramel cupcake from Sweet Petite Confections, as the treat selection extended outside the chocolate family.
"I like cupcakes," Soule said. "I'm a foodie."
Soule said she was performing "research" that day, as she plans to someday open her own bakery ---- Cakery Court.
The day ended with the Second Saturday Art Walk through the downtown area, visitors again getting the opportunity to work off some of their intake for the day. The walk, happening the second Saturday of every month, featured paintings, works from local artists and artisans, and receptions at several galleries, including Escondido Arts Partnership Municipal Gallery, Distinction Gallery and Artist Studios.
"It's a fun way to close a busy day," Peterson said.
By: Dan Bennett, North County Times
Saturday, February 12, 2011
A large crowd braved the unseasonable heat to face a seemingly never-ending lineup of sometimes gooey concoctions Saturday at the second annual For the Love of Chocolate in downtown Escondido.
The four-hour Grand Avenue event, sponsored by the Downtown Business Association, brought about 1,000 chocolate-lovers together to sample all sorts of treats, while introducing or reintroducing many visitors to local businesses.
"It's an even bigger turnout than we expected," said event coordinator Jenessa Peterson. "The weather turned out perfect, and people are enjoying the variety. It's a chocolate event, but because the businesses downtown are open and participating, it's about all sorts of goods."
The festival featured horse-and-carriage rides and live music, with guitarist Jimmy Patton and his drummer playing instrumental versions of classic rock and pop, along with flamenco and other styles. Visitors relaxed and danced or tapped their feet to the music, perhaps working off some of that sugar energy.
The musicians and single-purchase vendors set up shop on Maple Street, called Sweet Street for the day and lined with chocolate and other good stuff such as Italian ice and cupcakes. Visitors also had the option of buying tickets for 10 separate samplings of chocolate, beer and wine at tasting sessions inside several businesses along the Grand Avenue corridor.
"The idea is to increase the visibility of the stores," Peterson said.
"Getting them here with chocolate is one way to do that, especially when you offer five blocks of chocolate." Escondido resident Michelle Chapman said.
"Chocolate is sweet and it's fantastic," Chapman said. "That's why we are here."
Courtney Soule, 17, purchased a salted butter caramel cupcake from Sweet Petite Confections, as the treat selection extended outside the chocolate family.
"I like cupcakes," Soule said. "I'm a foodie."
Soule said she was performing "research" that day, as she plans to someday open her own bakery ---- Cakery Court.
The day ended with the Second Saturday Art Walk through the downtown area, visitors again getting the opportunity to work off some of their intake for the day. The walk, happening the second Saturday of every month, featured paintings, works from local artists and artisans, and receptions at several galleries, including Escondido Arts Partnership Municipal Gallery, Distinction Gallery and Artist Studios.
"It's a fun way to close a busy day," Peterson said.
By: Dan Bennett, North County Times
Love (and chocolate) in the air
Sunday, February 14, 2010
On Valentine’s Day, love can come in all shapes and forms. For more than 400 people who gathered yesterday in downtown Escondido, the love of their life is dark, rich and makes them feel special. They’re chocolate lovers and they came to the For the Love of Chocolate and SweetArt Festival to celebrate their affection for the confection.
“Chocolate is a magical thing. It’s very sensual. It triggers pleasure hormones in the body and it excites you and alerts your senses,” said Michael Antonorsi, master chef and co-owner of Encinitas-based Chuao Chocolatier, who explained that chocolate is considered one of the oldest aphrodisiacs. “Eating or giving chocolate at Valentine’s Day is just a way to share love and pleasure.”
The event was organized by the Escondido Downtown Business Association to benefit the city’s downtown revitalization program. At the festival, chocolate fans satisfied their passion for the sweet by sampling dark, milk and white varieties, pairing chocolate with wine, champagne and beer from local breweries, and dipping fruit and cookies into a chocolate fountain.
Even the most die-hard chocolaholic like festival-goer Amy Johnson of Vista had to admit “there’s a huge difference” between fine artisan chocolate and the mass-produced vending machine stuff.
“I like all chocolate, but I think this is how chocolate is supposed to taste. It’s just better,” she said, biting into a Chuao dark chocolate pod filled with strawberry and balsamic caramel.
It all starts with the origin of the cacao bean. Because manufacturers of inexpensive chocolate produce their candy in such massive amounts, they use cheaper cacao, often from African countries where about 80 percent of it is grown, Antonorsi explained.
“For them it’s about yield, not about quality,” he said, noting that high-quality chocolates often use cacao beans from Latin America and the Caribbean, which produce a more distinctive flavor. He credited the Venezuela cacao used in his chocolates for creating “an earthy profile with fruit notes.”
Enjoying chocolate is all about the senses. Industrial chocolate can have a chalky, grayish color, whereas fine chocolate not only has a sheen but also makes a distinct snap when you break a piece. This comes from properly tempering or heating and cooling the chocolate during processing.
The nose knows good chocolate, which has a perfume-quality aroma with “multi notes and more complexity to it” compared to mass-produced chocolate that often has a flat or simple smell, Antonorsi said.
However, it’s not until you put it into your mouth that you can fully appreciate what fine chocolate has to offer.
Because artisan chocolate uses less sugar than typical candy bar chocolate, it is less sweet with little or no bitter aftertaste. It should have a velvety smooth mouth-feel with no waxy taste.
“Let (fine chocolate) melt slowly in your mouth and then swirl it around and notice the fruit notes. After you swallow, the flavor should linger in the mouth,” Antonorsi said.
For chocolate to be considered the real deal, it must have at least 14 percent cacao solids. Dark chocolate, which dates back to the ancient Aztecs who drank a thick, bitter form of it, has more cacao solids than milk or white chocolate and contains no milk. Milk chocolate, which was introduced by the Swiss in 1876, has milk and not as many cacao solids as dark. And, while white chocolate contains cacao butter, it has no cacao solids and is snubbed by some chocolate snobs.
When pairing chocolate with wine, try to keep the sweetness level between the two fairly close, Antonorsi suggested. A red wine with low tannins that’s a bit fruity and slightly sweet, such as some merlots, zinfandels or pinot noirs, goes well with dark chocolates. A white wine that’s not too dry and slightly floral, such as some chardonnays, sauvignon blancs or rieslings can match up well with milk chocolates.
Dessert wines such as port or madeira “go well with any chocolate, dark or milk, as long as the wine is not too syrupy sweet,” Antonorsi said.
But beer with chocolate? Isn’t that sort of like scooping up caviar with a potato chip? Antonorsi admitted that it takes some people a while to adjust to the odd couple, but chocolate with a dark robust flavorful brew promises to be a match made in savory heaven.
“Experiment. Go ahead and try different chocolates with all kinds of food and (drinks),” he said. “Chocolate is all about being delicious so you may be surprised.”
By: R.J. Ignelzi, San Diego Union Tribune
Sunday, February 14, 2010
On Valentine’s Day, love can come in all shapes and forms. For more than 400 people who gathered yesterday in downtown Escondido, the love of their life is dark, rich and makes them feel special. They’re chocolate lovers and they came to the For the Love of Chocolate and SweetArt Festival to celebrate their affection for the confection.
“Chocolate is a magical thing. It’s very sensual. It triggers pleasure hormones in the body and it excites you and alerts your senses,” said Michael Antonorsi, master chef and co-owner of Encinitas-based Chuao Chocolatier, who explained that chocolate is considered one of the oldest aphrodisiacs. “Eating or giving chocolate at Valentine’s Day is just a way to share love and pleasure.”
The event was organized by the Escondido Downtown Business Association to benefit the city’s downtown revitalization program. At the festival, chocolate fans satisfied their passion for the sweet by sampling dark, milk and white varieties, pairing chocolate with wine, champagne and beer from local breweries, and dipping fruit and cookies into a chocolate fountain.
Even the most die-hard chocolaholic like festival-goer Amy Johnson of Vista had to admit “there’s a huge difference” between fine artisan chocolate and the mass-produced vending machine stuff.
“I like all chocolate, but I think this is how chocolate is supposed to taste. It’s just better,” she said, biting into a Chuao dark chocolate pod filled with strawberry and balsamic caramel.
It all starts with the origin of the cacao bean. Because manufacturers of inexpensive chocolate produce their candy in such massive amounts, they use cheaper cacao, often from African countries where about 80 percent of it is grown, Antonorsi explained.
“For them it’s about yield, not about quality,” he said, noting that high-quality chocolates often use cacao beans from Latin America and the Caribbean, which produce a more distinctive flavor. He credited the Venezuela cacao used in his chocolates for creating “an earthy profile with fruit notes.”
Enjoying chocolate is all about the senses. Industrial chocolate can have a chalky, grayish color, whereas fine chocolate not only has a sheen but also makes a distinct snap when you break a piece. This comes from properly tempering or heating and cooling the chocolate during processing.
The nose knows good chocolate, which has a perfume-quality aroma with “multi notes and more complexity to it” compared to mass-produced chocolate that often has a flat or simple smell, Antonorsi said.
However, it’s not until you put it into your mouth that you can fully appreciate what fine chocolate has to offer.
Because artisan chocolate uses less sugar than typical candy bar chocolate, it is less sweet with little or no bitter aftertaste. It should have a velvety smooth mouth-feel with no waxy taste.
“Let (fine chocolate) melt slowly in your mouth and then swirl it around and notice the fruit notes. After you swallow, the flavor should linger in the mouth,” Antonorsi said.
For chocolate to be considered the real deal, it must have at least 14 percent cacao solids. Dark chocolate, which dates back to the ancient Aztecs who drank a thick, bitter form of it, has more cacao solids than milk or white chocolate and contains no milk. Milk chocolate, which was introduced by the Swiss in 1876, has milk and not as many cacao solids as dark. And, while white chocolate contains cacao butter, it has no cacao solids and is snubbed by some chocolate snobs.
When pairing chocolate with wine, try to keep the sweetness level between the two fairly close, Antonorsi suggested. A red wine with low tannins that’s a bit fruity and slightly sweet, such as some merlots, zinfandels or pinot noirs, goes well with dark chocolates. A white wine that’s not too dry and slightly floral, such as some chardonnays, sauvignon blancs or rieslings can match up well with milk chocolates.
Dessert wines such as port or madeira “go well with any chocolate, dark or milk, as long as the wine is not too syrupy sweet,” Antonorsi said.
But beer with chocolate? Isn’t that sort of like scooping up caviar with a potato chip? Antonorsi admitted that it takes some people a while to adjust to the odd couple, but chocolate with a dark robust flavorful brew promises to be a match made in savory heaven.
“Experiment. Go ahead and try different chocolates with all kinds of food and (drinks),” he said. “Chocolate is all about being delicious so you may be surprised.”
By: R.J. Ignelzi, San Diego Union Tribune
Chocolate lovers enjoy sweet festival
Saturday, February 13, 2010
Lovers from all over San Diego County packed the streets of downtown Escondido Saturday for the first of what organizers hope will be many successful chocolate festivals to come.
The Downtown Business Association held its inaugural "For the Love of Chocolate" tasting event in conjunction with the regular Escondido Arts Partnership's Second Saturday Artwalk "confectionately" renamed "SweetArt Festival" for the day.
Ori Lidor of University City said he heard about the event on the social media Web site Facebook and thought it would be a perfect place to bring his date, Ashley Lopez of Rancho Penasquitos.
"It's turned out wonderful for me so far," said Lidor with a wry smile as he cuddled next to Lopez on a lavender velvet love seat in the back room of X's & O's Lingerie and Gift Boutique.
The pair first hit up the cordoned-off champagne garden on Maple "Sweet" Street, where live flamenco music set the mood. Then they strolled past various vendors back to Grand Avenue where they toured galleries, salons, boutiques and restaurants where different Chuao Chocolatiers' creations were paired with one-to-three-ounce wine and beer samples.
Mike Techner and Kori Ryan of Encinitas said the event was a match made in heaven for them.
"I heard about it and called him and said 'it's got dark beer and chocolate," Ryan said.
The two have savored the chocolate and beer combination several times in the past, and both agreed that the pairings were "spot on."
While most participants were couples, a few groups of single ladies also donned the bright pink wristbands that cost $20 and allowed visits to all 10 shops offering pairings. Those who brought their kids along could partake in craft projects at certain galleries and a scavenger hunt for chocolate hearts at the Escondido Children's Museum.
It wasn't just eating and drinking that was going on. Event-goers could tour the handful of galleries open for free, including Mingei International Museum, have romantic photos taken by Shadowcatcher Imagery, or sniff chocolate soaps by local maker Sassy Suds.
"People keep asking me whether they can eat it," said Diane McNelly with a laugh. "I tell them they'll only do that once."
"It's been a really great success," said Jenessa Schaniel, events manager for the Downtown Business Association. "We sold out 500 tickets by midafternoon."
The association bought all the chocolates from Chuao, which selected the best flavors to complement the various wines and beer. Schaniel picked up all 5,000 pieces of chocolate from the Carlsbad-based maker and transported them in her car under strict instructions to keep the air conditioner blasting.
"I was freezing, but the chocolate arrived in perfect condition," Schaniel said.
Shawna Cruise, owner of The Loft Hair Designs, said her salon saw a great deal of foot traffic - exactly the aim of the event.
Cruise said that her salon participates in virtually every Business Association event, and she rates the new chocolate festival among the best.
By: Elena Cristiano, North County Times
Saturday, February 13, 2010
Lovers from all over San Diego County packed the streets of downtown Escondido Saturday for the first of what organizers hope will be many successful chocolate festivals to come.
The Downtown Business Association held its inaugural "For the Love of Chocolate" tasting event in conjunction with the regular Escondido Arts Partnership's Second Saturday Artwalk "confectionately" renamed "SweetArt Festival" for the day.
Ori Lidor of University City said he heard about the event on the social media Web site Facebook and thought it would be a perfect place to bring his date, Ashley Lopez of Rancho Penasquitos.
"It's turned out wonderful for me so far," said Lidor with a wry smile as he cuddled next to Lopez on a lavender velvet love seat in the back room of X's & O's Lingerie and Gift Boutique.
The pair first hit up the cordoned-off champagne garden on Maple "Sweet" Street, where live flamenco music set the mood. Then they strolled past various vendors back to Grand Avenue where they toured galleries, salons, boutiques and restaurants where different Chuao Chocolatiers' creations were paired with one-to-three-ounce wine and beer samples.
Mike Techner and Kori Ryan of Encinitas said the event was a match made in heaven for them.
"I heard about it and called him and said 'it's got dark beer and chocolate," Ryan said.
The two have savored the chocolate and beer combination several times in the past, and both agreed that the pairings were "spot on."
While most participants were couples, a few groups of single ladies also donned the bright pink wristbands that cost $20 and allowed visits to all 10 shops offering pairings. Those who brought their kids along could partake in craft projects at certain galleries and a scavenger hunt for chocolate hearts at the Escondido Children's Museum.
It wasn't just eating and drinking that was going on. Event-goers could tour the handful of galleries open for free, including Mingei International Museum, have romantic photos taken by Shadowcatcher Imagery, or sniff chocolate soaps by local maker Sassy Suds.
"People keep asking me whether they can eat it," said Diane McNelly with a laugh. "I tell them they'll only do that once."
"It's been a really great success," said Jenessa Schaniel, events manager for the Downtown Business Association. "We sold out 500 tickets by midafternoon."
The association bought all the chocolates from Chuao, which selected the best flavors to complement the various wines and beer. Schaniel picked up all 5,000 pieces of chocolate from the Carlsbad-based maker and transported them in her car under strict instructions to keep the air conditioner blasting.
"I was freezing, but the chocolate arrived in perfect condition," Schaniel said.
Shawna Cruise, owner of The Loft Hair Designs, said her salon saw a great deal of foot traffic - exactly the aim of the event.
Cruise said that her salon participates in virtually every Business Association event, and she rates the new chocolate festival among the best.
By: Elena Cristiano, North County Times