This chocolate review will be cut a little bit short so that I can talk about an event that I attended -- don't worry! -- it's about chocolates I have known, and the bivalves whom they have known.
Burnt orange. Masala chai. The French language. Which of these items does not fit betwixt the rest? Of course the answer is that tired, oft-encountered spice: masala chai. Of course it is that ill-used, outrageously corny spice disguised -- in broad daylight (i.e. Starbucks) -- as exotic. Did you know that chai is corny? Like men's aprons -- like the word "segue"? It is.
Le Pain Quotidien: Lait Masala Chai
Cocoa content: 38%
Notable ingredients: masala
Origin: n/a
But Le Pain Quotidien isn't corny, and their market products are consistently delicious. So is this chocolate bar, which I had admittedly tasted long before this week. Not syrupy or salty but spicy and subtle. NB: Unintentional alliteration? Not corny.
The other thing I wanted to discuss is a chocolate-centric event that I attended this evening at Vosges's Soho boutique -- thanks to my chocolate-savvy uncle. The event was an "Oyster and Chocolate Tasting Soiree" featuring Chef Nick Korbee of Smith and Mills (Tribeca.) Four oysters from varying waters were paired with 4 distinct Vosges truffles and 4 drinks. The highlights for me came from separate pairings -- the Calm Cove oysters (Washington) were best of the bivalves, the white chocolate truffle with Kumumoto oyster brine and pearl dust was the winner for chocolate, and my favorite drink was a simple glass of Miller Hi-Life. All in all, a very "heady" evening, as promised by the online blurb.
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Finally the champagne of beers gets the recognition it deserves.
ReplyDeleteThat's exactly what the woman who served it to us called it. Is that a thing?
ReplyDeleteEverything about this sounds amazing, from the choco to the oysters. Go get yours, girl. And yes, I think Miller Life prides itself on being the "champagne of beers" my dad can attest to that.
ReplyDelete